CN113940415A - System and method for making frozen sauce for beefsteak - Google Patents
System and method for making frozen sauce for beefsteak Download PDFInfo
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- CN113940415A CN113940415A CN202111367718.0A CN202111367718A CN113940415A CN 113940415 A CN113940415 A CN 113940415A CN 202111367718 A CN202111367718 A CN 202111367718A CN 113940415 A CN113940415 A CN 113940415A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 149
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 11
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 70
- 238000010438 heat treatment Methods 0.000 claims abstract description 69
- 238000002360 preparation method Methods 0.000 claims abstract description 62
- 239000002994 raw material Substances 0.000 claims abstract description 47
- 235000014347 soups Nutrition 0.000 claims abstract description 47
- 230000008014 freezing Effects 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 238000005057 refrigeration Methods 0.000 claims abstract description 14
- 230000009471 action Effects 0.000 claims description 12
- 239000011343 solid material Substances 0.000 claims description 12
- 239000011344 liquid material Substances 0.000 claims description 11
- 239000000940 FEMA 2235 Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 9
- 235000015241 bacon Nutrition 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 description 12
- 108010053481 Antifreeze Proteins Proteins 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 230000002528 anti-freeze Effects 0.000 description 6
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- 239000008107 starch Substances 0.000 description 6
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- 238000010586 diagram Methods 0.000 description 4
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- 230000004075 alteration Effects 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a system and a method for making frozen beef steak sauce, and relates to the technical field of sauce making. The system comprises a control system, a raw material inlet, a sauce soup base preparation system, a stir-frying material preparation system, a sauce preparation system, a refrigeration unit and a freezing unit. According to the system for preparing the frozen sauce, on the premise of reusing the raw material inlet, the heating unit and the like, the cost of the system is reduced, the prepared sauce is the frozen sauce, the sauce has higher quality, and the taste of the sauce is not greatly deviated.
Description
Technical Field
The invention relates to the technical field of sauce preparation, in particular to a system for preparing frozen sauce and a method for preparing frozen beefsteak sauce.
Background
The sauce is a fluid or semi-fluid mixture, and can be added directly to food or during cooking. Sauces keep food moist, increase flavor, and change color and appearance, and are also used as materials for coating the appearance of food, such as white sauces of creamed chicken. The liquid seasoning such as soy sauce, chili oil, fish sauce, chili sauce, etc. can be used for cooking and table seasoning.
The beefsteak sauce in the market is single and has no characteristics, and is basically black pepper sauce and mushroom sauce. In order to facilitate storage and transportation and reduce cost, normal-temperature sauce is mostly selected, and the overall flavor of the normal-temperature sauce is reduced after a sterilization link. The preparation process of the sauce is troublesome, and the taste of the final finished product is deviated when a certain step is out of order.
There is an urgent need in the art to provide an industrial solution for frozen sauces and to improve the quality of the product.
Disclosure of Invention
In view of this, the present invention provides the following technical solutions:
a system for making a frozen sauce, characterized by:
the system comprises a control system, a raw material inlet, a sauce soup base preparation system, a stir-frying material preparation system, a sauce preparation system, a refrigeration unit and a freezing unit, wherein,
the control system is used for controlling the raw material inlet, the sauce soup base preparation system, the stir-frying preparation system and the sauce preparation system;
the sauce soup base preparation system comprises a first heating kettle, the first heating kettle is communicated with a raw material inlet so as to introduce materials required by the sauce soup base, the first heating kettle is heated by a first heating unit, and the first heating kettle transfers the heated sauce soup into a first container through a filtering unit;
the stir-fried material preparation system comprises a first stir-frying pan, the first stir-frying pan is also communicated with the raw material inlet so as to guide materials to be stir-fried, and the first stir-frying pan also transfers the stir-fried materials to a second container;
the sauce preparation system comprises a third container, the third container is used for collecting materials in the first container and the second container, the third container is also communicated with the raw material inlet so as to introduce other required materials for preparing sauce, and a stirrer is also arranged at the third container;
wherein,
the sauce finally prepared by the sauce preparation system is transferred to a refrigeration unit for refrigeration for a period of time, and then further transferred to a freezing unit.
Further, the raw material inlet comprises a solid material inlet and a liquid material inlet, and the solid material inlet and the liquid material inlet are both in a hopper shape.
Furthermore, a weighing unit is arranged at the raw material inlet, wherein the weighing unit can control the return of the skip-shaped raw material inlet.
Furthermore, a temperature sensor and a liquid level sensor are arranged in the first heating kettle, and the temperature sensor and the liquid level sensor can control the heating mode of the first heating kettle.
