Food raw material processing method capable of being used for machine for making and selling food on site
By packaging fresh raw materials into small packages, transporting them via cold chain, and disinfecting them inside the machines, the complexity of raw material handling and preservation issues in on-site food preparation and sales machines have been resolved, enabling standardized operation and efficient production of food machines.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-12-26
- Publication Date
- 2026-05-01
AI Technical Summary
On-site food preparation and sales machines cannot effectively handle complex, perishable, and easily contaminated fresh ingredients, resulting in complicated cleaning and difficult preservation, and making it impossible to achieve large-scale standardized operation.
After basic processing, the fresh raw materials are individually packaged and disinfected with ultraviolet light. They are then transported via cold chain. The machine is equipped with a sterilization device that combines inert gas and high-temperature disinfection to ensure that the raw materials are stored and used independently in a clean room.
It enables long-term preservation and standardized processing of fresh raw materials, reduces cross-contamination, improves food safety and production efficiency, and is suitable for large-scale operation.
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology, and in particular to a method for processing food raw materials that can be used in machines for making and selling food on the spot. Background Technology
[0002] Currently, the raw material usage methods in catering machines are simple and crude, unsuitable for large-scale standardized operations. They are only suitable for in-store or small-scale operations. In the catering industry, among on-site food preparation machines, only some coffee machines and other equipment capable of making simple items have limited raw material forms, types, storage conditions, and cleaning methods. They can only use some non-perishable and easily standardized powders and pastes, which mainly have the following drawbacks:
[0003] 1. Complex raw materials cannot be used, especially viscous granules (such as taro balls, tapioca pearls, etc.). These raw materials have complex processing and cleaning requirements. 2. Fresh raw materials cannot be used, especially fresh agricultural products, as they require high standards of sterilization and preservation. 3. Perishable raw materials cannot be used (such as fresh milk), as they require high standards of sterilization, disinfection, and preservation. Summary of the Invention
[0004] The purpose of this invention is to address the aforementioned problems in existing technologies by proposing a food ingredient processing method that can be used in on-site food preparation and sales machines, which has the characteristic of preserving fresh ingredients for a long time.
[0005] The objective of this invention can be achieved through the following technical solutions:
[0006] A food ingredient processing method applicable to on-site food preparation and sales machines includes:
[0007] S1. Food base material preparation: Based on different raw materials, perform preliminary basic treatment on different raw materials to make them ready for use. The different raw materials include milk tea ingredients and fresh agricultural products.
[0008] S2. Packaging preparation: Place different raw materials into separate spaces, and store the outer packaging separately. The outer packaging includes packaging bags or boxes of different sizes.
[0009] S3. Material processing: Fresh agricultural and sideline products are chopped and packaged into smaller outer packaging, and milk tea raw and auxiliary materials are packaged into outer packaging with appropriate dosage. They are then sealed and packaged, and ultraviolet light is used to sterilize the outer packaging.
[0010] S4. Transportation: Cold chain transportation is used, with the temperature below 8℃;
[0011] S5. Food Processing Machine: Different packaged raw materials are placed into the machine. The machine's sterilization device disinfects any potential contamination of the outer packaging. When food items are made to order, the outer packaging containing the raw materials is automatically removed sequentially under program control. After unpacking, the raw materials are poured into a cup, and the outer packaging is discarded from the machine. Alternatively, according to customer needs, the machine automatically removes the outer packaging containing the raw materials and sells it directly to the customer. Each processing tool is automatically cleaned and sterilized at high temperature. The entire cabinet is regularly sterilized with ultraviolet light and ozone.
[0012] In the above-mentioned food raw material processing method that can be used in on-site food preparation and sales machines, step S1, the basic processing includes:
[0013] A. Unpacking: All fresh agricultural products and milk tea ingredients purchased are unpacked and then placed in a temporary area between the warehouse and the aseptic processing area.
[0014] B. Cleaning: In the temporary area, the milk tea ingredients or fruits with intact inner packaging are first cleaned, and then directly put into the sterilization cabinet.
[0015] C. Sterilization: Fresh agricultural and sideline products are washed and dried with ozone water and then placed in a sterilization cabinet. Raw materials with intact inner packaging are washed, dried, and then placed in a sterilization cabinet.
