Method for recording taste of dish and reproducing dish, and taste recorder

Abstract

Disclosed in the present invention are a method for recording the taste of a dish and reproducing the dish, and a taste recorder. The method comprises: a taste collector collecting the taste of juice of a target dish; the taste collector converting a target metric value into a digital signal and storing same, inputting a dish name and ingredient types into the taste collector, and storing, as taste information, the dish name and the ingredient types together with the target metric value; the taste collector inputting the taste information into a control circuit of a digital kitchen appliance; according to an ingredient adding sequence, heat intensity and cooking time required for a cooking process corresponding to the same dish name and ingredient types as those of the target dish, and on the basis of the taste information, the control circuit compiling a recipe corresponding to a dish to be cooked; and on the basis of the recipe, the digital kitchen appliance cooking said dish, so as to reproduce the target dish that has the taste information. The present invention has the advantage that a taste collector can be combined with an intelligent cooking machine, such that delicious dishes that users have tasted during travel or banquets can be reproduced by means of the intelligent cooking machine.

Description

Methods for recording and reproducing the taste of a dish, and a taste recording device. Technical Field

[0001] This invention relates to the field of cooking technology, and in particular to a method and a flavor recording machine for recording the flavor of a dish and reproducing the flavor of the dish. Background Technology

[0002] With the continuous development of technology, a large number of household appliances have emerged in daily life, providing great convenience to people. For example, the advent of cooking machines allows people to enjoy delicious dishes without having to cook themselves. However, existing machines cannot record and reproduce the taste of a dish based on existing recipes (referring to dishes prepared in large hotels or private homes). People can only enjoy specific dishes in specific places. Therefore, how to record and reproduce the taste of a dish based on existing recipes using machinery is a problem that urgently needs to be solved in the industry. Technical issues

[0003] The technical problem to be solved by the present invention is to provide a method and a flavor recording machine that can record the flavor of a dish and reproduce the dish. Technical solutions

[0004] To solve the above problems, the technical solution adopted by the present invention is as follows: a method for recording the taste of a dish and reproducing the dish, the steps of which are as follows:

[0005] 1) Use a taste sampler that can detect sour, sweet, bitter, salty, astringent, and umami tastes to collect the taste of the target dish's juice;

[0006] 2) The taste collector converts the collected target measurement values ​​corresponding to sour, sweet, bitter, salty, astringent and umami tastes into digital signals and stores them; at the same time, the name of the dish and the type of ingredients corresponding to the target dish are input into the taste collector through the operation interface of the taste collector and stored together with the target measurement value corresponding to the target dish as the taste information of the target dish.

[0007] 3) Connect the taste sensor to the digital kitchen appliance and input the taste information into the control circuit of the digital kitchen appliance;

[0008] 4) The control circuit, based on the existing recipes for the same dish name and ingredient types as the target dish, including the order of adding ingredients, heat, and cooking time, and then uses the taste information to create a recipe for the dish to be cooked that has the same taste as the target dish.

[0009] 5) The digital kitchen appliance cooks the dish to be cooked according to the recipe to reproduce the target dish with the taste information.

[0010] Preferably, the amount of each seasoning in the recipe is set according to the following steps:

[0011] 1) The taste sensor installed in each seasoning container acquires the taste measurement value of the relevant seasoning in real time;

[0012] 2) Based on the experimental sample of the dish and the seasoning corresponding to the seasoning measurement value, establish the proportional relationship between the weight of the ingredients and the amount of each seasoning injected to achieve the target measurement value, calculate the amount of seasoning injected required for the corresponding weight of the ingredients in the recipe.

[0013] Preferably, the proportional relationship is obtained by the following method:

[0014] 1) When each flavor corresponds to a single seasoning, the formula for calculating the required amount Y of the single seasoning to be added is as follows:

[0015] ;

[0016] Where M is the sample weight of the ingredients, L is the approved injection amount of a single seasoning required to reach the corresponding target measurement value based on the sample weight, and Q is the actual weight of the ingredients of the dish to be cooked.

