Recipe conversion method and system based on catering operation scheduling

Abstract

The application discloses a recipe conversion method and system based on catering operation scheduling, which comprises the following steps: receiving a recipe conversion request and a corresponding original recipe; calculating a material weight conversion ratio according to a target serving size in the request, and generating target material and seasoning weights according to the conversion ratio; based on the target material weight, the material weight conversion ratio and a preset material firepower conversion coefficient, a nonlinear calculation model is used to dynamically generate a cooking firepower gear and a cooking time; finally, all the converted parameters are integrated to generate a target recipe. The problem that a static recipe cannot adapt to dynamic operation requirements is solved, and intelligent dynamic generation and adaptive adjustment of the recipe are realized.

Description

Technical Field

[0001] This application relates to the field of catering management technology, and in particular to a method and system for menu conversion based on catering operation scheduling. Background Technology

[0002] As the catering industry transforms towards digitalization and intelligence, central kitchens and smart kitchens are becoming increasingly popular. Against this backdrop, ensuring consistent food quality while further improving operational efficiency and achieving refined cost control has become a core industry demand. Static digital recipes can only provide fixed ingredient ratios and cooking parameters, making it difficult to adapt to dynamically changing operational needs. Therefore, there is an urgent need for recipe adjustment technology that can respond to real-time data and automatically adjust cooking parameters.

[0003] When responding to replenishment requests, typical restaurant operation systems usually call upon standard static recipes. These recipes record the fixed ingredient weights, seasoning amounts, and cooking parameters required to prepare a single serving. Then, based on the replenishment demand, a simple multiplication operation is performed on all the data in the static recipe to generate an enlarged bill of materials, which is then sent to the kitchen. Kitchen operators, based on their experience, judge and fine-tune the actual heat, cooking time, and seasoning dosage for mass production.

[0004] This method of adjusting recipes, which relies heavily on simple linear scaling up of static recipes and chefs' manual experience, often leads to unstable food quality. Furthermore, because cooking parameters are not scientifically matched with the scale of mass production, it easily results in waste of resources and ultimately low production efficiency. Summary of the Invention

[0005] This application provides a menu conversion method and system based on catering operation scheduling, which solves the problem that static menus cannot adapt to dynamic operational needs in catering operations, and realizes the effect of intelligent dynamic generation and adaptive adjustment of menus.

[0006] This application provides a method and system for menu conversion based on restaurant operation scheduling. The menu conversion method based on restaurant operation scheduling includes: Receive a recipe conversion request and obtain the original recipe corresponding to the recipe conversion request; the original recipe includes ingredient weights, cooking power levels, and cooking time; Based on the target portion size in the recipe conversion request, calculate the ingredient weight conversion ratio, and generate the target ingredient weight and target seasoning weight based on the ingredient weight conversion ratio; Based on the cooking power level, the target ingredient weight, the ingredient weight conversion ratio, and a preset ingredient power conversion coefficient library, the target cooking power level is calculated and generated. The target cooking time is calculated and generated based on the target cooking power level, the ingredient weight conversion ratio, the cooking time, the preset target ingredient time compensation coefficient, and the preset target food material type compensation coefficient. A target recipe is generated based on the target ingredient weight, the target seasoning weight, the target cooking power level, and the target cooking time.

[0007] Optionally, the step of calculating and generating the target cooking heat level based on the cooking heat level, the target ingredient weight, the ingredient weight conversion ratio, and a preset ingredient heat conversion coefficient library includes: When the weight of the target ingredient is less than a preset weight threshold, the corresponding firepower conversion coefficient is selected from the preset ingredient firepower conversion coefficient library according to the weight conversion ratio of the ingredient. A weight compensation coefficient is generated based on the weight of the target ingredient. The power level calculation rule is determined based on the selected power conversion coefficient, and the power level adjustment value is calculated and generated by combining the weight compensation coefficient and the food weight conversion ratio. The target cooking power level is determined based on the power level adjustment value and the cooking power level.

[0008] Optionally, the step of selecting the corresponding heat conversion coefficient from the preset heat conversion coefficient library based on the weight conversion ratio of the ingredients includes: When the food weight conversion ratio is greater than 1, the first power conversion coefficient corresponding to the upshift logic is determined to be used. When the food weight conversion ratio is less than 1, the second power conversion coefficient corresponding to the downshift logic is determined to be used.

[0009] Optionally, the step of calculating and generating the target cooking time based on the target cooking power level, the ingredient weight conversion ratio, the cooking time, a preset target ingredient time compensation coefficient, and a preset target food material type compensation coefficient includes: A power level adjustment compensation value is generated based on the power level adjustment value of the target cooking power level. The target cooking time is calculated based on the ingredient weight conversion ratio, the cooking time, the power level adjustment compensation value, the preset target ingredient cooking time compensation coefficient, and the preset target ingredient type compensation coefficient.

[0010] Optionally, the step of generating the target recipe based on the target ingredient weight, the target seasoning weight, the target cooking heat level, and the target cooking time includes: Based on the target ingredient weight and the target seasoning weight, plan a feeding schedule for automated cooking equipment; The original recipe is dynamically adjusted based on the target cooking heat level, the target cooking time, and the ingredient feeding schedule to generate the target recipe.

[0011] Optionally, the step of planning the feeding schedule for automated cooking equipment based on the target ingredient weight and the target seasoning weight includes: Obtain the ingredient addition steps from the original recipe, and prioritize the ingredient addition steps according to the weight of the target ingredient; Obtain the capacity of the feeding box, and based on the capacity of the feeding box and the weight of the target ingredient, calculate and allocate the required number and capacity specifications of feeding boxes for each feeding step.

[0012] Optionally, the step of calculating and allocating the required number and capacity of feeding boxes for each feeding step based on the capacity of the feeding box and the weight of the target ingredient includes: The process of adding ingredients, which involves two or more ingredients, is broken down into sub-steps corresponding to the number of different types of ingredients. The feeding step where the weight of a single ingredient exceeds the capacity of the feeding box is divided into multiple consecutive sub-steps based on the capacity of the feeding box.

