Prepared dish production system with green vegetables
By monitoring and dynamically adjusting the blanching process in real time, the problem of inaccurate quality control of vegetables during blanching was solved, achieving uniform and precise control of pre-made dishes, ensuring the appearance and taste quality of vegetables, and guaranteeing the stability and freshness of the production environment.
Patent Information
- Application Number
- CN202510374482.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-27
- Publication Date
- 2025-12-26
- Estimated Expiration
- 2045-03-27
AI Technical Summary
Existing technologies make it difficult to achieve uniform and precise control over the appearance and taste quality of green vegetables during the blanching process. In particular, existing technologies cannot guarantee the appearance and taste quality of vegetables, especially in the production of pre-made dishes containing green vegetables, where it is difficult to achieve uniform and precise control during the blanching process, leading to a decline in the appearance and taste quality of the vegetables.
It employs a bleaching monitoring unit, a bleaching adjustment unit, an environmental parameter monitoring unit, and a processor. By monitoring the bleaching temperature and environmental parameters in real time, it dynamically adjusts the bleaching process duration and issues early warning commands in case of abnormalities, ensuring precise control of the bleaching process.
This process achieves uniform and precise control over the blanching process, preventing a decline in the appearance and taste of vegetables, ensuring the cleanliness and freshness of pre-cooked dishes, and improving the appearance and taste of vegetables.
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Figure CN120386296B_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of production monitoring, and in particular to a green vegetable-containing pre-prepared dish production system. BACKGROUND
[0002] In recent years, the market size and sales volume of pre-prepared dishes have rapidly increased, and more and more chain catering, group catering, take-out enterprises and individuals choose pre-prepared dishes, which can reduce the labor and rent costs of catering enterprises, while ensuring the standardization and efficiency of dish serving. Moreover, through the innovation of existing production processes, enterprises can ensure the freshness and safety of dishes through technologies such as liquid nitrogen freshness locking and blockchain traceability. Although existing technologies can ensure the health and safety of pre-prepared dishes, the acceptance of pre-prepared dishes still needs to be comprehensively improved. The quality of pre-prepared dishes containing green vegetables is an important factor affecting consumer acceptance, especially for pre-prepared dishes containing green vegetables. After heating and maturation, the vegetables are prone to turn from emerald green to gray green, losing luster and being difficult to maintain a stiff state, which affects the appearance and taste. Therefore, the freshness of the vegetables needs to be strictly controlled during the production process of pre-prepared dishes containing green vegetables, so as to ensure the overall quality.
[0003] In the existing technical solution, the safety process of green vegetables is realized by first blanching and then cooling. In the blanching process, the blanching time in boiling water is determined according to the different types of vegetables and the process requirements. Then, through rapid cooling, the sensitive critical point of the tissue cell wall to temperature and blanching time, and the influence of cooling temperature and time, the high stiffness and perfect shape of the vegetables can be maintained. Therefore, the temperature and time of blanching need to be strictly controlled according to the requirements.
[0004] In the existing production control system, the control of the blanching process is mainly based on the process requirements and directly controlled according to the temperature and time of blanching. In actual production, due to factors such as the temperature of the vegetables, the volume of the blanched vegetables, and the power level of the blanching tank, it is difficult to ensure uniform and accurate control of the heat exchange period, and thus it is difficult to ensure the appearance quality of green vegetables. Therefore, how to uniformly and accurately control the blanching process is the fundamental problem to be solved by the present application. SUMMARY
[0005] In order to uniformly and accurately control the blanching process, the present application provides a green vegetable-containing pre-prepared dish production system.
[0006] In the first aspect, the present application provides a green vegetable-containing pre-prepared dish production system, which adopts the following technical solution:
[0007] The green vegetable-containing pre-prepared dish production system comprises:
[0008] A blanching monitoring unit is configured to monitor the blanching temperature in real time when the vegetables are blanched.
