Cooking control method and device and storage medium

Abstract

The invention discloses a cooking control method and device and a storage medium, and the method comprises the steps: controlling a cooking utensil to cook dishes according to an initial menu, and obtaining the cooked dishes; collecting feedback information of the cooked dishes of the plurality of target objects, wherein the feedback information comprises scores of each target object on the cooked dishes in a plurality of evaluation dimensions; for a target evaluation dimension in the plurality of evaluation dimensions, determining at least one target score set according to a difference value between a maximum value and a minimum value in scores of the plurality of target objects in the target evaluation dimension; determining a target adjustment strategy according to the target score set, and adjusting cooking parameters of the initial menu according to the target adjustment strategy to obtain a target menu; when the cooking utensil cooks the dish again, the cooking utensil is controlled to cook the dish according to the target menu, in the application, the menu adjustment mode is flexible and convenient, and the cooked dish can meet different taste requirements in a targeted manner.

Description

Technical Field

[0001] The present application belongs to the field of smart home appliances, and in particular, relates to a cooking control method, device and storage medium. Background Art

[0002] Users usually try to replicate their favorite dishes by looking up online recipes or family recipes passed down by word of mouth. However, due to factors such as cooking utensils, ingredients, and cooking utensils, even if the recipes are copied exactly according to the recommended amounts in the popular recipes, the dishes may still not taste as good as expected.

[0003] At present, cooking equipment can automatically cook dishes according to recommended recipes, which has brought great convenience to people's daily life. In traditional solutions, recommended recipes are generally matched with corresponding ingredients according to the amount of main ingredients; the ingredient ratio is entered by the food recommender, and the taste generally meets the public's preferences. The automatic ingredient box also seasons according to the entered food recipe ratio, but the taste of different objects will deviate. In actual use, the cooked dishes cannot meet the differentiated taste needs. Customized recipes are expensive.

[0004] Therefore, how to make the cooked dishes meet the differentiated taste demands in a targeted manner is a technical problem that needs to be solved urgently. Summary of the invention

[0005] The present application provides a cooking control method, device and storage medium, which can enable the cooked dishes to specifically meet differentiated taste requirements.

[0006] In one aspect, an embodiment of the present application provides a cooking control method, the method comprising: controlling a cooking appliance to cook a dish according to an initial recipe to obtain a cooked dish;

[0007] Collecting feedback information of a plurality of target objects on the cooked dishes, wherein the feedback information includes scores of each of the target objects on the cooked dishes in a plurality of evaluation dimensions;

[0008] For a target evaluation dimension among the multiple evaluation dimensions, at least one target score set is determined according to the difference between the maximum value and the minimum value in the scores of the multiple target objects in the target evaluation dimension; the difference between any two scores in the target score set is less than or equal to a preset threshold; the target evaluation dimension is any dimension among the multiple evaluation dimensions;

[0009] Determining a target adjustment strategy according to the target score set, and adjusting the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe;

[0010] When the cooking appliance cooks the dish again, the cooking appliance is controlled to cook the dish according to the target recipe.

[0011] In an exemplary embodiment, determining a target adjustment strategy according to the target score set includes:

[0012] Determining the number of the target scoring sets corresponding to the target evaluation dimension;

[0013] When the number of the target score sets corresponding to the target evaluation dimension is one, determining the target adjustment strategy according to the average value of all scores in the target score set;

[0014] When the number of the target scoring sets corresponding to the target evaluation dimension is multiple, the target adjustment strategy is determined according to the average value of the scores in the first scoring set; the first scoring set is the scoring set with the largest average value of the scores in the multiple target scoring sets.

[0015] In an exemplary embodiment, when the number of the target scoring sets corresponding to the target evaluation dimension is multiple, the method further includes:

[0016] Determining a supplementary adjustment strategy according to an average value of scores in a second score set; the second score set is a score set in multiple target score sets except the first score set;

[0017] Adjust the cooking parameters of the initial recipe according to the supplementary adjustment strategy to obtain a supplementary recipe;

[0018] When the cooking appliance cooks the dish again, the cooking appliance is controlled to cook the dish according to the target recipe and the supplementary recipe.

[0019] In an exemplary embodiment, when the cooking appliance cooks the dish again, controlling the cooking appliance to cook the dish according to the target recipe and the supplementary recipe includes:

[0020] When the cooking appliance cooks the dish again, a first prompt message is displayed; the first prompt message is used to prompt the target object to confirm whether to start multi-stage cooking;

[0021] In response to a click operation of starting a multi-stage cooking button, controlling the cooking appliance to cook according to the target recipe to obtain a dish of a first taste;

[0022] After the cooking utensil has finished cooking according to the target recipe, a second prompting message is displayed; the second prompting message is used to prompt the target object to take out the dish of the first taste;

[0023] In response to the confirmation operation that the dish of the first taste has been taken out, the cooking appliance is controlled to continue cooking according to the supplementary recipe to obtain the dish of the second taste.

[0024] In an exemplary embodiment, determining at least one target score set for a target evaluation dimension among the plurality of evaluation dimensions according to a difference between a maximum value and a minimum value in scores of a plurality of target objects in the target evaluation dimension includes:

[0025] For a target evaluation dimension among the multiple evaluation dimensions, if the difference between the maximum value and the minimum value in the scores of multiple target objects in the target evaluation dimension is greater than the preset threshold, the multiple scores are divided into the first score set and the second score set according to interval segments;

[0026] If the difference between the maximum and minimum values ​​in the scores of multiple target objects in the target evaluation dimension is less than or equal to the preset threshold, all scores of the multiple target objects in the target evaluation dimension are collectively determined as the target score set.

[0027] In an exemplary embodiment, determining a target adjustment strategy according to the target score set, and adjusting the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe includes:

[0028] Determining a target cooking parameter corresponding to the target evaluation dimension;

[0029] Determining a target adjustment range according to an average value of the scores in the target score set;

[0030] Based on the target cooking parameters and the target adjustment range, the initial recipe is adjusted to obtain the target recipe.

[0031] In an exemplary embodiment, adjusting the initial recipe based on the target cooking parameter and the target adjustment range to obtain the target recipe includes:

[0032] Determining a target value based on the value corresponding to the target cooking parameter in the initial recipe and the target adjustment range;

[0033] The initial recipe is updated based on the target value to obtain the target recipe.

[0034] In an exemplary embodiment, it is characterized in that the method further comprises:

[0035] During the cooking process, collect color images of ingredients;

[0036] Judging whether the food has reached a preset maturity according to the color image;

[0037] When the judgment result indicates that the food has reached the preset maturity, the cooking appliance is controlled to end cooking.

