45 results about "Serving size" patented technology

The invention discloses an AI-based food image processing method and system, a medium and a product, and relates to the field of artificial intelligence. The method comprises the steps of firstly obtaining a food image after a user cooks according to a preset diet plan, and obtaining a food cooking mode through a food cooking identification model; determining initial calorie in combination with the food database, and obtaining final calorie according to the cooking mode; and when the final calorie exceeds the planned calorie demand, adjusting the suggested edible quantity and feeding back the suggested edible quantity. According to the method, the food calorie is determined in combination with the cooking mode, the problem that the influence of the difference of food processing modes on the food calorie is insufficiently considered in the prior art is solved, and the accuracy of food calorie information calculation is improved.

To provide a system for automatically creating a meal plan according to a health status, a goal, taste, and a food allergy of a user, for suppressing disposal loss of foodstuff to minimum.SOLUTION: A system comprises: means connected to a health device for automatically creating a meal plan according to a health status, a goal, taste and a food allergy of a user; means for creating a menu in which a quantity is considered so as to prevent disposal loss of foodstuff, and automatically creating a shipping list.SELECTED DRAWING: Figure 1

The invention belongs to the technical field of food type recognition, and discloses a dietary nutritional ingredient calculation method based on image recognition, electronic equipment and a medium, and the dietary nutritional ingredient calculation method comprises the following steps: obtaining a pre-recognition image; calculating the feature similarity of the pre-recognition image according to the recipe library and the pre-recognition image; identifying the names of the dishes according to the feature similarity; identifying corresponding food material information according to the dish name, wherein the food material information comprises a food material name and a standard weight; calculating total nutritional ingredients according to the food material information; outputting a nutritional ingredient result according to the total nutritional ingredients. According to the invention, the cumbersome manual input step is avoided by automatically acquiring the dish image. According to the method, the features of the pre-identified image are identified, calculation is performed according to the feature similarity to identify the dish name, then the corresponding food material information is identified according to the dish name, and the dietary nutritional ingredients of the dish are calculated, so that efficient and accurate dietary nutritional ingredient calculation is realized, and the user experience and the calculation precision are remarkably improved.

This invention relates to the field of pre-prepared food production and detection technology, specifically a method, equipment, and medium for pre-prepared food production and detection. In this invention, hyperspectral data, three-dimensional depth data, and visual data are simultaneously acquired at the detection nodes of the pre-prepared food production line. Spectral features, depth features, and appearance features are extracted from these data, and real-time production line status indicators, including process stage identifiers, ambient temperature values, and conveyor belt speed feedback values, are simultaneously acquired. Through dual-model collaborative processing, the first analysis model integrates multiple features and status indicators to output a foreign object risk level determination result, while the second evaluation model, based on this result and combined with depth features, calculates the conformity of portion specifications. It also combines spectral and appearance features to calculate the food's thermal processing status indicators, ultimately generating a comprehensive quality status conclusion and quality control instructions. This invention solves the problem of difficulty in synchronously controlling multi-dimensional quality parameters in dynamic production lines and improves detection robustness through dynamic compensation of environmental parameters.

The invention discloses a starch food cooking device, and belongs to the technical field of food cooking, the starch food cooking device comprises an anti-toppling metal box, a first bearing protection metal plate is arranged above the anti-toppling metal box, and a second bearing protection metal plate is arranged above the first bearing protection metal plate; a plurality of second bearing protection metal plates for supporting and fixing the first bearing protection metal plate are arranged at the two ends of the anti-toppling metal box, and a plurality of cooking mechanisms are arranged on the lower surface of the first bearing protection metal plate at intervals; a heating mechanism for heating the cooking mechanism is arranged at the bottom of the anti-toppling metal box; according to the cooking device, through mutual cooperation of multiple structures, a user can adjust the working state of the cooking device, so that the cooking device can better meet the processing requirements of different parts of food, and the applicability of the cooking device is improved; according to the invention, a large amount of high-temperature steam drifting away in the process of taking out food can be prevented from hurting the hands of a worker.

