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CN104020689A - Automatic or semi-automatic quick frying and cooking method - Google Patents

Automatic or semi-automatic quick frying and cooking method Download PDF

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Publication number
CN104020689A
CN104020689A CN201410248058.8A CN201410248058A CN104020689A CN 104020689 A CN104020689 A CN 104020689A CN 201410248058 A CN201410248058 A CN 201410248058A CN 104020689 A CN104020689 A CN 104020689A
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China
Prior art keywords
cooking
oil
quick
vessel
pot
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CN201410248058.8A
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Chinese (zh)
Inventor
刘小勇
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SHENZHEN AIKE ROBOT TECHNOLOGY Co Ltd
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Individual
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Abstract

The invention relates to an automatic or semi-automatic quick frying and cooking method, in particular to a quick frying and cooking method. The method includes the following steps that heat-transfer media are thrown in, cooking materials are thrown in, the cooking materials are taken out from a pan, oil is drained, the drained cooking materials are put into the pan for processing, the cooking materials are turned and the like. By means of the method, automatic or semi-automatic cooking can be achieved, cooking duration and the degree of heating are accurately controlled, and accordingly the effect of quick frying which is a main cooking technique is achieved.

Description

A kind of automatic/semi-automatic quick-fried cooking method
Technical field
The present invention relates to a kind of cooking method, specifically, the present invention relates to a kind of automatic/semi-automatic quick-fried cooking method of realizing on automatic or semi-automatic cooking device.
Background technology
Quick-fried be fragility raw material taking oil as main heat conductor, on very hot oven, in extremely short time, burn that it is ripe to scald, seasoning becomes the cooking method of dish.Tender and crisp tasty and refreshing be the maximum feature of quick-fried dish, apply very extensive.
Quick-fried gastronomical process is mainly made up of " exploding " (crying of having floats, quick-fried, excessively oily, oil is quick-fried) and " stir-fry " two processes, very similar to sliding stir-fry, but quick-fried when heating oil temperature higher, operating speed is faster, some quick-fried dish, reenters oil cauldron once " quick-fried " front also raw material will be entered in heat or boiling water " scald " (water is scalded, emits, flies in crying of having).Because select fragility raw material, become dish quality tender and crisp.
In recent years, new kitchen continues to bring out, such as electric cooker, pressure cooker, micro-wave oven, electric oven, Fryer etc.But as a whole, these kitchen tools are all only some and are used for specially realizing the utensil of some simple cook tip.Cook the especially core content at the marrow place of chinese-style cuisine for realization, such as various basic cooking methods, cooking duration and degree of heating control and various cooking basic operations etc., incapability is power substantially.
To fundamentally solve the problem of the cooking, must replace manual operation with automatic or automanual cooking device, and on this cooking device, use automatic or automanual cooking method, automatically or semi-automatically realize the especially basic skill of chinese cooking of various cooking methods, as fried, quick-fried, decoct, explode, burn, boil in a covered pot over a slow fire, braised, quick-boil, steam, boil, saute.
United States Patent (USP) 6,112, discloses a kind of cooking in 645, and it has comprised a fried groove and a frying pan, and the material having exploded is poured frying in frying pan into after being pulled out by a net.This cooking lacks the device that the material in oil groove is stir-fried, so can not realize quick-fried technique.
A kind of automatic cooking machine is disclosed in Chinese patent 01230251.1, in this cooking, having disclosed rape separation vessel realizes and in the cooking, cooks material and oily separating, this rape separation vessel comprises sky fuel tank 45, and be arranged on the lid 44 being formed by grid/oil pump on sky fuel tank 45, when oil/dish separates, open cap 44, pot 47 moves to sky fuel tank 45 tops and rotation contacts with lid 44 inner side grids, and grid blocks dish and oily inflow in empty fuel tank 45.This rape separation vessel is actually a kind of discharger of oil, and dish is stayed in pot.This device can block dish in pot, but can not be thoroughly the oil on cooking material be filtered dry only, probably causes mixing and stirring the seasoning stage in the stir-fry of following process and does not hook Gorgon euryale, has a strong impact on the quality of dish.As oil being filtered dry only, be difficult to avoid material with oil from pot, move on to and cover on 44.If this occurs, the equipment that this patent is announced cannot be retracted these materials in pot, thus to following process as to frying pan heating, boil in water for a while, then dress with soy, vinegar, etc. pot, fry and mix auxiliary material etc. and exert an influence, can not meet quick-fried technological requirement.
Cook is in the time cooking, to control heating firepower, heat time, operation opportunity and inventory etc. according to its experience and sense organ, and machine is while cooking, need according to can Measurement accuracy and the physical/chemical amount of control operate, though it is flexible not as good as people, the accuracy of its standardized degree, operation and repeatability are that people can not compare.
How to use that the automatic/semi-automatic machine of mode that standardized mode and machine can accurately control is stable and can repeatedly to replace people to realize quick-fried cooking method be to have problem to be solved.
Summary of the invention
The object of the present invention is to provide a kind of automatic/semi-automatic cooking method, this cooking method with standardized mode make cooking device according to cooking program automatic/semi-automatic accurately realize every technological operation of quick-fried overall process, reach quick-fried technological requirement, cook out high-quality, stay in grade, there is the dish of quick-fried dish peculiar taste.
Object of the present invention can be achieved through the following technical solutions: a kind of automatic/semi-automatic quick-fried cooking method completing in cooking device or cooking system, this cooking device comprises one or more cooking-vessels, one or more can carry out control system and one or more heating systems of cooking program, this cooking system comprises one or more cooking device, and the method at least comprises the step of following order:
(1) start this cooking device, make control system in cooking device carry out cooking program;
(2) order of sending according to this control system drops into oil as heat transfer medium in the cooking-vessel of cooking device, and the amount of this oil is 0.3:1-10:1 with the amount ratio of the cooking material that need to cook in cooking-vessel;
(3) order of sending according to control system in cooking device, the oil that heating system adds step (2) is heated to 160-240 DEG C;
(4) order of sending according to control system in cooking device drops into cooking material, and stirs fast in the oil after step (3) heating;
(5) input cooking material in step (4) is stopped 1-30 second in above-mentioned oil, and control heating system and heat with maximum fire or the very hot oven state that approaches maximum fire;
(6) by the cooking material after step (5) heating and above-mentioned oily separation;
(7) control heating system, the cooking material that step (6) is separated heats with very hot oven in former cooking-vessel or other cooking-vessel, constantly stirs, and fries and mixes.
Above-mentioned cooking system refers to the cooking device system being made up of two or more cooking devices (or cooking subsystem).For example, by automatic/semi-automatic cooking machine, fry/turn equipment, there is other cooking device (for example lubricating oil machine of all or part of cooking function, micro-wave oven, steaming/boiler, Fryer, decoct machine, baking box, pressure cooker, electric cooker, cooking streamline etc.), periphery/utility appliance (is for example cooked material feeding device, turning device, material/conveyor system of container, storing unit, go out/twice-cooked stir-frying device, feeding device again, and stroke day labor tool, drain device, heating intensity controller etc.), (for example equipment working environment is as environment temperature for detection/supervising device, condition of work is as gas flow/pressure/combustion heating value, operating state is as detection/monitoring sensor or the device etc. of mechanism kinematic state and duration and degree of heating state etc.), control system, and/or the cooking device system that forms of cooking suggestion device etc.In cooking device of the present invention or cooking system, can there be one or more cooking-vessels, one or more control system, and one or more heating systems.
