Automatic cooking system optimization method and system based on user feedback

Abstract

The present application relates to the field of cooking control, and discloses an automatic cooking system optimization method based on user feedback, which includes: obtaining a dish cooking record and a dish feedback record bound to a target user, and obtaining the target dish cooking material information that the target user is preparing to cook, the dish cooking record includes the dish cooking material information and the dish cooking program information, and the dish feedback record includes the dish doneness adjustment index and the dish crispness adjustment index fed back by the target user on the dish cooking record; obtaining the target cooking program corresponding to the target dish cooking material information, and determining a correction coefficient according to the dish cooking material information in the dish cooking record and the target dish cooking material information; determining a corrected cooking program corresponding to the target cooking program according to the correction coefficient, the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record. The present application can optimize the cooking process according to the personalized cooking needs of the user.

Description

Technical Field

[0001] The present application relates to the technical field of cooking control, and more specifically, to an automatic cooking system optimization method and system based on user feedback. Background Art

[0002] With the continuous advancement of artificial intelligence, the Internet of Things and robotics, the manual operation of traditional kitchens is gradually being replaced by smart devices. An automatic cooking system or automatic cooking equipment is a kitchen device that integrates automation, intelligence and mechanization. The working process of the automatic cooking system involves the development of multiple technical fields. In the working process of the automatic cooking system, the ingredients must first be classified and prepared through a preset program. The automatic cooking system is usually equipped with a variety of knives and blenders, which can achieve a variety of cooking methods such as cutting, stir-frying, and steaming. Users only need to put the ingredients into the machine and set the corresponding recipes, and the automatic cooking system will automatically complete a series of operations from cutting vegetables, heating to the final seasoning. The application of Internet of Things technology allows users to remotely control the automatic cooking system through mobile phones or other smart devices, and even make adjustments during the cooking process.

[0003] Patent CN114403709B (application number: CN202111602454.2) provides a cooking machine, which includes a stir-frying device, which includes an inner pot and a stirring paddle arranged in the inner pot. The cooking machine control method includes: obtaining the type of ingredients of the dish; based on the type of ingredients, generating working parameters of the stir-frying device in the cooking machine. The cooking machine in patent CN114403709B can generate working parameters of the stir-frying device in the cooking machine based on the type of ingredients, but in actual use, it cannot optimize the cooking process according to the user's personalized cooking needs, resulting in a poor user experience of the automatic cooking system. Summary of the invention

[0004] The purpose of this application is to provide an automatic cooking system optimization method and system based on user feedback, which solves the technical problem that the cooking process cannot be optimized according to the user's personalized cooking needs, and achieves the technical effect of optimizing the cooking process according to the user's personalized cooking needs.

[0005] An automatic cooking system optimization method based on user feedback is provided in an embodiment of the present application, and the method includes: obtaining a dish cooking record and a dish feedback record bound to a target user, and obtaining cooking ingredient information of a target dish to be cooked by the target user; wherein the dish cooking record includes dish cooking ingredient information and dish cooking program information, and the dish feedback record includes a dish doneness adjustment index and a dish crispness adjustment index fed back by the target user on the dish cooking record; obtaining a target cooking program corresponding to the target dish cooking ingredient information, and determining a correction coefficient according to the dish cooking ingredient information and the target dish cooking ingredient information in the dish cooking record; determining a corrected cooking program corresponding to the target cooking program according to the correction coefficient and the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record, and the corrected cooking program is used to cook the target cooking dish ingredients corresponding to the target dish cooking ingredient information.

[0006] In one possible implementation, a corrected cooking program corresponding to the target cooking program is determined based on the correction coefficient, the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record, including: multiplying the first time of the first cooking stage of the target cooking program by the correction coefficient and the dish doneness adjustment index to obtain the first corrected time of the first cooking stage; multiplying the first firepower value corresponding to the first cooking stage of the target cooking program by the correction coefficient and the dish crispness adjustment index to obtain the first corrected firepower value corresponding to the first cooking stage.

[0007] In another possible implementation, a corrected cooking program corresponding to the target cooking program is determined based on the correction coefficient, the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record, and also includes: obtaining the minimum cooking time corresponding to the first cooking stage, and when the first correction time is less than the minimum cooking time, adjusting the first time of the first cooking stage to the minimum cooking time; obtaining the minimum firepower value corresponding to the first cooking stage, and when the first firepower value is less than the minimum firepower value, adjusting the first firepower value corresponding to the first cooking stage to the minimum firepower value.

[0008] In another possible implementation, the method also includes: determining the product of the first correction time and the first correction firepower value as the first cooking stage correction index corresponding to the first cooking stage, and obtaining the first cooking stage indicator threshold preset for the first cooking stage; when the first cooking stage correction index is greater than the first cooking stage indicator threshold, determining a first ratio of the first cooking stage indicator threshold and the first cooking stage correction index, reducing the first correction time according to the first ratio, and reducing the first correction firepower value according to the first ratio.

