Method and system for optimizing nutrition of dishes for cooking system

Abstract

The present application relates to the field of cooking system management, and discloses a method and system for optimizing the nutrition of dishes for a cooking system, the method comprising: obtaining cooking parameters of a target cooking program, and obtaining multiple types of raw materials of a target dish corresponding to the target cooking program and the corresponding raw material quantity of each raw material type; determining cooking parameter constraints according to the multiple types of raw materials of the target dish and the corresponding raw material quantity of each raw material type, and when the cooking parameters of the target cooking program meet the cooking parameter constraints, adjusting the cooking parameters of the target cooking program according to the cooking parameter constraints; when the cooking parameters of the target cooking program do not meet the cooking parameter constraints, prompting to replace the target cooking program. The present application automatically optimizes the cooking process of dishes, and can better preserve the nutritional value of dishes.

Description

Technical Field

[0001] The present application relates to the technical field of cooking system management, and more specifically, to a method and system for optimizing nutrition of dishes used in a cooking system. Background Art

[0002] With the development of science and technology, the types of kitchen appliances and cooking equipment are becoming more and more abundant, and different cooking equipment provides different heating methods and cooking methods. For example, microwave ovens heat food through electromagnetic waves, rice cookers heat through steam, ovens use hot air for baking, and air fryers simulate frying effects through high-temperature circulating air. Different cooking equipment has very different effects on nutrients. For example, microwave heating can usually better preserve the vitamins in food, but long-term high-temperature cooking may cause the loss of certain vitamins (such as vitamin C); pressure cookers can effectively shorten cooking time through high-temperature and high-pressure cooking, but may also affect the absorption of certain minerals. In the process of cooking, people understand the stability and changes of nutrients in different equipment is the basis for formulating a reasonable nutrition plan.

[0003] Now some cooking equipment (such as automatic cooking machines) have the function of automatic cooking. When cooking automatically, the cooking equipment cooks according to the preset program. Users can reasonably match the dishes according to their needs to optimize nutrition, and can also adjust the cooking program of the cooking equipment to improve the cooking effect. However, the existing cooking equipment cannot automatically optimize the cooking process for the dishes, and cannot well retain the nutritional value of the dishes. Patent CN114027706B (application number: CN202111272327.0) provides a method for controlling an intelligent cooking device. After receiving the cooking instructions of the target dish, the first intelligent cooking device obtains the standard temperature change curve corresponding to the target dish and the reference heating power of each cooking stage. While controlling the first intelligent cooking device to perform heating control in stages according to the reference heating power of each cooking stage, the reference heating power of the current cooking stage is fine-tuned according to the current temperature change curve, thereby making the temperature adjustment of the first intelligent cooking device more flexible. The method in patent CN114027706B can adjust the parameters of the cooking device, but cannot automatically optimize the cooking process for the dishes, and cannot well retain the nutritional value of the dishes. Summary of the invention

[0004] The purpose of this application is to provide a method and system for optimizing the nutrition of dishes for a cooking system, which solves the technical problem of not being able to automatically optimize the cooking process for dishes and achieves the technical effect of automatically optimizing the cooking process for dishes.

[0005] An embodiment of the present application provides a method for optimizing nutrition of dishes for a cooking system, the method comprising: obtaining cooking parameters of a target cooking program, and obtaining multiple types of ingredients of a target dish corresponding to the target cooking program and the corresponding amount of each type of ingredients; determining cooking parameter constraints based on the multiple types of ingredients of the target dish and the corresponding amount of each type of ingredients; when the cooking parameters of the target cooking program meet the cooking parameter constraints, adjusting the cooking parameters of the target cooking program based on the cooking parameter constraints; when the cooking parameters of the target cooking program do not meet the cooking parameter constraints, prompting the target cooking program to be replaced.

[0006] In a possible implementation, the cooking parameter constraints include a cooking temperature range and a cooking time range, the cooking parameters of the target cooking program include a cooking temperature parameter and a cooking time parameter, and the cooking parameters of the target cooking program meet the cooking parameter constraints, including: the cooking temperature parameters of the target cooking program are within the cooking temperature range, and the cooking time parameters of the target cooking program are within the cooking time range; the cooking parameters of the target cooking program are adjusted according to the cooking parameter constraints, including: obtaining an upper temperature value and a lower temperature value of the cooking temperature range of the cooking parameter constraints, determining a median temperature value according to the upper temperature value and the lower temperature value, and adjusting the cooking temperature parameters of the target cooking program to the median temperature value; obtaining an upper time value and a lower time value of the cooking time range of the cooking parameter constraints, determining a median time value according to the upper time value and the lower time value, and adjusting the cooking time parameters of the target cooking program to the median time value.

[0007] In another possible implementation, adjusting the cooking parameters of the target cooking program according to the cooking parameter constraints also includes: obtaining a heat index input by a user, obtaining an upper temperature limit value and a lower temperature limit value of the cooking temperature range of the cooking parameter constraints, and determining a median temperature value according to the upper temperature limit value and the lower temperature limit value, taking the product of the median temperature value and the heat index as the adjusted temperature value, and adjusting the cooking temperature parameters of the target cooking program to the adjusted temperature value; obtaining an upper time limit value and a lower time limit value of the cooking time range of the cooking parameter constraints, and determining a median time value according to the upper time limit value and the lower time limit value, dividing the median time value by the heat index as the adjusted time value, and adjusting the cooking time parameters of the target cooking program to the adjusted time value.

