Method and system for improving fragrance of sauced pork joint

Abstract

The invention relates to the technical field of food processing, and discloses a method and system for improving fragrance of sauced pork joint, and the method comprises the following steps: creating a temperature change curve and a fragrance change curve of the sauced pork joint in a preparation period, and carrying out fitting treatment on the temperature change curve and the fragrance change curve to obtain a temperature-fragrance change curve; based on the temperature-fragrance change curve, determining the maximum and minimum preparation temperature of the sauced pork joint; simulating the virtual environment of the sauced pork joint in the preparation process, detecting the appearance characteristics and the internal structure of the sauced pork joint in the virtual environment, analyzing the aromatic flavor degree of the sauced pork joint in the virtual environment based on the appearance characteristics and the internal structure, and adjusting the position of the cutter of the sauced pork joint when the aromatic flavor degree is smaller than a preset threshold value; and calculating a fragrance diffusion interval of the sauced pork joint, and when the fragrance diffusion interval is smaller than a preset diffusion interval, adjusting the seasoning proportion of the prepared seasoning. The flavor improving effect of the sauced pork joint can be improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method and a system for enhancing the flavor of soy sauce-flavored pork elbow. Background Art

[0002] Braised pork elbow with soy sauce is a common traditional specialty among stewed dishes. This dish is rich in nutrition, has a unique soy sauce flavor, and is delicious with meat flavor, which is loved by people. Improving the flavor of the braised pork elbow with soy sauce will greatly improve its quality.

[0003] At present, the method to enhance the flavor of the pork elbow with soy sauce is to use various spices, food seasonings, etc. to perform traditional cooking on the pork elbow. When the size, depth and position of the cut of the pork elbow are different, the degree to which the spices penetrate into the pork elbow is also different, which will cause the flavor of the pork elbow to change significantly. It can be seen that the size, depth and position of the cut of the pork elbow will also affect the flavor of the pork elbow with soy sauce. Secondly, due to the different quality, shape and size of the pork elbow, it is difficult to control the spices required for cooking and the cooking temperature, which indirectly affects the flavor of the pork elbow with soy sauce. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a method and system for enhancing the flavor of soybean-flavored pork elbow, which can improve the effect of enhancing the flavor of soybean-flavored pork elbow.

[0005] In a first aspect, the present invention provides a method for improving the flavor of a sauce-flavored pork elbow, comprising: Obtaining a sauce-flavor pork elbow to be enhanced in flavor, and collecting preparation data of the sauce-flavor pork elbow during the preparation process, wherein the preparation data consists of a preparation cycle, a preparation environment, and preparation seasonings; Creating a temperature change curve and an aroma change curve of the sauce-flavor pork elbow under the preparation cycle, performing fitting processing on the temperature change curve and the aroma change curve to obtain a temperature-aroma change curve, and determining a maximum preparation temperature of the sauce-flavor pork elbow based on the temperature-aroma change curve; Based on the preparation environment, a virtual environment of the sauce-flavored pork elbow in the preparation process is simulated, and the appearance characteristics and internal structure of the sauce-flavored pork elbow are detected in the virtual environment, and based on the appearance characteristics and the internal structure, the aroma intensity of the sauce-flavored pork elbow in the virtual environment is analyzed, and when the aroma intensity is less than a preset threshold, the knife-changing position of the sauce-flavored pork elbow is adjusted, and the aroma intensity of the sauce-flavored pork elbow is re-analyzed, until the maximum knife-changing position of the sauce-flavored pork elbow is generated after the aroma intensity is not less than the preset threshold; Obtaining the seasoning ratio of the seasoning prepared during the preparation process of the sauce-flavored pork elbow, and calculating the aroma diffusion range of the sauce-flavored pork elbow based on the seasoning ratio, and when the aroma diffusion range is less than a preset diffusion range, adjusting the seasoning ratio of the seasoning prepared, and re-analyzing the aroma diffusion range of the sauce-flavored pork elbow, until the aroma diffusion range is not less than the preset diffusion range, generating the maximum seasoning ratio of the sauce-flavored pork elbow; Based on the maximum preparation temperature, the maximum knife changing position and the maximum seasoning ratio, the aroma enhancement process of the sauce-flavored pork elbow is performed to obtain the sauce-flavored pork elbow with enhanced aroma.

[0006] In a possible implementation of the first aspect, obtaining the sauce-flavored pork elbow to be enhanced in flavor includes: Receive the needs of elbow acquisition in business scenarios; Determine the channels and locations for obtaining pork elbows; Based on the elbow acquisition channel, obtain the sauce-flavored elbow corresponding to the elbow acquisition demand from the elbow acquisition location.

[0007] In a possible implementation of the first aspect, creating a temperature change curve and an aroma change curve of the sauce-flavored pork elbow in the preparation cycle includes: Collecting infrared images of the sauce-flavored pork elbow during the preparation cycle; The following formula is used to calculate the radiation intensity of the pork elbow in the infrared image: ; in, represents the elbow radiation intensity, is Planck's constant, represents the speed of light, represents the wavelength of the soy sauce pork elbow in the infrared image, represents the elbow temperature of the soy-flavor pork elbow in the infrared image to be calculated, represents the Boltzmann constant; Based on the elbow radiation intensity, the total radiation intensity of the infrared image is calculated using the following method: ; in, represents the total radiation intensity, represents the emissivity of the pork elbow in soy sauce in the infrared image, represents the elbow radiation intensity, represents the emissivity of the background area in the infrared image, represents the background radiation intensity, represents the measured background temperature of the background area in the infrared image, Represents the wavelength of the background area in the infrared image; According to the total radiation intensity, the elbow temperature of the soy sauce-flavored pork elbow in the infrared image is calculated using the following formula: ; ; ; ; ; in, represents the elbow temperature of the soy-flavor pork elbow in the infrared image, is Planck's constant, represents the speed of light, represents the wavelength of the soy sauce pork elbow in the infrared image, represents the elbow temperature of the soy-flavor pork elbow in the infrared image to be calculated, represents the Boltzmann constant, represents the emissivity of the pork elbow in soy sauce in the infrared image, represents the elbow radiation intensity, represents the emissivity of the background area in the infrared image, represents the background radiation intensity, represents the measured background temperature of the background area in the infrared image, represents the wavelength of the background area in the infrared image, represents the calculated temperature of the pork elbow in the infrared image, represents the temperature probability density in the uth row and vth column of the infrared image, Represents a constant parameter that is not 1. represents the number of rows in the infrared image, represents the number of columns in the infrared image; Using the pork elbow temperature to construct a temperature change curve of the sauce-flavored pork elbow during the preparation cycle; Extracting the aroma molecules and aroma molecule content of the sauce-flavored pork elbow during the preparation cycle; The aroma change curve is constructed using the aroma molecules and the aroma molecule content.

[0008] In a possible implementation manner of the first aspect, fitting the temperature change curve and the aroma change curve to obtain the temperature-aroma change curve includes: Obtaining a temperature change scatter plot corresponding to the temperature change curve, and obtaining a fragrance change scatter plot corresponding to the fragrance change curve; Based on the time parameter in the temperature change scatter plot and the time parameter in the aroma change curve, synchronizing the temperature parameter in the temperature change scatter plot and the aroma parameter in the aroma change curve to obtain a synchronized temperature parameter and a synchronized aroma parameter; constructing a temperature-aroma change scatter plot between the synchronous temperature parameter and the synchronous aroma parameter; The preset curve model of the temperature-aroma change scatter diagram is constructed using the following formula: ; in, Represents the preset curve model, represents the synchronous aroma parameter in the temperature-aroma change scatter diagram, represents the synchronous temperature parameter in the temperature-aroma change scatter diagram, , , represents an unknown constant parameter; The constant parameters in the preset curve model are calculated using the following formula: ; ; ; … ; ; ; ; ; ; ; ; ; in, Indicates the coordinates of the temperature-aroma change scatter plot, where the x-axis is the synchronous temperature parameter and the y-axis is the synchronous aroma parameter. i indicates the sequence number of the coordinate point in the temperature-aroma change scatter plot, and n indicates the total number of coordinate points in the temperature-aroma change scatter plot. Indicates that the preset curve model is substituted The curve model after , , represents an unknown constant parameter, express matrix, express matrix, express matrix; Substituting the constant parameters into the preset curve model, the temperature-aroma change curve is obtained.

