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Method for mechanically producing Chinese dishes

A Chinese-style cuisine and mechanical technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of not being able to produce extensive and profound Chinese-style dishes

Inactive Publication Date: 2014-04-09
刘振海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, steamers, hot pots, shabu-shabu, ovens, etc. only show a small range of Chinese cooking in terms of steaming, rinsing, and roasting, and cannot produce extensive and profound Chinese dishes.
It can be said that there is no domestic production method that can make authentic Chinese dishes fast, complete, authentic, standardized and large-scale

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Braised pork knuckle in soy sauce

[0030] Single pot raw materials: the main ingredient is 1 pig trotter; the spices are 1 grass fruit, 4 bay leaves, 2 star anise, 5 ginger slices, 10 grams of green onion knots, and 10 grams of shredded ginger; the seasoning is 20 grams of cooking wine, raw 20 grams of soy sauce, 10 grams of dark soy sauce, 5 grams of five-spice powder, 10 grams of salt, 20 grams of rock sugar, and 50 grams of peanut oil.

[0031] The production steps are as follows:

[0032] Step 1. After the raw materials enter the market, first enter the washing machine according to the amount in the raw material auxiliary workshop, and then wash the trotters by mechanical spraying, and send them to the sorting and cutting machine by the conveyor belt for knife modification; Step 2. Water, green onion knots, ginger Add the silk and cooking wine to the pig's hand for blanching, boil it and simmer for 3 minutes on low heat, take it out and let it cool down,...

Embodiment 2

[0033] Example 2 Fish head tofu soup

[0034] Single pot ingredients: the main ingredient is half a grass carp head; the auxiliary ingredients are 100 grams of tender tofu, 60 grams of winter bamboo shoots, and 6 mushrooms; the spices are 1 section of green onion, 2 slices of ginger, and 1 coriander; Oil 30ml, salt 5 grams, pepper 3 grams, scallops 2 grams.

[0035] The production steps are as follows:

[0036] Step 1. After the raw materials enter the market, firstly enter the cleaning machine according to the quantity in the raw material auxiliary workshop, and then wash the fish heads after mechanical spraying. The fish heads are sent to the sorting and cutting machine by the conveyor belt to cut the fish heads in half, and the winter bamboo shoots are cut into comb pieces. Wash and remove the stalks of shiitake mushrooms, wash and chop coriander, and cut tofu into thick slices of 3cm square; step 2, blanch the auxiliary materials and cool them separately, heat the oil to 12...

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Abstract

The invention discloses a method for mechanically producing Chinese dishes. The method comprises the following steps: cleaning raw materials for reshaping; respectively feeding the cleaned and reshaped main materials and the stir fried and pretreated auxiliary materials into different canning machines according to the dish batching requirements, separately filling the main materials into corresponding electric rice cookers, and filling backing materials into the corresponding electric rice cookers; covering the pot cover, and performing taste conditioning in a vacuum tasting machine; adding a main flavor material after the vacuum tasting conditioning operation is finished, and slowly cooking and modifying in a constant-temperature slowly-cooking machine; separating the soup bases after the slow cooking operation is finished, and cooling the main materials in the electric rice cookers; and adding the cooled soup bases and auxiliary materials into the electric rice cookers in a combined mode and performing freezing treatment, and finishing mechanical production of the Chinese dishes. According to the mode of branching treatment and staging synthesis, the problem of complex tasting path of the Chinese dishes in a mechanical production state is solved, and the distinctly graded taste of the Chinese dishes is guaranteed.

Description

technical field [0001] The invention relates to a production method of Chinese dishes, in particular to a method for mechanized production of Chinese dishes. In the method, auxiliary materials, seasonings, and soups are respectively processed on the branch line, and the cooking stages of the dishes are respectively compared with those traveling on the assembly line. The main ingredients of the dish are synthesized individually and comprehensively to form a dish embryo. After being frozen or refrigerated, the dish embryo is directly heated on the table to form a dish. Background technique [0002] Chinese dishes are famous all over the world, but the cooking and processing of Chinese dishes is always done by hand. There are stubborn problems such as slow production speed, high labor intensity, high process consumption, inability to standardize, and large quality fluctuations. It has not been possible to achieve dish standardization and chain operation change. The central ki...

Claims

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Application Information

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IPC IPC(8): A23L1/01A23L1/212A23L5/10A23L19/00
CPCA23L5/10A23L19/00
Inventor 刘振海
Owner 刘振海
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