To provide a system.SOLUTION: A system includes: means for inputting user's mood and health condition; means for suggesting a menu with good nutrition, quantity and balance based on the input information; means for determining the user's likes and dislikes of ingredients; means for suggesting an appropriate amount of meal; means for managing ingredient inventory and suggesting lacking ingredients on EC sites or the like; means for providing recipes and cooking times; means for suggesting appropriate exercise after meal taking into account the user's physical condition and chronic illnesses; means for communicating benefits of the exercise; means for providing conversation after exercise; and means for changing user's mood.SELECTED DRAWING: Figure 1

The application relates to the technical field of kitchen equipment, and provides a control method of a cooking utensil, the cooking utensil and a storage medium. The cooking utensil comprises a pressure cavity, an emulsification cavity, a jet hole and a heating piece. The jet hole is communicated with the pressure cavity and the emulsification cavity. The heating piece is used for heating the pressure cavity. The control method comprises the following steps: obtaining a food material quantity in the emulsification cavity; and adjusting a working parameter of the heating piece based on the food material quantity, so that a fluid in the pressure cavity intermittently boils, wherein the working parameter comprises at least one of a heating period and a heating power. The control method of the cooking utensil, the cooking utensil and the storage medium provided by the application can strengthen emulsification of soup liquid.

The invention relates to the design of bottles for liquids that are usually consumed in small, arbitrary portions, namely alcoholic beverages, as well as edible oils, sauces, syrups, etc.In the bottle for liquid, which has a hollow body with a bottom and a neck with a tip located outside and below the upper end of the neck and exceeding its diameter, according to the inventive concept, the neck has a conical chamfer on the inside, which in the working position serves as a diffuser for the dosed liquid.This makes it possible to interrupt the flow of liquid from the side surface of the neck when pouring out each new portion of the liquid from the bottle. This makes it much easier to interrupt the flow after the next portion has been dispensed.

The application discloses a kind of multi-sensing fusion's meal loss real-time monitoring system, it is related to food safety monitoring technical field, in edge box collection camera, scale body, bucket, environment and RFID data, complete frame scale alignment, de-identification, exception repair and self zero, generate event record;With confusion correction matrix and Dirichlet prior correction initial probability, and with weight conservation ratio, shunt exception;Introduce inventory and temperature and humidity / ethylene exogenous quantity, sequence fusion smoothing and integration of category meal loss are obtained Batch risk;Carry out online change point and information gain backtracking, locate high waste single product and cause;Generate serving, make up table and disposal work order and write back parameter.The method improves the accuracy of classification and quantification and the stability of time sequence, supports evidence chain compliance retention, reduces meal loss and cost.Improvement strategy can be executed and consistent across teams and can be audited.

The invention relates to a portion capsule for preparing a beverage, wherein: the portion capsule has a pot-shaped base element which has a cavity filled with beverage raw material; the portion capsule also has a cover which closes the cavity; the base element has a bottom region which is formed along a longitudinal axis of the portion capsule running centrally through the cavity on a side opposite the cover; the base element has a wall region extending from the bottom region to the cover; the cover is fastened to an edge region of the wall region facing the cover; and the cover projects beyond the base element along a radial direction running radially to the longitudinal axis.

The utility model discloses a food taking device capable of preventing food waste, and relates to the technical field of food taking devices, the food taking device comprises a bottom shell, the top end of the bottom shell is fixedly connected with a top panel, the two sides of the top of the top panel are respectively provided with a grabbing groove, and the top end of the bottom shell is provided with a food taking reminding assembly capable of preventing food waste. According to the meal taking device capable of preventing food waste, by arranging a charging port, a lithium battery, a controller, a weighing sensor, a pre-opening groove, a supporting plate, a rubber sealing edge, a liquid crystal display screen, a first meal box and a second meal box, when the meal taking device is used, the first meal box and the second meal box are horizontally placed on the supporting plate, and after the weight is detected by the weighing sensor, the first meal box and the second meal box are displayed through the liquid crystal display screen; the liquid crystal display screen displays different characters according to weight information, if too many characters exist, the liquid crystal display screen reminds a person who takes food of the food not to be wasted, the liquid crystal display screen flickers continuously, the food taking person is reminded not to be wasted, the food quantity reminding function is achieved, and the problem that the device does not have the food quantity reminding function is solved.

A computer-implemented method for determining a scaled cooking time for operating a cooking apparatus includes acquiring a recipe having information associated with one or more food ingredients, a recipe serving size, and a recipe cooking time, and acquiring a target serving size. The method further includes determining a recipe scale factor based on the target serving size and the recipe serving size, determining a main food ingredient from the one or more food ingredients, and determining whether an amount of overlap of the main food ingredient in a receptacle of the cooking apparatus exceeds a predetermined threshold. If it is determined that the amount of overlap of the main food ingredient exceeds the predetermined threshold, then the scaled cooking time corresponding to the target serving size is determined based on the recipe scale factor and the recipe cooking time.