[0009] In a possible implementation of the first aspect, determining the maximum preparation temperature of the sauce-flavor pork elbow based on the temperature-aroma change curve includes: Detecting the original elements in the soy sauce-flavored pork elbow and identifying the cooking environment of the soy sauce-flavored pork elbow; Wherein, the original elements include hemoglobin and myoglobin, and the cooking environment includes oxygen, carbon dioxide and nitric oxide; constructing a chemical reaction formula between the original element and the cooking environment; Based on the element changes measured from the braised pork elbow and the product changes analyzed from the chemical reaction formula, determining the element change process of the braised pork elbow during cooking; measuring the stage aroma and the stage elements at each stage during the element change process; Conducting sensory analysis on the elements of the stage to obtain an analytical taste; Selecting the maximum analyzed taste from the analyzed tastes; Identify the maximum stage aroma corresponding to the maximum value analysis taste in the stage aroma; Extracting the maximum temperature corresponding to the fragrance at the maximum stage from the temperature-fragrance change curve; The average of the maximum temperatures is taken as the maximum preparation temperature.

[0010] In a possible implementation of the first aspect, simulating a virtual environment of the sauce-flavored pork elbow during the preparation process based on the preparation environment includes: Measuring the variation data of the sauce-flavored pork elbow under the preparation environment and the preparation process; Wherein, the change data includes appearance data and internal data; Based on the change data, the virtual change data model of the sauce-flavored pork elbow during the preparation process is constructed using the following formula: ; ; ; ; ; ; in, Represents a virtual change data model, , represents the step length, , , , , represents the average slope, represents the nth moment, express The change data calculated at the moment, express The change data calculated at the moment, At the moment is the change data, and for The initial value of express exist ~ The average slope over the period of express exist ~ The average slope over the period of express exist ~ The average slope over the period of express exist ~ The average slope over the period of express exist ~ The average slope over the period of time; The virtual change data model is used as the virtual environment of the sauce-flavored pork elbow during the preparation process.

[0011] In a possible implementation of the first aspect, detecting the appearance characteristics and internal structure of the sauce-flavored pork elbow in the virtual environment includes: Acquire the change data at each moment in the virtual change data model corresponding to the virtual environment; Calculate the average value of the change data at each moment; Calculate the deviation between the change data at each moment and the average value; Calculate the standard deviation of the change data at each moment using the average value; calculating a ratio of the deviation to the standard deviation; When the ratio of the deviation to the standard deviation does not meet the preset value range, the change data at each moment corresponding to the ratio of the deviation to the standard deviation is removed to obtain the remaining change data; The retained remaining change data is used as the appearance feature and the internal structure.

[0012] In a possible implementation of the first aspect, adjusting the cutting position of the soy sauce-flavored pork elbow includes: The following format is used to construct the knife-changing action set of the sauce-flavored pork elbow: ; in, Represents a set of knife-changing actions. Indicates the sauce-flavored pork elbow The tool change action in the x-axis direction is performed at the coordinate. Indicates the sauce-flavored pork elbow The tool change action in the y-axis direction is performed at the coordinate. Indicates the sauce-flavored pork elbow The tool change action in the z-axis direction is performed at the coordinate; The knife changing coordinates, knife changing depth, knife changing length, knife changing width and knife changing direction on the sauce-flavor pork elbow are used as the knife changing state set of the sauce-flavor pork elbow; According to the knife-changing action set and the knife-changing state set, the knife-changing reward of the soy sauce pork elbow is calculated using the following formula: ; ; in, Indicates the reward for changing the knife. Indicates that the knife is being changed. Next, follow the strategy for choosing the knife-changing action , the action value function of the selected knife-changing action a, Indicates that the knife is being changed. Next, follow the strategy for choosing the knife-changing action , the state transition probability of the selected tool changing action a, Indicates that the knife is being changed. Next, follow the strategy for choosing the knife-changing action , select the state value function of any tool changing action from the tool changing action set, represents the discount factor, Indicates the status of the knife change The knife changing state at the next moment, and are obtained from the tool change state set, a is obtained from the tool change action set, Indicates the tool change status set; The knife-changing reward is used to determine the knife-changing position of the braised pork elbow from the knife-changing action set.

[0013] In a possible implementation of the first aspect, the calculating the aroma diffusion range of the sauce-flavored pork elbow based on the seasoning ratio includes: Using a preset aroma sensor to measure the initial aroma concentration of the soy sauce-flavored pork elbow under the seasoning ratio; Based on the initial aroma concentration, the aroma diffusion model of the sauce-flavored pork elbow is constructed using the following formula: ; in, represents the fragrance diffusion model, Represents spatial coordinates The initial aroma concentration of the braised pork elbow, Represents the fragrance diffusion parameters in the horizontal and vertical directions respectively, Indicates the distance from the aroma space point to the source of the soy sauce pork elbow in the horizontal direction of the wind axis. Indicates the distance from the aroma space point to the source of the sauce-flavored pork elbow in the vertical direction of the wind direction axis. Indicates the height of the aroma space point relative to the source of the sauce-flavored pork elbow. Indicates the concentration of aroma at the source of the sauce-flavored pork elbow. Indicates the average wind speed in the cooking environment of braised pork elbow; Determine the aroma diffusion parameters of the sauce-flavored pork elbow by using the aroma diffusion model; Based on the aroma diffusion parameters, the aroma concentration of the sauce-flavored pork elbow at different spatial coordinates is calculated using the aroma diffusion model; When the fragrance concentration is less than a preset fragrance concentration, the spatial coordinates are used as fragrance diffusion boundary points; The area centered on the sauce-flavor pork elbow and not exceeding the aroma diffusion boundary point is taken as the aroma diffusion range of the sauce-flavor pork elbow.

[0014] In a second aspect, the present invention provides a system for improving the flavor of soy sauce-flavored pork elbow, the system comprising: A data collection module is used to obtain the sauce-flavored pork elbow to be enhanced in flavor, and collect the preparation data of the sauce-flavored pork elbow during the preparation process, wherein the preparation data is composed of a preparation cycle, a preparation environment, and preparation seasonings; A temperature determination module is used to create a temperature change curve and an aroma change curve of the sauce-flavor pork elbow in the preparation cycle, and to fit the temperature change curve and the aroma change curve to obtain a temperature-aroma change curve, and to determine the maximum preparation temperature of the sauce-flavor pork elbow based on the temperature-aroma change curve; a knife-changing generation module, for simulating a virtual environment of the sauce-flavored pork elbow in a preparation process based on the preparation environment, and detecting the appearance characteristics and internal structure of the sauce-flavored pork elbow in the virtual environment, analyzing the aroma intensity of the sauce-flavored pork elbow in the virtual environment based on the appearance characteristics and the internal structure, and adjusting the knife-changing position of the sauce-flavored pork elbow when the aroma intensity is less than a preset threshold, and then re-analyzing the aroma intensity of the sauce-flavored pork elbow until the maximum knife-changing position of the sauce-flavored pork elbow is generated after the aroma intensity is not less than the preset threshold; a ratio generating module, for obtaining the seasoning ratio of the seasoning prepared during the preparation process of the sauce-flavored pork elbow, and calculating the aroma diffusion range of the sauce-flavored pork elbow based on the seasoning ratio, and when the aroma diffusion range is less than a preset diffusion range, adjusting the seasoning ratio of the seasoning prepared, and re-analyzing the aroma diffusion range of the sauce-flavored pork elbow, until the aroma diffusion range is not less than the preset diffusion range, and generating the maximum seasoning ratio of the sauce-flavored pork elbow; The aroma enhancement module is used to perform the aroma enhancement processing of the sauce-flavored pork elbow based on the maximum preparation temperature, the maximum knife-changing position and the maximum seasoning ratio to obtain the sauce-flavored pork elbow with enhanced aroma.