In cooking method of the present invention, before or after starting cooking device (comprising that cooking device is in service), can also comprise the step of inputting/call in data, order, information and/or software.This input or call in can utilize the information on cooking material package to complete; Can automatically be called in by control system, also can input/call in by artificial input or alternate manner, for example, by inputs such as network, keyboard (button), man-machine interface, touch-screen, scanister and voice, sound, optical input devices; Can also from the own or outside storage medium of cooking device, read in; And/or realize by modes such as the detection/supervising device acquisitions in cooking device or cooking suggestion device.
Above mentioned data, order, information can comprise the data/information/order relevant to cooking material or cooking kind, such as material code and data etc., the identifying information that it comprises dish/material kind, and can recall according to this cooking program relevant to this dish/material kind and for example cook and database, recall the data relevant with this dish/material kind etc. from backstage file; Above mentioned data, order, information also can comprise the information that causes cooking operation and duration and degree of heating control difference factor about material type, preparation characteristic, preparation time, freshness date, material deal etc.; Above mentioned data, order, information can also comprise material state information (temperature of charge for example being detected by the sensor being located on cooking device) etc.
Above mentioned data, order, information can comprise gastronomical process related data/information/order, such as working environment/condition of work/the operating state of technological requirement, technological action, technological parameter, process time, cooking device or system, duration and degree of heating state, operational order etc.; Can comprise the command/data that operator inputs according to individual taste, hobby and cooking needs etc.; Can be working environment/condition of work information of cooking device and the original state/duration and degree of heating status information of cooking device and cooking material/heat transfer medium etc. that the detection/supervising device in cooking device or cooking suggestion device records; Can also be operator according to the requirement of cooking device or the relevant information that provide, for example initial settings information to cooking device, the such as operator information relevant to cooking operation that obtain by detection or that obtain from the external world (as environment temperature, temperature of charge, combustion gas kind, combustion gas calorific capacity, thermal source heating power) etc. are provided.
The operation requirements of various/each dishes cooking crafts and related data, conventionally determine according to cooking craft requirement, cook's practical operation experience and experiment etc., be entered in the file of cooking database backstage or enroll in this kind/this dishes cooking program, also can otherwise be input in cooking device, while cooking each dish, the data that control system can provide according to the data in the cooking program of this kind or classification dish and data, backstage file wherein, detection data and/or operator etc. are accurately controlled gastronomical process.Certainly, these data also can be drawn by computing according to other related data by control system.For example according to material characteristic, material quantity, predetermined firepower and material, the slaking speed under this firepower etc. draws the required heat time by computing and needs the heat transfer medium amount of throwing in etc.
Above-mentioned software comprises described in described control system control that cooking device operates and realize the required all softwares of cooking method of the present invention, coordination and the supervisory routine etc. of the running program of such as cooking device and control program, cooking program, cooking prompting/tutorial program, cooking device running.Cooking program and cooking prompting/tutorial program are according to cooking method and cook's practical operation experience and experimental result establishment, can all be suitable for all dish, also can be special in certain class or certain dish, it is except containing about quick-fried basic operation method or operative combination, and various control parameters etc., also can contain with good grounds cuisine, material is selected and preparation, material deal, the difference of the factor such as cooking device and environment and carry out different automatic/semi-automatic cooking duration and degree of heating control and corresponding cooking basic operation, the content of operative combination and control parameter, and and heat transfer medium, feedback and the heating intensity of cooking material duration and degree of heating state and/or cooking device condition of work/environment/state etc. regulate relevant content, for example in the time that gaseous-pressure/flow/calorific value/heating power is lower or when environment temperature is lower, how gas flow control valve aperture is tuned up, to lengthen the heat time and/or Speed Reduction etc. be mixed/turned in stir-fry.
The control system of above-mentioned cooking device, move above-mentioned software and/or above-mentioned data, order, information etc. are processed, for example read, identify, compare, retrieval, decoding, addressing, arithmetical operation, logical operation, test etc., determine in cooking device operation opportunity, function mode and the parameter of each device or subsystem, and give an order, directly or indirectly control in cooking device the running of each device or subsystem.The order that control system is sent can be also the order that suggestion device or servicing unit are sent, and these devices can be pointed out or compounding practice person carries out people's manual manipulation, or controls related device/subsystem by it and carry out corresponding operating.
In cooking method of the present invention, before step (2) liquid delivery heat transfer medium, can also comprise the step first cooking-vessel being heated, carry out again step (2) after first cooking-vessel being heated to predetermined extent, throw in heat transfer medium.Control system is determined the opportunity of throwing in heat transfer medium, for example, control heating intensity and determine above-mentioned opportunity according to the heat time or according to pot temperature measurement value etc.Certainly, also can, without this step, heat again but first throw in heat transfer medium.Cooking-vessel, before heated, may be in different temperature, can start the initial pot temperature of pre-test in heating, determines the heat time according to the warm data of initial pot.Can certainly directly adopt the method for monitoring pot temperature to determine the opportunity of throwing in heat transfer medium.
In cooking method of the present invention, heat transfer medium means metal cooking-vessel, oil, water and/or soup.In general, in gastronomical process, the heat transfer medium that " quick-fried " technological process is used is mainly metal cooking-vessel and oil or soup, normally oil; The technological process of " scalding " mainly makes water as heat transfer medium, and the heat transfer medium that " stir-fry " technological process is used is mainly metal cooking-vessel and oil.In present specification, the heat transfer medium of the input of mentioning means liquid heat-transfer medium, i.e. oil, water or soup.The heat transfer medium of this input is a kind of liquid material, and it can drop into or liquid material delivery device adds by craft.Preferably, liquid material is under the control of control system, by the liquid material delivery device in cooking device, adds automatic/semi-automaticly.Usually, liquid material delivery device comprises liquid material source, packaging and/or container and control system, and this control system can be the independent control system of liquid material delivery device, also can be incorporated in the control system of cooking device.Liquid material delivery device can also comprise opening/closing or turning device, the liquid input passage of liquid material source, packaging, container and throw in passage opening/closing apparatus, measuring apparatus, intermediate receptacle and/or external force means such as liquor pump, pusher, pressurizing unit, force feed device, jetting system etc.In cooking device of the present invention, can comprise one or more liquid material delivery devices.Wherein, the opening/closing or turning device of liquid material source, packaging or container is opened liquid material source, packaging or container, or by liquid material packaging or container upset; Throw in passage opening/closing apparatus and open certain/the input passage in packaging, container or the source at some liquid material place, make liquid material under the effect of gravity and/or external force, from above-mentioned packaging, container or source, render in the cooking-vessel of cooking device.In the input way of liquid material, intermediate receptacle can also be set, material is first rendered in intermediate receptacle, and then renders to cooking-vessel from intermediate receptacle.Which is applicable to the situation that needs feed intake fast.In the input way of liquid material, measuring apparatus and heating arrangement etc. also can be set, to material is measured and in advance liquid material is heated to predetermined temperature etc.
In cooking method of the present invention, another kind of throw in liquid material as the method for heat transfer medium be that liquid material is positioned in material package or container, and by cooking material feeding device to open, to overturn, to destroy the modes such as this material package or container, liquid material is joined in cooking-vessel from this material package or container.This material package or container can be equipped with one or more liquid materials, also can be together with cooking material assembly packaging.In cooking device of the present invention, can comprise one or more material packages or container and cooking material feeding device.The cooking material feeding device and liquid material delivery device can be to combine, also can be mutually parts independently.