[0009] A blanching adjusting unit is configured to adjust the blanching process duration of the vegetables.
[0010] An environmental parameter monitoring unit is configured to monitor the environmental parameters of the production process in real time.
[0011] A processor is configured to perform efficiency analysis according to the blanching temperature monitored in real time, including obtaining a blanching temperature change curve of a process interval from when the vegetables are put into the blanching tank to when the temperature of the blanching tank recovers to a preset temperature value according to the blanching temperature monitored in real time, determining the state of the blanching tank according to the result of the efficiency analysis, adjusting the blanching process duration of the vegetables according to the blanching temperature change curve when the blanching tank is normal, and issuing a warning instruction when the state of the blanching tank is abnormal, and performing warning analysis according to the environmental parameters of the production process, and determining whether to issue a warning instruction according to the result of the warning analysis.
[0012] A warning unit is configured to perform warning when the processor issues a warning instruction.
[0013] According to the above technical solution, the blanching process duration can be dynamically adjusted according to the difference of the heat exchange process of different batches of vegetables, which avoids the influence of too long blanching time on the appearance and taste quality of the cooked vegetables, and avoids the problem of undercooked vegetables caused by too short blanching time, thereby ensuring the appearance and taste quality of the vegetables in the prepared dishes and achieving unified and accurate control in the blanching process. In addition, the processor also performs warning analysis according to the environmental parameters of the production process, and determines whether to issue a warning instruction according to the result of the warning analysis. The warning unit performs warning when the processor issues a warning instruction. Through this process, the production environment of the prepared dishes containing green vegetables can be controlled, and the cleanliness and freshness of the prepared dishes can be ensured.
[0014] Optionally, the process of the efficiency analysis includes:
[0015] obtaining a blanching temperature change curve of a process interval from when the vegetables are put into the blanching tank to when the temperature of the blanching tank recovers to a preset temperature value according to the blanching temperature monitored in real time;
[0016] determining whether the duration s of the process interval is greater than a preset critical duration sr:
[0017] if s≥sr, issuing a warning instruction;
[0018] otherwise, performing adjustment analysis according to the blanching temperature change curve:
[0019] if it is determined that the state of the blanching tank is abnormal, issuing a warning instruction;
[0020] Otherwise, the blanching process duration of the vegetables is adjusted according to the blanching temperature change curve.
[0021] By adopting the technical scheme, the blanching process duration of the vegetables is adjusted according to the blanching temperature change curve, so that the influence of the too long blanching time on the appearance and taste quality of the cooked vegetables is avoided, and the problem of the undercooked vegetables caused by the too short blanching time is avoided, thereby ensuring the appearance and taste quality of the vegetables in the prepared dishes and realizing the unified and accurate control in the blanching process.
[0022] Optionally, the adjusting and analyzing process comprises:
[0023] The adjustment amount R is calculated by the formula
[0024] The adjustment amount R is compared with a preset threshold R1.
[0025] When R>R1, it is judged that the adjustment and analysis result is abnormal.
[0026] Wherein, T0 is a preset temperature value of the blanching tank, s0 is a time point when the vegetables are put into the blanching tank, s1 is a time point when the temperature of the blanching tank is restored to the preset temperature value, s1-s0=s, and T(t) is the blanching temperature change curve. By adopting the technical scheme, the temperature state of the whole heat exchange time interval can be judged by the adjustment amount R. Obviously, the larger the adjustment amount is, the slower the temperature of the heat exchange time interval is restored, and the lower temperature cannot make the vegetables maintain the best blanching state. Therefore, the adjustment amount R is compared with the preset threshold R1, the preset threshold R1 is obtained according to the experience data of different types of vegetables, and when R>R1, it is judged that the adjustment and analysis result is abnormal. The blanching tank is repaired in time, and the blanching process of the vegetables can be accurately controlled.