Furthermore, a mechanical arm is arranged beside the cover of the third container, and a viscosity sensor is arranged on a stirring head of the stirrer.
Further, the working pressure of the first heating kettle is lower than that of the pressure cooker and slightly higher than the atmospheric pressure, and the first heating kettle is used for heating the raw materials in the first heating kettle and separating out various nutrients under the working pressure.
Furthermore, a cleaning device is arranged at the first heating kettle.
Further, the first heating unit has a heating capacity of a civil fire.
Further, the raw material inlet is multiplexed to the first heating kettle or the first frying pan or the third container through a multi-channel pipeline.
Furthermore, the present invention also provides a method for making a frozen steak sauce according to the system for making a frozen sauce, characterized in that the method comprises the following steps:
s100, under the action of a control system, introducing beef bones required by sauce soup bases and auxiliary materials matched with the beef bones into a sauce soup base preparation system through a raw material inlet, and filtering the heated sauce soup to a first container by the sauce soup base preparation system;
s200, under the action of a control system, the system leads bacon oil, bacon and seasonings required by stir-frying into a stir-frying material preparation system through the reuse of a raw material inlet to prepare a stir-frying material with caramel color and transfers the stir-frying material to a second container;
s300, jointly transferring the sauce soup in the first container and the fried material with caramel color in the second container to a third container, and under the action of a control system, introducing other required materials for preparing frozen beefsteak sauce into the third container through the reuse of raw material inlets by the system, so as to prepare the fried material with caramel color and transferring the fried material to the second container;
s400, under the action of a control system, the system transfers the materials in the first container and the second container to a third container, and further introduces other required materials for preparing sauce into the raw material inlet in a multiplexing way, so that the system heats all the materials gathered in the third container to boil the sauce under the condition of multiplexing the first heating unit;
and S500, transferring the cooked sauce into a refrigerating unit and a freezing unit successively.
Compared with the prior art, the invention has the beneficial effects that:
this system of preparation frozen form sauce, under multiplexing raw materials entry and heating unit etc. the prerequisite, not only reduced the cost of system but also make the sauce that makes be frozen form sauce to still make the sauce itself have higher quality, big deviation just can not appear yet in its taste. Therefore, the system and the method reduce manual operation, improve production standard, save human resources and achieve good balance between industrial production of frozen sauce and the quality of the sauce.
Drawings
FIG. 1 is a schematic diagram of a system for making a frozen sauce according to one embodiment of the present invention;
FIG. 2 is a further schematic diagram of a system for making a frozen sauce according to one embodiment of the invention;
FIG. 3 is a schematic diagram of the structure of a sauce-soup base preparation module according to an embodiment of the present invention;
fig. 4 is a schematic diagram of the construction of a sauce preparation system in one embodiment of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be noted that in the description of the present invention, the terms "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, which are only for convenience of description and simplification of description, and do not indicate or imply that the referred device or element must have a specific orientation, be configured in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention.
Further, it will be appreciated that the dimensions of the various elements shown in the figures are not drawn to scale, for ease of description, and that the thickness or width of some layers may be exaggerated relative to other layers, for example.
It should be noted that like reference numerals and letters refer to like items in the following figures, and thus, once an item is defined or illustrated in one figure, it will not need to be further discussed or illustrated in detail in the description of the following figure.
As shown in fig. 1, in one embodiment, the present invention provides a technical solution: a system for making a frozen sauce, wherein,
the system comprises a control system, a raw material inlet, a sauce soup base preparation system, a stir-frying material preparation system, a sauce preparation system, a refrigeration unit and a freezing unit, wherein,
the control system is used for controlling the raw material inlet, the sauce soup base preparation system, the stir-frying preparation system and the sauce preparation system;
the sauce soup base preparation system comprises a first heating kettle, the first heating kettle is communicated with a raw material inlet so as to introduce materials required by the sauce soup base, the first heating kettle is heated by a first heating unit, and the first heating kettle transfers the heated sauce soup into a first container through a filtering unit;
the stir-fried material preparation system comprises a first stir-frying pan, the first stir-frying pan is also communicated with the raw material inlet so as to guide materials to be stir-fried, and the first stir-frying pan also transfers the stir-fried materials to a second container;
the sauce preparation system comprises a third container, the third container is used for collecting materials in the first container and the second container, the third container is also communicated with the raw material inlet so as to introduce other required materials for preparing sauce, and a stirrer is also arranged at the third container;
wherein,
the sauce finally prepared by the sauce preparation system is transferred to a refrigeration unit for refrigeration for a period of time, and then further transferred to a freezing unit.
