CN102920309A - Method and system for realizing standardized cooking by using intelligent temperature control - Google Patents
Method and system for realizing standardized cooking by using intelligent temperature control Download PDFInfo
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Abstract
The invention discloses a method and a system for realizing standardized cooking by using intelligent temperature control. According to the invention, operators failing to master cooking techniques also can make standardized dishes which are good and uniform in taste, and the method and system disclosed by the invention can be widely applicable to families and places of business. The system comprises an electric-heating temperature-controllable stove and a cooking container, wherein the electric-heating temperature-controllable stove is provided with a control unit, and the cooking container is placed on the electric-heating temperature-controllable stove. The system also comprises a temperature sensor, a cooking module, a temperature deviation digestion sub-module, a temperature compensation module and a high-temperature limit module, wherein the control unit is connected with the temperature sensor, the cooking module, the temperature deviation digestion sub-module, the temperature compensation module and the high-temperature limit module; and the cooking module compiles the technological process and the control program for each time node control temperature in the process of making each dish, and the like according to a preset temperature range for water, oil, water-oil mixtures and water vapor and a temperature control model of U = P-k (t-T).
Description
Technical field
The present invention relates to cooking methods and the system thereof of Chinese meal, relate in particular to a kind of method and system thereof that adopts intelligent temperature to control to realize Chinese meal dish standardization culinary art.
Background technology
The preparation method of Chinese meal dish is that we are worth proud place always, and it can both perfectly be embodied the mouthfeel taste of various food materials.But the culinary art skill and technique of Chinese meal dish is to be difficult to grasp, even with the difference of a course owing to cooking method, the dynamic duration and degree of heating, the vegetable taste of producing has than big difference.The cooking methods of the traditional dish of China mainly comprises: Fried, fried, cooked, fried, the several different methods such as boil, stew, boil in a covered pot over a slow fire, stir-fry before stewing and mix.Its cooking process is according to selected different culinary art food materials, adopts the cooking methods of different permutation and combination to cook to finish.(wherein major-minor material and condiment can solve with prescription).But in the cooking process, owing to putting into different food materials or the different amount of identical food materials, the speed of heat conduction is different, need the cook rule of thumb to regulate the duration and degree of heating, mobile pan-furnace fire apart from controlling heating, therefore grasping dynamic duration and degree of heating control is that dynamic temperature control is the key of culinary art, also is the difficult point of Chinese meal culinary art.
Open day be that on 04 09th, 2003, publication number are that the patent documentation of CN1409212A discloses the technical scheme that name is called a kind of automatic cooking method and system, it is to draw a portrait processing after the action that the cook cooks is recorded, by the calculating of the coordinate of three distinctive mark points in pot that the cook is used and the shovel cooking appliance, thereby calculate cook the cook pot in the process and the movement locus that shovels.Then, work out out the program of cooking accordingly according to the cook major ingredient, condiment amount and the feed time that use in the process and the movement locus of pot and shovel of cook.With the cook action of the mechanical arm in the mechanical manipulator according to the imitation of the signal instruction in said procedure cook, burn the dish that the cook burns afterwards.Yet, the weak point of this scheme is: the one, only carried out cook's action imitation, temperature link processing for most critical is nowhere near, because it adopts thick mad fire control switch angle imitation at each time point, there are not real-time temperature detection and FEEDBACK CONTROL, and do not consider therefore will have a strong impact on the uniformity of vegetable taste and taste owing to the impact of vegetable material amount difference, initial temperature difference etc. factor on the process of heating; The 2nd, the inherent shortcoming that image is processed can be brought the error in judgement of technical process, causes technological process inaccurate, affects the making quality of vegetable.
Summary of the invention
Main purpose of the present invention is to provide a kind of method and system that adopt intelligent temperature control to realize the standardization culinary art, so that do not grasp the operating personnel of culinary art, also can produce delicious flavour, standardization dish that taste is unified.