[0017] 2) When at least two of the target metric values ​​for each flavor are contained in a multi-flavor seasoning, the calculation is based on the priority of the flavor attributes:

[0018] The amount of the main flavor to be added in the multi-flavor seasoning is set according to the method of "1)" above in this claim;

[0019] In a multi-flavor seasoning, the secondary flavor is compensated by injecting the corresponding amount of a single-flavor seasoning. The compensation amount is calculated using the following formula:

[0020] ;

[0021] Among them, Y 补 For compensation, L2 is the approved injection amount of the single-flavor seasoning corresponding to the secondary flavor, Y 多 L1 is the amount of the multi-flavor seasoning to be added, L1 is the approving amount of the flavor of the multi-flavor seasoning compared to the single-flavor seasoning, Q is the actual weight of the ingredients of the dish to be cooked, and M is the sample weight of the ingredients.

[0022] Preferably, during the cooking process, a taste sensor installed in the wok collects the flavor of the vegetable juice in the wok after all the seasonings have been added. When one or more cooking measurement values ​​in the flavor of the vegetable juice do not reach the target measurement value, the control circuit sends a correction command to the seasoning injection module and adds the correct amount of the relevant seasonings to the wok.

[0023] Preferably, the correction amount is calculated as follows:

[0024] 1) When the flavor of the cooking measurement value that does not reach the target measurement value corresponds to a single seasoning, the correction amount Y 修 The correction is performed using a single seasoning, as shown in the following formula:

[0025] ;

[0026] 2) When the flavor of the cooking measurement value that fails to reach the target measurement value corresponds only to multiple seasonings, the correction amount Y 修 The correction is achieved using multiple seasonings, as shown in the following formula:

[0027] ;

[0028] Among them, S 中 S represents the detected cooking measurement value, S represents the corresponding target measurement value, L3 represents the corresponding approved injection amount of a single seasoning, and L represents the measured amount of a single seasoning. 多 Q represents the approved injection amount of multiple seasonings, M represents the actual weight of the ingredients to be cooked, and M represents the sample weight of the ingredients.

[0029] Preferably, the connection method is a wired connection or a wireless connection.

[0030] The present invention also provides a flavor recording device, including a method for recording the flavor of a dish and reproducing the dish, and further including a flavor collector and an intelligent cooking machine. The flavor collector includes a flavor collection module, a conversion module, a storage module, an information input module and a transmission module, and the intelligent cooking machine includes a parsing module and an execution module.

[0031] The flavor acquisition module is used to collect the flavor of the sauce from the target dish.

[0032] The conversion module is used to convert target measurement values ​​into digital signals;

[0033] The storage module is used to store digital signals and taste information;

[0034] The information input module is used to input the dish name and ingredient type;

[0035] A transmission module is used to transmit the taste information;

[0036] The parsing module is used to generate a recipe corresponding to the dish to be cooked, based on the order of adding ingredients, heat, and cooking time required for cooking dishes with the same name and types of ingredients as the target dish, and then based on taste information.

[0037] The execution module is used to reproduce dishes that contain taste information.

[0038] Preferably, the execution module includes a feeding mechanism, a furnace core device, a seasoning injection module, and a temperature acquisition and acquisition system. Beneficial effects

[0039] Compared with the prior art, the beneficial effects of the present invention are:

[0040] Combining a flavor collector with a smart cooking machine allows users to recreate delicious dishes enjoyed during travel or banquets. This invention is the first of its kind in the industry, making it easy for people to enjoy classic and high-end dishes from various cuisines. The flavor collector stores target values ​​for various flavors (sour, sweet, bitter, salty, astringent, umami) of the target dish, and then, by connecting with digital kitchen appliances, generates recipes that match the flavors of the target dish, thus reproducing classic or high-end dishes. Attached Figure Description

[0041] Figure 1 is a logic block diagram of the method of the present invention;

[0042] Figure 2 is a logic block diagram of the compensation method for the amount of seasoning added;

[0043] Figure 3 is a logic block diagram of the method for correcting the amount of seasoning added;

[0044] Figure 4 is a structural block diagram of the flavor recording machine. The best embodiment of the present invention

[0045] As shown in Figures 1 to 4, the present invention provides a method for recording the flavor of a dish and reproducing the dish, and also provides a flavor recording device that can perform the method, the flavor recording device including a flavor collector and a digital kitchen appliance.

[0046] The flavor sensor is used to collect the flavor of a target dish (which refers to delicacies prepared in high-end hotels or dishes cooked in private homes), and converts the collected information into digital signals that can be recognized by digital kitchen appliances for storage. Simultaneously, the user can manually input relevant information about the target dish into the flavor sensor, which then transmits the digital information and the received target dish information to the digital kitchen appliances. Specifically, the flavor sensor includes a flavor acquisition module, a conversion module, a storage module, an information input module, and a transmission module. Here, the flavor sensor refers to a taste sensor system.