[0027] Optionally, the process of adjusting the blanching process duration of the vegetables according to the blanching temperature change curve comprises:
[0028] The adjusted initial blanching process duration is calculated by the formula
[0029] The blanching process duration of the vegetables is adjusted according to the initial blanching process duration.
[0030] Wherein, T0 is a preset duration of the blanching process, is an adjustment coefficient, and satisfies >1, T0 is a preset temperature value of the blanching tank, is a minimum value of the blanching change curve, is a temperature comparison amount, and x is a correction coefficient.
[0031] By adopting the technical scheme, the initial blanching process time is calculated , and then the blanching process time of the vegetables is adjusted according to the initial blanching process time , so that the influence of the too long blanching time on the appearance and taste quality of the cooked vegetables is avoided, and the problem of the undercooked vegetables caused by the too short blanching time is avoided, thereby ensuring the appearance and taste quality of the vegetables in the prepared dishes and realizing the unified and accurate control in the blanching process.
[0032] Optionally, the process of adjusting the blanching process time of the vegetables according to the initial blanching process time includes:
[0033] comparing the initial blanching process time with the process time limit interval [sd, su]:
[0034] if , the adjusted blanching process time of the vegetables is sd;
[0035] if , the adjusted blanching process time of the vegetables is su.
[0036] if , the adjusted blanching process time of the vegetables is su.
[0037] By adopting the technical scheme, the blanching process time can be as long as possible under the premise of ensuring the blanching effect, so that the blanching process is in an optimal state when processing different batches of vegetables, and the appearance and taste quality of the cooked vegetables are improved.
[0038] Optionally, the process of the early warning analysis includes:
[0039] comparing the environment parameters with the preset parameter standard interval corresponding to the environment parameters:
[0040] if the monitoring value of the environment parameter is not in the corresponding preset parameter standard interval, an early warning instruction is issued;
[0041] otherwise, the prediction analysis is performed according to the monitoring values of the environment parameters, and whether to issue an early warning instruction is determined according to the prediction result.
[0042] By adopting the technical scheme, when the environmental parameter does not meet the requirement of the production of the green vegetable prepared dish, the warning instruction is sent, so that the relevant management personnel can perform timely maintenance, and the prepared dish on the production line is prevented from being affected. When the environmental parameter meets the requirement of the production of the green vegetable prepared dish, the prediction analysis is performed according to the monitoring values of the environmental parameters, and whether the warning instruction is sent is determined according to the prediction result. Since there is a certain hysteresis in the maintenance process after the environmental parameter is abnormal, all the prepared dishes have quality problems in the period in which the environmental parameter exceeds the corresponding preset parameter standard interval. Therefore, in order to reduce the risk of the abnormality of the environmental parameter, the embodiment extracts the abnormal risk existing in the environment by the prediction analysis, and reduces the risk of the environmental parameter exceeding the corresponding preset parameter standard interval.
[0043] Optionally, the process of the prediction analysis comprises:
[0044] uniformly selecting N time points in a preset selection period;
[0045] obtaining a deviation coefficient Z by formula (1)-(2);
[0046] (1) ;
[0047] (2) ;
[0048] comparing the deviation coefficient Z with a preset deviation threshold Z1:
[0049] when Z≥Z1, a warning instruction is sent;
[0050] wherein m is the number of the 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 monitoring value of the kth environmental parameter at the ith time point, is the monitoring value of the kth environmental parameter at all time points.
[0051] By adopting the technical scheme, 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 parameter exceeds the normal range, the size of the deviation coefficient Z can be judged, the deviation coefficient Z is compared with the preset deviation threshold Z1, the preset deviation threshold Z1 is set according to empirical data fitting, when Z≥Z1, a warning instruction is sent, the environmental parameter with abnormal risk is found in time, and the management personnel is notified in time for timely investigation, so as to ensure the stability of the environment state in the production process of the green vegetable-containing prepared dish.
[0052] Optionally, the environmental parameters include temperature, temperature and air exchange rate of the production environment.
