An intelligent processing method and system for nutritional seasonings

Abstract

The present application discloses an intelligent processing method and system for nutritional seasonings. By applying the technical solution of the present application, after detecting that the seasoning intelligent processing device has completed a certain stage of processing of multiple seasonings, instead of immediately starting the processing flow of the next stage, it is first automatically detected whether there are traces of the mixture left by the processing mixture obtained in the most recent stage in the processing area of the processing device. And when it is determined that the residual traces of the mixture are strong and have a strong color and volume impact on the seasonings to be processed in the next stage, a comprehensive cleaning of the processing area is performed, and only after that will the processing work of the subsequent stage be started.

Description

Technical Field

[0001] The present application relates to the technology of seasoning processing, in particular to an intelligent processing method and system for nutritious seasonings. Background Art

[0002] With the progress and development of society, seasonings can be divided into the following four generations: The first generation, single-flavor seasonings, such as: soy sauce, vinegar, sauce, fermented bean curd, and natural spices such as chili peppers and star anises, which have prevailed for the longest time, spanning thousands of years; The second generation, high-concentration and high-efficiency seasonings, such as ultra-fresh monosodium glutamate, IMP, GMP, sodium cyclamate, aspartame, stevia, xylose, etc., as well as yeast extract, HVP, HAP, edible flavors, spices, etc. Such high-efficiency seasonings have been popular since the 1970s; The third generation, compound seasonings; The fourth generation, pure natural seasonings. Pure natural seasonings are based on pure extraction technology and focus more on nutrition and health.

[0003] In the related technology, during the processing of nutritious seasonings, it is usually divided into multiple stages, such as including processing stages such as raw material pretreatment, enzymatic hydrolysis, filtration, concentration, drying, and high-temperature treatment until the final finished product is obtained.

[0004] However, how to design an intelligent processing method for nutritious seasonings has become a problem that needs to be solved by those skilled in the art. Summary of the Invention

[0005] The embodiments of the present application provide an intelligent processing method and system for nutritious seasonings, thereby solving the problem that there is no intelligent processing method for nutritious seasonings in the related technology.

[0006] Among them, according to one aspect of the embodiments of the present application, an intelligent processing method for nutritious seasonings is provided, including:

[0007] Receiving a first processing instruction for performing a first-stage processing on a plurality of first seasonings, and processing the first seasonings in a processing area according to a preset processing method to obtain a first processed mixture;

[0008] Transferring the first processed mixture to a waiting area through a processing outlet, and determining the degree of trace residue generated by the first processed mixture on the processing area based on a pre-recorded seasoning parameter set;

[0009] If it is determined that the degree of trace residue exceeds a first preset standard, extracting a second processed mixture corresponding to a second-stage processing from a task list, where the second processed mixture is a mixture obtained by processing a plurality of second seasonings in the processing area in the next stage;

[0010] If, based on the set of seasoning parameters, it is determined that the degree of influence of the trace residue level on the second processed mixture exceeds a second preset standard, initiate a comprehensive cleaning of the processing area, and after determining the completion of the cleaning of the processing area, receive a second processing instruction for performing a second-stage processing on a plurality of the second seasonings.

[0011] Optionally, in another embodiment based on the above method of the present application, after obtaining the first processed mixture, it further includes:

[0012] Detect the processing temperature and processing mode corresponding to the preset processing method;

[0013] If it is determined that the processing temperature is higher than a preset temperature and the processing mode corresponds to a stir-frying mode, based on the set of seasoning parameters, determine the degree of trace residue generated by the first processed mixture on the processing area.

[0014] Optionally, in another embodiment based on the above method of the present application, the determining, based on the set of seasoning parameters, the degree of trace residue generated by the first processed mixture on the processing area includes:

[0015] Obtain each first processing seasoning included in the first processed mixture;

[0016] Based on the set of seasoning parameters, determine the degree of pigment residue and the degree of attachment residue generated by each first processing seasoning on the processing area;

[0017] Take the degree of pigment residue and the degree of attachment residue generated by each first processing seasoning on the processing area as the degree of trace residue generated by the first processed mixture on the processing area.

[0018] Optionally, in another embodiment based on the above method of the present application, after taking the degree of pigment residue and the degree of attachment residue generated by each first processing seasoning on the processing area as the degree of trace residue generated by the first processed mixture on the processing area, it further includes:

[0019] Determine the color of the residue corresponding to the degree of pigment residue, and determine the volume of the attachment corresponding to the degree of attachment residue;

[0020] If it is determined that the color of the residue is greater than a preset color value and the volume of the attachment is greater than a preset volume, determine that the degree of trace residue exceeds the first preset standard;

[0021] Extract the second processed mixture corresponding to the second-stage processing from the task list.

