Cooking recipe self-adaptive generation method and device applied to cooking equipment

Abstract

The invention relates to the technical field of intelligent cooking, and discloses a cooking recipe self-adaptive generation method and device applied to cooking equipment, and the method comprises the steps: recognizing food material information corresponding to a to-be-cooked target food material when a user has a cooking demand for the cooking equipment; obtaining related personnel information corresponding to an eater of the target food material; and according to the food material information corresponding to the target food material and the related personnel information corresponding to the eater, generating a cooking and baking recipe corresponding to the target food material. Therefore, by implementing the method and the device, the generation accuracy of the cooking recipe corresponding to the target food material to be cooked can be improved under the condition that a user has cooking requirements, the cooking effect of the food material can be improved on the basis of the accurately generated cooking recipe, diversified cooking requirements of eaters can be met, and the user experience is improved. And the matching degree between the cooking effect and the actual cooking requirement of an eater can be improved.

Description

Technical Field

[0001] The present invention relates to the field of intelligent cooking technology, and in particular to a method and device for adaptively generating a cooking recipe for a cooking device. Background Art

[0002] Existing cooking devices (such as air fryers) often have multiple built-in cooking recipes. When a user needs to cook, he or she can choose the cooking recipe provided by the cooking device to cook.

[0003] However, practice has found that existing cooking recipes are usually fixed, while the needs of food consumers are diverse. The current method of determining cooking recipes is not suitable for the diverse needs of consumers, and is not conducive to improving the matching degree between cooking effects and actual cooking needs. Summary of the invention

[0004] The present invention provides a method and device for adaptively generating a cooking recipe for a cooking device, which can improve the accuracy of generating a cooking recipe when a user has a cooking demand, is conducive to meeting the diverse cooking demands of consumers, and is conducive to improving the matching degree between the cooking effect and the actual cooking demands of the consumers.

[0005] In order to solve the above technical problems, the first aspect of the present invention discloses a method for adaptively generating a cooking recipe for a cooking device, the method comprising:

[0006] When the user has a cooking demand for the cooking device, identifying the food information corresponding to the target food to be cooked;

[0007] Obtaining relevant personnel information corresponding to the consumer of the target food;

[0008] A cooking recipe corresponding to the target ingredient is generated according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater.

[0009] As an optional implementation manner, in the first aspect of the present invention, generating a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant person information corresponding to the eater includes:

[0010] Analyzing the benchmark cooking requirements of the target ingredients according to the ingredient information corresponding to the target ingredients;

[0011] Analyzing the preferred cooking requirements of the consumer for the target food according to the relevant personnel information corresponding to the consumer;

[0012] Determining a target cooking requirement for the target ingredient according to the baseline cooking requirement for the target ingredient and the consumer's preferred cooking requirement for the target ingredient;

[0013] According to the target cooking requirements of the target ingredients, a cooking recipe corresponding to the target ingredients is generated.

[0014] As an optional implementation, in the first aspect of the present invention, determining the target cooking requirement of the target ingredient according to the baseline cooking requirement of the target ingredient and the consumer's preferred cooking requirement for the target ingredient includes:

[0015] According to the reference cooking requirement of the target food and the preferred cooking requirement of the consumer for the target food, determining whether the reference cooking requirement meets the cooking condition corresponding to the preferred cooking requirement, and obtaining a requirement determination result;

[0016] When the demand judgment result is that the reference cooking demand satisfies the cooking condition corresponding to the preferred cooking demand, determining the reference cooking demand as the target cooking demand for the target ingredient;

[0017] When the demand judgment result is that the baseline cooking demand does not meet the cooking condition corresponding to the preferred cooking demand, the baseline cooking demand of the target ingredient and the preferred cooking demand of the eater are fused to obtain the target cooking demand of the target ingredient.

[0018] As an optional implementation manner, in the first aspect of the present invention, judging whether the benchmark cooking requirement meets the cooking condition corresponding to the preferred cooking requirement based on the benchmark cooking requirement of the target food and the preferred cooking requirement of the consumer for the target food, and obtaining the requirement judgment result includes:

[0019] According to each requirement parameter included in the baseline cooking requirement of the target ingredient and each requirement parameter included in the preferred cooking requirement of the consumer for the target ingredient, determining whether a similarity between each requirement parameter of the baseline cooking requirement and a corresponding requirement parameter of the preferred cooking requirement is greater than or equal to a preset similarity;

[0020] When it is determined that the similarity between each requirement parameter of the baseline cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is greater than or equal to a preset similarity, determining that the baseline cooking requirement satisfies the cooking condition corresponding to the preferred cooking requirement;

[0021] When it is determined that the similarity between at least one requirement parameter in the baseline cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is less than a preset similarity, it is determined that the baseline cooking requirement does not meet the cooking condition corresponding to the preferred cooking requirement; or

[0022] When it is determined that the similarity between at least one requirement parameter in the baseline cooking requirement and the corresponding requirement parameter of the preference cooking requirement is less than a preset similarity, a matching judgment is performed on the baseline cooking requirement of the target ingredient and the eater's preference cooking requirement for the target ingredient to obtain a requirement judgment result.

[0023] As an optional implementation manner, in the first aspect of the present invention, matching and judging the baseline cooking requirement of the target food and the preferred cooking requirement of the consumer for the target food to obtain a demand judgment result includes:

[0024] Predicting a cooking effect of the target ingredient according to a baseline cooking requirement of the target ingredient;

[0025] Analyzing the expected cooking effect of the consumer for the type of food according to the consumer's preferred cooking requirements for the target food;

[0026] Determining whether the cooking effect of the target food reaches the expected cooking effect of the consumer;

[0027] When it is determined that the cooking effect of the target food reaches the expected cooking effect of the consumer, determining that the baseline cooking requirement matches the preferred cooking requirement;

[0028] When it is determined that the cooking effect of the target food does not meet the expected cooking effect of the consumer, determining that the baseline cooking requirement does not match the preferred cooking requirement;

[0029] Among them, when the baseline cooking requirement matches the preference cooking requirement, the demand judgment result is that the baseline cooking requirement meets the cooking condition corresponding to the preference cooking requirement; when the baseline cooking requirement does not match the preference cooking requirement, the demand judgment result is that the baseline cooking requirement does not meet the cooking condition corresponding to the preference cooking requirement.

[0030] As an optional implementation manner, in the first aspect of the present invention, analyzing the eater's preferred cooking requirements for the target food according to the relevant personnel information corresponding to the eater includes:

[0031] Determining the consumer's food preference information for the food type included in the food information according to the relevant personnel information corresponding to the consumer;

[0032] According to the eater's eating preference information for the food type, the eater's preferred cooking requirements for the target food are analyzed.

[0033] As an optional embodiment, in the first aspect of the present invention, the method further comprises:

[0034] Acquiring the cooking skill level of the user and the historical usage information of the cooking device by the user;

[0035] Determining a recipe generation influencing parameter for the user according to the cooking skill level of the user and the historical usage information of the cooking device by the user;

[0036] And, generating a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater, comprises:

[0037] Based on the recipe generation influencing parameters for the user, a cooking recipe corresponding to the target ingredient is generated according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater.

