TWI377040B - - Google Patents

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TWI377040B
TWI377040B TW98111585A TW98111585A TWI377040B TW I377040 B TWI377040 B TW I377040B TW 98111585 A TW98111585 A TW 98111585A TW 98111585 A TW98111585 A TW 98111585A TW I377040 B TWI377040 B TW I377040B
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Taiwan
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cooking
oil
container
control system
pot
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TW98111585A
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Chinese (zh)
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TW201036581A (en
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Ι377〇40 ιοί年〇8月幺曰梭正替换頁 六、發明說明: 【發明所屬之技術領域】 [0001] 本發明涉及一種烹調方法,具體地講,本發明涉及一種 . 在自動或半自動烹調設備上實現的自動/半自動的爆炒烹 調方法。 [先前技術] [0002] 爆是脆性原料以油為主要導熱體,在旺火上,極短的時 間内灼燙成熟,調味成菜的烹調方法。脆嫩夾口是爆菜 的最大特點,應用極為廣泛。 [0003] 爆的烹調過程主要由“炸”(有的叫餘、爆、過油、油爆 )和“炒”兩個過程組成,與滑炒很相似,但是爆在加熱 時油溫更高,操作速度更快,有些爆菜在“爆”前還要 將原料入熱或佛水中“悼”(有的叫燙、冒、飛水)一下 ,再入油鍋。因為選用脆性原料,成菜質地脆嫩。 [0004] 近年來’新型廚具不斷湧現,例如電鍋、壓力鍋、微波 爐' 電烤箱 '油炸機等。但是總的來看,這些廚具都只 • 不過是一些專門用來實現某些簡單烹調技巧的器具。對 於實現、調尤其是中式烹調之精髓所在的核心内容,例 如各種基本烹調技法、烹調火候控制以及各種烹調基本 操作等’基本上無能為力。 [0005]要從根本上解決烹調的問題,須以自動或半自動的烹調 設備取代人工操作,並在該烹調設備上運用自動或半自 動的烹調方法’自動或半自動地實現各種烹調技法尤其 疋中國式,¾、調的基本技法,如炒、爆、煎、炸、燒、炯 、燴、餘、蒸 '煮、館。 09811158^^^ A0101 « 3 I / ^ 52 I 1Π1 1377040 101年08月27日修正替换百 [0006] 美國專利6,112,545中公開了一種烹調機,其包含了 一個油炸槽和一個炒鍋,炸好的物料由一個網狀物撈出 後倒入炒鍋中炒動。該烹調機缺少對油槽中的物料進行 翻炒的裝置,所以不能實現爆的工藝。Ι377〇40 ιοί年〇月幺曰 Shuttle replacement page VI, invention description: [Technical field of invention] [0001] The present invention relates to a cooking method, in particular, the present invention relates to an automatic or semi-automatic cooking Automatic/semi-automatic stir-fry cooking method implemented on the device. [Prior Art] [0002] Explosion is a cooking method in which a fragile raw material uses oil as a main heat conductor, which is burned and matured in a very short period of time, and seasoned into a dish. The crisp and tender jaw is the biggest feature of the cracker, and it is widely used. [0003] The cooking process of explosion is mainly composed of two processes of “fried” (some are called yu, explosion, oil, oil explosion) and “fried”, which is similar to the sauté, but the oil temperature is higher when it is heated. The operation speed is faster. Some explosives should be put into the heat or the water in the Buddha water before the "explosion" (some called hot, cold, flying water), and then into the oil pan. Because of the use of brittle raw materials, the quality of the vegetables is crisp and tender. [0004] In recent years, new types of kitchen utensils have emerged, such as electric cookers, pressure cookers, microwave ovens, electric ovens, and the like. But in general, these kitchen utensils are only • but some of the appliances that are designed to achieve some simple cooking techniques. The core content of achieving, adjusting, and especially the essence of Chinese cooking, such as various basic cooking techniques, cooking heat control, and various basic cooking operations, is basically powerless. [0005] To fundamentally solve the problem of cooking, it is necessary to replace the manual operation with an automatic or semi-automatic cooking device, and use the automatic or semi-automatic cooking method on the cooking device to automatically or semi-automatically implement various cooking techniques, especially Chinese. , 3⁄4, the basic techniques of tune, such as frying, blasting, frying, frying, burning, simmering, simmering, simmering, steaming, boiled, pavilion. 09811158^^^ A0101 « 3 I / ^ 52 I 1Π1 1377040 Modified on August 27, 2011. [0006] US Patent 6,112,545 discloses a cooking machine comprising a frying tank and a frying pan. In the pot, the fried material is taken out from a mesh and poured into a wok. The cooking machine lacks a device for frying the material in the oil tank, so the explosion process cannot be achieved.