[0008] In another possible implementation, when the cooking parameters of the target cooking program do not meet the cooking parameter constraints, a prompt is provided to replace the target cooking program, including: obtaining a heat index input by the user, and determining multiple alternative cooking programs that meet the cooking parameter constraints in the cooking program library; when the heat index is greater than or equal to 1, determining a first alternative cooking program with the highest cooking temperature value among the multiple alternative cooking programs, and prompting the user to replace the target cooking program with the first alternative cooking program; when the heat index is less than 1, determining a second alternative cooking program with the lowest cooking temperature value among the multiple alternative cooking programs, and prompting the user to replace the target cooking program with the second alternative cooking program.

[0009] In another possible implementation, when the cooking parameters of the target cooking program do not meet the cooking parameter constraints, a prompt to replace the target cooking program is provided, which also includes: obtaining a heat index input by a user, and obtaining an upper limit value of the heat index; determining a plurality of alternative cooking programs that meet the cooking parameter constraints in a cooking program library, and determining a maximum cooking temperature among the plurality of alternative cooking programs; calculating the maximum cooking temperature × the heat index / the upper limit value of the heat index as the expected cooking temperature, and a prompt to replace the target cooking program with the alternative cooking program having the smallest difference between the cooking temperature and the expected cooking temperature.

[0010] In another possible implementation, the method also includes: determining a cooking temperature benchmark value and a cumulative cooking time value corresponding to the cooking temperature benchmark value based on multiple types of ingredients of the target dish and the amount of ingredients corresponding to each type of ingredients; when the sum of the cooking times of multiple target cooking programs whose cooking temperatures are greater than the cooking temperature benchmark value is greater than the cumulative cooking time value, reducing the heat index of a subsequent target cooking program after the multiple target cooking programs by a preset heat index to obtain an adjusted heat index, and cooking is performed in the subsequent target cooking program according to the adjusted heat index.

[0011] An embodiment of the present application also provides a dish nutrition optimization system for a cooking system, comprising a unit for executing any of the methods described above.

[0012] An embodiment of the present application also provides a dish nutrition optimization system for a cooking system, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor implements any of the methods described above when executing the computer program.

[0013] An embodiment of the present application further provides a computer-readable storage medium, wherein the computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, the method described in any one of the above items is implemented.

[0014] An embodiment of the present application also provides a computer program product, including a computer program, which implements the steps of any of the methods described above when executed by a processor.

[0015] Compared with the prior art, the embodiments of the present invention have the following beneficial effects:

[0016] The embodiment of the present application provides a method for optimizing the nutrition of dishes for a cooking system, and the method includes: obtaining cooking parameters of a target cooking program, and obtaining multiple types of raw materials of a target dish corresponding to the target cooking program and the corresponding amount of raw materials for each type of raw materials; determining cooking parameter constraints according to the multiple types of raw materials of the target dish and the corresponding amount of raw materials for each type of raw materials, and when the cooking parameters of the target cooking program meet the cooking parameter constraints, adjusting the cooking parameters of the target cooking program according to the cooking parameter constraints; when the cooking parameters of the target cooking program do not meet the cooking parameter constraints, prompting to replace the target cooking program. The method for optimizing the nutrition of dishes for a cooking system in the embodiment of the present application can control the cooking equipment, and when the cooking parameters of the target cooking program meet the cooking parameter constraints, the cooking parameters can be flexibly determined and adjusted in combination with the types of dishes; when the cooking parameters of the target cooking program do not meet the cooking parameter constraints, prompting to replace the target cooking program, thereby improving the control effect of the cooking equipment. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0018] Figure 1 A schematic diagram of a method for optimizing nutrition of dishes in a cooking system provided in an embodiment of the present application;

[0019] Figure 2 A schematic diagram of a working process of a method for optimizing nutrition of dishes for a cooking system provided in an embodiment of the present application;

[0020] Figure 3 A schematic diagram of a second method for optimizing nutrition of dishes in a cooking system provided in an embodiment of the present application;

[0021] Figure 4 A schematic diagram of a second method for optimizing nutrition of dishes in a cooking system provided in an embodiment of the present application;

[0022] Figure 5A schematic diagram of the logical structure of a dish nutrition optimization system for a cooking system provided in an embodiment of the present application;

[0023] Figure 6 A schematic diagram of the physical structure of a dish nutrition optimization system for a cooking system provided in an embodiment of the present application. DETAILED DESCRIPTION

[0024] It should be understood that when used in the present specification and the appended claims, the term "comprising" indicates the presence of described features, wholes, steps, operations, elements and / or components, but does not exclude the presence or addition of one or more other features, wholes, steps, operations, elements, components and / or combinations thereof.

[0025] It should also be understood that the term “and / or” used in the specification and appended claims refers to any and all possible combinations of one or more of the associated listed items, and includes these combinations.

[0026] As used in the specification and appended claims of this application, the term "if" can be interpreted as "when" or "uponce" or "in response to determining" or "in response to detecting", depending on the context. Similarly, the phrase "if it is determined" or "if [described condition or event] is detected" can be interpreted as meaning "uponce it is determined" or "in response to determining" or "uponce [described condition or event] is detected" or "in response to detecting [described condition or event]", depending on the context.

[0027] In addition, in the description of the present application specification and the appended claims, the terms "first", "second", "third", etc. are only used to distinguish the descriptions and cannot be understood as indicating or implying relative importance.

[0028] References to "one embodiment" or "some embodiments" etc. described in the specification of this application mean that one or more embodiments of the present application include specific features, structures or characteristics described in conjunction with the embodiment. Therefore, the statements "in one embodiment", "in some embodiments", "in some other embodiments", "in some other embodiments", etc. that appear in different places in this specification do not necessarily refer to the same embodiment, but mean "one or more but not all embodiments", unless otherwise specifically emphasized in other ways. The terms "including", "comprising", "having" and their variations all mean "including but not limited to", unless otherwise specifically emphasized in other ways.