[0038] A second aspect of the present invention discloses a cooking recipe adaptive generation device for a cooking device, the device comprising:

[0039] An identification module, used for identifying the food information corresponding to the target food to be cooked when the user has a cooking demand for the cooking device;

[0040] An acquisition module, used to acquire relevant personnel information corresponding to the consumer of the target food;

[0041] A generation module is used to generate a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater.

[0042] As an optional implementation, in the second aspect of the present invention, the generation module generates a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater, specifically including:

[0043] Analyzing the benchmark cooking requirements of the target ingredients according to the ingredient information corresponding to the target ingredients;

[0044] Analyzing the preferred cooking requirements of the consumer for the target food according to the relevant personnel information corresponding to the consumer;

[0045] Determining a target cooking requirement for the target ingredient according to the baseline cooking requirement for the target ingredient and the consumer's preferred cooking requirement for the target ingredient;

[0046] According to the target cooking requirements of the target ingredients, a cooking recipe corresponding to the target ingredients is generated.

[0047] As an optional implementation, in the second aspect of the present invention, the generation module determines the target cooking requirement of the target ingredient according to the baseline cooking requirement of the target ingredient and the preferred cooking requirement of the consumer for the target ingredient in a manner that specifically includes:

[0048] According to the reference cooking requirement of the target food and the preferred cooking requirement of the consumer for the target food, determining whether the reference cooking requirement meets the cooking condition corresponding to the preferred cooking requirement, and obtaining a requirement determination result;

[0049] When the demand judgment result is that the reference cooking demand satisfies the cooking condition corresponding to the preferred cooking demand, determining the reference cooking demand as the target cooking demand for the target ingredient;

[0050] When the demand judgment result is that the baseline cooking demand does not meet the cooking condition corresponding to the preferred cooking demand, the baseline cooking demand of the target ingredient and the preferred cooking demand of the eater are fused to obtain the target cooking demand of the target ingredient.

[0051] As an optional implementation, in the second aspect of the present invention, the generation module determines whether the benchmark cooking requirement meets the cooking condition corresponding to the preferred cooking requirement based on the benchmark cooking requirement of the target ingredient and the preferred cooking requirement of the consumer for the target ingredient, and the method for obtaining the demand judgment result specifically includes:

[0052] According to each requirement parameter included in the baseline cooking requirement of the target ingredient and each requirement parameter included in the preferred cooking requirement of the consumer for the target ingredient, determining whether a similarity between each requirement parameter of the baseline cooking requirement and a corresponding requirement parameter of the preferred cooking requirement is greater than or equal to a preset similarity;

[0053] When it is determined that the similarity between each requirement parameter of the baseline cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is greater than or equal to a preset similarity, determining that the baseline cooking requirement satisfies the cooking condition corresponding to the preferred cooking requirement;

[0054] When it is determined that the similarity between at least one requirement parameter in the baseline cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is less than a preset similarity, it is determined that the baseline cooking requirement does not meet the cooking condition corresponding to the preferred cooking requirement; or

[0055] When it is determined that the similarity between at least one requirement parameter in the baseline cooking requirement and the corresponding requirement parameter of the preference cooking requirement is less than a preset similarity, a matching judgment is performed on the baseline cooking requirement of the target ingredient and the eater's preference cooking requirement for the target ingredient to obtain a requirement judgment result.

[0056] As an optional implementation, in the second aspect of the present invention, the generation module performs matching judgment on the baseline cooking requirement of the target ingredient and the preferred cooking requirement of the consumer for the target ingredient, and the method of obtaining the requirement judgment result specifically includes:

[0057] Predicting a cooking effect of the target ingredient according to a baseline cooking requirement of the target ingredient;

[0058] Analyzing the expected cooking effect of the consumer for the type of food according to the consumer's preferred cooking requirements for the target food;

[0059] Determining whether the cooking effect of the target food reaches the expected cooking effect of the consumer;

[0060] When it is determined that the cooking effect of the target food reaches the expected cooking effect of the consumer, determining that the baseline cooking requirement matches the preferred cooking requirement;

[0061] When it is determined that the cooking effect of the target food does not meet the expected cooking effect of the consumer, determining that the baseline cooking requirement does not match the preferred cooking requirement;

[0062] Among them, when the baseline cooking requirement matches the preference cooking requirement, the demand judgment result is that the baseline cooking requirement meets the cooking condition corresponding to the preference cooking requirement; when the baseline cooking requirement does not match the preference cooking requirement, the demand judgment result is that the baseline cooking requirement does not meet the cooking condition corresponding to the preference cooking requirement.

[0063] As an optional implementation, in the second aspect of the present invention, the generation module analyzes the eater's preferred cooking requirements for the target food according to the relevant personnel information corresponding to the eater, specifically including:

[0064] Determining the consumer's food preference information for the food type included in the food information according to the relevant personnel information corresponding to the consumer;

[0065] According to the eater's eating preference information for the food type, the eater's preferred cooking requirements for the target food are analyzed.

[0066] As an optional implementation, in the second aspect of the present invention, the acquisition module is further used to acquire the cooking skill level of the user and the historical usage information of the user on the cooking device;

[0067] And, the device further comprises:

[0068] A determination module, configured to determine a recipe generation influencing parameter for the user according to the user's cooking skill level and the user's historical usage information of the cooking device;

[0069] Furthermore, the generation module generates a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater, specifically including:

[0070] Based on the recipe generation influencing parameters for the user, a cooking recipe corresponding to the target ingredient is generated according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater.

[0071] The third aspect of the present invention discloses another cooking recipe adaptive generation device for a cooking device, the device comprising:

[0072] A memory storing executable program code;

[0073] a processor coupled to the memory;

[0074] The processor calls the executable program code stored in the memory to execute the method for adaptively generating a cooking recipe for a cooking device disclosed in the first aspect of the present invention.

[0075] The fourth aspect of the present invention discloses a computer storage medium, which stores computer instructions. When the computer instructions are called, they are used to execute the method for adaptively generating cooking recipes for cooking equipment disclosed in the first aspect of the present invention.

[0076] Compared with the prior art, the embodiments of the present invention have the following beneficial effects:

[0077] In the embodiment of the present invention, when the user has a cooking demand for the cooking device, the food information corresponding to the target food to be cooked is identified; the relevant personnel information corresponding to the consumer of the target food is obtained; and the cooking recipe corresponding to the target food is generated according to the food information corresponding to the target food and the relevant personnel information corresponding to the consumer. It can be seen that the implementation of the present invention can improve the accuracy and timeliness of obtaining the food information and the relevant personnel information, and can automatically generate the cooking recipe for the cooking device based on the food information and the relevant personnel information, which is conducive to improving the intelligence of the cooking device, and can improve the accuracy of the generation of the cooking recipe, so as to improve the cooking effect of the food based on the accurately generated cooking recipe, and can improve the diversity and flexibility of the generated cooking recipe based on the diversified personnel information, so as to meet the diversified cooking needs of the consumer, and also to improve the matching degree between the cooking effect and the actual cooking needs of the consumer, and then to improve the user experience and use viscosity of the corresponding user of the cooking device. BRIEF DESCRIPTION OF THE DRAWINGS

[0078] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0079] Figure 1 It is a flow chart of a method for adaptively generating a cooking recipe for a cooking device disclosed in an embodiment of the present invention;

