CN114329241A

Movatterモバイル変換

Info

Publication number: CN114329241A
Application number: CN202111480763.7A
Authority: CN
Inventors: 李伟琦; 杜锟; 周洁; 周建东; 邱海鹏; 吴丹; 曹明胜
Original assignee: Datuo Infinite Chongqing Intelligent Technology Co ltd
Current assignee: Datuo Infinite Chongqing Intelligent Technology Co ltd
Priority date: 2021-12-06
Filing date: 2021-12-06
Publication date: 2022-04-12

Abstract

The embodiment of the application belongs to the field of intelligent kitchen ware, and relates to a menu adjusting method, which comprises the steps of receiving feedback data sent by a user side after a target menu is executed, wherein the feedback data comprises position information and feedback parameters of the user to the target menu; acquiring menu data corresponding to the target menu according to the position information; acquiring standard food material parameters corresponding to the feedback parameters from the menu data, and calculating actual food material parameters according to the feedback parameters and the standard food material parameters; and taking the actual food material parameters as standard food material parameters to obtain new menu data. The application also provides a menu adjusting device, computer equipment and a storage medium. The menu data corresponding to the target menu is determined through the position information, the actual food material parameters are calculated according to the feedback parameters fed back by the standard food material parameter users, and then new menu data are constructed according to the actual food material parameters, so that the target menu is adjusted in real time according to the feedback parameters, and the adaptability of the target menu to different users is improved.

Description

Menu adjusting method and device, computer equipment and storage medium

Technical Field

The application relates to the technical field of intelligent kitchen ware, in particular to a menu adjusting method and device, computer equipment and a storage medium.

Background

With the continuous development of the intelligent cooking technology, the intelligent cooking equipment automatically cooks according to the pre-stored electronic menu. The current intelligent cooking equipment is unified electronic menu pushing, but the tastes and eating habits of users in different areas are different, so that the users can adjust the cooking process at any time, but cannot record the changed parameters of the cooking equipment in real time and modify the electronic menu, and the flexibility of the electronic menu is poor.

Disclosure of Invention

An object of the embodiments of the present application is to provide a recipe adjusting method, an apparatus, a computer device, and a storage medium, which are used to solve the technical problem that parameters of an electronic recipe cannot be changed to adapt to tastes and eating habits of users in different areas in the prior art.

In order to solve the above technical problem, an embodiment of the present application provides a menu adjusting method, which adopts the following technical solutions:

after the target menu is executed, receiving feedback data sent by a user side, wherein the feedback data comprises position information and feedback parameters of the user to the target menu;

acquiring menu data corresponding to the target menu according to the position information;

acquiring standard food material parameters corresponding to feedback parameters from the menu data, and calculating actual food material parameters according to the feedback parameters and the standard food material parameters;

and taking the actual food material parameters as the standard food material parameters to obtain new menu data.

Further, the step of calculating the actual food material parameters according to the feedback parameters and the standard food material parameters comprises:

acquiring a weight parameter corresponding to the position information;

calculating a food material change parameter according to the weight parameter, the feedback parameter and the standard food material parameter;

and calculating according to the standard food material parameters and the food material change parameters to obtain actual food material parameters.

calculating a parameter difference value between the feedback parameter and the standard food material parameter;

acquiring a historical parameter difference value, and sequencing the parameter difference value and the historical parameter difference value to obtain a difference sequencing table;

according to the difference sorting table, determining similar parameters between the parameter difference and the historical parameter difference;

and calculating according to the parameter difference, the similar parameters and the standard food material parameters to obtain actual food material parameters.

Further, the step of determining a similar parameter between the parameter difference and the historical parameter difference according to the difference ranking table includes:

and acquiring a sorting region where the parameter difference value is located in the difference sorting table, and determining a similar parameter between the parameter difference value and the historical parameter difference value in the sorting region.

Further, after the step of obtaining the actual food material parameters, the method further includes:

acquiring historical standard food material parameters, and averaging the actual food material parameters and the historical standard food material parameters to obtain average actual food material parameters;

and taking the average actual food material parameter as the actual food material parameter.

