Menu recommendation method and device and electronic equipment

Abstract

The invention discloses a menu recommendation method and device and electronic equipment, and the method comprises the steps: obtaining the food material weight of each food material when each food material is put in response to the sequential putting operation of multiple food materials; based on the food material weights of the multiple food materials, first weight information corresponding to the multiple food materials is determined; the first weight information of each food material is matched with the food material weight of each food material; determining at least one staple food material from the plurality of food materials; the first weight information corresponding to each staple food material meets a preset food material condition; determining a target recommended menu from a menu library based on the at least one staple food material; the target recommended menu comprises the at least one staple food material. According to the method, the main food materials are determined by acquiring the food material weight information and are matched with the menus in the menu library, so that more accurate menu recommendation can be realized.

Description

Technical Field

[0001] The present application relates to the technical field of intelligent cooking, and in particular, to a recipe recommendation method, device, and electronic device. Background Art

[0002] With the rapid development of intelligent technologies, more and more intelligent products have been applied to people's daily lives, such as intelligent recipes in the kitchen field. In order to meet the needs of users and provide them with a better user experience, how to accurately recommend recipes is particularly important.

[0003] In the prior art, the recipe recommendation methods include the following: One is to perform fixed traditional recipe recommendations based on a single piece of information such as device type, user taste, user ingredients, etc., or by combining the above pieces of information with each other. The recipes recommended by this method may not be intelligently matched according to the ingredients currently placed by the user; the other is to create corresponding recipes based on the user's eating habit information and store them in the recipe database, so as to form a recipe list to recommend relevant recipes to the user. This method may lead to a very limited variety of ingredients used by the user during the actual cooking process, and there may be no recipes corresponding to the user's existing ingredients in the recipe list, thus affecting the user's cooking needs. Summary of the Invention

[0004] To solve the above problems, the present application discloses a recipe recommendation method, device, and electronic device. By identifying multiple cooking ingredients sequentially placed by the user and obtaining the respective weight information of the multiple ingredients, the main ingredient is determined, and the target recommended recipe closest to the main ingredient is matched from the recipe library according to the ingredient information of the main ingredient. This can not only ensure that the target recommended recipe contains the types of ingredients placed, but also ensure that the ingredient proportion information corresponding to the ingredients in the target recipe is closest to the ingredient proportion information corresponding to the ingredients placed by the user, thereby improving the accuracy of recipe recommendation.

[0005] To achieve the above object of the invention, the present application provides a recipe recommendation method, and the method includes:

[0006] In response to the sequential placement operations of multiple ingredients, obtain the ingredient weight of each ingredient when each ingredient is placed;

[0007] Based on the ingredient weights of the multiple ingredients, determine the respective first weight information of the multiple ingredients; the first weight information of each ingredient is matched with the ingredient weight of each ingredient;

[0008] Determine at least one main ingredient from the multiple ingredients; the first weight information corresponding to each main ingredient meets a preset ingredient condition;

[0009] Determine a target recommended recipe from a recipe library based on the at least one main ingredient; the target recommended recipe includes the at least one main ingredient.

[0010] In some embodiments, the determining the first weight information corresponding to each of the multiple ingredients based on the ingredient weights of the multiple ingredients includes:

[0011] Obtain the total weight of the multiple ingredients based on the ingredient weights of the multiple ingredients;

[0012] Determine the first weight information corresponding to each of the ingredients based on the proportional relationship between the ingredient weight of each ingredient and the total weight.

[0013] In some embodiments, the determining at least one main ingredient from the multiple ingredients includes:

[0014] Obtain the first weight information corresponding to each of the multiple ingredients;

[0015] Compare the first weight information of each ingredient with a preset ingredient weight threshold to determine a comparison result;

[0016] Based on the comparison result, determine the at least one main ingredient from the multiple ingredients; the first weight information of the main ingredient is greater than or equal to the preset ingredient weight threshold.

[0017] In some embodiments, the determining a target recommended recipe from the recipe library based on the at least one main ingredient includes:

[0018] Determine a target main ingredient from the at least one main ingredient; when the number of main ingredients is one, the target main ingredient is the main ingredient, and when the number of main ingredients is multiple, the target main ingredient is the main ingredient with the largest first weight information among the multiple main ingredients;

[0019] Obtain candidate recipes that include the target main ingredient;

[0020] Determine the target recommended recipe from the candidate recipes.

[0021] In some embodiments, the determining the target recommended recipe from the candidate recipes includes:

[0022] When the number of main ingredients is one, obtain a candidate main ingredient from the candidate recipes; the candidate main ingredient is the ingredient with the largest second weight information in the candidate recipe, and the second weight information of each ingredient in the candidate recipe matches the ingredient weight of each ingredient in the candidate recipe;

[0023] If the candidate main ingredient is the same as the target main ingredient, determine the candidate recipe as the target recommended recipe.

[0024] In some embodiments, the determining the candidate recipe as the target recommended recipe when the candidate main ingredient is the same as the target main ingredient includes:

[0025] Calculate the absolute value of the weight difference between the ingredient weight of the candidate main ingredient and the ingredient weight of the target main ingredient;

[0026] When the absolute value of the weight difference is less than or equal to a preset weight difference, determine the candidate recipe as the target recommended recipe.

[0027] In some embodiments, the determining the target recommended recipe from the candidate recipes includes:

[0028] When the number of main ingredients is multiple, obtain the first weight information ratio between the multiple main ingredients and the second weight information ratio of the multiple main ingredients in the candidate recipe; the second weight information of the multiple main ingredients matches the ingredient weight of the multiple main ingredients in the candidate recipe;

[0029] Based on the correlation between the second weight information ratio and the first weight information ratio, determine the target recommended recipe from the candidate recipes.