[0080] Figure 2 It is a flow chart of another method for adaptively generating a cooking recipe for a cooking device disclosed in an embodiment of the present invention;

[0081] Figure 3 It is a structural schematic diagram of a cooking recipe adaptive generation device applied to a cooking device disclosed in an embodiment of the present invention;

[0082] Figure 4 It is a structural schematic diagram of another cooking recipe adaptive generation device applied to a cooking device disclosed in an embodiment of the present invention;

[0083] Figure 5 It is a structural schematic diagram of another device for adaptively generating cooking recipes for cooking equipment disclosed in an embodiment of the present invention. DETAILED DESCRIPTION

[0084] In order to enable those skilled in the art to better understand the scheme of the present invention, the technical scheme in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0085] The terms "first", "second", etc. in the specification and claims of the present invention and the above-mentioned drawings are used to distinguish different objects rather than to describe a specific order. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions. For example, a process, method, device, product or end including a series of steps or units is not limited to the listed steps or units, but may optionally include steps or units that are not listed, or may optionally include other steps or units inherent to these processes, methods, products or ends.

[0086] Reference to "embodiments" herein means that a particular feature, structure, or characteristic described in conjunction with the embodiments may be included in at least one embodiment of the present invention. The appearance of the phrase in various places in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0087] The present invention discloses a method and device for adaptively generating a cooking recipe for a cooking device. When a user has a cooking demand for the cooking device, the method can automatically identify the food information corresponding to the target food to be cooked, and obtain the relevant personnel information corresponding to the consumer of the target food, thereby improving the accuracy and timeliness of obtaining the food information and the relevant personnel information. Subsequently, a cooking recipe corresponding to the target food is generated according to the food information corresponding to the target food and the relevant personnel information corresponding to the consumer. The method can automatically generate a cooking recipe for the cooking device based on the food information and the relevant personnel information, thereby improving the intelligence of the cooking device, and improving the accuracy of the generation of the cooking recipe, thereby improving the cooking effect of the food based on the accurately generated cooking recipe, and improving the diversity and flexibility of the generated cooking recipe based on the diversified personnel information, thereby meeting the diversified cooking demands of the consumer, and improving the matching degree between the cooking effect and the actual cooking demands of the consumer, thereby improving the user experience and usage viscosity of the user corresponding to the cooking device. The following are detailed descriptions.

[0088] Embodiment 1

[0089] See also Figure 1 , Figure 1 1 is a flow chart of a method for adaptively generating a cooking recipe for a cooking device disclosed in an embodiment of the present invention. Figure 1 The described cooking recipe adaptive generation method for a cooking device can be applied to a cooking recipe adaptive generation device for a cooking device, wherein the device may include a generation device or a generation server, wherein the generation server may include a cloud server or a local server, and the embodiment of the present invention is not limited thereto. Figure 1 As shown, the cooking recipe adaptive generation method applied to a cooking device may include the following operations:

[0090] 101. When a user has a cooking demand for a cooking device, identify ingredient information corresponding to a target ingredient to be cooked.

[0091] In the embodiment of the present invention, the food information may optionally include one or more combinations of food type, food size, food weight, and food pre-processing conditions, etc. The food pre-processing conditions may include one or more combinations of food cutting conditions, food pickling conditions, food blanching conditions, food storage conditions (such as food freezing conditions, food refrigeration conditions, food air drying conditions, etc.), food soaking conditions, and food peeling conditions, which are not limited in the embodiment of the present invention.

[0092] 102. Obtain relevant personnel information corresponding to the consumer of the target food.

[0093] In the embodiment of the present invention, the relevant personnel information may optionally include one or more combinations of the gender of the eater, the age of the eater, the total number of eaters, and the eating habits of each eater for the target food. Optionally, the eater may include the above-mentioned users or may not include the above-mentioned users, which is not limited in the embodiment of the present invention.

[0094] For example, when Xiaohong's mother prepares to cook food for Xiaohong, Xiaohong's mother is the user of the cooking equipment (such as an air fryer) and Xiaohong is the eater of the food; when Xiaohong's mother prepares to cook food for herself and Xiaohong, Xiaohong's mother is the user of the cooking equipment and Xiaohong and Xiaohong's mother are the eaters of the food.

[0095] 103. Generate a cooking recipe corresponding to the target ingredient based on the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the consumer.

[0096] In an embodiment of the present invention, optionally, a cooking recipe may include one or more combinations of a cooking method for a target ingredient, cooking steps under the corresponding cooking method, a cooking temperature corresponding to each cooking step, a cooking time corresponding to each cooking step, and an auxiliary material addition condition corresponding to each cooking step (such as adding oil, sprinkling salt, adding water, etc.), and the embodiment of the present invention is not limited thereto.

[0097] It can be seen that implementation Figure 1 The described adaptive generation method for baking recipes applied to a baking device can automatically identify the ingredient information corresponding to the target ingredient to be cooked and obtain the relevant personnel information corresponding to the consumer of the target ingredient when the user has a baking demand for the baking device, thereby improving the accuracy and timeliness of obtaining the ingredient information and the relevant personnel information, and then generating a baking recipe corresponding to the target ingredient based on the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the consumer, and can automatically generate a baking recipe for the baking device based on the ingredient information and the relevant personnel information, which is beneficial to improving the intelligence level of the baking device and can improve the accuracy of the generation of baking recipes, thereby facilitating improving the cooking effect of the ingredients based on the accurately generated baking recipes, and can improve the diversity and flexibility of the generated baking recipes based on the diverse personnel information, thereby facilitating meeting the diverse cooking demands of the consumers and improving the matching degree between the cooking effect and the actual cooking demands of the consumers, thereby facilitating improving the usage experience and usage stickiness of the users corresponding to the baking device.

[0098] In an optional embodiment, the method may further include:

[0099] Obtain the user's cooking skill level and the user's historical usage information of cooking equipment;

[0100] According to the user's cooking skill level and the user's historical usage information of the cooking equipment, the influencing parameters for generating recipes for the user are determined.

[0101] Furthermore, in the above step 103, generating a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the consumer may include:

[0102] Based on the user-oriented recipe generation influencing parameters, a cooking recipe corresponding to the target ingredient is generated according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the consumer.

[0103] In the embodiment of the present invention, specifically, the facial information of the user is recognized by the recognition device (such as a camera) corresponding to the cooking device, and based on the facial information of the user, the cooking skill level that matches the facial information of the user and the historical usage information of the cooking device by the user are determined from the database corresponding to the cooking device. Optionally, the historical usage information may include one or more combinations of the number of historical uses, the frequency of historical uses, and the ingredient information corresponding to the historical cooking ingredients at each use, and may also include the user's historical cooking recipes. The historical cooking recipes may be a cooking recipe for the user generated based on the recipe generation influencing parameters determined historically for the user and stored in the database corresponding to the cooking device. In this way, by recording the historical cooking recipes corresponding to each user in the database, it can be used as the basis for generating the cooking recipes required to be used by the user in the future, which is conducive to improving the efficiency and convenience of generating the subsequent cooking recipes, and the embodiment of the present invention does not limit this.

