CN109752975B - Menu self-adaptive adjustment method, device and storage medium - Google Patents
Menu self-adaptive adjustment method, device and storage medium Download PDFInfo
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- CN109752975B CN109752975B CN201910069298.4A CN201910069298A CN109752975B CN 109752975 B CN109752975 B CN 109752975B CN 201910069298 A CN201910069298 A CN 201910069298A CN 109752975 B CN109752975 B CN 109752975B
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Abstract
The invention discloses a method, a device and a storage medium for self-adaptive adjustment of a menu, which are used for solving the technical problem that the consumption of food materials in the menu cannot be adjusted according to the actual requirements of users in the prior art. The method comprises the following steps: judging whether the weight of the specified food materials in the standard menu is within the food quantity standard or not according to the food quantity standard of the user; if the component of the specified food material is not within the food quantity standard, adjusting the component of the specified food material to obtain the actual component of the specified food material; wherein the actual amount is any amount within the food intake standard; and adjusting the actual cooking parameters according to the actual components and the standard menu, and sending the actual cooking parameters to the cooking equipment so as to control the cooking equipment to cook the specified food materials.
Description
Technical Field
The invention relates to the field of kitchen appliances, in particular to a method and a device for adaptively adjusting a menu and a storage medium.
Background
With the progress of science and technology, people enjoy the convenience brought by the progress of science and technology and are simultaneously troubled by new problems.
For example, current kitchen appliances may provide recipes to a user, who may make delicious dishes by simply cooking according to the amount of food recorded in a standard recipe. However, the weight of the food materials in the standard recipe is fixed, and when the food materials are used by different people, the actually required amount is often different from the amount recorded in the standard recipe, and it is obviously not suitable to cook the food materials according to the amount in the standard recipe.
In view of this, how to adjust the consumption of food materials in the recipe according to the actual needs of the user becomes a technical problem to be solved urgently.
Disclosure of Invention
The invention provides a method, a device and a storage medium for self-adaptive adjustment of a menu, which are used for solving the technical problem that the consumption of food materials in the menu cannot be adjusted according to the actual requirements of users in the prior art.
In a first aspect, to solve the above technical problem, a technical solution of a menu adaptive adjustment method provided in an embodiment of the present invention is as follows:
judging whether the weight of the specified food materials in the standard menu is within the food quantity standard or not according to the food quantity standard of the user;
if the component of the specified food material is not in the food quantity standard, adjusting the component of the specified food material to obtain the actual component of the specified food material; wherein the actual serving size is any serving size within the serving size criteria;
and adjusting actual cooking parameters for cooking the specified food materials according to the actual components and the standard menu, and sending the actual cooking parameters to cooking equipment so as to control the cooking equipment to cook the specified food materials.
Judging whether the weight of the specified food materials in the standard menu is within the food quantity standard or not according to the food quantity standard of the user before cooking; if the component of the specified food material is not within the food quantity standard, adjusting the component of the specified food material to obtain the actual component of the specified food material; adjusting actual cooking parameters of the specified food materials according to the actual components and the standard menu, and sending the actual cooking parameters to the cooking equipment so as to control the cooking equipment to cook the specified food materials; wherein the actual amount is any amount within the food intake standard. Therefore, the technical effect of adjusting the food material components in the menu according to the actual requirements of the user can be achieved, and the user experience is further improved.
Optionally, before determining whether the component of the specified food material in the standard recipe is within the food quantity standard, the method further includes:
and determining the food consumption standard of the user according to the current geographical position of the user.
Optionally, determining the food intake standard of the user according to the current geographic location of the user includes:
according to the current geographic position of the user and the user ID, determining an effective food quantity range corresponding to the current geographic position of the user from records of food material components contained in historical dishes of each meal corresponding to the current geographic position;
and taking the effective food consumption range as the food consumption standard of the user at the current geographic position.
Optionally, determining an effective food intake range corresponding to the current geographic location of the user includes:
screening out part of history records of the food material components in a set range from all history records corresponding to the current geographic position;
calculating a first average value of food material components contained in each menu in the part of historical records;
performing difference operation on food material components contained in each meal menu corresponding to each part of history record and the first average value to obtain meal deviation corresponding to each history record; calculating the average value of the absolute values corresponding to all the meal deviation values to obtain a second average value;
taking the sum of the first average value and the second average value as the upper limit value of the effective food volume range; and taking the difference value of the first average value and the second average value as the lower limit value of the effective food amount range.
