Method for preparing food materials in kitchen

Abstract

The invention discloses a kitchen food material preparation method, and relates to the field of kitchen food material preparation, and the kitchen food material preparation method comprises the following steps: S1, determining the types of dishes to be prepared and the number of each type of dishes; s2, calculating the types of the food materials and the component of each type of food materials according to the types of the dishes and the number of each type of dishes; s3, checking and cleaning the required food materials; s4, the inspected and cleaned food materials are classified and weighed, and the food materials with the corresponding components and types are determined; s5, the weighed food materials are classified and packaged according to time and purposes; and S6, classifying and collecting the various classified and packaged food materials according to the food materials of the same dish, and printing codes and marking. According to the method, the types of the dishes needing to be made and the number of each type of dishes are determined, the types of the food materials and the weight of each type of food materials are calculated, then the types of the food materials and the weight of each type of needed food materials are prepared, accurate preparation of the food materials needed to be prepared in a kitchen can be achieved, waste is reduced, and the kitchen food material management effect is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of kitchen food preparation, in particular to a method for preparing food in a kitchen. BACKGROUND

[0002] Enjoying food has always been the most instinctive pursuit of mankind. Since the 20th century, the catering industry in China has developed rapidly. Compared with before, people are more and more willing to spend time and money on enjoying life, especially on enjoying food. For the operators of high-end restaurants, the most important area of the restaurant is the kitchen, which is the area for storing and processing food. The freshness of food determines the taste of dishes, and dishes determine the customer flow and profitability of the restaurant. In restaurants and canteens, in order to ensure the normal supply of daily dishes, food needs to be prepared in advance in the kitchen.

[0003] At present, when the existing restaurants and canteens prepare food, they cannot accurately prepare the quantity of various food, and mostly estimate the quantity of various food, which leads to that the quantity of various food prepared each time is not too much or too little. When the quantity of a certain type of food prepared is small, it leads to that part of the dishes cannot be made in the later period, affecting the operation, and causing the remaining types of food in the dishes to be left out, which cannot be processed in time, leading to the waste of food due to the un-freshness of food. When the quantity of a certain type of food prepared is too much, it leads to that there is remaining food of this type after the dishes are made in the later period, which cannot be processed in time, leading to the waste of food due to the un-freshness of food.

[0004] Therefore, it is necessary to invent a method for preparing food in a kitchen to solve the above problems. SUMMARY

[0005] The purpose of the present application is to provide a method for preparing food in a kitchen to solve the problem that when the restaurant and canteen prepare food, they cannot accurately prepare the quantity of various food, mostly estimate the quantity of various food, which leads to that the quantity of various food prepared each time is not too much or too little, when the quantity of a certain type of food prepared is small, it leads to that part of the dishes cannot be made in the later period, affecting the operation, and causing the remaining types of food in the dishes to be left out, which cannot be processed in time, leading to the waste of food due to the un-freshness of food, when the quantity of a certain type of food prepared is too much, it leads to that there is remaining food of this type after the dishes are made in the later period, which cannot be processed in time, leading to the waste of food due to the un-freshness of food.

[0006] In order to achieve the above purpose, the present application provides the following technical scheme: a method for preparing food in a kitchen, comprising:

[0007] S1: determining the type of dishes to be made and the quantity of each type of dishes;

[0008] S2: calculating the types of food and the quantity of each type of food according to the type of dishes and the quantity of each type of dishes;

[0009] S3: checking and cleaning the required food materials;

[0010] S4: classifying and weighing the food materials after checking and cleaning, and determining the corresponding quantity and type of food materials;

[0011] S5: classifying and packaging the weighed food materials according to time and purpose;

[0012] S6: classifying and collecting the classified and packaged food materials according to the same type of dishes, and marking the codes;

[0013] S7: making a corresponding table, and counting the dishes and their food materials.

[0014] Preferably, in the S2, when calculating the types of food materials, the types of food materials required by each dish are listed in turn and an electronic table is made, then the food materials are arranged according to the first letter of the name of the food material type, the food materials with the same name are removed, and one of the names is kept, and then the types of food materials can be calculated.

[0015] Preferably, in the S2, when calculating the quantity of each type of food material, the quantity of each type of food material in a single dish in each type of dish is calculated, then the quantity of each type of food material in the single dish is multiplied by the number of the type of dish, the overall quantity of each type of food material required in each type of dish is obtained, and finally the quantities of the same type of food material are added, and the overall quantity of each type of food material required can be calculated.