[0104] Specifically, according to the user's cooking skill level and the user's historical usage information of the cooking equipment, determining the influencing parameters for generating a recipe for the user may include:

[0105] Predicting the user's first cooking proficiency for the target ingredient based on the user's cooking skill level and the ingredient information corresponding to the target ingredient;

[0106] Analyzing the second cooking proficiency of the user using the cooking device for cooking according to the user's historical usage information of the cooking device;

[0107] The first cooking proficiency and the second cooking proficiency are combined to obtain a target cooking proficiency of the user using the cooking device to cook the target food;

[0108] According to the target cooking proficiency, the influencing parameters of recipe generation for the user are determined.

[0109] Specifically, based on the recipe generation influencing parameters for the user, generating a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the consumer may include:

[0110] According to the recipe generation influencing parameters for the user, a target cooking recipe template matching the user is determined from a plurality of initial cooking recipe templates corresponding to preset cooking equipment;

[0111] Based on the target cooking recipe template, a cooking recipe corresponding to the target ingredient is generated according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the consumer.

[0112] In the embodiment of the present invention, the recipe generation influencing parameters for users can be used to characterize the user's demand for the relevant content contained in the cooking recipe to be generated. Specifically, when the user's target cooking proficiency is high, the user's demand for the relevant description information in the content contained in the generated cooking recipe is low, and a relatively simple cooking recipe template can be used for generation; when the user's target cooking proficiency is low, the user's demand for the relevant description information in the generated cooking recipe is high, and a relatively complex cooking recipe template can be used for generation.

[0113] It can be seen that this optional embodiment can obtain the user's cooking skill level and the user's historical usage information of the cooking equipment, and determine the recipe generation influencing parameters for the user based on the user's cooking skill level and the user's historical usage information of the cooking equipment, which can improve the accuracy and reliability of determining the recipe generation influencing parameters for the user, and then generate a cooking recipe corresponding to the target ingredient based on the recipe generation influencing parameters for the user and according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater, which can improve the matching degree between the generated cooking recipe and the user based on the recipe generation influencing parameters, and help to generate personalized cooking recipes for the user.

[0114] Embodiment 2

[0115] See also Figure 2 , Figure 2 1 is a flow chart of a method for adaptively generating a cooking recipe for a cooking device disclosed in an embodiment of the present invention. Figure 2 The described cooking recipe adaptive generation method for a cooking device can be applied to a cooking recipe adaptive generation device for a cooking device, wherein the device may include a generation device or a generation server, wherein the generation server may include a cloud server or a local server, and the embodiment of the present invention is not limited thereto. Figure 2 As shown, the cooking recipe adaptive generation method applied to a cooking device may include the following operations:

[0116] 201. When a user has a cooking demand for a cooking device, identify ingredient information corresponding to a target ingredient to be cooked.

[0117] 202. Obtain relevant personnel information corresponding to the consumer of the target food.

[0118] 203. Analyze the baseline cooking requirements of the target ingredients according to the ingredient information corresponding to the target ingredients.

[0119] In an embodiment of the present invention, optionally, the baseline cooking requirement of the target ingredient may include one or more combinations of the cooking requirement method of the target ingredient (such as frying, roasting, deep-frying, etc.), the cooking requirement temperature of the target ingredient, and the cooking requirement time of the target ingredient, which is not limited in the embodiment of the present invention.

[0120] 204. Analyze the consumer's preferred cooking and grilling requirements for the target ingredients based on the consumer's corresponding relevant personnel information.

[0121] In an embodiment of the present invention, optionally, the eater's preferred cooking requirements for the target ingredients may include one or more combinations of the eater's preferred cooking method for the target ingredients, the eater's preferred cooking degree for the target ingredients, and the eater's preferred information on auxiliary ingredients for the target ingredients, and the embodiment of the present invention is not limited thereto.

[0122] 205. Determine the target cooking requirement of the target ingredient according to the baseline cooking requirement of the target ingredient and the consumer's preferred cooking requirement for the target ingredient.

[0123] 206. Generate a cooking recipe corresponding to the target ingredient according to the target cooking requirement of the target ingredient.

[0124] In the embodiment of the present invention, for other descriptions of step 201 to step 206, please refer to the detailed description of step 101 to step 103 in the first embodiment, and the embodiment of the present invention will not be repeated.

[0125] It can be seen that implementation Figure 2The described adaptive generation method for baking recipes applied to a baking device can automatically identify the ingredient information corresponding to the target ingredient to be cooked and obtain the relevant personnel information corresponding to the consumer of the target ingredient when the user has a baking demand for the baking device, thereby improving the accuracy and timeliness of obtaining the ingredient information and the relevant personnel information, and then generating a baking recipe corresponding to the target ingredient based on the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the consumer, and can automatically generate a baking recipe for the baking device based on the ingredient information and the relevant personnel information, which is beneficial to improving the intelligence level of the baking device and can improve the accuracy of the generation of baking recipes, thereby facilitating improving the cooking effect of the ingredients based on the accurately generated baking recipes, and can improve the diversity and flexibility of the generated baking recipes based on the diverse personnel information, thereby facilitating meeting the diverse cooking demands of the consumers and improving the matching degree between the cooking effect and the actual cooking demands of the consumers, thereby facilitating improving the usage experience and usage stickiness of the users corresponding to the baking device. In addition, it is also possible to analyze the baseline cooking requirements of the target ingredients according to the ingredient information corresponding to the target ingredients, thereby improving the accuracy and efficiency of the analysis of the baseline cooking requirements of the target ingredients, and to analyze the consumer's preferred cooking requirements for the target ingredients according to the relevant personnel information corresponding to the consumer, thereby improving the accuracy and efficiency of the analysis of the consumer's preferred cooking requirements for the ingredient type, and determine the target cooking requirements for the target ingredients according to the baseline cooking requirements of the target ingredients and the consumer's preferred cooking requirements for the target ingredients, thereby improving the diversity and accuracy of determining the target cooking requirements for the target ingredients based on multi-angle demand analysis, and then generating a cooking recipe corresponding to the target ingredient according to the target cooking requirements of the target ingredients, thereby improving the accuracy and reliability of generating the cooking recipe based on the accurately determined target cooking requirements.

[0126] In an optional embodiment, the above step 205 of determining the target cooking requirement of the target ingredient according to the baseline cooking requirement of the target ingredient and the consumer's preferred cooking requirement for the target ingredient may include:

[0127] According to the benchmark cooking demand of the target food and the preferred cooking demand of the consumer for the target food, judging whether the benchmark cooking demand meets the cooking condition corresponding to the preferred cooking demand, and obtaining a demand judgment result;

[0128] When the demand judgment result is that the baseline cooking demand satisfies the cooking condition corresponding to the preferred cooking demand, the baseline cooking demand is determined as the target cooking demand for the target ingredient;

[0129] When the demand judgment result is that the baseline cooking demand does not meet the cooking condition corresponding to the preferred cooking demand, the baseline cooking demand of the target ingredient and the consumer's preferred cooking demand are fused to obtain the target cooking demand of the target ingredient.

[0130] In the embodiment of the present invention, optionally, the cooking conditions corresponding to the preferred cooking requirements may include a condition of the similarity between the baseline cooking requirements and the preferred cooking requirements, or may include a condition of the matching degree between the baseline cooking requirements and the preferred cooking requirements, which is not limited in the embodiment of the present invention.

