CN115587245A - Menu list recommendation method and device, storage medium and electronic device - Google Patents
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- G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
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Abstract
The application discloses a menu list recommending method, a menu list recommending device, a storage medium and an electronic device, and relates to the field of smart home, wherein the menu list recommending method comprises the following steps: acquiring a menu recommendation request, wherein the menu recommendation request is used for requesting to recommend a menu of a meal for a plurality of meal objects; responding to a menu recommendation request, and acquiring the diet characteristics of each meal object in a plurality of meal objects and the meal characteristics of a meal, wherein the diet characteristics are used for representing diet preference and diet contraindication of each meal object, and the meal characteristics are used for representing meal requirements of the plurality of meal objects for a meal; and screening a target menu from the initial menu list according to the diet characteristics and the meal characteristics to obtain a target menu list, wherein the initial menu list is generated according to the collected initial food materials. The problems that in the related art, the reasonability of the recommended menu list is low and the like are solved, and the technical effect of improving the reasonability of the recommended menu list is achieved.
Description
Technical Field
The application relates to the field of smart home, in particular to a menu list recommendation method and device, a storage medium and an electronic device.
Background
Three meals a day are indispensable things in life of everyone, and what and how to eat nutrition and health today are the key points of attention of people at present. In the prior art, a menu list is often recommended only for a user according to the historical eating habits of the user. Due to the fact that the number of factors considered in the recommending mode is small, the recommended menu list cannot meet the requirements of the user frequently.
Aiming at the problems that the reasonability of a recommended menu list is low and the like in the related art, an effective solution is not provided.
Disclosure of Invention
The embodiment of the application provides a menu list recommending method, a menu list recommending device, a storage medium and an electronic device, and at least solves the problems that in the related art, the recommended menu list is low in reasonability and the like.
According to an embodiment of the application, a menu list recommendation method is provided, which includes: acquiring a menu recommendation request, wherein the menu recommendation request is used for requesting to recommend a menu of a meal for a plurality of meal objects;
responding to the menu recommendation request, and acquiring the diet characteristic of each of the plurality of meal objects and the meal characteristic of the meal, wherein the diet characteristic is used for representing diet preference and diet taboo of each meal object, and the meal characteristic is used for representing meal demand of the plurality of meal objects on the meal;
and screening a target menu from an initial menu list according to the diet characteristics and the meal characteristics to obtain a target menu list, wherein the initial menu list is generated according to the collected initial food materials.
Optionally, the step of screening out a target menu from the initial menu list according to the dietary characteristics and the meal characteristics to obtain a target menu list includes:
extracting a reference menu which accords with the dietary characteristics from the initial menu list to obtain a reference menu list, wherein the reference menu can meet the dietary preference and the dietary contraindication of each meal object;
and adjusting the reference menu list according to the dining characteristics to obtain the target menu list.
Optionally, the extracting a reference menu meeting the dietary characteristics from the initial menu list to obtain a reference menu list includes:
dividing the dietary characteristics into a first type of characteristics and a second type of characteristics, wherein the first type of characteristics is used for representing the dietary preference of each meal object, and the second type of characteristics is used for representing the dietary contraindication of each meal object;
extracting candidate menus according with the first type characteristics from the initial menu list to obtain a candidate menu list;
and extracting the reference menu which accords with the second type characteristic from the candidate menu list to obtain the reference menu list.
Optionally, the adjusting the reference menu list according to the meal feature to obtain the target menu list includes at least one of the following:
adjusting the current menu quantity of the menus included in the reference menu list to be consistent with the target menu quantity indicated by the dining characteristics to obtain a menu list to be processed;
and determining the cooking amount of each menu included in the menu list to be processed, which accords with the number of people having a meal indicated by the meal feature, so as to obtain the target menu list.
Optionally, before the step of screening out a target recipe from the initial recipe list according to the dietary characteristics and the meal characteristics to obtain a target recipe list, the method further includes:
detecting the food material stored in the food material storage device as the initial food material;
under the condition that a food material supplement instruction is received, searching an initial menu using the initial food material from a menu library to obtain an initial menu list, wherein the food material supplement instruction is used for indicating that the initial food material and supplemented food material are allowed to be used for cooking in one meal;
and under the condition that the food material supplement instruction is not received, searching an initial menu only using the initial food material from a menu library to obtain the initial menu list.
Optionally, the obtaining the dietary characteristic of each meal object of the plurality of meal objects and the meal characteristic of the meal includes:
displaying a characteristic editing interface on a menu recommending application, wherein diet characteristic editing information and meal characteristic editing information are displayed on the characteristic editing interface;
and generating the diet characteristics and the meal characteristics according to the editing operation executed on the diet characteristic editing information and the meal characteristic editing information by the target account.
Optionally, after the target recipe is screened from the initial recipe list according to the diet characteristic and the meal characteristic to obtain a target recipe list, the method further includes:
obtaining the meal time of the meal carried in the meal feature;
under the condition that the target duration of the dining time and the current time is greater than or equal to a preset duration, determining the cooking time of the target menu list according to the predicted cooking duration of the target menu list;
adding the cooking reminding of the cooking time in a schedule of a target account, and displaying a food supplement list to the target account, wherein the food supplement list is used for indicating other food materials which need to be supplemented when the target menu list is completed.