[0030] In some embodiments, the determining the target recommended recipe from the candidate recipes based on the correlation between the second weight information ratio and the first weight information ratio includes:

[0031] Calculate the absolute value of the weight ratio difference between the second weight information ratio and the first weight information ratio;

[0032] Determine the target recommended recipe from the candidate recipes; the absolute value of the weight ratio difference between the second weight information ratio and the first weight information ratio of the target recommended recipe is less than or equal to the preset weight ratio difference, or the absolute value of the weight ratio difference between the second weight information ratio and the first weight information ratio of the target recommended recipe is among the preset number of weight ratio difference absolute values with the top rankings in the target sorting result; the target sorting result is sorted from low to high based on the absolute value of the weight ratio difference.

[0033] This application also provides a recipe recommendation device, and the recipe recommendation device includes:

[0034] A weight acquisition module, configured to, in response to the sequential placement operations of multiple ingredients, acquire the ingredient weight of each ingredient when each ingredient is placed;

[0035] A weight information determination module, configured to determine first weight information corresponding to each of the multiple ingredients based on the ingredient weights of the multiple ingredients; the first weight information of each ingredient matches the ingredient weight of each ingredient.

[0036] A main ingredient determination module, configured to determine at least one main ingredient from the multiple ingredients; the first weight information corresponding to each main ingredient meets a preset ingredient condition.

[0037] A target recommended recipe determination module, configured to determine a target recommended recipe from a recipe library based on the at least one main ingredient; the target recommended recipe includes the at least one main ingredient.

[0038] This application also provides an electronic device, which includes a processor and a memory. At least one instruction or at least one program segment is stored in the memory, and the at least one instruction or the at least one program segment is loaded and executed by the processor to perform the above-mentioned recipe recommendation method.

[0039] Implementing the embodiments of this application can achieve the following beneficial effects:

[0040] In the embodiments of this application, in response to the sequential placement operations of multiple ingredients, the ingredient weight of each ingredient is obtained when each ingredient is placed; based on the ingredient weights of the multiple ingredients, the first weight information corresponding to each of the multiple ingredients is determined; the first weight information of each ingredient matches the ingredient weight of each ingredient; at least one main ingredient is determined from the multiple ingredients; the first weight information corresponding to each main ingredient meets a preset ingredient condition; based on the at least one main ingredient, a target recommended recipe is determined from a recipe library; the target recommended recipe includes the at least one main ingredient. By identifying multiple cooking ingredients sequentially placed by the user and obtaining the first weight information corresponding to each of the multiple ingredients, this application determines the main ingredients, and matches the target recommended recipe closest to the main ingredients from the recipe library according to the ingredient information of the main ingredients. This can not only ensure that the target recommended recipe contains the types of ingredients placed, but also ensure that the ingredient proportion information of the corresponding placed ingredients in the target recipe is closest to the ingredient proportion information corresponding to the ingredients placed by the user, thereby improving the accuracy of recipe recommendation. Description of the Drawings

[0041] In order to more clearly illustrate the recipe recommendation method, device, equipment, and storage medium described in this application, the drawings required for use in the embodiments of this application will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this application. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0042] Figure 1It is a schematic flowchart of a recipe recommendation method provided by an embodiment of the present application;

[0043] Figure 2 It is a schematic flowchart of a main ingredient determination method provided by an embodiment of the present application;

[0044] Figure 3 It is a schematic flowchart of a target recommended recipe determination method provided by an embodiment of the present application;

[0045] Figure 4 It is a schematic structural diagram of a recipe recommendation device provided by an embodiment of the present application;

[0046] Figure 5 It is a block diagram of an electronic device for recipe recommendation provided by an embodiment of the present application. Detailed implementation manners

[0047] In order to enable those skilled in the art to better understand the technical solutions in the present application, the following will clearly and completely describe the technical solutions in the embodiments of the present application in conjunction with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present application.

[0048] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application and the above-mentioned drawings are used to distinguish similar objects, and do not necessarily need to describe a specific order or sequence. It should be understood that the information used in this way can be interchanged under appropriate circumstances, so that the embodiments of the present application described here can be implemented in an order other than those illustrated or described here. In addition, the terms "include" and "have" and any variations thereof are intended to cover non-exclusive inclusion. For example, a process, method, system, product or server including a series of steps or units does not necessarily have to be limited to those clearly listed steps or units, but may include other steps or units not clearly listed or inherent to these processes, methods, products or devices.

[0049] It should be noted that the user information (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data for display, data for analysis, etc.) involved in the present application are all information and data authorized by the user or fully authorized by all parties.

[0050] With the rapid development of intelligent technologies, users' demand for intelligent cooking is also increasing. To provide them with a better user experience, it is particularly important to accurately recommend recipes. However, in the existing technologies, recipe recommendation methods mainly recommend traditional recipes in a fixed manner based on a single piece of information such as device type, user taste, user ingredients, etc. or by combining the above-mentioned pieces of information with each other, or based on users' eating habit information to create corresponding recipes and store them in a recipe database, so as to form a recipe list to recommend relevant recipes to users. The recipes recommended by the above methods may not be intelligently matched according to the ingredients currently placed by the user, and there may be no recipes that match the ingredients, thus unable to meet the user's needs and affecting the user experience.

[0051] Please refer to Figure 1 , which shows a schematic flowchart of a recipe recommendation method provided by an embodiment of the present application. The present application provides the method operation steps as described in the embodiment or flowchart, but based on routine or non-creative labor, there may be more or fewer operation steps. The step sequence listed in the embodiment is only one of the execution sequences of numerous steps and does not represent the only execution sequence. The recipe recommendation method can be executed in the method sequence shown in the embodiment or the accompanying drawings. Specifically, as Figure 1 shown, this method can be applied to any intelligent cooking device capable of executing the recipe recommendation method; the method may include the following steps:

[0052] S101: In response to the sequential placement operations of multiple ingredients, obtain the ingredient weight of each ingredient when each ingredient is placed;

[0053] In this embodiment, the execution subject may be an intelligent cooking device. The intelligent cooking device is equipped with a camera and an electronic scale. The user sequentially places multiple ingredients that he / she wants to cook. After the user places each ingredient, the execution subject identifies the type of the placed ingredient through the camera and obtains the ingredient weight of the corresponding ingredient through the electronic scale, so as to ensure that the ingredient weight of each ingredient can be accurately obtained, providing a basis for subsequent recipe matching. For example, when the user sequentially places Chinese yam, agaric, carrot, green pepper, ginger slices, and garlic slices, the camera sequentially identifies the above ingredients and weighs them, so as to record the names of the above ingredients and the corresponding ingredient weights, such as 280 g of Chinese yam, 70 g of agaric, 60 g of carrot, 45 g of green pepper, 5 g of ginger slices, and 5 g of garlic slices.

