Production system for pre-prepared dishes containing green vegetables

Abstract

The invention relates to the technical field of production monitoring, and discloses a green vegetable-containing prefabricated dish production system, which comprises a blanching monitoring unit used for monitoring the blanching temperature in real time when vegetables are blanched; the blanching adjusting unit is used for adjusting the blanching process duration of the vegetables; the environmental parameter monitoring unit is used for monitoring environmental parameters of the production process in real time; the processor is used for performing efficiency analysis according to the blanching temperature monitored in real time, determining and judging the state of the blanching pool according to the result of the efficiency analysis, sending out an early warning instruction when the state of the blanching pool is abnormal, and adjusting the time length of the blanching process when the blanching pool is normal; early warning analysis is carried out according to the environmental parameters of the monitored production process, and whether an early warning instruction is sent out or not is judged according to an early warning analysis result; and the early warning unit is used for carrying out early warning when the processor sends the early warning instruction. According to the invention, the appearance, taste and quality of vegetables in the pre-prepared vegetables can be ensured, and unified and accurate control in the blanching process is realized.

Description

Technical Field

[0001] This application relates to the technical field of production monitoring, and particularly to a production system for prefabricated dishes containing green vegetables. Background Art

[0002] In recent years, with the rapid growth of the market scale and sales volume of prefabricated dishes, more and more chain restaurants, group meals, takeaway companies and individuals choose prefabricated dishes, which can reduce the labor and rent costs of catering enterprises, and at the same time ensure the standardization and efficiency of meal preparation. Moreover, through the innovation of existing production processes, enterprises can ensure the freshness and safety of dishes through technologies such as liquid nitrogen fresh-keeping technology and blockchain traceability. Although the existing technologies can ensure the health and safety of prefabricated dishes, the acceptance of prefabricated dishes still needs to be comprehensively improved. Among them, the quality of prefabricated dishes is an important factor affecting consumers' acceptance. Especially for prefabricated dishes containing green vegetables, the vegetables are prone to turn from bright green to gray-green after being heated and cooked, losing their luster and being difficult to maintain a firm state, affecting their appearance and taste. Therefore, in the production process of prefabricated dishes containing green vegetables, it is necessary to strictly control the freshness of the vegetables to ensure the overall quality.

[0003] In the existing technical solutions, the insurance process of green vegetables is achieved by blanching first and then cooling. Among them, during the blanching process, according to different vegetable types, the corresponding blanching duration is carried out in boiling water according to process requirements, and then through rapid cooling, by using the sensitive critical points of the cell wall of the tissue to temperature and blanching time, as well as the influence of cooling temperature and time, its high firmness and intact shape can be maintained; therefore, for the blanching temperature and time, strict control according to requirements is needed.

[0004] In the existing production control system, the control of the blanching process is mainly directly controlled according to process requirements, that is, controlled according to the blanching temperature and blanching duration. In actual production, due to factors such as the temperature of the vegetables themselves, the volume of the blanched vegetables, and the power level of the blanching tank, it is difficult to ensure unified and precise control during the heat exchange period, and thus it is difficult to ensure the appearance quality of green vegetables. Therefore, how to carry out unified and precise control during the blanching process is the fundamental problem to be solved by the present invention. Summary of the Invention

[0005] In order to carry out unified and precise control during the blanching process, this application provides a production system for prefabricated dishes containing green vegetables.

[0006] In the first aspect, this application provides a production system for prefabricated dishes containing green vegetables, adopting the following technical solutions:

[0007] The production system for prefabricated dishes containing green vegetables includes:

[0008] A blanching monitoring unit for real-time monitoring of the blanching temperature during vegetable blanching;

[0009] A blanching adjustment unit for adjusting the blanching process duration of vegetables;

[0010] An environmental parameter monitoring unit for real-time monitoring of the environmental parameters of the production process;

[0011] A processor for performing performance analysis based on the real-time monitored blanching temperature, determining and judging the state of the blanching tank according to the result of the performance analysis, issuing a warning instruction when the state of the blanching tank is abnormal, and adjusting the blanching process duration when the blanching tank is normal; and performing warning analysis based on the monitored environmental parameters of the production process, and judging whether to issue a warning instruction according to the result of the warning analysis;

[0012] A warning unit for giving a warning when the processor issues a warning instruction.

