Cooking control methods, devices and storage media

Abstract

This application discloses a cooking control method, apparatus, and storage medium. The method includes: controlling a cooking appliance to cook a dish according to an initial recipe to obtain a cooked dish; collecting feedback information from multiple target objects regarding the cooked dish, including scores given by each target object to the cooked dish across multiple evaluation dimensions; determining at least one target score set for a target evaluation dimension among the multiple evaluation dimensions, based on the difference between the maximum and minimum scores given by multiple target objects in the target evaluation dimension; determining a target adjustment strategy based on the target score set, and adjusting the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe; and controlling the cooking appliance to cook the dish according to the target recipe when the cooking appliance cooks the dish again. In this application, the recipe adjustment method is flexible and convenient, and the cooked dish can specifically meet differentiated taste requirements.

Description

Technical Field

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

[0002] Users often try to recreate their favorite dishes by consulting online recipes or family recipes passed down through word of mouth. However, due to various factors such as cooking utensils, ingredients, and cooking tools, even if the recipe is replicated exactly according to popular recommendations, the cooked dishes may not taste as good as expected.

[0003] Currently, cooking equipment can automatically prepare dishes based on recommended recipes, bringing great convenience to people's daily lives. Traditionally, recommended recipes are based on the amount of main ingredients, with corresponding proportions of seasonings. These proportions are entered by the food recommender, and the flavors generally cater to popular preferences. Automatic ingredient dispensers also adjust the seasonings according to the entered recipe proportions. However, different people have different tastes, and in actual use, the cooked dishes cannot meet diverse taste requirements. Customized recipes, on the other hand, are expensive.

[0004] Therefore, how to make cooked dishes specifically meet the diverse taste needs is a technical problem that urgently needs to be solved. Summary of the Invention

[0005] This application provides a cooking control method, apparatus, and storage medium that enables cooked dishes to specifically meet diverse taste preferences.

[0006] On one hand, embodiments of this application provide a cooking control method, which includes: controlling a cooking appliance to cook a dish according to an initial recipe, thereby obtaining a cooked dish;

[0007] Collect feedback information from multiple target objects regarding the cooked dishes, including ratings from each target object for the cooked dishes across multiple evaluation dimensions;

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

[0009] A target adjustment strategy is determined based on 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;

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

[0011] In one exemplary embodiment, determining the target adjustment strategy based on the target score set includes:

[0012] Determine the number of target score sets corresponding to the target evaluation dimensions;

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

[0014] When there are multiple target rating sets corresponding to the target evaluation dimension, the target adjustment strategy is determined based on the average value of the ratings in the first rating set; the first rating set is the rating set with the largest average value among multiple target rating sets.

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

[0016] The supplementary adjustment strategy is determined based on the average score within the second score set; the second score set is the score set excluding the first score set from multiple target score sets.

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

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

[0019] In one exemplary embodiment, controlling the cooking appliance to cook the dish according to the target recipe and the supplementary recipe when the cooking appliance cooks the dish again 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 the click operation of the start multi-stage cooking button, the cooking appliance is controlled to cook according to the target recipe to obtain the first flavor dish;

[0022] After the cooking appliance finishes 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 first flavor dish.

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

[0024] In one exemplary embodiment, determining at least one target rating set based on the difference between the maximum and minimum values ​​of the ratings of multiple target objects in the target rating dimension among the multiple rating dimensions includes:

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

[0026] If the difference between the maximum and minimum 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 one exemplary embodiment, the step of determining a target adjustment strategy based on the target score set and adjusting the cooking parameters of the initial recipe according to the target adjustment strategy to obtain the target recipe includes:

[0028] Determine the target cooking parameters corresponding to the target evaluation dimensions;

[0029] The target adjustment range is determined based on the average score within 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 one exemplary embodiment, adjusting the initial recipe based on the target cooking parameters and the target adjustment range to obtain the target recipe includes:

[0032] The target value is determined based on the values ​​corresponding to the target cooking parameters 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 one exemplary embodiment, the method further includes:

[0035] During the cooking process, capture images of the ingredients' colors;

[0036] Based on the color image, determine whether the food has reached the preset level of maturity;

[0037] When the judgment result indicates that the ingredients have reached the preset level of maturity, the cooking appliance is controlled to end the cooking process.

[0038] On the other hand, this application also provides a cooking control device, which includes:

[0039] The initial cooking module is used to control the cooking utensils to cook the dish according to the initial recipe, and obtain the cooked dish;

[0040] The feedback information collection module is used to collect feedback information from multiple target objects on the cooked dish. The feedback information includes the ratings of each target object on the cooked dish in multiple evaluation dimensions.

