WO2007147331A1 - Automatic/semi-automatic stewing or cooking method - Google Patents

Automatic/semi-automatic stewing or cooking method Download PDF

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Publication number
WO2007147331A1
WO2007147331A1 PCT/CN2007/001847 CN2007001847W WO2007147331A1 WO 2007147331 A1 WO2007147331 A1 WO 2007147331A1 CN 2007001847 W CN2007001847 W CN 2007001847W WO 2007147331 A1 WO2007147331 A1 WO 2007147331A1
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Prior art keywords
cooking
heating
control
oil
main ingredient
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PCT/CN2007/001847
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French (fr)
Chinese (zh)
Inventor
Xiaoyong Liu
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Xiaoyong Liu
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Priority to CN200610035961.1 priority Critical
Priority to CN2006100359611A priority patent/CN101088441B/en
Application filed by Xiaoyong Liu filed Critical Xiaoyong Liu
Publication of WO2007147331A1 publication Critical patent/WO2007147331A1/en

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    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00Parts, details or accessories of cooking-vessels
    • A47J36/16Inserts
    • A47J36/165Stirring devices operatively connected to cooking vessels when being removably inserted inside
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00Parts, details or accessories of cooking-vessels
    • A47J36/32Time-controlled igniting mechanisms or alarm devices ; Electronic control devices

Abstract

A stewing or cooking method in an automatic/semi-automatic cooking device having a cooking vessel (3), a control system and a heating system (7) includes steps of inputting materials being cooked, inputting diathermanous medium, stewing and finishing cooking etc. The method can automatically/semi-automatically cook consistent, superior Chinese dishes.

Description

一种自动 /半自动的烧焖烹调方法 技术领域  Automatic/semi-automatic cooking method for cooking
本发明涉及一种烹调方法, 更具体地讲, 本发明涉及一种在自动或半 自动烹调设备上实现的自动 /半自动的烧或焖烹调方法。 背景技术  BACKGROUND OF THE INVENTION 1. Field of the Invention This invention relates to a cooking method and, more particularly, to an automatic/semi-automatic cooking or cooking method implemented on an automatic or semi-automatic cooking apparatus. Background technique
日常生活中, 烹调占用了人们大量的时间和精力, 但烹调效果并不好。 近年来, 出现了许多新型厨具, 如电饭锅、 压力锅、 微波炉、 电烤箱、 油 炸机、 自动煲汤器、 自动豆浆机和自动热奶器等, 但这些厨具只是一些用 来解决简单烹调问题的专门器具, 其根本无法实现烹调尤其是中式烹调的 各种基本烹调技法, 因而也不可能实现中式烹调的自动化或半自动化。  In daily life, cooking takes up a lot of time and energy, but the cooking effect is not good. In recent years, many new kitchen utensils have emerged, such as rice cookers, pressure cookers, microwave ovens, electric ovens, fryers, automatic soup mashers, automatic soymilk machines and automatic hot milk machines, but these kitchen utensils are just some of the simple cooking problems. Specialized utensils, which are simply unable to achieve the basic cooking techniques of cooking, especially Chinese cooking, and thus it is impossible to automate or semi-automate Chinese cooking.
中式烹调中, 烧和焖是以水作为主要导热体, 经旺火 -文火-旺火三个 过程的加热, 使成菜具有熟嫩质感的一种基本烹调方法, 该烹调方法应用 极为广泛。 目前, 烧和焖的烹调技法只能由厨师根据其经验手工实现。 所 以, 同样的原料, 不同的人烧和焖出来的菜肴, 其口味和质量大不相同。 因为人工烹调根据经验和感官控制加热火力、 加热时间和投料量, 不同的 人控制方式和控制程度不一样, 即使是同一个人, 其控制方式和程度也难 以稳定重复。  In Chinese cooking, roasting and simmering is a basic cooking method in which water is used as the main heat conductor and heated by the three processes of fire-steam-steam-fire, so that the cooking method is extremely widely used. At present, the cooking techniques of burning and simmering can only be achieved manually by the chef based on his experience. Therefore, the same raw materials, different people burned and cooked dishes, the taste and quality are very different. Because artificial cooking controls the heating power, heating time and feeding amount according to experience and sensory control, different people control methods and control levels are different. Even the same person, the control mode and degree are difficult to repeat.
中国专利申请 CN200410013985.8中公开了一种方便即食型红烧鱼的生 产工艺及专用设备, 其将鱼油炸后放入镂空悬锅中,再将调好味的汤汁烧开 后倒入锅中与鱼一起烧煮, 用大火烧开后改用文火将鱼烧煮入味, 然后改 用大火收浓汤汁。 实际上, 该申请所公开的方法仍是一种手工制作方法 , 只不过是在一种专用锅进行而已。  Chinese patent application CN200410013985.8 discloses a production process and special equipment for convenient instant braised fish, which is fried in fish and placed in a hollow hanging pot, and then boiled the flavored soup and pour it into the pot. Boil with the fish, boil it with a large fire, then use a simmer to cook the fish, then use a large fire to thicken the soup. In fact, the method disclosed in this application is still a hand-made method, but only in a special pot.
所以, 如何使用标准化的方式和机器可以准确控制的方式, 以机器的 稳定操作代替人工的模糊操作, 从而实现烧和焖的自动 /半自动烹调方法, 是急待解决的问题。 发明内容  Therefore, how to use the standardized method and the machine can be accurately controlled, and replace the manual fuzzy operation with the stable operation of the machine, thereby realizing the automatic/semi-automatic cooking method of burning and smashing, which is an urgent problem to be solved. Summary of the invention
本发明的目的在于提供一种自动 /半自动化的烹调方法, 该烹调方法可 自动地或半自动地完成中国菜烹调方法中烧或焖的过程。  It is an object of the present invention to provide an automatic/semi-automated cooking method which can automatically or semi-automatically complete the process of burning or simmering in a Chinese dish cooking method.
为了实现上述的发明目的, 本发明提供了一种在自动 /半自动化烹调设  In order to achieve the above object of the invention, the present invention provides an automatic/semi-automatic cooking setting
-1- 确认本 备中进行烧焖的方法, 该烹调设备包括一个或一个以上烹调容器、 一个或 一个以上控制系统和一个或一个以上加热系统, 该方法包括如下步骤:-1- Confirmation The method of burning, the cooking apparatus comprising one or more cooking vessels, one or more control systems and one or more heating systems, the method comprising the steps of:
( 1 ) 启动自动 /半自动化烹调设备; (1) Start an automatic/semi-automatic cooking device;
( 2 ) 根据上述烹调设备中控制系统发出的命令, 向上述烹调设备的 烹调容器内投入烹调主料;  (2) introducing a cooking main ingredient into the cooking container of the cooking device according to an instruction issued by the control system in the cooking device;
( 3 ) 根据上述烹调设备中控制系统发出的命令, 向上述烹调容器中 投入烹调辅料;  (3) introducing a cooking auxiliary material into the cooking container according to an instruction issued by a control system in the cooking device;
( 4 ) 向上述烹调容器中加入汤和 /或水;  (4) adding soup and/or water to the above cooking container;
( 5 ) 将上述所加的汤和 /或水烧开, 或加热至特定温度;  (5) boiling the soup and/or water added above, or heating to a specific temperature;
( 6 ) 利用上述加热系统的加热强度调节装置自动 /半自动地调小加热 强度, 以中火、 小火或微火进行加热, 完成烧焖过程;  (6) using the heating intensity adjusting device of the above heating system to automatically/semi-automatically reduce the heating intensity, and heating with a medium fire, a small fire or a slight fire to complete the burning process;
( 7 ) 利用上述加热系统的加热强度调节装置自动 /半自动地调大加热 强度, 以大于步骤(6 ) 中的火力进行加热, 完成收稠卤汁和 /或勾芡过程。  (7) The heating intensity adjusting device of the above heating system automatically/semi-automatically increases the heating intensity to be heated by the heating power in the step (6) to complete the thickening of the marinade and/or the thickening process.
上述的烹调方法中, 通常步驟(4 )、 (5 )、 (6 )、 ( 7 ) 是按序进行的, 而步骤 (2 ) 和 (3 )可以在步骤 (4 )、 (5 )、 (6 )、 ( 7 )之前、 之间或进行 中按序或不按序执行, 可以只执行一次, 也可以执行一次以上。  In the above cooking method, usually steps (4), (5), (6), (7) are performed in order, and steps (2) and (3) are in steps (4), (5), ( 6), (7) before, during or during the execution, in order or out of order, can be executed only once, or more than once.
实现本发明烹调方法的烹调设备可以是由两个或两个以上烹调子系统 组成的烹调设备系统。 例如由自动 /半自动烹调机、 炒 /翻拌设备、 具有全 部或部分烹调功能的其它烹调设备(例如滑油机、 微波炉、 蒸 /煮器、 油炸 机、 煎机、 烤箱、 高压锅、 电饭锅、 烹调流水线等)、 外围 /辅助设备(例 如烹调物料投放装置、 翻动装置、 物料 /容器运送装置、 存放装置、 出 /回 锅装置、 再投入装置, 以及划散工具、 沥油装置、 加热强度控制器等)、 检 测 /监控装置 (例如设备工作环境如环境温度、 工作条件如燃气流量 /压力 / 燃烧发热值 /电流 /电压 /功率、 运作状态如机构运动状态和火候状态等的检 测 /监控传感器或装置等)、 控制系统、 和 /或烹调提示装置等所组成的烹调 设备系统。  The cooking apparatus implementing the cooking method of the present invention may be a cooking apparatus system composed of two or more cooking subsystems. For example, by automatic/semi-automatic cooking machine, frying/mixing equipment, other cooking equipment with all or part of cooking function (such as oil skid, microwave oven, steamer/cooker, fryer, frying machine, oven, pressure cooker, rice cooker) Pots, cooking lines, etc.), peripheral/auxiliary equipment (eg cooking material dispensers, flipping devices, material/container transporters, storage devices, outlet/return devices, re-input devices, and dispersing tools, draining devices, heating strength) Controllers, etc., detection/monitoring devices (eg equipment operating environment such as ambient temperature, operating conditions such as gas flow / pressure / combustion calorific value / current / voltage / power, operating conditions such as mechanism motion and fire conditions, etc. A cooking device system consisting of a sensor or device, a control system, and/or a cooking cue device.
本申请中, 烹调物料是指烹调主料和烹调辅料; 而烹调辅料是指烹调 主料外的各种烹调辅助用料。  In the present application, the cooking material refers to the cooking main ingredient and the cooking auxiliary material; and the cooking auxiliary material refers to various cooking auxiliary materials other than the cooking main ingredient.
为实现本发明的自动 /半自动烹调方法, 在步骤( 1 )即启动烹调设备之 前或之后, 还包括输入 /调入数据、 命令、 信息、 和 /或软件的步骤。 这种 输入或者调入可以利用烹调物料包装上的信息完成, 可以由控制系统自动 调入,也可以通过人工输入或其它方式输入 /调入。例如,可以通过读取(如 扫描读取) 烹调物料包装上的信息来完成, 也可以通过输入装置例如通讯、 网絡、 键盘 (按钮)、 触摸屏、 人机界面、 扫描、 语音 /声 /光 /电 /机械输入 装置等输入, 还可以从烹调设备自有或外接的存储介质中读入、 或通过烹 调设备或烹调提示装置中的检测 /监控装置获得等方式而实现。 To implement the automatic/semi-automatic cooking method of the present invention, the steps of inputting/invoking data, commands, information, and/or software are also included before or after the cooking device is started in step (1). This input or transfer can be done using the information on the cooking material package, either automatically by the control system or by manual input or other means. For example, you can read by (such as Scanning and reading) The information on the cooking material package is completed, and can also be input through input devices such as communication, network, keyboard (button), touch screen, human-machine interface, scanning, voice/acoustic/optical/electrical/mechanical input device, etc. It can also be implemented by reading from a storage medium owned or external to the cooking apparatus, or by means of a cooking device or a detection/monitoring device in the cooking cueing device.
上面提及的数据、 命令、 信息可以包括与烹调物料或烹调品种相关的 数据 /信息 /命令, 例如物料编码和数据等, 其包含菜肴 /物料品种的识别信 息, 并可据以调出与该菜肴 /物料品种相关的烹调程序以及从后台文件例如 烹调数据库中调出与该菜肴 /物料品种相关的数据等; 可以包括有关物料类 型、 制备特点、 制备时间、 保鲜期、 物料份量等造成烹调操作和火候控制 差别因素的信息以及物料状态信息 (例如由设在烹调设备上的传感器检测 到的物料温度) 等。  The data, commands, and information mentioned above may include data/information/commands related to cooking materials or cooking varieties, such as material codes and data, etc., which include identification information of the dishes/material types, and may be called up accordingly. Cooking procedures related to the variety of dishes/materials and recalling data related to the dishes/materials from background documents such as cooking databases; may include cooking operations related to material type, preparation characteristics, preparation time, shelf life, material size, etc. And information on the difference factors of the fire control and material status information (such as the temperature of the material detected by the sensor provided on the cooking equipment).