[0022] Optionally, in another embodiment based on the above method of the present application, after extracting the second processing mixture corresponding to the second-stage processing from the task list, the following steps are further included:

[0023] Based on the set of seasoning parameters, obtain the corresponding processing color and processing volume of the second processing mixture;

[0024] If it is determined that the color difference between the residue color and the processing color exceeds the first difference, and the volume difference between the attached object volume and the processing volume does not exceed the second difference, it is determined that the influence degree of the trace residue degree on the second processing mixture exceeds the second preset standard.

[0025] Optionally, in another embodiment based on the above method of the present application, the initiation of the comprehensive cleaning of the processing area includes:

[0026] Select a cleaning mode that matches the preset processing method, and perform a comprehensive cleaning of the processing area in the cleaning mode;

[0027] After the comprehensive cleaning of the processing area, the following steps are further included:

[0028] Initiate the comprehensive drying of the processing area, and after determining the end of the drying of the processing area, receive a second processing instruction for the second-stage processing of multiple second seasonings.

[0029] Optionally, in another embodiment based on the above method of the present application, the initiation of the comprehensive drying of the processing area further includes:

[0030] Calculate the first drying duration required for performing the comprehensive drying; and calculate the second drying duration required for natural drying after the comprehensive cleaning of the processing area in the cleaning mode;

[0031] When it is detected that the first drying duration is not greater than the second drying duration, initiate the comprehensive drying of the processing area.

[0032] Wherein, according to another aspect of the embodiments of the present application, an intelligent processing system for nutritional seasonings is provided, including:

[0033] A first processing module, configured to receive a first processing instruction for the first-stage processing of multiple first seasonings, and process the first seasonings in a processing area according to a preset processing method to obtain a first processing mixture;

[0034] A determination module, configured to transfer the first processing mixture to a waiting area through a processing outlet, and determine the degree of trace residue generated by the first processing mixture on the processing area based on a pre-recorded set of seasoning parameters;

[0035] An extraction module, configured to extract a second processing mixture corresponding to the second stage of processing from a task list if it is determined that the degree of trace residue exceeds a first preset standard, where the second processing mixture is a mixture obtained by processing a plurality of second seasonings in the processing area in the next stage;

[0036] A second processing module, configured to start a full cleaning of the processing area if it is determined, based on the set of seasoning parameters, that the degree of influence of the trace residue on the second processing mixture exceeds a second preset standard, and receive a second processing instruction for performing a second stage of processing on a plurality of the second seasonings after it is determined that the cleaning of the processing area is completed.

[0037] According to another aspect of the embodiments of the present application, an electronic device is provided, including:

[0038] A memory, configured to store executable instructions; and

[0039] A display, configured to execute the executable instructions with the memory to complete the operations of any one of the above-mentioned intelligent processing methods for nutritional seasonings.

[0040] According to still another aspect of the embodiments of the present application, a computer-readable storage medium is provided, configured to store computer-readable instructions, and when the instructions are executed, perform the operations of any one of the above-mentioned intelligent processing methods for nutritional seasonings.

[0041] In the present application, upon receiving a first processing instruction for performing a first stage of processing on a plurality of first seasonings, the first seasonings are processed in a processing area according to a preset processing method to obtain a first processing mixture; the first processing mixture is transferred to a waiting area through a processing outlet, and based on a pre-recorded set of seasoning parameters, the degree of trace residue generated by the first processing mixture on the processing area is determined; if it is determined that the degree of trace residue exceeds a first preset standard, a second processing mixture corresponding to the second stage of processing is extracted from a task list, where the second processing mixture is a mixture obtained by processing a plurality of second seasonings in the processing area in the next stage; if it is determined, based on the set of seasoning parameters, that the degree of influence of the trace residue on the second processing mixture exceeds a second preset standard, a full cleaning of the processing area is started, and after it is determined that the cleaning of the processing area is completed, a second processing instruction for performing a second stage of processing on a plurality of the second seasonings is received.

[0042] By applying the technical solution of the present application, after detecting that a certain stage of processing of multiple seasonings by the seasoning intelligent processing device is completed, instead of starting the processing process of the next stage immediately, it is first automatically detected whether there are traces of the mixture left by the processing mixture obtained in the most recent stage in the processing area of the processing device. And when it is determined that the residual trace of the mixture is strong and has a strong color and volume impact on the seasoning to be processed in the next stage, a comprehensive cleaning of the processing area is performed, and only after that will the processing work of the subsequent stage be started.

[0043] Thus, on the one hand, it avoids the drawback in the related art that due to the unattended automated intelligent processing device, after a certain stage of seasoning processing in the processing area is completed, the quality of the subsequent seasoning processing may be affected because there may be some residual processing mixture. On the other hand, it also avoids the problem that the processing device is overloaded and may cause equipment damage due to a comprehensive cleaning of the processing area for all stages of the processing process.

[0044] The technical solution of the present application will be further described in detail below with reference to the drawings and embodiments. Description of the Drawings

[0045] The drawings forming a part of the specification depict embodiments of the present application and, together with the description, are used to explain the principles of the present application.

