Control method of side dish system and related device

Abstract

The invention provides a control method and a related device of a side dish system, the side dish system comprises a food material box, the bottom of the food material box is provided with a cover plate which can be opened and closed; the top of the feeding bin is in sealed butt joint with the bottom of the food material box, and a feeding plate capable of being opened and closed is arranged at the bottom of the feeding bin; the vegetable box conveying device is used for carrying vegetable boxes and moving the vegetable boxes to the position below the feeding bin; the method comprises the step of controlling the cover plate to be opened or closed according to the volume value of the feeding bin and the opening and closing state of the feeding plate. According to the device, the amount of food materials put each time can be accurately controlled, quantitative putting is ensured, the feeding sequence of each containing cavity of the subsequent dish box for the cooker and the temperature, time, stirring speed and the like of each kind of fed materials are set through the touch screen during dish preparation, a set of complete cooking process is formed and synchronized to the cloud end, and the cooking efficiency is improved. And a side dish and cooking effect of one dish and hundreds of flavors is formed.

Description

Technical Field

[0001] The present application relates to the field of smart catering technology, and in particular to a control method for a smart catering system, a smart catering system, and a computer-readable storage medium. Background Art

[0002] One method used in modern standardized vegetable box packaging assembly line is to place the vegetable box on a conveyor. As the conveyor moves, the vegetable box passes through the feeding station and the packaging station in turn, the ingredients are put into the vegetable box, and then the upper end of the vegetable box is sealed with a sealing film. The current technical difficulty is that when the vegetable preparation machine puts in the ingredients, there is a large weight error and it cannot achieve accurate quantitative feeding. Even if a weight sensor is set at the discharge port, it is impossible to sense the weight in real time when the feeding speed is fast, and the feeding amount will have a large deviation.

[0003] Based on this, there is an urgent need to provide a control method for a side dish system, a side dish system and a computer-readable storage medium to solve the technical problems existing in the prior art. Summary of the invention

[0004] The purpose of the present application is to provide a control method for a side dish system, a side dish system and a computer-readable storage medium, so as to achieve accurate quantitative feeding, and, while feeding the side dishes, set the feeding order of each accommodating cavity of the subsequent dish box for the cooking machine through the touch screen, as well as the temperature, time, stirring speed, etc. of each type of material put into the pot, so as to form a complete cooking process and synchronize it to the cloud, so as to form a certain dish and a variety of side dishes + cooking effects.

[0005] The purpose of this application is achieved by the following technical solutions:

[0006] In a first aspect, the present application provides a control method for a dish matching system, the dish matching system comprising:

[0007] A food box, wherein an openable and closable cover is provided at the bottom of the food box, and the food box is used to hold food, including seasonings and / or dishes;

[0008] A feeding bin, the top of which is sealed and connected to the bottom of the food box, and the bottom of the feeding bin is provided with an openable and closable feeding plate;

[0009] A vegetable box conveying device, used for carrying a vegetable box and moving the vegetable box to below the feeding bin, so that the vegetable box receives the food stuffs fed from the feeding bin;

[0010] The method comprises:

[0011] The cover plate is controlled to be opened or closed according to the volume value of the feeding bin and the opening and closing state of the feeding plate.

[0012] The beneficial effect of the technical solution is that by controlling the opening or closing of the cover according to the volume value of the feeding bin and the opening and closing state of the feeding plate, the amount of food put in each time can be accurately controlled, the weight error can be reduced, and the quantitative feeding can be ensured. Since the state of the cover and the feeding plate can be adjusted in real time, the system can still maintain high precision at a high feeding speed, significantly improving the efficiency and speed of the dish matching process, and adapting to the needs of large-scale production. Accurate quantitative feeding reduces the waste of excess food, ensures that the amount of food in each dish box meets the standard, reduces the cost of raw materials, and improves resource utilization. Automated control ensures the consistency of the quantity and proportion of food in each dish box, improves the consistency of product quality, meets the requirements of standardized production, and enhances user satisfaction. By automatically controlling the cover of the food box and the feeding plate of the feeding bin, manual intervention is reduced, the complexity of operation is reduced, and the degree of automation and work efficiency of the production line are improved. The automated control system reduces the frequent operation and wear of mechanical parts, extends the service life of the equipment, reduces the maintenance frequency and cost, and improves the reliability and stability of the production line. Through sealed docking and precise control of food delivery, the possibility of food spillage and contamination is reduced, the production environment is kept clean and hygienic, and food safety and hygiene standards are met. The system's automated control and real-time adjustment functions simplify the operating process, reduce the workload of operators, and improve the overall operating efficiency and reliability of the production line. In summary, by precisely controlling the feeding process, efficient, standardized, and automated side dish production is achieved, the delivery accuracy, production efficiency, and product quality are improved, food waste and maintenance costs are reduced, the working environment hygiene is improved, and the operating process is simplified, which has significant application value and practical significance.

[0013] In some optional embodiments, the method further includes:

[0014] When it is detected that the feeding bin is full of the food, the feeding plate is controlled to open;

[0015] When it is detected that the food in the feeding bin is emptied, the feeding plate is controlled to close.

[0016] The beneficial effect of the technical solution is that by detecting whether the feeding bin is full and empty of food, the system can accurately control the opening and closing of the feeding plate. This ensures that each feeding is carried out under preset conditions, further improving the accuracy and consistency of feeding. Automatic detection and control of the opening and closing of the feeding plate realizes the full automation of the feeding process and reduces the intervention of manual operation. This not only improves production efficiency, but also shortens the production cycle. Automated control reduces the errors and deviations that may be caused by human operation, improves the accuracy and reliability of the feeding process, and ensures that the amount of food in each dish box meets the predetermined standards. The automatic detection and control mechanism can respond in time when abnormal situations occur to ensure the stable operation of the system. This reliability helps to improve the overall efficiency and output quality of the production line. The present application can adapt to the feeding of food of different types and shapes. By adjusting the design and control logic of the feeding bin, it can flexibly respond to different production needs and improve the scope of application of the system. Not only does it achieve precise feeding control, but it also improves production efficiency, reduces food waste and cost, enhances the adaptability and reliability of the system, and also ensures the hygiene and safety of food.

[0017] In some optional embodiments, controlling the cover plate to open or close according to the volume value of the feeding bin and the open or closed state of the feeding plate includes:

[0018] Calculate the cumulative volume of the food that has been put in according to the volume value of the feeding bin and the number of times the feeding plate is opened;

[0019] When the accumulated volume is less than a preset volume threshold and the feeding plate is in a closed state, controlling the cover plate to open;

[0020] When the accumulated volume is not less than the preset volume threshold, or when the feeding plate is in an open state, the cover plate is controlled to be closed.

