CN101088441B

CN101088441B - Automatic/semi-automatic stewing process

Info

Publication number: CN101088441B
Application number: CN2006100359611A
Authority: CN
Inventors: 刘小勇
Original assignee: Individual
Current assignee: Shenzhen Aike Robot Technology Co ltd
Priority date: 2006-06-15
Filing date: 2006-06-15
Publication date: 2010-12-08
Anticipated expiration: 2026-06-15
Also published as: HK1116371A1; WO2007147331A1; CN101088441A

Abstract

The present invention discloses process of stewing in automatic/semi-automatic cooking apparatus. The process includes throwing in material to be cooked, throwing in heat conducting medium, stewing, thickening via adding starch, and other steps. The present invention makes it possible to complete the whole cooking process in automatic/semi-automatic cooking apparatus through precise cooking condition control.

Description

A kind of automatic burning is boiled in a covered pot over a slow fire cooking method

Technical field

The present invention relates to a kind of cooking method, specifically, the present invention relates to a kind of automatic/semi-automatic burning that on automatic or semi-automatic cooking device, realizes or stewing cooking method.

Background technology

In the daily life, people have spent a large amount of time and efforts and have been used for the cooking, but income effect and bad.In recent years, new kitchen continues to bring out, for example electric cooker, pressure cooker, micro-wave oven, electric oven, Fryer, automatic Baoshang device, automatic soya-bean-milk making machine and automatic milk-boiling dev etc.But these kitchen tools are some special utensils of using the simple cooking problem in a certain respect that solves only, and it can't realize cooking the especially various basic cooking method of chinese-style cuisine at all, thereby also can not realize the automation or the semi-automation of chinese-style cuisine.

In the chinese-style cuisine, burn and stewing be with water as main heat carrier, the heating through very hot oven-slow fire-three processes of very hot oven makes into a kind of basic cooking method that dish has ripe tender texture, this cooking method application is very extensive.As everyone knows, burn and experience, the manual realization that stewing cooking method can only the cook.So, same raw material, the dish that different people burns and boils in a covered pot over a slow fire out, its taste and quality differ widely.Because the artificial cooking is rule of thumb controlled heating firepower, heat time heating time and inventory with sense organ, though different people is through training and practice for a long time, control mode and control degree are all different, even same individual, its control mode and degree also are difficult to stable the repetition.

A kind of production technology and special equipment of convenient and instant type stewed fish with brown sauce are disclosed among the Chinese patent application CN200410013985.8, it puts into Hollowed out suspension pot after fish oil is exploded, to mix up the soup juice of flavor again pours in the pot after boiled and hots plate with fish, use slow fire with big fire after boiled instead and fish is hotted plate tasty, use big fire then instead and receive thick soup juice.In fact, the disclosed method of this application is still a kind of method of making by hand, only carries out at a kind of special-purpose pot.

So mode how to use standardized mode and machine accurately to control with the artificial fuzzy operation of stable operation replacement of machine, thereby realizes burning and stewing automatic/semi-automatic cooking method, is problem anxious to be solved.

Summary of the invention

The object of the present invention is to provide a kind of cooking method of automatic/semi-automaticization, this cooking method can be automatically or is semi-automatically finished and burn in the Chinese dishes cooking method or stewing process.

In order to realize above-mentioned goal of the invention, the invention provides a kind of stewing method of in automatic/semi-automaticization cooking device, burning, this cooking device comprises one or more cooking-vessels, one or more control systems and one or more heating systems, and this method comprises the steps:

(1) starts automatic/semi-automaticization cooking device;

(2) order of sending according to control system in the above-mentioned cooking device drops in the cooking-vessel of above-mentioned cooking device and cooks major ingredient;

(3) order of sending according to control system in the above-mentioned cooking device drops into cooking auxiliary material in above-mentioned cooking-vessel;

(4) in above-mentioned cooking-vessel, add soup and/or water;

(5) above-mentioned added soup and/or water is boiled;

(6) utilize the heating intensity adjusting device of said heating system to turn heating intensity down automatic/semi-automaticly, heat, finish the stewing process of burning with moderate heat, little fire or low baking temperature;

(7) utilize the heating intensity adjusting device of said heating system to transfer big heating intensity automatic/semi-automaticly,, finish thick thick gravy and/or the thicken soup process received to heat greater than the firepower in the step (6).

The cooking device of realization cooking method of the present invention can be cooked the cooking device system that subsystem is formed by two or more.For example by automatic/semi-automatic cooking machine, fry/turn equipment, other cooking device (lubricating oil machine for example with all or part of cooking function, micro-wave oven, steaming/boiler, Fryer, fry in shallow oil machine, baking box, pressure cooker, electric cooker, cooking streamline etc.), periphery/auxiliary equipment (is for example cooked material feeding device, stir device, material/conveyor system of container, storing unit, go out/the twice-cooked stir-frying device, feeding device, and stroke day labor tool again, drop oil device, heating intensity controller etc.), detection/supervising device (for example equipment working environment such as environment temperature, condition of work such as gas flow/pressure/combustion heating value/current/voltage/power, detection/the monitoring sensor of operating state such as mechanism kinematic state and duration and degree of heating state etc. or device etc.), control system, and/or the cooking device system that formed of cooking suggestion device etc.

Among the application, cooking material is meant cooks major ingredient and cooking auxiliary material, but does not comprise heat transfer medium, as oil, soup, water etc.; And cooking auxiliary material is meant that cooking the outer various cookings of major ingredient assists materials, but does not comprise Gorgon euryale juice or Gorgon euryale material in this application.

For realizing automatic/semi-automatic cooking method of the present invention, before or after step (1) promptly starts cooking device, also comprise the step of importing/call in data, order, information and/or software.This input or call in the information that can utilize the gratin material package to load onto and finish can be called in automatically by control system, also can import/call in by artificial input or alternate manner.For example, can finish by reading the information that (reading as scanning) gratin material package loads onto, also can pass through for example communication of input unit, network, keyboard (button), man-machine interface, scanning, voice/sound/light/electricity/inputs such as mechanical input unit, can also from the own or external storage medium of cooking device, read in or realize by the detection/modes such as supervising device acquisition in cooking device or the cooking suggestion device.

Above mentioned data, order, information can comprise and cooking material or the relevant data/information/order of cooking kind, for example COM code and data etc., it comprises the identifying information of dish/material kind, and can access the cooking program relevant with this dish/material kind according to this and access the data relevant with this dish/material kind etc. from cooking database; Can comprise that relevant material type, preparation characteristic, preparation time, freshness date, material deal etc. cause the information of cooking operation and duration and degree of heating control difference factor and material status information (for example by the detected temperature of charge of sensor that is located on the cooking device) etc.

Above-mentioned data, order, information can also comprise gastronomical process related data/information/order, for example working environment/the condition of work of technological requirement, technological action, technological parameter, process time, cooking device or system/operating state, duration and degree of heating state, operational order etc.; Can comprise the command that the operator imports according to individual's taste, hobby and cooking needs etc.; Can be the working environment/condition of work information of the cooking device that records of cooking device or the detection/supervising device of the cooking in the suggestion device and the original state/duration and degree of heating status information of cooking device and cooking material/heat transfer medium etc.; The relevant information that can also to be the operator provide according to the requirement or the needs of cooking device is for example to initial settings information, for example operator information relevant with cooking operation (as environment temperature, temperature of charge, combustion gas kind, combustion gas calorific capacity) that obtain by detection or that obtain from the external world of cooking device etc.