上述的数据、 命令、 信息还可以包括烹调过程相关数据 /信息 /命令, 例如工艺要求、 工艺动作、 工艺参数、 工艺时间、 烹调设备或系统的工作 环境 /工作条件 /运作状态、 火候状态、 操作命令等; 可以包括操作者根据 个人的口味、 爱好和烹调需要等而输入的命令 /数据; 可以是烹调设备或烹 调提示装置中的检测 /监控装置测得的烹调设备的工作环境 /工作条件信息 及烹调设备和烹调物料 /传热介质的初始状态 /火候状态信息等; 还可以是 操作者根据烹调设备的要求或需要而提供的相关信息, 如对烹调设备的初 始设置信息、 或操作者通过检测得到的或从外界获得的与烹调操作相关的 信息, 如环境温度、 物料温度、 燃气种类、 燃气发热值、 热源发热功率等。  The above data, commands, and information may also include cooking process related data/information/commands, such as process requirements, process actions, process parameters, process time, cooking equipment or system working environment/working conditions/operational state, fire state, operation Commands and the like; may include commands/data input by the operator according to personal tastes, preferences, cooking needs, etc.; may be working environment/working condition information of the cooking device measured by the detecting/monitoring device in the cooking device or the cooking prompting device And the initial state/heating state information of the cooking equipment and the cooking material/heat transfer medium, etc.; and may also be related information provided by the operator according to the requirements or needs of the cooking equipment, such as initial setting information of the cooking equipment, or the operator passes Information related to cooking operations, such as ambient temperature, material temperature, gas type, gas heating value, heat source heating power, etc., obtained or obtained from the outside.
上述的软件包括所述控制系统控制所述烹调设备进行操作和实现本发 明烹调方法所需的所有软件, 例如烹调设备的操作程序和控制程序、 烹调 程序、 烹调提示 /指导程序、 烹调设备运作的协调和管理程序等。 烹调程序 和烹调提示 /指导程序根据烹调技法和厨师实际操作经验以及实验结果编 制, 可以是对所有菜肴都适用的, 也可以是特别针对某类或某个菜肴的, 其包含烹调的各种基本操作或操作组合, 以及各种控制参数等。  The software described above includes all software required by the control system to control the cooking apparatus to operate and implement the cooking method of the present invention, such as operating and control programs of cooking equipment, cooking programs, cooking tips/guidance programs, cooking equipment operations Coordination and management procedures, etc. The cooking program and cooking tips/guidance program are based on cooking techniques and the actual experience of the chef and the results of the experiment. They can be applied to all dishes, or they can be specially tailored to a certain type or a certain dish. Operation or combination of operations, as well as various control parameters.
烹调设备的控制系统, 运行上述软件和 /或对上述数据、 命令、 信息等 进行处理, 例如读取、 识別、 比对、 检索、 译码、 寻址、 算术运算、 逻辑 运算、 测试等, 来确定烹调设备中各装置或子系统的操作时机、 运作方式 和参数, 并发出命令, 直接或间接控制烹调设备中各装置或子系统的运作。 控制系统所发出的命令也可以是对提示装置或辅助装置发出的命令, 使这 些装置可以提示或配合操作者进行人手操作或由其控制相应装置 /子系统 进行相应操作。 a control system of the cooking equipment, running the above software and/or processing the above data, commands, information, etc., such as reading, identifying, comparing, retrieving, decoding, addressing, arithmetic operations, logic operations, testing, etc. To determine the operation timing, operation mode and parameters of each device or subsystem in the cooking device, and 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 may also be commands issued to the prompting device or the auxiliary device, such that the devices may prompt or cooperate with the operator to perform manual operations or control the corresponding device/subsystem Take the appropriate action.
本发明的烹调方法中, 步骤( 2 )的烹调主料可以是先进行过预处理的 , 然后再投入到烹调设备的烹调容器内; 这种预处理包括煎、 炸、 煸、 蒸或 煮, 其可在另外的烹调设备中进行, 也可以在进行烧、 焖烹调的同一设备 中进行。 例如, 可先在进行烧、 焖烹调的烹调设备的一烹调容器内进行预 处理, 再将预处理后的烹调主料投入到该烹调设备的同一烹调容器或另一 烹调容器内。  In the cooking method of the present invention, the cooking main ingredient of the step (2) may be pretreated and then put into a cooking container of the cooking device; the pretreatment includes frying, frying, simmering, steaming or boiling. It can be carried out in another cooking device or in the same equipment for cooking and cooking. For example, it is possible to pre-treat in a cooking container of a cooking device that performs cooking and cooking, and then put the pre-processed cooking main ingredient into the same cooking container or another cooking container of the cooking device.
实际上, 上述的预处理主要是对原料的表层进行处理。 表房处理的方 式不同, 产生了不同风格、 口味的菜式。 包括煎、 炸、 煸等方式的表层处 理通过改变表皮原有的性庸, 去除表皮的水分和腥味, 使表层结皮、 毛糙, 起到固表作用, 加快成熟速度, 使香气挥发, 同时, 毛糙的表皮使调料较 易裹附、 渗入、 上色入味, 也便于勾芡后 汁裹附表面。  In fact, the above pretreatment is mainly to treat the surface layer of the raw material. The way the table is handled is different, resulting in dishes of different styles and tastes. The surface treatment including frying, frying, and simmering means to change the moisture of the epidermis and remove the moisture and astringency of the epidermis, so that the surface layer is crusted and rough, which acts as a solid surface, accelerates the ripening speed, and volatilizes the aroma. The rough skin makes the seasoning easier to wrap, infiltrate, color and taste, and it is also convenient for the surface of the juice to be wrapped.
如果上述的预处理是煎, 则本发明的烹调方法可进一步包括如下过程: If the above pretreatment is frying, the cooking method of the present invention may further comprise the following process:
( a l ) 根据烹调设备中控制系统发出的命令, 向烹调设备的烹调容器 内投入油作为传热介质, 所投入油的量使需要进行煎的烹调主料的一面被 浸没而另一面暴露在空气中;(al) According to an order issued by the control system in the cooking equipment, oil is introduced into the cooking container of the cooking device as a heat transfer medium, and the amount of the input oil is such that one side of the cooking main ingredient that needs to be fried is immersed and the other side is exposed to the air. in;
2 ) 根据烹调设备中控制系统发出的命令, 其加热系统将所投入的 油加热至 90- 180°C , 优选为 120-180 °C;  2) according to the command issued by the control system in the cooking equipment, the heating system heats the input oil to 90-180 ° C, preferably 120-180 ° C;
( a 3 ) 根据烹调设备中控制系统发出的命令, 向已加热的油中投入烹 调主料;  ( a 3 ) feeding the cooking main ingredient to the heated oil according to a command from the control system in the cooking equipment;
( a4 ) 控制加热系统以中等火力或较小火力的中火和 /或小火状态†曼 速加热该烹调主料; ( a4 ) controlling the heating system to heat the cooking main ingredient at a medium fire or a small fire in a medium heat and/or a small fire state;
5 ) 翻动该烹调主料, 使其浸没在油中的一面暴露在空气中、 使暴 露在空气中的一面浸没在油中; 5) Flipping the cooking main ingredient so that the side immersed in the oil is exposed to the air, so that the side exposed to the air is immersed in the oil;
6 ) 重复上述的步骤 4 ) 和步骤 (a5 ), 使得烹调主料的每面中 至少有一部分变为淡黄色、 黄色、 亮黄色、 金黄色或深黄色。  6) Repeat steps 4) and (a5) above so that at least a portion of each side of the cooking ingredient becomes yellowish, yellow, bright yellow, golden yellow or dark yellow.
取用煎法进行预处理的物料大都是扁平状的, ^ 作时要一面一面地加 工。 一般用中火或大火, 中油温或偏高油温。 由于油少热量高, 所以要特 别强调锅滑, 防止粘底。 因而下料后要注意旋锅或晃锅 (可由晃锅装置自 动进行) , 使物料改变位置, 均勾地接受热量。  The materials used for pretreatment by the frying method are mostly flat, and they are processed one by one. Generally use medium or large fire, medium oil temperature or high oil temperature. Since the oil is low in heat, it is especially important to emphasize the slipperiness and prevent sticking. Therefore, after the material is cut, pay attention to the rotary pan or the shaker (automatically carried out by the swaying device) to make the material change position and receive heat.
如果上述的预处理为炸, 则本发明的烹调方法可进一步包括如下过程: If the pretreatment described above is fried, the cooking method of the present invention may further comprise the following process:
( bl ) 根据烹调设备中控制系统发出的命令, 向烹调设备的烹调容器 内投入油作为传热介廣,所投入油的量与需要进行炸的烹调主料比例在 3: 1 以上, 该比例可为体积比或质量比, ^尤选为体积、比; ( bl ) to the cooking container of the cooking device according to the command issued by the control system in the cooking equipment The internal input oil is used as a heat transfer medium, and the ratio of the amount of oil to be injected and the cooking main material to be fried is 3:1 or more, and the ratio may be volume ratio or mass ratio, ^ especially selected as volume and ratio;
( b2 ) 根据烹调设备中控制系统发出的命令, 其加热系统将所投入的 油加热至 160- 220 °C , 优选为 160- 200°C ;  ( b2 ) according to the command issued by the control system in the cooking equipment, the heating system heats the input oil to 160-220 ° C, preferably 160-200 ° C;
( b3 ) 根据烹调设备中控制系统发出的命令, 向已加热的油中投入烹 调主料;  (b3) feeding the cooked main ingredient to the heated oil in accordance with a command issued by the control system in the cooking appliance;
( b4 ) 控制加热系统以其最大火力或接近最大火力的旺火状态进行加 热, 使得烹调主料变为淡黄色、 黄色、 亮黄色、 金黄色或深黄色。  ( b4 ) The heating system is controlled to heat up with its maximum fire power or near maximum fire power, so that the cooking main ingredient becomes yellowish yellow, yellow, bright yellow, golden yellow or dark yellow.
取用炸法进行预处理的物料大多是一些腥味重、 形体不规则的原料。 在炸制时应注意根据不同原料掌握炸制的时间和火力的强弱。 原料腥味重, 又不易散碎的可中火中油温, 较长时间加热; 原料含水分较多、 易散碎的 应大火高油温短时间加热。  Most of the materials used for pretreatment by the frying method are some raw materials with a heavy taste and irregular shape. When frying, you should pay attention to the timing of the frying and the strength of the fire according to different raw materials. The raw material is heavy in taste, and it is not easy to be broken. It can be heated in medium heat and heated for a long time. The raw material contains more water and is easily broken. It should be heated in a short time with high oil temperature.
如果上述的预处理为煸, 则本发明的烹调方法可进一步包括如下过程: ( cl ) 根据烹调设备中控制系统发出的命令, 向烹调设备的烹调容器 内投入油作为传热和润滑介质, 所投入油的量与需要进行煸炒的烹调主料 比例在 1 : 100-1 : 5之间,优选为 1: 10-1: 20; 该比例可为体积比或质量比, t选为体积比;  If the pretreatment described above is enthalpy, the cooking method of the present invention may further comprise the following process: (c) putting oil into the cooking vessel of the cooking device as a heat transfer and lubricating medium according to a command issued by the control system in the cooking device, The ratio of the amount of input oil to the cooking main ingredient to be sautéed is between 1:100-1:5, preferably 1:10-1:20; the ratio may be volume ratio or mass ratio, t is selected as volume ratio ;
( c2 ) 根据烹调设备中控制系统发出的命令, 其加热系统将所投入的 油加热至 150-230 Ό ;  ( c2 ) The heating system heats the input oil to 150-230 根据 according to the command issued by the control system in the cooking equipment;
( c3 ) 根据烹调设备中控制系统发出的命令, 向烹调容器中投入烹调 主料;  (c3) feeding the cooking main ingredient into the cooking container according to a command issued by the control system in the cooking device;
( c4 ) 控制加热系统以其最大火力、 中等火力或介于最大火力和中等 火力之间的火力进行加热, 并快速翻动。  (c4) Control the heating system to heat with its maximum firepower, medium firepower or fire between maximum and medium firepower, and turn quickly.