[0015] Compared with the prior art, the technical principle and beneficial effects of this solution are: The embodiment of the present invention can obtain the preparation data of the sauce-flavored pork elbow when the flavor is not enhanced by acquiring the sauce-flavored pork elbow whose flavor is to be enhanced. Furthermore, the embodiment of the present invention can achieve the effect of obtaining the factors affecting the flavor enhancement of the sauce-flavored pork elbow by collecting the preparation data of the sauce-flavored pork elbow during the preparation process. The embodiment of the present invention can intuitively display the changes in temperature and flavor of the sauce-flavored pork elbow during the preparation process as the time progress of preparing the sauce-flavored pork elbow is achieved by creating the temperature change curve and the flavor change curve of the sauce-flavored pork elbow during the preparation cycle. Furthermore, the embodiment of the present invention can intuitively display the changes in temperature and flavor of the sauce-flavored pork elbow during the preparation process as the time progress of preparing the sauce-flavored pork elbow is achieved by analyzing the temperature change curve and the flavor change curve. The change curve is fitted, which can intuitively show the correlation between the temperature change of the elbow and the aroma change of the elbow during the preparation of the sauce-flavored pork elbow. Furthermore, the embodiment of the present invention determines the maximum preparation temperature of the sauce-flavored pork elbow based on the temperature-aroma change curve, so as to achieve the effect of making the sauce-flavored pork elbow present the best aroma. The embodiment of the present invention simulates the virtual environment of the sauce-flavored pork elbow in the preparation process based on the preparation environment, so as to restore the scene effect when preparing the sauce-flavored pork elbow. Furthermore, the embodiment of the present invention detects the appearance characteristics and internal structure of the sauce-flavored pork elbow in the virtual environment, so as to achieve the effect of restoring the scene effect when preparing the sauce-flavored pork elbow. The appearance and internal structure of the pork elbow with soy sauce flavor are obtained. Furthermore, the embodiment of the present invention can achieve the effect of experiencing the real flavor of the pork elbow with soy sauce flavor by analyzing the flavor richness of the pork elbow with soy sauce flavor in the virtual environment based on the appearance characteristics and the internal structure. Furthermore, the embodiment of the present invention can improve the flavor of the pork elbow with soy sauce flavor by adjusting the knife changing position of the pork elbow with soy sauce flavor through the knife changing position. The embodiment of the present invention can achieve the effect of obtaining the amount of various seasonings required in the process of preparing the pork elbow with soy sauce flavor by obtaining the seasoning ratio of the seasoning prepared in the preparation process of the pork elbow with soy sauce flavor. Furthermore, the embodiment of the present invention By adjusting the seasoning ratio of the prepared seasoning when the aroma diffusion interval is less than the preset diffusion interval, and then re-analyzing the aroma diffusion interval of the sauce-flavored pork elbow, until the aroma diffusion interval is not less than the preset diffusion interval, the maximum seasoning ratio of the sauce-flavored pork elbow is generated, so as to achieve the effect of achieving the maximum seasoning ratio required for the preset diffusion interval. The embodiment of the present invention performs the aroma enhancement processing of the sauce-flavored pork elbow based on the maximum preparation temperature, the maximum knife-changing position and the maximum seasoning ratio to obtain the sauce-flavored pork elbow with enhanced aroma, and can achieve the effect of the method system for enhancing the aroma of the sauce-flavored pork elbow. Therefore, the method and system for enhancing the aroma of the sauce-flavored pork elbow proposed in the embodiment of the present invention can enhance the aroma of the sauce-flavored pork elbow by considering the data such as the spices, temperature and knife operation of the pork elbow, thereby improving the effect of enhancing the aroma of the sauce-flavored pork elbow. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.

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

[0018] Figure 1 A schematic diagram of a process for improving the flavor of soy sauce-flavored pork elbow provided by one embodiment of the present invention; Figure 2 A schematic diagram of modules of a system for enhancing the flavor of soy-flavor pork elbow provided by one embodiment of the present invention. DETAILED DESCRIPTION

[0019] It should be understood that the specific embodiments described herein are only used to explain the present invention, and are not used to limit the present invention.

[0020] The embodiment of the present invention provides a method for improving the flavor of soy sauce pork elbow, and the execution subject of the method for improving the flavor of soy sauce pork elbow includes but is not limited to at least one of the electronic devices such as a server and a terminal that can be configured to execute the method provided by the embodiment of the present invention. In other words, the method for improving the flavor of soy sauce pork elbow can be executed by software or hardware installed on a terminal device or a server device, and the software can be a blockchain platform. The server includes but is not limited to: a single server, a server cluster, a cloud server or a cloud server cluster, etc. The server can be an independent server, or it can be a cloud server that provides basic cloud computing services such as cloud services, cloud databases, cloud computing, cloud functions, cloud storage, network services, cloud communications, middleware services, domain name services, security services, content delivery networks (Content Delivery Network, CDN), and big data and artificial intelligence platforms.

[0021] See also Figure 1 The figure is a flow chart of a method for improving the flavor of soy sauce pork elbow provided by an embodiment of the present invention. Figure 1 The method described in the invention for improving the flavor of the pork elbow with soy sauce flavor comprises: S1. Obtain a pork elbow with a sauce-flavored flavor to be enhanced in flavor, and collect preparation data of the pork elbow with a sauce-flavored flavor during the preparation process, wherein the preparation data consists of a preparation cycle, a preparation environment, and preparation seasonings.

[0022] In the embodiment of the present invention, by obtaining a sauce-flavor pork elbow whose flavor is to be enhanced, preparation data of the sauce-flavor pork elbow when the flavor is not enhanced can be obtained.

[0023] Among them, the soy sauce-flavored pork elbow refers to the pork elbow that has not undergone flavor enhancement treatment.

[0024] As an embodiment of the present invention, the method of obtaining the sauce-flavored pork elbow whose aroma is to be improved includes: receiving a demand for pork elbow acquisition in a business scenario; determining a pork elbow acquisition channel and a pork elbow acquisition location; and based on the pork elbow acquisition channel, obtaining the sauce-flavored pork elbow corresponding to the pork elbow acquisition demand from the pork elbow acquisition location.

[0025] Among them, the elbow acquisition demand refers to the requirement for obtaining the sauce-flavored elbow, the elbow acquisition channel refers to the method of obtaining the sauce-flavored elbow, and the elbow acquisition location refers to the location where the sauce-flavored elbow is obtained.

[0026] Furthermore, in the embodiment of the present invention, by collecting the preparation data of the sauce-flavored pork elbow during the preparation process, the effect of enhancing the flavor factors of the sauce-flavored pork elbow can be achieved.

[0027] Among them, the preparation data is composed of a preparation cycle, a preparation environment and preparation seasonings. The preparation cycle refers to the time required for preparing the sauce-flavored pork elbow. The preparation environment refers to the spatial conditions used to prepare the sauce-flavored pork elbow, including preparation kitchen utensils and a preparation tabletop. The preparation seasonings refer to the spices used in the process of preparing the sauce-flavored pork elbow, such as star anise, cinnamon, bay leaves, etc.

[0028] S2. Create a temperature change curve and an aroma change curve of the sauce-flavor pork elbow under the preparation cycle, and fit the temperature change curve and the aroma change curve to obtain a temperature-aroma change curve, and determine the maximum preparation temperature of the sauce-flavor pork elbow based on the temperature-aroma change curve.