[0053] By adopting the technical scheme, through the control of the temperature, temperature and air exchange rate of the production environment, the production environment of the green vegetable-containing prepared dish is ensured, and the cleanliness and freshness of the prepared dish are ensured, wherein the environmental temperature and humidity have an important influence on the freshness of the vegetables, and the air exchange rate is related to the cleanliness of the production workshop, so that the production environment is controlled through the monitoring of the temperature, temperature and air exchange rate of the environment.
[0054] In summary, the present application has the following at least one beneficial technical effect:
[0055] Firstly, the present application adjusts the blanching process time dynamically, avoids the influence of too long blanching time on the appearance and taste quality of the cooked vegetables, and avoids the problem of undercooked vegetables caused by too short blanching time, thereby ensuring the appearance and taste quality of the vegetables in the prepared dish, and realizing unified and accurate control in the blanching process. The temperature state of the heat exchange time interval is judged by the adjustment amount R, when the adjustment amount is larger, the temperature of the heat exchange time interval recovers slowly, and the lower temperature cannot keep the vegetables in the best blanching state. Therefore, the adjustment amount R is compared with the preset threshold R1, and the preset threshold R1 is obtained according to the empirical data of different types of vegetables. Therefore, when R>R1, it is judged that the adjustment and analysis result is abnormal, the blanching tank is repaired in time, and the blanching process of the vegetables can be accurately controlled. According to the initial blanching process time, the blanching process time of the vegetables is adjusted, which can ensure the blanching effect, make the blanching process in the best state when processing different batches of vegetables, and improve the appearance and taste quality of the cooked vegetables.
[0056] Secondly, the application judges whether to issue a warning instruction according to the warning analysis result, and the warning unit issues a warning when the processor issues a warning instruction, so that the production environment of the green vegetable-containing prepared dishes can be controlled, and the cleanliness and freshness of the prepared dishes can be ensured. When an environmental parameter is not within the corresponding preset parameter standard interval, it means that the environmental parameter does not meet the requirements of the production of the green vegetable-containing prepared dishes, so a warning instruction is issued to enable the relevant management personnel to perform timely maintenance to avoid affecting the prepared dishes on the production line. When an environmental parameter is within the corresponding preset parameter standard interval, the environmental parameter monitoring values are analyzed, and a warning instruction is issued according to the analysis result. Since there is a certain lag in the maintenance process after the environmental parameter is abnormal, all the prepared dishes are of poor quality during the period when the environmental parameter is beyond the corresponding preset parameter standard interval. Therefore, in order to reduce the risk of abnormal environmental parameters, the embodiment extracts the abnormal risk of the environment by means of prediction analysis, and reduces the risk of the environmental parameter beyond the corresponding preset parameter standard interval. BRIEF DESCRIPTION OF DRAWINGS
[0057] Figure 1 is a logic block diagram of the green vegetable-containing prepared dish production system. DETAILED DESCRIPTION
[0058] The embodiments of the present application will be described in detail below, and examples of the embodiments are shown in the accompanying drawings.
[0059] In the description of the present specification, the description of the terms "certain embodiments", "one embodiment", "some embodiments", "illustrative embodiments", "example", "specific example", 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 the present specification, the illustrative description of the above terms does not necessarily mean the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.
