Method, system, device and medium for managing a cooking process

Abstract

The present disclosure provides a cooking process management method, system, device and medium, the management method comprising: acquiring an operation video of a user in a cooking process; acquiring motion data of the user in the cooking process based on the operation video; acquiring a pre-constructed motion calorie consumption relationship; and acquiring an actual calorie consumption value of the user in the cooking process based on the motion data and the motion calorie consumption relationship. Through the activity track and body action statistics of the user in the operation video, the present disclosure can calculate the calories consumed by the user in the cooking process, effectively manage the cooking process of the user, thereby arousing the cooking interest of the user and improving the interest of the cooking process.

Description

Technical Field

[0001] This disclosure relates to the field of cooking technology, and in particular to a method, system, device and medium for managing a cooking process. Background Technology

[0002] Currently, the cooking process in the kitchen is tedious and time-consuming, and the repetitive kitchen activities become boring and tedious. It is necessary to effectively manage the cooking process, thereby stimulating users' interest in cooking, increasing the fun of the cooking process, and making the kitchen more than just a place for cooking. Summary of the Invention

[0003] The technical problem to be solved by this disclosure is to overcome the shortcomings of existing technologies, such as the lack of effective management of the cooking process, the inability to stimulate users' interest in cooking, and the low level of fun in the cooking process, and to provide a method, system, equipment, and medium for managing the cooking process.

[0004] This disclosure solves the above-mentioned technical problems through the following technical solution:

[0005] Firstly, a method for managing a cooking process is provided, the method comprising:

[0006] Acquire video footage of the user's actions during the cooking process;

[0007] Based on the operation video, obtain the user's motion data during the cooking process;

[0008] Obtain pre-built relationships of exercise calorie expenditure;

[0009] Based on the exercise data and the relationship between exercise calorie consumption, the actual calorie consumption value of the user during the cooking process is obtained.

[0010] Preferably, the step of acquiring the user's motion data during the cooking process based on the operation video includes:

[0011] Based on the operation video, several movements of the user during the cooking process are obtained;

[0012] Obtain the project parameters corresponding to each of the aforementioned sports events;

[0013] The step of obtaining the user's actual calorie consumption value during the cooking process based on the exercise data and the relationship between exercise calorie consumption includes:

[0014] Based on the sport, the sport parameters, and the relationship between the calorie consumption of the sport, the actual calorie consumption value of the user during the cooking process is obtained;

[0015] The project parameters include at least one of the following: project duration, number of projects, weight of cooking utensils, and torso position.

[0016] Preferably, the step of obtaining the pre-built exercise calorie expenditure relationship includes:

[0017] Obtain the calorie consumption values ​​for different sports;

[0018] The relationship between the exercise's calorie consumption and the calorie consumption value of the exercise is constructed.

[0019] Preferably, the step of obtaining the user's actual calorie consumption value during the cooking process based on the exercise data and the relationship between exercise calorie consumption includes:

[0020] Based on the motion data, several cooking time periods corresponding to the cooking process are obtained;

[0021] Based on the aforementioned calorie consumption relationship, the user's calorie consumption value during each of the aforementioned cooking periods is obtained;

[0022] The actual calorie consumption value of the cooking process is calculated based on the sum of the calorie consumption values ​​for all the time periods.

[0023] Preferably, the management method further includes:

[0024] Obtain the user's preset calorie consumption value;

[0025] Based on the calorie consumption values ​​for different time periods and the preset calorie consumption value, the cooking parameters of the cooking process are optimized so that the actual calorie consumption value is greater than or equal to the preset calorie consumption value.

[0026] The cooking parameters include at least one of cooking recipes, cooking utensils, and cooking procedures.

[0027] Preferably, the management method further includes:

[0028] A calorie consumption report for the user during the cooking process is generated based on the actual calorie consumption value.

[0029] The calorie consumption report is displayed to the user according to a preset method.