[0131] Specifically, based on the consumer's preferred cooking doneness for the target ingredient, the consumer's preferred cooking parameters for the target ingredient, such as preferred cooking temperature and / or preferred cooking time, are analyzed, and the preferred cooking temperature and the benchmark cooking temperature are fused (such as calculating the average value) to obtain the target cooking temperature; the preferred cooking time and the benchmark cooking time are fused to obtain the target cooking time, and then the target cooking temperature and the target cooking time are updated to the benchmark cooking requirements to obtain the target cooking requirements for the target ingredient.

[0132] It can be seen that this optional embodiment can judge whether the baseline cooking requirements meet the cooking conditions corresponding to the preferred cooking requirements based on the baseline cooking requirements of the target ingredients and the preferred cooking requirements of the consumer for the target ingredients, and obtain a demand judgment result. When the demand judgment result is yes, the baseline cooking requirements are directly determined as the target cooking requirements for the target ingredients, thereby improving the speed and efficiency of determining the target cooking requirements. When the demand judgment result is no, the baseline cooking requirements of the target ingredients and the preferred cooking requirements of the consumer are fused to obtain the target cooking requirements for the target ingredients, thereby improving the accuracy and reliability of the fused target cooking requirements.

[0133] In this optional embodiment, as an optional implementation manner, judging whether the benchmark cooking requirement meets the cooking condition corresponding to the preferred cooking requirement according to the benchmark cooking requirement of the target food and the preferred cooking requirement of the consumer for the target food, and obtaining the requirement judgment result may include:

[0134] According to each requirement parameter included in the baseline cooking requirement of the target ingredient and each requirement parameter included in the consumer's preferred cooking requirement for the target ingredient, determining whether the similarity between each requirement parameter of the baseline cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is greater than or equal to a preset similarity;

[0135] When it is determined that the similarity between each requirement parameter of the benchmark cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is greater than or equal to a preset similarity, determining that the benchmark cooking requirement satisfies the cooking condition corresponding to the preferred cooking requirement;

[0136] When it is determined that the similarity between at least one requirement parameter in the reference cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is less than a preset similarity, it is determined that the reference cooking requirement does not meet the cooking condition corresponding to the preferred cooking requirement; or

[0137] When it is determined that the similarity between at least one requirement parameter in the baseline cooking requirement and the corresponding requirement parameter of the preference cooking requirement is less than the preset similarity, the baseline cooking requirement of the target ingredient and the consumer's preference cooking requirement for the target ingredient are matched and judged to obtain a requirement judgment result.

[0138] In the embodiment of the present invention, optionally, the preset similarity may be 80%, or 75%, or any other preset value, which is not limited in the embodiment of the present invention.

[0139] It can be seen that this optional implementation can determine whether the similarity between each requirement parameter of the benchmark cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is large according to each requirement parameter included in the benchmark cooking requirement of the target ingredient and each requirement parameter included in the preferred cooking requirement of the consumer for the target ingredient. When it is determined that the similarity between each requirement parameter of the benchmark cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is large, it is directly determined that the benchmark cooking requirement satisfies the cooking conditions corresponding to the preferred cooking requirement, thereby improving the speed and accuracy of determining the benchmark cooking requirement that satisfies the cooking conditions corresponding to the preferred cooking requirement. When it is determined that there is at least one requirement parameter in the benchmark cooking requirement that is similar to the preferred cooking requirement, When the similarity between the demand parameters is small, it is directly determined that the baseline cooking demand does not meet the cooking conditions corresponding to the preference cooking demand, thereby improving the speed and efficiency of determining the baseline cooking demand that does not meet the cooking conditions corresponding to the preference cooking demand, or further matching and judging the baseline cooking demand of the target ingredient and the consumer's preference cooking demand for the target ingredient to obtain a demand judgment result, which can improve the accuracy of judging whether the baseline cooking demand meets the cooking conditions corresponding to the preference cooking demand based on the matching of the baseline cooking demand and the preference cooking demand, and through similarity judgment and matching judgment, the diversity and flexibility of the judgment method of whether the baseline cooking demand meets the cooking conditions corresponding to the preference cooking demand can be improved.

[0140] In this optional implementation, optionally, matching and judging the baseline cooking requirement of the target food and the consumer's preferred cooking requirement for the target food to obtain a requirement judgment result may include:

[0141] Predicting the cooking effect of the target ingredients based on the benchmark cooking requirements of the target ingredients;

[0142] Analyze consumers' expected cooking effects for target ingredients based on their preferred cooking needs;

[0143] Determine whether the cooking effect of the target food material meets the expected cooking effect of the consumer;

[0144] When it is determined that the cooking effect of the target food reaches the expected cooking effect of the consumer, determining that the baseline cooking demand matches the preferred cooking demand;

[0145] When it is determined that the cooking effect of the target food does not meet the expected cooking effect of the consumer, it is determined that the baseline cooking demand does not match the preferred cooking demand;

[0146] Among them, when the baseline cooking demand matches the preference cooking demand, the demand judgment result is that the baseline cooking demand meets the cooking conditions corresponding to the preference cooking demand; when the baseline cooking demand does not match the preference cooking demand, the demand judgment result is that the baseline cooking demand does not meet the cooking conditions corresponding to the preference cooking demand.

[0147] In the embodiment of the present invention, optionally, each of the cooking effects of the ingredients and the expected cooking effects may include one or more combinations of the taste of the ingredients, the aroma of the ingredients, the color of the ingredients, the crispness of the surface of the ingredients, and the maturity of the ingredients, which is not limited in the embodiment of the present invention.

[0148] It can be seen that this optional implementation manner can also predict the cooking effect of the target ingredient according to the baseline cooking requirements of the target ingredient, thereby improving the prediction accuracy and efficiency of the duration of the cooking effect, and analyze the consumer's expected cooking effect for the type of ingredient according to the consumer's preferred cooking requirements for the target ingredient, thereby improving the accuracy and efficiency of the analysis of the consumer's expected cooking effect, and judge whether the cooking effect of the target ingredient meets the consumer's expected cooking effect. When it is judged that the consumer's expected cooking effect is met, it is determined that the baseline cooking requirement and the preferred cooking requirement are matched. When it is judged that the consumer's expected cooking effect is not met, it is determined that the baseline cooking requirement and the preferred cooking requirement are not matched, thereby improving the accuracy of the judgment of whether the baseline cooking requirement and the preferred cooking requirement match. Therefore, when the similarity between the baseline cooking requirement and the preferred cooking requirement is small, the accuracy and reliability of the judgment of whether the baseline cooking requirement meets the cooking conditions corresponding to the preferred cooking requirement can be improved based on the matching judgment result.

[0149] In another optional embodiment, the above step 204, analyzing the eater's preferred cooking requirements for the target food according to the eater's corresponding relevant personnel information, may include:

[0150] Determining the consumer's food preference information for the food type included in the food information according to the relevant person information corresponding to the consumer;

[0151] According to the consumer's preference information for food types, analyze the consumer's preferred cooking needs for target food.