[0029] The embodiment of the present invention creates a temperature change curve and an aroma change curve of the sauce-flavored pork elbow during the preparation cycle, which can intuitively show the changes in temperature and aroma of the sauce-flavored pork elbow during the preparation process as the time progresses in preparing the sauce-flavored pork elbow.

[0030] Among them, the temperature change curve refers to the change in the temperature of the elbow during the preparation of the sauce-flavored pork elbow with the progress of the preparation time, and the aroma change curve refers to the change in the intensity of the elbow aroma molecules during the preparation of the sauce-flavored pork elbow with the progress of the preparation time.

[0031] As an embodiment of the present invention, creating a temperature change curve and an aroma change curve of the sauce-flavored pork elbow during the preparation cycle includes: collecting an infrared image of the sauce-flavored pork elbow during the preparation cycle; and calculating the elbow radiation intensity of the sauce-flavored pork elbow in the infrared image using the following formula: ; in, represents the elbow radiation intensity, is Planck's constant, represents the speed of light, represents the wavelength of the soy sauce pork elbow in the infrared image, represents the elbow temperature of the soy-flavor pork elbow in the infrared image to be calculated, represents the Boltzmann constant; Based on the elbow radiation intensity, the total radiation intensity of the infrared image is calculated using the following method: ; in, represents the total radiation intensity, represents the emissivity of the pork elbow in soy sauce in the infrared image, represents the elbow radiation intensity, represents the emissivity of the background area in the infrared image, represents the background radiation intensity, represents the measured background temperature of the background area in the infrared image, Represents the wavelength of the background area in the infrared image; According to the total radiation intensity, the elbow temperature of the soy sauce-flavored pork elbow in the infrared image is calculated using the following formula: ; ; ; ; ; in, represents the elbow temperature of the soy-flavor pork elbow in the infrared image, is Planck's constant, represents the speed of light, represents the wavelength of the soy sauce pork elbow in the infrared image, represents the elbow temperature of the soy-flavor pork elbow in the infrared image to be calculated, represents the Boltzmann constant, represents the emissivity of the pork elbow in soy sauce in the infrared image, represents the elbow radiation intensity, represents the emissivity of the background area in the infrared image, represents the background radiation intensity, represents the measured background temperature of the background area in the infrared image, represents the wavelength of the background area in the infrared image, represents the calculated temperature of the pork elbow in the infrared image, represents the temperature probability density in the uth row and vth column of the infrared image, Represents a constant parameter that is not 1. represents the number of rows in the infrared image, represents the number of columns in the infrared image; The pork elbow temperature is used to construct a temperature change curve of the pork elbow with sauce-flavor during the preparation cycle; the aroma molecules and the aroma molecule content of the pork elbow with sauce-flavor during the preparation cycle are extracted; and the aroma change curve is constructed using the aroma molecules and the aroma molecule content.

[0032] Furthermore, the embodiment of the present invention can intuitively show the correlation between the temperature change of the pork elbow and the aroma change of the pork elbow during the preparation of the sauce-flavor pork elbow by fitting the temperature change curve and the aroma change curve.

[0033] The temperature-aroma change curve refers to a curve obtained by fitting the temperature change and the aroma change on the same time axis for preparing the sauce-flavor pork elbow.

[0034] As an embodiment of the present invention, the temperature change curve and the aroma change curve are fitted to obtain a temperature-aroma change curve, including: obtaining a temperature change scatter plot corresponding to the temperature change curve, and obtaining an aroma change scatter plot corresponding to the aroma change curve; based on the time parameter in the temperature change scatter plot and the time parameter in the aroma change curve, synchronizing the temperature parameter in the temperature change scatter plot with the aroma parameter in the aroma change curve to obtain a synchronized temperature parameter and a synchronized aroma parameter; constructing a temperature-aroma change scatter plot between the synchronized temperature parameter and the synchronized aroma parameter; and constructing a preset curve model of the temperature-aroma change scatter plot using the following formula: ; in, Represents the preset curve model, represents the synchronous aroma parameter in the temperature-aroma change scatter diagram, represents the synchronous temperature parameter in the temperature-aroma change scatter diagram, , , represents an unknown constant parameter; The constant parameters in the preset curve model are calculated using the following formula: ; ; ; … ; ; ; ; ; ; ; ; ; in, Indicates the coordinates of the temperature-aroma change scatter plot, where the x-axis is the synchronous temperature parameter and the y-axis is the synchronous aroma parameter. i indicates the sequence number of the coordinate point in the temperature-aroma change scatter plot, and n indicates the total number of coordinate points in the temperature-aroma change scatter plot. Indicates that the preset curve model is substituted The curve model after , , represents an unknown constant parameter, express matrix, express matrix, express matrix; Substituting the constant parameters into the preset curve model, the temperature-aroma change curve is obtained.

[0035] Furthermore, the embodiments of the present invention can achieve the effect of making the sauce-flavored pork elbow present the best aroma by determining the maximum preparation temperature of the sauce-flavored pork elbow based on the temperature-aroma change curve.

[0036] The maximum preparation temperature refers to the temperature required to produce the best aroma during the preparation of the sauce-flavored pork elbow.

[0037] As an embodiment of the present invention, determining the maximum preparation temperature of the sauce-flavor pork elbow based on the temperature-aroma change curve includes: detecting the original elements in the sauce-flavor pork elbow and identifying the cooking environment of the sauce-flavor pork elbow; wherein the original elements include hemoglobin and myoglobin, and the cooking environment includes oxygen, carbon dioxide and nitric oxide; constructing a chemical reaction formula between the original elements and the cooking environment; based on the element changes measured from the sauce-flavor pork elbow and the product changes analyzed from the chemical reaction formula, determining the element change process of the sauce-flavor pork elbow during cooking; measuring the stage aroma and stage elements at each stage in the element change process; performing sensory analysis on the stage elements to obtain an analytical taste; selecting a maximum analytical taste from the analytical taste; identifying the maximum stage aroma corresponding to the maximum analytical taste from the stage aroma; extracting the maximum temperature corresponding to the maximum stage aroma in the temperature-aroma change curve; and taking the average of the maximum temperatures as the maximum preparation temperature.

[0038] The element change process refers to the process of element content change from birth to destruction.

[0039] Optionally, the process of performing sensory analysis on the stage elements to obtain the analyzed taste can be achieved by manual expert evaluation and scoring and calculating the total score using the entropy weight method.

[0040] S3. Based on the preparation environment, simulate the virtual environment of the sauce-flavored pork elbow during the preparation process, and detect the appearance characteristics and internal structure of the sauce-flavored pork elbow in the virtual environment, analyze the aroma intensity of the sauce-flavored pork elbow in the virtual environment based on the appearance characteristics and the internal structure, and when the aroma intensity is less than a preset threshold, adjust the knife-changing position of the sauce-flavored pork elbow, and re-analyze the aroma intensity of the sauce-flavored pork elbow until the maximum knife-changing position of the sauce-flavored pork elbow is generated after the aroma intensity is not less than the preset threshold.

[0041] The embodiment of the present invention can restore the scene effect when preparing the sauce-flavored pork elbow by simulating the virtual environment of the sauce-flavored pork elbow during the preparation process based on the preparation environment.

[0042] The virtual environment refers to an environment that simulates the actual preparation of soy sauce pork elbow.

[0043] As an embodiment of the present invention, simulating the virtual environment of the sauce-flavored pork elbow during the preparation process based on the preparation environment includes: measuring the change data of the sauce-flavored pork elbow under the preparation environment and the preparation process; wherein the change data includes appearance data and internal data; based on the change data, constructing a virtual change data model of the sauce-flavored pork elbow during the preparation process using the following formula: ; ; ; ; ; ; in, Represents a virtual change data model, , represents the step length, , , , , represents the average slope, represents the nth moment, express The change data calculated at the moment, express The change data calculated at the moment, At the moment is the change data, and for The initial value of express exist ~ The average slope over the period of express exist ~ The average slope over the period of express exist ~ The average slope over the period of express exist ~ The average slope over the period of express exist ~ The average slope over the period of time; The virtual change data model is used as the virtual environment of the sauce-flavored pork elbow during the preparation process.