According to another embodiment of the present application, there is also provided a menu list recommendation apparatus including:
the system comprises a first acquisition module, a first selection module and a second acquisition module, wherein the first acquisition module is used for acquiring a menu recommendation request, and the menu recommendation request is used for requesting to recommend a menu of a meal for a plurality of meal objects;
a second obtaining module, configured to obtain, in response to the recipe recommendation request, a diet characteristic of each of the multiple meal objects and a meal characteristic of the meal, where the diet characteristic is used to characterize diet preferences and diet taboos of each of the meal objects, and the meal characteristic is used to characterize meal demands of the multiple meal objects for the meal;
and the screening module is used for screening a target menu from an initial menu list according to the diet characteristics and the meal characteristics to obtain a target menu list, wherein the initial menu list is generated according to the collected initial food materials.
According to another aspect of the embodiments of the present application, there is also provided a computer-readable storage medium, in which a computer program is stored, where the computer program is configured to execute the recommendation method for a menu list when running.
According to another aspect of the embodiments of the present application, there is provided an electronic device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the method for recommending a menu list through the computer program.
In the embodiment of the application, a menu recommendation request is obtained, wherein the menu recommendation request is used for requesting to recommend a menu of a meal for a plurality of meal objects; responding to a menu recommendation request, and acquiring the diet characteristics of each meal object in a plurality of meal objects and the meal characteristics of a meal, wherein the diet characteristics are used for representing diet preference and diet contraindication of each meal object, and the meal characteristics are used for representing meal requirements of the plurality of meal objects for a meal; the method comprises the steps of screening out a target menu from an initial menu list according to diet characteristics and meal characteristics to obtain a target menu list, wherein the initial menu list is generated according to collected initial food materials, namely, under the condition that a menu recommendation request is obtained, a menu which is expected to recommend one meal for a plurality of meal objects can be shown, under the condition, diet characteristics and meal characteristics of one meal of each meal object in the plurality of meal objects can be obtained, a target menu which meets diet preference and diet taboo of each meal object and meal requirements of each meal object on one meal is screened out from the initial menu list to obtain the target menu list, and the reasonability of the recommended target menu list is improved in a mode of considering the meal requirements of each meal object in a multi-dimension mode. By adopting the technical scheme, the problems that the reasonability of the recommended menu list is low and the like in the related technology are solved, and the technical effect of improving the reasonability of the recommended menu list is realized.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and together with the description, serve to explain the principles of the application.
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a diagram illustrating a hardware environment of a method for recommending menu listings according to an embodiment of the present application;
FIG. 2 is a flow chart of a method for recommending menu listings according to an embodiment of the present application;
FIG. 3 is a first diagram illustrating a method for obtaining a recipe recommendation request according to an embodiment of the present application;
FIG. 4 is a second diagram illustrating a request for obtaining a recipe recommendation according to an embodiment of the present application;
FIG. 5 is a schematic diagram of generating eating characteristics and eating characteristics according to an embodiment of the present application;
fig. 6 is a schematic diagram of receiving a food material supplement instruction according to an embodiment of the application;
fig. 7 is a schematic diagram of a cooking reminder with cooking time added and showing a supplementary list of food materials according to an embodiment of the application;
fig. 8 is a block diagram of a menu list recommendation apparatus according to an embodiment of the present application.
Detailed Description
In order to make the technical solutions better understood by those skilled in the art, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only partial embodiments of the present application, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
It should be noted that the terms "first," "second," and the like in the description and claims of this application and in the accompanying drawings are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used is interchangeable under appropriate circumstances such that the embodiments of the application described herein are capable of operation in sequences other than those illustrated or described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
According to one aspect of the embodiment of the application, a menu list recommending method is provided. The menu list recommendation method is widely applied to full-House intelligent digital control application scenes such as intelligent homes (Smart Home), intelligent homes, intelligent household equipment ecology, intelligent residence (Intelligence House) ecology and the like. Alternatively, in the present embodiment, the recommendation method of the menu list may be applied to a hardware environment formed by the terminal device 102 and the server 104 as shown in fig. 1. As shown in fig. 1, the server 104 is connected to the terminal device 102 through a network, and may be configured to provide a service (e.g., an application service) for the terminal or a client installed on the terminal, provide a database on or independent of the server for providing a data storage service for the server 104, and configure a cloud computing and/or edge computing service on or independent of the server for providing a data operation service for the server 104.