[0016] Preferably, in the S3, the food materials that need to be cleaned are cleaned, for example, the rotten leaves and dirt on the surface of the vegetables are removed, and the freshness and quality of the food materials are detected, and the food materials that are not fresh or deteriorated are removed.

[0017] Preferably, in the S4, each type of food material is weighed in turn, and the required quantity of each type of food material is weighed according to the quantity of each type of food material determined in the S2.

[0018] Preferably, in the S5, different packaging bags are used to package the food materials according to their size and storage adjustment.

[0019] Preferably, in the S5, when each type of food material is packaged, the total quantity of each type of food material required for each meal of each type of dish is packaged.

[0020] Preferably, in the S6, in order to facilitate the taking of food materials when making dishes, the required quantity of food materials for making the same type of dish are classified and collected, and the dish name and the type and quantity of food materials are marked on the package.

[0021] Preferably, in the S7, the classified food materials are counted according to the S6, and a corresponding table is made, and the consumption of each food material is counted when the dishes are made later, so as to facilitate the detection later.

[0022] In the above technical solution, the present application provides technical effects and advantages:

[0023] 1. By determining the category of dishes to be made and the number of each category of dishes, and calculating the types of food materials and the quantity of each type of food material according to the category of dishes and the number of each category of dishes, and then preparing the types of food materials and the quantity of each type of food material, the accurate preparation of food materials required in the back kitchen can be realized, the waste is reduced, the loss is reduced, and the food material management effect in the back kitchen is improved.

[0024] 2. By classifying and packaging the weighed food materials according to time and purpose, and then classifying and collecting the various food materials according to the food materials of the same dish and marking the codes, the food materials for making the dish can be quickly taken when the dish is made later, and the information of the food materials can be quickly understood through the code marking. BRIEF DESCRIPTION OF DRAWINGS

[0025] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings needed in the embodiments will be briefly introduced as follows. Obviously, the drawings in the following description are only some embodiments described in the present application, and other drawings can also be obtained by those skilled in the art according to these drawings.

[0026] Figure 1 The method for preparing food materials in the back kitchen of the present application. DETAILED DESCRIPTION

[0027] In order to enable those skilled in the art to better understand the technical solutions of the present application, the present application will be further described in detail with reference to the drawings.

[0028] The present application provides a method for preparing food materials in the back kitchen as shown in Figure 1 The method for preparing food materials in the back kitchen of the present application.

[0029] S1: determining the category of dishes to be made and the number of each category of dishes;

[0030] S2: calculating the types of food materials and the quantity of each type of food material according to the category of dishes and the number of each category of dishes;

[0031] S3: checking and cleaning the required food materials;

[0032] S4: weighing the classified food materials after checking and cleaning, and determining the food materials with corresponding quantities and types;

[0033] S5: The weighed food materials are classified and packaged according to time and use;

[0034] S6: The classified and packaged food materials are classified and collected according to the food materials of the same dish, and are marked with codes;

[0035] S7: A corresponding table is made, and the dishes and their food materials are counted.

[0036] In the S2, when the types of food materials are calculated, the types of food materials required by each dish are listed in turn, and an electronic table is made, then the food materials are arranged according to the first letter of the name of the type of food material, the food materials with the same name are removed, and one of the names is kept, then the types of food materials can be calculated.

[0037] In the S2, when the quantity of each type of food material is calculated, the quantity of each type of food material in a single dish is calculated, then the quantity of each type of food material in the single dish is multiplied by the number of dishes of this type, the overall quantity of each type of food material required in each dish is obtained, and finally the quantities of the same type of food material are added, the overall quantity of each type of food material required is calculated.

[0038] In the S3, the food materials that need to be washed are washed, for example, the rotten leaves and dirt on the surface of the vegetables are removed, and the freshness and quality of the food materials are detected, and the food materials that are not fresh or deteriorated are removed.

[0039] In the S4, each type of food material is weighed in turn, and the required quantity of each type of food material is weighed according to the quantity of each type of food material determined in the S2.

[0040] In the S5, different packaging bags are used to package the food materials according to their size and storage adjustment.

[0041] In the S5, when each type of food material is packaged, the total quantity of each type of food material required for each meal is packaged, so that it is convenient to classify and collect the required quantity of food materials for making the same dish later.

[0042] In the S6, in order to facilitate the taking of food materials when making dishes, the required quantity of food materials for making the same dish is classified and collected, and the information such as the name of the dish and the number of types of food materials is marked with codes on the package.

[0043] In the S7, the classified and collected food materials are counted according to the S6, and a corresponding table is made, and the consumption of each type of food material is counted when making dishes later, which is convenient for later detection.

