CN102920309B - Method and system for realizing standardized cooking by using intelligent temperature control - Google Patents
Method and system for realizing standardized cooking by using intelligent temperature control Download PDFInfo
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Abstract
The invention discloses a method and a system for realizing standardized cooking by using intelligent temperature control. According to the invention, operators failing to master cooking techniques also can make standardized dishes which are good and uniform in taste, and the method and system disclosed by the invention can be widely applicable to families and places of business. The system comprises an electric-heating temperature-controllable stove and a cooking container, wherein the electric-heating temperature-controllable stove is provided with a control unit, and the cooking container is placed on the electric-heating temperature-controllable stove. The system also comprises a temperature sensor, a cooking module, a temperature deviation digestion sub-module, a temperature compensation module and a high-temperature limit module, wherein the control unit is connected with the temperature sensor, the cooking module, the temperature deviation digestion sub-module, the temperature compensation module and the high-temperature limit module; and the cooking module compiles the technological process and the control program for each time node control temperature in the process of making each dish, and the like according to a preset temperature range for water, oil, water-oil mixtures and water vapor and a temperature control model of U = P-k (t-T).
Description
Technical field
The present invention relates to cooking methods and the system thereof of Chinese meal, relate in particular to a kind of method and system thereof that adopts intelligent temperature control to realize Chinese meal dish standardization culinary art.
Background technology
The preparation method of Chinese meal dish is that we are worth proud place always, and it can perfectly be embodied the mouthfeel taste of various food materials.But the culinary art skill and technique of Chinese meal dish is to be difficult to grasp, though with a course due to cooking method, the dynamic difference of the duration and degree of heating, the vegetable taste of producing has bigger difference.The cooking methods of the traditional dish of China mainly comprises: fried, fried, cooked, fried, the several different methods such as boil, stew, boil in a covered pot over a slow fire, stir-fry before stewing and mix.Its cooking process is according to selected different culinary art food materials, adopts the cooking methods of different permutation and combination to cook.(wherein major-minor material and condiment can solve with formula).But in cooking process, owing to putting into different food materials or the different amount of identical food materials, the speed of heat conduction is different, need cook rule of thumb to regulate the duration and degree of heating, mobile pan-furnace fire distance to control heating, therefore grasping dynamic duration and degree of heating control is that dynamic temperature control is the key of culinary art, is also the difficult point of Chinese meal culinary art.
Within open day, be that patent documentation that on 04 09th, 2003, publication number are CN1409212A discloses the technical scheme that name is called a kind of automatic cooking method and system, it is after action that cook is cooked is recorded, to draw a portrait processing, by the calculating of coordinate of three distinctive mark points in pot that cook is used and shovel cooking appliance, thereby calculate cook the cook pot in process and the movement locus shoveling.Then, develop according to the cook major ingredient, condiment amount and the feed time that use in process and the movement locus of pot and shovel of cook the program of cooking accordingly.Afterwards the mechanical arm in mechanical manipulator is imitated to cook's the action of cooking according to the signal instruction in said procedure, burn the dish that cook burns.But, the weak point of this scheme is: the one, only carry out cook's action imitation, temperature link processing for most critical is nowhere near, because it adopts thick mad fire control switch angle to imitate at each time point, there is no real-time temperature detection and FEEDBACK CONTROL, and do not consider, due to vegetable material amount difference, initial temperature difference etc. the impact of factor on the process of heating, therefore will to have a strong impact on the uniformity of vegetable taste and taste; The 2nd, the inherent shortcoming of image processing can be brought the error in judgement of technical process, causes technological process inaccurate, affects the making quality of vegetable.
Summary of the invention
Main purpose of the present invention is to provide a kind of method and system that adopt intelligent temperature control to realize standardization culinary art, makes not grasp the operating personnel of culinary art, also can produce delicious flavour, standardization dish that taste is unified.
The present invention is directed to prior art problem is mainly solved by following technical proposals, a kind of method that adopts intelligent temperature control to realize standardization culinary art, for realize automation or the semi-automatic culinary art of standardization Chinese meal dish on electrical heating controllable temperature stove and accessory, it is characterized in that comprising the following steps:
1) prepare the electrical heating controllable temperature stove and accessory with control module;
2) determine temperature of middle medium scope, intermediate medium comprises that water, oil, water oil mix and steam;
The corresponding cooking method of water, for boiling and stewing, is controlled within the scope of Celsius temperature 99-105 degree;
The corresponding cooking method of oil, for fried, is controlled within the scope of Celsius temperature 170-250 degree;
Water oil mixes corresponding cooking method for decocting, fry, cook, stir-fry before stewing and mixing, and is controlled within the scope of Celsius temperature 135-170 degree;
The corresponding cooking method of steam, for stewing, is controlled within the scope of Celsius temperature 100-110 degree;
3) 1) in described control module, adopt Temperature Control Model to carry out dynamic heat temperature and regulate control, Temperature Control Model is U=P-k (t-T), wherein P is that electrical heating controllable temperature stove and accessory arranges power, T is target temperature, t is observed temperature, and U is the actual execution of electrical heating controllable temperature stove and accessory power, and k is proportionality coefficient.