Optionally, if the specified food material is the main food material in the standard recipe, after adjusting the component of the specified food material and obtaining the actual component of the specified food material, the method further includes:
and adjusting the actual consumption of the auxiliary food materials and the seasonings according to the actual component of the specified food materials and the ratio of the main food materials to the auxiliary food materials to the seasonings in the standard menu.
In a second aspect, an embodiment of the present invention provides an apparatus for adaptively adjusting a recipe, including:
the judging unit is used for judging whether the component of the specified food material in the standard menu is within the food quantity standard or not according to the food quantity standard of the user;
an adjusting unit, configured to adjust the component of the specified food material if the component of the specified food material is not within the food quantity standard, and obtain an actual component of the specified food material; wherein the actual serving size is any serving size within the serving size criteria;
and the transmitting unit is used for adjusting actual cooking parameters for cooking the specified food materials according to the actual components and the standard menu and transmitting the actual cooking parameters to the cooking equipment so as to control the cooking equipment to cook the specified food materials.
Optionally, the determining unit is further configured to:
and determining the food consumption standard of the user according to the current geographical position of the user.
Optionally, the determining unit is further configured to:
according to the current geographic position of the user and the user ID, determining an effective food quantity range corresponding to the current geographic position of the user from records of food material components contained in historical dishes of each meal corresponding to the current geographic position;
and taking the effective food consumption range as the food consumption standard of the user at the current geographic position.
Optionally, the determining unit is further configured to:
screening out part of history records of the food material components in a set range from all history records corresponding to the current geographic position;
calculating a first average value of food material components contained in each menu in the part of historical records;
performing difference operation on food material components contained in each meal menu corresponding to each part of history record and the first average value to obtain meal deviation corresponding to each history record; calculating the average value of the absolute values corresponding to all the meal deviation values to obtain a second average value;
taking the sum of the first average value and the second average value as the upper limit value of the effective food volume range; and taking the difference value of the first average value and the second average value as the lower limit value of the effective food amount range.
Optionally, the adjusting unit is further configured to:
and adjusting the actual consumption of the auxiliary food materials and the seasonings according to the actual component of the specified food materials and the ratio of the main food materials to the auxiliary food materials to the seasonings in the standard menu.
In a third aspect, an embodiment of the present invention further provides a device for adaptively adjusting a recipe, including:
at least one processor, and
a memory coupled to the at least one processor;
wherein the memory stores instructions executable by the at least one processor, and the at least one processor performs the method according to the first aspect by executing the instructions stored by the memory.
In a fourth aspect, an embodiment of the present invention further provides a computer-readable storage medium, including:
the computer readable storage medium stores computer instructions which, when executed on a computer, cause the computer to perform the method of the first aspect as described above.
Through the technical solutions in one or more of the above embodiments of the present invention, the embodiments of the present invention have at least the following technical effects:
in the embodiment provided by the invention, whether the component of the specified food material in the standard recipe is within the food quantity standard is judged according to the food quantity standard of the user before cooking; if the component of the specified food material is not within the food quantity standard, adjusting the component of the specified food material to obtain the actual component of the specified food material; adjusting actual cooking parameters of the specified food materials according to the actual components and the standard menu, and sending the actual cooking parameters to the cooking equipment so as to control the cooking equipment to cook the specified food materials; wherein the actual amount is any amount within the food intake standard. Therefore, the technical effect of adjusting the food material components in the menu according to the actual requirements of the user can be achieved, and the user experience is further improved.
Drawings
Fig. 1 is a flowchart of a menu adaptive adjustment method according to an embodiment of the present invention;
fig. 2 is a schematic structural diagram of a menu adaptive adjustment device according to an embodiment of the present invention.
Detailed Description
The embodiment of the invention provides a menu self-adaptive adjustment method, a device and a storage medium, which aim to solve the technical problem that the consumption of food materials in a menu cannot be adjusted according to the actual requirements of users in the prior art.
In order to solve the technical problems, the general idea of the embodiment of the present application is as follows:
a method for self-adaptive adjustment of a menu is provided, which comprises the following steps: judging whether the weight of the specified food materials in the standard menu is within the food quantity standard or not according to the food quantity standard of the user; if the component of the specified food material is not within the food quantity standard, adjusting the component of the specified food material to obtain the actual component of the specified food material; wherein the actual amount is any amount within the food intake standard; and adjusting actual cooking parameters of the specified food materials according to the actual components and the standard menu, and sending the actual cooking parameters to the cooking equipment so as to control the cooking equipment to cook the specified food materials.
