WO2012075839A1 - 中餐标准化制作方法 - Google Patents

中餐标准化制作方法 Download PDF

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Publication number
WO2012075839A1
WO2012075839A1 PCT/CN2011/079395 CN2011079395W WO2012075839A1 WO 2012075839 A1 WO2012075839 A1 WO 2012075839A1 CN 2011079395 W CN2011079395 W CN 2011079395W WO 2012075839 A1 WO2012075839 A1 WO 2012075839A1
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Prior art keywords
heating device
kitchen heating
chinese
chinese food
dish
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PCT/CN2011/079395
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English (en)
French (fr)
Inventor
张杭生
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杭州红泥小厨餐饮管理有限公司
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Publication of WO2012075839A1 publication Critical patent/WO2012075839A1/zh

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying

Definitions

  • the invention belongs to a method for preparing Chinese food, in particular to a method for standardizing Chinese food production in a restaurant.
  • the existing Chinese food cooking process is: the proportion of the staff who arranges the dishes according to experience, and the chef cooks on the stove according to experience.
  • the heat (including the proportion of the side dishes and the amount of seasoning) cannot be quantified, the same dish.
  • the taste cannot be unified.
  • the management is disorderly and there is no standard to follow.
  • the technical problem to be solved by the present invention and the technical task to be solved are to overcome the defects that the same vegetable taste cannot be unified and disorderly management of the dishes exist in the prior art, and a standardized method for producing Chinese food is provided for realizing the standardized production of Chinese food. .
  • the present invention adopts the following technical solution: a Chinese food standardization production method, which is characterized in that: the information acquirer obtains the identification information of a Chinese dish and transmits the identification information to the server, and the computer program of the server according to the identification information
  • the cooking process of the Chinese cuisine is assigned to a free kitchen heating device in a plurality of kitchen heating devices, and the kitchen heating device distribution sheet including the kitchen heating device number, the dish name, the table number, the manual feeding step and the identification information is printed.
  • the control module on the kitchen heating device operates the kitchen heating device according to the cooking process of the Chinese cuisine dish in a corresponding working mode, and the Chinese cooking container for cooking the Chinese cuisine dish is in accordance with the kitchen heating device number on the kitchen heating device distribution sheet.
  • the standardized cooking of the Chinese food is carried out by placing it in the designated cooking equipment on the designated kitchen heating equipment and following the manual feeding procedure on the kitchen heating equipment distribution sheet. Since the cooking process of the same dish is the same, the same dishes cooked have the same taste; and the standardized management of the Chinese food can realize the orderly management of the Chinese dishes.
  • the Chinese food is taken one by one with a la carte machine, and the order information sheet containing the table number, the dish name, and the identification information is printed in a single dish, and the information acquirer is passed. Scan the order information sheet to get the identification information transmitted to the server. After the cooking is completed, the information acquisition device is used to obtain the identification information on the kitchen heating device distribution sheet and transmit the identification information to the server management.
  • the cooking process includes controlling the associated time and power of the kitchen heating device to operate. This time and power can be correlated according to a mathematical model (such as the relationship between the two can plot the time-power curve).
  • the corresponding cooking process and identification information of various Chinese dishes are required to be input in the server in advance.
  • the plurality of kitchen heating devices are connected to the server via an address distributor.
  • the plurality of kitchen heating devices and information acquirers are connected to the server by wire or wirelessly.
  • the identification information is a barcode; the information acquirer is a scanner.
  • the ingredients of the Chinese food dishes are quantitatively prefabricated, and the ingredients of the Chinese food dishes are absolutely standardized.
  • the working mode of the kitchen heating device can be selected from idle, preparation, cooking, prefabrication, heat preservation, suspension, completion, heat preservation warning, pause warning, manual suspension, scrapping, and failure.
  • the kitchen heating device may be at least one of an induction cooker, a microwave oven, a convection oven, an oven, a steamer, a fryer, an electric ceramic, and a sandwich pan, as long as it can be controlled by a computer program on a server.
  • the kitchen heating device distribution sheet includes a table number, and the cooking is completed according to the table number to the designated table.