[0016] In the aforementioned food ingredient processing method applicable to on-site food preparation and sales machines, different raw materials are placed into separate spaces, and their outer packaging is stored independently, including:
[0017] A. Preservation: All raw materials are stored in different refrigerated cabinets according to their area;
[0018] B. Usage: The refrigerated display case is located in a clean room. During processing, workers can directly take out the raw materials from the refrigerated display case to peel or unpack them and then use them directly. The processed finished raw materials are packaged in outer packaging and stored in a separate storage room.
[0019] In the aforementioned food ingredient processing method applicable to on-site food preparation and sales machines, fresh agricultural and sideline products are chopped, packaged into smaller outer packaging, sealed, and then sterilized using ultraviolet light; including:
[0020] A. Take out the prepared fresh agricultural products, peel and cut them;
[0021] B. Take out the corresponding outer packaging and pack the pre-cut fresh agricultural products into small portions of inner packaging material;
[0022] C. Spray phytoncides onto the sealing film of the outer packaging;
[0023] D. Place multiple small outer packages into a sealed chamber, evacuate the chamber, and refill the interior with inert gas;
[0024] E. Heat seal the opening of the outer packaging bag to make it completely sealed;
[0025] F. Make a second layer of inner packaging.
[0026] G. Place in a refrigerated cabinet to keep fresh, while ultraviolet light disinfects the packaging.
[0027] In the above-mentioned food raw material processing method that can be used in on-site food preparation and sales machines, the inert gas comprises 3-7% oxygen, 0-10% carbon dioxide, and the remainder is nitrogen.
[0028] In the above-mentioned food raw material processing method that can be used in on-site food preparation and sales machines, the refrigeration temperature of the raw materials is controlled at 4-8℃.
[0029] In the above-mentioned food ingredient processing method applicable to on-site food preparation and sales machines, the milk tea ingredients are packaged into outer packaging suitable for the corresponding dosage, sealed, and the outer packaging is sterilized using ultraviolet light; including:
[0030] A. Take out the large package of milk tea ingredients, open it, and insert the sterilized silicone tube.
[0031] B. Take out the appropriate outer packaging for the corresponding dose and use a metering peristaltic pump to fill it from the bulk packaging into the appropriate outer packaging for the corresponding dose;
[0032] C. Seal the outer packaging appropriately for the corresponding dosage;
[0033] D. Place the appropriate outer packaging for the corresponding dosage into the bus sterilizer for sterilization and disinfection;
[0034] E. Make a second layer of inner packaging;
[0035] F. After drying, place in a refrigerator to keep fresh, and at the same time disinfect the outer packaging with ultraviolet light.
[0036] Compared with the prior art, this application has the following advantages:
[0037] This invention employs a method of processing raw materials and then individually packaging them in small packages. The biggest advantage of this method is the standardized packaging of various raw materials, which facilitates standardized processing of raw materials in various forms by on-site food preparation and sales machines. Plant-based bactericides are used for sterilization, and the interior is filled with inert gas; a specific proportion of inert gas has a very good antibacterial effect. This significantly extends the shelf life of fresh raw materials. Detailed Implementation
[0038] The described embodiments are merely some, not all, of the embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.
[0039] A food ingredient processing method applicable to on-site food preparation and sales machines includes:
[0040] S1. Food base material preparation: Based on different raw materials, perform preliminary basic treatment on different raw materials to make them ready for use. The different raw materials include milk tea ingredients and fresh agricultural products.
[0041] Milk tea ingredients typically include: raw materials: tea leaves, milk, sugar, ice cubes, etc.; toppings: tapioca pearls / boba / tapioca balls, milk tea base / flavorings, vanilla / spices, vegetable oil / milk fat, salt, coconut jelly / crystal balls / popping pearls, etc.; and toppings: biscuit crumbs, oatmeal, chocolate chips, vegetable oil / milk fat, etc. These ingredients usually have a long shelf life and are readily available for purchase.
[0042] Fresh agricultural products include some fruits and vegetables. After fruits and vegetables are removed from refrigeration, their shelf life will be greatly reduced. Therefore, if they are put into machines, it will be a big problem to store fruits and vegetables stably for a long time.
[0043] In actual operation, different raw materials will have various differences when they are purchased. For example, milk tea ingredients are basically available and purchased directly. The raw materials are usually in large packaging bags. After leaving the factory, they will come into contact with a large number of bacteria. Therefore, it is necessary to perform basic treatment on the outer packaging and clean it.