[0029] The existing control method of cooking equipment can adjust the parameters of the cooking equipment, but cannot automatically optimize the cooking process for dishes, and cannot well preserve the nutritional value of the dishes.

[0030] Based on the above reasons, an embodiment of the present application provides a method for optimizing the nutrition of dishes for a cooking system, the method comprising: obtaining cooking parameters of a target cooking program, and obtaining multiple types of raw materials of a target dish corresponding to the target cooking program and the corresponding amount of raw materials for each type of raw materials; determining cooking parameter constraints according to the multiple types of raw materials of the target dish and the corresponding amount of raw materials for each type of raw materials, and when the cooking parameters of the target cooking program meet the cooking parameter constraints, adjusting the cooking parameters of the target cooking program according to the cooking parameter constraints; when the cooking parameters of the target cooking program do not meet the cooking parameter constraints, prompting to replace the target cooking program. The method for optimizing the nutrition of dishes for a cooking system in an embodiment of the present application can control the cooking equipment, and when the cooking parameters of the target cooking program meet the cooking parameter constraints, the cooking parameters can be flexibly determined and adjusted in combination with the types of dishes; when the cooking parameters of the target cooking program do not meet the cooking parameter constraints, prompting to replace the target cooking program, thereby improving the control effect of the cooking equipment.

[0031] In some scenarios, a method and system for optimizing nutrition of dishes for a cooking system according to an embodiment of the present application can be applied to the control of cooking parameters of cooking equipment. For example, it can control the cooking process of cooking equipment such as a stir-fry machine, an oven, and an electric pressure cooker, thereby improving the use effect of the cooking equipment and improving the nutritional retention effect of dishes during cooking.

[0032] The following is a detailed description of a method for optimizing nutrition of dishes for a cooking system provided in an embodiment of the present application with reference to specific examples.

[0033] Figure 1 A schematic diagram of a method for optimizing nutrition of dishes in a cooking system provided in an embodiment of the present application is shown in FIG. Figure 1 As shown, the method includes S110 to S120, and S110 to S120 are described in detail below.

[0034] S110, obtaining cooking parameters of a target cooking program, and obtaining a plurality of types of raw materials of a target dish corresponding to the target cooking program and the corresponding raw material quantity of each type of raw material.

[0035] When a user uses a target cooking device, the user can first select a preset cooking program. The preset cooking program can include multiple target cooking programs within multiple time periods to control the target cooking device to cook according to the multiple target cooking programs. After the user selects the preset cooking program, the method can first obtain the cooking parameters of the multiple target cooking programs included in the preset cooking program to determine whether it is necessary to adjust and optimize the cooking parameters of each target cooking program.

[0036] It should be noted that the cooking temperature of the cooking parameters of the target cooking program is a constant value, so as to facilitate the subsequent inspection and judgment of the cooking conditions of the cooking parameters of the target cooking program.

[0037] At the same time, the method also includes obtaining multiple types of raw materials of the target dish corresponding to the target cooking program and the corresponding raw material quantities of each raw material type. The target cooking program is used to control the operation of the target cooking equipment to perform the cooking process on the multiple types of raw materials of the target dish corresponding to the target cooking program and the corresponding raw material quantities of each raw material type. The multiple types of raw materials may include types corresponding to cooking ingredients such as vegetables, meat, etc., and the corresponding raw material quantities of each raw material type correspond to the corresponding raw material quantities of cooking ingredients such as vegetables, meat, etc.

[0038] For example, the amount of raw materials corresponding to each type of raw materials can be quantified according to quantified weight or serving size.

[0039] Exemplarily, the target cooking device may be a cooking machine, and the preset cooking program and the multiple target cooking programs included in the preset cooking program may be cooking programs built into the target cooking device.

[0040] Exemplarily, when obtaining multiple types of ingredients for a target dish corresponding to a target cooking program and the corresponding amounts of each type of ingredients, a user can upload the multiple types of ingredients for the target dish and the corresponding amounts of each type of ingredients through a mobile phone app. The user can also input multiple types of ingredients and the corresponding amounts of each type of ingredients on the target cooking device and upload them to the control center through the Internet of Things component of the target cooking device. The embodiments of the present application do not limit the method of obtaining multiple types of ingredients for a target dish corresponding to a target cooking program and the corresponding amounts of each type of ingredients.

[0041] S120: determining a cooking parameter constraint condition according to a plurality of raw material types of the target dish and the raw material quantity corresponding to each raw material type, and when the cooking parameters of the target cooking program meet the cooking parameter constraint condition, adjusting the cooking parameters of the target cooking program according to the cooking parameter constraint condition. When the cooking parameters of the target cooking program do not meet the cooking parameter constraint condition, prompting to change the target cooking program.

[0042] Figure 2 A schematic diagram of a process flow of a method for optimizing nutrition of dishes for a cooking system provided in an embodiment of the present application is shown in FIG. Figure 2As shown, the cooking parameter constraints can be determined based on multiple types of ingredients of the target dish and the amount of ingredients corresponding to each type of ingredient. The cooking parameter constraints are cooking constraints that need to be determined based on multiple types of ingredients and the amount of ingredients corresponding to each type of ingredient to achieve a nutrient retention effect. When the cooking conditions do not meet the cooking constraints, it may lead to a large loss of nutrients in the dish ingredients, and the cooking process can be adjusted based on the cooking parameter constraints.

[0043] It should be noted that the executing entity of the embodiment of the present application can be a data processing device such as a control center of a smart cooking device, a mobile phone app, etc. The control center of the smart cooking device can centrally control multiple smart cooking devices, and the cooking data of the smart cooking devices can also be processed online through the mobile phone app.