[0047] Note: According to Baidu Encyclopedia, a taste sensor system includes a taste sensor and a recognition system that converts taste into identifiable taste measurements. A taste sensor system can detect various taste parameters, including sour, sweet, bitter, salty, umami, and astringent tastes, and can also detect the aftertaste values ​​of these tastes. A taste sensor system typically consists of multiple components. The sensing element is the part that directly contacts the food and senses its taste, while the secondary components are responsible for converting the sensed taste information into electrical signals or other forms of information output for further processing and analysis.

[0048] The digital kitchen appliance is preferably an intelligent cooking machine capable of automatically generating recipes and cooking dishes with consistent color, aroma, and taste according to those recipes, such as the intelligent cooking machine produced by Shanghai Aican Robotics (Group) Co., Ltd. The intelligent cooking machine of this invention includes a parsing module, a compensation module, an execution module, and a correction module. The intelligent cooking machine receives information from a flavor collector, integrates it with its stored recipe information to generate a recipe that tastes identical to the target dish, and then executes the recipe to reproduce the target dish.

[0049] The following sections provide a detailed introduction to each module of the taste sensor and the intelligent cooking machine:

[0050] 1. Taste Collection Module

[0051] This taste acquisition module is used to collect target measurement values ​​of various tastes, including sour, sweet, bitter, salty, astringent, and umami, in the juice of a target dish. Specifically, the target measurement values ​​include acidity, sweetness, bitterness, saltiness, astringency, and umami. The taste acquisition module can be a taste sensor.

[0052] The target flavor values ​​for the dishes mentioned in this invention are derived from a reasonable combination of various commonly used cooking seasonings on the market, eliminating the influence of the amount of water released by different ingredients on the target flavor values. Typically, the seasonings provided in intelligent cooking machines include oil, soy sauce, vinegar, salt water of a set concentration, sugar water, and chicken bouillon water. During cooking, a special injection device injects the required seasonings into the wok.

[0053] 2. Conversion Module

[0054] This conversion module is used to convert the target measurement value into digital signals corresponding to each flavor.

[0055] 3. Information Input Module

[0056] The information input module includes an operating interface mounted on the casing of the flavor collector. This interface allows users to input the name of the target dish and the type of ingredients collected by the flavor collector. The operating interface can be either a touchscreen or a button-based input method. The dish name is an industry-recognized name indicating that the dish is prepared using specific ingredients.

[0057] 4. Storage module

[0058] The storage module is used to store taste information, which includes the target measurement values ​​of each taste of the target dish, the dish name, and the types of ingredients.

[0059] 5. Transmission Module

[0060] The transmission module is used to connect the taste collector to the smart cooking machine and input the taste information into the control circuit of the smart cooking machine. Specifically, the transmission module is a wired and / or wireless signal output module set in the taste collector. The wired connection can be Ethernet transmission or serial communication, and the wireless connection can be Wi-Fi or Bluetooth transmission.

[0061] 6. Parsing Module

[0062] The analysis module is installed in the control circuit of the intelligent cooking machine. It is used to analyze the taste information and, based on the analysis results, write a recipe corresponding to the dish to be cooked that tastes the same as the target dish.

[0063] The specific analysis and writing steps are as follows:

[0064] Step 1: The parsing module first automatically searches for recipes that match the name and type of ingredients of the target dish from the large number of recipes stored in the smart cooking machine, and then reads the order of adding ingredients, heat and cooking time information required for cooking from the recipe.

[0065] Smart cooking machines typically store recipes for several dishes. These recipes include the dish name, ingredient types, order of adding ingredients, heat level, cooking time, seasoning information, and stir-frying information. Ingredient types include the name, weight, and size of each main and auxiliary ingredient; the order of adding ingredients includes the time when the main and auxiliary ingredients are added; the heat level includes the time points for raising or lowering the required temperature of the wok, the heat retention time for each cooking stage, and the corresponding temperature value; the cooking time is the time required to complete the entire recipe; the stir-frying information includes the rotation speed and cycle of the wok and / or stirring blades; and the seasoning information includes the types of seasonings required and the corresponding amount of seasoning to be added.

[0066] Step 2: The analysis module then determines the types of seasonings to be added based on the taste information, and then calculates the amount of each seasoning to be added through analysis.