[0007] 中國專利01 230251. 1中公開了一種全自動烹調機,該 烹調機中揭示了油菜分離器來實現烹調中烹調物料與油 的分離,該油菜分離器包括空油箱45,以及設置在空油 箱45上由網格/油泵組成的蓋44,油/菜分離時,開啟蓋 44,鍋47移至空油箱45上方並旋轉與蓋44内侧網格接觸 ,網格擋住菜而油流入空油箱45中。該油菜分離器實際 上是一種油的排出裝置,菜留在鍋内。該裝置可以將菜 擋住在鍋内,但卻不能徹底將烹調物料上的油濾乾淨, 很可能導致在後續加工的炒拌和調味階段勾不上芡,嚴 重影響菜餚的品質。如要把油濾乾淨,則很難避免物料 隨油一起離鍋,移到蓋44上。如果出現這種情況,該專 利所公佈的設備無法將這些物料移回鍋内,從而對後續 加工如對炒鍋加熱、燴鍋、炒拌輔料等產生影響,不能 滿足爆的工藝要求。 [0008] 廚師在進行烹調時,是根據其經驗和感官來控制加熱火 力、加熱時間、操作時機和投料量等,而機器進行烹調 時,則需根據可準確測量和控制的物理/化學量進行操作 ,其雖不及人靈活,但其標準化的程度、操作的準確性 和可重複性卻是人所不能比擬的。 [0009] 如何使用標準化的方式和機器可以準確控制的方式用自 動/半自動的機器穩定而可重複地代替人實現爆的烹調方 單编號A0101 第4頁/共52頁 1013326386-0 1377040 # .感 101年08月27日修正替换頁 法是有待解決的問題。 [0010] 【發明内容】 本發明的目的在於提供一種的爆炒烹調方法,該烹調方 法以標準化的方式使烹調設備按照烹調程式自動/半自動 地準確實現爆全過程的各項工藝操作,達到爆的工藝要 求,烹製出高品質、品質穩定、具有爆菜特有風味的菜 餚。 [0011] • 本發明的目的可以通過以下技術方案來實現的:一種在 烹調設備或烹調系統中完成的自動/半自動的爆炒烹調方 法,該烹調設備包括一個或一個以上烹調容器、一個或 一個以上能夠執行烹調程式的控制系統和一個或一個以 上加熱系統,該烹調系統包括一個或一個以上的烹調設 備,該方法至少包括如下順序的步驟: [0012] (1)啟動該烹調設備,使烹調設備中控制系統執行烹調程 式; [0013] • (2)根據該控制系統發出的命令,向烹調設備的烹調容器 内投入油作為傳熱介質,該油的量與需要在烹調容器中 進行烹調的烹調物料的量比為0. 3:1〜10:1; [0014] (3)根據烹調設備中控制系統發出的命令,加熱系統將步 驟(2)所加入的油加熱至160~240°C ; [0015] (4)根據烹調設備中控制系統發出的命令,向經步驟(3) 加熱後的油中投入烹調物料,並快速翻動; [0016] (5)使步驟(4)中所投入的烹調物料在上述的油中停留 卜30秒,並控制加熱系統以最大火力或接近最大火力的 09811158# 單編號 AG101 ^ 5 I / ^ 52 1 1013326386-0 1377040 101年08月27日梭正替換 旺火狀態進行加熱; [0017] ( 6 )將經步驟(5 )加熱後的烹調物料與上述的油分離; [0018] (7)控制加熱系統,將步驟(6)分離出來的烹調物料在原 烹調容器或其它烹調容器中以旺火進行加熱,不斷翻動 ,進行炒拌。 [0019] 上述的烹調系統是指由兩個或兩個以上烹調設備(或烹調 子系統)組成的烹調設備系統。例如,由自動/半自動烹 調機、炒/翻拌設備、具有全部或部分烹調功能的其它烹 調設備(例如滑油機、微波爐、蒸/煮器、油炸機、煎機 € 、烤箱、高壓鍋、電饭鍋、烹調流水線等)、週邊/輔助 設備(例如烹調物料投放裝置、翻動裝置、物料/容器運 送裝置、存放裝置、出/回鍋裝置、再投入裝置,以及劃 散工具、瀝油裝置、加熱強度控制器等)、檢測/監控裝 置(例如設備工作環境如環境溫度、工作條件如燃氣流量 /壓力/燃燒發熱值、運作狀態如機構運動狀態和火候狀 態等的檢測/監控傳感器或裝置等)、控制系統、和/或烹 4 調提示裝置等所組成的烹調設備系統。在本發明的烹調 設備或烹調系統中,可以有一個或一個以上烹調容器、 一個或一個以上控制系統,和一個或一個以上加熱系統 〇 [0020] 在本發明的烹調方法中,在啟動烹調設備之前或之後(包 括烹調設備運行中),還可以包括輸入/調入資料、命令 、資訊、和/或軟體的步驟。這種輸入或者調入可以利用 烹調物料包裝上的資訊完成;可以由控制系統自動調入 09811158#單编號 AQ1()1 ^ 6 I / * 52 I 1013326386-0 1377040 t 101年08月2·7日修正替換頁 ',也可以通過人工輸入或其它方式輸入/調入,例如通過 網路、鍵盤(按鈕)、人機界面、觸摸屏、掃描裝置以及 語音、聲、光輸入裝置等輸入;還可以從烹調設備自有 或外部的存儲介質中讀入;和/或通過烹調設備或烹調提 示裝置中的檢測/監控裝置獲得等方式而實現。 [0021] 上面提及的資料、命令、信息可以包括與烹調物料或烹 調品種相關的資料/資訊/命令,例如物料編碼和資料等 ,其包含菜餚/物料品種的識別信息,並可據以調出與該 菜餚/物料品種相關的烹調程式以及從後臺檔例如烹調資 料庫中調出與該菜餚/物料品種相關的資料等;上面提及 的資料、命令、資訊也可以包括有關物料類型、製備特 點、製備時間、保鮮期、物料份量等造成烹調操作和火 候控制差別因素的資訊;上面提及的資料、命令、資訊 還可以包括物料狀態資訊(例如由設在烹調設備上的感測 器檢測到的物料溫度)等。 [0022] 上面提及的資料、命令、資訊可以包括烹調過程相關資 .料/資訊/命令,例如工藝要求、工藝動作、工藝參數、 工藝時間、烹調設備或系統的工作環境/工作條件/運作 狀態、火候狀態、操作命令等;可以包括操作者根據個 人的口味、愛好和烹調需要等而輸入的命令/資料;可以 是烹調設備或烹調提示裝置中的檢測/監控裝置測得的烹 調設備的工作環境/工作條件信息及烹調設備和烹調物料 /傳熱介質的初始狀態/火候狀態資訊等;還可以是操作 者根攄烹調設備的要求或需要而提供的相關資訊,例如 對烹調設備的初始設置資訊、例如操作者通過檢測得到 09811158^^^ Α0101 第7頁/共52頁 1013326386-0 [0023] [0023] 101年08月27日核正替换节: 的或從外界獲得的與烹調操作相關的資訊(如環境溫度、 物料溫度、燃氣種類、燃氣發熱值、熱源發熱功率)等。 各種/各類菜餚烹調工藝的操作要求和相關資料,通常根 據烹調工藝要求、廚師實際操作經驗和實驗等確定,錄 入到烹調資料庫等後臺射或編人該種/該類菜餚烹調程 式中,也可以其它方式輸入到烹調設備中,烹製每個菜 餚時’控制系統可根據該品種或類別菜餚的烹調程式和 其中的資料、後臺標中的資料、檢測資料和/或操作者提 供的貢料等對烹調過程進行準確㈣n這些資料 也可以由控制系統根據其它相關資料通過運算得出。例 如根據物料特性、物料數量、預定火力和物料在該火力 速度«過運算得出所需加熱時間和需要投放 的傳熱介質量等❶ ’、 ’ [0024] 軟體包括所述控制系統控制所述烹調設備進行操 備=本發明烹調方法所需的所有軟體,例如烹調設 式、' 程式和控制程式、烹調程式、烹調提示/指導程 二調設備運作的協調和管理m烹調 满指導喊根似難法和 實驗結果職,可q對所有菜_1 際㈣域以及 特別針對某類或某個菜餚的,用的’也可以是 及各種控制參數等,還可_ 相應的自動/半自動烹調火候控制和 及與傳熱介ΐ、==作組合和控制參數的内容,以 09811时單編號A〇m …、5料火候狀態和/或烹調設備工作條 第8頁/共52頁 1013326386-0 1377040 1101 年 08月 27 日 件/環境/狀態等的回饋和加㈣度調胃#關的内容,例 如田燃氣壓力/流量/熱值/發熱功率較低時或環境溫度較 低時如何將燃氣流量控制閥開度調大將加熱時間加長 和/或將炒拌/翻拌速度降低等。 [0025]上述烹調設備的控制系統,運行上述軟體和/或對上述資 料、命令、^息等進行處理,例如讀取、識別、比對、 檢索解碼、定址、算術運算、邏輯運算、測試等,來 確nH中各裝置或子系統的操作時機運作方式 和參數’並發出命令,直接或間接控制烹調設備中各裝 置或子系統的運作。控制系統所發出的命令也可以是對 it示裝置或輔助裝置發出的命令,使這些裝置可以提示 或配。操作者進行人手操作,或由其控制相應裝置/子系 統進行相應操作β [0026]本發明的烹調方法中,在步驟⑺投放液體傳熱介質之前 還可以〇括先對烹調容器進行加熱的步驟,即先將烹 調容器加熱到預定程度後再進行步驟⑺,投放傳熱介質 。控制系統確定投放傳熱介f的時機,例如控制加熱強 度並根據加熱時間、或根據銷溫測量值等確定上述時機 。⑼,也可不經此步驟,而是先投放傳熱介f再加熱 。叉調容器在被加熱前,可能處在不_溫度可以在 加熱開始前測量初始銷溫,根據初始銷溫資料確定加熱 時間。胃&也可以直接採肖朗魅时法 熱介質的時機。 得 闺纟本發”烹調方法中,傳熱介質系指金屬烹調容器、 油、水和/或湯。—般來說’在烹調過程中,“爆,,工藝 I013326386-0 09811158产單编號 A0101 第 頁/共52頁 1377040 101年08月27日梭正替换百 過程所使用的傳熱介質主要是金屬烹調容器和油或湯, 通常是油;“悼”工藝過程主要使用水作為傳熱介質, 而“炒”工藝過程所使用的傳熱介質主要是金屬烹調容 器和油。本發明中,所提到的投放的傳熱介質系指液體 傳熱介質,即油、水或湯。這種投放的傳熱介質是一種 液態物料,其可以通過手工投入或液態物料投放裝置加 入。優選地,液態物料是在控制系統的控制下,通過烹 調設備中的液態物料投放裝置,自動/半自動地加入。一 般地,液態物料投放裝置包括液態.物料來源、包裝和/或 容器以及控制系統,該控制系統可以是液態物料投放裝 置單獨的控制系統,也可以整合在烹調設備的控制系統 中。液態物料投放裝置還可以包括液態物料來源、包裝 、容器的開/閉或翻轉裝置、液體投放通道和投放通道開 /閉裝置、計量裝置、中間容器和/或外力裝置例如液體 泵、推送裝置、擠壓裝置、壓送裝置、喷射裝置等。本 發明的烹調設備中可以包含一個或一個以上液態物料投 放裝置。其中,液態物料來源、包裝或容器的開/閉或翻 轉裝置打開液態物料來源、包裝k容器,或將液態物料 包裝或容器翻轉;而投放通道開/閉裝置則打開某種/某 些液態物料所在的包裝、容器或來源的投放通道,使液 態物料在重力和/或外力的作用下,從上述包裝、容器或 來源中投放到烹調設備的烹調容器中。在液態物料的投 放途中,還可以設置中間容器,物料先投放到中間容器 中,然後再從中間容器投放到烹調容器中。該方式適合 需要快速投料的情況。在液態物料的投放途中,還可設 置計量裝置和加熱裝置等,以便對物料進行計量和預先 09811158^^ A〇101 第10頁/共52頁 1013326386-0 1377040 [0028] [0029] [0030] 0981Ι15δ#料號 A_ 101年.08月2>日核正替换頁 將液態物料加熱到預定溫度等。 本發明的烹調方法中,另一種投放液態物料如傳熱介質 的方法是將液態物料放置於物料包裝或容器中,並通過 調物料投放裝置以開啟、翻轉、破壞該物料包裝或容 器等方式,將液態物料從該物料包裝或容器中加入到烹 調容器中。該物料包裝或容器可以裝有—種或幾種液態 物料’也可以與烹調物料組合包裝在—起。本發明的亨 調設備中可以包含-個或—個以上物料包裝或容器以及 足調物料投放裝置。烹調物 裝置―-起,也可二::_ 控制傳熱介質尤其是油的投放 量,原料下鶴後,油溫略微下降%通常使用中等油 到裏邊。本發明的烹調方法正好使熱量能傳 方法是:通過控制上料 ·、,、"質投放量的控制 的開/閉_、包裝或裝置的運作、控制投放通道 加時間、外力裝置的,、翻轉程度和時間、外力的施 介質的投放量;也可:預或外力的大小等’控制傳熱 置於上述物料包裝或容器中對=質進行計量’然後 投入到烹魏器中。控㈣再通過烹調物料投放裝置 述資料、命令、資Μ 運行上述軟體和/或根據上 動/半自動控制。傳熱介暂發出命令·,對上述因素進行自 實施^ M.J. 1的投放量也可以由人手 實施,或者在_純 于控制而 全部由人手控制而實施裝置的提示/幫助下部分或 在本發明的烹調方法中, 10101 足調物料(又稱原料、物料)包 丨丨百 第11頁/共52頁 1013326386-0 1377040 101年08月27日核正替换茛 括烹調主料、辅料、調料、芡料以及除上述傳熱介質外 的其它所有.¾、調物料。爆的烹調物料可以只包括主料, 也可以同時包括輔料、調味料、芡料之中的一類或一類 以上,而且,主料、輔料、調料和芡料都可以是一種或 -種以上。烹調物料可以通過手卫加人,也可以在控制 系統或提示裝置的提示/幫助下,部分或全部由人手執行 ,但優選的方案是:烹調物料放置在烹調物料包裝/容器 或投料裝置中’控制系統控制烹調設備中的烹調物料投 放裝置,將該包裝/容器或投料裝置中的烹調物料投入到 烹調容器/傳熱介質中。本發明的烹調設備中可以包含一 麵 個或一個以上物料包裝/容器,以及一個或一個以上烹調 物料投放裝置。烹調物料投放裝置可以用開啟、翻轉或 破壞該包裝/谷器等方式進行投料,也寸以角推送(例如[0007] Chinese Patent No. 01 230251. 1 discloses a fully automatic cooking machine, in which a rapeseed separator is disclosed to realize separation of cooking materials and oil in cooking, the rapeseed separator includes an empty oil tank 45, and is disposed at The cover 44 of the empty oil tank 45 is composed of a mesh/oil pump. When the oil/vegetable is separated, the cover 44 is opened, and the pan 47 is moved over the empty oil tank 45 and rotated to contact the inner mesh of the cover 44. The grid blocks the vegetables and the oil flows into the air. In the fuel tank 45. The canola separator is actually an oil discharge device, and the dish is left in the pan. The device can block the dish in the pot, but it can not completely filter the oil on the cooking material, which may lead to the smashing of the frying and seasoning stage of the subsequent processing, which seriously affects the quality of the dish. If the oil is to be cleaned, it is difficult to prevent the material from leaving the pan with the oil and moving to the lid 44. If this happens, the equipment announced in the patent will not be able to move the materials back into the pot, thus affecting subsequent processing such as heating the wok, shabu-shabu, stir-fry ingredients, etc., and cannot meet the explosion process requirements. [0008] When cooking, the chef controls the heating power, heating time, operation timing and feeding amount according to his experience and senses. When the machine is cooking, it needs to be based on the physical/chemical quantity that can be accurately measured and controlled. Operation, although not as flexible as human beings, is unmatched by the degree of standardization, accuracy and repeatability of operations. [0009] How to use a standardized method and a machine that can be accurately controlled by an automatic/semi-automatic machine to stably and reproducibly replace a person's cooking recipe number A0101 Page 4 / Total 52 Page 1013326386-0 1377040 # . The correction of the replacement page method on August 27, 101 is a problem to be solved. SUMMARY OF THE INVENTION [0009] The object of the present invention is to provide a method of sizzling cooking, the cooking method in a standardized manner, according to the cooking program automatically / semi-automatically accurately realize the various process operations of the explosion process, to burst The craftsmanship requires the production of high quality, stable quality dishes with a unique flavor of burgers. [0011] The object of the present invention can be achieved by the following technical solution: an automatic/semi-automatic stir-fry cooking method completed in a cooking device or a cooking system, the cooking device comprising one or more cooking containers, one or one The above is capable of executing a control system of a cooking program and one or more heating systems, the cooking system comprising one or more cooking devices, the method comprising at least the following sequence of steps: [0012] (1) activating the cooking device to cook The control system in the device executes the cooking program; [0013] (2) according to the command issued by the control system, the oil is put into the cooking container of the cooking device as a heat transfer medium, and the amount of the oil is required to be cooked in the cooking container. The ratio of the cooking materials is 0. 3:1~10:1; [0014] (3) According to the command issued by the control system in the cooking equipment, the heating system heats the oil added in the step (2) to 160~240 °C. [0015] (4) according to the command issued by the control system in the cooking device, the cooking material is put into the oil heated by the step (3), and quickly flipped; [0016] (5) The cooking material input in the step (4) is allowed to remain in the above oil for 30 seconds, and the heating system is controlled to have a maximum firepower or a maximum firepower of 98,811,158# single number AG101^5I /^52 1 1013326386- 0 1377040 On August 27, 101, the shuttle is replacing the fire condition for heating; [0017] (6) separating the cooking material heated by the step (5) from the above oil; [0018] (7) controlling the heating system, The cooking material separated in the step (6) is heated in a raw cooking container or other cooking container, and is continuously turned over to stir fry. [0019] The above cooking system refers to a cooking device system composed of two or more cooking devices (or cooking subsystems). For example, by automatic/semi-automatic cooking machines, frying/mixing equipment, other cooking equipment with full or partial cooking functions (such as oil skimmers, microwave ovens, steamers/cookers, fryers, frying pans, ovens, pressure cookers, Rice cooker, cooking line, etc.), peripheral/auxiliary equipment (such as cooking material dispenser, turning device, material/container transport device, storage device, outlet/return device, re-input device, and dispersing tool, oil drain device, Detection/monitoring device (such as heating intensity controller, etc.), detection/monitoring device (such as equipment working environment such as ambient temperature, working conditions such as gas flow/pressure/combustion heating value, operating state such as mechanism motion state and fire state) Etc., a control system, and/or a cooking device system consisting of a cooking device. In the cooking apparatus or cooking system of the present invention, there may be one or more cooking vessels, one or more control systems, and one or more heating systems. [0020] In the cooking method of the present invention, in the cooking apparatus Before or after (including cooking equipment running), it may also include the steps of entering/loading data, commands, information, and/or software. This input or transfer can be done using the information on the cooking material package; it can be automatically transferred by the control system 98911158# single number AQ1()1 ^ 6 I / * 52 I 1013326386-0 1377040 t 101 years 2 2 7-day correction replacement page', can also be input or transferred by manual input or other means, such as through the network, keyboard (button), human-machine interface, touch screen, scanning device, and voice, sound, light input device, etc.; It can be read from the storage device's own or external storage medium; and/or by means of a cooking device or a detection/monitoring device in the cooking cue device. [0021] The materials, commands, and information mentioned above may include materials/information/commands related to cooking materials or cooking varieties, such as material codes and materials, which include identification information of dishes/material types, and may be adjusted according to Producing a cooking program related to the dish/material type and recalling materials related to the dish/material from a background file such as a cooking database; the materials, commands, and information mentioned above may also include related material types, preparations Characteristics, preparation time, shelf life, material weight, etc., which cause differences in cooking operations and fire control; the materials, commands, and information mentioned above may also include material status information (eg, by sensors located on cooking equipment) The temperature of the material to be reached). [0022] The materials, commands, and information mentioned above may include cooking process related materials/information/commands, such as process requirements, process actions, process parameters, process time, cooking equipment or system working environment/working conditions/operations State, heat state, operation command, etc.; may include commands/data input by the operator according to personal tastes, preferences, cooking needs, etc.; may be cooking equipment measured by a cooking device or a cooking/detecting device Working environment/working condition information and initial state/heating state information of cooking equipment and cooking materials/heat transfer medium; etc.; may also be related information provided by the operator based on the requirements or needs of the cooking equipment, such as the initial cooking equipment Setting information, for example, the operator obtains 09811158^^^ Α0101 Page 7 of 52 pages 1013326386-0 [0023] [0023] On August 27, 101, the replacement section: or the cooking operation obtained from the outside world Relevant information (such as ambient temperature, material temperature, gas type, gas heating value, heat source heating power). The operation requirements and related materials of various / various dishes cooking process are usually determined according to the cooking process requirements, the chef's actual operating experience and experiments, etc., and are entered into the cooking database and other background shots or edited in the cooking program of the kind/the dishes. It can also be imported into the cooking equipment in other ways. When cooking each dish, the control system can be based on the cooking program of the variety or category of dishes and the materials therein, the information in the background mark, the test data and/or the tribute provided by the operator. The materials are accurate to the cooking process. (4) These data can also be calculated by the control system based on other relevant data. For example, according to the material characteristics, the quantity of the material, the predetermined fire power and the material, the required heating time and the amount of the heat transfer medium to be dispensed are obtained by the operation of the fire speed «, '[0024] the software includes the control system control Cooking equipment for operation = all the software required for the cooking method of the present invention, such as cooking set, 'program and control program, cooking program, cooking reminder / guiding process, coordination and management of the operation of the second-level equipment Difficult and experimental results, can be used for all dishes, and for a particular dish or a certain dish, can also be used for various control parameters, etc., _ corresponding automatic / semi-automatic cooking Control and and heat transfer mediation, == combination and control parameters, with a single number A〇m ..., 09 material, and / or cooking equipment work bar page 8 / 52 pages 1013326386-0 1377040 August 27, 1101, the feedback of the piece/environment/state, etc., and the content of the (four) degree adjustment stomach, such as when the gas pressure/flow/heat value/heating power is low or when the ambient temperature is low, Burning Adjust the opening degree of the flow control valve general lengthening heating time and / or saute / turn mixed and decreased speed. [0025] The control system of the above cooking device runs the software and/or processes the data, commands, information, etc., such as reading, identifying, comparing, retrieving, decoding, addressing, arithmetic operations, logic operations, testing, etc. To determine the operation mode and parameters of each device or subsystem in nH and to issue commands to directly or indirectly control the operation of each device or subsystem in the cooking device. The commands issued by the control system can also be commands issued to the device or the auxiliary device so that they can be prompted or matched. The operator performs manual operation or controls the corresponding device/subsystem to perform corresponding operations. [0026] In the cooking method of the present invention, the step of heating the cooking container may be included before the liquid heat transfer medium is placed in the step (7). That is, after the cooking container is heated to a predetermined level, the step (7) is performed to apply the heat transfer medium. The control system determines the timing at which the heat transfer medium f is applied, such as controlling the heating intensity and determining the timing based on the heating time or based on the pin temperature measurement. (9), instead of this step, the heat transfer medium f is first applied and then heated. The fork container may be at a temperature before it is heated. The initial pin temperature may be measured before the heating starts, and the heating time is determined based on the initial pin temperature data. Stomach & can also directly take advantage of the timing of the heat medium. In the cooking method, the heat transfer medium refers to a metal cooking vessel, oil, water and/or soup. - Generally speaking, in the cooking process, "explosion, process I013326386-0 09811158 production number A0101 Page / Page 52 1377040 On August 27, 101, the heat transfer medium used in the shuttle replacement process was mainly a metal cooking vessel and oil or soup, usually oil; the "悼" process mainly used water as heat transfer. The medium, and the heat transfer medium used in the "fried" process is mainly a metal cooking vessel and oil. In the present invention, the heat transfer medium to be mentioned refers to a liquid heat transfer medium, i.e., oil, water or soup. The heat transfer medium to be dispensed is a liquid material which can be added by hand or liquid material delivery means. Preferably, the liquid material is automatically/semi-automatically added by means of a liquid material delivery device in the cooking equipment under the control of the control system. In general, the liquid material delivery device comprises a liquid source, a material source, a package and/or a container, and a control system which may be a separate control system for the liquid material delivery device or integrated into the control system of the cooking device. The liquid material delivery device may further comprise a liquid material source, a package, an opening/closing or turning device of the container, a liquid delivery channel and a delivery channel opening/closing device, a metering device, an intermediate container and/or an external force device such as a liquid pump, a push device, Extrusion device, pressure feeding device, spraying device, and the like. One or more liquid material dispensing devices may be included in the cooking apparatus of the present invention. Wherein, the liquid material source, the opening/closing or turning device of the package or the container opens the liquid material source, the packaging k container, or the liquid material packaging or the container is turned over; and the feeding channel opening/closing device opens a certain/some liquid material The delivery channel of the package, container or source in which the liquid material is placed under the action of gravity and/or external force from the above-mentioned package, container or source into the cooking container of the cooking device. In the middle of the liquid material, an intermediate container may be provided, and the material is first placed in the intermediate container and then placed from the intermediate container into the cooking container. This method is suitable for situations where fast feeding is required. In the middle of the placement of the liquid material, a metering device, a heating device, etc. may be provided to meter the material and pre-measured and pre-processed, and the above-mentioned materials are pre-measured and pre-processed. 0981Ι15δ#Material No. A_101.08月2> The daily nuclear replacement page heats the liquid material to a predetermined temperature and the like. In the cooking method of the present invention, another method for placing a liquid material such as a heat transfer medium is to place the liquid material in a material package or container, and to open, invert, or destroy the material package or container by adjusting the material delivery device. The liquid material is added to the cooking vessel from the material package or container. The material package or container may be filled with one or several liquid materials' or may be packaged in combination with the cooking material. The embossing device of the present invention may comprise one or more material packaging or containers and a full material dispensing device. The cooking device can be used to control the heat transfer medium, especially the amount of oil. After the raw material is lowered, the oil temperature drops slightly. Normally, medium oil is used inside. The cooking method of the present invention just makes the heat energy transfer method: by controlling the opening/closing of the loading of the quality, the operation of the packaging or the device, the control of the delivery channel plus the time, and the external force device, , the degree of inversion and time, the amount of medium applied by the external force; also: the size of the pre- or external force, etc. 'Control heat transfer in the above material packaging or container to measure the quality> and then into the cooking utensils. Control (4) through the cooking material delivery device to describe the data, commands, resources to run the above software and / or according to the up / semi-automatic control. The heat transfer medium temporarily issues a command, and the above factors are self-implemented. The amount of the MJ 1 can also be manually implemented, or the part of the prompt/help of the device can be implemented under the control of all but the control by the human hand or in the present invention. In the cooking method, 10101 full-adjusted materials (also known as raw materials, materials), including the 11th page, a total of 52 pages, 1013326386-0, 1377040, on August 27, 101, the nuclear replacement, including cooking ingredients, accessories, spices, Dipping and all other materials except the above heat transfer medium. The explosive cooking material may include only the main material, or may include one or more of the auxiliary materials, the seasoning materials, and the tanning materials, and the main materials, the auxiliary materials, the seasoning materials, and the tanning materials may be one type or more. The cooking material can be added by hand or by some means or with the help of the control system or the prompting device, but the preferred solution is: the cooking material is placed in the cooking material packaging/container or the feeding device. The control system controls the cooking material delivery device in the cooking device to place the cooking material in the packaging/container or the feeding device into the cooking container/heat transfer medium. The cooking apparatus of the present invention may comprise one or more material packages/containers and one or more cooking material delivery devices. The cooking material dispenser can be used to open, flip or destroy the package/barn, etc., and push it at an angle (for example)