4) according to step 2) temperature of middle medium scope and the Temperature Control Model of step 3) work out the cooking process of various vegetable manufacture crafts, the manufacture craft of vegetable is to specify vegetable to start cooking methods that each technological process sets in advance and in the required temperature of each timing node from initial cooking status;
5) according to the technical recipe of specifying vegetable, main ingredient is placed in cooking container, is together placed on afterwards on electrical heating controllable temperature stove and accessory;
6) start cooking process;
7) cooking process finishes rear taking-up vegetable, and this vegetable is made and finished.
According to selected different culinary art food materials, by fried, fried, cooked, fried, 20 several different methods such as boil, stew, boil in a covered pot over a slow fire, stir-fry before stewing and mix, adopt the cooking methods culinary art of different permutation and combination.The temperature data of above-mentioned intermediate medium water, oil, the mixing of water oil and steam, is to draw through a large amount of careful tests, based on such data, creates Temperature Control Model U=P-k (t-T).According to temperature data and Temperature Control Model, technological process while working out various vegetables making and the cooking process of each timing node control temperature, and cooking process is implanted in control module, complete vegetable by control module control electrical heating controllable temperature stove and accessory and make.In this process, due to water, oil, water oil are mixed and the temperature range control of steam and the temperature dynamic regulative mode of uniqueness, standardization and the intellectuality of Chinese meal culinary art are realized.
Because the method, bring to technological standards, technique quantitatively, the requirement of the preserving type of technical recipe, technological process and main ingredient etc. aspect, formed the method for Chinese meal standardized, solved a difficult problem for Chinese meal standardized, and investment little Yi realizes.
As preferably, set temperature deviation digestion subprogram in control module, temperature deviation digestion subprogram is used for eliminating the outer temperature deviation of technological process, the deviation of food materials initial temperature when the outer temperature deviation of technological process comprises culinary art, cooking container temperature deviation, seasonal environment temperature difference, viscosity affects thermal conductivity factor and the temperature deviation that forms, the temperature deviation that cooking container seal degree causes, the deviation of temperature in the cooking container that the deviation of food materials input amount causes, there is the deviation of processing technology in cooking container itself, electrical heating stove and accessory self power deviation, temperature deviation digestion subprogram by control module in technological process, by timing node, observed temperature and design temperature are contrasted, within the scope of design temperature time, cooked vegetable is carried out to power back-off.Within the scope of design temperature time, cooked vegetable is carried out to power back-off (improving or reduce power) and show as temperature (high and low) compensation.
Temperature deviation digestion subprogram is mainly used in eliminating following temperature deviation:
Because of raw material condiment and the temperature deviation of the dish preparing and the different appearance of cooking container storage place;
The temperature deviation that cooking container storage environment difference causes;
Stove and accessory and cooking container etc. affect in the room temperature environment temperature of Various Seasonal the temperature deviation causing;
Viscosity has influence on thermal conductivity factor, finally can be converted into the deviation of temperature in cooking container;
The deviation of cooking container lid seal degree causes the variation of water content in container, and it is related to coefficient of heat transfer, finally can be converted into the deviation of temperature in cooking container;
The deviation producing in dish layoutprocedure is mainly the heat demand difference that the deviation of food materials input amount causes, finally can be converted into the deviation of temperature in cooking container;
There is the deviation of processing technology in cooking container itself, makes heat generation speed and conduction deviation, finally can be converted into the deviation of temperature in container;
Electrical heating stove and accessory self power deviation is finally presented as temperature deviation;
The aging power output deviation causing of electrical heating stove and accessory causes occurring temperature deviation;
The deviation of operating voltage, electric current is also reflected as the power deviation of electrical heating stove and accessory.
These temperature deviations all need temperature deviation digestion subprogram by thereby the parameter detecting such as initial temperature, temperature temporal evolution rate being passed through to adjust electrical heating stove and accessory power, in definite timing node or at technological process starting stage design temperature compensation range, carry out temperature deviation digestion.
As preferably, control module delimited temperature compensation range to the technological process starting stage, and observed temperature and normal temperature are contrasted, and within the scope of design temperature time, cooked vegetable carried out proportional compensation or the fixed value compensation of process time.
