CN109816471A - A kind of intelligence food and drink control method - Google Patents
A kind of intelligence food and drink control method Download PDFInfo
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- CN109816471A CN109816471A CN201811559361.4A CN201811559361A CN109816471A CN 109816471 A CN109816471 A CN 109816471A CN 201811559361 A CN201811559361 A CN 201811559361A CN 109816471 A CN109816471 A CN 109816471A
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Abstract
The present invention relates to a kind of intelligent food and drink control methods, and include the following steps: step 1: client receives order；Step 2: order management terminal receives the order that client uploads, and order is handed down to roasting plant by order management terminal；Step 3: roasting plant is determined to be baked in requisition for roasted vegetable, and according to the baking parameter that vegetable requires according to order, obtains the vegetable that baking is completed.The present invention can be according to the different demands of different user, receive customizing order, and corresponding vegetable is determined according to O/No., order is directly handed down to roasting plant, the roasted vegetable of roasting plant is baked according to corresponding preset parameter, obtains standardized baking finished product, the problem for avoiding the difference due to cook's operation level and bringing vegetable taste inconsistent, the degree of product standardization is improved, and maximize degree to reduce the intervention of personnel, it is more efficient.
Description
Technical field
The present invention relates to food and beverage sevice technical field, specifically a kind of intelligence food and drink control method.
Background technique
Traditional Catering Management mode is usually that order is received by artificial or other traditional approach, the reception of order and
The production of food and drink largely requires to complete by artificial circulation, inefficiency, and the catering appliances in kitchen can not
It directly receives order to be cooked, namely cannot achieve intelligent cooking.
Roast duck popular in catering market and roast pork meat product at present are completed by traditional production method,
Place one's entire reliance upon cook experience and execute-in-place it is horizontal, since the level between cook is irregular, lead to roast duck and skewer-roasted pork
The quality that goes out be difficult to temperature, and standardization level is very low.
Existing roast duck and roast pork meat product usually not carry out customizing production according to client, it is also difficult to accomplish basis
Customer demand receives order automatically and carries out automation cooking, is difficult to meet the market requirement and meet the requirement of client.
Summary of the invention
In view of the deficiencies of the prior art, mesh of the invention provides a kind of intelligent food and drink control method, can be according to client
The problem of demand receives order automatically and carries out customizing production.
The technical solution achieved the object of the present invention are as follows: a kind of intelligence food and drink control method includes the following steps:
Step 1: client receives order；
Step 2: order management terminal receives the order that client uploads, and order is handed down to baking and set by order management terminal
It is standby；
Step 3: roasting plant is determined to join in requisition for roasted vegetable, and according to the baking that vegetable requires according to order
Number is baked, and the vegetable that baking is completed is obtained.
Further, the roasting plant is determined according to the O/No. of order in requisition for roasted vegetable, institute
It states O/No. to be generated by client or order management terminal, and establishes the mapping relations one by one of O/No. and vegetable.
It further, further include receiving audit confirmation, audit is true after order management terminal receives order in the step 2
Recognize by rear, then order is handed down to roasting plant.
Further, the vegetable includes school's roast duck, hospital's roast duck, restaurant roast duck, school's skewer-roasted pork, hospital's skewer-roasted pork
With restaurant skewer-roasted pork.
Further, the baking parameter of school's roast duck are as follows: first stage: being preheated to temperature and reach 160 DEG C, carries out complete
It is roasting；Second stage: entering second stage after the completion of the first stage, and temperature is arranged and is baked entirely for 150 DEG C, and dehumidifier 60% is held
The continuous 18 minutes time；Phase III: entering the phase III after the completion of second stage, and temperature is arranged and is baked entirely for 140 DEG C, takes out
Wet 30%, the duration 18 minutes；Fourth stage: entering fourth stage after the completion of the phase III, and be arranged temperature be 160 DEG C into
Row is complete roasting, dehumidifier 20%, and when target's center's temperature is more than 84 °, then baking terminates.
Further, the baking parameter of hospital's roast duck are as follows: first stage: being preheated to temperature and reach 150 DEG C, carries out complete
It is roasting；Second stage: entering second stage after the completion of the first stage, and temperature is arranged and is baked entirely for 140 DEG C, and dehumidifier 80% is held
The continuous 35 minutes time；Phase III: entering the phase III after the completion of second stage, and temperature is arranged and is baked entirely for 150 DEG C, takes out
Wet 20%, when target's center's temperature is more than 84 °, then baking terminates.