The application provides a cooking processing method, device and electronic equipment. The method comprises the following steps: obtaining a cooking menu and a cooking reservation time; the cooking menu comprises the type, quantity and cooking mode of food materials; determining a pre-soaking time based on the cooking menu and the cooking reservation time; performing a pre-soaking operation on the food materials based on the pre-soaking time; and performing a cooking operation on the food materials based on the cooking reservation time. The pre-soaking time can be determined based on the cooking menu and the cooking reservation time, and the cooking operation is performed on the food materials after the pre-soaking operation. The pre-soaking function is added in the cooking reservation process, and the pre-soaking operation can make the food materials reach a suitable softness, make the food materials more delicate, improve the taste of the cooked food materials, and improve the experience of the user.

The invention discloses a multi-sensor fusion meal damage real-time monitoring system, which relates to the technical field of food safety monitoring, and is characterized in that camera, scale body, sub-barrel, environment and RFID data are acquired at an edge box, frame scale alignment, de-identification, abnormity repair and self-zero are completed, and event records are generated; correcting the initial probability by using a confusion correction matrix and Dirichlet priori, and matching with weight conservation, so that shunting is abnormal; introducing inventory and temperature and humidity / ethylene exogenous quantity, and performing fusion smoothing and integration on the category meal damage sequence to obtain a batch risk; online point change and information gain backtracking are carried out, and high-waste single items and causes are positioned; and generating a share, a replacement and a disposal work order, and writing back parameters. According to the method, the classification and quantification accuracy and the time sequence stability are improved, evidence chain compliance retention is supported, and meal damage and cost are reduced. And the strategy performability and the cross-team consistency are improved and audit can be realized.

The invention provides an automatic dish preparation and charging system for an unmanned intelligent kitchen, and relates to the technical field of intelligent kitchen automation, and the system comprises a cloud dish database, a dish scheduling and automatic dish supplement module, a dish preparation module, an automatic charging module, and a dish preparation task management module. The experimental group combines the same kind of pretreatment through the system, the cutting and matching time is shortened from 42 minutes to 28 minutes, the pickling time is shortened from 30 minutes to 18 minutes, the total consumed time is shortened from 72 minutes to 46 minutes, the improvement rate reaches 36%, and the scheduling and automatic dish supplementing module supports selection of dishes according to the dish sections and automatic generation of a scheduling plan. Food material requirements are automatically calculated, and an inventory management system is docked in real time. The automatic feeding system adopts a flow sensor and a weight sensor to calibrate and control feeding errors.

The invention provides a diet recommendation method and device, electronic equipment and a storage medium, and relates to the technical field of intelligent medical treatment, and the method comprises the steps: obtaining a historical feeding record of a user, and calculating a daily habitual feeding time period set; when a user injects a medicine, querying a corresponding medicine concentration prediction curve according to the current injection dosage; calculating an initial suggested feeding time period set according to the drug concentration prediction curve and the habitual feeding time period set; the initial suggested feeding time periods with the duration smaller than a preset threshold value are combined and prolonged, and a target suggested feeding time period set is obtained; and when the target suggested eating time period is reached, sending a diet suggestion scheme containing the food type and the quantity to the user. By implementing the technical scheme provided by the invention, the technical problem of discomfort caused by eating according to a fixed diet scheme after GLP-1 drugs are injected at present is solved.

The invention discloses a self-service weighing and settlement system and method for a cafeteria, and relates to the technical field of self-service weighing and settlement, and the method comprises the steps: S1, triggering a data collection module to continuously collect the weight data outputted by a weight sensor at a preset sampling frequency when the weight of a weighing platform changes, and generating an original weight data time sequence; and S2, carrying out impact event identification on the original weight data time sequence, and when the amplitude change of the original weight data time sequence exceeds a preset trigger threshold value, intercepting data in the change time period as an impact event weight data sequence. Weight data are collected, impact events are recognized, time domain, frequency domain and energy distribution characteristics are extracted, event types such as initial dinner plate placement, empty container addition, small-quantity food clamping and large-quantity food clamping are accurately distinguished in combination with a multi-layer perceptron classifier, and then stable waiting time is dynamically matched according to the event types. And mechanical waiting is avoided.