使用螺桿)、壓送(例如氣壓)、擠壓、釋放以及其它方式 實現投料。液體物料除可使用烹調物料投放裝置投放外 ’還可採用前述的液體傳熱介質的投放方式。此外,還 可輔以人工將某些物料放入烹調容器中。例如,對於體 積超大不適於裝入物料包裝的物料(例如整魚),可由人 手投放;又例如,生蛋可由人手開殼後投放等。内有烹 調物料、傳熱介質的包裝/容器上可以設置有條碼、RFID 等識別資訊’供控制系統通過識別/讀取裝置等獲取菜餚 編碼/品種等資訊,以便調取/運行相關烹調程式和資料 等°包裝/容器中的物料既可以是只包括烹調主料,也可 以疋只包括其它烹調物料或傳熱介質,還可以同時包括 兩類或兩類以上的烹調物料或傳熱介質,每一類烹調物 料或傳熱介質也都可以是一種或一種以 〇981⑽卢單编號崎 第〗2頁/共52頁 1013326386-0 101年08月27日梭正替換頁 1377040 [0031] 例如,對於有一定粘性的烹調物料如醬料,可以使用擠 壓、壓送或螺桿/推桿推送的方式投放;對於久置會沉澱 的水澱粉,可以將其置於容器中加以攪拌,或者以擠壓 、壓送或用螺桿/推桿等推送定量乾澱粉與定量的水現混 後投放。烹調物料投放時可以是直接投放到烹調設備中 進行加熱,也可以先進行預處理例如預混、攪拌、成型 、預熱、預冷等再投放到烹調設備中。投放可以是一次 完成,也可以是分次完成,如先投放配料A、再投放配料 B、在配料B達到某種火候的時候再進一步投放配料C等, • 當然也可以一次投放兩種以上的物料。 [0032] 在本發明的爆烹調方法中,油量與烹調物料(通常是烹調 主料)之量比(通常是體積比,有時也可以是重量比)應控 制在0.3:1〜10:1,優選0.5:1〜5:1,更優選1:1〜3:1。 由於每個菜的原料特性/數量/製備、烹調和成菜要求等 不同,油量與烹調物料之比會在0.3 :1〜10 :1之間的某 個數值,也可以比0. 3 :1略少或比10:1多。有一種“爆 ”的變換方式是將原料投入大油鍋中炸,此種情況下, 油料比有可能會大大超出10:1。 [0033] 本發明的烹調方法中,在步驟(2)將烹調物料在油中“爆 ”之前,還可以包括將先該烹調物料進行“悼”的步驟 ,即:將烹調物料在盛有熱或沸水的烹調容器中悼水, 其中,水料比3:1〜15: 1,優選4 :卜6:1,更優選5: 1, 悼水時間卜50秒,優選2〜20秒,更優選3〜8秒。水溫一 般為70〜100°C,其中,水產原料的悼水溫度優選70~95 °C,而其它動物性原料的溫度優選90~100°C。 _m5#單編號A_ 第13頁/共52頁 1013326386-0 1377040 101年08月27日核正替换*e: [0034] 對於爆炒烹調方法而言,上述步驟(2)、(4)、(5)、(6) 、(7)中所述的烹調物料主要是指烹調主料,有時也可以 包括其它烹調物料。在該烹調物料投入和再投入前後或 同時,還可以包括一次性地投入或分次投入一種或一種 以上的其它烹調物料,如輔料、油、水、湯、調味料、 芡料和/或明油等。 [0035] 傳熱介質和烹調物料分別分次在適當的時機被投放,及 投放量的準確控制對於實現本發明的烹調效果和成菜品 質有著重要的意義。例如在上述“爆”的過程中,烹調 | 主料應在油溫達到1 60-240°C時投放,由於每個菜的原料 數量、原料特性、原料製備、烹調和成菜要求等情況不 同,投放烹調主料時的油溫會在1 60-240°C之間的某個數 值,也可以比160°C略低或比240°C或略高。優選地,投 放烹調主料時的油溫掌握在1 60-230 °C,其中,對於上 漿的原料該油溫優選為1 60-200°C,對於不上漿的原料該 油溫優選為1 70-230°C。通常根據加熱時間來確定油溫和 投放時機,或通過感測器測量油溫/鍋溫/料溫等確定投 | 料時機,或兩種方式結合使用。 [0036] 中式烹調中,火候控制是決定烹調成敗和最終效果的關 鍵因素之一。所謂火候控制可以分為對“火”的控制和 對“候”的控制,前者是對加熱強度的控制,後者則是 對時間、時機的控制。 [0037] 在本發明的烹調方法中,還包括對加熱強度進行自動/半 自動控制的步驟。本發明的烹調方法全過程主要使用旺 火,例如燙掉動物性原料的水銷,要用旺火使水保持劇 09811158^^ A〇101 第14頁/共52頁 1013326386-0 1377040 101年08月27日核正替换頁 烈沸騰,這樣原料放水中一燙,驟遇100°C,原料收缩,The feed is achieved using a screw), pressure feed (e.g., air pressure), extrusion, release, and the like. In addition to the use of the cooking material delivery device, the liquid material can also be dispensed by the aforementioned liquid heat transfer medium. In addition, some materials can be manually placed in the cooking container. For example, for a material that is too large in size and not suitable for loading into a material package (for example, a whole fish), it can be placed by a human hand; for example, a raw egg can be placed by a human hand and then placed. The packaging/container containing cooking materials and heat transfer medium may be provided with identification information such as barcode and RFID, for the control system to obtain information such as the dish code/variety through the identification/reading device, etc., in order to retrieve/run the relevant cooking program and Information, etc. The materials in the package/container may include only the cooking main ingredient, or only other cooking materials or heat transfer media, and may also include two or more types of cooking materials or heat transfer media. A type of cooking material or heat transfer medium can also be one or a type of 〇 981 (10) Lu single number Saki 〗 2 pages / a total of 52 pages 1013326386-0 101 years of August 27 shuttle replacement page 1377040 [0031] For example, for Cooked materials with certain viscosity, such as sauces, can be placed by extrusion, pressure feeding or screw/push push; for long-precipitated water starch, it can be placed in a container to be stirred or squeezed. Press, or push the quantitative dry starch with a screw/push rod and mix it with the quantitative water. When the cooking material is put into the cooking, it may be directly put into the cooking equipment for heating, or may be pre-prepared, for example, pre-mixed, stirred, formed, preheated, pre-cooled, etc., and then placed in the cooking equipment. The delivery can be done once or in stages, such as placing the ingredients A first, then placing the ingredients B, and further adding the ingredients C when the ingredients B reach a certain heat, etc. • Of course, it is possible to deliver more than two types at a time. materials. [0032] In the explosive cooking method of the present invention, the ratio of the amount of oil to the cooking material (usually the cooking main ingredient) (usually a volume ratio, sometimes also a weight ratio) should be controlled at 0.3:1 to 10: 1, preferably 0.5:1 to 5:1, more preferably 1:1 to 3:1. The ratio of the amount of the oil to the cooking material may be a value between 0.3:1 and 10:1, and may also be more than 0.3, depending on the raw material characteristics/quantity/preparation, cooking and cooking requirements of each dish. 1 is slightly less or more than 10:1. One way to change the “explosion” is to put the raw materials into a large frying pan. In this case, the oil ratio may exceed 10:1. [0033] In the cooking method of the present invention, before the cooking material is "exploded" in the oil in the step (2), the step of "squeezing" the cooking material may be further included, that is, the cooking material is heated. Or boiling water in the cooking container, wherein the water to material ratio is 3:1 to 15:1, preferably 4:b 6:1, more preferably 5:1, the water time is 50 seconds, preferably 2 to 20 seconds, It is preferably 3 to 8 seconds. The water temperature is generally 70 to 100 ° C, wherein the hydrophobic temperature of the aquatic raw material is preferably 70 to 95 ° C, and the temperature of other animal raw materials is preferably 90 to 100 ° C. _m5#单单A_第13页/共52页1013326386-0 1377040 On August 27, 101, the nuclear replacement *e: [0034] For the stir-fry cooking method, the above steps (2), (4), The cooking materials described in 5), (6), and (7) mainly refer to cooking main materials, and may sometimes include other cooking materials. Before or after the cooking material is put in and re-introduced, or may include one or more other cooking materials, such as an auxiliary material, oil, water, soup, seasoning, dip and/or Oil, etc. [0035] The heat transfer medium and the cooking material are separately dispensed at appropriate timings, and accurate control of the amount of the shot is important for realizing the cooking effect and the quality of the dish of the present invention. For example, in the above-mentioned "explosion" process, the cooking | main ingredient should be placed when the oil temperature reaches 1 60-240 ° C, due to the difference in the amount of raw materials, raw material characteristics, raw material preparation, cooking and cooking requirements of each dish. The oil temperature at the time of cooking the main ingredient may be a value between 1 60-240 ° C, or slightly lower than 160 ° C or slightly higher than 240 ° C. Preferably, the oil temperature at the time of cooking the main ingredient is controlled at 1 60-230 ° C, wherein the oil temperature is preferably 1 60-200 ° C for the sizing raw material, and the oil temperature is preferably for the sizing raw material. 1 70-230 ° C. Usually, the oil temperature and timing are determined according to the heating time, or the fuel temperature/pot temperature/material temperature is measured by the sensor to determine the timing of the feed, or a combination of the two. [0036] In Chinese cooking, fire control is one of the key factors determining the success or failure of cooking and the final result. The so-called fire control can be divided into the control of "fire" and the control of "waiting". The former is the control of heating intensity, and the latter is the control of time and timing. [0037] In the cooking method of the present invention, the step of automatically/semi-automatically controlling the heating intensity is further included. The whole process of the cooking method of the present invention mainly uses the fire, for example, the water of the animal raw materials is burned, and the water is used to keep the water. 98811158^^ A〇101 Page 14/52 pages 1013326386-0 1377040 101 years 08 On the 27th of the month, the replacement page was boiled, so that the raw materials were hot in the water, and the material was contracted at 100 °C.

使制制的花紋爆绽出來,也使原料加熱到半熟,為後面 油爆的快速致熟創造條件。燙悼水產類原料的水鍋,火 力就不需要這麼大。油鍋也要用旺火,要等油達到預定 溫度才下料。油爆之後,在炒和調味時,火力可以稍微 減弱一些。一般爆菜,都有蒜、蔥、薑、香菜等燴鍋這 一環節,這時若火過大容易使這些小料燒焦。所以在操 作時,往往把火調小或將鍋與火的距離拉大,再下小料 ,燴鍋後,再將火調大或者將鍋回位,下料翻炒。有些 菜餚還會用到水養的步驟,即將水加熱到一定溫度後停 止加熱,並讓物料在水中停留一段時間。有時也可以其 它傳熱介質例如油、湯等代替水進行類似上述水養的步 驟。 [0038] 加熱強度的控制是由控制系統運行上述軟體和/或根據上 述資料、命令、資訊等,發出控制命令,通過烹調設備 中的發熱強度調節裝置或受熱狀態控制裝置,對發熱功 率和/或烹調容器的受熱狀態進行自動/半自動調節而實 現的,例如,在各加熱階段開始時,控制系統根據烹調 程式或烹調資料庫中該階段發熱功率的資料,控制火力 調節裝置調節火力;又例如將測得的火候狀態資料如油 溫等回饋給控制系統,並與相應的設定值進行比對,然 後通過燃氣流量或發熱功率調節裝置,對燃燒火力/發熱 功率進行相應調節。又例如通過調節熱源與烹調容器的 位置關係如遠近、角度等來改變烹調容器的受熱狀態, 以及在烹調容器和烹調熱源之間引入、移離或調節加熱 _158,單編號A_ 第15頁/共52頁 1013326386-0The pattern is made to burst out, and the raw material is heated to a semi-ripe to create conditions for rapid ripening of the oil explosion. The water pot that burns the raw materials of aquatic products does not need to be so large. The oil pan should also be used vigorously, and the oil should be discharged after the oil reaches the predetermined temperature. After the oil burst, the firepower can be slightly weakened during frying and seasoning. In general, there are garlic, onion, ginger, parsley and other crucibles. At this time, if the fire is too large, it is easy to burn these small materials. Therefore, during operation, the fire is often turned down or the distance between the pot and the fire is enlarged, and then the small material is placed. After the shabu-shabu, the fire is turned up or the pot is returned to the position. Some dishes also use the step of hydrating, that is, heating the water to a certain temperature, stopping the heating, and letting the material stay in the water for a while. Sometimes, other heat transfer media such as oil, soup, etc., may be used instead of water to carry out the steps similar to the above-mentioned water culture. [0038] The control of the heating intensity is performed by the control system running the software and/or issuing a control command according to the above-mentioned materials, commands, information, etc., through the heat intensity adjusting device or the heating state control device in the cooking device, and the heating power and/or Or the automatic state/semi-automatic adjustment of the heated state of the cooking vessel, for example, at the beginning of each heating phase, the control system controls the firepower adjusting device to adjust the firepower according to the cooking program or the data of the heating power of the stage in the cooking database; The measured fire condition data such as oil temperature is fed back to the control system, and compared with the corresponding set value, and then the combustion fire/heating power is adjusted correspondingly by the gas flow or the heating power adjusting device. For example, by adjusting the positional relationship between the heat source and the cooking container such as the distance, the angle, etc., the heating state of the cooking container is changed, and the heating, _158 is introduced, removed or adjusted between the cooking container and the cooking heat source, single number A_ page 15/ Total 52 pages 1013326386-0

詈把生从 101年08月27 B 増多、減少等。加熱強度_可以:::有 人手控制相關裝置實施,也可財抑知作者 的提示/幫助下部分或全部由人手;^_系統或提示裝置 首選在控制系統的控制下自動人/ ==關裝置執行,但 方法所使用的加熱系統可以是二自加^行。本發明烹調 [0039] 加熱系統、微波加熱系統、:熱' ^線加熱系統和/或其它加熱系統。 繞、紅 後二中’傳熱_烹調物料被投放到烹調容器中 〜::=:=:r?菜-其:: :式最多、操,短:=有 心的掉,,、“爆,,、“炒,,-烹調過 氣呵成,短時間内完成。特別連續操作,- ’都不超過3〜5秒鐘。如果時 ^炸’時間更短 舍旅“ 時間稍長,出鍋稍遲,贫μ 皮(即發良,)、變老,咬嚼不動餚就 =脆嫩夾口,,的獨特風格。上述步驟⑸中二爆 二物料在油中停留時間,由於每個所述的 :〜原料特性、原料製傷、烹調和成菜要、原: 问,烹調物料在油中停留時間會在卜3〇秒之=不 值’也可以比!秒略低或比3〇秒略高,優選某個數 優選3〜7秒。 W秒,更 [0040] 101年08月27 B梭正雜互 本發明的烹調方法中,加熱時間的控制是通過 ' 設備令相«置在正確的時機進行正確的操作而實=調 。例如,加熱裝置在正確的時機打開或關閉,發熟 09811158^^ Α〇101 第16頁/共52頁 1013326386-0 丄j//圓詈 詈 生 101 101 101 101 101 101 101 101 101 101 101 101 101 101 101 Heating intensity _ can::: Man-hand control related device implementation, but also can be partially or fully controlled by the author's tips/help; ^_ system or prompt device is preferred under the control of the control system automatically / == off The device is executed, but the heating system used in the method can be two self-adding lines. Cooking of the Invention [0039] A heating system, a microwave heating system, a thermal 'wire heating system, and/or other heating systems. Winding, red after the second 'heat transfer _ cooking materials are placed in the cooking container ~::=:=: r? dishes - its:: : the most, fuck, short: = heart off,,, "explosive, ,, "Fried,, - cooked too much, completed in a short time. In particular, continuous operation, - ' does not exceed 3 to 5 seconds. If the time ^ fried 'time is shorter, the brigade" time is a little longer, the pot is a little late, poor μ skin (that is, good,), old, crunchy food = crisp and tender, the unique style. In step (5), the second explosive material stays in the oil for each time: due to each of the following: ~ raw material characteristics, raw material injury, cooking and cooking, original: Q, the cooking material stays in the oil in the time The second = not worth ' can also be slightly lower than ! seconds or slightly higher than 3 〇 seconds, preferably a certain number is preferably 3 to 7 seconds. W seconds, more [0040] 101 years, August 27 B shuttle is the same invention In the cooking method, the heating time is controlled by the 'equipment order phase' at the correct timing for the correct operation. For example, the heating device is turned on or off at the correct timing, and the cooked food is 98811158^^ Α〇101 Page 16 of 52 page 1013326386-0 丄j// circle

