Menu making method and device

Abstract

The embodiment of the invention discloses a menu making method and device, and the method comprises the steps: collecting food material information through a food material scale, transmitting the food material information to a processor, and enabling the food material information to comprise food material types and food material weights; seasoning information is collected through a seasoning scale, the seasoning information is sent to a processor, and the seasoning information comprises seasoning types and seasoning weights; the cooking process is shot through the dual-light module, an RGB image shot by the RGB camera and an IR image shot by the IR camera are obtained respectively, cooking information is collected according to the RGB image and the IR image, and the cooking information comprises temperature distribution of food materials; the processor makes a menu according to the food material information, the seasoning information and the cooking information. The RGB image and the IR image are shot through the dual-light module, the food material is recognized through the RGB image, and the temperature of the food material is obtained through the IR image, so that the temperature of the food material in the cooking process is monitored, and the temperature of the food material in the cooking process is obtained in real time.

Description

Technical Field

[0001] The present application relates to the field of cooking technology, and in particular to a recipe making method and device. Background Art

[0002] For chain restaurant brands, it is very difficult to ensure uniform quality between stores. Restaurant brands will formulate strict SOPs (Standard Operating Procedures) for each dish. However, for specific steps, such as the temperature of ingredients during cooking, it is difficult to find appropriate quantitative standards, and there is a lack of efficient and feasible monitoring methods. Therefore, how to monitor the temperature of ingredients during cooking has become a technical problem that needs to be solved urgently. Summary of the invention

[0003] The technical problem to be solved by the present application is to provide a recipe preparation method and device in view of the deficiencies of the prior art, so as to monitor the temperature of ingredients during the cooking process.

[0004] According to a first aspect of the present application, the present application provides a recipe making method, which is applied to a cooking data acquisition system, wherein the cooking data acquisition system comprises a dual light module, a food material scale, a seasoning scale and a processor, wherein the dual light module comprises an RGB camera and an IR camera, and the method comprises:

[0005] Collecting food information through the food scale and sending the food information to the processor, the food information including food type and food weight;

[0006] Collecting seasoning information through the seasoning scale and sending the seasoning information to the processor, the seasoning information including the type of seasoning and the weight of the seasoning;

[0007] Shooting the cooking process through a dual-light module, respectively acquiring an RGB image taken by the RGB camera and an IR image taken by the IR camera, and collecting cooking information according to the RGB image and the IR image, the cooking information including the temperature distribution of the food;

[0008] The processor creates a recipe according to the ingredient information, the seasoning information and the cooking information.

[0009] In the above method, collecting cooking information according to the RGB image and the IR image includes:

[0010] Find the RGB image and the IR image that are closest in time sequence on the timestamp, and synchronize the RGB image and the IR image;

[0011] Segment and detect the RGB image to find the area of ​​the food in the pot;

[0012] The temperature of the food is determined based on the IR image.

[0013] The above method, wherein collecting cooking information according to the RGB image and the IR image, further comprises:

[0014] Cooking actions are identified according to the RGB image, where the cooking actions include one or more of adding ingredients to a pot, adding seasonings, flipping ingredients, stirring ingredients, shaking the pot, and removing the pot from the pot and serving on a plate.

[0015] In the above method, the step of identifying the cooking action according to the RGB image comprises:

[0016] Determine whether the ingredients need to be stir-fried as well as the amplitude and frequency of stir-frying based on the changes in the area occupied by the ingredients.

[0017] The above method, wherein the identifying cooking action according to the RGB image further comprises:

[0018] Use the detection model to detect the pot, seasoning box, food bowl and plate;

[0019] Determine whether ingredients and seasonings are being added based on the posture and position changes of the seasoning box and the food bowl;

[0020] Determine whether the pot is being flipped based on the position change of the pot body;

[0021] Determine whether to remove the dish from the pan and serve it based on the ingredients on the plate.

[0022] The above method, wherein collecting cooking information according to the RGB image and the IR image, further comprises:

[0023] The time point for adding each ingredient, the time point for adding each seasoning and the cooking time are identified according to the RGB image.

[0024] In the above method, the step of collecting food information by the food scale and sending the food information to the processor comprises:

[0025] The food scale camera captures food images and identifies food types based on the food images;

[0026] Weighing the food using a food scale weight sensor to obtain the weight of the food;

[0027] The type of food and the weight of food are sent to the processor.