[0041] The target rating set determination module is used to determine at least one target rating set based on the difference between the maximum and minimum values ​​of the ratings of the multiple target objects in the target rating dimension among the multiple evaluation dimensions; the difference between any two ratings in the target rating set is less than or equal to a preset threshold; the target evaluation dimension is any dimension among the multiple evaluation dimensions;

[0042] The recipe adjustment module is used to determine a target adjustment strategy based on the target rating set, and adjust the cooking parameters of the initial recipe according to the target adjustment strategy to obtain the 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, this application also provides an electronic device, the device including a processor and a memory, the memory storing at least one instruction or at least one program, the at least one instruction or the at least one program being loaded and executed by the processor to implement the cooking control method as described above.

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

[0046] On the other hand, this application also provides a computer program product or computer program including 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 executes the computer instructions, causing the computer device to perform the cooking control method as described above.

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

[0048] In this embodiment, a cooked dish is obtained by controlling a cooking appliance to cook the dish according to an initial recipe. Feedback information from multiple target objects on the cooked dish is collected, including each target object's rating of the cooked dish across multiple evaluation dimensions. For a target evaluation dimension among the multiple evaluation dimensions, at least one target rating set is determined based on the difference between the maximum and minimum values ​​of the ratings from multiple target objects in the target evaluation dimension. A target adjustment strategy is determined based on the target rating 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 appliance cooks the dish again, it is controlled to cook the dish according to the target recipe, thereby making the cooked dish closer to the overall taste requirements of multiple target objects. This application utilizes the ratings of multiple target objects on the cooked dish across multiple evaluation dimensions to determine a target adjustment strategy to specifically and quickly optimize the initial recipe of the cooking appliance. The method is flexible and convenient, enabling the cooked dish to specifically meet differentiated taste requirements. Attached Figure Description

[0049] To more clearly illustrate the technical solutions in the embodiments of this application, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

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

[0051] Figure 2 This is a schematic flowchart of a cooking control method provided in an embodiment of this application.

[0052] Figure 3 This is a schematic diagram illustrating the scoring of multiple target objects in the target evaluation dimension provided in the embodiments of this application.

[0053] Figure 4 This is a schematic diagram of the process of adjusting the initial recipe to obtain the target recipe, provided in an embodiment of this application.

[0054] Figure 5 This is a schematic flowchart of a cooking control method provided in an embodiment of this application when a second scoring set exists.

[0055] Figure 6 This is a flowchart illustrating the cooking control method provided in this application when there is a supplementary recipe.

[0056] Figure 7This is a schematic diagram of the structure of a cooking control device provided in an embodiment of this application.

[0057] Figure 8 This is a hardware structure block diagram of a server for a cooking control method provided in an embodiment of this application. Detailed Implementation

[0058] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.

[0059] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this application are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of this application described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or server that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or devices.

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

[0061] Figure 1 The system includes a cooking appliance 10 and a client 20, where the client 20 may include multiple clients such as client 21 and client 22. The cooking appliance 10 can automatically cook ingredients according to a recipe to obtain a cooked dish; multiple target objects can provide feedback on the cooked dish. For example, target object A can use client 21 to provide feedback information 31, and target object B can use client 22 to provide feedback information 32. The client 20 can establish a communication connection with the cooking appliance 10, allowing the cooking appliance 10 to receive feedback information from the client 20. Figure 1 It may also include a server, which receives feedback information sent by client 20 and controls the cooking appliance 10 accordingly. Recipes may be stored in the cooking appliance 10 or on the server.

[0062] It should be noted that a server can be a standalone server, a distributed server, or a server cluster consisting of multiple servers. A server may include network communication units, processors, and memory, etc.

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

[0064] Figure 2 This is a schematic flowchart of a cooking control method provided in an embodiment of this application.

[0065] S201: Control the cooking utensils to cook the dish according to the initial recipe, and obtain the cooked dish;

[0066] Cooking appliances can be any device capable of performing cooking tasks, such as ovens, steamers, and smart cookers. The initial recipe is the recipe used when the cooking appliance first cooks. This initial recipe caters to general tastes. However, for different target groups, this initial recipe may not meet their taste preferences. For example, target group A might prefer the cooked dish to be sweeter, while target group B might prefer it to be spicier. Therefore, embodiments of this application collect feedback information on the cooked dishes, adjust the initial recipe, and control the cooking appliance to specifically meet these differentiated taste preferences.

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

[0068] S203: Collect feedback information from multiple target objects on the cooked dish, the feedback information including the ratings of each target object on the cooked dish in multiple evaluation dimensions;

[0069] It should be noted that multiple target groups can be multiple family members of the same family, or multiple targets in the target area, etc. For example, for dish A, the initial recipe only meets the taste of the general public, but people in the target area are used to eating spicy food, so the initial recipe also needs to be adjusted.

[0070] Each target object can rate the cooked dish across multiple evaluation dimensions. In this embodiment, the evaluation dimensions may include: seasoning, food doneness, texture, and flavor profile, where the seasoning dimension describes the intensity of the ingredients; the food doneness dimension describes the texture of the ingredients, i.e., how soft or tender they are; the texture dimension describes the delicacy, juiciness, and crispness of the ingredients; and the flavor profile dimension describes the acidity, spiciness, and sweetness of the ingredients.