[0038] On the other hand, the present application also provides a cooking control device, the device comprising:

[0039] An initial cooking module, used to control the cooking appliance to cook the dish according to the initial recipe to obtain the cooked dish;

[0040] A feedback information collection module, used to collect feedback information of multiple target objects on the cooked dishes, wherein the feedback information includes scores of each target object on the cooked dishes in multiple evaluation dimensions;

[0041] a target score set determination module, configured to determine, for a target evaluation dimension among the multiple evaluation dimensions, at least one target score set according to a difference between a maximum value and a minimum value in scores of the multiple target objects in the target evaluation dimension; the difference between any two scores in the target score set is less than or equal to a preset threshold; the target evaluation dimension is any dimension among the multiple evaluation dimensions;

[0042] a recipe adjustment module, configured to determine a target adjustment strategy according to the target score set, and adjust the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe;

[0043] The target cooking module is used to control the cooking appliance to cook the dish according to the target recipe when the cooking appliance cooks the dish again.

[0044] On the other hand, the present application also provides an electronic device, which includes a processor and a memory, wherein the memory stores at least one instruction or at least one program, and the at least one instruction or the at least one program is loaded and executed by the processor to implement the cooking control method as described above.

[0045] On the other hand, the present application also provides a computer storage medium, which stores at least one instruction or at least one program, and the at least one instruction or at least one program is loaded and executed by a processor to implement the cooking control method as described above.

[0046] On the other hand, the present application also provides a computer program product or a computer program, which includes computer instructions stored in a computer-readable storage medium. A processor of a computer device reads the computer instructions from the computer-readable storage medium, and the processor executes the computer instructions, so that the computer device executes to implement the cooking control method as described above.

[0047] The cooking control method provided by this application has the following technical effects:

[0048] In an embodiment of the present application, a cooked dish is obtained by controlling a cooking utensil to cook a dish according to an initial recipe; feedback information of the cooked dishes of multiple target objects is collected, and the feedback information includes the scores of each target object on the cooked dishes in multiple evaluation dimensions; for a target evaluation dimension among multiple evaluation dimensions, at least one target score set is determined according to the difference between the maximum value and the minimum value in the scores of multiple target objects in the target evaluation dimension; a target adjustment strategy is determined according to the target score set, and the cooking parameters of the initial recipe are adjusted according to the target adjustment strategy to obtain a target recipe; when the cooking utensil cooks the dish again, the cooking utensil is controlled to cook the dish according to the target recipe, so that the cooked dish can be closer to the overall taste requirements of multiple target objects. The present application uses the scores of multiple target objects on the cooked dishes in multiple evaluation dimensions to determine the target adjustment strategy to quickly and specifically optimize the initial recipe of the cooking utensil, and the method is flexible and convenient, so that the cooked dishes can specifically meet the differentiated taste requirements. BRIEF DESCRIPTION OF THE DRAWINGS

[0049] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0050] Figure 1 This is an application environment diagram of a cooking control method provided in an embodiment of the present application.

[0051] Figure 2 It is a flow chart of a cooking control method provided in an embodiment of the present application.

[0052] Figure 3 It is a schematic diagram of the scoring of multiple target objects in the target evaluation dimension provided in an embodiment of the present application.

[0053] Figure 4 It is a flowchart of adjusting an initial recipe to obtain a target recipe provided in an embodiment of the present application.

[0054] Figure 5 It is a flowchart of the cooking control method provided in an embodiment of the present application when a second scoring set exists.

[0055] Figure 6 It is a flowchart of a cooking control method provided in an embodiment of the present application when there are supplementary recipes.

[0056] Figure 7It is a structural schematic diagram of a cooking control device provided in an embodiment of the present application.

[0057] Figure 8 This is a hardware structure block diagram of a server of a cooking control method provided in an embodiment of the present application. DETAILED DESCRIPTION

[0058] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.

[0059] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchangeable where appropriate, so that the embodiments of the present application described herein can be implemented in an order other than those illustrated or described herein. In addition, the terms "including" and "having" and any of their variations are intended to cover non-exclusive inclusions, for example, a process, method, system, product or server that includes a series of steps or units is not necessarily limited to those steps or units clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0060] Figure 1 This is an application environment diagram of a cooking control method provided in an embodiment of the present application.

[0061] Figure 1 The invention comprises a cooking appliance 10 and a client 20, wherein the client 20 may include multiple clients such as a client 21 and a client 22. The cooking appliance 10 may automatically cook ingredients according to a recipe to obtain a cooked dish; multiple target objects may provide evaluation feedback on the cooked dish. For example, target object A may provide feedback information 31 using the client 21, and target object B may provide feedback information 32 using the client 22. The client 20 may establish a communication connection with the cooking appliance 10, so that the cooking appliance 10 may receive the feedback information provided by the client 20. Figure 1 A server may also be included, and the server is used to receive feedback information sent by the client 20, and perform cooking control on the cooking appliance 10 according to the feedback information. The recipe may be stored in the cooking appliance 10, or in the server.

[0062] It should be noted that the server may include an independently operated server, a distributed server, or a server cluster composed of multiple servers. The server may include a network communication unit, a processor, a memory, and the like.

[0063] Specifically, in the embodiments of the present specification, the client 20 may include physical devices such as smart phones, desktop computers, tablet computers, laptops, digital assistants, smart wearable devices, etc., and may also include software running in physical devices, such as web pages provided to users by some service providers, or applications provided to users by these service providers.

[0064] Figure 2 It is a flow chart of a cooking control method provided in an embodiment of the present application.

[0065] S201: Controlling the cooking appliance to cook a dish according to an initial recipe to obtain a cooked dish;

[0066] The cooking utensil can be any device that can perform cooking tasks, such as an oven, a steamer, a smart pot, etc. The initial recipe is the recipe used by the cooking utensil when it is first cooked. The initial recipe is a recipe that suits the general taste. However, for different target objects, the initial recipe may not meet their taste requirements. For example, target object A hopes that the cooked dish can be sweeter. Target object B hopes that the cooked dish can be spicier. Therefore, the embodiment of the present application collects feedback information on the cooked dishes, adjusts the initial recipe, and controls the dishes cooked by the cooking utensil to meet differentiated tastes in a targeted manner.

[0067] In one implementation, the initial recipe may be recommended by calculating the amount of ingredients by weighing the main ingredients; in another implementation, the initial recipe may be recommended in response to a recipe selection operation of the target object.