[0009] In another possible implementation, a correction coefficient is determined based on the dish cooking ingredient information and the target cooking dish ingredient information in the dish cooking record, including: determining the ratio of the ease of cooking of the dish cooking ingredients corresponding to the dish cooking ingredient information and the ease of cooking of the target cooking dish ingredients corresponding to the target cooking dish ingredient information as the correction coefficient.

[0010] In another possible implementation, the first firepower value corresponding to the first cooking stage of the target cooking program is multiplied by the correction coefficient and the dish crispness adjustment index to obtain the first corrected firepower value corresponding to the first cooking stage, and also includes: obtaining the dish crispness firepower value range for maintaining optimal crispness corresponding to the target cooking dish ingredients corresponding to the target dish cooking ingredient information; when the first corrected firepower value is within the dish crispness maintaining firepower value range, maintaining the first corrected firepower value corresponding to the first cooking stage unchanged; when the first corrected firepower value is not within the dish crispness maintaining firepower value range, adjusting the first corrected firepower value corresponding to the first cooking stage to the median value of the dish crispness maintaining firepower value range.

[0011] In another possible implementation, the method also includes: when the dish feedback record lacks the dish crispness adjustment index fed back by the target user on the dish cooking record, adjusting the first corrected firepower value corresponding to the first cooking stage to the median value of the firepower value range for maintaining the crispness of the dish.

[0012] An embodiment of the present application also provides an automatic cooking system optimization system based on user feedback, comprising a unit for executing any of the methods described above.

[0013] An embodiment of the present application also provides an automatic cooking system optimization system based on user feedback, including a memory, a processor, and a computer program stored in the memory and executable on the processor, and when the processor executes the computer program, it implements any of the methods described above.

[0014] 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.

[0015] An embodiment of the present application further provides a computer program product, including a computer program, which implements the steps of any of the above methods when executed by a processor.

[0016] Compared with the prior art, the embodiments of the present invention have the following beneficial effects:

[0017] An embodiment of the present application provides an automatic cooking system optimization method based on user feedback, the method comprising: obtaining a dish cooking record and a dish feedback record bound to a target user, and obtaining cooking ingredient information of a target dish to be prepared by the target user; wherein the dish cooking record comprises dish cooking ingredient information and dish cooking program information, and the dish feedback record comprises a dish doneness adjustment index and a dish crispness adjustment index fed back by the target user on the dish cooking record; obtaining a target cooking program corresponding to the target dish cooking ingredient information, and determining a correction coefficient according to the dish cooking ingredient information and the target dish cooking ingredient information in the dish cooking record; determining a corrected cooking program corresponding to the target cooking program according to the correction coefficient and the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record, the corrected cooking program being used to cook the target cooking dish ingredients corresponding to the target dish cooking ingredient information. When the automatic cooking system optimization method in the embodiment of the present application is working, a correction coefficient can be determined based on the dish cooking ingredient information and the target dish cooking ingredient information in the dish cooking record, and a corrected cooking program corresponding to the target cooking program can be determined according to the correction coefficient and the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record made by the target user, thereby optimizing the cooking program of the dish based on the user's feedback, improving the personalization level of the automatic cooking system, and improving the user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] 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.

[0019] Figure 1 A schematic flow chart of a first method for optimizing an automatic cooking system based on user feedback provided in an embodiment of the present application;

[0020] Figure 2 A schematic flow chart of a second method for optimizing an automatic cooking system based on user feedback provided in an embodiment of the present application;

[0021] Figure 3 A schematic flow chart of a third method for optimizing an automatic cooking system based on user feedback provided in an embodiment of the present application;

[0022] Figure 4 A schematic diagram of the logical structure of an automatic cooking system optimization system based on user feedback provided in an embodiment of the present application;

[0023] Figure 5A schematic diagram of the physical structure of an automatic cooking system optimization system based on user feedback 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 cooking machine in the existing automatic cooking system can generate the working parameters of the stir-frying device in the cooking machine based on the type of ingredients, but in actual use, the cooking process cannot be optimized according to the user's personalized cooking needs, resulting in a poor user experience of the automatic cooking system.