[0071] In one embodiment, the rating range can be from -5 to 5. For example, when the target subject scores -2 for the food's ripeness dimension, it indicates that the ingredients are not tender enough; when the target subject scores 3 for the seasoning dimension, it indicates that the cooked dish is too salty. It should be understood that the rating range can also be other numerical ranges, and this application does not specifically limit the rating range.

[0072] S205: For the target evaluation dimension among the multiple evaluation dimensions, determine at least one target rating set based on the difference between the maximum and minimum values ​​of the 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 one of the multiple evaluation dimensions;

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

[0075] In one implementation, multiple ratings can be first sorted in ascending order, with the top-ranked rating identified as the maximum value and the bottom-ranked rating as the minimum value. Then, the difference between the maximum and minimum values ​​is determined. Based on this difference, the multiple ratings can be divided into at least one target rating set, such that the difference between any two ratings in the target set is less than or equal to a preset threshold. This preset threshold can be set according to the length of the rating range interval; for example, it can be set to half the length of the rating range interval. In one example, when the rating range is -5 to 5 points, and the interval length is 10, the preset threshold could be 5. It should be understood that the values ​​here are merely examples, and this application does not limit the setting method or specific value of the preset threshold.

[0076] S207: Determine a target adjustment strategy based on the target score set, and adjust the cooking parameters of the initial recipe according to the target adjustment strategy to obtain the target recipe;

[0077] The target adjustment strategy is used to modify an initial recipe to obtain a target recipe. Since the target adjustment strategy is derived from a target rating set—that is, specifically determined based on the ratings of multiple target groups across target evaluation dimensions—the target recipe meets the actual taste needs of the target groups, rather than reflecting general tastes. The target adjustment strategy works by adjusting the cooking parameters of the initial recipe, increasing or decreasing them by a certain proportion, where this proportion is determined by the ratings in the target rating set.

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

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

[0080] This application utilizes cooking appliances to cook dishes according to an initial recipe, resulting in cooked dishes. Feedback from multiple target subjects on these cooked dishes is collected, including ratings from each target subject across multiple evaluation dimensions. For a target evaluation dimension, at least one target rating set is determined based on the difference between the maximum and minimum ratings from multiple target subjects. A target adjustment strategy is determined based on the target rating set, and the cooking parameters of the initial recipe are adjusted according to this strategy to obtain a target recipe. When the cooking appliances cook the dish again, they are controlled to cook according to the target recipe, thus ensuring the cooked dish more closely matches the overall taste preferences of the multiple target subjects. This application leverages the ratings from multiple target subjects on cooked dishes across multiple evaluation dimensions to determine a target adjustment strategy for targeted and rapid optimization of the initial recipe for cooking appliances. This flexible and convenient method allows the cooked dishes to specifically meet diverse taste preferences.

[0081] Figure 3 This is a schematic diagram illustrating the scoring of multiple target objects in the target evaluation dimension provided in the embodiments of this application.

[0082] Figure 3 It contains multiple target objects, namely target object A, target object B, target object C, target object D, target object E, and target object F. The target objects rated the food ripeness as -5, 2, -3, 3, -4, and 3 points, respectively.

[0083] In one embodiment, determining at least one target rating set based on the difference between the maximum and minimum values ​​of the scores of multiple target objects in the target rating dimension among the multiple evaluation dimensions includes: for the target evaluation dimension among the multiple evaluation dimensions, if the difference between the maximum and minimum values ​​of the scores of multiple target objects in the target evaluation dimension is greater than the preset threshold, dividing the multiple scores into a first rating set and a second rating set according to interval segments; if the difference between the maximum and minimum values ​​of the scores of multiple target objects in the target evaluation dimension is less than or equal to the preset threshold, collectively determining all scores of multiple target objects in the target evaluation dimension as the target rating set.

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

[0085] exist Figure 3 Under the given rating, the target evaluation dimension is food maturity, with a preset threshold of 5. Since target object A has a rating of -5 points, and target object D or target object F has a rating of 3 points, the difference between the maximum and minimum values ​​in the rating is 8 points, which is greater than the preset threshold. Therefore, multiple ratings can be divided into a first rating set and a second rating set according to intervals. In one implementation, ratings less than 0 can be assigned to the first rating set; ratings greater than or equal to 0 can be assigned to the second rating set. That is, the first rating set includes the ratings of target object A (-5 points), target object C (-3 points), and target object E (-4 points); the second rating set includes the ratings of target object B (2 points), target object D (3 points), and target object F (3 points).

[0086] In one example, assuming the ratings of the above target objects are 5, 2, 3, 3, 4 and 3 respectively, the difference between the maximum and minimum ratings is 3, which is less than the preset threshold. Therefore, all the ratings of the above target objects can be classified as the target rating set, that is, the target rating set includes 5, 2, 3, 3, 4 and 3.