In cooking method of the present invention, Heat Transfer Control medium especially the injected volume of oil on cooking effect with to become the impact of dish quality very large.Conventionally use medium oil mass, after raw material is cooked, oil temperature declines a bit slightly, just in time makes heat can pass to the inside.In cooking method of the present invention, the control method of heat transfer medium injected volume is: by controlling application time, the stroke of external force means and/or the size of external force etc. of the running of above-mentioned measuring apparatus, the upset degree of controlling opening/closing time, packaging or the container of throwing in passage and time, external force, the injected volume of Heat Transfer Control medium; Also can measure heat transfer medium in advance, then be placed in above-mentioned material package or container, then put in cooking-vessel by cooking material feeding device.Control system is moved above-mentioned software and/or according to above-mentioned data, order, information etc., is given an order, and above-mentioned factor is carried out to automatic/semi-automatic control.The injected volume of heat transfer medium also can be implemented by people's hand control, or is partly or entirely implemented by people's hand control under the prompting/help of control system or suggestion device.
In cooking method of the present invention, cooking material (claiming again raw material, material) comprises cooks major ingredient, auxiliary material, condiment, Gorgon euryale material and other all cooking materials except above-mentioned heat transfer medium.Quick-fried cooking material can only include major ingredient, also can comprise a class among auxiliary material, flavoring, Gorgon euryale material or more than a class simultaneously, and major ingredient, auxiliary material, condiment and Gorgon euryale material can be one or more.Cooking material can add by craft, also can be under the prompting/help of control system or suggestion device, partly or entirely carried out by staff, but preferred scheme is: cooking material is placed in cooking material package/container or charging device, cooking material feeding device in control system control cooking device, puts into the cooking material in this package/container or charging device in cooking-vessel/heat transfer medium.In cooking device of the present invention, can comprise one or more material package/containers, and one or more cooking material feeding devices.Cooking material feeding device can be with opening, overturning or destroying the modes such as this package/container feeds intake, and also can for example, for example, feed intake with pushing (using screw rod), force feed (air pressure), extruding, release and alternate manner realization.Liquid material, except using the input of cooking material feeding device, also can adopt the input mode of aforesaid liquid heat-transfer medium.In addition, also can be aided with manually some material is put into cooking-vessel.For example, be unsuitable for packing into the material (for example whole fish) of material package for volume super large, can be thrown in by staff; Again for example, raw egg is thrown in etc. after can opening shell by staff.Inside have in the package/container of cooking material, heat transfer medium and can be provided with the identifying information such as bar code, RFID, obtain the information such as dish coding/kind by identification/reading device etc. for control system, to transfer/move relevant cooking program and data etc.Material in package/container can be both to only include to cook major ingredient, also can be to only include other cooking material or heat transfer medium, can also comprise two classes or more than two classes cooking material or heat transfer medium, each class cooking material or heat transfer medium can be also one or more simultaneously.
For example, for having the cooking material of certain viscosity as sauce, the mode that can use extruding, force feed or screw rod/push rod to push is thrown in; For be long placed in can precipitation water-starch, can be placed in container and be stirred, or push quantitative dried starch and quantitative now mixed rear input of water with extruding, force feed or with screw rod/push rod etc.Cooking material can be directly to render in cooking device and heat while input, also can first carry out pre-service such as premix, stirring, moulding, preheating, precooling etc. and render in cooking device again.Input can be once to complete, and can be also that gradation completes, and as first thrown in batching A, throw in batching B again, further throw in batching C etc. again when batching B reaching certain duration and degree of heating, can certainly once throw in two or more materials.
In quick-fried cooking method of the present invention, oil mass should be controlled at 0.3:1-10:1 with the amount of cooking material (normally cooking major ingredient) than (normally volume ratio can be also weight ratio sometimes), preferably 0.5:1-5:1, more preferably 1:1-3:1.Due to the property of raw material/quantity of each dish/prepare, cook and reconcile into the differences such as dish requires, certain numerical value that the ratio of oil mass and cooking material can be between 0.3:1-10:1, also can be more less slightly or more than 10:1 than 0.3:1.The mapping mode that has a kind of " quick-fried " is raw material to be had high input fried in oil cauldron, and in such cases, oil plant is than likely can be well beyond 10:1.
In cooking method of the present invention, " quick-fried " before in oil will to cook material in step (2), can also comprise the step of first this cooking material being carried out to " scalding ", that is: will cooking material blanching in the cooking-vessel that fills heat or boiling water, wherein, ratio of water to material 3:1-15:1, preferably 4:1-6:1, more preferably 5:1, blanching time 1-50 second, preferably 2-20 second, more preferably 3-8 second.Water temperature is generally 70-100 DEG C, wherein, and the preferred 70-95 DEG C of blanching temperature of raw materials of marine products, and the preferred 90-100 DEG C of the temperature of other animal raw materials
For quick-fried cooking method, the cooking material described in above-mentioned steps (2), (4), (5), (6), (7) mainly refers to cooks major ingredient, sometimes also can comprise other cooking material.Before and after this cooking material drops into and drops into or simultaneously, can also comprise and dropping into once or gradation drops into one or more other cooking material, as auxiliary material, oil, water, soup, flavoring, Gorgon euryale material and/or bright wet goods.
Heat transfer medium and cooking material respectively gradation are in due course and are thrown in, and the accurate control of injected volume is for realizing cooking effect of the present invention and becoming dish quality to have great significance.For example, in the process of above-mentioned " quick-fried ", cooking major ingredient should throw in the time that oil temperature reaches 160-240 DEG C, due to the raw material quantity of each dish, property of raw material, raw material preparation, cook and reconcile into the situation differences such as dish requires, oil temperature when major ingredient is cooked in input can be between 160-240 DEG C certain numerical value, also can be more lower slightly or than 240 DEG C or slightly high than 160 DEG C.Preferably, the oil temperature of throwing in while cooking major ingredient rests in 160-230 DEG C, wherein, is preferably 160-200 DEG C for this oil temperature of raw material of starching, is preferably 170-230 DEG C for this oil temperature of raw material of not starching.Conventionally determine oil temperature and input opportunity according to the heat time, or by definite opportunitys that feeds intake such as sensor measurement oil temperature/pot temperature/material temperatures, or two kinds of modes are combined with.
In chinese-style cuisine, duration and degree of heating control is to determine one of key factor of cooking success or failure and final effect.So-called duration and degree of heating control can be divided into the control to " fire " and the control to " time ", and the former is the control to heating intensity, and latter is the control to time, opportunity.
In cooking method of the present invention, also comprise the step of heating intensity being carried out to automatic/semi-automatic control.Cooking method overall process of the present invention is mainly used very hot oven, for example scald the kettle of the animal raw materials of scalding, making water keep violent with very hot oven seethes with excitement, like this raw material discharge water in one scald, rapid meet 100 DEG C, raw material shrinks, and makes that the decorative pattern of seize by force system is quick-fried to split out, also making heating raw materials arrive half-mature, is oily quick-fried ripe the creating conditions that cause fast below.Scald the kettle of the aquatic product raw material of scalding, firepower does not just need so large.Oil cauldron, also with very hot oven, wait oil to reach just blanking of predetermined temperature.After oil is quick-fried, in the time of stir-fry and seasoning, firepower can weaken a little.General quick-fried dish, has garlic, green onion, ginger, caraway etc. to boil in water for a while, then dress with soy, vinegar, etc. this link of pot, if at this moment excessive these small powders that easily make of fire burn.So in when operation, often thermal transfer is little or pot and fiery distance are widened, more lower small powder, boil in water for a while, then dress with soy, vinegar, etc. after pot, then by thermal transfer greatly or by pot return, blanking stir-fries.Some dish also can be used the foster step of water, is heated to and stops heating after uniform temperature, and allow material stay for some time in water by water.Sometimes also can carry out the foster step of similar above-mentioned water by the replacement water such as other heat transfer medium for example oil, soup.