For the embodiment, the system not only reduces manual operation, improves production standard and saves human resources, but also obtains good balance between industrial production of frozen-like sauce and the quality of the sauce, thereby being used for making frozen-like sauce different from normal-temperature sauce and providing better mouthfeel than the normal-temperature sauce.
As shown in fig. 2, in one embodiment, the present invention provides a technical solution: a system for making frozen sauce comprises a touch screen, wherein an operation panel is installed on the touch screen and is electrically connected with a raw material inlet, the raw material inlet comprises a solid material inlet and a liquid material inlet, the solid material inlet and the liquid material inlet are both in a hopper shape and have a weighing function, the raw material inlet is connected with a sauce soup base preparation system, a stir-frying preparation system and a sauce preparation system, the sauce soup base preparation system comprises a first heating kettle, a temperature sensor and a liquid level sensor are arranged in the first heating kettle, the temperature sensor and the liquid level sensor can control the heating mode of the first heating kettle, the first heating kettle is communicated with the raw material inlet, the first heating kettle is heated by a first heating unit, and the first heating kettle transfers the heated materials into a first container through a filtering unit; wherein, the first heating kettle can be further provided with a cleaning device; it can be understood that the touch screen and the operation panel thereof are a specific embodiment of the control system;
the fried material preparation system comprises a first frying pan, the first frying pan is communicated with the raw material inlet, and the first frying pan also transfers fried materials into a second container;
the sauce preparation system comprises a third container, a mechanical arm is arranged beside a cover of the third container, the third container is communicated with a raw material inlet, a stirrer is further arranged beside the third container, a viscosity sensor is arranged on a stirring head of the stirrer, a refrigeration unit is arranged behind the third container, and a freezing unit is arranged behind the refrigeration unit.
Exemplary, preparation process of sauce soup base: the user selects a button of 'preparing sauce soup base' on the touch screen to prompt the input of the total weight of all ingredients, the input of the mixture ratio of all ingredients and whether the ingredients are liquid or solid, and then the operation panel prompts the user of the required adding amount of each ingredient and prompts the user by voice. The system then automatically opens one inlet for solid material and one for liquid material and broadcasts it by voice. When adding solid material entry and liquid material entry with solid material and liquid material, it carries out voice broadcast simultaneously from taking weighing unit and demonstration weight on the touch-sensitive screen, and when the weight of weighing accorded with the weight of suggestion, the automatic tipping bucket is once, is about to the batching after weighing via solid material pipeline and liquid passage bootstrap induction system. Under the instruction of 'preparing sauce soup base', the sauce soup base is transferred to a first heating kettle, the sauce soup base is boiled by strong fire, when the temperature sensor senses that the sauce soup base is boiled, the sauce soup base is automatically turned to slow fire, when the liquid level sensor senses that the liquid level reaches a certain level, the slow fire is stopped, and the heating kettle is closed. Wherein the heating kettle is made of stainless steel materials, and is similar to the materials of a pressure cooker; moreover, the heating kettle can have proper tightness and vent holes, so that on the premise of being lower than a common pressure cooker and slightly larger than atmospheric pressure, the heating kettle is used for heating food materials in the heating kettle to separate out various nutrients, and the time of slow fire is obviously shortened. After the heating kettle stops heating, the heating kettle and the prepared sauce soup base are integrally sent to a first filtering unit in the system under the sealed premise, and soup is obtained through filtering and stored in a first container. Optionally, the cleaning device of the system cleans and dries the previous pipelines, the first heating kettle, the first filtering unit and the like for the next use and solves the food sanitation problem in the continuous industrial production process. Referring to fig. 3, a temperature sensor, a liquid level sensor, a heating kettle, etc. are illustrated.
Exemplary, preparation of the stir-fried material: the user selects a button for preparing sauce soup base on the touch screen, and the operation panel prompts the user to add frying raw materials and oil to the first frying pan through the solid material inlet and the liquid material inlet. And in the frying process, prompting to add other fried additives until the preparation of the fried materials is finished, wherein the temperature of fire and the frying time are controlled until the fried materials with caramel color are prepared.
