Recipe recommendation method and device, readable storage medium and cooking equipment
By receiving user input of calories and total cooking amount, filtering and outputting target recipe information, this solves the problem of inaccurate calorie and total cooking amount requirements in recipe recommendations in existing technologies, and improves recipe search efficiency and cooking guidance accuracy.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-02
- Publication Date
- 2026-03-10
AI Technical Summary
Existing recipe recommendations cannot meet users' precise needs for calorie intake and total cooking volume, forcing users to manually calculate the calories of each recipe, making the search for target recipes cumbersome and inefficient.
By receiving the user's total calorie intake and total amount of food cooked, the system filters target recipe information from preset recipe information based on these conditions, and introduces difference threshold and user preference information for further filtering, outputting target recipe information and cooking tutorials.
It enables precise selection of target recipes based on user needs, reduces the tediousness of calculating calories, improves the efficiency of finding target recipes, and provides detailed cooking guidance, thus enhancing the user's cooking experience.
Smart Images
Figure CN121636798A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of data processing, in particular to a recipe recommendation method and device, a readable storage medium and a cooking equipment. BACKGROUND
[0002] A recipe, namely a menu, is a cooking method of a certain dish created by a chef using various cooking materials and through various cooking techniques. A user can know the cooking method of a dish by using a recipe, and then guide cooking.
[0003] In the related technical solution, the recommendation of a recipe is mostly based on the search result of the main material of a dish, which cannot meet the current user demand for recipes. SUMMARY
[0004] The present application aims to at least solve one of the technical problems existing in the prior art or related art.
[0005] To this end, the first aspect of the present application provides a recipe recommendation method.
[0006] The second aspect of the present application provides a recipe recommendation device.
[0007] The third aspect of the present application provides another recipe recommendation device.
[0008] The fourth aspect of the present application provides a readable storage medium.
[0009] The fifth aspect of the present application provides a cooking equipment.
[0010] Therefore, according to the first aspect of the present application, the present application provides a recipe recommendation method, which comprises: receiving user input information, the user input information comprising a total amount of calorie intake and a total amount of dish cooking; selecting target recipe information from preset recipe information based on the total amount of calorie intake and the total amount of dish cooking; and outputting the target recipe information.
[0011] The technical solution of the present application provides a recipe recommendation method. By running the above-mentioned recipe recommendation method, the user input information can be used as a search condition to recommend a recipe related to the user input information to the user. In this process, the total amount of calorie intake and the total amount of dish cooking can be used as a search condition to select target recipe information with the total amount of calorie intake and the total amount of dish cooking. By outputting the target recipe information, the user can know the search result.
[0012] In this process, the person with high calorie intake requirement can not calculate the calorie of each recipe by himself, and judge whether the dish corresponding to the recipe meets the calorie intake requirement based on the calculation result, which reduces the complexity of finding the recipe and improves the efficiency of finding the target recipe information.
[0013] In some technical solutions, the total calorie intake can be understood as the calorie value provided by the dish cooked based on the target recipe information.
[0014] In some technical solutions, the total amount of cooking of the dish can be understood as the amount of the dish cooked based on the target recipe information.
[0015] In some technical solutions, the above recipe recommendation method can run on the user's electronic device, such as running on a mobile phone, a tablet computer, in which case the target recipe information is displayed on the user's electronic device for the user to view.
[0016] In some technical solutions, the above recipe recommendation method can run on the user's electronic device, such as running on a mobile phone, a tablet computer, in which case the target recipe information is displayed on the user's electronic device for the user to view.
[0017] In some technical solutions, the above recipe recommendation method can run on the cooking device, so that the user can search for the target recipe information through the interaction between the user and the cooking device.
[0018] In addition, the recipe recommendation method provided in the present application also has the following additional technical features.
[0019] In some technical solutions, the target recipe information is selected from the preset recipe information based on the total calorie intake and the total amount of cooking of the dish, specifically including: determining a first calorie intake based on the total calorie intake and the total amount of cooking of the dish, the first calorie intake being the calorie intake corresponding to a single serving of the dish; and selecting the target recipe information from the preset recipe information based on the first calorie intake.
[0020] In this technical solution, in general, in order to ensure the pure taste of the dish, the ingredients, cooking oil and condiments used in each dish are fixedly matched. Obviously, the calorie provided by each dish is also fixed.
[0021] Therefore, by calculating the first calorie intake, the first calorie intake is used as a screening condition, and then the target recipe information is selected from the preset recipe information according to the screening condition.
[0022] In this process, the target recipe information can be accurately screened, thereby meeting the user's demand for calorie intake.
[0023] In some technical solutions, the total calorie intake is divided by the total amount of dishes to obtain a value as the first calorie intake.
[0024] In some technical solutions, the recipe information in which the dish provides the same amount of calories as the first calorie intake is selected as the target recipe information.
[0025] In some technical solutions, the target recipe information is screened from the preset recipe information based on the first calorie intake, specifically including: obtaining a second calorie intake corresponding to each recipe information in the preset recipe information; determining the intake difference between the second calorie intake and the first calorie intake; and selecting the recipe information with an intake difference less than or equal to a difference threshold as the target recipe information.
[0026] In this technical solution, if the recipe information in which the dish provides the same amount of calories as the first calorie intake is directly selected as the target recipe information, the screened recipe information will be very few, and it is easy to occur that no recipe information can be screened.
[0027] Obviously, if the above situation exists, there is no recommended recipe information.
[0028] In order to ensure that there is recipe information to recommend to the user, in the technical solutions of the present application, the concept of difference threshold is introduced. Specifically, the difference between the second calorie intake corresponding to each recipe information and the first calorie intake is calculated, that is, the intake difference is obtained, and then the recipe information corresponding to the intake difference less than or equal to the difference threshold is selected as the target recipe information.
[0029] In this process, the screening condition can be replaced from the first calorie intake to an interval, that is, [first calorie intake-difference threshold, first calorie intake+difference threshold], obviously, the screening condition after replacement is relaxed than before replacement, thereby increasing the probability of screening the target recipe information, and ensuring that the target recipe information is screened.
