121 results about "Nutritional content" patented technology

Techniques disclosed herein relate to nutritional content determination based on gesture detection data. In some embodiments, the techniques involve obtaining gesture detection data corresponding to consumption of a food item or a drink; determining, based on the gesture detection data, nutritional content of the food item or the drink; and causing delivery of insulin in accordance with the nutritional content of the food item or the drink.

The invention discloses a food nutrition evaluation method and system based on multi-modal fusion. The method comprises the steps of 1, extracting multi-scale features of a food RGB image and an RGB-D depth image in parallel through a multi-scale double-branch Transform encoder; 2, performing cross-modal fusion on the multi-scale features by using a depth perception enhanced attention fusion module; step 3, constructing nutrition prediction branches based on the fused features, and outputting five macro nutrient contents; and step 4, training the training data set on the model in an end-to-end mode, and inputting the RGB image and the RGB-D image of the food to be detected into the trained model to predict the nutrient content. According to the method, perception of volume information of different food types is enhanced by using the RGB-D depth mode corresponding to the food RGB image, visual information in the food RGB image and spatial physical characteristics in the RGB-D image are fused through the depth perception attention enhancement module, so that fusion characteristics with identification information are generated, and the evaluation accuracy is improved.

The application discloses a kind of traditional Chinese medicine rose flower fermentation method and fermentation composition, it is related to fermentation technical field.The traditional Chinese medicine rose flower fermentation method includes: traditional Chinese medicine rose flower is crushed, mixed with water, and after sterilization, fermentation base material is obtained, yeast peptone solution is added, as blank fermentation pre-liquid;Activated rhamnolipid lactose casein bacillus liquid is inoculated in blank fermentation pre-liquid, and fermentation is carried out.The traditional Chinese medicine rose flower fermentation method provided by the application uses traditional Chinese medicine rose flower as raw material, and utilizes activated rhamnolipid lactose casein bacillus liquid to ferment, without adding exogenous sugar in the fermentation process, but before fermentation, yeast peptone is added first, the addition of yeast peptone can supplement nitrogen source for the fermentation process of subsequent activated rhamnolipid lactose casein bacillus liquid, so that the nutrient content of fermented rose flower is more, and component conversion is more thorough.It is favorable to improve the DPPH free radical scavenging rate, total phenol content and antioxidant property of fermentation composition.

The present application relates to the field of biotechnology, and discloses a strain of Bacillus velezensis, which is classified and named Bacillus velezensis ZM2024, and the deposit number is CCTCC NO: M2024695; the deposit date is April 15, 2024, and it is deposited in the China Center for Type Culture Collection. The Bacillus velezensis in the present application has good stress resistance and safety, high production of cellulase, and can significantly improve the nutritional content and feeding value of high-fiber plant feed raw materials such as palm meal; at the same time, the Bacillus velezensis can inhibit diarrhea-causing pathogens of livestock and poultry, and is suitable for livestock and poultry feed processing and feeding. In addition, the present application also discloses the use of the above-mentioned Bacillus velezensis and a feed.

The invention relates to the field of agricultural fertilizers, in particular to an organic compound fertilizer for preventing and treating diseases and insect pests of spring rapes and a preparation method of the organic compound fertilizer. Diversified raw material compositions in the organic compound fertilizer for preventing and treating the diseases and insect pests of the spring rapes provide rich and comprehensive nutritional ingredients; the fertilizer can supply major elements such as nitrogen, phosphorus and potassium for growth of spring rapes, meets the requirements of the spring rapes for nutrients in different growth stages, prevents various soil-borne diseases, reduces the morbidity of the spring rapes through multiple insect killing and preventing mechanisms, reduces yield reduction loss caused by diseases and insect pests, and improves the yield of the spring rapes. In addition, a good soil environment can be created, the release period of fertilizer nutrients is prolonged, the utilization rate of the fertilizer is increased, various negative effects caused by large-scale use of traditional chemical pesticides are reduced, the utilization rate of effective components in the organic compound fertilizer is increased to the maximum extent, the photosynthesis of the spring rape is promoted, and the yield and quality of the spring rape are improved; wide application prospects are realized.