  • the beneficial effects of the invention are: by setting the cooking process of each Chinese dish, the precise quantification of the ratio of the heat, the proportion of the side dishes and the amount of the seasoning is realized, the uniform taste of each Chinese dish is ensured, and the cooking standardization is realized; The labor requirements of the kitchen (the chef can be reduced) saves space in the kitchen and reduces labor costs.
  • FIG. 1 is a schematic diagram of a hardware system required to implement the present invention.
  • Figure 2 is a flow chart of the operation of the present invention.
  • FIG. 3 is a flow chart of automated control of the method of the present invention implemented by a computer program.
  • the figures in the figure are: 1 - a la carte machine, 2 - printer, 3 - scanner, 4 - server, 5 - address distributor, 6 - kitchen heating equipment, 7 - customer, 8 - a la carte information sheet with barcode, 9-side dish, 10--distributed free kitchen heating, 11-get cooking process and load the cooking process into the designated kitchen heating equipment, 12-barcoded kitchen heating equipment distribution list, 13-start cooking, 14 - Finishing and serving.
  • the hardware involved in the standardized production method of Chinese food includes:
  • the kitchen heating apparatus having a control module for control by a computer program as described below;
  • a plurality of Chinese food making containers for respectively accommodating the Chinese food ingredients and being heated on the corresponding kitchen heating equipment;
  • An information acquirer for obtaining identification information (such as a barcode) of a Chinese dish (scanner 3, different scanners can be set at different points in the entire restaurant service flow to achieve different functions, which will be specifically described below);
  • a server 4 equipped with a computer program (see the logic design diagram of FIG. 3, which will be further described below), which includes an input device for inputting corresponding cooking processes and identification information of various Chinese dishes, according to which The manager (such as the chief chef or the president) can input the corresponding cooking process and identification information of various Chinese dishes to the server 4 through the input device to be controlled by the computer program;
  • the Chinese food standardization production method of the present invention is necessary equipment in the whole restaurant service flow, and includes a la carte machine 1 and a printer 2:
  • the a la carte machine 1 is usually a plurality of units, so that the restaurant's front office service staff can order food for different customers. Therefore, it is connected to the server to enjoy the information of the server and to transmit the order information to the server;
  • the printer 2 is used for printing a la carte information sheet (including the dish name and the table number) with the identification information (barcode) for one dish, thereby
  • Subsequent standardization preparation provides preparation for the printer to be connected to the server or to a suitable location on the network (eg, a side dish).
  • the server is further provided with a printer for printing a kitchen heating device distribution slip.
  • the printer can be shared with the aforementioned printer 2 in view of the fact that the printer can be shared, but the printer is also separately provided for ease of operation.
  • the Chinese food standardization production method of the present invention uses an information acquirer to obtain identification information of a Chinese food dish and transmits the identification information to a server, and the computer program of the server distributes the cooking process of the Chinese food dish according to the identification information.
  • the module operates the kitchen heating device according to the cooking process of the Chinese cuisine dish in a corresponding working mode, and the Chinese cooking container for cooking the Chinese cuisine dish is placed in the designated kitchen heating device according to the kitchen heating device number on the kitchen heating device distribution sheet.
  • the standard feeding of the Chinese food is carried out by feeding the Chinese cooking container in accordance with the manual feeding step on the kitchen heating equipment distribution sheet.
  • the printer 2 shows the working process of the Chinese food standardization production method of the present invention in the whole restaurant service flow: when the customer 7 comes to the restaurant to eat, the front office service staff uses the a la carte machine 1 to order the customers, and the printer 2 can
  • the barcoded à la carte information sheet 8 of the dish is printed (ie, one dish and one single, including the name of the dish and the table number).
  • the garnish is based on the à la carte information sheet with the barcode, and the garnish is accompanied by a scanning gun 3 (
  • the information acquirer scans the barcode of the order information sheet 8 to transmit the identification information (barcode) of the dish to the server 4, and the computer program distributes the idle kitchen heating device 10 according to the identification information and acquires the cooking process of the dish.