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

[0088] When the number of target rating sets corresponding to the target evaluation dimension is one, it means that the ratings of multiple target objects on the target evaluation dimension are relatively close. The average value of the ratings in the target rating 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 ratings in the target rating set.

[0089] When there are multiple target rating sets corresponding to the target evaluation dimension, it indicates that the ratings of multiple target objects for the target evaluation dimension differ significantly. If the adjustment strategy is determined by averaging all the ratings corresponding to the target evaluation dimension, this average value cannot represent the overall evaluation of the cooked dish by multiple target objects. Therefore, this application determines the target adjustment strategy based on the average value of the ratings within the first rating set. Then, a supplementary adjustment strategy is determined by averaging the ratings within the second rating set, thereby satisfying the taste preferences of multiple target objects as much as possible simultaneously.

[0090] Figure 4 This is a schematic diagram of the process of adjusting the initial recipe to obtain the target recipe, provided in an embodiment of this application.

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

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

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

[0094] In one example, the cooking parameters corresponding to the seasoning dimension could be the ratio of the main ingredient's weight to the weight of the other ingredients; the cooking parameters corresponding to the food's doneness dimension could be the cooking time supplement; in the texture dimension, the cooking parameters corresponding to the fineness dimension could be the blending and juicing time, the cooking parameters corresponding to the juiciness dimension could be the reduction time, and the cooking parameters corresponding to the crispness dimension could be the baking time; in the flavor profile dimension, the cooking parameters corresponding to the acidity dimension could be the weight of vinegar and lemon, the cooking parameters corresponding to the spiciness dimension could be the number of chili peppers or the weight of hot sauce, the cooking parameters corresponding to the saltiness dimension could be the weight of salt, and the cooking parameters corresponding to the sweetness dimension could be the weight of sugar. It should be understood that the cooking parameters can be adjusted adaptively according to the actual ingredients used.

[0095] S403: Determine the target adjustment range based on the average score within the target score set;

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

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

[0098] In one implementation, adjusting the initial recipe based on the target cooking parameters and the target adjustment range to obtain the target recipe includes: determining a target value based on the value corresponding to the target cooking parameters 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, a score of 5 is strong and -5 is weak. The target cooking parameters are 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 refers to the proportion of main ingredients to auxiliary ingredients given in the recipe, such as "main ingredient: auxiliary ingredient = 2:1" or "100 grams of main ingredient to 50 grams of auxiliary ingredient". To achieve this ratio, one approach is to use a weighing method, controlling the weight of the main and auxiliary ingredients to match the ratio in the recipe. Another approach is to use a volume method; if the ingredients have similar densities, the volume of the main and auxiliary ingredients can be controlled to match the ratio in the recipe. For example, in baking, a "cup" is used as the unit of measurement; in this case, the main and auxiliary ingredients can be measured according to the volume ratio specified in the recipe. In the above implementations, if the average score is 0, the recommended ratio is used; otherwise, in the corresponding target adjustment strategy, the target auxiliary ingredient quantity is the standard auxiliary ingredient quantity * (1 ± the average score of the seasoning dimension * 10%), and the standard auxiliary ingredient quantity is the auxiliary ingredient quantity in the initial recipe.

[0101] Marinating time refers to the time it takes to marinate with salt, soy sauce, cooking wine, ginger, garlic, etc. If the average score is 0, the recommended ratio will be 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 ripeness, a score of 5 is considered mushy and -5 is considered undercooked. 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 ripeness dimension * 10%), and the recommended cooking time is the cooking time in the initial recipe.

[0103] In one embodiment, the cooking control method provided in this application further includes: acquiring color images of ingredients during the cooking process; determining whether the ingredients have reached a preset level of maturity based on the color images; and controlling the cooking appliance to end cooking when the determination result indicates that the ingredients have reached the preset level of maturity. Many ingredients undergo color changes during cooking. For example, the surface of meat changes from red to brown, and vegetables change from green to yellow or brown. By observing the color changes of ingredients, it is possible to determine whether they have reached the appropriate level of maturity. For cooking appliances integrated with image acquisition devices, such as those with cameras, the maturity of ingredients can be determined by acquiring color images of the ingredients, thereby controlling the cooking time. In this method of controlling cooking time, when the average score of food maturity from 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 food maturity dimension * 10%), where the recommended cooking time is the cooking time in the initial recipe.

[0104] In one embodiment, the cooking control method provided in this application further includes: collecting internal temperature information of the food during cooking; determining whether the food has reached a preset level of maturity based on the temperature information; and controlling the cooking appliance to end cooking when the determination result indicates that the food has reached the preset level of maturity. For foods requiring precise temperature control, such as meat and fish, probes can be used to measure their internal temperature. Based on the type and size of the food, an appropriate cooking time and temperature range can be determined to ensure the food reaches the appropriate level of maturity. The probe can be integrated inside the cooking appliance. In this method of controlling cooking time, the target cooking parameter can be the 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 food maturity dimension * 10%), where the recommended cooking temperature is the cooking temperature in the initial recipe.