[0044] Exemplarily, when determining the cooking parameter constraints based on multiple raw material types and the raw material quantities corresponding to each raw material type, the constraints may be determined by empirical values ​​or by a neural network model.

[0045] Exemplarily, the cooking parameter constraints may include constraints such as cooking temperature, cooking time corresponding to the cooking temperature, and the like.

[0046] After obtaining the cooking parameter constraints, when the cooking parameters of the target cooking program meet the cooking parameter constraints, it means that the target cooking program selected by the user is suitable for cooking multiple types of ingredients and the corresponding amounts of ingredients for each type of ingredient, and can achieve a good nutritional retention effect for dishes.

[0047] When the cooking parameters of the target cooking program meet the cooking parameter constraints, the cooking parameters of the target cooking program can be further adjusted according to the cooking parameter constraints to optimize the cooking process and further improve the nutrient retention effect of the dish.

[0048] When the cooking parameters of the target cooking program do not meet the cooking parameter constraints, it means that the target cooking program selected by the user is not suitable for cooking multiple types of ingredients and the corresponding amounts of ingredients for each type of ingredient. The user may be prompted to change the target cooking program to ensure the nutritional retention of the dish.

[0049] It should be noted that the cooking parameters and cooking parameter constraints of the target cooking program may be the cooking parameters and cooking parameter constraints corresponding to a target cooking program time period among the multiple target cooking programs corresponding to the time period on the timing of the preset cooking program. For example, the cooking parameters and cooking parameter constraints of the target cooking program may be the cooking parameters and cooking parameter constraints corresponding to the three target cooking programs of medium-heat stir-frying, high-heat stir-frying, and seasoning stir-frying, respectively. The embodiment of the present application does not limit the target cooking program time period in which the cooking parameters and cooking parameter constraints of the target cooking program are located.

[0050] The beneficial effect brought about by the above-mentioned implementation method is that the cooking parameter constraints are determined according to the multiple types of ingredients of the target dish and the corresponding amount of ingredients for each type of ingredient, and whether the target cooking program selected by the user is suitable for cooking multiple types of ingredients and the corresponding amount of ingredients for each type of ingredient is judged, thereby ensuring the nutritional retention effect of the dish.

[0051] The beneficial effect brought about by the above-mentioned implementation method is that when the cooking parameters of the target cooking program meet the cooking parameter constraints, the nutritional retention effect of the dish is further improved by adjusting the cooking parameters of the target cooking program according to the cooking parameter constraints.

[0052] The beneficial effect brought about by the above-mentioned implementation method is that when one or more target cooking programs among the preset cooking programs selected by the user are not suitable for cooking multiple types of ingredients and the corresponding amounts of ingredients for each type of ingredients, it can prompt to change the target cooking program, thereby meeting the user's personalized needs to select cooking programs according to needs, and can also intelligently determine whether the cooking program selected by the user is appropriate, thereby improving the intelligence level of the cooking process.

[0053] In some implementations, the cooking parameter constraints include a cooking temperature range and a cooking time range, the cooking parameters of the target cooking program include a cooking temperature parameter and a cooking time parameter, and the cooking parameters of the target cooking program meet the cooking parameter constraints, including: the cooking temperature parameters of the target cooking program are within the cooking temperature range, and the cooking time parameters of the target cooking program are within the cooking time range.

[0054] When constraining cooking parameters, the cooking parameter constraint conditions may include a cooking temperature range and a cooking time range. The cooking temperature range represents the conditions for constraining the cooking process by temperature, and the cooking time range represents the conditions for constraining the cooking process by the time corresponding to the cooking temperature.

[0055] When controlling the cooking process, the cooking parameters of the target cooking program may include cooking temperature parameters and cooking time parameters. The cooking temperature parameters characterize the temperature conditions in the cooking process, and the cooking time parameters characterize the time conditions corresponding to the cooking temperature in the cooking process. The cooking process can then be controlled based on the cooking temperature parameters and the cooking time parameters.

[0056] When checking the cooking parameter constraints, that is, determining whether the cooking parameters of the target cooking program meet the cooking parameter constraints, it may include that the cooking temperature parameters of the target cooking program are within the cooking temperature range and the cooking time parameters of the target cooking program are within the cooking time range. When the cooking temperature parameters of the target cooking program are within the cooking temperature range, it means that the cooking temperature parameters of the target cooking program meet the cooking temperature range conditions. When the cooking time parameters of the target cooking program are within the cooking time range, it means that the cooking time parameters of the target cooking program meet the cooking time range conditions. Furthermore, it can be determined that the cooking parameters of the target cooking program meet the cooking parameter constraints.

[0057] In some implementations, the above-mentioned adjusting the cooking parameters of the target cooking program according to the cooking parameter constraint condition includes: obtaining an upper limit temperature value and a lower limit temperature value of the cooking temperature range of the cooking parameter constraint condition, determining a median temperature value according to the upper limit temperature value and the lower limit temperature value, and adjusting the cooking temperature parameter of the target cooking program to the median temperature value. Obtaining an upper limit time value and a lower limit time value of the cooking time range of the cooking parameter constraint condition, determining a median time value according to the upper limit time value and the lower limit time value, and adjusting the cooking time parameter of the target cooking program to the median time value.

[0058] When adjusting the cooking process, the above-mentioned adjustment of the cooking parameters of the target cooking program according to the cooking parameter constraints may include obtaining the upper limit temperature value and the lower limit temperature value of the cooking temperature range of the cooking parameter constraints, the upper limit temperature value and the lower limit temperature value represent the limit values ​​of the cooking temperature range, and the median temperature value may be determined based on the upper limit temperature value and the lower limit temperature value, the median temperature value represents the middle value of the cooking temperature range, and the cooking temperature parameters of the target cooking program may be adjusted to the median temperature value, thereby ensuring that the cooking temperature is within the most appropriate range.