[0013] Optionally, when the recipe conversion request includes adjusting the target meat-to-vegetable ratio, the method further includes: Based on the target meat-to-vegetable ratio, adjust the weight of the corresponding ingredients in the original recipe to obtain the target ingredient weight after adjusting the meat-to-vegetable ratio. Based on the preset oil absorption coefficient library of ingredients and the weight of the target ingredients after the meat-to-vegetable ratio adjustment, the actual amount of oil required for the recipe is calculated to obtain the target amount of oil to be added. Based on the preset correlation between ingredient categories and seasonings, as well as seasoning coefficients, the target amount of seasonings is adjusted and obtained; The target ingredient weight, the target oil amount, and the target seasoning amount are used to generate the target recipe.

[0014] Furthermore, to achieve the above objectives, embodiments of the present invention also provide a menu conversion system based on restaurant operation scheduling, the system comprising: A request receiving module is used to receive recipe conversion requests, wherein the request includes at least the target serving size or the target meat-to-vegetable ratio; The data acquisition module is used to acquire raw recipe data; The weight conversion module is used to calculate and convert the weight of the ingredients based on the target portion size. The parameter dynamic adjustment module is used to dynamically adjust the heat level and cooking time of at least one cooking step based on the converted food weight and through a preset nonlinear calculation model. The recipe generation module is used to generate the target recipe based on all the converted data.

[0015] Optionally, the system further includes a container allocation module, which sorts the feeding steps according to the converted food weight and the predefined container capacity, and allocates a corresponding container to the food in each step, and generates a multi-container feeding scheme when the container capacity is insufficient.

[0016] One or more technical solutions provided in the embodiments of this application have at least the following technical effects or advantages: Based on the rate of change in ingredient weight, and combined with a pre-set library of ingredient characteristic coefficients (such as heat conversion coefficient and cooking time compensation coefficient), a nonlinear calculation model collaboratively generates optimized heat levels and cooking times, while simultaneously optimizing ingredient ratios, seasoning amounts, and processing procedures, ultimately outputting a complete target recipe. This solves the problems of fluctuating dish quality and resource waste caused by reliance on human experience. By systematizing and parameterizing culinary knowledge, the recipes possess the ability to autonomously adapt to different production needs, significantly improving the standardization and resource utilization efficiency of catering operations while ensuring consistent product quality. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the framework of Embodiment 1 of the menu conversion method based on catering operation scheduling in this application; Figure 2 This is a flowchart illustrating an embodiment of the menu conversion method based on restaurant operation scheduling in this application. Figure 3 This is a flowchart illustrating Embodiment 2 of the menu conversion method based on restaurant operation scheduling in this application; Figure 4 This is a schematic diagram of the framework of the menu conversion system based on catering operation scheduling in this application; Figure 5 This is a schematic diagram of the terminal structure of the hardware operating environment involved in one embodiment of this application. Detailed Implementation

[0018] To address the problem of unstable food quality and low resource utilization efficiency caused by static menus failing to adapt to dynamic operational needs in the catering industry, this application proposes a menu conversion method based on catering operation scheduling. By establishing a complete parameter calculation system, using the ingredient weight conversion ratio as input and combining preset ingredient characteristic parameters such as heat conversion coefficient and cooking time compensation coefficient, a nonlinear calculation method is used to dynamically generate a complete set of cooking parameters, including ingredient ratios, heat levels, and cooking times, precisely matching the target portion size. The final output is a complete target menu. This achieves a transformation from static menu configuration to dynamic generation, ensuring the stability of food quality while improving the standardization level and resource utilization rate of catering operations.

[0019] To better understand the above technical solutions, exemplary embodiments of this application will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of this application are shown in the drawings, it should be understood that this application can be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided to enable a more thorough understanding of this application and to fully convey the scope of this application to those skilled in the art.

[0020] To better understand the above technical solutions, the following will provide a detailed explanation of the technical solutions in conjunction with the accompanying drawings and specific implementation methods.

[0021] Example 1 In this embodiment, a menu conversion method based on catering operation scheduling is provided.

[0022] Reference Figure 1-2 The menu conversion method based on catering operation scheduling in this embodiment includes the following steps: Step S100: Receive a recipe conversion request and obtain the original recipe corresponding to the recipe conversion request; the original recipe includes ingredient weights, cooking power levels, and cooking time; In this embodiment, the recipe conversion request is automatically generated by the catering operation scheduling system based on business needs, or triggered by user input, and contains at least one target conversion parameter. The original recipe refers to the standard recipe.

[0023] As an optional implementation, when the recipe conversion request is automatically generated by the catering operation scheduling system based on actual sales demand, the standard portion conversion process is invoked. When the recipe conversion request is triggered by the user through the interactive interface, if the user request only includes the target portion size, the standard portion conversion process is executed; if the user's input recipe conversion request includes both the target portion size and the target meat-to-vegetable ratio, a combined conversion logic is executed. The standard portion conversion process calculates the cooking heat level and cooking time using a non-linear model based on the overall change in ingredient weight, while maintaining the same ingredient composition ratio.

[0024] Step S200: Calculate the ingredient weight conversion ratio based on the target portion size in the recipe conversion request, and generate the target ingredient weight and target seasoning weight based on the ingredient weight conversion ratio; In this embodiment, the target number of servings can be either the number of servings or the target total weight. If it is the number of servings, the target total weight needs to be calculated based on the weight of a single serving in the standard recipe. The ingredient weight conversion ratio is then calculated based on the target total weight, and the weight of each ingredient and basic seasoning in the original recipe is linearly scaled to obtain the target ingredient weight and the target seasoning weight.

[0025] As an optional implementation, in conventional cooking, the weight of various ingredients and seasonings generally follows a linear relationship with the total weight of the dish. Therefore, the target ingredient weight is obtained by multiplying the original recipe ingredient weight by the ingredient weight conversion ratio; the target seasoning weight is obtained by multiplying the original recipe seasoning weight by the ingredient weight conversion ratio. The ingredient weight conversion ratio is equal to the target total weight divided by the original recipe total weight. Initial material baseline data is generated by calculating the weight of each ingredient and basic seasoning independently.