According to the scheme, whether the amount of the specified food materials in the standard recipe is within the food quantity standard or not is judged according to the food quantity standard of the user before cooking; if the component of the specified food material is not within the food quantity standard, adjusting the component of the specified food material to obtain the actual component of the specified food material; adjusting actual cooking parameters of the specified food materials according to the actual components and the standard menu, and sending the actual cooking parameters to the cooking equipment so as to control the cooking equipment to cook the specified food materials; wherein the actual amount is any amount within the food intake standard. Therefore, the technical effect of adjusting the food material components in the menu according to the actual requirements of the user can be achieved, and the user experience is further improved.
In order to better understand the technical solutions of the present invention, the following detailed descriptions of the technical solutions of the present invention are provided with the accompanying drawings and the specific embodiments, and it should be understood that the specific features in the embodiments and the examples of the present invention are the detailed descriptions of the technical solutions of the present invention, and are not limitations of the technical solutions of the present invention, and the technical features in the embodiments and the examples of the present invention may be combined with each other without conflict.
Referring to fig. 1, an embodiment of the invention provides a method for adaptively adjusting a menu, and the processing procedure of the method is as follows.
Step 101: and judging whether the weight of the specified food materials in the standard menu is within the food quantity standard or not according to the food quantity standard of the user.
After a user selects a needed dish by using an application program in a mobile phone, the application program transmits the dish and the current position of the user to a back-end server connected with the application program, the back-end server determines whether the user has a meal in a specified restaurant or dining room near a company or makes a dish at home according to the current position of the user, and transmits a standard menu corresponding to the dish to the specified restaurant or dining room or specified equipment at home according to the current position.
Before judging whether the amount of the specified food materials in the standard recipe is within the food intake standard, the food intake standard of the user needs to be determined, specifically, the food intake standard of the user is determined according to the current geographic position of the user.
For example, if the current geographic location of the user is a company, it indicates that the user has a meal at a restaurant or a dining hall near the company, and the user usually needs a dish with a certain amount of people, so the food quantity standard of the user is the food quantity standard corresponding to the geographic location of the company of the user.
For another example, if the current geographic location of the user is a family, it indicates that the user has a meal at home, and when the meal at home, there are often more than one user and other family members, so the food consumption standard at this time is actually the food consumption standard of the total family members.
Specifically, the food consumption standard of the user is determined according to the current geographical position of the user, and an effective food consumption range corresponding to the current geographical position of the user can be determined from records of food material components contained in historical food recipes corresponding to the current geographical position according to the current geographical position of the user and the user ID; and then taking the effective food intake range as the food intake standard of the user at the current geographic position.
The effective food intake range corresponding to the current geographic position of the user is determined by the following method:
firstly, screening out part of history records of the food material components in a set range from all history records corresponding to the current geographic position.
Secondly, calculating a first average value of the food material components contained in each meal menu in part of the historical records.
Thirdly, performing difference operation on the food material components contained in each meal menu corresponding to each part of history record and the first average value to obtain meal deviation corresponding to each history record; and calculating the average value of the absolute values corresponding to all the meal deviation values to obtain a second average value.
Finally, taking the sum of the first average value and the second average value as the upper limit value of the effective food intake range; and taking the difference value of the first average value and the second average value as the lower limit value of the effective food quantity range.
For example, in the history records corresponding to the same user ID, 6 history records are history records of the geographical position at the company, and 36 history records are history records of the geographical position at the home. Each record includes the food material component, the user ID and the geographical position of the meal contained in each meal menu corresponding to the user.
Taking 6 historical records of geographic positions in a company as an example, the food material components contained in each menu corresponding to the historical records are as follows: 30. 32, 28, 35, 38 and 50, and the set range is 20-40.
And screening partial history records 30, 32, 28, 35 and 38 in the set range from the 6 history records according to the set range of 20-40. The filtering of the history using the set range is to ensure the validity of the record, and such accidental data can be eliminated when the user has more than 1 person at a specified restaurant near the company.
Then, the partial histories 30, 32, 28, 35, 38 are averaged to obtain a first average value of 32.6.