[0030] Preferably, the calorie consumption report includes the calorie consumption values ​​for each torso position of the user;

[0031] And / or, the calorie consumption report includes the user's time-period calorie consumption values ​​for each of the cooking periods;

[0032] And / or, the calorie consumption report includes a calorie consumption curve corresponding to the cooking process.

[0033] Secondly, a management system for the cooking process is also provided, the management system comprising:

[0034] The operation video acquisition module is used to acquire operation videos of the user during the cooking process;

[0035] A motion data acquisition module is used to acquire the user's motion data during the cooking process based on the operation video.

[0036] The consumption relationship acquisition module is used to acquire pre-built exercise calorie consumption relationships;

[0037] The calorie acquisition module is used to acquire the actual calorie consumption value of the user during the cooking process based on the exercise data and the relationship between exercise calorie consumption and the data.

[0038] Preferably, the motion data acquisition module includes:

[0039] The exercise acquisition unit is used to acquire several exercises of the user during the cooking process based on the operation video;

[0040] The project parameter acquisition unit is used to acquire the project parameters corresponding to each of the sports projects;

[0041] The heat acquisition module is also used to acquire the actual heat consumption value of the user during the cooking process based on the exercise, the exercise parameters, and the relationship between exercise heat consumption;

[0042] The project parameters include at least one of the following: project duration, number of projects, weight of cooking utensils, and torso position.

[0043] Preferably, the calorie consumption relationship acquisition module is also used to acquire the calorie consumption values ​​of different sports; and to construct the sports calorie consumption relationship based on the sports and the calorie consumption values.

[0044] Preferably, the heat acquisition module includes:

[0045] A cooking time acquisition unit is used to acquire several cooking time periods corresponding to the cooking process based on the motion data;

[0046] The time-period calorie acquisition unit is used to acquire the user's time-period calorie consumption value for each of the cooking periods based on the exercise calorie consumption relationship;

[0047] The actual consumption value acquisition unit is used to calculate the actual calorie consumption value of the cooking process based on the sum of the calorie consumption values ​​of all the time periods.

[0048] Preferably, the management system further includes:

[0049] A preset calorie acquisition module is used to acquire the user's preset calorie consumption value;

[0050] The cooking parameter optimization module optimizes the cooking parameters of the cooking process based on the calorie consumption values ​​for different time periods and the preset calorie consumption value, so that the actual calorie consumption value is greater than or equal to the preset calorie consumption value.

[0051] The cooking parameters include at least one of cooking recipes, cooking utensils, and cooking procedures.

[0052] Preferably, the management system further includes:

[0053] The report generation module is used to generate a report on the user's calorie consumption during the cooking process based on the actual calorie consumption value.

[0054] The report display module is used to display the calorie consumption report to the user based on a preset method.

[0055] Preferably, the calorie consumption report includes the calorie consumption values ​​for each torso position of the user;

[0056] And / or, the calorie consumption report includes the user's time-period calorie consumption values ​​for each of the cooking periods;

[0057] And / or, the calorie consumption report includes a calorie consumption curve corresponding to the cooking process.

[0058] Thirdly, an electronic device is also provided, including a memory, a processor, and a computer program stored in the memory and used to run on the processor, wherein the processor executes the computer program to implement the above-described method for managing the cooking process.

[0059] Fourthly, a computer-readable storage medium is also provided, on which a computer program is stored, which, when executed by a processor, implements the above-described method for managing the cooking process.

[0060] Based on common knowledge in the field, the above-mentioned preferred conditions can be combined arbitrarily to obtain various preferred embodiments of this disclosure.