Further, the baking parameter of the restaurant roast duck are as follows: first stage: being preheated to temperature and reach 160 DEG C, carries out complete
It is roasting；Second stage: entering second stage after the completion of the first stage, and temperature is arranged and is baked entirely for 160 DEG C, and dehumidifier 35% is held
The continuous 15 minutes time；Phase III: entering the phase III after the completion of second stage, and temperature is arranged and is baked entirely for 140 DEG C, takes out
Wet 15%, the duration 15 minutes；Fourth stage: entering fourth stage after the completion of the phase III, and be arranged temperature be 160 DEG C into
Row is complete roasting, dehumidifier 10%, and when target's center's temperature is more than 84 °, then baking terminates.
Further, it the baking parameter of school's skewer-roasted pork are as follows: first stage: is preheated to temperature and reaches 180 DEG C；Second
Stage: entering second stage after the completion of the first stage, and temperature is arranged and is baked entirely for 140 DEG C, dehumidifier 50%, the duration 13
Minute；Phase III: entering the phase III after the completion of second stage, and temperature is arranged and is baked entirely for 180 DEG C, dehumidifier 30%,
When target's center's temperature is more than 84 °, then baking terminates.
Further, it the baking parameter of hospital's skewer-roasted pork are as follows: first stage: is preheated to temperature and reaches 160 DEG C；Second
Stage: entering second stage after the completion of the first stage, and temperature is arranged and is baked entirely for 130 DEG C, dehumidifier 80%, the duration 15
Minute；Phase III: entering the phase III after the completion of second stage, and temperature is arranged and is baked entirely for 170 DEG C, dehumidifier 50%,
When target's center's temperature is more than 84 °, then baking terminates.
Further, it the baking parameter of the restaurant skewer-roasted pork are as follows: first stage: is preheated to temperature and reaches 190 DEG C；Second
Stage: entering second stage after the completion of the first stage, and temperature is arranged and is baked entirely for 140 DEG C, dehumidifier 50%, the duration 10
Minute；Phase III: entering the phase III after the completion of second stage, and it is 200 DEG C that temperature, which is arranged, is carried out after malt syrup is added
Complete roasting, dehumidifier 30%, when target's center's temperature is more than 84 °, then baking terminates.
The invention has the benefit that the present invention can receive customizing order according to the different demands of different user,
And corresponding vegetable is determined according to O/No., order is directly handed down to roasting plant, the roasted vegetable root of roasting plant
Be baked according to corresponding preset parameter, obtain standardized baking finished product, avoid the difference due to cook's operation level and
The problem for bringing vegetable taste inconsistent improves the degree of product standardization, and maximization degree reduces the intervention of personnel, effect
Rate is higher.
Detailed description of the invention
The flow chart of Fig. 1 present pre-ferred embodiments.
Specific embodiment
In the following, being described further in conjunction with the drawings and the specific embodiments to the present invention:
As shown in Figure 1, a kind of intelligence food and drink control method, includes the following steps:
Step 1: client receives the order under user and generates the O/No. of order, and order is in addition to O/No., also
Essential information including user, such as station address, contact method etc., client can be APP on mobile phone or including PC etc.
Page end in terminal, user select corresponding order, each O/No. according to O/No. operation on the client
Corresponding to different vegetables, can be selected by client, client is every by advance presetting different vegetables on the client
As soon as selecting a vegetable, client automatically generates the O/No. of the corresponding vegetable.In the present embodiment, including vegetable have school
Roast duck, hospital's roast duck, restaurant roast duck, school's skewer-roasted pork, hospital's skewer-roasted pork and restaurant skewer-roasted pork, and above-mentioned all products are carried out
Number is to form O/No., so that O/No. and vegetable establish mapping relations one by one, as shown in table 1:
Table 1: the mapping relations of O/No. and vegetable
Step 2: order management terminal receives the order and O/No. that client uploads, and certain O/No. can also be by
Order management terminal generates, i.e., client does not generate O/No. and only generates order and upload, and is generated by order management terminal
O/No., in the present embodiment, order management terminal is the end computer PC, and order management terminal waits the confirmation of auditor, is examined
After core personnel confirm an order, order and O/No. are handed down to roasting plant by order management terminal.In the present embodiment, baking is set
It is standby use (Chinese the is happy letter steaming and baking box) oven of Germany Rational SCC WE 201 or other have and communicate and hot bake
The oven of wind (complete roasting) similar functions.
