Method and device for realizing standardized dish cooking information acquisition and nutrient calculation, processor and computer readable storage medium thereof

Abstract

The invention relates to a method for realizing standardized dish cooking information acquisition and nutrient calculation. The method comprises the following steps: pre-filling a menu; collecting weight information of main and auxiliary materials; seasoning weight information is collected; collecting clean cooked weight of dishes; correcting the weight information of the preprocessed food materials; and checking the collected information. Collecting weight information of the prefabricated product (pre-processed food materials); and correcting the information of the prefabricated product. The invention also relates to a device for realizing standardized dish cooking information acquisition and nutrient calculation, a processor and a computer readable storage medium. By adopting the method and the device for realizing standardized dish cooking information acquisition and nutrient calculation, the processor and the computer readable storage medium thereof, the problems that food material pretreatment and a main cooking process are separately carried out in different time periods, and the weight information of each main auxiliary material and seasoning in the pretreatment process cannot be acquired generally are solved; the weight of seasonings or auxiliary materials used in the pretreatment process and the raw weight of the food materials before pretreatment are calculated through conversion coefficients such as the oil absorption rate, the expansion rate and the soaking rate, the food material weight collection step is completed, and the accuracy of menu dish nutrition information is improved.

Description

Technical Field

[0001] The present invention relates to the catering field, in particular to the field of dietary surveys in centralized catering environments, and specifically refers to a method, device, processor and computer-readable storage medium thereof for realizing the collection of cooking information and nutrient calculation of standardized dishes. Background Art

[0002] (I) New technologies for dietary surveys in centralized catering environments are available, but they are costly, inaccurate, narrowly applicable, and have poor feasibility.

[0003] Currently, there are emerging dietary survey methods such as image recording, smart card technology, and wearable sensors. These methods are convenient, fast, and save manpower, but they have problems such as high price, low data accuracy, and unsuitability for promotion.

[0004] Image recording relies on digital image methods to estimate food intake. Photos of food before and after meals are taken with a camera or smartphone and sent to the backend in real time. Trained professionals use the existing food image database to estimate food intake and calculate energy and nutrient intake through the food composition database. This method is suitable for use in European and American countries, where the diet is highly standardized or pre-prepared ingredients are used for cooking. Image recognition can provide more accurate food composition information. However, there are obvious shortcomings for my country's dining habits: ① Chinese food is mainly cooked from raw materials. The condiments such as oil and salt added during the cooking process are the main sources of dietary fat and sodium. Image recognition cannot obtain the amount of condiments added, and can only identify the type and weight of food on the plate. The information on the amount of condiments added during the cooking process is missing, which will lead to a serious underestimate of the final evaluation of fat and sodium intake, and the accuracy of nutritional evaluation is low; ② The food weight estimation in the background still requires manpower and cannot cope with the use of large-scale people; ③ The accuracy of food weight estimation is greatly affected by the shooting environment and reference objects. For example, if no reference objects are used during shooting, food wrapped in a certain shape (such as dumplings and wontons) cannot be recognized. In addition, this method requires the user to complete the shooting action, which requires a high degree of cooperation.

[0005] The smart card technology method is based on the automatic recording of dietary intake by smart cards. Currently, smart cards are installed in dinner plates to form smart dinner plates. The smart card associates the pre-saved nutritional information with the dish purchase data automatically recorded during the meal, and can provide instant feedback on the diners' nutritional evaluation results. However, this technology has obvious disadvantages: ① Food discarded or packaged is common when dining out, and this technology cannot know the amount of food discarded or packaged by diners, resulting in inaccurate final evaluation results; ② This technology lacks information collection during the cooking process of the dishes, which will seriously underestimate the final evaluation of fat and sodium intake, and the accuracy of nutritional evaluation is low.

[0006] The basic principle of wearable sensors is to use the background computer to receive and calculate the dietary behavior data of the subjects wearing wearable devices. Eating behavior can be recorded by sensing the arm movements, chewing sounds and swallowing movements of the eater. In essence, it is also based on images to assist in recording eating information. However, this technology has obvious disadvantages: ① The current application of wearable sensors in dietary surveys is mostly focused on dietary monitoring and dietary behavior surveys. Existing sensors cannot identify the type of food, so it is impossible to calculate the energy and nutrient intake of the eater through the data recorded by the sensor; ② Wearable sensors need to keep sufficient power during use, and require the background system to have very high food recognition technology.

[0007] (ii) Centralized meal supply is different from home cooking methods, and China’s current common dietary survey methods are unable to collect information on complete dishes.

[0008] The technical point of the general weighing method is to weigh the weight of the cooked food ingested by the subjects, and then calculate the weight of the raw food based on the raw-to-cooked ratio of the food. Because the pre-processing stage is not taken into consideration, the different changes in the content of various nutrients brought about by this part of the operation are ignored, and the loss in cooking processing may also overestimate the nutrient intake.

[0009] When evaluating individual dietary nutrient intake, chemical analysis takes into account the changes in nutrients during food processing and cooking, and can more reliably derive the actual intake of various nutrients in food. However, it is costly and complex to operate, and is only suitable for smaller-scale or certain-purpose surveys, such as nutritional metabolism experiments and exploring the requirement for certain nutrients. It is rarely used alone and is often used in combination with the weighing method.

[0010] In the process of collecting recipe information on site, the kitchen staff has good compliance and high accuracy in collecting the weight information of main and auxiliary ingredients such as meat and vegetables. However, for the collection of weight information of oil and condiments, there are many types, the process is complicated, the memory requirement is high, and the compliance is poor. However, how to accurately collect the condiment information of dishes is related to the calculation of the nutritional components of the dishes, which is the key to the subsequent implementation of nutritional intervention. In addition, in my country's food culture, compound seasonings have a long history. Traditional compound spices such as thirteen spices and five-spice powder, as well as compound sauces made from bean paste and bean paste as raw materials, have long entered the lives of ordinary people. With people's higher requirements for food flavor, the status of compound seasonings in the food industry, catering industry, and home cooking has become more and more prominent, and a diversified development trend has emerged.

[0011] (III) The information standards for cooking data of dishes in centralized catering environments are inconsistent, and there are defects in the methods of data entry and export.

[0012] After collecting the nutritional information of dishes, the manual paper record forms have problems such as various formats, questionable data, and difficulty in real-time query. Existing dish information is usually recorded on paper forms and handed over to nutritionists for analysis and processing. Since the kitchen staff are the main body of recording dish information, there are often problems such as different record forms of different personnel and distorted data records.

[0013] As the sample size of dish records gradually increases, data analysis and processing are performed manually, and the recommended intakes in the "Dietary Guidelines for Chinese Residents 2016" and "Dietary Reference Intakes for Chinese Residents 2013" are used as evaluation criteria. The evaluation of individual food intake, energy and nutrient intake becomes complicated and difficult to query in real time.