[0041] [0042] 09811158^ 编號 101年.08月2>日核正替換頁 調節棄番η 士- ^ 時準確地調整火力,受熱狀態調節裝置及時 破地調整調容器的受熱狀態,投料裝置在正確的時 機投放新的物料,烹雛料/傳熱介質出锅或 回鍋裝置準 時將工調物料/傳熱介質移出或移回烹調容器物料運送 裝置及時將‘?、調物料運送到烹調設備中的其它裝置(例如 其它烹調容器、儲存/保溫容器、投放系統等)中,分離 裝置迅速及時將烹調物料與傳熱介質分離等。這些裝置 的操作町以由操作者人手實施,也可以在控制系統或提 示裝置的提示/幫助下,部分或全部由人手執行或由人手 控制相關裝置執行,但優選由控制系統控制相關裝置, 自動/爭自動地在正確的時機進行正確操作β通常根據物 料投放量、傳熱介質投放量和加熱強度等確定加熱時間 ,或者根據烹調程式、調資料庫中的相應加熱時間資料 ,通過計時確定相關裝置的操作時機;也可以通過感測 器測量油溫、鍋溫、料溫、加熱強度、燃氣流量、閥門 開度、電壓和/或電流等確定操作時機;或兩種方式結合 使用。 本發明的烹調方法,在加熱過裎中,還包括翻動/運動傳 熱介質以使其均勻受熱的步驟,所述的翻動/運動是以運 動烹調容器和/或以工具翻動的方式實現的。例如,圓底 的中國式炒鍋,邊緣處的油較淺,升溫較快,而中心處 油較溁,升溫可忐較忮,可以在加熱過程中辅以晃銷, 使油在鋼中運動,或用翻動工具翻動油,以達到使其均 勻受熱的目的。 本發明烹調方法的步驟(5)向所述的傳熱介質中投入烹調 Α0101 第Π頁/共52頁 1013326386-0 1377040 101年08月27日修正替换 物料後以及如上述投入其它烹調物料後還包括對其進行 翻動的步驟,使其與傳熱介質充分接觸,均勻受熱,防 止粘連,同時有利於快速加熱成熟。本文中所述翻動系 指對傳熱介質和烹調物料等進行翻炒、翻拌、炒拌、攪 拌、顛翻、使其翻面、和/或使其運動等。[0042] [0042] 09811158^ No. 101 years. August 2> The Japanese nuclear replacement page adjusts the abandonment of the η 士 - ^ when the firepower is accurately adjusted, and the heated state adjusting device timely adjusts the heat state of the container, and feeds The device puts new materials at the right time, and the cooking material/heat transfer medium is discharged from the pan or the returning device. The working material/heat transfer medium is removed or returned to the cooking container material conveying device in time to timely transfer the materials to the cooking. In other devices in the device (such as other cooking vessels, storage/insulation containers, dispensing systems, etc.), the separation device quickly and promptly separates the cooking material from the heat transfer medium. The operation of these devices is carried out manually by the operator, and may be performed by some or all of the manual or by the manual control of the relevant device with the prompting/help of the control system or the prompting device, but preferably the control device controls the relevant device, automatically / contend to automatically perform the correct operation at the right time. β usually determines the heating time according to the amount of material placed, the amount of heat transfer medium and the heating intensity, or according to the cooking program, the corresponding heating time data in the database, and the timing is determined. Operation timing of the device; the operating temperature can be determined by the sensor measuring the oil temperature, the pot temperature, the material temperature, the heating intensity, the gas flow rate, the valve opening degree, the voltage and/or the current, or the combination of the two methods. The cooking method of the present invention, in the heating of the crucible, further includes the step of flipping/moving the heat transfer medium to uniformly heat it, the flipping/moving being effected by moving the cooking vessel and/or by means of tool turning. For example, a Chinese-style wok with a round bottom has a shallower oil at the edge and a faster temperature rise, while the oil at the center is heavier, and the temperature rises more sturdy. It can be supplemented with a pin in the heating process to make the oil move in the steel. , or use a turning tool to turn the oil to achieve uniform heating. Step (5) of the cooking method of the present invention puts cooking into the heat transfer medium. 1010101 Page/52 on page 1013326386-0 1377040 After correcting the replacement material on August 27, 2011 and after inputting other cooking materials as described above, It includes the steps of turning it over, making it fully contact with the heat transfer medium, uniformly heating, preventing adhesion, and facilitating rapid heating and maturity. Flipping as used herein refers to frying, turning, frying, agitating, turning, turning, and/or moving a heat transfer medium and cooking material.