[0061] The positive and progressive effects of this disclosure are as follows:

[0062] The cooking process management method, system, equipment, and medium disclosed herein acquire a video of the user's operation during the cooking process, obtain the user's motion data based on the operation video, and obtain the user's actual calorie consumption value during the cooking process based on a pre-built relationship between the calorie consumption and the motion data. By statistically analyzing the user's activity trajectory and body movements in the operation video, the calories consumed by the user during the cooking process can be calculated, thereby achieving effective management of the user's cooking process, stimulating the user's interest in cooking, and increasing the fun of the cooking process. Attached Figure Description

[0063] Figure 1 A first process diagram of the cooking process management method provided in Embodiment 1 of this disclosure;

[0064] Figure 2 A second process diagram illustrating the cooking process management method provided in Embodiment 1 of this disclosure;

[0065] Figure 3 A schematic diagram of the third process of the cooking process management method provided in Embodiment 1 of this disclosure;

[0066] Figure 4 A schematic diagram of the fourth process of the cooking process management method provided in Embodiment 1 of this disclosure;

[0067] Figure 5 A schematic diagram of the fifth process of the cooking process management method provided in Embodiment 1 of this disclosure;

[0068] Figure 6 A schematic diagram of the sixth process of the cooking process management method provided in Embodiment 1 of this disclosure;

[0069] Figure 7 This is a schematic diagram of the structure of the management system for the cooking process provided in Embodiment 2 of this disclosure;

[0070] Figure 8 This is a schematic diagram of the structure of the electronic device provided in Embodiment 3 of this disclosure. Detailed Implementation

[0071] The present disclosure is further illustrated below by way of embodiments, but the present disclosure is not limited to the scope of the embodiments described herein.

[0072] Example 1

[0073] This embodiment provides a method for managing the cooking process, such as... Figure 1 As shown, the management methods include:

[0074] S101. Obtain the user's operation video during the cooking process.

[0075] S102. Obtain the user's motion data during the cooking process based on the operation video.

[0076] S103, Obtain the pre-constructed relationship of exercise calorie consumption;

[0077] S104. Based on the relationship between exercise data and exercise calorie consumption, obtain the user's actual calorie consumption value during the cooking process.

[0078] For example, a user's cooking process can be recorded using a camera to obtain video footage of the user's actions during cooking. Video technology can then be used to analyze the user's movements within the video, yielding motion data including the user's trajectory and body movements. Based on this motion data and a pre-built relationship between calorie expenditure and activity, the user's actual calorie expenditure during cooking can be determined.

[0079] The cooking process management method disclosed herein can calculate the calories consumed by the user during the cooking process by statistically analyzing the user's activity trajectory and body movements in the operation video. This achieves effective management of the user's cooking process, thereby stimulating the user's interest in cooking and increasing the fun of the cooking process.

[0080] In an alternative implementation, such as Figure 2 As shown, step S102 includes:

[0081] S1021. Based on the operation video, obtain several movements of the user during the cooking process.

[0082] S1022. Obtain the project parameters corresponding to each sport.

[0083] Step S104 includes:

[0084] S1041. Based on the relationship between the sport, the sport parameters, and the calorie consumption, obtain the user's actual calorie consumption value during the cooking process.

[0085] The project parameters include, but are not limited to, project duration, number of projects, weight of cooking utensils, and torso position. Tables 1 and 2 exemplarily illustrate the data composition of the exercise data.

[0086]

[0087] Table 1

[0088] As shown in Table 1, the user's body parts are divided into various trunk parts, such as head and neck, arms, legs, and waist and abdomen (chest, waist, and hips). Movement items include, but are not limited to, head down (n1), standing (n2), bending over (n3), squatting (n4), body twisting (n5), lifting an object (n6), moving (n7), squatting up (n8), and moving an object (n9). The parameters for each movement item include, but are not limited to, duration and number of repetitions. Head down (n1), standing (n2), bending over (n3), squatting (n4), body twisting (n5), lifting an object (n6), and moving (n7) are counted according to duration, while squatting up (n8) and moving an object (n9) are counted according to the number of repetitions. Head down (n1) corresponds to the head and neck area; standing (n2), bending over (n3), squatting (n4), body twisting (n5), and squatting up (n8) correspond to the waist and abdomen; lifting an object (n6) and moving an object (n9) correspond to the arms; and standing (n2), moving (n7), and squatting up (n8) correspond to the legs. Movement items (actions) for each trunk part can be stacked, and a movement item may affect multiple trunk parts. The torso can be further refined, and the sports can also be further refined.