[0067] The analysis module confirms the type of seasoning in two main ways: Method 1: Automatically match the corresponding seasoning according to the target value of each flavor. For example, add vinegar for acidity, add sugar water for sweetness, add cocoa powder for bitterness, add salt water for saltiness, add green olive juice for astringency, and add soy sauce or oyster sauce for umami.

[0068] Method 2: Following the method in step 1, directly read the seasoning type information from the matched recipe.

[0069] The analysis module calculates the injection amount of each seasoning according to the following steps:

[0070] The following will refer to soy sauce (including umami, saltiness, and sweetness) and aged vinegar (including acidity and saltiness) as multi-flavored condiments, and salt water (saltiness), sugar water (sweetness), chicken essence water (umami), and white vinegar (acidity) as single-flavored condiments.

[0071] 1) The flavor intensity values ​​of various seasonings are acquired in real time by taste sensors installed in each seasoning container of the intelligent cooking machine. These flavor intensity values ​​refer to the flavor attributes of the seasoning in the corresponding container. For example, soy sauce typically includes saltiness, sweetness, and umami, as does oyster sauce. The flavor intensity values ​​for each flavor are defined as follows, where each value is an assumption. For example, the flavor intensity value for umami in soy sauce is 6, the flavor intensity value for sweetness in soy sauce is 1, and the flavor intensity value for saltiness is 3. Hereinafter, "umami" in soy sauce is referred to as the primary flavor, and the other flavors, saltiness and sweetness, are referred to as secondary flavors, meaning that the main purpose of soy sauce is to enhance umami. The flavor intensity value for sweetness in sugar water is 6, and the flavor intensity value for saltiness in salt water is 8.

[0072] 2) When cooking two or more dishes using the same ingredient, although the target measurement value is the same, the amount of seasoning required will vary slightly due to differences in ingredient weight. Therefore, to facilitate calculation according to the same standard, the present invention sets the following:

[0073] Based on the experimental sample of the dish and the seasoning corresponding to the seasoning measurement value, the proportional relationship between the weight of the ingredients and the amount of each seasoning injected is established to achieve the target measurement value. The amount of seasoning required for the corresponding weight of ingredients in the recipe is then calculated.

[0074] The experimental sample is a set weight of the ingredients (main ingredients and auxiliary ingredients, such as shredded pork with garlic sauce, where the main ingredients include shredded pork, shredded carrots, and shredded wood ear mushrooms, and the auxiliary ingredients include garlic and scallions) required for the dish to be cooked. Then, a proportional relationship is established between the weight of the sample and the approved amount of each seasoning, after obtaining the target quantification value of the final dish's flavor. This proportional relationship is obtained through multiple experiments. A matrix table can be established in the storage module of the control circuit, which links the dish name, ingredient weight (also known as sample weight), the quantification value of each seasoning, the approved amount of each seasoning, and the target quantification value of the flavor, so that the analysis module can quickly query relevant data.

[0075] Given that the dish name, the metric values ​​of each seasoning, and the target metric value of the flavor of the dish to be cooked are determined, the above proportional relationships are obtained as follows:

[0076] 2.1) When the target measurement value for each flavor corresponds to a single seasoning, the formula for calculating the required amount Y of the single seasoning to be added is as follows:

[0077] ;

[0078] Where M is the sample weight of the ingredients, L is the approved injection amount of a single seasoning required to reach the corresponding target measurement value based on the sample weight, and Q is the actual weight of the ingredients of the dish to be cooked.

[0079] Taking the dish "Fish-Fragrant Shredded Pork" as an example, the seasonings needed to cook it include oil, soy sauce, aged vinegar, salt water, and sugar syrup. The following explanation uses sweetness as an example to illustrate the amount of sugar syrup to be added (also known as the amount to be added):

[0080] As shown in the aforementioned matrix table, the target sweetness value is 15, the flavor value of the sugar syrup is 4, the sample weight M is 1000g, and the required injection volume L of the sugar syrup is 18ml to achieve the target sweetness value of 15.

[0081] For a dish with an actual weight Q of 3000g to be cooked, the amount of sugar water to be added, Y, is 54ml, calculated according to the above formula.