[0043] 本發明的烹調設備中還可以包括烹調容器運動裝置和/或 翻動工具。上述翻動傳熱介質、翻動烹調物料,是通過 上述烹調容器運動裝置以翻鍋、晃鍋、顛鍋、旋鍋等鍋 具運動方式,或採用翻動工具,分別.或一起完成的。翻 動可以由操作者人手實施,但優選在控制系統的控制下 自動/半自動實施。控制系統通過運行上述軟體和/或根 據上述資料、命令、資訊等,確定鍋具和翻動工具的運 動方式、時機、速度、加速度、持續時間等,並發出命 令,直接或間接控制相關裝置運作,以滿足烹調工藝要 求。 [0044] 在本發明烹調方法的步驟(6)中,烹調物料與傳熱介質的 分離可以由操作者人手實施,但優選在控制系統的控制 · 下,通過烹調設備中的分離裝置自動/半自動地進行。例 如,可以使用瀝油工具(一種帶有固一液分離裝置的工具 )將物料從油中撈出並瀝油,也可以使用撈、夾、抓、推 、利、提、和/或拉式工具將烹調物料移送到瀝油裝置中 ,或直接通過鍋體翻轉將烹調物料移到瀝油裝置中,同 時將鍋體中的油倒掉且將烹調物料的油份瀝乾淨,以便 下一步操作。有的情況下,例如“爆”和“炒”使用同 一 口鍋時,在分離過程中或之後,還可包括液體傳熱介 098U158#單編號 A〇101 第18頁/共52頁 1013326386-0 1377040 質出鎘的步弊。但如果使用專門的水锅、爆锅和炒鋼 傳熱介質在與烹調物料分離時可不出鍋。 101年.08月2_7日梭正销^真 [0045] 在上述的分離過程中,通常會將烹調主料出鍋,然後在 步驟(7)中回鍋,即將其再投入到烹調容器中,該烹調容 器可以是原烹調容器,也可以是其它的烹調容器,甚至 其它烹調系統的鍋具。烹調設備以這種方式運作時,不 同的工藝段可以在不同的烹調容器或子系統中分別並行 進行,例如先在水鍋/煮器中掉水,再移至油鍋/炸機中 爆,將烹調物料出锅瀝油後再投入到炒銷/炒拌機中炒掉 [0046],通常爆的烹調物料中不僅包括主料而且包括其它烹調物 料時,這些物料的投放通常是在上述步驟(6)分離之後進 行的。在步驟(7)中烹調物料再加熱前後或同時,還可以 包括加入其它烹調物料如輔料、調味品、鹵汁、水、湯 '芡料以及淋入明油的步驟。此過程有些是先投入其它 烹調物料(例如蔥花、蔬菜、鹵汁、芡料等)分別或一起 進行烹調處理,再加入瀝油後的主料一起烹調’有些是 先對瀝油後的主料進行烹調處理’再分別或一起加入其 它烹調物料(例如蔬菜、調料、鹵汁、芡料、明油等)進 行烹調處理,當然還可以先加入某些其它烹調物料,再 加入瀝油後的主料’然後加入另外一些其它烹調物料。 [0047] 本發明的烹調方法,還包括調味的步驟。爆菜快速操作 一氣呵成的特點要求調味階段越快越好,因此通常使用 對汁調味法。爆菜有勻芡和不勾芡兩種,通常都取對汁 法。時汁即事先调好的調味汁,也稱商汁,根據各種類 1013326386-0 09811158#單編號A0101 第19頁/共52頁 101年08月27日 菜餚的不同要求,有添加澱粉的,也有不添加澱粉的, 添加澱粉的又稱為芡料、芡汁。對汁調味的方法有兩種 —種是先把物料投入鍋内,隨即倒入對汁,顛翻均勻 即可出鍋;第二種是先將對汁倒入鍋内,鹵汁一濃, 隨即放入物料,顛翻幾下,汁一裹勻,立即出鍋。對汁 時添加的湯汁數量要準確,一般爆萊都要求鹵汁緊包原 料、明油亮艾’湯汁太多、太少都不能使菜餚達到要求 。本發明的烹調方法,採取下列措施保證調味工藝的正 確實施:首先調咮料是事先經過精確稱量配比後放入烹 調物料包裝中或投料容器中的,或者由控制系統控制將 幾種調味料進行配比,以保證味型準確;使用上述烹調 物料包括澱粉和液態物料的投放時機和投放量控制念法 控制調味汁和烹調物料投放,保證了投放時機的正確和 投放量的準確;有時在調味料下鍋前還需對對汁進行翱 動攪拌等;調味料下鍋後,控制系統根據各個/各類菜餚 翻動(攪拌/顛翻/翻鍋)動作的時機/方式/速度/加速度等 資料,使用烹調容器運動裝置和/或翻動工具在適當的時 機以適當的方式、速度、加速度對鍋内烹調物料快速翱 動,尤其是使用翻鍋裝置在適當的時機快速準確地將烹 調物料部分或全部翻面,達到最好的混合和包裹效果; 當然在此過程中,還須使用準確的火力控制及後續明油 的適時準確數量投放等相關輔助措施。此外,在投放對 汁尤其是芡汁以及明油時,可採用喷射式、運動式投料 裝置,也可在投放過程中配合以鍋具運動。 [0048] 本發明的烹調方法,還包括烹製完成後將菜出錯的步驟 第20頁/共52頁 09811158#單編號 A0101 1013326386-0 [0049] 1101年08月2?日 。▲可以採用翻轉銷體方式將制出、和/或使用出锅工具 將菜推/到/盛/ &出》此步驟中還可包括將菜裝入容器例 如盤子中的步驟’例如將菜通過—漏斗傾倒到菜盤中。 :果上述烹調設備中包含有烹調提示裝置的話,本發明 叉調方法還進-步包括烹調提示裝置以語音、聲、光、 電、數位、圖像和/或圖形等方式提示操作者進行人工 作業’或由人手操作相關裝置完成烹調操作的步驟。 [0050] 所述本發明工調方法,首選在自動的烹調設備上 自動^ °但全自動的烹調設備有可能會存在太複雜或 f本過高等問題。有些操作由人來完成可能比用機器來 付更喊早和成本低廉。因此本發明的烹調方法提供了— 些半自動實㈣方法,料方法可时科獨實施也 可以結合起來實施,其基本思路是:將一些由機器實現 2度較大或成本過高,而由人工操作相對較易實現或成 -的步驟/操作,交由人手實施而將機器能夠較好實 現甚至比人實現得更好,且不致造成成本過高的步驟/操 作’由機器自動實施。其中一種方法是將本發明中的一、 個個以上(但非全部)步驟/操作,交由人工作業完成 :=人工作業,可以由操作人員根據經驗、規則/規範 :、导曰導標等配合機器的運作過程自行進行。另—種 =是由操作人員根據經驗 '規則/規範、操作指導稽等 …所述烹調設備中的相關裝置完成操作。還有一種方 法疋(亨、調設備控制系統或提示系統的提示或配合下由 =執订’或由操作者操作所述烹調設備中的相關農置執 订本發明中的一個或—個以上(但非全部)步驟/操作。 09811158#單編號A0101 第21頁/共52頁 1013326386-0 1377040 101年08月27日按正替换百 [0051] 在上述的烹調方法中,還可以包括測量烹調設備中各運 動裝置運動狀態的步驟,如測量物料投放裝置位置、銷 具運動和翻動工具的位置/速度/角速度等;控制系統根 據所測量的運動狀態的物理量和/或其變化量,控制驅動 裝置、傳動裝置和/或各運動裝置的運動。測量運動狀態 可以通過一個或多個用於測量運動狀態參量的感測器予 以實現,也可以通過其它類型的測量裝置如電機本身所 帶有的測量裝置予以實現。 [0052] 上述烹調方法中,所有步驟可以一次完成,既上述各步 g 驟可以從第一步開始一步接一步連續執行,直至烹調物 料被烹製成所需成品。整個烹製過程也可以分成兩個或 兩個以上階段進行,即各步驟之間可以相距一段時間, 而不必緊密相接。烹製的各階段可以不在同一個烹調設 備中進行,甚至可以不在同一個地點進行。例如由工廠 供應配菜、半成品的情況,某些前期步驟在工廠完成, 工廠的烹調設備如煮器/炸機等可視作本發明所述烹調系 統的一部分,這種分階段的烹製方式仍在本專利保護範 | 圍之内。 [0053] 到目前為止,雖然有很多人提出了自動/半自動化的烹調 設備和烹調方法的設想,但卻由於存在著一些根本的缺 陷,例如不能準確地控制烹調火候等工藝參數,不能實 現某些重要動作例如晃鍋、翻鍋、出鍋瀝油再回鍋,不 能完整地實現整個工藝流程等,因而並不真正實現炒、 爆 '燒、餾等中國式烹調的核心工藝。本發明的烹調方 法系統地解決了在自動/半自動烹調設備上,以標準化的 09811158#早编號 A〇101 第22頁/共52頁 1013326386-0 1377040 101年08月27日梭正替換頁 方式高品質地實現高難度的爆烹調工藝的一系列基本問 題。本烹調方法不僅可以自動/半自動地實現爆全過程的 各項工藝操作,而且可以利用現代技術和通過實驗,將 廚師代代相傳的烹調工藝、烹調大師的多年經驗轉化成 烹調程式以及自動/半自動烹調設備可以準確控制的溫度 、時機、時間、火力、速度、行程、力、容量等參數, 使得本烹調方法不僅可以自動/半自動地實現爆的工藝操 作,而且可以烹製出高品質並且品質穩定的菜餚,實現 爆菜的特有風味。 [0054] 下面結合附圖和具體實施方式對本發明做進一步的說明 * 。但這裏需要指出的是,儘管本發明的烹調方法特別適 合於爆,但也可以全部或部分用於其它烹調方法,例如 滑炒、爆炒、複炸、余、悼水等。只要在本發明的基拙 上稍作改進,本發明的烹調方法也可以推廣到其它烹調 技法上。因而,以下的具體實施方式並非對本發明的限 制,包含了本方明烹調方法主要步驟的其它烹調方法也 在本發明的保護範圍之内。 【實施方式】 [0055] 圖1為實現本發明方法所採用的一種料盒式投料裝置。物 料按投放順序分別定量放入料盒112的各個料室後以熱壓 膜封裝,物料可以包含主料、輔/料、調料、傳熱介質等 。投料機構是通過以卷膜軸106將料盒112的封膜前端夾 緊,然後以同步帶105傳動帶動卷膜軸106滾動,根據控 制系統的命令,分時將封膜分段撕開的工作方式完成投 料的。當料盒112$置於料盒架上之後,電機103帶動料 098U15#單編號 A0101 第23頁/共52頁 1013326386-0 1377040 101年08月27日 盒壓板107的轉軸108轉動,使料盒壓板107旋轉,將料 盒112邊緣壓住使其不能移動。卷膜軸106是内有齒面的 兩個半軸,通過合頁連接在一起,内置扭簧使其抱緊。 主傳動電機110通過主動帶輪109、從動帶輪104和同步 帶105驅動卷膜軸1〇〇轉動,轉動時一個擋塊頂住卷膜軸 106的一個半軸上的突出部,將兩半轴撐開一定開度,此 時電機103帶動歷膜軸102轉動,而壓膜板101與壓膜軸 102剛性連接,因此’同时带動壓膜板101轉動,使壓膜 板101將料盒11 2伸出的封膜前端壓入張開的兩半軸之中 ,接著電機103反轉90度,抬起壓膜板1〇1,電機110驅 動卷膜軸106反轉’離開擋塊,扭簧力使兩半軸合起將膜 夾緊。主傳動電機110帶動同步帶105運動,使卷膜軸 106在旋轉的同時作平面移動,從而實現卷膜撕膜,分别 依次打開各料室投料的功能。電機111可以帶動本投料襄 置整體繞軸旋轉’由水準位置變換為垂直位置,以便在 不投料的時候為其它裝置例如翻動工具等讓出鋼具上方 的工作位置。 [0056] 圖2為實現本潑明方法可採用的一種兩單元液體投料褒置 的示意圖,實用中可以只有一個單元,或多個單元,各 單元可以如本例所示組合在一起,共用一個泵或其它裝 置,也可以是完全獨立的。不同的液體物料分別裝在容 器201、 202中’203、 204分別是容器201、202的投 料通道’ 205、206則分別是投料通道203、204的開關, 207是液體投料泵,208是投料口。控制系統通過控制投 料通道203、204上的開關205、206選擇要投放的物料, 09811158 f單编號 A0101 第24頁/共52頁 1013326386-0 1377040 1101 年.08月 J1通過控制投料通道m、2Q4的打開時問、液體投料 20?的作用時間/行程/泵力等控制投料量。 [0057][0043] The cooking apparatus of the present invention may further include a cooking container moving device and/or a turning tool. The tumbling heat transfer medium and the tumbling cooking material are respectively performed by the cooking device moving device in a pan, a pan, a pan, a rotary pan, or the like, or by using a turning tool, respectively. The flipping can be performed manually by the operator, but is preferably implemented automatically/semi-automatically under the control of the control system. The control system determines the movement mode, timing, speed, acceleration, duration, etc. of the pot and the flipping tool by running the above software and/or according to the above materials, commands, information, etc., and issues commands to directly or indirectly control the operation of the related device. To meet the cooking process requirements. [0044] In the step (6) of the cooking method of the present invention, the separation of the cooking material from the heat transfer medium can be carried out manually by the operator, but is preferably automatically/semi-automatic by the separating device in the cooking device under the control of the control system. Conducted. For example, a drain tool (a tool with a solid-liquid separation device) can be used to remove material from the oil and drain it, or it can be used for fishing, clamping, grasping, pushing, lifting, lifting, and/or pulling. The tool transfers the cooking material to the oil draining device, or directly transfers the cooking material to the oil draining device through the pan body flipping, and simultaneously drains the oil in the pan body and drains the oil of the cooking material for the next step. . In some cases, such as "explosion" and "fried" when using the same pot, during or after the separation process, it can also include liquid heat transfer media 098U158# single number A 〇 101 page 18 / total 52 page 1013326386-0 1377040 The disadvantages of cadmium. However, if a special water pot, blast pot and stainless steel heat transfer medium are used, the pot can be removed when separated from the cooking material. 101 years. August 2nd 7th, the shuttle is being sold ^^[0045] In the above separation process, the cooking main ingredient is usually taken out of the pan, and then returned to the cooking container in step (7), which is put into the cooking container again. The cooking container can be the original cooking container, or other cooking containers, or even other cooking system pots. When the cooking equipment is operated in this way, different process sections can be carried out in parallel in different cooking vessels or subsystems, for example, first in the water pot/cooker, and then in the oil pan/friser. The cooking material is drained and then put into a stir-fry/fried mixer to fry [0046]. When the commonly-expanded cooking material includes not only the main material but also other cooking materials, the materials are usually delivered in the above steps. (6) Performed after separation. Before or after the cooking material is reheated in step (7) or at the same time, it may also include the steps of adding other cooking materials such as excipients, seasonings, marinades, water, soup, and dripping oil. Some of the process is to first put other cooking materials (such as chopped green onion, vegetables, marinade, dips, etc.) separately or together for cooking, and then add the main ingredient after the draining to cook together. Some are the main ingredients for the oil after draining. Perform cooking treatments, and then add other cooking materials (such as vegetables, seasonings, marinades, dips, oils, etc.) separately for cooking. Of course, you can also add some other cooking materials first, and then add the main oil after draining. Feed 'and then add some other cooking materials. [0047] The cooking method of the present invention further includes the step of seasoning. Rapid operation of blasting The characteristics of one-off production require that the seasoning stage be as fast as possible, so the seasoning method is usually used. There are two types of sautéed vegetables, such as simmering and not smashing. When the juice is pre-adjusted sauce, also known as commercial juice, according to various categories 1013326386-0 09811158# single number A0101 page 19 / total 52 pages 101 years of August 27, the different requirements of the dishes, there are added starch, there are If starch is not added, the added starch is also known as dip and mash. There are two ways to season the juice - the first is to put the material into the pot, then pour into the juice, turn it up evenly to get out of the pot; the second is to pour the juice into the pot first, the marinade is thick, Then put the material, turn it a few times, wrap the juice, and immediately remove the pan. The amount of soup added to the juice should be accurate. Generally, the explosions require that the marinade be tightly packed with raw materials, and the oil is too bright, too little, and too little can make the dishes meet the requirements. The cooking method of the invention adopts the following measures to ensure the correct implementation of the seasoning process: firstly, the tanning material is placed in the cooking material package or in the feeding container after being accurately weighed, or controlled by the control system; The ratio is adjusted to ensure the accuracy of the flavor; the timing and dosage control of the above-mentioned cooking materials, including starch and liquid materials, are used to control the delivery of sauces and cooking materials, ensuring the correct timing and accurate dosage; When the seasoning is placed in the pot, it is necessary to stir the juice, etc.; after the seasoning is placed in the pot, the control system will turn/rotate/turn/turn the pan according to each/various dishes. Acceleration and other information, use the cooking container moving device and / or flip tool to quickly stir the cooking material in the pot at an appropriate time, in an appropriate manner, speed, acceleration, especially using a turn-over device to quickly and accurately cook at the appropriate time Turn the material partially or completely to achieve the best mixing and wrapping effect; of course, in the process, you must use an accurate fire Timely and accurately control the number of follow-up running out of oil and other related support measures. In addition, in the case of the application of the juice, especially the oyster sauce and the bright oil, a spray type or a moving type feeding device can be used, and the pot can be moved during the placing process. [0048] The cooking method of the present invention further includes the step of erroring the dish after the cooking is completed. Page 20 of 52 09811158#Single number A0101 1013326386-0 [0049] August 2, 1101. ▲You can use the flip pin body to make, and/or use the pan tool to push the dish/to/span/ & out. This step can also include the step of loading the dish into a container such as a dish, for example, a dish. Pour into the dish through the funnel. If the cooking device includes the cooking prompting device, the fork adjusting method of the present invention further includes the cooking prompting device prompting the operator to perform the manual in the manner of voice, sound, light, electricity, digital, image and/or graphic. The operation 'or the step of completing the cooking operation by manually operating the relevant device. [0050] The method of the present invention is preferred to automatically cook on an automatic cooking device, but the fully automatic cooking device may have problems such as being too complicated or too high. Some operations can be done by people rather than by machines. Therefore, the cooking method of the present invention provides some semi-automatic (four) methods, and the material method can be implemented separately or in combination. The basic idea is that some of the machines are realized by 2 degrees or the cost is too high, but by artificial The steps/operations that are relatively easy to implement or implement are performed by a human hand to enable the machine to be better implemented even better than a person without causing costly steps/operations to be automatically implemented by the machine. One of the methods is to transfer one or more (but not all) steps/operations in the present invention to a manual operation: = manual work, which can be performed by the operator according to experience, rules/specifications: guides, guides, etc. Cooperate with the operation of the machine. Another type = is operated by the operator according to the experience 'rules / specifications, operation instructions, etc. ... the relevant devices in the cooking equipment to complete the operation. There is also a method for arranging one or more of the present invention by means of a prompt, or a prompting of a device control system or a prompting system, or by an operator operating an associated farm in the cooking device. (but not all) Steps/Operation 09811158#单号A0101 Page 21/52 List 1013326386-0 1377040 On August 27, 101, press the positive replacement [0051] In the above cooking method, it may also include measuring cooking. The steps of the motion state of each moving device in the device, such as measuring the position of the material placing device, the movement of the pin and the position/speed/angular speed of the turning tool; the control system controls the driving according to the physical quantity of the measured moving state and/or its variation The movement of the device, the transmission and/or the individual movements. The measurement of the motion state can be achieved by one or more sensors for measuring the motion state parameters, or by other types of measuring devices such as the motor itself. The measuring device is implemented. [0052] In the above cooking method, all the steps can be completed at one time, and the above steps can start from the first step. The steps are continuously performed until the cooking material is cooked into the desired finished product. The entire cooking process can also be carried out in two or more stages, that is, the steps can be separated for a period of time without having to be in close contact. The various stages of the system can not be carried out in the same cooking equipment, or even in the same place. For example, when the factory supplies the side dishes and semi-finished products, some preliminary steps are completed at the factory, and the factory cooking equipment such as boiler/friser Such as a part of the cooking system of the present invention, this staged cooking method is still within the scope of this patent protection. [0053] So far, although many people have proposed automatic / semi-automatic cooking The idea of equipment and cooking methods, but due to some fundamental defects, such as the inability to accurately control the cooking parameters such as cooking heat, can not achieve some important actions such as shaking the pot, turning the pot, draining the oil and then returning to the pot, not complete The realization of the entire process, etc., and thus does not really achieve the core process of Chinese cooking such as frying, blasting, and distillation. The cooking method is systematically solved on the automatic/semi-automatic cooking equipment to standardize the 98811158# early number A〇101 page 22 / total 52 page 1013326386-0 1377040 101 years old 27th page is replacing the page way high quality A series of basic problems to achieve a highly difficult explosion cooking process. This cooking method can not only realize the automatic and semi-automatic process of the whole process of the explosion process, but also can use the modern technology and the experiment to pass the cooking process of the chef from generation to generation. The cooking master's many years of experience translates into cooking programs and parameters such as temperature, timing, time, firepower, speed, stroke, force, capacity, etc. that can be accurately controlled by the automatic/semi-automatic cooking equipment, so that the cooking method can not only achieve automatic/semi-automatic explosion. The process operation, and can produce high-quality and stable quality dishes, to achieve the unique flavor of the cracker. [0054] The present invention will be further described below in conjunction with the drawings and specific embodiments. However, it should be noted here that although the cooking method of the present invention is particularly suitable for bursting, it may be used in whole or in part for other cooking methods such as sauté, stir-fry, re-fried, simmering, drowning, and the like. The cooking method of the present invention can also be extended to other cooking techniques as long as it is slightly improved on the basis of the present invention. Therefore, the following specific embodiments are not intended to limit the invention, and other cooking methods including the main steps of the cooking method of the present invention are also within the scope of the present invention. [Embodiment] FIG. 1 is a cartridge type feeding device used in the method of the present invention. The materials are quantitatively placed in the respective chambers of the cartridge 112 in the order of delivery, and then encapsulated by a hot stamping film. The materials may include main materials, auxiliary materials, seasonings, heat transfer medium, and the like. The feeding mechanism is configured to clamp the front end of the sealing film of the cartridge 112 by the winding film shaft 106, and then drive the rolling film shaft 106 to roll by the timing belt 105, and to tear the sealing film section in time according to the command of the control system. The way to complete the feeding. After the magazine 112$ is placed on the magazine rack, the motor 103 drives the material 098U15# single number A0101 page 23 / 52 pages 1013326386-0 1377040 on August 27, 101, the rotating shaft 108 of the box pressing plate 107 rotates, so that the box The platen 107 is rotated to press the edge of the cartridge 112 so that it cannot move. The film winding shaft 106 is a two-half shaft having a tooth surface therein, and is connected by a hinge, and a built-in torsion spring holds it tightly. The main drive motor 110 drives the reel shaft 1 通过 through the driving pulley 109, the driven pulley 104 and the timing belt 105. When rotating, a stopper abuts against a projection on one half of the winding shaft 106, and two The semi-axial opening is opened to a certain degree. At this time, the motor 103 drives the diaphragm shaft 102 to rotate, and the lamination plate 101 is rigidly connected with the laminating shaft 102, so that the diaphragm 101 is rotated at the same time, so that the lamination plate 101 is fed. The front end of the sealing film protruding from the casing 11 2 is pressed into the two axial shafts, and then the motor 103 is reversed by 90 degrees, the lamination plate 1〇1 is lifted, and the motor 110 drives the reeling shaft 106 to reverse the 'out of the stopper. The torsion spring force causes the two halves to close together to clamp the membrane. The main drive motor 110 drives the timing belt 105 to move, so that the roll film shaft 106 moves in a plane while rotating, thereby realizing the roll film tearing film, and sequentially opening the functions of the respective material feeds. The motor 111 can drive the main feed shaft to rotate around the shaft to change from the level position to the vertical position to allow the other working means such as the turning tool to give up the working position above the steel when the material is not being fed. 2 is a schematic diagram of a two-unit liquid charging device which can be used to implement the present method. In practice, there may be only one unit or a plurality of units, and the units may be combined as shown in this example to share one. Pumps or other devices can also be completely independent. The different liquid materials are respectively installed in the containers 201, 202, '203, 204 are the feeding channels '205, 206 of the containers 201, 202 respectively, respectively, the switches of the feeding channels 203, 204, 207 is the liquid feeding pump, and 208 is the feeding port. . The control system selects the material to be placed by controlling the switches 205, 206 on the feeding channels 203, 204, 09811158 f single number A0101 page 24 / total 52 pages 1013326386-0 1377040 1101 year. 08 J1 through the control of the feeding channel m, The timing of the opening of 2Q4, the action time of the liquid feed 20?, the stroke/pump force, etc. control the amount of feed. [0057]