[0026] For example, when the front end detects that the remaining amount of a certain dish is 1.5 kg and needs to be replenished to 4 kg, the required replenishment amount is 2.5 kg, which is the target serving size. If the corresponding original recipe has a standard pot yield of 2 kg, then the ingredient weight conversion ratio is 2.5 divided by 2, which equals 1.25. The ingredient list is generated according to the 1.25 benchmark, realizing the accurate conversion of required replenishment weight, production ratio, and ingredient usage.

[0027] Optionally, to ensure the feasibility of practical operation, the converted weight data is rounded according to the following rules: When the weight value is less than the preset minimum threshold, such as 100 grams, it is rounded up to the nearest whole gram. This rule applies to seasonings, controlling the adjustment range and avoiding excessive flavor differences due to slight weight variations.

[0028] When the weight is greater than or equal to the minimum threshold, round up to the nearest 10 or 5 grams. For example, 112 grams is rounded to 115 grams, and 128 grams is rounded to 130 grams. This rule applies to main ingredients, minimizing cumulative errors caused by rounding while ensuring ease of operation.

[0029] Optionally, when converting recipes, the cooking step sequence in the recipe is first grouped, such as into "preparation," "main cooking," and "finishing." This ensures that the inherent relationships between steps within the same process module, such as timing and heat continuity, are not disrupted when portion sizes are changed or processes are adjusted. Grouping allows for the identification of non-dependent relationships between different groups, enabling the simultaneous execution of multiple groups or the pre-allocation of dedicated equipment to specific groups. Simultaneously, grouping allows the system to plan and load material bins by group, ensuring that one set of steps corresponds to one batch of material bins. This achieves precise synchronization between material delivery and the process flow, reducing equipment idle time and waiting.

[0030] Step S300: Calculate and generate the target cooking heat level based on the cooking heat level, the target ingredient weight, the ingredient weight conversion ratio, and a preset ingredient heat conversion coefficient library; In this embodiment, a preset food heat conversion coefficient library records physical property parameters that affect heating efficiency, such as specific heat capacity, thermal conductivity, and water content of different foods. , coefficient.

[0031] As an optional implementation, when the weight of the target ingredient is determined to be less than a preset weight threshold, such as 4 kg, a refined heat level adjustment process will be initiated. This process uses a nonlinear calculation model to dynamically generate an appropriate target cooking heat level by combining the ingredient weight conversion ratio, the heat conversion coefficient corresponding to the ingredient's physical properties, and the weight compensation coefficient. Specifically: Based on the ingredient weight conversion ratio, the corresponding heat conversion coefficient is selected from the preset ingredient heat conversion coefficient library. When the ingredient weight conversion ratio is greater than 1, i.e., when the portion size increases, the first heat conversion coefficient corresponding to the upgrade logic is selected. When the food weight conversion ratio is less than 1, i.e., when the portion size decreases, select the second power conversion coefficient corresponding to the downgrade logic. .

[0032] The weight compensation coefficient C is calculated based on the weight of the target ingredient to compensate for the difference in heat load per kilogram of ingredient and eliminate the impact of large weight changes on the switching of firepower levels. .

[0033] Based on the selected fire conversion coefficient or By combining the weight compensation coefficient C and the ingredient weight conversion ratio ratio, the power level adjustment value diff is generated according to the preset power level calculation rules.

[0034] When using When using the formula: ; When using When using the formula: .

[0035] The power level adjustment value (diff) has a range of ±2 levels. The calculated power level adjustment value is added to the original cooking power level to obtain the target cooking power level.

[0036] For example, given that the original recipe for dish A yields a standard output of 1.8 kg, of which ingredient a weighs 300 g, the critical step uses a heat level of 9, the preset weight threshold is 4 kg, and the upgrade coefficient is... The value is 0.8. When 3 kg of food needs to be produced, the system first determines that the target weight of 3 kg is less than the preset weight threshold, triggering an adjustment. The weight conversion ratio is calculated to be 1.67, which is greater than 1, and then the desired weight is selected. The coefficient was further calculated. A weight compensation coefficient C of 1.45 was generated. Substituting this into the power level formula yielded a diff of 0.339, which, after rounding, was approximately 0. The final target power level was determined to be level 9. It is evident that the production volume of dish A increased by 67%. After calculation using the nonlinear model, no power adjustment was required, simulating the decision-making logic of an experienced chef maintaining high-heat stir-frying within the equipment's capacity, thus achieving precise heat control.

[0037] Optionally, a preset ingredient heat conversion coefficient library is stored in a pre-built ingredient configuration library. The ingredient configuration library individually configures heat conversion coefficients, time conversion coefficients, weight conversion coefficients, ingredient density, stirring coefficients, and oil yield coefficients for each ingredient. Intelligent matching can be achieved through the Elasticsearch search engine. The system performs intelligent word segmentation and semantic analysis on the received ingredient descriptions. For example, when receiving "marinated beef," it simultaneously searches for multiple keywords such as "marinated," "beef," and "marinated beef." The algorithm calculates the relevance score between each search term and entries in the ingredient library, prioritizing the matching of the ingredient item with the highest score, thereby deriving parameters such as the corresponding ingredient's heat conversion coefficient and time conversion coefficient.

[0038] In addition, for ingredients not yet recorded in the ingredient configuration library, default parameters are automatically used for calculation, with the default parameter typically being 1. Simultaneously, information on unmatched ingredients is recorded to update the ingredient configuration library.

[0039] Step S400: Calculate and generate the target cooking time based on the target cooking power level, the ingredient weight conversion ratio, the cooking time, the preset target ingredient time compensation coefficient, and the preset target food material type compensation coefficient; In this embodiment, after calculating the target cooking level, the target cooking time is calculated by combining the ingredient weight conversion ratio, the cooking time in the original recipe, the time compensation coefficient K for the target ingredient, and the ingredient type compensation coefficient S. The target ingredient time compensation coefficient K is derived from the ingredient configuration library and quantifies the inherent impact of the physical properties of a specific ingredient on heat transfer efficiency. For example, the K value for a thick-cut beef is greater than that for a thinly cut chicken. The target ingredient material type compensation coefficient S is also derived from the ingredient configuration library and reflects the influence of the ingredient's geometric shape and surface area-to-volume ratio on heating efficiency. For example, the S value for a potato "chunk" is greater than that for potato "shreds" because the heat transfer path to the center is longer and less efficient for chunks.