[0082] 2.2) When at least two of the target quantification values ​​for each flavor are contained in a multi-flavor seasoning, or when it is necessary to simultaneously inject multi-flavor seasoning and single-flavor seasoning, and both seasonings contain one flavor but their quantification values ​​are different, compensation needs to be made by adding single-flavor seasoning. This compensation calculation is completed by the compensation module of the intelligent cooking machine, and the specific calculation method is as follows:

[0083] Calculated based on taste attribute priority:

[0084] a. The amount of the main flavor to be added in the multi-flavor seasoning shall be set according to the method described in “2.1)” above in this instruction manual.

[0085] Taking the dish "Fish-Fragrant Shredded Pork" as an example, the seasonings needed to cook it include oil, soy sauce, aged vinegar, salt water, and sugar water. The following explains the amount of soy sauce to be added, using freshness as an example:

[0086] From the aforementioned matrix table, we know that:

[0087] The target umami (main flavor) value is 8, the soy sauce flavor value is 5, the sample weight M is 1000g, and to achieve the target umami value of 8, the required soy sauce injection volume L is 30ml. For a dish with an actual weight Q of 3000g to be cooked, the required soy sauce injection volume Y is 90ml, calculated using the above formula.

[0088] b. The secondary flavor in a multi-flavor seasoning is compensated by the injection amount of the corresponding single-flavor seasoning (since the added soy sauce contains a secondary flavor, but the added saltiness is insufficient to reach the target saltiness value, the secondary flavor in the multi-flavor seasoning is compensated by the injection amount of the corresponding single-flavor seasoning). The single-flavor seasoning corresponding to the secondary flavor is brine, and the compensation amount is calculated using the following formula:

[0089] .

[0090] Among them, Y 补 For compensation, L2 is the approved injection amount of the single-flavor seasoning corresponding to the secondary flavor, Y 多 L1 is the amount of the multi-flavor seasoning to be added, L1 is the approving amount of the flavor of the multi-flavor seasoning compared to the single-flavor seasoning, Q is the actual weight of the ingredients of the dish to be cooked, and M is the sample weight of the ingredients.

[0091] Taking the dish "Fish-Fragrant Shredded Pork" as an example, the seasonings needed to cook it include oil, soy sauce, aged vinegar, salt water, and sugar water. The following explains the amount of soy sauce and salt water to be added, using umami and saltiness as examples:

[0092] From the aforementioned matrix table, we know that:

[0093] The target value for umami (main flavor), the flavor value of soy sauce, the sample weight, the approved injection amount of soy sauce, and the amount of soy sauce to be added Y for a dish with an actual cooking weight Q of 3000g. 多 Calculate as described above for "a".

[0094] The required amount of saline solution to compensate is calculated as follows:

[0095] From the aforementioned matrix table, we know that: the target value for saltiness (secondary flavor) is 10; the saltiness of the brine is 4; the sample weight M is 1000g; to achieve the target value of 10, the required injection volume L2 of the brine is 20ml; the saltiness of the soy sauce is 1; the sample weight M is 1000g; to achieve the target value of 10, the required injection volume L1 of the brine with a saltiness value of 1 is 70ml. The required injection volume Y of soy sauce for cooking a dish with an actual weight Q of 3000g is... 多 The volume is 90ml. The required amount of saline solution to be compensated is calculated using the formula mentioned in this step, Y. 补 It is 34.3ml.

[0096] In addition, the present invention can also use another method to calculate the above-mentioned compensation amount, as follows:

[0097] From the aforementioned matrix table, we know that adding V ml of soy sauce will yield a saltiness value of P in the target measurement, and adding N ml of salt water will yield a saltiness value of P in the target measurement.

[0098] The saltiness value per milliliter of soy sauce can be calculated. .

[0099] The calculation yields the salinity value per unit volume, which needs to be added accordingly. ml of saline solution.

[0100] Adding X ml of soy sauce will increase the saltiness level. .

[0101] The remaining salinity value to be added is Then the amount of saline solution to be added is... .

[0102] The compensation module feeds back the final calculation results to the parsing module.

[0103] Step 3: The parsing module compiles the recipe corresponding to the dish to be cooked based on the information on the order of adding ingredients, heat and cooking time required for cooking obtained in Step 1, and the information on the types of seasonings and the amount of each seasoning to be added obtained in Step 2.

[0104] 7. Execution Module

[0105] After the intelligent cooking machine's analysis module completes the writing of the recipe corresponding to the dish to be cooked, which has the same taste as the target dish, the execution module cooks the dish according to the recipe to reproduce the target dish with taste information.