[0030] Based on the above reasons, an embodiment of the present application provides an automatic cooking system optimization method based on user feedback, the method comprising: obtaining a dish cooking record and a dish feedback record bound to a target user, and obtaining the target dish cooking ingredient information that the target user is preparing to cook; wherein the dish cooking record comprises the dish cooking ingredient information and the dish cooking program information, and the dish feedback record comprises the dish doneness adjustment index and the dish crispness adjustment index fed back by the target user on the dish cooking record; obtaining a target cooking program corresponding to the target dish cooking ingredient information, and determining a correction coefficient based on the dish cooking ingredient information and the target dish cooking ingredient information in the dish cooking record; determining a corrected cooking program corresponding to the target cooking program based on the correction coefficient and the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record, the corrected cooking program being used to cook the target cooking dish ingredients corresponding to the target dish cooking ingredient information. When the automatic cooking system optimization method in the embodiment of the present application is working, a correction coefficient can be determined based on the dish cooking ingredient information and the target dish cooking ingredient information in the dish cooking record, and a corrected cooking program corresponding to the target cooking program can be determined according to the correction coefficient and the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record made by the target user, thereby optimizing the cooking program of the dish based on the user's feedback, improving the personalization level of the automatic cooking system, and improving the user experience.

[0031] In some scenarios, an automatic cooking system optimization method based on user feedback in an embodiment of the present application can be applied to the control of the cooking program of the automatic cooking system, which can optimize the cooking process of the automatic cooking system and improve the control effect of the cooking program.

[0032] The following is a detailed description of an automatic cooking system optimization method based on user feedback provided in an embodiment of the present application with reference to specific examples.

[0033] Figure 1 A flowchart of a first method for optimizing an automatic cooking system based on user feedback provided in an embodiment of the present application is shown in FIG. Figure 1 As shown, the method includes S110 to S130, and S110 to S130 are described in detail below.

[0034] S110, obtaining the dish cooking record and dish feedback record bound to the target user, and obtaining the cooking ingredient information of the target dish to be cooked by the target user. The dish cooking record includes the dish cooking ingredient information and the dish cooking procedure information, and the dish feedback record includes the dish doneness adjustment index and the dish crispness adjustment index fed back by the target user on the dish cooking record.

[0035] When users use the automatic cooking system, different accounts can be established for different users, and then the dish cooking records and dish feedback records can be analyzed through the accounts established by the users, so as to optimize the automatic cooking system process according to the users' dish cooking records and dish feedback records.

[0036] When optimizing the cooking process of the automatic cooking system, the dish cooking records and dish feedback records bound to the target user can be obtained. The dish cooking records bound to the target user reflect the historical dish cooking records of the target user, and the dish feedback records reflect the target user's feedback information on the dish cooking records. Then, the target user's subsequent dish cooking process can be optimized based on the dish feedback records, thereby improving the target user's experience of cooking with the automatic cooking system.

[0037] During operation, the cooking ingredient information of the target dish to be cooked by the target user may be obtained, and then the dish to be cooked by the target user may be optimized according to the cooking ingredient information of the target dish.

[0038] Exemplarily, a dish cooking record may include dish cooking ingredient information and dish cooking procedure information; the dish cooking ingredient information may include multiple types of dish cooking ingredient information, and the multiple types of dish cooking ingredient information constitute the dishes historically cooked by the target user; the dish cooking procedure information may include multiple stages of dish cooking procedure information selected by the user, and the cooking procedures corresponding to the multiple stages of dish cooking procedure information cooperate with each other to complete the cooking process.

[0039] Exemplarily, the dish feedback record may include a dish doneness adjustment index and a dish crispness adjustment index provided by the target user in response to the dish cooking record, the dish doneness adjustment index characterizing the dish doneness adjustment suggestions provided by the target user in response to the dish cooking record, and the dish crispness adjustment index characterizing the dish crispness adjustment suggestions provided by the target user in response to the dish cooking record, and the cooking process of the target user can then be personalized based on the dish doneness adjustment index and the dish crispness adjustment index.

[0040] Exemplarily, the dish doneness adjustment index and the dish crispness adjustment index may be numerically represented, so that the cooking process can be subsequently adjusted according to the numerically represented dish doneness adjustment index and dish crispness adjustment index.

[0041] Exemplarily, when the dish doneness adjustment index is greater than 1, it means that the dish doneness needs to be increased; when the dish doneness adjustment index is less than 1, it means that the dish doneness needs to be reduced; when the dish doneness adjustment index is equal to 1, it means that the dish doneness needs to be kept unchanged.

[0042] Exemplarily, when the dish crispness adjustment index is greater than 1, it means that the dish crispness needs to be increased; when the dish crispness adjustment index is less than 1, it means that the dish crispness needs to be reduced; when the dish crispness adjustment index is equal to 1, it means that the dish crispness needs to be kept unchanged.

[0043] S120: Obtain a target cooking program corresponding to the target dish cooking ingredient information, and determine a correction coefficient according to the dish cooking ingredient information in the dish cooking record and the target dish cooking ingredient information.

[0044] When adjusting and optimizing the cooking process, a target cooking program corresponding to the target dish cooking ingredient information may be obtained, and the target cooking program is used to cook the target dish cooking ingredients corresponding to the target dish cooking ingredient information.