[0044] Fresh agricultural products are simply cleaned by processing their outer skin.
[0045] S2. Packaging preparation: Place different raw materials into separate spaces, and store the outer packaging separately. The outer packaging includes packaging bags or boxes of different sizes.
[0046] Storing raw materials in separate spaces facilitates organization and tidiness. This reduces clutter, makes the workplace neater and more organized, and improves work efficiency. Separating different raw materials reduces the risk of cross-contamination. Some raw materials may have strong odors or colors; preventing them from mixing ensures that the quality and taste of the final product are not affected by the different raw materials. Storing raw materials and packaging materials separately reduces the possibility of confusion and errors caused by misuse or mixing of raw materials. This is crucial for maintaining consistent product quality and taste.
[0047] S3. Material processing: Fresh agricultural and sideline products are chopped and packaged into smaller outer packaging, and milk tea raw and auxiliary materials are packaged into outer packaging with appropriate dosage. They are then sealed and packaged, and ultraviolet light is used to sterilize the outer packaging.
[0048] Chopping and quickly packaging fresh agricultural products helps maintain their freshness. Smaller outer packaging reduces contact with oxygen and moisture, slowing down oxidation and spoilage. Packaging milk tea ingredients into appropriately sized containers helps control the amount used per serving, ensuring consistent taste and standardization in every cup. Smaller packaging facilitates storage, allowing for more flexible space utilization and reducing warehouse space requirements. Controlling dosage and freshness helps reduce food waste. Using only the necessary amount at a time avoids prolonged periods of unused food after opening large packages, which can lead to quality deterioration. Sealing effectively isolates the ingredients from outside air, extending shelf life. Sealing also prevents contamination and reduces moisture evaporation. Sterilizing outer packaging with ultraviolet light helps kill microorganisms, reducing the spread of bacteria and viruses and improving product hygiene standards.
[0049] Among them, various complex ingredients, such as solids, fresh fruits, and solid-liquid mixtures, are packaged in the smallest possible quantities according to their actual usage in catering, tea drinks, and fruit salads. This ensures that one or more individually packaged ingredients are used up at a time. For liquids, sauces, and other ingredients used in large quantities, requiring continuous dispensing and precise measurements to 3 grams, the minimum packaging capacity is calculated based on the ingredient's shelf life, freshness period, and usage cycle. Ingredients are guaranteed to be used up within their shelf life; otherwise, they are treated as waste.
[0050] S4. Transportation: Cold chain transportation is used, with the temperature below 8℃;
[0051] Cold chain transportation ensures that food is kept at the appropriate low temperature during transit, thus slowing down its aging and spoilage. This is crucial for maintaining the quality of fresh agricultural products and milk tea ingredients. The low temperature environment helps inhibit the growth of bacteria and microorganisms, thereby slowing down the rate of spoilage and improving food safety.
[0052] S5. Food Processing Machine: Different packaged raw materials are placed into the machine. The machine's sterilization device disinfects any potential contamination of the outer packaging. When food items are made to order, the outer packaging containing the raw materials is automatically removed sequentially under program control. After unpacking, the raw materials are poured into a cup, and the outer packaging is discarded from the machine. Alternatively, according to customer needs, the machine automatically removes the outer packaging containing the raw materials and sells it directly to the customer. Each processing tool is automatically cleaned and sterilized at high temperature. The entire cabinet is regularly sterilized with ultraviolet light and ozone.
[0053] The machine can produce food items according to orders, automating the production of milk tea, fruit salad, milkshakes, and fresh fruit tea, improving production efficiency, reducing manual operation, and lowering labor costs. The machine can precisely extract raw materials according to programmed control, ensuring consistent raw material usage for each cup of milk tea, improving product stability and quality, and minimizing errors. Small packages are for single use only, and each extraction does not affect other packaging, allowing other food items to be stored for longer. Each processing tool is automatically cleaned and sterilized at high temperatures, and the entire cabinet is regularly disinfected with ultraviolet light and ozone, helping to maintain cleanliness and hygiene standards and reduce bacterial growth. The machine can also automatically extract the outer packaging containing the raw materials for direct sale to customers, providing more flexible choices and personalized service.