[0058] 圖3為實現本發明方法可採用的—種翻轉容器投料裝置的 意圖。单聪θ %辦®的物料按投放順序被分別置於容器3〇 、302、 〇 '304、 305中(實用中物料容器可以是 或個以上,用以分別承裝不同種類、不同份量 的物料)’ 3〇7是兗哭— , 母個容器上都有一個卡塊306, 通過卡槽與卡绳306連接,並帶動容器作翻轉 :電咖驅動由連桿316、311、314、313和曲 机^成的四連桿機構運動,並通過翻轉臂318帶動要 二物料的容器運動’四連桿機構運轉的前半周,容器 將其中的物料投放到烹調容器中。四連桿機構繼 運轉令盗回歸原位。電機309通過齒輪310、齒條 驅動翻轉臂318沿滾珠導軌319、320運動至各容器處 將各合器中的物料投玫到烹調容器内。31 5是扭簧,用 於緩解容器翻轉時的過大衝力。 〇9牝158声單, 為實現本發明方法可採用的一種自動翻動系統,由轉 /運動裝置和翻動工具組成,鋼運動裝置和翻動裝置可 乃别獨立使用’也可以共同使用。锅權通過鋼固定圈 4〇7與銷運動裝置相連接,鶴運動裝置安裝在鋼具動作平 臺4〇8上,鍋具動作平臺4〇8可通過帶動鍋具平移而調整 鎢具與熱源的位置關係,從而調整鍋具受熱狀態。翻動 工具通過旋轉臂412與主機機架相連接◊翻轉電機4〇6通 過齒輪組405驅動锅403繞水準軸變速旋轉,可實現翻鋼 、翻轉、顛鍋等運動。電機4〇9通過曲柄滑桿機構41〇、 Α〇101 帛25頁/共52頁 1013326386-0 1377040 101年08月27日梭正替換頁 411、404帶動鍋具403作變速平面運動,可實現晃鍋等 運動。翻動工具401上安裝有翻鏟工具402,齒形工具41 3 和聚攏工具鏟414,繞轉轴41 5轉動時,帶有抖/曲面的翻 鏟工具402可以將物料鏟起和翻轉,齒形工具413可以將 物料打散,聚攏工具鏟414的鏟面與鍋具中心放射線方向 成一定夾角,可以將物料向鍋具中間聚攏。翻鏟、齒型 、聚攏及其它翻動工具可以組合安裝在一起成為一體式 翻動裝置,也可以是分別獨立的裝置。 [0059] 圖5所示為實現本發明方法可採用的一種瀝油和回鍋裝置 .^ ,物料在锅中油爆完成後,可由圖4所示的銷具運動裝置 帶動銷具翻轉,將物料和油一起倒入遞油槽51 0中,油通 過遞油槽上的孔洞.5 0 9流到細渡器5 0 8上,經細渡後流入 儲油箱507 ;須將物料回鍋時,電機506驅動瀝油槽510 上升,此時,瀝油槽510在扭簧501扭力的作用下保持水 準狀態,瀝油槽510繼續上升,拉簧505的拉力隨瀝油槽 510上升距離的增大而增大。瀝油槽510上升到高於鍋平 面的位置時,銷運動機構使鋼旋轉傾料一定角度準備接 | 料,當拉簧505及限位鋼絲504的拉力大於扭簧501的扭 力時,轉輪503旋轉,帶動轉軸502和安裝於轴上的遞油 槽510翻轉,槽中物料開始滑回鍋内,翻轉大於一定角度 後,物料全部投入到鍋中,電機506停止動作;復位過程 相反,電機506反轉使瀝油槽510下降,當扭簧501的扭 力大於拉簧505的拉力後,瀝油槽510再次恢復水準位置 〇 [0060] 圖6是實現本發明方法所採用的另一種出鍋一瀝油一回鍋 _158产單編號A0101 第26頁/共52頁 1013326386-0 • • 1377040 [0061][0058] Figure 3 is an illustration of a reversible container dispensing apparatus that can be employed to implement the method of the present invention. The materials of the single-trace θ%® are placed in the containers 3〇, 302, 〇'304, 305 in the order of delivery. (The utility can be more than one material container for different types and materials. ) 3〇7 is crying--, the mother container has a block 306, which is connected with the card 306 through the card slot, and drives the container to flip: the electric coffee driver is driven by the connecting rods 316, 311, 314, 313 and The four-bar linkage mechanism of the curved machine moves, and the container movement of the two materials is driven by the flipping arm 318. In the first half of the operation of the four-bar linkage mechanism, the container puts the materials therein into the cooking container. The four-bar linkage mechanism continues to operate and steals the stolen home. The motor 309 is moved to the respective containers along the ball guides 319, 320 via the gears 310, the rack drive flip arms 318, and the contents of the combiners are thrown into the cooking container. 31 5 is a torsion spring used to relieve excessive force when the container is turned over.自动9牝158 Sound Order, an automatic flipping system that can be used to implement the method of the present invention, consisting of a turning/moving device and a turning tool, and the steel moving device and the turning device can be used independently or together. The pot weight is connected to the pin moving device through the steel fixing ring 4〇7, and the crane moving device is mounted on the steel working platform 4〇8, and the pot operating platform 4〇8 can adjust the tungsten and the heat source by driving the pan to translate. Positional relationship, thereby adjusting the pan to be heated. The flipping tool is connected to the main frame by the rotating arm 412. The turning motor 4〇6 drives the pan 403 to rotate around the horizontal axis through the gear set 405, so that the steel turning, turning, panning and the like can be realized. The motor 4〇9 is driven by the crank slide mechanism 41〇, Α〇101 帛25 pages/52 pages 1013326386-0 1377040. On August 27, 101, the shuttle replacement page 411, 404 drives the pot 403 for the shift plane movement. Shake the pot and other sports. The tumbling tool 401 is mounted with a shovel tool 402, a toothed tool 41 3 and a gathering tool shovel 414. When the rotating shaft 41 5 is rotated, the shovel tool 402 with shaking/curving can shovel and flip the material, and the tooth shape The tool 413 can break up the material, and the scooping surface of the gathering tool shovel 414 forms an angle with the center of the pot, so that the material can be gathered in the middle of the pot. Turning shovel, toothing, gathering and other turning tools can be combined to form an integrated flipping device or separate devices. [0059] FIG. 5 shows a draining and returning device that can be used to implement the method of the present invention. After the oil explosion in the pot is completed, the pin can be turned over by the pin moving device shown in FIG. The oil is poured into the oil transfer tank 51 0 together, and the oil flows through the hole in the oil transfer tank .5 0 9 to the fine-passing device 5 0 8 , and flows into the oil storage tank 507 after the fine transfer; when the material is returned to the pot, the motor 506 drives the drain. The oil groove 510 is raised. At this time, the oil drain groove 510 is maintained in the level state by the torsion force of the torsion spring 501, and the oil drain groove 510 continues to rise, and the pulling force of the tension spring 505 increases as the rising distance of the oil drain groove 510 increases. When the drain tank 510 rises to a position higher than the plane of the pot, the pin moving mechanism rotates the steel to a certain angle to prepare the material. When the tension of the tension spring 505 and the limit wire 504 is greater than the torque of the torsion spring 501, the wheel 503 Rotating, driving the rotating shaft 502 and the oil transfer tank 510 installed on the shaft to reverse, the material in the tank begins to slide back into the pot, after the turning is greater than a certain angle, the materials are all put into the pot, the motor 506 stops operating; the reset process is reversed, the motor 506 is reversed The drain tank 510 is lowered. When the torsion force of the torsion spring 501 is greater than the tension of the tension spring 505, the drain tank 510 is restored to the level position again. [0060] FIG. 6 is another pot-and-boiler used in the method of the present invention. _158 Production Order No. A0101 Page 26 / Total 52 Page 1013326386-0 • • 1377040 [0061]