[0014] Collecting the weight and nutritional information of recipes is indeed a commonly used technical means in this field. However, due to the diversity and complexity of Chinese cooking, the currently available standardized weighing schemes cannot accurately weigh the amount of condiments and compound seasonings used in dishes. To give a simple example, in Chinese cooking, slices of meat often need to be starched and fried before being put into the pot, which will cause the dish to contain the amount of starch and oil used in this pretreatment operation. Conventional weighing methods require complex weighing in multiple steps to obtain the amount of starch and oil used, and once the weight of the meat changes, the corresponding amount also needs to be re-weighed. The operation is complicated, time-consuming, and labor-intensive and is not conducive to promotion, that is, collecting the weight and nutritional information of recipes and dishes from a large number of restaurants when dining outside. Summary of the invention

[0015] The purpose of the present invention is to overcome the shortcomings of the above-mentioned prior art and provide a method, device, processor and computer-readable storage medium for collecting cooking information and calculating nutrients of standardized dishes, which are easy to operate, highly accurate and have a wide range of applications.

[0016] In order to achieve the above-mentioned purpose, the method, device, processor and computer-readable storage medium for collecting cooking information and calculating nutrients of standardized dishes of the present invention are as follows:

[0017] The method for collecting cooking information of standardized dishes and calculating nutrients is mainly characterized in that the method comprises the following steps:

[0018] (1) Pre-fill in the recipe and determine whether it is a pre-made product. If so, record the pre-made product information and proceed to step (2); otherwise, perform ordinary weighing and proceed to step (2);

[0019] (2) Collecting the weight information of main and auxiliary materials;

[0020] (3) Collecting condiment weight information;

[0021] (4) Collect the cooked weight of the dishes and calibrate the data;

[0022] (5) If it is a preform, data processing is performed to correct the weight information of the preform;

[0023] (6) Verify the information collected and check all recorded information;

[0024] The step (5) specifically comprises the following steps:

[0025] (5.1) Collect and record the weight information of the preform;

[0026] (5.2) Photograph the packaging of pre-made products, and record the nutritional information and specifications on the packaging;

[0027] (5.3) Record the pretreatment steps of the main and auxiliary materials;

[0028] (5.4) According to the cooking process in the centralized catering environment, the condiment weight information of the pre-treatment process is corrected.

[0029] Preferably, the step (2) specifically comprises the following steps:

[0030] (2.1) Check the weight status of the dish, that is, the status of the main and auxiliary ingredients when weighed, and record the information of whether it is completely edible or partially edible;

[0031] (2.2) Weigh the single main ingredient and auxiliary ingredients together with the container, and record the data on the table as "+Akg", where A is the data obtained after weighing the single main ingredient and auxiliary ingredients together with the container;

[0032] (2.3) Weigh the remaining weight of the main and auxiliary ingredients after cooking. After the main and auxiliary ingredients are cooked, weigh the remaining part in the container together with the container again, and record the data on the table as "-B kg", where B is the data obtained by weighing again;

[0033] (2.4) Repeat steps (2.2) and (2.3) for different main and auxiliary materials and weigh them multiple times.

[0034] Preferably, the step (3) specifically comprises the following steps:

[0035] (3.1) Automatically record the initial weight information of the required condiments;

[0036] (3.2) Record the weight of the seasoning after each use after adding the seasoning, and upload the weight data to the terminal;

[0037] (3.3) Tabulate the weight data.

[0038] Preferably, the step (4) specifically comprises the following steps:

[0039] (4.1) Weight data of pre-weighed containers;

[0040] (4.2) Weigh the prepared dish together with the container and record the data.

[0041] Preferably, the step (5.4) specifically comprises the following steps:

[0042] (5.4.1) Calculate and record the weight ratio of different types of main and auxiliary ingredients in terms of oil absorption during frying, weight ratio of expansion during soaking, weight ratio of water absorption during blanching, and weight ratio of water and starch absorption during sizing, and prepare a conversion coefficient table for recipe library data entry;

[0043] (5.4.2) According to the recipe database data, the conversion coefficient is entered to convert the raw-to-cooked ratio and the amount of condiments used. The weight of the main and auxiliary ingredients including the condiments after pretreatment is calculated, specifically:

[0044] Calculate the weight of the main and auxiliary materials including the seasoning after pretreatment according to the following formula:

[0045] ω 主辅料名 =ω 主辅料名 ' / (1+δ 预处理方式+主辅料名 );

[0046] ω 调味料名 =ω 主辅料名 '-ω 主辅料名 ;

[0047] Among them, δ 预处理方式+主辅料名 It refers to the pretreatment rate of the main and auxiliary materials, that is, the percentage of the weight increase after pretreatment to the original weight of the main and auxiliary materials. 主辅料名 'Refers to the cooked weight of the main and auxiliary materials after pretreatment, ω 主辅料名 Refers to the raw weight of the main and auxiliary materials without pretreatment, 调味料名 Refers to the weight of the main and auxiliary materials including the condiment after pretreatment;

[0048] (5.4.3) If the recipe library data entry conversion coefficient of the pre-processing method of a certain main or auxiliary ingredient is not collected in the recipe library data entry conversion coefficient table, collect multiple samples of appropriate pre-processed products and send them for inspection to obtain the nutrient content of energy, carbohydrates, protein, fat, and sodium, and obtain the relevant pre-processing recipe library data entry conversion coefficient and supplement it;

[0049] Or according to the properties of density and texture, similar foods can be found in the conversion coefficient table of the existing dish library data and approximate processing can be performed;

[0050] Alternatively, the pre-product is weighed throughout the entire process, that is, the raw weight before pretreatment and the weight after single pretreatment are weighed to obtain the corresponding pretreatment weight ratio.

[0051] Preferably, the method further comprises the step of calculating the nutrient content of a single serving of food, specifically comprising the following steps:

[0052] (1-1) Calculate the nutrients of main and auxiliary ingredients;

[0053] (1-2) Calculate the nutrients in seasonings;

[0054] (1-3) Calculate the nutrients in a single serving.