上述的预处理中所使用的方法, 与通常的煎、 炸、 煸、 油氽、 蒸、 煮 等方法基本相同, 但也有不同之处, 例如通常只有加热过程而没有调味阶 段, 又例如利用煎法进行预处理时比通常的煎烹调所使用的火力要大。 由 于是前期加热处理, 而不是完成整个烹调过程, 所以其对菜肴所起到的作 用与通常的煎、 炸、 煸、 油氽、 蒸、 煮也不尽相同, 例如预处理之煎、 炸、 煸的最主要目的只是表层处理, 为后续的烧、 焖创造条件。 绝大部分的烧 菜, 在焖烧前物料都经表层处理, 某些熟料、 半熟料, 其本味已基本定型, 以及某些本身具有特殊美味的物料, 可以不经过预处理过程而直接加汤水 焖烧, 或者在汤水中再加些底油。 焖、 烧自动化烹调方法的重点是火力大小的稳定准确控制和适时的火 力转换、 各¾:加热时间的正确控制, 以及传热介庸和烹调物料投放量的准 确控制。 The method used in the above pretreatment is basically the same as the usual methods of frying, frying, braising, oiling, steaming, boiling, etc., but there are also differences, for example, usually only the heating process without the seasoning stage, and for example, using the frying When the method is pretreated, it is more powerful than the usual cooking. Because it is the pre-heating process, rather than completing the whole cooking process, its effect on the dishes is not the same as the usual frying, frying, braising, oiling, steaming, boiling, such as pre-cooking, frying, The main purpose of cockroaches is only the surface treatment, creating conditions for subsequent burning and smashing. Most of the cooking vegetables are processed by the surface layer before the simmering. Some clinker and semi-clinker have their basic taste, and some materials with special taste can be directly processed without pretreatment. Add soup and simmer, or add some base oil to the soup. The focus of the automatic cooking method is the stable and accurate control of the firepower and the timely conversion of the firepower, the correct control of each heating time, and the accurate control of the heat transfer and the amount of cooking materials.
本发明的烹调方法中第 (2 ) 步中所投放的烹调主料, 通常只有一种 物料,但有时也可能会有一种以上物料,这些物料可以被一次性一起投放, 也可以被分别 /分组投放, 例如放置在不同的物料包装 /容器中同时或不同 时分别 /分组投放, 还可以不同时分次 /分组投放, 即第 (2 ) 步投放烹调 主料可以分几次进行, 每次可以投放不同的烹调主料。  The cooking main ingredient put in the step (2) of the cooking method of the present invention usually has only one kind of material, but sometimes there may be more than one kind of materials, which may be put together at one time or separately/grouped. Delivery, for example, placed in different material packaging/containers at the same time or at different times/separate delivery, or can be divided/sub-division at different times, that is, the cooking main ingredient can be divided into several times in step (2), each time Different cooking ingredients are placed.
另外, 在投放烹调主料之前, 可以先投放传热介质(传热介质也可以 被视作烹调辅料的一部分), 例如投放少量的油作为传热介质; 传热介质 也可以是汤或水, 例如投入水作为传热介质, 对烹调主料进行焯氷处理。 但一般情况下, 汤和 /或水是在上述烹调方法第 (4 ) 步中投放的, 其可以 是一次性投放, 也可以分次或分组投放。 同样地, 第 (3 ) 步中的烹调辅 料也可以被一次性一起投放、 同时被分别 /分组投放、 或者不同时分次 /分 组投放。  In addition, before the cooking main ingredient is placed, the heat transfer medium may be first placed (the heat transfer medium may also be regarded as a part of the cooking auxiliary material), for example, a small amount of oil is placed as a heat transfer medium; the heat transfer medium may also be soup or water. For example, water is used as a heat transfer medium, and the cooking main ingredient is subjected to ice treatment. However, in general, soup and/or water is administered in step (4) of the above cooking method, and it may be administered in one time or in divided or divided groups. Similarly, the cooking ingredients in step (3) can also be placed together at one time, simultaneously at the same time, in separate groups, or at different times.
本发明中, 烹调主料和烹调辅料的投入可根据烹调设备中控制系统发 出的命令, 在适当的时机进行投料; 这种投料优选为自动或半自动地投料, 但个别步骤也可以是手动投料。  In the present invention, the input of the cooking main ingredient and the cooking auxiliary material may be charged at an appropriate timing according to an instruction issued by the control system in the cooking apparatus; such feeding is preferably automatic or semi-automatic feeding, but the individual steps may also be manual feeding.
类似地, 本发明中, 油、 汤、 水等液态传热介质也可是手动投料、 半 自动地投料或自动投料。  Similarly, in the present invention, the liquid heat transfer medium such as oil, soup, water or the like may be manually charged, semi-automatically charged or automatically fed.
优选地, 控制系统运行上述软件和 /或根据上述数据、 命令、 信息等, 控制烹调设备中的烹调物料投放装置、 液态物料投放装置以自动 /半自动的 方式进行投料。 例如, 烹调设备中可以包含一个或一个以上物料包装 /容器 以及一个或一个以上烹调物料投放装置, 还可以包含一个或一个以上液态 物料投放装置。 传热介质、 烹调物料被放置在烹调物料包装 /容器中, 烹调 物料投放装置则以开启、 翻转或破坏物料包装, 或者开启或翻转容器等方 式, 将物料包装或容器中的传热介质和烹调物料投入到烹调容器中, 也可 以用推送(例如使用螺杆、 气压等)、 挤压以及其它方式实现投料。 液体物 料如液态传热介质、 液态调料等除可以使用上述方式投放外, 还可以由烹 调设备中的液态物料投放装置完成投放。 一般地, 液态物料投放装置包括 液态物料来源或容器以及控制系统, 该控制系统可以是液态物料投放装置 单独的控制系统, 也可以整合在烹调设备的控制系统中。 液态物料投放装 置还可以包括液态物料来源或容器的开 /闭装置、 液体投放通道和投放通道 开 /闭装置、 中间容器和 /或外力装置例如液体泵、 推送装置、 挤压装置、 喷射装置等。 此外, 还可辅以人工将某些物料放入烹调容器中的物料投放 方式, 例如对于体积超大不适于装入物料包装的物料(例如整鱼), 可由人 手投放; 又例如生蛋, 可由人手开壳后投放等。 这种人工辅助損:放, 可以 由操作人员自行进行, 也可以在控制系统或提示装置的提示下由人执行或 由人操作相关装置执行。 物料包装上可以设置有条码等识别信息, 控制系 统可以通过识别此信息, 调取相关操作和烹调程序。 物料包装 /容器中的物 料既可以是只包括烹调主料, 也可以是只包括烹调辅料或传热介质, 还可 以同时包括两类或两类以上的烹调物料或传热介质, 每一类烹调物料或传 热介质也都可以是一种或一种以上。 传热介质和烹调物料的投放, 可以是 直接投放到烹调设备中进行加热, 也可以先进行预处理例如预混、 搅拌、 成型、 预热、 预冷等再投放到烹调设备中。 Preferably, the control system runs the software and/or controls the cooking material dispensing device and the liquid material dispensing device in the cooking device to perform feeding in an automatic/semi-automatic manner according to the above data, commands, information, and the like. For example, the cooking apparatus may include one or more material packages/containers and one or more cooking material delivery devices, and may also include one or more liquid material delivery devices. The heat transfer medium and the cooking material are placed in the cooking material packaging/container, and the cooking material placing device opens or reverses or destroys the material packaging, or opens or flips the container, etc., and heats the medium and cooks in the material packaging or container. The material is put into the cooking vessel, and the feeding can also be carried out by pushing (for example, using a screw, air pressure, etc.), extrusion, and the like. Liquid materials such as liquid heat transfer medium, liquid seasoning, etc. can be dispensed by the above-mentioned means, and can also be dispensed by the liquid material delivery device in the cooking equipment. Generally, the liquid material delivery device comprises a liquid material source or 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. Liquid material loading The setting may include a liquid material source or container opening/closing device, a liquid delivery channel and a dispensing channel opening/closing device, an intermediate container, and/or an external force device such as a liquid pump, a pushing device, a pressing device, a spraying device, and the like. In addition, it can also be supplemented by the method of manually putting some materials into the cooking container, for example, for materials that are too large to fit into the material packaging (such as whole fish), can be placed by hand; for example, raw eggs, can be manually After opening the shell, etc. The artificial auxiliary damage: can be carried out by the operator himself or by the person at the prompt of the control system or the prompting device or by the person operating the related device. The material package can be provided with identification information such as a barcode, and the control system can recognize the information and retrieve related operations and cooking programs. The material in the material packaging/container may include only the cooking main ingredient, or only the cooking auxiliary material or the heat transfer medium, and may also include two or more types of cooking materials or heat transfer medium, each type of cooking. The material or the heat transfer medium may also be one type or more. The heat transfer medium and the cooking material 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.
在本发明的烹调方法中, 控制传热介质和烹调物料的投放量对烹调效 果和成菜质量的影响甚大, 其与物料特性例如老嫩、 火力大小和加热时间 等因素密切相关。 烧是小水(汤)量, 以中、 小火较长时间加热的烹调方法,, 一般汤汁不少于物料的三分之一 (体积比或质量比) 。 焖是小水(汤)量, 以小火或微火长时间加热的烹调方法, 一般汤汁要浸没物料。 传热介质的 正确投放量, 以在预定的火力下经过预定的烧 /焖加热时间后, 容器中所剩 汤汁刚好能满足勾芡或收稠要求为准, 太多则最后勾芡或收稠效果受影响, 太少则烧、 焖时间不够, 影响成菜质量。 火力和烧 /焖加热时间通常根据物 料特性、 数量和烹调要求等确定。 通常加汤汁要一次加准, 半途添加汤汁 会冲淡原有浓醇的味感, 使菜肴口味大打折扣, 甚至出现味道不勾的现象。  In the cooking method of the present invention, controlling the amount of the heat transfer medium and the cooking material exerts a great influence on the cooking effect and the quality of the vegetable, which is closely related to the material characteristics such as the old tenderness, the firepower and the heating time. It is a cooking method in which the amount of small water (soup) is heated by medium and small fire for a long time. Generally, the soup is not less than one-third (volume ratio or mass ratio) of the material.焖 is the amount of small water (soup), a small fire or a small fire for a long time to cook, the general soup should be immersed in materials. The correct amount of heat transfer medium, after a predetermined burning/heating time under a predetermined firepower, the remaining soup in the container can meet the requirements of thickening or thickening, and too much is the last thickening or thickening effect. Affected, too little burnt, not enough time, affecting the quality of the dish. The heating and burning/heating time is usually determined by the characteristics of the material, the quantity, and the cooking requirements. Usually, add the soup once and add it. Adding the soup halfway will dilute the taste of the original concentrated alcohol, which will greatly reduce the taste of the dishes, and even the phenomenon of unchecked taste.
传热介质和烹调物料分别分次在适当的时机被投放, 对于实现本发明 的烹调效果和成菜质量有着重要的意义。 传热介质和烹调物料的顺序和投 放时机可以由控制系统运行上迷软件和 /或根据上述数据、 命令、 信息等来 确定。 控制系统按照物料投放顺序先后发出命令, 通过相关装置依序打开 / 翻转 /破坏各物料所在的包装 /容器, 使相关投料装置运作, 或打开液态物 料所在的包装 /容器 /来源的投放通道, 实现分别按序投料。 若使用組合物 料包装的方式投料, 通常物料 (可包括传热介质) 是按投放顺序先后排列 放置于各料室内, 只需沿着排列方向分别打开各料室即可。 对于投放时机 的确定, 控制系统根据检测数据、 动态数据、 后台文件中的数据、 和 /或程 序数据等判断和控制烹调物料的投放时机, 这些数据可以是传热介质的温 度、 传热介质数量、 加热强度、 和 /或加热时间等。 实用中最常釆取的方法 是根据加热时间确定投放时机, 或通过传感器测量油温 /锅温 /料温等确定 投料时机, 或两种方式结合使用, 例如传感器测量到水已烧开了 (温度达 到 100度)后开始计时, 经过预定时间后投放物料。 The heat transfer medium and the cooking material are separately dispensed at appropriate timings, which are of great significance for realizing the cooking effect and the quality of the food of the present invention. The sequence and timing of the heat transfer medium and cooking material can be determined by the control system running the software and/or based on the above data, commands, information, and the like. The control system issues commands in sequence according to the order in which the materials are delivered, and sequentially opens/turns/destroys the packaging/container where the materials are located through the relevant devices, so that the relevant feeding device operates, or opens the packaging/container/source delivery channel where the liquid material is located. The materials are fed separately. If the material is packaged by means of a combination of materials, usually the materials (including the heat transfer medium) are placed in each of the materials in the order of delivery, and only the respective chambers are opened in the direction of arrangement. For the determination of the delivery timing, the control system is based on the detection data, dynamic data, data in the background file, and/or The order data and the like determine and control the timing of the cooking materials, and the data may be the temperature of the heat transfer medium, the amount of the heat transfer medium, the heating intensity, and/or the heating time. The most commonly used method in practice is to determine the timing of the delivery according to the heating time, or to determine the timing of the feeding by measuring the oil temperature/pot temperature/temperature of the sensor, or a combination of the two methods, for example, the sensor measures that the water has been boiled ( After the temperature reaches 100 degrees, the timing starts, and the material is discharged after a predetermined time.