[0040] As an optional implementation, a power level adjustment compensation value is first generated based on the power level adjustment value diff of the target cooking power level. The rules are set as follows: for every increase in heat level, the total cooking time decreases by 5%; for every decrease, it increases by 5%. This is combined with the original recipe's cooking time. The target cooking time is calculated using the ingredient weight conversion ratio (ratio), weight conversion index (n), ingredient cooking time compensation coefficient (K), and ingredient type compensation coefficient (S). Calculation rules: The weight conversion factor n is a preset value of 0.6, the ingredient time compensation factor K is a default value of 1, and the ingredient configuration library is configured as follows. When converting to smaller portions, use the positive coefficient directly. When converting to a larger quantity, use . Adjusting the compensation value for the firepower level will not take effect if the firepower remains unchanged. "+" indicates that the duration needs to be extended due to the firepower being lowered, and "-" indicates that the time can be shortened due to the firepower being higher.

[0041] Optionally, in addition to adjusting the target cooking time, differentiated time conversion rules can be applied to three specific steps: heating the pan, greasing the pan, and applying cold oil.

[0042] Preheating the pan: If the original recipe specifies a preheating time of more than 30 seconds, keep the original time unchanged when converting the portion size; if the original time is less than or equal to 30 seconds, set the converted time to 30 seconds. Ensure the pan can reach and stabilize above the necessary temperature threshold.

[0043] The process of conditioning the pan remains constant regardless of the amount of food being prepared. This step aims to create an even oil film on the pan's surface. The time required depends on the pan's temperature and the physical process of oil film formation, and is not directly related to the amount of food.

[0044] Cold oil step: Its duration is scaled proportionally according to the weight conversion ratio of the ingredients, and there is no fixed value. Its duration is related to the amount of oil and the total volume of oil that needs to be heated later. Since the amount of oil will be adjusted proportionally with the quantity, the heating time will also change proportionally to ensure that the oil temperature reaches the appropriate temperature required for subsequent ingredients.

[0045] Step S500: Generate a target recipe based on the target ingredient weight, the target seasoning weight, the target cooking heat level, and the target cooking time.

[0046] In this embodiment, a target recipe is generated based on the target ingredient weight, target seasoning weight, target cooking heat level, and target cooking time, according to the recipe data model of the original recipe. The target recipe includes an updated bill of materials and a cooking process. The bill of materials includes the ingredient name, precise weight, and corresponding ingredient box allocation code; the cooking process includes an updated sequence of step instructions, with each step object bound to the updated heat level and cooking time, while maintaining the original process description and sequential grouping logic. The target recipe can guide manual operation on the kitchen digital display screen, be distributed to automated cooking equipment as an execution program, or be transmitted to the restaurant management system for cost accounting and inventory deduction.

[0047] As an optional implementation, when generating the target recipe, corresponding seasoning containers can be assigned to the target ingredients and seasonings to achieve seamless integration between the converted recipe and the automated cooking equipment in the catering operation scheduling. First, based on the weight of the target ingredients and the weight of the target seasonings, a feeding schedule is generated for the automated cooking equipment. Then, the schedule is integrated with the optimized heat and time parameters to reconstruct the instructions of the original recipe and form the final production file.

[0048] Optionally, when planning the ingredient feeding schedule, all steps involving ingredient feeding, including ingredients and seasonings, are identified from the original recipe; these ingredient feeding steps are prioritized according to the weight of the converted target ingredients, or a weight-based sorting strategy can be adopted, that is, the ingredient feeding step with the largest weight is processed first; after sorting, adjacent ingredient feeding steps that contain the same raw materials are merged into the same step to simplify the operation sequence.

[0049] Optionally, after preprocessing and sorting the feeding steps, the capacity specifications of various ingredient containers are obtained. Based on the container capacity and the weight of the target ingredient, a recursive decision algorithm is used to calculate and allocate the required container resources for each feeding step. The core of this algorithm is to handle complex situations where a single step contains multiple ingredients or where a single ingredient is overweight. If a feeding step involves two or more ingredients, it is broken down into multiple sub-steps, with each sub-step corresponding to the feeding of only one ingredient.

[0050] For any ingredient, if its target weight exceeds the maximum capacity of a single container, the dispensing of that ingredient is broken down into multiple consecutive sub-steps based on the container's capacity. For example, an ingredient requiring 5 kg to be dispensed, if the container capacity is 2 kg, is split into three dispensing steps.

[0051] After completing the above breakdown, recursively assign appropriate material boxes to each sub-step. If calculations show that a certain portion of the material cannot be accommodated by the available material box combination for the task, or that the allocation cost is too high, a manual feeding step can be generated.

[0052] Optionally, after obtaining the ingredient feeding schedule, a final synthesis is performed. The target cooking heat level and target cooking time are updated to each cooking step corresponding to the original recipe. At the same time, the ingredient feeding schedule is integrated into the recipe's instruction sequence, replacing or refining the original material descriptions. The final output is a reconstructed target recipe, which includes adjusted heat and time parameters. It also provides a set of ingredient feeding instruction sequences that match the physical resources of automated equipment in the catering operation scheduling system and can be executed line by line. This can directly drive automated cooking equipment to complete the dish preparation or provide operators with mixed operation guidance that includes clear manual nodes.