[0021] The beneficial effect of the technical solution is that by calculating the cumulative volume of the ingredients that have been put in according to the volume value of the feeding bin and the number of times the feeding plate is opened, the feeding amount can be accurately controlled to ensure that the amount of ingredients put in each time meets the set standard and reduces errors. The method can maintain accurate control of the feeding amount during rapid feeding, avoid measurement errors caused by excessive speed, and significantly improve the efficiency of dish matching. The opening and closing states of the cover plate and the feeding plate are automatically controlled, so that the system can intelligently adjust the feeding process under different circumstances to ensure the continuity and stability of the food delivery. Through automated calculation and adjustment, the dependence on manual operation is reduced, the complexity of operation is reduced, and the automation degree and operation efficiency of the production line are improved. Accurate quantitative delivery and intelligent control ensure the consistency and stability of the amount of ingredients in each dish box, improve the consistency of product quality, and meet the needs of standardized production. By accurately controlling the feeding amount, the waste of ingredients is reduced, the resource utilization rate is optimized, and the cost of raw materials is reduced. Automated control reduces the spillage of ingredients and environmental pollution, keeps the production environment clean and hygienic, and meets food safety and sanitation standards. The automatic control and real-time adjustment functions simplify the operation process and maintenance process, reduce the workload of manual operation and maintenance, and improve the overall production efficiency. In summary, through the intelligent control of the feeding process, accurate, fast and efficient food feeding is achieved, the feeding accuracy and production efficiency are improved, the manual intervention and operation complexity are reduced, the food waste and maintenance costs are reduced, and the production environment hygiene is improved, which has significant application value and practical significance.

[0022] In some optional embodiments, a weight sensing device is provided at the bottom of the feeding bin, and the method further comprises:

[0023] Utilizing the weight sensing device to obtain the weight of the food when the feeding bin is full of the food;

[0024] The preset volume threshold is determined according to the weight of the food and the volume value of the feeding bin.

[0025] The beneficial effect of the technical solution is that the accurate weight of the feeding bin when it is full of food is obtained by the weight sensing device, and the preset volume threshold is accurately calculated in combination with the volume value of the feeding bin. This ensures that the volume of each feeding can be accurately controlled in the subsequent feeding process to reduce errors. The weight of the food is monitored in real time by the weight sensing device to ensure that the amount of food is consistent each time, further improving the standardization of the amount of food in each dish box and ensuring the stability of product quality. The system can dynamically adjust the preset volume threshold according to the actual detected food weight and volume value, adapt to the density and weight changes of different food materials, and ensure the flexibility and accuracy of the feeding process. Automated weight sensing and volume threshold calculation reduce manual operation links, reduce human errors, and improve the reliability and production efficiency of system operation. Accurate volume threshold calculation and automatic feeding control reduce pauses and adjustment time during the feeding process, improve the overall efficiency of the production line, and shorten the production cycle. By accurately controlling the amount of food, food waste and excess feeding are reduced, resource utilization is optimized, and production costs are reduced. The system can flexibly adjust the volume value of the feeding bin and the preset volume threshold according to different types and specifications of ingredients to adapt to diverse production needs, thus enhancing the scope of application of the system.

[0026] In some optional embodiments, the vegetable box has a plurality of mutually separated accommodating cavities, each of which is used to accommodate a type of food, wherein the accommodating cavities are sealed after the corresponding food is loaded;

[0027] The dish preparation system also includes a dish preparation host, and the dish preparation host is provided with a touch screen;

[0028] The method further comprises:

[0029] In response to a touch operation on the touch screen, unsealing sequence information for each accommodating cavity of the vegetable box is obtained, so that the actuator of the cooking machine sequentially unseales the multiple accommodating cavities of the vegetable box according to the unsealing sequence information.

[0030] The beneficial effect of the technical solution is that by obtaining and using the unsealing sequence information for each containing cavity, the order of placing the ingredients can be accurately controlled to ensure that the cooking process is carried out according to the predetermined steps, thereby ensuring the taste and quality of the dishes. The multiple containing cavities are automatically unsealed according to the unsealing sequence information, which effectively reduces manual intervention, improves cooking efficiency, and ensures that the ingredients are placed at the best time, thereby improving the cooking effect. The containing cavity is unsealed only when necessary to maximize the freshness of the ingredients and avoid the quality degradation caused by premature exposure of the ingredients to the air. The combination of the dish matching host and the touch screen realizes automatic unsealing control, improves the automation level of the system, and reduces the complexity and workload of manual operation. The touch screen operation is simple and intuitive, and the user can easily input and adjust the unsealing sequence information, which enhances the user's operating experience and satisfaction. By accurately controlling the unsealing time and sequence of each containing cavity, the mis-placement and waste of ingredients are avoided, the resource utilization rate is optimized, and the production cost is reduced. The system can flexibly adjust the unsealing sequence information of different vegetable boxes to meet the diverse needs of dishes, and enhance the adaptability and flexibility of the system. Sealing protects food ingredients before opening, reduces the risk of external contamination, and ensures food hygiene and safety. Automated opening control simplifies the operation process, reduces errors caused by human factors, and enhances the reliability and stability of system operation.

[0031] In some optional embodiments, the side dish system further comprises a film sticking device;

[0032] The sealing process of the accommodating cavity includes:

[0033] The film laminating device is used to perform film laminating treatment on the surface of the accommodating cavity, so that the food in the accommodating cavity is wrapped in the sealing film and isolated from the outside air.

[0034] The beneficial effects of this technical solution are: the film coating effectively isolates the outside air, delays the oxidation process of the food, maximizes the freshness and nutritional content of the food, and ensures the taste and quality of the final dish. The use of sealing film reduces the time that the food is exposed to the outside environment, reduces the risk of contamination and bacterial invasion, and ensures the safety of the food during storage and transportation. By isolating the air and pollution sources, the film coating can effectively extend the shelf life of the food, reduce the risk of food deterioration, and thus reduce loss and waste. The film coating prevents the smell of the food in different cavities from mixing with each other, maintains the original flavor of each food, and ensures that the cooked dishes have a pure taste. The introduction of the film sticking device realizes the automatic sealing process, reduces manual intervention, and improves the automation level and production efficiency of the side dish system. The automatic film coating simplifies the operation process, and the user does not need to seal manually, which is more convenient and quick to use, and improves the user experience and satisfaction. The food after film coating is easier to store and transport, reduces the loss of food caused by exposure, and optimizes logistics and warehousing management. Through the automated processing of the film laminating device, the standardization and consistency of the sealing process of each cavity are ensured, which improves the standardization of the entire production process and the consistency of product quality. Automated laminating reduces manual operations, reduces operational risks and labor intensity, and improves the safety and comfort of the working environment. In summary, by introducing the film laminating device, the automatic laminating of the cavity is realized, which significantly improves the freshness and safety of the food, extends the shelf life, reduces odor cross contamination, enhances the automation and production efficiency of the system, and optimizes storage and transportation conditions, improves user experience, and ensures the standardization and consistency of operations.

[0035] In some optional embodiments, the method further includes:

[0036] An identification code is provided on the surface of the sealing film, and the identification code is used to indicate the food cooking information and the unsealing sequence information, wherein the cooking machine is provided with an identification reading device, and the identification reading device is used to scan the identification code to read the food cooking information and the unsealing sequence information;

[0037] The identification code includes a QR code and / or an identification code, and the food cooking information includes at least one of the following: cooking time, cooking method, material release rhythm, heating temperature, heating method, water injection amount and oil fume extraction time.