[0059] When adjusting the cooking process, the upper and lower limit time values ​​of the cooking time range of the cooking parameter constraints can also be obtained, and the median time value can be determined based on the upper and lower limit time values, so that the cooking time parameters of the target cooking program can be adjusted to the median time value, thereby ensuring that the cooking time is within the most appropriate range.

[0060] The beneficial effect brought about by the above implementation method is that by checking the cooking process through the cooking temperature and the cooking time corresponding to the cooking temperature, it can be determined that the cooking parameters of the cooking program meet the cooking parameter constraints, thereby ensuring the control effect of the cooking process.

[0061] The beneficial effect brought about by the above-mentioned implementation method is that the cooking temperature parameter of the target cooking program is adjusted to the median temperature value, and the cooking time parameter of the target cooking program is adjusted to the median time value, thereby ensuring that the cooking temperature and the cooking time corresponding to the cooking temperature are within the most appropriate range.

[0062] The beneficial effect brought about by the above-mentioned implementation method is that the cooking temperature parameters of the target cooking program are adjusted to the median temperature value, and the cooking time parameters of the target cooking program are adjusted to the median time value, which can leave sufficient control margin for the cooking temperature and cooking time control process of the target cooking equipment, avoid the cooking temperature and cooking time being too high or too low, and ensure the nutritional retention rate of the dishes.

[0063] In some implementations, the above-mentioned adjustment of the cooking parameters of the target cooking program according to the cooking parameter constraint conditions further includes: obtaining a heat index input by the user, obtaining an upper temperature limit value and a lower temperature limit value of the cooking temperature range of the cooking parameter constraint conditions, and determining a median temperature value according to the upper temperature limit value and the lower temperature limit value, taking the product of the median temperature value and the heat index as the adjustment temperature value, and adjusting the cooking temperature parameter of the target cooking program to the adjustment temperature value. Obtaining an upper time limit value and a lower time limit value of the cooking time range of the cooking parameter constraint conditions, and determining a median time value according to the upper time limit value and the lower time limit value, dividing the median time value by the heat index as the adjustment time value, and adjusting the cooking time parameter of the target cooking program to the adjustment time value.

[0064] When cooking according to the target cooking program, the heat index input by the user can also be obtained. The heat index represents the degree of heat expected by the user. At the same time, the upper and lower temperature limits of the cooking temperature range of the cooking parameter constraints can be obtained, and the median temperature value can be determined based on the upper and lower temperature limits. The median temperature value represents the median value of the temperature control.

[0065] Exemplarily, when the user inputs the heat index, the user may input the heat index through a touch panel on the target cooking device, or may input the heat index through a mobile phone App that is in communication with the target cooking device.

[0066] After obtaining the median temperature value, the product of the median temperature value and the heat index can be used as the adjustment temperature value, and the cooking temperature parameter of the target cooking program can be adjusted to the adjustment temperature value to achieve control of the cooking temperature according to the heat value input by the user.

[0067] For example, when the heat index is 1.2, the product of the median temperature value and the heat index is used as the adjusted temperature value, thereby increasing the cooking temperature value and achieving the purpose of increasing the cooking temperature.

[0068] Exemplarily, when the heat index is 0.7, the product of the median temperature value and the heat index is used as the adjusted temperature value, thereby increasing the cooking temperature value and achieving the purpose of reducing the cooking heat.

[0069] Similarly, the upper and lower limit time values ​​of the cooking time range of the cooking parameter constraint conditions can be obtained, and the median time value can be determined based on the upper and lower limit time values. The median time value is divided by the heat index as the adjustment time value, and the cooking time parameters of the target cooking program are adjusted to the adjustment time value, thereby realizing the control of the cooking time according to the heat value input by the user.

[0070] For example, when the heat index is 1.3, the median time value is divided by the heat index as the adjusted time value, which can then reduce the cooking time value, thereby achieving the purpose of increasing the cooking heat and reducing the cooking time, and ensuring a balance between the degree of doneness and the heat of the cooking.

[0071] For example, when the heat index is 0.8, the median time value is divided by the heat index as the adjusted time value, thereby increasing the cooking time value, achieving the purpose of reducing the cooking heat and increasing the cooking time, and ensuring the balance between the degree of doneness and the heat of the cooking.

[0072] The beneficial effect brought about by the above implementation method is that the cooking temperature can be controlled according to the heat index input by the user, thereby ensuring that the control effect of the cooking heat is improved while ensuring the nutritional value of the dishes, thereby improving the cooking effect.

[0073] The beneficial effect brought about by the above-mentioned implementation method is that when the cooking temperature is controlled according to the heat index input by the user, the cooking time is adjusted accordingly, thereby ensuring that the control effect of the cooking heat is improved while ensuring the nutritional value of the dishes, and being able to ensure the balance between the degree of doneness and the size of the heat, thereby improving the control effect of the cooking process.

[0074] In some implementations, when the cooking parameters of a target cooking program do not meet the cooking parameter constraints, a prompt is provided to replace the target cooking program, including: obtaining a heat index input by a user, and determining multiple alternative cooking programs that meet the cooking parameter constraints in a cooking program library; when the heat index is greater than or equal to 1, determining a first alternative cooking program with the highest cooking temperature value among the multiple alternative cooking programs, and prompting the user to replace the target cooking program with the first alternative cooking program; when the heat index is less than 1, determining a second alternative cooking program with the lowest cooking temperature value among the multiple alternative cooking programs, and prompting the user to replace the target cooking program with the second alternative cooking program.