[0068] S203: Collecting feedback information of multiple target objects on the cooked dishes, wherein the feedback information includes scores of each target object on the cooked dishes in multiple evaluation dimensions;

[0069] It should be noted that the multiple target objects can be multiple family members of the same family, or multiple objects in a target area, etc.; for example, for dish A, the initial recipe is just to suit the general taste, but people in the target area are accustomed to eating spicy food, so the initial recipe also needs to be adjusted.

[0070] Each target object can rate the cooked dish in multiple evaluation dimensions. In the embodiment of the present application, the evaluation dimensions may include: seasoning, food maturity, taste, taste level, etc., wherein the seasoning dimension is used to describe the intensity of the food; the food maturity dimension is used to describe the texture of the food, i.e., the degree of softness; the taste dimension is used to describe the delicateness, juiciness, crispness, etc. of the food; and the taste level dimension is used to describe the acidity, spiciness, sweetness, etc. of the food.

[0071] In one embodiment, the scoring range may be -5 to 5. For example, when the target subject scores -2 points on the food maturity dimension, it means that the food is not soft enough, and when the target subject scores 3 points on the seasoning dimension, it means that the cooked dish tastes too salty. It should be understood that the scoring range may also be other numerical ranges, and the present application does not specifically limit the scoring range.

[0072] S205: For a target evaluation dimension among the multiple evaluation dimensions, determine at least one target score set according to a difference between a maximum value and a minimum value in scores of multiple target objects in the target evaluation dimension;

[0073] Wherein, the difference between any two scores in the target score set is less than or equal to a preset threshold; the target evaluation dimension is any dimension among the multiple evaluation dimensions;

[0074] For the target evaluation dimension among multiple evaluation dimensions, since multiple target objects are scored, there will be multiple scores for the target evaluation dimension.

[0075] In one implementation, multiple scores can be sorted in ascending order first, and the score ranked first is determined as the maximum value in the score; the score ranked at the end is determined as the minimum value in the score; then the difference between the maximum value and the minimum value is determined, and according to the size of the difference, the multiple scores can be divided into at least one target score set, so that the difference between any two scores in the target score set is less than or equal to a preset threshold. The preset threshold can be set according to the length of the score range interval. For example, the preset threshold can be set to half the length of the score range interval. In an example, when the score range can be -5 points to 5 points, and the length of the score range interval is 10, then the preset threshold can be 5. It should be understood that the numerical values ​​here are only for example, and this application does not limit the setting method and specific numerical values ​​of the preset threshold.

[0076] S207: determining a target adjustment strategy according to the target score set, and adjusting the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe;

[0077] The target adjustment strategy is used to adjust the initial recipe to obtain the target recipe. Since the target adjustment strategy is obtained from the target score set, that is, it is determined based on the scores of multiple target objects in the target evaluation dimension, the target recipe meets the actual taste needs of the target object, rather than the general taste. The target adjustment strategy is based on the initial recipe, and the cooking parameters are increased or decreased by a certain proportion to obtain the target recipe, where the proportion is determined by the score in the target score set.

[0078] S209: When the cooking appliance cooks the dish again, controlling the cooking appliance to cook the dish according to the target recipe.

[0079] When one of the target objects uses the cooking appliance to cook a dish again, the cooking appliance is controlled to cook the dish according to the target recipe.

[0080] The cooked dish is obtained by controlling the cooking utensils to cook the dish according to the initial recipe; the feedback information of the cooked dishes of multiple target objects is collected, and the feedback information includes the scores of each target object on the cooked dishes in multiple evaluation dimensions; for the target evaluation dimension among the multiple evaluation dimensions, at least one target score set is determined according to the difference between the maximum value and the minimum value in the scores of the multiple target objects in the target evaluation dimension; the target adjustment strategy is determined according to the target score set, and the cooking parameters of the initial recipe are adjusted according to the target adjustment strategy to obtain the target recipe; when the cooking utensils cook the dish again, the cooking utensils are controlled to cook the dish according to the target recipe, so that the cooked dish can be closer to the overall taste requirements of the multiple target objects. The present application utilizes the scores of the cooked dishes in multiple evaluation dimensions by multiple target objects to determine the target adjustment strategy to quickly and specifically optimize the initial recipe of the cooking utensils, and the method is flexible and convenient, so that the cooked dishes can specifically meet the differentiated taste requirements.

[0081] Figure 3 It is a schematic diagram of the scoring of multiple target objects in the target evaluation dimension provided in an embodiment of the present application.

[0082] Figure 3 The target objects are multiple, namely, target object A, target object B, target object C, target object D, target object E and target object F. The scores of the target objects on the maturity of food are -5 points, 2 points, -3 points, 3 points, -4 points and 3 points respectively.

[0083] In one embodiment, for a target evaluation dimension among the multiple evaluation dimensions, at least one target score set is determined according to the difference between the maximum value and the minimum value in the scores of the multiple target objects in the target evaluation dimension, including: for the target evaluation dimension among the multiple evaluation dimensions, if the difference between the maximum value and the minimum value in the scores of the multiple target objects in the target evaluation dimension is greater than the preset threshold, the multiple scores are divided into the first score set and the second score set according to interval segments; if the difference between the maximum value and the minimum value in the scores of the multiple target objects in the target evaluation dimension is less than or equal to the preset threshold, all scores of the multiple target objects in the target evaluation dimension are collectively determined as the target score set.

[0084] Among them, when the difference between the maximum and minimum values ​​in the scores of multiple target objects in the target evaluation dimension is greater than the preset threshold, the first scoring set is the scoring set with the largest average score among the multiple target scoring sets, and the second scoring set is the scoring set among the multiple target scoring sets except the first scoring set.

[0085] exist Figure 3 In the score shown, the target evaluation dimension is food maturity, and the preset threshold is 5. Since the score of target object A is -5 points, and the score of target object D or target object F is 3 points, the difference between the maximum and minimum values ​​in the score is 8 points, which is greater than the preset threshold. Therefore, multiple scores can be divided into a first score set and a second score set according to the interval segment. In one implementation, scores less than 0 can be classified as the first score set; scores greater than and equal to 0 can be classified as the second score set. That is, the scores included in the first score set are -5 points for target object A, -3 points for target object C, and -4 points for target object E; the scores included in the second score set are 2 points for target object B, 3 points for target object D, and 3 points for target object F.