[0054] S103: Based on the ingredient weights of the multiple ingredients, determine the first weight information corresponding to each of the multiple ingredients; the first weight information of each ingredient is matched with the ingredient weight of each ingredient;

[0055] In this embodiment, after obtaining the ingredient names and the corresponding ingredient weights of each ingredient, the first weight information of each ingredient is calculated based on the ingredient weight, and the first weight information represents the weight proportion of each ingredient in all the poured ingredients.

[0056] In some exemplary embodiments, determining the first weight information corresponding to each of the multiple ingredients based on the ingredient weights of the multiple ingredients includes:

[0057] Based on the ingredient weights of the multiple ingredients, obtain the total weight of the multiple ingredients;

[0058] Based on the proportional relationship between the ingredient weight of each ingredient and the total weight, determine the first weight information corresponding to each of the ingredients.

[0059] Specifically, after the user puts in one ingredient each time, the corresponding ingredient weight is obtained, so that the ingredient weights of each ingredient put in by the user are obtained. Based on the ingredient weights of each ingredient, the total weight of these put-in ingredients is calculated, and then the proportion of the ingredient weight of each ingredient in the total weight is calculated, so as to determine the first weight information corresponding to each ingredient. For example, when the ingredients put in are 280g of Chinese yams, 70g of black fungus, 60g of carrots, 45g of green peppers, 5g of ginger slices, and 5g of garlic slices, the total weight is the sum of the ingredient weights of the above multiple ingredients, that is, 280 + 70 + 60 + 45 + 5 + 5 = 465g, so as to determine the first weight information corresponding to each ingredient. The first weight information can be reserved to two decimal places during the calculation process, that is, the first weight information of Chinese yams is 280 / 465 = 0.60, the first weight information of black fungus is 70 / 465 = 0.15, the first weight information of carrots is 60 / 465 = 0.13, the first weight information of green peppers is 45 / 465 = 0.10, the first weight information of ginger slices is 5 / 465 = 0.01, and the first weight information of garlic slices is 5 / 465 = 0.01.

[0060] By calculating the first weight information corresponding to each of the multiple ingredients, the proportion of each ingredient in all the ingredients put in by the user can be accurately measured, thereby providing more accurate ingredient data for subsequent recipe recommendations.

[0061] S105: Determine at least one main ingredient from the multiple ingredients; the first weight information corresponding to each main ingredient satisfies a preset ingredient condition;

[0062] In this embodiment, according to the first weight information corresponding to each of the above ingredients, at least one main ingredient is determined from the multiple ingredients, and the preset ingredient condition is a judgment condition preset by the intelligent cooking device in advance, which may include a preset ingredient weight threshold.

[0063] In some exemplary embodiments, please refer toFigure 2 , which shows a schematic flowchart of a main ingredient determination method provided by an embodiment of the present application. As Figure 2 shown, determining at least one main ingredient from the multiple ingredients includes:

[0064] S201: Obtain the first weight information corresponding to each of the multiple ingredients;

[0065] S203: Compare the first weight information of each ingredient with a preset ingredient weight threshold to determine the comparison result;

[0066] S205: Based on the comparison result, determine the at least one main ingredient from the multiple ingredients; the first weight information of the main ingredient is greater than or equal to the preset ingredient weight threshold.

[0067] In the above exemplary embodiment, the first weight information corresponding to each ingredient is sequentially compared with the preset ingredient weight threshold. When the first weight information of the ingredient is greater than or equal to the preset ingredient weight threshold, the corresponding ingredient is determined as the main ingredient.

[0068] It should be noted that the quantity of the main ingredient will change continuously with different preset ingredient weight thresholds. For example, the ingredients put in by the user and their corresponding first weight information are as follows: the first weight information of Chinese yam is 0.60, the first weight information of agaric is 0.15, the first weight information of carrot is 0.13, the first weight information of green pepper is 0.10, the first weight information of ginger slices is 0.01, and the first weight information of garlic slices is 0.01. At the same time, when the preset ingredient weight threshold is 0.50, the first weight information of the above ingredients is compared with 0.50 respectively. If the first weight information of an ingredient is greater than or equal to the preset ingredient weight threshold of 0.50, the corresponding ingredient is determined as the main ingredient. That is, 0.60 > 0.50, so Chinese yam can be determined as the main ingredient; 0.15 < 0.50, so agaric can be determined not to be the main ingredient; 0.13 < 0.50, so carrot can be determined not to be the main ingredient; 0.10 < 0.50, so green pepper can be determined not to be the main ingredient; 0.01 < 0.50, so ginger slices can be determined not to be the main ingredient; 0.01 < 0.50, so garlic slices can be determined not to be the main ingredient. Or, when the preset ingredient weight threshold is 0.10, the first weight information of the above ingredients is compared with 0.10 respectively. If the first weight information of an ingredient is greater than or equal to the preset ingredient weight threshold of 0.10, the corresponding ingredient is determined as the main ingredient. That is, 0.60 > 0.10, so Chinese yam can be determined as the main ingredient; 0.15 > 0.10, so agaric can be determined as the main ingredient; 0.13 > 0.10, so carrot can be determined as the main ingredient; 0.10 = 0.10, so green pepper can be determined as the main ingredient; 0.01 < 0.10, so ginger slices can be determined not to be the main ingredient; 0.01 < 0.10, so garlic slices can be determined not to be the main ingredient. That is to say, when the preset ingredient weight threshold is 0.50, the main ingredient among all the ingredients put in by the user is Chinese yam; when the preset ingredient weight threshold is 0.10, the main ingredients among all the ingredients put in by the user are Chinese yam, agaric, carrot, and green pepper.