[0046] Referring to the drawings, the present application can be more clearly understood according to the following detailed description, where:

[0047] Figure 1 is a schematic diagram of an intelligent processing method for a nutritional seasoning proposed by the present application;

[0048] Figure 2 is a flowchart of an intelligent processing method for a nutritional seasoning proposed by the present application;

[0049] Figure 3 is a schematic structural diagram of an intelligent processing system for a nutritional seasoning proposed by the present application;

[0050] Figure 4 is a schematic structural diagram of an electronic device proposed by the present application. Detailed Embodiments

[0051] Now, various exemplary embodiments of the present application will be described in detail with reference to the drawings. It should be noted that: unless otherwise specifically stated, the relative arrangements of components and steps, numerical expressions and values set forth in these embodiments do not limit the scope of the present application.

[0052] Meanwhile, it should be understood that, for ease of description, the dimensions of the various parts shown in the drawings are not drawn in actual proportional relationship.

[0053] The following description of at least one exemplary embodiment is merely illustrative in nature and is not intended as any limitation to this application, its application, or use.

[0054] Technologies, systems, and devices known to those of ordinary skill in the relevant art may not be discussed in detail, but where appropriate, such technologies, systems, and devices should be regarded as part of the specification.

[0055] It should be noted that like reference numerals and letters denote like items in the following drawings, and thus, once an item is defined in one drawing, it need not be further discussed in subsequent drawings.

[0056] In addition, the technical solutions between the various embodiments of this application may be combined with each other, but it must be based on the ability of those of ordinary skill in the art to implement. When the combination of technical solutions results in contradictions or cannot be implemented, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection required by this application.

[0057] It should be noted that all directional indications (such as up, down, left, right, front, back...) in the embodiments of this application are only used to explain the relative positional relationship and movement conditions between components in a specific posture (as shown in the drawings). If the specific posture changes, the directional indications will also change accordingly.

[0058] The following is combined with Figure 1 - Figure 2 to describe an intelligent processing method for a nutritional flavoring according to an exemplary embodiment of this application. It should be noted that the following application scenarios are only shown for ease of understanding the spirit and principle of this application, and the embodiments of this application are not limited in this regard. On the contrary, the embodiments of this application can be applied to any applicable scenario.

[0059] This application also proposes an intelligent processing method and system for a nutritional flavoring.

[0060] Figure 1 Schematically shows a flowchart of an intelligent processing method for a nutritional flavoring according to an embodiment of this application. As Figure 1 shown, it includes:

[0061] S101, receive a first processing instruction for performing a first-stage processing on a plurality of first flavorings, process the first flavorings in a processing area according to a preset processing method, and obtain a first processed mixture.

[0062] S102. Transfer the first processed mixture to the waiting area through the processing outlet, and determine the degree of trace residue of the first processed mixture on the processing area based on the pre-recorded set of seasoning parameters.

[0063] S103. If it is determined that the degree of trace residue exceeds the first preset standard, extract the second processed mixture corresponding to the second-stage processing from the task list. The second processed mixture is a mixture obtained by processing multiple second seasonings in the processing area in the next stage.

[0064] S104. If it is determined based on the set of seasoning parameters that the degree of influence of the trace residue on the second processed mixture exceeds the second preset standard, initiate a full cleaning of the processing area, and after determining that the cleaning of the processing area is completed, receive the second processing instruction for processing multiple second seasonings in the second stage.

[0065] In the related art, a nutritional seasoning is a condiment that can provide certain nutrients to users and is used to coordinate the flavors of various foods to meet the requirements of consumers. Usually, some seasonings are processed through different processing stages such as pretreatment, enzymatic hydrolysis, filtration, concentration, drying, and high-temperature treatment to form a unique mellow fragrance.

[0066] However, in the related art, during the automated processing of multiple nutritional seasonings, each pre-configured processing stage is usually mechanically executed until the final product is obtained. This also results in the lack of intelligence in the automated processing method and the problem of insufficient quality of the processed finished products.

[0067] Based on this, the present application proposes an intelligent processing method for nutritional seasonings. After detecting that a certain stage of processing of multiple seasonings by a seasoning intelligent processing device is completed, it does not immediately start the next-stage processing process. Instead, it first automatically detects whether there are traces of the mixture left by the processed mixture obtained in the most recent stage in the processing area of the processing device. When it is determined that the residual traces of the mixture are strong and have a strong color and volume impact on the seasonings to be processed in the next stage, a full cleaning of the processing area is performed, and only after that will the subsequent-stage processing work be started.

[0068] It can be understood that the technical solution of the present application can, on the one hand, avoid the disadvantages in the related art that due to the unattended automated intelligent processing device, after the seasoning processing in a certain stage of the processing area is completed, the quality of the subsequent seasoning processing may be affected due to possible partial residual processed mixture. On the other hand, it also avoids the problem that the processing device is overloaded and may cause equipment damage due to a full cleaning of the processing area for all stages of the processing process.