Further, before the step of receiving the feedback data sent by the user side, the method further includes:

acquiring a preset display mode, and sending an evaluation table to a user side according to the preset display mode;

and receiving feedback data sent by the user side, wherein the feedback data is obtained by the user side responding to the evaluation table.

Further, before the step of calculating the actual food material parameters according to the feedback parameters and the standard food material parameters, the method further comprises the following steps:

extracting environmental parameter information from the feedback data;

and standardizing the feedback parameters according to the environment parameter information.

In order to solve the above technical problem, an embodiment of the present application further provides a menu adjusting device, which adopts the following technical solutions:

the data receiving module is used for receiving feedback data sent by the user side after the target menu is executed, wherein the feedback data comprises position information and feedback parameters of the user on the target menu;

the data acquisition module is used for acquiring menu data corresponding to the target menu according to the position information;

the parameter calculation module is used for acquiring standard food material parameters corresponding to feedback parameters from the menu data and calculating actual food material parameters according to the feedback parameters and the standard food material parameters; and

and the parameter replacement module is used for taking the actual food material parameters as the standard food material parameters to obtain a new target menu.

In order to solve the above technical problem, an embodiment of the present application further provides a computer device, which adopts the following technical solutions:

the method comprises a memory and a processor, wherein the memory stores a computer program, and the processor realizes the steps of the menu adjusting method when executing the computer program.

In order to solve the above technical problem, an embodiment of the present application further provides a computer-readable storage medium, which adopts the following technical solutions:

the computer-readable storage medium has stored thereon a computer program which, when being executed by a processor, carries out the steps of the recipe adjustment method as described above.

Drawings

In order to more clearly illustrate the solution of the present application, the drawings needed for describing the embodiments of the present application will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present application, and that other drawings can be obtained by those skilled in the art without inventive effort.

FIG. 1 is an exemplary system architecture diagram in which the present application may be applied;

FIG. 2 is a flow diagram of one embodiment of a recipe adjustment method according to the present application;

FIG. 3 is a schematic diagram of an embodiment of a recipe adjustment apparatus according to the present application;

FIG. 4 is a schematic block diagram of one embodiment of a computer device according to the present application.

Detailed Description

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs; the terminology used in the description of the application herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application; the terms "including" and "having," and any variations thereof, in the description and claims of this application and the description of the above figures are intended to cover non-exclusive inclusions. The terms "first," "second," and the like in the description and claims of this application or in the above-described drawings are used for distinguishing between different objects and not for describing a particular order.

Reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment can be included in at least one embodiment of the application. The appearances of the phrase in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. It is explicitly and implicitly understood by one skilled in the art that the embodiments described herein can be combined with other embodiments.

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 accompanying drawings.

As shown in fig. 1, thesystem architecture 100 may include

terminal devices

101, 102, 103, anetwork 104, and aserver 105. Thenetwork 104 serves as a medium for providing communication links between the

terminal devices

101, 102, 103 and theserver 105.Network 104 may include various connection types, such as wired, wireless communication links, or fiber optic cables, to name a few.

The user may use the

terminal devices

101, 102, 103 to interact with theserver 105 via thenetwork 104 to receive or send messages or the like. The

terminal devices

101, 102, 103 may have various communication client applications installed thereon, such as a web browser application, a shopping application, a search application, an instant messaging tool, a mailbox client, social platform software, and the like.

The

terminal devices

101, 102, 103 may be various electronic devices having a display screen and supporting web browsing, including but not limited to smart phones, tablet computers, e-book readers, MP3 players (Moving Picture Experts Group Audio Layer III, mpeg compression standard Audio Layer 3), MP4 players (Moving Picture Experts Group Audio Layer IV, mpeg compression standard Audio Layer 4), laptop portable computers, desktop computers, and the like.

Theserver 105 may be a server providing various services, such as a background server providing support for pages displayed on the

terminal devices

101, 102, 103.

It should be noted that the recipe adjustment method provided in the embodiments of the present application generally consists ofServer/terminal deviceThe menu adjusting device is arranged on the menu adjusting deviceServer/terminal deviceIn (1).

It should be understood that the number of terminal devices, networks, and servers in fig. 1 is merely illustrative. There may be any number of terminal devices, networks, and servers, as desired for implementation.