The network may include, but is not limited to, at least one of: wired networks, wireless networks. The wired network may include, but is not limited to, at least one of: wide area networks, metropolitan area networks, local area networks, which may include, but are not limited to, at least one of the following: WIFI (Wireless Fidelity), bluetooth. Terminal equipment 102 can be and not be limited to PC, the cell-phone, the panel computer, intelligent air conditioner, intelligent cigarette machine, intelligent refrigerator, intelligent oven, intelligent kitchen range, intelligent washing machine, intelligent water heater, intelligent washing equipment, intelligent dish washer, intelligent projection equipment, the intelligent TV, intelligent clothes hanger, intelligent (window) curtain, intelligence audio-visual, smart jack, intelligent stereo set, intelligent audio amplifier, intelligent new trend equipment, intelligent kitchen guarding's equipment, intelligent bathroom equipment, the intelligence robot of sweeping the floor, the intelligence robot of wiping the window, intelligence robot of mopping the floor, intelligent air purification equipment, intelligent steam ager, intelligent microwave oven, intelligent kitchen guarding, intelligent clarifier, intelligent water dispenser, intelligent lock etc..
In this embodiment, a method for recommending a menu list is provided, and is applied to the terminal device, fig. 2 is a flowchart of a method for recommending a menu list according to an embodiment of the present application, and as shown in fig. 2, the flowchart includes the following steps:
step S202, acquiring a menu recommendation request, wherein the menu recommendation request is used for requesting to recommend a menu of a meal for a plurality of meal objects;
step S204, responding to the recipe recommendation request, and acquiring the diet characteristics of each meal object in the plurality of meal objects and the meal characteristics of the meal, wherein the diet characteristics are used for representing diet preferences and diet taboos of each meal object, and the meal characteristics are used for representing meal demands of the meal objects for the meal;
step S206, a target menu is screened from an initial menu list according to the diet characteristics and the meal characteristics to obtain a target menu list, wherein the initial menu list is generated according to the collected initial food materials.
Through the steps, under the condition that a recipe recommendation request is obtained, it can be shown that a recipe of one meal is expected to be recommended for a plurality of meal objects, under the condition, the diet characteristic of each meal object in the plurality of meal objects and the meal characteristic of one meal can be obtained, a target recipe meeting the diet preference and diet taboo of each meal object and the meal demand of each meal object for one meal is screened from an initial recipe list, a target recipe list is obtained, and the rationality of the recommended target recipe list is improved in a mode of considering the meal demand of each meal object in a multi-dimension mode. By adopting the technical scheme, the problems that the reasonability of the recommended menu list is low and the like in the related technology are solved, and the technical effect of improving the reasonability of the recommended menu list is realized.
In the technical solution provided in step S202, but not limited to, when the user who is cooking with the palm expresses a voice instruction in languages such as "i want to do a fine food, i want to do a big meal, and what is suitable to eat today \8230;" and so on "to the terminal device such as a refrigerator, a mobile phone, a tablet, or a computer, or manually triggers the terminal device such as a refrigerator or a mobile phone, the acquisition of the recipe recommendation request can be confirmed, the acquisition of the recipe recommendation request in various ways is realized, and the flexibility in acquiring the recipe recommendation request is improved.
Fig. 3 is a schematic diagram of a request for obtaining a recipe recommendation according to an embodiment of the present application, that is, as shown in fig. 3, the intelligent refrigerator may, but is not limited to, have a networking and voice interaction function, and during the interaction between the palm-based meal-making user and the intelligent refrigerator, the palm-based meal-making user may, but is not limited to, express "what do i eat today? In the case of a voice command in the language, it can be confirmed that a recipe recommendation request is acquired. By the mode, a user who cooks with a palm can greatly conveniently trigger a recommendation request of a menu of a meal.
Fig. 4 is a schematic diagram of a second method for obtaining a recipe recommendation request according to an embodiment of the present application, as shown in fig. 4, the intelligent refrigerator may have, but is not limited to, a networking function, a touch screen area may be disposed on the intelligent refrigerator, and the obtaining of the recipe recommendation request may be confirmed when, but is not limited to, a user who is used to cook with a palm clicks a start recommendation button displayed on the touch screen area.
It should be noted that, in fig. 3 and fig. 4, the process of confirming that the recipe recommendation request is obtained is explained only by interaction between the user and the intelligent refrigerator, and in fact, the user may interact with a terminal device such as a mobile phone, a tablet, or a computer, but not limited to, to trigger the recipe recommendation request. This is not limited by the present application.
Optionally, in this embodiment, the plurality of dining objects may include, but are not limited to, actual dining objects that need to be eaten, such as dining objects that belong to members in a family scene or do not belong to members in the family scene (for example, visiting elderly people, children, adults, and guests, and the like), and a menu that can be used for recommending a meal according to the actual dining objects is realized.
Optionally, in this embodiment, but not limited to, in the case that the menu recommendation request is obtained, a menu of breakfast, lunch, dinner, night, banquet, and the like is recommended for a plurality of dining objects that need to have a meal. The problem that the user in charge of palm cooking repeatedly makes very similar food, so that the nutrition balance of each dining object is influenced, or the dining objects are greasy to certain dishes, and the like, so that the user in charge of palm cooking is difficult to cook is solved. Meanwhile, when a guest visits at home, a menu of a proper meal can be recommended for the family members, the guest and other actual dining objects. The method and the device have the advantages that the user in charge of cooking with the palm can be free from the menu required to be prepared by entanglement, and the difficulty in selecting the menu of the user in charge of cooking with the palm is greatly reduced.