[0069] Further, this application combines here Figure 2 to specifically describe the solution:

[0070] Step 1: Receive a first processing instruction for performing first-stage processing on multiple first seasonings, and process the first seasonings in a processing area according to a preset processing method to obtain a first processed mixture.

[0071] Among them, there can be multiple first seasonings, and the preset processing method can also include one or more types. For example, it can include one or more of stirring processing, filtering processing, steaming processing, stir-frying processing, drying processing, and concentration processing.

[0072] Among them, the processing area is the area in the processing device used to process each first seasoning, and it can be composed of devices of any size and any shape.

[0073] Step 2: Transfer the first processed mixture to a waiting area through a processing outlet, and detect the processing temperature and processing mode corresponding to the preset processing method.

[0074] Among them, after the first processed mixture is removed from the processing area, the embodiments of this application need to detect the processing temperature and processing mode of this processing stage to determine whether this processing method is more likely to produce a large degree of trace residue. And based on this, decide whether to start detecting the degree of trace residue generated by the first processed mixture in the processing area.

[0075] Step 3: If it is determined that the processing temperature is higher than the preset temperature and the processing mode corresponds to the stir-frying mode, obtain each first processed seasoning contained in the first processed mixture.

[0076] It can be understood that, for example, for high-temperature processing (such as steaming, etc.) and stir-frying processing of multiple seasonings, the degree of trace left by the resulting mixture may be higher than that of stirring processing and filtering processing. (Because high-temperature processing and stir-frying processing usually may be accompanied by more water, juice or oil stains, and may also mix multiple seasonings more closely together. Therefore, there may be a large area of residues and pigments remaining in the processing area during the process of removing the mixture from the processing area). Therefore, the embodiments of this application can choose to start detecting the degree of trace residue in the processing area after detecting the processed mixture obtained by this processing method (i.e., high-temperature processing and stir-frying processing).

[0077] Step 4: Based on the seasoning parameter set, determine the degree of pigment residue and the degree of attachment residue generated by each first processed seasoning in the processing area.

[0078] In one way, the detection method of the degree of trace residue in the processing area can be determined by the degree of pigment residue and the degree of attachment residue currently present in the processing area.

[0079] For example, when the processed mixture contains a large amount of dark-colored juice (such as tomato juice, dark soy sauce, etc.), the level of pigment residue present is bound to be higher.

[0080] For another example, when the processed mixture has a large amount of highly viscous attachments (such as sauces such as yellow soybean paste, colloids such as donkey-hide gelatin and butter), the residual degree of the attachments will inevitably be high.

[0081] In one approach, whether a seasoning has a darker color and a higher viscosity can be known in advance, so the present application can record in advance the color, viscosity, and changes in characteristics of each seasoning under various processing methods, and generate a seasoning parameter set accordingly.

[0082] For example, when the embodiment of the present application detects that a certain amount of dark soy sauce (i.e., the first processed seasoning) is included in the first mixture, it can be determined based on the seasoning parameter set that the mixture has a high degree of residual pigment in the processing area. This avoids the problem of high detection costs caused by the need to use manual observation or image detection to determine the degree of residual pigment in the processing area.

[0083] Similarly, when the embodiment of the present application detects that the first mixture contains a certain amount of yellow sauce (i.e., the first processed seasoning), it can be determined based on the seasoning parameter set that the mixture has a high degree of residual attachments to the processing area. This avoids the problem of high detection costs caused by the need to use manual observation or image detection to determine the degree of residual attachments in the processing area.

[0084] In one embodiment, the reason why the present application detects the degree of trace residue of the first processed seasoning rather than the first seasoning is that some seasonings may not produce trace residues in the processing area under normal conditions (i.e., without high-temperature processing and / or stir-frying processing), but may produce trace residues in the processing area under high-temperature processing and / or stir-frying processing (for example, gelatin seasonings such as donkey-hide gelatin and butter are solid at room temperature, but turn into darker and more viscous liquids under high temperature).

[0085] Therefore, the present application adopts a technical solution to determine the degree of pigment residue and the degree of attachment residue generated by each first processed seasoning (i.e., the seasoning after the first seasoning is processed) in the processing area based on a set of seasoning parameters.

[0086] Step 5: Determine the color of the residue corresponding to the degree of pigment residue, and determine the volume of the attachment corresponding to the degree of attachment residue.

[0087] Step 6: If it is determined that the color of the residue is greater than the preset color value and the volume of the adherent object is greater than the preset volume, it is determined that the degree of trace residue exceeds the first preset standard.

[0088] It can be understood that in the embodiment of the present application, when it is determined that there is a high degree of trace residue in the processing area, the color of the current residue corresponding to the residue and the volume of the adherent object can be further detected.