Above-mentioned data, order, information etc. can all be suitable for all dish, also can be special in certain class or certain dish.

Above-mentioned software comprises that described control system controls described cooking device and carry out cooking operation and realize all required softwares of cooking method of the present invention, for example the coordination that operates of the operation sequence of cooking device and control program, cooking program, cooking prompting/tutorial program, cooking device and hypervisor etc.Cooking program and cooking prompting/tutorial program are according to cooking method and cook's practical operation experience and experimental result establishment, can all be suitable for all dish, also can be special in certain class or certain dish, it comprises the various basic operations and the operative combination of the cooking.

The control system of cooking device, move above-mentioned software and/or above-mentioned data, order, information etc. are handled, for example read, discern, compare, retrieve, decoding, addressing, arithmetical operation, logical operation, test etc., determine in the cooking device operation opportunity, function mode and the parameter of each device or subsystem, and give an order, directly or indirectly control in the cooking device running of each device or subsystem.The order that control system is sent also can be the order that suggestion device or servicing unit are sent, and these devices can be pointed out or the compounding practice person carries out people's hand operated or control related device/subsystem carries out corresponding operating.

In the cooking method of the present invention, the major ingredient of cooking of step (2) can be to carry out pretreatedly earlier, and then puts in the cooking-vessel of cooking device; This preliminary treatment comprises fries in shallow oil, explodes, stir-fries before stewing, steams or boil, and it can carry out in other cooking device, also can carry out in the same equipment that burns, boils in a covered pot over a slow fire the cooking.For example, can in a cooking-vessel of the cooking device that burns, boils in a covered pot over a slow fire the cooking, carry out preliminary treatment earlier, the more pretreated major ingredient of cooking be put in the same cooking-vessel or another cooking-vessel of this cooking device.

In fact, above-mentioned preliminary treatment mainly is that the top layer of raw material is handled.The mode difference that handles on the top layer has produced the cuisine of different-style, taste.Handle by changing the original character of epidermis on the top layer that comprises modes such as frying in shallow oil, explode, stir-fry before stewing, remove the moisture and the fishy smell of epidermis, make top layer skinning, crude, play solid table effect, accelerate ripe speed, make volatile aroma, simultaneously, crude epidermis make condiment more easily wrap up in attached, infiltrate, colouring is tasty, also be convenient to thicken soup after thick gravy wrap up in the subordinate list face.

If above-mentioned preliminary treatment is to fry in shallow oil, cooking method then of the present invention can further comprise following process:

(a1) order of sending according to control system in the cooking device drops into oil as heat transfer medium in the cooking-vessel of cooking device, institute drops into oily amount is submerged the one side of cooking major ingredient that need fry in shallow oil and another side is exposed in the air;

(a2) order of sending according to control system in the cooking device, its heating system is heated to 90-180 ℃ with input oil, is preferably 120-180 ℃;

(a3) order of sending according to control system in the cooking device drops in the oil that has heated and cooks major ingredient;

(a4) the control heating system heats this at a slow speed with the moderate heat of medium firepower or less firepower and/or little fiery state and cooks major ingredient;

(a5) stir this and cook major ingredient, make it be immersed in one side in the oil and be exposed in the air, make and be exposed to airborne one side and be immersed in the oil;

(a6) repeat above-mentioned step (a4) and step (a5), make to have at least in every that cooks major ingredient a part to become faint yellow, yellow, glassy yellow, golden yellow or buff.

Taking decoction, to carry out pretreated material mostly be flat, wants one side simultaneously process during operation.Generally with moderate heat or big fire, middle oil temperature or higher oil are warm.Because the few heat height of oil so want the lay special stress on pot sliding, prevents the sticking end.Thereby to note revolving pot or rolling pot (can carry out automatically) after the blanking by the rolling Pot devices, and make material change the position, accept heat equably.

If above-mentioned preliminary treatment is for fried, cooking method then of the present invention can further comprise following process:

(b1) order of sending according to control system in the cooking device, in the cooking-vessel of cooking device, drop into oil as heat transfer medium, the amount that drops into oil and the major ingredient ratio of cooking that need explode more than 3:1, this ratio can be volume ratio or mass ratio, is preferably volume ratio;

(b2) order of sending according to control system in the cooking device, its heating system is heated to 160-220 ℃ with input oil, is preferably 160-200 ℃;

(b3) order of sending according to control system in the cooking device drops in the oil that has heated and cooks major ingredient;

(b4) the control heating system heats with its maximum fire or near the very hot oven state of maximum fire, makes that cooking major ingredient becomes faint yellow, yellow, glassy yellow, golden yellow or buff.

Taking fried method, to carry out pretreated material be that some fishy smell are heavy, the irregular raw material of body mostly.When fried system, should note grasping the time of fried system and the power of firepower according to different material.Raw material fishy smell is heavy, but is difficult for oil temperature in the fragmentary moderate heat, long period heating again; Raw material contains that moisture is more, easily fragmentary answers the high oil temperature short time heating of big fire.

If above-mentioned preliminary treatment is for stir-frying before stewing, cooking method then of the present invention can further comprise following process:

(c1) order of sending according to control system in the cooking device drops into oil as conducting heat and lubricant medium in the cooking-vessel of cooking device, the major ingredient ratio of cooking that institute drops into oily amount and need carry out stir-fry is preferably 1:10-1:20 between 1:100-1:5; This ratio can be volume ratio or mass ratio, is preferably volume ratio;

(c2) order of sending according to control system in the cooking device, its heating system is heated to 150-230 ℃ with input oil;

(c3) order of sending according to control system in the cooking device drops in cooking-vessel and cooks major ingredient;

(c4) the control heating system heats with its maximum fire, medium firepower or the firepower between maximum fire and medium firepower, and stirs fast.

Employed method in the above-mentioned preliminary treatment, with common fry in shallow oil, explode, stir-fry before stewing, oil floats, steam, boil etc., and method is basic identical, but difference is arranged also, for example have only heating process usually and do not have the seasoning stage, it is big to cook employed firepower than common frying in shallow oil when for example utilizing decoction to carry out preliminary treatment again.Owing to be the heat treated in early stage, rather than finish whole gastronomical process, so it is to effect that dish played and common fry in shallow oil, explode, stir-fry before stewing, oil floats, steam, boil and also be not quite similar, the main purpose of for example frying in shallow oil, explode, stir-frying before stewing is that handle on the top layer, is follow-up burning, stewing creating conditions.Cooking of the overwhelming majority, material is all handled through the top layer before smoldering, some grog, semi-mature material, its this flavor finalizes the design almost, and some itself has the material of special delicious food, can directly with the soup smoldering, perhaps add oil of a little ends again in soup without preprocessing process.

Emphasis stewing, that burn automation cooking side is that firepower size stable accurately controlled and in good time firepower is changed, the correct control of each section heat time heating time, and the accurate control of heat transfer medium and cooking material injected volume.

That is thrown in (2) step in the cooking method of the present invention cooks major ingredient, usually has only a kind of material, but also may have more than one materials sometimes, these materials can be thrown in together by disposable, also can be thrown in by difference/grouping, for example be placed in different material package/containers simultaneously or when different difference/grouping throw in gradation/grouping input in the time of can also difference, promptly (2) step threw in and to cook major ingredient and can divide several times and carry out, and can throw in the different major ingredients of cooking at every turn.