[0030] In some embodiments, each recipe information comprises ingredient information, cooking oil information and condiment information, the ingredient information comprises total amount of ingredients and a first calorie index, the first calorie index is a calorie value contained in a unit amount of ingredients, the condiment information comprises total amount of condiments and a second calorie index, the second calorie index is a calorie value contained in a unit amount of condiments, and the cooking oil information comprises amount of cooking oil and a calorie value corresponding to each milliliter of cooking oil; the second calorie intake corresponding to each recipe information in the preset recipe information is obtained, specifically comprising: calculating a product of the total amount of ingredients and the first calorie index to obtain a first product value; calculating a product of the total amount of condiments and the second calorie index to obtain a second product value; calculating a product of the amount of cooking oil and the calorie value corresponding to each milliliter of cooking oil to obtain a third product value; and taking a sum of the first product value, the second product value and the third product value as the second calorie intake.
[0031] In this technical solution, the calculation of the second calorie intake is described in detail, and in this process, the second calorie intake corresponding to each recipe information in the preset recipe information can be calculated in advance.
[0032] In this process, the calorie can be calculated based on the actual situation of each recipe information, thereby ensuring the accuracy of the recommended target recipe information.
[0033] In some embodiments, the method further comprises: obtaining a cooking method of each recipe information in the preset recipe information, and determining the cooking oil information based on the cooking method.
[0034] Specifically, for cooking methods using more cooking oil, such as frying and sauteing, the amount of cooking oil in the cooking oil information is more, and for cooking methods using less cooking oil, such as boiling, steaming and stewing, the amount of cooking oil in the cooking oil information is less or no cooking oil is used, which can be adaptively adjusted according to different recipe information, and details are not described herein.
[0035] In some embodiments, the user input information further comprises user preference information, the user preference information comprises ingredient preference information and / or taste preference information, and the target recipe information is obtained from the preset recipe information based on the total calorie intake and the total cooking amount of dishes, and the method further comprises: obtaining candidate recipe information from the preset recipe information based on the total calorie intake and the total cooking amount of dishes; and screening the candidate recipe information based on the user preference information to obtain the target recipe information.
[0036] In this technical solution, the user can use the self-preference information as a new screening condition, and the new screening condition performs secondary screening on the candidate recipe information, thereby obtaining the target recipe information.
[0037] In the process, the target recipe information can be recommended according to the user's own preferences, so as to meet the actual needs of the user.
[0038] In some technical solutions, optionally, the cooking total amount of the dish includes: total weight of the dish or the number of people eating the dish.
[0039] In some technical solutions, for soup and porridge recipe information, the total weight of the dish can be replaced by the volume of the dish, which will not be repeated here.
[0040] In some technical solutions, optionally, in the case of outputting the target recipe information, the recipe recommendation method further comprises: outputting the user input information.
[0041] In this technical solution, by outputting the user input information, the output user input information and the target recipe information are simultaneously displayed to the user, so that the user can view the user input information while viewing the target recipe information, and thus the user can correct the error in the user input information in a timely manner.
[0042] In some technical solutions, optionally, the recipe recommendation method further comprises: outputting a cooking tutorial corresponding to the target recipe information.
[0043] In this technical solution, by outputting the cooking tutorial, the user can directly view how to cook the dish corresponding to the target recipe information.
[0044] In this process, the user can be guided to cook, thereby improving the success rate of cooking the dish and improving the user's cooking experience.
[0045] In some technical solutions, optionally, the cooking tutorial can be a text tutorial, a picture tutorial, a video tutorial, a recorded sound tutorial, or a combination of two or more of the above text tutorial, picture tutorial, video tutorial, and sound tutorial, so that the user can know how to cook the dish corresponding to the target recipe information.
[0046] According to a second aspect of the present application, the present application provides a recipe recommendation device, comprising: a receiving unit for receiving user input information, the user input information including a total amount of heat intake and a cooking total amount of a dish; a screening unit for screening target recipe information from the preset recipe information based on the total amount of heat intake and the cooking total amount of the dish; and an output unit for outputting the target recipe information.
[0047] The technical scheme of the present application provides a recipe recommendation device, which can use user input information as a search condition and then recommend a recipe related to the user input information to the user. In this process, the user can use the total calorie intake and the total amount of dishes as search conditions, filter the target recipe information with the total calorie intake and the total amount of dishes, and output the target recipe information so that the user can know the search results.
[0048] In this process, people with high calorie intake requirements do not need to calculate the calories of each recipe and determine whether the dishes corresponding to the recipe meet the calorie intake requirements based on the calculation results, reducing the complexity of finding recipes and improving the efficiency of finding target recipe information.
[0049] In some technical solutions, the total calorie intake can be understood as the calorie value provided by the dishes cooked based on the target recipe information.
[0050] In some technical solutions, the total amount of dishes can be understood as the amount of dishes cooked based on the target recipe information.
[0051] In some technical solutions, the above-mentioned recipe recommendation method can be run on the user's electronic device, such as a mobile phone or a tablet computer. In this case, the target recipe information is displayed on the user's electronic device for the user to view.
[0052] In some technical solutions, the above-mentioned recipe recommendation method can be run on the user's electronic device, such as a mobile phone or a tablet computer. In this case, the target recipe information is displayed on the user's electronic device for the user to view.
[0053] In some technical solutions, the above-mentioned recipe recommendation method can be run on the cooking device, so that the user can search for target recipe information through interaction with the cooking device.
[0054] In addition, the recipe recommendation device provided in the present application also has the following additional technical features.
[0055] In some technical solutions, the filtering unit is specifically configured to: determine a first calorie intake based on the total calorie intake and the total amount of dishes, the first calorie intake being the calorie intake of a single serving of dishes; and filter the target recipe information from the preset recipe information based on the first calorie intake.