[0045] Exemplarily, the target cooking program corresponding to the target dish cooking ingredient information may be selected by the user, or the target cooking program corresponding to the target dish cooking ingredient information may be automatically selected based on the target dish cooking ingredient information.

[0046] When adjusting and optimizing the cooking process, a correction coefficient can be determined based on the dish cooking ingredient information and the target dish cooking ingredient information in the dish cooking record. The correction coefficient represents the correction information of the cooking process determined based on the relationship between the dish cooking ingredient information and the target dish cooking ingredient information. Then, the cooking process of the dish prepared by the target user can be adjusted and optimized based on the correction coefficient.

[0047] Exemplarily, when the dish cooking ingredients corresponding to the dish cooking ingredient information are easier to fry than the target dish cooking ingredients corresponding to the target dish cooking ingredient information, the correction coefficient may be less than 1; when the dish cooking ingredients corresponding to the dish cooking ingredient information are easier to fry than the target dish cooking ingredients corresponding to the target dish cooking ingredient information, the correction coefficient may be greater than 1; when the dish cooking ingredients corresponding to the dish cooking ingredient information and the target dish cooking ingredients corresponding to the target dish cooking ingredient information are equally easy to fry, the correction coefficient may be equal to 1.

[0048] S130, determining a corrected cooking program corresponding to the target cooking program according to the correction coefficient, the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record, wherein the corrected cooking program is used to cook the target cooking dish ingredients corresponding to the target dish cooking ingredient information.

[0049] When performing cooking adjustment and optimization, the corrected cooking program corresponding to the target cooking program can be determined based on the correction coefficient, the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record, thereby adjusting the target cooking program based on the relationship between the dish cooking ingredient information and the target dish cooking ingredient information, and the dish doneness adjustment index and the dish crispness adjustment index fed back by the user. Even when the target dish cooking ingredient information and the dish cooking ingredient information are different, scientific and personalized optimization of the cooking process of the target cooking dish ingredients corresponding to the target dish cooking ingredient information is achieved, thereby improving the target user's experience of the automatic cooking process.

[0050] After the modified cooking program is obtained, the target cooking dish ingredients corresponding to the target dish cooking ingredient information may be cooked according to the modified cooking program.

[0051] The beneficial effect brought about by the above-mentioned implementation method is that the target cooking program is adjusted according to the relationship between the cooking ingredient information of the dish and the cooking ingredient information of the target dish, and the dish doneness adjustment index and dish crispness adjustment index fed back by the user, thereby improving the user experience of the target user in using the automatic cooking system.

[0052] The beneficial effect brought about by the above-mentioned implementation method is that even when the target dish cooking ingredient information and the dish cooking ingredient information are different, the scientific and personalized optimization of the cooking process of the target cooking dish ingredients corresponding to the target dish cooking ingredient information is achieved, thereby improving the user experience of optimizing the automatic cooking process.

[0053] In some implementations, in the above S130, determining the corrected cooking program corresponding to the target cooking program according to the correction coefficient, the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record includes: multiplying the first time of the first cooking stage of the target cooking program by the correction coefficient and the dish doneness adjustment index to obtain the first corrected time of the first cooking stage. Multiplying the first firepower value corresponding to the first cooking stage of the target cooking program by the correction coefficient and the dish crispness adjustment index to obtain the first corrected firepower value corresponding to the first cooking stage.

[0054] During operation, the first time of the first cooking stage of the target cooking program can be multiplied by the correction coefficient and the dish doneness adjustment index to obtain the first corrected time of the first cooking stage, thereby adjusting the first time of the first cooking stage according to the correction coefficient and the dish doneness adjustment index and adjusting the doneness of the cooked dish according to the length of the cooking time.

[0055] Exemplarily, when the first time of the first cooking stage is 2 minutes, the correction coefficient is 1.2, and the dish doneness adjustment index is 1.2, the first time of the first cooking stage of the target cooking program is multiplied by the correction coefficient and the dish doneness adjustment index, and the first corrected time of the first cooking stage is 2.88 minutes.

[0056] During operation, the first firepower value corresponding to the first cooking stage of the target cooking program is multiplied by the correction coefficient and the dish crispness adjustment index to obtain the first corrected firepower value corresponding to the first cooking stage, and the first firepower value corresponding to the first cooking stage is adjusted according to the correction coefficient and the dish crispness adjustment index, so as to adjust the crispness of the dish according to the firepower value during the cooking time.

[0057] Exemplarily, when the first firepower value continued in the first cooking stage is 800w, the correction coefficient is 1.1, and the dish crispness adjustment index is 1.3, the first firepower value continued in the first cooking stage of the target cooking program is multiplied by the correction coefficient and the dish crispness adjustment index, and the first corrected firepower value continued in the first cooking stage is 1144w.