The present invention is directed to the prior art problem is mainly solved by following technical proposals, a kind of method that adopts intelligent temperature control to realize the standardization culinary art, be used for realizing at electrical heating controllable temperature stove and accessory automation or the semi-automatic culinary art of standardization Chinese meal dish, it is characterized in that may further comprise the steps:
1) preparation is with the electrical heating controllable temperature stove and accessory of control module;
2) determine the temperature of middle medium scope, intermediate medium comprises that water, oil, water oil mix and steam;
The corresponding cooking method of water is controlled in the Celsius temperature 99-105 degree scope for boiling and stewing;
The corresponding cooking method of oil is controlled in the Celsius temperature 170-250 degree scope for fried;
Water oil mixes corresponding cooking method for frying in shallow oil, fry, cook, stir-fry before stewing and mixing, and is controlled in the Celsius temperature 135-170 degree scope;
The corresponding cooking method of steam is controlled in the Celsius temperature 100-110 degree scope for stewing;
3) 1) in the described control module, adopt Temperature Control Model to carry out the control of dynamic heat adjustment, Temperature Control Model is U=P-k (t-T), wherein P is that electrical heating controllable temperature stove and accessory arranges power, T is target temperature, t is observed temperature, and U is the actual execution of electrical heating controllable temperature stove and accessory power, and k is proportionality coefficient.
4) according to step 2) temperature of middle medium scope and the Temperature Control Model of the step 3) cooking process of working out various vegetable manufacture crafts, the manufacture craft of vegetable is to specify vegetable to begin cooking methods that each technological process sets in advance and in the required temperature of each timing node from initial cooking status;
5) according to the technical recipe of specifying vegetable, main ingredient is placed in the cooking container, together is placed on afterwards on the electrical heating controllable temperature stove and accessory;
6) start cooking process;
7) take out vegetable after cooking process finishes, this vegetable is made and is finished.
According to selected different culinary art food materials, with Fried, fried, cooked, fried, 20 several different methods such as boil, stew, boil in a covered pot over a slow fire, stir-fry before stewing and mix, adopt the cooking methods culinary art of different permutation and combination.The temperature data of above-mentioned intermediate medium water, oil, the mixing of water oil and steam is to draw through a large amount of careful tests, based on such data, creates Temperature Control Model U=P-k (t-T).According to temperature data and Temperature Control Model, technological process when working out various vegetables and making, and the cooking process of each timing node control temperature, and cooking process implanted in the control module, finish vegetable by control module control electrical heating controllable temperature stove and accessory and make.In this process, because water, oil, water oil are mixed and the temperature range control of steam and the temperature dynamic regulative mode of uniqueness, standardization and the intellectuality of Chinese meal culinary art have been realized.
Because the method, bring to technological standards, technique quantitatively, the requirement of the preserving type of technical recipe, technological process and main ingredient etc. aspect, formed the method for Chinese meal standardized, solved the difficult problem of Chinese meal standardized, and investment Xiao Yi realizes.
As preferably, set temperature deviation digestion subprogram in control module, temperature deviation digestion subprogram is used for eliminating the outer temperature deviation of technological process, the deviation of food materials initial temperature when the outer temperature deviation of technological process comprises culinary art, the cooking container temperature deviation, seasonal environment temperature difference, viscosity affects thermal conductivity factor and the temperature deviation that forms, the temperature deviation that the cooking container seal degree causes, the deviation of temperature in the cooking container that the deviation of food materials input amount causes, there is the deviation of processing technology in cooking container itself, electrical heating stove and accessory self power deviation, temperature deviation digestion subprogram by control module in the technological process, by timing node observed temperature and design temperature are compared, in the time of in the design temperature scope vegetable of cooking is carried out power back-off.In the time of in the design temperature scope vegetable of cooking is carried out power back-off (improving or reduce power) and show as temperature (high and low) compensation.