烧和焖烹调方法的一个显著特征是要经过一系列火力转换过程, 例如 上述步骤(5 ) 通常以大火、 旺火或较大的火将水 /汤烧开或加热至特定温 度——然后在步骤(6 ) 中调小加热强度, 通常以中、 小火或微火焖烧一一 之后在步骤 (7 )再转用较大的加热强度, 通常用中、 大(旺) 火收稠卤汁 或勾芡。 焖烧的时间长短火力大小要根据物料质地老嫩、 块形大小而定。 一般质地老、 块形大的物料应多添些汤水用中、 小火多焖烧一会; 质地鲜 嫩、 块形小的物料, 可稍 少加汤水, 火也可以旺些, 烧的过程通常在 30 分钟以内, 也有达到 30分钟至 1小时的, 而焖的过程则通常会超过 30分 钟, 有些长达 1 小时以上。 经过中小火的焖烧、 物料已成熟或基本成熟, 艰感已基本定型, 转为中、 旺火旨在使芡汁快速糊化或使! ¾汁稠浓包裹于 物料之上。 此时用火也要有分寸, 并非火越大越好, 同是中、 旺火还可分 级差。 一般当汤汁多、 物料多时, 火可大一些; 汤汁少、 物料特別嫩的, 火可稍稍偏向中火。 这样可避免芡汁糊化过快而结团粘底。 如前所述, 在 前期加热处理阶段对火力和加热时间的控制也是非常重要的。 由上所述, 可知本发明烹调方法中加热火力的控制和加热时间的长短对于烹调效果和 成菜质量尤其是质感和风味特色具有决定性的意义。 对于不同品种或类别 的菜肴, 其各工艺段的加热强度、 加热时间、 上述因素的数据和相互关系 及相关程序不尽相同, 各种或各类烧 /焖菜的各阶段加热强度、 加热时间数 据, 其与其它因素的相互关系及相关程序, 可以根据烹调工艺要求、 厨师 实际操作经验和实验等得出, 录入到相关文件例如烹调数据库中或编入菜 肴烹调程序中, 也可以以其它方式输入到烹调设备中, 在烹制时, 控制系 统可根据烹调程序和其中的数据、 相关文件例如烹调数据库中的数据和 I或 动态数据例如检测装置检测所得数据、 操作者提供的数据 /信息 /命令等进 行控制。 这些数据和相互关系等也可以由控制系统在控制时根据相关数据 通过运算得出。  A notable feature of the cooking method of burning and simmering is that it undergoes a series of fire-fighting processes, such as the above step (5). Usually the water/soup is boiled or heated to a specific temperature with a large fire, a strong fire or a large fire - then In step (6), adjust the heating intensity, usually after medium, small or micro-fire, and then use the larger heating intensity in step (7). Usually, use medium and large (wang) fire to collect thick halogen. Juice or thicken. The length of the simmering fire is determined by the size of the material and the size of the block. Generally, the material with old texture and large block size should be added with more soup water and medium and small fire for a while. The texture is fresh and small, and the material is small, and the soup can be added slightly. The fire can also be more prosperous. Within 30 minutes, it can also reach 30 minutes to 1 hour, while the process of sputum usually exceeds 30 minutes, and some are more than 1 hour. After the small and medium-sized fire, the material is mature or basically mature, the difficulty has been basically fixed, and the medium and fire are designed to make the juice quickly gelatinized or made! 3⁄4 juice is thickly wrapped on the material. At this time, there must be a measure of the use of fire, not the bigger the fire, the better, the same, the fire can also be graded. Generally, when the soup is rich and the materials are large, the fire can be larger; the soup is less, the material is particularly tender, and the fire can be slightly biased towards the medium fire. This will prevent the mash from getting too fast and sticking to the bottom. As mentioned earlier, control of firepower and heating time during the early heat treatment phase is also very important. From the above, it can be seen that the control of the heating power and the length of the heating time in the cooking method of the present invention are decisive for the cooking effect and the quality of the food, especially the texture and flavor characteristics. For different varieties or categories of dishes, the heating intensity, heating time, data and correlation of the above factors and related procedures are different for each process segment, and the heating intensity and heating time of each stage of various or various types of burning/chives Data, its relationship with other factors and related procedures, can be based on cooking process requirements, chef's actual operating experience and experiments, etc., can be entered into relevant documents such as cooking database or programmed into the cooking process, or in other ways. Input to the cooking device, the control system can detect the resulting data, operator-provided data/information based on the cooking program and data therein, related documents such as data in the cooking database and I or dynamic data such as detection means/ Commands, etc. are controlled. These data and correlations can also be calculated by the control system based on the relevant data at the time of control.
加热强度的控制是由控制系统运行上述软件和 /或根据上述数据、 命 令、 信息等, 发出控制命令, 通过烹调设备中的加热强度调节装置对加热 功率、 烹调容器的受热状态和 /或燃烧火力进行自动 /半自动调节而实现的。 加热强度的调节和控制也可以通过调节烹调容器的受热状态例如调节热源 与烹调容器的距离、 位置关系、 和 /或在烹调容器和烹调热源之间引入、 移 离或调节加热量控制装置来实现。 加热量控制装置是这样一种装置, 其可 以在不调节热源发热量的情况下, 减少向无效空间传递和无效 /低效加热部 位加热的热量, 使其聚集到烹调容器 /烹调物料的有效或高效加热部位处, 或者以阻挡、 吸收、 改变热量传递方向等方式使到达烹调容器 /烹调物料有 效或高效加热部位的热量减少甚至为零 加热强度的调节可以在控制系统 或提示装置的提示 /帮助下部分或全部由人手执行或由人手控制相关装置 执行, 但首选在控制系统的控制下自动进行。 本发明烹调方法所使用的加 热系统可以是燃气加热系统、 电加热系统、 电磁加热系统、 波加热系统、 光波加热系统、 红外线加热系统和 /或其它加热系统。 The heating intensity is controlled by the control system running the above software and/or issuing a control command according to the above data, commands, information, etc., by heating the heating intensity adjusting device in the cooking device This is achieved by automatic/semi-automatic adjustment of the power, the state of heating of the cooking vessel and/or the burning fire. The adjustment and control of the heating intensity can also be achieved by adjusting the heating state of the cooking vessel, such as adjusting the distance of the heat source from the cooking vessel, the positional relationship, and/or introducing, removing or adjusting the heating amount control device between the cooking vessel and the cooking heat source. . The heating amount control device is a device that can reduce the heat transferred to the ineffective space transfer and the ineffective/inefficient heating portion without causing the heat generation of the heat source to be concentrated to the cooking container/cooking material or At the high-efficiency heating point, or by blocking, absorbing, changing the direction of heat transfer, etc., the heat reaching the effective or efficient heating part of the cooking container/cooking material is reduced or even zero. The adjustment of the heating intensity can be prompted/helped in the control system or the prompting device. The lower part or all of it is performed by a human hand or by a human hand to control the related device, but it is preferably automatically performed under the control of the control system. The heating system used in the cooking method of the present invention may be a gas heating system, an electric heating system, an electromagnetic heating system, a wave heating system, a light wave heating system, an infrared heating system, and/or other heating systems.
本发明的烹调方法中, 加热时间的控制是通过计时和控制烹调设备中 相关装置在正确的时机进行正确的操作而实现的。 例如, 加热装置在正确 的时机打开或关闭、 加热强度调节装置及时准确地调整火力、 热源或烹调 容器移动装置及时正确地调整热源与烹调容器的距离或位置关系、 加热量 控制装置及时正确地调整对烹调容器的加热量、 投料装置在正确的时机投 放新的物料、 烹调物料 /传热介质出锅或回锅装置准时将烹调物料 /传热介 质移出或移回烹调容器、 物料运送装置及时将烹调物料运送到烹调设备中 的其它装置 (例如其它烹调容器、 储存 /保温容器、 投放系统等) 中、 分离 装置迅速及时将烹调物料与传热介质分离等。 实用中除通过计时确定相关 装置的操作时机外, 也可以通过传感器测量油温、 水 /汤温、 锅温、 料温、 加热强度、 燃气流量、 阀门开度、 电压、 电流等确定 :作时机, 或两种方 式结合使用。 例如, 传感器检测到传热介质烧开后控制系统发出命令调整 燃气流量阀开度, 将火力调小进行焖 /烧, 传感器测量到燃气流量或阀门开 度降至预定值后开始计时, 经过预定时间后再发出命令调整燃气流量阀开 度, 调大火力进行收汁或勾芡。  In the cooking method of the present invention, the control of the heating time is achieved by timing and controlling the relevant means in the cooking apparatus to perform the correct operation at the correct timing. For example, the heating device is turned on or off at the correct timing, and the heating intensity adjusting device adjusts the fire power, the heat source or the cooking container moving device in time to correctly adjust the distance or positional relationship between the heat source and the cooking container, and the heating amount control device adjusts in time and correctly. The heating amount of the cooking container, the feeding device puts the new material at the right time, the cooking material/heat transfer medium out of the pan or the returning device to remove the cooking material/heat transfer medium or return it to the cooking container, and the material conveying device will cook in time. The material is transported to other devices in the cooking equipment (eg, other cooking vessels, storage/insulation containers, dispensing systems, etc.), and the separation device quickly and promptly separates the cooking material from the heat transfer medium. In practice, in addition to determining the operation timing of the relevant device through timing, it is also possible to measure the oil temperature, water/tank temperature, pot temperature, material temperature, heating intensity, gas flow rate, valve opening degree, voltage, current, etc. by means of sensors: timing , or a combination of the two. For example, after the sensor detects that the heat transfer medium is boiled, the control system issues a command to adjust the gas flow valve opening degree, and the fire power is reduced to perform simmering/burning, and the sensor measures the gas flow rate or the valve opening degree decreases to a predetermined value, and starts counting. After the time, issue a command to adjust the gas flow valve opening degree, and adjust the firepower to collect juice or thicken.
在本发明烹调方法的步驟(2 )、 ( 3 )、 ( 4 )投入传热介质和烹调物料后, 还包括对传热介质和烹调物料进行翻动的步骤, 本文中所述翻动系指对传 热介质和烹调物料等进行翻炒、 翻拌、 炒拌、 搅拌、 颠翻、 翻面、 晃动、 和 /或使其作其它运动。 例如, 在焖烧过程中要经常晃动锅, 改变物料在锅 中的位置, 以防粘底, 焖在收汁阶段要多旋锅或晃锅。 再如, 在最后的勾 芡阶段, 芡汁下锅后, 须配合淀粉糊化的过程进行旋锅、 翻拌、 颠翻等。 上述的翻动可利用烹调设备中的烹调容器运动装置和 /或翻动工具来实现。 After the steps (2), (3), and (4) of the cooking method of the present invention are applied to the heat transfer medium and the cooking material, the step of flipping the heat transfer medium and the cooking material is further included. Heat medium and cooking materials, etc., stir fry, stir, stir, stir, turn, turn, shake, and/or make other movements. For example, in the process of simmering, always shake the pot, change the position of the material in the pot to prevent sticking to the bottom, and simmer the pot or shake the pot in the juice collecting stage. Again, in the last tick In the sputum stage, after the simmering juice is placed in the pot, the process of starch gelatinization must be carried out to rotate the pan, turn over, and turn over. The flipping described above can be accomplished using cooking vessel motion devices and/or flipping tools in the cooking device.
在本发明的烹调方法中, 第 (5 ) 步至笫 (7 ) 步中还可包括盖上烹调 容器盖以及打开盖的步骤。  In the cooking method of the present invention, the steps (5) to (7) may further include the steps of covering the cooking container lid and opening the lid.
本发明的烹调方法, 还可以包括将烹调物料与传热介质分离、 烹调物 料 /传热介质出锅、 和 /或烹调物料 /传热介质再投入的步骤。 例如在前期加 热处理的炸步骤, 需要将炸好的物料从油中捞出、 沥油后再回锅, 或投放 到其它锅中。 这些步骤可以部分或全部由搡作者人手实施或人手控制相关 装置实施, 但优选在控制系统的控制下自动 /半自动地通过烹调设备中的分 离、 出锅、 再投入等装置进行。 例如可以使用沥油工具 (一种带有固 -液分 离装置的工具) 将物料从油中捞出并沥油, 也可以使用捞、 夹、 抓、 推、 刮、 提、 和 /或拉式工具将烹调物料移送到沥油装置中, 或直接通过锅体翻 转将烹调物料移到沥油装置中, 同时将锅体中的油倒掉且将烹调物料的油 份沥千净, 以便下一步操作。 将烹调物料与传热介质分离是指将烹调物料 与金属锅、油、汤、水等分离。有的情况下,例如 "烧或焖"和 "煎"、 "炸"、 "煸"、 "煮" 使用同一口锅时, 在分离过程中或之后, 还可包括液体传热 介质出锅的步骤。 可以翻转锅体将液体传热介质倒出、 使用出锅工具将液 体传热介质推 /刮 /盛 出、 和 /或使用抽吸装置如液体泵等将液体传热介 质抽 /吸出。 在上述烹调设备系统中, 有时会使用专门的水锅、 油锅、 炒锅、 煎锅、 烧锅等, 此种情况下, 传热介质在与烹调物料分离时不出锅, 而是 烹调物料出锅然后投放到其它锅中。  The cooking method of the present invention may further comprise the steps of separating the cooking material from the heat transfer medium, cooking the material/heat transfer medium, and/or cooking material/heat transfer medium. For example, in the pre-heating frying step, the fried material needs to be removed from the oil, drained, returned to the pot, or placed in another pot. These steps may be carried out in part or in whole by the author's manual or manual control related device, but are preferably carried out automatically/semi-automatically by means of separation, dispensing, re-inputting, etc. in the cooking apparatus under the control of the control system. 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. It can also be used for fishing, clamping, grasping, pushing, scraping, 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 dumps the oil in the pan body and drains the oil of the cooking material for the next step. operating. Separating the cooking material from the heat transfer medium means separating the cooking material from the metal pan, oil, soup, water, and the like. In some cases, such as "burning or simmering" and "friating", "fried", "simmering", and "cooking" when using the same pot, during or after the separation, the liquid heat transfer medium may also be included. step. The liquid heat transfer medium can be turned over by flipping the pot body, pushing/scraping/sucking the liquid heat transfer medium using a pan tool, and/or pumping/suctioning the liquid heat transfer medium using a suction device such as a liquid pump. In the above cooking equipment system, a special water pot, a frying pan, a wok pan, a frying pan, a roasting pot, etc. are sometimes used. In this case, the heat transfer medium does not leave the pan when it is separated from the cooking material, but the cooking material is out. The pot is then placed in another pot.