[0086] In an example, assuming that the scores of the above-mentioned multiple target objects are 5 points, 2 points, 3 points, 3 points, 4 points and 3 points respectively, then the difference between the maximum and minimum scores is 3, which is less than the preset threshold, and all scores of the above-mentioned multiple target objects can be classified as a target score set, that is, the target score set includes 5 points, 2 points, 3 points, 3 points, 4 points and 3 points.

[0087] In one embodiment, determining a target adjustment strategy according to the target scoring set includes: determining the number of the target scoring sets corresponding to the target evaluation dimension; when the number of the target scoring sets corresponding to the target evaluation dimension is one, determining the target adjustment strategy according to the average value of all scores in the target scoring set; when the number of the target scoring sets corresponding to the target evaluation dimension is multiple, determining the target adjustment strategy according to the average value of scores in a first scoring set; the first scoring set is a scoring set with the largest average value of scores among multiple target scoring sets.

[0088] When the number of the target scoring sets corresponding to the target evaluation dimension is one, it means that the scores of multiple target objects on the target evaluation dimension are relatively close, and the average value of the scores in the target scoring set can represent the overall evaluation of the cooked dishes by multiple target objects. Therefore, the target adjustment strategy can be determined based on the average value of all scores in the target scoring set.

[0089] When the number of the target score sets corresponding to the target evaluation dimension is multiple, it means that the scores of multiple target objects on the target evaluation dimension differ greatly. If the adjustment strategy is determined by taking the average of all scores corresponding to the target evaluation dimension, the average value cannot represent the overall evaluation of the cooked dishes by multiple target objects. Therefore, the present application determines the target adjustment strategy based on the average value of the scores in the first score set. Then, the supplementary adjustment strategy is determined by the average value of the scores in the second score set, so as to meet the taste needs of multiple target objects at the same time as much as possible.

[0090] Figure 4 It is a flowchart of adjusting an initial recipe to obtain a target recipe provided in an embodiment of the present application.

[0091] The step of determining a target adjustment strategy according to the target score set, and adjusting the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe includes:

[0092] S401: Determine the target cooking parameter corresponding to the target evaluation dimension;

[0093] Each target evaluation dimension corresponds to a cooking parameter.

[0094] In one example, the cooking parameter corresponding to the seasoning dimension can be the ratio of the weight of the main ingredient to the weight of the side ingredients; the cooking parameter corresponding to the food maturity dimension can be the cooking time compensation time; in the taste dimension, the cooking parameter corresponding to the delicate dimension can be the time for blending and juicing, the cooking parameter corresponding to the juicy dimension can be the time for collecting juice, and the cooking parameter corresponding to the crispy dimension can be the baking time; in the taste level dimension, the cooking parameter corresponding to the acidity dimension can be the weight of vinegar and lemon, the cooking parameter corresponding to the spiciness dimension can be the number of peppers or the number of grams of hot sauce, the cooking parameter corresponding to the saltiness dimension can be the weight of salt, and the cooking parameter corresponding to the sweetness dimension can be the weight of sugar. It should be understood that the cooking parameters can be adaptively adjusted according to the actual cooking ingredients.

[0095] S403: Determine a target adjustment range according to an average value of the scores in the target score set;

[0096] In one example, the target adjustment range may be 10% of the average value. For example, when the average value is 2, the target adjustment range is an increase of 20%, and when the average value is -3, the target adjustment range is a decrease of 30%.

[0097] S405: Based on the target cooking parameters and the target adjustment range, the initial recipe is adjusted to obtain the target recipe.

[0098] In one implementation, the adjusting the initial recipe based on the target cooking parameter and the target adjustment range to obtain the target recipe includes: determining a target value based on the value corresponding to the target cooking parameter in the initial recipe and the target adjustment range; and updating the initial recipe based on the target value to obtain the target recipe.

[0099] In one example, when the target evaluation dimension is the seasoning dimension, the score is 5 for strong and -5 for light, and the target cooking parameter is the ratio of the weight of the main ingredient to the weight of the side ingredients, including the target amount of auxiliary ingredients and the target marinating time.

[0100] The recipe ratio is the ratio of the main ingredient to the auxiliary ingredient given in the recipe, such as "main ingredient: auxiliary ingredient = 2:1" or "100 grams of main ingredient with 50 grams of auxiliary ingredient". To achieve the above ratio, in one implementation, the weighing method can be used, that is, the weight of the main ingredient and the auxiliary ingredient is controlled to be the ratio in the recipe. In another implementation, the volume method can be used. If the density of the ingredients is similar, the volume of the main ingredient and the auxiliary ingredient can be controlled to be the ratio in the recipe. For example, when baking, "cup" is used as the unit of measurement. At this time, the main ingredient and the auxiliary ingredient can be measured according to the volume ratio according to the requirements in the recipe. In the above implementation, if the average score is 0, the recommended ratio is used. Otherwise, in the corresponding target adjustment strategy, the target auxiliary ingredient usage is the standard auxiliary ingredient usage * (1 ± the average score of the seasoning dimension * 10%), and the standard auxiliary ingredient usage is the auxiliary ingredient usage in the initial recipe.

[0101] The marinating time refers to the marinating time of salt, soy sauce, cooking wine, ginger, garlic, etc. If the average score is 0, the recommended ratio is used. Otherwise, in the corresponding target adjustment strategy, the target marinating time is the recommended marinating time * (1 ± the average score of the seasoning dimension * 10%), and the recommended marinating time is the marinating time in the initial recipe.

[0102] In one example, when the target evaluation dimension is food maturity, a score of 5 means soft and rotten, and -5 means raw. The target cooking parameter is the target cooking time. If the average score is 0, the recommended ratio is used. Otherwise, in the corresponding target adjustment strategy, the target cooking time is the recommended cooking time * (1 ± the average score of the food maturity dimension * 10%), and the recommended cooking time is the cooking time in the initial recipe.

[0103] In one embodiment, the cooking control method provided by the embodiment of the present application further includes: during the cooking process, collecting the color image of the food; judging whether the food has reached the preset maturity according to the color image; when the judgment result indicates that the food has reached the preset maturity, controlling the cooking utensil to end cooking. Many food materials will change color during the cooking process. For example, the surface of meat will change from red to brown, and vegetables will change from green to yellow or brown. By observing the color change of the food material, it can be judged whether it has reached the appropriate maturity. For a cooking utensil integrated with an image acquisition device, for example, a camera is integrated, the maturity of the food material can be judged by collecting the color image of the food material therein, thereby controlling the cooking time. In this implementation method of controlling the cooking time, when the average score of the food maturity of multiple target objects is 0, the recommended ratio is used, otherwise in the corresponding target adjustment strategy, the target cooking time is the recommended cooking time * (1 ± the average score of the food maturity dimension * 10%), and the recommended cooking time is the cooking time in the initial recipe.