[0028] In the above method, the step of collecting seasoning information through the seasoning scale comprises:

[0029] Identify the type of seasoning by the seasoning identification label on the seasoning box;

[0030] Weighing the seasoning box using a seasoning scale weight sensor to obtain the weight of the seasoning;

[0031] The type of seasoning and the weight of seasoning are sent to the processor.

[0032] According to a second aspect of the present application, the present application provides a recipe making device, which is applied to a cooking data collection system, wherein the cooking data collection system comprises a dual light module, a food scale, a seasoning scale and a processor, wherein the dual light module comprises an RGB camera and an IR camera, and the device comprises:

[0033] A food information collection module, used to collect food information through the food scale and send the food information to the processor, wherein the food information includes food type and food weight;

[0034] A seasoning information collection module, used to collect seasoning information through the seasoning scale and send the seasoning information to the processor, wherein the seasoning information includes seasoning type and seasoning weight;

[0035] An image acquisition module, used to shoot the cooking process through a dual-light module, respectively acquire an RGB image taken by the RGB camera and an IR image taken by the IR camera, and collect cooking information according to the RGB image and the IR image;

[0036] A processing module is used to prepare a recipe according to the ingredient information, the seasoning information and the cooking information.

[0037] According to a third aspect of the present application, the present application provides a recipe making device, the device comprising:

[0038] A memory storing executable program code;

[0039] a processor coupled to the memory;

[0040] The processor calls the executable program code stored in the memory to execute the above-mentioned recipe making method.

[0041] Due to the adoption of the above technical solution, the beneficial effects of this application are:

[0042] The recipe making method and device provided in the embodiment of the present application include: collecting food information through food scales, sending the food information to the processor, the food information includes food type and food weight; collecting seasoning information through seasoning scales, sending the seasoning information to the processor, the seasoning information includes seasoning type and seasoning weight; photographing the cooking process through a dual-light module, respectively obtaining RGB images photographed by an RGB camera and IR images photographed by an IR camera, collecting cooking information based on the RGB images and the IR images, the cooking information includes the temperature distribution of the food; the processor makes a recipe based on the food information, seasoning information and cooking information. Since the present application photographs RGB images and IR images through dual-light modules, identifies food through RGB images, and obtains the temperature of food through IR images, the temperature of food during the cooking process is monitored, and the temperature of food during the cooking process is obtained in real time. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 A flowchart of a recipe preparation method provided in an embodiment of the present application in one embodiment;

[0044] Figure 2 A flow chart of another implementation of the recipe preparation method provided in an embodiment of the present application;

[0045] Figure 3 A flow chart of another embodiment of the recipe making method provided in the embodiment of the present application;

[0046] Figure 4 A flow chart of a recipe making method provided in an embodiment of the present application in another embodiment;

[0047] Figure 5 A schematic diagram of program modules of a recipe making device provided in an embodiment of the present application in one implementation manner. DETAILED DESCRIPTION

[0048] The present invention is further described in detail below by specific embodiments in conjunction with the accompanying drawings. Wherein similar elements in different embodiments adopt associated similar element numbers. In the following embodiments, many detailed descriptions are for making the present application better understood. However, those skilled in the art can easily recognize that some features can be omitted in different situations, or can be replaced by other elements, materials, methods. In some cases, some operations related to the present application are not shown or described in the specification, this is to avoid the core part of the present application being overwhelmed by too much description, and for those skilled in the art, it is not necessary to describe these related operations in detail, and they can fully understand the related operations according to the description in the specification and the general technical knowledge in the art.

[0049] In addition, the features, operations or characteristics described in the specification can be combined in any appropriate manner to form various implementations. At the same time, the steps or actions in the method description can also be interchanged or adjusted in a manner that is obvious to those skilled in the art. Therefore, the various sequences in the specification and the drawings are only for the purpose of clearly describing a certain embodiment and are not meant to be a required sequence, unless otherwise specified that a certain sequence must be followed.

[0050] The serial numbers assigned to the components in this article, such as "first", "second", etc., are only used to distinguish the objects described and do not have any order or technical meaning.

[0051] In addition, the technical features and technical solutions described herein may be combined in any suitable manner in one or more embodiments. It is easy for a person skilled in the art to understand that the steps or operation sequence of the methods related to the embodiments provided herein may also be changed. Therefore, any sequence in the drawings and embodiments is only for illustrative purposes and does not imply a requirement to follow a certain sequence unless it is explicitly stated that a certain sequence is required.