In addition, before major ingredient is cooked in input, can throw in heat transfer medium earlier, for example throw in a spot of oil as heat transfer medium; Heat transfer medium also can be soup or water, for example drops into water as heat transfer medium, carries out the blanching processing to cooking major ingredient.But generally speaking, soup and/or water are thrown in (4) step at above-mentioned cooking method, and it can be disposable input, also can gradation or grouping input.Similarly, the cooking auxiliary material in (3) step also can be thrown in together, be thrown in by difference/grouping simultaneously or gradation/grouping input during difference by disposable.

Among the present invention, cook the order that the input of major ingredient and cooking auxiliary material can be sent according to control system in the cooking device, being in due course feeds intake; This feeding intake can be manual batch, also can be automatically or semi-automatically to feed intake.

Similarly, among the present invention, liquid heat transfer mediums such as oil, soup, water also manual batch, semi-automatically feed intake or automatic charging.

Preferably, control system is moved above-mentioned software and/or according to above-mentioned data, order, information etc., and cooking material feeding device, liquid material delivery device in the control cooking device feed intake in automatic/semi-automatic mode.For example, one or more material package/containers and one or more cooking material feeding devices can be comprised in the cooking device, one or more liquid material delivery devices can also be comprised.Heat transfer medium, cooking material are placed in cooking material package/container, cooking material feeding device is then to open or to destroy material package or modes such as unlatching or inverting container, heat transfer medium in material package or the container and cooking material are put in the cooking-vessel, also can be realized feeding intake with pushing (for example using screw rod), extruding and alternate manner.Liquid material such as liquid heat transfer medium, liquid condiment etc. can also be finished input by the liquid material delivery device in the cooking device except that can using the aforesaid way input.Usually, the liquid material delivery device comprises that liquid is thrown in passage, input passage opening/closing apparatus is formed and control system, and this control system can be the independent control system of liquid material delivery device, also can be incorporated in the control system of cooking device.The liquid material delivery device can also comprise external force means, for example liquid pump, injection apparatus etc.In addition, also can be aided with the material of manually some material being put into cooking-vessel and throw in mode, for example, can throw in by staff for volume super large be unsuitable for packing into the material (for example whole fish) of material package; Raw egg is for example again thrown in etc. after can opening shell by staff.This artificial auxiliary the input can be carried out voluntarily by operating personnel, also can be carried out by the people under the prompting of control system or suggestion device or operate relevant apparatus by the people and carry out.Can be provided with identifying informations such as bar code on the material package, pass through this information of identification for control system, so that transfer relevant cooking program.Material in material package/container both can be to include only to cook major ingredient, also can be to include only cooking auxiliary material or heat transfer medium, can also comprise cooking material or heat transfer medium that two classes or two classes are above simultaneously, each class cooking material or heat transfer medium also can be one or more.The input of heat transfer medium and cooking material can be directly to render in the cooking device to heat, and for example premix, stirring, moulding, preheating, precooling etc. are rendered in the cooking device more also can to carry out preliminary treatment earlier.

In cooking method of the present invention, the injected volume of control heat transfer medium and cooking material is very big with the influence that becomes the dish quality to cooking effect, itself and material characteristic are for example tender always, firepower is big or small and heat time heating time etc. factor closely related.Burning is little water (soup) amount, and with the cooking method of middle or small fire long period heating, general soup juice is no less than 1/3rd (volume ratio or mass ratioes) of material.Stewing is little water (soup) amount, and with the cooking method of little fire or low baking temperature long-time heating, general soup juice is wanted the submergence material.The correct injected volume of heat transfer medium, with under the predetermined firepower through predetermined burning/after stewing heat time heating time, last soup juice can just satisfy thicken soup or receive thick requirement and is as the criterion in the container, then last too much thicken soup or to receive thick effect influenced, then burn very little, the stewing time is not enough, influences into the dish quality.Usually determine according to material characteristic and quantity etc. firepower and burning/stewing heat time heating time.Usually will once add standard with soup juice, halfway adds the sense of taste that soup juice can water down original dense alcohol, the dish taste is had a greatly reduced quality, even the irregular phenomenon of taste occurs.Liquid material comprises that the control method of heat transfer medium injected volume is in the cooking method of the present invention: by the application time of opening/close time, external force of controlling above-mentioned input passage, the stroke of external force means and/or the size of external force etc., and the injected volume of control liquid material.If heat transfer medium and cooking material adopt above-mentioned cooking material feeding device to feed intake in the mode of unlatching/upset/destruction package/container, usually heat transfer medium and cooking material are placed in above-mentioned cooking material package/container quantitatively, only the material in the package/container need be put in the cooking-vessel to get final product.Special material also can take other mode to throw in and control injected volume, for example for cooking material such as sauce that certain viscosity is arranged, the mode that can use squeeze receptacle or screw rod/push rod to push is thrown in, and the control injected volumes such as stroke/time/power/speed by controlling extruding/propelling movement; For putting the water-starch that can precipitate for a long time, can be placed in the liquid container and be stirred, and control injected volume by aforesaid liquid material input mode, also can push its container or with quantitative dried starch of propelling movements such as screw rod/push rod and quantitative water now mix the back stir/or do not stir input.

Heat transfer medium and the cooking material gradation respectively are in due course and are thrown in, for realizing cooking effect of the present invention and becoming the dish quality to have great significance.The order of heat transfer medium and cooking material and input can be moved above-mentioned software and/or be waited definite according to above-mentioned data, order, information opportunity by control system.Control system is successively given an order according to the material release sequence, by relevant apparatus open in regular turn/overturn/destroy the package/container at each material place, or open the input passage in the package/container/source at liquid material place, realize feeding intake according to the order of sequence respectively.If use the mode of combination material package to feed intake, material (can comprise heat transfer medium) is successively to arrange to be positioned over by release sequence respectively to expect indoorly usually, only needs open respectively along orientation and expects that respectively the chamber gets final product.For determining of the opportunity of input, judge and the input opportunity of control cooking material by data and/or routine data according to detecting for control system, and these data comprise temperature, heat transfer medium quantity, heating intensity and/or the heat time heating time etc. of heat transfer medium.The most normal method of taking is accurately to control heat transfer medium quantity and heating intensity and according to determining input opportunity heat time heating time in the practicality, or determine the opportunity of feeding intake by sensor measurement oil temperature/pot temperature/material temperature etc., or dual mode is used in combination, for example sensor measurement to water boiled pick up counting after (temperature reach 100 degree), throw in material through after the scheduled time.