Temperature deviation digestion subprogram is mainly used in eliminating following temperature deviation:
Because of the temperature deviation of raw material condiment with the dish for preparing and the different appearance of cooking container storage place;
The temperature deviation that cooking container storage environment difference causes;
The temperature deviation that stove and accessory and cooking container etc. cause in the room temperature environment temperature effect of Various Seasonal;
Viscosity has influence on thermal conductivity factor, finally can be converted into the deviation of temperature in the cooking container;
The deviation of cooking container lid seal degree causes the variation of water content in the container, and it is related to coefficient of heat transfer, finally can be converted into the deviation of temperature in the cooking container;
The deviation that produces in the dish layoutprocedure mainly is the heat demand difference that the deviation of food materials input amount causes, finally can be converted into the deviation of temperature in the cooking container;
There is the deviation of processing technology in cooking container itself, makes heat generation speed and conduction deviation, finally can be converted into the deviation of temperature in the container;
Electrical heating stove and accessory self power deviation finally is presented as temperature deviation;
The aging power output deviation that causes of electrical heating stove and accessory causes occurring temperature deviation;
The deviation of operating voltage, electric current also is reflected as the power deviation of electrical heating stove and accessory.
These temperature deviations all need temperature deviation digestion subprogram by thereby the parameter detecting such as initial temperature, temperature temporal evolution rate being passed through to adjust electrical heating stove and accessory power, carry out temperature deviation digestion in the timing node of determining or at technological process starting stage design temperature compensation range.
As preferably, control module delimited temperature compensation range to the technological process starting stage, and observed temperature and normal temperature are compared, and in the time of in the design temperature scope vegetable of cooking carried out proportional compensation or the fixed value compensation of process time.
Control module compares observed temperature and design temperature by timing node in the technological process process, in the time of in the design temperature scope vegetable of cooking is carried out power back-off and shows as temperature-compensating.
For guaranteeing that the actual cooking temp error of dish is in controlled range, dish technique is carried out the temperature monitoring compensation, being about to real time temperature and normal temperature (can arrange) compares, delimit the overtemperature scope according to experimental data, in scope, the vegetable of cooking is carried out proportional compensation or the fixed value compensation of process time, this situation mostly occurs at same cooking container after dish delivery, enters immediately again the cooking in the process of next vegetable.
As preferably, realize high temperature limit by setting limiting value, described high temperature limit is after observed temperature begins greater than the target temperature that arranges, electrical heating controllable temperature stove and accessory power progressively lowers category according to the relation with (t-T), then no longer carry out and lower category when gear drops to deep low gear, this moment, temperature value still continued to rise to reach when setting limiting value, then carried out halt command; After high temperature is eliminated, restart electrical heating controllable temperature stove and accessory, the starting power gear is according to adjusting with the relation of (t-T).
As preferably, with the centralized management of networking of several electrical heating controllable temperature stove and accessorys, by network the electrical heating controllable temperature stove and accessory that connects is carried out cooking process download, task allocation manager, allocation order management and cooking operation management and telemanagement.
As preferably, by dish ordering machine, network, printer, bar decoding apparatus realize ordering dishes, garnish food, cook, the dish delivery management.In dining room for money, client uses dish ordering machine, printer to carry out a list by network, the vegetable charger sheet of orderring is printed in rear kitchen, the operative employee uses bar code device scan charger sheet, obtaining the stove position distributes number, the cooking process that this moment, the computer on the network accessed the vegetable of orderring from vegetable manufacture craft database sends to the stove position of distributing, placement is equipped with the cooking container (pot) of the vegetable main ingredient of orderring on the electrical heating controllable temperature stove and accessory that distributes, electrical heating controllable temperature stove and accessory has detected object on stove and accessory, and the beginning Automatic-heating is cooked.