[0056] In the technical solution, generally, in order to ensure the pure taste of dishes, the food materials, edible oil and condiments used in each dish are fixedly matched, and obviously, the heat provided by each dish is also fixed.
[0057] Therefore, the first heat intake amount is calculated, so as to use the first heat intake amount as a screening condition, and then target recipe information is screened from the preset recipe information according to the screening condition.
[0058] In this process, the target recipe information can be accurately screened, and the user's demand for heat intake can be met.
[0059] In some technical solutions, optionally, the first heat intake amount is obtained by dividing the total heat intake amount by the total amount of dishes.
[0060] In some technical solutions, optionally, the recipe information in which the heat provided by the dishes in the preset recipe information is the same as the first heat intake amount is taken as the target recipe information.
[0061] In some technical solutions, optionally, the screening unit is specifically used to: obtain a second heat intake amount corresponding to each recipe information in the preset recipe information; determine a heat intake difference between the second heat intake amount and the first heat intake amount; and take the recipe information with a heat intake difference less than or equal to a difference threshold value as the target recipe information.
[0062] In the technical solution, it is considered that if the recipe information in which the heat provided by the dishes in the preset recipe information is the same as the first heat intake amount is directly found as the target recipe information, the screened recipe information will be very few, and it is easy to appear the case that the recipe information cannot be screened.
[0063] Obviously, if the above case exists, there is no recommended recipe information.
[0064] In order to ensure that there is recipe information to recommend to the user, in the technical solutions of the present application, the concept of difference threshold value is introduced. Specifically, the difference between the second heat intake amount corresponding to each recipe information and the first heat intake amount is calculated, that is, the heat intake difference is obtained, and then the recipe information corresponding to the heat intake difference less than or equal to the difference threshold value is taken as the target recipe information.
[0065] In this process, the screening condition can be replaced from the first heat intake amount to an interval, that is, [first heat intake amount-difference threshold value, first heat intake amount+difference threshold value], and obviously, the screening condition after replacement is relaxed than before replacement, and then the probability of screening the target recipe information is increased, and the target recipe information is ensured to be screened.
[0066] In some embodiments, each recipe information comprises ingredient information, cooking oil information and condiment information, the ingredient information comprises total amount of ingredients and a first heat index, the first heat index is a heat value contained in a unit amount of ingredients, the condiment information comprises total amount of condiments and a second heat index, the second heat index is a heat value contained in a unit amount of condiments, the cooking oil information comprises amount of cooking oil and a heat value corresponding to each milliliter of cooking oil; the screening unit is specifically configured to: calculate a product of the total amount of ingredients and the first heat index to obtain a first product value; calculate a product of the total amount of condiments and the second heat index to obtain a second product value; calculate a product of the amount of cooking oil and the heat value corresponding to each milliliter of cooking oil to obtain a third product value; and take a sum of the first product value, the second product value and the third product value as the second heat intake.
[0067] In this technical solution, the calculation of the second heat intake is described in detail. In this process, the second heat intake corresponding to each recipe information in the preset recipe information can be calculated in advance.
[0068] In this process, the heat can be calculated based on the actual situation of each recipe information, thereby ensuring the accuracy of the recommended target recipe information.
[0069] In some embodiments, the method further comprises: obtaining a cooking method of each recipe information in the preset recipe information, and determining the cooking oil information based on the cooking method.
[0070] Specifically, for cooking methods such as frying and sautéing that use more cooking oil, the amount of cooking oil in the cooking oil information is more, and for cooking methods such as boiling, steaming and stewing that use less cooking oil, the amount of cooking oil in the cooking oil information is less or no cooking oil is used. It can be adaptively adjusted according to different recipe information, which will not be described here.
[0071] In some embodiments, the user input information further comprises user preference information, the user preference information comprises ingredient preference information and / or taste preference information, and the screening unit is further configured to: screen the preset recipe information to obtain candidate recipe information based on the total heat intake and the total cooking amount of dishes; and screen the candidate recipe information based on the user preference information to obtain the target recipe information.
[0072] In this technical solution, the user can use their own preference information as a new screening condition, and the new screening condition performs secondary screening on the candidate recipe information to obtain the target recipe information.
[0073] In this process, the target recipe information can be recommended according to the user's own preferences to meet the actual needs of the user.
[0074] In some embodiments, the total amount of the dish includes a total weight of the dish or a number of people eating the dish.
[0075] In some embodiments, for soup or porridge recipe information, the total weight of the dish can be replaced by a volume of the dish, which is not described herein again.
[0076] In some embodiments, when the target recipe information is output, the output unit is further configured to output the user input information.
[0077] In this embodiment, the user input information is output so that the output user input information and the target recipe information are simultaneously displayed to the user, so that the user can view the user input information while viewing the target recipe information, and thus the user can timely correct the user input information in case of error.
[0078] In some embodiments, the output unit is further configured to output a cooking tutorial corresponding to the target recipe information.
[0079] In this embodiment, the cooking tutorial is output to facilitate the user to directly view how to cook the dish corresponding to the target recipe information.
[0080] In this process, the user can be guided to cook, thereby improving the success rate of cooking the dish and improving the user's cooking experience.
[0081] In some embodiments, the cooking tutorial can be a text tutorial, a picture tutorial, a video tutorial, a recorded sound tutorial, or a combination of two or more of the above text tutorial, picture tutorial, video tutorial, and sound tutorial, so as to guide the user to comprehensively understand how to cook the dish corresponding to the target recipe information.
[0082] According to a third aspect of the present application, the present application provides a recipe recommendation device comprising a processor and a memory, the memory storing programs or instructions executable on the processor, and the programs or instructions being executed by the processor to implement the steps of the recipe recommendation method according to any one of the above embodiments.
[0083] According to a fourth aspect of the present application, the present application provides a readable storage medium, the readable storage medium storing programs or instructions, and the programs or instructions being executed by the processor to implement the steps of the recipe recommendation method according to any one of the above embodiments.
[0084] According to a fifth aspect of the present application, the present application provides a cooking device comprising: any one of the above recipe recommendation devices; and / or the above readable storage medium.