烹调物料的再投入可以是投放到原烹调容器中, 例如将油锅中的烹调 物料和传热介质一起出锅, 再将沥过油的烹调物料投回该油锅, 也可以是 投放到其它的烹调容器例如其它烹调子系统中的锅具之中。 烹调设备以这 种方式运作时, 不同的工艺段可以在不同的烹调容器或子系统中分別并行 进行, 例如先在蒸拒中蒸, 再移至烧锅中烧或焖; 又例如先在炸锅中炸, 然后将烹调物料出锅沥油后再投入到烧锅中烧或焖。 此种方式因可以使用 大容量、 高效率的专用设备, 使得烹调设备的效率得以大大提高。 烹调物 料的运送和再投入可以由操作者人手实施或人手控制相关装置实施, 也可 以在控制系统或提示装置的提示 /帮助下部分或全部由人手执行或由人手 控制相关装置执行, 但优选在控制系统的控制下使用烹调物料运送装置 / 投放装置将所述烹调物料自动 /半自动地运送到其它烹调容器或其它烹调 子系统处进行投放。 The re-input of the cooking material may be put into the original cooking container, for example, the cooking material in the oil pan and the heat transfer medium are taken out together, and the oily cooking material is returned to the oil pan, or may be placed on the oil pan. Cooking vessels are among the pots in other cooking subsystems. 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, steaming in steaming first, then moving to a wok to cook or simmer; for example, first in a frying pan Deep-fried, then the cooking ingredients are drained and then put into a wok to cook or simmer. In this way, the efficiency of the cooking equipment can be greatly improved by using a large-capacity, high-efficiency special equipment. The transportation and re-input of the cooking material may be implemented by the operator manually or manually controlled by the relevant device, or may be performed by the manual device in part or in whole by the prompting/help of the control system or the prompting device, or preferably controlled by the human hand, but preferably The cooking material is automatically/semi-automatically transported to other cooking containers or other cooking using the cooking material handling device/dispensing device under the control of the control system Delivered at the subsystem.
有些菜肴在最后大火加热阶殳要勾芡。 本发明烹调方法步骤( 3 ) 中包 括了投放芡料(芡料可被视为烹调辅料的一部分) 的操作, 投放芡料通常 在本发明烹调方法步骤(7 ) 的后段进行, 下芡后要配合淀粉糊化过程颠翻 搅拌。 有些排列齐整或易散碎的原料下芡后不能颠翻炒锅或用工具搅拌, 很容易出现结团现象, 所以下芡之后一定要多旋锅或晃锅。  Some dishes are thickened in the final fire. In the cooking method step (3) of the present invention, the operation of placing the dip material (the dip material can be regarded as a part of the cooking excipient) is included, and the feeding of the dip material is usually carried out in the latter stage of the cooking method step (7) of the present invention, after the squatting Stir to stir the starch gelatinization process. Some raw materials that are arranged neatly or easily broken can not be turned over by the wok or stirred by tools. It is easy to agglomerate, so be sure to turn the pot or shake the pot after squatting.
本发明的烹调方法, 还包括投入明油'(又称尾油) 的步骤, 即在勾芡 时 (通常在芡料投入之后)加入后少量油。 明油可用上述液态物料投放装 置投放并用上述液态物料投放方法控制投放量。 明油的投入量控制很重要, 过多则不仅浮油给人带来视觉和口感上的不适, 而且还可能导致芡汁澥掉。 正确的下明油方法是将油从锅边淋入, 随后旋 /晃锅令油沿锅壁沉底, 再稍 加旋 /晃锅即翻锅装盘。 油遇热才能生光, 旋 /晃锅之后, 又经研磨, 光色 就比较好。 这种方法也适用于不易散碎的块状料, 搅拌、 颠翻倘再辅之以 旋 /晃锅研磨, 光色将更好。 应注意的是加油之后颠翻、 搅拌、 旋锅次数不 能多, 否则油为芡所包容, 便无光泽可言了。  The cooking method of the present invention further includes the step of introducing a bright oil ' (also referred to as tail oil), that is, a small amount of oil after the hooking (usually after the pouring of the feed). The oil can be delivered by the liquid material delivery device described above and controlled by the liquid material delivery method described above. The control of the input of the oil is very important. Too much will not only bring the visual and taste discomfort to the oil, but also may cause the mash to collapse. The correct method of lowering the oil is to pour the oil from the side of the pot, then spin/shake the pot to make the oil sink to the bottom of the pot, and then turn the pot slightly to rotate/shake the pan. When the oil is hot, it can be lighted. After spinning/shaking the pot, it will be polished and the light color will be better. This method is also suitable for block materials that are not easily broken. Stirring, turning, and supplementing with spin/shake pot grinding, the light color will be better. It should be noted that after refueling, the number of times of turning, stirring, and spinning can not be much, otherwise the oil is contained, so it is dull.
本发明的烹调方法, 还包括烹制完成后将菜出锅的步骤。 可采用翻转 锅体方式将菜倒出、 和 /或使用出锅工具将菜推 /刮 /盛 /舀出。 此步骤中还 可包括将莱装入容器中的步骤, 如将菜通过一漏斗倾倒到菜盘中。  The cooking method of the present invention further comprises the step of discharging the dish after the cooking is completed. Use the flip pot to pour the dish out, and/or use the pan tool to push/scrape/salt/pour out the dish. This step may also include the step of loading the lai into the container, such as pouring the dish through a funnel into the dish.
如果上述烹调设备中包含有烹调提示装置的话, 本发明烹调方法还进 一步包括烹调提示装置以语音、 声、 光、 电、 数字、 图像 /图形等方式提示 操作者进行人工操作或由其操作相关装置完成烹调操作的步驟。。  If the cooking device includes the cooking prompting device, the cooking method of the present invention further includes the cooking prompting device prompting the operator to perform manual operation or operate the related device by voice, sound, light, electricity, digital, image/graphic, or the like. The steps to complete the cooking operation. .
在上述的烹调方法中, 还可以包括测量烹调设备中各运动装置运动状 态的步骤, 如测量物料投放装置位置、 锅具运动和翻动工具的位置 /速度 / 角速度等; 控制系统根据所测量的运动状态的物理量和 /或其变化量, 控制 驱动装置、 传动装置和 /或各运动装置的运动。 测量运动状态可以通过一个 或多个用于测量运动状态参量的传感器予以实现, 也可以通过其它类型的 测量装置如电机本身所带有的测量装置予以实现。  In the above cooking method, the method further comprises the steps of measuring the motion state of each of the moving devices in the cooking device, such as measuring the position of the material placing device, the movement of the pan and the position/speed/angular velocity of the turning tool, etc.; the control system is based on the measured motion The physical quantity of the state and/or its amount of change controls the movement of the drive, the transmission and/or the individual movements. Measuring 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 measuring devices provided with the motor itself.
如上所述, 本发明的烹调方法, 优选在自动的烹调设备上自动实施。 但某些场合下, 有些操作由人来完成可比用机器来得更筒单和成本低廉。 因此本发明的烹调方法提供了一些半自动实现的方法, 这些方法的基本思 路是: 将一些由机器实现难度较大或成本过高, 而由人工操作相对较易实 现或成本低的步驟 /操作, 交由人手实施, 而将机器能够较好实现甚至比人 实现得更好, 由机器自动实施。 As described above, the cooking method of the present invention is preferably automatically carried out on an automatic cooking apparatus. However, in some cases, some operations are performed by people to be more compact and cheaper. Therefore, the cooking method of the present invention provides some semi-automatically implemented methods. The basic idea of these methods is: to implement some steps/operations that are difficult or costly to implement by the machine, and relatively easy to implement or low in cost by manual operation, Handed over by humans, and the machine can be better realized than even people Achieved better, automatically implemented by the machine.
上述烹调方法中, 所有步骤可以一次完成, 既上述各步骤可以从笫一 步开始一步接一步连续执行, 直至烹调物料被烹制成所需成品。 整个烹制 过程也可以分成两个或两个以上阶段进行, 即各步骤之间可以相距一段时 间, 而不必紧密相^¾ -。 烹制的各阶段可以不在同一个烹调设备中进行, 甚 至可以不在同一个地点进行。 例如由工厂供应配菜、 半成品的情况, 某些 前期步骤在工厂完成, 工厂的烹调设备如蒸拒 /煮机 /煎剂 /炸机 /煸炒机等 可视作本发明所述烹调系统的一部分, 这种分阶^:和在不同空间进行的烹 制方式仍在本发明专利保护范围之内。  In the above cooking method, all the steps can be completed at one time, and the above steps can be continuously performed step by step from the first step 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, i.e., the steps can be separated by a period of time without having to be closely related. The stages of cooking may not be carried out in the same cooking equipment, or even in the same location. For example, in the case of supply of side dishes and semi-finished products by the factory, some preliminary steps are completed at the factory, and the cooking equipment of the factory such as steaming/cooking/decoction/fried machine/steaming machine can be regarded as the cooking system of the present invention. In part, this type of stepping: and cooking in different spaces is still within the scope of the patent protection of the present invention.
本发明的烹调方法将有史以来由手工完成的中国菜烹调改由机器完 成, 实现了烹调乃至人们日常生活的革命性变革。 由于机器的操作是根据 可准确测量和控制的物理 /化学量进行的, 所以机器虽在某些方面不及人灵 活, 但其标准化的程度、 操作的准确性和可重复性却是人所不能比拟的。  The cooking method of the present invention is completed by the manual cooking of Chinese dishes, which has been completed by hand, and has revolutionized the cooking and even the daily life of people. Since the operation of the machine is based on physical/chemical quantities that can be accurately measured and controlled, the machine is not as flexible in some respects, but the degree of standardization, accuracy and repeatability of the operation are unmatched. of.
本发明的烹调方法不仅可以高质量地自动 /半自动实现烧或焖全过程 的各项工艺操作, 而且可以利用现代技术和通过实验, 将厨师代代相传的 烹调工艺、 烹调大师的多年经验转化成烹调程序以及自动 /半自动烹调设备 可以准确控制的温度、 时机、 时间、 流量、 电压、 电流、 功率、 速度、 加 速度、 行程、 力、 容量等参数, 使得本烹调方法不仅可以自动 /半自动地实 现烧或焖的全过程, 而且可以烹制出高质量并且品质稳定的菜肴, 实现烧 或焖菜的特有风味。  The cooking method of the invention can not only realize the high-quality automatic/semi-automatic realization of various process operations of the whole process of burning or smashing, but also can transform the cooking process and the cooking master's many years of experience by the chef through modern technology and through experiments. The cooking program and the automatic/semi-automatic cooking equipment can accurately control the parameters such as temperature, timing, time, flow, voltage, current, power, speed, acceleration, stroke, force, capacity, etc., so that the cooking method can not only automatically/semi-automatically burn. Or the whole process of simmering, and can produce high-quality and stable quality dishes to achieve the unique flavor of burning or leeks.
下面结合附图和具体实施方式对本发明做进一步的说明。 但这里需要 指出的是, 尽管本发明的烹调方法特别适合于烧或焖, 但也可以全部或部 分用于其它烹调方法, 也有些烹调方法虽然名字不同, 但其主要步骤包含 了本发明烹调方法的主要步驟或与之类似, 或取其精髓, 例如扒、 火靠、 烩、 酱等。 只要在本发明的基础上稍作改进, 本发明的烹调方法也可以推 广到其它烹调技法上。 因而, 以下的具体实施方式并非对本发明的限制; 凡是包含了本发明烹调方法主要步骤的其它烹调方法, 也在本发明的保护 范围之内。 附图说明  The invention will be further described below in conjunction with the drawings and specific embodiments. However, it should be pointed out here that although the cooking method of the present invention is particularly suitable for burning or simmering, it may be used in whole or in part for other cooking methods, and some cooking methods, although having different names, the main steps include the cooking method of the present invention. The main steps are similar or similar, such as sputum, fire, sputum, sauce, etc. 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; any other cooking method that incorporates the main steps of the cooking method of the present invention is also within the scope of the present invention. DRAWINGS
图 1是釆用本发明烹调方法的一种自动烹调机的示意图。  BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a schematic illustration of an automatic cooking machine using the cooking method of the present invention.