[0060] The embodiment of the present application discloses a green vegetable-containing prepared dish production system, please refer to the accompanying Figure 1The device comprises a blanching monitoring unit, a blanching adjusting unit, an environmental parameter monitoring unit, a processor and a warning unit. The blanching monitoring unit is used to monitor the blanching temperature in real time when the vegetables are blanched, which is realized by a temperature sensor arranged in the vegetable blanching tank. The blanching adjusting unit is used to adjust the blanching process time of the vegetables, which is realized by immediately taking out the vegetables in the blanching tank when the blanching process time is reached, thereby adjusting the blanching process time of the 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, temperature and air exchange rate of the production environment. The environmental temperature and humidity have an important influence on the freshness of the vegetables, and the air exchange rate is related to the cleanliness of the production workshop. Therefore, by monitoring the temperature, temperature and air exchange rate of the environment, the production environment can be controlled. In addition, the processor analyzes the efficiency according to the real-time monitored blanching temperature, determines the blanching tank state according to the efficiency analysis result, and issues a warning instruction when the blanching tank state is abnormal. When the blanching tank is normal, the adjusted blanching process time is adjusted. Through the above process, the blanching process time can be dynamically adjusted according to the difference of the heat exchange process of different batches of vegetables, which avoids the influence of too long blanching time on the appearance and taste quality of the cooked vegetables, and also avoids the problem of undercooked vegetables caused by too short blanching time, thereby ensuring the appearance and taste quality of the vegetables in the prepared dishes and realizing unified and accurate control in the blanching process. In addition, the processor also analyzes the warning according to the monitored environmental parameters of the production process, and determines whether to issue a warning instruction according to the warning analysis result. The warning unit will issue a warning when the processor issues a warning instruction. Through this process, the production environment of the prepared dishes containing green vegetables can be controlled, and the cleanliness and freshness of the prepared dishes can be ensured.
[0061] In one embodiment, a process of performance analysis is given, including: according to the blanching temperature monitored in real time, obtaining the blanching temperature change curve of the process interval from the time when the vegetables are put into the blanching tank to the time when the blanching tank temperature recovers to the preset temperature value, the process interval is the heat exchange time interval after the vegetables are put into the blanching tank, if the blanching time is a fixed value, when the blanching temperature change curve is too long, the time of the mature vegetables will be shortened, and when the blanching temperature change curve is too short, the time of the mature vegetables will be too long, so the blanching time cannot be accurately controlled. In this embodiment, first, it is judged whether the length s of the process interval is greater than the preset critical length sr, the preset critical length sr is set according to the experience data of different vegetables, so when s≥sr, it means that the heat exchange time interval is relatively long, and the time is too long, which makes it difficult for the vegetables to be shaped, thereby affecting the stiffening state of the vegetables after blanching, so a warning instruction is issued to adjust the heat control module of the blanching tank, so that the heat exchange time interval is as short as possible, thereby ensuring the quality of the vegetables. When s is less than sr, further analysis is carried out, that is, the blanching temperature change curve is adjusted and analyzed, this analysis process mainly judges whether the temperature state of the heat exchange time interval as a whole is abnormal, if it is judged that the blanching tank state is abnormal, it means that the blanching tank is abnormal, and a warning instruction is issued to timely repair the blanching tank, otherwise, the blanching process time of the vegetables is adjusted according to the blanching temperature change curve, which avoids the influence of too long blanching time on the appearance and taste quality of the mature vegetables, and also avoids the problem of undercooked vegetables caused by too short blanching time, thereby ensuring the appearance and taste quality of the vegetables in the prepared dishes, and realizing unified and accurate control in the blanching process.
[0062] In one embodiment, an adjustment analysis process is given, including calculating the adjustment amount R by the formula ; wherein, is the preset temperature value of the blanching tank, which is set according to the best blanching temperature of different types of vegetables, and the value of the common boiling water blanching is 100 degrees Celsius, s0 is the time point when the vegetables are put into the blanching tank, s1 is the time point when the blanching tank temperature recovers to the preset temperature value, s1-s0=s, T(t) is the blanching temperature change curve, so through the calculation process of the adjustment amount R in the above formula, the temperature state of the heat exchange time interval as a whole can be judged by the adjustment amount R. Obviously, the larger the adjustment amount is, the slower the temperature recovery of the heat exchange time interval is, and the lower temperature cannot make the vegetables keep the best blanching state, so by comparing the adjustment amount R with the preset threshold R1, and the preset threshold R1 is obtained according to the experience data of different types of vegetables, so when R>R1, it is judged that the adjustment analysis result is abnormal, the blanching tank is repaired in time, and the blanching process of the vegetables can be accurately controlled.