[0075] When cooking, when the cooking parameters of the target cooking program do not meet the cooking parameter constraints, a prompt is given to change the target cooking program. A more suitable cooking program can be determined based on the multiple types of ingredients of the target dish and the corresponding amount of ingredients for each type of ingredient.

[0076] When cooking, the heat index input by the user can be obtained, and the heat index is the heat size expected by the user. At the same time, multiple alternative cooking programs that meet the cooking parameter constraints can be determined in the cooking program library, and the multiple alternative cooking programs can achieve the purpose of retaining the nutrition of the dishes.

[0077] When the heat index set by the user is greater than or equal to 1, it means that the user expects a higher heat. At this time, the first alternative cooking program with the highest cooking temperature value among multiple alternative cooking programs can be determined. The first alternative cooking program meets the user's heat requirement, and the user can be prompted to change the target cooking program to the first alternative cooking program to meet the user's expected heat value.

[0078] When the heat index set by the user is less than 1, it means that the user's expected heat value is smaller. The second alternative cooking program with the lowest cooking temperature value among multiple alternative cooking programs can be determined to meet the user's demand for a smaller expected heat value, and the user can be prompted to change the target cooking program to the second alternative cooking program.

[0079] The beneficial effect brought about by the above-mentioned implementation method is that when the cooking parameters of the target cooking program do not meet the cooking parameter constraints and the target cooking program is replaced, the cooking program with the most suitable cooking temperature can be determined from multiple alternative cooking programs according to the heat size expected by the user, thereby meeting personalized cooking heat requirements.

[0080] Figure 3 A schematic diagram of a second method for optimizing nutrition of dishes in a cooking system provided in an embodiment of the present application is shown in FIG. Figure 3As shown, when the cooking parameters of the target cooking program do not meet the cooking parameter constraint conditions, a prompt is given to change the target cooking program, which also includes S121 to S122. S121 to S122 are described in detail below.

[0081] S121, obtaining a heat index input by a user and an upper limit value of the heat index; determining a plurality of candidate cooking programs that meet cooking parameter constraints in a cooking program library, and determining a maximum cooking temperature among the plurality of candidate cooking programs.

[0082] After the user inputs the heat index, the heat index input by the user can be obtained, and the upper limit of the heat index can be obtained, and then the optimal cooking temperature can be determined according to the ratio of the heat index and the upper limit of the heat index.

[0083] When determining replaceable cooking programs, multiple candidate cooking programs that meet cooking parameter constraints can be determined in the cooking program library, and the maximum cooking temperature among the multiple candidate cooking programs can be determined, so that the best cooking program can be determined based on the maximum cooking temperature.

[0084] S122, calculating the maximum cooking temperature×the heat index / the upper limit of the heat index as the expected cooking temperature, and prompting to replace the target cooking program with the alternative cooking program having the smallest difference between the cooking temperature and the expected cooking temperature.

[0085] When determining the best alternative cooking program, the maximum cooking temperature × heat index / upper limit of the heat index can be calculated as the expected cooking temperature. The expected cooking temperature represents the best cooking temperature determined according to the heat index, and then the target cooking program can be replaced by the alternative cooking program with the smallest difference between the cooking temperature and the expected cooking temperature. The alternative cooking program with the smallest difference between the cooking temperature and the expected cooking temperature is the alternative cooking program with the cooking temperature most suitable for controlling the heat to the heat index input by the user.

[0086] The beneficial effect brought about by the above-mentioned implementation method is that by taking the ratio of the heat index input by the user to the maximum heat index as the ratio of the expected cooking temperature to the maximum cooking temperature, and taking the alternative cooking program closest to the expected cooking temperature as the best alternative cooking program, the cooking program can be precisely controlled according to the heat expected by the user, thereby improving the cooking effect while retaining the nutrition of the dish.

[0087] Figure 4 A schematic diagram of a second method for optimizing nutrition of dishes in a cooking system provided in an embodiment of the present application is shown in FIG. Figure 4 As shown, the above method further includes S210 to S220, and S210 to S220 are described in detail below.

[0088] S210, determining a cooking temperature benchmark value and a cooking time cumulative value corresponding to the cooking temperature benchmark value according to multiple types of raw materials of the target dish and the amount of raw materials corresponding to each type of raw materials;

[0089] In an embodiment of the present application, when planning the cooking process of a target dish, a cooking temperature benchmark value can also be determined based on multiple types of ingredients of the target dish and the amount of ingredients corresponding to each type of ingredient. The cooking temperature benchmark value represents the control benchmark value when cooking the ingredients of the dish. When the cooking temperature is greater than the cooking temperature benchmark value for a long time, it may cause a large amount of loss of the ingredients of the dish.

[0090] At the same time, the cumulative cooking time values ​​corresponding to the cooking temperature benchmark values ​​corresponding to multiple types of ingredients of the target dish and the raw material quantities of each type of ingredients can be determined. The cumulative cooking time value indicates that the preset cooking time length under the cooking temperature benchmark value may cause a large amount of raw materials of the target dish to be lost, thereby affecting the nutritional retention rate of the dish.

[0091] It should be noted that when determining the cooking temperature benchmark value and the cumulative cooking time value corresponding to the cooking temperature benchmark value based on multiple types of ingredients of the target dish and the raw material quantity corresponding to each type of ingredient, the cooking temperature benchmark value and the cumulative cooking time value corresponding to the cooking temperature benchmark value can be determined according to an experience value table, or the cooking temperature benchmark value and the cumulative cooking time value corresponding to the cooking temperature benchmark value can be determined according to a neural network model. The embodiment of the present application does not limit the method for determining the cooking temperature benchmark value and the cumulative cooking time value corresponding to the cooking temperature benchmark value.