[0089] Furthermore, in the embodiment of the present application, when it is detected that the color of the residue is greater than the preset color value (i.e., having obvious color characteristics, such as black, bright yellow, bright red, etc.) and the volume of the adherent object is greater than the preset volume, it is determined that there is a high degree of residue trace in the processing area currently.

[0090] Step 7: Extract the second processing mixture corresponding to the second-stage processing from the task list, and based on the set of seasoning parameters, obtain the corresponding processing color and processing volume in the second processing mixture.

[0091] In one way, in this step, the processing device does not start the production process of the second processing mixture, but extracts the second processing mixture obtained in the subsequent processing stage from the task list (i.e., it is necessary to know which processing mixture will be obtained in the subsequent processing), and thereby determines the color and volume of the processing mixture obtained during the subsequent processing.

[0092] It can be understood that the corresponding processing color and processing volume in the second processing mixture can also be known in advance. Therefore, the present application can record in advance the color, volume size, viscosity, and characteristic changes under various processing methods of each processing mixture, etc., and generate a set of seasoning parameters accordingly.

[0093] Furthermore, even if it has been determined that there is a high degree of residue trace in the processing area currently, but if the mixture obtained by the subsequent processing procedure (i.e., the second processing mixture) has a high degree of matching with the first processing mixture, then it is not necessary to clean the processing area comprehensively.

[0094] For example, when the first processing mixture contains a large amount of soy sauce, there may be traces of dark brown pigment in the processing area currently. However, if the corresponding processing color in the second processing mixture is also dark brown (i.e., the color difference between the residue color and the processing color does not exceed the first difference), then the residue color in the processing area will not have a great impact on the second processing mixture.

[0095] Similarly, when the first processing mixture contains a large amount of liquid butter, there may currently be butter attachments in the processing area. However, if the corresponding processing color in the second processing mixture is yellow (i.e., the color difference between the residue color and the processing color does not exceed the first difference), and the volume of the butter attachments is extremely small (i.e., the volume difference between the attachment volume and the processing volume exceeds the second difference), then the residue in the processing area will not have a significant impact on the second processing mixture either. Therefore, it can be determined that the degree of trace residue has a small impact on the second processing mixture (i.e., does not exceed the second preset standard). Furthermore, there is no need to initiate a full cleaning of the processing area.

[0096] Step 8: If it is determined that the color difference between the residue color and the processing color exceeds the first difference, and the volume difference between the attachment volume and the processing volume does not exceed the second difference, determine that the degree of trace residue has an impact on the second processing mixture that exceeds the second preset standard.

[0097] For further example, when the first processing mixture contains a large amount of yellow sauce, there may currently be a certain amount of yellow-brown residue in the processing area. At this time, if the corresponding processing color in the second processing mixture is white (i.e., the color difference between the residue color and the processing color exceeds the first difference), and the volume of the yellow sauce attachments is large (i.e., the volume difference between the attachment volume and the processing volume does not exceed the second difference), then the residue in the processing area will have a significant impact on the second processing mixture.

[0098] Therefore, it can be determined that the degree of trace residue has a high impact on the second processing mixture (i.e., exceeds the second preset standard). Furthermore, it is necessary to initiate a full cleaning of the processing area.

[0099] In summary, when this application determines that there is a trace residue in the processing area where the residue color is greater than the preset color value and the attachment volume is greater than the preset volume, it may not immediately initiate the cleaning process for the processing area. Instead, it first detects the color and volume of the subsequent processing mixture. So that when it is determined that the impact of the residue on the color and volume of the subsequent processing mixture is not high (for example, the seasoning processing in two stages is the same processing mixture, or the seasoning processing in two stages is a processing mixture with similar colors, etc.), there is no need to unnecessarily clean the processing area, thus saving the operating cost of the automatic seasoning processing device.

[0100] Step 9: Select a cleaning mode that matches the preset processing method and conduct a full cleaning of the processing area in the cleaning mode.

[0101] Step 10: Initiate a full drying of the processing area, and after determining that the drying of the processing area is completed, receive a second processing instruction for performing a second-stage processing on multiple second seasonings.

[0102] In one way, embodiments of the present application can select a drying method for the processing area according to the first duration required to start the drying program and the second drying duration required from natural drying to drying, thereby further saving the operating cost of the automated seasoning processing device.

[0103] By applying the technical solution of the present application, after detecting that a certain stage of processing of multiple seasonings by the seasoning intelligent processing device is completed, instead of starting the processing process of the next stage immediately, it is first automatically detected whether there are traces of the mixture left by the processing mixture obtained in the most recent stage in the processing area of the processing device. And when it is determined that the residual trace of the mixture is strong and has a strong color and volume impact on the seasonings to be processed in the next stage, a comprehensive cleaning of the processing area is performed, and only after that will the processing work of the subsequent stage be started.