The invention discloses a postharvest variable-temperature storage method for kiwi fruits, which relates to the technical field of fruit and vegetable preservation and comprises the following steps of fruit picking, warehousing and pre-cooling, variable-temperature storage and ventilation. According to the method, stable ripening of the kiwi fruits can be achieved through variable-temperature treatment, the problem of fruit quality easily caused by a traditional chemical ripening method is avoided, the kiwi fruits ripened through the method are uniform in after-ripening, bright in color and luster and excellent in taste, the fruit quality is remarkably improved, the fresh-keeping period of the kiwi fruits is further remarkably prolonged, and the kiwi fruits are suitable for large-scale popularization and application. According to the method, the loss of the kiwi fruits in the postharvest treatment and storage process can be remarkably reduced through scientific temperature-variable ripening and storage management, and the economic benefit is improved.

The invention provides an automatic livestock feed feeding system, and relates to the technical field of feed feeding. The rail frame is of an annular structure, a movable seat is movably arranged on the rail frame, a stock bin is installed at the upper end of the movable seat through bolts, a feeding port and a discharging port are formed in the stock bin, a discharging seat is installed at the discharging port through bolts, a prism is installed on the stock bin through a bearing, a hinge seat is installed on the stock bin through bolts, and a shifting plate is hinged to the hinge seat. The stirring plate is manually pulled, the top cylinder can generate displacement on the prism, then the conveying wheel is jacked, and the amount of feed pushed by the conveying wheel each time in the rotating process can be effectively adjusted by changing the position of the conveying wheel in the discharging base; a nutrient solution is accurately added into the stock bin through the spray head, feed and the nutrient solution are promoted to be fully blended through the material turning roller, it is ensured that each part of feed can uniformly absorb the nutrient solution, and therefore the overall nutrient content of the feed is effectively increased, and a solid foundation is laid for healthy growth and good development of livestock.

The invention relates to the field of food detection, in particular to a method for detecting dish food quality, which comprises the following steps: acquiring a package three-dimensional image and a food three-dimensional image of a dish food to be detected, and respectively processing the package three-dimensional image and the food three-dimensional image to obtain a corresponding package contour map and a food contour map; analyzing contour lines of the package contour diagram and the food contour diagram, and calculating the curvature difference of each corresponding point; according to the curvature difference threshold value and the abnormal corresponding point threshold value, judging whether the to-be-detected dish food has an abnormal area or not; performing spectrum detection on the to-be-determined abnormal food sample to obtain the nutrient content, and determining whether the to-be-determined abnormal food goes bad according to the nutrient content; and storing the to-be-determined qualified product, and detecting the residual nutrient content of the to-be-determined qualified product when the rated storage time is up. According to the method, potential abnormal samples are rapidly screened out by analyzing the contour lines of the package and the food contour, the number of samples needing spectrum detection is reduced, and the overall detection efficiency is improved.

The invention belongs to the technical field of food processing, and particularly relates to a cereal nutrient solution and a preparation method thereof. The preparation method of the cereal nutrient solution comprises the following steps: S1, gelatinizing corn liquid to form corn gelatinized liquid; s2, high-temperature amylase is added into the corn gelatinized liquid for enzymolysis, and a solution A is obtained; s3, adding saccharifying enzyme into the solution A for enzymolysis to obtain a solution B; s4, cellulase is added into the solution B for enzymolysis, and a solution C is obtained; s5, protease is added into the solution C for enzymolysis, and corn enzymatic hydrolysate is obtained; s6, performing enzyme deactivation treatment on the corn enzymatic hydrolysate, and then performing impurity removal treatment to obtain the cereal nutrient solution. The high-temperature amylase, the saccharifying enzyme, the cellulase and the protein powder enzyme are sequentially added into the corn liquid and are respectively subjected to enzymolysis, so that the finally prepared cereal nutrient solution has original fragrance and is high in nutrient content.

The invention provides a cultivation method for promoting growth of tricholoma matsutake by using a biological activation substrate and application of the cultivation method. The invention provides a tricholoma matsutake cultivation process which takes bamboo shoot shells as a main material and is matched with a growth-promoting strain vv6. The method comprises the following steps: crushing and pre-wetting raw materials, carrying out aerobic high-temperature composting, cooling to a safety window, adding vv6 for pre-activation, inoculating tricholoma matsutake, covering rice husks, and controlling a fruiting environment. A ground isolating membrane structure is overlaid on a field cultivation scene, a soil-borne disease and pest ascending channel is cut off in a physical mode, and experimental results show that the red tricholoma matsutake planted through the method is higher in yield, the nutrient content of sporocarp is richer, and application and popularization are better facilitated.