[0152] In an embodiment of the present invention, optionally, the food preference information may include one or more combinations of taste preference information (such as preference for sour, sweet, bitter, spicy, etc.), preference for spices and seasonings, dietary taboo information, health needs information (such as pursuit of low calorie, low fat, high protein, etc.) and cooking preference information (such as preference for different cooking methods such as frying, boiling, and baking, requirements for the freshness of ingredients and cutting techniques, etc.).

[0153] It can be seen that this optional embodiment can determine the eater's eating preference information for the ingredient types contained in the ingredient information based on the relevant personnel information corresponding to the eater, thereby improving the accuracy and efficiency of determining the eater's preference information for each type of ingredient, and analyze the eater's preferred cooking requirements for the target ingredient based on the eater's eating preference information for the ingredient type, thereby improving the accuracy and reliability of the analysis of the eater's preferred cooking requirements for the target ingredient.

[0154] Embodiment 3

[0155] See also Figure 3 , Figure 3 1 is a schematic diagram of a cooking recipe adaptive generation device for a cooking device disclosed in an embodiment of the present invention. Figure 3 The cooking recipe adaptive generation device for a cooking device described may include a generation device or a generation server, wherein the generation server may include a cloud server or a local server, which is not limited in the embodiment of the present invention. Figure 3 As shown, the cooking recipe adaptive generation device applied to the cooking device may include:

[0156] The identification module 301 is used to identify the food information corresponding to the target food to be cooked when the user has a cooking demand for the cooking device.

[0157] The acquisition module 302 is used to acquire relevant personnel information corresponding to the consumer of the target food.

[0158] The generation module 303 is used to generate a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater.

[0159] It can be seen that implementation Figure 3The described adaptive baking recipe generation device applied to the baking device can automatically identify the ingredient information corresponding to the target ingredient to be cooked and obtain the relevant personnel information corresponding to the consumer of the target ingredient when the user has a baking demand for the baking device, thereby improving the accuracy and timeliness of obtaining the ingredient information and the relevant personnel information, and then generating a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the consumer, and can realize automatic generation of the cooking recipe for the baking device based on the ingredient information and the relevant personnel information, which is conducive to improving the intelligence level of the baking device, and can improve the accuracy of the generation of the baking recipe, thereby facilitating improving the cooking effect of the ingredients based on the accurately generated baking recipe, and can improve the diversity and flexibility of the generated cooking recipe based on the diverse personnel information, thereby facilitating meeting the diverse cooking demands of the consumers, and also facilitating improving the matching degree between the cooking effect and the actual cooking demands of the consumers, and further facilitating improving the usage experience and usage stickiness of the users corresponding to the baking device.

[0160] In an optional embodiment, the generation module 303 generates a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant person information corresponding to the eater, and the method may specifically include:

[0161] Analyze the benchmark cooking requirements of the target ingredients according to the ingredient information corresponding to the target ingredients;

[0162] Analyze the consumer's preferred cooking and roasting needs for the target ingredients based on the consumer's corresponding relevant personnel information;

[0163] Determining target cooking requirements for the target ingredients according to the baseline cooking requirements for the target ingredients and the consumer's preferred cooking requirements for the target ingredients;

[0164] According to the target cooking requirements of the target ingredients, a cooking recipe corresponding to the target ingredients is generated.

[0165] It can be seen that this optional embodiment can analyze the baseline cooking requirements of the target ingredient according to the ingredient information corresponding to the target ingredient, thereby improving the accuracy and efficiency of the analysis of the baseline cooking requirements of the target ingredient, and can analyze the consumer's preferred cooking requirements for the target ingredient according to the relevant personnel information corresponding to the consumer, thereby improving the accuracy and efficiency of the analysis of the consumer's preferred cooking requirements for the ingredient type, and determine the target cooking requirements for the target ingredient according to the baseline cooking requirements of the target ingredient and the consumer's preferred cooking requirements for the target ingredient, and can improve the diversity and accuracy of determining the target cooking requirements for the target ingredient based on multi-angle demand analysis, and then generate a cooking recipe corresponding to the target ingredient according to the target cooking requirements of the target ingredient, and can improve the accuracy and reliability of generating the cooking recipe based on the accurately determined target cooking requirements.

[0166] In this optional embodiment, as an optional implementation, the generation module 303 determines the target cooking requirement of the target ingredient according to the baseline cooking requirement of the target ingredient and the consumer's preferred cooking requirement for the target ingredient, and the method may specifically include:

[0167] According to the benchmark cooking demand of the target food and the preferred cooking demand of the consumer for the target food, judging whether the benchmark cooking demand meets the cooking condition corresponding to the preferred cooking demand, and obtaining a demand judgment result;

[0168] When the demand judgment result is that the baseline cooking demand satisfies the cooking condition corresponding to the preferred cooking demand, the baseline cooking demand is determined as the target cooking demand for the target ingredient;

[0169] When the demand judgment result is that the baseline cooking demand does not meet the cooking condition corresponding to the preferred cooking demand, the baseline cooking demand of the target ingredient and the consumer's preferred cooking demand are fused to obtain the target cooking demand of the target ingredient.

[0170] It can be seen that this optional implementation method can judge whether the baseline cooking requirements meet the cooking conditions corresponding to the preferred cooking requirements based on the baseline cooking requirements of the target ingredients and the preferred cooking requirements of the consumers for the target ingredients, and obtain a demand judgment result. When the demand judgment result is yes, the baseline cooking requirements are directly determined as the target cooking requirements for the target ingredients, thereby improving the speed and efficiency of determining the target cooking requirements. When the demand judgment result is no, the baseline cooking requirements of the target ingredients and the preferred cooking requirements of the consumers are fused to obtain the target cooking requirements for the target ingredients, thereby improving the accuracy and reliability of the fused target cooking requirements.

[0171] In this optional implementation, the generation module 303 may determine whether the reference cooking requirement satisfies the cooking condition corresponding to the preferred cooking requirement according to the reference cooking requirement of the target food and the preferred cooking requirement of the consumer for the target food, and the method of obtaining the requirement determination result may specifically include:

[0172] According to each requirement parameter included in the baseline cooking requirement of the target ingredient and each requirement parameter included in the consumer's preferred cooking requirement for the target ingredient, determining whether the similarity between each requirement parameter of the baseline cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is greater than or equal to a preset similarity;

[0173] When it is determined that the similarity between each requirement parameter of the benchmark cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is greater than or equal to a preset similarity, determining that the benchmark cooking requirement satisfies the cooking condition corresponding to the preferred cooking requirement;

[0174] When it is determined that the similarity between at least one requirement parameter in the reference cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is less than a preset similarity, it is determined that the reference cooking requirement does not meet the cooking condition corresponding to the preferred cooking requirement; or

[0175] When it is determined that the similarity between at least one requirement parameter in the baseline cooking requirement and the corresponding requirement parameter of the preference cooking requirement is less than the preset similarity, the baseline cooking requirement of the target ingredient and the consumer's preference cooking requirement for the target ingredient are matched and judged to obtain a requirement judgment result.