Control module, in technological process process, contrasts observed temperature and design temperature by timing node, within the scope of design temperature time, cooked vegetable is carried out to power back-off and shows as temperature-compensating.
For ensureing that the actual cooking temp error of dish is in controlled range, dish technique is carried out to temperature monitoring compensation, contrast by real time temperature and normal temperature (can arrange), delimit overtemperature scope according to experimental data, cooked vegetable is carried out proportional compensation or the fixed value compensation of process time in scope, this situation mostly occurs at same cooking container after dish delivery, enters immediately again the cooking in process of next vegetable.
As preferably, realize high temperature limit by setting limiting value, described high temperature limit is to start to be greater than after the target temperature of setting when observed temperature, electrical heating controllable temperature stove and accessory power is according to progressively lowering category with the relation of (t-T), no longer carry out and lower category when gear drops to deep low gear, now temperature value still continues to rise to reach while setting limiting value, carries out halt command; After high temperature is eliminated, restart electrical heating controllable temperature stove and accessory, starting power gear is according to adjusting with the relation of (t-T).
As preferably, by the centralized management of networking of several electrical heating controllable temperature stove and accessorys, by network, connected electrical heating controllable temperature stove and accessory is carried out to cooking process download, task allocation manager, allocation order management and cooking operation management and telemanagement.
As preferably, by dish ordering machine, network, printer, bar decoding apparatus realize and ordering dishes, garnish food, cook, dish delivery management.In dining room for money, client uses dish ordering machine, printer to carry out single point by network, put vegetable charger sheet is printed in rear kitchen, operative employee uses bar code device scan charger sheet, obtain the distribution number of stove position, the cooking process that now computer on network recalls put vegetable from vegetable manufacture craft database sends to distributed stove position, placement is equipped with the cooking container (pot) of put vegetable main ingredient on the electrical heating controllable temperature stove and accessory distributing, electrical heating controllable temperature stove and accessory has detected that object is on stove and accessory, starts Automatic-heating and cooks.
A kind of system that adopts intelligent temperature control to realize standardization culinary art, comprise electrical heating controllable temperature stove and accessory and cooking container with control module, cooking container is placed on electrical heating controllable temperature stove and accessory, also comprise temperature sensor and store culinary art module, temperature deviation digestion submodule, the module storage of temperature compensation module and high temperature limit module, temperature sensor and module storage connection control unit, temperature sensor detects the temperature of electrical heating controllable temperature stove and accessory and cooking container bottom contact-making surface, culinary art module basis is to water, oil, the technological process when temperature range that water oil mixes and steam is set and Temperature Control Model U=P-k (t-T) work out various vegetables making and the control program of each timing node control temperature, temperature deviation digestion submodule is used for eliminating the outer temperature deviation of technological process, temperature compensation module be for delimiting temperature compensation range to the technological process starting stage, within the scope of design temperature time, cooked vegetable is carried out proportional compensation or the fixed value compensation of process time, high temperature limit module for carrying out power adjusting and high temperature protection after observed temperature starts to be greater than the target temperature of setting.
A kind of system that adopts intelligent temperature control to realize standardization culinary art is the specific implementation device that intelligent temperature control realizes standardization cooking methods.
Control module is connected to temperature sensor and detect real time temperature, use culinary art module, temperature deviation digestion submodule (by the power back-off within the process time), temperature compensation module and high temperature limit module, vegetable is carried out to standardization making.
Vegetable manufacture craft is to start each technological process from initial cooking status to set in advance the various cooking methods that collect in the required temperature of its each timing node, after cooking furnace starts, under temperature control, according to traditional dish culinary art require appropriate dish by giving birth to ripe process taking the time as axis, by the power back-off within the process time, accurately transmit the heat needing.
As preferably, described system also comprises host computer, and one is connected to host computer to several electrical heating controllable temperature stove and accessorys.To the centralized management of networking of electrical heating controllable temperature stove and accessory.In host computer, design according to demand and install and control software, thereby every kind of vegetable manufacture craft that input produces through overtesting generates cooking process.In actual cooking process, only need to input concrete vegetable coding, recall corresponding cooking process by host computer, be issued in control module, can start vegetable and make.
As preferably, be the electromagnetic oven with control module with the electrical heating controllable temperature stove and accessory of control module.
As preferably, system also comprises dish ordering machine, LAN, printer, bar-code scanner, and dish ordering machine is the touch-screen that connects host computer, and host computer connects respectively LAN, printer and bar-code scanner.Realize and order dishes, garnish food, cook and dish delivery management by bar-code scanner, printer, vegetable cooking process can be downloaded to control module by network simultaneously.
The beneficial effect that the present invention brings is, in Chinese meal vegetable is made, adopt middle WATER AS FLOW MEDIUM, oil, water oil have been mixed and the temperature range control of steam and the innovative approach of temperature dynamic adjusting and the temperature deviation removing method on impact culinary art effect (technological process is outer by carrying out the power back-off in timing node and successively decrease within the process time), what both ensured every kind of vegetable should have taste, has realized again the standardization of Chinese meal culinary art; Realize from the intelligent production and administration of the culinary art dish delivery of ordering dishes, garnish food by network management, be both applicable to average family and used, be also suitable for operational place and make in a large number vegetable.
Brief description of the drawings
Fig. 1 is a kind of flow chart of the present invention;
Fig. 2 is a kind of electrical heating controllable temperature Range structure block diagram of the present invention;
Fig. 3 is a kind of electrical heating controllable temperature stove and accessory of the present invention and host computer connection layout;
Fig. 4 is the technological process of pork braised in brown sauce traditional fabrication;
Fig. 5 is the technological process that in cooking program of the present invention, pork braised in brown sauce is made;
Fig. 6 is that a kind of network of the present invention is opened up complement.
In figure: the 1st, with the electrical heating controllable temperature stove and accessory of control module, the 2nd, control module, the 3rd, temperature sensor, the 4th, module storage, the 50th, culinary art module, the 51st, temperature deviation digestion submodule, the 52nd, temperature compensation module, the 53rd, high temperature limit module, the 6th, touch-screen, the 7th, host computer, the 8th, printer, the 9th, bar-code scanner, 10 is 8 port address distributors, the 11st, and server, the 12nd, other PCs, the 13rd, Office Area PC, the 14th, the network switch, the 15th, router.
Detailed description of the invention
Below by embodiment, and by reference to the accompanying drawings, technical scheme of the present invention is further described in detail.Cooking container is specially pot in an embodiment.
Embodiment:
Figure 1 shows that flow chart.Its basic procedure is:
S101: prepare the electrical heating controllable temperature stove and accessory with control module;
S102: determine temperature of middle medium scope, wherein, coolant-temperature gage is controlled within the scope of Celsius temperature 99-105 degree; Oil temperature is controlled within the scope of Celsius temperature 170-250 degree; The temperature that water oil mixes is controlled in Celsius temperature 135-170 degree; Steam temperature is controlled in Celsius temperature 100-110 degree (under normal pressure), for vegetable manufacture craft process provides temperature parameter accurately;
S103: set temperature control model U=P-k (t-T), wherein P is that electrical heating controllable temperature stove and accessory arranges power (target power on time point), and T is target temperature, and t is observed temperature, U is the actual execution of electrical heating controllable temperature stove and accessory power, and k is proportionality coefficient;
S104: according to the temperature parameter of S102 and S103 and Temperature Control Model, and the fabrication processing of vegetable, the culinary art software program of establishment vegetable;
S105: appointment vegetable main ingredient is put into cooking-vessel, and cooking-vessel is placed on electrical heating controllable temperature stove and accessory, and cooking process packs control module into, starts electrical heating controllable temperature stove and accessory and starts specifying vegetable to cook;
S106: judge whether to exist the outer temperature deviation of technological process;
S107: while there is the outer temperature deviation of technological process, processed by temperature deviation digestion subprogram, to eliminate the impact of this temperature deviation on culinary art vegetable quality;
S108: judge the whether super setting range of starting stage observed temperature, delimit overtemperature scope according to experimental data, in scope time, cooked vegetable is carried out proportional compensation or the fixed value compensation of process time;
S109: carry out proportional compensation or the customization compensation of process time;
S110: judge whether observed temperature is greater than target temperature;
S111: judge whether observed temperature exceedes the limiting value of setting, if the value of overstepping the extreme limit goes to S112 and carries out halt command, wait for cooling; Judge through S114 high temperature eliminate after turn S117;
S113: at actual measurement high temperature when being greater than target temperature but not reaching temperature extremes value, progressively carry out the power operation that lowers category according to power and relation (t-T);
S115: judge that observed temperature, whether lower than target temperature, if it is turns S118, otherwise turns S116 after the operation of power downshift;
S116: judge whether power shelves drop to deep low gear, if it is turn S112 electrical heating controllable temperature stove and accessory and shut down;
S117: high temperature is eliminated after shutting down, and restarts electrical heating controllable temperature stove and accessory, starting power gear is according to adjusting with the relation of (t-T);
S118: press operation stage and carry out temperature control;
S119: execute last technological process, specify vegetable to cook complete.