[0106] The execution module includes a feeding mechanism, a furnace core device, a seasoning injection module, and a temperature acquisition and system. The feeding mechanism is used to put the main ingredients and auxiliary ingredients into the wok of the furnace core device. The furnace core device is used to heat and stir-fry the ingredients. The seasoning injection module is used to inject various seasonings into the wok. The temperature acquisition and system is used to control the heating or cooling time of the wok, the heat preservation time of each cooking stage, and the corresponding temperature value.

[0107] 8. Correction Module

[0108] This correction module is used to correct the cooking measurement value by adding corresponding seasonings when the cooking measurement value fails to reach the target value. The cooking measurement value is the value of the corresponding sour, sweet, bitter, salty, astringent, and umami flavors detected in the wok during the cooking process.

[0109] Specifically, during the cooking process, a taste sensor installed in the wok collects the flavor of the vegetable juice in the wok after all the seasonings have been added. Preferably, the flavor of the vegetable juice in the wok is collected 2 seconds after the stirring mechanism starts running at high speed. High speed means that the stirring mechanism rotates at a speed greater than or equal to 30 rpm. When one or more cooking measurement values ​​of the flavor of the vegetable juice do not reach the target measurement value, the control circuit sends a correction command to the seasoning injection module and adds the correction amount of the relevant seasonings to the wok.

[0110] The correction amount is calculated as follows:

[0111] 1) When the flavor of the cooking measurement value that does not reach the target measurement value corresponds to a single seasoning, the correction amount Y 修 The correction is performed using a single seasoning, as shown in the following formula:

[0112] .

[0113] 2) When the flavor of the cooking measurement value that fails to reach the target measurement value corresponds only to multiple seasonings, the correction amount Y 修 The correction is achieved using multiple seasonings, as shown in the following formula:

[0114] ;

[0115] Among them, S 中 S represents the detected cooking measurement value, S represents the corresponding target measurement value, L3 represents the corresponding approved injection amount of a single seasoning, and L represents the measured amount of a single seasoning. 多 The specified injection amount of the multi-flavor seasoning (preferably only modifying the main flavor in the multi-flavor seasoning), Q is the actual weight of the ingredients of the dish to be cooked, and M is the sample weight of the ingredients.

[0116] The above formula can also be used However, to avoid over-modifying the flavor with the addition of a single seasoning, the above formula is preferred. .

[0117] The specific steps of the method for recording the taste of a dish and reproducing the dish according to the present invention are as follows:

[0118] 1) Use a taste sampler that can detect sour, sweet, bitter, salty, astringent, and umami tastes to collect the taste of the target dish's juice;

[0119] 2) The taste collector converts the collected target measurement values ​​corresponding to sour, sweet, bitter, salty, astringent and umami tastes into digital signals and stores them; at the same time, the name of the dish and the type of ingredients corresponding to the target dish are input into the taste collector through the operation interface of the taste collector and stored together with the target measurement value corresponding to the target dish as the taste information of the target dish.

[0120] 3) Connect the taste sensor to the digital kitchen appliance and input the taste information into the control circuit of the digital kitchen appliance;

[0121] 4) The control circuit, based on the existing recipes for the same dish name and ingredient types as the target dish, including the order of adding ingredients, heat, and cooking time, and then uses the taste information to create a recipe for the dish to be cooked that has the same taste as the target dish.

[0122] 5) The digital kitchen appliance cooks the dish to be cooked according to the recipe to reproduce the target dish with the taste information.

[0123] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention in any way. Therefore, any modifications, equivalent changes, and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A method for recording the taste of a dish and reproducing the dish, comprising the following steps: 1) Use a taste sampler that can detect sour, sweet, bitter, salty, astringent, and umami tastes to collect the taste of the target dish's juice; 2) The taste collector converts the collected target measurement values ​​corresponding to sour, sweet, bitter, salty, astringent and umami tastes into digital signals and stores them; at the same time, the name of the dish and the type of ingredients corresponding to the target dish are input into the taste collector through the operation interface of the taste collector and stored together with the target measurement value corresponding to the target dish as the taste information of the target dish. 3) Connect the taste sensor to the digital kitchen appliance and input the taste information into the control circuit of the digital kitchen appliance; 4) The control circuit, based on the existing recipes for the same dish name and ingredient types as the target dish, including the order of adding ingredients, heat, and cooking time, and then uses the taste information to create a recipe for the dish to be cooked that has the same taste as the target dish. 5) The digital kitchen appliance cooks the dish to be cooked according to the recipe to reproduce the target dish with the taste information.