[0053] Optionally, in this embodiment, to achieve dynamic matching between the heating area of ​​the pot and the amount of ingredients during cooking, and to ensure heating efficiency and stir-frying effect, the pot opening position can be automatically adjusted. The pot opening position is typically "low" and "high," corresponding to a larger and smaller heating area of ​​the pot bottom, respectively. For the first three basic steps of the cooking process: preheating the pot, greasing the pot, and applying cold oil, the pot opening position is fixed at the low position. From the start of adding ingredients, dynamic monitoring is initiated. Based on the density and weight of the ingredients already added to the pot, the total volume and weight of the added ingredients are calculated in real time. When the volume of added ingredients exceeds the effective maximum capacity of the pot at the low position, or the weight of added ingredients exceeds half of the preset maximum output of the dish, the pot opening position is switched from low to high.

[0054] In this embodiment, a complete dynamic parameter generation and scheduling process is established. First, operational requirements are transformed into quantified weight conversion ratios. Then, based on a nonlinear model, precisely matched heat levels and cooking times are calculated. Combining the physical properties of ingredients and automated production rules, ingredient and seasoning containers are allocated, ultimately generating a target recipe that can directly guide production. This resolves the contradiction between static recipes and dynamic operational requirements, enabling stable control of dish quality from reliance on human experience to reliance on models, significantly improving raw material utilization and production scheduling efficiency.

[0055] Example 2 Based on Embodiment 1, another embodiment of this application is proposed, with reference to... Figure 3 When a menu conversion request includes adjusting the target meat-to-vegetable ratio, the menu conversion method based on restaurant operation scheduling in this embodiment includes the following steps: Step S110: Adjust the weight of the corresponding ingredients in the original recipe according to the target meat-to-vegetable ratio to obtain the target ingredient weight after the meat-to-vegetable ratio adjustment; Step S120: Based on the preset oil absorption coefficient library of ingredients and the weight of the target ingredients after the meat-to-vegetable ratio adjustment, calculate the actual amount of oil required for the recipe and obtain the target amount of oil to be added. Step S130: Based on the preset correlation between ingredient categories and seasonings and the seasoning coefficient, adjust and obtain the target amount of seasoning; The target ingredient weight, the target oil amount, and the target seasoning amount are used to generate the target recipe.

[0056] In this embodiment, if the ratio of meat to vegetables in a dish needs to be adjusted according to actual needs, the amount of oil required for different ingredients and the amount of seasonings used must be considered.

[0057] As an optional implementation, when a recipe conversion request includes an adjustment to the target meat-to-vegetarian ratio, the weights of meat and vegetables are first adjusted according to the target ratio to generate a new ingredient weight baseline, i.e., the target ingredient weight after the meat-to-vegetarian ratio adjustment. Since different ingredients have different oil requirements, the actual oil requirement after the meat-to-vegetarian ratio adjustment needs to be calculated based on a preset ingredient oil absorption coefficient library to obtain the target oil addition amount.

[0058] For example, a pre-defined oil absorption coefficient library records the oil absorption coefficient per 100 grams for different ingredients. This library can be constructed using a precise oil absorption calculation model based on the physical properties of the ingredients. This model pre-defines the "oil absorption per 100 grams" coefficient for each ingredient; for example, 100 grams of pork requires 18 grams of oil, and 100 grams of celery requires 8 grams of oil. Dynamic optimization of the oil amount is then achieved through the following calculation rules: First, a baseline total oil amount is established, including added oil and the oil produced by the ingredients themselves. Then, combined with the target ingredient weight adjusted for the meat-to-vegetable ratio, the required additional oil amount or a reduction in oil amount is calculated, and the total oil amount required for the recipe is recalculated. This is then balanced with the total oil amount provided by all oil-producing ingredients in the recipe after the meat-to-vegetable ratio adjustment to obtain the target oil amount. When the oil yield of the ingredients is greater than or equal to the total oil amount required for the final recipe, the oiling step is removed; otherwise, the oiling step is retained, and the oil amount is calculated by subtracting the total oil provided by the oil-producing ingredients from the total oil amount required for the recipe. Furthermore, if the refueling step is retained, the cooking time for the refueling step will be intelligently adjusted according to the change ratio of the final refueling amount, ensuring a scientific match between the oil temperature and the timing of the food addition.

[0059] Optionally, specific rules can be set in the oil quantity calculation model to handle subsequent oil addition operations during cooking to replenish the oil needed for the main ingredient. For example, in scenarios where additional oil needs to be added after cooking main ingredients such as scrambled eggs, the amount of oil added can be adjusted according to the proportion of eggs.

[0060] Optionally, intelligent exclusion rules can be set in the oil quantity calculation model. For the following two special cases, the oil quantity will remain unchanged: First, in the cooking steps of the recipe, the last step of adding oil to enhance the color and aroma is a seasoning step and is unrelated to the amount of oil absorbed by the ingredients; Second, in the cooking steps of the recipe, the second step of greasing the pan with oil, when the amount used is less than 50 grams, its main function is to prevent sticking to the pan, and it is a process oil, so no adjustment will be made.

[0061] Optionally, when the cooking process follows a fixed pattern of "adding seasonings (such as scallions, ginger, garlic, dried chili peppers, etc.) after adding oil to stir-fry until fragrant," the weight of the seasonings is adjusted synchronously according to the change in the amount of oil in the oiling step, and the cooking time for stir-frying the seasonings remains unchanged.

[0062] As an alternative implementation, when a recipe conversion request includes adjustments to the target meat-to-vegetable ratio, a precise seasoning control process is initiated simultaneously after adjusting the oil amount. Since different ingredients have different seasoning requirements, the target range needs to be determined based on a pre-defined correlation between ingredient categories and seasonings. Then, the theoretical amount of seasoning is calculated using a seasoning requirement coefficient per unit ingredient, thereby obtaining the target seasoning amount. Finally, the target recipe is generated based on the target ingredient weight, target oil amount, and target seasoning amount.