[0105] In one example, when the target evaluation dimension is texture, for the "delicacy" dimension, a score of 5 is considered delicate, and -5 is considered coarse. 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 ± average score of the delicacy dimension * 10%), and the recommended cooking time is the cooking time in the initial recipe. For the "juiciness" dimension, a score of 5 is considered too dry, and -5 is considered too moist. The target cooking parameter is the target reduction time. If the average score is 0, the recommended ratio is used; otherwise, in the corresponding target adjustment strategy, the target reduction time is the recommended reduction time * (1 ± average score of the juiciness dimension * 10%), and the recommended reduction time is the reduction time in the initial recipe. For the "crispness" dimension, a score of 5 is considered crispy, and -5 is considered 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 crispiness dimension * 10%). The recommended baking and frying time is the baking and frying time in the initial recipe.

[0106] The following example illustrates the entire process of adjusting the initial recipe.

[0107] When User A cooked corn and pork rib soup using cooking utensils, the initial recipe used recommended proportions of main ingredients: sweet corn and pork ribs in a 1:1 ratio; side ingredients: carrots, yams, ginger slices, scallions, cooking wine, red dates, and goji berries; seasonings: salt, pepper, and MSG; cooking time: steam the main ingredients in a steamer for 60 minutes, then add the corn and carrots and steam for another 20 minutes. After the family ate, their ratings of the cooked dish were as follows: User A rated the pork ribs as not tender enough (food doneness: -2 points) and too salty (seasoning: 2 points); User B rated the pork ribs as not tender enough (food doneness: -1 point) and too salty (seasoning: 3 points).

[0108] Regarding the food ripeness dimension, since the difference in ratings between User A and User B in this dimension is less than the preset threshold, the average of the ratings can be directly used as the basis for determining the target adjustment strategy. Specifically, the average rating of User A and User B in the food ripeness dimension is -1.5. Therefore, according to the target adjustment strategy of the target cooking time being the recommended cooking time * (1 ± the average food ripeness dimension rating * 10%), the formula for calculating 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 DefaultTime is the target cooking time. m Recommended cooking time.

[0111] Similarly, if the average rating for the seasoning dimension by users A and B is 2.5, then based on the target adjustment strategy of using the standard amount of seasoning as the target amount * (1 ± the average rating of the seasoning dimension * 10%), the formula for calculating the target amount of seasoning 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 amount of excipients. s This refers to the standard dosage of auxiliary materials.

[0114] However, in multi-person households, the tastes of the elderly and children differ from those of adults. The elderly and children may prefer cooked food to be softer and more tender, resulting in negative ratings for food doneness. Adults, on the other hand, may prefer slightly undercooked food, leading to positive ratings. The ratings from multiple target groups can differ significantly from the preset threshold, resulting in severe rating grading and highly varying tastes among the target groups, making it difficult to average the results. Therefore, this application further incorporates a supplementary adjustment strategy based on the target adjustment strategy.

[0115] Figure 5 This is a schematic flowchart of a cooking control method provided in an embodiment of this application when a second scoring set exists.

[0116] S501: Determine a supplementary adjustment strategy based on the average score within the second score set; the second score set is a set of scores from multiple target score sets excluding the first score set;

[0117] Among them, the method for determining the supplementary adjustment strategy and Figure 4 The method for determining the 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 score in the second score set.

[0118] It should be noted that there can be one or more second rating sets, and the number of second rating sets is determined based on the rating range and the preset threshold for dividing the rating sets.

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

[0120] Among them, the method for determining the supplementary recipes and Figure 4 The method for determining the target recipe is similar, and will not be repeated here.

[0121] In one example, assuming the average score for the seasoning dimension of a cooked dish is -5 points in the first rating set, then the target amount of seasoning in the target recipe is the standard amount of seasoning (DefaultWeight). s The value is multiplied by 0.5; the average score of the second scoring set is 3 points, then the amount of supplementary ingredients in the supplementary recipe is the standard amount of supplementary ingredients (DefaultWeight). s The value is multiplied by 1.3. Prompt messages can be displayed to the target object between cooking activities using cooking utensils, allowing the target object to prepare the necessary ingredients.

[0122] In one example, assuming the average score for the food doneness dimension of cooked dishes is 3 points in the first score set, then the target supplementary 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 rating set is -2, so the supplementary 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, control the cooking appliance to cook the dish according to the target recipe and the supplementary recipe.

[0124] Figure 6 This is a flowchart illustrating the cooking control method provided in this application when there is a supplementary recipe. Figure 6 This can be seen as a specific example of step S505. The step of controlling the cooking appliance to cook the dish according to the target recipe and the supplementary recipe when the cooking appliance cooks the dish again 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, control the cooking appliance to cook according to the target recipe to obtain the first flavor dish;

[0127] Cooking will only proceed according to the target recipe if the target user confirms that multi-stage cooking is required. If the target user chooses to cancel multi-stage cooking, all scores will be combined into a single target score set, and the target recipe will be determined again.