With continued reference to FIG. 2, a flow diagram of one embodiment of a method of recipe adjustment according to the present application is shown. The menu adjusting method comprises the following steps:

step S201, after executing the target menu, receiving feedback data sent by the user side, where the feedback data includes location information and feedback parameters of the user to the target menu.

In this embodiment, before the step when executing the target recipe, the method further includes: receiving a menu recommendation instruction and position information sent by a user side; responding to the menu recommending instruction, acquiring all electronic menus corresponding to the position information from the database, and displaying all electronic menus corresponding to the position information according to a menu display mode; and executing the target menu after receiving the target menu determined by the user side, wherein the target menu is determined by the user from all electronic menus corresponding to the position information.

In the above, the menu display mode may be a rolling display mode or a page-turning display mode, wherein the rolling display mode may display a plurality of electronic menus on the same page, and the page-turning display mode may display a smaller number of electronic menus on the same page compared to the rolling display mode, but the page-turning display mode may directly display the contents of the electronic menus.

In the step of receiving the feedback data sent by the user side, the feedback data includes position information and feedback parameters of the user on the target menu, wherein the position information is characterized by the geographical position of the user, and the geographical position can be classified according to any one of province, city, town and district, for example, the geographical position of the user is Guangdong province, and for example, the geographical position of the user is Shenzhen city; the feedback parameter is characterized by user's evaluation of dishes cooked according to the target recipe, such as evaluation on sweetness, saltiness, duration, etc. (see the following description for specific evaluation steps).

In the above, the electronic device on which the recipe adjusting method operates (for example, as shown in fig. 1)Server/terminal device) The feedback data transmitted by the user terminal can be received through a wired connection mode or a wireless connection mode. It should be noted that the wireless connection means may include, but is not limited to, a 3G/4G connection, a WiFi connection, a bluetooth connection, a WiMAX connection, a Zigbee connection, a uwb (ultra wideband) connection, and other wireless connection means now known or developed in the future.

Step S202, acquiring menu data corresponding to the target menu according to the position information.

In this embodiment, because there are differences in the tastes and eating habits of each region, there are multiple types of recipe data in the same target recipe, where one type of recipe data corresponds to one piece of location information, and if the target recipe is shredded pork with fish flavor, when the location information is time in hunan province, the pungency in the recipe data of the corresponding target recipe is high, and when the location information is time in guangdong province, the pungency in the recipe data of the corresponding target recipe is low, so that the different recipe data in different location information are distinguished to meet the taste requirements of users.

Step S203, standard food material parameters corresponding to the feedback parameters are obtained from the menu data, and actual food material parameters are calculated according to the feedback parameters and the standard food material parameters.

In this embodiment, the standard food material parameters are represented as original food material parameters in the recipe data; taking the target recipe as the fish-flavored shredded pork as an example, the spicy seasoning of the standard food material parameter is 5g, the feedback parameter is spicy degree or 3g, and when the feedback parameter is spicy degree, the value to be adjusted (for example, 2g) is determined according to the spicy degree; and then, calculating actual food material parameters according to the obtained feedback parameters and the standard food material parameters, and after the calculated actual food material parameters are calculated, conforming the dishes cooked according to the target menu to the taste and the eating habits corresponding to the position information of the user end.

It should be noted that the recipe data includes a plurality of original food material parameters, for example, the recipe data includes standard food material parameters such as ingredient weight, duration of heating, cooking time, food material weight, etc., and the feedback parameters may include at least one adjusted parameter, or at least one adjusted parameter and at least one non-adjusted parameter, where the adjusted parameter is characterized in that the user has evaluated or modified the standard food material parameter (to evaluate the dish is hot or hot to 2g), and the non-adjusted parameter is characterized in that the user has not evaluated or modified the standard food material parameter.

And step S204, taking the actual food material parameters as the standard food material parameters to obtain new menu data.

In this embodiment, after the new recipe data is obtained, the new recipe data conforms to the taste and eating habits of the user population under the current position information, and the user experience is improved.

The menu data corresponding to the target menu is determined through the position information, the actual food material parameters are calculated according to the feedback parameters fed back by the standard food material parameter users, and then new menu data are constructed according to the actual food material parameters, so that the target menu can be adjusted in real time according to the feedback parameters fed back by the users, the target menu is continuously modified and perfected, the adaptability of the target menu to the users under different position information is improved, and the user experience is effectively improved.