The invention discloses a crispy pet food and a preparation process thereof, and relates to the technical field of pet feeds, the crispy pet food comprises the following raw materials: fresh chicken, sweet potato granules, cassava starch, fish oil, yolk powder, goat milk powder, yeast hydrolysate, carrot powder, tomato powder, cranberry powder, semen plantaginis and an additive; the crisp food has the beneficial effects that the crisp food adopts a more advanced processing technology, so that the actual addition amount of fresh meat is higher, and animal protein with higher quality and rich nutritional ingredients are provided; the crispy food is pre-added in the whole course by utilizing fat in the raw materials, so that the later grease spraying is avoided, the freshness of the product in the transportation and storage process is ensured, and meanwhile, the occurrence of black chin of pets is reduced; an optimized puffing process is adopted for the crispy food, product particles are crisper and better in palatability, and abrasion of teeth of pets is reduced; the crispy grain particles have a very obvious softening effect within 10 minutes after entering the intestinal tract, and are more beneficial for pets to effectively absorb nutritional ingredients.

The invention relates to the technical field of artificial intelligence application, in particular to a personalized diet suggestion method, system and equipment based on a large language model.The method comprises the steps that meal information input by a user is received, and the meal information comprises food pictures or text descriptions; processing the meal information, and identifying food types and quantity; calculating the nutrient content of the current meal in combination with a nutrient database according to the identified food type and quantity; generating a personalized nutritional demand based on the user basic information and the health condition, and determining a demand gap between the nutritional content of the current meal and the personalized nutritional demand; inputting the nutrient content, the demand difference, the user diet preference data and the medicine and food homology data of the current meal into a large language model, and generating the nutrition evaluation of the current meal and the personalized diet suggestion of the next meal; and feeding back the nutrition evaluation and the personalized diet suggestion to a user through a visual interface. And scientific and reasonable diet of the user can be realized.

The invention belongs to the technical field of food, and discloses sea-buckthorn flash-release direct drinking powder with an anti-oxidation function and a preparation method of the sea-buckthorn flash-release direct drinking powder. The sea-buckthorn flash release direct drinking powder comprises the following raw materials in parts by weight: 60-65 parts of sea-buckthorn fruit oil microcapsule powder, 15-25 parts of sea-buckthorn freeze-dried powder, 10-15 parts of sea-buckthorn fruit powder, 5-10 parts of xylitol and 0.1-0.5 part of silicon dioxide. The preparation method comprises the following steps: weighing the raw materials in parts by weight, mixing and sieving to obtain the sea-buckthorn instant-release direct-drinking powder which does not need assistance of water and swallowing actions, is instant in the oral cavity, is high in nutrient content, remarkable in antioxidant effect and good in taste, and can prolong the storage life of the product.

The invention relates to the technical field of intercropping of crops, in particular to a planting method for intercropping of bamboo reeds and soybeans. The method provided by the invention specifically comprises the following steps: intercropping bamboo reeds and soybeans according to the planting row number of 1: (1-2); the planting number of the bamboo reed is 1 plant / hole; 2-4 soybeans are sown in each hole; the distance between the adjacent bamboo reed holes and soybean holes is 20-30 cm; the distance between every two adjacent bamboo reed holes is 50-100 cm; the distance between every two adjacent soybean holes is 40-60 cm. According to the bamboo reed and soybean intercropping method, the yield and nutritional ingredients of bamboo reeds can be remarkably increased, and the economic income is increased; the soil components can be effectively improved.

The invention discloses an agricultural product quality detection method, and relates to the technical field of agricultural product quality detection.The method includes the steps of S1, tomato treatment, S2, tomato appearance quality detection and analysis, S3, tomato flavor quality detection and analysis, S4, tomato nutritional ingredient detection and analysis, S5, tomato pesticide residue detection and analysis, S6, tomato comprehensive quality analysis and S7, tomato storage. According to the method, the tomatoes in the batch are subjected to sampling detection according to the set proportion, the appearance quality of the tomatoes is evaluated from the three aspects of volume, hardness and color, the flavor quality of the tomatoes is evaluated from the two aspects of sugar-acid ratio and volatile aromatic substances, and the nutritional ingredients of the tomatoes are evaluated from the two aspects of soluble substances and pH values; finally, pesticide residues are detected, comprehensive quality analysis is conducted on the tomatoes in multiple aspects, and then a proper storage refrigeration house is screened out according to the comprehensive quality of the tomatoes.