Burn and a notable feature of stewing cooking method is boiled through a big fire (claiming very hot oven again)---changeing middle or small or low baking temperature smoldering then---in changeing again, big (prosperous) fire is received thick thick gravy or thicken soup process.The time length firepower size of smoldering is tender always according to the material quality, piece shape size is decided.General quality material old, that piece shape is big should add a little soups with the many smolderings of middle or small fire for a moment more; The material that quality is fresh and tender, piece shape is little can be a little less with soup, and fire also can be more prosperous, and the process of burning also has to reach 30 minutes to 1 hour usually in 30 minutes, and stewing process then can surpass 30 minutes usually, and some reached more than 1 hour.Ripe or be mature on the whole through the smoldering of medium and small fire, material, texture finalizes the design almost, in transferring to, very hot oven is intended to make the quick gelatinization of Gorgon euryale juice or makes thick dense being wrapped on the material of thick gravy.Also will have a sense of propriety with fire this moment, is not that fire is the bigger the better, in being both, very hot oven is also gradable poor.General, material many when soup juice for a long time, fire can be greatly; Soup juice is few, material is tender especially, and fire can be partial to moderate heat slightly.Can avoid the sticking end of the too fast and conglomeration of Gorgon euryale juice gelatinization like this.As previously mentioned, also be very important in the heat treated stage in early stage to the control of firepower and heat time heating time.From the above mentioned, in the cooking method of the present invention as can be known heating control of firepower and the length of heat time heating time especially texture and special favor have decisive meaning with becoming the dish quality for cooking effect.Dish for different cultivars or classification, the heating intensity of its each process section, heat time heating time, the data of above-mentioned factor and correlation and relative program are not quite similar, each stage heating intensity of various or all kinds of burnings/stewing dish, heat time heating time data, the correlation and the relative program of itself and other factors, can be according to the cooking craft requirement, cook's practical operation experience and experiment etc. draw, be entered into the cooking database in or enroll in the dish cooking program, also can otherwise be input in the cooking device, when cooking, control system can be according to cooking program and data wherein, data/information/order etc. that data in the cooking database and/or operator provide is controlled.These data and correlation etc. also can be drawn by computing according to related data when controlling by control system.

The control of heating intensity is to move above-mentioned software and/or according to above-mentioned data, order, information etc. by control system, send control command, heating power and/or combusting firepower are carried out that automatic/semi-automatic adjusting realizes by the heating intensity adjusting device in the cooking device.For example, when each heating period began, control system was according to the data of each heating period heating power in cooking program or the cooking database, and the control fire power regulator is adjusted to predetermined value with firepower; For example the duration and degree of heating status data that records such as oily temperature etc. are fed back to control system again, and compare, by gas flow or heating power adjusting device, combusting firepower/heating power is carried out corresponding adjusting then with corresponding setting value.This adjusting can be that continous way is regulated or stagewise is regulated, for example gas flow is regulated by direct current or stepper motor driven control valve, also can be that selecting type is regulated, for example a kind ofly distinguish open/close two or many air flues/heating element device, the throughput of each air flue or the caloric value of each heating element can be the same or different, select and control the Kai Heguan of each air flue/heating element by control system according to cooking needs, form two or multiple different combusting firepower/heating power alone or in combination.The control of heating intensity also can realize by the distance of regulating thermal source and cooking-vessel.The adjusting of heating intensity can be in the prompting/help lower part of control system or suggestion device or is all carried out by staff or carried out by people's hand control relevant apparatus, but first-selection is carried out under the control of control system automatically.The employed heating system of cooking method of the present invention can be gas heating system, electric heating system, electromagnetic heating system, microwave heating system, light wave heating system, infrared ray heating system and/or other heating system.

In the cooking method of the present invention, the control of heat time heating time is to carry out correct operation by relevant apparatus in the control cooking device on correct opportunity to realize.For example, heater opened or closed on correct opportunity, the heating intensity adjusting device is adjusted firepower timely and accurately, thermal source or cooking-vessel mobile device are in time correctly adjusted the distance of thermal source and cooking-vessel, charging device is thrown in new material on correct opportunity, cooking material/heat transfer medium takes the dish out of the pot or the twice-cooked stir-frying device will be cooked material/heat transfer medium on time and shift out or retract cooking-vessel, the material conveyer in time will be cooked material and be transported to other device in the cooking device (other cooking-vessel for example, storage/cool-bag, jettison system etc.) in, separator in time will be cooked material rapidly and separate with heat transfer medium etc.The operation of these devices can be implemented or the enforcement of people's hand control relevant apparatus by operator's staff, also can carry out by the staff execution or by people's hand control relevant apparatus in the prompting/help lower part of control system or suggestion device or all, but preferably move above-mentioned software and/or according to above-mentioned data, order, information etc. by control system, automatic/semi-automatic control relevant apparatus carry out proper operation on correct opportunity.The most normal method of taking is accurately to control material injected volume, heat transfer medium injected volume and heating intensity in the practicality, determine heat time heating time or according to corresponding heat time heating time of the data in cooking program/cooking database according to these data, determine the operation opportunity of relevant apparatus by timing, also can be by definite operation such as sensor measurement oil temperature, pot temperature, material temperature, heating intensity, gas flow, valve opening, voltage, electric current opportunity, or dual mode is used in combination.For example, the boiled back of heat transfer medium control system is given an order and is adjusted the gas flow valve opening, firepower turned down boil in a covered pot over a slow fire/burn, sensor measurement picks up counting after gas flow or valve opening are reduced to predetermined value, adjust the gas flow valve opening through giving an order again after the scheduled time, transfer big firepower to receive juice or thicken soup.

After heat transfer medium and cooking material are dropped in step (2), (3), (4) of cooking method of the present invention, also comprise heat transfer medium and the step stirred of cooking material, described herein stir mean to heat transfer medium and cooking material etc. stir-fry, turn, fry mix, stir, run turn over, turn-over and/or make its motion etc.For example, in the smoldering process, to often rock pot, change the position of material in pot,, boil in a covered pot over a slow fire in the receipts juice stage and will revolve pot or rolling pot more with the antiseized end.For another example, in the last thicken soup stage, after Gorgon euryale juice is cooked, must cooperate the process of starch gelatinization to revolve pot, turn, run and turn over etc.Also comprise the cooking-vessel telecontrol equipment in the cooking device and/or stir instrument

In cooking method of the present invention, also can comprise the step that covers the cooking-vessel lid and open lid in (5) step to (7) step.

Cooking method of the present invention can also comprise that cooking material is separated, cooks material/heat transfer medium to take the dish out of the pot and/or cook the step that material/heat transfer medium drops into again with heat transfer medium.For example in the fried step of heat treated in early stage, need to explode that good material is pulled out from oil, twice-cooked stir-frying again behind the drop oil, or render in other pot.These steps can be implemented or the enforcement of people's hand control relevant apparatus by operator's staff, also can be or all carry out or carry out by people's hand control relevant apparatus by staff in the prompting/help lower part of control system or suggestion device, but preferred under the control of control system automatic/semi-automaticly by the separation in the cooking device, take the dish out of the pot, device such as input carries out again.For example can use drop oil instrument (a kind of instrument that has the solid-liquid separator) that material is pulled out from oil and drop oil, also can use and drag for, press from both sides, grab, push away, scrape, carry and/or pull-type instrument will be cooked material and be transplanted in the drop oil device, or directly will cook material and move on in the oily device of drop by pot body upset, the oil content of simultaneously oil in the pot body being outwelled and will cook material drains only, so that next step operation.To cook material separates with heat transfer medium and is meant cooking material is separated with metal pan, oil, soup, water etc.Under the situation about having, when for example " burn or stewing " and " frying in shallow oil ", " explode ", " stir-frying before stewing ", " boiling " are used with a bite pot, in separation process or afterwards, also can comprise the step that liquid heat-transfer medium takes the dish out of the pot.Can the turning-over pot body pouring out, use the instrument of taking the dish out of the pot liquid heat-transfer medium to be pushed away/scrape/contain/scoop out and/or use aspirator such as liquid pump etc. liquid heat-transfer medium takes out liquid heat-transfer medium/sucking-off.In above-mentioned cooking device system, use special kettle, oil cauldron, frying pan, frying pan, enamelware pot etc. sometimes, in such cases, heat transfer medium does not take the dish out of the pot with the cooking feed separation time, but cooking material takes the dish out of the pot and renders to then in other pot.