Exemplary, preparation of the sauce: the user selects a button of 'preparing sauce by using soup base' on the touch screen, then the total weight of all auxiliary materials required to be mixed with the soup base is prompted to be input, the mixture ratio of all auxiliary materials is input, whether the auxiliary materials are liquid or solid is input, then the operation panel prompts the user how much each auxiliary material is required to be added, and voice prompt is carried out. Also weighing at the solid feed inlet and the liquid feed inlet and subsequently entering the third vessel, the soup in the first vessel, the sauce in the second vessel, and the sauce in the third vessel are also added, since the "preparation of sauce with soup base" command is still valid. Wherein the third container is heated by single slow fire, the heating by slow fire can be controlled by time, and the heating is stopped after half an hour to obtain the sauce. After the stop heating, the system can be through solid material entry rejoin anti-freeze starch, anti-freeze starch stores in a funnel, through the volume of the anti-freeze starch of control funnel at every turn joining, control anti-freeze starch and add the third container, the lid of third container is opened by the manipulator, the mixer moves and falls into wherein to third container department, stir the sauce that has added anti-freeze starch by the mixer, and adjust the viscosity of sauce according to the consistency that the user set up, the viscosity sensor detects the viscosity that detects wherein. When the viscosity is too high, purified water is added through a liquid material inlet for regulation. And after the viscosity reaches the standard, the preparation of the sauce is finished.
And then fishing out the sauce from the third container by the manipulator, and bagging according to the weight specification of each package of sauce. Then transferring to a refrigerating unit for refrigerating for 2 hours, transferring to a freezing unit for further freezing for 4 hours. Referring to fig. 4, a robot, a third container, a blender, and a viscosity sensor, etc. are illustrated.
It should be noted that one of the keys of the frozen sauce lies in:
the sauce preparation system also heats a third container with the first heating unit;
after the first heating unit finishes heating the third container, the stirrer is used for: under the condition that the third container is added with the anti-freeze starch, stirring all materials in the third container;
the system then transfers the sauce in the third container to a refrigeration unit, which, after a period of refrigeration, transfers it to a freezing unit.
In addition, taking frozen beefsteak sauce as an example, the invention also provides a method for preparing the frozen beefsteak sauce according to the system for preparing the frozen beefsteak sauce, which is characterized by comprising the following steps:
s100, under the action of a control system, introducing beef bones required by sauce soup bases and auxiliary materials matched with the beef bones into a sauce soup base preparation system through a raw material inlet, and filtering the heated sauce soup to a first container by the sauce soup base preparation system;
s200, under the action of a control system, the system leads bacon oil, bacon and seasonings required by stir-frying into a stir-frying material preparation system through the reuse of a raw material inlet to prepare a stir-frying material with caramel color and transfers the stir-frying material to a second container;
s300, jointly transferring the sauce soup in the first container and the fried material with caramel color in the second container to a third container, and under the action of a control system, introducing other required materials for preparing frozen beefsteak sauce into the third container through the reuse of raw material inlets by the system, so as to prepare the fried material with caramel color and transferring the fried material to the second container;
s400, under the action of a control system, the system transfers the materials in the first container and the second container to a third container, and further introduces other required materials for preparing sauce into the raw material inlet in a multiplexing way, so that the system heats all the materials gathered in the third container to boil the sauce under the condition of multiplexing the first heating unit;
and S500, transferring the cooked sauce into a refrigerating unit and a freezing unit successively.
It should be noted that, through the systematic preparation process, the required addition amount and the operation of each step are prompted, so that the error probability is greatly reduced, the prepared sauce has higher yield, the taste of the sauce has no large deviation, the manual operation is reduced in the preparation process, and the human resources are saved. Most importantly, the present invention implements a system and method for making a frozen sauce.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A system for making a frozen sauce, characterized by:
the system comprises a control system, a raw material inlet, a sauce soup base preparation system, a stir-frying material preparation system, a sauce preparation system, a refrigeration unit and a freezing unit, wherein,
the control system is used for controlling the raw material inlet, the sauce soup base preparation system, the stir-frying preparation system and the sauce preparation system;
the sauce soup base preparation system comprises a first heating kettle, the first heating kettle is communicated with a raw material inlet so as to introduce materials required by the sauce soup base, the first heating kettle is heated by a first heating unit, and the first heating kettle transfers the heated sauce soup into a first container through a filtering unit;
the stir-fried material preparation system comprises a first stir-frying pan, the first stir-frying pan is also communicated with the raw material inlet so as to guide materials to be stir-fried, and the first stir-frying pan also transfers the stir-fried materials to a second container;
the sauce preparation system comprises a third container, the third container is used for collecting materials in the first container and the second container, the third container is also communicated with the raw material inlet so as to introduce other required materials for preparing sauce, and a stirrer is also arranged at the third container;
wherein,
the sauce finally prepared by the sauce preparation system is transferred to a refrigeration unit for refrigeration for a period of time, and then further transferred to a freezing unit.