In the technical solution provided in step S204, in the case that the recipe recommendation request is obtained, it may be indicated that it is desirable to recommend a recipe for a meal for a plurality of meal objects, in such a case, but not limited to, obtaining dietary characteristics such as dietary contraindication and dietary preference of each meal object for actual meal, and dietary characteristics such as meal demand for a meal for each meal object, so that multidimensional consideration of meal demand, dietary contraindication and dietary preference of each meal object is achieved.
Alternatively, in the present embodiment, the diet contraindication of each meal subject may include, but is not limited to, that someone cannot eat pepper, someone cannot eat pickles, or someone cannot eat chopped onions, etc., and the diet preference of each meal subject may include, but is not limited to, that someone wants to eat light meal, or someone wants to eat sour and sweet meal, or someone wants to eat soup, etc. By obtaining the diet characteristics of each dining object, the conformity between the recommended menu of one meal and the taste of each dining object can be improved, and the likeness of the dining object to the recommended menu of one meal is improved.
Optionally, in the present embodiment, the meal demand of each meal object for one meal may include, but is not limited to, the meal volume of each meal object, the time consumed for meal, the need for the elderly to eat soft meal, the need for the infants to eat specific infant meal, the need for meal meeting physical examination requirements in a special period such as physical examination, and the like. Through obtaining the dining demand of every object of having a dinner, when the food that significantly reduces is extravagant, can also guarantee that one meal can satisfy every object of having a dinner's meal volume, avoided the object of having a dinner to eat the condition of not being full. In addition, the requirement of the physical health of each dining object can be comprehensively considered, and the rationality of the recommended menu for one meal is greatly improved.
In one exemplary embodiment, the dietary characteristics of each of the plurality of meal objects and the meal characteristics of a meal may be obtained, but are not limited to, by: displaying a characteristic editing interface on a menu recommending application, wherein diet characteristic editing information and meal characteristic editing information are displayed on the characteristic editing interface; and generating the diet characteristic and the meal characteristic according to the editing operation of the diet characteristic editing information and the meal characteristic editing information executed by the target account.
Optionally, in this embodiment, the target account may be logged in by a user who collects the eating characteristics and the eating characteristics of the useful meal object, and the user may perform editing operations such as selecting, adding, or deleting on the eating characteristic editing information and the eating characteristic editing information on the display characteristic editing interface on the menu recommendation application, so as to personalize the menu of one meal that meets the eating characteristics and the eating characteristics, thereby greatly improving the satisfaction degree of the eating object on the recommended menu of one meal. In addition, the menu specific to the current season can be displayed on the display characteristic editing interface on the menu recommendation application without limitation, so that a user can taste delicious food limited by the season, and the use experience of the user is improved.
Optionally, in this embodiment, the recipe recommendation application may be, but is not limited to, installed on a mobile phone or a computer or a tablet or a refrigerator or other terminal device, and the user may edit the diet characteristics and the meal characteristics of each meal object through the diet characteristic editing information and the meal characteristic editing information displayed on the characteristic editing interface on the recipe recommendation application. Fig. 5 is a schematic diagram of generating diet characteristics and meal characteristics according to an embodiment of the present application, as shown in fig. 5, a characteristic editing interface may be displayed on a menu recommendation application installed on a mobile phone, and diet characteristic editing information (which may include, but is not limited to, diet preferences (tastes), diet taboos (which may include, but is not limited to, no spicy food, no pickles, no chopped onions, etc.) and meal characteristic editing information (which may include, but is not limited to, food quantity, number of meal people, meal time, etc.) may be displayed on the characteristic editing interface, and the diet characteristics may be generated according to the number of meal people selected by a user as 3, the food quantity as normal, the meal time as 19 to 20.
It should be noted that in fig. 5, only the feature editing interface displayed on the menu recommendation application installed on the mobile phone by the user who logs in the target account is used to edit the eating preferences, the eating contraindications, the eating features, and the like, in fact, the eating preferences, the eating contraindications, and the eating features may include, but are not limited to, only the options shown in fig. 5, and the user may also implement editing of the eating preferences, the eating contraindications, and the eating features of each eating object by adding, deleting, and the like.
In the technical solution provided in step S206, when the recipe recommendation request is obtained, it may be indicated that it is desirable to recommend a recipe for a meal for a plurality of meal objects, and in such a case, but not limited to, the dietary characteristics and the meal characteristics of each meal object are comprehensively considered, and a target recipe list satisfying the dietary preference, the dietary contraindication, and the meal demand of each meal object is screened from the initial recipe list, so that the rationality of the target recipe list is greatly improved.
Optionally, in this embodiment, the initial recipe list may be generated by combining with the current initial food material, so that it is avoided that all food materials in the initial recipe list need to be purchased, time required for purchasing food materials is further saved, and efficiency of one meal according to the target recipe list is improved.
Optionally, in this embodiment, while considering the diet characteristic and the meal characteristic of each meal object, the native place and the like of each meal object can also be considered, but not limited to, such as: there are native dinners of Chongqing, which may be, but are not limited to, more prone to recommend CHUANCAI or recipes using peppers when recommending a target recipe list. The goal menu list can meet the requirement of each dining object more reasonably.