[0092] S220. When the sum of the cooking times of multiple target cooking programs whose cooking temperatures are greater than the cooking temperature benchmark value is greater than the accumulated cooking time value, the heat index of the subsequent target cooking program after the multiple target cooking programs is reduced by a preset heat index to obtain an adjusted heat index, and cooking is performed in the subsequent target cooking program according to the adjusted heat index.

[0093] When cooking, when the sum of the cooking times of multiple target cooking programs whose cooking temperatures are greater than the cooking temperature benchmark value is greater than the cumulative cooking time value, it means that when multiple target cooking programs are continuously cooked, the nutrition retention rate of the target dish may be too low. Therefore, in order to ensure the nutrition retention rate, in the subsequent cooking process, the heat index of the subsequent target cooking program after the multiple target cooking programs can be reduced by a preset heat index to obtain an adjusted heat index, and cooking is performed in the subsequent target cooking program according to the adjusted heat index.

[0094] For example, when cooking is performed according to the adjusted heat index in a subsequent target cooking program, the cooking temperature of the subsequent target cooking program may be adjusted according to the above method to ensure the retention rate of the nutrition of the dish.

[0095] Exemplarily, the preset heat index may be 20% to 30% of the heat index input by the user.

[0096] The beneficial effect brought about by the above-mentioned implementation method is that when continuous cooking is performed through multiple target cooking programs, the cumulative cooking time of multiple target cooking programs at the cooking temperature can be verified, thereby achieving overall temperature control of multiple target cooking programs, achieving overall control of the retention rate of food nutrition, and improving the retention effect of food nutrition.

[0097] An embodiment of the present application also provides a dish nutrition optimization system for a cooking system, comprising a unit for executing any of the methods described above.

[0098] Figure 5 A logical structure diagram of a dish nutrition optimization system for a cooking system provided in an embodiment of the present application is shown in FIG. Figure 5 As shown, the system 1 of this embodiment includes a processing unit 11, a storage unit 12 and a transceiver unit 13. The processing unit 11 is used to process data, the storage unit 12 is used to store data, and the transceiver unit 13 is used to send and receive data. The processing unit 11, the storage unit 12 and the transceiver unit 13 cooperate with each other to implement the above method. The beneficial effects brought by the embodiment of the present application have been described in the above method and will not be repeated here.

[0099] An embodiment of the present application also provides a dish nutrition optimization system for a cooking system, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor implements any of the methods described above when executing the computer program.

[0100] Figure 6 A schematic diagram of the physical structure of a dish nutrition optimization system for a cooking system provided in an embodiment of the present application is shown in FIG. Figure 6 As shown, the system 2 of this embodiment includes: at least one processor 20 ( Figure 6 Only one processor 20 is shown in the figure), a memory 21, and a computer program 22 stored in the memory 21 and executable on the at least one processor 20, and the processor 20 implements the steps in any of the above-mentioned method embodiments when executing the computer program 22. The beneficial effects brought about by the embodiments of the present application have been described in the above-mentioned methods and will not be repeated here.

[0101] It should be noted that the information interaction, execution process, etc. between the above-mentioned devices / units are based on the same concept as the method embodiment of the present application. Their specific functions and technical effects can be found in the method embodiment part and will not be repeated here.

[0102] The technicians in the relevant field can clearly understand that for the convenience and simplicity of description, only the division of the above-mentioned functional units and modules is used as an example for illustration. In practical applications, the above-mentioned function allocation can be completed by different functional units and modules as needed, that is, the internal structure of the device can be divided into different functional units or modules to complete all or part of the functions described above. The functional units and modules in the embodiment can be integrated in a processing unit, or each unit can exist physically separately, or two or more units can be integrated in one unit. The above-mentioned integrated unit can be implemented in the form of hardware or in the form of software functional units. In addition, the specific names of the functional units and modules are only for the convenience of distinguishing each other, and are not used to limit the scope of protection of this application. The specific working process of the units and modules in the above-mentioned system can refer to the corresponding process in the aforementioned method embodiment, which will not be repeated here.

[0103] An embodiment of the present application further provides a computer-readable storage medium, wherein the computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, the steps in the above-mentioned method embodiments can be implemented.

[0104] An embodiment of the present application provides a computer program product. When the computer program product runs on a mobile terminal, the mobile terminal can implement the steps in the above-mentioned method embodiments when executing the computer program product.

[0105] If the integrated unit is implemented in the form of a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the present application implements all or part of the processes in the above-mentioned embodiment method, which can be completed by instructing the relevant hardware through a computer program. The computer program can be stored in a computer-readable storage medium, and the computer program can implement the steps of the above-mentioned various method embodiments when executed by the processor. Among them, the computer program includes computer program code, and the computer program code can be in source code form, object code form, executable file or some intermediate form. The computer-readable medium can at least include: any entity or device that can carry the computer program code to the camera / terminal device, recording medium, computer memory, read-only memory (ROM, Read-Only Memory), random access memory (RAM, RandomAccess Memory), electric carrier signal, telecommunication signal and software distribution medium. For example, a USB flash drive, a mobile hard disk, a magnetic disk or an optical disk. In some jurisdictions, according to legislation and patent practice, computer-readable media cannot be electric carrier signals and telecommunication signals.

[0106] In the above embodiments, the description of each embodiment has its own emphasis. For parts that are not described or recorded in detail in a certain embodiment, reference can be made to the relevant descriptions of other embodiments.

[0107] Those of ordinary skill in the art will appreciate that the units and algorithm steps of each example described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are performed in hardware or software depends on the specific application and design constraints of the technical solution. Professional and technical personnel can use different methods to implement the described functions for each specific application, but such implementation should not be considered to be beyond the scope of this application.