[0069] By comparing the first weight information corresponding to various ingredients with the preset ingredient weight threshold respectively and determining the corresponding ingredient as the main ingredient when the preset ingredient weight threshold is met, the various ingredients put in by the user are distinguished according to the preset ingredient conditions, avoiding the problems of long matching time and much resource occupation caused by matching unimportant ingredients during the recipe recommendation process, and ensuring that the recipe recommendation is more rapid and accurate.

[0070] S107: Determine a target recommended recipe from the recipe library based on the at least one main ingredient; the target recommended recipe includes the at least one main ingredient.

[0071] In this embodiment, the recipe library is stored in the intelligent cooking device. The recipe library may include multiple cooking recipes. The intelligent cooking device searches for target recommended recipes that match the main ingredient from the recipe library according to the determined main ingredient. It should be noted that the matching here may include ingredient name matching or ingredient weight matching.

[0072] In some exemplary embodiments, refer to Figure 3 , which shows a schematic flowchart of a method for determining a target recommended recipe provided by an embodiment of the present application. As Figure 3 shown, determining a target recommended recipe from the recipe library based on the at least one main ingredient includes:

[0073] S301: Determine a target main ingredient from the at least one main ingredient; when the number of main ingredients is one, the target main ingredient is the main ingredient; when the number of main ingredients is multiple, the target main ingredient is the main ingredient with the largest first weight information among the multiple main ingredients;

[0074] Specifically, the target main ingredient is determined according to the main ingredient. The target main ingredient is used for recipe matching in the recipe library. The number of target main ingredients can be one. That is, if the number of main ingredients is one, then this main ingredient can be determined as the target main ingredient. For example, when the preset ingredient weight threshold is 0.50, the ingredients put in by the user are: 280g of Chinese yam, 70g of black fungus, 60g of carrot, 45g of green pepper, 5g of ginger slices, and 5g of garlic slices. The corresponding first weight information is: the first weight information of Chinese yam is 0.60, the first weight information of black fungus is 0.15, the first weight information of carrot is 0.13, the first weight information of green pepper is 0.10, the first weight information of ginger slices is 0.01, and the first weight information of garlic slices is 0.01. The main ingredient is Chinese yam, and the target main ingredient is Chinese yam.

[0075] If the number of main ingredients is multiple, then the main ingredient with the largest first weight information among the multiple main ingredients is determined as the target main ingredient. For example, when the preset ingredient weight threshold is 0.10, the ingredients put in by the user are: 280g of Chinese yam, 70g of black fungus, 60g of carrot, 45g of green pepper, 5g of ginger slices, and 5g of garlic slices. The corresponding first weight information is: the first weight information of Chinese yam is 0.60, the first weight information of black fungus is 0.15, the first weight information of carrot is 0.13, the first weight information of green pepper is 0.10, the first weight information of ginger slices is 0.01, and the first weight information of garlic slices is 0.01. The main ingredients are Chinese yam, black fungus, carrot, and green pepper. At this time, the target main ingredient is the ingredient with the largest first weight information among Chinese yam, black fungus, carrot, and green pepper, that is, the target main ingredient is Chinese yam.

[0076] S303: Obtain candidate recipes that include the target main ingredient;

[0077] S305: Determine the target recommended recipe from the candidate recipes.

[0078] The target main ingredient is determined corresponding to the quantity of the main ingredient, and then candidate recipes that include the target main ingredient are determined from the recipe library according to the target main ingredient, avoiding the influence of the main ingredient with a relatively small first weight information on the recipe matching accuracy, ensuring that the candidate recipes include the target main ingredient, saving the time for recipe matching in the case of multiple main ingredients, and improving the recipe matching efficiency.

[0079] In an exemplary embodiment as S303, the determining the target recommended recipe from the candidate recipes includes:

[0080] When the quantity of the main ingredient is one, obtain the candidate main ingredient from the candidate recipes; the candidate main ingredient is the ingredient with the largest second weight information in the candidate recipes, and the second weight information of each ingredient in the candidate recipes matches the ingredient weight of each ingredient in the candidate recipes;

[0081] If the candidate main ingredient is the same as the target main ingredient, determine the candidate recipe as the target recommended recipe.

[0082] Specifically, when the quantity of the main ingredient is one, the target main ingredient is the main ingredient. At this time, candidate recipes that include the target main ingredient are determined according to the ingredient information of the target main ingredient. Next, obtain the candidate main ingredient in the candidate recipes. The determination method of the candidate main ingredient can be the same as or different from the determination method of the target main ingredient. The second weight information corresponding to each ingredient in the candidate recipes represents the proportion of the ingredient weight of each ingredient in the total ingredient weight in the candidate recipes.

[0083] For example, when the main ingredient is Chinese yam, the target main ingredient is also Chinese yam. At this time, candidate recipes that include Chinese yam are matched from the recipe library, such as stir-fried Chinese yam, Chinese yam stir-fried with black fungus, Chinese yam stir-fried with meat, steamed spareribs with Chinese yam, etc.; obtain the candidate main ingredient with the largest second weight information from each candidate recipe, such as the candidate main ingredient of stir-fried Chinese yam is Chinese yam, the candidate main ingredient of Chinese yam stir-fried with black fungus is Chinese yam, the candidate main ingredient of Chinese yam stir-fried with meat is meat, and the candidate main ingredient of steamed spareribs with Chinese yam is spareribs; compare the candidate main ingredient with the target main ingredient. For example, the candidate main ingredient of stir-fried Chinese yam, Chinese yam, is the same as the target main ingredient Chinese yam, so stir-fried Chinese yam is determined as the target recommended recipe; and so on, Chinese yam stir-fried with black fungus is determined as the target recommended recipe, Chinese yam stir-fried with meat is not the target recommended recipe, and steamed spareribs with Chinese yam is not the target recommended recipe.