  • the cooking process is loaded into the designated kitchen heating device 11, and then the bar coded kitchen heating device distribution sheet 12 of the dish is printed (the number of the kitchen heating device, the dish name, the table number, the manual feeding step), the staff With the kitchen heating equipment distribution sheet 12, the corresponding Chinese food production container is placed on the designated kitchen heating device (or placed in the designated kitchen heating device) Inside), according to the manual feeding step, the cooking 13 is started.
  • the information acquisition device scanner
  • Dishes 14 (the soon-to-be cooked dishes are on the table number uploaded on the kitchen heating equipment distribution sheet 12.
  • the kitchen heating equipment distribution sheet contains the table number, and the cooking is completed according to the table number. To the designated table).
  • the process since the cooking process of the same dish is the same, the same dishes cooked have the same taste; and the standardized management method of the Chinese food can realize the orderly management of the Chinese dishes; in addition, the process may not be required
  • the involvement of the chef reduces the labor requirements of the kitchen (the chef can reduce it), saves space in the kitchen and reduces labor costs.
  • the present invention also includes the following additional technical features to be selected for implementation according to its function.
  • the cooking process includes controlling the associated time and power of the kitchen heating device to operate. This time and power can be correlated according to a mathematical model (such as the relationship between the two can plot the time-power curve).
  • the corresponding cooking process and identification information of various Chinese dishes are required to be input in the server in advance.
  • the plurality of kitchen heating devices are connected to the server via an address distributor.
  • the plurality of kitchen heating devices and information acquirers are connected to the server by wire or wirelessly.
  • the identification information is a barcode; the information acquirer is a scanner.
  • the ingredients of the Chinese food dishes are quantitatively prefabricated, and the ingredients of the Chinese food dishes are absolutely standardized.
  • the working mode of the kitchen heating device can be selected from idle, preparation, cooking, prefabrication, heat preservation, suspension, completion, heat preservation warning, pause warning, manual suspension, scrapping, and failure.
  • the kitchen heating device may be at least one of an induction cooker, a microwave oven, a convection oven, an oven, a steamer, a fryer, an electric ceramic, and a sandwich pan, as long as it can be controlled by a computer program on a server.
  • FIG. 3 is a flow chart showing the automatic control of the Chinese food standardization production method by a computer program according to the present invention: the top-down order of the time is shown in the figure, which is the beginning, the side dish, the cooking, the dishing, and the end.
  • the participants are shown, in turn, the garnish, the Chinese food standardization method of the invention, and the kitchen heating equipment (for convenience of explanation, the kitchen heating equipment is separated from the Chinese food standardization production method); further Compared with the sequence of the flow shown in Figure 2, the discriminating function is added in Figure 3 (such as whether it is required to be served, whether the loading is successful, whether it is necessary to suspend feeding, whether it is malfunctioning, whether cooking is over, whether it is overheated, whether it needs emergency Heating, etc., and the operation flow data can be backed up and the operation log can be recorded.
  • the method of the invention can pre-manufacture and heat the Chinese food dishes. For the pre-made dishes which can be directly served (such as being kept warm), the food can be directly served by the computer program after the ordering is no longer needed.