[0089]

[0090] Table 2

[0091] The items used in the cooking process are mainly cooking utensils. The project parameters corresponding to the sports project also include the weight value m of the cooking utensils, as shown in Table 2. Cooking utensils include, but are not limited to, pots, bowls, plates, basins, spoons and spatulas. The weight values ​​of each cooking utensil are obtained as follows: the weight value of the pot is m1, the weight value of the bowl is m2, the weight value of the plate is m3, the weight value of the basin is m4, the weight value of the spoon is m5, and the weight value of the spatula is m6.

[0092] The relationship between exercise calorie consumption corresponds to the relationship between each sport and calorie consumption. Table 3 provides an example of the relationship between exercise calorie consumption.

[0093]

[0094] Table 3

[0095] As shown in Table 3, the calorie expenditure is as follows: bending down (n1) = 130 calories per hour (kcal / hour), standing (n2) = 110 calories per hour, bending over (n3) = 200 calories per hour, squatting (n4) = 130 calories per hour, twisting the body (n5) = 150 calories per hour, lifting an object (n6) = 50*m (50 multiplied by the weight of the corresponding cooking utensil, m) calories per hour, moving (n7) = 200 calories per hour, squatting up (n8) = 0.75*m (0.75 multiplied by the weight of the corresponding cooking utensil, m) calories per session, and moving an object (n9) = 0.35*m (0.35 multiplied by the weight of the corresponding cooking utensil, m) calories per session.

[0096] Among them, lifting items n6, squatting up n8, and moving items n9 are all related to the weight value m of the cooking utensils.

[0097] Based on the sports activity, its parameters, and the relationship between calorie expenditure and exercise, the actual calorie expenditure of the user during the cooking process is obtained. Specifically, the actual calorie expenditure of the user during the cooking process is calculated based on each sports activity and its corresponding duration, number of repetitions, or weight of the cooking utensils. For example, in a certain cooking process, the sports activities include bending over n1, standing up n2, and moving objects n9. The cooking utensils used are a pot and a spoon, meaning that moving objects includes tossing the wok and flipping the pan. The duration of bending over is t1, the duration of standing up is t2, the number of times the wok is flipped is c1, and the number of times the wok is flipped is c4. Then, the actual calorie expenditure K for this cooking process is:

[0098] K=K1+K2+K3+K4=130*t1+110*t2+0.35*c1*m1+0.35*c4*m4.

[0099] Wherein, K1 is the calorie consumption value corresponding to the sport of bending down, K2 is the calorie consumption value corresponding to the sport of standing, K3 is the calorie consumption value corresponding to the sport of tossing a wok, and K4 is the calorie consumption value corresponding to the sport of tossing a spoon.

[0100] The above-mentioned sports, sports parameters and the relationship between exercise calorie consumption are merely exemplary and should not limit the scope of protection of this disclosure.

[0101] The cooking process management method of this embodiment, based on the constructed relationship of exercise calorie consumption, can accurately calculate the actual calorie consumption of the user during the cooking process by statistically analyzing the user's activity trajectory and body movements in the operation video. This achieves effective management of the user's cooking process, thereby stimulating the user's interest in cooking and increasing the fun of the cooking process.

[0102] In an alternative implementation, such as Figure 3 As shown, step S103 includes:

[0103] S1031. Obtain the calorie consumption values ​​for different sports.

[0104] S1032. The relationship between exercise calorie consumption is constructed based on the sports event and the calorie consumption value of the event.

[0105] By using historical data, we can obtain the calorie consumption values ​​for different sports, and then construct a relationship between sports and calorie consumption values.

[0106] As shown in Table 3, the calorie expenditure for the following items is as follows: bending down (n1) is 130 calories per hour; standing (n2) is 110 calories per hour; bending over (n3) is 200 calories per hour; squatting (n4) is 130 calories per hour; twisting the body (n5) is 150 calories per hour; lifting an object (n6) is 50 * m (50 multiplied by the weight of the corresponding cooking utensil, m) calories per hour; moving (n7) is 200 calories per hour; squatting up (n8) is 0.75 * m (0.75 multiplied by the weight of the corresponding cooking utensil, m) calories per session; and moving an object (n9) is 0.35 * m (0.35 multiplied by the weight of the corresponding cooking utensil, m) calories per session.