[0084] When the number of main ingredients is one, by obtaining the candidate main ingredient with the largest second weight information in the candidate recipes and comparing it with the target main ingredient placed by the user, if the candidate main ingredient is the same as the target main ingredient, the candidate recipe is determined as the target recommended recipe, so as to ensure that the ingredient corresponding to the largest weight in the target recommended recipe is the ingredient with the largest first weight information among the ingredients placed by the user, thus ensuring the accuracy of the target recommended recipe.

[0085] In an exemplary embodiment of S305, the determining the candidate recipe as the target recommended recipe if the candidate main ingredient is the same as the target main ingredient includes:

[0086] Calculating the absolute value of the weight difference between the ingredient weight of the candidate main ingredient and the ingredient weight of the target main ingredient;

[0087] In the case where the absolute value of the weight difference is less than or equal to a preset weight difference, the candidate recipe is determined as the target recommended recipe.

[0088] Specifically, when the target recommended recipe is determined, obtain the ingredient weight of the candidate main ingredient in the target recommended recipe. The above ingredient weight is the preset ingredient weight in the target recommended recipe, and then calculate the difference from the ingredient weight of the target main ingredient placed by the user, so as to determine the matching situation between the candidate main ingredient and the target main ingredient. If the difference meets the preset weight difference, then determine the candidate recipe corresponding to the candidate main ingredient as the target recommended recipe. For example, in the above embodiment, the candidate main ingredients included in the candidate recipes of stir-fried Chinese yams and stir-fried Chinese yams with wood ear are the same as the target main ingredient. Then obtain the weight of Chinese yams in stir-fried Chinese yams and the weight of Chinese yams in stir-fried Chinese yams with wood ear; if the weight of Chinese yams in stir-fried Chinese yams is 250 g and the weight of Chinese yams in stir-fried Chinese yams with wood ear is 300 g, and the weight of Chinese yams placed by the user is 280 g, then the absolute value of the weight difference in the stir-fried Chinese yams recipe is 30, and the absolute value of the weight difference in the stir-fried Chinese yams with wood ear recipe is 20. If the preset weight difference is 25, then 30>25 in the stir-fried Chinese yams recipe and 20<25 in the stir-fried Chinese yams with wood ear recipe, and stir-fried Chinese yams with wood ear is determined as the target recommended recipe.

[0089] By calculating the weight difference between the candidate main ingredient and the target main ingredient, it is possible to determine whether the ingredient weight in the candidate recipe is the closest to the ingredient weight of the target main ingredient, thus making the recommendation of the target recommended recipe more accurate.

[0090] In another exemplary embodiment of S303, the determining the target recommended recipe from the candidate recipes includes:

[0091] When the quantity of the main ingredients is multiple, obtain the first weight information ratio among the multiple main ingredients and the second weight information ratio of the multiple main ingredients in the candidate recipe; the second weight information of the multiple main ingredients matches the ingredient weights of the multiple main ingredients in the candidate recipe.

[0092] Based on the correlation between the second weight information ratio and the first weight information ratio, determine the target recommended recipe from the candidate recipes.

[0093] Specifically, when the quantity of the main ingredients is multiple, determine the first weight information ratio corresponding to the multiple main ingredients. At this time, candidate recipes including the multiple main ingredients are determined according to the ingredient information of the multiple main ingredients. Next, obtain the second weight information corresponding to the multiple main ingredients in the candidate recipes, and determine the second weight information ratio of the multiple main ingredients in the candidate recipes based on the second weight information. The second weight information corresponding to each ingredient in the candidate recipe represents the proportion of the ingredient weight of each ingredient in the total ingredient weight of the candidate recipe. The above correlation represents the absolute value of the ratio difference between the second weight information ratio and the first weight information ratio.

[0094] For example, when the preset ingredient weight threshold is 0.15, the ingredients put by the user are: 280g of Chinese yams, 70g of black fungus, 60g of carrots, 45g of green peppers, 5g of ginger slices, and 5g of garlic slices. The corresponding first weight information are: the first weight information of Chinese yams is 0.60, the first weight information of black fungus is 0.15, the first weight information of carrots is 0.13, the first weight information of green peppers is 0.10, the first weight information of ginger slices is 0.01, and the first weight information of garlic slices is 0.01. The main ingredients are Chinese yams and black fungus, and the first weight information ratio of Chinese yams and black fungus is 0.60 / 0.15 = 4.00. At this time, match candidate recipes that contain both Chinese yams and black fungus from the recipe library, such as Chinese yam and black fungus salad, stir-fried Chinese yams with black fungus, sweet and sour Chinese yams, and black fungus and Chinese yam with sliced pork; obtain the second weight information ratio of Chinese yams and black fungus from each candidate recipe. For example, the second weight information ratio of Chinese yams and black fungus in the Chinese yam and black fungus salad recipe is 1.00, the second weight information ratio of Chinese yams and black fungus in the stir-fried Chinese yams with black fungus recipe is 3.80, the second weight information ratio of Chinese yams and black fungus in the sweet and sour Chinese yams recipe is 4.50, and the second weight information ratio of Chinese yams and black fungus in the black fungus and Chinese yam with sliced pork recipe is 3.85; compare the first weight information ratio 4.00 with the corresponding second weight information ratios in the multiple candidate recipes, so as to determine the target recommended recipe from the above recipes.