Description

中餐标准化制作方法
技术领域
本发明属于中餐的制作方法，尤其是餐厅的中餐标准化制作方法。
背景技术
现有的中餐烹制过程是：切配员按经验配置好菜的比例，厨师按经验在炉灶上烹制，其中的火候（包括配菜比例、佐料用量）未能量化，同样的一道菜口味不能统一。此外，在餐厅中，从顾客点菜直至将菜肴一道道的上至餐桌的过程中，管理无序，无标准可循。
发明内容
本发明要解决的技术问题和提出的技术任务是克服现有技术存在的同样的一道菜口味不能统一以及对菜肴管理无序的缺陷，提供一种中餐标准化制作方法，用于实现中餐的标准化制作。
为此，本发明采用以下技术方案：中餐标准化制作方法，其特征是：用信息获取器获取一道中餐菜肴的标识信息并将该标识信息传输给服务器，由服务器的计算机程序根据该标识信息将该道中餐菜肴的烹饪工艺分配给多个厨房加热设备中的一个空闲厨房加热设备，打印包含厨房加热设备编号、菜名、桌号、手动加料步骤及标识信息的厨房加热设备分配单，由设于该厨房加热设备上的控制模块根据该道中餐菜肴的烹饪工艺令该厨房加热设备工作于相应的工作模式，将烹饪该道中餐菜肴的中餐制作容器按照厨房加热设备分配单上的厨房加热设备编号置于指定的厨房加热设备上并按照厨房加热设备分配单上的手动加料步骤向该中餐制作容器内加料实现中餐的标准化烹饪。由于同一道菜的烹饪工艺相同，因此烹饪出来的同样的菜肴具有一致的口味；而且通过该中餐标准化制作方法可实现对中餐菜肴的有序管理。
作为餐厅经营的必要部构成分，用点菜机逐一点取中餐菜肴并按照一菜一单的方式打印出记载有桌号、菜名、标识信息的点菜信息单，所述的信息获取器通过扫描该点菜信息单来获取传输给服务器的标识信息。烹饪完毕后用信息获取器获取该厨房加热设备分配单上的标识信息并将该标识信息传输给服务器管理。
所述的烹饪工艺包括控制厨房加热设备工作的相关联的时间和功率。该时间和功率可按照数学模型关联在一起（如二者的关系可以绘制出时间-功率曲线）。
一般的，需预先在服务器中输入各种中餐菜肴的对应的烹饪工艺和标识信息。
为了便于分配厨房加热设备，将所述的多台厨房加热设备通过地址分配器连接在所述的服务器上。
所述的多台厨房加热设备、信息获取器通过有线方式或者无线方式与所述的服务器连接。
所述的标识信息为条形码；所述的信息获取器为扫描枪。
所述中餐菜肴的配料定量预制，实现中餐菜肴的配料绝对标准化。
根据不同的中餐菜肴，所述厨房加热设备的工作模式可从空闲、准备、烹制、预制、保温、暂停、完成、保温预警、暂停预警、手动暂停、报废、故障中选择。
作为具体形式，厨房加热设备可为电磁炉、微波炉、光波炉、烤箱、蒸笼、炸炉、电陶、夹层锅中的至少一种，只要能够通过服务器上的计算机程序进行控制即可。
所述的厨房加热设备分配单上包含有桌号，烹饪完毕按照桌号将该道菜肴上至指定餐桌。
本发明的有益效果是：通过设置每道中餐菜肴的烹饪工艺，实现了火候、配菜比例、佐料用量的精确量化，保证每道中餐菜肴的口味统一，实现烹饪标准化；此外，该方法降低了厨房的劳动力要求（厨师可以减少），节约厨房的空间，降低劳动力成本。
附图说明
图1为实施本发明需要的硬件系统示意图。
图2为本发明的作业流程图。
图3为通过计算机程序实现本发明方法的自动化控制的流程图。
图中标号说明：1-点菜机，2-打印机，3-扫描枪，4-服务器，5-地址分配器，6-厨房加热设备，7-顾客,8-带条形码的点菜信息单，9-配菜，10-分配空闲的厨房加热设备，11-获取烹饪工艺并将该烹饪工艺加载到指定的厨房加热设备，12-带条形码的厨房加热设备分配单，13-开始烹制，14-烹制结束及出菜。
具体实施方式
如图1所示，该中餐标准化制作方法所涉及的硬件包括：
多台经编号的用于产生热量并具有多种工作模式的厨房加热设备6，该厨房加热设备具有控制模块以便由下文述及的计算机程序控制；