The input again of cooking material can be to render in the former cooking-vessel, for example cooking material and heat transfer medium in the oil cauldron are taken the dish out of the pot together, again with drop excessively the cooking material of oil throws back this oil cauldron, also can be that for example other cooks among the pan in subsystem the cooking-vessel of rendering to other.When cooking device operated by this way, different process sections can walk abreast respectively in different cooking-vessels or subsystem and carry out, and for example steams in steamer earlier, moves to and burns in the enamelware pot or boil in a covered pot over a slow fire; For example earlier fried in fryer again, will cook material then and take the dish out of the pot to put into again behind the drop oil and burn in the enamelware pot or boil in a covered pot over a slow fire.This kind mode makes the efficient of cooking device be greatly improved because of using big capacity, high efficiency special equipment.Transporting and dropping into of cooking material can be implemented or the enforcement of people's hand control relevant apparatus by operator's staff, also can be or all carry out or carry out by people's hand control relevant apparatus by staff in the prompting/help lower part of control system or suggestion device, but preferably under the control of control system, use cooking material conveyer/delivery device that described cooking material is transported to other cooking-vessel automatic/semi-automaticly or throw at other cooking subsystem place.

Cooking method of the present invention, some dish heating period of big fire is in the end wanted thicken soup.Will cooperate starch gelatinization process top to stir behind the following Gorgon euryale mixes.Some arranges the turning and frying pan or stir with instrument of can not running behind the Gorgon euryale under the neat or easily fragmentary raw material, is easy to occur clustering phenomena, must revolve pot more after the following Gorgon euryale of institute or shakes pot.

Cooking method of the present invention also comprises the step that drops into bright oil (claiming tail oil again), and promptly (usually after the Gorgon euryale material drops into) adds a small amount of oil in back when thicken soup.The available above-mentioned liquid material delivery device of bright oil is thrown in and is controlled injected volume with above-mentioned liquid material put-on method.The control of the input amount of bright oil is very important, crosses at most oil slick not only and brings discomfort on vision and the mouthfeel to the people, but also may cause Gorgon euryale juice Creek to fall.Correct following bright oily method be with oil drench from the pot limit into, revolve/shake pot order oil subsequently and sink to the bottom along a pot wall, revolve a little again/shake and pot promptly turn over a pot sabot.Oil is met the heat ability third contact of a total solar or lunar eclipse, revolves/shakes after the pot, and is through grinding, photochromic just relatively good again.This method also is applicable to and is difficult for fragmentary bulk material, and is if stir, run to turn over to be aided with again and revolve/shake the pot grinding, photochromic with better.It should be noted refuel after the top turn over, stir, revolve pot number of times can not be many, otherwise oil contained by Gorgon euryale, just tarnish can have been sayed.Can adopt injection apparatus, campaign-styled (for example rotary) oil plant delivery device, or when throwing in bright oil the pan routing motion, make bright oil evenly be thrown in or be thrown at periphery pot wall.

In order to make Gorgon euryale material/bright oil throw in evenly, can adopt injection apparatus, campaign-styled Gorgon euryale material/oily delivery device or throw in Gorgon euryale material/bright pan routing motion when oily.

Cooking method of the present invention also comprises and cooks the step that dish is taken the dish out of the pot after finishing.Can adopt turning-over pot body mode dish to be poured out and/or used the instrument of taking the dish out of the pot dish is pushed away/scrape/contain/scoop out.Also can comprise in this step the dish for example step in the plate of container of packing into, for example dish is poured in the vegetable dish by a funnel.

If include cooking suggestion device in the above-mentioned cooking device, cooking method of the present invention comprises further that also cooking suggestion device carries out manually-operated or operates the step that relevant apparatus is finished cooking operation by it with mode prompting operation persons such as voice, sound, light, electricity, numeral, image/graphics.Above-mentioned data, order, information can also comprise and cooked suggestion device and data/information/order that prompting-people's hand operated is relevant this moment.Announcement information for example, promptly the operator finishes the completed announcement information of certain operation back input information notice this operation of cooking device from line operate device or staff; Affirmation/feedback information for example, promptly the operator receives the affirmation information sent after the information that cooking device or cooking suggestion device provide or has finished the feedback information of sending after certain operation according to its prompting; For example the operator is according to cooking device or cooking requirement of suggestion device or the relevant information that needs provide, comprising to the initial settings information of cooking suggestion device etc.Above-mentioned software also comprises cooking attention program.The cooking attention program and cooking program can be programs independently mutually, also can be to integrate mutually or set up the program that interknits by certain mode, for example according to some command calls cooking attention program in the cooking program.

In above-mentioned cooking method, can also comprise the step of measuring each telecontrol equipment motion state in the cooking device, as measuring material feeding device position, pot utensils ' movement and stirring the location/velocity/angular speed etc. of instrument; Control system is according to physical quantity and/or its variable quantity of measured motion state, the motion of accessory drive, transmission device and/or each telecontrol equipment.Measuring motion state can be achieved by one or more sensors that are used to measure the motion state parameter, and also the measurement mechanism that can be had by the measurement mechanism such as the motor itself of other type is achieved.

As mentioned above, cooking method of the present invention is preferably being implemented on the cooking device automatically automatically.But under some occasion, some operation is finished by the people and is comparablely come simplyr and with low cost with machine.Therefore cooking method of the present invention provides the method for some semi-automatic realizations, the basic ideas of these methods are: some are realized that by machine difficulty is big or cost is too high, and relatively easily realize or the low step of cost by manually-operated, transferring to staff implements, and machine can better be realized even realize better than the people, implement automatically by machine.

In the above-mentioned cooking method, institute can once finish in steps, and both above steps can begin a step from the first step and connects a step and carry out continuously, was cooked into required finished product until cooking material.The whole process of cooking also can be divided into two or more stages carries out, promptly can be between each step at a distance of a period of time, and needn't close proximity.Each stage of cooking can not carry out in same cooking device, even can not be in the same localities and carry out.For example by factory's supply garnishes, half-finished situation; some prior step is finished in factory; the cooking device of factory such as steamer/boil machine/decoction/aircraft bombing/stir-fry machine etc. can be regarded the part of cooking system of the present invention as, and the mode of cooking stage by stage this and that carry out in different spaces is still within scope of patent protection of the present invention.

Cooking method of the present invention will be changed by machine by the manual Chinese dishes cooking of finishing since the dawn of human civilization to be finished, and has realized the revolutionary change of the cooking and even people's daily life.Because the operation of machine is to carry out according to the physical/chemical amount that can accurately measure and control, thus though machine is flexible not as good as the people in some aspects, the accuracy of its standardized degree, operation and repeatability be the people can not compare.