2. A system for making a frozen-like sauce according to claim 1, characterized in that: the raw material inlet comprises a solid material inlet and a liquid material inlet, and the solid material inlet and the liquid material inlet are both in a hopper shape.
3. A system for making a frozen-like sauce according to claim 2, characterized in that: the raw material inlet is provided with a weighing unit, wherein the weighing unit can control the return of the skip bucket-shaped raw material inlet.
4. A system for making a frozen-like sauce according to claim 1, characterized in that: be provided with temperature sensor and level sensor in the first heating cauldron, the heating methods of the steerable first heating cauldron of temperature sensor and level sensor.
5. A system for making a frozen-like sauce according to claim 1, characterized in that: and a mechanical arm is arranged beside the cover of the third container, and a viscosity sensor is arranged on a stirring head of the stirrer.
6. A system for making a frozen-like sauce according to claim 1, characterized in that: the working pressure of the first heating kettle is lower than that of the pressure cooker and slightly higher than the atmospheric pressure, and the first heating kettle is used for heating the raw materials in the first heating kettle and separating out various nutrients under the working pressure.
7. A system for making a frozen-like sauce according to claim 1, characterized in that: and a cleaning device is arranged at the first heating kettle.
8. A system for making a frozen-like sauce according to claim 1, characterized in that: the first heating unit is provided with a civil fire heating capacity.
9. A system for making a frozen-like sauce according to claim 1, characterized in that: the raw material inlet is multiplexed to the first heating kettle or the first frying pan or the third container through a multi-channel pipeline.
10. A method for making a frozen steak sauce according to the system for making a frozen sauce of any of claims 1-9, said method comprising the steps of:
s100, under the action of a control system, introducing beef bones required by sauce soup bases and auxiliary materials matched with the beef bones into a sauce soup base preparation system through a raw material inlet, and filtering the heated sauce soup to a first container by the sauce soup base preparation system;
s200, under the action of a control system, the system leads bacon oil, bacon and seasonings required by stir-frying into a stir-frying material preparation system through the reuse of a raw material inlet to prepare a stir-frying material with caramel color and transfers the stir-frying material to a second container;
s300, jointly transferring the sauce soup in the first container and the fried material with caramel color in the second container to a third container, and under the action of a control system, introducing other required materials for preparing frozen beefsteak sauce into the third container through the reuse of raw material inlets by the system, so as to prepare the fried material with caramel color and transferring the fried material to the second container;
s400, under the action of a control system, the system transfers the materials in the first container and the second container to a third container, and further introduces other required materials for preparing sauce into the raw material inlet in a multiplexing way, so that the system heats all the materials gathered in the third container to boil the sauce under the condition of multiplexing the first heating unit;
and S500, transferring the cooked sauce into a refrigerating unit and a freezing unit successively.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111367718.0A CN113940415A (en) | 2021-11-18 | 2021-11-18 | System and method for making frozen sauce for beefsteak |
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| CN202111367718.0A CN113940415A (en) | 2021-11-18 | 2021-11-18 | System and method for making frozen sauce for beefsteak |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104336577A (en) * | 2013-07-30 | 2015-02-11 | 普罗旺斯番茄制品（天津）有限公司 | Tomato black pepper steak sauce and preparation method thereof |
| CN104605415A (en) * | 2015-01-31 | 2015-05-13 | 蚌埠市徽味炒货厂 | Automatic dosing machine for frying melon seeds |
| CN107529796A (en) * | 2015-03-13 | 2018-01-02 | 科瑞斯科株式会社 | The heating of integration and cooling type food processing |
| CN108094995A (en) * | 2017-12-25 | 2018-06-01 | 珠海市宝门食品企业有限公司 | Sauce mechanized production system |
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2021
- 2021-11-18 CN CN202111367718.0A patent/CN113940415A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104336577A (en) * | 2013-07-30 | 2015-02-11 | 普罗旺斯番茄制品（天津）有限公司 | Tomato black pepper steak sauce and preparation method thereof |
| CN104605415A (en) * | 2015-01-31 | 2015-05-13 | 蚌埠市徽味炒货厂 | Automatic dosing machine for frying melon seeds |
| CN107529796A (en) * | 2015-03-13 | 2018-01-02 | 科瑞斯科株式会社 | The heating of integration and cooling type food processing |
| CN108094995A (en) * | 2017-12-25 | 2018-06-01 | 珠海市宝门食品企业有限公司 | Sauce mechanized production system |
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