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Chinese dish cooking process

A process method and cooking technology, applied in the direction of instruments, computer control, simulators, etc., can solve the problems that ordinary people are not easy to master, low production efficiency, high labor intensity, etc., and achieve the effect of standardization of cooking

Inactive Publication Date: 2005-07-27
BEIJING SHEENLINE GRP CO LTD
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Problems solved by technology

[0002] Chinese dishes have long been artificially fried. The main ingredients, auxiliary ingredients, seasoning ratio, cooking temperature and time are all controlled by the chef. The taste of the dishes varies with the skill level of the chef, which is not easy for ordinary people , and the production efficiency is low, the labor intensity is high, and it is impossible to realize standardization, mechanization, and large-scale production. So far, no effective method for standardized cooking has been seen.

Method used

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Embodiment Construction

[0013] First, prepare cooking oil, main ingredients, auxiliary materials, and seasonings according to the standard recipe of the dish, and transfer the software of the dish to be fried from the computer. The following describes the implementation method in detail with the recipe of the dish including edible oil, main ingredients, auxiliary ingredients, seasoning 1, and seasoning 2. Press the start button, the computer will receive the data from the thermometer, and at the same time the computer will issue an ignition command, and the fire control system will start to burn. Ignite the appliance, adjust the firepower to low heat, and preheat the frying pan; when the temperature of the frying pan reaches the program setting value, the computer sends an instruction to add cooking oil, and add cooking oil to the frying pan; the temperature of the frying pan drops first, and the temperature is measured at this time The instrument measures the temperature of the edible oil, and when t...

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Abstract

A technology for frying the Chinese dish features that each Chinese dish has its standard prescription and under the control and prompting of computer, the whole frying procedure is conducted by cook. The pot temp, oil temp, dish temp and frying time are sensed by computer and relative instructions are sent to the cook via loudspeaker. If the exception occurs, an alarm is generated by computer.

Description

Technical field [0001] The invention relates to a process method for cooking Chinese food. Background technique [0002] Chinese dishes have long been artificially fried. The main ingredients, auxiliary ingredients, seasoning ratio, cooking temperature and time are all controlled by the chef. The taste of the dishes varies with the skill level of the chef, which is not easy for ordinary people , and production efficiency is low, and labor intensity is big, can't realize standardization, mechanization, large-scale production, do not see the effective method of applicable standardization cooking so far. Contents of the invention [0003] The purpose of the present invention is to provide a kind of cooking method of Chinese food for the catering industry, and form a computer program after standardizing the cook's skill, and the computer controls the heat and the feeding time of the cooking according to the program. There is no need to manually judge the heat and feeding time...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10G05B19/00
Inventor 王志全王春光张春才李江薛奋祥李国华
Owner BEIJING SHEENLINE GRP CO LTD
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