[0104] In one embodiment, the cooking control method provided by the embodiment of the present application further includes: collecting temperature information inside the food during the cooking process; judging whether the food has reached a preset maturity according to the temperature information; and controlling the cooking utensil to end cooking when the judgment result indicates that the food has reached the preset maturity. For food that requires precise temperature control, such as meat and fish, a probe can be used to measure its internal temperature. According to the type and size of the food, an appropriate cooking time and temperature range can be determined to ensure that the food reaches the appropriate maturity. The probe can be integrated inside the cooking utensil. In this implementation method of controlling the cooking time, the target cooking parameter can be a target cooking temperature. When the average score of multiple target objects for food maturity is 0, the recommended ratio is used. Otherwise, in the corresponding target adjustment strategy, the target cooking temperature is the recommended cooking temperature * (1 ± the average score of the food maturity dimension * 10%), and the recommended cooking temperature is the cooking temperature in the initial recipe.

[0105] In one example, when the target evaluation dimension is taste, for the delicate dimension, the score of 5 is delicate and -5 is rough. The target cooking parameter is the target cooking time. If the average score is 0, the recommended ratio is used. Otherwise, in the corresponding target adjustment strategy, the target cooking time is the recommended cooking time * (1 ± the average score of the delicate dimension * 10%), and the recommended cooking time is the cooking time in the initial recipe; for the juicy dimension, the score of 5 is dry and -5 is wet. The target cooking parameter is the target juice collection time. If the average score is 0, the recommended ratio is used. Otherwise, in the corresponding target adjustment strategy, the target juice collection time is the recommended juice collection time * (1 ± the average score of the juicy dimension * 10%), and the recommended juice collection time is the juice collection time in the initial recipe; for the crispy dimension, the score of 5 is crispy and -5 is soft. The target cooking parameter is the target baking and frying time. If the average score is 0, the recommended ratio is used. Otherwise, in the corresponding target adjustment strategy, the target baking and frying time is the recommended baking and frying time * (1 ± the average score of the crispy dimension * 10%), and the recommended baking and frying time is the baking and frying time in the initial recipe.

[0106] The following is an example to illustrate the entire adjustment process of the initial recipe.

[0107] When user A uses a cooking utensil to cook corn and pork ribs soup, the initial recipe used is the recommended main ingredients: sweet corn and pork ribs in a ratio of 1:1, auxiliary ingredients: carrots, yam, ginger slices, scallions, cooking wine, red dates, wolfberries, seasonings: salt, pepper, monosodium glutamate, cooking time: steam the main ingredients in a steamer for 60 minutes, then add corn and carrots and steam for 20 minutes to obtain the cooked dish. After the family has eaten, the ratings of the cooked dishes include: user A rated the pork ribs as not soft enough (food maturity: -2 points) and too salty (seasoning: 2 points); user B rated the pork ribs as not soft enough (food maturity: -1 point) and too salty (seasoning: 3 points).

[0108] For the food maturity dimension, since the difference in the scores of user A and user B in this dimension is less than the preset threshold, the scores can be directly averaged as the basis for determining the target adjustment strategy. Specifically, the average score of user A and user B in the food maturity dimension is -1.5. Then, according to the target adjustment strategy of the target cooking time being the recommended cooking time * (1 ± the average score of the food maturity dimension * 10%), the calculation formula for the target cooking time in the target recipe is:

[0109] Time m =DefaultTime m *(1-(-1.5*10%))=DefaultTime m *1.15,

[0110] Among them, Time m The target cooking time, DefaultTime m Recommended cooking time.

[0111] Similarly, the average score of user A and user B in the seasoning dimension is 2.5. Then, according to the target adjustment strategy of the target auxiliary material dosage being the auxiliary material standard dosage * (1 ± the average score of the seasoning dimension * 10%), the calculation formula for the target auxiliary material dosage in the target recipe is:

[0112] Weight s =DefaultWeight s *(1-(2.5*10%))=DefaultWeight s *0.85,

[0113] Among them, Weight s DefaultWeight is the target auxiliary material dosage. s This is the standard dosage of auxiliary materials.

[0114] However, in a multi-person household, the tastes of the elderly and children are different from those of adults. The elderly and children may want the cooked dishes to be softer, and accordingly, the food maturity score may be negative, while adults may want the cooked dishes to be slightly raw, and the food maturity score may be positive. The scores of multiple target objects may have a difference greater than the preset threshold, the score classification is serious, and the tastes of the target objects are very different, making it difficult to take the average value. In this case, the present application further sets a supplementary adjustment strategy based on the target adjustment strategy.

[0115] Figure 5 It is a flowchart of the cooking control method provided in an embodiment of the present application when a second scoring set exists.

[0116] S501: Determine a supplementary adjustment strategy according to an average value of scores in a second score set; the second score set is a score set in multiple target score sets except the first score set;

[0117] Among them, the method of determining the supplementary adjustment strategy is Figure 4 The method for determining the intermediate target adjustment strategy is similar and will not be repeated here. The difference is that the supplementary adjustment strategy is determined based on the average value of the scores in the second scoring set.

[0118] It should be noted that the second scoring set may be one or more, and the number of the second scoring sets is determined according to the scoring range and the preset threshold for dividing the scoring sets.

[0119] S503: adjusting the cooking parameters of the initial recipe according to the supplementary adjustment strategy to obtain a supplementary recipe;

[0120] Among them, the method of determining the supplementary menu is the same as Figure 4 The method for determining the target recipe is similar and will not be described here.

[0121] In one example, assuming that for the seasoning dimension of the cooked dish, the average score in the first scoring set is -5 points, then the target auxiliary material amount in the target recipe is the auxiliary material standard amount DefaultWeight s The value is multiplied by 0.5; the average score of the second scoring set is 3 points, so the amount of supplementary ingredients in the supplementary recipe is the standard amount of supplementary ingredients DefaultWeight s The value of is multiplied by 1.3. Before the target object uses the cooking utensil to cook, prompt information can be displayed to the target object so that the target object can prepare auxiliary materials respectively.

[0122] In one example, assuming that for the food maturity dimension of the cooked dish, the average score in the first scoring set is 3 points, then the target additional cooking time in the target recipe is the recommended cooking time DefaultWeight sThe value is multiplied by 0.7. The average score in the second scoring set is -2 points, so the additional cooking time in the supplementary recipe is the recommended cooking time DefaultTime m Multiply the value by 1.2.