[0176] It can be seen that this optional implementation manner can also determine whether the similarity between each requirement parameter of the benchmark cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is large, based on each requirement parameter included in the benchmark cooking requirement of the target ingredient and each requirement parameter included in the preferred cooking requirement of the consumer for the target ingredient. When it is determined that the similarity between each requirement parameter of the benchmark cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is large, it is directly determined that the benchmark cooking requirement satisfies the cooking conditions corresponding to the preferred cooking requirement, thereby improving the speed and accuracy of determining the benchmark cooking requirement that satisfies the cooking conditions corresponding to the preferred cooking requirement. When it is determined that there is at least one requirement parameter in the benchmark cooking requirement that is similar to the preferred cooking requirement, When the similarity between the corresponding demand parameters is small, it is directly determined that the baseline cooking demand does not meet the cooking conditions corresponding to the preferred cooking demand, thereby improving the speed and efficiency of determining the baseline cooking demand that does not meet the cooking conditions corresponding to the preferred cooking demand, or further matching and judging the baseline cooking demand of the target ingredient and the consumer's preferred cooking demand for the target ingredient to obtain a demand judgment result, which can improve the accuracy of judging whether the baseline cooking demand meets the cooking conditions corresponding to the preferred cooking demand based on the matching of the baseline cooking demand and the preferred cooking demand, and can improve the diversity and flexibility of the judgment method of whether the baseline cooking demand meets the cooking conditions corresponding to the preferred cooking demand through similarity judgment and matching judgment.

[0177] In this optional implementation, further optionally, the generation module 303 performs matching judgment on the benchmark cooking requirement of the target food and the consumer's preferred cooking requirement for the target food, and the method of obtaining the requirement judgment result may specifically include:

[0178] Predicting the cooking effect of the target ingredients based on the benchmark cooking requirements of the target ingredients;

[0179] Analyze consumers' expected cooking effects for target ingredients based on their preferred cooking needs;

[0180] Determine whether the cooking effect of the target food material meets the expected cooking effect of the consumer;

[0181] When it is determined that the cooking effect of the target food reaches the expected cooking effect of the consumer, determining that the baseline cooking demand matches the preferred cooking demand;

[0182] When it is determined that the cooking effect of the target food does not meet the expected cooking effect of the consumer, it is determined that the baseline cooking demand does not match the preferred cooking demand;

[0183] Among them, when the baseline cooking demand matches the preference cooking demand, the demand judgment result is that the baseline cooking demand meets the cooking conditions corresponding to the preference cooking demand; when the baseline cooking demand does not match the preference cooking demand, the demand judgment result is that the baseline cooking demand does not meet the cooking conditions corresponding to the preference cooking demand.

[0184] It can be seen that this optional implementation manner can also predict the cooking effect of the target ingredient according to the baseline cooking requirements of the target ingredient, thereby improving the prediction accuracy and efficiency of the duration of the cooking effect, and analyze the consumer's expected cooking effect for the type of ingredient according to the consumer's preferred cooking requirements for the target ingredient, thereby improving the accuracy and efficiency of the analysis of the consumer's expected cooking effect, and judge whether the cooking effect of the target ingredient meets the consumer's expected cooking effect. When it is judged that the consumer's expected cooking effect is met, it is determined that the baseline cooking requirement and the preferred cooking requirement are matched. When it is judged that the consumer's expected cooking effect is not met, it is determined that the baseline cooking requirement and the preferred cooking requirement are not matched, thereby improving the accuracy of the judgment of whether the baseline cooking requirement and the preferred cooking requirement match. Therefore, when the similarity between the baseline cooking requirement and the preferred cooking requirement is small, the accuracy and reliability of the judgment of whether the baseline cooking requirement meets the cooking conditions corresponding to the preferred cooking requirement can be improved based on the matching judgment result.

[0185] In this optional embodiment, as another optional implementation, the generation module 303 analyzes the eater's preferred cooking requirements for the target ingredients according to the relevant personnel information corresponding to the eater, and the method may specifically include:

[0186] Determining the consumer's food preference information for the food type included in the food information according to the relevant person information corresponding to the consumer;

[0187] According to the consumer's preference information for food types, analyze the consumer's preferred cooking needs for target food.

[0188] It can be seen that this optional implementation method can determine the eater's eating preference information for the ingredient types contained in the ingredient information based on the relevant personnel information corresponding to the eater, thereby improving the accuracy and efficiency of determining the eater's preference information for each type of ingredient, and analyze the eater's preferred cooking requirements for the target ingredient based on the eater's eating preference information for the ingredient type, thereby improving the accuracy and reliability of the analysis of the eater's preferred cooking requirements for the target ingredient.

[0189] In another optional embodiment, the acquisition module 302 is further used to acquire the user's cooking skill level and the user's historical usage information of the cooking device. Figure 4 As shown, Figure 4 is a schematic diagram of the structure of another device for adaptively generating a cooking recipe for a cooking device disclosed in an embodiment of the present invention, wherein the device may further include:

[0190] The determination module 304 is used to determine the influencing parameters of the recipe generation for the user according to the cooking skill level of the user and the historical usage information of the cooking equipment by the user.

[0191] Furthermore, the generation module 303 generates a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant person information corresponding to the consumer, and the method may specifically include:

[0192] Based on the user-oriented recipe generation influencing parameters, a cooking recipe corresponding to the target ingredient is generated according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the consumer.

[0193] It can be seen that this optional embodiment can obtain the user's cooking skill level and the user's historical usage information of the cooking equipment, and determine the recipe generation influencing parameters for the user based on the user's cooking skill level and the user's historical usage information of the cooking equipment, which can improve the accuracy and reliability of determining the recipe generation influencing parameters for the user, and then generate a cooking recipe corresponding to the target ingredient based on the recipe generation influencing parameters for the user and according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater, which can improve the matching degree between the generated cooking recipe and the user based on the recipe generation influencing parameters, and help to generate personalized cooking recipes for the user.

[0194] Embodiment 4

[0195] See also Figure 5 , Figure 5 FIG. 1 is a schematic diagram of the structure of another device for adaptively generating a cooking recipe for a cooking device disclosed in an embodiment of the present invention. Figure 5 As shown, the cooking recipe adaptive generation device applied to the cooking device may include:

[0196] A memory 401 storing executable program codes;

[0197] a processor 402 coupled to the memory 401;

[0198] The processor 402 calls the executable program code stored in the memory 401 to execute the steps of the method for adaptively generating a cooking recipe applied to a cooking device described in the first embodiment of the present invention or the second embodiment of the present invention.

[0199] Embodiment 5

[0200] An embodiment of the present invention discloses a computer storage medium, which stores computer instructions. When the computer instructions are called, they are used to execute the steps of the method for adaptively generating cooking recipes applied to a cooking device described in Embodiment 1 or Embodiment 2 of the present invention.

[0201] Embodiment 6

[0202] An embodiment of the present invention discloses a computer program product, which includes a non-transitory computer-readable storage medium storing a computer program, and the computer program is operable to enable a computer to execute the steps of the method for adaptively generating a cooking recipe applied to a cooking device described in Embodiment 1 or Embodiment 2.

[0203] The device embodiments described above are only illustrative, wherein the modules described as separate components may or may not be physically separated, and the components displayed as modules may or may not be physical modules, i.e., they may be located in one place, or they may be distributed on multiple network modules. Some or all of the modules may be selected according to actual needs to achieve the purpose of the scheme of this embodiment. Those of ordinary skill in the art may understand and implement it without creative work.