[0038] The beneficial effect of the technical solution is that the cooking information and unsealing sequence information of the ingredients provided by the identification code can realize accurate control of the cooking process, ensure that each dish is cooked according to the predetermined steps and parameters, and ensure the quality and taste of the final dish. The identification code is automatically scanned and read by the identification reading device, which reduces the steps of manual operation, improves the automation level and production efficiency of the system, and simplifies the operation process. The cooking information and unsealing sequence information are directly attached to the identification code, avoiding errors that may be caused by manual input, and ensuring the accuracy and reliability of the information. Through the identification code, the system can flexibly respond to the cooking needs of different dishes, adapt to the cooking process of a variety of ingredients and dishes, and improve the scope of application and flexibility of the system. Users do not need to manually enter cooking parameters, but only need to scan the identification code to obtain the corresponding information, which is simpler and faster to operate, and improves the user experience and satisfaction. The standardized cooking information provided by the identification code realizes the standardized production of each dish, ensures the consistency and stability of the product, and improves the quality of the dish. Automated identification code reading and information processing reduce manual intervention, reduce operating risks and labor intensity, and improve the safety and stability of the system. Accurate cooking information and opening sequence information ensure that ingredients are cooked at the optimal time and temperature, optimize resource utilization, and reduce waste. The identification code can contain traceability information of the ingredients, which is convenient for subsequent management and quality control, and improves the transparency and traceability of the entire supply chain. In summary, by setting the identification code on the sealing film and using the identification reading device to read the cooking information and opening sequence information, the cooking process can be accurately controlled, the automation level and efficiency can be improved, the information can be ensured to be accurate, the flexibility and adaptability of the system can be enhanced, the user experience can be improved, standardized cooking can be ensured, human intervention and operational risks can be reduced, resource utilization can be optimized, and traceability and management can be supported.

[0039] In a second aspect, the present application provides a dish matching system, the dish matching system comprising:

[0040] A food box, wherein an openable and closable cover is provided at the bottom of the food box, and the food box is used to hold food, including seasonings and / or dishes;

[0041] A feeding bin, the top of which is sealed and connected to the bottom of the food box, and the bottom of the feeding bin is provided with an openable and closable feeding plate;

[0042] A vegetable box conveying device, used for carrying a vegetable box and moving the vegetable box to below the feeding bin, so that the vegetable box receives the food stuffs fed from the feeding bin;

[0043] The dish matching system further comprises an electronic device, wherein the electronic device comprises a memory and at least one processor, wherein the memory stores a computer program, and the at least one processor is configured to implement the following steps when executing the computer program:

[0044] The cover plate is controlled to be opened or closed according to the volume value of the feeding bin and the opening and closing state of the feeding plate.

[0045] In some optional embodiments, the dish preparation system further comprises a workbench, and the dish box transmission device comprises a conveyor belt disposed on the workbench;

[0046] A plurality of food boxes are arranged side by side above the workbench, each of the food boxes is used to hold a type of food, a plurality of feeding bins are arranged one-to-one correspondingly to the plurality of food boxes, and the plurality of feeding bins are used to feed food one-to-one correspondingly to the plurality of accommodating cavities of the food boxes;

[0047] After the target feeding bin completes feeding of the target containing cavity of the vegetable box, the conveyor belt moves the vegetable box to the bottom of other feeding bins so that the other containing cavities of the vegetable box are aligned with the other feeding bins.

[0048] The beneficial effect of the technical solution is that multiple food boxes and feeding bins are arranged side by side, and multiple cavities of multiple vegetable boxes can be fed, which improves the efficiency of dish matching and significantly reduces the operation time. By moving the vegetable box with a conveyor belt, each cavity can be accurately aligned with the corresponding feeding bin, ensuring that each food is accurately put into the designated cavities, reducing the feeding error and improving the accuracy of dish matching. The automated conveyor belt and feeding process reduce manual intervention, reduce labor intensity and operation difficulty, and improve the automation and production efficiency of the entire system. By controlling the movement of the conveyor belt, it can flexibly respond to the dish matching needs of different dishes, adapt to the delivery of a variety of food ingredients and dishes, and improve the applicability and flexibility of the system. Accurate feeding and automated dish matching process optimize the use of food ingredients, reduce waste, and improve resource utilization. The conveyor belt system and the food boxes and feeding bins arranged side by side make the production line have good scalability, and the number of food boxes and feeding bins can be increased or adjusted as needed to meet the production needs of different scales. The automated feeding and conveying process ensures the standardization of the dish matching of each vegetable box, ensures the consistency and quality of the product, and improves the quality of the final dish. The automated food preparation and delivery process reduces manual operation, reduces operational risks, and improves the safety of the working environment. The design of the workbench and conveyor belt is easy to clean and maintain, ensuring the hygiene of the production environment and the long-term use of the equipment. In summary, by setting up a conveyor belt and multiple food boxes and feeding bins arranged side by side on the workbench, an efficient and accurate food preparation process is achieved, which reduces manual intervention, flexibly responds to different dish requirements, optimizes resource utilization, improves the scalability of the production line, improves product consistency and quality, reduces operational risks, and facilitates cleaning and maintenance.

[0049] In a third aspect, the present application provides a computer-readable storage medium, wherein the computer-readable storage medium stores a computer program, and when the computer program is executed by at least one processor, the steps of any of the above methods are implemented. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] The present application is further described below in conjunction with the accompanying drawings and implementation methods.

[0051] Figure 1 It is a structural schematic diagram of a side dish system provided in an embodiment of the present application.

[0052] Figure 2 It is an exploded diagram of a side dish system provided in an embodiment of the present application.

[0053] Figure 3 It is a schematic diagram of a vegetable box provided in an embodiment of the present application.

[0054] Figure 4 It is a flow chart of a control method of a side dish system provided in an embodiment of the present application.

[0055] Figure 5 It is a schematic diagram of a flow chart of controlling the opening and closing of a cover provided in an embodiment of the present application.

[0056] Figure 6 It is a structural block diagram of an electronic device provided in an embodiment of the present application.

[0057] Figure 7 It is a structural diagram of a program product provided in an embodiment of the present application. DETAILED DESCRIPTION

[0058] The technical solutions in the present application will be clearly and completely described below in conjunction with the drawings in the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. The components of the present application generally described and shown in the drawings here can be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of the present application provided in the drawings is not intended to limit the scope of the present application for protection, but merely represents the selected embodiments of the present application. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without making creative work belong to the scope of protection of the present application.

[0059] It should be noted that similar reference numerals and letters represent similar items in the following drawings, so once an item is defined in one drawing, it does not need to be further defined and explained in subsequent drawings. At the same time, in the description of this application, the terms "first", "second", etc. are only used to distinguish the description and cannot be understood as indicating or implying relative importance.

[0060] This application provides a complete set of architectural design and management and operation tool solutions for the side dish system. The entire side dish system not only emphasizes an automatic side dish machine, but also emphasizes a technical means that can digitally identify each dish and each side dish, and can be traced and monitored throughout the process. At the same time, the input of the corresponding cooking plan is very simple, and it is controlled by a simple UI input on the touch screen. It can be generated on the automatic side dish machine, or on an external PC, mobile phone App and other devices. The generated cooking plan will be recorded in the cloud and automatically matched for each side dish.