[0044] The appearance data refers to the data of softness and elasticity on the appearance, the internal data refers to the data of the content of internal fragrance elements and the change of fragrance element structure, and the virtual change data model is initialized by The value can simulate the fluctuation of the change data in the subsequent period over time. The value is a small number of samples measured, from which a large number of samples at a later time can be calculated.

[0045] Furthermore, the embodiment of the present invention can obtain the appearance and internal structure of the sauce-flavored pork elbow by detecting the appearance features and internal structure of the sauce-flavored pork elbow in the virtual environment.

[0046] As an embodiment of the present invention, detecting the appearance characteristics and internal structure of the sauce-flavored pork elbow in the virtual environment includes: obtaining change data at each moment in a virtual change data model corresponding to the virtual environment; calculating the average value of the change data at each moment; calculating the deviation between the change data at each moment and the average value; using the average value to calculate the standard deviation of the change data at each moment; calculating the ratio of the deviation to the standard deviation; when the ratio of the deviation to the standard deviation does not meet the preset numerical range, removing the change data at each moment corresponding to the ratio of the deviation to the standard deviation to obtain the remaining change data retained; and using the remaining change data retained as the appearance characteristics and the internal structure.

[0047] Furthermore, the embodiments of the present invention can achieve the effect of experiencing the real flavor of the soybean-flavored pork elbow by analyzing the flavor richness of the soybean-flavored pork elbow in the virtual environment based on the appearance characteristics and the internal structure.

[0048] The degree of aroma intensity refers to the taste of the soy-flavored pork elbow when eaten.

[0049] Optionally, the process of analyzing the aroma intensity of the sauce-flavored pork elbow in the virtual environment based on the appearance features and the internal structure means that the richer the aroma molecules, the greater the softness and the smaller the elasticity, the richer the aroma. Specific evaluation methods may be manual expert evaluation method, index analysis method and neural network prediction method, etc.

[0050] It should be noted that the preset threshold and the preset value range are set according to actual conditions and will not be further elaborated here.

[0051] Furthermore, the embodiment of the present invention adjusts the knife changing position of the sauce-flavored pork elbow to enhance the flavor of the sauce-flavored pork elbow by changing the knife position.

[0052] Among them, the knife changing position refers to the coordinates on the pork elbow with soy sauce.

[0053] As an embodiment of the present invention, adjusting the knife changing position of the sauce-flavor pork elbow includes: constructing a knife changing action set of the sauce-flavor pork elbow using the following format: ; in, Represents a set of knife-changing actions. Indicates the sauce-flavored pork elbow The tool change action in the x-axis direction is performed at the coordinate. Indicates the sauce-flavored pork elbow The tool change action in the y-axis direction is performed at the coordinate. Indicates the sauce-flavored pork elbow The tool change action in the z-axis direction is performed at the coordinate; The knife-changing coordinates, knife-changing depth, knife-changing length, knife-changing width and knife-changing direction on the sauce-flavor pork elbow are used as the knife-changing state set of the sauce-flavor pork elbow; according to the knife-changing action set and the knife-changing state set, the knife-changing reward of the sauce-flavor pork elbow is calculated using the following formula: ; ; in, Indicates the reward for changing the knife. Indicates that the knife is being changed. Next, follow the strategy for choosing the knife-changing action , the action value function of the selected knife-changing action a, Indicates that the knife is being changed. Next, follow the strategy for choosing the knife-changing action , the state transition probability of the selected tool changing action a, Indicates that the knife is being changed. Next, follow the strategy for choosing the knife-changing action , select the state value function of any tool changing action from the tool changing action set, represents the discount factor, Indicates the status of the knife change The knife changing state at the next moment, and are obtained from the tool change state set, a is obtained from the tool change action set, Indicates the tool change status set; The knife-changing reward is used to determine the knife-changing position of the braised pork elbow from the knife-changing action set.

[0054] in, The knife changing actions all include the depth, length and width of the knife changing, and the knife changing directions include the x-axis direction and the y-axis direction.

[0055] It should be noted that before using the action value function and the state value function, it is necessary to calculate the loss value and perform function training on the action value function and the state value function. Function training can correct the reward between the action value function and the state value function, so that the corrected reward output by the action value function and the state value function can be used to accurately predict the next knife-changing action.

[0056] Optionally, the process of using the cutting reward to determine the cutting position of the pork elbow with sauce-flavored pork from the cutting action set refers to determining the cutting position of the pork elbow with sauce-flavored pork from the cutting action corresponding to the cutting reward when the value of the cutting reward is the largest.

[0057] S4. Obtain the seasoning ratio of the prepared seasoning during the preparation process of the pork elbow with soy sauce flavor, and calculate the aroma diffusion range of the pork elbow with soy sauce flavor based on the seasoning ratio, and when the aroma diffusion range is less than the preset diffusion range, adjust the seasoning ratio of the prepared seasoning, and re-analyze the aroma diffusion range of the pork elbow with soy sauce flavor, until the aroma diffusion range is not less than the preset diffusion range, and generate the maximum seasoning ratio of the pork elbow with soy sauce flavor.

[0058] The embodiment of the present invention can achieve the effect of obtaining the amounts of various seasonings required in the process of preparing the sauce-flavor pork elbow by obtaining the seasoning ratio of the seasoning prepared in the process of preparing the sauce-flavor pork elbow.

[0059] Among them, the seasoning ratio refers to the amounts of various seasonings required to prepare the sauce-flavored pork elbow, such as 4 grams of star anise, 3 grams of cinnamon, 3 grams of bay leaves, etc.

[0060] Furthermore, the embodiment of the present invention can achieve the effect of recording the influence of different seasoning ratios on the aroma diffusion of the sauce-flavored pork elbow by calculating the aroma diffusion range of the sauce-flavored pork elbow based on the seasoning ratio.

[0061] Among them, the aroma diffusion range refers to the diffusion range of the aroma of the sauce-flavored pork elbow in the surrounding air.

[0062] In one embodiment of the present invention, the calculation of the aroma diffusion range of the sauce-flavored pork elbow based on the seasoning ratio includes: using a preset aroma sensor to measure the initial aroma concentration of the sauce-flavored pork elbow under the seasoning ratio; based on the initial aroma concentration, constructing the aroma diffusion model of the sauce-flavored pork elbow using the following formula: ; in, represents the fragrance diffusion model, Represents spatial coordinates The initial aroma concentration of the braised pork elbow, Represents the fragrance diffusion parameters in the horizontal and vertical directions respectively, Indicates the distance from the aroma space point to the source of the soy sauce pork elbow in the horizontal direction of the wind axis. Indicates the distance from the aroma space point to the source of the sauce-flavored pork elbow in the vertical direction of the wind direction axis. Indicates the height of the aroma space point relative to the source of the sauce-flavored pork elbow. Indicates the concentration of aroma at the source of the sauce-flavored pork elbow. Indicates the average wind speed in the cooking environment of braised pork elbow; The aroma diffusion model is used to determine the aroma diffusion parameters of the sauce-flavored pork elbow; based on the aroma diffusion parameters, the aroma concentration of the sauce-flavored pork elbow at different spatial coordinates is calculated using the aroma diffusion model; when the aroma concentration is less than a preset aroma concentration, the spatial coordinate is used as the aroma diffusion boundary point; and the area centered on the sauce-flavored pork elbow and not exceeding the aroma diffusion boundary point is used as the aroma diffusion range of the sauce-flavored pork elbow.

