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CN-121977321-A - Food management method and device applied to refrigerator, electronic equipment and storage medium

CN121977321ACN 121977321 ACN121977321 ACN 121977321ACN-121977321-A

Abstract

The application discloses a food material management method, a device, electronic equipment and a storage medium applied to a refrigerator, wherein the food material management method can be applied to the technical field of kitchen ware equipment; under the condition that the storage time length is smaller than the safe storage time length of the cooked food, determining the residual storage time length of the cooked food based on the safe storage time length and the storage time length, determining a reheating proposal matched with the current state of the cooked food based on the ratio of the storage time length to the safe storage time length, and sending early warning information for the cooked food to a target terminal based on the residual storage time length and the reheating proposal. The method effectively solves the problem of high risk of microorganism breeding in cooked food storage, and reduces the risk of potential safety hazard caused by improper handling of the cooked food in a critical state.

Inventors

  • WANG YU

Assignees

  • 宁波方太厨具有限公司

Dates

Publication Date
20260505
Application Date
20260108

Claims (10)

  1. 1. A food material management method applied to a refrigerator, the method comprising: acquiring the storage time length of the cooked food in the refrigerator for each cooked food stored in the refrigerator; Determining the remaining storage duration of the cooked food based on the safe storage duration and the storage duration under the condition that the storage duration is smaller than the safe storage duration of the cooked food; determining a reheat advice matching the current state of the cooked food based on a ratio of the storage time period to the safe storage time period; and sending early warning information for the cooked food to a target terminal based on the residual storage duration and the reheating proposal.
  2. 2. The method for managing food materials according to claim 1, characterized in that the method further comprises: Responding to a re-heatable cooked food inquiry instruction sent by the target terminal, and acquiring the storage time of each cooked food stored in the refrigerator; Determining a rethermalization advice matching a current state of the cooked food based on a ratio of the storage time period to the safe storage time period, and determining that the cooked food is a rethermalizable cooked food, in a case where the storage time period is less than a safe storage time period of the cooked food and the cooked food is a rethermalizable cooked food; And sending a reheating proposal for the re-heatable cooked food in the refrigerator to the target terminal.
  3. 3. The food material management method according to claim 1 or 2, wherein the reheating proposal includes a reheating apparatus and a reheating temperature, wherein the determining the reheating proposal matching the current state of the cooked food based on a ratio of the storage duration to the safe storage duration includes: the method comprises the steps of mapping the ratio of the storage time length to the safe storage time length to a target reheating mode based on reheating mode mapping information, wherein the reheating mode mapping information comprises a reheating mode corresponding to different ratio intervals of the storage time length and the safe storage time length of cooked food, the reheating mode indicates a plurality of reheating dimensions and priorities of each reheating dimension, the plurality of reheating dimensions comprise temperature dimensions, and the priorities of the temperature dimensions are positively correlated with the ratio intervals corresponding to the reheating mode; determining candidate rethermalization suggestions for the cooked food based on the target rethermalization mode; And determining a reheating proposal matched with the available kitchen equipment of the user in the candidate reheating proposals based on the information of the available kitchen equipment of the user.
  4. 4. The food material management method according to claim 2, wherein the transmitting of the reheat advice for the reheat cooked food in the refrigerator to the target terminal includes: Determining a target returnable cooked food which meets the food ingredient conditions corresponding to the current diet mode in the returnable cooked food in the refrigerator; And sending a reheating proposal for the target re-heatable cooked food in the refrigerator to the target terminal.
  5. 5. The method for food material management according to any one of claim 1 to 4, characterized in that the method further comprises: Responding to a cooked food discarding instruction aiming at a target cooked food sent by the target terminal, and acquiring the storage time length of the target cooked food in the refrigerator; Sending a discard reason acquisition request to the target terminal under the condition that the storage duration of the target cooked food is smaller than the safe storage duration of the target cooked food, so that the target terminal returns the discard reason of the target cooked food; judging whether the safe storage duration of the target cooked food is wrong or not based on the discarding reason; And if the judgment result is yes, adjusting the safe storage duration of the target cooked food.
  6. 6. The method for managing food materials according to claim 1, characterized in that the method further comprises: Determining a first storage condition based on food characteristics of cooked food to be stored in response to a cooked food storage instruction sent by the target terminal; Acquiring environment information of each storage partition in the refrigerator; Determining a first candidate partition meeting the first storage condition in the storage partitions of the refrigerator based on the environment information of each storage partition; Determining a second candidate partition in the first candidate partition that meets a second storage condition based on characteristics of food stored in the first candidate partition; Determining a target storage partition in the second candidate partition based on the environment information of the second candidate partition, wherein the stability of the environment information of the target storage partition is higher than that of any candidate partition except the target candidate partition in the second candidate partition; And sending the identification of the target storage partition to the target terminal.
  7. 7. A food material management device, the device comprising: The first time length acquisition module is used for acquiring the storage time length of the cooked food in the refrigerator for each cooked food stored in the refrigerator; the remaining determining module is used for determining the remaining storage duration of the cooked food based on the safe storage duration and the storage duration under the condition that the storage duration is smaller than the safe storage duration of the cooked food; the first reheating proposal module is used for determining a reheating proposal matched with the current state of the cooked food based on the ratio of the storage duration to the safe storage duration; And the early warning sending module is used for sending early warning information aiming at the cooked food to a target terminal based on the residual storage duration and the reheating proposal.
  8. 8. An electronic device, comprising a processor and a memory, wherein at least one instruction or at least one program is stored in the memory, and the at least one instruction or the at least one program is loaded and executed by the processor to implement the food management method according to any one of claims 1-6.
  9. 9. A computer-readable storage medium having stored therein at least one instruction or at least one program loaded and executed by a processor to implement the food management method of any one of claims 1-6.
  10. 10. A computer program, characterized in that the computer program, when executed by a processor, implements the food material management method of any one of claims 1 to 6.