[0055] Preferably, the nutrients of a single serving of food are calculated in step (1-3) as follows:

[0056] Calculate the nutrients in a single serving according to the following formula:

[0057] CHO 整份菜 =CHO 主辅料1 +CHO 主辅料2 +…+CHO 主辅料n ;

[0058] PRO 整份菜 =PRO 主辅料1 +PRO 主辅料2 +…+PRO 主辅料n ;

[0059] CHO 菜品 / g =CHO 整份菜 / ω 整份菜 ;

[0060] PRO 菜品 / g =PRO 整份菜 / ω 整份菜 ;

[0061] CHO 单份菜 =CHO 菜品 / g ×ω 单份菜 ;

[0062] PRO 单份菜 =PRO 菜品 / g ×ω 单份菜 ;

[0063] Among them, ω 整份菜 Refers to the cooked weight of the entire dish, 单份菜 Refers to the weight of a single serving of food, CHO 菜品 / g Refers to the carbohydrate content of a dish per gram. 菜品 / g Refers to the protein content of a dish per gram.

[0064] The main feature of the device for collecting cooking information of standardized dishes and calculating nutrients is that the device comprises:

[0065] a processor configured to execute computer executable instructions;

[0066] The memory stores one or more computer executable instructions. When the computer executable instructions are executed by the processor, the various steps of the above-mentioned method for collecting cooking information of standardized dishes and calculating nutrients are implemented.

[0067] The main feature of the processor for realizing the collection of standardized dish cooking information and the calculation of nutrients is that the processor is configured to execute computer-executable instructions. When the computer-executable instructions are executed by the processor, the various steps of the above-mentioned method for realizing the collection of standardized dish cooking information and the calculation of nutrients are implemented.

[0068] The main feature of the computer-readable storage medium is that a computer program is stored thereon, and the computer program can be executed by a processor to implement the various steps of the above-mentioned method for collecting standardized dish cooking information and calculating nutrients.

[0069] The method, device, processor and computer-readable storage medium of the present invention for collecting cooking information and calculating nutrients of standardized dishes are adopted. By processing the weight information of the pretreated food materials, that is, combining conversion coefficients such as oil absorption rate, expansion rate and foaming rate, the weight of condiments or auxiliary materials used in the pretreatment process, that is, the raw weight of the food materials before pretreatment, is calculated, thereby simplifying the weighing steps and improving the accuracy of the nutritional information of the recipe dishes. BRIEF DESCRIPTION OF THE DRAWINGS

[0070] Figure 1 The present invention is a flow chart of the method for collecting cooking information and calculating nutrients of standardized dishes.

[0071] Figure 2 The figure is a schematic diagram of the calculation idea of ​​the method for collecting cooking information and calculating nutrients of standardized dishes according to the present invention.

[0072] Figure 3 The present invention provides a roadmap for the method for calculating the nutrients of a single dish according to the method for collecting cooking information of standardized dishes and calculating the nutrients.

[0073] Figure 4 It is a schematic diagram of the standardized dish cooking information collection and nutrient calculation table of the present invention.

[0074] Figure 5 It is a schematic diagram of an embodiment of the recipe library data entry conversion coefficient table after filling in the table. DETAILED DESCRIPTION

[0075] In order to more clearly describe the technical content of the present invention, further description is given below in conjunction with specific embodiments.

[0076] The method for collecting cooking information and calculating nutrients of standardized dishes of the present invention comprises the following steps:

[0077] (1) Pre-fill in the recipe and determine whether it is a pre-made product. If so, record the pre-made product information and proceed to step (2); otherwise, perform ordinary weighing and proceed to step (2);

[0078] (2) Collecting the weight information of main and auxiliary materials;

[0079] (3) Collecting condiment weight information;

[0080] (4) Collect the cooked weight of the dishes and calibrate the data;

[0081] (5) If it is a preform, data processing is performed to correct the weight information of the preform;

[0082] (6) Verify the information collected and check all recorded information;

[0083] The step (5) specifically comprises the following steps:

[0084] (5.1) Collect and record the weight information of the preform;

[0085] (5.2) Photograph the packaging of pre-made products, and record the nutritional information and specifications on the packaging;

[0086] (5.3) Record the pretreatment steps of the main and auxiliary materials;

[0087] (5.4) According to the cooking process in the centralized catering environment, the condiment weight information of the pre-treatment process is corrected.

[0088] As a preferred embodiment of the present invention, the step (2) specifically comprises the following steps:

[0089] (2.1) Check the weight status of the dish, that is, the status of the main and auxiliary ingredients when weighed, and record the information of whether it is completely edible or partially edible;

[0090] (2.2) Weigh the single main ingredient and auxiliary ingredients together with the container, and record the data on the table as "+Akg", where A is the data obtained after weighing the single main ingredient and auxiliary ingredients together with the container;

[0091] (2.3) Weigh the remaining weight of the main and auxiliary ingredients after cooking. After the main and auxiliary ingredients are cooked, weigh the remaining part in the container together with the container again, and record the data on the table as "-B kg", where B is the data obtained by weighing again;

[0092] (2.4) Repeat steps (2.2) and (2.3) for different main and auxiliary materials and weigh them multiple times.

[0093] As a preferred embodiment of the present invention, the step (3) specifically comprises the following steps:

[0094] (3.1) Automatically record the initial weight information of the required condiments;

[0095] (3.2) Record the weight of the seasoning after each use after adding the seasoning, and upload the weight data to the terminal;

[0096] (3.3) Tabulate the weight data.

[0097] As a preferred embodiment of the present invention, the step (4) specifically comprises the following steps:

[0098] (4.1) Weight data of pre-weighed containers;

[0099] (4.2) Weigh the prepared dish together with the container and record the data.

[0100] As a preferred embodiment of the present invention, the step (5.4) specifically comprises the following steps:

[0101] (5.4.1) Calculate and record the weight ratio of different types of main and auxiliary ingredients in terms of oil absorption during frying, weight ratio of expansion during soaking, weight ratio of water absorption during blanching, and weight ratio of water and starch absorption during sizing, and prepare a conversion coefficient table for recipe library data entry;

[0102] (5.4.2) According to the recipe database data, the conversion coefficient is entered to convert the raw-to-cooked ratio and the amount of condiments used. The weight of the main and auxiliary ingredients including the condiments after pretreatment is calculated, specifically:

[0103] Calculate the weight of the main and auxiliary materials including the seasoning after pretreatment according to the following formula:

[0104] ω 主辅料名 =ω 主辅料名 ' / (1+δ 预处理方式+主辅料名 );

[0105] ω 调味料名 =ω 主辅料名 '-ω 主辅料名 ;

[0106] Among them, δ预处理方式+主辅料名 It refers to the pretreatment rate of the main and auxiliary materials, that is, the percentage of the weight increase after pretreatment to the original weight of the main and auxiliary materials. 主辅料名 'Refers to the cooked weight of the main and auxiliary materials after pretreatment, ω 主辅料名 Refers to the raw weight of the main and auxiliary materials without pretreatment, 调味料名 Refers to the weight of the main and auxiliary materials including the condiment after pretreatment;

[0107] (5.4.3) If the recipe library data entry conversion coefficient of the pre-processing method of a certain main or auxiliary ingredient is not collected in the recipe library data entry conversion coefficient table, collect multiple samples of appropriate pre-processed products and send them for inspection to obtain the nutrient content of energy, carbohydrates, protein, fat, and sodium, and obtain the relevant pre-processing recipe library data entry conversion coefficient and supplement it;

[0108] Or according to the properties of density and texture, similar foods can be found in the conversion coefficient table of the existing dish library data and approximate processing can be performed;

[0109] Alternatively, the pre-product is weighed throughout the entire process, that is, the raw weight before pretreatment and the weight after single pretreatment are weighed to obtain the corresponding pretreatment weight ratio.