[0058] Exemplarily, the first cooking stage may be any stage of the target cooking program.

[0059] The beneficial effect brought about by the above-mentioned implementation method is that the first time of the first cooking stage is adjusted according to the correction coefficient and the dish doneness adjustment index, so that the doneness of the cooked dish can be adjusted according to the length of the cooking time, thereby realizing the scientific adjustment of the cooking doneness of the dish cooking process and improving the user experience.

[0060] The beneficial effect brought about by the above-mentioned implementation method is that, by adjusting the first firepower value corresponding to the first cooking stage according to the correction coefficient and the dish crispness adjustment index, the crispness of the dish can be adjusted according to the firepower value during the cooking time, thereby realizing scientific adjustment of the cooking crispness of the dish during the cooking process and improving the user experience.

[0061] In some implementations, in the above S130, determining the corrected cooking program corresponding to the target cooking program according to the correction coefficient, the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record, further includes: obtaining the minimum cooking time corresponding to the first cooking stage, and when the first correction time is less than the minimum cooking time, adjusting the first time of the first cooking stage to the minimum cooking time. Obtaining the minimum firepower value corresponding to the first cooking stage, and when the first firepower value is less than the minimum firepower value, adjusting the first firepower value corresponding to the first cooking stage to the minimum firepower value.

[0062] During operation, the minimum cooking time corresponding to the first cooking stage can be obtained. The minimum cooking time is the limit value of the first cooking stage. When the cooking time of the first cooking stage is less than the minimum cooking time, the first cooking stage may fail to reach the basic cooking degree. Therefore, when the first correction time is less than the minimum cooking time, the first time of the first cooking stage is adjusted to the minimum cooking time to meet the basic cooking degree requirement.

[0063] Exemplarily, the minimum cooking time corresponding to the first cooking stage may be preset in the target cooking program.

[0064] During operation, the minimum firepower value corresponding to the first cooking stage is obtained. When the first firepower value is less than the minimum firepower value, the cooking degree corresponding to the first cooking stage may be less than the basic cooking degree. The first firepower value corresponding to the first cooking stage can be adjusted to the minimum firepower value to meet the basic doneness requirement of the first cooking stage.

[0065] Exemplarily, the minimum fire power value corresponding to the first cooking stage may be preset in the target cooking program.

[0066] The beneficial effect brought about by the above-mentioned implementation method is that when the target cooking program is adjusted according to the relationship between the dish cooking ingredient information and the target dish cooking ingredient information, the dish doneness adjustment index and the dish crispness adjustment index fed back by the user, the minimum cooking time and the minimum cooking firepower can be detected and set to avoid failure to achieve the basic cooking doneness, thereby improving the cooking effect of the first cooking stage.

[0067] Figure 2 A flow chart of a second method for optimizing an automatic cooking system based on user feedback provided in an embodiment of the present application is shown in FIG. Figure 2 As shown, the above method further includes S210 to S220, and S210 to S220 are described in detail below.

[0068] S210. Determine the product of the first correction time and the first correction firepower value as the first cooking stage correction index corresponding to the first cooking stage, and obtain the first cooking stage index threshold value preset for the first cooking stage.

[0069] When adjusting the first cooking stage, the product of the first correction time and the first correction firepower value can be determined. The product of the first correction time and the first correction firepower value represents the product of the cooking time and the cooking firepower, and reflects the total calorific value of cooking in the first cooking stage. The product of the first correction time and the first correction firepower value can be used as the first cooking stage correction index corresponding to the first cooking stage, and the first cooking stage can be adjusted according to the first cooking stage correction index.

[0070] When adjusting the first cooking stage according to the first cooking stage correction index, a first cooking stage index threshold preset for the first cooking stage can be obtained, and the first cooking stage can be adjusted according to a comparison result between the first cooking stage index threshold and the first cooking stage correction index.

[0071] Exemplarily, the first cooking stage indicator threshold value preset in the first cooking stage may be preset in the target program.

[0072] S220. When the first cooking stage correction index is greater than the first cooking stage index threshold, determine a first ratio between the first cooking stage index threshold and the first cooking stage correction index, reduce the first correction time according to the first ratio, and reduce the first correction firepower value according to the first ratio.

[0073] When the first cooking stage correction index is greater than the first cooking stage index threshold, it means that the total calorie value of the first cooking stage is too large, which may have an adverse effect on the cooking effect of the dish. The total calorie value of the first cooking stage can be appropriately adjusted to reduce it.

[0074] When the total calorific value of the first cooking stage is adjusted, a first ratio of the first cooking stage indicator threshold and the first cooking stage correction indicator may be determined.