The invention provides a cooking control method, a cooking control system and a linkage cooking device. The cooking control method comprises the following steps: acquiring a cooking utensil image and initial cooking information; the initial cooking information comprises target menu information and target food material quantity information; inputting the cooking utensil image into a pre-trained cooking utensil recognition model, and outputting cooking utensil parameters corresponding to the cooking utensil image; the cooking utensil parameters comprise material parameters, shape parameters and thickness parameters; generating corresponding control parameters based on the initial cooking information and the cooking utensil parameters; the control parameters comprise a target gear and target cooking time corresponding to each cooking stage; and outputting the control parameters so as to control the cooker to perform heating control according to the control parameters. In the mode, the material, the shape and the thickness of the cooking utensil can be automatically identified, so that the fire power and the cooking time of the kitchen range are accurately controlled, and the adaptability and the accuracy of automatic cooking are further improved.

Methods, systems, and apparatuses, including computer programs encoded on computer storage media, for dietary tracking with instant dietary feedback using a portable multi-sensor device are described. An example method may include: obtaining a first machine learning model trained based on a plurality of food images and corresponding labels; receiving a series of images from one or more cameras capturing a user taking food out of a food-serving storage; determining, using the first machine learning model based on the series of images, an identification of the food being taken by the user; determining, using a second machine learning model based on the series of images and the identification of the food, an estimated weight of the food being taken by the user; determining and displaying portion-based food information of the food being taken by the user.

The disclosure is directed to a computer Implemented method for providing real time cooking guidance to a user for one or a plurality of cooking recipes including providing voice input or text input information to the computer from the user, wherein the voice input is converted to text input with a natural language processor, the voice input or text input information to the computer including user profile information, recipe selection, kitchen resources, ingredients, time constraints, and number of servings. Providing recipe guidance by the computer for one or more recipes including: providing a recipe ingredient list and providing step by step cooing instructions to the user for the one or more recipes including step by step cooking instructions, time constraints, and reminders.

This application is applicable to the field of terminal technologies, and provides a method for detecting calorie intake information, an electronic device, and a system. This method periodically collects a first image through a wearable device and performs object detection on the first image; when it is detected that the first image contains food to be put into the mouth, the wearable device collects audio data and the motion data of the user's head; determines the number of times the food to be put into the mouth is swallowed and the magnitude of the swallowing sound for each swallowing according to the audio data, and determines the head posture according to the motion data; determines the actual intake of the food to be put into the mouth based on the user's single default swallowing amount, head posture, the number of times the food to be put into the mouth is swallowed, and the magnitude of the swallowing sound for each swallowing; determines the calorie intake information according to the actual intakes of all the foods to be put into the mouth detected and the calories corresponding to the unit portion, thereby being able to improve the accuracy of calorie intake information detection and simplify the manual operation process in the calorie intake information detection process.

The invention provides a nutrition intervention method and system for a patient with sarcopenia, and relates to the technical field of health data management. The method comprises the following steps: acquiring multi-modal data of a patient, wherein the multi-modal data comprises basic information of the patient, body composition data, clinical phenotype data, nutrition evaluation data, biochemical index data, muscle function data and exercise preference data; determining the nutritional status, risk factors and intervention direction of the patient based on the multi-modal data; based on the intervention direction, generating an individualized nutrition scheme according to a quantity-mass-opportunity balance mechanism and a nutrition intervention mechanism; wherein the nutrition intervention mechanism comprises an intake mechanism, a nutrition quality mechanism and a feeding opportunity mechanism, the intake mechanism is used for determining total energy intake and a nutrition formula, the nutrition formula comprises the variety, the weight and the cooking mode of food materials, and the nutrition quality mechanism is used for determining nutrition preparations needing to be fortified and supplemented. The feeding opportunity mechanism is used for determining daily meal time distribution and cooperation timing with the exercise scheme.