[0110] As a preferred embodiment of the present invention, the method further comprises the step of calculating the nutrient content of a single serving of food, specifically comprising the following steps:

[0111] (1-1) Calculate the nutrients of main and auxiliary ingredients;

[0112] (1-2) Calculate the nutrients in seasonings;

[0113] (1-3) Calculate the nutrients in a single serving.

[0114] As a preferred embodiment of the present invention, the nutrients of a single serving of food are calculated in step (1-3), specifically:

[0115] Calculate the nutrients in a single serving according to the following formula:

[0116] CHO 整份菜 =CHO 主辅料1 +CHO 主辅料2 +…+CHO 主辅料n ;

[0117] PRO 整份菜 =PRO 主辅料1 +PRO 主辅料2 +…+PRO 主辅料n ;

[0118] CHO 菜品 / g =CHO 整份菜 / ω 整份菜 ;

[0119] PRO 菜品 / g =PRO 整份菜 / ω 整份菜 ;

[0120] CHO 单份菜 =CHO 菜品 / g ×ω 单份菜 ;

[0121] PRO 单份菜 =PRO 菜品 / g ×ω 单份菜 ;

[0122] Among them, ω 整份菜 Refers to the cooked weight of the entire dish, 单份菜 Refers to the weight of a single serving of food, CHO 菜品 / g Refers to the carbohydrate content of a dish per gram. 菜品 / g Refers to the protein content of a dish per gram.

[0123] The device for collecting cooking information and calculating nutrients of standardized dishes of the present invention comprises:

[0124] a processor configured to execute computer executable instructions;

[0125] The memory stores one or more computer executable instructions. When the computer executable instructions are executed by the processor, the various steps of the above-mentioned method for collecting cooking information of standardized dishes and calculating nutrients are implemented.

[0126] The processor of the present invention is used to realize the collection of standardized dish cooking information and the calculation of nutrients, wherein the processor is configured to execute computer-executable instructions, and when the computer-executable instructions are executed by the processor, the various steps of the above-mentioned method for realizing the collection of standardized dish cooking information and the calculation of nutrients are realized.

[0127] The computer-readable storage medium of the present invention stores a computer program thereon, and the computer program can be executed by a processor to implement the various steps of the above-mentioned method for collecting standardized dish cooking information and calculating nutrients.

[0128] In a specific embodiment of the present invention, this standardized process is intended to solve the various problems mentioned above, obtain accurate raw material weight and other nutritional information, and combine it with the Chinese food composition table to accurately obtain the nutritional composition table and gram weight of each dish, so as to provide accurate and reliable data for subsequent artificial intelligence intervention to guide individuals to obtain immediate nutritional evaluation, risk warnings and intelligent recommendations.

[0129] The present invention focuses on the accurate collection of nutritional information of dishes, mainly introducing a standardized weighing method. The application objects are workers who collect dish information, and the application scenario is the back kitchen in a centralized catering environment.

[0130] The main steps of the present invention are: pre-filling the recipe; collecting the weight information of main and auxiliary ingredients, collecting the weight information of condiments, collecting the net cooked weight of dishes, collecting the weight information of pre-made products, data verification and other contents.

[0131] 1. Method for collecting weight information of the whole process of food preparation

[0132] 1. Pre-filling of recipes:

[0133] (1) Pre-fill in the name of the raw materials for each dish:

[0134] Get the names of the raw materials in advance, including the names of the raw material states, such as cut and fried cowpeas, starched and fried shredded chicken, deboned pork, etc.

[0135] In this technical solution, pre-made products include two categories. One is pre-packaged food, which refers to food that is pre-packaged or made in packaging materials and containers; including food that is pre-packaged and pre-made in packaging materials and containers and has a uniform quality or volume label within a certain limit, such as corn kernels, packaged vegetables, chicken legs, compound seasonings: 13 spices, pickled fish seasoning packets also belong to these categories, and even pre-prepared dishes. The other is pre-processed main and auxiliary ingredients, which refers to the main and auxiliary ingredients that are pre-processed in the kitchen, such as sizing, frying, soaking and other pre-processing steps, so that weight information can be easily collected.

[0136] This technical solution needs to record the information of pre-made products, which has different meanings for pre-packaged foods and pre-processed main and auxiliary materials. For pre-packaged foods, their packaging generally has nutritional information such as nutrition information table and specifications. This information is collected and added to the basic database. When calculating the nutritional information involved, the computer web terminal calls the data. For pre-packaged foods, the main purpose is to record nutritional information, and generally does not include data processing.

[0137] 2. Pretreatment of main and auxiliary materials involves the key point of the present invention. When sizing, there will be water and flour hanging on the meat, and conventional weighing methods will ignore this part. It is time-consuming and laborious to directly weigh the entire process without using a conversion coefficient. Therefore, through the conversion coefficient, the net raw weight of the main and auxiliary materials, as well as the weight of the salt, sugar, flour and other condiments used can be calculated by weighing the weight of the main and auxiliary materials after pretreatment. This step is the data processing mentioned in step (5), which is essentially the process of restoring the net raw weight of the main and auxiliary materials and supplementing the weight of the seasoning. The purpose is to obtain nutritional information in the food library that only contains the raw weight of each main and auxiliary ingredient and seasoning. Method for collecting weight information of main and auxiliary materials:

[0138] (2.1) Check the weight of the dishes:

[0139] Weight status refers to the state of the raw materials when they are weighed, such as whether vegetables have been cut and prepared, whether meat has been deboned, etc. It includes various pre-processing operations that cause changes in the weight information of the dishes, as well as the raw and cooked state of the raw materials. Check whether the written dishes are accurate, and whether the pre-processing steps, weight status, parts and other information are recorded in detail. The record of weight status directly affects the calculation of the nutritional information of the raw materials.

[0140] It also includes the process of supplementing the recording of fully edible / partially edible information. For example, pig's trotters are partially edible because they have bones, and lean meat is fully edible. For vegetables, they are partially edible before cutting and fully edible after cutting.