[0075] When the first cooking stage correction index is greater than the first cooking stage index threshold, the first ratio is less than 1, and the first correction time can be reduced according to the first ratio, that is, the first correction time is multiplied by the first ratio to obtain the adjusted first correction time, and cooking is performed according to the adjusted first correction time.

[0076] Similarly, when the first cooking stage correction index is greater than the first cooking stage index threshold, the first ratio is less than 1, and the first corrected firepower value can be reduced according to the first ratio, that is, the first corrected firepower value is multiplied by the first ratio to obtain the adjusted first corrected firepower value, and cooking is performed according to the adjusted first corrected firepower value.

[0077] The beneficial effect brought about by the above-mentioned implementation method is that the total calorific value in the first cooking time period is judged according to the product of the first correction time and the first correction firepower value, so as to avoid the cooking calorific value in the first cooking time period being too large. By appropriately adjusting and reducing the total calorific value of the first cooking stage, the adverse effect of excessive cooking calorific value on the cooking process is avoided, thereby improving the user experience of the cooking process.

[0078] In some implementations, in the above-mentioned S120, a correction coefficient is determined based on the dish cooking ingredient information and the target cooking dish ingredient information in the dish cooking record, including: determining the ratio of the ease of cooking of the dish cooking ingredients corresponding to the dish cooking ingredient information and the ease of cooking of the target cooking dish ingredients corresponding to the target cooking dish ingredient information as the correction coefficient.

[0079] When determining the relationship between the dish cooking ingredients corresponding to the dish cooking ingredient information and the target cooking dish ingredients corresponding to the target cooking dish ingredient information, a judgment can be made based on the ease of cooking of the dish cooking ingredients. The ease of cooking of the dish cooking ingredients corresponding to the dish cooking ingredient information can be first obtained, and the ease of cooking of the target cooking dish ingredients corresponding to the target cooking dish ingredient information can be obtained. The ease of cooking can be compared by numerical quantification.

[0080] Exemplarily, the ease of cooking of the dish ingredients can be determined as 0.7, 0.8 or 1.2 etc. based on empirical values. When the ease of cooking of the dish ingredients is greater, the dish ingredients are easier to fry, and the cooking time should be reduced accordingly.

[0081] After obtaining the ease of cooking of the dish ingredients and the ease of cooking of the target dish ingredients, the ratio of the ease of cooking of the dish ingredients corresponding to the dish ingredients information and the ease of cooking of the target dish ingredients corresponding to the target dish ingredients information can be determined as a correction coefficient.

[0082] Exemplarily, when the ratio of the ease of cooking of dish cooking ingredients corresponding to the dish cooking ingredient information and the ease of cooking of target cooking dish ingredients corresponding to the target cooking dish ingredient information is greater than 1, it means that the dish cooking ingredients corresponding to the dish cooking ingredient information are more difficult to fry than the target cooking dish ingredients corresponding to the target cooking dish ingredient information, and the cooking time of the target cooking dish ingredients corresponding to the target cooking dish ingredient information can be increased; similarly, when the ratio of the ease of cooking of dish cooking ingredients corresponding to the dish cooking ingredient information and the ease of cooking of target cooking dish ingredients corresponding to the target cooking dish ingredient information is less than 1, the cooking time of the target cooking dish ingredients corresponding to the target cooking dish ingredient information can be reduced.

[0083] The beneficial effect brought about by the above-mentioned implementation method is that by determining the ease of cooking of the dish cooking ingredients corresponding to the dish cooking ingredient information and the ease of cooking of the target cooking dish ingredients corresponding to the target cooking dish ingredient information as correction coefficients, the dish cooking time can be scientifically adjusted, thereby improving the effect of the automatic cooking system in cooking optimization.

[0084] The beneficial effect brought about by the above-mentioned implementation method is that when the ratio of the ease of cooking of the dish cooking ingredients corresponding to the dish cooking ingredient information and the ease of cooking of the target cooking dish ingredients corresponding to the target cooking dish ingredient information is greater than 1, the cooking time of the target cooking dish ingredients corresponding to the target cooking dish ingredient information is increased to ensure that they can be cooked thoroughly, and the dish cooking process can be scientifically adjusted.

[0085] Figure 3 A flow chart of a third method for optimizing an automatic cooking system based on user feedback provided in an embodiment of the present application is shown in FIG. Figure 3 As shown, in the above method, the first firepower value corresponding to the first cooking stage of the target cooking program is multiplied by the correction coefficient and the dish crispness adjustment index to obtain the first corrected firepower value corresponding to the first cooking stage, and also includes S310 to S320. S310 to S320 are specifically explained below.

[0086] S310, obtaining a dish crispness firepower value range for maintaining optimal crispness corresponding to the target cooking dish ingredients corresponding to the target dish cooking ingredient information.