[0054] Individually packaged for single use is sealed and refrigerated in a cleanroom before use. When needed, automated equipment (robotic arms, etc.) breaks open the packaging, pours the contents into a cup / box, and then transports the packaging material outside the cleanroom for disposal as waste. Simultaneously, if any broken packaging parts come into contact with food, they are cleaned and sterilized at high temperatures.
[0055] Liquids or sauces intended for multiple uses are continuously dispensed using equipment such as peristaltic pumps. The outer packaging is sealed before use, and during use, only the pump or similar outlet faces outwards. The outlet is located in a clean room, surrounded by ultraviolet and ozone disinfection devices to ensure the cleanliness of the surrounding air. The pump's inner pipe walls are continuously smooth, ensuring easy cleaning and disinfection of the pipeline.
[0056] Liquids or sauces must be used within their shelf life; any unused portion must be disposed of as waste. Packaging materials must be disposed of as waste after raw materials are used. Discharge pipes must be regularly collected, cleaned, and disinfected.
[0057] Ensure that fresh fruits and other raw materials are processed and packaged in a clean room. The sterility level of the clean room depends on the shelf life. If the fresh fruit has a shelf life of half a month, a Class 10,000 clean room is required at least. If the fresh fruit has a shelf life of less than 5 days, a Class 100,000 clean room is sufficient, or even a relatively clean kitchen can meet the requirements.
[0058] The packaging material is coated with plant bactericides (phytoncides). Phytoncides are extracted from plants, and the vast majority can be used directly in food. However, due to issues with raw materials, extraction environment, and processing, most extracted phytoncides cannot be used in food. This invention uses advanced foreign technology to extract phytoncides, and the extract can be directly applied to food. Commonly used phytoncides for food are extracted from cypress trees.
[0059] Food is packaged in sealed boxes / bags according to a fixed quantity, then the boxes / bags are sealed to isolate them from the outside air.
[0060] Stored in a cleanroom. Both storage and use take place within a cleanroom. Even with numerous preservation technologies, raw materials are still most susceptible to contamination during use. The raw materials of this invention are still stored in a relatively clean room during use, where regular ultraviolet and ozone disinfection is performed. Key components are also promptly sterilized at high temperatures. This ensures that the air cleanliness within the cleanroom meets the standards of a Class 10,000 cleanroom.
[0061] Regarding food safety, the following necessary measures are taken to process raw materials.
[0062] Single-use packaging: All complex and perishable raw materials are packaged in uniform single-use packaging. The above-mentioned preservation methods are strictly followed during production, packaging, storage, and use.
[0063] The opening device is sterilized. The opening device does not come into contact with food ingredients; even if it does occasionally come into contact with food ingredients, it will be cleaned and sterilized promptly. High-temperature sterilization is used.
[0064] Environmental disinfection at the outlet. For the environment surrounding the outlet where materials need to be discharged continuously for a certain period of time, strict disinfection measures are adopted to ensure that the cleanliness of the environment meets the standards of a Class 10,000 cleanroom.
[0065] Waste is automatically removed. Raw materials are unpacked and used within the cleanroom. Packaging materials are promptly removed from the cleanroom after use to ensure the cleanliness level within the cleanroom.
[0066] Automatic environmental disinfection. The environment where raw materials are stored and used must be disinfected in a timely manner to ensure cleanliness.
[0067] No human contact. No one is involved in the storage, unpacking, or use of raw materials, ensuring the absolute safety of the environment and food ingredients by preventing the introduction of additional microorganisms.
[0068] Specifically, in step S1, the basic processing includes:
[0069] A. Unpacking: All fresh agricultural products and milk tea ingredients purchased are unpacked and then placed in a temporary area between the warehouse and the aseptic processing area.
[0070] B. Cleaning: In the temporary area, the milk tea ingredients or fruits with intact inner packaging are first cleaned, and then directly put into the sterilization cabinet.
[0071] C. Sterilization: Fresh agricultural and sideline products are washed and dried with ozone water and then placed in a sterilization cabinet. Raw materials with intact inner packaging are washed, dried, and then placed in a sterilization cabinet.
[0072] Specifically, different raw materials are placed in separate spaces, and the outer packaging is stored separately, including:
[0073] A. Preservation: All raw materials are stored in different refrigerated cabinets according to their area;
[0074] B. Usage: The refrigerated display case is located in a clean room. During processing, workers can directly take out the raw materials from the refrigerated display case to peel or unpack them and then use them directly. The finished raw materials are stored in a separate storage room after being packaged in outer packaging.