[0107] In an alternative implementation, such as Figure 4 As shown, step S104 includes:

[0108] S1042. Based on motion data, obtain several cooking time periods corresponding to the cooking process.

[0109] S1043. Based on the relationship between exercise calorie consumption, obtain the user's calorie consumption value during each cooking period.

[0110] S1044. Based on the sum of the heat consumption values ​​for all time periods, calculate the actual heat consumption value of the cooking process.

[0111] For example, if a cooking process consists of p cooking periods d1, d2...dp, then the actual calorie consumption K of this cooking process is:

[0112] K = Kd1 + Kd2 + ... + Kdp;

[0113] Wherein, Kd1 represents the calorie expenditure value for cooking period d1, Kd2 represents the calorie expenditure value for cooking period d2, and Kdp represents the calorie expenditure value for cooking period dp. The calorie expenditure value for each period is calculated based on the exercise activity, corresponding activity parameters, and the relationship between exercise and calorie expenditure for each cooking period.

[0114] For example, the activities in cooking time d1 include bending over n1, standing up n2, and moving objects n9. The cooking utensils used are a pot and a spoon, meaning the moving objects include tossing the food in the wok and tossing the pan. The duration of bending over is t1, the duration of standing up is t2, the number of times the food is tossed is c1, and the number of times the food is tossed is c4. Then, the actual calorie consumption value Kd1 for this cooking process is:

[0115] Kd1=K1+K2+K3+K4=130*t1+110*t2+0.35*c1*m1+0.35*c4*m4.

[0116] Wherein, K1 is the calorie consumption value corresponding to the sport of bending down, K2 is the calorie consumption value corresponding to the sport of standing, K3 is the calorie consumption value corresponding to the sport of tossing a wok, and K4 is the calorie consumption value corresponding to the sport of tossing a spoon.

[0117] In an alternative implementation, such as Figure 5 As shown, the management methods also include:

[0118] S105. Obtain the user's preset calorie consumption value.

[0119] S106. Based on the calorie consumption values ​​at different time periods and the preset calorie consumption values, optimize the cooking parameters of the cooking process so that the actual calorie consumption value is greater than or equal to the preset calorie consumption value.

[0120] The cooking parameters include, but are not limited to, cooking recipes, cooking utensils, and cooking procedures.

[0121] Before cooking, users can set energy consumption values ​​to obtain preset calorie consumption values. Based on the calorie consumption values ​​of a particular recipe at different times, the system can then recommend new recipes to the user, ensuring that the actual calorie consumption during cooking is greater than or equal to the preset value. The system can also optimize cooking utensils and cooking steps to ensure that the actual calorie consumption during cooking is greater than or equal to the preset value.

[0122] The cooking process management method of this embodiment can accurately calculate the actual calorie consumption value of the user during the cooking process. At the same time, it can optimize the cooking parameters of the cooking process according to the user's calorie consumption needs (preset calorie consumption value) so that the actual calorie consumption value is greater than or equal to the preset calorie consumption value. This achieves effective management of the user's cooking process, thereby stimulating the user's interest in cooking, increasing the fun of the cooking process, and improving the flexibility of the cooking process.

[0123] In an alternative implementation, such as Figure 6 As shown, the management methods also include:

[0124] S107. Generate a report on the user's calorie consumption during the cooking process based on the actual calorie consumption value.

[0125] S108. Display calorie consumption reports to users based on preset methods.

[0126] The preset method can be text display, voice broadcast, or other methods.

[0127] After obtaining the user's actual calorie consumption during the cooking process, a calorie consumption report can be generated and displayed to the user, allowing them to know their calorie consumption in a timely manner; at the same time, fatigue alerts can also be provided to the user.