Step 3: roasting plant parses O/No., obtains in requisition for roasted vegetable, and according to corresponding dish
The baking parameter that product require carries out vegetable automation baking, and whole process is participated in without personnel, ordered so that the vegetable that baking comes out meets
It is single to number corresponding vegetable requirement.
Wherein, it the baking parameter of school's roast duck are as follows: first stage: is preheated to temperature and reaches 160 DEG C, warm carries out complete
Roasting, the present embodiment is baked entirely to be referred to and is baked using hot wind；Second stage: enter second stage after the completion of the first stage, and set
It sets temperature to be baked entirely for 150 DEG C, dehumidifier 60%, the duration 18 minutes；Phase III: enter third after the completion of second stage
Stage, and temperature is set and is baked entirely for 140 DEG C, dehumidifier 30%, the duration 18 minutes；Fourth stage: the phase III completes
Enter fourth stage afterwards, and temperature is set and is baked entirely for 160 DEG C, dehumidifier 20%, target's center's temperature is no more than 84 °, works as mesh
When mark central temperature is more than 84 °, then baking terminates, and target's center's temperature refers to the temperature of roast duck center position.By in this way
The obtained roast duck of baking parameter, skin is crisp and color is sallow, Fresh & Tender in Texture, the setting of dehumidifier more preferably maintain the nutrition of duck at
Point, vegetable taste is lighter, by setting central temperature monitoring, preferably ensure that the safety of duck.
The baking parameter of hospital's roast duck are as follows: first stage: it is preheated to temperature and reaches 150 DEG C, warm is baked entirely；The
Two-stage: entering second stage after the completion of the first stage, and temperature is arranged and is baked entirely for 140 DEG C, dehumidifier 80%, the duration
35 minutes；Phase III: entering the phase III after the completion of second stage, and temperature is arranged and is baked entirely for 150 DEG C, dehumidifier
20%, target's center's temperature is no more than 84 °, and when target's center's temperature is more than 84 °, then baking terminates.By such baking
The roast duck that parameter obtains not only maintains the nutritional ingredient of duck, and skin sauteed pork is tender to be easier to entrance, and light taste is suitble to hospital personnel
It is edible, by setting central temperature monitoring, it preferably ensure that the safety of duck.
The baking parameter of restaurant roast duck are as follows: first stage: it is preheated to temperature and reaches 160 DEG C, warm is baked entirely；The
Two-stage: entering second stage after the completion of the first stage, and temperature is arranged and is baked entirely for 160 DEG C, dehumidifier 35%, the duration
15 minutes；Phase III: entering the phase III after the completion of second stage, and temperature is arranged and is baked entirely for 140 DEG C, dehumidifier
15%, the duration 15 minutes；Fourth stage: entering fourth stage after the completion of the phase III, and it is 160 DEG C of progress that temperature, which is arranged,
Complete roasting, dehumidifier 10%, target's center's temperature is no more than 84 °, and when target's center's temperature is more than 84 °, then baking terminates.By this
The roast duck that the baking parameter of sample obtains, skin is crisp and meat is more compact, darker, and the setting of dehumidifier more preferably maintains duck skin
It is dry and comfortable, by setting central temperature monitoring, it preferably ensure that the safety of duck.
The baking parameter of school's skewer-roasted pork are as follows: first stage: it is preheated to temperature and reaches 180 DEG C；Second stage: first stage
Enter second stage after the completion, and temperature is set and is baked entirely for 140 DEG C, dehumidifier 50%, the duration 13 minutes；Third rank
Section: entering the phase III after the completion of second stage, and temperature is arranged and is baked entirely for 180 DEG C, dehumidifier 30%, target's center's temperature
No more than 84 °, when target's center's temperature is more than 84 °, then baking terminates.The skewer-roasted pork obtained by such baking parameter
(pork), color is sallow, uniform, Fresh & Tender in Texture, more preferably maintains the nutritional ingredient of pork, and vegetable taste is lighter, passes through
Central temperature monitoring is set, preferably ensure that the safety of pork.