[0085] Additional aspects and advantages of the present application will be apparent from the following description of the application, taken in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF DRAWINGS
[0086] The above and / or additional aspects and advantages of the present application will become apparent and be readily understood from the following description, taken in conjunction with the accompanying drawings, in which:
[0087] Figure 1 Fig. 1 shows one of flow diagrams of a recipe recommendation method in an embodiment of the present application;
[0088] Figure 2 Fig. 2 shows a schematic block diagram of a cooking device in an embodiment of the present application;
[0089] Figure 3 Fig. 3 shows another of flow diagrams of a recipe recommendation method in an embodiment of the present application;
[0090] Figure 4 Fig. 4 shows yet another of flow diagrams of a recipe recommendation method in an embodiment of the present application;
[0091] Figure 5 Fig. 5 shows a schematic block diagram of a recipe recommendation device in an embodiment of the present application;
[0092] Figure 6 Fig. 6 shows a schematic block diagram of another recipe recommendation device in an embodiment of the present application.
[0093] Wherein, Figure 2 The correspondence between the reference signs and the component names in the drawings is as follows:
[0094] 202 detection module, 204 storage module / networking module, 206 main control module, 208 display module, 210 user operation module. DETAILED DESCRIPTION
[0095] In order to enable a more complete understanding of the above aspects, features and advantages of the present application, the present application will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.
[0096] In the following description, many specific details are set forth in order to provide a thorough understanding of the present application, however, the present application can be practiced in other ways different from those described herein, therefore, the scope of protection of the present application is not limited by the specific embodiments disclosed below.
[0097] In one embodiment of the present application, as shown in Fig. 1, a recipe recommendation method is provided, comprising: Figure 1
[0098] Step 102, receiving user input information, the user input information including a total amount of calorie intake and a total amount of cooking of dishes;
[0099] Step 104, screening target recipe information from preset recipe information based on the total amount of calorie intake and the total amount of cooking of dishes;
[0100] Step 106, outputting the target recipe information.
[0101] Embodiments of the present application propose a recipe recommendation method, by running the above-mentioned recipe recommendation method, the user input information can be taken as a search condition, and then the recipes related to the user input information are recommended to the user. In this process, the user can take the total amount of calorie intake and the total amount of cooking of dishes as a search condition, and screen the target recipe information with the calorie of the total amount of calorie intake and the dish amount of the total amount of cooking of dishes. By outputting the target recipe information, the user can know the search result.
[0102] In this process, for people with higher calorie intake requirements, they do not need to calculate the calorie of each recipe and judge whether the dishes corresponding to the recipe meet the calorie intake requirements based on the calculation result, which reduces the complexity of finding recipes and improves the efficiency of finding target recipe information.
[0103] In some embodiments, optionally, the total amount of calorie intake can be understood as the calorie value provided by the dishes cooked based on the target recipe information.
[0104] In some embodiments, optionally, the total amount of cooking of dishes can be understood as the dish amount of the dishes cooked based on the target recipe information.
[0105] In some embodiments, optionally, the above-mentioned recipe recommendation method can be run on the electronic device of the user, such as a mobile phone, a tablet computer, in which case the target recipe information is displayed on the electronic device of the user for the user to view.
[0106] In some embodiments, optionally, the above-mentioned recipe recommendation method can be run on the electronic device of the user, such as a mobile phone, a tablet computer, in which case the target recipe information is displayed on the electronic device of the user for the user to view.
[0107] In some embodiments, optionally, the above-mentioned recipe recommendation method can be run on the cooking device, so that the user can search for the target recipe information through the interaction between the user and the cooking device.
[0108] In some embodiments, optionally, the target recipe information is screened from the preset recipe information based on the total amount of calorie intake and the total amount of cooking of dishes, specifically comprising: determining a first calorie intake amount based on the total amount of calorie intake and the total amount of cooking of dishes, the first calorie intake amount being a calorie intake amount corresponding to a single serving of dishes; and screening the target recipe information from the preset recipe information based on the first calorie intake amount.
[0109] In this embodiment, generally, in order to ensure the pure taste of dishes, the food materials, cooking oil and condiments used in each dish are fixedly matched, and obviously, the calorie provided by each dish is also fixed.
[0110] Therefore, the first calorie intake amount is calculated so as to use the first calorie intake amount as a screening condition, and then the target recipe information is screened from the preset recipe information according to the screening condition.
[0111] In this process, the target recipe information can be accurately screened, thereby meeting the user's demand for calorie intake.
[0112] In some embodiments, optionally, the value obtained by dividing the total amount of calorie intake by the total amount of cooking of dishes is taken as the first calorie intake amount.
[0113] In some embodiments, optionally, the recipe information in which the calorie provided by the dish in the preset recipe information is the same as the first calorie intake amount is taken as the target recipe information.
[0114] In some embodiments, optionally, as shown in Figure 2 The cooking device comprises a detection module 202, a storage module / networking module 204, a main control module 206, a display module 208 and a user operation module 210.
[0115] The main control module 206 is the core of controlling other modules, usually a single-chip microcomputer, responsible for data summarization, control of cooking process, calculation of cooking time, calculation of calories and recipe ratio.
[0116] The detection module 202 is used for detecting the cooking amount, which can also be manually input by the user, the bottom temperature of the pot, the temperature of the upper cover, voltage information; and can be in the form of a weighing sensor, a temperature sensor and a voltage detection circuit.
[0117] The storage module is a storage medium for storing cooking parameters, usually a storage chip.
[0118] The display module 208 is used for displaying user operation information, cooking information and prompt information, usually a digital tube, a liquid crystal screen, etc.
[0119] User operation module 210: for user operation of the cooking device, such as function selection, time setting, texture setting, calorie setting, usually mechanical buttons, touch buttons.
[0120] In some embodiments, the cooking device further comprises a storage module / networking module 204: the storage module stores relevant information of the recipes. Such as the type of food, the weight of food seasoning, the calorie content information of each food seasoning. The cooking device with a networking module can also store relevant data in the cloud server.