In an exemplary embodiment, the target recipe may be filtered from the initial recipe list by, but is not limited to, obtaining the target recipe list by: extracting a reference menu which accords with the dietary characteristics from the initial menu list to obtain a reference menu list, wherein the reference menu can meet the dietary preference and the dietary contraindication of each meal object; and adjusting the reference menu list according to the dining characteristics to obtain the target menu list.
Optionally, in this embodiment, but not limited to, a reference menu capable of meeting the diet preference and the diet taboo of each meal object is extracted from the initial menu list, and then the reference menu list is adjusted according to the meal demand, such as the meal amount of each meal object and the time consumed by a meal expected by the meal object, to obtain the target menu list. The recipe in the target recipe list can meet the food consumption requirement of each dining object and the requirement of each dining object for one meal, and the satisfaction degree of the dining objects is improved.
In one exemplary embodiment, the reference recipe list may be extracted from the initial recipe list by, but is not limited to: dividing the dietary characteristics into a first type of characteristics and a second type of characteristics, wherein the first type of characteristics is used for representing the dietary preference of each meal object, and the second type of characteristics is used for representing the dietary contraindication of each meal object; extracting candidate menus according with the first type features from the initial menu list to obtain a candidate menu list; and extracting the reference menu according with the second type characteristic from the candidate menu list to obtain the reference menu list.
Optionally, in this embodiment, the obtained dietary characteristics may be, but are not limited to, divided into a first type of characteristics characterizing dietary preferences of each meal object and a second type of characteristics characterizing dietary contraindications of each meal object, and the reference menu is obtained from the initial menu list in combination with the first type of characteristics and the second type of characteristics.
Optionally, in this embodiment, but not limited to, a candidate recipe that meets the dietary preference of each dining object may be extracted from the initial recipe list to obtain a candidate recipe list; and then, the menu which accords with the dietary contraindication of each dining object is screened out from the candidate menu list to obtain a reference menu list.
Optionally, in this embodiment, but not limited to, the recipe having the second type feature may be screened from the initial recipe list, and then the recipe that meets the dietary preference of each eating object is extracted from the recipes other than the second type feature in the initial recipe list, so as to obtain the reference recipe list.
In an exemplary embodiment, adjusting the reference recipe list according to the meal characteristics may include, but is not limited to, at least one of:
in case one, the current menu number of the menus included in the reference menu list is adjusted to be consistent with the target menu number indicated by the meal feature, so as to obtain a menu list to be processed.
Optionally, in this embodiment, but not limited to, the current number of recipes of the recipes included in the reference recipe list may be increased or decreased or maintained unchanged according to the target number of recipes indicated by the meal feature, so that the current number of recipes of the recipes included in the reference recipe list is consistent with the target number of recipes, and a to-be-processed recipe list is obtained, so that the number of recipes of the to-be-processed recipe list is matched with the number of meal objects, thereby avoiding waste of food.
And determining the cooking amount of each menu included in the menu list to be processed, which accords with the number of people having a meal indicated by the meal feature, so as to obtain the target menu list.
Optionally, in this embodiment, the cooking amount of each recipe included in the recipe list to be processed may be determined according to the cooking amount of the number of people having a meal indicated by the meal feature, so that the cooking amount of a meal cooked according to the target recipe list can exactly meet the number of people having a meal, and food waste is avoided.
In one exemplary embodiment, the initial menu list may be obtained, but is not limited to, by: detecting the food material stored in the food material storage device as the initial food material; searching an initial menu using the initial food material from a menu library to obtain an initial menu list under the condition of receiving a food material supplement instruction, wherein the food material supplement instruction is used for indicating that the one meal allows the initial food material and supplemented food material to be used for cooking; and under the condition that the food material supplementing instruction is not received, searching an initial menu only using the initial food material from a menu library to obtain the initial menu list.
Optionally, in this embodiment, the food materials stored in the food material storage device, such as a refrigerator or an ice chest, may be detected as the initial food materials, and when the food material supplement instruction is received, it may be shown that when a recipe of one meal is recommended, not only the recipe that can be made by the initial food materials but also the recipe using the initial food materials may be recommended, so that the richness of the recipes included in the initial recipe list is improved.
Optionally, in this embodiment, when the food material supplement instruction is not received, it may be indicated that only a recipe that can be made by using the initial food material only is desired to be recommended when recommending a recipe for a meal, for example: the user may not have enough time to purchase the related food materials or want to finish cooking for one meal as soon as possible, so that under the condition, but not limited to recommending the menu that can be made only by using the initial food materials, the multi-dimensional cooking requirement of the user is met, the cooking difficulty of the user is reduced, and the experience of the user is improved.