[0075] Specifically, fresh agricultural products are chopped, packaged into smaller outer packaging, sealed, and then sterilized using ultraviolet light; this includes:
[0076] A. Take out the prepared fresh agricultural products, peel and cut them;
[0077] B. Take out the corresponding outer packaging and pack the pre-cut fresh agricultural products into small portions of inner packaging material;
[0078] C. Spray phytoncides onto the sealing film of the outer packaging;
[0079] D. Place multiple small outer packages into a sealed chamber, evacuate the chamber, and refill the interior with inert gas;
[0080] E. Heat seal the opening of the outer packaging bag to make it completely sealed;
[0081] F. Make a second layer of inner packaging.
[0082] G. Place in a refrigerated cabinet to keep fresh, while ultraviolet light disinfects the packaging.
[0083] Pasteurization and phytochemicals (phytoncides): Some raw materials (such as milk) are suitable for pasteurization and are processed using pasteurization. Other raw materials (such as fresh fruit) are not suitable for pasteurization because temperature can destroy organic matter; therefore, this invention uses phytochemicals.
[0084] Specifically, the inert gas consists of 3-7% oxygen, 0-10% carbon dioxide, and the remainder is nitrogen.
[0085] Inert gas filling involves evacuating the air from the box or bag before sealing, filling it with food, or filling it with inert gas after food is placed inside. A specific ratio of inert gas provides excellent antibacterial properties. The composition of the inert gas varies depending on the raw materials, such as: strawberries (5-6% oxygen, 10% carbon dioxide, the remainder nitrogen), cherry tomatoes (5-6% oxygen, the remainder nitrogen), watermelon (3-4% oxygen, 6-7% carbon dioxide, the remainder nitrogen), etc. Generally, oxygen is around 5%, carbon dioxide is less than 10%, and the remainder is nitrogen. Of course, this ratio can be flexibly adjusted in practice to balance antibacterial effect and cost.
[0086] Specifically, the refrigeration temperature of the raw materials is controlled at 4-8℃.
[0087] Refrigeration is essential for preservation. It must be refrigerated during both storage and use. All sealed raw materials should be stored in a refrigerated space at 4-8 degrees Celsius. At this temperature, the antibacterial combination of inert gases is optimal, and the selected plant bactericides also work best at low temperatures.
[0088] Specifically, the raw and auxiliary ingredients for milk tea are packaged into outer packaging suitable for the corresponding dosage, sealed, and then sterilized using ultraviolet light; including:
[0089] A. Take out the large package of milk tea ingredients, open it, and insert the sterilized silicone tube.
[0090] B. Take out the appropriate outer packaging for the corresponding dose and use a metering peristaltic pump to fill it from the bulk packaging into the appropriate outer packaging for the corresponding dose;
[0091] C. Seal the outer packaging appropriately for the corresponding dosage;
[0092] D. Place the appropriate outer packaging for the corresponding dosage into the bus sterilizer for sterilization and disinfection;
[0093] E. Make a second layer of inner packaging;
[0094] F. After drying, place in a refrigerator to keep fresh, and at the same time disinfect the outer packaging with ultraviolet light.
[0095] It should be noted that all directional indications in the embodiments of the present invention, such as up, down, left, right, front, back, etc., are only used to explain the relative positional relationship and movement of the components in a specific posture. If the specific posture changes, the directional indication will also change accordingly.
[0096] Furthermore, the use of terms such as "first" and "second" in this invention is for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Meanwhile, the word "and / or" throughout the text means including three solutions; for example, "A and / or B" includes solution A, solution B, or a solution that simultaneously satisfies A and B. Additionally, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.
[0097] All of the above components are general standard parts or components known to those skilled in the art. Their structure and principles can be learned by those skilled in the art through technical manuals or conventional experimental methods.
[0098] The specific embodiments described herein are merely illustrative of the spirit of the invention. Those skilled in the art to which this invention pertains may make various modifications or additions to the described specific embodiments or use similar methods to substitute them, without departing from the spirit of the invention or exceeding the scope defined by the appended claims.