A kind of system that adopts intelligent temperature control to realize the standardization culinary art; comprise electrical heating controllable temperature stove and accessory and cooking container with control module; cooking container is placed on the electrical heating controllable temperature stove and accessory; also comprise temperature sensor and store the culinary art module; temperature deviation digestion submodule; the module storage of temperature compensation module and high temperature limit module; temperature sensor and module storage connection control unit; temperature sensor detects the temperature of electrical heating controllable temperature stove and accessory and cooking container bottom contact-making surface; culinary art module basis is to water; oil; technological process when the temperature range that water oil mixes and steam is set and the various vegetables of Temperature Control Model U=P-k (t-T) establishment are made and the control program of each timing node control temperature; temperature deviation digestion submodule is used for eliminating the outer temperature deviation of technological process; temperature compensation module is used for the technological process starting stage delimited temperature compensation range; in the time of in the design temperature scope vegetable of cooking is carried out proportional compensation or the fixed value compensation of process time, the high temperature limit module is used for carrying out power adjusting and high temperature protection after observed temperature begins greater than the target temperature that arranges.
A kind of system that adopts intelligent temperature control to realize the standardization culinary art is the specific implementation device that intelligent temperature control realizes the standardization cooking methods.
Control module is connected temperature sensor detect real time temperature, use culinary art module, temperature deviation digestion submodule (by the power back-off within the process time), temperature compensation module and high temperature limit module, vegetable is carried out standardization make.
The vegetable manufacture craft is to begin each technological process from initial cooking status to set in advance the various cooking methods that collect in the required temperature of its each timing node, after cooking furnace starts, under temperature control, according to traditional dish culinary art require appropriate dish by give birth in the ripe process take the time as axis, by the power back-off within the process time, accurately transmit the heat that needs.
As preferably, described system also comprises host computer, and one is connected to host computer to several electrical heating controllable temperature stove and accessorys.To the centralized management of networking of electrical heating controllable temperature stove and accessory.Design and installation control software in host computer generate cooking process thereby input the every kind of vegetable manufacture craft that produces through overtesting according to demand.In actual cooking process, only need the concrete vegetable coding of input, access corresponding cooking process by host computer, be issued in the control module, can begin vegetable and make.
As preferably, be electromagnetic oven with control module with the electrical heating controllable temperature stove and accessory of control module.
As preferably, system also comprises dish ordering machine, LAN, printer, bar-code scanner, and dish ordering machine is the touch-screen that connects host computer, and host computer connects respectively LAN, printer and bar-code scanner.Realize ordering dishes, garnish food, cooking and the dish delivery management by bar-code scanner, printer, the vegetable cooking process can be downloaded to control module by network simultaneously.
The beneficial effect that the present invention brings is, in the Chinese meal vegetable is made, adopted middle WATER AS FLOW MEDIUM, oil, water oil have been mixed and the temperature range control of steam and innovative approach that temperature dynamic is regulated and on the temperature deviation removing method of impact culinary art effect (technological process is outer by carrying out the power back-off in the timing node and successively decrease within the process time), what both guaranteed every kind of vegetable should have taste, has realized again the standardization of Chinese meal culinary art; Realized from the intelligent production and administration of the culinary art dish delivery of ordering dishes, garnish food by network management, both be fit to average family and used, also be suitable for operational place and make in a large number vegetable.
Description of drawings
Fig. 1 is a kind of flow chart of the present invention;
Fig. 2 is a kind of electrical heating controllable temperature Range structure block diagram of the present invention;
Fig. 3 is a kind of electrical heating controllable temperature stove and accessory of the present invention and host computer connection layout;
Fig. 4 is the technological process of pork braised in brown sauce traditional fabrication;
Fig. 5 is the technological process that pork braised in brown sauce is made in the cooking program of the present invention;
Fig. 6 is that a kind of network of the present invention is opened up complement.