[0123] S505: When the cooking appliance cooks the dish again, controlling the cooking appliance to cook the dish according to the target recipe and the supplementary recipe.

[0124] Figure 6 It is a flowchart of a cooking control method provided in an embodiment of the present application when there are supplementary recipes. Figure 6 This can be regarded as a specific example of step S505. When the cooking appliance cooks the dish again, controlling the cooking appliance to cook the dish according to the target recipe and the supplementary recipe includes:

[0125] S601: When the cooking appliance cooks the dish again, a first prompt message is displayed; the first prompt message is used to prompt the target object to confirm whether to start multi-stage cooking;

[0126] S603: In response to the click operation of the start multi-stage cooking button, controlling the cooking appliance to cook according to the target recipe to obtain a first taste dish;

[0127] When the target object confirms that multi-stage cooking is required, cooking will be performed according to the target recipe first. If the target object chooses to cancel multi-stage cooking, all scores are determined as a target score set, and the target recipe is determined again.

[0128] S605: After the cooking utensil has finished cooking according to the target recipe, a second prompt message is displayed; the second prompt message is used to prompt the target object to take out the dish of the first taste;

[0129] S607: In response to the confirmation operation that the dish of the first taste has been taken out, controlling the cooking appliance to continue cooking according to the supplementary recipe to obtain the dish of the second taste.

[0130] When the cooking times of the target recipe and the supplementary recipe are inconsistent, after the first taste dish is taken out, the cooking appliance can be controlled to automatically make up the cooking according to the difference between the cooking times of the target recipe and the supplementary recipe.

[0131] In one example, when the target cooking time is the recommended cooking time DefaultWeight s The value is multiplied by 0.7, and the cooking time is the recommended cooking time DefaultWeight sThe value of is multiplied by 1.2. Therefore, additional cooking can be performed based on the difference between the target cooking time and the additional cooking time, where the additional cooking time is the recommended cooking time DefaultWeight s In this application, for target recipes and supplementary recipes with adjusted cooking time, the user is first reminded to confirm whether to use the multi-stage cooking method. After the user confirms, the user is reminded to take out a part of the dishes after the cooking is completed according to the target recipe, and then continue to cook the remaining dishes, so as to prepare meals once and serve them multiple times, and use the method of automatic supplementary cooking for separate meals to meet the taste needs of multiple target objects at the same time.

[0132] It can be seen from the technical solution provided by the above embodiment of the present application that the present application adjusts the cooking parameters of the initial recipe by collecting feedback information of the cooked dishes of multiple target objects, and the feedback information includes the scores of each target object on the cooked dishes in multiple evaluation dimensions, so as to obtain the target recipe; when the cooking utensils cook the dishes again, the cooking utensils are controlled to cook the dishes according to the target recipe, so that the cooked dishes can be closer to the overall taste requirements of multiple target objects. The present application uses the scores of the cooked dishes in multiple evaluation dimensions of multiple target objects to determine the target adjustment strategy to quickly optimize the initial recipe of the cooking utensils in a targeted manner, and the method is flexible and convenient, so that the cooked dishes can meet the differentiated taste requirements in a targeted manner. And further, when the score gap is large and the tastes of multiple target objects are difficult to reconcile, the scores are divided into multiple score sets, and the target adjustment strategy and the supplementary adjustment strategy are determined respectively, and the segmented cooking method is adopted so that the cooking utensils obtain the first taste dishes and the second taste dishes when the meal is served, and the taste requirements of multiple target objects are met at the same time by the automatic supplementary cooking method.

[0133] Figure 7 It is a structural schematic diagram of a cooking control device provided in an embodiment of the present application.

[0134] like Figure 7 As shown, the device 700 includes:

[0135] The initial cooking module 701 is used to control the cooking appliance to cook the dish according to the initial recipe to obtain the cooked dish;

[0136] A feedback information collection module 702 is used to collect feedback information of multiple target objects on the cooked dishes, wherein the feedback information includes scores of each target object on the cooked dishes in multiple evaluation dimensions;

[0137] The target score set determination module 703 is used to determine at least one target score set for a target evaluation dimension among the multiple evaluation dimensions according to the difference between the maximum value and the minimum value in the scores of multiple target objects in the target evaluation dimension; the difference between any two scores in the target score set is less than or equal to a preset threshold; the target evaluation dimension is any dimension among the multiple evaluation dimensions;

[0138] A recipe adjustment module 704, configured to determine a target adjustment strategy according to the target score set, and adjust the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe;

[0139] The target cooking module 705 is used to control the cooking appliance to cook the dish according to the target recipe when the cooking appliance cooks the dish again.

[0140] In some embodiments, the recipe adjustment module 704 may include:

[0141] A quantity determination submodule, used to determine the quantity of the target scoring sets corresponding to the target evaluation dimension;

[0142] A target adjustment strategy determination submodule, configured to determine the target adjustment strategy according to an average value of all scores in the target score set when the number of the target score set corresponding to the target evaluation dimension is one;

[0143] The target adjustment strategy determination submodule is used to determine the target adjustment strategy according to the average value of the scores in the first scoring set when the number of the target scoring sets corresponding to the target evaluation dimension is multiple; the first scoring set is the scoring set with the largest average value of the scores in the multiple target scoring sets.

[0144] When the number of the target scoring sets corresponding to the target evaluation dimension is multiple, the device 700 further includes:

[0145] A supplementary adjustment strategy determination module, configured to determine a supplementary adjustment strategy according to an average value of scores in a second score set; the second score set is a score set in a plurality of target score sets excluding the first score set;

[0146] A supplementary recipe determination module, used to adjust the cooking parameters of the initial recipe according to the supplementary adjustment strategy to obtain a supplementary recipe;

[0147] The supplementary cooking module is used to control the cooking appliance to cook the dish according to the target recipe and the supplementary recipe when the cooking appliance cooks the dish again.

[0148] In some embodiments, the supplemental cooking module may include:

[0149] A first prompt submodule is used to display a first prompt message when the cooking appliance cooks the dish again; the first prompt message is used to prompt the target object to confirm whether to start multi-stage cooking;

[0150] A first-flavor dish cooking submodule, for controlling the cooking appliance to cook according to the target recipe to obtain a first-flavor dish in response to a click operation of the start multi-stage cooking button;

[0151] A second prompt submodule is used to display a second prompt message after the cooking utensil has finished cooking according to the target recipe; the second prompt message is used to prompt the target object to take out the dish of the first taste;

[0152] The second-flavor dish cooking submodule is used to control the cooking appliance to continue cooking according to the supplementary recipe to obtain the second-flavor dish in response to the confirmation operation that the first-flavor dish has been taken out.

