Food material curing method

A food and curing technology, which is applied in the field of food curing, can solve the problems of inefficient cooking temperature and cooking time of food, large differences in the degree of cooking of soft-boiled eggs, and inability to produce different tastes of food, so as to ensure consistency, Ensure consistent effect

Pending Publication Date: 2020-06-16
SHENZHEN REANSON PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There are also some simple ingredients curing equipment on the market, but most of them simply cook ingredients according to the type and weight of the food, and the curing time of ingredients is almost determined by the heating power of the ingredients curing equipment. Curing provides efficient curing temperature and curing time
[0003] In addition, the ingredients ripening equipment currently on the market cannot intelligently ripen ingredients into d

Method used

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  • Food material curing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Such as figure 1 As shown, a method for cooking ingredients includes the following steps:

[0044] S1 Information obtaining step: obtaining the category, three-dimensional size and curing method of the current food;

[0045] S2 Information processing steps: Determine the heating temperature and heating time of the food according to the type, three-dimensional size and curing method of the food;

[0046] The heating temperature includes the optimal heat conduction temperature T1 and the curing temperature T2 of the food; the heating time includes the optimal heat conduction time t1 and the curing time t2; the optimal heat conduction temperature T1 is lower than the curing temperature T2; the curing step Specifically: According to the determined curing method, the food is heated at the optimal heat transfer temperature T1 for t1, and then heated at the curing temperature T2 or above for t2;

[0047] S3 maturation step: maturate the ingredients according to the determined maturat...

Embodiment 2

[0059] This embodiment also provides a method for maturing food materials. The steps are roughly the same as those in Example 1. The difference is that in the information acquisition step, a variable "target maturation degree of the food material" is also acquired; so that the final heating temperature is obtained. The heating time may be different from that in Example 1, and the other steps are the same.

[0060] Let's take boiled eggs as an example to explain in detail (that is, the types of ingredients and the maturation method are determined). The shape of the eggs is similar to an ellipsoid, and the maturation size can be obtained by its mass m. First, through a large number of repeated experiments on eggs of the same type, an approximate ratio of the two equatorial radii and polar radii is measured. After obtaining the mass of the egg, the volume of the egg is calculated by the formula m=ρv, and then the two equatorial radii and polar radius are calculated using the ellipso...

Embodiment 3

[0063] This embodiment also provides a method for cooking ingredients. The steps are roughly the same as those in Example 1. The difference is that in the information acquisition step, a variable "initial temperature of the ingredients" is also acquired; so that the heating temperature of the ingredients is finally obtained. And the heating time is slightly different from Example 1, and the other steps are the same.

[0064] Specifically, the initial temperature of the food material is obtained by obtaining the initial temperature of the curing medium. Since the initial temperature of most food materials is not easy to obtain, in order to obtain the initial temperature of the food materials, the initial temperature of the food materials is indirectly obtained by measuring the initial temperature of the curing medium.

[0065] Let's take boiled eggs as an example to explain in detail (that is, the types of ingredients and the maturation method are determined). The shape of the eggs ...

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Abstract

The invention relates to a food material curing method, which belongs to the technical field of food material curing, and comprises the following steps: an information acquisition step: acquiring thecategory, three-dimensional size and curing mode of current food materials; an information processing step: determining the heating temperature and the heating time of the food materials according tothe types, the three-dimensional sizes and the curing modes of the food materials, wherein the heated temperature comprises at least one temperature value, and the heating time and the temperature value are correspondingly set; and a curing step: curing the food materials according to the determined curing mode, heating temperature and heating time. Through adoption of the method to cook the foodmaterials, the cooking efficiency is higher.

Description

Technical field [0001] The invention relates to a food maturation method, belonging to the technical field of food maturation. Background technique [0002] The traditional method of cooking ingredients is basically done by people through experience. Different people make the same food with the same ingredients basically have different tastes. There are also some simple food maturation equipment on the market, but most of them simply maturize the ingredients based on the type and weight of the food, and the maturation time of the food is almost always determined by the heating power of the food maturing equipment. Curing provides efficient curing temperature and curing time. [0003] In addition, the food maturation equipment on the market now cannot intelligently mature the food materials into different tastes. For example, the maturation of eggs is mostly a device that heats water. Put the eggs in a heating water cavity and then heat them until the eggs are fully cooked. If you...

Claims

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Application Information

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IPC IPC(8): A47J29/02G06F17/13
CPCA47J29/02G06F17/13
Inventor 于冬青卢达
Owner SHENZHEN REANSON PROD CO LTD
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