The control of heating intensity is to move above-mentioned software and/or according to above-mentioned data, order, information etc. by control system, send control command, by the calorific intensity regulating device in cooking device or heating status control device, the heating status of heating power and/or cooking-vessel is carried out to automatic/semi-automatic adjusting to be realized, for example, in the time that each heating period starts, control system, according to the data of this stage heating power in cooking program or cooking database, is controlled fire power regulator and is regulated firepower; For example the duration and degree of heating status data recording is fed back to control system as oil temperature etc. again, and compare with corresponding setting value, then, by gas flow or heating power regulating device, combusting firepower/heating power is carried out to corresponding adjusting.For example the position relationship by regulating thermal source and cooking-vessel changes the heating status of cooking-vessel as distance, angle etc. again, and between cooking-vessel and cooking thermal source, introduce, move apart or regulate and add thermal control device, make described cooking thermal source to described cooking-vessel/material effectively add that heat increases, minimizing etc.The adjusting of heating intensity can be implemented by operator people's hand control relevant apparatus, also can under the prompting/help of control system or suggestion device, partly or entirely be carried out by people's hand control relevant apparatus, but first-selection automatic/semi-automatic carrying out under the control of control system.The heating system that cooking method of the present invention uses can be gas heating system, electric heating system, electromagnetic heating system, microwave heating system, optical wave heating system, infrared heating system and/or other heating system.
In gastronomical process, after heat transfer medium and cooking material are devoted in cooking-vessel, the length of heat time for cooking effect and become dish quality especially texture and special favor very important, for example oily quick-fried, be maximum, the shortest a kind of skill and technique of running time of running program in all cooking methods.All three steps of " scalding ", " quick-fried ", " stir-fry " of gastronomical process, continued operation, accomplishs without any letup, and in the short time, completes.Particularly water is scalded and is fried, and the time is shorter, is all no more than 3-5 second.If the time is slightly long, take the dish out of the pot slightly slow, dish will be sent out " skin " (send out blunt, send out tough), ageing, and crunching is motionless, loses the individual style of " tender and crisp tasty and refreshing " of quick-fried method.In above-mentioned steps (5), described cooking material residence time in oil is 1-30 second, due to the raw material quantity of each dish, property of raw material, raw material preparation, cook and reconcile into the situation differences such as dish requires, the residence time can be at certain numerical value between 1-30 second in oil for cooking material, also can be more lower slightly or slightly higher than 30 seconds than 1 second, be preferably 2-10 second, more preferably 3-7 second.
In cooking method of the present invention, the control of heat time is to carry out correct operation by relevant apparatus in control cooking device on correct opportunity to realize.For example, heating arrangement opened or closed on correct opportunity, calorific intensity regulating device is adjusted firepower timely and accurately, heating status regulating device is correctly adjusted the heating status of cooking-vessel in time, charging device is thrown in new material on correct opportunity, cooking material/heat transfer medium takes the dish out of the pot or twice-cooked stir-frying device shifts out or retract cooking-vessel by cooking material/heat transfer medium on time, material conveyer is transported to cooking material other device (for example other cooking-vessel in cooking device in time, storage/cool-bag, jettison system etc.) in, tripping device will be cooked in time rapidly material and separate with heat transfer medium etc.The operation of these devices can be implemented by operator's staff, also can be under the prompting/help of control system or suggestion device, partly or entirely carried out by staff or carried out by people's hand control relevant apparatus, but preferably by control system control relevant apparatus, carry out proper operation on correct opportunity automatic/semi-automaticly.Conventionally according to definite heat times such as material injected volume, heat transfer medium injected volume and heating intensities, or according to the corresponding heat time data in cooking program/cooking database, determine the operation opportunity of relevant apparatus by timing; Also can pass through definite operation such as sensor measurement oil temperature, pot temperature, material temperature, heating intensity, gas flow, valve opening, voltage and/or electric current opportunity; Or two kinds of modes are combined with.
Cooking method of the present invention, in heating process, also comprises stir/motion heat transfer medium so that the step of its thermally equivalent, and described stirring/move is to realize with motion cooking-vessel and/or the mode stirred with instrument.For example, the Chinese style frying pan of round bottom, the oil of edge is more shallow, heat up very fast, and center oil is darker, and intensification may be slower, can in heating process, be aided with to shake pot, and oil is moved in pot, or stir oil with turning tool, to reach the object that makes its thermally equivalent.
The step (5) of cooking method of the present invention to after dropping into cooking material in described heat transfer medium and as other cooking material of above-mentioned input after also comprise the step that it is stirred, it is fully contacted with heat transfer medium, thermally equivalent, prevent adhesion, be conducive to Fast Heating maturation simultaneously.Herein, stir and mean heat transfer medium and cooking material etc. are stir-fried, turn, fry and mix, stir, run and turn over, make its turn-over and/or make its motion etc.
In cooking device of the present invention, can also comprise cooking-vessel telecontrol equipment and/or turning tool.Above-mentionedly stir heat transfer medium, stir cooking material, be by above-mentioned cooking-vessel telecontrol equipment turning over pot, shake pot, top pot, revolve the pot utensils ' movement modes such as pot, or employing turning tool, completes separately or together.Stir and can be implemented by operator's staff, but preferably automatic/semi-automatic enforcement under the control of control system.Control system is by the above-mentioned software of operation and/or according to above-mentioned data, order, information etc., determine mode of motion, opportunity, speed, acceleration, duration of pan and turning tool etc., and give an order, directly or indirectly control relevant apparatus running, to meet cooking craft requirement.
In the step (6) of cooking method of the present invention, cooking material can be implemented by operator's staff with separating of heat transfer medium, but preferably under the control of control system, by the tripping device in cooking device automatic/semi-automatic carry out.For example, can use the instrument of draining (a kind of instrument with solid-liquid tripping device) that material is pulled out and drained from oil, also can use and drag for, press from both sides, grab, push away, scrape, carry and/or pull-type instrument is transplanted on cooking material to drain in device, or directly by the upset of pot body, cooking material is moved on to and drained in device, oil in pot body is outwelled simultaneously and the oil content of cooking material is drained only, so that next step operation.In some situations, for example, when " quick-fried " and " stir-fry " used with pot flatly, in detachment process or afterwards, also can comprise the step that liquid heat-transfer medium takes the dish out of the pot.If but used special kettle, quick-fried pot and frying pan, heat transfer medium could not take the dish out of the pot when with cooking feed separation.
In above-mentioned detachment process, conventionally can take the dish out of the pot cooking major ingredient, then twice-cooked stir-frying in step (7); put into again in cooking-vessel by it; this cooking-vessel can be former cooking-vessel, can be also other cooking-vessel, the even pan of other cooking system.When cooking device operates by this way, different process sections can walk abreast and carry out respectively in different cooking-vessels or subsystem, for example first blanching in kettle/boiler, then move in oil cauldron/aircraft bombing quick-friedly, cooking material is taken the dish out of the pot and puts into frying pan/stir-fry after draining again and mix stir-fry in machine and mix.
Conventionally, when not only comprising major ingredient in quick-fried cooking material but also comprising other cooking material, the input of these materials is normally carried out at above-mentioned steps (6) after separating.In step (7), cooking material heats front and back or while again, can also comprise and adds other cooking material as auxiliary material, flavouring, thick gravy, water, soup, Gorgon euryale material and drench the step into bright oil.This process is first to drop into other cooking material (such as chopped spring onion, vegetables, thick gravy, Gorgon euryale material etc.) to cook separately or together processing a bit, add again the major ingredient after draining to cook together, some is first the major ingredient after draining to be cooked to processing, add separately or together again other cooking material (for example vegetables, condiment, thick gravy, Gorgon euryale material, bright wet goods) to cook processing, certainly can also first add some other cooking material, add again the major ingredient after draining, then add other cooking material of other.