Claims
1. A method for processing food ingredients that can be used in a machine for preparing and selling food on-site, comprising: S1. Food base material preparation: Based on different raw materials, perform preliminary basic treatment on different raw materials to make them ready for use. The different raw materials include milk tea ingredients and fresh agricultural products. S2. Packaging preparation: Place different raw materials into separate spaces, and store the outer packaging separately. The outer packaging includes packaging bags or boxes of different sizes. S3. Material processing: Fresh agricultural and sideline products are chopped and packaged into smaller outer packaging, and milk tea raw and auxiliary materials are packaged into outer packaging with appropriate dosage. They are then sealed and packaged, and ultraviolet light is used to sterilize the outer packaging. S4. Transportation: Cold chain transportation is used, with the temperature below 8℃; S5. Food Processing Machine: Different packaged raw materials are placed into the machine. The machine's sterilization device disinfects any potential contamination of the outer packaging. When food items are made to order, the outer packaging containing the raw materials is automatically removed sequentially under program control. After unpacking, the raw materials are poured into a cup, and the outer packaging is discarded from the machine. Alternatively, according to customer needs, the machine automatically removes the outer packaging containing the raw materials and sells it directly to the customer. Each processing tool is automatically cleaned and sterilized at high temperature. The entire cabinet is regularly sterilized with ultraviolet light and ozone.
2. The food raw material processing method for use in on-site food preparation and sales machines according to claim 1, characterized in that, In step S1, the basic processing includes: A. Unpacking: All fresh agricultural products and milk tea ingredients purchased are unpacked and then placed in a temporary area between the warehouse and the aseptic processing area. B. Cleaning: In the temporary area, the milk tea ingredients or fruits with intact inner packaging are first cleaned, and then directly put into the sterilization cabinet. C. Sterilization: Fresh agricultural and sideline products are washed and dried with ozone water and then placed in a sterilization cabinet. Raw materials with intact inner packaging are washed, dried, and then placed in a sterilization cabinet.
3. The food raw material processing method for use in on-site food preparation and sales machines according to claim 2, characterized in that, Different raw materials are placed in separate spaces, and the outer packaging is stored separately, including: A. Preservation: All raw materials are stored in different refrigerated cabinets according to their area; B. Usage: The refrigerated display case is located in a clean room. During processing, workers can directly take out the raw materials from the refrigerated display case to peel or unpack them and then use them directly. The processed finished raw materials are packaged in outer packaging and stored in a separate storage room.
4. The food raw material processing method for use in on-site food preparation and sales machines according to claim 1, characterized in that, Fresh agricultural products are chopped, packaged into smaller outer packaging, sealed, and then sterilized using ultraviolet light; this includes: A. Take out the prepared fresh agricultural products, peel and cut them; B. Take out the corresponding outer packaging and pack the pre-cut fresh agricultural products into small portions of inner packaging material; C. Spray phytoncides onto the sealing film of the outer packaging; D. Place multiple small outer packages into a sealed chamber, evacuate the chamber, and refill the interior with inert gas; E. Heat seal the opening of the outer packaging bag to make it completely sealed; F. Make a second layer of inner packaging. G. Place in a refrigerated cabinet to keep fresh, while ultraviolet light disinfects the packaging.
5. The food raw material processing method for use in on-site food preparation and sales machines according to claim 1, characterized in that, The inert gas comprises 3-7% oxygen, 0-10% carbon dioxide, and the remainder is nitrogen.
6. The food raw material processing method according to claim 1, applicable to on-site food preparation and sales machines, is characterized in that, The refrigeration temperature of the raw materials is controlled at 4-8℃.
7. The food raw material processing method for use in on-site food preparation and sales machines according to claim 1, characterized in that, The raw and auxiliary ingredients for milk tea are packaged into outer packaging suitable for the corresponding dosage, sealed, and then sterilized using ultraviolet light; including: A. Take out the large package of milk tea ingredients, open it, and insert the sterilized silicone tube. B. Take out the appropriate outer packaging for the corresponding dose and use a metering peristaltic pump to fill it from the bulk packaging into the appropriate outer packaging for the corresponding dose; C. Seal the outer packaging appropriately for the corresponding dosage; D. Place the appropriate outer packaging for the corresponding dosage into the bus sterilizer for sterilization and disinfection; E. Make a second layer of inner packaging; F. After drying, place in a refrigerator to keep fresh, and at the same time disinfect the outer packaging with ultraviolet light.