[0128] S605: After the cooking appliance finishes 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 first flavor dish;

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

[0130] When the cooking time of the target recipe and the supplementary recipe are inconsistent, after the first dish is taken out, the cooking utensils can be controlled to automatically cook the remaining dish according to the difference in cooking time between the target recipe and the supplementary recipe.

[0131] In one example, the target cooking time is the recommended cooking time, DefaultWeight. s Multiply the value by 0.7 and add the cooking time to the recommended cooking time, DefaultWeight. sThe value is multiplied by 1.2, therefore, supplementary cooking time can be added based on the difference between the target cooking time and the supplementary cooking time, where the supplementary cooking time is the recommended cooking time, DefaultWeight. s The value is multiplied by 0.5. In this application, for the target recipe and supplementary recipe with adjusted cooking time, the user is first prompted to confirm whether to use the multi-stage cooking method. After the user confirms, the user is prompted to take out a portion of the dish after cooking according to the target recipe. Then, the remaining dish is cooked again to achieve one meal preparation and multiple servings. The automatic reheating method of portioned cooking can simultaneously meet the taste needs of multiple target groups.

[0132] As can be seen from the technical solutions provided in the above embodiments of this application, this application collects feedback information from multiple target objects regarding the cooked dishes. This feedback information includes the ratings of each target object for the cooked dishes across multiple evaluation dimensions. The cooking parameters of the initial recipe are then adjusted to obtain a target recipe. When the cooking appliance cooks the dish again, it is controlled to cook the dish according to the target recipe, thereby ensuring that the cooked dish more closely matches the overall taste preferences of the multiple target objects. This application utilizes the ratings of multiple target objects for the cooked dishes across multiple evaluation dimensions to determine a target adjustment strategy for targeted and rapid optimization of the initial recipe of the cooking appliance. This method is flexible and convenient, allowing the cooked dish to specifically meet diverse taste preferences. Furthermore, when the rating differences are large and the taste preferences of multiple target objects are difficult to reconcile, the ratings are divided into multiple rating sets, and target adjustment strategies and supplementary adjustment strategies are determined for each set. A segmented cooking method is adopted so that the cooking appliance produces a first-taste dish and a second-taste dish upon serving, simultaneously satisfying the taste preferences of multiple target objects through automatic supplementary cooking.

[0133] Figure 7 This is a schematic diagram of the structure of a cooking control device provided in an embodiment of this application.

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

[0135] The initial cooking module 701 is used to control the cooking utensils to cook the dish according to the initial recipe and obtain the cooked dish.

[0136] The feedback information collection module 702 is used to collect feedback information from multiple target objects on the cooked dish, and the feedback information includes the ratings of each target object on the cooked dish in multiple evaluation dimensions;

[0137] The target rating set determination module 703 is used to determine at least one target rating set for a target evaluation dimension among multiple evaluation dimensions, based on the difference between the maximum and minimum values ​​of the ratings of multiple target objects in the target evaluation dimension; the difference between any two ratings in the target rating set is less than or equal to a preset threshold; the target evaluation dimension is any dimension among the multiple evaluation dimensions;

[0138] The recipe adjustment module 704 is used to determine a target adjustment strategy based on the target rating set, and adjust the cooking parameters of the initial recipe according to the target adjustment strategy to obtain the 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] The quantity determination submodule is used to determine the quantity of the target score set corresponding to the target evaluation dimension;

[0142] The target adjustment strategy determination submodule is used to determine the target adjustment strategy based on the average value of all scores in the target score set when the number of target score sets corresponding to the target evaluation dimension is one.

[0143] The target adjustment strategy determination submodule is used to determine the target adjustment strategy based on the average value of the scores in the first score set when there are multiple target score sets corresponding to the target evaluation dimension; the first score set is the score set with the largest average value of the scores in multiple target score sets.

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

[0145] The supplementary adjustment strategy determination module is used to determine the supplementary adjustment strategy based on the average score in the second score set; the second score set is a set of scores from multiple target score sets excluding the first score set.

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

[0147] A 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 supplementary cooking module may include:

[0149] The 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] The first flavor dish cooking submodule is used to respond to the click operation of the start multi-stage cooking button, control the cooking utensils to cook according to the target recipe, and obtain the first flavor dish;

[0151] The second prompt submodule is used to display a second prompt message after the cooking appliance has finished cooking according to the target recipe; the second prompt message is used to prompt the target object to take out the first flavor dish;

[0152] The second flavor dish cooking submodule is used to respond to the confirmation operation that the first flavor dish has been taken out, and control the cooking utensils to continue cooking according to the supplementary recipe to obtain the second flavor dish.