The baking parameter of hospital's skewer-roasted pork are as follows: first stage: it is preheated to temperature and reaches 160 DEG C；Second stage: first stage
Enter second stage after the completion, and temperature is set and is baked entirely for 130 DEG C, dehumidifier 80%, the duration 15 minutes；Third rank
Section: entering the phase III after the completion of second stage, and temperature is arranged and is baked entirely for 170 DEG C, dehumidifier 50%, target's center's temperature
No more than 84 °, when target's center's temperature is more than 84 °, then baking terminates.By such obtained skewer-roasted pork of baking parameter,
By the cooking of low temperature and longer time, the nutritional ingredient of pork is not only maintained, meat is more soft rotten, and vegetable taste is more clear
It is light；Central temperature monitoring is set, the safety of skewer-roasted pork is preferably ensure that, also greatly improves the yield of product.
The baking parameter of restaurant skewer-roasted pork are as follows: first stage: it is preheated to temperature and reaches 190 DEG C；Second stage: first stage
Enter second stage after the completion, and temperature is set and is baked entirely for 140 DEG C, dehumidifier 50%, the duration 10 minutes；Third rank
Section: entering the phase III after the completion of second stage, and it is 200 DEG C that temperature, which is arranged, is baked entirely after malt syrup is added, dehumidifier
30%, target's center's temperature is no more than 84 °, and when target's center's temperature is more than 84 °, then baking terminates.By such baking
The skewer-roasted pork that parameter obtains, skin is crisp and meat is more compact, color glow；The setting of dehumidifier more preferably maintains the dry of skewer-roasted pork
It is refreshing, by setting central temperature monitoring, it preferably ensure that the safety of pork.
The vegetable of O/No. can be corresponded to by the way that such baking parameter is arranged, and obtains the vegetable of corresponding requirements,
Meet the customizing production of client's different demands, and compared to traditional Catering Management, greatly reduces manual intervention, realize standard
Metaplasia produces, and the cooking for being no longer limited by cook is horizontal and more efficient.
For those skilled in the art, it can make other each according to the above description of the technical scheme and ideas
Kind is corresponding to be changed and deforms, and all these change and deform the protection model that all should belong to the claims in the present invention
Within enclosing.
Claims (10)
1. a kind of intelligence food and drink control method, characterized by the following steps:
Step 1: client receives order；
Step 2: order management terminal receives the order that client uploads, and order is handed down to roasting plant by order management terminal；
Step 3: roasting plant determines according to order in requisition for roasted vegetable, and the baking parameter required according to vegetable into
Row baking obtains the vegetable that baking is completed.
2. intelligence food and drink control method according to claim 1, it is characterised in that: the roasting plant is according to order
O/No. determines that the O/No. is generated by client or order management terminal, and is built in requisition for roasted vegetable
The mapping relations one by one of vertical O/No. and vegetable.
3. intelligence food and drink control method according to claim 1, it is characterised in that: in the step 2, order management terminal
After receiving order, further includes receiving audit confirmation, audit after being identified through, then order is handed down to roasting plant.
4. intelligence food and drink control method according to claim 1, it is characterised in that: the vegetable includes school's roast duck, doctor
Institute's roast duck, restaurant roast duck, school's skewer-roasted pork, hospital's skewer-roasted pork and restaurant skewer-roasted pork.
5. intelligence food and drink control method according to claim 4, it is characterised in that: the baking parameter of school's roast duck
Are as follows: the first stage: it is preheated to temperature and reaches 160 DEG C, baked entirely；Second stage: entering second stage after the completion of the first stage,
And temperature is set and is baked entirely for 150 DEG C, dehumidifier 60%, the duration 18 minutes；Phase III: enter after the completion of second stage
Phase III, and temperature is set and is baked entirely for 140 DEG C, dehumidifier 30%, the duration 18 minutes；Fourth stage: phase III
Enter fourth stage after the completion, and temperature is set and is baked entirely for 160 DEG C, dehumidifier 20%, when target's center's temperature is more than 84 °
When, then baking terminates.
6. intelligence food and drink control method according to claim 4, it is characterised in that: the baking parameter of hospital's roast duck
Are as follows: the first stage: it is preheated to temperature and reaches 150 DEG C, baked entirely；Second stage: entering second stage after the completion of the first stage,
And temperature is set and is baked entirely for 140 DEG C, dehumidifier 80%, the duration 35 minutes；Phase III: enter after the completion of second stage
Phase III, and temperature is set and is baked entirely for 150 DEG C, dehumidifier 20% is then baked knot when target's center's temperature is more than 84 °
Beam.
