A multi-stage stir-fry control method and system based on braised meat preparation

By using a multi-stage spice control method, spices are divided into top, middle, and base notes based on their thermal response characteristics. Aroma state parameters and migration rhythms are constructed, which solves the problem of unstable aroma release in braised meat products and improves the stability and consistency of flavor.

CN122131632APending Publication Date: 2026-06-02GUIZHOU GUIFUDUO FOOD CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
GUIZHOU GUIFUDUO FOOD CO LTD
Filing Date
2026-02-09
Publication Date
2026-06-02

AI Technical Summary

Technical Problem

In existing technologies, it is difficult to precisely coordinate the aroma release behavior of various spices at different heating stages during the frying process of spices for braised meat products, resulting in unstable flavor and poor consistency.

Method used

A multi-stage spice-stirring control method is adopted, which divides spices into top notes, middle notes and base notes according to their thermal response characteristics. By constructing aroma state parameters and migration rhythm control parameters, the heating intensity is dynamically adjusted to match the aroma release sequence with the braising heating process.

Benefits of technology

It improves the flavor stability and consistency of braised meat products, reduces reliance on human experience, ensures orderly aroma release, and enhances product quality.

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Abstract

This invention discloses a multi-stage stir-frying control method and system for braised meat preparation, relating to the field of cooking process control technology. The method includes: during the stir-frying process of spices for braised meat preparation, spices are divided into top-note spices, middle-note spices, and base-note spices based on their thermal response characteristics; during the multi-stage stir-frying process, the proportions of top-note aroma, middle-note aroma, and base-note aroma in the oil phase of each stir-frying stage are determined, and aroma state parameters are constructed; based on the changes in these aroma state parameters between adjacent stir-frying stages, control parameters are generated to regulate the migration rhythm of the aroma in the oil phase; and based on these control parameters, the stir-frying process of the spices for braised meat preparation is adjusted to obtain suitable spices for braised meat preparation, ensuring that the aroma release sequence of the spices matches the heating process during subsequent braising. This effectively coordinates the aroma release behavior of multiple spices at different stir-frying stages, improving the controllability and stability of the stir-frying process.
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