[0121] Exemplarily, the total calorie set by the user for this cooking, the number of diners / cooking amount set by the user, can be calculated to automatically match the relevant recipe function. Specifically, as shown in the table, the recipe recommendation method comprises: Figure 3
[0122] Step 302, the user sets the total calorie.
[0123] The total calorie is the total calorie intake, and the user sets the total calorie of the recipe for this cooking through the user operation module 210.
[0124] Step 304, the user sets the number of diners / cooking amount.
[0125] Specifically, the user sets the cooking amount of this cooking through the user operation module 210, and preferably uses the number of diners to determine the cooking amount.
[0126] Step 306, calculate the best recipe function.
[0127] By setting the total calorie, calculate all preset recipe information stored in the storage module or the cloud, and determine the best matching recipe function, i.e. the target recipe information.
[0128] Step 308, display or prompt the matching information.
[0129] Specifically, display the matching one or more recipe functions, the number of diners, and the total calorie of each recipe function, etc. When there is no matching target recipe information, prompt the relevant prompt of no matching recipe.
[0130] In some embodiments, optionally, based on the first calorie intake, the target recipe information is selected from the preset recipe information, specifically comprising: obtaining the second calorie intake corresponding to each recipe information in the preset recipe information; determining the intake difference between the second calorie intake and the first calorie intake; taking the recipe information with an intake difference less than or equal to the difference threshold as the target recipe information.
[0131] In this embodiment, if the preset recipe information is directly searched for the recipe information with the same dish provided heat as the first heat intake amount, the screened recipe information will be very few, and it is easy to fail to screen the recipe information.
[0132] Obviously, if the above situation exists, there is no recommended recipe information.
[0133] In order to ensure that there is recipe information to recommend to the user, in the embodiment of the present application, the concept of difference threshold is introduced. Specifically, the difference between the second heat intake amount corresponding to each recipe information and the first heat intake amount is calculated, that is, the intake difference is obtained, and then the recipe information corresponding to the intake difference less than or equal to the difference threshold is taken as the target recipe information.
[0134] In this process, the screening condition can be replaced from the first heat intake amount to an interval, that is, [first heat intake amount-difference threshold, first heat intake amount+difference threshold], obviously, the screening requirement after replacement is relaxed than before replacement, thereby increasing the probability of screening the target recipe information, and ensuring that the target recipe information is screened.
[0135] In some embodiments, optionally, each recipe information includes food material information, cooking oil information, and seasoning information, the food material information includes a total amount of food material and a first heat index, the first heat index is a heat value contained in a unit amount of food material, the seasoning information includes a total dose of seasoning and a second heat index, the second heat index is a heat value contained in a unit dose of seasoning, and the cooking oil information includes an amount of cooking oil and a heat value corresponding to each milliliter of cooking oil; the second heat intake amount corresponding to each recipe information in the preset recipe information is obtained, specifically including: calculating the product of the total amount of food material and the first heat index to obtain a first product value; calculating the product of the total dose of seasoning and the second heat index to obtain a second product value; calculating the product of the amount of cooking oil and the heat value corresponding to each milliliter of cooking oil to obtain a third product value; and taking the sum of the first product value, the second product value, and the third product value as the second heat intake amount.
[0136] In this embodiment, the calculation of the second heat intake amount is described in detail, in which process, each recipe information in the preset recipe information can be calculated in advance to obtain the corresponding second heat intake amount.
[0137] In this process, the heat can be calculated based on the actual situation of each recipe information, thereby ensuring the accuracy of the recommended target recipe information.
[0138] For example, to calculate the heat of a dish of spicy fried meat, the weight and heat content of the used food materials need to be known, and the cooking method and the use of seasonings are combined to calculate, specifically including:
[0139] a. Heat content of ingredients: Calculate the heat contribution of each ingredient based on its weight and heat content.
[0140] For example, assuming 200 grams of lean meat and 50 grams of peppers are used, with a heat content of approximately 140 kcal / 100g for lean meat and 40 kcal / 100g for peppers, the heat contribution of lean meat is 280 kcal (140 kcal / 100g x 200g), and the heat contribution of peppers is 20 kcal (40 kcal / 100g x 50g).
[0141] b. Impact of cooking method: Considering that stir-fried meat with peppers is a high-calorie dish, attention should be paid to the impact of cooking methods on heat. When stir-frying, oil is usually added, and each gram of oil has a heat content of approximately 9 kcal, so the heat calculation needs to be based on the amount of oil added. For example, assuming 30 grams of oil are added, with a heat content of 9 kcal per gram, the heat contribution of oil is 270 kcal (9 kcal / g x 30g).
[0142] c. Usage of seasonings: Seasonings such as salt, soy sauce, and monosodium glutamate are usually added to stir-fried meat with peppers, which also affects the heat. Therefore, calculations need to be made based on the usage of seasonings. For example, assuming 5 grams of salt, 10 grams of soy sauce, and 3 grams of monosodium glutamate are added, the heat contribution of salt is 0 kcal (salt does not contain heat), the heat contribution of soy sauce is 10 kcal (1 kcal / g x 10g), and the heat contribution of monosodium glutamate is 0 kcal (monosodium glutamate does not contain heat).
[0143] Based on this, d. Calculate the total heat: Add up the heat contributions of the above items to obtain the total heat of a dish of stir-fried meat with peppers. In this example, the total heat is 570 kcal, i.e., the second heat intake = 280 kcal + 20 kcal + 270 kcal + 0 kcal + 10 kcal + 0 kcal.
[0144] In some embodiments, optionally further comprising: obtaining a cooking method of each recipe information in the preset recipe information, and determining the cooking oil information based on the cooking method.
[0145] Specifically, for cooking methods that use more cooking oil, such as stir-frying and frying, the cooking oil information has a larger amount of cooking oil, while for cooking methods that use less cooking oil, such as boiling, steaming, and stewing, the cooking oil information has a smaller amount of cooking oil or does not use cooking oil, which can be adaptively adjusted according to different recipe information, and will not be described here.