Optionally, in this embodiment, the food supplementary information may be, but is not limited to, displayed on a feature editing interface displayed on the recipe recommendation application, the food supplementary information may be, but is not limited to, used for editing whether supplementary food is allowed, and whether a food supplementary instruction is received may be determined by, but is not limited to, an editing operation performed on the food supplementary information according to the target account. Fig. 6 is a schematic view of a received food material supplement instruction according to an embodiment of the application, as shown in fig. 6, it can be, but is not limited to, in the case that the target account selects to allow supplement of food material, confirming that the food material supplement instruction is received; but not limited to, in the case that the target account does not allow to supplement the food material, it is confirmed that the food material supplement instruction is not received.
In one exemplary embodiment, a cooking reminder for the cooking time may be added to the schedule of the target account and a supplementary list of ingredients is displayed to the target account by, but is not limited to: obtaining the meal time of the meal carried in the meal feature; under the condition that the target duration of the dining time and the current time is greater than or equal to a preset duration, determining the cooking time of the target menu list according to the predicted cooking duration of the target menu list; adding the cooking reminding of the cooking time in a schedule of a target account, and displaying a food supplement list to the target account, wherein the food supplement list is used for indicating other food materials which need to be supplemented when the target menu list is completed.
Optionally, in this embodiment, under the condition that the target recipe list is obtained, the dining time of a meal carried in the dining characteristic may be, but is not limited to, obtained, and under the condition that the target duration of the dining time of a meal from the current time is greater than or equal to a preset duration, the cooking step and the cooking sequence of each recipe in the target recipe list are planned, so that the cooking time of the target recipe list is determined, and the time required for cooking is greatly saved; the cooking reminding of the cooking time is added to the schedule of the target account, and the user is automatically reminded when the cooking time is close to the schedule, so that the user experience is greatly improved.
Optionally, in this embodiment, under the condition that the target menu list and the food material supplement list are obtained, the food material supplement list may be displayed in the target account, and a food material supplement prompt of the optimal purchase time of the food material to be supplemented is set according to the target menu list, the current refrigerator food material (i.e., the initial food material), the banquet time (i.e., the meal time), and the freshness date of the food material. Fig. 7 is a schematic diagram of adding a cooking reminder of cooking time and displaying a food supplement list according to an embodiment of the present application, and as shown in fig. 7, a menu recommendation application installed on a mobile phone may be, but is not limited to, logged in using a target account, and in a case where a target menu list is obtained according to an editing operation performed by the target account on a feature editing interface, a food supplement reminder of 9 months, 17 days and 10 days is added to a schedule of the target account, and the cooking reminder includes food a, food B, \8230; \8230, a food supplement list of food G, and 12 starting to cook the target menu list. Under the condition that food materials need to be prepared in advance in important festivals, the situation that the food materials are not fresh for too long due to too early purchasing and the situation that the time of purchasing the food materials is short can be avoided, and the cooking experience of a user preparing a meal is greatly improved.
Through the description of the foregoing embodiments, it is clear to those skilled in the art that the method according to the foregoing embodiments may be implemented by software plus a necessary general hardware platform, and certainly may also be implemented by hardware, but the former is a better implementation mode in many cases. Based on such understanding, the technical solutions of the present application may be embodied in the form of a software product, which is stored in a storage medium (e.g., ROM/RAM, magnetic disk, optical disk) and includes instructions for enabling a terminal device (e.g., a mobile phone, a computer, a server, or a network device) to execute the method of the embodiments of the present application.
Fig. 8 is a block diagram of a menu list recommendation apparatus according to an embodiment of the present application; as shown in fig. 8, includes:
a first obtaining module 82, configured to obtain a recipe recommendation request, where the recipe recommendation request is used to request that a recipe for a meal is recommended for multiple meal objects;
a second obtaining module 84, configured to obtain, in response to the recipe recommendation request, a diet characteristic of each of the multiple meal objects and a meal characteristic of the meal, where the diet characteristic is used to characterize diet preference and diet taboo of each of the multiple meal objects, and the meal characteristic is used to characterize meal demand of the multiple meal objects for the meal;
and the screening module 86 is configured to screen a target menu from an initial menu list according to the diet characteristics and the meal characteristics to obtain a target menu list, wherein the initial menu list is generated according to the collected initial food materials.
Through the embodiment, under the condition that the recipe recommendation request is obtained, it can be shown that a recipe of one meal is expected to be recommended for a plurality of meal objects, under the condition, the diet characteristic of each meal object in the plurality of meal objects and the meal characteristic of one meal can be obtained, the target recipe meeting the diet preference and diet taboo of each meal object and the meal demand of each meal object for one meal is screened from the initial recipe list, the target recipe list is obtained, and the rationality of the recommended target recipe list is improved in a mode of considering the meal demand of each meal object in a multi-dimensional mode. By adopting the technical scheme, the problems that the reasonability of the recommended menu list is low and the like in the related technology are solved, and the technical effect of improving the reasonability of the recommended menu list is realized.
Optionally, the screening module includes:
an extracting unit, configured to extract a reference recipe that meets the dietary characteristics from the initial recipe list to obtain a reference recipe list, where the reference recipe can both meet the dietary preference and the dietary contraindication of each meal object;
and the adjusting unit is used for adjusting the reference menu list according to the dining characteristics to obtain the target menu list.