And then, performing difference operation on the food material component corresponding to each part of history record and the first average value to obtain the meal deviation corresponding to each history record, wherein the difference operation sequentially comprises the following steps: -2.6, -0.6, -4.6, 2.4, 5.4, and averaging the absolute values corresponding to these meal deviations, obtaining a second average of 3.12.
And finally, calculating the difference value and the sum value of the first average value 32.6 and the second average value 3.12, wherein the difference value and the sum value are 29.48 and 35.72 in sequence, taking the difference value 29.48 as the lower limit value of the effective food volume range corresponding to the current geographical position (company) of the user, and taking the sum value 35.72 as the upper limit value of the effective food volume range corresponding to the current geographical position (company) of the user.
The effective food amount range corresponding to the current geographical position (company) of the user is determined, so that the food amount standard of the user in the current geographical position (company) is determined to be 29.48-35.72.
In the same way, the food consumption standard of the user when the current geographical location is the family can be determined, and details are not repeated herein.
Optionally, when the meal size standard is determined, the corresponding meal size standard can be further determined according to the meal time.
For example, the user's eating criteria for breakfast time period and dinner time period at home, the user's eating criteria for lunch time period and dinner time period at a designated restaurant near the company, and so on. Because the time period needs to be further selected when the dining standards of different time periods corresponding to different positions are calculated, and the subsequent calculation mode is the same as the previously calculated dining standard of the specified restaurant in the company, the details are not repeated.
After the food quantity standard of the user is determined, whether the component of the specified food material in the standard menu is within the food quantity standard of the user can be judged, if so, the corresponding cooking parameter is controlled according to the component of the specified food material in the standard menu and is sent to the specified cooking equipment for cooking; if not, steps 102-103 are performed.
Step 102: if the component of the specified food material is not within the food quantity standard, adjusting the component of the specified food material to obtain the actual component of the specified food material; wherein the actual amount is any amount within the food intake standard.
When the component of the specified food material is not within the food quantity standard of the user, the component of the specified food material is adjusted, and after the actual component of the specified food material is obtained, the actual consumption of the auxiliary food material and the seasoning is adjusted according to the actual component of the specified food material and the ratio of the main food material to the auxiliary food material to the seasoning in the standard menu.
For example, the dish selected by the user is shredded green pepper meat, the specified food material in the corresponding standard menu is shredded meat, the weight is 100g, the food consumption standard of the user is 150-200, at this time, it is determined that the weight of the specified food material is not within the used food consumption standard, the actual weight of the specified food material needs to be adjusted, and the actual weight is assumed to be adjusted to be 150 g. The food shredded pork is specified in a standard menu as a staple food material, the dosage of a subsidiary food material, namely green pepper, matched with the staple food material is 150g, and seasonings comprise 1 oil 5g of seasoning, 2 salt 1.5g of seasoning and 3 light soy sauce 2.5g of seasoning, so that the main food material can be determined: auxiliary food materials: seasoning 1: seasoning 2: the seasoning 3 is 100:150:5:1.5:2.5, after the actual weight of the specified food material (main food material) is adjusted to 150g, the corresponding weight of the auxiliary food materials green pepper and the seasoning (oil, salt and light soy sauce) is also adjusted, specifically, the proportion in the standard recipe is adjusted, the actual dosage of the auxiliary food materials green pepper is adjusted to 225g, the oil of the seasoning 1 is adjusted to 7.5g, the salt of the seasoning 2 is adjusted to 2.25g, and the light soy sauce of the seasoning 3 is adjusted to 3.75 g.
Of course, besides directly adjusting the actual consumption of the auxiliary food materials and the seasonings according to the proportional relation in the standard recipe, if the i and j components of the auxiliary food materials and the seasonings are correspondingly increased when every M component of the specified food materials is increased in the standard recipe, the actual consumption of the auxiliary food materials and the seasonings can be sequentially adjusted, wherein M, i and j are positive numbers.
It should be noted that the standard recipe may correspond to a dish to be cooked, such as a braised pig's feet with brown sauce and eggs fried with tomatoes, or may be a staple food, such as rice, noodles, dumplings, and the like, and is not limited specifically. The seasoning and the supplementary food material which are not needed when the staple food is driven in are correspondingly omitted.