Cooking method of the present invention has systematically solved a series of basic problems that realize highly difficult burning or stewing cooking craft on automatic/semi-automatic cooking device in high quality.This cooking method not only can be automatic/semi-automatic in high quality realization burn or boil in a covered pot over a slow fire every technological operation of overall process, and can utilize modern technologies and by experiment, the cooking craft that the cook is handed down from age to age, cooking great master's many years of experience changes into the temperature that cooking program and automatic/semi-automatic cooking device can accurately be controlled, opportunity, time, flow, voltage, electric current, power, speed, acceleration, stroke, power, parameters such as capacity, make this cooking method not only can realize burning or stewing overall process automatic/semi-automaticly, and can cook out the dish of high-quality and stay in grade, realize burning or the peculiar taste of stewing dish.

The present invention is described further below in conjunction with the drawings and specific embodiments.But it is to be noted here, although cooking method of the present invention is particularly suitable for burning or is stewing, but also can all or part ofly be used for other cooking method, though also some cooking method name difference, but its key step has comprised the key step of cooking method of the present invention or similar with it, or get its marrow, for example take off, fire is by, braised, sauce etc.As long as make improvements slightly on basis of the present invention, cooking method of the present invention also can be generalized on other cooking method.Thereby the following specific embodiment is not a limitation of the present invention, and other cooking method that has comprised cooking method key step of the present invention is also within protection scope of the present invention.

Description of drawings

Fig. 1 is the schematic diagram that adopts a kind of automatic cooking machine of cooking method of the present invention.

Fig. 2 is the partial schematic diagram that adopts a kind of cooking system of cooking method of the present invention.

Figure 3 shows that a kind of magazine formula charging device of realizing that the inventive method adopted.

Fig. 4 realizes the adoptable a kind of liquid feed schematic representation of apparatus of the inventive method.

Figure 5 shows that the schematic diagram of realizing the adoptable a kind of inverting container charging device of the inventive method.

Figure 6 shows that the schematic diagram of realizing the adoptable a kind of heating intensity control system of the inventive method.

Fig. 7 is for realizing the adoptable a kind of schematic diagram that stirs system automatically of the inventive method.

Fig. 8 is for realizing adoptable a kind of middle discharging, solid-liquid separation and the twice-cooked stir-frying schematic representation of apparatus accepted of the inventive method.

Figure 9 shows that and realize adoptable a kind of the taking the dish out of the pot of the inventive method-separate-the twice-cooked stir-frying schematic representation of apparatus.

Figure 10 shows that the schematic flow sheet that adopts cooking method of the present invention to fire pork braised in brown sauce.

The specific embodiment

Figure 1 shows that a kind of automatic cooking machine that adopts cooking method of the present invention, its by pan 3, heating system 7, stir system 1, automatic feeding system 17, pot utensils ' movement system, centre automatically and go out material container 8 and computer control system etc. and form.The instrument that stirs automatically 1 that has stopping means is installed in the swing arm 2, and motor 4 drives swing arm 2 swings will stir the operating position that instrument 1 is delivered to pot 3 places, stir the end back and put back original position.The 6th, by the pan switching mechanism that motor and gear train etc. is formed, it can realize turning over functions such as pot, top pot, material take the dish out of the pot.9,10,13,14 form the pan parallel moving mechanisms, and motor 9 drives translation frameworks 10 and moves along slide rail 13, and the 14th, the slide block affixed with translation framework 10.The effect of pan parallel moving mechanism is that pan is transplanted on different operating positions, the take the dish out of the pot position etc. that feeds intake of right front among position and the figure of the material of left front among the figure for example, it also is that a kind of pan is from fiery device simultaneously, from fiery device is a kind of thermal source and/or cooking-vessel mobile device, it makes pan 3 a part or whole part move on to outside the main heated perimeter of heater 7 by the motion of pot utensils ' movement and/or stove and accessory and retracts, or adjusts distance between the two.Motor 12 in the present embodiment can drive heater 7 and move up and down, and also is a kind of from fiery device.The 15th, by the rolling pot mechanism that motor, gear train and slider-crank mechanism etc. are formed, it can realize functions such as rolling pot.The 17th, a kind ofly open the device that material package feeds intake, material is respectively expected indoorly according to what release sequence quantitatively was positioned over magazine 18, charging device 17 is opened in order automatically and is expected that respectively the chamber realizes that gradation quantitatively feeds intake.The 8th, the centre goes out material container, pan switching mechanism 6 upset pans 3 will material wherein comprise that heat transfer medium such as wet goods pour in the container 8, have hole on this container, can realize the solid-liquid separation function, motor 11 can drive container 8 and rise and upset, material in it is dropped in the pot 3 again, realize the twice-cooked stir-frying function.The 5th, infrared sensor, it has two probes, one is used for measuring pot, oil and/or temperature of charge, its data send control system to, the help control system is accurately controlled the opportunity of the duration and degree of heating and operations etc., another is used to measure the magazine temperature, provides relevant feedforward data for control system together with combustion heating quantity sensor 16, environment temperature sensor 19.

Fig. 2 is the partial schematic diagram that adopts a kind of cooking system of cooking method of the present invention.Material is placed in the mesh screen basket 22, is heated (fried/blanching etc.) in oil/kettle 23, stirs instrument 1 and stirs material in 22, mesh screen basket 22 itself also can have tracker action, drive its motion, stir the material in it, heating finishes, mesh screen basket 22 rises, material web from oil/kettle 23 and drop oil/water, is moved to hopper 20 places then material is dropped in it, and hopper 20 is transmitted is with 21 to deliver to the upset of pot 3 tops, material is dropped in the pot 3, stir-fry, next step PROCESS FOR TREATMENT such as smoldering.

Figure 3 shows that the magazine formula charging device 17 among Fig. 1.Material encapsulates with the hot pressing film quantitatively put into each material chamber of magazine 18 respectively by release sequence after, batch charging mechanism is to clamp by with spool magazine being sealed the film front end, drive spool rotation translation with synchronous band transmission then, working method that envelope film segmentation timesharing is torn is finished and is fed intake.After magazine 18 was placed on the magazine frame, motor 24 drove magazine pressing plate rotating shaft 25 by transmission mechanism 24 grades and rotates, and made 26 rotations of magazine pressing plate, magazine 18 edges was pushed down it can not be moved.Film rolling axis (do not see among the figure, be positioned at magazine 18 forward lower part) is two semiaxis of geared surface, links together by hinge, and built-in torsion spring is held it tightly.Main driving motor 27 is by driving pulley 28, driven pulley 29 and be with 30 to drive the film rolling axis rotation synchronously, block withstands the protuberance on the semiaxis of film rolling axis during rotation, two-semiaxle is strutted certain aperture, the envelope film front end that this moment, motor 24 drive pressuring diaphragms 31 stretched out magazine is pressed among the open two-semiaxle, then motor 24 counter turning 90 degrees are lifted pressuring diaphragm 31, and motor 27 drives the film rolling axis counter-rotating, leave block, torsion spring power closes two-semiaxle film is clamped.Main driving motor 27 drives is with 30 motions synchronously, film rolling axis is moved as the plane along guide rail 32 in rotation, thereby realize volume film dyestripping, opens the function of expecting that respectively the chamber feeds intake respectively successively.

Fig. 4 is a schematic diagram of realizing the adoptable a kind of two unit liquid charging devices of the inventive method, can have only a unit in the practicality, or a plurality of unit, each unit can be combined as shown in this example, a shared pump or other device also can be fully independently.Liquid material for example oil, soup etc. is contained in respectively in the

container

33,34, and 35,36 is respectively the passage that feeds intake of

container

33,34, and 37,38 is respectively to feed intake the switch of

passage

35,36, and the 39th, liquid feed pump, the 40th, dog-house.Control system is selected the material that will throw in by

feed intake switch

37,38 on the

passage

35,36 of control, and by control inventorys such as the time of opening of control channel, the action time/stroke of pump 39/pump power.