Optionally, the extracting unit is configured to:
dividing the dietary characteristics into a first type of characteristics and a second type of characteristics, wherein the first type of characteristics is used for representing the dietary preference of each meal object, and the second type of characteristics is used for representing the dietary contraindication of each meal object;
extracting candidate menus according with the first type features from the initial menu list to obtain a candidate menu list;
and extracting the reference menu according with the second type characteristic from the candidate menu list to obtain the reference menu list.
Optionally, the extracting unit is configured to at least one of:
adjusting the current menu quantity of the menus included in the reference menu list to be consistent with the target menu quantity indicated by the dining characteristics to obtain a menu list to be processed;
and determining the cooking amount of each menu included in the menu list to be processed, which accords with the number of people having a meal indicated by the meal characteristic, so as to obtain the target menu list.
Optionally, the apparatus further comprises:
the detection module is used for detecting the food materials stored in the food material storage device as the initial food materials before a target menu is screened from the initial menu list according to the diet characteristics and the meal characteristics to obtain the target menu list;
a first searching module, configured to search, when a food material supplement instruction is received, an initial menu using the initial food material from a menu library to obtain an initial menu list, where the food material supplement instruction is used to indicate that the food material is allowed to be cooked using the initial food material and supplemented food material;
and the second searching module is used for searching an initial menu only using the initial food material from a menu library under the condition that the food material supplementing instruction is not received, so as to obtain the initial menu list.
Optionally, the second obtaining module includes:
the display unit is used for displaying a characteristic editing interface on the menu recommendation application, wherein diet characteristic editing information and meal characteristic editing information are displayed on the characteristic editing interface;
and the generating unit is used for generating the diet characteristics and the meal characteristics according to the editing operation executed on the diet characteristic editing information and the meal characteristic editing information by the target account.
Optionally, the apparatus further comprises:
a third obtaining module, configured to screen a target menu from the initial menu list according to the diet characteristic and the meal characteristic to obtain a target menu list, and then obtain the meal time of the meal carried in the meal characteristic;
the determining module is used for determining the cooking time of the target menu list according to the predicted cooking time of the target menu list under the condition that the target time length of the dining time from the current time is greater than or equal to the preset time length;
and the processing module is used for adding the cooking reminding of the cooking time in the schedule of the target account and displaying a food supplement list to the target account, wherein the food supplement list is used for indicating other food materials which need to be supplemented when the target menu list is completed.
Embodiments of the present application further provide a storage medium including a stored program, where the program executes the method of any one of the above.
Alternatively, in the present embodiment, the storage medium may be configured to store program codes for performing the following steps:
the method comprises the following steps of S1, obtaining a menu recommendation request, wherein the menu recommendation request is used for requesting to recommend a menu of a meal for a plurality of meal objects;
s2, responding to the menu recommendation request, and acquiring the diet characteristic of each of the plurality of meal objects and the meal characteristic of the meal, wherein the diet characteristic is used for representing diet preference and diet taboo of each meal object, and the meal characteristic is used for representing meal demand of the plurality of meal objects on the meal;
and S3, screening a target menu from an initial menu list according to the diet characteristics and the meal characteristics to obtain a target menu list, wherein the initial menu list is generated according to the collected initial food materials.
Embodiments of the present application further provide an electronic device comprising a memory having a computer program stored therein and a processor configured to execute the computer program to perform the steps of any of the above method embodiments.
Optionally, the electronic apparatus may further include a transmission device and an input/output device, wherein the transmission device is connected to the processor, and the input/output device is connected to the processor.
Optionally, in this embodiment, the processor may be configured to execute the following steps by a computer program:
the method comprises the steps of S1, obtaining a menu recommendation request, wherein the menu recommendation request is used for requesting to recommend a menu of one meal for a plurality of meal objects;
s2, responding to the recipe recommendation request, and acquiring the diet characteristics of each meal object in the plurality of meal objects and the meal characteristics of the meal, wherein the diet characteristics are used for representing diet preferences and diet taboos of each meal object, and the meal characteristics are used for representing meal demands of the meal objects for the meal;
and S3, screening a target menu from an initial menu list according to the diet characteristics and the meal characteristics to obtain a target menu list, wherein the initial menu list is generated according to the collected initial food materials.
Optionally, in this embodiment, the storage medium may include, but is not limited to: various media capable of storing program codes, such as a usb disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a removable hard disk, a magnetic disk, or an optical disk.
Optionally, the specific examples in this embodiment may refer to the examples described in the above embodiments and optional implementation manners, and this embodiment is not described herein again.
It will be apparent to those skilled in the art that the modules or steps of the present application described above may be implemented by a general purpose computing device, they may be centralized on a single computing device or distributed across a network of computing devices, and alternatively, they may be implemented by program code executable by a computing device, such that they may be stored in a memory device and executed by a computing device, and in some cases, the steps shown or described may be executed out of order, or separately as integrated circuit modules, or multiple modules or steps thereof may be implemented as a single integrated circuit module. Thus, the present application is not limited to any specific combination of hardware and software.