[0044] The category of dishes to be made and the number of each category of dishes are determined, and then the types of ingredients required for each dish are listed in turn and made into an electronic table, and then the ingredients are arranged according to the first letter of the name of the ingredient type, and the same name of the ingredients is removed, and one of the names is retained, and then the types of ingredients can be calculated, and the quantities of each type of ingredient in a single dish in each category of dishes are calculated, and then the quantities of each type of ingredient required in each category of dishes are obtained by multiplying the quantities of each type of ingredient in a single dish by the number of dishes in the category, and finally the quantities of the same type of ingredients are added to obtain the overall quantity of each type of ingredient required, and the ingredients that need to be cleaned are cleaned, such as removing the rotten leaves and dirt on the surface of the vegetables, and detecting the freshness and quality of the ingredients, and removing the ingredients that are not fresh or have deteriorated, and the classified and cleaned ingredients are weighed to determine the corresponding quantities and types of ingredients, which can achieve accurate preparation of the ingredients required in the back kitchen, reduce waste and loss, and improve the management effect of the ingredients in the back kitchen, the weighed ingredients are classified and packaged according to time and purpose, and the classified and packaged ingredients are classified and collected according to the same type of dishes, and are marked with codes, and the dish name and the quantity and type of ingredients are marked on the package, which can quickly take the ingredients for making the dish in the later stage, and the information of the ingredients can be quickly understood through the code marking.

[0045] The above only describes some exemplary embodiments of the present application by way of illustration, and it is needless to say that those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present application. Therefore, the above drawings and description are illustrative in nature and should not be construed as limiting the scope of the claims of the present application.

Claims

1. A method of preparing ingredients in a back-of-house, characterized by, include: S1: Determine the types of dishes to be prepared and the quantity of each type; S2: Calculate the types of ingredients and the quantity of each type of ingredient based on the category of dishes and the quantity of each type of dish; S3: Inspect and clean the necessary ingredients; S4: After inspection and cleaning, sort and weigh the ingredients to determine the appropriate quantity and type of ingredients; S5: Sort and package the weighed ingredients according to time and purpose; S6: After sorting and packaging, the various ingredients are grouped and categorized according to the ingredients of the same type of dish, and then labeled with codes; S7: Create the corresponding tables and compile statistics on various dishes and their ingredients.

2. The method for preparing ingredients in a kitchen according to claim 1, characterized in that: In S2, when calculating the types of ingredients, the types of ingredients required for each dish are first listed in order and made into a spreadsheet. Then, the ingredients are arranged according to the first letter of the ingredient type name. Ingredients with the same name are removed, and one name is kept. Then the types of ingredients can be calculated.

3. The method for preparing ingredients in a kitchen according to claim 1, characterized in that: In S2, when calculating the quantity of each type of ingredient, the quantity of each ingredient in a single dish within each type of dish is first calculated. Then, the quantity of each ingredient in that single dish is multiplied by the quantity of that type of dish to obtain the total quantity of each ingredient required in each type of dish. Finally, the quantities of ingredients of the same type are added together to calculate the total quantity of each type of ingredient required.

4. The method for preparing ingredients in a kitchen according to claim 1, characterized in that: In step S3, the ingredients that need to be cleaned are cleaned, such as removing withered leaves and dirt from the surface of vegetables, and the freshness and quality of the ingredients are checked, and any stale or spoiled ingredients are removed.

5. A method for preparing ingredients in a kitchen according to claim 1, characterized in that: In step S4, the various ingredients are weighed sequentially, and the required quantities of each ingredient are measured according to the quantities of each type of ingredient determined in step S2.

6. A method for preparing ingredients in a kitchen according to claim 1, characterized in that: In step S5, different packaging bags are used to package various ingredients according to their size and storage requirements.

7. A method for preparing ingredients in a kitchen according to claim 1, characterized in that: In step S5, when packaging each ingredient, the total amount of each ingredient required for each type of dish in each meal is packaged.

8. A method for preparing ingredients in a kitchen according to claim 1, characterized in that: In step S6, in order to ensure that the ingredients are easy to access when preparing dishes, the required quantities of ingredients for the same dish are categorized and collected, and the dish name and the types and quantities of its ingredients are coded and marked on the packaging.

9. A method for preparing ingredients in a kitchen according to claim 1, characterized in that: In step S7, the ingredients that have been classified and collected according to step S6 are statistically analyzed and a corresponding table is created. The consumption of each ingredient is statistically analyzed when cooking dishes later, which facilitates subsequent testing.

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