[0128] In an optional implementation, the calorie consumption report includes calorie consumption values ​​for each part of the user's torso.

[0129] The calorie consumption report visually displays the calorie consumption values ​​for each part of the user's torso, such as the arms, legs, and waist / abdomen.

[0130] In an optional implementation, the calorie consumption report includes the user's calorie consumption values ​​for each cooking period.

[0131] When the cooking process includes several cooking periods, the calorie consumption value of each cooking period can be calculated separately and displayed in the calorie consumption report.

[0132] In an optional implementation, the calorie consumption report includes a calorie consumption curve corresponding to the cooking process.

[0133] Using the timeline of the cooking process as the axis, plot the calorie consumption curves corresponding to different time points (cooking periods) during the cooking process.

[0134] Example 2

[0135] This embodiment provides a management system for the cooking process, such as... Figure 7 As shown, the management system includes:

[0136] Operation video acquisition module 1 is used to acquire operation videos of the user during the cooking process;

[0137] Motion data acquisition module 2 is used to acquire the user's motion data during the cooking process based on the operation video;

[0138] Module 3 for obtaining the consumption relationship is used to obtain the pre-built exercise calorie consumption relationship;

[0139] The heat acquisition module 4 is used to obtain the user's actual calorie consumption value during the cooking process based on exercise data and the relationship between exercise calorie consumption.

[0140] Preferably, the motion data acquisition module 2 includes:

[0141] The exercise acquisition unit 21 is used to acquire several exercises performed by the user during the cooking process based on the operation video;

[0142] Project parameter acquisition unit 22 is used to acquire the project parameters corresponding to each sport;

[0143] The calorie acquisition module 4 is also used to acquire the user's actual calorie consumption value during the cooking process based on the sport, sport parameters and the relationship between exercise calorie consumption;

[0144] The project parameters include, but are not limited to, project duration, number of projects, weight of cooking utensils, and torso position.

[0145] In an optional implementation, the consumption relationship acquisition module 3 is further used to acquire the calorie consumption values ​​of different sports; and to construct a sports calorie consumption relationship based on the sports and the calorie consumption values.

[0146] In an optional implementation, the heat acquisition module 4 includes:

[0147] The cooking time acquisition unit 41 is used to acquire several cooking time periods corresponding to the cooking process based on motion data;

[0148] The time-period calorie acquisition unit 42 is used to acquire the user's time-period calorie consumption value for each cooking period based on the relationship between exercise calorie consumption;

[0149] The actual consumption value acquisition unit 43 is used to calculate the actual heat consumption value of the cooking process based on the sum of the heat consumption values ​​of all time periods.

[0150] In an optional implementation, the management system further includes:

[0151] The preset calorie acquisition module 5 is used to acquire the user's preset calorie consumption value;

[0152] The cooking parameter optimization module 6 optimizes the cooking parameters during the cooking process based on the calorie consumption values ​​at different time periods and the preset calorie consumption values, so that the actual calorie consumption value is greater than or equal to the preset calorie consumption value.

[0153] The cooking parameters include, but are not limited to, cooking recipes, cooking utensils, and cooking procedures.

[0154] In an optional implementation, the management system further includes:

[0155] Report generation module 7 is used to generate a report on the user's calorie consumption during the cooking process based on the actual calorie consumption value;

[0156] Report display module 8 is used to display calorie consumption reports to users based on preset methods.

[0157] In an optional implementation, the calorie consumption report includes calorie consumption values ​​for each part of the user's torso.

[0158] In an optional implementation, the calorie consumption report includes the user's calorie consumption values ​​for each cooking period.

[0159] In an optional implementation, the calorie consumption report includes a calorie consumption curve corresponding to the cooking process.

[0160] The cooking process management system in this embodiment can calculate the calories consumed by the user during the cooking process by statistically analyzing the user's activity trajectory and body movements in the operation video. This achieves effective management of the user's cooking process, thereby stimulating the user's interest in cooking and increasing the fun of the cooking process.

