JPH1075722A - Cooking system - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking system which has realized leveling, capable of properly dealing with the hygiene of food materials prior to their treatment under heating, food quality maintenance and control, food taste retention after heat treatment and securing palatable period and peak meal time. SOLUTION: This cooking system is made up of the following processes: frozen and refrigerated vegetable, dried seafood food materials and seasonings 1a-1e are inspected 2, and the frozen food materials 1a, refrigerated food materials 1b and vegetable food materials 1c, and dried food materials 1d and seasoning 1e, are subjected to freeze storage 3a, refrigeration storage 3b, 3c, and normal temperature storage 3d, 3e, respectively; the frozen food materials are thawed 6 and cut 7a, the refrigerated food materials are directly cut 7b, the vegetable food materials are pre-treated 4 and washed 5 and then cut 7c and, subsequently, washed 8 and dehydrated 9, followed by mix-setting 11 with the dried food materials and the seasoning put to preparation setting 10, and the resultant food materials are put to refrigeration stock 12; the mix-set food materials put to refrigeration stock are subjected to heating treatment process 13 such as boiling, frying and/or baking; the resultant cooked food is rapidly chilled 14 to 0-3 deg.C and then refrigerated 16. The resultant finished food is afforded for school lunch by central kitchen system A or backyard kitchen system B.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking system using a cook chill system for rapidly cooling a hot-cooked product by refrigeration stock.

[0002]

2. Description of the Related Art The food in an employee cafeteria has a central kitchen system in which food prepared in advance at a lunch center is transported to the employee cafeteria and re-heated in the employee cafeteria, etc., and cooking equipment is provided in the employee cafeteria. In general, a backyard kitchen system that directly provides this is adopted.

[0003]

In either the central kitchen system or the back yard kitchen system, the hygiene of foods before the heat treatment, the quality maintenance management, the preservation of the taste after the heat treatment, the securing of the best-being period, and the meal Leveling that can be provided sufficiently in response to peak times has become an issue.

It is an object of the present invention to provide hygiene and quality control of foodstuffs before heat treatment, to maintain the taste after heat treatment and to secure a best-before period, and to provide a leveling that can be sufficiently provided at the peak of meals. It is to provide a cooking system that realizes the above.

[0005]

SUMMARY OF THE INVENTION In order to achieve the above object, the present invention examines foods and seasonings such as frozen, chilled, vegetables, and dried foods. A step of storing dry food ingredients and seasonings at room temperature in refrigerated storage, thawing the frozen food ingredients, cutting the refrigerated food ingredients as they are, cutting the vegetable food ingredients after preparation and washing, and washing and dehydrating the dried food ingredients and seasonings; A step of mixing and setting the prepared seasonings and refrigerated stocking at 3 to 5 ° C .;
It consists of a heat treatment step of heating of frying and baking, and a step of rapidly cooling the heat-treated cooked product to 0 to 3 ° C. and refrigeration, and this is provided for lunch by a central kitchen system or a backyard kitchen system. It is characterized by doing so.

[0006]

Embodiments of the present invention will be described with reference to the drawings. In FIG. 1, reference numeral 1 denotes a process for receiving foods and the like, in which a frozen food 1a, a refrigerated food 1b, a vegetable food 1c, a dry food 1d, and a seasoning 1e are received, and these are inspected 2a to 2e in an inspection process 2. This inspection step 2 achieves uniform quality of the received foodstuffs and the like.

[0007] After the inspection step 2, the process is shifted to a storage step 3 for storing each food material or the like. That is, frozen food 1
a is a frozen storage 3a, a refrigerated food 1b and a vegetable food 1c are refrigerated storage 3b and 3c, a dry food 1d and a seasoning 1e are stored at room temperature 3d and 3e. This allows stocking during the quality maintenance period upon receipt.

The stocked foods and the like are provided with a facility for washing the supplied air and removing dust by means of a filter, and are carried into a dustproof cooking chamber 6 in which the indoor pressure is set higher than the outdoor pressure to be cooked. After the frozen food 1a is thawed in the thawing step 6, the frozen food 1a is cut into a predetermined size in the cutting step 7a.
b is cut to a predetermined size as it is in the cutting step 7b.

Before the vegetables 1c are carried into the dustproof cooking chamber 26, a preparation process 4 and a washing step 5 are performed, and the vegetables 1c are carried into the dustproof cooking chamber 26 and cut into a predetermined size in a cutting step 7c. . In the lower treatment step 4, isolation is carried out to prevent scattering of various bacteria, and in the washing step 5, high pressure shower cleaning is performed to remove extraneous matter such as bacteria.

The cut frozen food 1a and the chilled food 1b are transferred to the mixing and setting step 11, and the cut vegetables 1c are again subjected to the washing step 8 by a shower to remove bacteria after cutting, and dehydrated. After step 9, the process proceeds to the mixing and setting step 11. Further, the dry food ingredient 1d also proceeds to the mixing setting step 11, and the seasoning 1e is added to the mixing setting step 11 via the mixing setting step 10. A high-precision measuring instrument is used for the preparation set of the seasoning 1e.

