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Meat product cooking doneness control method and meat product cooking equipment

A control method and technology for meat products, applied in food ovens, baking, food science, etc., can solve problems such as inaccurate cookedness control methods, and achieve the effect of accurate cookedness, uniform cookedness, and good cookedness

Inactive Publication Date: 2018-02-09
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] The purpose of the present invention is to provide a method for controlling the doneness of meat products to solve the problem of inaccurate control methods for the degree of doneness of meat products; roasting equipment

Method used

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  • Meat product cooking doneness control method and meat product cooking equipment
  • Meat product cooking doneness control method and meat product cooking equipment
  • Meat product cooking doneness control method and meat product cooking equipment

Examples

Experimental program
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Effect test

Embodiment Construction

[0042] Embodiments of the present invention will be further described below in conjunction with the accompanying drawings.

[0043] Embodiment 1 of the meat product frying and roasting equipment of the present invention, such as Figure 1 to Figure 6 As shown, the meat product grilling equipment judges the doneness of the steak by analyzing the spectral characteristics of the steak; the following test can verify that this judgment method is reasonable and accurate, and the test process is as follows:

[0044] For the analysis of the spectral characteristics of steak and model discrimination, the steaks with different degrees of maturity were scanned with a hyperspectral imager (Inno-Spec GmbH, Germany). figure 1 shown. It can be seen from the figure that the spectra of beef with different degrees of maturity are consistent in most bands (370-800nm), because the main components of protein and fat in different cooked beef are basically the same. The difference in the spectrum ...

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Abstract

The invention relates to a meat product cooking doneness control method and meat product cooking equipment. The meat product cooking doneness control method comprises the following steps of scanning meat products to be cooked waves of which the wave length is within a characteristic spectrum wave band, and according to the obtained spectral reflectance value, determining the doneness of the meat products; and according to the determined doneness, judging whether cooking needs to be performed or not, wherein the characteristic spectrum wave band lies in that spectral reflectance values of the meat products of different doneness under the same wave length are different, and the maximum difference of the spectral reflectance value is greater than or equal to 0.1; and besides, according to thewave length band, the spectral reflectance value and the doneness of the meat products are positively related. Compared with the prior art, the testing result is more accurate, and the doneness of the cooked meat products is more unified.

Description

technical field [0001] The invention relates to a method for controlling the doneness of frying and roasting meat products and equipment for frying and roasting meat products. Background technique [0002] With the rapid advancement of my country's modernization and urbanization, the pace of life of residents is accelerating. The way of cooking for 2 hours and dining for 10 minutes in traditional family life is increasingly unable to meet the needs. In this context, prefabricated food, also known as prepared food, came into being. Especially with the rise of mobile payment technology, mobile ordering has become an important part of modern urban life. Meat products are rich in lipids, proteins, vitamin A, B vitamins, zinc, iron and other minerals, which can provide the human body with essential amino acids and nutrients. Steaks, lamb chops and various barbecue products are nutritious and delicious, and they are a kind of food that is very popular. [0003] There are many ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21B1/48A21B3/00G01N21/31G01N21/55
CPCA21B1/48A21B3/00G01N21/31G01N21/55G01N2021/3188
Inventor 谢安国康怀彬王波李鑫
Owner HENAN UNIV OF SCI & TECH
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