[0204] Through the specific description of the above embodiments, those skilled in the art can clearly understand that each implementation method can be implemented by means of software plus a necessary general hardware platform, and of course, it can also be implemented by hardware. Based on such an understanding, the above technical solution can be essentially or partly contributed to the prior art in the form of a software product, and the computer software product can be stored in a computer-readable storage medium, and the storage medium includes a read-only memory (ROM), a random access memory (RAM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), a one-time programmable read-only memory (OTPROM), an electronically erasable rewritable read-only memory (EEPROM), a compact disc (CD-ROM) or other optical disc storage, magnetic disk storage, magnetic tape storage, or any other computer-readable medium that can be used to carry or store data.

[0205] Finally, it should be noted that the method and device for adaptively generating cooking recipes for cooking equipment disclosed in the embodiment of the present invention only discloses the preferred embodiment of the present invention, which is only used to illustrate the technical solution of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, it should be understood by those skilled in the art that the technical solutions described in the aforementioned embodiments can still be modified, or some of the technical features therein can be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A method for adaptively generating a cooking recipe for a cooking device, characterized in that: The method comprises: When the user has a cooking demand for the cooking device, identifying the food information corresponding to the target food to be cooked; Obtaining relevant personnel information corresponding to the consumer of the target food; A cooking recipe corresponding to the target ingredient is generated according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater.

2. The method for adaptively generating a cooking recipe for a cooking device according to claim 1, characterized in that: The step of generating a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater includes: Analyzing the baseline cooking requirements of the target ingredients according to the ingredient information corresponding to the target ingredients; Analyzing the preferred cooking requirements of the consumer for the target food according to the relevant personnel information corresponding to the consumer; Determining a target cooking requirement for the target ingredient according to the baseline cooking requirement for the target ingredient and the consumer's preferred cooking requirement for the target ingredient; According to the target cooking requirements of the target ingredients, a cooking recipe corresponding to the target ingredients is generated.

3. The method for adaptively generating a cooking recipe for a cooking device according to claim 2, characterized in that: The step of determining the target cooking requirement of the target ingredient according to the baseline cooking requirement of the target ingredient and the preferred cooking requirement of the consumer for the target ingredient comprises: According to the reference cooking requirement of the target food and the preferred cooking requirement of the consumer for the target food, determining whether the reference cooking requirement meets the cooking condition corresponding to the preferred cooking requirement, and obtaining a requirement determination result; When the demand judgment result is that the reference cooking demand satisfies the cooking condition corresponding to the preferred cooking demand, determining the reference cooking demand as the target cooking demand for the target ingredient; When the demand judgment result is that the baseline cooking demand does not meet the cooking condition corresponding to the preferred cooking demand, the baseline cooking demand of the target ingredient and the preferred cooking demand of the eater are fused to obtain the target cooking demand of the target ingredient.

4. The method for adaptively generating a cooking recipe for a cooking device according to claim 3, characterized in that: The step of determining, based on the reference cooking requirement of the target food and the user's preferred cooking requirement for the target food, whether the reference cooking requirement satisfies a cooking condition corresponding to the preferred cooking requirement, and obtaining a requirement determination result includes: According to each requirement parameter included in the baseline cooking requirement of the target ingredient and each requirement parameter included in the preferred cooking requirement of the consumer for the target ingredient, determining whether a similarity between each requirement parameter of the baseline cooking requirement and a corresponding requirement parameter of the preferred cooking requirement is greater than or equal to a preset similarity; When it is determined that the similarity between each requirement parameter of the baseline cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is greater than or equal to a preset similarity, determining that the baseline cooking requirement satisfies the cooking condition corresponding to the preferred cooking requirement; When it is determined that the similarity between at least one requirement parameter in the baseline cooking requirement and the corresponding requirement parameter of the preferred cooking requirement is less than a preset similarity, it is determined that the baseline cooking requirement does not meet the cooking condition corresponding to the preferred cooking requirement; or When it is determined that the similarity between at least one requirement parameter in the baseline cooking requirement and the corresponding requirement parameter of the preference cooking requirement is less than a preset similarity, a matching judgment is performed on the baseline cooking requirement of the target ingredient and the eater's preference cooking requirement for the target ingredient to obtain a requirement judgment result.

5. The method for adaptively generating a cooking recipe for a cooking device according to claim 4, characterized in that: The matching and judging of the benchmark cooking requirement of the target food and the preferred cooking requirement of the consumer for the target food to obtain a demand judgment result includes: Predicting a cooking effect of the target ingredient according to a baseline cooking requirement of the target ingredient; Analyzing the expected cooking effect of the consumer for the type of food according to the consumer's preferred cooking requirements for the target food; Determining whether the cooking effect of the target food reaches the expected cooking effect of the consumer; When it is determined that the cooking effect of the target food reaches the expected cooking effect of the consumer, determining that the baseline cooking requirement matches the preferred cooking requirement; When it is determined that the cooking effect of the target food does not meet the expected cooking effect of the consumer, determining that the baseline cooking requirement does not match the preferred cooking requirement; Among them, when the baseline cooking requirement matches the preference cooking requirement, the demand judgment result is that the baseline cooking requirement meets the cooking condition corresponding to the preference cooking requirement; when the baseline cooking requirement does not match the preference cooking requirement, the demand judgment result is that the baseline cooking requirement does not meet the cooking condition corresponding to the preference cooking requirement.

6. The method for adaptively generating a cooking recipe for a cooking device according to any one of claims 2 to 5, characterized in that: The step of analyzing the preferred cooking requirements of the consumer for the target food according to the relevant personnel information corresponding to the consumer includes: Determining the consumer's food preference information for the food type included in the food information according to the relevant personnel information corresponding to the consumer; According to the eater's eating preference information for the food type, the eater's preferred cooking requirements for the target food are analyzed.

7. The method for adaptively generating a cooking recipe for a cooking device according to any one of claims 1 to 5, characterized in that: The method further comprises: Acquiring the cooking skill level of the user and the historical usage information of the cooking device by the user; Determining a recipe generation influencing parameter for the user according to the cooking skill level of the user and the historical usage information of the cooking device by the user; And, generating a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater, comprises: Based on the recipe generation influencing parameters for the user, a cooking recipe corresponding to the target ingredient is generated according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater.

8. A cooking recipe adaptive generation device for a cooking device, characterized in that: The device comprises: An identification module, used for identifying the food information corresponding to the target food to be cooked when the user has a cooking demand for the cooking device; An acquisition module, used to acquire relevant personnel information corresponding to the consumer of the target food; A generation module is used to generate a cooking recipe corresponding to the target ingredient according to the ingredient information corresponding to the target ingredient and the relevant personnel information corresponding to the eater.

9. A cooking recipe adaptive generation device for a cooking device, characterized in that: The device comprises: A memory storing executable program code; a processor coupled to the memory; The processor calls the executable program code stored in the memory to execute the method for adaptively generating a cooking recipe for a cooking device as described in any one of claims 1 to 7.

10. A computer storage medium, characterized in that: The computer storage medium stores computer instructions, and when the computer instructions are called, they are used to execute the method for adaptively generating a cooking recipe for a cooking device as described in any one of claims 1 to 7.

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