[0063] Optionally, the process of determining the aroma diffusion parameters of the sauce-flavored pork elbow using the aroma diffusion model refers to substituting different initial aroma concentrations and their measurement coordinates into the aroma diffusion model to obtain multiple aroma diffusion parameters, and obtaining the optimized aroma diffusion parameters when the loss value of the aroma diffusion model under a certain aroma diffusion parameter is minimized.

[0064] The preset fragrance concentration is set to 0, which means that when the fragrance concentration is less than the preset fragrance concentration, there is no fragrance concentration at this space coordinate.

[0065] Furthermore, the embodiment of the present invention adjusts the seasoning ratio of the prepared seasoning when the aroma diffusion range is smaller than the preset diffusion range, and then re-analyzes the aroma diffusion range of the pork elbow with soy sauce flavor, until the aroma diffusion range is not smaller than the preset diffusion range, thereby generating the maximum seasoning ratio of the pork elbow with soy sauce flavor, thereby achieving the effect of achieving the maximum seasoning ratio required for the preset diffusion range.

[0066] Among them, the preset diffusion interval refers to the expected range of the aroma diffusion range of the sauce-flavored pork elbow, and the maximum seasoning ratio refers to the seasoning ratio when the aroma of the sauce-flavored pork elbow reaches the preset diffusion interval.

[0067] Optionally, the principle of adjusting the seasoning ratio of the prepared seasoning is similar to the principle of adjusting the knife position of the braised pork elbow mentioned above, and will not be further elaborated here.

[0068] S5. Based on the maximum preparation temperature, the maximum knife changing position and the maximum seasoning ratio, the aroma enhancement process of the pork elbow with soy sauce flavor is performed to obtain the pork elbow with soy sauce flavor with enhanced aroma.

[0069] The embodiment of the present invention performs the aroma enhancement processing of the sauce-flavor pork elbow based on the maximum preparation temperature, the maximum knife changing position and the maximum seasoning ratio to obtain the sauce-flavor pork elbow with enhanced aroma, thereby achieving the effect of the method system for enhancing the aroma of the sauce-flavor pork elbow.

[0070] It can be seen that the embodiments of the present invention can obtain the preparation data of the sauce-flavored pork elbow when the flavor is not enhanced by acquiring the sauce-flavored pork elbow whose flavor is to be enhanced. Furthermore, the embodiments of the present invention can achieve the effect of obtaining the factors affecting the flavor enhancement of the sauce-flavored pork elbow by collecting the preparation data of the sauce-flavored pork elbow during the preparation process. The embodiments of the present invention can intuitively display the changes in temperature and flavor of the sauce-flavored pork elbow during the preparation process as the time progress of preparing the sauce-flavored pork elbow is achieved by creating the temperature change curve and the flavor change curve of the sauce-flavored pork elbow during the preparation cycle. Furthermore, the embodiments of the present invention can intuitively display the changes in temperature and flavor of the sauce-flavored pork elbow during the preparation process as the time progress of preparing the sauce-flavored pork elbow is achieved by analyzing the temperature change curve and the flavor change curve. The aroma change curve is fitted to intuitively show the correlation between the temperature change of the pork elbow and the aroma change of the pork elbow during the preparation process of the sauce-flavor pork elbow. Furthermore, the embodiment of the present invention determines the maximum preparation temperature of the sauce-flavor pork elbow based on the temperature-aroma change curve, so as to achieve the effect of making the sauce-flavor pork elbow present the best aroma. The embodiment of the present invention simulates the virtual environment of the sauce-flavor pork elbow in the preparation process based on the preparation environment, so as to achieve the scene effect of restoring the preparation of the sauce-flavor pork elbow. Furthermore, the embodiment of the present invention detects the appearance characteristics and internal structure of the sauce-flavor pork elbow in the virtual environment. , the appearance and internal structure of the sauce-flavored pork elbow can be obtained. Furthermore, the embodiments of the present invention can achieve the effect of experiencing the real aroma of the sauce-flavored pork elbow by analyzing the aroma richness of the sauce-flavored pork elbow in the virtual environment based on the appearance characteristics and the internal structure. Furthermore, the embodiments of the present invention can adjust the knife changing position of the sauce-flavored pork elbow to enhance the aroma of the sauce-flavored pork elbow by changing the knife position. The embodiments of the present invention can achieve the effect of obtaining the amount of various seasonings required in the process of preparing the sauce-flavored pork elbow by obtaining the seasoning ratio of the seasoning prepared in the preparation process of the sauce-flavored pork elbow. Furthermore, the embodiments of the present invention can achieve the effect of experiencing the real aroma of the sauce-flavored pork elbow by analyzing the aroma richness of the sauce-flavored pork elbow in the virtual environment based on the appearance characteristics and the internal structure. By adjusting the seasoning ratio of the prepared seasoning when the aroma diffusion interval is less than the preset diffusion interval, and then re-analyzing the aroma diffusion interval of the sauce-flavored pork elbow, until the aroma diffusion interval is not less than the preset diffusion interval, the maximum seasoning ratio of the sauce-flavored pork elbow is generated, so as to achieve the effect of the maximum seasoning ratio required for the preset diffusion interval. The embodiment of the present invention performs the aroma enhancement processing of the sauce-flavored pork elbow based on the maximum preparation temperature, the maximum knife-changing position and the maximum seasoning ratio to obtain the sauce-flavored pork elbow with enhanced aroma, so as to achieve the effect of the method system for enhancing the aroma of the sauce-flavored pork elbow. Therefore, the method and system for enhancing the aroma of the sauce-flavored pork elbow proposed in the embodiment of the present invention can enhance the aroma of the sauce-flavored pork elbow by considering the data such as the spices, temperature and knife operation of the pork elbow, thereby improving the effect of enhancing the aroma of the sauce-flavored pork elbow.

[0071] like Figure 2 The figure shows a system functional module diagram for improving the flavor of soy sauce-flavored pork elbow according to the present invention.

[0072] The system 200 for improving the flavor of the pork elbow with soy sauce flavor according to the present invention can be installed in an electronic device. According to the functions to be implemented, the system for improving the flavor of the pork elbow with soy sauce flavor can include a data acquisition module 201, a temperature determination module 202, a knife modification generation module 203, a ratio generation module 204 and a flavor enhancement module 205. The module according to the present invention can also be referred to as a unit, which refers to a series of computer program segments that can be executed by an electronic device processor and can complete fixed functions, which are stored in the memory of the electronic device.

[0073] In the embodiment of the present invention, the functions of each module / unit are as follows: The data collection module 201 is used to obtain the sauce-flavored pork elbow to be enhanced in flavor, and collect the preparation data of the sauce-flavored pork elbow during the preparation process, wherein the preparation data is composed of the preparation cycle, the preparation environment, and the preparation seasoning; The temperature determination module 202 is used to create a temperature change curve and an aroma change curve of the sauce-flavor pork elbow during the preparation cycle, and to fit the temperature change curve and the aroma change curve to obtain a temperature-aroma change curve, and to determine the maximum preparation temperature of the sauce-flavor pork elbow based on the temperature-aroma change curve; The knife-changing generation module 203 is used to simulate the virtual environment of the sauce-flavored pork elbow in the preparation process based on the preparation environment, and detect the appearance characteristics and internal structure of the sauce-flavored pork elbow in the virtual environment, analyze the aroma intensity of the sauce-flavored pork elbow in the virtual environment based on the appearance characteristics and the internal structure, and adjust the knife-changing position of the sauce-flavored pork elbow when the aroma intensity is less than a preset threshold, and then re-analyze the aroma intensity of the sauce-flavored pork elbow until the maximum knife-changing position of the sauce-flavored pork elbow is generated after the aroma intensity is not less than the preset threshold; The ratio generating module 204 is used to obtain the seasoning ratio of the seasoning prepared during the preparation process of the sauce-flavored pork elbow, and based on the seasoning ratio, calculate the aroma diffusion range of the sauce-flavored pork elbow, and when the aroma diffusion range is less than the preset diffusion range, adjust the seasoning ratio of the seasoning prepared, and re-analyze the aroma diffusion range of the sauce-flavored pork elbow, until the aroma diffusion range is not less than the preset diffusion range, and then generate the maximum seasoning ratio of the sauce-flavored pork elbow; The aroma enhancement module 205 is used to perform aroma enhancement processing of the sauce-flavor pork elbow based on the maximum preparation temperature, the maximum knife-changing position and the maximum seasoning ratio to obtain the sauce-flavor pork elbow with enhanced aroma.