Optionally, after the actual usage amounts of the specified food materials, the supplementary food materials and the seasonings are determined, if a user's home or a specified restaurant/canteen has seasoning equipment and food material preparation equipment, the determined actual usage amounts of the specified food materials, the supplementary food materials and the seasonings can be sent to corresponding equipment for automatic material preparation; if no seasoning device or food material preparing device is available, the determined actual consumption of the specified food materials, supplementary food materials and seasonings can be sent to the corresponding display device, so that the user or a cook in the specified restaurant/canteen can prepare the materials automatically when cooking.
In addition, the determined actual consumption of the specified food material, supplementary food material and seasoning is required to be transmitted to the cooking device so as to execute step 103.
Step 103: and adjusting actual cooking parameters of the specified food materials according to the actual components and the standard menu, and sending the actual cooking parameters to the cooking equipment so as to control the cooking equipment to cook the specified food materials.
Wherein, the cooking parameters are cooking time length, temperature and the like.
For example, the actual component of the specified food material is 30, in the standard recipe, if the component of the specified food material is 25, the corresponding cooking time is 10 minutes, and if the specified food material increases by 5 minutes, the cooking time needs to be increased by 2 minutes, and the cooking temperature is not changed, the cooking parameter corresponding to the standard recipe is adjusted according to the actual component 30, specifically, the temperature is kept unchanged, and the cooking time is 12 minutes. And sending the cooking parameters to the cooking equipment, so that the cooking equipment cooks the specified food materials according to the cooking parameters corresponding to the actual components.
Based on the same inventive concept, an embodiment of the present invention provides a device for adaptively adjusting a recipe, where a specific implementation of a recipe adaptive adjustment method of the device may refer to the description of the method embodiment, and repeated descriptions are omitted, please refer to fig. 2, and the device includes:
a judging unit 201, configured to judge whether a component of a specified food material in a standard recipe is within a food consumption standard according to the food consumption standard of a user;
an adjusting unit 202, configured to adjust the component of the specified food material if the component of the specified food material is not within the food quantity standard, and obtain an actual component of the specified food material; wherein the actual serving size is any serving size within the serving size criteria;
a sending unit 203, configured to adjust an actual cooking parameter for cooking the specified food material according to the actual component and the standard recipe, and send the actual cooking parameter to a cooking device, so as to control the cooking device to cook the specified food material.
Optionally, the determining unit 201 is further configured to:
and determining the food consumption standard of the user according to the current geographical position of the user.
Optionally, the determining unit 201 is further configured to:
according to the current geographic position of the user and the user ID, determining an effective food quantity range corresponding to the current geographic position of the user from records of food material components contained in historical dishes of each meal corresponding to the current geographic position;
and taking the effective food consumption range as the food consumption standard of the user at the current geographic position.
Optionally, the determining unit 201 is further configured to:
screening out part of history records of the food material components in a set range from all history records corresponding to the current geographic position;
calculating a first average value of food material components contained in each menu in the part of historical records;
performing difference operation on food material components contained in each meal menu corresponding to each part of history record and the first average value to obtain meal deviation corresponding to each history record; calculating the average value of the absolute values corresponding to all the meal deviation values to obtain a second average value;
taking the sum of the first average value and the second average value as the upper limit value of the effective food volume range; and taking the difference value of the first average value and the second average value as the lower limit value of the effective food amount range.
Optionally, the adjusting unit 202 is further configured to:
and adjusting the actual consumption of the auxiliary food materials and the seasonings according to the actual component of the specified food materials and the ratio of the main food materials to the auxiliary food materials to the seasonings in the standard menu.
Based on the same inventive concept, the embodiment of the invention provides a device for self-adaptive menu adjustment, which comprises the following steps: at least one processor, and
a memory coupled to the at least one processor;
wherein the memory stores instructions executable by the at least one processor, and the at least one processor performs the recipe adaptive adjustment method as described above by executing the instructions stored by the memory.
Based on the same inventive concept, an embodiment of the present invention further provides a computer-readable storage medium, including:
the computer readable storage medium stores computer instructions which, when run on a computer, cause the computer to perform the recipe adaptive adjustment method as described above.
In the embodiment provided by the invention, whether the component of the specified food material in the standard recipe is within the food quantity standard is judged according to the food quantity standard of the user before cooking; if the component of the specified food material is not within the food quantity standard, adjusting the component of the specified food material to obtain the actual component of the specified food material; adjusting actual cooking parameters of the specified food materials according to the actual components and the standard menu, and sending the actual cooking parameters to the cooking equipment so as to control the cooking equipment to cook the specified food materials; wherein the actual amount is any amount within the food intake standard. Therefore, the technical effect of adjusting the food material components in the menu according to the actual requirements of the user can be achieved, and the user experience is further improved.