[0108] In the embodiments provided in the present application, it should be understood that the disclosed devices and methods can be implemented in other ways. For example, the device embodiments described above are only schematic. For example, the division of the modules or units is only a logical function division. There may be other division methods in actual implementation, such as multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Another point is that the mutual coupling or direct coupling or communication connection shown or discussed can be through some interfaces, indirect coupling or communication connection of devices or units, which can be electrical, mechanical or other forms.

[0109] The units described as separate components may or may not be physically separated, and the components shown as units may or may not be physical units, that is, they may be located in one place or distributed on multiple network units. Some or all of the units may be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0110] The embodiments described above are only used to illustrate the technical solutions of the present application, rather than to limit them. Although the present application has been described in detail with reference to the aforementioned embodiments, a person skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. Such modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present application, and should all be included in the protection scope of the present application.

Claims

1. A method for optimizing the nutrition of dishes for a cooking system, characterized in that: The method comprises: Obtaining cooking parameters of a target cooking program, and obtaining multiple types of ingredients of a target dish corresponding to the target cooking program and the amount of ingredients corresponding to each type of ingredients; determining a cooking parameter constraint condition according to multiple types of ingredients of a target dish and the amount of ingredients corresponding to each type of ingredients, and when the cooking parameters of a target cooking program meet the cooking parameter constraint condition, adjusting the cooking parameters of the target cooking program according to the cooking parameter constraint condition; and prompting to change the target cooking program when the cooking parameters of the target cooking program do not meet the cooking parameter constraint condition; The cooking parameter constraint conditions include a cooking temperature range and a cooking time range, the cooking parameters of the target cooking program include a cooking temperature parameter and a cooking time parameter, and the cooking parameters of the target cooking program meet the cooking parameter constraint conditions, including: the cooking temperature parameter of the target cooking program is within the cooking temperature range, and the cooking time parameter of the target cooking program is within the cooking time range; The step of adjusting the cooking parameters of the target cooking program according to the cooking parameter constraint condition includes: obtaining an upper temperature limit value and a lower temperature limit value of a cooking temperature range of the cooking parameter constraint condition, determining a median temperature value according to the upper temperature limit value and the lower temperature limit value, and adjusting the cooking temperature parameter of the target cooking program to the median temperature value; obtaining an upper time limit value and a lower time limit value of a cooking time range of the cooking parameter constraint condition, determining a median time value according to the upper time limit value and the lower time limit value, and adjusting the cooking time parameter of the target cooking program to the median time value; The method of adjusting the cooking parameters of the target cooking program according to the cooking parameter constraints also includes: obtaining a heat index input by a user, obtaining an upper temperature limit value and a lower temperature limit value of a cooking temperature range of the cooking parameter constraints, determining a median temperature value according to the upper temperature limit value and the lower temperature limit value, taking the product of the median temperature value and the heat index as the adjustment temperature value, and adjusting the cooking temperature parameters of the target cooking program to the adjustment temperature value; obtaining an upper time limit value and a lower time limit value of a cooking time range of the cooking parameter constraints, determining a median time value according to the upper time limit value and the lower time limit value, dividing the median time value by the heat index as the adjustment time value, and adjusting the cooking time parameters of the target cooking program to the adjustment time value.

2. The method according to claim 1, characterized in that When the cooking parameters of the target cooking program do not meet the cooking parameter constraint conditions, a prompt is provided to change the target cooking program, including: The heat index input by the user is obtained, and multiple alternative cooking programs that meet the cooking parameter constraint conditions are determined in the cooking program library. When the heat index is greater than or equal to 1, a first alternative cooking program with the highest cooking temperature value among the multiple alternative cooking programs is determined, and the user is prompted to change the target cooking program to the first alternative cooking program; when the heat index is less than 1, a second alternative cooking program with the lowest cooking temperature value among the multiple alternative cooking programs is determined, and the user is prompted to change the target cooking program to the second alternative cooking program.

3. The method according to claim 2, characterized in that When the cooking parameters of the target cooking program do not meet the cooking parameter constraint conditions, prompting to change the target cooking program also includes: Obtain the heat index input by the user and the upper limit of the heat index; determine multiple alternative cooking programs that meet the cooking parameter constraints in the cooking program library, and determine the maximum cooking temperature among the multiple alternative cooking programs; calculate the maximum cooking temperature × heat index / upper limit of the heat index as the expected cooking temperature, and prompt to replace the target cooking program with the alternative cooking program with the smallest difference between the cooking temperature and the expected cooking temperature.

4. The method according to claim 3, characterized in that The method further comprises: Determine a cooking temperature benchmark value and a cooking time accumulation value corresponding to the cooking temperature benchmark value according to multiple types of raw materials of a target dish and the amount of raw materials corresponding to each type of raw materials; When the sum of the cooking times of multiple target cooking programs whose cooking temperatures are greater than the cooking temperature benchmark value is greater than the accumulated cooking time value, the heat index of a subsequent target cooking program after the multiple target cooking programs is reduced by a preset heat index to obtain an adjusted heat index, and cooking is performed in the subsequent target cooking program according to the adjusted heat index.

5. A food nutrition optimization system for a cooking system, characterized in that: The method comprises means for performing the method according to any one of claims 1 to 4.

6. A dish nutrition optimization system for a cooking system, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that: When the processor executes the computer program, the method according to any one of claims 1 to 4 is implemented.

7. A computer-readable storage medium storing a computer program, characterized in that: When the computer program is executed by a processor, the method according to any one of claims 1 to 4 is implemented.

8. A computer program product, comprising a computer program, characterized in that When the computer program is executed by a processor, the steps of the method according to any one of claims 1 to 4 are implemented.

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