1. Name of the product of this design: Graphical user interface for controlling kitchenware functions for electronic devices. 2. Purpose of the product of this design: An electronic device. 3. Key points of the design of the product of this design: The graphical user interface. 4. The picture or photo that best illustrates the key points of the design: The main view. 5. Purpose of the graphical user interface: The current function is used to control the smart dish function of the stove steaming and baking equipment. When the equipment is in standby mode, that is, in the main view mode, click the smart dish button on the left side of the color film to enter the interface change state diagram 1, the smart dish selection entry interface. When the page displays three entries: local recipes, network recipes, and favorite recipes, the smart dish button lights up. Click the arrow on the outside of the screen on this page, select the network recipe, and click the start button to enter the interface change state diagram 2. Interface change state diagram 2 is the network recipe list page. The middle screen displays the corresponding recipe secondary classification and card-style recipe entry. On this page, click the left and right arrows on the outside of the screen to switch between the recipe secondary classification and a selected recipe. Select one of the dishes and click the start button at the bottom of the screen to enter the interface change state diagram 3. Interface change state diagram 3 is the details page of the selected recipe. The current page displays the recipe picture. The recipe picture and favorite icon are displayed on the left side of the current page, and the recipe name, required time, difficulty, portion, recipe introduction, ingredient list, QR code, etc. are displayed on the right side. Click Click the start button at the bottom of the screen to enter interface change state diagram 4. Interface change state diagram 4 is the recipe prompt interface with corresponding illustrations and texts. After completing the operation prompt, click the start button to enter interface change state diagram 5. Interface change state diagram 5 is the recipe selection attribute interface. Click the arrows on the left and right of the screen to switch attribute selection. Click the start button to enter interface change state diagram 6. Interface change state diagram 6 is the preheating stage display of the current mode. The middle screen displays the recipe name, parameters, and current temperature, and the corresponding steaming and baking animation runs in the background. After the preheating is completed, enter interface change state diagram 7. Interface change state diagram 7 is the prompt interface after the preheating is completed. After completing the operation according to the prompt, enter interface change state diagram 8. Interface change state diagram 8 is the cooking status display of the recipe. The middle screen displays the recipe name, parameters, and countdown, and the steaming and baking animation runs in the background. After the cooking stage of the recipe is completed, it automatically enters interface change state diagram 9. Interface change state diagram 9 is the recipe cooking completion interface. Click the lower right arrow on the outside of the screen to return to the main view.

The invention relates to a cooking control method and device based on an electric stewpot, the electric stewpot and a system. The method comprises the steps that under the condition that the electric stewpot is in a quantity judging stage, according to the pot bottom temperature of the electric stewpot in the quantity judging stage, the change trend frequency is determined; according to the number of times of the change trend, the food quantity grade in the electric stewpot is determined; and determining a corresponding cooking control strategy according to the food quantity grade, and completing cooking of the food. By adopting the method, the cooking effect of food can be ensured.

The invention relates to a control method and device for cooking equipment and an electric steamer, and the method comprises the steps: determining the first working mode information of a first heat source, the second working mode information of a second heat source and a working temperature interval corresponding to a cooking stage and a drying stage according to an obtained cooking mode; according to the obtained food material types and food material quantity grades, determining working durations corresponding to a curing stage and a drying stage; and according to the determined first working mode information of the first heat source, the determined second working mode information of the second heat source, the determined working temperature interval and the determined working duration corresponding to the cooking stage and the drying stage, the cooking stage and the drying stage of the food materials are completed in sequence. By means of the cooking method and device, the optimal cooking effect is achieved, and condensate water in the cooking process can be effectively reduced and removed; the problems that in the prior art, condensate water on the surfaces of food materials and condensate water on a steaming rack cannot be removed, and reliability is low are solved.

The application provides a cooking robot upper dish control system and method, relates to a cooking robot control technical field, and has the technical scheme as follows: being arranged on a cooking robot, the cooking robot being internally provided with a cavity, a frying pan assembly being rotationally arranged between two side walls of the cavity, the frying pan assembly being spaced apart from the bottom of the cavity, a dish placing area being arranged at the bottom of the cavity and in front of the frying pan assembly, a pot cover assembly being rotationally arranged behind the frying pan assembly, the pot cover assembly comprising a first rotating motor, the system comprising: a grabbing assembly arranged on one side away from the frying pan assembly and used for grabbing dishes; a controller comprising: a first acquisition module for acquiring the serving size of dishes in the frying pan assembly; a first processing module for selecting dishes according to the serving size of the dishes and sending the dishes to the grabbing area of the grabbing assembly; and a first control module for controlling the rotating speed of the first rotating motor according to the size specification of the selected dishes. The cooking robot upper dish control system and method provided by the application have the advantages of being clean and sanitary.

A fasting mimicking diet package providing daily meal portions for a predetermined number of days is provided. The fasting mimicking diet package includes a kale cracker composition, a first vegetable broth composition, a mushroom soup composition, a tomato soup composition, a quinoa-containing minestrone soup composition, a bean-containing minestrone soup composition, and a pumpkin soup composition. Characteristically, the daily meal portions are packaged into meal servings or into a total daily serving to be divided into meals.

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.