The invention provides a method for cultivating volvariella volvacea by taking bamboo reed as a substrate raw material. Evaluation from multiple dimensions such as the growth speed, commodity characters and nutritional ingredients of the straw mushrooms finds that the normal growth of the straw mushrooms is not influenced by adding a proper amount of the bamboo reed, and the content of the nutritional ingredients such as protein, essential amino acid and mineral substances can be increased. However, when the content of the bamboo reed in the culture medium is too high, the growth condition and commodity characters of the volvariella volvacea can be influenced to a certain extent, and the best alternative culture medium is obtained by matching 60% of the bamboo reed with 40% of the cottonseed hulls according to the comprehensive results.

The invention discloses a multi-level simulated meat fiber and a preparation method thereof, and belongs to the technical field of food. The preparation method of the multi-level simulated meat fiber comprises the following steps: preparing a potato glucose water culture medium; inoculating the liquid strain into a potato glucose water culture medium, and culturing for 7-8 days to obtain a liquid seed; inoculating the liquid seeds into a fermentation tank, and performing deep fermentation; filtering water and harvesting to obtain fermentation product mycelia; placing the mycelium in a water bath kettle for water bath; adding auxiliary materials, and uniformly mixing the auxiliary materials with the mycelia to obtain a mycelia mixture; performing freezing; unfreezing at room temperature, putting into an air fryer, and heating; and storing the heated hypha mixture under a refrigeration condition of 0-4 DEG C. The multi-level simulated meat fiber is finer and smoother, has real meat texture, and maintains the nutritional ingredients of the raw materials at the same time.

The utility model relates to agriculture and animal husbandry machinery, in particular to a full-automatic proportioning feed mixing machine which comprises an electric baffle which is arranged in a box body and can generate opening and closing actions, and when the electric baffle is in a lifting state, an inner cavity of the box body is divided into a buffering cavity located on the upper layer and a stirring cavity located on the lower layer and used for installing a stirrer. When the electric baffle is in a folded state, the feed falls into the stirring cavity through the temporary storage cavity; the coarse feed conveying pipe and a discharge port of the concentrated feed storage tank are both communicated with the cache cavity, and a near-infrared nutrient quick tester for measuring nutritional ingredients of the concentrated feed and the coarse feed is mounted in the cache cavity. A basic hardware platform is provided for accurate feeding of feed, quantitative feeding of animals is facilitated, nutrition of the animals is balanced, and feeding cost is reduced.

Animal feed formed with a base of palm fronds and combined with palm fruit, such as dates, is a sustainable and affordable feed product that can be developed in hot climates. Palm fronds with a desired moisture content are shredded, chopped, and / or ground, and mixed with palm fruit. Additives such as urea can increase the nutritional content. Feeds with palm fronds, palm fruit, and / or additives can serve as a base feed for other components. Palm fronds can also serve as a base feed for other components. Animal feeds with a variety of bases can have palm fruit added. Animal feeds with a variety of bases, including palm fronds, can include a variety of other components added.

This utility model discloses the method of producing coffee powder substitute from green papaya Carica papaya L. includes picking, washing, peeling, slicing, drying, roasting, cooling, grinding, and packaging of the coffee powder substitute. The method of producing green papaya coffee powder substitute helps people with minimal capacity of producing coffee powder due to availability of resources and ingredients. Thus, this method helps to minimize cost in production, elevate its nutrient content, extend shelf life and reduced waste, simplify production method, and uphold environmental sustainability production. Furthermore, this method uses of 100% by weight unripped green papaya of Solo variety Caricaceae, Carica papaya. Said utility model creates another value-added product from green papaya which maximizes its nutrient for human consumption and serves as another organic-sourced coffee powder substitute from a widely available resource in the country.

The invention relates to a system (1) for supporting a balanced vegetarian and / or vegan diet, wherein a nutrient, food, and / or recipe database (3) is stored on a server (2) and a terminal (4) is connected to the server (1), wherein personal data of a target person (5) can be entered on the terminal (4), and the target person (5) is a pregnant woman, a breastfeeding woman, a baby, a toddler, a child, or a teenager, wherein, depending on the personal data, a daily nutrient requirement of the target person (5) is calculated and determined, and the foods and / or recipes stored on the server (1) can be selected on the terminal (4), wherein a comparison of the nutrient content of the selected foods and / or recipes with the nutrient requirement of the target person (5) is displayed on the terminal (4), and in particular, foods and / or recipes are determined and displayed depending on the personal data that can be entered.which cover the daily nutritional needs of the target person (5).