[0104] Thus, on the one hand, it avoids the drawback in the related art that due to the unattended automated intelligent processing device, after a certain stage of seasoning processing in the processing area is completed, the quality of subsequent seasoning processing may be affected due to possible partial residual processing mixture. On the other hand, it also avoids the problem that the processing device is overloaded and may cause equipment damage due to a comprehensive cleaning of the processing area for all stages of the processing process.

[0105] Optionally, in another embodiment based on the above method of the present application, after obtaining the first processing mixture, it further includes:

[0106] Detect the processing temperature and processing mode corresponding to the preset processing method;

[0107] If it is determined that the processing temperature is higher than the preset temperature and the processing mode corresponds to the stir-fry mode, based on the seasoning parameter set, determine the degree of trace residue of the first processing mixture on the processing area.

[0108] Optionally, in another embodiment based on the above method of the present application, the determining the degree of trace residue of the first processing mixture on the processing area based on the seasoning parameter set includes:

[0109] Obtain each first processing seasoning contained in the first processing mixture;

[0110] Based on the seasoning parameter set, determine the degree of pigment residue and the degree of attachment residue of each first processing seasoning on the processing area;

[0111] Take the degree of pigment residue and the degree of attachment residue of each first processing seasoning on the processing area as the degree of trace residue of the first processing mixture on the processing area.

[0112] Optionally, in another embodiment based on the above method of the present application, after taking the degree of pigment residue and the degree of adherent residue generated by each first processed seasoning on the processing area as the degree of trace residue generated by the first processed mixture on the processing area, it further includes:

[0113] Determining the color of the residue corresponding to the degree of pigment residue, and determining the volume of the adherent corresponding to the degree of adherent residue;

[0114] If it is determined that the color of the residue is greater than a preset color value, and the volume of the adherent is greater than a preset volume, it is determined that the degree of trace residue exceeds the first preset standard;

[0115] Extracting the second processed mixture corresponding to the second-stage processing from the task list.

[0116] Optionally, in another embodiment based on the above method of the present application, after extracting the second processed mixture corresponding to the second-stage processing from the task list, it further includes:

[0117] Based on the set of seasoning parameters, obtaining the corresponding processing color and processing volume in the second processed mixture;

[0118] If it is determined that the color difference between the color of the residue and the processing color exceeds a first difference, and the volume difference between the volume of the adherent and the processing volume does not exceed a second difference, it is determined that the influence degree of the degree of trace residue on the second processed mixture exceeds the second preset standard.

[0119] Optionally, in another embodiment based on the above method of the present application, the initiation of a full cleaning of the processing area includes:

[0120] Selecting a cleaning mode matching the preset processing method and performing a full cleaning of the processing area in the cleaning mode;

[0121] After the full cleaning of the processing area, it further includes:

[0122] Initiating a full drying of the processing area, and after determining that the drying of the processing area is completed, receiving a second processing instruction for performing second-stage processing on a plurality of the second seasonings.

[0123] Optionally, in another embodiment based on the above method of the present application, the initiation of the full drying of the processing area further includes:

[0124] Calculate a first drying duration required for performing the comprehensive drying; and calculate a second drying duration required for natural drying after comprehensively cleaning the processing area in the cleaning mode;

[0125] When it is detected that the first drying duration is not greater than the second drying duration, initiate comprehensive drying of the processing area.

[0126] Optionally, in another embodiment of the present application, as Figure 3 shown, the present application further provides an intelligent processing system for nutritional seasonings. The system includes:

[0127] A first processing module 201, configured to receive a first processing instruction for performing a first-stage processing on a plurality of first seasonings, and process the first seasonings in the processing area according to a preset processing method to obtain a first processed mixture;

[0128] A determination module 202, configured to transfer the first processed mixture to a waiting area through a processing outlet, and determine the degree of trace residue generated by the first processed mixture on the processing area based on a pre-recorded set of seasoning parameters;

[0129] An extraction module 203, configured to, if it is determined that the degree of trace residue exceeds a first preset standard, extract a second processed mixture corresponding to a second-stage processing from a task list, where the second processed mixture is a mixture obtained by processing a plurality of second seasonings in the processing area in the next stage;

[0130] A second processing module 204, configured to, if it is determined based on the set of seasoning parameters that the degree of influence of the trace residue on the second processed mixture exceeds a second preset standard, initiate comprehensive cleaning of the processing area, and after determining that the cleaning of the processing area is completed, receive a second processing instruction for performing a second-stage processing on a plurality of the second seasonings.

[0131] By applying the technical solution of the present application, after detecting that a certain stage of processing of a plurality of seasonings by a seasoning intelligent processing device is completed, the next-stage processing process is not initiated immediately. Instead, it is first automatically detected whether there are traces of the mixture left by the processed mixture obtained in the most recent stage in the processing area of the processing device, and when it is determined that the residual traces of the mixture are strong and have a strong color and volume impact on the seasonings to be processed in the next stage, comprehensive cleaning of the processing area is performed, and only after that will the subsequent-stage processing work be initiated.