Cooking method of the present invention, also comprises the step of seasoning.The feature that quick-fried dish fast operating accomplishs without any letup requires the seasoning stage, and The faster the better, therefore conventionally uses juice seasoning method.Quick-fried dish has thicken soup and two kinds of thicken soup not, conventionally all gets juice method.The baste that juice mixed up in advance, also claims thick gravy, according to the different requirements of various types of dish, have the starch of interpolation, also has and does not add starch, and that adds starch is called again Gorgon euryale material, Gorgon euryale juice.The method of juice seasoning is had to two kinds, and one is first material to be dropped in pot, pours into immediately juice, and turn over evenly on top, can take the dish out of the pot; The second is first will pour in pot juice, and thick gravy one is dense, puts into immediately material, top turn over several under, juice one is wrapped up in even, takes the dish out of the pot immediately.The soup juice quantity of adding during to juice is wanted accurately, and general quick-fried Lay all requires thick gravy hard-pressed bale raw material, bright glossy Gorgon euryale, and soup juice all can not make dish reach requirement too much, very little.Cooking method of the present invention, take following measures to ensure the correct enforcement of seasoning technique: first flavoring is after accurate weighing proportioning, to put into cooking material package or the container that feeds intake in advance, or by control system control, several flavorings are carried out to proportioning, accurate to ensure taste type; Use above-mentioned cooking material to comprise and throw on input opportunity of starch and liquid material and injected volume control method control baste and cooking material, ensured correct and injected volume accurate on the opportunity of throwing in; Sometimes before cooking, flavoring also needs juice is stirred to stirring etc.; After flavoring is cooked, control system according to each/each dishes stirs the data such as the opportunity/mode/speed/acceleration of (stir/top turn over/turn over pot) action, use cooking-vessel telecontrol equipment and/or turning tool is in due course by rights, speed, acceleration are stirred fast to cooking material in pot, especially use pot turning device to be in due course and will cook rapidly and accurately the part or all of turn-over of material, reach best mixing and parcel effect; Certainly, in this process, also must use the relevant ancillary methods such as the in good time accurate quantity input of firepower control accurately and follow-up bright oil.In addition, in the time throwing in juice especially Gorgon euryale juice and bright oil, can adopt injecting type, campaign-styled charging device, also can in launch process, coordinate with pot utensils ' movement.
Cooking method of the present invention, also comprises the step after having cooked, dish having been taken the dish out of the pot.Can adopt turning-over pot body mode dish to be poured out and/or used the instrument of taking the dish out of the pot dish is pushed away/scrapes/contain/scoop out.In this step, also can comprise and pack dish into the container for example step in plate, for example, dish is poured in vegetable dish by a funnel.
If include cooking suggestion device in above-mentioned cooking device, cooking method of the present invention also further comprises that cooking suggestion device is with mode prompting operation persons such as voice, sound, optical, electrical, digital, image and/or figures, carry out manual operation, or completed the step of cooking operation by people's manual manipulation relevant apparatus.
As mentioned above, cooking method of the present invention, first-selected enforcement automatically on automatic cooking device.But likely can there is the too problem such as complexity or high cost in full automatic cooking device.Some operation is completed by people may be than come simplyr and with low cost with machine.Therefore cooking method of the present invention provides the method for some semi-automatic realizations, these methods can be distinguished enforcement separately, also can combine enforcement, its basic ideas are: some are realized to difficulty greatly or high cost by machine, and relatively easily realized or the low step/operation of cost by manual operation, transfer to staff to implement, even realize better than people and machine can better be realized, and the unlikely step/operation that causes high cost, is implemented automatically by machine.Wherein a kind of method is by one or more (but the non-whole) step/operation in the present invention, transfer to manual operation to complete, this manual operation, can by operating personnel rule of thumb, the operation of the cooperation machine such as rule/specification, Operating Guideline file carries out voluntarily.Another kind method is the relevant apparatus complete operation rule of thumb, in the described cooking device of operation such as rule/specification, Operating Guideline file by operating personnel.Also having a kind of method is to be carried out by people in the prompting of cooking device control system or prompt system or under coordinating, or operates relevant apparatus in described cooking device by operator and carry out one or more (but the non-all) step/operation in the present invention.
In above-mentioned cooking method, can also comprise the step of measuring each telecontrol equipment motion state in cooking device, as measured the location/velocity/angular velocity etc. of material feeding device position, pot utensils ' movement and turning tool; Control system is according to the physical quantity of measured motion state and/or its variable quantity, the motion of accessory drive, gearing and/or each telecontrol equipment.Measure motion state can be achieved for the sensor of measuring motion state parameter by one or more, also can by the measurement mechanism of other type as motor itself with measurement mechanism be achieved.
In above-mentioned cooking method, institute can once complete in steps, and both above steps can start a step from the first step and connects a step and carry out continuously, until cooking material is cooked into required finished product.The whole process of cooking also can be divided into two or more stages carries out, can be at a distance of a period of time between each step, and needn't close proximity.Each stage of cooking can not carry out in same cooking device, even can not be in the same localities and carry out.For example, by factory's supply garnishes, half-finished situation; some prior step completes in factory; the part that the cooking device of factory can be regarded cooking system of the present invention as boiler/aircraft bombing etc., this mode of cooking is stage by stage still within this patent protection domain.
Up to the present, although there are a lot of people to propose the imagination of cooking device and the cooking method of automatic/semi-automaticization, but owing to existing some basic defects, for example can not control exactly the technological parameters such as the cooking duration and degree of heating, can not realize some important action case as shake pot, turn over pot, taking the dish out of the pot drains twice-cooked stir-frying again, can not intactly realize whole technological process etc., thus really do not realize fry, quick-fried, the core process of the chinese cooking such as burning, sauting.Cooking method of the present invention has systematically solved on automatic/semi automatic cooking device, realizes in high quality a series of basic problems of highly difficult quick-fried cooking craft in standardized mode.This cooking method not only can be realized every technological operation of quick-fried overall process automatic/semi-automaticly, and can utilize modern technologies and by experiment, the cooking craft that cook is handed down from age to age, cooking great master's many years of experience changes into the temperature that cooking program and automatic/semi automatic cooking device can accurately be controlled, opportunity, time, firepower, speed, stroke, power, the parameters such as capacity, make this cooking method not only can realize quick-fried technological operation automatic/semi-automaticly, and can cook out the dish of high-quality and stay in grade, realize the peculiar taste of quick-fried dish.
Below in conjunction with the drawings and specific embodiments, the present invention is described further.Although but it is quick-fried to it is pointed out that cooking method of the present invention is particularly suitable for here, also can be all or part of for other cooking method, for example sliding stir-fry, quick-fried, explode again, quick-boil, blanching etc.As long as slightly make improvements on basis of the present invention, cooking method of the present invention also can be generalized on other cooking method.Thereby following embodiment is not limitation of the present invention, other cooking method that has comprised our bright cooking method key step is also within protection scope of the present invention.
Brief description of the drawings
Fig. 1 is the schematic diagram of realizing a kind of material box type charging device that the inventive method adopts.
Fig. 2 is the schematic diagram of realizing the adoptable a kind of liquid feed device of the inventive method.
Fig. 3 is the schematic diagram of realizing a kind of inverting container charging device that the inventive method adopts.
Fig. 4 is the schematic diagram of realizing a kind of automatic turning system that the inventive method adopts.
Fig. 5 is the schematic diagram of realizing a kind of separation-twice-cooked stir-frying device that the inventive method adopts.
Fig. 6 realizes the another kind that the inventive method adopts and takes the dish out of the pot-separate-schematic diagram of twice-cooked stir-frying device;
Fig. 7 is the schematic diagram of realizing a kind of heating intensity control system that the inventive method adopts.
Fig. 8 is the schematic diagram of realizing the another kind of heating intensity control system that the inventive method adopts.
Fig. 9 is the schematic diagram of realizing a kind of automatic cooking machine that the inventive method adopts.