[0087] Since different ingredients have different conditions for maintaining crispness, the firepower value can also be adjusted according to the conditions for maintaining crispness of different ingredients. For example, when stir-frying greens, if the firepower is too high, the greens may quickly dehydrate, become shrunken and lose their crispness; if the firepower is too low, the greens may retain too much water and lose their crisp taste. For another example, when stir-frying beef and chicken, high-heat fast stir-frying can quickly char the surface of the meat, forming a delicious crispy outer layer, while locking in the moisture inside to keep the meat tender.

[0088] When adjusting the firepower value, the dish crispness firepower value range for maintaining the best crispness corresponding to the target cooking dish ingredients corresponding to the target cooking dish cooking ingredient information can be obtained, and the dish firepower can be adjusted according to the dish crispness firepower value range.

[0089] Exemplarily, when determining the dish crispiness firepower value interval for maintaining the best crispiness corresponding to the target cooking dish ingredients corresponding to the target dish cooking ingredient information, it can be determined by empirical values.

[0090] S320. When the first corrected firepower value is within the firepower value range for maintaining the crispness of the dish, the first corrected firepower value corresponding to the first cooking stage is maintained unchanged; when the first corrected firepower value is not within the firepower value range for maintaining the crispness of the dish, the first corrected firepower value corresponding to the first cooking stage is adjusted to the median value of the firepower value range for maintaining the crispness of the dish.

[0091] When adjusting the firepower value, when the first corrected firepower value is within the firepower value range for maintaining the crispness of the dish, it means that the first corrected firepower value can cook the dish according to the optimal crispness. At this time, the first corrected firepower value corresponding to the first cooking stage can be kept unchanged, and the information on the target user's adjustment of the first corrected firepower value according to the dish crispness adjustment index is retained.

[0092] Exemplarily, when the crispness of a dish is maintained in a firepower value range of 600w to 900w, when the first corrected firepower value is 800w, the first corrected firepower value is within the firepower value range for maintaining the crispness of the dish, and the first corrected firepower value of 800w corresponding to the first cooking stage can be maintained unchanged, thereby retaining the information on the target user's adjustment of the first corrected firepower value based on the dish crispness adjustment index.

[0093] When adjusting the firepower value, if the first corrected firepower value is not within the firepower value range for maintaining the crispness of the dish, it means that the first corrected firepower value cannot cook the dish according to the optimal crispness. The first corrected firepower value corresponding to the first cooking stage can be adjusted to the median value of the firepower value range for maintaining the crispness of the dish to cook the dish according to the preset optimal crispness.

[0094] Exemplarily, when the firepower value range for maintaining the crispness of dishes is 600w to 900w, when the first corrected firepower value is 950w, the first corrected firepower value corresponding to the first cooking stage is adjusted to the median value of 750w of the firepower value range for maintaining the crispness of dishes.

[0095] The beneficial effect brought about by the above-mentioned implementation method is that different food ingredients have different conditions for maintaining crispness. By adjusting the firepower value according to the preset firepower value range for retaining the optimal crispness, it is possible to determine whether the optimal crispness corresponding to the food ingredients can be maintained and automatically adjust the firepower value accordingly.

[0096] The beneficial effect brought about by the above-mentioned implementation method is that when the first corrected firepower value can cook the dish according to the optimal crispness, the first corrected firepower value corresponding to the first cooking stage remains unchanged, and the information of the target user adjusting the crispness of the dish according to the dish crispness adjustment index is retained, thereby improving the user experience.

[0097] The beneficial effect brought about by the above implementation method is that when the first modified firepower value cannot cook the dish to the optimal crispness, the optimal crispness of the dish can be achieved by cooking according to the firepower value in the preset optimal crispness retention range.

[0098] In some implementations, the above method also includes: when the dish feedback record lacks the dish crispness adjustment index fed back by the target user on the dish cooking record, adjusting the first corrected firepower value corresponding to the first cooking stage to the median value of the firepower value range for maintaining the crispness of the dish.

[0099] When automating the adjustment of the cooking process, if the dish feedback record lacks the dish crispness adjustment index fed back by the target user on the dish cooking record, the first corrected firepower value corresponding to the first cooking stage can be directly adjusted to the median value of the firepower value range for maintaining the crispness of the dish, so as to cook the dish according to the median value of the firepower value range for maintaining the crispness of the dish and achieve the best cooking effect.

[0100] The beneficial effect brought about by the above-mentioned implementation method is that when used for a dish crispness adjustment index that has not been fed back, the first corrected firepower value corresponding to the first cooking stage can be adjusted to the median value of the dish crispness maintenance firepower value range to achieve automatic completion, so that the dish maintains the optimal crispness and improves the user experience.

[0101] The beneficial effect brought about by the above implementation method is that when the user does not fill in the feedback dish crispness adjustment index, the optimal crispness of the dish ingredients can be maintained, thereby improving the cooking effect.