[0141] The terms "wholly edible part" and "partially edible part" refer to:

[0142] In daily dining, there are many ingredients that cannot be completely eaten, such as fruit cores, meat bones, etc. This part of the weight cannot be avoided when weighing, but it will affect the final nutrient content of the ingredients; some foods are not convenient to weigh after removing the inedible part. Therefore, the weight is converted by recording the number of completely edible and partially edible parts, so that the weighing is more accurate.

[0143] Determine and record whether it is completely edible or partially edible based on the Chinese Food Table.

[0144] The completely edible number is 1, which means that the food is 100% edible, such as cored apple slices, shelled eggs, boneless meat, cut vegetables, etc.

[0145] The partially edible number is 2, which means that only a certain proportion of the food can be eaten, and the rest cannot be eaten. This proportion is expressed as a percentage. For example, chicken wings, pig feet, whole eggs, unpicked and unwashed vegetables, whole fruits, etc.

[0146] Specially, fish etc. are partially edible before the internal organs are removed, but after the internal organs are removed, although they still have bones, they are recorded as completely edible. After the correction, the present invention also includes the step of checking the collected information.

[0147] After pre-treatment methods such as starching and frying, the weight of the main and auxiliary materials includes information about condiments such as starch and oil. Correcting the pre-product information specifically refers to adding this part of the weight information to the condiments and restoring the pre-treated ingredients to their raw weight before calling the pre-stored data. Unlike correcting the pre-product information, verifying the collected information mainly refers to checking all the recorded information, such as whether the meat is recorded according to the required precise parts and whether the weight of the container is deducted before weighing.

[0148] (2.2) Weighing the original weight of main and auxiliary materials (including container):

[0149] Weigh each main and auxiliary material together with the container and record the data “+A kg” in the corresponding space in the table.

[0150] (2.3) Weigh the remaining weight of the main and auxiliary ingredients after cooking (including the container):

[0151] The main and auxiliary ingredients are usually added first during the cooking process. After adding the main and auxiliary ingredients, weigh the container (including the remaining part) again and record the data "-B kg" after the previous data in the corresponding space in the table.

[0152] The + and - signs here and below indicate whether the weight should be added or subtracted. For example, when calculating the net raw weight, the weight of the container should not be included, so it should be subtracted, represented by -, while the weight of the main and auxiliary materials (including the container) should be included, represented by +.

[0153] The purpose of these two steps is to avoid quality errors caused by the main material remaining in the container, as well as errors caused by oil, water, etc. sticking to the wall.

[0154] (2.4) Multiple weighing:

[0155] A dish often involves multiple main and auxiliary ingredients. According to the methods recorded in (2.2) and (2.3) above, weigh them multiple times. Vegetables can be weighed for the first time after they are cut and prepared. Meat generally needs to be pre-processed, so the first weighing can be done after the pre-processing is completed.

[0156] 2. Collection of condiment weight information:

[0157] Method Description:

[0158] Modified electronic scale method: Modified electronic scale is a combination of electronic scales. By adding electronic components such as Internet-related components or wired network ports, it can realize automatic recording and storage of data and transmit data to the terminal in real time, thereby alleviating the problems of manual congestion and inaccurate records in the back kitchen.

[0159] One electronic scale corresponds to one condiment. After turning on the machine, the modified electronic scale can automatically read and record the initial weight. After taking the condiment, swiping the card can realize the recording of the weight information. The difference between the two data is the amount of the condiment used. This method connects ten scales together, so that the weight information of multiple condiments can be recorded in real time by swiping the card once, which is suitable for the situation where multiple condiments are used in each dish cooked in the centralized catering kitchen.

[0160] Database presentation:

[0161] By using QR codes to correspond to dishes and the number of each scale to correspond to each ingredient, you can get a simple Excel table.

[0162] The operation process is as follows:

[0163] ①Put the required seasonings on the scale, and automatically record the weight information of the initial seasonings after turning on the machine;

[0164] ②After the seasoning for the first dish is used up, scan QR code 1 and upload the weight data to the terminal;

[0165] ③After the seasoning for the second dish is used up, scan QR code 2 and upload the weight data to the terminal;

[0166] ④ And so on;

[0167] ⑤When adding seasoning to a dish repeatedly, you can repeat the operation;

[0168] ⑥The final data is in Excel spreadsheet, which can be used after approval.

[0169] There is a manual weighing electronic scale for the separate weight calculation of uncommon seasonings. The weighing method can be:

[0170] a. When there is enough time

[0171] Before cooking, turn on the electronic scale, peel and reset, put a single condiment (vinaigrette, hot and sour sauce, etc.), record the first weight, and take the condiment off for later use. When the cooking process is finished, put the condiment after use, weigh it again, take the difference between the two as the actual amount used, and fill it in the blank corresponding to the net raw weight of the ingredients.

[0172] b. When time is limited and weighing in batches is inconvenient

[0173] Turn on the electronic scale, fix a single condiment (such as vinaigrette, hot and sour sauce, etc.) on an electronic scale in advance, and then peel and reset. After using the condiment, the electronic scale will display a negative value. Read the values ​​of each electronic scale separately to get the actual amount of the corresponding condiment used, and fill in the blanks corresponding to the net raw weight of the ingredients. After cooking each dish, reset all the condiment electronic scales.

[0174] The following conditions apply:

[0175] ① No more than 10 kinds of common seasonings are used in each meal;

[0176] ② When adding seasonings repeatedly, accurately identify the dishes corresponding to various seasonings.

[0177] 4. Collection of Net Cooked Weight of Dishes:

[0178] (4.1) Pre-weighed containers:

[0179] There are generally two or three types of containers in the kitchen of a centralized catering environment. Place all the containers around the kitchen scale, communicate in advance about the number and specifications of containers needed before cooking, weigh them together (if it is inconvenient to stack them together, weigh them separately), mention the container and record the data "-C kg" in the corresponding space in the table.

[0180] (4.2) Weighing cooked food:

[0181] After the dish is prepared and served, weigh the container and the dish together (if it is inconvenient to stack them together, weigh them separately), and record the data "+D kg" after the previous data in the corresponding space in the table.

[0182] 5. Collection of prefabricated product information

[0183] Pre-made products refer to semi-finished or finished foods that have undergone certain processing, blending, packaging, etc. Common pre-made products in the centralized catering kitchen environment include pre-packaged foods and main and auxiliary materials that have undergone pre-processing, such as starching, frying, and soaking. This section mainly collects

[0184] (5.1) Weight information collection and recording:

[0185] Pre-made products have their corresponding specifications and nutritional composition tables. They do not need to be measured again. However, the amount needs to be recorded. The following method can be used:

[0186] ① Pre-made products are usually used in whole packages. You can record the data in the corresponding blank of the table as "X portions, specification Xkg / g".