In the mixing and setting step 11, the mixed and set food ingredients are refrigerated and stocked at 3 to 5 ° C. in the refrigeration step 12. Thereby, the freshness of the mixed and set food material is maintained.

The mixed set foodstuff refrigerated at 3 to 5 ° C. in the refrigeration step 12 is subjected to a heating treatment in a heating step 13. The heat treatment step 13 has heating equipment for boiled 13a, roasted 13b, fried 13c, and baked 13d, and its heat source is appropriately electric power.

The cooked product heat-treated in the heating step 13 is cooled to 0 to 3 ° C. within 90 minutes in a cycle container, a throw-away container or a vacuum pack 15 and a rapid cooling step 14.
Then, in the refrigeration step 16, the core of the cooked product is kept at 0 to 3 ° C. and refrigerated. The cycle container or the throwaway container is an open type.

In the rapid cooling step 14 of the cooked product heat-treated in the heating step 13, it is rapidly cooled to 0 to 3 ° C. within 90 minutes, and the chilled step 16 maintains the core temperature of the cooked product at 0 to 3 ° C. Refrigerated stock is the most important feature of the present invention, which allows the cooked food to retain its taste, ensure a best-before period, and be adequately served during peak meal times.

The cooked food stocked in the refrigeration step 16 is stored in the refrigeration step 1 in line A of the central kitchen system.
The cycle container or the throwaway container taken out of the refrigerator No. 6 is packed 17 at a room temperature of 3 to 5 ° C. and then transported 18 to a predetermined employee cafeteria or the like while maintaining the temperature at 0 to 3 ° C. The refrigerator provided in the employee cafeteria or the like Refrigerated 19 for storage, and if necessary, removed from the refrigerator and reheated 20 by a heating facility, and provided in a state of heat retention 21.

Then, the empty cycle container or throw-away container is washed 22 in the return route C.
And transported to the lunch center of the production factory 23 and washed again 2
After that, it is stocked in the dustproof cooking chamber 26 and waits until the next cycle.

In the backyard kitchen type line, cooked products stored in the cycle container or the throwaway container taken out of the refrigerator in the refrigeration step 16 are reheated 26 by a heating equipment, and provided in a state of keeping the temperature 27. I do.

The empty cycle container or the throw-away container is washed 28 in the return route D and then stored in the dustproof cooking chamber 26 to wait for the next cycle.

The reheating 20 of the central kitchen system
Or 7 for reheating 26 in the backyard kitchen method
Heat at 0 ° C. or more for 2 minutes or more. In addition, heat retention 21, 27
Is preferably provided at 63 ° C. or higher within 15 minutes.

[0020]

As described above, according to the present invention, the quality of the received food and the like is made uniform by carefully inspecting the food and the like before the heat treatment, and the food is stored according to the type of the food. The food before heat treatment mixed and set is kept in a hygienic and fresh quality by refrigerated stock at 3-5 ° C.

Further, the cooked product after the heat treatment is rapidly cooled to 0 to 3 ° C. within 90 minutes in a rapid cooling step, and this is cooled to 0 ° C. in a refrigeration step.
Refrigerated stock while maintaining the core temperature of cooked food of ~ 3 ° C ensures the preservation of the taste of the cooked food and the shelf life, stocking of 5 days or more after heat treatment becomes possible, central kitchen method or backyard Each of the kitchen methods has an advantage that it can be provided sufficiently in response to a peak meal.

[Brief description of the drawings]

FIG. 1 is a system diagram of a cooking system according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Receiving process of foodstuffs etc. 2 Inspection process 3 Storage process 4 Preparation process 5 Cleaning process 6 Decompression process 7a Cutting process 7b Cutting process 7c Cutting process 8 Cleaning process 9 Dehydration process 10 Mixing set 11 Mixing set process 12 Refrigeration process 13 Heating process Process 14 Rapid cooling process 15 Vacuum packing 16 Refrigeration process 26 Dustproof cooking room A Central kitchen line B Backyard kitchen line

Claims (1)

[Claims] 1. Inspection of foods and seasonings such as frozen, chilled, vegetables, and dried foods, wherein the frozen foods are stored frozen and the refrigerated foods and vegetables are stored refrigerated and the dry foods and seasonings are stored at room temperature; Frozen foods are thawed and the chilled foods are cut as they are, the vegetable foods are cut and washed and dehydrated after preparation and washing, and the dry foods and the seasonings prepared and mixed are set and refrigerated at 3-5 ° C. Stocking step, boiled and stir-fried mixed set ingredients said refrigerated stock,
It consists of a heat treatment step of heating of frying and baking, and a step of rapidly cooling the heat-treated cooked product to 0 to 3 ° C. and refrigeration, and this is provided for lunch by a central kitchen system or a backyard kitchen system. A cooking system characterized in that: