Methods of converting manual cooking operations to automatic/semi-automatic cooking operations

Abstract

The invention discloses a method for converting manual cooking operation into automatic / semi-automatic cooking operation. Qualities of dishes cooked by manual cooking and automatic / semi-automatic cooking are subjected to comparison and statistical analysis through sensory evaluation, physiochemical analysis and time-temperature integrators (TTIs) methods. The automatic / semi-automatic cooking operation is adjusted according to the obtained result, to gradually reduce quality difference between dishes cooked by manual cooking and automatic / semi-automatic cooking, and finally realize the same cooking quality. Through deep analysis to quality variation dynamics and heat / mass transfer principles in traditional Chinese cooking process, the method provided by the invention establishes a complete mathematical model of cooking process, and is proven to be a reasonable, scientific and objective method. The method has significance and practical application value in automatic / semi-automatic cooking.

Description

technical field [0001] The invention belongs to the technical field of cooking, specifically, to the technical field of machine cooking, that is, the technical field of automatic / semi-automatic cooking. Background technique [0002] Cooking is one of the core contents of traditional Chinese food technology, and has an important impact on China's national lifestyle, food industry and national economy. Cooking automation is an inevitable demand of China's social and economic development to the current stage. [0003] Through the detailed inspection and analysis of manual cooking, manual cooking operations can be decomposed into the following different operations. Heating operation and stirring operation are the core and most critical operations of automatic cooking, which can be called the core technology, and the rest of the operations can be called Peripheral operations and auxiliary operations, as follows: [0004] 1) Heating operation: that is, the heat transfer from the...

AI Technical Summary

Problems solved by technology

Other operations, such as taking out of the pot, adding a cover (simmering), blanching (boiling, blanching), lubricating oil involve material turnover, adding and removing the cover, etc., are not easy to realize automatic operation;

[0007] 4) Auxiliary operations: Although auxiliary operations such as washing pots and cleaning are simple, they are essential. Although it is easy to complete in manual cooking, it is difficult to implement in automatic cooking equipment

It is extremely difficult to apply this method in traditional Chinese cooking because: 1) The heat transfer process in the cooking process is much more complicated than that of baking and microwave heating, and there are more complex mathematical models to solve the temperature distribution in real time to calculate the cooking temperature. Ripening time is very difficult; 2) Due to the mixing motion of liquid-particles during cooking, accompanied by water evaporation (affecting infrared temperature measurement), it is extremely difficult to measure the temperature of food particles, whether it is internal or external; 3) Automatic / semi-automatic The operating time of the cooking process is short and the temperature changes drastically (such as stir frying), so it is required to have higher accuracy in temperature measurement, higher sampling and transmission frequency in data acquisition, and higher computer heat transfer analysis and calculation. s efficiency

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