[0132] An embodiment of the present application further provides an electronic device for executing the above-mentioned intelligent processing method for nutritional seasonings. Please refer to Figure 4, which shows a schematic diagram of an electronic device provided by some embodiments of the present application. As Figure 4 shown, the electronic device 3 includes: a processor 300, a memory 301, a bus 302, and a communication interface 303. The processor 300, the communication interface 303, and the memory 301 are connected through the bus 302. A computer program that can run on the processor 300 is stored in the memory 301. When the processor 300 runs the computer program, it executes the intelligent processing method for nutritional seasonings provided by any of the foregoing embodiments of the present application.

[0133] Among them, the memory 301 may include a high-speed random access memory (RAM: Random Access Memory), and may also include a non-volatile memory, such as at least one disk memory. Through at least one communication interface 303 (which can be wired or wireless), a communication connection is realized between this device network element and at least one other network element, and the Internet, wide area network, local area network, metropolitan area network, etc. can be used.

[0134] The bus 302 can be an ISA bus, a PCI bus, an EISA bus, etc. The bus can be divided into an address bus, a data bus, a control bus, etc. Among them, the memory 301 is used to store the program. After receiving the execution instruction, the processor 300 executes the program. The video transmission method disclosed in any of the foregoing embodiments of the present application can be applied to the processor 300 or implemented by the processor 300.

[0135] The processor 300 may be an integrated circuit chip with the ability to process signals. In the implementation process, each step of the above method may be completed by the integrated logic circuit of the hardware in the processor 300 or the instructions in the form of software. The above-mentioned processor 300 may be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it may also be a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components. It can implement or execute each method, step, and logic block diagram disclosed in the embodiments of the present application. The general-purpose processor may be a microprocessor or the processor may also be any conventional processor, etc. The steps of the method disclosed in combination with the embodiments of the present application may be directly embodied as being executed and completed by the hardware decoding processor, or executed and completed by the combination of the hardware and software modules in the decoding processor. The software module may be located in a mature storage medium in the art such as a random access memory, a flash memory, a read-only memory, a programmable read-only memory, or an electrically erasable programmable memory, a register, etc. This storage medium is located in the memory 301, and the processor 300 reads the information in the memory 301 and combines its hardware to complete the steps of the above method.

[0136] The electronic device provided by the embodiments of the present application and the intelligent processing method for the nutritional flavoring provided by the embodiments of the present application are based on the same inventive concept and have the same beneficial effects as the methods adopted, run, or implemented by them.

[0137] It should be understood that the present application is not limited to the exact structure already described and shown in the drawings, and various modifications and changes can be made without departing from its scope. The scope of the present application is only limited by the appended claims.

Claims

1. An intelligent processing method for nutritional seasonings, characterized in that, it includes: Receiving a first processing instruction for the first-stage processing of multiple first seasonings, and processing the first seasonings in a processing area according to a preset processing method to obtain a first processed mixture; Transferring the first processed mixture to a waiting area through a processing outlet, and determining the degree of trace residue of the first processed mixture on the processing area based on a pre-recorded set of seasoning parameters; If it is determined that the degree of trace residue exceeds a first preset standard, extracting a second processed mixture corresponding to the second-stage processing from a task list, where the second processed mixture is a mixture obtained by processing multiple second seasonings in the processing area in the next stage; If it is determined based on the set of seasoning parameters that the degree of influence of the trace residue on the second processed mixture exceeds a second preset standard, initiating a full cleaning of the processing area, and after determining that the cleaning of the processing area is completed, receiving a second processing instruction for the second-stage processing of multiple second seasonings, where the set of seasoning parameters records the color, viscosity, and characteristic changes of each seasoning under various processing methods; Wherein, after obtaining the first processed mixture, it further includes: Detecting the processing temperature and processing mode corresponding to the preset processing method; If it is determined that the processing temperature is higher than a preset temperature and the processing mode corresponds to a stir-frying mode, determining the degree of trace residue of the first processed mixture on the processing area based on the set of seasoning parameters; Wherein, the determining the degree of trace residue of the first processed mixture on the processing area based on the set of seasoning parameters includes: Obtaining each first processed seasoning contained in the first processed mixture; Determining the degree of pigment residue and the degree of attachment residue of each first processed seasoning on the processing area based on the set of seasoning parameters; Taking the degree of pigment residue and the degree of attachment residue of each first processed seasoning on the processing area as the degree of trace residue of the first processed mixture on the processing area; Wherein, after taking the degree of pigment residue and the degree of attachment residue of each first processed seasoning on the processing area as the degree of trace residue of the first processed mixture on the processing area, it further includes: Determining the color of the residue corresponding to the degree of pigment residue and the volume of the attachment corresponding to the degree of attachment residue; If it is determined that the color of the residue is greater than a preset color value and the volume of the attachment is greater than a preset volume, determining that the degree of trace residue exceeds the first preset standard; Extracting the second processed mixture corresponding to the second-stage processing from the task list; Wherein, after extracting the second processed mixture corresponding to the second-stage processing from the task list, it further includes: Obtaining the corresponding processing color and processing volume in the second processed mixture based on the set of seasoning parameters; If it is determined that the color difference between the color of the residue and the color of the processed product exceeds the first difference, and the volume difference between the volume of the attached object and the volume of the processed product does not exceed the second difference, it is determined that the influence degree of the trace residue degree on the second processed mixture exceeds the second preset standard; Among them, the initiation of the comprehensive cleaning of the processing area includes: Select a cleaning mode that matches the preset processing method, and perform a comprehensive cleaning of the processing area in the cleaning mode; After the comprehensive cleaning of the processing area, it further includes: Initiate a comprehensive drying of the processing area, and after determining the end of the drying of the processing area, receive a second processing instruction for the second-stage processing of a plurality of the second seasonings; Among them, the initiation of the comprehensive drying of the processing area further includes: Calculate the first drying duration required for performing the comprehensive drying; and calculate the second drying duration required for natural drying after comprehensively cleaning the processing area in the cleaning mode; When it is detected that the first drying duration is not greater than the second drying duration, initiate a comprehensive drying of the processing area.