[0095] When there are multiple main ingredients, by obtaining the first weight information ratio of the multiple main ingredients in the ingredients put in by the user and the corresponding second weight information ratio in the candidate recipes, the target recommended recipe is determined from the candidate recipes based on the first weight information ratio and the second weight information ratio. This can not only make the candidate recipes include the multiple main ingredients put in by the user, but also determine the target recommended recipe with the closest weight to the multiple main ingredients put in by the user, thereby improving the accuracy of the target recommended recipe.

[0096] In another exemplary embodiment of S305, determining the target recommended recipe from the candidate recipes based on the association relationship between the second weight information ratio and the first weight information ratio includes:

[0097] Calculating an absolute value of a weight ratio difference between the second weight information ratio and the first weight information ratio;

[0098] The target recommended recipe is determined from the candidate recipes; the absolute value of the weight ratio difference between the second weight information ratio of the target recommended recipe and the first weight information ratio is less than or equal to the preset weight ratio difference, or the absolute value of the weight ratio difference between the second weight information ratio of the target recommended recipe and the first weight information ratio is the absolute value of a preset number of weight ratio differences that are ranked at the top in the target sorting result; the target sorting result is sorted from low to high based on the absolute value of the weight ratio difference.

[0099] Specifically, the association relationship may include an absolute value of a weight ratio difference, obtained by subtracting the second weight information ratio from the first weight information ratio and converting the difference into an absolute value, to represent the matching status between the candidate recipe and the multiple main ingredients entered by the user. Furthermore, methods for determining target recommended recipes may include the following: one method is to determine the candidate recipes corresponding to the multiple main ingredients as target recommended recipes if the absolute value of the weight ratio difference satisfies a preset weight ratio difference; the other method is to sort the candidate recipes by their absolute values of weight ratio differences from low to high, and determine a preset number of target recommended recipes ranked at the top.

[0100] For example, in the above embodiment, among the multiple ingredients put in by the user, the main ingredients are Chinese yams and black fungus. The ratio of the first weight information corresponding to Chinese yams and black fungus is 0.60 / 0.15 = 4.00. The ratios of the second weight information corresponding to Chinese yams and black fungus in the candidate recipes are as follows: for the recipe of Chinese yam and black fungus salad, the ratio of the second weight information of Chinese yam and black fungus is 1.00; for the recipe of stir-fried Chinese yam with black fungus, the ratio of the second weight information of Chinese yam and black fungus is 3.80; for the recipe of sweet and sour Chinese yam, the ratio of the second weight information of Chinese yam and black fungus is 4.50; for the recipe of Chinese yam, black fungus and sliced pork, the ratio of the second weight information of Chinese yam and black fungus is 3.75. At this time, calculate the absolute value of the difference in weight ratio between the first weight information ratio of 4.00 and the corresponding second weight information ratios in multiple candidate recipes, which are respectively: for the recipe of Chinese yam and black fungus salad, the absolute value of the difference in weight ratio is 3.00; for the recipe of stir-fried Chinese yam with black fungus, the absolute value of the difference in weight ratio is 0.20; for the recipe of sweet and sour Chinese yam, the absolute value of the difference in weight ratio is 0.50; for the recipe of Chinese yam, black fungus and sliced pork, the absolute value of the difference in weight ratio is 0.25. Based on this, the first method for determining the target recommended recipe may include: if the preset weight ratio difference is 0.50, then in the recipe of Chinese yam and black fungus salad, 3.00 > 0.50; for the recipe of stir-fried Chinese yam with black fungus, 0.20 < 0.50; for the recipe of sweet and sour Chinese yam, 0.50 = 0.50; for the recipe of Chinese yam, black fungus and sliced pork, 0.25 < 0.50. Thus, it is determined that the candidate recipes of stir-fried Chinese yam with black fungus, sweet and sour Chinese yam, and Chinese yam, black fungus and sliced pork are all target recommended recipes. The second method for determining the target recommended recipe may include: sorting the absolute values of the weight ratio differences corresponding to the candidate recipes of Chinese yam and black fungus salad, stir-fried Chinese yam with black fungus, sweet and sour Chinese yam, and Chinese yam, black fungus and sliced pork from low to high, which are in turn stir-fried Chinese yam with black fungus 0.20, Chinese yam, black fungus and sliced pork 0.25, sweet and sour Chinese yam 0.50, Chinese yam and black fungus salad 3.00. At this time, if the preset quantity is 3, then the candidate recipes of stir-fried Chinese yam with black fungus, Chinese yam, black fungus and sliced pork, and sweet and sour Chinese yam are determined as the target recommended recipes.

[0101] In the case where the number of main ingredients is multiple, obtain the ratio of the first weight information corresponding to the main ingredients and the ratios of the second weight information corresponding to the multiple main ingredients in the candidate recipes, calculate the absolute value of the ratio difference between the two weight information ratios, and compare it with the preset ratio difference, so as to determine the target recommended recipe, thereby ensuring that the target recommended recipe contains both multiple main ingredients put in by the user and is closest to the ratio of the first weight information corresponding to the multiple main ingredients, so as to make the recipe recommendation more accurate and meet the user's personalized cooking needs.

[0102] The embodiment of the present application also provides a recipe recommendation device. Please refer to Figure 4 , which shows a schematic structural diagram of a recipe recommendation device provided by the embodiment of the present application. As Figure 4 shown, the recipe recommendation device includes:

[0103] A weight acquisition module 401, configured to acquire the ingredient weight of each ingredient when each ingredient is put in, in response to the sequential putting-in operation of multiple ingredients;

[0104] A weight information determination module 403, configured to determine first weight information corresponding to each of the multiple ingredients based on the ingredient weights of the multiple ingredients; the first weight information of each ingredient matches the ingredient weight of each ingredient;

[0105] A main ingredient determination module 405, configured to determine at least one main ingredient from the multiple ingredients; the first weight information corresponding to each main ingredient meets a preset ingredient condition;

[0106] A target recommended recipe determination module 407, configured to determine a target recommended recipe from a recipe library based on the at least one main ingredient; the target recommended recipe includes the at least one main ingredient.