[0052] like Figure 1 As shown, the present application provides a recipe making method, which is applied to a cooking data acquisition system. The cooking data acquisition system includes a dual-light module, a food scale, a seasoning scale and a processor. The dual-light module includes an RGB camera and an IR camera. The recipe making method includes the following steps:

[0053] Step 101: Collect food information through a food scale and send the food information to a processor. The food information includes food type and food weight.

[0054] like Figure 2 As shown, step 101 may include the following steps:

[0055] Step 1011: photographing an image of the food through a food scale camera, and identifying the type of the food based on the image of the food;

[0056] Step 1012: Weigh the food using a food scale weight sensor to obtain the weight of the food;

[0057] Step 1013: Send the ingredient type and ingredient weight to the processor.

[0058] Step 102: Collect seasoning information through a seasoning scale and send the seasoning information to a processor. The seasoning information includes seasoning type and seasoning weight.

[0059] like Figure 3 As shown, step 102 may include the following steps:

[0060] Step 1021: Identify the type of seasoning through the seasoning identification label on the seasoning box;

[0061] Step 1022: Weigh the seasoning box using a seasoning scale weight sensor to obtain the weight of the seasoning;

[0062] Step 1023: Send the seasoning type and seasoning weight to the processor.

[0063] Step 103: The cooking process is photographed by a dual-light module to obtain an RGB image taken by the RGB camera and an IR image taken by the IR camera respectively, and cooking information is collected based on the RGB image and the IR image, where the cooking information includes the temperature distribution of the ingredients.

[0064] like Figure 4 As shown, step 103 may include the following steps:

[0065] Step 1031: Find the RGB image and the IR image that are closest in time sequence on the timestamp, and synchronize the RGB image and the IR image;

[0066] Step 1032: segment and detect the RGB image to find the area of ​​the food in the pot;

[0067] Step 1033: Determine the temperature of the food according to the IR image.

[0068] Furthermore, step 103 may also include:

[0069] The cooking actions are recognized based on the RGB images, and the cooking actions include one or more of adding ingredients to the pot, adding seasonings, flipping the ingredients, stirring the ingredients, shaking the pot, and removing the pot from the pot and serving it on a plate.

[0070] In one implementation, recognizing cooking actions according to RGB images may specifically include:

[0071] Determine whether the ingredients need to be stir-fried as well as the amplitude and frequency of stir-frying based on the changes in the area occupied by the ingredients.

[0072] In another embodiment, recognizing cooking actions according to RGB images may further include:

[0073] Use the detection model to detect the pot, seasoning box, food bowl and plate;

[0074] Determine whether ingredients and seasonings are being added based on the posture and position changes of the seasoning box and the food bowl;

[0075] Determine whether the pot is being flipped based on the position change of the pot body;

[0076] Determine whether to remove the dish from the pan and serve it based on the ingredients on the plate.

[0077] Furthermore, step 103 may also include:

[0078] According to the RGB image, the time point of adding each ingredient, the time point of adding each seasoning and the cooking time are identified.

[0079] Step 104: The processor creates a recipe based on the food information, seasoning information, and cooking information. The processor provided in the embodiment of the present application can be set on the dual-light module or on a terminal, such as a mobile phone server or a PC. The processor processes the food information, seasoning information, and cooking information, and creates a recipe including the temperature distribution of the food.

[0080] The embodiment of the present application also provides a recipe making device, which is applied to a cooking data collection system. The cooking data collection system includes a dual-light module, a food scale, a seasoning scale and a processor. The dual-light module includes an RGB camera and an IR camera. Figure 5 As shown, the device comprises:

[0081] The food information collection module 510 is used to collect food information through a food scale and send the food information to the processor, where the food information includes food type and food weight;

[0082] A seasoning information collection module 520 is used to collect seasoning information through a seasoning scale and send the seasoning information to the processor, wherein the seasoning information includes the type of seasoning and the weight of the seasoning;

[0083] The image acquisition module 530 is used to shoot the cooking process through the dual-light module, respectively obtain the RGB image taken by the RGB camera and the IR image taken by the IR camera, and collect cooking information according to the RGB image and the IR image;

[0084] The processing module 540 is used to prepare a recipe according to the food material information, seasoning information and cooking information.

[0085] The present application also provides a recipe making device, which includes:

[0086] A memory storing executable program code;

[0087] a processor coupled to the memory;

[0088] The processor calls the executable program code stored in the memory to execute the above-mentioned recipe making method.