[0063] Optionally, for intelligent adjustment of seasonings, a preset mapping relationship between ingredient categories and seasonings is established to determine the scope of application for each seasoning. Then, a coefficient library of "requirements per 100 grams of ingredient" is used to calculate the theoretical seasoning requirements for different ingredient combinations. Finally, a multi-mode adjustment algorithm is adopted based on the temporal characteristics of the cooking process: a threshold judgment method is used for the pre-seasoning step with vegetables; when the calculated theoretical requirement is close to or exceeds the actual amount used, the seasoning is adjusted according to the proportion of that vegetable. A backtracking association method is used for the seasoning step in the middle of cooking, automatically tracing back all main ingredients in the previous steps and recalculating only for ingredients whose proportions have changed. For repeated addition scenarios, a segmented calculation method is used, ensuring that each added seasoning is only associated with the proportion of the main ingredient in the corresponding cooking stage. All seasoning adjustments follow the principle of "quantitative but not timed," ensuring precise matching of seasoning intensity and ingredient proportions while maintaining optimal flavor. Finally, the target ingredient weight, target oil amount, and target seasoning amount are integrated to output a target recipe adapted to the meat-to-vegetable ratio adjustment.

[0064] Optionally, for the target recipe with the adjusted ratio of meat to vegetables, the cooking heat level and cooking time are calculated based on the proportion of changes in the ingredient composition.

[0065] In this embodiment, a quantitative mapping relationship between the physical properties of ingredients and cooking parameters is established: through a preset oil absorption coefficient library and a seasoning association model, the amount of oil and seasoning used is accurately calculated based on the weight of the ingredients after proportional adjustment; at the same time, a process rule engine is introduced to intelligently handle specific cooking scenarios such as adding oil after cooking and stir-frying seasonings. This realizes the transformation from simple portion scaling to complex dietary structures, enabling dishes to maintain their quality even after adjusting the ratio of meat and vegetables, and improving the customization capability and standardization level of the recipe system.

[0066] Based on the same inventive concept, this application also provides a system corresponding to the method in the above embodiments, see Embodiment 3.

[0067] Example 3 Reference Figure 4 The recipe conversion system based on catering operation scheduling in this embodiment includes: a request receiving module, a data acquisition module, a weight conversion module, a parameter dynamic adjustment module, and a recipe generation module.

[0068] A request receiving module is used to receive recipe conversion requests, wherein the request includes at least the target serving size or the target meat-to-vegetable ratio; In this embodiment, the request receiving module serves as a unified communication interface and command parser between the system and the external environment. It receives and parses structured data requests from various sources, such as POS systems, inventory management software, and touchscreens. It accurately identifies and extracts the target portion size and / or target meat-to-vegetable ratio from the request.

[0069] The data acquisition module is used to acquire raw recipe data; In this embodiment, the data acquisition module retrieves the corresponding original recipe data from the standard recipe database based on the recipe identifier in the request, and outputs quantifiable data such as ingredient weight, cooking heat level, and cooking time.

[0070] The weight conversion module is used to calculate and convert the weight of the ingredients based on the target portion size. In this embodiment, the weight conversion module calculates the ingredient weight conversion ratio based on the target portion and the original total weight. Based on this ratio, the weight of all ingredients and basic seasonings is subjected to a first-stage multiplication scaling to generate the initial target ingredient weight and target seasoning weight.

[0071] The parameter dynamic adjustment module is used to dynamically adjust the heat level and cooking time of at least one cooking step based on the converted food weight and through a preset nonlinear calculation model. In this embodiment, the parameter dynamic adjustment module runs a preset nonlinear calculation model, which incorporates knowledge such as the heat conversion coefficient and time compensation coefficient based on the physical properties of the ingredients. Based on the converted ingredient weight, conversion ratio, and coefficients, the target cooking heat level is dynamically calculated using a nonlinear formula; based on the new heat level, ingredient weight, conversion ratio, and the ingredient's time compensation coefficient and ingredient type coefficient, the target cooking time is calculated.

[0072] The recipe generation module is used to generate the target recipe based on all the converted data.

[0073] In this embodiment, the recipe generation module receives and integrates all output data from the weight conversion module and the parameter dynamic adjustment module. Following a standardized recipe data model, new parameters such as weight, heat, and time are re-injected into the recipe's step sequence and bill of materials. This generates a complete, executable digital target recipe, which can be directly used to guide manual operation or drive automated cooking equipment.

[0074] In addition, the menu conversion system based on catering operation scheduling also includes a condiment box allocation module, which is used to sort the feeding steps according to the weight of the converted ingredients and the predefined condiment box capacity, and allocate the corresponding condiment box to the ingredients in each step. When the condiment box capacity is insufficient, a multi-condiment box feeding plan is generated.

[0075] In this embodiment, the ingredient dispenser module receives a precise list of ingredient weights from the weight conversion unit. Based on a predefined library of ingredient dispenser capacity specifications, the abstract weight requirements are mapped to specific physical containers.

[0076] The system in this embodiment constitutes an end-to-end solution from operational needs to executable machine instructions. Its output target recipe includes both cooking parameters and executable material scheduling instructions, realizing a closed loop of data-driven production and improving the automation and reliability of catering operation scheduling.

[0077] Since the system described in Embodiment 2 of this application is a system used to implement the method of Embodiment 1 of this application, those skilled in the art can understand the specific structure and variations of the system based on the method described in Embodiment 1 of this application, and therefore will not be described again here. All systems used in the method of Embodiment 1 of this application fall within the scope of protection of this application.

[0078] Example 4 In this application embodiment, a menu conversion device based on catering operation scheduling is proposed.

[0079] Reference Figure 5 , Figure 5 This is a schematic diagram of the terminal structure of the hardware operating environment involved in one embodiment of this application.

[0080] like Figure 5 As shown, the control terminal may include: a processor 1001, such as a CPU, a network interface 1003, a memory 1004, and a communication bus 1002. The communication bus 1002 is used to enable communication between these components. The network interface 1003 may optionally include a standard wired interface or a wireless interface (such as a Wi-Fi interface). The memory 1004 may be high-speed RAM or stable non-volatile memory, such as disk storage. Alternatively, the memory 1004 may be a storage device independent of the aforementioned processor 1001.

[0081] Those skilled in the art will understand that Figure 5 The terminal structure shown does not constitute a limitation on the terminal and may include more or fewer components than shown, or combine certain components, or have different component arrangements.

