TWI377040B - - Google Patents

Description

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] 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)

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.

The 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 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

[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] 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] 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#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

101.08.2> 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 years. August 27th shuttle replacement page 203 switch 205 · 204 switch 206 liquid feed pump 207 feed port 208

Container 301 - 305 Block 306 Container Holder 307 Rack 3 08 Motor 309 Gear 310

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

Tooth 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

Modified 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)

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) 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. 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 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 Page 41 of 52 09811158^^ Α〇101 1013326386-0