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Mechanical production method of Chinese cuisine

A technology of Chinese dishes and machinery, applied in the fields of application, food preparation, food science, etc., can solve the problem of not being able to produce broad and profound Chinese dishes.

Active Publication Date: 2014-09-10
江苏国馔食品科技有限公司
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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 shredded silk and cooking wine to the pig’s hands for blanching, boil and simmer for 3 minutes on low heat, take out the water and let...

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 mechanical production method of Chinese cuisine. The mechanical production method comprises the following steps: cleaning raw materials and chopping and shaping the raw materials; respectively feeding the clean and chopped main materials and stir-fried?and prefabricated auxiliary materials into different can packaging machines, respectively sub-packaging the main materials into a corresponding individual boiler, pouring the base seasonings into the corresponding individual boilers; covering the individual boiler with a cover, feeding the individual boiler into a vacuum pickling and seasoning machine to pickle and season the main materials; adding main seasonings into the main materials after the vacuum pickling and seasoning is ended, feeding the individual boiler into a constant-temperature slow cooking machine to perform the slow-cooking modification; separating the generated soup from the main materials after the slow-cooking modification is ended, cooling the main materials in the individual boiler; adding the cooled soup and the auxiliary materials into the individual boiler, performing the composition loading and then freezing the boiler, so as to accomplish the mechanicalproduction of the Chinese cuisine. The multiple-line treatment and phased composition way is adopted, so as to solve the complicated flavor-infusion problem of the Chinese cuisine in the mechanical production state and ensure the layered distinct flavor of the Chinese cuisine.

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 kit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/01A23L1/212A23L5/10A23L19/00
CPCA23L5/10A23L19/00
Inventor 刘振海
Owner 江苏国馔食品科技有限公司
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