[0187] ② The weighing of certain compound seasonings (such as thirteen spices, this method is also used because some sauce products have the phenomenon of hanging on the wall) is the same as that of general seasonings. Commonly used compound seasonings can be recorded using the modified electronic scale method, while uncommon ones are recorded by manual weighing.

[0188] (5.2) Photograph and record of specifications and nutritional information:

[0189] Take a clear photo of the front of the package, a photo of the specifications, and a photo of the nutritional information table on the back of the package (the information in the nutritional information table will be used to supplement the subsequent basic database and upload to the platform to achieve accurate recording of the nutritional information of the seasoning), name the compound seasoning, and record it together with the recipe information record sheet.

[0190] 2. Preform Correction Processing Method

[0191] 1. Records of pre-treatment of main and auxiliary materials

[0192] 1) Table records

[0193] For the pre-processed main and auxiliary materials, detailed pre-processing steps need to be recorded in the corresponding spaces in the table. Meat includes but is not limited to starching, blanching, frying, marinating, steaming, deboning, and peeling (such as starched and fried shredded chicken, deboned pork, marinated beef, steamed bacon, etc.). Vegetables mainly record soaking and frying (such as black fungus before soaking, green pepper after frying, etc.).

[0194] 2) Take photos and record

[0195] Take photos of the ingredients after pre-processing, and use manual verification to identify the pre-processing method.

[0196] 2. Condiment weight information correction during pretreatment

[0197] There are certain differences in the process between back-kitchen cooking in a centralized catering environment and home cooking. The former often adds pre-processing steps (such as frying, starching, etc.) to the food cooking process to ensure the speed of serving the food. Therefore, the nutritional information of the dishes recorded in the back-kitchen needs to be pre-processed and corrected, and the seasoning information used in this step needs to be supplemented to achieve accurate collection of the nutritional information of the dishes.

[0198] 1) Conversion coefficient table

[0199] Based on the specific pre-treatment methods, published materials and literature, as well as conventional cooking operations in the kitchen, the weight proportion of oil absorbed by different types of food when frying, the weight proportion of expansion when soaking, the weight proportion of water absorbed when blanching, and the proportion of water and starch absorbed when starching are compiled into the "recipe library data entry conversion coefficient."

[0200] 2) Correction formula

[0201] When sorting out the record sheets, if it is found that the raw weight and raw material information have changed after pre-processing, the conversion coefficient needs to be entered according to the recipe library data to convert the raw-to-cooked ratio and supplement the amount of condiments used. Pay special attention to the starching, frying, soaking, steaming and other links.

[0202] δ 预处理方式+原料名 Refers to the sizing rate or oil absorption rate, ω原料名 'Refers to the cooked weight of the raw materials after pretreatment, ω 原料名 Refers to the raw weight of raw materials without pretreatment, 调味料名 Refers to the weight of the raw materials including the seasoning after pretreatment.

[0203] The formula is as follows:

[0204] ω 原料名 =ω 原料名 ' / (1+δ 预处理方式+原料名 );

[0205] ω 调味料名 =ω 原料名 '-ω 原料名 ;

[0206] Take the fatty meat slices as an example 1:

[0207] ω 肉片 =ω 肉片 ' / (1+δ 滑油+肉片 );

[0208] ω 豆油 =ω 肉片 '-ω 肉片 ;

[0209] Take the battered meat slices as an example 2:

[0210] ω 肉片 =ω 肉片 ' / (1+δ 上浆+肉片 );

[0211] ω 浆 =ω 肉片 '-ω 肉片 ;

[0212] Since the ratio of water to starch in the slurry is 4:1,

[0213] ω 淀粉 =ω 浆 / 5.

[0214] The amount of oil and starch used in the pretreatment process is obtained and added to the "Standardized Dish Cooking Information Collection and Nutrient Calculation Table 1" for the dish.

[0215] 1) Supplementation of preprocessing methods

[0216] If the pretreatment method of a main or auxiliary material is not recorded in the conversion coefficient table of the spectral library or is lost due to other reasons, you can use:

[0217] ① Collect multiple pre-made products of appropriate size;

[0218] ②Send to the laboratory for chemical analysis of nutrient content;

[0219] ③ Obtain relevant pre-processing conversion coefficients and add them to the recipe library to enter the conversion coefficient table;

[0220] ④Re-collect the nutritional information of the dish.

[0221] The step of correcting the weight information of pre-made products makes the seasoning information of dishes more accurate. The method of collecting the weight information of pre-made products is actually the same as that of collecting the information of main and auxiliary materials. A new preprocessing step is added, and the preprocessing step is needed to supplement the weight of seasonings and restore the raw weight of the dishes.

[0222] 3. Methods for calculating the nutrient content of a single serving of food during the meal supply phase

[0223] 1. Collection of cooked weight of single serving of vegetables

[0224] Single-portion dishes refer to dishes that are prepared in single portions by catering staff for diners to pick up by themselves during the catering stage in a centralized catering environment.

[0225] 1) Peel the small plate

[0226] Place the small plate on the food scale, peel it, take it off and hand it to the catering staff to serve the dishes.

[0227] 2) Weight of a single dish

[0228] Place the small plate and dishes on the food scale again, read the numbers and write them in the corresponding blank spaces on the record sheet. Repeat six times.

[0229] 3) Calibration

[0230] Outliers can be discarded, and the food is weighed again without informing the aunt of the deviation in the amount of food. After the data basically conforms to the normal distribution, the average value is taken and recorded as the weight of a single serving of food.

[0231] 2. Calculation method of nutrient content

[0232] 1) Calculation method of nutrients of main and auxiliary ingredients

[0233] Identification of edible parts: Since the weight records of the main and auxiliary materials are required to be cut and pre-processed, this part focuses more on the parts of the meat, such as pork belly is edible in its entirety and pork ribs are partially edible. After consulting the basic database, you can get information such as the energy, carbohydrate, fat, protein, and cholesterol content of each main and auxiliary material:

[0234] Raw material energy = raw material weight / 100g × energy value;

[0235] Nutrient content of raw materials = raw material weight / 100g × edible part percentage.

[0236] 2) Calculation method of nutrients in seasonings

[0237] The cooking process information of a certain dish is collected (including the names and raw weight of various main and auxiliary ingredients, whether the weight is the edible part, the names and raw weight of various condiments, the cooked weight of the whole pot of food after cooking, and the cooked weight of a single serving of the dish), and the raw weight (based on the edible part) of the main and auxiliary ingredients and condiments contained in a single serving of the dish is calculated.