Figure 10 is the partial schematic diagram of realizing the cooking device system that cooking method of the present invention adopts.
Figure 11 adopts cooking method of the present invention to cook the schematic diagram of oily quick-fried snakeheaded fish technological process.
Embodiment
Fig. 1 is a kind of material box type charging device adopting for realizing the inventive method.Material by release sequence respectively quantitative putting enter behind each material chamber of magazine 112 with the encapsulation of hot pressing film, material can comprise major ingredient, auxiliary material, condiment, heat transfer medium etc.Batch charging mechanism is by with spool, magazine sealer front end being clamped, and then drives scroll roll with toothed belt transmission, and according to the order of control system, the working method that sealer segmentation is torn in timesharing completes and feeds intake.After magazine 112 is placed on material box frame, motor 103 drives magazine pressing plate rotating shaft 108 to rotate, and magazine pressing plate 107 is rotated, and magazine 112 edges are pushed down it can not be moved.Film rolling axis 106 is two semiaxis of interior geared surface, and by gemel connection together, built-in torsion spring is held it tightly.Main driving motor 110 drives film rolling axis 106 to rotate by driving pulley 109, driven pulley 104 and Timing Belt 105, when rotation, block withstands the teat on a semiaxis of film rolling axis, two-semiaxle is strutted to certain aperture, now motor 103 drives the sealer front end that pressuring diaphragm 101 stretches out magazine to be pressed among the two-semiaxle opening, then motor 103 is counter turn 90 degrees, and lifts pressuring diaphragm 101, and motor 110 drives film rolling axis 106 to reverse, leave block, torsion spring power closes two-semiaxle film is clamped.Main driving motor 110 drives Timing Belt 105 to move, and makes film rolling axis make planar movement in rotation, thereby realizes volume film dyestripping, opens successively respectively the function that each material chamber feeds intake.Motor 111 can drive this charging device entirety to pivot, and is transformed to upright position by horizontal level, to be that other installs such as turning tool etc. and abdicates the working position above pan in not feeding intake.
Fig. 2 is the schematic diagram for realizing the adoptable a kind of two unit liquid charging devices of the inventive method, in practicality, can only have a unit, or multiple unit, each unit can be combined as shown in this example, sharing a pump or other device, can be also completely independently.Different liquid materials is contained in respectively in container 201,202, and 203,204 is respectively the passage that feeds intake of container 201,202, and 205,206 is respectively to feed intake the switch of passage 203,204, and the 207th, liquid feed pump, the 208th, dog-house.The switch 205,206 that control system feeds intake on passage 203,204 by control is selected the material that will throw in, and controls inventory by opening time, action time/stroke/pump power of pump 207 etc. of control channel.
Fig. 3 is the schematic diagram for realizing the adoptable a kind of inverting container charging device of the inventive method.The material accurately weighing is respectively placed in container 301,302,303,304,305 by release sequence that (in practicality, material container can be one, or more than one, in order to take up respectively the material of variety classes, different deals.), the 307th, receptacle stand.On each container, have a fixture block 306, flip-arm 318 is connected with fixture block 306 by draw-in groove, and drives container to make flip-flop movement.Motor 317 drives the parallel motion being made up of connecting rod 316,311,314,313 and crank 312, and drives container motion by flip-arm 318, the front half cycle of four-bar mechanism running, and container upset, renders to material wherein in cooking-vessel.Four-bar mechanism remains in operation, and container is kept in the center.Motor 309 drives flip-arm 318 to move to each container place along spherical guide 319,320 by gear 310, tooth bar 308, and the material in each container is rendered in cooking-vessel.The 315th, torsion spring, the excessive impulse force while upset for alleviating container.
Fig. 4 is for realizing the adoptable a kind of automatic turning system of the inventive method, being made up of cooking pot moving device and turning tool, and pot telecontrol equipment and turning device can be distinguished independent use, also can jointly use.Pot 403 is connected with pot telecontrol equipment by pot retainer plate 407, and pot telecontrol equipment is arranged on pan movement platform 408, and pan movement platform 408 can be adjusted the position relationship of pan and thermal source by the translation of drive pan, thereby adjusts pan heating status.Turning tool is connected with main frame by pivot arm 412.Upset motor 406 drives pot 403 around transverse axis speed-changing rotation by gear set 405, can realize motions such as turning over pot, upset, top pot.Motor 409 drives pan 403 to do speed change plane motion by slide crank linkage 410,411,404, can realize rolling pot and wait motion.On turning tool 401, be provided with and turn over shovelman's tool 402, profile of tooth instrument 413 and gather shovel 414, when 415 rotation around the shaft, turning over shovelman's tool 402 and material can be scooped up and overturn with tiltedly/curved surface, profile of tooth instrument 413 can be by material scattering, shovel face and the pan center radioactive ray direction of gathering shovel 414 form an angle, and material can be gathered in the middle of pan.Turning over shovel, flute profile, gather and other turning tool formula turning device that becomes one that can be combined and installed together, can be also device independently respectively.
Shown in Fig. 5, be to drain and twice-cooked stir-frying device for realizing the adoptable one of the inventive method, material in pot oil quick-fried completing after, can drive pan upset by cooking pot moving device as shown in Figure 4, material is poured into together with oil and drained in groove 510, oil flows on fine filter 508 by the hole 509 draining on groove, flows into fuel reserve tank 507 after fine filtering; Must be by material twice-cooked stir-frying time, motor 506 drives and drains groove 510 and rises, and now, drains groove 510 and keep horizontality under the effect of torsion spring 501 torsion, drains groove 510 and continues to rise, and the pulling force of extension spring 505 increases with the increase that drains groove 510 climbs.When draining groove 510 and rising to the position higher than pot plane, pot motion makes pot rotation inclination certain angle prepare to connect material, in the time that the pulling force of extension spring 505 and spacing steel wire 504 is greater than the torsion of torsion spring 501, runner 503 rotates, the groove 510 that drains that drives rotating shaft 502 and be installed on axle overturns, and in groove, material starts to slide back in pot, and upset is greater than after certain angle, material is all put in pot, and motor 506 stops action; Reseting procedure is contrary, and motor 506 reversions make to drain groove 510 and decline, and when the torsion of torsion spring 501 is greater than after the pulling force of extension spring 505, drain groove 510 and again recover horizontal level.
Fig. 6 realizes the another kind that the inventive method adopts to take the dish out of the pot-drain-twice-cooked stir-frying device.This device is a kind of grab jaw, it comprises two-fold arm linkage assembly 609 and the shovel nose tool 613 with oil trickling hole, whole mechanism is fixed on main frame or mobile device by upper and lower locating support 606 and 603, motor 605 drive screws 607 rotate and are with movable slider 608 to move up and down, two-fold arm mechanism 609 is connected with lower locating support 606 and slide block 608 respectively with 604 by bearing pin 602, when slide block 608 moves up and down, drive two-fold arm linkage assembly 609 to move, two shovel nose tools 613 are closed up and opened.When material need to be taken the dish out of the pot, device entirety moves to above pot body 601 and drops to appropriate location under the control of control system, motor 605 drive screws 607 rotate and are with movable slider 608 to move upward, two shovel bodies 613 close up, material scraper in pot is entered in it, device rises overally, material is taken the dish out of the pot, drain, dump pump 610 sucks back fuel reserve tank 611 by scavenge pipe 612 by the oil in pot, now shown device entirety can be moved to outside pot, allow out position carry out other operation to other system, need to make material twice-cooked stir-frying time, device entirety moves to above pot body 601 and drops to appropriate location under the control of control system, motor 605 reverses, two shovel bodies 613 are opened, in shovel, material falls in twice-cooked stir-frying.At pot 601 inwalls, temperature sensor is installed, in monitoring pot inwall and pot the temperature of for example oil of heat transfer medium and by signal feedback to control system.In the cooking system of employing the inventive method, can also be at intrasystem other position sensor installation, such as rack-mounted environment temperature sensor, be arranged on dog-house temperature of charge sensor, be arranged on thermal source place heating power sensor, be arranged on gas flow/pressure transducer on gas pipeline, be arranged on the sensor of the detection temperature of charge on turning tool and in limited cover and be arranged on infrared oil temperature sensor of other position etc.