[0161] Example 3

[0162] This embodiment provides an electronic device. Figure 8 This is a schematic diagram of the structure of the electronic device provided in this embodiment. The electronic device includes a memory, a processor, and a computer program stored in the memory and used to run on the processor. When the processor executes the computer program, it implements the cooking process management method in Embodiment 1 above. Figure 8 The electronic device 70 shown is merely an example and should not be construed as limiting the functionality and scope of the embodiments disclosed herein. Figure 8 As shown, the electronic device 70 can be manifested as a general-purpose computing device, such as a server device. The components of the electronic device 70 may include, but are not limited to: at least one processor 71, at least one memory 72, and a bus 73 connecting different system components (including memory 72 and processor 71).

[0163] Bus 73 includes a data bus, an address bus, and a control bus.

[0164] The memory 72 may include volatile memory, such as random access memory (RAM) 721 and / or cache memory 722, and may further include read-only memory (ROM) 723.

[0165] The memory 72 may also include a program tool 725 (or utility) having a set (at least one) program module 724, such program module 724 including but not limited to: an operating system, one or more application programs, other program modules, and program data, each or some combination of these examples may include an implementation of a network environment.

[0166] The processor 71 executes various functional applications and data processing by running computer programs stored in the memory 72, such as the cooking process management method in Embodiment 1 above.

[0167] Electronic device 70 can also communicate with one or more external devices 74. This communication can be performed via input / output (I / O) interface 75. Furthermore, the model-generated electronic device 70 can also communicate with one or more networks (e.g., local area network (LAN), wide area network (WAN), and / or public networks, such as the Internet) via network adapter 76. Figure 8 As shown, network adapter 76 communicates with other modules of electronic device 70 via bus 73. It should be understood that, although not shown in the figure, other hardware and / or software modules can be used in conjunction with electronic device 70, including but not limited to: microcode, device drivers, redundant processors, external disk drive arrays, RAID (disk array) systems, tape drives, and data backup storage systems.

[0168] It should be noted that although several units / modules or sub-units / modules of the electronic device have been mentioned in the detailed description above, this division is merely exemplary and not mandatory. In fact, according to embodiments of this disclosure, the features and functions of two or more units / modules described above can be embodied in one unit / module. Conversely, the features and functions of one unit / module described above can be further divided and embodied by multiple units / modules.

[0169] Example 4

[0170] This embodiment provides a computer-readable storage medium storing a computer program that, when executed by a processor, implements the cooking process management method described in Embodiment 1 above.

[0171] The readable storage medium may be more specifically adopted, including but not limited to: portable disk, hard disk, random access memory, read-only memory, erasable programmable read-only memory, optical storage device, magnetic storage device, or any suitable combination thereof.

[0172] In a possible implementation, this disclosure can also be implemented as a program product that includes program code, which, when the program product is run on a terminal device, causes the terminal device to perform the steps in the management method for implementing the cooking process in Embodiment 1 above.

[0173] The program code for executing this disclosure can be written in any combination of one or more programming languages. The program code can be executed entirely on a user device, partially on a user device, as a standalone software package, partially on a user device and partially on a remote device, or entirely on a remote device.

[0174] While specific embodiments of this disclosure have been described above, those skilled in the art should understand that these are merely illustrative examples, and the scope of protection of this disclosure is defined by the appended claims. Those skilled in the art can make various changes or modifications to these embodiments without departing from the principles and essence of this disclosure, but all such changes and modifications fall within the scope of protection of this disclosure.