As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, embodiments of the present invention may take the form of an entirely hardware embodiment, an entirely software embodiment or an embodiment combining software and hardware aspects. Furthermore, embodiments of the present invention may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, and the like) having computer-usable program code embodied therein.
Embodiments of the present invention are described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (5)
1. A method for self-adaptive menu adjustment is characterized by comprising the following steps:
screening out partial history records of the food material components in a set range from records of the food material components contained in each historical menu corresponding to the current geographical position according to the current geographical position of the user and the user ID of the user;
calculating a first average value of food material components contained in each menu in the part of historical records;
performing difference operation on food material components contained in each meal menu corresponding to each part of history record and the first average value to obtain meal deviation corresponding to each history record; calculating the average value of the absolute values corresponding to all the meal deviation values to obtain a second average value;
taking the sum of the first average value and the second average value as the upper limit value of the effective food consumption range of the user; taking the difference value of the first average value and the second average value as the lower limit value of the effective food amount range;
taking the effective food intake range as the food intake standard of the user at the current geographic position;
judging whether the weight of the specified food materials in the standard menu is within the food quantity standard or not according to the food quantity standard;
if the component of the specified food material is not in the food quantity standard, adjusting the component of the specified food material to obtain the actual component of the specified food material; wherein the actual serving size is any serving size within the serving size criteria;
and adjusting actual cooking parameters for cooking the specified food materials according to the actual components and the standard menu, and sending the actual cooking parameters to cooking equipment so as to control the cooking equipment to cook the specified food materials.
2. The method of claim 1, wherein if the specified food material is the main food material in the standard recipe, after adjusting the component of the specified food material to obtain the actual component of the specified food material, further comprising:
and adjusting the actual consumption of the auxiliary food materials and the seasonings according to the actual component of the specified food materials and the ratio of the main food materials to the auxiliary food materials to the seasonings in the standard menu.
3. An apparatus for adaptive menu adjustment, comprising:
the judging unit is used for screening out partial history records of the food material components in a set range from records of the food material components contained in each historical menu corresponding to the current geographical position according to the current geographical position of the user and the user ID of the user; calculating a first average value of food material components contained in each menu in the part of historical records; performing difference operation on food material components contained in each meal menu corresponding to each part of history record and the first average value to obtain meal deviation corresponding to each history record; calculating the average value of the absolute values corresponding to all the meal deviation values to obtain a second average value; taking the sum of the first average value and the second average value as the upper limit value of the effective food consumption range of the user; taking the difference value of the first average value and the second average value as the lower limit value of the effective food amount range; taking the effective food intake range as the food intake standard of the user at the current geographic position; judging whether the weight of the specified food materials in the standard menu is within the food quantity standard or not according to the food quantity standard;
an adjusting unit, configured to adjust the component of the specified food material if the component of the specified food material is not within the food quantity standard, and obtain an actual component of the specified food material; wherein the actual serving size is any serving size within the serving size criteria;
and the control unit is used for adjusting actual cooking parameters for cooking the specified food materials according to the actual components and the standard menu and sending the actual cooking parameters to the cooking equipment so as to control the cooking equipment to cook the specified food materials.
4. An apparatus for adaptive menu adjustment, comprising:
at least one processor, and
a memory coupled to the at least one processor;
wherein the memory stores instructions executable by the at least one processor, the at least one processor performing the method of any one of claims 1-2 by executing the instructions stored by the memory.
5. A computer-readable storage medium characterized by:
the computer readable storage medium stores computer instructions that, when executed on a computer, cause the computer to perform the method of any of claims 1-2.
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| CN201910069298.4A CN109752975B (en) | 2019-01-24 | 2019-01-24 | Menu self-adaptive adjustment method, device and storage medium |
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| CN201910069298.4A CN109752975B (en) | 2019-01-24 | 2019-01-24 | Menu self-adaptive adjustment method, device and storage medium |
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| CN110132890A (en) * | 2019-05-20 | 2019-08-16 | 梁志鹏 | According to the method and device of the unmanned culinary cuisine operation of food materials optimizing components |
| CN110703635A (en) * | 2019-10-29 | 2020-01-17 | 佛山市顺德区美的洗涤电器制造有限公司 | Control method, cooking system, and computer-readable storage medium |
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