2. An intelligent processing system for nutritional seasonings, Characterized in that, It includes: A first processing module configured to receive a first processing instruction for the first-stage processing of a plurality of first seasonings, and process the first seasonings in a processing area according to a preset processing method to obtain a first processed mixture; A determination module configured to transfer the first processed mixture to a waiting area through a processing outlet, and determine the degree of trace residue generated by the first processed mixture on the processing area based on a pre-recorded set of seasoning parameters; An extraction module configured to, if it is determined that the degree of trace residue exceeds a first preset standard, extract a second processed mixture corresponding to the second-stage processing from a task list, where the second processed mixture is a mixture obtained by processing a plurality of second seasonings in the processing area in the next stage; A second processing module configured to, if it is determined based on the set of seasoning parameters that the influence degree of the degree of trace residue on the second processed mixture exceeds a second preset standard, initiate a comprehensive cleaning of the processing area, and after determining the end of the cleaning of the processing area, receive a second processing instruction for the second-stage processing of a plurality of the second seasonings, where the set of seasoning parameters records the color, viscosity, and characteristic changes of each seasoning under various processing methods; Among them, after obtaining the first processed mixture, it further includes: Detect the processing temperature and processing mode corresponding to the preset processing method; If it is determined that the processing temperature is higher than the preset temperature and the processing mode corresponds to a stir-fry mode, determine the degree of trace residue generated by the first processed mixture on the processing area based on the set of seasoning parameters; Among them, the determination of the degree of trace residue generated by the first processed mixture on the processing area based on the set of seasoning parameters includes: Obtain each first processed seasoning included in the first processed mixture; Based on the set of seasoning parameters, determine the degree of pigment residue and the degree of attachment residue produced by each first processed seasoning on the processing area; Take the degree of pigment residue and the degree of attachment residue produced by each first processed seasoning on the processing area as the degree of trace residue produced by the first processed mixture on the processing area; Wherein, after taking the degree of pigment residue and the degree of attachment residue produced by each first processed seasoning on the processing area as the degree of trace residue produced by the first processed mixture on the processing area, it further includes: Determine the color of the residue corresponding to the degree of pigment residue, and determine the volume of the attachment corresponding to the degree of attachment residue; If it is determined that the color of the residue is greater than the preset color value and the volume of the attachment is greater than the preset volume, determine that the degree of trace residue exceeds the first preset standard; Extract the second processed mixture corresponding to the second-stage processing from the task list; Wherein, after extracting the second processed mixture corresponding to the second-stage processing from the task list, it further includes: Based on the set of seasoning parameters, obtain the corresponding processing color and processing volume in the second processed mixture; If it is determined that the color difference between the color of the residue and the processing color exceeds the first difference and the volume difference between the volume of the attachment and the processing volume does not exceed the second difference, determine that the influence degree of the degree of trace residue on the second processed mixture exceeds the second preset standard; Wherein, the initiation of the full cleaning of the processing area includes: Select a cleaning mode matching the preset processing method and conduct a full cleaning of the processing area in the cleaning mode; After the full cleaning of the processing area, it further includes: Initiate a full drying of the processing area, and after determining the end of the drying of the processing area, receive a second processing instruction for performing a second-stage processing on a plurality of the second seasonings; Wherein, the initiation of the full drying of the processing area further includes: Calculate the first drying duration required to perform the full drying; and calculate the second drying duration required for natural drying after the processing area is fully cleaned in the cleaning mode; When it is detected that the first drying duration is not greater than the second drying duration, initiate a full drying of the processing area.

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