[0063] In one embodiment, a process for adjusting the blanching process duration of vegetables according to the blanching temperature change curve is given, including: obtaining the initial blanching process duration by the formula calculating the adjusted initial blanching process duration , and adjusting the blanching process duration of vegetables according to the initial blanching process duration. Wherein, is the preset duration of the blanching process, which is set according to the test data of different vegetables, and at this preset duration, the vegetables can be cooked to a relatively optimal state. 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 the blanching process duration needs to be recalculated; in addition, is the adjustment coefficient, and satisfies > 1, which is obtained according to the test data, is the preset temperature value of the blanching tank, is the minimum value of the blanching change curve, is the temperature comparison amount, which is selected according to the empirical data, and the normal temperature 25 degrees Celsius is often selected. x is the correction coefficient, which is used to adjust the influence degree of the higher temperature difference on the blanching process duration, and is obtained according to the test data. Therefore, by the calculation process of the initial blanching process duration , and adjusting the blanching process duration of vegetables according to the initial blanching process duration , the influence of too long blanching time on the appearance and taste quality of cooked vegetables can be avoided, and the problem of undercooked vegetables caused by too short blanching time can also be avoided, thereby ensuring the appearance and taste quality of vegetables in the prepared dishes and achieving uniform and accurate control in the blanching process.
[0064] In addition, the process for 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], which is set according to the test data. When the blanching process duration is not in 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 as ; if , the adjusted blanching process duration of vegetables is set as sd; if , the adjusted blanching process duration of vegetables is set as su. Through the above process, the blanching process duration can be as optimal as possible when processing different batches of vegetables under the premise of guaranteeing the blanching effect, thereby improving the appearance and taste quality of cooked vegetables.
[0065] In one embodiment, the process of early warning analysis includes: comparing the environmental parameters with the preset parameter standard interval corresponding to the environmental parameters, and the preset parameter standard interval is set according to empirical data. When a certain environmental parameter is not in the corresponding preset parameter standard interval, it means that the environmental parameter does not meet the requirements of green vegetable pre-prepared dish production. Therefore, even if a warning instruction is issued, relevant management personnel can perform timely maintenance to avoid affecting the pre-prepared dishes of the production line. Otherwise, according to the prediction analysis of each environmental parameter monitoring value, 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 is abnormal, therefore, during the period when the environmental parameter exceeds the corresponding preset parameter standard interval, all pre-prepared dishes have quality problems. Therefore, in order to reduce the risk of abnormal environmental parameters, the embodiment extracts the abnormal risk of the environment by means of prediction analysis to reduce the risk of exceeding the corresponding preset parameter standard interval of the environmental parameter.
[0066] In one embodiment, a prediction analysis process is given, including: uniformly selecting N time points in a preset selection period, it should be noted that the preset selection period is set according to user selection, and a single hour is usually selected as a unit. The number N of time points is selected according to the accuracy selection requirement, and a minute is usually selected as a unit. The deviation coefficient Z is calculated by formula (1)-(2);
[0067] (1);
[0068] (2);
[0069] Wherein, 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 according to side view data fitting, 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 monitoring value of the kth environmental parameter at the ith time point, The monitoring value of the kth environmental parameter at all time points, and thus the stability state of each environmental parameter can be judged through the calculation process of the deviation coefficient Z. When the fluctuation trend of a parameter exceeds the normal range, the size of the deviation coefficient Z can be used for judgment. The deviation coefficient Z is compared with the preset deviation threshold Z1, which is set according to empirical data. When Z≥Z1, a warning instruction is issued, and the environmental parameter with abnormal risk is found in time, and then the management personnel is timely notified to investigate in time, so as to ensure the stability of the environmental state in the production process of the green vegetable prepared dish.