Figure 2 shows that electrical heating controllable temperature Range structure block diagram.Electrical heating controllable temperature stove and accessory 1 with control module is the electromagnetic oven with control module 2, and control module 2 is controlled the heating power of electromagnetic oven; Control module 2 connects respectively temperature sensor 3 and module storage 4; Temperature sensor 3 adopts embedded PT1000 temperature sensor, be arranged on the contact-making surface of electromagnetic oven and pot body, culinary art module 50 contains the software control procedure according to the manufacture craft establishment of determined temperature of middle medium scope, Temperature Control Model U=P-k (t-T) and various vegetables, and temperature deviation digestion submodule 51 contains the control program of eliminating the outer temperature deviation of technological process; Temperature compensation module 52 delimited temperature compensation range to the starting stage, and observed temperature and normal temperature are contrasted, and within the scope of design temperature time, cooked dish carried out proportional compensation or the fixed value compensation of process time; High temperature limit module 53 realizes high temperature limit by setting limiting value; Control module 2 also has overcurrent, overvoltage, overheat protector concurrently, and unloaded detection, reports to the police, the function such as communicate by letter with host computer.
At pot bottom and electromagnetic oven contact-making surface mounting temperature sensor 3, cooking bottom temperature is carried out to real-time detection, make control module 2 collect in time and exactly current temperature, process according to control program rapidly, constantly adjust to suitable power, thereby realize the object of controlling temperature.Another outer pan body sealing, is subject to ectocine hardly, can think, temperature of boiler approximates pot required temperature of interior food materials, thereby cooking methods whole process is carried out to artificial intelligence control, has realized intelligent cooking.
In intelligent cooking practical operation, the factor (the outer temperature deviation of technological process) that affects dish cooking quality has:
1. temperature deviation
1), the deviation of food materials when culinary art initial temperature, as the raw material of preparation with condiment because storage environment is different from cooking environments, in the time of initial culinary art, there is certain temperature deviation.
2), temperature of boiler deviation, due to pot storage environment difference, and cause pot culinary art when initial temperature of boiler also different.When operator is disposed at food materials in pot according to garnishes handbook, in the time waiting for single point, pot and food materials leave in refrigerator and refrigerate, and therefore, temperature of boiler is lower.If do not needed through refrigeration, the temperature of pot body is exactly room temperature under normal circumstances.
3), seasonal environment temperature difference main cause is along with seasonal variations indoor temperature also changes thereupon.Stove and accessory starts initial temperature and coefficient of heat transfer, stove and accessory and pot body etc. under the room temperature environment temperature impact of Various Seasonal, exists temperature deviation.
4), the real time temperature of electrical heating stove and accessory is related to stove and accessory and starts initial temperature and coefficient of heat transfer thereof, is mainly reflected in front course meat and fish dishes and cooked the uncertainty of its furnace surface temperature of course meat and fish dishes under rear correspondence.
2. soup stock viscosity deviation
Viscosity has influence on thermal conductivity factor, finally can be converted into the deviation of kettle temperature.
3. the deviation of pot cover seal degree causes the variation of pot interior water content
Seal degree is related to coefficient of heat transfer, finally can be converted into the deviation of kettle temperature.
4. the deviation producing in dish layoutprocedure
Be mainly the heat demand difference that the deviation of food materials input amount causes, finally can be converted into the deviation of kettle temperature.
5. itself there is the deviation of processing technology in pot body
Heat generation speed and conduction deviation, finally can be converted into the deviation of kettle temperature.
6. electrical heating stove and accessory self power deviation
The difference of electrical heating stove and accessory components and parts causes Difference of Output Power, finally can be converted into the deviation of kettle temperature; The aging power output deviation that also can cause of electrical heating stove and accessory.
7. the deviation of operating voltage, electric current is reflected as the power deviation of electrical heating stove and accessory
Electrical heating stove and accessory Difference of Output Power finally can be converted into the deviation of kettle temperature.
In above-mentioned deviation, because raw material condiment and the dish preparing and pot body are states such as refrigerating, thaw in practice, with all kinds of food materials and vessel under normal temperature be different to heat demand, so the dish after refrigeration and a pot body thereof are tested before formulation dish cooking technology starts, contrast with the test gained technique under normal temperature, obtain error parameter, obtain and determine again set temperature after probe temperature, improve power to the system headspace of rectifying a deviation;
For above-mentioned deviation, the different initial temperature (t) of actual measurement is related to the actual culinary art effect of dish.In summer, also involve the problem that can apparatus overheat start.Make up two steps below need inserting in the time starting in order to make dish when culinary art electrical heating stove and accessory start smoothly and carry out energy:
A) in the time of design construction vegetable manufacture craft, the temperature requirements that no maximum improves first technique (is T much larger than t), make the real time temperature of sensor no matter how high, lower one technological process can start operation, then in process time, heat is based on hot transfer principle balance voluntarily between stove and accessory and pot body.