In some optional implementation manners of this embodiment, in the step S204, the step of calculating the actual food material parameter according to the feedback parameter and the standard food material parameter includes:

acquiring a weight parameter corresponding to the position information;

In this embodiment, the weight parameter is determined according to the number of users in the location information, where the weight parameter ranges from 0 to 1, and the smaller the number of users in a certain location information is, the lower the weight parameter is, whereas the larger the number of users in a certain location information is, the higher the weight parameter is, so as to avoid the problem that the personal characteristics are obvious when the number of users in a location information is small.

The step of calculating the food material variation parameter according to the weight parameter, the feedback parameter and the standard food material parameter is to adopt a formula (X)_n-x_n) Y calculating a food material variation parameter, wherein X_nCharacterised by the feedback parameter, x_nThe representation is standard food material parameters, n represents identifiers corresponding to food materials (wherein the identifiers are 1 to n, for example, the identifier 1 corresponds to the pungency degree, the identifier 2 corresponds to the duration of the fire, and the like), and Y represents weight parameters.

In the step of calculating the actual food material parameters according to the standard food material parameters and the food material variation parameters, a formula x is specifically adopted_n+(X_n-x_n) Y calculating actual food material parameters, wherein x_nAs the standard food material parameter, (X)_n-x_n) And Y is a food material change parameter.

In this embodiment, according to the formula X_n-x_nCalculating a parameter difference, wherein X_nCharacterised by the feedback parameter, x_nCharacterized by standard food material parameters.

The historical parameter difference is characterized by the difference between the feedback parameters of all the histories in the historical records and the historical standard food material parameters corresponding to the historical feedback parameters, and the parameter difference and the historical parameter difference are sorted from high to low or from low to high to obtain a parameter difference sorting table.

In the step of determining the similar parameter between the parameter difference and the historical parameter difference, the parameter difference is determined to be located at a sorting position of a parameter difference sorting table, and then the similar parameter between the parameter difference and the historical parameter difference is determined, wherein the similar parameter is characterized in that the similar parameter is larger when the similarity between the parameter difference and the historical parameter difference is higher and the similar parameter is smaller when the similarity between the parameter difference and the historical parameter difference is lower during a basic rule, so that the problem that the personal characteristics are obvious when the number of users is small under the position information is further avoided.

In the step of calculating the actual food material parameter according to the parameter difference, the similar parameter and the standard food material parameter, a formula x is adopted_n+M_nQ, wherein x_nCharacterised by a standard food material parameter, M_nCharacterised by the difference in the parameters, Q characterised by similarityAnd (4) parameters.

Compared with the calculation method for calculating the actual food material parameters, the calculation method for calculating the actual food material parameters effectively avoids the problem that the personal characteristics are obvious when the number of users is small under the position information, so that the calculated actual food material parameters tend to the tastes and eating habits of all users with the position information, and the accuracy is higher.

In some optional implementations of this embodiment, the step of determining, according to the difference ranking table, a similar parameter between the parameter difference and the historical parameter difference includes:

In some optional implementation manners of this embodiment, after the step of obtaining the actual food material parameters, the method further includes:

In this embodiment, the historical standard food material parameters are characterized by all standard food material parameters under the same identifier in the history record, the actual food material parameters and the historical standard food material parameters are summed to obtain parameters and values, and then the parameters and values are averaged to obtain average actual food material parameters, so that the problem that the personal characteristics are obvious when the number of users is small under the position information is solved.