[0070] Although the embodiments of the present application have been shown and described above, it should be understood that the above-mentioned embodiments are exemplary and should not be construed as limiting the present application. Those skilled in the art can make changes, modifications, replacements and variations to the above-mentioned embodiments within the scope of the present application.
Claims
1. A production system for pre-prepared dishes with green vegetables, characterized in that, The application relates to a vegetable blanching system, which comprises: a blanching monitoring unit for monitoring the blanching temperature in real time when the vegetables are blanched; a blanching adjusting unit for adjusting the blanching process time of the vegetables; an environmental parameter monitoring unit for monitoring the environmental parameters of the production process in real time; The processor is configured to perform efficiency analysis according to the real-time monitored blanching temperature, and the efficiency analysis comprises: obtaining a blanching temperature change curve of a process interval from when the vegetables are put into the blanching tank to when the temperature of the blanching tank recovers to a preset temperature value according to the real-time monitored blanching temperature; determining whether the length s of the process interval is greater than a preset critical length sr; if s≥sr, an early warning instruction is sent; and when s The adjustment amount R is calculated according to the formula wherein T0 is the preset temperature value of the blanching tank, s0 is the time point when the vegetables are put into the blanching tank, s1 is the time point when the temperature of the blanching tank recovers to the preset temperature value, s1-s0=s, and T(t) is the blanching temperature change curve.The adjustment amount R is compared with a preset threshold R1: when R>R1, it is determined that the adjustment analysis result is abnormal, i.e., the blanching tank is abnormal, and an early warning instruction is sent; otherwise, the blanching tank is normal, the blanching process duration of the vegetables is adjusted according to the blanching temperature change curve, and the process of adjusting the blanching process duration of the vegetables according to the blanching temperature change curve comprises: the adjusted initial blanching process duration T is calculated according to the formula wherein T0 is the preset temperature value of the blanching tank, T0 is the preset temperature value of the blanching tank, is an adjustment coefficient and satisfies >1, T0 is the preset temperature value of the blanching tank, is the minimum value of the blanching change curve, is a temperature comparison amount, x is a correction coefficient, the blanching process duration of the vegetables is adjusted according to the initial blanching process duration, and early warning analysis is performed according to the monitored environmental parameters of the production process, and it is determined whether to send an early warning instruction according to the early warning analysis result. a warning unit for giving a warning instruction when the processor gives a warning instruction.
2. The green vegetable-containing pre-cooked dish production system according to claim 1, characterized by, The process of adjusting the blanching process time of the vegetables according to the initial blanching process time comprises: comparing the initial blanching process length with the process length limit interval [sd, su] If , then the adjusted vegetable blanching process time is ; If then the adjusted blanching process time length is sd; If then the adjusted blanching process time for the vegetable is su.
3. The green vegetable-containing pre-cooked dish production system according to claim 1, characterized by, The process of the warning analysis comprises: comparing the environmental parameters with the preset parameter standard interval corresponding to the environmental parameters; if the monitoring value of the environmental parameter is not in the corresponding preset parameter standard interval, a warning instruction is given; otherwise, the prediction analysis is carried out according to the monitoring values of the environmental parameters, and whether the warning instruction is given is determined according to the prediction result.
4. The green vegetable-containing pre-cooked dish production system according to claim 3, characterized by, The process of the prediction analysis comprises: uniformly selecting N time points within a preset selection period; obtaining the deviation coefficient Z through formula (1)-(2); (1)； (2)； comparing the deviation coefficient Z with the preset deviation threshold Z1: when Z>=Z1, a warning instruction is given; wherein 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 monitoring value of the kth environmental parameter at the ith time point, is the monitoring value of the kth environmental parameter at all time points.
5. The green vegetable-containing pre-cooked dish production system according to claim 4, characterized by, the environmental parameters comprise the temperature, humidity and air exchange rate of the production environment.
Citation Information
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