[0153] In some embodiments, the target score set determination module may include:

[0154] For a target evaluation dimension among the multiple evaluation dimensions, if the difference between the maximum value and the minimum value in the scores of multiple target objects in the target evaluation dimension is greater than the preset threshold, the multiple scores are divided into the first score set and the second score set according to interval segments;

[0155] If the difference between the maximum and minimum values ​​in the scores of multiple target objects in the target evaluation dimension is less than or equal to the preset threshold, all scores of the multiple target objects in the target evaluation dimension are collectively determined as the target score set.

[0156] In some embodiments, the recipe adjustment module may include:

[0157] A target cooking parameter determination submodule, used to determine the target cooking parameter corresponding to the target evaluation dimension;

[0158] A target adjustment range determination submodule, used to determine the target adjustment range according to the average value of the scores in the target score set;

[0159] The target recipe adjustment submodule is used to adjust the initial recipe based on the target cooking parameter and the target adjustment range to obtain the target recipe.

[0160] In some embodiments, the target recipe adjustment submodule may include:

[0161] a target value determination unit, configured to determine a target value based on a value corresponding to the target cooking parameter in the initial recipe and the target adjustment range;

[0162] The recipe updating unit is used to update the initial recipe based on the target value to obtain the target recipe.

[0163] In some embodiments, the apparatus 700 may further include:

[0164] An image acquisition module is used to collect color images of ingredients during the cooking process;

[0165] A maturity judgment module, used to judge whether the food has reached a preset maturity according to the color image;

[0166] The end control module is used to control the cooking appliance to end cooking when the judgment result indicates that the food has reached the preset maturity.

[0167] The device and method embodiments in the described device embodiments are based on the same inventive concept.

[0168] An embodiment of the present application provides an electronic device, which includes a processor and a memory, wherein the memory stores at least one instruction or at least one program, and the at least one instruction or at least one program is loaded and executed by the processor to implement the method provided in the above method embodiment.

[0169] An embodiment of the present application also provides a computer storage medium, which can be set in a terminal to store at least one instruction or at least one program related to a method provided in the above method embodiment for implementing a method embodiment, and the at least one instruction or at least one program is loaded and executed by the processor to implement the method provided in the above method embodiment.

[0170] The embodiments of the present application also provide a computer program product or a computer program, which includes computer instructions stored in a computer-readable storage medium. The processor of a computer device reads the computer instructions from the computer-readable storage medium, and the processor executes the computer instructions, so that the computer device executes to implement the method provided in the above method embodiment.

[0171] Optionally, in the embodiment of the present application, the storage medium may be located in at least one of the multiple network servers of the computer network. Optionally, in the present embodiment, the storage medium may include but is not limited to: a USB flash drive, a read-only memory (ROM), a random access memory (RAM), a mobile hard disk, a magnetic disk or an optical disk, and other media that can store program codes.

[0172] The memory described in the embodiment of the present application can be used to store software programs and modules, and the processor executes various functional applications and data processing by running the software programs and modules stored in the memory. The memory may mainly include a program storage area and a data storage area, wherein the program storage area may store an operating system, application programs required for functions, etc.; the data storage area may store data created according to the use of the device, etc. In addition, the memory may include a high-speed random access memory, and may also include a non-volatile memory, such as at least one disk storage device, a flash memory device, or other volatile solid-state storage device. Accordingly, the memory may also include a memory controller to provide the processor with access to the memory.

[0173] The method provided in the embodiment of the present application can be executed in a mobile terminal, a computer terminal, a server or a similar computing device. Taking running on a server as an example, Figure 8 1 is a hardware structure block diagram of a server of a cooking control method provided in an embodiment of the present application. Figure 8 As shown, the server 800 may have relatively large differences due to different configurations or performances, and may include one or more central processing units (CPU) 810 (the central processing unit 810 may include but is not limited to a processing device such as a microprocessor MCU or a programmable logic device FPGA), a memory 830 for storing data, and one or more storage media 820 (such as one or more mass storage devices) for storing application programs 823 or data 822. Among them, the memory 830 and the storage medium 820 can be short-term storage or permanent storage. The program stored in the storage medium 820 may include one or more modules, each of which may include a series of instruction operations on the server. Furthermore, the central processing unit 810 can be configured to communicate with the storage medium 820 and execute a series of instruction operations in the storage medium 820 on the server 800. The server 800 may also include one or more power supplies 860, one or more wired or wireless network interfaces 850, one or more input and output interfaces 840, and / or one or more operating systems 821, such as Windows Server™, Mac OS X™, Unix™, Linux™, FreeBSD™, etc.

[0174] The input / output interface 840 may be used to receive or send data via a network. The specific example of the network may include a wireless network provided by a communication provider of the server 800. In one example, the input / output interface 840 includes a network adapter (Network Interface Controller, NIC), which may be connected to other network devices via a base station so as to communicate with the Internet. In one example, the input / output interface 840 may be a radio frequency (RF) module, which is used to communicate with the Internet wirelessly.

[0175] It can be understood by those skilled in the art that Figure 8 The structure shown is for illustration only and does not limit the structure of the above electronic device. Figure 8 More or fewer components as shown, or with Figure 8 Different configurations are shown.

[0176] It can be seen from the above-mentioned embodiments of the cooking control method, device and storage medium provided by the present application that the present application adjusts the cooking parameters of the initial recipe by collecting feedback information of the cooked dishes of multiple target objects, and the feedback information includes the scores of each target object on the cooked dishes in multiple evaluation dimensions, so as to obtain the target recipe; when the cooking utensils cook the dishes again, the cooking utensils are controlled to cook the dishes according to the target recipe, so that the cooked dishes can be closer to the overall taste requirements of multiple target objects. The present application uses the scores of the cooked dishes in multiple evaluation dimensions of multiple target objects to determine the target adjustment strategy to quickly optimize the initial recipe of the cooking utensils in a targeted manner, and the method is flexible and convenient, so that the cooked dishes can meet the differentiated taste requirements in a targeted manner. And further, when the score gap is large and the tastes of multiple target objects are difficult to reconcile, the scores are divided into multiple score sets, and the target adjustment strategy and the supplementary adjustment strategy are determined respectively, and the segmented cooking method is adopted so that the cooking utensils obtain the first taste dishes and the second taste dishes when the meal is served, and the taste requirements of multiple target objects are met at the same time by automatic supplementary cooking.