图 2是采用本发明烹调方法的一种烹调系统的局部示意图。 图 3所示为实现本发明方法所釆用的一种料盒式投料装置。 2 is a partial schematic view of a cooking system employing the cooking method of the present invention. Figure 3 shows a cartridge feeding device for use in carrying out the method of the present invention.
图 4是实现本发明方法可采用的一种液体投料装置的示意图。  Figure 4 is a schematic illustration of a liquid dispensing apparatus that can be employed to carry out the process of the present invention.
图 5所示为实现本发明方法可釆用的一种翻转容器投料装置的示意图。 图 6所示为实现本发明方法可采用的一种加热强度控制系统的示意图。 图 7是为实现本发明方法可采用的一种自动翻动系统的示意图。  Figure 5 is a schematic illustration of a reversing container dispensing apparatus that can be used to implement the method of the present invention. Figure 6 is a schematic illustration of a heating intensity control system that can be employed to implement the method of the present invention. Figure 7 is a schematic illustration of an automatic flip system that can be employed to implement the method of the present invention.
图 8是为实现本发明方法可采用的一种承接中间出料、 固-液分离和回 锅装置的示意图。  Figure 8 is a schematic illustration of an intermediate discharge, solid-liquid separation and return pot apparatus that can be employed to carry out the process of the present invention.
图 9 所示为实现本发明方法可采用的一种出锅 -分离 -回锅装置的示意 图。  Figure 9 is a schematic illustration of a pan-and-disconnect device for use in carrying out the process of the present invention.
图 1 0所示为釆用本发明烹调方法烧制红烧肉的流程示意图。 具体实施方式  Figure 10 is a schematic view showing the flow of braised pork by the cooking method of the present invention. detailed description
图 1所示为釆用本发明烹调方法的一种自动烹调机,其由锅具 3、 加热 系统 7、 自动翻动系统 1、 自动投料系统 1 7、 锅具运动系统、 中间出料容器 8和计算机控制系统等组成。 带有限位装置的自动翻动工具 1安装在摆臂 2 上, 电机 4驱动摆臂 2摆动将翻动工具 1送到锅 3处的工作位置, 翻动结 束后摆回原位。 6是由电机和齿轮组等组成的锅具翻转机构,其可实现翻锅、 颠锅、 物料出锅等功能。 9、 1 0、 1 3、 14组成锅具平动机构, 电机 9驱动平 动框架 1 0沿滑轨 1 3运动, 14是与平动框架 1 0固接的滑块。锅具平动机构 的作用是将锅具移送到不同的工作位置, 例如图中左前方的物料出锅位置 和图中右前方的投料位置等, 同时其也是一种锅具离火装置, 离火装置是 一种热源和 /或烹调容器移动装置,其通过锅具运动和 /或炉具运动使锅具 3 部分或整体移到加热装置 7 的主加热范围之外和移回, 或调整两者之间的 距离 /位置关系, 达到调节加热强度的目的。 本实施例中的电机 12 可以驱 动加热装置 7上下运动, 也是一种离火装置。 15是由电机、 齿轮组和曲柄 滑块机构等组成的晃锅机构, 其可实现晃锅等功能。 17是一种打开物料包 装投料的装置, 物料按照投放顺序定量放置于料盒 18的各料室内, 投料装 置 17 自动按顺序打开各料室实现分次定量投料。 8是中间出料容器, 锅具 翻转机构 6翻转锅具 3将其中的物料包括传热介质如油等倒入容器 8中, 该容器上开有孔洞, 可实现固-液分离功能, 电机 11可驱动容器 8上升并 翻转, 将其内的物料再投入锅 3内, 实现回锅功能。 5是红外传感器, 其有 两个探头, 一个用于测量锅、 油和 /或物料温度, 其数据传送给控制系统, 帮助控制系统准确控制火候及各项操作的时机等, 另一个用于测量料盒温 度, 和燃烧发热量传感器 16、 环境温度传感器 19一起为控制系统提供相关 前馈数据。 Figure 1 shows an automatic cooking machine using the cooking method of the present invention, which comprises a pot 3, a heating system 7, an automatic turning system 1, an automatic feeding system 17, a pot moving system, an intermediate discharging container 8 and Computer control system and other components. The automatic flipping tool 1 with the limit device is mounted on the swing arm 2, and the motor 4 drives the swing arm 2 to swing the flipping tool 1 to the working position at the pot 3, and swings back to the original position after the flipping is completed. 6 is a pot turning mechanism composed of a motor and a gear set, which can realize functions such as turning a pan, turning a pot, and discharging a material. 9, 1 0, 1 3, 14 constitute a pan-motion mechanism, the motor 9 drives the translation frame 10 to move along the slide rail 13 , and 14 is a slider fixed to the translation frame 10 . The function of the panning mechanism is to transfer the pan to different working positions, such as the position of the material in the left front of the figure and the feeding position in the right front of the figure, and it is also a kind of pot away from the fire device. The fire device is a heat source and/or cooking container moving device that moves the pan 3 partially or entirely out of the main heating range of the heating device 7 and moves back, or adjusts two, by pan movement and/or oven movement. The distance/position relationship between the two is used to adjust the heating intensity. The motor 12 in this embodiment can drive the heating device 7 to move up and down, and is also a fire separation device. 15 is a swaying pot mechanism composed of a motor, a gear set, and a crank slider mechanism, which can realize functions such as a swaying pot. 17 is a device for opening the material packaging and feeding, the materials are quantitatively placed in each material chamber of the material box 18 according to the order of delivery, and the feeding device 17 automatically opens the respective material chambers in sequence to realize the quantitative quantitative feeding. 8 is an intermediate discharge container, and the pan turning mechanism 6 flips the pot 3 to pour the material therein, including a heat transfer medium such as oil, into the container 8, and the container is provided with a hole to realize a solid-liquid separation function, and the motor 11 The container 8 can be driven up and turned over, and the material therein can be put into the pot 3 again to realize the function of returning the pot. 5 is an infrared sensor with two probes, one for measuring the temperature of the pot, oil and/or material, and the data is transmitted to the control system. The control system is used to accurately control the timing of the heat and various operations, and the other is used to measure the temperature of the cartridge, together with the combustion calorific value sensor 16, the ambient temperature sensor 19, to provide relevant feedforward data for the control system.
图 2 是釆用本发明烹调方法的一种烹调系统的局部示意图。 物料被置 于网状筐 22中, 在油 /水锅 23中被加热(炸 /焯水等), 翻动工具 1翻动 22 中的物料, 网状筐 22本身也可带有机动装置, 驱动其运动, 翻动其内的物 料, 加热完毕, 网状筐 22 升起, 将物料带离油 /水锅 23并沥油 /水, 然后 移至料斗 20处将物料投入其内, 料斗 20被传送带 21送至锅 3上方翻转, 将物料投入锅 3内, 进行翻炒、 焖烧等下一步工艺处理。 Figure 2 is a partial schematic view of a cooking system using the cooking method of the present invention. The material is placed in the mesh basket 22, heated in the oil/water pot 23 (fried/squeezed water, etc.), the turning tool 1 flips the material in the 2 2, and the mesh basket 22 itself can also be equipped with a motorized device, driving The movement, flipping the material inside, after heating, the mesh basket 22 is raised, the material is taken away from the oil/water pot 23 and drained/water, and then moved to the hopper 20 to put the material into it, the hopper 20 is conveyed 21 is sent to the top of the pot 3 to turn over, put the material into the pot 3, and carry out the next process such as stir-frying and simmering.
图 3所示为图 1中的料盒式投料装置 17。 物料按投放顺序分别定量放 入料盒 18的各个料室后以热压膜封装, 投料机构是通过以卷轴将料盒封膜 前端夹紧, 然后以同步带传动带动卷轴旋转平移, 将封膜分段分时撕开的 工作方式完成投料的。 当料盒 18被置于料盒架上之后, 电机 24通过传动 机构 24等带动料盒压板转轴 25转动, 使料盒压板 26旋转, 将料盒 18边 缘压住使其不能移动。 卷膜轴(图中未见, 位于料盒 18前方下部)是内有齿 面的两个半轴, 通过合页连接在一起, 内置扭簧使其抱紧。 主传动电机 27 通过主动带轮 28、 从动带轮 29 和同步带 30驱动卷膜轴转动, 转动时一个 挡块顶住卷膜轴的一个半轴上的突出部, 将两半轴撑开一定开度, 此时电 机 24 带动压膜板 31将料盒伸出的封膜前端压入张开的两半轴之中,.接着 电机 24反转 90度, 抬起压膜板 31 , 电机 27驱动卷膜轴反转, 离开挡块, 扭簧力使两半轴合起将膜夹紧。 主传动电机 27 带动同步带 30运动, 使卷 膜轴在旋转的同时沿导轨 32作平面移动, 从而实现卷膜撕膜, 分別依次打 开各料室投料的功能。  Figure 3 shows the cartridge feeder 17 of Figure 1. The materials are respectively placed in the respective batch chambers of the cartridge 18 in the order of delivery, and then packaged by a hot press film. The feeding mechanism clamps the front end of the cartridge sealing film by a reel, and then drives the reel to rotate and translate by the timing belt drive, and the sealing film is sealed. The working method of segmentation and time-sharing is completed. After the cartridge 18 is placed on the cartridge holder, the motor 24 is rotated by the transmission mechanism 24 or the like to move the cartridge pressing shaft 25 to rotate the cartridge pressing plate 26 to press the edge of the cartridge 18 so as not to move. The roll film shaft (not shown in the figure, located in the front lower part of the magazine 18) is the two half shafts with the tooth surface, which are connected by hinges and have a built-in torsion spring to hold them tightly. The main drive motor 27 drives the reel shaft to rotate by the driving pulley 28, the driven pulley 29 and the timing belt 30. When rotating, a stopper abuts against a projection on one half of the winding shaft shaft to open the two shaft shafts. The motor 24 drives the laminating plate 31 to press the front end of the sealing film protruding from the cartridge into the two axial shafts, and then the motor 24 is reversed by 90 degrees, and the lamination plate 31 is lifted. The 27 drive film reel is reversed, leaving the stop, and the torsion spring force causes the two halves to close together to clamp the film. The main drive motor 27 drives the timing belt 30 to move, so that the film shaft moves along the guide rail 32 while rotating, thereby realizing the tear film of the film, and sequentially opening the functions of feeding the materials.
. 图 4 是实现本发明方法可采用的一种两单元液体投料装置的示意图, 实用中可以只有一个单元, 或多个单元, 各单元可以如本例所示组合在一 起, 共用一个泵或其它装置, 也可以是完全独立的。 液体物料例如油、 汤 等分别装在容器 33、 34中, 35、 36分别是容器 33、 34的投料通道, 37、 38则分別是投料通道 35、 36的开关, 39是液体投料泵, 40是投料口。 控 制系统通过控制投料通道 35、 36—上的开关 37、 38选择要投放的物料, 并 通过控制通道的打开时间、 泵 39的作用时间 /行程 /泵力等控制投料量。  Figure 4 is a schematic view of a two-unit liquid charging device that can be used to implement the method of the present invention. In practice, there may be only one unit, or a plurality of units, each unit being combined as shown in this example, sharing a pump or the like. The device can also be completely independent. Liquid materials such as oil, soup, etc. are respectively contained in the containers 33, 34, 35, 36 are the feeding channels of the containers 33, 34, respectively, 37, 38 are the switches of the feeding channels 35, 36, respectively, 39 are liquid feeding pumps, 40 It is the feeding port. The control system selects the material to be dispensed by controlling the switches 37, 38 on the feed channels 35, 36, and controls the amount of feed by controlling the opening time of the passage, the action time/stroke/pump force of the pump 39, and the like.
图 5所示为实现本发明方法可采用的一种翻转容器投料装置的示意图。 准确称量的物料按投放顺序被分别置于容器 3、 4中 (实用中物料容器可以 是一种,或一种以上, 用以分别承装不同种类、 不同份量的物料。), 容器 3、 4被固定或活动安装在传送带 1上,电机 2通过主动轮 Ί和从动轮 6驱动传 送带 1运动, 容器 3、 4到达图示投料机构前端时, 翻转向下, 物料被投放, 如图中 5所示。 Figure 5 is a schematic illustration of an inverted container dispensing apparatus that can be employed to implement the method of the present invention. Accurately weighed materials are placed in containers 3 and 4 respectively in the order of delivery (utility material containers can be It is one kind, or more than one type, used to hold different types and different parts of materials separately. The containers 3, 4 are fixed or movably mounted on the conveyor belt 1. The motor 2 drives the conveyor belt 1 through the driving rim and the driven wheel 6, and when the containers 3, 4 reach the front end of the feeding mechanism, the material is turned down and the material is placed. , as shown in Figure 5.