[0061] The following will introduce the control method of the dish matching system, the dish matching system and the computer-readable storage medium.

[0062] System Example

[0063] See also Figures 1 to 3 , an embodiment of the present application provides a dish matching system, the dish matching system comprising:

[0064] A food box, wherein the bottom of the food box is provided with an openable and closable cover (not shown in the figure), and the food box is used to hold food, including seasonings and / or dishes;

[0065] A feeding bin 3, the top of which is sealed and connected to the bottom of the food box, and an openable and closable feeding plate (not shown in the figure) is provided at the bottom of the feeding bin 3;

[0066] The vegetable box 2 conveying device is used to carry the vegetable box 2 and move the vegetable box 2 to the bottom of the feeding bin 3, so that the vegetable box 2 receives the food stuffs put in by the feeding bin 3;

[0067] The dish matching system further comprises an electronic device, wherein the electronic device comprises a memory and at least one processor, wherein the memory stores a computer program, and the at least one processor is configured to implement the following steps when executing the computer program:

[0068] The cover plate is controlled to be opened or closed according to the volume value of the feeding bin 3 and the opening and closing state of the feeding plate.

[0069] See also Figure 3 The vegetable box 2 of the present application is provided with a plurality of accommodating cavities, namely Figure 3 Specifically, a dish box 2 can have 4 larger grids for holding dishes and 2 smaller grids for holding seasonings.

[0070] Furthermore, the food box may include a vegetable barrel 5 for holding dishes and a seasoning barrel 6 for holding seasonings; the vegetable barrel 5 may be used to hold different vegetables, and the seasoning barrel 6 may be used to hold seasonings such as oil, salt, sauce, vinegar, etc.

[0071] A seasoning injection port 7 is provided at the bottom of the barrel 6 , and the seasoning in the barrel 6 enters the seasoning injection port 7 through a peristaltic pump and enters the corresponding accommodating cavity in the vegetable box 2 .

[0072] The dishes in the vegetable barrel 5 and the material barrel 6 are input through the touch screen 8 of the food preparation host, and the food preparation host can automatically distribute the dishes in the vegetable box 2 according to the dishes and programs in the vegetable barrel 5 and the material barrel 6. Among them, the touch screen 8 can be an LCD screen.

[0073] Furthermore, the feeding bin 3 of the present application is funnel-shaped, and a threaded rod 4 is provided in the feeding bin 3 , which can feed the vegetables in the vegetable barrel 5 downward into the vegetable box 2 .

[0074] The feeding plate at the bottom of the feeding bin 3 can adopt a flexible rotating opening, and the opening size can be adjusted to suit different dishes.

[0075] Furthermore, the food box, the feeding bin 3, the vegetable box 2 transmission device and the vegetable matching host of the present application can be integrated into one to form a vegetable matching device, which has a shell 9 and a bottom plate 1, and the bottom plate 1 is used to carry the vegetable box 2. Among them, the bottom plate 1 has a weighing function, and the vegetable barrel 5 can feed back the weight to the threaded rod 4 to adjust the amount of vegetables in the feeding bin 3.

[0076] In some optional embodiments, the dish preparation system further comprises a workbench, and the dish box 2 transmission device comprises a conveyor belt disposed on the workbench;

[0077] A plurality of food boxes are arranged side by side above the workbench, each of the food boxes is used to hold a type of food, a plurality of feeding bins 3 are arranged one-to-one correspondingly to the plurality of food boxes, and the plurality of feeding bins 3 are used to feed food one-to-one correspondingly to the plurality of accommodating cavities of the vegetable box 2;

[0078] After the target feeding bin 3 completes feeding of the target containing cavity of the vegetable box 2 , the conveyor belt moves the vegetable box 2 to the bottom of other feeding bins 3 so that the other containing cavities of the vegetable box 2 are aligned with the other feeding bins 3 .

[0079] Thus, multiple food material boxes and feeding bins 3 are arranged side by side, and multiple accommodating chambers of multiple vegetable boxes 2 can be fed, which improves the efficiency of dish matching and significantly reduces the operation time. By moving the vegetable box 2 with a conveyor belt, each accommodating chamber can be accurately aligned with the corresponding feeding bin 3, ensuring that each food material is accurately and accurately put into the designated accommodating chamber, reducing the feeding error and improving the accuracy of dish matching. The automated conveyor belt and feeding process reduce manual intervention, reduce labor intensity and operation difficulty, and improve the automation and production efficiency of the entire system. By controlling the movement of the conveyor belt, the dish matching requirements of different dishes can be flexibly responded to, and the delivery of a variety of food materials and dishes can be adapted, which improves the applicability and flexibility of the system. Accurate feeding and automated dish matching process optimize the utilization of food materials, reduce waste, and improve resource utilization. The conveyor belt system and the food material boxes and feeding bins 3 arranged side by side make the production line have good scalability, and the number of food material boxes and feeding bins 3 can be increased or adjusted as needed to meet the production needs of different scales. The automated feeding and conveying process ensures the standardization of the side dishes for each dish box 2, ensures the consistency and quality of the product, and improves the quality of the final dish. The automated side dish and conveying process reduces manual operation, reduces operational risks, and improves the safety of the working environment. The design of the workbench and conveyor belt is easy to clean and maintain, ensuring the hygiene of the production environment and the long-term use of the equipment. In summary, by arranging a conveyor belt and multiple food boxes and feeding bins 3 arranged side by side on the workbench, an efficient and accurate side dish process is achieved, manual intervention is reduced, different dish requirements can be flexibly responded to, resource utilization is optimized, the scalability of the production line is improved, product consistency and quality are improved, operational risks are reduced, and cleaning and maintenance are facilitated.

[0080] Method Embodiment

[0081] See also Figure 4 , an embodiment of the present application provides a control method for a dish matching system, the dish matching system comprising:

[0082] A food box, wherein an openable and closable cover is provided at the bottom of the food box, and the food box is used to hold food, including seasonings and / or dishes;

[0083] A feeding bin, the top of which is sealed and connected to the bottom of the food box, and the bottom of the feeding bin is provided with an openable and closable feeding plate;

[0084] A vegetable box conveying device, used for carrying a vegetable box and moving the vegetable box to below the feeding bin, so that the vegetable box receives the food stuffs fed from the feeding bin;

[0085] The method comprises:

[0086] S101: Controlling the cover plate to be opened or closed according to the volume value of the feeding bin and the opening and closing state of the feeding plate.

[0087] In the embodiments of the present application, ingredients include seasonings and / or dishes. Generally speaking, ingredients are raw materials used for cooking, including various edible plants and animals. For example, vegetables, fruits, meat, fish, grains, beans, etc. are all common ingredients. Among them, dishes are pre-processed ingredients, such as chopped green vegetables, marinated meat, beaten and stirred egg liquid, etc. Seasonings are used for seasoning and improving the taste of dishes, usually added in small amounts. Seasonings can be liquid, solid or powder, used to add fragrance, umami, spiciness, sourness, etc. to food. For example, peanut oil, soy sauce, salt, oyster sauce, cooking wine, pepper, Sichuan pepper, five-spice powder, vinegar, sesame oil, etc.