[0146] In some embodiments, optionally, the user input information further comprises user preference information, the user preference information comprising food material preference information and / or taste preference information, and the target recipe information is further selected from the preset recipe information based on the total calorie intake and the cooking amount of the dish.
[0147] In this embodiment, the user can use the self-preference information as a new screening condition, and the new screening condition is used for secondary screening of the candidate recipe information, so as to obtain the target recipe information.
[0148] In this process, the target recipe information can be recommended according to the user's own preferences, so as to meet the actual needs of the user.
[0149] In some embodiments, optionally, the food material preference information comprises but is not limited to food material types and / or food material quantities.
[0150] For example, the total calorie, the number of diners / cooking amount, and at least one of the main food material information or the taste preference information (spicy, sweet, salty) set by the user for this cooking can be used to automatically match the related recipe function. Specifically, as shown in Figure 4 The recipe recommendation method comprises the following steps:
[0151] Step 402, the user sets the total calorie.
[0152] The total calorie is the total calorie intake, and the user sets the total calorie of the recipe for this cooking through the user operation module 210.
[0153] Step 404, the user sets the number of diners / cooking amount.
[0154] Specifically, the user sets the cooking amount of this cooking through the user operation module 210, and preferably uses the number of diners to determine the cooking amount.
[0155] Step 406, the user sets the main food material information.
[0156] The user sets the main food material information of this cooking through the user operation module 210, and the main food material information is the food material preference information, which comprises at least one food material, including but not limited to food material types and food material quantities.
[0157] In some embodiments, in addition to the food material information, the food material preference information can also set the taste preference information.
[0158] Step 408, calculate the matching best recipe function.
[0159] The total amount of calories, the number of diners, the main material information, and the like are calculated based on the preset recipe information stored in the storage module or the cloud to determine the most matched recipe function, i.e., the target recipe information.
[0160] At step 410, the matching information is displayed or prompted.
[0161] Specifically, the matched one or more recipe functions, the number of diners, and the total amount of calories corresponding to each recipe function, and the like are displayed. When there is no matched target recipe information, a related prompt that there is no matched recipe is prompted.
[0162] In some embodiments, optionally, the total amount of the dish includes the total weight of the dish or the number of diners of the dish.
[0163] In some embodiments, for the soup and porridge recipe information, the total weight of the dish can be replaced by the volume of the dish, which is not described herein again.
[0164] In some embodiments, optionally, in the case of outputting the target recipe information, the recipe recommendation method further includes outputting the user input information.
[0165] In this embodiment, the user input information is outputted so that the outputted user input information and the target recipe information are simultaneously displayed to the user, so that the user can view the user input information while viewing the target recipe information, and thus the user can timely correct the error in the user input information.
[0166] In some embodiments, optionally, the recipe recommendation method further includes outputting a cooking tutorial corresponding to the target recipe information.
[0167] In this embodiment, the cooking tutorial is outputted to facilitate the user to directly view how to cook the dish corresponding to the target recipe information.
[0168] In this process, the user can be guided to cook, and thus the probability of successful cooking of the dish is improved, so as to improve the cooking experience of the user.
[0169] In some embodiments, optionally, the cooking tutorial can be a text tutorial, a picture tutorial, a video tutorial, a recorded sound tutorial, or a combination of two or more of the above text tutorial, picture tutorial, video tutorial, and sound tutorial, so as to guide the user to comprehensively know how to cook the dish corresponding to the target recipe information.
[0170] In one of the embodiments, as shown in FIG. 4, the recipe recommendation method further includes: Figure 5As shown, the present application provides a recipe recommendation device 500, comprising: a receiving unit 502 configured to receive user input information, the user input information comprising a total calorie intake and a total cooking amount of dishes; a screening unit 504 configured to screen target recipe information from preset recipe information based on the total calorie intake and the total cooking amount of dishes; and an output unit 506 configured to output the target recipe information.
[0171] Embodiments of the present application provide a recipe recommendation device 500, which can take user input information as a search condition and recommend recipes related to the user input information to the user. In this process, the user can take the total calorie intake and the total cooking amount of dishes as a search condition, screen target recipe information with the total calorie intake and the total cooking amount of dishes, and output the target recipe information so that the user can know the search result.
[0172] In this process, people with high calorie intake requirements do not need to calculate the calories of each recipe and determine whether the dishes corresponding to the recipe meet the calorie intake requirements based on the calculation results, reducing the complexity of finding recipes and improving the efficiency of finding target recipe information.
[0173] In some embodiments, optionally, the total calorie intake can be understood as the calorie value provided by the dishes cooked based on the target recipe information.
[0174] In some embodiments, optionally, the total cooking amount of dishes can be understood as the amount of dishes cooked based on the target recipe information.
[0175] In some embodiments, optionally, the above-mentioned recipe recommendation method can be run on the user's electronic device, such as a mobile phone or a tablet computer. In this case, the target recipe information is displayed on the user's electronic device for the user to view.
[0176] In some embodiments, optionally, the above-mentioned recipe recommendation method can be run on the user's electronic device, such as a mobile phone or a tablet computer. In this case, the target recipe information is displayed on the user's electronic device for the user to view.
[0177] In some embodiments, optionally, the above-mentioned recipe recommendation method can be run on the cooking device so that the user can search for target recipe information through interaction with the cooking device.
[0178] In some embodiments, the screening unit 504 is specifically configured to: determine a first calorie intake amount based on the total calorie intake amount and the total cooking amount of dishes, the first calorie intake amount being a calorie intake amount corresponding to a single dish; and screen target recipe information from the preset recipe information based on the first calorie intake amount.
[0179] In this embodiment, generally, in order to ensure the pure taste of dishes, the ingredients, cooking oil and condiments used in each dish are fixedly matched. Obviously, the calorie provided by each dish is also fixed.
[0180] Therefore, the first calorie intake amount is calculated, so as to use the first calorie intake amount as a screening condition, and then screen target recipe information from the preset recipe information according to the screening condition.