[0089] Those skilled in the art will appreciate that all or part of the steps of the various methods in the above embodiments may be completed by instructing related hardware through a program, and the program may be stored in a computer-readable storage medium, which may include: a read-only memory, a random access memory, a disk or an optical disk, etc.

[0090] The above contents are further detailed descriptions of the present application in combination with specific implementation methods, and it cannot be determined that the specific implementation of the present application is limited to these descriptions. For ordinary technicians in the technical field to which the present application belongs, several simple deductions or substitutions can be made without departing from the concept of the present application.

Claims

1. A recipe making method, applied to a cooking data acquisition system, the cooking data acquisition system comprising a dual light module, a food material scale, a seasoning scale and a processor, the dual light module comprising an RGB camera and an IR camera, characterized in that: The method comprises: Collecting food information through the food scale and sending the food information to the processor, the food information including food type and food weight; Collecting seasoning information through the seasoning scale and sending the seasoning information to the processor, the seasoning information including the type of seasoning and the weight of the seasoning; Shooting the cooking process through a dual-light module, obtaining an RGB image taken by the RGB camera and an IR image taken by the IR camera, and collecting cooking information according to the RGB image and the IR image, the cooking information including the temperature distribution of the food; The processor creates a recipe according to the ingredient information, the seasoning information and the cooking information.

2. The method according to claim 1, characterized in that The collecting cooking information according to the RGB image and the IR image includes: Find the RGB image and the IR image that are closest in time sequence on the timestamp, and synchronize the RGB image and the IR image; Segment and detect the RGB image to find the area of ​​the food in the pot; The temperature of the food is determined based on the IR image.

3. The method according to claim 2, characterized in that The collecting cooking information according to the RGB image and the IR image further includes: Cooking actions are identified according to the RGB image, where the cooking actions include one or more of adding ingredients to a pot, adding seasonings, flipping ingredients, stirring ingredients, shaking the pot, and removing the pot from the pot and serving on a plate.

4. The method according to claim 3, characterized in that The step of recognizing the cooking action according to the RGB image comprises: Determine whether the ingredients need to be stir-fried as well as the amplitude and frequency of stir-frying based on the changes in the area occupied by the ingredients.

5. The method according to claim 4, characterized in that The step of recognizing the cooking action according to the RGB image further includes: Use the detection model to detect the pot, seasoning box, food bowl and plate; Determine whether ingredients and seasonings are being added based on the posture and position changes of the seasoning box and the food bowl; Determine whether the pot is being flipped based on the position change of the pot body; Decide whether to remove the dish from the pot and serve it based on the ingredients on the plate.

6. The method according to claim 5, characterized in that The collecting cooking information according to the RGB image and the IR image further includes: The time point for adding each ingredient, the time point for adding each seasoning and the cooking time are identified according to the RGB image.

7. The method according to any one of claims 1 to 6, characterized in that The collecting food information by the food scale and sending the food information to the processor includes: The food scale camera captures food images and identifies food types based on the food images; Weighing the food using a food scale weight sensor to obtain the weight of the food; The type of food and the weight of food are sent to the processor.

8. The method according to claim 7, characterized in that The collecting of seasoning information by the seasoning scale includes: Identify the type of seasoning by the seasoning identification label on the seasoning box; Weighing the seasoning box using a seasoning scale weight sensor to obtain the weight of the seasoning; The type of seasoning and the weight of seasoning are sent to the processor.

9. A recipe making device, applied to a cooking data collection system, the cooking data collection system comprising a dual light module, a food material scale and a seasoning scale, the dual light module comprising an RGB camera, an IR camera and a processor, characterized in that: The device comprises: A food information collection module, used to collect food information through the food scale and send the food information to the processor, wherein the food information includes food type and food weight; A seasoning information collection module, used to collect seasoning information through the seasoning scale and send the seasoning information to the processor, wherein the seasoning information includes seasoning type and seasoning weight; An image acquisition module, used to shoot the cooking process through a dual-light module, respectively acquire an RGB image taken by the RGB camera and an IR image taken by the IR camera, and collect cooking information according to the RGB image and the IR image; A processing module is used to prepare a recipe according to the ingredient information, the seasoning information and the cooking information.

10. A recipe making device, characterized in that: The device comprises: A memory storing executable program code; a processor coupled to the memory; The processor calls the executable program code stored in the memory to execute the recipe making method according to any one of claims 1-8.

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