In some optional implementation manners of this embodiment, in step S201, before the step of receiving the feedback data sent by the user side, the method further includes:

In this embodiment, the preset display mode is characterized as a display mode of an evaluation table, and the preset display mode is any one of an indication evaluation mode, a grade evaluation mode and a scoring evaluation mode; when the preset display mode is an indication evaluation mode, displaying an evaluation indication bar chart or an evaluation indication pie chart, wherein the adjustable range of the indication bar chart and the evaluation indication pie chart is 0-100 (the range can also be set by a user), dragging an indication line to a target position by the user in a dragging mode, for example, dragging the indication line to a position adjusted to a value of 50, and at the moment, the color above 50 and the color below 50 can be different for distinguishing, so that the user can conveniently recognize the indication line; when the preset display mode is a level evaluation mode, the level evaluation mode can be to display a plurality of level graphs (such as 5 stars), the evaluation level of the user is confirmed by lightening the level graphs, the level corresponding to the standard food material parameter can be confirmed, if the evaluation level of the user is 3 stars, the 3 stars are lightened, and the piquancy degree of the standard food material parameter is confirmed to be slightly spicy according to the 3-star evaluation level; when the preset display mode is a scoring evaluation mode, scoring is carried out on the standard food material parameters by the user, if the standard food material parameters are pungency degrees, scoring values of the standard food material parameters by the user are 50 points, then the pungency degree grade is confirmed according to the scoring values, if the standard food material parameters are pungency degrees, scoring values of the standard food material parameters by the user are 2g, namely the pungency degree consumption represented as the target of the user is 2 g.

It should be noted that, when the evaluation table is displayed in a preset display manner, the evaluation table has a plurality of standard food material parameters for the user to select, such as ingredient weight, duration, cooking time, food material weight, and the like, and after the user selects the target standard food material parameter (such as selecting ingredient weight), a corresponding evaluation manner (any one of an indication evaluation manner, a rating evaluation manner, and a scoring evaluation manner) is displayed for the user to evaluate.

In addition, the user may not evaluate the evaluation table, or at least one item in the evaluation table is evaluated, and the feedback data is generated after the user evaluates, and is sent out through the user side.

In some optional implementation manners of this embodiment, in step S203, before the step of calculating the actual food material parameter according to the feedback parameter and the standard food material parameter, the method further includes:

extracting environmental parameter information from the feedback data;

In this embodiment, the environmental parameter information includes information of the number of people having a meal, information of the time of the meal, information of the identity of the person having a meal, and the like; after the user selects the target menu, the environmental parameter information needs to be confirmed, and the system adaptively adjusts the standard food material parameters according to the environmental parameter information, so that after feedback data are obtained, the feedback parameters need to be standardized according to the environmental parameter information, so that the historical standard food material parameters and the environmental parameter information are consistent in standard, and the accuracy of the subsequent calculation of the actual food material parameters is ensured.

In the standardization processing, if the number of people for dining in the feedback data is 4 and the number of people for dining in the historical standard food material parameter is 1, dividing the feedback parameter by 4 to enable the feedback parameter to be consistent with the number of people for dining in the historical standard food material parameter; if the meal time information is 9 am, the standard food material parameters under the unified target menu are lower than those at 12 am, so that the feedback parameters at 9 am need to be standardized, that is, the standard food material parameters are adaptively adjusted; if the user selects the target menu, obtaining the identity information of the diners, determining the standard food material parameters according to the identity information of the diners, for example, distinguishing based on age groups and/or distinguishing based on gender, and then after the user side sends the feedback data, standardizing the feedback data to enable the feedback parameters to be consistent with the standard of the identity information of the diners in the historical standardized parameters.

It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by a computer program, which can be stored in a computer-readable storage medium, and can include the processes of the embodiments of the methods described above when the computer program is executed. The storage medium may be a non-volatile storage medium such as a magnetic disk, an optical disk, a Read-Only Memory (ROM), or a Random Access Memory (RAM).

It should be understood that, although the steps in the flowcharts of the figures are shown in order as indicated by the arrows, the steps are not necessarily performed in order as indicated by the arrows. The steps are not performed in the exact order shown and may be performed in other orders unless explicitly stated herein. Moreover, at least a portion of the steps in the flow chart of the figure may include multiple sub-steps or multiple stages, which are not necessarily performed at the same time, but may be performed at different times, which are not necessarily performed in sequence, but may be performed alternately or alternately with other steps or at least a portion of the sub-steps or stages of other steps.

With further reference to fig. 3, as an implementation of the method shown in fig. 2, the present application provides an embodiment of a menu adjusting apparatus, which corresponds to the embodiment of the method shown in fig. 2, and which can be applied in various electronic devices.