[0181] In this process, the target recipe information can be accurately screened, so as to meet the user's demand for calorie intake.
[0182] In some embodiments, the total calorie intake amount is divided by the total cooking amount of dishes to obtain a value as the first calorie intake amount.
[0183] In some embodiments, the recipe information in which the calorie provided by a dish in the preset recipe information is the same as the first calorie intake amount is taken as the target recipe information.
[0184] In some embodiments, the screening unit 504 is specifically configured to: obtain a second calorie intake amount corresponding to each recipe information in the preset recipe information; determine a calorie intake difference between the second calorie intake amount and the first calorie intake amount; and take recipe information with a calorie intake difference less than or equal to a difference threshold value as the target recipe information.
[0185] In this embodiment, it is considered that if the recipe information in which the calorie provided by a dish in the preset recipe information is the same as the first calorie intake amount is directly found as the target recipe information, the screened recipe information will be very few, and it is easy to appear the case that the recipe information cannot be screened.
[0186] Obviously, if the above case exists, there is no recommended recipe information.
[0187] In order to ensure that there is recipe information to recommend to the user, in the embodiments of the present application, the concept of a difference threshold value is introduced. Specifically, the difference between the second calorie intake amount corresponding to each recipe information and the first calorie intake amount is calculated, that is, the calorie intake difference is obtained, and then the recipe information with a calorie intake difference less than or equal to the difference threshold value is taken as the target recipe information.
[0188] In this process, the screening condition can be replaced from the first calorie intake to an interval, that is, [first calorie intake-difference threshold, first calorie intake+difference threshold]. Obviously, the screening condition after replacement is more relaxed than before, thereby increasing the probability of screening the target recipe information, and ensuring that the target recipe information is screened.
[0189] In some embodiments, optionally, each recipe information includes food material information, cooking oil information, and seasoning information, the food material information includes a total amount of food material and a first calorie index, the first calorie index is a calorie value contained in a unit amount of food material, the seasoning information includes a total amount of seasoning and a second calorie index, the second calorie index is a calorie value contained in a unit amount of seasoning, and the cooking oil information includes an amount of cooking oil and a calorie value corresponding to each milliliter of cooking oil; the screening unit 504 is specifically configured to: calculate a product of the total amount of food material and the first calorie index to obtain a first product value; calculate a product of the total amount of seasoning and the second calorie index to obtain a second product value; calculate a product of the amount of cooking oil and the calorie value corresponding to each milliliter of cooking oil to obtain a third product value; and take a sum of the first product value, the second product value, and the third product value as the second calorie intake.
[0190] In this embodiment, the calculation of the second calorie intake is described in detail. In this process, the second calorie intake corresponding to each recipe information in the preset recipe information can be calculated in advance.
[0191] In this process, the calorie can be calculated based on the actual situation of each recipe information, thereby ensuring the accuracy of the recommended target recipe information.
[0192] In some embodiments, optionally, the method further includes: obtaining a cooking method of each recipe information in the preset recipe information, and determining the cooking oil information based on the cooking method.
[0193] Specifically, for cooking methods such as frying and sautéing that use more cooking oil, the amount of cooking oil in the cooking oil information is more, and for cooking methods such as boiling, steaming, and stewing that use less cooking oil, the amount of cooking oil in the cooking oil information is less or not used. It can be adaptively adjusted according to different recipe information, which will not be described here.
[0194] In some embodiments, optionally, the user input information further includes user preference information, the user preference information includes food material preference information and / or taste preference information, and the screening unit 504 is further configured to: screen the preset recipe information to obtain candidate recipe information based on the total calorie intake and the total cooking amount of the dish; and screen the candidate recipe information based on the user preference information to obtain the target recipe information.
[0195] In this embodiment, the user can add the self-preference information as a new filtering condition according to the self-preference information, and then the new filtering condition performs secondary filtering on the to-be-selected recipe information, so as to obtain the target recipe information.
[0196] In this process, the target recipe information can be recommended according to the user's self-preference, so as to meet the actual needs of the user.
[0197] In some embodiments, optionally, the total amount of the dish includes a total weight of the dish or a number of people eating the dish.
[0198] In some embodiments, for the soup and porridge recipe information, the total weight of the dish can be replaced by the volume of the dish, which is not described here again.
[0199] In some embodiments, optionally, in the case of outputting the target recipe information, the output unit is further configured to output the user input information.
[0200] In this embodiment, by outputting the user input information, the output user input information and the target recipe information are simultaneously displayed to the user, so that the user can view the user input information while viewing the target recipe information, and then the user can correct the error in the user input information in time.
[0201] In some embodiments, optionally, the output unit 506 is further configured to output a cooking tutorial corresponding to the target recipe information.
[0202] In this embodiment, by outputting the cooking tutorial, the user can directly view how to cook the dish corresponding to the target recipe information.
[0203] In this process, the user can be guided to cook, so as to improve the success rate of cooking the dish and improve the user's cooking experience.
[0204] In some embodiments, optionally, the cooking tutorial can be a text tutorial, a picture tutorial, a video tutorial, a recorded sound tutorial, or a combination of two or more of the above text tutorial, picture tutorial, video tutorial, and sound tutorial, so as to guide the user to comprehensively know how to cook the dish corresponding to the target recipe information.
[0205] In one of the embodiments, as shown in Figure 6 The present application provides another recipe recommendation device 600, which includes a processor 602 and a memory 604, the memory 604 stores programs or instructions executable on the processor 602, and the programs or instructions are executed by the processor to implement the steps of any of the above recipe recommendation methods.