[0082] like Figure 5 As shown, the memory 1004, which serves as a computer storage medium, may include an operating system, a network communication module, and a menu conversion program based on restaurant operation scheduling.

[0083] exist Figure 5 In the hardware structure of the menu conversion device based on catering operation scheduling shown, the processor 1001 can call the menu conversion program based on catering operation scheduling stored in the memory 1004 and perform the following operations: Receive a recipe conversion request and obtain the original recipe corresponding to the recipe conversion request; the original recipe includes ingredient weights, cooking power levels, and cooking time; Based on the target portion size in the recipe conversion request, calculate the ingredient weight conversion ratio, and generate the target ingredient weight and target seasoning weight based on the ingredient weight conversion ratio; Based on the cooking power level, the target ingredient weight, the ingredient weight conversion ratio, and a preset ingredient power conversion coefficient library, the target cooking power level is calculated and generated. The target cooking time is calculated and generated based on the target cooking power level, the ingredient weight conversion ratio, the cooking time, the preset target ingredient time compensation coefficient, and the preset target food material type compensation coefficient. A target recipe is generated based on the target ingredient weight, the target seasoning weight, the target cooking power level, and the target cooking time.

[0084] Optionally, the processor 1001 may call the menu conversion program based on catering operation scheduling stored in the memory 1004, and also perform the following operations: When the weight of the target ingredient is less than a preset weight threshold, the corresponding firepower conversion coefficient is selected from the preset ingredient firepower conversion coefficient library according to the weight conversion ratio of the ingredient. A weight compensation coefficient is generated based on the weight of the target ingredient. The power level calculation rule is determined based on the selected power conversion coefficient, and the power level adjustment value is calculated and generated by combining the weight compensation coefficient and the food weight conversion ratio. The target cooking power level is determined based on the power level adjustment value and the cooking power level.

[0085] Optionally, the processor 1001 may call the menu conversion program based on catering operation scheduling stored in the memory 1004, and also perform the following operations: When the food weight conversion ratio is greater than 1, the first power conversion coefficient corresponding to the upshift logic is determined to be used. When the food weight conversion ratio is less than 1, the second power conversion coefficient corresponding to the downshift logic is determined to be used.

[0086] Optionally, the processor 1001 may call the menu conversion program based on catering operation scheduling stored in the memory 1004, and also perform the following operations: A power level adjustment compensation value is generated based on the power level adjustment value of the target cooking power level. The target cooking time is calculated based on the ingredient weight conversion ratio, the cooking time, the power level adjustment compensation value, the preset target ingredient cooking time compensation coefficient, and the preset target ingredient type compensation coefficient.

[0087] Optionally, the processor 1001 may call the menu conversion program based on catering operation scheduling stored in the memory 1004, and also perform the following operations: Based on the target ingredient weight and the target seasoning weight, plan a feeding schedule for automated cooking equipment; The original recipe is dynamically adjusted based on the target cooking heat level, the target cooking time, and the ingredient feeding schedule to generate the target recipe.

[0088] Optionally, the processor 1001 may call the menu conversion program based on catering operation scheduling stored in the memory 1004, and also perform the following operations: Obtain the ingredient addition steps from the original recipe, and prioritize the ingredient addition steps according to the weight of the target ingredient; Obtain the capacity of the feeding box, and based on the capacity of the feeding box and the weight of the target ingredient, calculate and allocate the required number and capacity specifications of feeding boxes for each feeding step.

[0089] Optionally, the processor 1001 may call the menu conversion program based on catering operation scheduling stored in the memory 1004, and also perform the following operations: The process of adding ingredients, which involves two or more ingredients, is broken down into sub-steps corresponding to the number of different types of ingredients. The feeding step where the weight of a single ingredient exceeds the capacity of the feeding box is divided into multiple consecutive sub-steps based on the capacity of the feeding box.

[0090] Optionally, the processor 1001 may call the menu conversion program based on catering operation scheduling stored in the memory 1004, and also perform the following operations: Based on the target meat-to-vegetable ratio, adjust the weight of the corresponding ingredients in the original recipe to obtain the target ingredient weight after adjusting the meat-to-vegetable ratio. Based on the preset oil absorption coefficient library of ingredients and the weight of the target ingredients after the meat-to-vegetable ratio adjustment, the actual amount of oil required for the recipe is calculated to obtain the target amount of oil to be added. Based on the preset correlation between ingredient categories and seasonings, as well as seasoning coefficients, the target amount of seasonings is adjusted and obtained; The target ingredient weight, the target oil amount, and the target seasoning amount are used to generate the target recipe.

[0091] Furthermore, to achieve the above objectives, embodiments of the present invention also provide a menu conversion system based on restaurant operation scheduling, the system comprising: A request receiving module is used to receive recipe conversion requests, wherein the request includes at least the target serving size or the target meat-to-vegetable ratio; The data acquisition module is used to acquire raw recipe data; The weight conversion module is used to calculate and convert the weight of the ingredients based on the target portion size. The parameter dynamic adjustment module is used to dynamically adjust the heat level and cooking time of at least one cooking step based on the converted food weight and through a preset nonlinear calculation model. The recipe generation module is used to generate the target recipe based on all the converted data.

[0092] Optionally, the system further includes a container allocation module, which sorts the feeding steps according to the converted food weight and the predefined container capacity, and allocates a corresponding container to the food in each step, and generates a multi-container feeding scheme when the container capacity is insufficient.

[0093] Those skilled in the art will understand that embodiments of this application can be provided as methods, systems, or computer program products. Therefore, this application can take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, this application can take the form of a computer program product embodied on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0094] This application is described with reference to flowchart illustrations and / or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of this application. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, generate instructions for implementing the flowchart... Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0095] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing device to function in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0096] These computer program instructions may also be loaded onto a computer or other programmable data processing equipment to cause a series of operational steps to be performed on the computer or other programmable equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0097] It should be noted that any reference signs placed between parentheses in the claims should not be construed as limiting the claims. The word "comprising" does not exclude the presence of components or steps not listed in the claims. The word "a" or "an" preceding a component does not exclude the presence of a plurality of such components. This application can be implemented by means of hardware comprising several different components and by means of a suitably programmed computer. In a unit claim enumerating several means, several of these means may be embodied by the same item of hardware. The use of the words first, second, third, etc., does not indicate any order. These words can be interpreted as names.