[0107] In an optional embodiment, the recipe recommendation device further includes:

[0108] A total weight acquisition module, configured to acquire the total weight of the multiple ingredients based on the ingredient weights of the multiple ingredients;

[0109] A first weight information determination module, configured to determine first weight information corresponding to each of the ingredients based on the proportional relationship between the ingredient weight of each ingredient and the total weight.

[0110] In an optional embodiment, the recipe recommendation device further includes:

[0111] A first weight information acquisition module, configured to acquire first weight information corresponding to each of the multiple ingredients;

[0112] A comparison result determination module, configured to compare the first weight information of each ingredient with a preset ingredient weight threshold to determine a comparison result;

[0113] A main ingredient determination module, configured to determine the at least one main ingredient from the multiple ingredients based on the comparison result; the first weight information of the main ingredient is greater than or equal to the preset ingredient weight threshold.

[0114] In an optional embodiment, the recipe recommendation device further includes:

[0115] A target main ingredient determination module, configured to determine a target main ingredient from the at least one main ingredient; when the number of main ingredients is one, the target main ingredient is the main ingredient, and when the number of main ingredients is multiple, the target main ingredient is the main ingredient with the largest first weight information among the multiple main ingredients;

[0116] A candidate recipe acquisition module, configured to acquire candidate recipes including the target main ingredient;

[0117] A target recommended recipe determination module, configured to determine the target recommended recipe from the candidate recipes.

[0118] In an optional embodiment, the recipe recommendation device further includes:

[0119] A candidate main ingredient determination module, configured to, when the number of main ingredients is one, acquire candidate main ingredients from the candidate recipes; the candidate main ingredient is the ingredient with the largest second weight information in the candidate recipes, and the second weight information of each ingredient in the candidate recipes matches the ingredient weight of each ingredient in the candidate recipes;

[0120] A first target recommended recipe determination module, configured to, if the candidate main ingredient is the same as the target main ingredient, determine the candidate recipe as the target recommended recipe.

[0121] In an optional embodiment, the recipe recommendation device further includes:

[0122] An absolute value of weight difference acquisition module, configured to calculate the absolute value of the weight difference between the ingredient weight of the candidate main ingredient and the ingredient weight of the target main ingredient;

[0123] A second target recommended recipe determination module, configured to, when the absolute value of the weight difference is less than or equal to a preset weight difference, determine the candidate recipe as the target recommended recipe.

[0124] In an optional embodiment, the recipe recommendation device further includes:

[0125] A weight information ratio acquisition module, configured to, when the number of main ingredients is multiple, acquire the first weight information ratio between the multiple main ingredients and the second weight information ratio of the multiple main ingredients in the candidate recipes; the second weight information of the multiple main ingredients matches the ingredient weight of the multiple main ingredients in the candidate recipes;

[0126] A third target recommended recipe determination module, configured to determine the target recommended recipe from the candidate recipes based on the association relationship between the second weight information ratio and the first weight information ratio.

[0127] In an optional embodiment, the recipe recommendation device further includes:

[0128] An absolute value of weight ratio difference acquisition module, configured to calculate the absolute value of the weight ratio difference between the second weight information ratio and the first weight information ratio;

[0129] The fourth target recommended recipe determination module is used to determine the target recommended recipe from the candidate recipes; the absolute value of the weight ratio difference between the second weight information ratio and the first weight information ratio of the target recommended recipe is less than or equal to the preset weight ratio difference, or the absolute value of the weight ratio difference between the second weight information ratio and the first weight information ratio of the target recommended recipe is the absolute value of the weight ratio difference of the preset number of top-ranked ones in the target sorting result; the target sorting result is sorted from low to high based on the absolute value of the weight ratio difference.

[0130] Regarding the device in the above embodiments, the specific manners in which each module performs operations have been described in detail in the embodiments related to the method, and will not be elaborated here.

[0131] An embodiment of the present application further provides a recipe recommendation electronic device, which includes a processor and a memory. At least one instruction or at least one program segment is stored in the memory, and the at least one instruction or the at least one program segment is loaded and executed by the processor to perform the recipe recommendation method as described in the above method embodiments.

[0132] Please refer to Figure 5 , which shows a block diagram of an electronic device for recipe recommendation provided by an embodiment of the present application. The electronic device can be any intelligent cooking device terminal that can run the recipe recommendation method, and its internal structure diagram can be as Figure 5 shown. The electronic device includes a processor, a memory, a network interface, a display screen, and an input device connected through a system bus. Among them, the processor of the electronic device is used to provide computing and control capabilities. The memory of the electronic device includes a non-volatile storage medium and an internal memory. The non-volatile storage medium stores an operating system and a computer program. The internal memory provides an environment for the operation of the operating system and the computer program in the non-volatile storage medium. The network interface of the electronic device is used to communicate with an external terminal through a network connection. The computer program, when executed by the processor, implements a recipe recommendation method.

[0133] Those skilled in the art can understand that Figure 5 the structure shown in

[0134] Those of ordinary skill in the art can understand that all or part of the processes in the methods of the above embodiments can be completed by instructing relevant hardware through a computer program. This computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above methods. Among them, any reference to a memory, storage, database, or other medium used in the embodiments provided in this application can include non-volatile and / or volatile memories. Non-volatile memory can include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM), or flash memory. Volatile memory can include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in many forms, such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), double data rate SDRAM (DDR SDRAM), enhanced SDRAM (ESDRAM), synchronous link DRAM (SLDRAM), Rambus direct RAM (RDRAM), direct memory bus dynamic RAM (DRDRAM), and Rambus dynamic RAM (RDRAM), etc.