Figure 5 shows that the schematic diagram of realizing the adoptable a kind of inverting container charging device of the inventive method.Accurately the material of weighing is respectively placed on by release sequence that (material container can be one or more in the practicality, in order to take up the material of variety classes, different deals respectively in the

container

3,4.),

container

3,4 is fixed or is movably arranged on the conveyer belt 1, and motor 2 is by driving wheel 7 and 1 motion of driven pulley 6 driving conveyer belts, and when

container

3,4 arrived diagram batch charging mechanism front ends, upset was downward, and material is thrown in, shown among the figure 5.

Figure 6 shows that and realize the adoptable a kind of heating intensity control system of the inventive method, it is made up of pot, burner, gas pipeline and valve system, sensing system and control system.Combustion gas divides two-way after by the electromagnetism main valve, the check valve by separately respectively, and again by regulating the proportioning valve of gas flow, one tunnel inner ring that leads to burner is the burning air feed of inner ring fire then, another road leads to the outer ring of burner, is the burning air feed of outer ring fire; Infrared temperature sensor can provide data such as pot temperature, an oil temperature, water temperature, temperature of charge to control system, help it accurately to control firepower, heating intensity, heat time heating time etc., and helps its judgement and control the opportunity and the running of every cooking operation.Infrared temperature sensor can also be when control system provides material to throw in temperature as feedforward data, thermal source calorific value sensor, environment temperature sensor also provide relevant feedforward data for control system, help its accurate control cooking duration and degree of heating rapidly.The DSP control circuit is according to the detection data of control program, order and/or sensing system, the aperture of control ratio valve, by regulating gas flow control combusting firepower, what flow sensor provided gas flow feeds back signal to the DSP control circuit, helps it to control the firepower and the cooking duration and degree of heating more accurately; DSP control circuit and the information protection system safety that is provided according to blowout protection sensor and gas leakage sensor are in time closed electromagnetism main valve, check valve, proportioning valve etc. when for example flame-out or gas leakage taking place.

Fig. 7 be to realize the adoptable a kind of system of stirring automatically of the inventive method, by the pot telecontrol equipment with stir instrument and forms, the pot telecontrol equipment with stir device and can distinguish independent use, also can use jointly.Pot 3 is connected with the pot telecontrol equipment by pot retainer plate 52, and the pot telecontrol equipment is installed on the pan movement platform 51, and the instrument that stirs is connected with main frame by turning arm 56.Upset motor 50 drives pot 3 around the rotation of trunnion axis speed change by gear train 49, can realize turning over motions such as pot, upset, top pot.Motor 53 drives pan 3 by slide crank linkage 54,55 and does the speed change plane motion, can realize that the rolling pot waits motion.Stir on the instrument 60 turning over shovelman's tool 61, gathering instrument shovel 58 and profile of tooth instrument 57 of installing, 59 when rotating around the shaft, can realize respectively scooping up-overturn, scoop up-gather and agitating function such as break up.

Centre in the Fig. 1 of the being cooking machine shown in Figure 8 goes out material container 8, and it is not only a container of accepting middle discharging, or solid-liquid separates and the twice-cooked stir-frying device.Material passes through lubricating oil/quick-fried/processing such as fried/blanching in pot 3 after, pot switching mechanism 6 drives pot 3 upsets, wherein solid and liquid material are poured into together and are accepted in the separating tank 62, and liquid flows on the fine cleaner 63 by the hole of accepting on the separating tank 62, flow into fuel reserve tank 64 behind fine filtering; In the time of must be with the material twice-cooked stir-frying, motor 65 drives to be accepted separating tank 62 and rises, and at this moment, accepts separating tank 62 and keep level under the effect of torsion spring 70 torsion, and the pulling force of extension spring 66 increases with the increase of accepting separating tank 62 climbs.When motor 65 drives and accepts separating tank 62 and rise to the position that is higher than pot plane, pot motion 6 makes pot 3 rotation inclination certain angles prepare to connect material, when the pulling force of extension spring 66 and spacing steel wire 67 during greater than the torsion of torsion spring 70, runner 68 rotations, the separating tank 62 of accepting that drives rotating shaft 69 and be installed on the axle overturns, and wherein material begins in the sliding twice-cooked stir-frying 3, and upset is greater than behind the certain angle, material all drops in the pot 3, and motor 65 stops action; Reseting procedure is opposite, and motor 65 counter-rotatings make accepts separating tank 62 declines, behind the pulling force of torsion greater than extension spring 66 of torsion spring 70, accepts separating tank 62 and recovers horizontal level once more.

Figure 9 shows that and realize adoptable a kind of the taking the dish out of the pot of the inventive method-separate-the twice-cooked stir-frying device.This device is a kind of grab jaw, it comprises two-fold arm linkage 79 and shovel nose tool 83 with holes, entire mechanism is fixed on main frame or the mobile device by locating support 76 and 73 up and down, motor 75 drive screws 77 rotate and drive slide block 78 and move up and down, two-fold arm mechanism 79 is connected with slide block 78 with following locating support 73 respectively with 74 by bearing pin 72, when slide block 78 moves up and down, drive 79 motions of two-fold arm linkage, two shovel nose tools 83 are closed up and open.Need be when material takes the dish out of the pot in the pot, device is whole to be moved to above pot body 71 and is dropping to the appropriate location under the control of control system, motor 75 drive screws, 77 rotations and drive slide block 78 move upward, two shovel bodies 83 close up, material in the pot is shoveled in it, device rises overally, and material is taken the dish out of the pot, with fluid separation applications in the pot.Under the situation that liquid in the pot need be taken the dish out of the pot, can utilize liquid pump 80 liquid in the pot to be drawn onto in the container 81, can certainly liquid material in the pot be poured out by above-mentioned pot switching mechanism 6 turning-over pot bodies by pipeline 82.Can move to shown device integral body outside the pot this moment, abdicating the position carries out other operation for other system, in the time of need making the material twice-cooked stir-frying, device is whole to be moved to above pot body 71 and is dropping to the appropriate location under the control of control system, motor 75 counter-rotatings, two shovel bodies 83 are opened, and the interior material of shovel falls in the twice-cooked stir-frying.

