33 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.

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 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.

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 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.

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.

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.

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 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.

The application relates to the technical field of big data processing, in particular to a purchase form automatic generation method and system for a smart canteen, which comprises the following steps: acquiring the order quantity of all dishes every day, the quantity of each raw material used by each dish, the inventory of each raw material in the current inventory and the storage time of each raw material; according to the order quantity change of different dishes every day, combining the order quantity of all dishes every day, the substitutability between different dishes and the expected order quantity of each dish are acquired; further combining the quantity of each raw material used by each dish, the expected consumption of each raw material is acquired; combining the expected consumption of each raw material and the storage time of each raw material, the purchase quantity of each raw material in the purchase form is acquired. The application can accurately predict the consumption of various raw materials by analyzing the substitutability between dishes and the difference in raw materials, and the purchase form generated based on the same can effectively avoid the waste of raw materials and the occurrence of out-of-stock.

Apparatus and methods for deriving a dietary plan. In one embodiment, the method comprises enabling a user to enter a long-term dietary goal at a health tracking device; accessing user profile information relating to the user; generating at least one value representative of a short-term dietary goal for the user based at least in part on the long-term dietary goal and the user profile information; dividing the at least one value of the short-term dietary goal among a plurality of dietary portions; and enabling the user to adjust the relative amount of the at least one value apportioned to each of the plurality of dietary portions.

Gripper (1) for a robot for handling food portions (10), wherein the gripper (1) comprises: a basic structure (2) that can be attached to the robot, and a gripper element (4), with a gripper support (11) that can be inserted under a food portion (10), wherein the gripper element (4) comprises a holding means (13) which is arranged spaced apart from the gripper support (11) in the direction of the surface normal (F) of the support surface of the gripper support (11), wherein the gripper element (4) is rotatable about an axis of rotation (A), in particular for turning the food portion (10) with respect to the basic structure (2), wherein a front end (12) of the gripper support (11) has a chamfer characterized by the fact that the gripper element (4) is translationally movable with respect to the basic structure (2) in order to grip the food portion (10).

1. Name of the designed product: meal preparation rack. 2. Use of the designed product: mainly used for arranging, storing and distributing standard portion meal pots. 3. Design points of the designed product: in shape. 4. Picture or photo that best shows the design points: perspective view.

The application provides a method and system for nutritional intervention of sarcopenia patients, and relates to the technical field of health data management. The method comprises the following steps: collecting multi-modal data of the patient, the multi-modal data comprising basic information of the patient, human body composition data, clinical phenotype data, nutritional assessment 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; generating an individualized nutritional plan based on the intervention direction, the quantity-quality-time balance mechanism and the nutritional intervention mechanism; wherein the nutritional intervention mechanism comprises an intake mechanism, a nutritional quality mechanism and an eating time mechanism, the intake mechanism is used to determine the total energy intake and a nutritional formula, the nutritional formula comprises the types and quantities of food materials and cooking methods, the nutritional quality mechanism is used to determine the nutritional preparation that needs to be supplemented, and the eating time mechanism is used to determine the daily meal time distribution and the cooperation timing with the exercise plan.

According to an aspect of the present invention, there is provided a method of manufacturing single servings of beef tallow, comprising: melting a bulk supply of beef tallow; pouring the melted beef tallow into a mold, wherein the mold is shaped to create single-serving size portions of beef tallow; allowing the beef tallow to harden in the mold; and removing the single-serving size portions of beef tallow from the mold. According to another aspect of the present invention, there is provided single serving of cooking fat, comprising: beef tallow, wherein the beef tallow is hardened into a solid; and wherein using the Imperial system of measurement the beef tallow is 1 tablespoon to 1 cup.

A system is provided.SOLUTION: The system includes a means for inputting conditions of ingredients, the number of persons, seasoning, and cooking time selected by a user, a means for generating original recipe data on the basis of the conditions, a means for displaying a cooking procedure in detail on the basis of the generated original recipe, and a means for collecting feedback from the user and reflecting it on the next and subsequent recipe generation.SELECTED DRAWING: Figure 1

The invention relates to a method (200) for providing portions (P) of pasty food mass contained in a casing, in particular sausage portions, in which a) portions (P) of pasty food mass contained in a casing are provided by means of a first portioning device (4a), b) portions (P) of pasty food mass contained in a casing are provided by means of a second portioning device (4b), c) the portions (P) are transferred to hooks (14) of a common hanging machine (6), d) after transfer of portions (P) the hooks (14) are transported further in a transport direction (T) by means of the hanging machine (6). According to the invention, it is proposed that a number (x) of hooks (14) is determined that must pass the second portioning device (4b) in the transport direction (T) without portions (P) being transferred from the second portioning device (4b) to the hooks (14) in order to enable a gapless and overlap-free hanging of the hooks (14) of the common hanging machine (6), f) a control (30b) of the second portioning device (4b) is controlled such that for the determined number (x) of hooks (14) no portions are transferred from the second portioning device (4b) to the hooks (14), and after passing the number (x) of hooks (14) portions are transferred from the second portioning device (4b) to the hooks (14).

The present application relates to the technical field of health management, and particularly relates to a health management system, comprising a user terminal, a wearable monitoring terminal, a drinking water monitoring terminal, a meal information collection terminal, a nutrition auditing terminal, a meal supply terminal and a cloud management platform. The wearable monitoring terminal is used for collecting physiological monitoring data such as heart rate, blood pressure, blood glucose and exercise electrocardiogram of the user at regular time intervals; the drinking water monitoring terminal is used for collecting the drinking water amount and drinking water time of the user, and reminding when the drinking water does not reach the stage target; and the meal information collection terminal is used for collecting a meal identification code on the meal package to obtain the meal material type, calorie, serving size, meal times and allergen information of the meal. The present application can realize closed-loop management of physiological monitoring, drinking water management, meal identification, nutrition auditing, meal supply and cloud report, and improve the automation degree and data continuity of health management.