The present invention provides fermented distiller's grains, a preparation method therefor, and a use thereof. In the method, encapsulated Rhodotorula glutinis powder and a bacterial liquid of Bacillus velezensis capable of efficiently degrading crude fiber are inoculated into distiller's grains for mixing and fermentation to obtain fermented distiller's grains. A solid-state fermentation process enables the encapsulated Rhodotorula glutinis powder to avoid oxidation of astaxanthin produced by same, thereby effectively improving the stability of the astaxanthin and ensuring that the fermented distiller's grains can be stored at room temperature for at least 60 days. Moreover, the content of anti-nutritional factors in the fermented distiller's grains is greatly reduced, and the nutritional content is significantly improved, thereby greatly improving the utilization rate of fermented distiller's grains. Adding the fermented distiller's grains to the non-breeding feed diet of pigs, cattle, and sheep and replacing 40-50% of the diet can effectively reduce the incidence of disease.

The invention discloses a lecithin puffing device for extracting egg yolk and a process thereof, and relates to the technical field of lecithin processing equipment. A safety door is arranged on the front surface of the bulking device; an electric sliding rail is fixedly mounted on the back surface of the inner wall of the bulking device; a heater is arranged in the electric sliding rail; a bulking barrel is arranged on the back surface of the inner wall of the bulking device, a safety plug is arranged on the front surface of the bulking barrel, and two limiting plates are symmetrically arranged on the back surface of the safety plug. Through revolution of the heater and the shovel roller, egg yolk lecithin is prevented from being attached to the inner wall of the puffing barrel to be coked while uniform heating puffing of egg yolk lecithin is guaranteed, the situation that the coking degree of egg yolk lecithin is gradually increased along with prolonging of heating puffing time, and consequently overall nutritional ingredients of egg yolk lecithin are reduced is avoided, powder is extracted in time, and the quality of egg yolk lecithin is improved. The whole puffing effect of the egg yolk lecithin in the puffing barrel is effectively prevented from being influenced after the egg yolk lecithin is quickly coked.

The present invention relates to the technical field of food processing, and discloses a probiotic fermentation-based waxberry juice preparation method, which comprises: mixing waxberry with a probiotic culture solution, fermenting, and carrying out extrusion juicing to obtain virgin waxberry juice; filtering the virgin waxberry juice, mixing the filtered virgin waxberry juice with ginger juice, and carrying out secondary fermentation to obtain secondary fermented waxberry juice; and filtering and sterilizing the secondarily fermented waxberry juice to obtain the waxberry juice based on probiotic fermentation. Through fine adjustment of a probiotic fermentation process, the nutrient content of the waxberry juice is remarkably improved, the taste of the product is optimized, and meanwhile, the storage life of the product is prolonged.

The present invention discloses a deeply fermented aquatic product and a preparation method thereof, and belongs to the technical field of aquatic product processing. The preparation method of the deeply fermented aquatic product comprises the following steps: S1 minced meat molding: processing the aquatic product into minced meat; uniformly mixing salt, starch, water, pH regulator, and minced meat, wherein the mass ratio of the minced meat to the salt is 100:2.5; adding to a molding device; heating to gel formation, cooling, and cutting into meat particles; S2 meat particle sterilization: sterilizing the meat particles at high temperature, and then cooling to room temperature; S3 fungus inoculation: uniformly mixing a fermentation agent containing Monascus and Mucor with the meat particles; S4 solid-state pre-fermentation: placing the meat particles inoculated with fungi in a semi-sealed environment for fermentation; S5 anaerobic post-fermentation: mixing the meat particles that have completed fermentation with a post-fermentation medium, sealing, and continuing to ferment. The deeply fermented aquatic product provided by the present invention has the characteristics of low salt and low alcohol and has better nutritional content, taste and flavor.

