Method for processing control of halogenated food

CN121433141BActive Publication Date: 2026-06-05BAODING WANGCHENGLAN FOOD CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
BAODING WANGCHENGLAN FOOD CO LTD
Filing Date
2025-10-24
Publication Date
2026-06-05

AI Technical Summary

Technical Problem

Traditional braised food processing relies on manual experience, resulting in unstable product quality, large batch-to-batch variations, low production efficiency, low automation, and difficulty in achieving flexible control over various types of braised food.

Method used

By monitoring the process mode feature vectors of key stages of the process, using a pre-trained multimodal quality prediction model to predict quality characterization vectors, comparing deviations in real time and dynamically adjusting process parameters, an intelligent processing control system is formed.

Benefits of technology

This has enabled in-depth control and optimization of the braised food processing process, improved production efficiency and product quality, ensured the consistency and stability of product quality, and reduced reliance on skilled workers.

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Abstract

The application discloses a processing control method of marinated food, which comprises the following steps: based on the preset sequence of key stages of the current process, the process mode feature vector associated with the current key stage is monitored and extracted in sequence; based on the processing attribute of the target marinated food batch, the process mode feature vector is input into the corresponding pre-trained stage multi-modal quality prediction model, and a quality representation vector is output; the quality representation vector is compared with the preset quality representation baseline vector to generate a comparison deviation result; based on the comparison deviation result, an adjustment instruction is generated and issued to the marinated food processing control system. Thus, the depth control and optimization of the marinated food processing process are realized, and the production efficiency and product quality are improved.
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