多个用于分别容纳中餐配料及在相应的厨房加热设备上受热的中餐制作容器（图中未示）；
用于获得中餐菜肴的标识信息（如条形码）的信息获取器（扫描枪3，在整个餐厅服务流程的不同的环节可设置不同的扫描枪以实现不同的作用，下文会具体述及）；
安装有计算机程序（该软件的逻辑设计图参见图3，在下文会进一步述及）的服务器4，其包括用于输入各种中餐菜肴的对应的烹饪工艺和标识信息的输入器，据此，管理者（如总厨师长或者总裁）可通过该输入器将各种中餐菜肴的对应的烹饪工艺和标识信息输入服务器4由计算机程序控制；
本发明的中餐标准化制作方法在整个餐厅服务流程中的必要设备，还包括点菜机1和打印机2：点菜机1通常为多台，以便餐厅的前厅服务人员为不同的顾客点菜，因此其与服务器连接以便享用服务器的信息以及将点菜信息传送给服务器；打印机2，用于一菜一单打印出带标识信息（条形码）的点菜信息单（包括菜名和桌号），从而为之后的标准化烹制提供准备，该打印机可以连接在所述的服务器上，也可以连接在网络上置于合适的位置（如配菜工作间）。进一步的，为所述的服务器还配置有打印厨房加热设备分配单的打印机，鉴于打印机可以共享，因此该打印机可以与前述的打印机2共享，但是为了便于操作，该打印机还是单独的设置为佳。
借助这些硬件，本发明的中餐标准化制作方法是用信息获取器获取一道中餐菜肴的标识信息并将该标识信息传输给服务器，由服务器的计算机程序根据该标识信息将该道中餐菜肴的烹饪工艺分配给多个厨房加热设备中的一个空闲厨房加热设备，打印包含厨房加热设备编号、菜名、桌号、手动加料步骤及标识信息的厨房加热设备分配单，由设于该厨房加热设备上的控制模块根据该道中餐菜肴的烹饪工艺令该厨房加热设备工作于相应的工作模式，将烹饪该道中餐菜肴的中餐制作容器按照厨房加热设备分配单上的厨房加热设备编号置于指定的厨房加热设备上并按照厨房加热设备分配单上的手动加料步骤向该中餐制作容器内加料实现中餐的标准化烹饪。
图2示出了本发明的中餐标准化制作方法在整个餐厅服务流程中的工作过程：顾客7前来餐厅就餐时，前厅服务人员用点菜机1为顾客点菜，通过打印机2可以将各道菜肴的带条形码的点菜信息单8打印出来（即一菜一单，还包括菜名和桌号），配菜员根据带条形码的点菜信息单8配菜，配菜后用扫描枪3（信息获取器）扫描点菜信息单8的条形码将该道菜肴的标识信息（条形码）传输给服务器4，由计算机程序根据该标识信息分配空闲的厨房加热设备10并获取该道菜肴的烹饪工艺并将该烹饪工艺加载到指定的厨房加热设备11，之后打印出该道菜肴的带条形码的厨房加热设备分配单12（包厨房加热设备的编号、菜名、桌号、手动加料步骤），工作人员凭借该厨房加热设备分配单12将对应的中餐制作容器置放在指定的厨房加热设备上（或者置放在指定的厨房加热设备内），按照手动加料步骤开始烹制13，烹制结束后，用信息获取器（扫描枪）获取该厨房加热设备分配单上的标识信息（条形码）并将该标识信息传输给服务器管理并出菜14（即将烹制好的菜肴上至厨房加热设备分配单12上载明的桌号上，具体实施时，厨房加热设备分配单上包含有桌号，烹饪完毕按照桌号将该道菜肴上至指定餐桌）。在该过程中，由于同一道菜的烹饪工艺相同，因此烹饪出来的同样的菜肴具有一致的口味；而且通过该中餐标准化制作方法可实现对中餐菜肴的有序管理；此外，该过程可以不需要厨师参与，因此可降低厨房的劳动力要求（厨师可以减少），节约厨房的空间，降低劳动力成本。
作为对上述技术方案的进一步完善和补充，本发明还包括以下附加的技术特征以根据其作用在实施时选用。
所述的烹饪工艺包括控制厨房加热设备工作的相关联的时间和功率。该时间和功率可按照数学模型关联在一起（如二者的关系可以绘制出时间-功率曲线）。