[0177] It should be noted that the above-mentioned sequence of the embodiments of the present application is for description only and does not represent the advantages and disadvantages of the embodiments. The above-mentioned specific embodiments of this specification are described. Other embodiments are within the scope of the attached claims. In some cases, the actions or steps recorded in the claims can be performed in an order different from that in the embodiments and still achieve the desired results. In addition, the processes depicted in the drawings do not necessarily require the specific order or continuous order shown to achieve the desired results. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0178] Each embodiment in this specification is described in a progressive manner, and the same or similar parts between the embodiments can be referred to each other, and each embodiment focuses on the differences from other embodiments. In particular, for the device, equipment, and storage medium embodiments, since they are basically similar to the method embodiments, the description is relatively simple, and the relevant parts can be referred to the partial description of the method embodiment.

[0179] A person skilled in the art will appreciate that all or part of the steps to implement the above embodiments may be accomplished by hardware or by instructing related hardware through a program, and the program may be stored in a computer storage medium, and the above-mentioned storage medium may be a read-only memory, a disk or an optical disk, etc.

[0180] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A cooking control method, characterized in that: include: Controlling the cooking appliance to cook the dish according to the initial recipe to obtain the cooked dish; Collecting feedback information of a plurality of target objects on the cooked dishes, wherein the feedback information includes scores of each of the target objects on the cooked dishes in a plurality of evaluation dimensions; For a target evaluation dimension among the multiple evaluation dimensions, at least one target score set is determined according to the difference between the maximum value and the minimum value in the scores of the multiple target objects in the target evaluation dimension; the difference between any two scores in the target score set is less than or equal to a preset threshold; the target evaluation dimension is any dimension among the multiple evaluation dimensions; Determining a target adjustment strategy according to the target score set, and adjusting the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe; When the cooking appliance cooks the dish again, the cooking appliance is controlled to cook the dish according to the target recipe.

2. The method according to claim 1, characterized in that Determining a target adjustment strategy according to the target scoring set includes: Determining the number of the target scoring sets corresponding to the target evaluation dimension; When the number of the target score sets corresponding to the target evaluation dimension is one, determining the target adjustment strategy according to the average value of all scores in the target score set; When the number of the target scoring sets corresponding to the target evaluation dimension is multiple, the target adjustment strategy is determined according to the average value of the scores in the first scoring set; the first scoring set is a scoring set with the largest average value of the scores in the multiple target scoring sets.

3. The method according to claim 2, characterized in that When the number of the target scoring sets corresponding to the target evaluation dimension is multiple, the method further includes: Determining a supplementary adjustment strategy according to an average value of scores in a second score set; the second score set is a score set in the plurality of target score sets excluding the first score set; Adjust the cooking parameters of the initial recipe according to the supplementary adjustment strategy to obtain a supplementary recipe; When the cooking appliance cooks the dish again, the cooking appliance is controlled to cook the dish according to the target recipe and the supplementary recipe.

4. The method according to claim 3, characterized in that When the cooking appliance cooks the dish again, controlling the cooking appliance to cook the dish according to the target recipe and the supplementary recipe comprises: When the cooking appliance cooks the dish again, a first prompt message is displayed; the first prompt message is used to prompt the target object to confirm whether to start multi-stage cooking; In response to a click operation of starting a multi-stage cooking button, controlling the cooking appliance to cook according to the target recipe to obtain a dish of a first taste; After the cooking utensil has finished cooking according to the target recipe, a second prompting message is displayed; the second prompting message is used to prompt the target object to take out the dish of the first taste; In response to the confirmation operation that the dish of the first taste has been taken out, the cooking appliance is controlled to continue cooking according to the supplementary recipe to obtain the dish of the second taste.

5. The method according to claim 1, characterized in that The step of determining at least one target score set for a target evaluation dimension among the plurality of evaluation dimensions according to a difference between a maximum value and a minimum value in scores of a plurality of target objects in the target evaluation dimension comprises: For the target evaluation dimension among the multiple evaluation dimensions, if the difference between the maximum value and the minimum value in the scores of multiple target objects in the target evaluation dimension is greater than the preset threshold, the multiple scores are divided into the first score set and the second score set according to interval segments; If the difference between the maximum and minimum values ​​in the scores of multiple target objects in the target evaluation dimension is less than or equal to the preset threshold, all scores of the multiple target objects in the target evaluation dimension are collectively determined as the target score set.

6. The method according to claim 1, characterized in that The step of determining a target adjustment strategy according to the target score set, and adjusting the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe includes: Determining a target cooking parameter corresponding to the target evaluation dimension; Determining a target adjustment range according to an average value of the scores in the target score set; Based on the target cooking parameters and the target adjustment range, the initial recipe is adjusted to obtain the target recipe.

7. The method according to claim 6, characterized in that The adjusting the initial recipe based on the target cooking parameter and the target adjustment range to obtain the target recipe includes: Determining a target value based on the value corresponding to the target cooking parameter in the initial recipe and the target adjustment range; The initial recipe is updated based on the target value to obtain the target recipe.

8. The method according to claim 1, characterized in that The method further comprises: During the cooking process, collect color images of ingredients; Judging whether the food has reached a preset maturity according to the color image; When the judgment result indicates that the food has reached the preset maturity, the cooking appliance is controlled to end cooking.

9. A cooking control device, characterized in that: include: An initial cooking module, used to control the cooking appliance to cook the dish according to the initial recipe to obtain the cooked dish; A feedback information collection module, used to collect feedback information of multiple target objects on the cooked dishes, wherein the feedback information includes scores of each target object on the cooked dishes in multiple evaluation dimensions; a target score set determination module, configured to determine, for a target evaluation dimension among the multiple evaluation dimensions, at least one target score set according to a difference between a maximum value and a minimum value in scores of the multiple target objects in the target evaluation dimension; the difference between any two scores in the target score set is less than or equal to a preset threshold; the target evaluation dimension is any dimension among the multiple evaluation dimensions; a recipe adjustment module, configured to determine a target adjustment strategy according to the target score set, and adjust the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe; The target cooking module is used to control the cooking appliance to cook the dish according to the target recipe when the cooking appliance cooks the dish again.

10. An electronic device, characterized in that: The electronic device comprises: a processor and a memory, wherein the memory stores at least one instruction or at least one program, and the at least one instruction or at least one program is loaded and executed by the processor to implement the cooking control method as described in any one of claims 1-8.

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