The foregoing is only a preferred embodiment of the present application and it should be noted that, as will be apparent to those skilled in the art, numerous modifications and adaptations can be made without departing from the principles of the present application and such modifications and adaptations are intended to be considered within the scope of the present application.
Claims (10)
1. A menu list recommendation method is characterized by comprising the following steps:
acquiring a menu recommendation request, wherein the menu recommendation request is used for requesting to recommend a menu of a meal for a plurality of meal objects;
responding to the recipe recommendation request, and acquiring the diet characteristics of each meal object in the plurality of meal objects and the meal characteristics of the meal, wherein the diet characteristics are used for representing diet preferences and diet taboos of each meal object, and the meal characteristics are used for representing meal demands of the meal objects for the meal;
and screening a target menu from an initial menu list according to the diet characteristics and the meal characteristics to obtain a target menu list, wherein the initial menu list is generated according to the collected initial food materials.
2. The method of claim 1, wherein said screening a target recipe from an initial recipe list based on said dietary characteristics and said meal characteristics, resulting in a target recipe list, comprises:
extracting a reference menu according with the dietary characteristics from the initial menu list to obtain a reference menu list, wherein the reference menu can meet the dietary preference of each dining object and the dietary contraindication of each dining object;
and adjusting the reference menu list according to the dining characteristics to obtain the target menu list.
3. The method of claim 2, wherein extracting the reference recipe from the initial recipe list that matches the dietary characteristic to obtain a reference recipe list comprises:
dividing the diet features into a first type of features and a second type of features, wherein the first type of features is used for representing the diet preference of each meal object, and the second type of features is used for representing the diet taboo of each meal object;
extracting candidate menus according with the first type features from the initial menu list to obtain a candidate menu list;
and extracting the reference menu which accords with the second type characteristic from the candidate menu list to obtain the reference menu list.
4. The method of claim 2, wherein said adjusting said reference menu list according to said meal characteristics to obtain said target menu list comprises at least one of:
adjusting the current menu quantity of the menus included in the reference menu list to be consistent with the target menu quantity indicated by the dining characteristics to obtain a menu list to be processed;
and determining the cooking amount of each menu included in the menu list to be processed, which accords with the number of people having a meal indicated by the meal characteristic, so as to obtain the target menu list.
5. The method of claim 1, wherein prior to said screening a target recipe from an initial recipe list based on said dietary characteristics and said meal characteristics, resulting in a target recipe list, said method further comprises:
detecting the food material stored in the food material storage device as the initial food material;
searching an initial menu using the initial food material from a menu library to obtain an initial menu list under the condition of receiving a food material supplement instruction, wherein the food material supplement instruction is used for indicating that the one meal allows the initial food material and supplemented food material to be used for cooking;
and under the condition that the food material supplementing instruction is not received, searching an initial menu only using the initial food material from a menu library to obtain the initial menu list.
6. The method of claim 1, wherein the obtaining the dietary characteristics of each of the plurality of meal objects and the meal characteristics of the meal comprises:
displaying a characteristic editing interface on a menu recommendation application, wherein diet characteristic editing information and meal characteristic editing information are displayed on the characteristic editing interface;
and generating the diet characteristic and the meal characteristic according to the editing operation of the diet characteristic editing information and the meal characteristic editing information executed by the target account.
7. The method of claim 1, wherein after the step of screening the initial menu of recipes for a target menu based on the dietary characteristics and the meal characteristics, the method further comprises:
obtaining the meal time of the meal carried in the meal feature;
under the condition that the target duration of the dining time and the current time is greater than or equal to the preset duration, determining the cooking time of the target menu list according to the predicted cooking duration of the target menu list;
adding the cooking reminding of the cooking time in a schedule of a target account, and displaying a food supplement list to the target account, wherein the food supplement list is used for indicating other food materials which need to be supplemented when the target menu list is completed.
8. A menu list recommendation apparatus, comprising:
the system comprises a first obtaining module, a second obtaining module and a third obtaining module, wherein the first obtaining module is used for obtaining a menu recommending request, and the menu recommending request is used for requesting to recommend a menu of a meal for a plurality of meal objects;
a second obtaining module, configured to obtain a diet characteristic of each of the multiple meal objects and a meal characteristic of the meal in response to the recipe recommendation request, where the diet characteristic is used to characterize a diet preference and a diet taboo of each of the multiple meal objects, and the meal characteristic is used to characterize a meal demand of the multiple meal objects for the meal;
and the screening module is used for screening a target menu from an initial menu list according to the diet characteristics and the meal characteristics to obtain a target menu list, wherein the initial menu list is generated according to the collected initial food materials.
9. A computer-readable storage medium, comprising a stored program, wherein the program when executed performs the method of any of claims 1 to 7.
10. An electronic device comprising a memory and a processor, characterized in that the memory has stored therein a computer program, the processor being arranged to execute the method of any of claims 1 to 7 by means of the computer program.
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| CN113436034A (en) * | 2021-06-23 | 2021-09-24 | 青岛海尔科技有限公司 | Menu data processing method and device |
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| CN113436034A (en) * | 2021-06-23 | 2021-09-24 | 青岛海尔科技有限公司 | Menu data processing method and device |
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