[0088] The embodiment of the present application does not limit the volume value of the feeding bin, which can be, for example, 20 ml, 40 ml or 70 ml.

[0089] Therefore, by controlling the opening or closing of the cover according to the volume value of the feeding bin and the opening and closing state of the feeding plate, the amount of food delivered each time can be accurately controlled, the weight error can be reduced, and quantitative delivery can be ensured. Since the state of the cover and the feeding plate can be adjusted in real time, the system can still maintain high precision at a high delivery speed, significantly improving the efficiency and speed of the dish matching process and adapting to the needs of large-scale production. Accurate quantitative delivery reduces the waste of excess food, ensures that the amount of food in each dish box meets the standard, reduces the cost of raw materials, and improves resource utilization. Automated control ensures the consistency of the quantity and proportion of food in each dish box, improves the consistency of product quality, meets the requirements of standardized production, and enhances user satisfaction. By automatically controlling the cover of the food box and the feeding plate of the feeding bin, manual intervention is reduced, the complexity of operation is reduced, and the automation degree and work efficiency of the production line are improved. The automated control system reduces the frequent operation and wear of mechanical parts, extends the service life of the equipment, reduces the maintenance frequency and cost, and improves the reliability and stability of the production line. Through sealed docking and precise control of food delivery, the possibility of food spillage and contamination is reduced, the production environment is kept clean and hygienic, and meets food safety and sanitation standards. The system's automated control and real-time adjustment functions simplify the operating process, reduce the workload of operators, and improve the overall operating efficiency and reliability of the production line. In summary, by accurately controlling the feeding process, efficient, standardized, and automated side dish production is achieved, the feeding accuracy, production efficiency, and product quality are improved, food waste and maintenance costs are reduced, the working environment and hygiene are improved, and the operating process is simplified, which has significant application value and practical significance.

[0090] In some optional embodiments, the method further includes:

[0091] Step S102: when it is detected that the feeding bin is full of the food, controlling the feeding plate to open;

[0092] Step S103: When it is detected that the food in the feeding bin is emptied, the feeding plate is controlled to close.

[0093] Among them, detecting whether the feeding bin is full of food or empty of food can be achieved by setting a weight sensor at the bottom of the feeding bin.

[0094] Thus, by detecting whether the feeding bin is full and empty of food, the system can accurately control the opening and closing of the feeding plate. This ensures that each feeding is carried out under preset conditions, further improving the accuracy and consistency of feeding. Automatic detection and control of the opening and closing of the feeding plate realizes the full automation of the feeding process and reduces the intervention of manual operation. This not only improves production efficiency, but also shortens the production cycle. Automated control reduces the errors and deviations that may be caused by human operation, improves the accuracy and reliability of the feeding process, and ensures that the amount of food in each dish box meets the predetermined standards. The automatic detection and control mechanism can respond in time when abnormal situations occur to ensure the stable operation of the system. This reliability helps to improve the overall efficiency and output quality of the production line. The present application can adapt to the feeding of food of different types and shapes. By adjusting the design and control logic of the feeding bin, it can flexibly respond to different production needs and improve the scope of application of the system. Not only does it achieve accurate feeding control, but it also improves production efficiency, reduces food waste and cost, enhances the adaptability and reliability of the system, and also ensures the hygiene and safety of food.

[0095] See also Figure 5 In some optional embodiments, the step of controlling the cover plate to be opened or closed according to the volume value of the feeding bin and the opening and closing state of the feeding plate (step S101) includes:

[0096] Step S201: Calculating the cumulative volume of the food that has been put in according to the volume value of the feeding bin and the number of times the feeding plate is opened;

[0097] Step S202: when the accumulated volume is less than a preset volume threshold and the feeding plate is in a closed state, controlling the cover plate to open;

[0098] Step S203: When the accumulated volume is not less than the preset volume threshold, or when the feeding plate is in an open state, controlling the cover plate to close.

[0099] The embodiment of the present application does not limit the preset volume threshold, which may be, for example, 100 ml, 150 ml or 300 ml.

[0100] Therefore, by calculating the cumulative volume of the ingredients put in according to the volume value of the feeding bin and the number of times the feeding plate is opened, the feeding amount can be accurately controlled to ensure that the amount of ingredients put in each time meets the set standard and reduces errors. This method can maintain accurate control of the feeding amount during rapid feeding, avoid measurement errors caused by excessive speed, and significantly improve the efficiency of dish matching. The opening and closing states of the cover and the feeding plate are automatically controlled, so that the system can intelligently adjust the feeding process under different circumstances to ensure the continuity and stability of the food delivery. Through automatic calculation and adjustment, the dependence on manual operation is reduced, the operation complexity is reduced, and the automation degree and operation efficiency of the production line are improved. Accurate quantitative delivery and intelligent control ensure the consistency and stability of the amount of ingredients in each dish box, improve the consistency of product quality, and meet the needs of standardized production. By accurately controlling the feeding amount, the waste of ingredients is reduced, the resource utilization rate is optimized, and the cost of raw materials is reduced. Automated control reduces the spillage of ingredients and environmental pollution, keeps the production environment clean and hygienic, and meets food safety and hygiene standards. Automated control and real-time adjustment functions simplify the operation process and maintenance process, reduce the workload of manual operation and maintenance, and improve overall production efficiency. In summary, through intelligent control of the feeding process, accurate, fast and efficient food feeding is achieved, feeding accuracy and production efficiency are improved, manual intervention and operation complexity are reduced, food waste and maintenance costs are reduced, and production environment hygiene is improved, which has significant application value and practical significance.

[0101] In some optional embodiments, a weight sensing device is provided at the bottom of the feeding bin, and the method further comprises:

[0102] Step S104: using the weight sensing device to obtain the weight of the food when the feeding bin is full of the food;

[0103] Step S105: Determine the preset volume threshold according to the weight of the food and the volume value of the feeding bin.

[0104] In a specific application, the control process of the food preparation system is as follows:

[0105] First, the volume value of the feeding bin is detected by the sensor to determine the amount of food currently stored in it. At the same time, the status of the feeding plate is monitored to confirm whether it is closed; then, according to the current demand of the vegetable box and the remaining amount of food in the feeding bin, it is determined whether the feeding operation is needed. If the volume value of the feeding bin is lower than a certain threshold and the feeding plate is in a closed state, the system will control the cover at the bottom of the food box to open according to the control logic judgment to prepare for feeding. Once the cover of the food box is opened, the system starts the feeding mechanism to put the appropriate amount of food from the food box into the vegetable box. The feeding amount will be adjusted as needed to ensure the accuracy of feeding. After the feeding is completed, the system re-detects the volume value of the feeding bin, updates the remaining amount of food inside it, and adjusts the status of the feeding plate accordingly. After the feeding is completed, the volume value of the feeding bin has reached or exceeded the set threshold, or the feeding plate has been opened, and the system will control the cover at the bottom of the food box to close to end the feeding process. Through such a control process, the side dish system can flexibly control the opening or closing of the cover of the food box according to the food status in the feeding bin and the opening and closing status of the feeding plate, thereby achieving precise control of the food feeding process.