B) for ensureing that the actual culinary art of vegetable effect error is in controlled range, control module is monitored compensation to vegetable fabrication processing, real time temperature and normal temperature (can arrange) by temperature sensor contrast, delimit overtemperature scope according to experimental data, in scope time, cooked vegetable is carried out proportional compensation or the fixed value compensation of manufacture craft time, as the real time temperature of sensor is higher or lower than normal temperature (can arrange) X degree, (X/10) % of system auto-compensation dish first paragraph process time or add X/10 second.Implementing process compensation that the rest may be inferred, reduces vegetable culinary art differentiation.
Heat conduction factor and heat radiation factor are the main causes of impact culinary art effect.For kettle temperature being reached and keeping target temperature, in the time carrying out manufacture craft, be provided with temperature deviation digestion subprogram (submodule), the heat that firing equipment is produced is greater than the loses heat causing due to heat conduction factor and heat radiation factor all the time, thereby eliminates to greatest extent this two error effects that factor causes.
The error of food materials input amount can affect required heat, shows as temperature contrast.Because cook utensil manufacture craft difference can cause caloric value different with heat transfer rate.Therefore in the controlled situation of target temperature, this error is also eliminated by temperature deviation digestion subprogram (submodule).
In being performed process, vegetable manufacture craft can use more than once the impact that temperature deviation digestion subprogram (submodule) is brought to eliminate temperature deviation.Dish is adjusted to confirmation at power corresponding to target temperature T in section sometime on controlled basis by electromagnetic oven, make interior dish of this time period obtain target temperature T.And can also allow and power P is set by this Temperature Control Model of U=P-k (t-T), actual power U is remained on to certain specified scope, constant to maintain target temperature T, like this we just formerly reach this time target temperature T with after reach and between the Different Individual of this time target temperature T, built a controlled temperature deviation and digest platform.The item that may cause as mentioned above error to produce, final common result is to make kettle temperature produce deviation.Set temperature deviation digestion subprogram (submodule) in one vegetable fabrication processing, after vegetable has been cooked, can be controlled at the vegetable quality error of the same race of producing in 3%.
Realize high temperature limit by the method for setting limiting value, specific as follows:
A) when observed temperature starts to be greater than after the target temperature of setting; power shelves are according to progressively lowering category with the relation of (t-T); no longer carry out and lower category when power shelves drop to minimum; if now temperature value still continues to rise; rise to (conventionally come across dry pot dry decoct dry drying while the state such as stir-frying before stewing) limiting value (overtemperature protection value), electrical heating controllable temperature stove and accessory execution halt command of setting more.
B) eliminate (being that food materials pan temperature is down in controlled range) when high temperature limit, stove and accessory starts, and starting power gear is according to constantly adjusting with the relation of (t-T).
Fig. 3 is electrical heating controllable temperature stove and accessory and host computer connection layout, connects host computer 7 with the electrical heating controllable temperature stove and accessory 1 of control module by 8 port address distributors 10, and host computer 7 also connects respectively touch-screen 6, printer 8 and bar-code scanner 9.Wherein, electrical heating controllable temperature stove and accessory 1 with control module communicates to connect by the MAX485 communication module in control module 2 and host computer, every host computer 7 can connect multiple 8 port address distributors 10, and each 8 port address distributors 10 can connect 8 electrical heating controllable temperature stove and accessorys.
By touch-screen 6, the demand of ordering dishes is sent into host computer 7 and generated menu, output bars shape code menu on printer 8; Operating personnel input host computer 7 by bar-code scanner 9 by bar code menu, the bar code that host computer 7 is come in to input is identified and pretreatment, detect unloaded electrical heating controllable temperature stove and accessory, the unloaded electrical heating controllable temperature stove and accessory of choosing is activated and specifies cooking process by 8 port address distributors 10, operating personnel are placed on the pot that the vegetable main ingredient on menu is housed on the electrical heating controllable temperature stove and accessory being activated, and start to cook.
Touch-screen 6: complete menu information typing This move (ordering dishes), client and attendant all can operate.
Host computer 7: generate menu, and print out corresponding menu; The menu bar code that scanning input is come in is identified, and configures idle stove and accessory, makes stove and accessory complete vegetable according to certain technique and makes.
8 port address distributors 10: by self-defining address mode, complete the configuration of host computer to respective electrical heating controllable temperature stove and accessory.
Electrical heating controllable temperature stove and accessory: the electromagnetic oven of control module 2 is installed, adopts Temperature Control Model U=P-k (t-T), control temperature and power.