Shown in Figure 10 is to adopt cooking method of the present invention to cook the technological process of pork braised in brown sauce.Start above-mentioned automatic cooking machine, this cooking machine comprises a kettle 23 and frying pan 3 (see figure 2)s at least.Choose and 500 gram streaky porks are housed as cooking major ingredient, 60 gram condiment (comprising soy sauce, cooking wine, white sugar, salt, monosodium glutamate, spices etc.) as the material package (being equivalent to magazine 18) of cooking auxiliary material, wherein, cook major ingredient and be positioned at different compartments with cooking auxiliary material.This material package is placed in the automatic feeding system 17.According to the order of control system, utilize liquid feed pump 39 shown in Figure 4, in kettle 23, add 750 gram water.(thermal radiation sensor is 1.4kw/m apart from stove and accessory center 350mm measured value with very hot oven ²) heated 115 seconds, heat water to 100 ℃; The order of sending according to the automatic cooking machine control system, utilize magazine formula charging device 17 shown in Figure 3 to open the compartment that the material package splendid attire is cooked major ingredient, streaky pork is put in the mesh screen basket shown in Figure 2 22, and utilized Fig. 1 or the instrument that stirs 1 shown in Figure 2 to stir.Control system rose mesh screen basket 22 after 55 seconds, with dried up pot 23 of streaky pork band and draining, moves to hopper 20 places then streaky pork is dropped in it, and hopper 20 is transmitted is with 21 to deliver to the upset of frying pan 3 tops, and streaky pork is dropped in the frying pan 3.This frying pan 3 is before the streaky pork that drops into blanching, the order of sending according to control system, heating system is burnt heat with it, and liquid feed pump 39 adds about 33 gram oil (oil plant is than being 1:15) in frying pan 3 then, and (thermal radiation sensor is 1.4kw/m apart from stove and accessory center 350mm measured value with very hot oven ²) heating, oil is heated to about 180 ℃ (sensor measurement oil temperature is seen Fig. 6).Utilize the system of stirring the automatically shown in Figure 7 streaky pork that stir-fries.After 45 seconds, control system is sent instruction, and liquid feed pump 39 drops into 1000 grams in frying pan 3, and then, control system is given an order, and magazine formula charging device 17 is opened the compartment of material package splendid attire cooking auxiliary material, and condiment is put in the frying pan 3.Control system is given an order, and heating system heats water to 100 ℃ and heated 110 seconds, and then, control system is given an order, and (thermal radiation sensor is 0.15kw/m apart from stove and accessory center 350mm measured value to change little fire ²) heated 2 hours.Afterwards, control system is given an order again, and (thermal radiation sensor is 1.4kw/m apart from stove and accessory center 350mm measured value to the fire that turns to rise ²) heated 170 seconds, receive juice.So far, utilized cooking method of the present invention to finish cooking of pork braised in brown sauce.Utilize pot switching mechanism 6 shown in Figure 8, or utilize grab jaw shown in Figure 9, the pork braised in brown sauce of cooking is taken the dish out of the pot to get final product.Above-mentioned cooking in the process, the control of heating intensity can be achieved by shown in Figure 6.

Claims

1. one kind is burnt in automatic/semi-automaticization cooking device or stewing method, and this cooking device comprises one or more cooking-vessels, one or more control systems and one or more heating systems, and this method comprises the steps:

(1) starts described cooking device;

(2) order of sending according to control system in the described cooking device drops in the cooking-vessel of described cooking device and cooks major ingredient;

(3) order of sending according to control system in the described cooking device drops into cooking auxiliary material in described cooking-vessel;

(4) in described cooking-vessel, add soup and/or water;

(5) described soup and/or water is boiled;

(6) utilize the heating intensity adjusting device of described heating system automatically to turn heating intensity down, heat, finish the stewing process of burning with moderate heat, little fire or low baking temperature;

(7) utilize the heating intensity adjusting device of described heating system automatically to transfer big heating intensity,, finish thick thick gravy and/or the thicken soup process received to heat greater than the firepower in the step (6);

Wherein, before or after starting described cooking device, also comprise the step of importing/call in data, order, information and/or software.

2. the method for claim 1 is characterized in that, the major ingredient of cooking in the step (2) is to carry out preliminary treatment earlier in other cooking device, puts in the cooking-vessel of described cooking device again; Described preliminary treatment comprises fries in shallow oil, explodes, stir-fries before stewing, steams or boil.

3. the method for claim 1, it is characterized in that, the major ingredient of cooking in the step (2) carries out preliminary treatment earlier in a cooking-vessel of described cooking device, the more pretreated major ingredient of cooking is put in the same cooking-vessel or another cooking-vessel of described cooking device; Described preliminary treatment comprises fries in shallow oil, explodes, stir-fries before stewing, steams or boil.

4. as claim 2 or 3 described methods, it is characterized in that described preliminary treatment is for frying in shallow oil, it comprises following process again:

(a1) order of sending according to control system in the described cooking device drops into oil as heat transfer medium in the cooking-vessel of described cooking device, the amount of described oil is submerged the one side of cooking major ingredient that need fry in shallow oil and another side is exposed in the air;

(a2) order of sending according to control system in the described cooking device, described heating system is heated to 90-180 ℃ with described oil;

(a3) order of sending according to control system in the described cooking device drops into the described major ingredient of cooking in described oil;

(a4) the described heating system of control heats the described major ingredient of cooking at a slow speed with the moderate heat and/or the little fiery state of medium firepower or less firepower;

(a5) stir the described major ingredient of cooking, make it be immersed in one side in the oil and be exposed in the air, make and be exposed to airborne one side and be immersed in the oil;

(a6) repeat above-mentioned step (a4) and step (a 5), make described the cooking have at least a part to become faint yellow, yellow, glassy yellow, golden yellow or buff among every of major ingredient.

5. method as claimed in claim 4 is characterized in that, described heating system is heated to 120-180 ℃ with described oil.

6. as claim 2 or 3 described methods, it is characterized in that described preliminary treatment is for fried, it comprises following process again:

(b1) order of sending according to control system in the described cooking device drops into oil as heat transfer medium in the cooking-vessel of described cooking device, the amount of described oil compares more than 3: 1 with the amount of cooking major ingredient that needs explode;

(b2) order of sending according to control system in the described cooking device, described heating system is heated to 160-220 ℃ with described oil;

(b3) order of sending according to control system in the described cooking device drops into the described major ingredient of cooking in described oil;

(b4) the described heating system of control heats with its maximum fire or near the very hot oven state of maximum fire, makes the described major ingredient of cooking become faint yellow, yellow, glassy yellow, golden yellow or buff.

7. method as claimed in claim 6 is characterized in that, described heating system is heated to 160-200 ℃ with described oil.

8. as claim 2 or 3 described methods, it is characterized in that described preliminary treatment is for stir-frying before stewing, it comprises following process again:

(c1) order of sending according to control system in the described cooking device drops into oil as conducting heat and lubricant medium in the cooking-vessel of described cooking device, the amount of described oil and needs carry out the amount ratio of cooking major ingredient of stir-fry 1: 100-1: between 5;

(c2) order of sending according to control system in the described cooking device, described heating system is heated to 150-230 ℃ with described oil;

(c3) order of sending according to control system in the described cooking device drops into the described major ingredient of cooking in described cooking-vessel;

(c4) the described heating system of control heats with its maximum fire, medium firepower or the firepower between maximum fire and medium firepower, and stirs fast.

9. method as claimed in claim 8 is characterized in that, the amount of described oil and needs carry out the amount ratio of cooking major ingredient of stir-fry 1: 10-1: between 20.

10. the method for claim 1 is characterized in that, input soup and the described ratio of major ingredient of cooking were greater than 1: 3 in the step (4).

11. the method for claim 1 is characterized in that, the described major ingredient of cooking of input soup submergence in the step (4).

12. the method for claim 1 is characterized in that, the control of described heating intensity is according to data, order, information and/or the software importing/call in, and realize automatically.

13. the method for claim 1 is characterized in that, described method also comprises to be stirred, and this stirs is that motion by described cooking-vessel or utilization are stirred instrument and realized.

14. the method for claim 1 is characterized in that, described thicken soup utilizes Gorgon euryale material injection apparatus to realize.