Claims

1. A method for managing a cooking process, characterized in that, The management method includes: Acquire video footage of the user's actions during the cooking process; Based on the operation video, obtain the user's motion data during the cooking process; Obtain pre-built relationships of exercise calorie expenditure; Based on the exercise data and the relationship between exercise calorie consumption, the actual calorie consumption value of the user during the cooking process is obtained; the step of obtaining the user's exercise data during the cooking process based on the operation video includes: Based on the operation video, several movements of the user during the cooking process are obtained; Obtain the project parameters corresponding to each of the aforementioned sports events; The step of obtaining the user's actual calorie consumption value during the cooking process based on the exercise data and the relationship between exercise calorie consumption includes: Based on the sport, the sport parameters, and the relationship between the calorie consumption of the sport, the actual calorie consumption value of the user during the cooking process is obtained; The exercise includes at least one of the following performed by the user during the cooking process: looking down, standing, bending over, squatting, twisting the body, lifting cooking utensils, moving, squatting up, and moving the cooking utensils. The project parameters include at least one of the following: project duration, number of projects, weight of cooking utensils, and torso position. The management method also includes: Obtain the user's preset calorie consumption value; Based on the user's calorie consumption value during each cooking period and the preset calorie consumption value, the cooking parameters of the cooking process are optimized so that the actual calorie consumption value is greater than or equal to the preset calorie consumption value. The cooking parameters include at least one of cooking recipes, cooking utensils, and cooking procedures.

2. The management method according to claim 1, characterized in that, The step of obtaining the pre-built exercise calorie expenditure relationship includes: Obtain the calorie consumption values ​​for different sports; The relationship between the exercise's calorie consumption and the calorie consumption value of the exercise is constructed.

3. The management method according to claim 1, characterized in that, The step of obtaining the user's actual calorie consumption value during the cooking process based on the exercise data and the relationship between exercise calorie consumption includes: Based on the motion data, several cooking time periods corresponding to the cooking process are obtained; Based on the aforementioned calorie consumption relationship, the user's calorie consumption value during each of the aforementioned cooking periods is obtained; The actual calorie consumption value of the cooking process is calculated based on the sum of the calorie consumption values ​​for all the time periods.

4. The management method according to claim 3, characterized in that, The management method also includes: A calorie consumption report for the user during the cooking process is generated based on the actual calorie consumption value. The calorie consumption report is displayed to the user according to a preset method.

5. The management method according to claim 4, characterized in that, The calorie consumption report includes the calorie consumption values ​​for each part of the user's torso. And / or, the calorie consumption report includes the user's time-period calorie consumption values ​​for each of the cooking periods; And / or, the calorie consumption report includes a calorie consumption curve corresponding to the cooking process.

6. A management system for a cooking process, characterized in that, The management system includes: The operation video acquisition module is used to acquire operation videos of the user during the cooking process; A motion data acquisition module is used to acquire the user's motion data during the cooking process based on the operation video. The consumption relationship acquisition module is used to acquire pre-built exercise calorie consumption relationships; The calorie acquisition module is used to acquire the actual calorie consumption value of the user during the cooking process based on the exercise data and the relationship between exercise calorie consumption; The motion data acquisition module includes: The exercise acquisition unit is used to acquire several exercises of the user during the cooking process based on the operation video; The project parameter acquisition unit is used to acquire the project parameters corresponding to each of the sports projects; The heat acquisition module is also used to acquire the actual heat consumption value of the user during the cooking process based on the exercise, the exercise parameters, and the relationship between exercise heat consumption; The exercise includes at least one of the following performed by the user during the cooking process: looking down, standing, bending over, squatting, twisting the body, lifting cooking utensils, moving, squatting up, and moving the cooking utensils. The project parameters include at least one of the following: project duration, number of projects, weight of cooking utensils, and torso position. The management system also includes: A preset calorie acquisition module is used to acquire the user's preset calorie consumption value; The cooking parameter optimization module optimizes the cooking parameters of the cooking process based on the calorie consumption values ​​at different time periods and the preset calorie consumption value, so that the actual calorie consumption value is greater than or equal to the preset calorie consumption value. The cooking parameters include at least one of cooking recipes, cooking utensils, and cooking procedures.

7. An electronic device comprising a memory, a processor, and a computer program stored in the memory and for running on the processor, characterized in that, When the processor executes a computer program, it implements the method for managing the cooking process as described in any one of claims 1-5.

8. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the method for managing the cooking process as described in any one of claims 1-5.

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