Figure 4 shows that the technological process of pork braised in brown sauce traditional fabrication: excessively oily-colouring-spice-boil-slow stewing-receipts juice.
Make according to conventional method, the experience that needs cook to accumulate according to oneself, estimating out different cooking stages needs the great duration and degree of heating, and which type of pan completes cooking process.Traditional pork braised in brown sauce is made needs rule of thumb select materials batching and put into seasoning matter of cook, selects different pots to complete the culinary art in each stage.Put slightly manyly if receive juice process due to water, cook need to be according to the own too much problem of experience processing soup.General culinary art pork braised in brown sauce needs the time of at least 45 minutes, need to regulate the duration and degree of heating to be adjusted to little fire again to big fire from big fire, operation is loaded down with trivial details, needs Artificial Control, and can not be at more than disposable realization all cooking methods in same pot, divide pot, fall pot manually to realize different operations.
Figure 5 shows that the technological process that in cooking program, pork braised in brown sauce is made, temperature required according to timing node in Fig. 4, pork braised in brown sauce standardization fabrication processing after a large amount of practice improvement, be subdivided into 15 sections of operations, in every section of operation, comprise three variablees: setting-up time, setting power and target temperature.1-3 section operation has been simulated the cooking method boiling; 4-10 section has been simulated the cooking method of stewing and painting; The 11st section of time-out is that operator mixes meat and material thoroughly; 12-14 section has been simulated and has been received juice and excessively oily cooking method; Final stage is set to insulation.When culinary art, altogether need 13.5 minutes and a stainless-steel pan, stainless-steel pan is placed on the electromagnetic oven with control module, and cooking program is in control module.
The target temperature setting of boiling in operation rises to 105 degree again from 168 degree to 99 degree, variations in temperature depends on the detection of temperature sensor to temperature of boiler completely, observed temperature value is transferred to Temperature Control Model in control module, thereby calculates needed power.Record that temperature exceeds or lower than target temperature when actual, according to overtemperature or cooling rate, power regulates voluntarily from power 1900W is set and drops to lower heating power shelves or rise to power is set, form the controlled regulation mechanism of a governing speed and frequency scope, the error causing to overcome the factors such as environment, different stove and accessory pot body, raw material input, in the time that vegetable culinary art finishes, realize the standardization of dish product and uniformity.
Figure 6 shows that a kind of network opens up complement, is a kind of intelligent food and drink network, and solid line coupling part is LAN one, and dotted line coupling part is LAN two.LAN one is connected with server 11, other PCs 12, and other PCs 12 are for management work such as warehouses; LAN two is positioned at telecommuting district, is connected with Office Area PC 13, the network switch 14, router one 5.Telecommuting district can manage the electrical heating controllable temperature stove and accessory of bottom, such as cooking process download, the condition managing etc. of vegetable.
So the present invention has following characteristics: in Chinese meal vegetable is made, adopt middle WATER AS FLOW MEDIUM, oil, water oil have been mixed and the temperature range control of steam and innovative approach that temperature dynamic regulates and the temperature deviation removing method on impact culinary art effect (be the power back-off in node and successively decreased by the time within the process time) reduce to greatest extent and realized cook the duration and degree of heating is controlled, what both ensured every kind of vegetable should have taste, has realized again the standardization of Chinese meal culinary art; Realize from the intelligent production and administration of the culinary art dish delivery of ordering dishes, garnish food by network management, be both applicable to average family and used, be also suitable for operational place and make in a large number vegetable.