[0013] By adopting the above technical solution, it is possible to dynamically adjust the blanching process duration according to the differences in the heat exchange process under different vegetable batches, avoiding the influence of too long blanching time on the appearance, taste and quality of the cooked vegetables, and also avoiding problems such as undercooked vegetables caused by too short blanching time, thereby ensuring the appearance, taste and quality of the vegetables in the prefabricated dishes, realizing unified and precise control during the blanching process. In addition, the processor also performs warning analysis based on the monitored environmental parameters of the production process, and judges whether to issue a warning instruction according to the result of the warning analysis; while the warning unit will give a warning when the processor issues a warning instruction. Through this process, it is possible to realize the control of the production environment of prefabricated dishes containing green vegetables, ensuring the cleanliness and freshness of the prefabricated dishes.

[0014] Optionally, the process of the performance analysis includes:

[0015] According to the real-time monitored blanching temperature, obtain the blanching temperature change curve in the process interval from when the vegetables are put into the blanching tank to when the temperature of the blanching tank returns to the preset temperature value;

[0016] Judge whether the duration s of the process interval is greater than the preset critical duration s0:

[0017] If s≥s0, issue a warning instruction;

[0018] Otherwise, perform adjustment analysis according to the blanching temperature change curve:

[0019] If it is judged that the state of the blanching tank is abnormal, issue a warning instruction;

[0020] Otherwise, adjust the blanching process duration of the vegetables according to the blanching temperature change curve.

[0021] By adopting the above technical solution, the blanching process duration of vegetables is adjusted according to the blanching temperature change curve, avoiding the influence of too long blanching time on the appearance, taste and quality of the matured vegetables, and also avoiding problems such as undercooked vegetables caused by too short blanching time, thus ensuring the appearance, taste and quality of vegetables in the prepared dishes and achieving unified and precise control during the blanching process.

[0022] Optionally, the process of the adjustment analysis includes:

[0023] Obtain the adjustment amount R through the formula ;

[0024] Compare the adjustment amount R with the preset threshold R1:

[0025] When R > R1, it is determined that the adjustment analysis result is abnormal;

[0026] Wherein, is the preset temperature value of the blanching pool, s0 is the time point when the vegetables are put into the blanching pool, s1 is the time point when the temperature of the blanching pool returns to the preset temperature value, s1 - s0 = s, and T(t) is the blanching temperature change curve.

[0027] By adopting the above technical solution, the temperature state of the overall heat exchange time interval can be judged through the adjustment amount R. Obviously, when the adjustment amount is larger, it means that the temperature recovery in the heat exchange time interval is slower, and a lower temperature cannot keep the vegetables in the best blanching state. Therefore, by comparing the adjustment amount R with the preset threshold R1, and the preset threshold R1 is obtained by fitting the empirical data of different types of vegetables. Therefore, when R > R1, it is determined that the adjustment analysis result is abnormal, and the blanching pool is repaired in time to ensure that the blanching process of vegetables can be precisely controlled.

[0028] Optionally, the process of adjusting the blanching process duration of vegetables according to the blanching temperature change curve includes:

[0029] Obtain the adjusted initial blanching process duration through the formula ; Adjust the blanching process duration of vegetables according to the initial blanching process duration.

[0030] Wherein, is the preset duration of the blanching process, is the adjustment coefficient and satisfies > 1, is the preset temperature value of the blanching pool, is the minimum value of the blanching change curve, is the temperature comparison amount, and x is the correction coefficient.

[0031] By adopting the above technical solution, through the above initial blanching process duration During the calculation process, and then according to the initial blanching process duration Adjust the blanching process duration of the vegetables, thereby avoiding the impact of too long blanching time on the appearance, taste and quality of the matured vegetables, and also avoiding problems such as undercooked vegetables caused by too short blanching time, thereby ensuring the appearance, taste and quality of the vegetables in the prefabricated dishes, and realizing unified and precise control during the blanching process.