[0102] An embodiment of the present application also provides an automatic cooking system optimization system based on user feedback, comprising a unit for executing any of the methods described above.

[0103] Figure 4 A logical structure diagram of an automatic cooking system optimization system based on user feedback provided in an embodiment of the present application is shown in FIG. Figure 4 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.

[0104] An embodiment of the present application also provides an automatic cooking system optimization system based on user feedback, including a memory, a processor, and a computer program stored in the memory and executable on the processor, and when the processor executes the computer program, it implements any of the methods described above.

[0105] Figure 5 A schematic diagram of the physical structure of an automatic cooking system optimization system based on user feedback provided in an embodiment of the present application, such as Figure 5 As shown, the system 2 of this embodiment includes: at least one processor 20 ( Figure 5Only 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.

[0106] 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.

[0107] 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.

[0108] 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.

[0109] 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.

[0110] 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.

[0111] 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.

[0112] 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.

[0113] 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.

[0114] 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.

[0115] 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. An automatic cooking system optimization method based on user feedback, characterized in that: The method comprises: Obtaining the dish cooking record and dish feedback record bound to the target user, and obtaining the cooking ingredient information of the target dish to be cooked by the target user; wherein the dish cooking record includes the dish cooking ingredient information and the dish cooking procedure information, and the dish feedback record includes the dish doneness adjustment index and the dish crispness adjustment index fed back by the target user on the dish cooking record; Obtaining a target cooking program corresponding to the target dish cooking ingredient information, and determining a correction coefficient according to the dish cooking ingredient information in the dish cooking record and the target dish cooking ingredient information; According to the correction coefficient, the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record, a correction cooking program corresponding to the target cooking program is determined, and the correction cooking program is used to cook the target cooking dish ingredients corresponding to the target dish cooking ingredient information; wherein, the ratio of the ease of doneness of the dish cooking ingredients corresponding to the dish cooking ingredient information and the ease of doneness of the target cooking dish ingredients corresponding to the target cooking dish ingredient information is determined as the correction coefficient; the dish doneness adjustment index represents the dish doneness adjustment suggestion fed back by the target user on the dish cooking record, and the dish crispness adjustment index represents the dish crispness adjustment suggestion fed back by the target user on the dish cooking record, and the dish doneness adjustment index and the dish crispness adjustment index are represented by numerical values; According to the correction coefficient, the dish doneness adjustment index and the dish crispness adjustment index in the dish feedback record, a correction cooking program corresponding to the target cooking program is determined, including: The first time of the first cooking stage of the target cooking program is multiplied by the correction coefficient and the food doneness adjustment index to obtain the first corrected time of the first cooking stage; the first fire power value corresponding to the first cooking stage of the target cooking program is multiplied by the correction coefficient and the food crispness adjustment index to obtain the first corrected fire power value corresponding to the first cooking stage; Obtain the minimum cooking time corresponding to the first cooking stage. When the first correction time is less than the minimum cooking time, adjust the first time of the first cooking stage to the minimum cooking time. Obtain the minimum firepower value corresponding to the first cooking stage. When the first firepower value is less than the minimum firepower value, adjust the first firepower value corresponding to the first cooking stage to the minimum firepower value.

2. The method according to claim 1, characterized in that The method further comprises: Determine the product of the first correction time and the first correction firepower value as the first cooking stage correction index corresponding to the first cooking stage, and obtain the first cooking stage index threshold value preset for the first cooking stage; When the first cooking stage correction index is greater than the first cooking stage index threshold, a first ratio between the first cooking stage index threshold and the first cooking stage correction index is determined, the first correction time is reduced according to the first ratio, and the first correction firepower value is reduced according to the first ratio.

3. The method according to claim 2, characterized in that The first fire power value corresponding to the first cooking stage of the target cooking program is multiplied by the correction coefficient and the food crispness adjustment index to obtain a first corrected fire power value corresponding to the first cooking stage, further comprising: Obtaining a dish crispness firepower value range for maintaining optimal crispness corresponding to the target cooking dish ingredients corresponding to the target dish cooking ingredient information; When the first corrected firepower value is within the firepower value range for maintaining the crispness of the dish, the first corrected firepower value corresponding to the first cooking stage is kept unchanged; when the first corrected firepower value is not within the firepower value range for maintaining the crispness of the dish, the first corrected firepower value corresponding to the first cooking stage is adjusted to the median value of the firepower value range for maintaining the crispness of the dish.

4. An automatic cooking system optimization system based on user feedback, characterized in that: The method comprises means for performing the method according to any one of claims 1 to 3.

5. An automatic cooking system optimization system based on user feedback, 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 3 is implemented.

6. 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 3 is implemented.

7. 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 3 are implemented.

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