7. intelligence food and drink control method according to claim 4, it is characterised in that: the baking parameter of the restaurant roast duck
Are as follows: the first stage: it is preheated to temperature and reaches 160 DEG C, baked entirely；Second stage: entering second stage after the completion of the first stage,
And temperature is set and is baked entirely for 160 DEG C, dehumidifier 35%, the duration 15 minutes；Phase III: enter after the completion of second stage
Phase III, and temperature is set and is baked entirely for 140 DEG C, dehumidifier 15%, the duration 15 minutes；Fourth stage: phase III
Enter fourth stage after the completion, and temperature is set and is baked entirely for 160 DEG C, dehumidifier 10%, when target's center's temperature is more than 84 °
When, then baking terminates.
8. intelligence food and drink control method according to claim 4, it is characterised in that: the baking parameter of school's skewer-roasted pork
Are as follows: the first stage: it is preheated to temperature and reaches 180 DEG C；Second stage: enter second stage after the completion of the first stage, and temperature is set
Degree is baked entirely for 140 DEG C, dehumidifier 50%, and the duration 13 minutes；Phase III: enter third rank after the completion of second stage
Section, and temperature is set and is baked entirely for 180 DEG C, dehumidifier 30%, when target's center's temperature is more than 84 °, then baking terminates.
9. intelligence food and drink control method according to claim 4, it is characterised in that: the baking parameter of hospital's skewer-roasted pork
Are as follows: the first stage: it is preheated to temperature and reaches 160 DEG C；Second stage: enter second stage after the completion of the first stage, and temperature is set
Degree is baked entirely for 130 DEG C, dehumidifier 80%, and the duration 15 minutes；Phase III: enter third rank after the completion of second stage
Section, and temperature is set and is baked entirely for 170 DEG C, dehumidifier 50%, when target's center's temperature is more than 84 °, then baking terminates.
10. intelligence food and drink control method according to claim 4, it is characterised in that: the baking of the restaurant skewer-roasted pork is joined
Number are as follows: the first stage: be preheated to temperature and reach 190 DEG C；Second stage: enter second stage after the completion of the first stage, and be arranged
Temperature is baked entirely for 140 DEG C, dehumidifier 50%, and the duration 10 minutes；Phase III: enter third rank after the completion of second stage
Section, and it is 200 DEG C that temperature, which is arranged, is baked entirely after malt syrup is added, dehumidifier 30%, when target's center's temperature is more than 84 °,
Then baking terminates.
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| CN201811559361.4A CN109816471A (en) | 2018-12-18 | 2018-12-18 | A kind of intelligence food and drink control method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811559361.4A CN109816471A (en) | 2018-12-18 | 2018-12-18 | A kind of intelligence food and drink control method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103106550A (en) * | 2011-11-15 | 2013-05-15 | 无锡南理工科技发展有限公司 | Task processing method of intelligent dining |
| CN107817711A (en) * | 2017-11-30 | 2018-03-20 | 广东美的厨房电器制造有限公司 | Rack cooker and cooking system |
| CN107909737A (en) * | 2017-12-19 | 2018-04-13 | 威海面之道餐厨智能装备有限公司 | A kind of intelligence catering system |
| CN108010214A (en) * | 2017-11-30 | 2018-05-08 | 广东美的厨房电器制造有限公司 | The control method of cooker and cooker |
| CN108937528A (en) * | 2018-06-19 | 2018-12-07 | 广东圣托智能设备有限公司 | A kind of intelligence is served the meals system and serves the meals the control method of system applied to intelligence |
-
2018
- 2018-12-18 CN CN201811559361.4A patent/CN109816471A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103106550A (en) * | 2011-11-15 | 2013-05-15 | 无锡南理工科技发展有限公司 | Task processing method of intelligent dining |
| CN107817711A (en) * | 2017-11-30 | 2018-03-20 | 广东美的厨房电器制造有限公司 | Rack cooker and cooking system |
| CN108010214A (en) * | 2017-11-30 | 2018-05-08 | 广东美的厨房电器制造有限公司 | The control method of cooker and cooker |
| CN107909737A (en) * | 2017-12-19 | 2018-04-13 | 威海面之道餐厨智能装备有限公司 | A kind of intelligence catering system |
| CN108937528A (en) * | 2018-06-19 | 2018-12-07 | 广东圣托智能设备有限公司 | A kind of intelligence is served the meals system and serves the meals the control method of system applied to intelligence |
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