2. The method for recording the flavor of a dish and reproducing the dish according to claim 1, characterized in that, The amount of each seasoning in the recipe is set according to the following steps: 1) The taste sensor installed in each seasoning container acquires the taste measurement value of the relevant seasoning in real time; 2) Based on the experimental sample of the dish and the seasoning corresponding to the seasoning measurement value, establish the proportional relationship between the weight of the ingredients and the amount of each seasoning injected to achieve the target measurement value, calculate the amount of seasoning injected required for the corresponding weight of the ingredients in the recipe.

3. The method for recording the flavor of a dish and reproducing the dish according to claim 2, characterized in that, The proportional relationship is obtained by the following method: 1) When each flavor corresponds to a single seasoning, the formula for calculating the required amount Y of the single seasoning to be added is as follows: ; Where M is the sample weight of the ingredients, L is the approved injection amount of a single seasoning required to reach the corresponding target measurement value based on the sample weight, and Q is the actual weight of the ingredients of the dish to be cooked. 2) When at least two of the target metric values ​​for each flavor are contained in a multi-flavor seasoning, the calculation is based on the priority of the flavor attributes: The amount of the main flavor to be added in the multi-flavor seasoning is set according to the method described in "1)" above in this claim; In a multi-flavor seasoning, the secondary flavor is compensated by injecting the corresponding amount of a single-flavor seasoning. The compensation amount is calculated using the following formula: ； Among them, Y 补 For compensation, L2 is the approved injection amount of the single-flavor seasoning corresponding to the secondary flavor, Y 多 L1 is the amount of the multi-flavor seasoning to be added, L1 is the approving amount of the flavor of the multi-flavor seasoning compared to the single-flavor seasoning, Q is the actual weight of the ingredients of the dish to be cooked, and M is the sample weight of the ingredients.

4. The method for recording the flavor of a dish and reproducing the dish according to claim 3, characterized in that, During the cooking process, a taste sensor installed in the wok collects the flavor of the dish's juice after all seasonings have been added. When one or more cooking measurement values ​​in the flavor of the dish's juice fail to reach the target measurement value, the control circuit sends a correction command to the seasoning injection module and adds the corrected amount of the relevant seasonings to the wok.

5. The method for recording the flavor of a dish and reproducing the dish according to claim 4, characterized in that, The correction amount is calculated as follows: 1) When the flavor corresponding to the cooking measurement value that does not reach the target measurement value corresponds to a single seasoning, the correction amount Y 修 The correction is performed using a single seasoning, as shown in the following formula: ; 2) When the flavor of the cooking measurement value that fails to reach the target measurement value corresponds only to multiple seasonings, the correction amount Y 修 The correction is achieved using multiple seasonings, as shown in the following formula: ; Among them, S 中 S represents the detected cooking measurement value, S represents the corresponding target measurement value, L3 represents the corresponding approved injection amount of a single seasoning, and L represents the measured amount of a single seasoning. 多 Q represents the approved injection amount of multiple seasonings, M represents the actual weight of the ingredients to be cooked, and M represents the sample weight of the ingredients.

6. The method for recording the flavor of a dish and reproducing the dish according to claim 1, characterized in that, The connection method is either wired or wireless.

7. A flavor recording machine, characterized in that, The method includes a method for recording the taste of a dish and reproducing the dish as described in any one of claims 1-6, and further includes a taste collector and an intelligent cooking machine. The taste collector includes a taste collection module, a conversion module, a storage module, an information input module, and a transmission module. The intelligent cooking machine includes a parsing module and an execution module. The flavor acquisition module is used to collect the flavor of the sauce from the target dish. The conversion module is used to convert target measurement values ​​into digital signals; The storage module is used to store digital signals and taste information; The information input module is used to input the dish name and ingredient type; A transmission module is used to transmit the taste information; The parsing module is used to generate a recipe corresponding to the dish to be cooked, based on the order of adding ingredients, heat, and cooking time required for cooking dishes with the same name and types of ingredients as the target dish, and then based on taste information. The execution module is used to reproduce dishes that contain taste information.

8. The flavor recording machine according to claim 7, characterized in that, The execution module includes a feeding mechanism, a furnace core device, a seasoning injection module, and a temperature acquisition and system.

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