Fig. 7 is that it is by pot, burner, gas pipeline and valve system, sensing system and composition of the control system in order to realize the adoptable a kind of heating intensity control system of the inventive method.Combustion gas is by after electromagnetism main valve point of two-way, and respectively by retaining valve separately, then by the proportioning valve of adjustment of combustion gas flow, then a-road-through, toward the inner ring of burner, is the burning air feed of inner-ring fire, and another road leads to the outer ring of burner, is the burning air feed of outer ring fire.Infrared temperature sensor can provide the data such as pot temperature, oil temperature, water temperature, temperature of charge to control system, help it accurately to control heating intensity and heat time etc., and help its judgement and control especially opportunity and the running of material input operation of every cooking operation.Infrared temperature sensor can be designed to rotating, thereby can, by rotating other target of subtend, measure its temperature, and for example, temperature when material is thrown in, offers control system as feedforward data.Thermal source heating power sensor, environment temperature sensor also provide relevant feedforward data for control system, help its rapidly accurate regulation and control cooking duration and degree of heating.Control system is carried out adjustment of combustion gas flow by the aperture of control ratio valve, and with control combustion firepower, flow sensor can provide the control system that feeds back signal to of gas flow, helps it to control more accurately firepower and the cooking duration and degree of heating.Control system the information protection system safety of protecting sensor and gas leakage sensor to provide according to accident extinguishing, for example, close electromagnetism main valve, retaining valve, proportioning valve etc. in time while meeting accident flame-out or gas leakage.Control system is cooked relative program and is detected data according to the data in program, back-end data file as the data of the data that read out in database, input and/or sensor by operation, controls running and the corresponding cooking operation of above-mentioned each system and device.
Fig. 8 is the schematic diagram for realizing the adoptable another kind of heating intensity control device of the inventive method.Be different from common heating power adjustable type heating intensity control device, the present embodiment is a kind of by regulating cooking-vessel heating status to reach the device that regulates heating intensity object, and this device is equipped with a kind of thermal control device that adds that is similar to camera aperture between cooking thermal source and cooking-vessel.In figure, arc block plate 808 has multiple, its one end is connected with retainer plate 806 by rotating shaft 810, the other end has a chute 807, in chute, there is a sliding shaft, this sliding shaft is arranged on moving-coil 805, and by driving gear 803 drive installations, the driven gear 802 on moving-coil 805 rotates motor 804, and each catch follower ring 805 moves, the mesopore change being formed by catch is diminished greatly, thereby regulate the size of the heat of arrival cooking-vessel 801 from thermal source 809 sends.
Fig. 9 is that it is made up of pan 903, heating system 907, automatic turning instrument 901, automatic feeding system 917, pot utensils ' movement system, middle discharging container 908 and computer control system etc. in order to realize the adoptable a kind of automatic cooking machine of cooking method of the present invention.Be arranged in swing arm 902 with the automatic turning instrument 901 of stop means, motor 904 drives swing arm 902 to swing the working position of turning tool 901 being delivered to pot 903 places, swings back original position after stirring end.The 906th, the pan switching mechanism being formed by motor and gear set etc., it can be realized and turn over the functions such as pot, top pot, material take the dish out of the pot.909,910,913,914 composition pan parallel moving mechanisms, motor 009 drives translation framework 910 to move along slide rail 913, and the 914th, the slide block affixed with translation framework 910.The effect of pan parallel moving mechanism is that pan is transplanted on to different working positions, such as the take the dish out of the pot position etc. that feeds intake of He Tuzhong right front, position of the material of left front in figure, it is also a kind of device of controlling the duration and degree of heating by adjusting position relationship between pan and thermal source simultaneously.Motor 912 in the present embodiment can drive heating arrangement 907 to move up and down, it can adjust position in order to avoid interfere with pan and pot utensils ' movement mechanism in the time that pot utensils ' movement for example turns over pot, it is also the regulating device of position relationship between a kind of pan and thermal source simultaneously, can be used for controlling the duration and degree of heating.The 915th, the Huang Guo mechanism being formed by motor, gear set and slider-crank mechanism etc., it can realize the functions such as rolling pot.The 917th, a kind ofly open the device that material package feeds intake, each material that material is placed in magazine 918 according to release sequence quantitative putting is indoor, charging device 917 under the control of control system in due course the machine bottom to horizontal level automatically open in order each material chamber and realize gradation and quantitatively feed intake.The 908th, middle discharging container, pan switching mechanism 906 pan 903 that overturns, material is wherein comprised to heat transfer medium pours in container 908 as wet goods, on this container, have hole, can realize solid-liquid separation function, motor 911 can drive container 908 rise and overturn, and the material in it is dropped in pot 903 again, realizes twice-cooked stir-frying function.The 905th, infrared sensor, it has two probes (or being designed to rotatable), one for measuring pot, oil and/or temperature of charge etc., its data send control system to, help control system is accurately controlled the opportunity of the duration and degree of heating and operations etc., another is for measuring magazine/temperature of charge, together with thermal source heating power sensor 916, environment temperature sensor 919 for control system provides relevant feedforward data.
Figure 10 is the schematic diagram for realizing a kind of cooking device system part that cooking method of the present invention adopts.In figure, 1003 is kettles, the 1022nd, and the heating source of kettle, the 1002nd, the dish delivery station of kettle subsystem, the 1001st, dish delivery container, the 1024th, container 1001 is moved on to the cooked food outlet mechanism outside cabinet; The 1008th, oil cauldron, the 1009th, the heating arrangement of oil cauldron; The 1014th, frying pan, the 1013rd, the heating arrangement of frying pan, the 1010th, the dish delivery station of frying pan subsystem, the 1011st, dish delivery container, the 1012nd, container 1011 can be moved on to the cooked food outlet mechanism outside cabinet.1007 be one can folding two-piece type band pertusate Separation of Solid and Liquid-Sheng transport container, under the driving of motor 1005, can the rotatablely move top of three pots of container 1007, motor 1004 can drive container 1007 to move downward in each pot and move upward and leave each pot, and 1006, motor can drive two-piece type to contain the folding of two parts of transporting container 1007.Two-piece type that can folding is contained fortune container 1007 under the driving of above-mentioned three motors, can complete following action: running between the main station of each pot, drop in pot, rise leave pot, open container-decline-close up and the material in pot is contained wherein (1007 also can drop in pot and close up before feeding intake, and material is devoted among 1007 and heats), move to the main station place of each pot-open container and wherein material drop into pot interior etc.In practicality, this Sheng shipping unit is mainly used in the material in kettle or oil cauldron to transfer to frying pan, and between kettle and oil cauldron handling material.When needs are during from frying pan 1014 to kettle 1003 handling material, motor 1017 is by crank 1016, guide rod 1018 drive translation framework 1019 from the motion of the main station of frying pan to figure left motion, arrival is positioned at middle discharging container 1021 tops of discharging station, frying pan switching mechanism 1015 drives frying pan 1014 to overturn, material in pot is poured into container 1021, kettle translation framework 1023 drives kettle 1003 to right-hand motion in figure, arrival is positioned at its station that feeds intake, be container 1021 belows, promote the L shaped pivoted arm 1020 being connected with container 1021 turning axles, make 1021 rotations, pour material into kettle 1003, 1021 reset under the effect of torsion spring afterwards.In each subsystem in native system, can also include charging device, turning device, sensing system, heating intensity control system and other device and system, in figure, not omit and do not draw.