[0098] Although preferred embodiments of this application have been described, those skilled in the art, upon learning the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments as well as all changes and modifications falling within the scope of this application.

[0099] Obviously, those skilled in the art can make various modifications and variations to this application without departing from the spirit and scope of the invention. Therefore, if these modifications and variations fall within the scope of the claims of this application and their equivalents, this application also intends to include these modifications and variations.

Claims

1. A menu conversion method based on restaurant operation scheduling, characterized in that, The method includes: Receive a recipe conversion request and obtain the original recipe corresponding to the recipe conversion request; the original recipe includes ingredient weights, cooking power levels, and cooking time; Based on the target portion size in the recipe conversion request, calculate the ingredient weight conversion ratio, and generate the target ingredient weight and target seasoning weight based on the ingredient weight conversion ratio; Based on the cooking power level, the target ingredient weight, the ingredient weight conversion ratio, and a preset ingredient power conversion coefficient library, the target cooking power level is calculated and generated. The target cooking time is calculated and generated based on the target cooking power level, the ingredient weight conversion ratio, the cooking time, the preset target ingredient time compensation coefficient, and the preset target food material type compensation coefficient. A target recipe is generated based on the target ingredient weight, the target seasoning weight, the target cooking power level, and the target cooking time.

2. The method as described in claim 1, characterized in that, The step of calculating and generating the target cooking heat level based on the cooking heat level, the target ingredient weight, the ingredient weight conversion ratio, and a preset ingredient heat conversion coefficient library includes: When the weight of the target ingredient is less than a preset weight threshold, the corresponding firepower conversion coefficient is selected from the preset ingredient firepower conversion coefficient library according to the weight conversion ratio of the ingredient. A weight compensation coefficient is generated based on the weight of the target ingredient. The power level calculation rule is determined based on the selected power conversion coefficient, and the power level adjustment value is calculated and generated by combining the weight compensation coefficient and the food weight conversion ratio. The target cooking power level is determined based on the power level adjustment value and the cooking power level.

3. The method as described in claim 2, characterized in that, The step of selecting the corresponding heat conversion coefficient from the preset heat conversion coefficient library based on the food weight conversion ratio includes: When the food weight conversion ratio is greater than 1, the first power conversion coefficient corresponding to the upshift logic is determined to be used. When the food weight conversion ratio is less than 1, the second power conversion coefficient corresponding to the downshift logic is determined to be used.

4. The method as described in claim 1, characterized in that, The step of calculating and generating the target cooking time based on the target cooking power level, the ingredient weight conversion ratio, the cooking time, the preset target ingredient time compensation coefficient, and the preset target food type compensation coefficient includes: A power level adjustment compensation value is generated based on the power level adjustment value of the target cooking power level. The target cooking time is calculated based on the ingredient weight conversion ratio, the cooking time, the power level adjustment compensation value, the preset target ingredient cooking time compensation coefficient, and the preset target ingredient type compensation coefficient.

5. The method as described in claim 1, characterized in that, The step of generating the target recipe based on the target ingredient weight, the target seasoning weight, the target cooking heat level, and the target cooking time includes: Based on the target ingredient weight and the target seasoning weight, plan a feeding schedule for automated cooking equipment; The original recipe is dynamically adjusted based on the target cooking heat level, the target cooking time, and the ingredient feeding schedule to generate the target recipe.

6. The method as described in claim 5, characterized in that, The step of planning a feeding schedule for automated cooking equipment based on the target ingredient weight and the target seasoning weight includes: Obtain the ingredient addition steps from the original recipe, and prioritize the ingredient addition steps according to the weight of the target ingredient; Obtain the capacity of the feeding box, and based on the capacity of the feeding box and the weight of the target ingredient, calculate and allocate the required number and capacity specifications of feeding boxes for each feeding step.

7. The method as described in claim 6, characterized in that, The step of calculating and allocating the required number and capacity of material containers for each feeding step based on the capacity of the material container and the weight of the target ingredient includes: The process of adding ingredients, which involves two or more ingredients, is broken down into sub-steps corresponding to the number of different types of ingredients. The feeding step where the weight of a single ingredient exceeds the capacity of the feeding box is divided into multiple consecutive sub-steps based on the capacity of the feeding box.

8. The method as described in claim 1, characterized in that, When the recipe conversion request includes adjusting the target meat-to-vegetable ratio, the method further includes: Based on the target meat-to-vegetable ratio, adjust the weight of the corresponding ingredients in the original recipe to obtain the target ingredient weight after adjusting the meat-to-vegetable ratio. Based on the preset oil absorption coefficient library of ingredients and the weight of the target ingredients after the meat-to-vegetable ratio adjustment, the actual amount of oil required for the recipe is calculated to obtain the target amount of oil to be added. Based on the preset correlation between ingredient categories and seasonings, as well as seasoning coefficients, the target amount of seasonings is adjusted and obtained; The target ingredient weight, the target oil amount, and the target seasoning amount are used to generate the target recipe.

9. A menu conversion system based on restaurant operation scheduling, characterized in that, The system includes: A request receiving module is used to receive recipe conversion requests, wherein the request includes at least the target serving size or the target meat-to-vegetable ratio; The data acquisition module is used to acquire raw recipe data; The weight conversion module is used to calculate and convert the weight of the ingredients based on the target portion size. The parameter dynamic adjustment module is used to dynamically adjust the heat level and cooking time of at least one cooking step based on the converted food weight and through a preset nonlinear calculation model. The recipe generation module is used to generate the target recipe based on all the converted data.

10. The system as described in claim 9, characterized in that, The system also includes a container allocation module, which sorts the feeding steps according to the converted food weight and the predefined container capacity, and allocates a corresponding container to the food in each step. When the container capacity is insufficient, it generates a multi-container feeding scheme.

Images