图 6所示为实现本发明方法可采用的一种加热强度控制系统, 其由锅、 炉头、 燃气管道和阔系统、 传感器系统和控制系统组成。 燃气通过电磁总 阀后分两路, 分别通过各自的单向阀, 再通过调节燃气流量的比例阀, 然 后一路通往炉头的内圈, 为内圈火的燃烧供气, 另一路通往炉头的外圈, 为外圈火的燃烧供气; 红外温度传感器可向控制系统提供锅温、 油温、 水 温、 物料温度等数据, 帮助其准确控制火力、 加热强度、 加热时间等, 并 助其判断和控制各项烹调操作的时机和运作。 红外温度传感器还可以向控 制系统提供物料投放时的温度作为前馈数据, 热源热值传感器、 环境温度 传感器也为控制系统提供相关前馈数据, 助其迅速准确控制烹调火候。 DSP 控制电路根据控制程序、 命令、 和 /或传感器系统的检测数据, 控制比例阀 的开度, 通过调节燃气流量控制燃烧火力, 流量传感器提供燃气流量的反 馈信号给 DSP控制电路, 助其更准确地控制火力和烹调火候; DSP控制电路 并根据熄火保护传感器和燃气泄漏传感器所提供的信息保护系统安全, 例 如发生熄火或燃气泄漏时及时关闭电磁总阀、 单向阀、 比例阀等。  Figure 6 shows a heating intensity control system that can be employed to implement the method of the present invention, which consists of a pot, a burner, a gas line and a wide system, a sensor 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, and the other leads to The outer ring of the burner is used for the combustion of the outer ring fire; the infrared temperature sensor can provide the control system with data such as pot temperature, oil temperature, water temperature, material temperature, etc., to help it accurately control the firepower, heating intensity, heating time, etc. Help them to judge and control the timing and operation of various cooking operations. The infrared temperature sensor can also provide the control system with the temperature of the material as the feedforward data. The heat source heat value sensor and the ambient temperature sensor also provide relevant feedforward data for the control system to help it quickly and accurately control the cooking heat. The DSP control circuit controls the opening degree of the proportional valve according to the control program, the command, and/or the detection data of the sensor system, and controls the combustion firepower by adjusting the gas flow rate, and the flow sensor provides a feedback signal of the gas flow rate to the DSP control circuit to help it be more accurate. Control the firepower and cooking heat; The DSP control circuit protects the system according to the information provided by the flameout protection sensor and the gas leak sensor. For example, when the flameout or gas leak occurs, the electromagnetic main valve, the check valve, the proportional valve, etc. are turned off in time.
图 7 是为实现本发明方法可采用的一种自动翻动系统, 由锅运动装置 和翻动工具组成, 锅运动装置和翻动装置可以分别独立使用, 也可以共同 使用。 锅 3通过锅固定圈 52与锅运动装置相连接, 锅运动装置安装在锅具 动作平台 51上, 翻动工具通过旋转臂 56与主机机架相连接。 翻转电机 50 通过齿轮组 49驱动锅 3绕水平轴变速旋转, 可实现翻锅、 翻转、 颠锅等运 动。 电机 53通过曲柄滑杆机构 54、 55带动锅具 3作变速平面运动, 可实 现晃锅等运动。 翻动工具 60上安装的翻铲工具 61、 聚拢工具铲 58和齿形 工具 57 , 绕转轴 59转动时, 可分別实现铲起-翻转、 铲起-聚拢和打散等翻 动功能。  Fig. 7 is an automatic flipping system which can be used to implement the method of the present invention, which is composed of a pot moving device and a flipping tool. The pot moving device and the flipping device can be used independently or in combination. The pot 3 is connected to the pot moving device through the pot fixing ring 52, and the pot moving device is mounted on the pot operating platform 51, and the flipping tool is connected to the main frame by the rotating arm 56. Flipping the motor 50 Drive the pan through the gear set 49. 3 Variable-speed rotation around the horizontal axis allows for panning, turning, panning, etc. The motor 53 drives the pan 3 through the crank slider mechanism 54 and 55 to perform a shifting plane motion, thereby realizing the movement of the pan and the like. The shovel tool 61, the gathering tool shovel 58, and the toothed tool 57 mounted on the tumbling tool 60 can perform the shovel-flip, shovel-gather, and disperse functions, respectively, when the rotation shaft 59 is rotated.
图 8所示是图 1 烹调机中的中间出料容器 8 , 其不仅是一个承接中间 出料的容器, 还是固-液分离和回锅装置。 物料在锅 3中经过滑油 /爆 /炸 / 焯水等处理后, 锅翻转机构 6带动锅 3翻转, 将其中固体和液体物料一起 倒入承接分离槽 62 中, 液体通过承接分离槽 62 上的孔洞流到细滤器 63 上, 经细滤后流入储油箱 64 ; 须将物料回锅时, 电机 65 驱动承接分离槽 62上升, 此时, 承接分离槽 62在扭簧 70扭力的作用下保持水平状态, 拉 簧 66的拉力随承接分离槽 62上升距离的增大而增大。电机 65驱动承接分 离槽 62上升到高于锅平面的位置时,锅运动机构 6使锅 3旋转倾斜一定角 度准备接料, 当拉簧 66及限位钢丝 67的拉力大于扭簧 70的扭力时,转轮 68旋转, 带动转轴 69和安装于轴上的承接分离槽 62翻转 其中物料开始 滑回锅 3内, 翻转大于一定角度后, 物料全部投入锅 3中, 电机 65停止动 作; 复位过程相反, 电机 65反转使承接分离槽 62下降, 当扭簧 70的扭力 大于拉簧 66的拉力后, 承接分离槽 62再次恢复水平位置。 Figure 8 shows the intermediate discharge container 8 of the cooking machine of Figure 1, which is not only a container for receiving intermediate discharge, but also a solid-liquid separation and returning device. After the material is treated in the pot 3 by oil/explosion/frying/hydrophobic treatment, the pot turning mechanism 6 drives the pot 3 to reverse, and the solid and liquid materials are poured together into the receiving separation tank 62, and the liquid passes through the receiving separation tank 62. The hole flows to the fine filter 63, and after fine filtration, flows into the oil storage tank 64; when the material is returned to the boiler, the motor 65 drives the separation tank. 62 is raised. At this time, the receiving separation groove 62 is maintained in a horizontal state by the torsion force of the torsion spring 70, and the pulling force of the tension spring 66 increases as the rising distance of the receiving separation groove 62 increases. When the motor 65 drives the receiving separation groove 62 to rise above the plane of the pan, the pan moving mechanism 6 rotates the pan 3 to a certain angle to prepare the receiving. When the pulling force of the tension spring 66 and the limiting wire 67 is greater than the torsion of the torsion spring 70, The rotating wheel 68 rotates, and the rotating shaft 69 and the receiving separation groove 62 mounted on the shaft are turned over, wherein the material starts to slide back into the pot 3. After the turning is greater than a certain angle, all the materials are put into the pot 3, and the motor 65 stops operating; The motor 65 is reversed to lower the receiving separation groove 62. When the torsion force of the torsion spring 70 is greater than the pulling force of the tension spring 66, the receiving separation groove 62 returns to the horizontal position again.
图 9 所示为实现本发明方法可采用的一种出锅 -分离 -回锅装置。 该装 置是一种抓铲, 其包括默折臂连杆机构 79和带孔的铲形工具 83 , 整个机构 通过上下定位支架 76和 73固定在主机机架或移动装置上, 电机 75驱动螺 杆 77转动并带动滑块 78上下运动, 双折臂机构 79通过销轴 72和 74分别 与下定位支架 73和滑块 78连接, 滑块 78上下运动时, 带动双折臂连杆机 构 79运动, 将两个铲形工具 83合拢和打开。 需要将锅中物料出锅时, 装 置整体在控制系统的控制下移动至锅体 71上方并下降至适当位置,电机 75 驱动螺杆 77旋转并带动滑块 78向上运动, 两铲体 83合拢, 将锅内物料铲 入其内, 装置整体上升, 使物料出锅, 与锅中液体分离。 需要将锅中液体 出锅的情况下,可利用液体泵 80通过管路 82将锅内的液体吸到容器 81中, 当然也可以通过上述锅翻转机构 6 翻转锅体, 将锅中液体物料倒出。 此时 可将所示装置整体移至锅外, 让出位置给其它系统进行其它操作, 需要使 物料回锅时, 装置整体在控制系统的控制下移动至锅体 71上方并下降至适 当位置, 电机 75反转, 使两铲体 83打开, 铲内物料落回锅中。  Figure 9 shows a pan-disconnect-return device that can be used to implement the method of the present invention. The device is a grasping shovel comprising a silent arm linkage mechanism 79 and a shovel-shaped tool 83 with a hole. The entire mechanism is fixed to the main frame or the moving device by upper and lower positioning brackets 76 and 73, and the motor 75 drives the screw 77. Rotating and driving the slider 78 to move up and down, the double-folding arm mechanism 79 is connected to the lower positioning bracket 73 and the slider 78 through the pins 72 and 74, respectively. When the slider 78 moves up and down, the double-folding arm linkage mechanism 79 is moved. The two spade tools 83 are closed and opened. When the material in the pot needs to be discharged from the pan, the device as a whole is moved under the control of the control system to the upper side of the pot body 71 and lowered to the appropriate position, the motor 75 drives the screw 77 to rotate and drives the slider 78 to move upward, and the two shovel bodies 83 are closed, The material in the pot is shoveled into it, and the whole device rises to separate the material from the liquid in the pot. In the case where the liquid in the pan needs to be discharged from the pan, the liquid in the pan can be sucked into the container 81 through the pipe 82 by the liquid pump 80. Of course, the pan body can be turned over by the pan turning mechanism 6 to pour the liquid material in the pan. Out. At this point, the whole device can be moved to the outside of the pot, and the position is given to other systems for other operations. When the material needs to be returned to the pan, the device as a whole is moved under the control of the control system to the upper part of the pot 71 and lowered to the appropriate position. 75 reverse, so that the two shovel bodies 83 are opened, and the material in the shovel falls back into the pot.
图 10所示是采用本发明的烹调方法烹制红烧肉的工艺流程。启动上述 自动烹调机, 该烹调机至少包括一个水锅 23和一个炒锅 3 (见图 2 )。 选取 装有 500克五花猪肉作为烹调主料、 60克调料(包括酱油、 料酒、 白糖、 盐、 味精、 香料等)作为烹调辅料的物料包装(相当于料盒 18 ), 其中, 烹调主料和烹调辅料位于不同的隔室内。 将该物料包装安放到自动投料系 统 17中。 根据控制系统的命令, 利用图 4所示的液体投料泵 39, 在水锅 23中加入 750克水。 以旺火 (热辐射传感器 巨离炉具中心 350mm测量值为 1.4kw/m2)加热 115秒, 将水加热至 100°C ; 根据自动烹调机控制系统发出 的命令,利用图 3所示的料盒式投料装置 17打开物料包装盛装烹调主料的 隔室,将五花猪肉投入到图 2所示的网状筐 22中, 并利用图 1或图 2所示 的翻动工具 1进行翻动。 控制系统在 55秒后将网状筐 22 升起, 将五花猪 肉带离水锅 23并沥水, 然后移至料斗 20处将五花猪肉投入其内, 料斗 20 被传送带 21送至炒锅 3上方翻转, 将五花猪肉投入炒锅 3 内。 该炒锅 3 在投入焯水的五花猪肉之前, 根据.控制系统发出的命令, 加热系统将其烧 热, 然后液体投料泵 39在炒锅 3中加入约 33克油(油料比为 1:15) , 以旺 火 (热辐射传感器距离炉具中心 350mm测量值为 1.4kw/m2)加热,将油加热 至约 18CTC (传感器测量油温, 见图 6)。 利用图 7所示的自动翻动系统翻 炒五花猪肉。 45秒后, 控制系统发出指令, 液体投料泵 39向炒锅 3中投 入 1000克, 然后, 控制系统发出命令, 料盒式投料装置 17打开物料包装 盛装烹调辅料的隔室, 将调料投入到炒锅 3中。 控制系统发出命令, 加热 系统将水加热至 100 °C并加热 110秒,然后,控制系统发出命令,转小火 (热 辐射传感器距离炉具中心 350mm测量值为 0.15kw/m2)加热 2小时。 之后, 控制系统再发出命令, 转旺火 (热辐射传感器距离炉具中心 350mm测量值 为 1.4kw/m2)加热 170秒, 进行收汁。 至此, 已利用本发明的烹调方法完成 了红烧肉的烹制。 利用图 8所示的锅翻转机构 6 , 或利用图 9所示的抓铲, 将烹制好的红烧肉出锅即可。 上迷烹制过程中, 加热强度的控制可按图 6 所示予以实现。 Figure 10 is a flow chart showing the cooking of braised pork using the cooking method of the present invention. The automatic cooking machine described above is activated, and the cooking machine includes at least one water pot 23 and one wok 3 (see Fig. 2). Select 500g of pork with 500g of pork as the main ingredient for cooking, 60g of seasoning (including soy sauce, cooking wine, sugar, salt, monosodium glutamate, spices, etc.) as the cooking material (equivalent to the box 18), which is the main ingredient for cooking. It is located in a different compartment from the cooking accessories. The material package is placed in an automatic dosing system 17. According to the command of the control system, 750 g of water was added to the water pot 23 using the liquid feed pump 39 shown in Fig. 4. Heated for 115 seconds with a fire (thermal radiation sensor from the center of the stove 350mm measured value of 1.4kw / m 2 ), the water is heated to 100 ° C; according to the command issued by the automatic cooking machine control system, using the The cassette feeding device 17 opens the compartment in which the material package contains the cooking main ingredient, and puts the pork into the mesh basket 22 shown in FIG. 2, and uses FIG. 1 or FIG. The flipping tool 1 is flipped. The control system raises the mesh basket 22 after 55 seconds, takes the pork to the water pot 23 and drains it, then moves it to the hopper 20 to put the pork into it, and the hopper 20 is sent to the wok 3 by the conveyor belt 21. Turn over and put the five-flowered pork into the wok 3. The wok 3 is heated by the heating system according to an order issued by the control system before the drowning of the pork, and then the liquid feeding pump 39 adds about 33 grams of oil to the wok 3 (the ratio of the oil to the ratio is 1: 15), heat with a fire (thermal radiation sensor measured from the center of the stove 350mm / 1.4kw / m 2 ), the oil is heated to about 18CTC (the sensor measures the oil temperature, see Figure 6). Stir-fry pork with the automatic flipping system shown in Figure 7. After 45 seconds, the control system issues an instruction, the liquid feed pump 39 puts 1000 grams into the wok 3, and then the control system issues a command, and the cassette feeding device 17 opens the compartment where the material package contains the cooking accessories, and puts the seasoning into the frying pan. In the pot 3. The control system issues a command, the heating system heats the water to 100 °C and heats for 110 seconds. Then, the control system issues a command to heat the small heat (the thermal radiation sensor is measured at a distance of 350 mm from the center of the stove to a value of 0.15 kw/m 2 ) for 2 hours. . After that, the control system issues a command again, and the heating (heat radiation sensor is measured at a distance of 350 kW/m 2 from the center of the stove) is heated for 170 seconds to collect the juice. So far, the cooking of braised pork has been completed using the cooking method of the present invention. The cooked braised pork can be discharged from the pan using the pan turning mechanism 6 shown in Fig. 8 or using the grasping blade shown in Fig. 9. During the cooking process, the heating intensity can be controlled as shown in Figure 6.