[0074] In detail, each module in the system 200 for improving the flavor of the soy sauce pork elbow in the embodiment of the present invention is used in the same manner as described above. Figure 1 The same technical means as described in the method for enhancing the flavor of the sauce-flavored pork elbow are used and can produce the same technical effects, so I will not go into details here.

[0075] In addition, each functional module in each embodiment of the present invention may be integrated into one processing unit, each unit may exist physically separately, or two or more units may be integrated into one unit. The above-mentioned integrated unit may be implemented in the form of hardware or in the form of hardware plus software functional modules.

[0076] It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and that the present invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the present invention.

[0077] Therefore, no matter from which point of view, the embodiments should be regarded as illustrative and non-restrictive, and the scope of the present invention is limited by the appended claims rather than the above description, so it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention. Any attached figure mark in the claims should not be regarded as limiting the claims involved.

[0078] It should be noted that, in this article, relational terms such as "first" and "second" are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0079] The above description is only a specific embodiment of the present invention, so that those skilled in the art can understand or implement the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but should conform to the widest scope consistent with the principles and novel features invented herein.

Claims

1. A method for improving the flavor of soy sauce-flavored pork elbow, characterized in that: The method comprises: Obtaining a sauce-flavor pork elbow to be enhanced in flavor, and collecting preparation data of the sauce-flavor pork elbow during the preparation process, wherein the preparation data consists of a preparation cycle, a preparation environment, and preparation seasonings; Creating a temperature change curve and an aroma change curve of the sauce-flavor pork elbow under the preparation cycle, performing fitting processing on the temperature change curve and the aroma change curve to obtain a temperature-aroma change curve, and determining a maximum preparation temperature of the sauce-flavor pork elbow based on the temperature-aroma change curve; Based on the preparation environment, a virtual environment of the sauce-flavored pork elbow in the preparation process is simulated, and the appearance characteristics and internal structure of the sauce-flavored pork elbow are detected in the virtual environment, and based on the appearance characteristics and the internal structure, the aroma intensity of the sauce-flavored pork elbow in the virtual environment is analyzed, and when the aroma intensity is less than a preset threshold, the knife-changing position of the sauce-flavored pork elbow is adjusted, and the aroma intensity of the sauce-flavored pork elbow is re-analyzed, until the maximum knife-changing position of the sauce-flavored pork elbow is generated after the aroma intensity is not less than the preset threshold; Obtaining the seasoning ratio of the seasoning prepared during the preparation process of the sauce-flavored pork elbow, and calculating the aroma diffusion range of the sauce-flavored pork elbow based on the seasoning ratio, and when the aroma diffusion range is less than a preset diffusion range, adjusting the seasoning ratio of the seasoning prepared, and re-analyzing the aroma diffusion range of the sauce-flavored pork elbow, until the aroma diffusion range is not less than the preset diffusion range, generating the maximum seasoning ratio of the sauce-flavored pork elbow; Based on the maximum preparation temperature, the maximum knife changing position and the maximum seasoning ratio, the aroma enhancement process of the sauce-flavored pork elbow is performed to obtain the sauce-flavored pork elbow with enhanced aroma.

2. The method according to claim 1, characterized in that: The method of obtaining the sauce-flavored pork elbow to be enhanced in flavor comprises: Receive the needs of elbow acquisition in business scenarios; Determine the channels and locations for obtaining pork elbows; Based on the elbow acquisition channel, obtain the sauce-flavored elbow corresponding to the elbow acquisition demand from the elbow acquisition location.

3. The method according to claim 1, characterized in that Creating a temperature change curve and an aroma change curve of the sauce-flavored pork elbow during the preparation cycle includes: Collecting infrared images of the sauce-flavored pork elbow during the preparation cycle; The following formula is used to calculate the radiation intensity of the pork elbow in the infrared image: ； in, represents the elbow radiation intensity, is Planck's constant, represents the speed of light, represents the wavelength of the soy sauce pork elbow in the infrared image, represents the elbow temperature of the soy-flavor pork elbow in the infrared image to be calculated, represents the Boltzmann constant; Based on the elbow radiation intensity, the total radiation intensity of the infrared image is calculated using the following method: ； in, represents the total radiation intensity, represents the emissivity of the pork elbow in soy sauce in the infrared image, represents the elbow radiation intensity, represents the emissivity of the background area in the infrared image, represents the background radiation intensity, represents the measured background temperature of the background area in the infrared image, Represents the wavelength of the background area in the infrared image; According to the total radiation intensity, the elbow temperature of the soy sauce-flavored pork elbow in the infrared image is calculated using the following formula: ； ； ； ； ； in, represents the elbow temperature of the soy-flavor pork elbow in the infrared image, is Planck's constant, represents the speed of light, represents the wavelength of the soy sauce pork elbow in the infrared image, represents the elbow temperature of the soy-flavor pork elbow in the infrared image to be calculated, represents the Boltzmann constant, represents the emissivity of the pork elbow in soy sauce in the infrared image, represents the elbow radiation intensity, represents the emissivity of the background area in the infrared image, represents the background radiation intensity, represents the measured background temperature of the background area in the infrared image, represents the wavelength of the background area in the infrared image, represents the calculated temperature of the pork elbow in the infrared image, represents the temperature probability density in the uth row and vth column of the infrared image, Represents a constant parameter that is not 1. represents the number of rows in the infrared image, represents the number of columns in the infrared image; Using the pork elbow temperature to construct a temperature change curve of the sauce-flavored pork elbow during the preparation cycle; Extracting the aroma molecules and aroma molecule content of the sauce-flavored pork elbow during the preparation cycle; The aroma change curve is constructed using the aroma molecules and the aroma molecule content.

4. The method according to claim 1, characterized in that: Fitting the temperature change curve and the aroma change curve to obtain a temperature-aroma change curve, including: Obtaining a temperature change scatter plot corresponding to the temperature change curve, and obtaining a fragrance change scatter plot corresponding to the fragrance change curve; Based on the time parameter in the temperature change scatter plot and the time parameter in the aroma change curve, synchronizing the temperature parameter in the temperature change scatter plot and the aroma parameter in the aroma change curve to obtain a synchronized temperature parameter and a synchronized aroma parameter; constructing a temperature-aroma change scatter plot between the synchronous temperature parameter and the synchronous aroma parameter; The preset curve model of the temperature-aroma change scatter diagram is constructed using the following formula: ； in, Represents the preset curve model, represents the synchronous aroma parameter in the temperature-aroma change scatter diagram, represents the synchronous temperature parameter in the temperature-aroma change scatter diagram, , , represents an unknown constant parameter; The constant parameters in the preset curve model are calculated using the following formula: ； ； ； …… ； ； ； ； ； ； ； ； ； in, Indicates the coordinates of the temperature-aroma change scatter plot, where the x-axis is the synchronous temperature parameter and the y-axis is the synchronous aroma parameter. i indicates the sequence number of the coordinate point in the temperature-aroma change scatter plot, and n indicates the total number of coordinate points in the temperature-aroma change scatter plot. Indicates that the preset curve model is substituted The curve model after , , represents an unknown constant parameter, express matrix, express matrix, express matrix; Substituting the constant parameters into the preset curve model, the temperature-aroma change curve is obtained.