Description

Food management method and device applied to refrigerator, electronic equipment and storage medium Technical Field The application relates to the technical field of kitchen equipment, in particular to a food material management method and device applied to a refrigerator, electronic equipment and a storage medium. Background With the increase of the life pace, the functional demands of modern families on refrigerators are no longer limited to simple food preservation and storage. The refrigerator products or intelligent management systems on the market at present have made remarkable progress in food management, for example, the storage time of foods can be recorded, and a prompt is sent when the storage time is close to the safe storage time, so that the phenomenon of food waste caused by forgetting is effectively prevented. However, these devices still have significant drawbacks in providing further food processing advice, particularly for cooked food management within the refrigerator. Cooked foods are particularly important for their safe handling, since they are rich in perishable components, and the risk of microbial growth during storage is significantly higher than for fresh foods. However, the existing system can only give general suggestions such as "eat as soon as possible" or "eat by heating", and the like, so that the requirement of a user on actual operation guidance is difficult to meet. Mishandling of the user in the face of critical cooked food may raise food safety concerns. Disclosure of Invention In order to solve the problems in the prior art, the embodiment of the application provides a food material management method and device applied to a refrigerator, electronic equipment and a storage medium. The technical scheme is as follows: in one aspect, there is provided a food management method applied to a refrigerator, the method including: acquiring the storage time length of the cooked food in the refrigerator for each cooked food stored in the refrigerator; Determining the remaining storage duration of the cooked food based on the safe storage duration and the storage duration under the condition that the storage duration is smaller than the safe storage duration of the cooked food; determining a reheat advice matching the current state of the cooked food based on a ratio of the storage time period to the safe storage time period; and sending early warning information for the cooked food to a target terminal based on the residual storage duration and the reheating proposal. In another aspect, there is provided a food material management apparatus applied to a refrigerator, the apparatus including: The first time length acquisition module is used for acquiring the storage time length of the cooked food in the refrigerator for each cooked food stored in the refrigerator; the remaining determining module is used for determining the remaining storage duration of the cooked food based on the safe storage duration and the storage duration under the condition that the storage duration is smaller than the safe storage duration of the cooked food; the first reheating proposal module is used for determining a reheating proposal matched with the current state of the cooked food based on the ratio of the storage duration to the safe storage duration; And the early warning sending module is used for sending early warning information aiming at the cooked food to a target terminal based on the residual storage duration and the reheating proposal. In one exemplary embodiment, the apparatus further comprises a reheat query module for providing reheat suggestions for the reheat cooked foods in the refrigerator to a user when the user queries for the reheat cooked foods, the reheat query module comprising: The second duration obtaining module is used for responding to the re-heatable cooked food query instruction sent by the target terminal and obtaining the storage duration of the cooked food in the refrigerator for each cooked food stored in the refrigerator; A second reheating proposal module for determining a reheating proposal matched with the current state of the cooked food based on the ratio of the storage duration to the safe storage duration and determining that the cooked food is a returnable cooked food when the storage duration is less than the safe storage duration of the cooked food and the cooked food is a returnable cooked food; And the suggestion sending module is used for sending a reheating suggestion for the returnable cooked food in the refrigerator to the target terminal. In one exemplary embodiment, the reheat recommendation includes a reheat apparatus and a reheat temperature, and the first reheat recommendation module or the second reheat recommendation module includes: The ratio mapping module is used for mapping the ratio of the storage duration to the safe storage duration to a target reheating mode based on reheating mode mapping information, wherein the reheating mode mappi