Claims

权利要求 Rights request
1、 一种在自动 /半自动化烹调设备中进行烧或焖的方法, 该烹调设备包 ―括一个或一个以上烹调容器、 一个或一个以上控制系统和一个或一个以上 加热系统, 该方法包括如下步骤: What is claimed is: 1. A method of firing or simmering in an automatic/semi-automated cooking apparatus, the cooking apparatus package comprising one or more cooking vessels, one or more control systems and one or more heating systems, the method comprising the Steps:
( 1 ) 启动所述的烹调设备;  (1) activating the cooking device;
( 2 ) 根据所述烹调设备中控制系统发出的命令, 向所述烹调设备 的烹调容器内投入烹调主料;  (2) introducing a cooking main ingredient into the cooking container of the cooking device according to a command issued by the control system in the cooking device;
( 3 ) 根据所述烹调设备中控制系统发出的命令, 向所述的烹调容 器中投入烹调辅料;  (3) introducing a cooking auxiliary material into the cooking container according to an instruction issued by a control system in the cooking device;
( 4 ) 向所述的烹调容器中加入汤和 /或水;  (4) adding soup and/or water to the cooking vessel;
( 5 ) 将所述汤和 /或水烧开, 或加热至特定温度;  (5) boiling the soup and / or water, or heating to a specific temperature;
( 6 ) 利用所述加热系统的加热强度调节装置自动 /半自动地调小 加热强度, 以中火、 小火或微火进行加热, 完成烧焖过程; (6) automatically/semi-automatically reducing the heating intensity by using the heating intensity adjusting device of the heating system, and heating with a medium fire, a small fire or a slight fire to complete the burning process;
( 7 ) 利用所述加热系统的加热强度调节装置自动 /半自动地调大 加热强度, 以大于步骤 (6 ) 中的火力进行加热, 完成收稠 卤汁和 /或勾芡过程。 (7) The heating intensity adjusting device of the heating system automatically/semi-automatically increases the heating intensity to be heated by the heating power in the step (6) to complete the thickening of the marinade and/or the thickening process.
2、 如权利要求 1所述的方法, 其特征在于, 在启动所述烹调设备之前 或之后, 还包括输入 /调入数据、 命令、 信息、 和 /或软件的步骤。 2. The method of claim 1 further comprising the step of entering/loading data, commands, information, and/or software before or after initiating said cooking device.
3、 如权利要求 1 所述的方法, 其特征在于, 步骤 (2 ) 中的烹调主料 是先在另外的烹调设备中进行过预处理, 再投入到所述烹调设备的烹调容 器内; 所述的预处理包括煎、 炸、 煸、 蒸或煮。 3. The method according to claim 1, wherein the cooking main ingredient in the step (2) is pretreated in another cooking device and then put into the cooking container of the cooking device; The pretreatment described includes frying, frying, braising, steaming or boiling.
4、 如权利要求 1 所述的方法, 其特征在于, 步驟(2 ) 中的烹调主料 先在所述烹调设备的一烹调容器内进行预处理, 再将预处理后的烹调主料 投入到所述烹调设备的同一烹调容器或另一烹调容器内; 所述的预处理包 括煎、 炸、 煸、 蒸或煮。 4. The method according to claim 1, wherein the cooking main ingredient in the step (2) is pretreated in a cooking container of the cooking device, and then the pre-processed cooking main ingredient is put into The same cooking vessel or another cooking vessel of the cooking device; the pretreatment comprises frying, frying, simmering, steaming or boiling.
5、 如权利要求 3或 4所述的方法, 其特征在于, 所述的预处理为煎, 其又包括如下过程: (al) 根据所述烹调设备中控制系统发出的命令, 向所述烹调设备的 烹调容器内投入油作为传热介质, 所述油的量使需要进行煎的烹调主料的 一面被浸没而另一面暴露在空气中; 5. The method of claim 3 or 4, wherein the pre-processing is frying, which in turn comprises the following process: (al) introducing oil into the cooking container of the cooking device as a heat transfer medium according to an instruction issued by the control system in the cooking device, the amount of the oil immersing one side of the cooking main ingredient that needs to be fried and another One side exposed to the air;
(a2) 艮据所述烹调设备中控制系统发出的命令, 所述的加热系统将 所述的油加热至 90- 180°C, 优选为 120- 180°C;  (a2) according to the command issued by the control system in the cooking device, the heating system heats the oil to 90-180 ° C, preferably 120-180 ° C;
(a3) 根据所述烹调设备中控制系统发出的命令, 向所述的油中投入 所述的烹调主料;  (a3) introducing the cooking main ingredient into the oil according to an instruction issued by a control system in the cooking device;
( a 4 ) 控制所述的加热系统以中等火力或较小火力的中火和 /或小火 状态进行慢速加热所述的烹调主料;  (a4) controlling the heating system to slowly heat the cooking main ingredient with a medium fire or a small fire medium in a medium fire and/or a small fire state;
(a5) 翻动所述的烹调主料, 使其浸没在油中的一面暴露在空气中、 使暴露在空气中的一面浸没在油中; (a5) turning the cooking main ingredient so that one side immersed in the oil is exposed to the air, and the side exposed to the air is immersed in the oil;
6) 重复上述的步骤 (a4) 和步骤 5), 使得所述烹调主料的每 面中至少有一部分变为淡黄色、 黄色、 亮黄色、 金黄色或深黄色。  6) Repeat the above steps (a4) and 5) so that at least a part of each side of the cooking main ingredient becomes yellowish, yellow, bright yellow, golden yellow or dark yellow.
6、 如权利要求 3或 4所述的方法, 其特征在于, 所述的预处理为炸, 其又包括如下过程: 6. The method according to claim 3 or 4, wherein the pre-processing is a frying, which in turn comprises the following process:
(bl) 根据所述烹调设备中控制系统发出的命令, 向所述烹调设备的 烹调容器内投入油作为传热介质, 所述油的量与需要进行炸的烹调主料的 量比在 3: 1以上;  (bl) introducing oil into the cooking vessel of the cooking apparatus as a heat transfer medium according to a command issued by the control system in the cooking apparatus, the amount of the oil being equal to the amount of the cooking main ingredient to be fried at 3: 1 or more;
(b2) 根据所述烹调设备中控制系统发出的命令, 所述的加热系统将 所述的油加热至 160- 220°C, 优选为 160- 200°C;  (b2) the heating system heats the oil to 160-220 ° C, preferably 160-200 ° C, according to a command issued by the control system in the cooking apparatus;
(b3) 根据所述烹调设备中控制系统发出的命令, 向所述的油中投入 所述的烹调主料;  (b3) introducing the cooking main ingredient into the oil according to an instruction issued by a control system in the cooking device;
( b4 ) 控制所述的加热系统以其最大火力或接近最大火力的旺火状态 进行加热, 使得所述烹调主料变为淡黄色、 黄色、 亮黄色、 金黄色或深黄 色。 '  (b4) controlling the heating system to be heated with its maximum fire power or a fire condition close to the maximum fire power such that the cooking main ingredient becomes pale yellow, yellow, bright yellow, golden yellow or dark yellow. '
7、 如权利要求 3或 4所述的方法, 其特征在于, 所述的预处理为煸, 其又包括如下过程: 7. The method according to claim 3 or 4, wherein the pre-processing is 煸, which in turn comprises the following process:
(cl) 根据所述烹调设备中控制系统发出的命令, 向所述烹调设备的 烹调容器内投入油作为传热和润滑介质, 所述油的量与需要进行煸炒的烹 调主料的量比在 1: 100-1: 5之间,优选为 1: 10-1: 20; ( c2) 根据所述烹调设备中控制系统发出的命令, 所述的加热系统将 所述的油加热至 150- 230°C; (cl) introducing oil into the cooking vessel of the cooking apparatus as a heat transfer and lubricating medium according to a command issued by the control system in the cooking apparatus, the amount of the oil being compared with the amount of the cooking main ingredient to be sautéed Between 1:100-1:5, preferably 1:10-1:20; (c2) said heating system heats said oil to 150-230 ° C according to a command issued by a control system in said cooking device;
(c3) 根据所述烹调设备中控制系统发出的命令, 向所述的烹调容器 中投入所述的烹调主料;  (c3) feeding the cooking main ingredient into the cooking container according to an instruction issued by a control system in the cooking device;
(c4) 控制所述的加热系统以其最大火力、 中等火力或介于最大火力 和中等火力之间的火力进行加热, 并快速翻动。  (c4) Controlling the heating system to heat with its maximum firepower, medium firepower or fire between maximum and medium firepower, and to quickly flip.
8、 如权利要求 1 所述的方法, 其特征在于, 步骤 (4) 中所投入的汤 水与所述烹调主料的比大于 1:3, 或者步骤(4) 中所投入的汤水浸没所述 的烹调主料。 8. The method according to claim 1, wherein the ratio of the soup water to the cooking main ingredient in the step (4) is greater than 1:3, or the soup water in the step (4) is immersed in the soup. Cooking ingredients.
9、 如权利要求 1所述的方法, 其特征在于, 所述加热强度的控制是根 据所述控制系统运行的烹调软件和 /或根据读 /输入的数据、 命令或信息, 而自动实现的。 9. The method of claim 1 wherein said controlling the heating intensity is automatically implemented based on cooking software running by said control system and/or based on read/input data, commands or information.
10、 如权利要求 1所述的方法, 其特征在于, 所述的方法还包括翻动, 该翻动是通过所述烹调容器的运动或利用翻动工具实现的。 10. The method of claim 1 wherein said method further comprises flipping, said flipping being effected by movement of said cooking vessel or by means of a flipping tool.
11、 如权利要求 1所述的方法, 其特征在于, 所述的方法还包括根据 所述烹调设备中控制系统发出的命令, 翻转所述烹调容器或利用所述烹调 设备中的出锅工具, 将所述的烹调主料、 烹调辅料和 /或传热介质移离所述 的烹调容器。 11. The method of claim 1 wherein said method further comprises inverting said cooking vessel or utilizing a panning tool in said cooking device in accordance with a command issued by a control system in said cooking device, The cooking main ingredient, cooking excipients and/or heat transfer medium are removed from the cooking vessel.
PCT/CN2007/001847 2006-06-15 2007-06-12 Automatic/semi-automatic stewing or cooking method WO2007147331A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN200610035961.1 2006-06-15
CN2006100359611A CN101088441B (en) 2006-06-15 2006-06-15 Automatic/semi-automatic stewing process

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