5. The method according to claim 1, characterized in that Determining the maximum preparation temperature of the sauce-flavor pork elbow based on the temperature-aroma change curve comprises: Detecting the original elements in the soy sauce-flavored pork elbow and identifying the cooking environment of the soy sauce-flavored pork elbow; Wherein, the original elements include hemoglobin and myoglobin, and the cooking environment includes oxygen, carbon dioxide and nitric oxide; constructing a chemical reaction formula between the original element and the cooking environment; Based on the element changes measured from the braised pork elbow and the product changes analyzed from the chemical reaction formula, determining the element change process of the braised pork elbow during cooking; measuring the stage aroma and the stage elements at each stage during the element change process; Conducting sensory analysis on the elements of the stage to obtain an analytical taste; Selecting the maximum analyzed taste from the analyzed tastes; Identify the maximum stage aroma corresponding to the maximum value analysis taste in the stage aroma; Extracting the maximum temperature corresponding to the fragrance at the maximum stage from the temperature-fragrance change curve; The average of the maximum temperatures is taken as the maximum preparation temperature.

6. The method according to claim 1, characterized in that The method of simulating the virtual environment of the sauce-flavored pork elbow during the preparation process based on the preparation environment includes: Measuring the variation data of the sauce-flavored pork elbow under the preparation environment and the preparation process; Wherein, the change data includes appearance data and internal data; Based on the change data, the virtual change data model of the sauce-flavored pork elbow during the preparation process is constructed using the following formula: ； ； ； ； ； ； in, Represents a virtual change data model, , represents the step length, , , , , represents the average slope, represents the nth moment, express The change data calculated at the moment, express The change data calculated at the moment, At the moment is the change data, and for The initial value of express exist ~ The average slope over the period of express exist ~ The average slope over the period of express exist ~ The average slope over the period of express exist ~ The average slope over the period of express exist ~ The average slope over the period of time; The virtual change data model is used as the virtual environment of the sauce-flavored pork elbow during the preparation process.

7. The method according to claim 1, characterized in that Detecting the appearance characteristics and internal structure of the sauce-flavored pork elbow in the virtual environment includes: Acquire the change data at each moment in the virtual change data model corresponding to the virtual environment; Calculate the average value of the change data at each moment; Calculate the deviation between the change data at each moment and the average value; Calculate the standard deviation of the change data at each moment using the average value; calculating a ratio of the deviation to the standard deviation; When the ratio of the deviation to the standard deviation does not meet the preset value range, the change data at each moment corresponding to the ratio of the deviation to the standard deviation is removed to obtain the remaining change data; The retained remaining change data is used as the appearance feature and the internal structure.

8. The method according to claim 1, characterized in that The step of adjusting the cutting position of the sauce-flavored pork elbow comprises: The following format is used to construct the knife-changing action set of the sauce-flavored pork elbow: ； in, Represents a set of knife-changing actions. Indicates the sauce-flavored pork elbow The tool change action in the x-axis direction is performed at the coordinate. Indicates the sauce-flavored pork elbow The tool change action in the y-axis direction is performed at the coordinate. Indicates the sauce-flavored pork elbow The tool change action in the z-axis direction is performed at the coordinate; The knife changing coordinates, knife changing depth, knife changing length, knife changing width and knife changing direction on the sauce-flavor pork elbow are used as the knife changing state set of the sauce-flavor pork elbow; According to the knife-changing action set and the knife-changing state set, the knife-changing reward of the soy sauce pork elbow is calculated using the following formula: ； ； in, Indicates the reward for changing the knife. Indicates that the knife is being changed. Next, follow the strategy for choosing the knife-changing action , the action value function of the selected knife-changing action a, Indicates that the knife is being changed. Next, follow the strategy for choosing the knife-changing action , the state transition probability of the selected tool changing action a, Indicates that the knife is being changed. Next, follow the strategy for choosing the knife-changing action , select the state value function of any tool changing action from the tool changing action set, represents the discount factor, Indicates the status of the knife change The knife changing state at the next moment, and are obtained from the tool change state set, a is obtained from the tool change action set, Indicates the tool change status set; The knife-changing reward is used to determine the knife-changing position of the braised pork elbow from the knife-changing action set.

9. The method according to claim 1, characterized in that: The step of calculating the aroma diffusion range of the sauce-flavored pork elbow based on the seasoning ratio comprises: Using a preset aroma sensor to measure the initial aroma concentration of the soy sauce-flavored pork elbow under the seasoning ratio; Based on the initial aroma concentration, the aroma diffusion model of the sauce-flavored pork elbow is constructed using the following formula: ； in, represents the fragrance diffusion model, Represents spatial coordinates The initial aroma concentration of the braised pork elbow, Represents the fragrance diffusion parameters in the horizontal and vertical directions respectively, Indicates the distance from the aroma space point to the source of the soy sauce pork elbow in the horizontal direction of the wind axis. Indicates the distance from the aroma space point to the source of the sauce-flavored pork elbow in the vertical direction of the wind direction axis. Indicates the height of the aroma space point relative to the source of the sauce-flavored pork elbow. Indicates the concentration of aroma at the source of the sauce-flavored pork elbow. Indicates the average wind speed in the cooking environment of braised pork elbow; Determine the aroma diffusion parameters of the sauce-flavored pork elbow by using the aroma diffusion model; Based on the aroma diffusion parameters, the aroma concentration of the sauce-flavored pork elbow at different spatial coordinates is calculated using the aroma diffusion model; When the fragrance concentration is less than a preset fragrance concentration, the spatial coordinates are used as fragrance diffusion boundary points; The area centered on the sauce-flavor pork elbow and not exceeding the aroma diffusion boundary point is taken as the aroma diffusion range of the sauce-flavor pork elbow.

10. A system for improving the flavor of soy sauce pork elbow, characterized in that: The system comprises: A data collection module is used to obtain the sauce-flavored pork elbow to be enhanced in flavor, and collect the preparation data of the sauce-flavored pork elbow during the preparation process, wherein the preparation data is composed of a preparation cycle, a preparation environment, and preparation seasonings; A temperature determination module is used to create a temperature change curve and an aroma change curve of the sauce-flavor pork elbow in the preparation cycle, and to fit the temperature change curve and the aroma change curve to obtain a temperature-aroma change curve, and to determine the maximum preparation temperature of the sauce-flavor pork elbow based on the temperature-aroma change curve; a knife-changing generation module, for simulating a virtual environment of the sauce-flavored pork elbow in a preparation process based on the preparation environment, and detecting the appearance characteristics and internal structure of the sauce-flavored pork elbow in the virtual environment, analyzing the aroma intensity of the sauce-flavored pork elbow in the virtual environment based on the appearance characteristics and the internal structure, and adjusting the knife-changing position of the sauce-flavored pork elbow when the aroma intensity is less than a preset threshold, and then re-analyzing the aroma intensity of the sauce-flavored pork elbow until the maximum knife-changing position of the sauce-flavored pork elbow is generated after the aroma intensity is not less than the preset threshold; a ratio generating module, for obtaining the seasoning ratio of the seasoning prepared during the preparation process of the sauce-flavored pork elbow, and calculating the aroma diffusion range of the sauce-flavored pork elbow based on the seasoning ratio, and when the aroma diffusion range is less than a preset diffusion range, adjusting the seasoning ratio of the seasoning prepared, and re-analyzing the aroma diffusion range of the sauce-flavored pork elbow, until the aroma diffusion range is not less than the preset diffusion range, and generating the maximum seasoning ratio of the sauce-flavored pork elbow; The aroma enhancement module is used to perform the aroma enhancement processing of the sauce-flavored pork elbow based on the maximum preparation temperature, the maximum knife-changing position and the maximum seasoning ratio to obtain the sauce-flavored pork elbow with enhanced aroma.

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