[0238] Seasoning nutrient content = raw material amount / 100g*content percentage

[0239] The energy, carbohydrate, fat, protein, cholesterol and other information of compound seasoning can be found by looking up its nutritional composition table (the formula only shows the situation recorded in the nutritional composition table per 100g):

[0240] Compound seasoning energy = compound seasoning amount / 100g*energy value

[0241] Nutrient content of compound seasoning = amount of compound seasoning / 100g*content percentage.

[0242] 3) How to calculate the nutrients in a single serving

[0243] The nutrients in a single dish = the sum of the nutrients in each ingredient.

[0244] CHO 整份菜 =CHO 原料1 +CHO 原料2 +…+CHO 原料n

[0245] PRO 整份菜 =PRO 原料1 +PRO 原料2 +…+PRO 原料n

[0246] …

[0247] And so on, we can get the energy value and nutrient information of the whole dish.

[0248] ω 整份菜 Refers to the cooked weight of the entire dish, 单份菜 Refers to the weight of a single serving of food, CHO 菜品 / g Refers to the carbohydrate content of a dish per gram. 菜品 / g Refers to the protein content of a dish per gram.

[0249] Here we only take carbohydrates and protein as examples. The nutrient information that needs to be calculated also includes fat, cholesterol, vitamin C, calcium, sodium, iron, zinc, etc.

[0250] The weight of each nutrient is represented by the same formula.

[0251] CHO 菜品 / g =CHO 整份菜 / ω 整份菜

[0252] PRO 菜品 / g =PRO 整份菜 / ω 整份菜

[0253] …

[0254] The nutrient information of each gram of the dish can be obtained by analogy, and the

[0255] CHO 单份菜 =CHO 菜品 / g ×ω 单份菜 ;

[0256] PRO 单份菜 =PRO 菜品 / g ×ω 单份菜 ;

[0257] And so on, you can get the various nutrient information for a single serving of food.

[0258] 4. Data verification rules and import methods

[0259] 1. Data verification rules

[0260] 1) Quality control of kitchen labor

[0261] ①Record the weight status and pre-processing methods of the ingredients of the dishes;

[0262] ②According to the requirements for picture shooting, take pictures of the relevant information of pre-prepared dishes, pre-packaged foods, and compound seasonings.

[0263] 2) Nutritionist’s verification

[0264] ① Identify the photos. The former checks whether they meet the shooting requirements, and the latter identifies whether they are consistent with the corresponding pre-processing status and part (meat) recorded;

[0265] ② Determine whether the data records meet the recording requirements.

[0266] 3) Automatic verification part on the web side

[0267] ① Check the data of a single dish (normality test);

[0268] ② Check if the information cannot be called (after associating the pre-processing conversion coefficient table, an error will be automatically reported for the information that cannot be found and the processing method);

[0269] ③Check the weight information of dishes:

[0270] a. Inspection of the unit (main and auxiliary materials>1kg, seasoning>1g)

[0271] b. Net cooked weight > Net raw weight > Weight of a single serving;

[0272] For some dishes that do not meet the above requirements, the computer web version will automatically report an error and re-collect the dish information.

[0273] 4) Solution

[0274] Re-collect the information of questionable dishes.

[0275] 2. Database creation

[0276] 1) Basic database preparation

[0277] The energy of about 2,300 foods and the content values ​​of about 50 nutrients in the "Chinese Food Composition Table" and the food composition data collected by the Shanghai Center for Disease Control and Prevention based on local specialty foods and laboratory testing are prepared in advance to create a basic database, and an online platform is arranged for subsequent program calls.

[0278] 2) Import the calibrated data into the associated Excel

[0279] ① Identification of edible parts: Since the weight records of the main and auxiliary materials are required to be cut and pre-processed, this part focuses more on the parts of meat, such as pork belly is fully edible and pork ribs are partially edible. If it is fully edible, it is marked as 1, and if it is partially edible, it is marked as 2.

[0280] ② The nutritionist will fill in the calibrated data into the pre-prepared Excel table according to the filling requirements;

[0281] ③The Excel table is associated with the basic database, which includes the nutritional information of the raw weight of each raw material. According to the data obtained after the previous conversion, the Excel table is imported into the web backend of the written program. The program calls the nutritional information of each raw material and adds them up to obtain the nutritional composition table of the whole dish.

[0282] 3) Nutritional information of compound condiments is added to the basic database

[0283] The nutritional information of condiments that may not have nutritional information of food or condiments in the "Chinese Food Composition Table" is used for subsequent energy and nutrient calculations. For example, various sauce products and compound seasonings (such as pickled fish seasoning, braised pork seasoning, etc.) contain multiple raw materials. According to the collected nutritional information table, their nutritional information is imported into the basic database.

[0284] The specific implementation scheme of this embodiment can refer to the relevant description in the above embodiment, which will not be repeated here.

[0285] It can be understood that the same or similar parts of the above embodiments can be referenced to each other, and the contents not described in detail in some embodiments can refer to the same or similar contents in other embodiments.

[0286] It should be noted that, in the description of the present invention, the terms "first", "second", etc. are only used for descriptive purposes and cannot be understood as indicating or implying relative importance. In addition, in the description of the present invention, unless otherwise specified, the meaning of "plurality" refers to at least two.

[0287] Any process or method description in a flowchart or otherwise described herein may be understood to represent a module, segment or portion of code that includes one or more executable instructions for implementing the steps of a specific logical function or process, and the scope of the preferred embodiments of the present invention includes alternative implementations in which functions may not be performed in the order shown or discussed, including performing functions in a substantially simultaneous manner or in the reverse order depending on the functions involved, which should be understood by those skilled in the art to which the embodiments of the present invention belong.

[0288] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0289] The method, device, processor and computer-readable storage medium of the present invention for collecting cooking information and calculating nutrients of standardized dishes are adopted. By processing the weight information of the pretreated food materials, that is, combining conversion coefficients such as oil absorption rate, expansion rate and foaming rate, the weight of condiments or auxiliary materials used in the pretreatment process, that is, the raw weight of the food materials before pretreatment, is calculated, thereby simplifying the weighing steps and improving the accuracy of the nutritional information of the recipe dishes.

[0290] In this specification, the present invention has been described with reference to specific embodiments thereof. However, it is apparent that various modifications and variations may be made without departing from the spirit and scope of the present invention. Therefore, the specification and drawings should be regarded as illustrative rather than restrictive.