As shown in fig. 3, the recipe adjusting apparatus 400 according to the present embodiment includes: a data receiving module 401, a data obtaining module 402, a parameter calculating module 403 and a parameter replacing module 404. Wherein:

the data receiving module 401 is configured to receive feedback data sent by a user side after a target menu is executed, where the feedback data includes position information and a feedback parameter of a user to the target menu;

a data obtaining module 402, configured to obtain recipe data corresponding to the target recipe according to the position information;

a parameter calculating module 403, configured to obtain a standard food material parameter corresponding to a feedback parameter from the recipe data, and calculate an actual food material parameter according to the feedback parameter and the standard food material parameter;

a parameter replacing module 404, configured to use the actual food material parameter as the standard food material parameter to obtain a new target recipe.

In some optional implementations of the present embodiment, the parameter replacing module 404 includes a parameter obtaining sub-module, a first parameter calculating sub-module, and a second parameter calculating sub-module. Wherein:

the parameter acquisition submodule is used for acquiring a weight parameter corresponding to the position information;

the first parameter calculation submodule is used for calculating a food material change parameter according to the weight parameter, the feedback parameter and the standard food material parameter;

and the second parameter calculating submodule is used for calculating according to the standard food material parameters and the food material change parameters to obtain actual food material parameters.

In some optional implementations of the present embodiment, the parameter replacement module 404 includes a third parameter calculation sub-module, a sorting sub-module, a first determination sub-module, and a fourth calculation sub-module. Wherein:

the third parameter calculation submodule is used for calculating a parameter difference value between the feedback parameter and the standard food material parameter;

the sorting submodule is used for acquiring a historical parameter difference value and sorting the parameter difference value and the historical parameter difference value to obtain a difference sorting table;

the first determining submodule is used for determining similar parameters between the parameter difference and the historical parameter difference according to the difference sorting table;

and the fourth calculating submodule is used for calculating according to the parameter difference, the similar parameters and the standard food material parameters to obtain actual food material parameters.

In some optional implementations of this embodiment, the first determining submodule includes a determining unit.

Wherein:

and the determining unit is used for acquiring a sorting region where the parameter difference value is located in the difference sorting table and determining a similar parameter between the parameter difference value and the historical parameter difference value in the sorting region.

In some optional implementations of the present embodiment, the parameter replacement module 404 includes an averaging submodule and a replacement submodule. Wherein:

the average submodule is used for the second determining submodule and is used for acquiring historical standard food material parameters and averaging the actual food material parameters and the historical standard food material parameters to obtain average actual food material parameters;

and the replacing submodule is used for taking the average actual food material parameter as the actual food material parameter.

In some optional implementation manners of the present embodiment, the system further includes an evaluation table display module and an evaluation table processing module; wherein:

the evaluation table display module is used for acquiring a preset display mode and sending an evaluation table to the user side according to the preset display mode;

and the evaluation table processing module is used for receiving feedback data sent by the user side, wherein the feedback data is obtained by the user side responding to the evaluation table.

In some optional implementations of this embodiment, the apparatus further includes an information extraction module and a normalization processing module. Wherein:

the information extraction module is used for extracting environmental parameter information from the feedback data;

and the standardization processing module is used for standardizing the feedback parameters according to the environment parameter information.

In order to solve the technical problem, an embodiment of the present application further provides a computer device. Referring to fig. 4, fig. 4 is a block diagram of a basic structure of a computer device according to the present embodiment.

The computer device 4 comprises amemory 41, aprocessor 42, anetwork interface 43 communicatively connected to each other via a system bus. It is noted that only computer device 4 having components 41-43 is shown, but it is understood that not all of the shown components are required to be implemented, and that more or fewer components may be implemented instead. As will be understood by those skilled in the art, the computer device is a device capable of automatically performing numerical calculation and/or information processing according to a preset or stored instruction, and the hardware includes, but is not limited to, a microprocessor, an Application Specific Integrated Circuit (ASIC), a Programmable Gate Array (FPGA), a Digital Signal Processor (DSP), an embedded device, and the like.

The computer device can be a desktop computer, a notebook, a palm computer, a cloud server and other computing devices. The computer equipment can carry out man-machine interaction with a user through a keyboard, a mouse, a remote controller, a touch panel or voice control equipment and the like.