[0135] The above describes specific embodiments of this specification. Other embodiments are within the scope of the appended claims. In some cases, the actions or steps recited in the claims can be performed in a different order than in the embodiments and still achieve the desired result. Additionally, the processes depicted in the drawings do not necessarily have to be performed in the particular order or continuous order shown to achieve the desired result. In certain embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0136] The embodiments in this application are all described in a progressive manner. For the same or similar parts among the embodiments, reference can be made to each other. Each embodiment focuses on the differences from other embodiments. In particular, for the embodiments of the electronic device, since it is basically similar to the method embodiments, the description is relatively simple. For the relevant parts, reference can be made to the partial description of the method embodiments.

[0137] The electronic device provided in the embodiments of this application corresponds to the method. Therefore, the electronic device also has beneficial technical effects similar to the corresponding method. Since the beneficial technical effects of the method have been described in detail above, the beneficial technical effects of the corresponding electronic device will not be elaborated here.

[0138] The above is only for the embodiments of the present application and is not intended to limit the present application. For those skilled in the art, various changes and modifications can be made to the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included within the scope of the claims of the present application.

Claims

1. A recipe recommendation method, characterized in that, Including: In response to the sequential placement operations of multiple ingredients, obtaining the ingredient weight of each ingredient when each ingredient is placed; Based on the ingredient weights of the multiple ingredients, determining first weight information corresponding to each of the multiple ingredients; the first weight information of each ingredient matches the ingredient weight of each ingredient; Determining at least one main ingredient from the multiple ingredients; the first weight information corresponding to each main ingredient meets a preset ingredient condition; Based on the at least one main ingredient, determining a target recommended recipe from a recipe library; The target recommended recipe includes the at least one main ingredient.

2. The method according to claim 1, wherein The determining the first weight information corresponding to each of the multiple ingredients based on the ingredient weights of the multiple ingredients includes: Based on the ingredient weights of the multiple ingredients, obtaining the total weight of the multiple ingredients; Based on the proportional relationship between the ingredient weight of each ingredient and the total weight, determining the first weight information corresponding to each ingredient.

3. The method according to claim 1, characterized in that, The determining at least one main ingredient from the multiple ingredients includes: Obtaining the first weight information corresponding to each of the multiple ingredients; Comparing the first weight information of each ingredient with a preset ingredient weight threshold to determine a comparison result; Based on the comparison result, determining the at least one main ingredient from the multiple ingredients; the first weight information of the main ingredient is greater than or equal to the preset ingredient weight threshold.

4. The method according to claim 1, characterized in that The determining a target recommended recipe from the recipe library based on the at least one main ingredient includes: Determining a target main ingredient from the at least one main ingredient; when the number of main ingredients is one, the target main ingredient is the main ingredient, and when the number of main ingredients is multiple, the target main ingredient is the main ingredient with the largest first weight information among the multiple main ingredients; Obtaining candidate recipes containing the target main ingredient; Determining the target recommended recipe from the candidate recipes.

5. The method according to claim 4, wherein The determining the target recommended recipe from the candidate recipes includes: When the number of main ingredients is one, obtaining a candidate main ingredient from the candidate recipes; the candidate main ingredient is the ingredient with the largest second weight information in the candidate recipe, and the second weight information of each ingredient in the candidate recipe matches the ingredient weight of each ingredient in the candidate recipe; If the candidate main ingredient is the same as the target main ingredient, determining the candidate recipe as the target recommended recipe.

6. The method according to claim 5, characterized in that, The if the candidate main ingredient is the same as the target main ingredient, determining the candidate recipe as the target recommended recipe includes: Calculating the absolute value of the weight difference between the ingredient weight of the candidate main ingredient and the ingredient weight of the target main ingredient; When the absolute value of the weight difference is less than or equal to a preset weight difference, determining the candidate recipe as the target recommended recipe.

7. The method according to claim 4, wherein The determining the target recommended recipe from the candidate recipes includes: When the number of main ingredients is multiple, obtaining the ratio of the first weight information among the multiple main ingredients and the ratio of the second weight information of the multiple main ingredients in the candidate recipe; the second weight information of the multiple main ingredients matches the ingredient weight of the multiple main ingredients in the candidate recipe; Determine the target recommended recipe from the candidate recipes based on the association relationship between the second weight information ratio and the first weight information ratio.

8. The method according to claim 7, characterized in that, The determining the target recommended recipe from the candidate recipes based on the association relationship between the second weight information ratio and the first weight information ratio includes: Calculate the absolute value of the weight ratio difference between the second weight information ratio and the first weight information ratio; Determine the target recommended recipe from the candidate recipes; the absolute value of the weight ratio difference between the second weight information ratio and the first weight information ratio of the target recommended recipe is less than or equal to the preset weight ratio difference, or the absolute value of the weight ratio difference between the second weight information ratio and the first weight information ratio of the target recommended recipe is one of the preset number of weight ratio differences with the top rankings in the target sorting result; the target sorting result is sorted from low to high based on the absolute value of the weight ratio difference.

9. A recipe recommendation device, characterized in that, The recipe recommendation device includes: A weight acquisition module, configured to, in response to the sequential placement operations of multiple ingredients, acquire the ingredient weight of each ingredient when each ingredient is placed; A weight information determination module, configured to determine the first weight information corresponding to each of the multiple ingredients based on the ingredient weights of the multiple ingredients; the first weight information of each ingredient matches the ingredient weight of each ingredient; A main ingredient determination module, configured to determine at least one main ingredient from the multiple ingredients; the first weight information corresponding to each main ingredient meets the preset ingredient conditions; A target recommended recipe determination module, configured to determine a target recommended recipe from a recipe library based on the at least one main ingredient; the target recommended recipe includes the at least one main ingredient.

10. An electronic device, characterized in that, The electronic device includes a processor and a memory, and at least one instruction or at least one program segment is stored in the memory, and the at least one instruction or the at least one program segment is loaded and executed by the processor to perform the recipe recommendation method according to any one of claims 1-8.

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