Claims (9)
1. adopt intelligent temperature control to realize a method for standardization culinary art, for realize automation or the semi-automatic culinary art of standardization Chinese meal dish on electrical heating controllable temperature stove and accessory, it is characterized in that comprising the following steps:
1) prepare the electrical heating controllable temperature stove and accessory with control module;
2) determine temperature of middle medium scope, described intermediate medium comprises that water, oil, water oil mix and steam;
The corresponding cooking method of described water, for boiling and stewing, is controlled within the scope of Celsius temperature 99-105 degree;
The corresponding cooking method of described oil, for fried, is controlled within the scope of Celsius temperature 170-250 degree;
Described water oil mixes corresponding cooking method 3 for decocting, fry, cook, stir-fry before stewing and mixing, and is controlled within the scope of Celsius temperature 135-170 degree;
The corresponding cooking method of described steam, for stewing, is controlled within the scope of Celsius temperature 100-110 degree;
3) 1) in described control module, adopt Temperature Control Model to carry out dynamic heat temperature and regulate control, Temperature Control Model is U=P-k (t-T), wherein P is that electrical heating controllable temperature stove and accessory arranges power, T is target temperature, t observed temperature, U is the actual execution of electrical heating controllable temperature stove and accessory power, k is proportionality coefficient;
4) according to step 2) temperature of middle medium scope and the Temperature Control Model of step 3) work out the cooking process of various vegetable manufacture crafts, the manufacture craft of vegetable is to specify vegetable to start cooking methods that each technological process sets in advance and in the required temperature of each timing node from initial cooking status;
5) according to the technical recipe of specifying vegetable, main ingredient is placed in cooking container, is together placed on afterwards on electrical heating controllable temperature stove and accessory;
6) start cooking process;
7) cooking process finishes rear taking-up vegetable, and this vegetable is made and finished;
Set temperature deviation digestion subprogram in control module, described temperature deviation digestion subprogram is used for eliminating the outer temperature deviation of technological process, the deviation of food materials initial temperature when the outer temperature deviation of described technological process comprises culinary art, cooking container temperature deviation, seasonal environment temperature difference, viscosity affects thermal conductivity factor and the temperature deviation that forms, the temperature deviation that the lid seal degree of cooking container causes, the deviation of temperature in the cooking container that the deviation of food materials input amount causes, there is the deviation of processing technology in cooking container itself, electrical heating stove and accessory self power deviation, temperature deviation digestion subprogram by control module in technological process, by timing node, observed temperature and design temperature are contrasted, within the scope of design temperature time, cooked vegetable is carried out to power back-off.
2. a kind of method that adopts intelligent temperature control to realize standardization culinary art according to claim 1, it is characterized in that: described control module delimited temperature compensation range to the technological process starting stage, observed temperature and normal temperature are contrasted, within the scope of design temperature time, cooked dish is carried out proportional compensation or the fixed value compensation of process time.
3. a kind of method that adopts intelligent temperature control to realize standardization culinary art according to claim 1, it is characterized in that: realize high temperature limit by setting limiting value, described high temperature limit is to start to be greater than after the target temperature of setting when observed temperature, electrical heating controllable temperature stove and accessory power is according to progressively lowering category with the relation of (t-T), no longer carry out and lower category when gear drops to deep low gear, now temperature value still continues to rise to reach while setting limiting value, carries out halt command; After high temperature is eliminated, restart electrical heating controllable temperature stove and accessory, starting power gear is according to adjusting with the relation of (t-T).
4. a kind of method that adopts intelligent temperature control to realize standardization culinary art according to claim 1, it is characterized in that: by 1) described in the centralized management of networking of several electrical heating controllable temperature stove and accessorys, by network, connected electrical heating controllable temperature stove and accessory is carried out to cooking process download, task allocation manager, allocation order management and cooking operation management and telemanagement.
5. a kind of method that adopts intelligent temperature control to realize standardization culinary art according to claim 4, is characterized in that: by dish ordering machine, network, printer, bar decoding apparatus, realize order dishes, garnish food, cook, dish delivery management.
6. a system that adopts intelligent temperature control to realize standardization culinary art, comprise electrical heating controllable temperature stove and accessory and cooking container with control module, described cooking container is placed on electrical heating controllable temperature stove and accessory, it is characterized in that: also comprise temperature sensor and store culinary art module, temperature deviation digestion submodule, the module storage of temperature compensation module and high temperature limit module, described temperature sensor is connected described control module with module storage, described temperature sensor detects the temperature of electrical heating controllable temperature stove and accessory and cooking container bottom contact-making surface, described culinary art module basis is to water, oil, the technological process when temperature range that water oil mixes and steam is set and Temperature Control Model U=P-k (t-T) work out various vegetables making and the control program of each timing node control temperature, described temperature deviation digestion submodule is used for eliminating the outer temperature deviation of technological process, described temperature compensation module, for the technological process starting stage delimited to temperature compensation range, is carried out proportional compensation or the fixed value compensation of process time to cooked vegetable within the scope of design temperature time, high temperature limit module for carrying out power adjusting and high temperature protection after observed temperature starts to be greater than the target temperature of setting.
7. a kind of system that adopts intelligent temperature control to realize standardization culinary art according to claim 6, is characterized in that: described system also comprises host computer, and one is connected to host computer to electrical heating controllable temperature stove and accessory described in several.
8. a kind of system that adopts intelligent temperature control to realize standardization culinary art according to claim 6, is characterized in that: the described electrical heating controllable temperature stove and accessory with control module is the electromagnetic oven with control module.
9. a kind of system that adopts intelligent temperature control to realize standardization culinary art according to claim 7, it is characterized in that: described system also comprises dish ordering machine, LAN, printer, bar-code scanner, described host computer connects respectively LAN, printer and bar-code scanner.
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