[0032] Optionally, the process of adjusting the blanching process duration of the vegetables according to the initial blanching process duration includes:

[0033] Compare the initial blanching process duration with the process duration limit interval [sd, su]:

[0034] If , then set the adjusted blanching process duration of the vegetables to be ;

[0035] If , then set the adjusted blanching process duration of the vegetables to sd;

[0036] If , then set the adjusted blanching process duration of the vegetables to su.

[0037] By adopting the above technical solution, on the premise of ensuring the blanching effect, it is possible to make the blanching process duration in a relatively optimal state when processing different batches of vegetables as much as possible, thereby improving the appearance, taste and quality of the matured vegetables.

[0038] Optionally, the process of the warning analysis includes:

[0039] Compare the environmental parameters with the corresponding preset parameter standard interval of this environmental parameter:

[0040] If there is a monitoring value of the environmental parameter that is not within the corresponding preset parameter standard interval, issue a warning instruction;

[0041] Otherwise, conduct predictive analysis based on the monitoring values of each environmental parameter, and determine whether to issue a warning instruction according to the prediction result.

[0042] By adopting the above technical solution, when an environmental parameter is not within the corresponding preset parameter standard range, it indicates that this environmental parameter does not meet the requirements for the production of prefabricated green vegetable dishes. Therefore, even if a warning instruction is issued, relevant management personnel can perform timely maintenance to avoid affecting the prefabricated dishes on the production line. When an environmental parameter is within the corresponding preset parameter standard range, predictive analysis is performed based on the monitored values of various environmental parameters, and it is determined whether to issue a warning instruction according to the prediction result. Since there is a certain lag in the maintenance process after the environmental parameter appears abnormal, during the period when the environmental parameter exceeds the corresponding preset parameter standard range, all prefabricated dishes have quality problems. Therefore, in order to reduce the risk of abnormal environmental parameters, in this embodiment, through predictive analysis, the abnormal risks existing in the environment are extracted and judged, thereby reducing the risk that the environmental parameter exceeds the corresponding preset parameter standard range.

[0043] Optionally, the process of the predictive analysis includes:

[0044] Uniformly select N time points within a preset selection period;

[0045] Calculate the deviation coefficient Z through formulas (1)-(2); (1); (2);

[0046] Compare the deviation coefficient Z with the preset deviation threshold Z1:

[0047] When Z≥Z1, a warning instruction is issued;

[0048] Where m is the number of environmental parameters, k = 1, 2,..., m, is the deviation value of the kth environmental parameter, is the deviation reference value of the kth environmental parameter, is the influence weight of the kth environmental parameter, i = 1, 2,..., N, is the monitored value of the kth environmental parameter at the ith time point, is the monitored value of the kth environmental parameter at all time points.

[0049] By adopting the above technical solution, through the calculation process of the deviation coefficient Z, the stability state of each environmental parameter can be judged. When the fluctuation trend of a certain parameter exceeds the normal range, it can be judged by the magnitude of the deviation coefficient Z. The deviation coefficient Z is compared with the preset deviation threshold Z1, and the preset deviation threshold Z1 is set by fitting based on empirical data. When Z≥Z1, a warning instruction is issued to timely detect the environmental parameter with abnormal risk, and then the management personnel are timely notified for timely investigation to ensure the stability of the environmental state during the production process of the green vegetable prefabricated dishes.

[0050] Optionally, the environmental parameters include the temperature, humidity and air change speed of the production environment.

[0051] By adopting the above technical solution, through the control of the temperature, humidity and air change speed of the production environment, the production environment of the green vegetable prefabricated dishes is ensured, and then the cleanliness and freshness of the prefabricated dishes are ensured. Among them, the environmental temperature and humidity have an important impact on the freshness of vegetables, and the air change speed is related to the cleanliness of the production workshop. Therefore, through the monitoring of the temperature, humidity and air change speed of the environment, the control of the production environment is realized.