09811158#單編號 A0UU 1013326386-0 P01 年08月 27 日 裝置。該裝置是一種抓鐘,其包括雙折臂連桿機構6〇9和 两个帶有瀝油孔的鏟形工具613,整個機構通過上下定位 支架6 0 6和6 0 3固定在主機機架或移動裝置上,電機6 〇 5 驅動螺桿607轉動並帶動滑塊608上下運動,雙折臂連桿 機構609通過銷轴602和604分別與下定位支架6〇3和滑壞 608連接,滑塊608上下運動時,帶動雙折臂連桿機構 609運動,將兩個鐘形工具613合撤和打開。需要將物料 出鍋時,裝置整體在控制系統的控制下移動至鍋體6〇1上 方並下降至適當位置,電機6〇5驅動螺桿6〇7旋轉並帶動 滑塊608向上運動,兩鏟形工具613合攏,將鍋内物料鏟 入其内,裝置整體上升,使物料出鍋、瀝油,回油泵61〇 通過回油管612將鍋内的油吸回到儲油箱611,此時可將 所不裝置整體移至鍋外,讓出位置給其它系統進行其它 操作,而要使物料回鍋時,裝置整體在控制系統的控制 下移動至鋼體601上方並下降至適當位置,電機6〇5反轉 使兩鐘體613打開’鏟内物料落回鍋中。在鍋體6〇1内 壁安裝有溫度感測器’監測鋼内壁和鋼内傳熱介質例如 的概度並將仏號回镇給控制系統。在採用本發明方法 的烹調系統中’還可以在系統内的其它位置安裝感測器 例如女裝在機架上的環境溫度感測器、安裝在投料口 〜物料’胤度感測器、安裝在熱源處的發熱功率感測器、 :襄在燃氣官道上的燃氣流量/壓力感測器、安裝在翻動 工具上和限位蓋㈣檢測物料溫度的感測器、以及安裝 在其匕位置的紅外油溫感测器等。 圖7為實現本發明方法可採用的—種加熱強度控制系統, 第27頁/共52頁 1377040 101年08月27日梭正替換 其由銷、爐頭、燃氣管道和閥系統、感測器系統和控制 系統組成。燃氣通過電磁總閥後分兩路,分別通過各自 的單向閥,再通過調節燃氣流量的比例閥,然後一路通 往爐頭的内圈,為内圈火的燃燒供氣,另一路通拄爐頭 的外圈,為外圈火的燃燒供氣。紅外溫度感測器可向控 制系統提供鍋溫、油溫、水溫、物料溫度等資料,幫助 其準確控制加熱強度和加熱時間等,並助其判斷和控制 各項烹調操作尤其是物料投放操作的時機和運作。紅外 溫度傳感器可以設計成可轉動的,因而可以通過轉動對 向其他目標,測量其溫度,例如物料投放時的溫度,提 β 供給控制系統作為前饋資料。熱源發熱功率傳感器、環 境溫度感測器也為控制系統提供相關前饋資料,助其迅 速準確調節和控制烹調火候。控制系統通過控制比例閥 的開度來調節燃氣流量,以控制燃燒火力,流量感測器 可以提供燃氣流量的回饋信號給控制系統,助其更準確 地控制火力和烹調火候。控制系統並根據意外熄火保護 感測器和燃氣洩漏感測器所提供的資訊保護系統安全, 例如發生意外熄火或燃氣泄漏時及時關閉電磁總閥、單 € 向閥、比例閥等。控制系統通過運行烹調相關程式並根 據程式中的資料、後臺資料檔案如資料庫中讀取出的資 料、輸入的資料、和/或感測器檢測資料,控制上述各系 統和裝置的運作和相應烹調操作。 [0062] 圖8為實現本發明方法可採用的另一種加熱強度控制裝置 的示意圖。不同於通常的發熱功率調節式加熱強度控制 裝置,本實施例是一種通過調節烹調容器受熱狀態而達 09811158#單编號 Α〇101 第28頁/共52頁 1013326386-0 1377040 101年.08月27日修正替換頁 到調節加熱強度目的的裝置,該裝置在烹調熱源和烹調 容器之間裝有一種類似於照相機光圈的加熱量控制裝置 。圖中弧形擋片808有多個,其一端通過轉軸810與固定 圈806相連接,另一端有一滑槽807,滑槽807中有一個 滑動轉軸,該滑動轉軸安裝在動圈805上,電機804通過 主動齒輪80 3驅動安裝在動圈80 5上的被動齒輪802轉動 ,各擋片808隨動圈805運動,使得由各擋片808形成的 中孔變大變小,從而調節從熱源809發出後到達烹調容器 801的熱量的大小。 [0063] 圖9為實現本發明烹調方法可採用的一種自動烹調機,其 由銷具903、加熱裝置907、自動翻動工具901、自動投 料系統917、鍋具運動系統、中間出料容器908和電腦控 制系統等組成。帶有限位元裝置的自動翻動工具901安裝 在擺臂902上,電機904驅動擺臂902擺動將翻動工具901 送到鍋具903處的工作位置,翻動結束後擺回原位。鍋具 翻轉機構906是由電機和齒輪組等組成,其可實現翻鍋、 顛鍋、物料出鍋等功能。電機909、平動框架910、滑軌 913、滑塊914組成鍋具平動機構,電機009驅動平動框 架910沿滑執913運動,滑塊914與平動框架910固接。鍋 具平動機構的作用是將鍋具903移送到不同的工作位置, 例如圖中左前方的物料出鍋位置和圖中右前方的投料位 置等,同時其也是一種通過調整鍋具903和熱源之間位置 關係而控制火候的裝置。本實施例中的電機912可以驅動 加熱裝置907上下運動,其可以在鍋具運動例如翻鍋時調 整位置以免與鍋具和鍋具運動機構發生干涉,同時其也 單編號 A0101 第29頁/共52頁 1013326386-0 101年08月27日梭正替换 是一種銷具和熱源之間位置關係的調節裝置,可用於控 制火候。晃减構915是由電機、齒輪組和曲柄滑塊機構 等組成,其可實現晃鱗功能。投料装置⑴是一種打開 物料包裝投料的裝置’物料按照投放順序定量放置於料 盒918的各料室内,投料裝置91?在控制系統的控制下在 適當時機下擺至水準位置自動按順序打開各料室實現分 次定量投料。鑛具翻轉機構9_轉鐵具9Q3 ,將其中的 物料包括傳熱介質如油等倒人中間出料容器刪中,該中 間出料容器908上開有孔洞,可實現固_液分離功能電 機911可驅動中間出料容器議上升並翻轉,將其内的物 料再投人鍋具9G3内,實現回鋼功能。紅外感測器9〇5, 其有兩個探頭(或設計成可旋轉的),_個用於測量銷具 、油和/或物料溫度等,其f料傳送給控㈣統,幫助控 制系統準確拉制火候及各項操作的時機等,另一個用於 測量料盒/物料溫度,和熱源發熱功率感測器916、環境 溫度感測器919 一起為控制系統提供相關前饋資料。 [0064]圖1 0為實現本發明烹調方法而採用的一種烹調設備系統 局部的不意圖。圖中1003是水鍋,1〇22是水鍋的加熱源 ’ 1002是水銷子系統的出菜工位,ι〇〇1是出菜容器, 1024疋將谷裔1001移到機箱外的出菜機構;是油鋼 ,1009是油鍋的加熱裝置;1〇14是炒鍋,1〇13是炒鍋的 加熱裝置,1010疋炒銷子系統的出菜工位,1〇11是出菜 容器,1012是可以將容器10U移到機箱外的出菜機構。 1007是一個可開合的兩片式帶有孔洞的固液分離_盛運容 器,在電機1005的驅動下,容器1〇〇7可以旋轉運動到三 09811158^^^^ A〇101 第30頁/共52頁 1013326386-0 .1377040 101年08月日梭正替&頁 個鍋的上方,電機〗004可帶動容器1 007向下運動到各鍋 内和向上運動離開各鍋,電機1 006則可帶動兩片式盛運 容器1007的兩部份之開合。可開合的兩片式盛運容器 1007在上述三個電機的驅動下,可以完成下列動作:在 各個鍋的主工位之間運轉、下降到鍋内、上升離開鍋、. 打開容器一下降一合攏並將鍋内的物料盛入其中( 1 007也 可以在投料之前即下降到鍋内並合攏,物料被投放到 1 007之中進行加熱)、運動到各個鍋的主工位處一打開容 器並將其中物料投入鍋内等。實用中,該盛運裝置主要 • 用於將水鍋或油鍋内的物料轉移到炒鍋,以及在水鍋和 油鍋之間轉移物料。當需要從炒鍋1014向水鍋1 003轉移 物料時,電機1017通過曲柄1016、導桿1018驅動平動框 架1019從炒鍋主工位運動向圖中左方運動,到達位於出 料工位的中間出料容器1021上方,炒鍋翻轉機構1015驅 動炒鍋1014翻轉,將鍋中物料傾倒入中間出料容器1021 ,水鍋平動框架1023帶動水鍋1 003向圖中右方運動,到 達位於其投料工位,即中間出料容器1021下方,推動與 • 中間出料容器1021旋轉軸連接的L形轉臂1 020,使中間 出料容器1021旋轉,將物料倒入水鍋1 003,之後中間出 料容器1021在扭簧的作用下複位。本系統中的各子系統 中還可以包括有投料裝置、翻動裝置、感測器系統、加 熱強度控制系統及其它裝置和系統,圖中省略未畫。 [0065] 圖11所示是採用本發明的烹調方法烹製油爆烏魚的工藝 流程。啟動上述自動烹調機或烹調設備系統,在控制系 統中運行烹調程式。選取裝有烹調主料制麥穗花刀的250 第31頁/共52頁 _158产單編號A〇101 1013326386-0 101年08月2,日核正替换肓 克烏魚、蔥薑蒜、木耳、笛片等烹調輔料,以及含有調 料的兒汁芡料的物料包裝(相當於圖】中的料盒112 ),並 放到圖1或圖9所示的自動投料裝置中,其中,烹調主料 二烹調輔料和m料按投放順序置於不同的隔室内。 田然上述物料也可以分別被放入圖3所示裝置中的料盒中 根據控制系統的命令,利用圖2所示的或其它的液體投 料裝置,在鍋具903或水鍋1003中加入1〇〇〇1111水。以大 j (.、,、輻射感測器距離爐具中心34〇ram測量值為 感剛k^/ni )加熱9〇秒將水加熱至82〇C(可利用圖9所示 的料^9〇5測量水溫);控制系統發出命令,利用圖1所示 ,或:式投料裝置917打開物料包裝盛裝烹調主料的隔室 ,圖3所示的投料裝置將裝有烹調主料的料盒翻轉 f丨鎢具9〇3或水鍋ιό〇3中,此蛘可利用圖4或圖9 ^示的細^ 後賴火動工具或鍋具運動裝置對主料進行翻動。20秒 置 水養丨〇秒,然後根據控制系統的命令,盛運裝 如 7將主科從水鍋1003中撈出並瀝水。此步驟也可以 的主^式進行:鍋具翻轉機構906翻轉鍋具903,將鎢中 奴;良倒出至中間出料容器9〇8中瀝水。油 鍋具903在& 或 命令 铳入悼過水的主料之前,根據控制系統發出的 5〇〇 ^加熱系統將其燒熱,然後圖2所示液體裝置投放油 〇c ^ ,M大火(1.45kw/m2)加熱68秒,使油溫達到19〇 1 (可利用感測器9 〇 5測量油溫,見圖9)。盛運裝置 ^〇7或中間出料容器908將主料投入,以大火 〇9811158#單坞號 A〇1〇1 W/ln )加熱’並利用圖4和圖9所示的自動翻動系 將動主料。5秒後,控制系統發出指令,盛運裝置丨〇〇7 奶^料從油鎢1〇〇8中撈出並瀝油,或者鍋具9〇3翻轉將主 第32頁/共52頁 1013326386-0 137704009811158#单号 A0UU 1013326386-0 P01 August 27 Installation. The device is a grasping bell, which comprises a double-folded arm linkage mechanism 6〇9 and two spade tools 613 with oil drain holes, and the whole mechanism is fixed to the main frame through the upper and lower positioning brackets 6 6 6 and 6 0 3 . Or on the mobile device, the motor 6 〇5 drives the screw 607 to rotate and drives the slider 608 to move up and down, and the double-folded arm linkage 609 is connected to the lower positioning bracket 6〇3 and the slip 608 through the pins 602 and 604, respectively. When the 608 moves up and down, the double-folded arm linkage mechanism 609 is moved to retract and open the two bell-shaped tools 613. When the material needs to be out of the pan, the device as a whole is moved under the control of the control system to the upper part of the pot body 6〇1 and lowered to the appropriate position, and the motor 6〇5 drives the screw 6〇7 to rotate and drives the slider 608 to move upwards. The tool 613 is closed, the material in the pot is shoveled therein, the whole device rises, the material is discharged from the pan and drained, and the oil return pump 61 吸 sucks the oil in the pot back to the storage tank 611 through the oil return pipe 612. If the device is not moved to the outside of the pot, the position is given to other systems for other operations. When the material is returned to the pan, the device as a whole is moved under the control of the control system to the upper part of the steel body 601 and lowered to the appropriate position. Turn the two bell bodies 613 to open the material in the shovel and return it to the pan. A temperature sensor is mounted on the inner wall of the pot body 〇1 to monitor the inner wall of the steel and the heat transfer medium in the steel, for example, and return the nickname to the control system. In a cooking system employing the method of the present invention, sensors can also be installed at other locations within the system, such as a woman's ambient temperature sensor on the rack, mounted at the feed port - material 'twist sensor, installed A heating power sensor at the heat source, a gas flow/pressure sensor on the gas circuit, a sensor mounted on the flip tool and a limit cover (4) for detecting the temperature of the material, and a sensor mounted thereon Position of the infrared oil temperature sensor, etc. Figure 7 is a heating intensity control system that can be used to implement the method of the present invention. Page 27 of 52, page 1377040 On August 27, 101, the shuttle is replacing its pin, burner, gas pipe and valve system, sensing The system consists of a system and a control system. After the gas passes through the electromagnetic main valve, it is divided into two ways, respectively, through their respective check valves, and then through the proportional valve that regulates the gas flow, and then leads to the inner ring of the burner to supply the gas for the inner ring fire, the other way. The outer ring of the burner is supplied with gas for the combustion of the outer ring. The infrared temperature sensor can provide the control system with information such as pot temperature, oil temperature, water temperature, material temperature, etc., to help it accurately control the heating intensity and heating time, and help it judge and control various cooking operations, especially material delivery operations. Timing and operation. The infrared temperature sensor can be designed to be rotatable so that it can be rotated to other targets to measure its temperature, such as the temperature at which the material is placed, and the beta supply control system as feedforward data. The heat source heating sensor and the ambient temperature sensor also provide relevant feedforward data for the control system to help it quickly and accurately regulate and control the cooking heat. The control system adjusts the gas flow by controlling the opening of the proportional valve to control the combustion fire. The flow sensor can provide a feedback signal of the gas flow to the control system to help it more accurately control the firepower and cooking heat. The control system protects the system according to the information provided by the accidental flameout sensor and the gas leak sensor. For example, when the accidental flameout or gas leak occurs, the electromagnetic main valve, the single-way valve, the proportional valve, etc. are closed in time. The control system controls the operation and corresponding operation of the above systems and devices by running cooking related programs and according to data in the program, background data files such as data read in the database, input data, and/or sensor detection data. Cooking operation. [0062] Figure 8 is a schematic illustration of another heating intensity control apparatus that can be employed to implement the method of the present invention. Unlike the conventional heating power regulating type heating intensity control device, this embodiment is a method of adjusting the heating state of the cooking container to 98811158#单号Α〇101 page 28/52 page 1013326386-0 1377040 101.08. On the 27th, the replacement page is modified to the purpose of adjusting the heating intensity, and the device is provided with a heating amount control device similar to the camera aperture between the cooking heat source and the cooking container. In the figure, there are a plurality of arc-shaped blocking pieces 808, one end of which is connected to the fixed ring 806 through the rotating shaft 810, the other end has a sliding slot 807, and the sliding groove 807 has a sliding rotating shaft, and the sliding rotating shaft is mounted on the moving ring 805, the motor 804 drives the driven gear 802 mounted on the moving coil 80 5 to rotate by the driving gear 80 3 , and each of the blocking pieces 808 moves with the moving ring 805 , so that the middle hole formed by each blocking piece 808 becomes larger and smaller, thereby adjusting the heat source 809 . The amount of heat that reaches the cooking vessel 801 after being emitted. 9 is an automatic cooking machine which can be used to implement the cooking method of the present invention, which comprises a pin 903, a heating device 907, an automatic turning tool 901, an automatic feeding system 917, a pan movement system, an intermediate discharge container 908, and Computer control system and other components. An automatic flipping tool 901 with a finite bit device is mounted on the swing arm 902. The motor 904 drives the swing arm 902 to swing to transfer the flipping tool 901 to the working position at the pan 903, and swings back to its original position after the flipping is completed. The pot turning mechanism 906 is composed of a motor and a gear set, and can realize functions such as turning the pot, turning the pot, and discharging the material. The motor 909, the translation frame 910, the slide rail 913, and the slider 914 constitute a pan-motion mechanism. The motor 009 drives the translation frame 910 to move along the slide 913, and the slider 914 is fixed to the translation frame 910. The function of the panning mechanism is to transfer the pan 903 to different working positions, such as the material outlet position on the left front in the figure and the feeding position on the right front in the figure, etc., and it is also a kind by adjusting the pan 903 and the heat source. A device that controls the heat between the positional relationship. The motor 912 in this embodiment can drive the heating device 907 to move up and down, which can adjust the position when the pan moves, for example, to turn over the pan to avoid interference with the pan and the pan movement mechanism, and it is also numbered A0101 page 29 / total 52 pages 1013326386-0 On August 27, 101, the shuttle replacement is an adjustment device for the positional relationship between the pin and the heat source, which can be used to control the heat. The swaying reduction 915 is composed of a motor, a gear set, and a crank slider mechanism, which can realize the squaring function. The feeding device (1) is a device for opening the material packaging and feeding materials. The materials are quantitatively placed in the material chambers of the material box 918 according to the delivery sequence, and the feeding device 91 is automatically opened in sequence at the appropriate timing under the control of the control system. The chamber realizes fractional dosing. The mineral reversing mechanism 9_turn iron 9Q3, the material therein includes a heat transfer medium such as oil, etc., and the intermediate discharge container is deleted. The intermediate discharge container 908 has a hole formed therein, and the solid-liquid separation function motor can be realized. 911 can drive the intermediate discharge container to rise and flip, and then put the materials inside it into the pot 9G3 to realize the steel return function. Infrared sensor 9〇5, which has two probes (or designed to be rotatable), _ one for measuring the temperature of the pin, oil and/or material, etc., and its material is transmitted to the control (four) system to help the control system The timing of accurately drawing the heat and various operations, and the like, is used to measure the temperature of the cartridge/material, together with the heat source heating power sensor 916 and the ambient temperature sensor 919 to provide relevant feedforward data for the control system. Figure 10 is a partial schematic view of a cooking apparatus system employed to implement the cooking method of the present invention. In the figure, 1003 is the water pot, and 1〇22 is the heating source of the water pot. '1002 is the dishing station of the water-spinning subsystem, ι〇〇1 is the dishing container, and 1024疋 moves the grain-like 1001 to the outside of the cabinet. Vegetable mechanism; is oil steel, 1009 is the heating device of the oil pan; 1〇14 is the wok, 1〇13 is the heating device of the wok, the dishing station of the 1010疋 frying pan subsystem, 1〇11 is the dish The container, 1012, is a dispensing mechanism that can move the container 10U out of the chassis. 1007 is a two-piece solid-liquid separation with a hole that can be opened and closed. Under the drive of the motor 1005, the container 1〇〇7 can be rotated to three 09811158^^^^ A〇101 page 30/ A total of 52 pages 1013326386-0 .1377040 In October 101, the Japanese shuttle is on the top of the top of the pot, the motor 004 can drive the container 1 007 down to the inside of the pot and move upwards away from each pot, the motor 1 006 It can drive the opening and closing of the two parts of the two-piece container 1007. The openable two-piece container 1707 can be driven by the above three motors to perform the following operations: running between the main stations of each pot, descending into the pot, rising out of the pot, opening the container and descending one. Close and fill the contents of the pot (1 007 can also be lowered into the pot and closed before feeding, the material is put into the 1 007 for heating), move to the main station of each pot, open the container And put the materials into the pot and so on. In practice, the container is mainly used to transfer the material in the water pot or the oil pan to the wok, and to transfer the material between the water pot and the oil pan. When the material needs to be transferred from the wok 1014 to the water pot 101, the motor 1017 drives the translation frame 1019 through the crank 1016 and the guide rod 1018 to move from the main station of the wok to the left in the figure to reach the discharge station. Above the intermediate discharge container 1021, the wok turning mechanism 1015 drives the wok 1014 to flip, and the material in the pot is poured into the intermediate discharge container 1021, and the water pot translation frame 1023 drives the water pot 1 003 to the right in the figure to arrive at the location. The feeding station, that is, under the intermediate discharge container 1021, pushes the L-shaped rotating arm 1 020 connected with the rotating shaft of the intermediate discharging container 1021, rotates the intermediate discharging container 1021, and pours the material into the water pot 1 003, after which The intermediate discharge container 1021 is reset by the action of the torsion spring. Each subsystem in the system may also include a feeding device, a flipping device, a sensor system, a heating intensity control system, and other devices and systems, which are omitted from the drawings. [0065] Figure 11 is a flow chart showing the cooking process of cooking oil mullet using the cooking method of the present invention. Start the above automatic cooking machine or cooking equipment system and run the cooking program in the control system. 250 selected from the main ingredient of the cooking main wheat knives. Page 31 / 52 pages _158 Production order number A 〇 101 1013326386-0 On August 2, 101, the Japanese nuclear replacement 肓 乌 、, onion ginger garlic, fungus a cooking material such as a flute, and a material package containing the seasoning of the sauce (corresponding to the cartridge 112 in the figure), and placed in the automatic feeding device shown in Fig. 1 or Fig. 9, wherein the cooking main The second cooking excipient and the m material are placed in different compartments according to the order of delivery. Tianran the above materials can also be placed in the box in the device shown in Figure 3, respectively, according to the command of the control system, using the liquid feeding device shown in Figure 2 or other liquid feeding device, add 1 in the pot 903 or water pot 1003 〇〇〇1111 water. The water is heated to 82 〇C by heating the water for 9 〇 seconds with a large j (.,,, radiation sensor from the center of the furnace 34 ram measurement value) (can be used as shown in Figure 9) 9〇5 Measure the water temperature); the control system issues a command to open the compartment containing the cooking main ingredient by using the feeding device 917 as shown in Fig. 1, or the feeding device shown in Fig. 3 will be equipped with the cooking main ingredient. The material box is flipped in the t丨 tungsten fixture 9〇3 or the water pot ιό〇3, and the crucible can be turned on by using the fine turing tool or the pot moving device shown in Fig. 4 or Fig. 9 . After 20 seconds, the water is kept for a second, and then according to the command of the control system, the main equipment is removed from the water pot 1003 and drained. This step can also be performed in the main mode: the pot turning mechanism 906 flips the pot 903, and the tungsten slave is poured out to the intermediate discharge container 9〇8 to drain. The oil pan 903 heats it according to the heating system issued by the control system before & or commanding the main material that has passed through the water, and then the liquid device shown in Figure 2 is placed on the oil c ^ , M fire (1.45kw/m2) is heated for 68 seconds to bring the oil temperature to 19〇1 (the oil temperature can be measured with the sensor 9 〇5, see Figure 9). The main transport device 〇7 or the intermediate discharge container 908 puts the main material into the fire, and heats it with the big fire 〇9811158# single dock No. A〇1〇1 W/ln) and moves with the automatic turning system shown in Figs. 4 and 9. Ingredients. After 5 seconds, the control system issues a command, the transport device 丨〇〇 7 milk material is removed from the oil tungsten 1 〇〇 8 and drained, or the pot 9 〇 3 flip will be the main 32 page / a total of 52 pages 1013326386- 0 1377040

101年.08月2>日梭正替換頁 料和油出叙倒到中間出料容器908中瀝油。炒鍋1014或鍋 具903在投入瀝完油的主料之前,根據控制系統發出的命 令,加熱系統先將其燒熱,然後圖2所示液體裝置投放油 20 ml,圖1或圖3所示的投料裝置投放蔥薑蒜,利用圖4 和圖9所示的自動翻動系統翻動,以中小火(0. 76kw/m2 時)加熱。10秒後圖1或圖3所示的投料裝置投放木耳和筍 片,繼續翻炒。10秒後圖2所示液體裝置投放水25ral,繼 續翻炒。9秒後盛運裝置1 007或中間出料容器908將瀝完 油的主料投入,同時圖1或圖3所示的投料裝置投放兒汁 芡料,翻炒6秒後,熄火、將鍋具離火或將成菜出鍋,完 成烹調。上述烹製過程中,加熱強度的控制可利用圖7、 圖8所示裝置予以實現。 【圖式簡單說明】 [0066] 圖1是實現本發明方法所採用的一種料盒式投料裝置的示 意圖。 圖2是實現本發明方法可採用的一種液體投料裝置的示意 圖。 圖3是實現本發明方法所採用的一種翻轉容器投料裝置的 示意圖。 圖4是實現本發明方法所採用的一種自動翻動系統的示意 圖。 圖5是實現本發明方法所採用的一種分離一回鍋裝置的示 意圖。 圖6是實現本發明方法所採用的另一種出鍋一分離一回鍋 裝置的示意圖; 圖7是實現本發明方法所採用的一種加熱強度控制系統的 1013326386-0 09811158#單編號A〇1〇l 第33頁/共52頁 1377040 101年08月27日核正替换百 示意圖。 圖8是實現本發明方法所採用的另一種加熱強度控制系統 的示意圖。 圖9是實現本發明方法所採用的一種自動烹調機的示意圖 圖1 0是實現本發明烹調方法而採用的一種烹調設備系統 局部的示意圖。 圖11是採用本發明的烹調方法烹製油爆烏魚的工藝流程 [0067] _158产單编號 【主要元件符號說明】 壓膜板 101 壓膜轴 102 電機 103 從動帶輪 104 同步帶 105 卷膜軸 106 料盒壓板 107 轉軸 108 主動帶輪 109 主傳動電機 110 電機 111 料盒 112 容器 201 容器 202 201的投料通道 203 202的投料通道 204 A0101 第34頁/共52頁101.08.2> Risuo is replacing the sheet and oil and dumping it into the intermediate discharge container 908. Before the wok 1014 or the pot 903 is put into the main material of the drained oil, according to the command issued by the control system, the heating system first heats it, and then the liquid device shown in Fig. 2 puts 20 ml of oil, as shown in Fig. 1 or Fig. 3 The on-demand feeding device was placed on the onion ginger garlic, and was turned by the automatic turning system shown in Figs. 4 and 9, and heated with a medium-small fire (0. 76 kW/m 2 ). After 10 seconds, the feeding device shown in Fig. 1 or Fig. 3 was placed on the fungus and the bamboo shoots, and the stir fry continued. After 10 seconds, the liquid device shown in Fig. 2 was placed in water 25 ral, and the frying was continued. After 9 seconds, the transport device 1 007 or the intermediate discharge container 908 puts the main material of the drained oil into the main material, and at the same time, the feeding device shown in Fig. 1 or Fig. 3 puts the juice into the juice, stirs it for 6 seconds, turns off the flame, and puts the pot. Leave the fire or cook the dish and complete the cooking. In the above cooking process, the control of the heating intensity can be realized by the apparatus shown in Figs. BRIEF DESCRIPTION OF THE DRAWINGS [0066] Fig. 1 is a schematic illustration of a cartridge type feeding device used in carrying out the method of the present invention. Figure 2 is a schematic illustration of a liquid dispensing apparatus that can be employed to carry out the process of the present invention. Figure 3 is a schematic illustration of a reversing container dispensing apparatus employed to carry out the process of the present invention. Figure 4 is a schematic illustration of an automatic flip system employed to implement the method of the present invention. Figure 5 is a schematic illustration of a separate-returning pot apparatus employed to implement the method of the present invention. Figure 6 is a schematic view of another pot-disconnecting-returning device used in the method of the present invention; Figure 7 is a 1013326386-0 09811158# single number A〇1〇l of a heating intensity control system used in the method of the present invention. Page 33 / 52 pages 1377040 On August 27, 101, the nuclear replacement is a schematic diagram. Figure 8 is a schematic illustration of another heating intensity control system employed to implement the method of the present invention. Fig. 9 is a schematic view of an automatic cooking machine used in the practice of the method of the present invention. Fig. 10 is a partial schematic view of a cooking apparatus system employed to implement the cooking method of the present invention. Figure 11 is a process flow for cooking oil-exploded mullet using the cooking method of the present invention [0067] _158 production number [main symbol description] laminating plate 101 laminating shaft 102 motor 103 driven pulley 104 timing belt 105 Membrane shaft 106 Cartridge plate 107 Rotary shaft 108 Active pulley 109 Main drive motor 110 Motor 111 Cartridge 112 Container 201 Container 202 201 Feed channel 203 202 Feed channel 204 A0101 Page 34 of 52