[0106] Thus, the accurate weight of the feeding bin when it is full of food is obtained through the weight sensing device, and the preset volume threshold is accurately calculated in combination with the volume value of the feeding bin. This ensures that the volume of each feeding can be accurately controlled in the subsequent feeding process to reduce errors. The weight of the food is monitored in real time by the weight sensing device to ensure that the amount of food is consistent each time, further improving the standardization of the amount of food in each dish box and ensuring the stability of product quality. The system can dynamically adjust the preset volume threshold according to the actual detected food weight and volume value, adapt to the density and weight changes of different food, and ensure the flexibility and accuracy of the feeding process. Automated weight sensing and volume threshold calculation reduce manual operation links, reduce human errors, and improve the reliability and production efficiency of system operation. Accurate volume threshold calculation and automatic feeding control reduce pauses and adjustment time during the feeding process, improve the overall efficiency of the production line, and shorten the production cycle. By accurately controlling the amount of food, food waste and excess feeding are reduced, resource utilization is optimized, and production costs are reduced. The system can flexibly adjust the volume value of the feeding bin and the preset volume threshold according to different types and specifications of ingredients to adapt to diverse production needs, thus enhancing the scope of application of the system.

[0107] In some optional embodiments, the side dish system further comprises a film sticking device;

[0108] The sealing process of the accommodating cavity includes:

[0109] The film laminating device is used to perform film laminating treatment on the surface of the accommodating cavity, so that the food in the accommodating cavity is wrapped in the sealing film and isolated from the outside air.

[0110] Therefore, the film coating effectively isolates the outside air, delays the oxidation process of the ingredients, maximizes the freshness and nutrients of the ingredients, and ensures the taste and quality of the final dishes. The use of sealing film reduces the time that the ingredients are exposed to the outside environment, reduces the risk of contamination and bacterial invasion, and ensures the safety of the ingredients during storage and transportation. By isolating air and pollution sources, the film coating can effectively extend the shelf life of the ingredients, reduce the risk of food deterioration, and thus reduce loss and waste. The film coating prevents the smell of ingredients in different cavities from mixing with each other, maintains the original flavor of each ingredient, and ensures that the cooked dishes have a pure taste. The introduction of the film coating device realizes the automatic sealing process, reduces manual intervention, and improves the automation level and production efficiency of the side dish system. The automatic film coating simplifies the operation process, and users do not need to seal manually, which is more convenient and quick to use, and improves user experience and satisfaction. The ingredients after film coating are easier to store and transport, reducing the loss of ingredients caused by exposure, and optimizing logistics and warehousing management. Through the automatic processing of the film coating device, the standardization and consistency of the sealing process of each cavity are ensured, which improves the standardization of the entire production process and the consistency of product quality. Automated film coating reduces manual operation, reduces operational risks and labor intensity, and improves the safety and comfort of the working environment. In summary, by introducing the film laminating device, the automatic film coating of the containing cavity is realized, which significantly improves the freshness and safety of the food, extends the shelf life, reduces odor cross contamination, enhances the automation and production efficiency of the system, optimizes storage and transportation conditions, improves user experience, and ensures standardization and consistency of operations.

[0111] In some optional embodiments, the method further includes:

[0112] An identification code is provided on the surface of the sealing film, and the identification code is used to indicate the food cooking information and the unsealing sequence information, wherein the cooking machine is provided with an identification reading device, and the identification reading device is used to scan the identification code to read the food cooking information and the unsealing sequence information;

[0113] The identification code includes a QR code and / or an identification code, and the food cooking information includes at least one of the following: cooking time, cooking method, material release rhythm, heating temperature, heating method, water injection amount and oil fume extraction time.

[0114] In some embodiments, a food identification code is provided on the surface of each food box to indicate dish processing information, which includes one or more of the following: dish name, ingredients, nutritional content, production date, processing location and freshness.

[0115] In one embodiment, the material release rhythm refers to the specific time of adding dishes or seasonings. For example, for the "scrambled eggs with tomatoes" dish box, put cooking oil first, then put egg liquid after 10 seconds, then put ginger after 1 minute, put tomatoes after 30 seconds, and then put other seasonings after 2 minutes. Heating temperature: Taking "braised pork" as an example, cooking requires slow cooking at low heat and keeping the temperature at around 80 degrees Celsius to make the meat more tender. Cooking method: Cooking may involve a variety of cooking methods, such as frying, stir-frying, steaming, boiling, and roasting. For example, "broccoli with garlic" may require steaming to keep the broccoli green and original flavor. Water injection amount: For dishes such as steaming or boiling noodles, water injection may be required, and the cooking information will include the setting of the water injection amount. Fume extraction time: In the cooking process that requires fume extraction, it may be necessary to set the fume extraction time to keep the kitchen environment fresh. For example, the fume extraction time is set to 5 minutes. Ingredients: The ingredients of "scrambled eggs with tomatoes" may include chopped green onions, ginger, garlic, salt, soy sauce, etc. These are auxiliary ingredients used to season and enhance the taste of the dish. Nutritional information: The processing information of the dish may include detailed information on the nutritional components, such as protein, carbohydrates, fat content, etc. Freshness: It is used to characterize the degree of information of the dish. It can be expressed as a score or percentage. The higher the score, the fresher the dish.

[0116] Thus, the cooking information and unsealing sequence information of the ingredients provided by the identification code can realize accurate control of the cooking process, ensure that each dish is cooked according to the predetermined steps and parameters, and ensure the quality and taste of the final dish. The identification code is automatically scanned and read by the identification reading device, which reduces the steps of manual operation, improves the automation level and production efficiency of the system, and simplifies the operation process. The cooking information and unsealing sequence information are directly attached to the identification code, avoiding the errors that may be caused by manual input, and ensuring the accuracy and reliability of the information. Through the identification code, the system can flexibly respond to the cooking needs of different dishes, adapt to the cooking process of various ingredients and dishes, and improve the scope of application and flexibility of the system. Users do not need to manually enter the cooking parameters, but only need to scan the identification code to obtain the corresponding information, which is simpler and faster to operate, and improves the user experience and satisfaction. The standardized cooking information provided by the identification code realizes the standardized production of each dish, ensures the consistency and stability of the product, and improves the quality of the dish. Automated identification code reading and information processing reduce manual intervention, reduce operating risks and labor intensity, and improve the safety and stability of the system. Accurate cooking information and opening sequence information ensure that ingredients are cooked at the optimal time and temperature, optimize resource utilization, and reduce waste. The identification code can contain traceability information of the ingredients, which is convenient for subsequent management and quality control, and improves the transparency and traceability of the entire supply chain. In summary, by setting the identification code on the sealing film and using the identification reading device to read the cooking information and opening sequence information, the cooking process can be accurately controlled, the automation level and efficiency can be improved, the information can be ensured to be accurate, the flexibility and adaptability of the system can be enhanced, the user experience can be improved, standardized cooking can be ensured, human intervention and operational risks can be reduced, resource utilization can be optimized, and traceability and management can be supported.