[0052] In summary, the present application includes at least one of the following beneficial technical effects:

[0053] First, by dynamically adjusting the blanching process duration of the present invention, the influence of too long blanching time on the appearance and taste quality of the matured vegetables is avoided, and the problem of undercooked vegetables caused by too short blanching time is also avoided, thereby ensuring the appearance and taste quality of the vegetables in the prefabricated dishes, realizing unified and precise control during the blanching process. The temperature state of the entire heat exchange time interval is judged by the adjustment amount R. When the adjustment amount is larger, it indicates that the temperature recovery in the heat exchange time interval is slower, and the lower temperature cannot keep the vegetables in the best blanching state. Therefore, by comparing the adjustment amount R with the preset threshold R1, and the preset threshold R1 is obtained by fitting based on the empirical data of different types of vegetables. Therefore, when R>R1, it is judged that the adjustment analysis result is abnormal, and the blanching pool is timely repaired to ensure that the blanching process of the vegetables can be precisely controlled. Adjusting the blanching process duration of the vegetables according to the initial blanching process duration can, on the premise of ensuring the blanching effect, make the blanching process in a better state as much as possible when processing different batches of vegetables, thereby improving the appearance and taste quality of the matured vegetables.

[0054] Second, the present invention performs early warning analysis on environmental parameters and determines whether to issue an early warning instruction according to the results of the early warning analysis; while the early warning unit will give an early warning when the processor issues an early warning instruction. Through this process, the control of the production environment of green vegetable prefabricated dishes can be realized, ensuring the cleanliness and freshness of the prefabricated dishes. When a certain environmental parameter is not within the corresponding preset parameter standard range, it means that this environmental parameter does not meet the requirements for the production of green vegetable prefabricated dishes. Therefore, even if an early warning instruction is issued, relevant management personnel can carry out timely maintenance to avoid affecting the prefabricated dishes on the production line. When a certain environmental parameter is within the corresponding preset parameter standard range, predictive analysis is carried out based on the monitored values of each environmental parameter, and it is determined whether to issue an early warning instruction according to the prediction results. Since there is a certain lag in the maintenance process after the environmental parameter appears abnormal, during the period when the environmental parameter exceeds the corresponding preset parameter standard range, all prefabricated dishes have quality problems. Therefore, in order to reduce the risk of abnormal environmental parameters, in this embodiment, through predictive analysis, the abnormal risks existing in the environment are extracted and judged, thereby reducing the risk that the environmental parameters exceed the corresponding preset parameter standard range. Description of the Drawings

[0055] Figure 1 It is a logical block diagram of a green vegetable prefabricated dish production system. Detailed Embodiments

[0056] The following details the embodiments of the present application, and the examples of the embodiments are shown in the drawings.

[0057] In the description of this specification, the description with reference to the terms "certain embodiments", "one embodiment", "some embodiments", "schematic embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials, or characteristics described in connection with the embodiments or examples are included in at least one embodiment or example of the present application. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiments or examples. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0058] The embodiment of the present application discloses a green vegetable prefabricated dish production system. Please refer to the attached Figure 1, including a blanching monitoring unit, a blanching adjustment unit, an environmental parameter monitoring unit, a processor and a warning unit. Among them, the blanching monitoring unit is used to monitor the blanching temperature in real time during the blanching of vegetables, which is realized by a temperature sensor set in the vegetable blanching pool. The blanching adjustment unit is used to adjust the blanching process duration of vegetables. The way it is realized is to immediately fish out the vegetables in the blanching pool when the blanching process duration is reached, thereby realizing the adjustment of the blanching process duration of vegetables. The environmental parameter monitoring unit is used to monitor the environmental parameters of the production process in real time. In this embodiment, the monitored environmental parameters include the temperature, humidity and air change speed of the production environment. Among them, the environmental temperature and humidity have an important impact on the freshness of vegetables, while the air change speed is related to the cleanliness of the production workshop. Therefore, by monitoring the temperature, humidity and air change speed of the environment, the control of the production environment is realized; in addition, the processor conducts efficiency analysis based on the blanching temperature monitored in real time, determines and judges the state of the blanching pool according to the result of the efficiency analysis, and issues a warning instruction when the state of the blanching pool is abnormal, and adjusts the blanching process duration after the blanching pool is normal; through the above process, the blanching process duration can be dynamically adjusted according to the differences in the heat exchange process under different vegetable batches, avoiding the impact of too long blanching time on the appearance, taste and quality of the matured vegetables, and also avoiding problems such as undercooked vegetables caused by too short blanching time, thereby ensuring the appearance, taste and quality of the vegetables in the prefabricated dishes, realizing unified and precise control during the blanching process. In addition, the processor also conducts warning analysis based on the environmental parameters of the monitored production process, and judges whether to issue a warning instruction according to the result of the warning analysis; and the warning unit will issue a warning when the processor issues a warning instruction. Through this process, the control of the production environment of prefabricated dishes containing green vegetables can be realized, ensuring the cleanliness and freshness of the prefabricated dishes.