Thememory 41 includes at least one type of readable storage medium including a flash memory, a hard disk, a multimedia card, a card type memory (e.g., SD or DX memory, etc.), a Random Access Memory (RAM), a Static Random Access Memory (SRAM), a Read Only Memory (ROM), an Electrically Erasable Programmable Read Only Memory (EEPROM), a Programmable Read Only Memory (PROM), a magnetic memory, a magnetic disk, an optical disk, etc. In some embodiments, thememory 41 may be an internal storage unit of the computer device 4, such as a hard disk or a memory of the computer device 4. In other embodiments, thememory 41 may also be an external storage device of the computer device 4, such as a plug-in hard disk, a Smart Media Card (SMC), a Secure Digital (SD) Card, a Flash memory Card (Flash Card), and the like, which are provided on the computer device 4. Of course, thememory 41 may also include both internal and external storage devices of the computer device 4. In this embodiment, thememory 41 is generally used for storing an operating system installed in the computer device 4 and various types of application software, such as program codes of the X method. Further, thememory 41 may also be used to temporarily store various types of data that have been output or are to be output.

Theprocessor 42 may be a Central Processing Unit (CPU), controller, microcontroller, microprocessor, or other data Processing chip in some embodiments. Theprocessor 42 is typically used to control the overall operation of the computer device 4. In this embodiment, theprocessor 42 is configured to execute the program code stored in thememory 41 or process data, for example, execute the program code of the X method.

Thenetwork interface 43 may comprise a wireless network interface or a wired network interface, and thenetwork interface 43 is generally used for establishing communication connection between the computer device 4 and other electronic devices.

The present application further provides another embodiment, which is to provide a computer-readable storage medium storing a recipe adjustment program, which is executable by at least one processor to cause the at least one processor to perform the steps of the recipe adjustment method as described above.

Through the above description of the embodiments, those skilled in the art will clearly understand that the method of the above embodiments can be implemented by software plus a necessary general hardware platform, and certainly can also be implemented by hardware, but in many cases, the former is a better implementation manner. 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 (such as ROM/RAM, magnetic disk, optical disk) and includes instructions for enabling a terminal device (such as a mobile phone, a computer, a server, an air conditioner, or a network device) to execute the method according to the embodiments of the present application.

It is to be understood that the above-described embodiments are merely illustrative of some, but not restrictive, of the broad invention, and that the appended drawings illustrate preferred embodiments of the invention and do not limit the scope of the invention. This application is capable of embodiments in many different forms and is provided for the purpose of enabling a thorough understanding of the disclosure of the application. Although the present application has been described in detail with reference to the foregoing embodiments, it will be apparent to one skilled in the art that the present application may be practiced without modification or with equivalents of some of the features described in the foregoing embodiments. All equivalent structures made by using the contents of the specification and the drawings of the present application are directly or indirectly applied to other related technical fields and are within the protection scope of the present application.

Claims

1. A menu adjusting method is characterized by comprising the following steps:

2. The recipe adjustment method according to claim 1, wherein the step of calculating actual food material parameters from the feedback parameters and the standard food material parameters comprises:

acquiring a weight parameter corresponding to the position information;

3. The recipe adjustment method according to claim 1, wherein the step of calculating actual food material parameters from the feedback parameters and the standard food material parameters comprises:

4. The recipe adjustment method according to claim 3, wherein the step of determining a similar parameter between the parameter difference and the historical parameter difference according to the difference ranking table comprises:

5. The recipe adjustment method according to claim 2 or 3, wherein after the step of obtaining the actual food material parameters, the method further comprises:

6. The recipe adjustment method according to any one of claims 1 to 3, further comprising, before the step of receiving the feedback data transmitted by the user side:

7. The recipe adjustment method according to any one of claims 1 to 3, further comprising, before the step of calculating actual food material parameters from the feedback parameters and the standard food material parameters:

extracting environmental parameter information from the feedback data;

8. A menu adjusting apparatus, comprising:

9. A computer device comprising a memory in which a computer program is stored and a processor which, when executing the computer program, carries out the steps of the recipe adjustment method as claimed in any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that a computer program is stored thereon, which computer program, when being executed by a processor, carries out the steps of the recipe adjustment method according to one of the claims 1 to 7.