1013326386-0 .1377040 101年.08月27日梭正替換頁 203的開關 205 · 204的開關 206 液體投料泵 207 投料口 2081013326386-0 .1377040 101 years. August 27th shuttle replacement page 203 switch 205 · 204 switch 206 liquid feed pump 207 feed port 208

容器 301 - 305 卡塊 306 容器架 307 齒條 3 08 電機 309 齒輪 310Container 301 - 305 Block 306 Container Holder 307 Rack 3 08 Motor 309 Gear 310

連桿 316、311、314、313 曲柄 312 扭簧 315 電機 317 翻轉臂 318 滚珠導轨 319、320 翻動工具 401 翻鏟工具 402 鍋 403 曲柄滑桿機構 410、411、404 齒輪組 405 翻轉電機 406 鍋固定圈 407 鍋具動作平臺 408 電機 409 旋轉臂 412 _U158#單编號A_ 1013326386-0 第35頁/共52頁 1377040 101年08月27日修正替换頁Link 316, 311, 314, 313 crank 312 torsion spring 315 motor 317 flip arm 318 ball guide 319, 320 flip tool 401 flip tool 402 pot 403 crank slide mechanism 410, 411, 404 gear set 405 flip motor 406 pot Fixed ring 407 Pot action platform 408 Motor 409 Rotating arm 412 _U158#Single number A_ 1013326386-0 Page 35 of 521377040 Correction replacement page on August 27, 101

齒形工具 413 聚攏工具鏟 414 轉軸 415 扭簧 501 轉軸 502 轉輪 503 限位鋼絲 504 拉簧 505 電機 506 儲油箱 507 細濾器 508 孔洞 509 遞油槽 510 鍋體 601 銷軸 602和604 下定位支架 603 電機 605 上定位支架 606 螺桿 607 滑塊 608 雙折臂連桿機構 609 回油泵 610 儲油箱 611 回油管 612 鏟體 613 烹調容器 801 1013326386-0 Q98U158#單編號A0101 第36頁/共52頁 1377040 09811158产單編號 被動齒輪 802 主動齒輪 803 電機 804 動圈 805 固定圈 806 滑槽 807 擋片 808 熱源 809 轉軸 810 翻動工具 901 擺臂 902 鍋具 903 電機 904 紅外感測器 905 鍋具翻轉機構 906 加熱裝置 907 中間出料容器 908 · 電機 909 平動框架 910 電機 911 電機 912 滑轨 913 滑塊 914 晃鍋機構 915 熱源發熱功率感測器.916 投料裝置 917 A0101 第37頁/共52頁 101年.08月27日核正替換頁 1013326386-0 ^/7040Tooth tool 413 Glue tool shovel 414 Rotary shaft 415 Torsion spring 501 Rotary shaft 502 Rotary wheel 503 Limit wire 504 Tension spring 505 Motor 506 Oil storage tank 507 Fine filter 508 Hole 509 Oil sump 510 Pot body 601 Pin 602 and 604 Lower positioning bracket 603 Motor 605 upper positioning bracket 606 screw 607 slider 608 double folding arm linkage mechanism 609 oil return pump 610 oil storage tank 611 oil return pipe 612 shovel body 613 cooking container 801 1013326386-0 Q98U158# single number A0101 page 36 / total 52 page 1377040 09811158 Production No. Passive Gear 802 Drive Gear 803 Motor 804 Dynamic 805 Fixed Ring 806 Chute 807 Block 808 Heat Source 809 Rotary 810 Flip Tool 901 Swing Arm 902 Pot 903 Motor 904 Infrared Sensor 905 Pan Turning Mechanism 906 Heating Device 907 Intermediate Discharge Container 908 · Motor 909 Translation Frame 910 Motor 911 Motor 912 Slide 913 Slider 914 Shake Mechanism 915 Heat Source Heating Sensor. 916 Feeder 917 A0101 Page 37 of 52 101.08 On the 27th of the month, the nuclear replacement page 1013326386-0 ^/7040

101年08月27日修正替换π I 料盒 918 環境溫度感測器 919 出菜容器 1001 水鍋子系統的出菜工位 1〇〇2 水鍋 1003 電機 1 004,1 005,1006 —個可開合的兩片式帶有孔洞的固液分離-盛運容器 1007 油鍋 1008 油鍋的加熱裝置1〇〇9 · 炒鍋子系統的出菜工位 1〇1〇 出菜容器 1011 將容器1011移到機箱外的出菜機構1〇12 炒鍋的加熱裝置 1〇13 炒鍋 1014 炒鍋翻轉機構 ι〇15 曲柄 1016 電機1017 · 導桿1018 平動框架1019 L形轉臂1020 中間出料容器1〇21 水鋼的加熱源1〇22 水銷平動框架1023 將容器移到機箱外的出菜機構1024 〇9811158#單編號 A0101 第38頁/共52頁 1013326386-0Modified on August 27, 101, replaced π I box 918 Ambient temperature sensor 919 Dishes container 1001 Dishes station of the water pot subsystem 1〇〇2 Water pot 1003 Motor 1 004,1 005,1006 One can be opened Two-piece solid-liquid separation with holes - container 1007 Oil pan 1008 Heating device for oil pan 1〇〇9 · Dishes of the wok subsystem 1〇1〇 Dishes container 1011 Move container 1011 to Outlet mechanism outside the cabinet 1〇12 Heating device for frying pan 1〇13 Frying pan 1014 Frying pan turning mechanism ι〇15 Crank 1016 Motor 1017 · Guide rod 1018 Translation frame 1019 L-shaped arm 1020 Intermediate discharge container 1〇 21 Water heating source 1〇22 Water pin translation frame 1023 The container is moved to the outside of the cabinet. 1024 〇9811158#单号A0101 Page 38/52 List 1013326386-0

Claims (1)

101年08月27日修正替換頁 1377040 七、申請專利範圍: 一種爆炒烹調方法,其適用於烹調設備或烹調系統中,所 述的烹調設備包括一個或一個以上的烹調容器、一個或一 個以上能夠執行烹調程式的控制系統和一個或一個以上加 熱系統、一個或一個以上的液態物料投放裝置、一個或一 個以上的烹調物料投放裝置、分離裝置以及烹調容器運動 裝置或翻動工具,所述的烹調系統包括一個或一個以上的 所述烹調設備,所述的爆炒烹調方法至少包括如下順序的 步驟:Amendment page 1377040, August 27, 101. VII. Patent Application Range: A method of cooking a stir fry, which is suitable for use in a cooking apparatus or a cooking system, the cooking apparatus comprising one or more cooking containers, one or more a control system capable of executing a cooking program and one or more heating systems, one or more liquid material dispensing devices, one or more cooking material dispensing devices, separating devices, and cooking container moving devices or flipping tools, said cooking The system includes one or more of the cooking devices, and the sizzling cooking method includes at least the following sequence of steps: (1) 啟動所述的烹調設備,使所述控制系統執行所述烹 調程式; (2) 根據該控制系統發出的命令,所述液態物料投放裝 置向所述烹調設備的烹調容器内投入油作為傳熱介質,所 述油的量與需要在所述烹調容器中進行烹調的烹調物料的 量的比例為0. 3:1~10:1 ; (3) 根據所述烹調設備中控制系統發出的命令,所述的 加熱系統將步驟(2)所加入的油加熱至160〜240°C ; (4) 根據所述烹調設備中控制系統發出的命令,所述烹 調物料投放裝置向經步驟(3)加熱後的油中投入所述的 烹調物料,並利用烹調容器運動裝置或翻動工具快速翻動 (5) 使步驟(4)中所投入的烹調物料在所述的油中停留 卜30秒,並控制所述的加熱系統以最大火力或接近最大 火力的旺火狀態進行加熱; (6) 根據所述烹調設備中控制系統發出的命令,所述分 單編號 A0101 第39頁/共52頁 1013326386-0 1377040 101年08月27日梭正替換育1 離裝置將經步驟(5)加熱後的所述烹調物料與所述的油 分離;以及 (7 )控制所述的加熱系統,將步驟(6 )分離出來的烹調 物料在原烹調容器或其它烹調容器中以旺火進行加熱,利 用烹調容器運動裝置或翻動工具不斷翻動,進行炒拌。 .如申請專利範圍第1項所述之爆炒烹調方法,其中,在啟 動所述烹調設備之前或之後,還包括輸入/調入資料、命 令、資訊和/或軟體的步驟。(1) activating the cooking device to cause the control system to execute the cooking program; (2) the liquid material dispensing device inputs oil into the cooking container of the cooking device according to an instruction issued by the control system The heat transfer medium, the ratio of the amount of the oil to the amount of cooking material to be cooked in the cooking vessel is 0.3:1 to 10:1; (3) according to the control system in the cooking device Commanding, the heating system heats the oil added in step (2) to 160 to 240 ° C; (4) according to the command issued by the control system in the cooking device, the cooking material delivery device proceeds to step (3) Putting the cooking material into the heated oil and rapidly flipping (5) using the cooking container moving device or the turning tool to make the cooking material put in the step (4) stay in the oil for 30 seconds, and Controlling the heating system to be heated at a maximum firepower or a fire condition close to a maximum firepower; (6) according to a command issued by the control system in the cooking device, the order number A0101 page 39/52 page 1013326386- 0 137 7040 On August 27, 101, the shuttle is replacing the breeding device, and the cooking material separated from the oil by the step (5) is separated from the oil; and (7) the heating system is controlled, and the step (6) is The separated cooking materials are heated by the fire in the original cooking container or other cooking containers, and are continuously turned by the cooking container moving device or the turning tool to perform frying. The sizzling cooking method of claim 1, wherein the step of inputting/entering data, commands, information, and/or software is performed before or after the cooking device is started. •如申請專利範圍第1項所述之爆炒烹調方法,其中,在步 驟(2)之前’還包括將所述烹調物料在盛有70~1〇(rc水的 中烹調容器進行“悼水”的步驟,其中,所述水的量與需 要在所述烹調容器中進行“悼水”的烹調物料的量的比例 為3:1〜15:1’且悼水時間為卜50秒。 .如申請專利範圍第3項所述之爆炒烹調方法,其中,所述 水的量與需要在所述烹調容器中進行“悼水,,的烹調物料 的量的較佳比例為4 :1 ~ 6 :1,且較佳的悼水時間為2 ~ 2 0 秒。 如申請專利範圍第1項所述之爆炒烹調方法,其中,所述 油的量與需要在所述烹調容器中進行烹調的烹調物料的量 較佳比為0. 5:1~5:1。 .如申請專利範圍第5項所述之爆炒烹調方法,其中,所述 油的量與需要在所述烹調容器中進行烹調的烹調物料的量 最佳比為1:卜3:1» .如申請專利範圍第1項所述之爆炒烹調方法,其中,在步 驟(3)中,對於需要上漿的烹調物料,將步驟所加入 的油加熱至160~20(TC 09811158#單編號 ΑΟίοι « ’對於不需要上漿的烹調物料,則 頁/共52頁 1013326386-0 -^//040 -^//040 核正 [ΐ〇1年08月Z7日 將步騾(2)所加入的油加熱至170〜230。(: ^ .如申請專利範圍第1項所述之爆炒烹調方法,其中,步驟 (5)中所述的烹調物料在所述的油中停留時間為2~丨〇秒。 •如申請專利範圍第8項所述之爆炒烹調方法,其中,步驟 (5)中所述的烹調物料在所述的油中停留時間較佳為 秒。 ~ 10.如申請專利範圍第丨項所述之爆炒烹調方法,其中,在完The method of sizzling cooking according to the first aspect of the invention, wherein, before the step (2), the method further comprises: immersing the cooking material in a cooking vessel containing 70~1 〇 (rc water) The step of wherein the ratio of the amount of water to the amount of cooking material required to be "drip" in the cooking vessel is 3:1 to 15:1' and the watering time is 50 seconds. The sizzling cooking method according to the third aspect of the invention, wherein the amount of the water and the amount of the cooking material required to be "watered" in the cooking container are 4:1 ~ 6:1, and a preferred water-repellent time is 2 to 20 seconds. The method of claim 1, wherein the amount of oil is required to be cooked in the cooking container. The sizzling cooking method according to claim 5, wherein the amount of the oil is required to be in the cooking container. The optimum ratio of cooking materials to be cooked is 1: Bu 3:1». As described in the patent application, the stir-fry cooking method, In step (3), for the cooking material to be sizing, the oil added in the step is heated to 160~20 (TC 09811158# single number ΑΟίοι « 'For cooking materials that do not need sizing, then page/total 52 pages 1013326386-0 -^//040 -^//040 Nuclear positive [ΐ〇1年08年Z7日热骡(2) The oil added is heated to 170~230. (: ^ . The sizzling cooking method according to Item 1, wherein the cooking material described in the step (5) has a residence time of 2 to 丨〇 seconds in the oil. The frying cooking method, wherein the cooking material described in the step (5) has a residence time of the second in the oil. Finish 成步驟⑺中的炒過程時,還包括加入辅料、調味料^ 或芡料的步驟。 如申明專利範圍第1項所述之爆炒烹調方法其中,所述 2爆炒方法還包括根騎《調設備中㈣系統發出的命 令,翻轉所述烹調容器或利用所述烹調設備中的出鋼工具 將所述的烹調物料和/或傳熱介質移離所述的烹調容器In the step of the frying process in the step (7), the step of adding the excipient, the seasoning, or the dip is also included. The sizzling cooking method according to the first aspect of the invention, wherein the method of sizzling further comprises: a command issued by a system of the rooting device (4), flipping the cooking container or utilizing the out of the cooking device a steel tool moves the cooking material and/or heat transfer medium away from the cooking vessel 第41頁/共52頁 09811158^^ Α〇101 1013326386-0Page 41 of 52 09811158^^ Α〇101 1013326386-0
TW98111585A 2009-04-07 2009-04-07 Method of stir-fry cooking TW201036581A (en)

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Publication number Priority date Publication date Assignee Title
TWI558354B (en) * 2014-10-27 2016-11-21 吳念澄 Turning machine capable of turning food

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CN114749072B (en) * 2022-06-16 2022-08-19 江苏江海润液设备有限公司 Swing is dragged for and is turned over stirring solid-liquid mixing equipment

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI558354B (en) * 2014-10-27 2016-11-21 吳念澄 Turning machine capable of turning food

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