[0059] In one embodiment, a process for efficiency analysis is provided, including: obtaining a blanching temperature change curve in the process interval from when the vegetables are put into the blanching pool to when the temperature of the blanching pool returns to the preset temperature value according to the real-time monitored blanching temperature. This process interval is the heat exchange time interval after the vegetables are put into the blanching pool. If the blanching duration is a fixed value, when the blanching temperature change curve is too long, the time for the cooked vegetables will be shortened. When the blanching temperature change curve is too short, the time for the cooked vegetables will be too long. Therefore, neither can ensure that the blanching duration cannot be precisely controlled. In this embodiment, first, it is judged whether the duration s of the process interval is greater than the preset critical duration s0, and the preset critical duration s0 is set according to the empirical data of different vegetables. Therefore, when s≥s0, it indicates that the heat exchange time interval is relatively long, and this long time easily makes the vegetables not easy to take shape, thus affecting the firmness of the blanched vegetables. Therefore, a warning instruction is issued to adjust the heat control module of the blanching pool to make the heat exchange time interval as short as possible, so as to better ensure the quality of the vegetables. When s is less than s0, further analysis is carried out, that is, adjustment analysis is carried out according to the blanching temperature change curve. This analysis process mainly judges whether there is an abnormality in the overall temperature state of the heat exchange time interval. If it is judged that the state of the blanching pool is abnormal, it indicates that there is an abnormality in the blanching pool, and then a warning instruction is issued to timely repair the blanching pool. Otherwise, the blanching process duration of the vegetables is adjusted according to the blanching temperature change curve, avoiding the impact of too long blanching time on the appearance and taste quality of the cooked vegetables, and also avoiding problems such as undercooked vegetables caused by too short blanching time, thus ensuring the appearance and taste quality of the vegetables in the prefabricated dishes and realizing unified and precise control during the blanching process.

[0060] In one embodiment, a process for adjustment analysis is provided, including calculating an adjustment amount R through the formula ; where is the preset temperature value of the blanching pool, and this preset temperature value of the blanching pool is set according to the best blanching temperature of different types of vegetables. For common boiling water blanching, this value is 100 degrees Celsius. s0 is the time point when the vegetables are put into the blanching pool, s1 is the time point when the temperature of the blanching pool returns to the preset temperature value, s1 - s0 = s, and T(t) is the blanching temperature change curve. Therefore, through the calculation process of the adjustment amount R in the above formula, the overall temperature state of the heat exchange time interval can be judged by the adjustment amount R. Obviously, when the adjustment amount is larger, it indicates that the temperature recovery in the heat exchange time interval is slower, and the lower temperature cannot keep the vegetables in the best blanching state. Therefore, by comparing the adjustment amount R with the preset threshold R1, and the preset threshold R1 is obtained by fitting the empirical data of different types of vegetables. Therefore, when R > R1, it is judged that the adjustment analysis result is abnormal, and the blanching pool is timely repaired to ensure that the process of vegetable blanching can be precisely controlled.

[0061] In one embodiment, a process for adjusting the blanching process duration of vegetables according to the blanching temperature change curve is provided, including: obtaining the adjusted initial blanching process duration through the formula and adjusting the blanching process duration of vegetables according to the initial blanching process duration. Among them, is the preset duration of the blanching process, and this parameter is set by fitting the test data of different vegetables. That is, under this preset duration, it can ensure a better state after the vegetables are cooked. It should be noted that the preset duration of the blanching process does not include the heat exchange time interval in the above scheme, so it is necessary to recalculate the blanching process duration; in addition, is the adjustment coefficient and satisfies > 1, which is obtained by fitting the test data. is the preset temperature value of the blanching pool, is the minimum value of the blanching change curve, is the temperature comparison quantity, and this parameter is selected according to empirical data. Usually, room temperature of 25 °C is selected. x is the correction coefficient, and this parameter is used to adjust the influence degree of a higher temperature difference on the blanching process duration, which is obtained by fitting the test data. Therefore, through the above calculation process of the initial blanching process duration and then adjusting the blanching process duration of vegetables according to the initial blanching process duration , it can avoid the influence of too long blanching time on the appearance and taste quality of the cooked vegetables, and also avoid problems such as undercooked vegetables caused by too short blanching time. Furthermore, it ensures the appearance and taste quality of the vegetables in the prefabricated dishes and realizes unified and precise control during the blanching process.