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

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

[0155] If the difference between the maximum and minimum 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] The target cooking parameter determination submodule is used to determine the target cooking parameters corresponding to the target evaluation dimension;

[0158] The target adjustment range determination submodule is used to determine the target adjustment range based on the average score within the target score set;

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

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

[0161] The target value determination unit is used to determine the target value based on the value corresponding to the target cooking parameter in the initial recipe and the target adjustment range;

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

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

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

[0165] A maturity determination module is used to determine whether the food has reached a preset maturity level based on 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 degree of maturity.

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

[0168] This application provides an electronic device including a processor and a memory. The memory stores at least one instruction or at least one program, which is loaded and executed by the processor to implement the method provided in the above method embodiments.

[0169] Embodiments of this application also provide a computer storage medium, which can be disposed in a terminal to store at least one instruction or at least one program related to implementing a method as provided in the above method embodiments, wherein 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 embodiments.

[0170] Embodiments of this application also provide a computer program product or 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 executes the computer instructions, causing the computer device to perform the method provided in the above-described method embodiments.

[0171] Optionally, in this embodiment, the storage medium may be located at at least one of the multiple network servers in a computer network. Optionally, in this embodiment, the storage medium may include, but is not limited to, various media capable of storing program code, such as USB flash drives, read-only memory (ROM), random access memory (RAM), portable hard drives, magnetic disks, or optical disks.

[0172] The memory described in this application embodiment can be used to store software programs and modules. 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. The program storage area may store the operating system, applications required for the functions, etc.; the data storage area may store data created according to the use of the device, etc. In addition, the memory may include high-speed random access memory, and may also include non-volatile memory, such as at least one disk storage device, 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 methods provided in this application can be executed on mobile terminals, computer terminals, servers, or similar computing devices. Taking running on a server as an example... Figure 8 This is a hardware structure block diagram of a server for a cooking control method provided in an embodiment of this application. For example... Figure 8 As shown, the server 800 can vary significantly due to different configurations or performance. It may include one or more Central Processing Units (CPUs) 810 (CPUs 810 may include, but are not limited to, microprocessors (MCUs) or programmable logic devices (FPGAs), a memory 830 for storing data, and one or more storage media 820 (e.g., one or more mass storage devices) for storing application programs 823 or data 822. The memory 830 and storage media 820 may be temporary or persistent storage. The program stored in the storage media 820 may include one or more modules, each module may include a series of instruction operations on the server. Furthermore, the CPU 810 may be configured to communicate with the storage media 820 and execute the series of instruction operations stored in the storage media 820 on the server 800. Server 800 may also include one or more power supplies 860, one or more wired or wireless network interfaces 850, one or more input / 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 can be used to receive or send data via a network. Specific examples of the network described above may include a wireless network provided by the communication provider of server 800. In one example, the input / output interface 840 includes a network interface controller (NIC), which can connect to other network devices via a base station to communicate with the Internet. In another example, the input / output interface 840 may be a radio frequency (RF) module for wireless communication with the Internet.

[0175] Those skilled in the art will understand that Figure 8 The structure shown is for illustrative purposes only and does not limit the structure of the aforementioned electronic device. For example, server 800 may also include... Figure 8 The more or fewer components shown, or having the same Figure 8 The different configurations shown.

[0176] As can be seen from the embodiments of the cooking control method, apparatus, and storage medium provided in this application, this application collects feedback information from cooked dishes by multiple target objects. This feedback information includes the ratings of each target object for the cooked dishes across multiple evaluation dimensions. The cooking parameters of the initial recipe are then adjusted to obtain a target recipe. When the cooking appliance cooks the dish again, it is controlled to cook the dish according to the target recipe, thereby making the cooked dish closer to the overall taste requirements of the multiple target objects. This application utilizes the ratings of cooked dishes by multiple target objects across multiple evaluation dimensions to determine a target adjustment strategy to specifically and quickly optimize the initial recipe of the cooking appliance. This method is flexible and convenient, allowing the cooked dish to specifically meet differentiated taste requirements. Furthermore, when the rating differences are large and the tastes of multiple target objects are difficult to reconcile, the ratings are divided into multiple rating sets, and target adjustment strategies and supplementary adjustment strategies are determined for each set. A segmented cooking method is adopted so that the cooking appliance produces a first-taste dish and a second-taste dish upon serving, simultaneously satisfying the taste requirements of multiple target objects through automatic supplementary cooking.

[0177] It should be noted that the order of the embodiments described above is merely for descriptive purposes and does not represent the superiority or inferiority of the embodiments. Furthermore, specific embodiments have been described above. Other embodiments are within the scope of the appended claims. In some cases, the actions or steps described in the claims can be performed in a different order than that shown in the embodiments and still achieve the desired result. Additionally, the processes depicted in the drawings do not necessarily require a specific or sequential order to achieve the desired result. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0178] The various embodiments in this specification are described in a progressive manner. Similar or identical parts between embodiments can be referred to mutually. Each embodiment focuses on describing the differences from other embodiments. In particular, the embodiments of apparatus, devices, and storage media are basically similar to the method embodiments, so the descriptions are relatively simple; relevant parts can be referred to the descriptions of the method embodiments.