[0117] The dish preparation machine of the present application adopts an automated quantitative and segmented feeding method. The open dish box can be positioned and moved on the conveyor belt to correspond to the feeding ports at different positions. The feeding amount is determined by a specific weight sensor in the internal channel of the feeding port, and then the quantitative material is fed when the corresponding feeding bin of the material box moves to the bottom of the feeding port. The internal channel of the feeding port uses an integer multiple of the volume corresponding to the minimum feeding unit to control the overall feeding amount. The feeding weight value is calculated synchronously.

[0118] The feeding bin adopts the standard size feeding bin corresponding to different dishes. The feeding bin is assembled according to different dish materials, and can have corresponding QR code printed labels. Every time the feeding bin is replaced with a new dish, there will be a new QR code label corresponding to it. The feeding bin can be directly inserted into the feeding bin above the vegetable preparation machine. At the same time, the opening and the internal channel of the feeding port of the vegetable preparation machine are inserted into each other. The bottom opening and closing of the feeding bin box allows the material to flow into the internal channel of the feeding port and enter the quantitative feeding link. In addition to conventional dish materials, the corresponding seasonings, oils, and slurries are all pre-filled in liquid cans.

[0119] The finished dish boxes will be pushed to the corresponding position of the film laminating machine through the conveyor belt, or they can be moved to the corresponding position of the film laminating machine manually. The film laminating machine and the dish garnishing machine are separable and can be directly connected to the system structure.

[0120] The side dish machine uses a touch screen to control the main unit, set the order and quantity of dishes, and record the dish information according to the QR code on the pre-loaded material bin box. At the same time, it records the different side dish box types according to the side dish box selection, mainly for different side dish box bin numbers and bin volumes.

[0121] After the detailed information of the side dishes is recorded, if it involves a new dish, the side dish operator can synchronously input the new dish cooking information on the touch screen, corresponding to the different numbered dish box cavities, in order, after the No. 1 cavities are opened to put the material, the residence time corresponds to the heating time and temperature of the new kitchen cooking machine used later, after the No. 2 cavities are opened to put the material, until the last cavities are opened to put the material. In this way, the cooking information of the corresponding dish can be synchronously input at the user end of the side dish machine.

[0122] The above-mentioned ingredient information and dish information, including the source of the dish, the date and freshness of the dish, the original processing place, etc., will be transmitted to the cloud network data processing center through the network (wireless or wired). The newly formed cooking plan will also be uploaded synchronously.

[0123] After the side dishes are completed, the film machine will synchronously obtain the side dish information from the network data center, (9 above) form a QR code and print it on the film, and then laminate the film to each single side dish box. In this way, each side dish box has a unique identity for its side dishes, ensuring that each side dish is traceable.

[0124] The entire side dish system not only emphasizes an automatic side dish machine, but also emphasizes a technical means that can digitally identify each dish and each side dish, and can be traced and monitored throughout the process. At the same time, the input of the corresponding cooking plan is very simple, and it can be controlled by a simple UI input on the touch screen. It can be generated on the automatic side dish machine, or on an external PC, mobile phone app, and other devices. The generated cooking plan will be recorded in the cloud and automatically matched for each side dish.

[0125] See also Figure 6 , Figure 6 A structural block diagram of an electronic device provided in an embodiment of the present application is shown.

[0126] The electronic device 10 may include, for example, at least one memory 11 , at least one processor 12 , and a bus 13 connecting different platform systems.

[0127] The memory 11 may include a readable medium in the form of a volatile memory, such as a random access memory (RAM) 111 and / or a cache memory 112 , and may further include a read only memory (ROM) 113 .

[0128] The memory 11 also stores a computer program, which can be executed by the processor 12 so that the processor 12 implements the steps of any of the above methods.

[0129] The memory 11 may also include a utility 114 having at least one program module 115, such program module 115 including but not limited to: an operating system, one or more application programs, other program modules and program data, each of which or some combination may include the implementation of a network environment.

[0130] Accordingly, the processor 12 may execute the above-mentioned computer program and may execute the utility 114 .

[0131] The processor 12 may be implemented by one or more application specific integrated circuits (ASICs), DSPs, programmable logic devices (PLDs), complex programmable logic devices (CPLDs), field programmable gate arrays (FPGAs), or other electronic components.

[0132] The bus 13 may be a local bus representing one or more of several types of bus structures, including a memory bus or memory controller, a peripheral bus, an accelerated graphics port, a processor, or any of a variety of bus architectures.

[0133] The electronic device 10 may also communicate with one or more external devices such as a keyboard, a pointing device, a Bluetooth device, etc., and may also communicate with one or more devices that can interact with the electronic device 10, and / or communicate with any device (such as a router, a modem, etc.) that enables the electronic device 10 to communicate with one or more other computing devices. Such communication may be performed through an input / output interface 14. In addition, the electronic device 10 may also communicate with one or more networks (such as a local area network (LAN), a wide area network (WAN) and / or a public network, such as the Internet) through a network adapter 15. The network adapter 15 may communicate with other modules of the electronic device 10 through the bus 13. It should be understood that, although not shown in the figure, other hardware and / or software modules may be used in conjunction with the electronic device 10 in actual applications, including but not limited to: microcode, device drivers, redundant processors, external disk drive arrays, RAID systems, tape drives, and data backup storage platforms.

[0134] Computer Readable Storage Medium Embodiments

[0135] The embodiment of the present application also provides a computer-readable storage medium, the specific embodiment of which is consistent with the embodiment recorded in the above method embodiment and the technical effects achieved, and some contents will not be repeated here.

[0136] The computer-readable storage medium stores a computer program, and when the computer program is executed by at least one processor, the steps of any of the above methods or the functions of any of the above electronic devices are implemented.

[0137] See also Figure 7 , Figure 7 A schematic diagram of the structure of a program product provided in an embodiment of the present application is shown.

[0138] The program product is used to implement the steps of any of the above methods or to implement the functions of any of the above electronic devices. The program product can use a portable compact disk read-only memory (CD-ROM) and include program code, and can be run on a terminal device, such as a personal computer. However, the program product of the present application is not limited to this. In the embodiment of the present application, the readable storage medium can be any tangible medium containing or storing a program, which can be used by an instruction execution system, device or device or used in combination with it. The program product can use any combination of one or more readable media. The readable medium can be a readable signal medium or a readable storage medium. The readable storage medium can be, for example, but not limited to, an electrical, magnetic, optical, electromagnetic, infrared, or semiconductor system, device or device, or any combination of the above. More specific examples of readable storage media (non-exhaustive list) include: an electrical connection with one or more wires, a portable disk, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber, a portable compact disk read-only memory (CD-ROM), an optical storage device, a magnetic storage device, or any suitable combination of the above.