[0062] In addition, the process of adjusting the blanching process duration of vegetables according to the initial blanching process duration includes: comparing the initial blanching process duration with the process duration limit interval [sd, su]. The process duration limit interval [sd, su] is selected and set according to the test data. When the blanching process duration is not within the process duration limit interval [sd, su], the blanching effect cannot be guaranteed. Therefore, when the calculated blanching process duration , the adjusted blanching process duration of vegetables is set to ; if , the adjusted blanching process duration of vegetables is set to sd; if , the adjusted blanching process duration of vegetables is set to su; through the above process, on the premise of ensuring the blanching effect, it can make the blanching process duration in a better state when processing different batches of vegetables as much as possible, thereby improving the appearance and taste quality of the cooked vegetables.

[0063] In one embodiment, the process of early warning analysis includes: comparing the environmental parameters with the preset parameter standard range corresponding to the environmental parameters. The preset parameter standard range is set according to empirical data. When a certain environmental parameter is not within the corresponding preset parameter standard range, it indicates that the environmental parameter does not meet the requirements for the production of green vegetable prefabricated dishes. Therefore, an early warning instruction is issued in time to enable relevant management personnel to carry out timely maintenance and avoid affecting the prefabricated dishes on the production line. Otherwise, predictive analysis is performed based on the monitored values of various environmental parameters, and it is determined whether to issue an early warning instruction according to the prediction result. Since there is a certain lag in the maintenance process after the environmental parameters show abnormalities, during the period when the environmental parameters exceed the corresponding preset parameter standard range, all prefabricated dishes have quality problems. Therefore, in order to reduce the risk of environmental parameter abnormalities, in this embodiment, through predictive analysis, the abnormal risks existing in the environment are extracted and judged, thereby reducing the risk of environmental parameters exceeding the corresponding preset parameter standard range.

[0064] In one embodiment, a process of predictive analysis is given, including: uniformly selecting N time points within a preset selection period. It should be noted that the preset selection period is set according to the user's selection, usually in units of a single hour, and the selection of the number of time points N is based on the accuracy selection requirements, usually in units of minutes. The deviation coefficient Z is calculated through formulas (1)-(2); (1); (2);

[0065] where m is the number of environmental parameters, k = 1, 2,..., m, is the deviation value of the kth environmental parameter, is the deviation reference value of the kth environmental parameter, which is used for parameter elimination and is set by fitting according to side view data, is the influence weight of the kth environmental parameter, which is adaptively set according to the influence degree of different parameters and is not limited here, i = 1, 2,..., N, is the monitored value of the kth environmental parameter at the ith time point, is the monitored value of the kth environmental parameter at all time points. Therefore, through the calculation process of the deviation coefficient Z, the stability state of each environmental parameter can be judged. When the fluctuation trend of a certain parameter exceeds the normal range, it can be judged by the magnitude of the deviation coefficient Z. The deviation coefficient Z is compared with the preset deviation threshold Z1. The preset deviation threshold Z1 is set by fitting according to empirical data. When Z ≥ Z1, an early warning instruction is issued to timely detect the environmental parameters with abnormal risks, and then timely notify the management personnel for timely investigation to ensure the stability of the environmental state during the production process of green vegetable prefabricated dishes.

[0066] Although the embodiments of the present application have been shown and described above, it can be understood that the above embodiments are exemplary and should not be construed as limiting the present application. Those of ordinary skill in the art can make changes, modifications, substitutions, and variations to the above embodiments within the scope of the present application.