[0179] Those skilled in the art will understand that all or part of the steps of the above embodiments can be implemented by hardware or by a program instructing related hardware. The program can be stored in a computer storage medium, such as a read-only memory, a disk, or an optical disk.

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

Claims

1. A cooking control method, characterized in that, include: Control the cooking utensils to cook the dish according to the initial recipe, and obtain the cooked dish; Collect feedback information from multiple target objects regarding the cooked dishes, including ratings from each target object for the cooked dishes across multiple evaluation dimensions; For a target evaluation dimension among the multiple evaluation dimensions, if the difference between the maximum and minimum values ​​of the scores of multiple target objects in the target evaluation dimension is greater than a preset threshold, the multiple scores are divided into multiple target score sets according to interval segments; the target evaluation dimension is any one of the multiple evaluation dimensions. A target adjustment strategy is determined based on the average score in the first rating set, and the cooking parameters of the initial recipe are adjusted according to the target adjustment strategy to obtain the target recipe; the first rating set is the rating set with the largest average score among multiple target rating sets. A supplementary adjustment strategy is determined based on the average score in the second score set, and the cooking parameters of the initial recipe are adjusted according to the supplementary adjustment strategy to obtain a supplementary recipe; the second score set is a set of scores from multiple target score sets excluding the first score set; 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 the click operation of the start multi-stage cooking button, the cooking appliance is controlled to cook according to the target recipe to obtain the first flavor dish; After the cooking appliance finishes cooking according to the target recipe, a second prompt message will be displayed; The second prompt message is used to prompt the target object to take out the first flavor of dish; In response to the confirmation that the first flavor dish has been taken out, the cooking appliance is controlled to automatically cook the second flavor dish according to the difference in cooking time between the target recipe and the supplementary recipe.

2. The method according to claim 1, characterized in that, The step of determining the target adjustment strategy based on the target score set includes: Determine the number of target score sets corresponding to the target evaluation dimensions; When the number of target rating sets corresponding to the target evaluation dimension is one, the target adjustment strategy is determined based on the average value of all ratings in the target rating set.

3. The method according to claim 1, characterized in that, For the target evaluation dimension among the multiple evaluation dimensions, at least one target rating set is determined based on the difference between the maximum and minimum values ​​of the ratings of 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 and minimum 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.

4. The method according to claim 1, characterized in that, The step of determining a target adjustment strategy based on the target score set and adjusting the cooking parameters of the initial recipe according to the target adjustment strategy to obtain the target recipe includes: Determine the target cooking parameters corresponding to the target evaluation dimensions; The target adjustment range is determined based on the average score within 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.

5. The method according to claim 4, characterized in that, The step of adjusting the initial recipe based on the target cooking parameters and the target adjustment range to obtain the target recipe includes: The target value is determined based on the values ​​corresponding to the target cooking parameters in the initial recipe and the target adjustment range; The initial recipe is updated based on the target value to obtain the target recipe.

6. The method according to claim 1, characterized in that, The method further includes: During the cooking process, capture images of the ingredients' colors; Based on the color image, determine whether the food has reached the preset level of maturity; When the judgment result indicates that the ingredients have reached the preset level of maturity, the cooking appliance is controlled to end the cooking process.

7. A cooking control device, characterized in that, include: The initial cooking module is used to control the cooking utensils to cook the dish according to the initial recipe, and obtain the cooked dish; The feedback information collection module is used to collect feedback information from multiple target objects on the cooked dish. The feedback information includes the ratings of each target object on the cooked dish in multiple evaluation dimensions. The target rating set determination module is used to divide the multiple ratings into multiple target rating sets according to interval segments if the difference between the maximum and minimum values ​​of the ratings of multiple target objects in the target rating dimension is greater than a preset threshold; the target rating dimension is any one of the multiple rating dimensions. The recipe adjustment module is used to determine a target adjustment strategy based on the average score in a first rating set, and adjust the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe; the first rating set is the set of ratings with the largest average score among multiple target rating sets; a supplementary adjustment strategy is determined based on the average score in a second rating set, and the cooking parameters of the initial recipe are adjusted according to the supplementary adjustment strategy to obtain a supplementary recipe; the second rating set is the set of ratings in multiple target rating sets excluding the first rating set; The target cooking module 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; in response to the click operation of the start multi-stage cooking button, the cooking appliance is controlled to cook according to the target recipe to obtain the first flavor dish; After the cooking appliance finishes cooking according to the target recipe, a second prompt message will be displayed; The second prompt message is used to prompt the target object to take out the first flavor of dish; In response to the confirmation that the first flavor dish has been taken out, the cooking appliance is controlled to automatically cook the second flavor dish according to the difference in cooking time between the target recipe and the supplementary recipe.

8. An electronic device, characterized in that, The electronic device includes a processor and a memory, wherein the memory stores at least one instruction or at least one program, the at least one instruction or at least one program being loaded and executed by the processor to implement the cooking control method as described in any one of claims 1-6.

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