[0206] The memory 604 can be used to store software programs and various data. The memory 604 mainly includes a first storage area for storing programs or instructions and a second storage area for storing data, wherein the first storage area can store an operating system, application programs or instructions required by at least one function (such as a sound playing function, an image playing function, etc.), and the like. In addition, the memory 604 can include a volatile memory or a non-volatile memory, or the memory can include both volatile and non-volatile memories. The non-volatile memory can be a read-only memory (ROM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), an electrically EPROM (EEPROM), or a flash memory. The volatile memory can be a random access memory (RAM), a static random access memory (SRAM), a dynamic random access memory (DRAM), a synchronous dynamic random access memory (SDRAM), a double data rate synchronous dynamic random access memory (DDR SDRAM), an enhanced SDRAM (ESDRAM), a synch link DRAM (SLDRAM), and a direct rambus RAM (DRRAM). The memory in the embodiments of the present application includes but is not limited to these and any other suitable types of memory.
[0207] In one embodiment, the present application provides a readable storage medium, and the readable storage medium stores programs or instructions, and the programs or instructions are executed by a processor to implement the steps of the recipe recommendation method according to any one of the above.
[0208] In one embodiment, the present application provides a cooking device, which comprises the recipe recommendation device according to any one of the above, and / or the readable storage medium according to the above.
[0209] The terms "first", "second" in the specification and claims of the present application can explicitly or implicitly include one or more features. In the literal description of the present application, unless otherwise specified, the meaning of "a plurality of" is two or more. In addition, "and / or" in the specification and claims means at least one of the connected objects, and the character " / ", generally means that the front and rear associated objects are in an "or" relationship.
[0210] In the description of the application, it is to be understood that the terms "mounting", "connected", "connecting" should be interpreted broadly, for example, can be fixedly connected, can be detachably connected, or integrally connected; can be mechanically connected, can be electrically connected; can be directly connected, or indirectly connected via an intermediate medium; can be internal communication of two elements. For those skilled in the art, the specific meaning of the above terms in the application can be understood according to the specific circumstances.
[0211] In the claims, the description and the appended drawings of the application, the description of the terms "one embodiment", "some embodiments", "specific embodiments" and the like means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the application. In the claims, the description and the appended drawings of the application, the illustrative description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.
[0212] The above is only the preferred embodiment of the present application, and is not intended to limit the present application. For those skilled in the art, the present application can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. within the spirit and principles of the present application shall be included in the protection scope of the present application.
Claims
1. A recipe recommendation method characterized by comprising: The method comprises the following steps: receiving user input information, the user input information comprising a total calorie intake and a total cooking amount of dishes; selecting target recipe information from preset recipe information based on the total calorie intake and the total cooking amount of dishes; outputting the target recipe information.
2. The recipe recommendation method according to claim 1, characterized in that, The step of selecting target recipe information from preset recipe information based on the total calorie intake and the total cooking amount of dishes comprises the following steps: determining a first calorie intake based on the total calorie intake and the total cooking amount of dishes, the first calorie intake being a calorie intake corresponding to a single serving of dishes; selecting target recipe information from preset recipe information based on the first calorie intake.
3. The recipe recommendation method according to claim 2, characterized in that, The step of selecting target recipe information from preset recipe information based on the first calorie intake comprises the following steps: obtaining a second calorie intake corresponding to each recipe information in the preset recipe information; determining a calorie intake difference between the second calorie intake and the first calorie intake; selecting recipe information with a calorie intake difference less than or equal to a difference threshold as the target recipe information.
4. The recipe recommendation method according to claim 3, characterized in that, Each recipe information comprises ingredient information, cooking oil information, and seasoning information, the ingredient information comprising a total amount of ingredients and a first calorie indicator, the first calorie indicator being a calorie value contained in a unit amount of ingredients, the seasoning information comprising a total amount of seasoning and a second calorie indicator, the second calorie indicator being a calorie value contained in a unit amount of seasoning, and the cooking oil information comprising an amount of cooking oil and a calorie value corresponding to each milliliter of cooking oil. The step of obtaining a second calorie intake corresponding to each recipe information in the preset recipe information comprises the following steps: calculating a first product value by multiplying the total amount of ingredients and the first calorie indicator; calculating a second product value by multiplying the total amount of seasoning and the second calorie indicator; calculating a third product value by multiplying the amount of cooking oil and the calorie value corresponding to each milliliter of cooking oil; taking a sum of the first product value, the second product value, and the third product value as the second calorie intake.
5. The recipe recommendation method according to any one of claims 1 to 4, characterized in that, The user input information further comprises user preference information, the user preference information comprising ingredient preference information and / or taste preference information, and the step of selecting target recipe information from preset recipe information based on the total calorie intake and the total cooking amount of dishes further comprises the following steps: selecting candidate recipe information from preset recipe information based on the total calorie intake and the total cooking amount of dishes; selecting the target recipe information by screening the candidate recipe information based on the user preference information.
6. The recipe recommendation method according to any one of claims 1 to 4, characterized in that, The total cooking amount of dishes comprises: a total weight of the dishes or a number of people eating the dishes.
7. The recipe recommendation method according to any one of claims 1 to 4, characterized in that, In the case of outputting the target recipe information, the recipe recommendation method further comprises: outputting the user input information.
8. The recipe recommendation method according to any one of claims 1 to 4, characterized in that, The recipe recommendation method further comprises: outputting a cooking tutorial corresponding to the target recipe information.
9. A recipe recommendation apparatus characterized by comprising: The method comprises the following steps: a receiving unit configured to receive user input information, the user input information comprising a total calorie intake and a total cooking amount of dishes; a screening unit configured to screen target recipe information from preset recipe information based on the total amount of the heat intake and the total amount of cooking of the dish; an output unit configured to output the target recipe information.
10. A recipe recommendation apparatus characterized by comprising: a processor and a memory, the memory storing programs or instructions executable on the processor, the programs or instructions being executed by the processor to implement the steps of the recipe recommendation method according to any one of claims 1 to 8.
11. A readable storage medium, characterized by, programs or instructions stored on the readable storage medium, the programs or instructions being executed by the processor to implement the steps of the recipe recommendation method according to any one of claims 1 to 8.
12. A cooking apparatus, characterized by, comprise: the recipe recommendation apparatus according to claim 9 or 10; and / or the readable storage medium according to claim 11.