Shown in Figure 11, be to adopt cooking method of the present invention to cook the technological process of oily quick-fried snakeheaded fish.Start above-mentioned automatic cooking machine or cooking device system, in control system, move cooking program.Choose the cooking auxiliary material such as 250 grams of snakeheaded fish, green onion, ginger and garlic, auricularia auriculajudae, bamboo shoot sheet of cooking major ingredient seize by force wheat head flower cutter is housed, and the material package of converting juice Gorgon euryale material that contains condiment (being equivalent to the magazine 112 in Fig. 1), and be put in the automatic charging device shown in Fig. 1 or Fig. 9, wherein, cook major ingredient, cook auxiliary material and convert juice Gorgon euryale material and be placed in different compartments by release sequence.Certain above-mentioned material also can be placed into respectively in the magazine in Fig. 3 shown device.According to the order of control system, utilize shown in Fig. 2 or other liquid feed device, in pan 903 or kettle 1003, add 1000ml water.Taking big fire (thermal radiation sensor apart from stove and accessory center 340mm measured value as 1.5kw/m 2) heat 90 seconds, heat water to 82 DEG C (can utilize sensor 905 shown in Fig. 9 to measure water temperature); Control system is given an order, utilize the material box type charging device 917 shown in Fig. 1 to open material package splendid attire to cook the compartment of major ingredient, or utilize the charging device shown in Fig. 3 will the magazine upset of cooking major ingredient be housed, put in pan 903 or kettle 1003, now can utilize the turning tool shown in Fig. 4 or Fig. 9 or cooking pot moving device to stir major ingredient.20 seconds flame-out afterwards, and water is supported 10 seconds, then according to the order of control system, contains shipping unit 1007 and major ingredient is pulled from kettle 1003 out to also draining.This step also can be carried out as follows: pan switching mechanism 906 pan 903 that overturns, the major ingredient in pot and water are poured out to draining in middle discharging container 908.Oil cauldron 1008 or pan 903 before input was scalded the major ingredient of water, the order of sending according to control system, heating system is burnt heat, then liquid device shown in Fig. 2 is thrown in oily 500ml, with big fire (1.45kw/m 2) heat 68 seconds, make oil temperature reach 190 DEG C (can utilize sensor 905 to measure oil temperature, see Fig. 9).Contain shipping unit 1007 or middle discharging container 908 major ingredient is dropped into, with big fire (1.45kw/m 2) heating, and utilize the automatic turning system shown in Fig. 4 and Fig. 9 to stir major ingredient.After 5 seconds, control system is sent instruction, contain shipping unit 1007 major ingredient is pulled out and drained from oil cauldron 1008, or pan 903 overturns major ingredient and oil are taken the dish out of the pot in the middle of pouring into and drained in discharging container 908.Frying pan 1014 or pan 903 are before dropping into the major ingredient of the complete oil of drop, the order of sending according to control system, heating system is first burnt heat, then liquid device shown in Fig. 2 is thrown in oily 20ml, charging device shown in Fig. 1 or Fig. 3 is thrown in green onion, ginger and garlic, utilize the automatic turning system shown in Fig. 4 and Fig. 9 to stir, with medium and small fire (0.76kw/m 2) heating.Charging device after 10 seconds shown in Fig. 1 or Fig. 3 is thrown in auricularia auriculajudae and bamboo shoot sheet, continues to stir-fry.After 10 seconds, the 25ml that aborts of liquid device shown in Fig. 2, continues to stir-fry.Within 9 seconds, contain afterwards shipping unit 1007 or middle discharging container 908 major ingredient of the complete oil of drop is dropped into, the charging device shown in Fig. 1 or Fig. 3 is thrown in and is converted juice Gorgon euryale material simultaneously, stir-fries after 6 seconds, stops working, pan is maybe taken the dish out of the pot one-tenth dish from fire, completes the cooking.Above-mentioned cooking in process, the control of heating intensity can utilize Fig. 7, Fig. 8 shown device to be achieved.

Claims (10)

1. the quick-fried method of carrying out in the cooking device in automatic/semi-automaticization or cooking system, described cooking device comprises one or more cooking-vessel, one or more can carry out control system and one or more heating systems of cooking program, described cooking system comprises one or more described cooking device, and described method at least comprises the step of following order:
(1) start described cooking device, and before or after starting described cooking device, input/call in data, order, information and/or software, make described control system carry out described cooking program;
(2) order of sending according to this control system drops into oil as heat transfer medium in the cooking-vessel of described cooking device, and the amount of described oil is 0.5:1-5:1 with the ratio of the amount of the cooking material that need to cook in described cooking-vessel;
(3) according to order that in described cooking device, control system is sent, the oil that described heating system adds step (2) heats, wherein, for the cooking material that needs starching, added oil is heated to 160-200 DEG C, for the cooking material that does not need starching, added oil is heated to 170-230 DEG C, and oil temperature is determined by heat time or sensor;
(4), according to the order that in described cooking device, control system is sent, in the oil after step (3) heating, drop into described cooking material, and stir fast;
(5) input cooking material in step (4) is stopped 1-30 second in described oil, and control described heating system and heat with maximum fire or the very hot oven state that approaches maximum fire;
(6) by the described cooking material after step (5) heating and described oily separation;
(7) control described heating system, the cooking material that step (6) is separated heats with very hot oven in former cooking-vessel or other cooking-vessel, constantly stirs, and fries and mixes.
2. quick-fried method as claimed in claim 1, wherein, in step (2) before, also comprise the step of described cooking material being carried out to " blanching " at the middle cooking-vessel that fills 70-100 DEG C of water, wherein, the amount of described water is 4:1-6:1 with the ratio that need to carry out the amount of the cooking material of " blanching " in described cooking-vessel, and the blanching time is 2-20 second.
3. quick-fried method as claimed in claim 1, wherein, the amount of described oil is 1:1-3:1 with the amount ratio of the cooking material that need to cook in described cooking-vessel.
4. the quick-fried method as described in one of claim 1-3, wherein, the residence time in described oil of the cooking material described in step (5) is 2-10 second.
5. quick-fried method as claimed in claim 4, wherein, the residence time in described oil of the cooking material described in step (5) is 3-7 second.
6. the quick-fried method as described in one of claim 1-3, wherein, when stir-fry process in completing steps (7), also comprises the step that adds auxiliary material, flavoring and/or Gorgon euryale material.
7. the quick-fried method as described in one of claim 1-3, wherein, described stirring is by making described cooking-vessel motion or utilizing the turning tool in described cooking device to realize.
8. the quick-fried method as described in one of claim 1-3, wherein, described quick-fried method also comprises the order according to control system is sent in described cooking device, overturn described cooking-vessel or utilize the instrument that takes the dish out of the pot in described cooking device, moves apart described cooking-vessel by described cooking material and/or heat transfer medium.
9. the quick-fried method as described in one of claim 1-3, wherein, described separation is to complete by the tripping device in cooking device, or described separation completes by the described cooking-vessel that overturns, or described separation is to utilize the aspirator in described cooking device to complete.
10. the quick-fried method as described in one of claim 1-3, wherein, in the oil adding being heated in step (3), also comprises that the oil that stirs or move is so that its thermally equivalent.
CN201410248058.8A 2007-10-09 2007-10-09 Automatic or semi-automatic quick frying and cooking method Pending CN104020689A (en)

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CN106681176A (en) * 2015-11-07 2017-05-17 杭州拓海电子有限公司 Intelligent steam kettle
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