Claims

1. A method for collecting cooking information and calculating nutrients of standardized dishes, characterized in that: The method comprises the following steps: (1) Pre-fill in the recipe and determine whether it is a pre-made product. If so, record the pre-made product information and proceed to step (2); otherwise, perform ordinary weighing and proceed to step (2); (2) Collecting the weight information of main and auxiliary materials; (3) Collecting condiment weight information; (4) Collect the cooked weight of the dishes and calibrate the data; (5) If it is a preform, data processing is performed to correct the weight information of the preform; (6) Verify the information collected and check all recorded information; The step (5) specifically comprises the following steps: (5.1) Collect and record the weight information of the preform; (5.2) If it is a pre-packaged food, take a photo of the packaging, and take and record the nutritional information and specifications on the packaging; (5.3) If the food is not prepackaged, record the pre-processing steps of the main and auxiliary ingredients in the back kitchen; (5.4) According to the specific cooking process (such as frying, coating with batter, soaking, etc.), the weight of pre-processed condiments or auxiliary materials, as well as the raw weight information of the ingredients before pre-processing, shall be corrected.

2. The method for collecting standardized dish cooking information and calculating nutrients according to claim 1, characterized in that: The step (2) specifically comprises the following steps: (2.1) Check the weight status of the dish, that is, the status of the main and auxiliary ingredients when weighed, and record the information of whether it is completely edible or partially edible; (2.2) Weigh the single main ingredient and auxiliary ingredients together with the container, and record the data on the table as "+A kg", where A is the data obtained after weighing the single main ingredient and auxiliary ingredients together with the container; (2.3) Weigh the remaining weight of the main and auxiliary ingredients after cooking. After cooking the main and auxiliary ingredients, weigh the remaining part in the container together with the container again, and record the data on the table as "-B kg", where B is the data obtained by the second weighing; (2.4) Repeat steps (2.2) and (2.3) for different main and auxiliary materials and weigh them multiple times.

3. The method for collecting standardized dish cooking information and calculating nutrients according to claim 1, characterized in that: The step (3) specifically comprises the following steps: (3.1) Automatically record the initial weight information of the required condiments; (3.2) Record the weight of the seasoning after each use after adding the seasoning, and upload the weight data to the terminal; (3.3) Tabulate the weight data.

4. The method for collecting standardized dish cooking information and calculating nutrients according to claim 1, characterized in that: The step (4) specifically comprises the following steps: (4.1) Weight data of pre-weighed containers; (4.2) Weigh the prepared dish together with the container and record the data.

5. The method for collecting standardized dish cooking information and calculating nutrients according to claim 1, characterized in that: The step (5.4) specifically comprises the following steps: (5.4.1) Calculate and record the weight ratio of different types of main and auxiliary ingredients in terms of oil absorption during frying, weight ratio of expansion during soaking, weight ratio of water absorption during blanching, and weight ratio of water and starch absorption during sizing, and prepare a conversion coefficient table for recipe library data entry; (5.4.2) According to the recipe database data, the conversion coefficient is entered to convert the raw-to-cooked ratio and the amount of condiments used. The weight of the main and auxiliary ingredients including the condiments after pretreatment is calculated, specifically: Calculate the weight of the main and auxiliary materials including the seasoning after pretreatment according to the following formula: oh 主辅料名 =ω 主辅料名 ' / (1+d 预处理方式+主辅料名 ); oh 调味料名 =ω 主辅料名 '-oh 主辅料名 ; Among them, δ 预处理方式+主辅料名 It refers to the pretreatment rate of the main and auxiliary materials, that is, the percentage of the weight increase after pretreatment to the original weight of the main and auxiliary materials. 主辅料名 'Refers to the cooked weight of the main and auxiliary materials after pretreatment, ω 主辅料名 Refers to the raw weight of the main and auxiliary materials without pretreatment, 调味料名 Refers to the weight of the main and auxiliary materials including the condiment after pretreatment; (5.4.3) If the recipe library data entry conversion coefficient of the pre-processing method of a certain main or auxiliary ingredient is not collected by the recipe library data entry conversion coefficient table, collect multiple samples of appropriate portions of pre-processed products and send them for inspection to obtain the nutrient content of energy, carbohydrates, protein, fat carbohydrates, protein, fat, and sodium, and obtain the relevant pre-processing recipe library data entry conversion coefficient and supplement it; Or according to the properties of density and texture, similar foods can be found in the conversion coefficient table of the existing dish library data and approximate processing can be performed; Alternatively, the pre-product is weighed throughout the entire process, that is, the raw weight before pre-treatment and the weight after single pre-treatment are weighed to obtain the corresponding pre-treatment weight ratio; When multiple seasonings are used during pretreatment, it is necessary to clearly define the proportions of various seasonings to be added, then convert the raw-to-cooked ratio and supplement the amount of seasoning used, and calculate the weight of the main and auxiliary ingredients including the seasoning after pretreatment.

6. The method for collecting standardized dish cooking information and calculating nutrients according to claim 1, characterized in that: The method further comprises the step of calculating the nutrient content of a single serving of food, which specifically comprises the following steps: (1-1) Calculate the nutrients of main and auxiliary ingredients; (1-2) Calculate the nutrients of seasonings; (1-3) Calculate the nutrients in a single serving.

7. The method for collecting standardized dish cooking information and calculating nutrients according to claim 6, characterized in that: The nutrients of a single serving of food are calculated in the steps (1-3) as follows: Calculate the nutrients in a single serving according to the following formula: GIVE 整份菜 FOR 主辅料1 +GIVE 主辅料2 +…+GIVE 主辅料n ; FOR 整份菜 =FOR 主辅料1 +PRO 主辅料2 +…+FOR 主辅料n ; GIVE 菜品 / g FOR 整份菜 / ω 整份菜 ; FOR 菜品 / g =FOR 整份菜 / ω 整份菜 ; GIVE 单份菜 FOR 菜品 / g ×ω 单份菜 ; FOR 单份菜 =FOR 菜品 / g ×ω 单份菜 ; Among them, ω 整份菜 Refers to the cooked weight of the entire dish, 单份菜 Refers to the weight of a single serving of food, CHO 菜品 / g Refers to the carbohydrate content of a dish per gram. 菜品 / g Refers to the protein content of a dish per gram.

8. A device for collecting cooking information and calculating nutrients of standardized dishes, characterized in that: The device comprises: a processor configured to execute computer executable instructions; A memory storing one or more computer executable instructions, wherein when the computer executable instructions are executed by the processor, each step of the method for collecting cooking information of standardized dishes and calculating nutrients as described in any one of claims 1 to 7 is implemented.

9. A processor for collecting cooking information and calculating nutrients of standardized dishes, characterized in that: The processor is configured to execute computer executable instructions. When the computer executable instructions are executed by the processor, the various steps of the method for collecting standardized dish cooking information and calculating nutrients as described in any one of claims 1 to 7 are implemented.

10. A computer-readable storage medium, characterized in that: A computer program is stored thereon, and the computer program can be executed by a processor to implement the various steps of the method for collecting standardized dish cooking information and calculating nutrients as described in any one of claims 1 to 7.

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