Claims

1. A production system for prefabricated dishes containing green vegetables, characterized in that, Including: A blanching monitoring unit for real-time monitoring of the blanching temperature during vegetable blanching; A blanching adjustment unit for adjusting the blanching process duration of vegetables; An environmental parameter monitoring unit for real-time monitoring of the environmental parameters of the production process; A processor for performing efficiency analysis based on the real-time monitored blanching temperature, determining the state of the blanching tank according to the result of the efficiency analysis, issuing a warning instruction when the state of the blanching tank is abnormal, and adjusting the blanching process duration after the blanching tank is normal; And performing warning analysis based on the monitored environmental parameters of the production process, and determining whether to issue a warning instruction according to the result of the warning analysis; A warning unit for giving a warning when the processor issues a warning instruction.

2. The green vegetable prefabricated dish production system according to claim 1, characterized in that The process of the efficiency analysis includes: According to the real-time monitored blanching temperature, obtaining the blanching temperature change curve in the process interval from when the vegetables are put into the blanching tank to when the temperature of the blanching tank returns to the preset temperature value; Judging whether the duration s of the process interval is greater than the preset critical duration s0: If s≥s0, then issue a warning instruction; Otherwise, perform adjustment analysis according to the blanching temperature change curve: If it is judged that the state of the blanching tank is abnormal, then issue a warning instruction; Otherwise, adjust the blanching process duration of the vegetables according to the blanching temperature change curve.

3. The production system of green vegetable prefabricated dishes according to claim 2, characterized in that, The process of the adjustment analysis includes: Obtained by the formula Calculate to obtain the adjustment amount R; Comparing the adjustment amount R with the preset threshold R1: When R>R1, then judge that the adjustment analysis result is abnormal; Wherein, is the preset temperature value of the blanching pool, s0 is the time point when the vegetables are put into the blanching pool, s1 is the time point when the temperature of the blanching pool returns to the preset temperature value, s1 - s0 = s, and T(t) is the blanching temperature change curve.

4. The production system for green vegetable prefabricated dishes according to claim 3, characterized in that, The process of adjusting the blanching process duration of the vegetables according to the blanching temperature change curve includes: Obtained by the formula Calculate the adjusted initial blanching process duration , and adjust the blanching process duration of the vegetables according to the initial blanching process duration; Among them, is the preset duration of the blanching process, is the adjustment coefficient and satisfies > 1, is the preset temperature value of the blanching pool, is the minimum value of the blanching change curve, is the temperature comparison quantity, and x is the correction coefficient.

5. The production system of green vegetable prefabricated dishes according to claim 4, characterized in that, The process of adjusting the blanching process duration of the vegetables according to the initial blanching process duration includes: Compare the initial blanching process duration with the process duration limit range [sd, su]: If , then set the adjusted blanching process duration of the vegetables to ; If , then let the adjusted duration of the vegetable blanching process be sd; If , then let the adjusted blanching process duration of the vegetables be su.

6. The production system of green vegetable prefabricated dishes according to claim 1, wherein, The process of the warning analysis includes: Comparing the environmental parameters with the preset parameter standard interval corresponding to the item of environmental parameters: If there is a monitored value of an environmental parameter that is not within the corresponding preset parameter standard interval, issue a warning instruction; Otherwise, perform prediction analysis according to the monitored values of each environmental parameter, and determine whether to issue a warning instruction according to the prediction result.

7. The production system of green vegetable prefabricated dishes according to claim 6, characterized in that, The process of the prediction analysis includes: Uniformly selecting N time points within the preset selection period; Calculating and obtaining the deviation coefficient Z through formulas (1)-(2); (1)； (2)； Comparing the deviation coefficient Z with the preset deviation threshold Z1: When Z≥Z1, then issue a warning instruction; Among them, m is the number of environmental parameters, k = 1, 2, …, m, is the deviation value of the k-th environmental parameter, is the deviation reference value of the k-th environmental parameter, is the influence weight of the k-th environmental parameter, i = 1, 2, …, N, is the monitored value of the k-th environmental parameter at the i-th time point, is the monitored value of the k-th environmental parameter at all time points.

8. The production system of green vegetable prefabricated dishes according to claim 7, characterized in that, The environmental parameters include the temperature, humidity and air change speed of the production environment.

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