一般的，需预先在服务器中输入各种中餐菜肴的对应的烹饪工艺和标识信息。
为了便于分配厨房加热设备，将所述的多台厨房加热设备通过地址分配器连接在所述的服务器上。
所述的多台厨房加热设备、信息获取器通过有线方式或者无线方式与所述的服务器连接。
所述的标识信息为条形码（barcode）；所述的信息获取器为扫描枪。
所述中餐菜肴的配料定量预制，实现中餐菜肴的配料绝对标准化。
根据不同的中餐菜肴，所述厨房加热设备的工作模式可从空闲、准备、烹制、预制、保温、暂停、完成、保温预警、暂停预警、手动暂停、报废、故障中选择。
作为具体形式，厨房加热设备可为电磁炉、微波炉、光波炉、烤箱、蒸笼、炸炉、电陶、夹层锅中的至少一种，只要能够通过服务器上的计算机程序进行控制即可。
如图3所示为本发明的中餐标准化制作方法通过计算机程序实现自动化控制的流程图：图中自上而下表示了时间的先后顺序，依次是开始、配菜、烹制、出菜、结束，自左至右表示出了参与者，依次是配菜员、本发明的中餐标准化制作方法、厨房加热设备（为了便于说明，这里将厨房加热设备从中餐标准化制作方法中分离出来）;进一步的，相对图2所示的流程顺序，在图3中加入了判别功能（如是否需要配菜、加载是否成功、是否需要暂停加料、是否发生故障、是否烹制结束、是否过热保护、是否需要应急加热等），并且可将操作流程数据备份以及记录操作日志。本发明方法，可以对中餐菜肴进行预制和保温，对于预制的可直接上菜（如正在保温中）的菜品，可由计算机程序控制经点菜后不再需要烹制而直接上菜。

Claims (10)

  1. 中餐标准化制作方法，其特征是：用信息获取器获取一道中餐菜肴的标识信息并将该标识信息传输给服务器，由服务器的计算机程序根据该标识信息将该道中餐菜肴的烹饪工艺分配给多个厨房加热设备中的一个空闲厨房加热设备，打印包含厨房加热设备编号、菜名、手动加料步骤及标识信息的厨房加热设备分配单，由设于该厨房加热设备上的控制模块根据该道中餐菜肴的烹饪工艺令该厨房加热设备工作于相应的工作模式，将烹饪该道中餐菜肴的中餐制作容器按照厨房加热设备分配单上的厨房加热设备编号置于指定的厨房加热设备上并按照厨房加热设备分配单上的手动加料步骤向该中餐制作容器内加料实现中餐的标准化烹饪。
  2. 根据权利要求1所述的中餐标准化制作方法，其特征是：用点菜机逐一点取中餐菜肴并按照一菜一单的方式打印出记载有桌号、菜名、标识信息的点菜信息单，所述的信息获取器通过扫描该点菜信息单来获取传输给服务器的标识信息。
  3. 根据权利要求1所述的中餐标准化制作方法，其特征是：烹饪完毕后用信息获取器获取该厨房加热设备分配单上的标识信息并将该标识信息传输给服务器管理。
  4. 根据权利要求1所述的中餐标准化制作方法，其特征是：所述的烹饪工艺包括控制厨房加热设备工作的相关联的时间和功率。
  5. 根据权利要求1所述的中餐标准化制作方法，其特征是：预先在服务器中输入各种中餐菜肴的对应的烹饪工艺和标识信息。
  6. 根据权利要求1所述的中餐标准化制作方法，其特征是：将所述的多台厨房加热设备通过地址分配器连接在所述的服务器上。
  7. 根据权利要求6所述的中餐标准化制作方法，其特征是：所述的多台厨房加热设备、信息获取器通过有线方式或者无线方式与所述的服务器连接。
  8. 根据权利要求1所述的中餐标准化制作方法，其特征是所述的标识信息为条形码；所述的信息获取器为扫描枪。
  9. 根据权利要求1所述的中餐标准化制作方法，其特征是：所述中餐菜肴的配料定量预制。
  10. 根据权利要求1所述的中餐标准化制作方法，其特征是：所述的厨房加热设备分配单上包含有桌号，烹饪完毕按照桌号将该道菜肴上至指定餐桌。
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