[0139] Computer-readable storage media may include data signals propagated in baseband or as part of a carrier wave, wherein readable program codes are carried. Such propagated data signals may take various forms, including but not limited to electromagnetic signals, optical signals, or any suitable combination of the above. The readable storage medium may also be any readable medium, which may send, propagate, or transmit a program for use by an instruction execution system, an apparatus, or a device or for use in combination with the program. The program code contained on the readable storage medium may be transmitted with any appropriate medium, including but not limited to wireless, wired, optical cable, RF, etc., or any suitable combination of the above. The program code for performing the operation of the present application may be written in any combination of one or more programming languages, including object-oriented programming languages ​​such as Java, C++, etc., and also conventional procedural programming languages ​​such as C language or similar programming languages. The program code may be executed entirely on a user computing device, partially on a terminal device, as an independent software package, partially on a user computing device, partially on a remote computing device, or entirely on a remote computing device or server. Where a remote computing device is involved, the remote computing device may be connected to the user computing device through any type of network, including a local area network (LAN) or a wide area network (WAN), or may be connected to an external computing device (e.g., through the Internet using an Internet service provider).

[0140] In this application, the words "exemplary" or "for example" are used to indicate examples, illustrations or descriptions. Any embodiment or design described as "exemplary" or "for example" in this application should not be interpreted as being more preferred or more advantageous than other embodiments or designs. Specifically, the use of the words "exemplary" or "for example" is intended to present the related concepts in a concrete way.

[0141] The first, second, etc. descriptions appearing in the embodiments of the present application are only used for illustration and distinction of the description objects. There is no order, nor do they indicate any special limitation on the number of devices in the embodiments of the present application, and cannot constitute any limitation on the embodiments of the present application.

[0142] In the present application, "at least one" means one or more, and "plurality" means two or more. "And / or" describes the association relationship of associated objects, indicating that three relationships may exist. For example, A and / or B can mean: A exists alone, A and B exist at the same time, and B exists alone, where A and B can be singular or plural. The character " / " generally indicates that the objects associated before and after are in an "or" relationship. "At least one of the following" or similar expressions refers to any combination of these items, including any combination of single or plural items. For example, at least one of a, b or c can mean: a, b, c, a and b, a and c, b and c or a and b and c, where a, b and c can be single or multiple. It is worth noting that "at least one" can also be interpreted as "one or more items".

[0143] This application is explained from the perspectives of purpose of use, effectiveness, progress and novelty, and has met the functional enhancement and usage requirements emphasized by the Patent Law. The above description and drawings of this application are only the preferred embodiments of this application, and are not intended to limit this application. Therefore, all structures, devices, features, etc. that are similar or identical to this application, that is, all equivalent replacements or modifications made in accordance with the scope of the patent application of this application, should fall within the scope of protection of the patent application of this application.

Claims

1. A control method for a side dish system, characterized in that: The side dish system comprises: A food box, the food box is used to hold food, the food includes seasonings and / or dishes; A feeding bin, the top of which is sealed and connected to the bottom of the food box, and the bottom of the feeding bin is provided with an openable and closable feeding port; A vegetable box conveying device, used for carrying a vegetable box and moving the vegetable box to the bottom of the feeding bin, so that the vegetable box receives the food stuffs fed from the feeding bin; wherein the vegetable box conveying device comprises a supporting bottom plate, and the supporting bottom plate is provided with a weighing sensor; The method comprises: using the weighing sensor to obtain the weighing value of the vegetable box, and controlling the opening and closing state of the feeding port and / or the feeding speed according to the weighing value.

2. The method according to claim 1, characterized in that: A feeding pipe connected to the feeding port is provided in the feeding bin, wherein the feeding pipe comprises a spiral feeding pipe.

3. The method according to claim 2, characterized in that The step of controlling the opening and closing state of the feeding port according to the weighing value comprises: Calculate the cumulative volume of the food that has been put in according to the volume value of the feeding bin and the number of times the feeding plate is opened; When the accumulated volume is less than a preset volume threshold and the weighing value is less than a set weight, the feeding port is controlled to open; When the accumulated volume is not less than the preset volume threshold, or the vegetable weighing value is not less than the set weight, the feeding port is controlled to be closed.

4. The method according to claim 1, characterized in that: The vegetable box has a plurality of mutually separated accommodating cavities, each of which is used to accommodate a type of food, wherein the accommodating cavities are sealed after the corresponding food is loaded; The food preparation system also includes a food preparation host, which is provided with a touch screen, and the food preparation host can be linked with the cooking machine to set the corresponding cooking program of the cooking machine; The method further comprises: In response to a touch operation on the touch screen, obtaining cooking information and basic information of ingredients for each containing cavity of the vegetable box, wherein the basic information of ingredients includes at least one of the following: ingredient type, ingredient origin, and production date; According to the cooking information, the cooking operation corresponding to the cooking machine after the accommodating cavity is opened is set; wherein the cooking information includes at least one of the following: feeding order, cooking stage duration, temperature, and stirring speed.

5. The method according to claim 4, characterized in that The side dish host is in communication connection with the user equipment; The method of obtaining the cooking information of each containing cavity of the vegetable box also includes: The cooking information for each containing cavity of the vegetable box is inputted by the user device.

6. The method according to claim 4, characterized in that The side dish system also includes a film sticking device; The sealing process of the accommodating cavity includes: The film laminating device is used to perform film laminating treatment on the surface of the accommodating cavity, so that the food in the accommodating cavity is wrapped in the sealing film and isolated from the outside air.

7. The method according to claim 6, characterized in that The method further comprises: An identification code is set on the surface of the sealing film, and the identification code is used to indicate the cooking information of the food and the opening rhythm information of the vegetable box, wherein the cooking machine is provided with an identification reading device, and the identification reading device is used to scan the identification code to read the cooking information of the food and the opening sequence information; The identification code includes a QR code and / or an identification code.

8. A side dish system, characterized in that: The side dish system comprises: A food box, the food box is used to hold food, the food includes seasonings and / or dishes; A feeding bin, the top of which is sealed and connected to the bottom of the food box, and the bottom of the feeding bin is provided with an openable and closable feeding port; A vegetable box conveying device, used for carrying a vegetable box and moving the vegetable box to the bottom of the feeding bin, so that the vegetable box receives the food stuffs fed from the feeding bin; wherein the vegetable box conveying device comprises a supporting bottom plate, and the supporting bottom plate is provided with a weighing sensor; The dish matching system further comprises an electronic device, wherein the electronic device comprises a memory and at least one processor, wherein the memory stores a computer program, and the at least one processor is configured to implement the following steps when executing the computer program: The weighing sensor is used to obtain the weighing value of the vegetable box, and the opening and closing state of the feeding port and / or the feeding speed are controlled according to the weighing value.

9. The dish matching system according to claim 8, characterized in that: The dish preparation system further comprises a workbench, and the dish box transmission device comprises a conveyor belt arranged on the workbench; A plurality of food boxes are arranged side by side above the workbench, each of the food boxes is used to hold a type of food, a plurality of feeding bins are arranged one-to-one correspondingly to the plurality of food boxes, and the plurality of feeding bins are used to feed food one-to-one correspondingly to the plurality of accommodating cavities of the food boxes; After the target feeding bin completes feeding of the target containing cavity of the vegetable box, the conveyor belt moves the vegetable box to the bottom of other feeding bins so that the other containing cavities of the vegetable box are aligned with the other feeding bins.

10. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores a computer program, and when the computer program is executed by at least one processor, the steps of the method according to any one of claims 1 to 7 are implemented.

Images