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A vegetable restoration method based on taste digitization

A technology of taste and dishes, which is applied in the field of dish restoration based on taste digitalization, which can solve the problems of fluctuating dish levels, high cost, and cost increase

Active Publication Date: 2019-01-25
四川成都鸣众食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The decisive factor for a restaurant’s business is the taste of the dishes, and traditional Chinese cooking requires the chef’s superb skills to cook a good taste of the dishes; and the same chef often cannot fully grasp the consistency of the taste of the dishes, which leads to fluctuations in the level of the dishes
On the other hand, the cultivation of a senior chef requires a lot of practice and patience, and the cost is high, and the cost of hiring chefs in restaurants is also increasing day by day

Method used

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  • A vegetable restoration method based on taste digitization
  • A vegetable restoration method based on taste digitization
  • A vegetable restoration method based on taste digitization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0168] A method of dish restoration based on taste digitalization, such as figure 1 As shown, it mainly includes the following steps:

[0169] Step S101: Obtain a single taste point of the original dish through manual sample statistics; then use manual sample statistics to determine the concentration level of a single taste point;

[0170]Step S102: Obtain the compound taste point of the target dish according to the combination of single taste points in step S101, the formula is as follows:

[0171] w j =K·T'=k 1 t 1 i +k 2 t 2 i +k 3 t 3 i +...+k j t j i

[0172] Among them, k i ∈{0,1}, i=1,2,3...n, j=1,2,3...J, and k i = 0 means to form a compound taste point w j There is no ith single taste point in , k i = 1 means forming a compound taste point w j There is the i-th single taste point in , t j i Corresponding to the concentration level of the jth single taste point, J represents the maximum number of types of compound taste points;

[0173] Step S103:...

Embodiment 2

[0176] This embodiment is optimized on the basis of Embodiment 1, and the artificial sample statistics in step S101 are determined through the F operator semantics and its operation method as follows:

[0177] A ti =|a 1 ti a 2 ti a 3 ti ..........a j ti ], a j ti ∈ {0, 1}, j = 1, 2, 3...n

[0178] in Indicates that the jth person thinks that the dish has t i kind of taste, Indicates that the jth person thinks that the dish does not have a single taste point t i ;and if a ti is less than the set threshold a, it is considered that there is no single taste point t i , otherwise it is considered that there is a single taste point t i .

[0179] On the basis of the basic recipe of the original dish, the single taste point of the original dish is obtained by the method of artificial sample statistics; assuming that there are m+n single taste points; assuming that there are m single taste points determined according to the basic recipe of the dish; x i ∈T, i=1,...

Embodiment 3

[0186] This embodiment is optimized on the basis of Embodiment 1. As shown in Table 1 and Table 2, the concentration level of a single taste point in the step S101 has 5 levels, and there are no, slight , Medium, Yes, and Special; the concentration of the concentration level is the content of the main components in the taste point material; the number of types of single taste points that make up the compound taste point in the step S102 is greater than or equal to 2 and less than or equal to 7.

[0187] It can be known from Table 2 that there are at least 2 individual taste points (such as salty and delicious tastes) and at most 7 (such as strange smells, fish flavors, etc.) that make up the complex taste points. For the sake of memory and understanding later analysis, we sequentially represent the complex taste points—spicy to salty—as W={w 1 ,w 2 ,w 3 ,w 4 ,w 5 ,w 6 ,w 7 ,w 8 ,w 9 ,w 10 ,w 11 ,w 12 ,w 13 ,w 14 ,w 15 ,w 16 ,w 17 ,w 18 ,w 19 ,w 20 ,w 21 ,w ...

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Abstract

The invention discloses a vegetable restoration method based on taste digitization, At first, that raw vegetable is decomposed to obtain a single taste point, single taste points are combined to obtain a compound taste point, and then the target vegetables are obtained by reducing the single taste point and the compound taste point, and the reduction degree of the target vegetables is evaluated by using a two-level comprehensive evaluation model analysis method, so as to obtain almost the same vegetables as the original vegetables by circulating adjustment; the present invention aims at decomposing the raw vegetables and reducing to obtain the target vegetables with the same or similar taste as the raw vegetables, thereby realizing the industrialized production of the vegetables and having good practicability. By adopting the two-level comprehensive evaluation model analysis method, the invention comprehensively considers the multiple factors of the evaluation, and effectively realizes the comprehensive evaluation of the complex system.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a method for restoring dishes based on taste digitization. Background technique [0002] Taste refers to a feeling that food stimulates and produces on the chemical sensory system of the taste organ in the human mouth. The various flavors we usually taste are the result of a mixture of different taste senses. The decisive factor for a restaurant’s business is the taste of the dishes, and traditional Chinese cooking requires the chef’s superb skills to cook a good taste of the dishes; and the same chef often cannot fully grasp the consistency of the taste of the dishes, which leads to fluctuations in the level of the dishes . On the other hand, the cultivation of a senior chef requires a lot of practice and patience, and the cost is high, and the cost of hiring chefs for restaurants is also increasing day by day. With the development of the economy and the i...

Claims

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Application Information

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IPC IPC(8): G06Q10/06G06Q50/12
CPCG06Q10/0639G06Q50/12
Inventor 陈章钟毅赵鸣屹
Owner 四川成都鸣众食品科技有限责任公司
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