The utility model discloses a continuous dehydrator for vegetables, which comprises a bracket, a centrifugal dehydrator is fixed on the bracket, a feeding frame is arranged at the side part of the bracket, a feeding conveying belt is arranged on the feeding frame, and the discharging end of the feeding conveying belt is positioned at the top of the centrifugal dehydrator; a discharging frame is arranged on the side portion of the support, the discharging frame and the feeding frame are symmetrically located on the side face of the support, a discharging conveying belt is arranged on the discharging frame, and the feeding end of the discharging conveying belt is located at the bottom of the centrifugal dehydrator. The structure is reasonable, the centrifugal dehydrator is matched with the feeding conveying belt and the discharging conveying belt, continuous dehydration operation can be achieved, the dehydration time of the centrifugal dehydrator is short, dehydration efficiency can be improved, vegetable dehydration and storage operation is facilitated while vegetable quality and nutritional ingredients are not affected, and the vegetable dehydration efficiency is improved. And the applicability and the practicability are high.

The invention provides a nutrition balance evaluation method and system for dish matching, a storage medium and equipment, and the system can generate a personalized nutrition demand threshold model for each user through creating a detailed user file and constructing a multi-dimensional health portrait, provides nutrition optimization suggestions conforming to individual health conditions and diet preferences, and improves the user experience. Meanwhile, by combining a preset dietary nutrition standard table and a preset food material nutrition database, the system calculates the food material nutrition content in real time and performs dynamic correction, the accuracy and reliability of nutrition data are ensured, nutrition complementation food material screening and component adjustment calculation are performed by utilizing a learning algorithm, and the accuracy and reliability of nutrition complementation are improved. In addition, factors such as allergen information, religious diet taboo, interaction of active ingredients of food materials and the like of the user are fully considered, and feasibility and safety of the optimization suggestion are ensured.

The invention discloses an intelligent nutrient content extraction device and an extraction method thereof. Belongs to the field of food science and nutriology. The device comprises a pupa removing machine, intelligent algorithm regulation and control equipment, a pulverizer, a dryer, an ultrasonic extractor, membrane separation equipment, a soft capsule machine and detection equipment, according to the extraction method, tussah is selected to prepare medicines according to daily nutritional requirements of old people; the method comprises the following steps: collecting high-quality tussah, separating, cleaning, drying, crushing, and efficiently extracting effective components by utilizing ultrasonic waves; and separating and purifying the extracting solution through a membrane to obtain a high-purity medicinal component, and processing the high-purity medicinal component into a gelatin capsule. Process parameters are strictly controlled in the whole process; performing quality detection and safety evaluation; the tussah is rich in required energy, protein, mineral substances and vitamins, and the finished product of the tussah not only meets nutritional requirements, but also has various health-care effects. The method has the characteristics of integrated equipment and system optimization, efficient extraction technology, high-purity purification process and customized nutrition.

The invention belongs to the field of microbial technology, and specifically relates to a strain of acid fish lactobacillus PKC6 and an application thereof. The acid fish lactobacillus PKC6 is deposited in the General Microbiological Center of the China Microbiological Culture Collection Administration Committee, and the deposit number is CGMCC NO. 27201. The new strain of acid fish lactobacillus PKC6 screened by the invention is resistant to gentamicin, polymyxin B, vancomycin, kanamycin and norfloxacin, sensitive to ampicillin, penicillin, cephalexin and doxycycline, and has a good inhibitory effect on Escherichia coli and Staphylococcus aureus; the strain screened by the invention, after being compounded with a composite enzyme and co-fermented with palm meal, can greatly increase the content of nutrients in the fermentation product, and has a more obvious promoting effect on the intestinal development of raised animals, thereby achieving the purpose of improving the palatability of feed and promoting intestinal development.

The application discloses a cooking control method and device, electronic equipment and storage medium, the method comprises the following steps: obtaining initial food material data of cooking food material, and determining initial nutrient content based on the initial food material data; based on the initial nutrient content and the preset stability matrix, determine the cooking control coefficient; the preset stability matrix defines the mapping relationship between the initial nutrient content, the respective loss rate coefficient, the upper limit of the tolerance temperature and the sensitive weight; the initial nutrient content, the cooking control coefficient and the preset nutrient retention rate target are input into the preset retention optimization model to determine the target cooking parameter; and based on the target cooking parameter, the cooking equipment is controlled to cook; the preset retention optimization model is a model between the nutrient retention rate and the cooking temperature and the cooking time based on the loss rate coefficient, the upper limit of the tolerance temperature and the sensitive weight, through the technical scheme, the accuracy and timeliness of the cooking control are improved, and the loss of nutrient components is reduced.