Among the figure: the 1st, with the electrical heating controllable temperature stove and accessory of control module, the 2nd, control module, the 3rd, temperature sensor, the 4th, module storage, the 50th, culinary art module, the 51st, temperature deviation digestion submodule, the 52nd, temperature compensation module, the 53rd, high temperature limit module, the 6th, touch-screen, the 7th, host computer, the 8th, printer, the 9th, bar-code scanner, 10 is 8 port address distributors, the 11st, and server, the 12nd, other PCs, the 13rd, Office Area PC, the 14th, the network switch, the 15th, router.
The specific embodiment
Below by embodiment, and by reference to the accompanying drawings, technical scheme of the present invention is further described in detail.Cooking container is specially pot in an embodiment.
Embodiment:
Figure 1 shows that flow chart.Its basic procedure is:
S101: prepare the electrical heating controllable temperature stove and accessory with control module;
S102: determine the temperature of middle medium scope, wherein, coolant-temperature gage is controlled in the Celsius temperature 99-105 degree scope; Oil temperature is controlled in the Celsius temperature 170-250 degree scope; The temperature that water oil mixes is controlled in Celsius temperature 135-170 degree; Steam temperature is controlled in Celsius temperature 100-110 degree (under the normal pressure), for vegetable manufacture craft process provides accurately temperature parameter;
S103: set temperature control model U=P-k (t-T), wherein P is that electrical heating controllable temperature stove and accessory arranges power (target power on the time point), and T is target temperature, and t is observed temperature, U is the actual execution of electrical heating controllable temperature stove and accessory power, and k is proportionality coefficient;
S104: according to temperature parameter and the Temperature Control Model of S102 and S103, and the fabrication processing of vegetable, the culinary art software program of establishment vegetable;
S105: will specify the vegetable main ingredient to put into cooking-vessel, cooking-vessel is placed on the electrical heating controllable temperature stove and accessory, and the cooking process control module of packing into starts electrical heating controllable temperature stove and accessory and begins specifying vegetable to cook;
S106: judge whether to exist the outer temperature deviation of technological process;
S107: when having the outer temperature deviation of technological process, then processed by temperature deviation digestion subprogram, to eliminate this temperature deviation to the impact of culinary art vegetable quality;
S108: judge whether super setting range of starting stage observed temperature, delimit the overtemperature scope according to experimental data, in the time of in scope the vegetable of cooking is carried out proportional compensation or the fixed value compensation of process time;
S109: carry out proportional compensation or the customization compensation of process time;
S110: judge that whether observed temperature is greater than target temperature;
S111: judge whether observed temperature surpasses the limiting value of setting, if the value of overstepping the extreme limit then goes to S112 and carries out halt command, wait for cooling; After judging the high temperature elimination through S114, turn S117;
S113: at actual measurement high temperature greater than target temperature but when not reaching the temperature extremes value, then progressively carry out the power operation that lowers category according to power and relation (t-T);
S115: judge whether observed temperature is lower than target temperature after the operation of power downshift, if it is turns S118, otherwise turns S116;
S116: judge whether the power shelves drop to deep low gear, if it is turn S112 electrical heating controllable temperature stove and accessory and shut down;
S117: eliminate through high temperature after shutting down, restart electrical heating controllable temperature stove and accessory, the starting power gear is according to adjusting with the relation of (t-T);
S118: press operation stage and carry out temperature control;
S119: execute last technological process, then specify vegetable to cook complete.
Figure 2 shows that electrical heating controllable temperature Range structure block diagram.Electromagnetic oven with control module 2 with the electrical heating controllable temperature stove and accessory 1 of control module, the heating power of control module 2 control electromagnetic ovens; Control module 2 connects respectively temperature sensor 3 and module storage 4; Temperature sensor 3 adopts embedded PT1000 temperature sensor, be installed on the contact-making surface of electromagnetic oven and pot body, culinary art module 50 contains the software control procedure according to the manufacture craft establishment of determined temperature of middle medium scope, Temperature Control Model U=P-k (t-T) and various vegetables, and temperature deviation digestion submodule 51 contains the control program of eliminating the outer temperature deviation of technological process; 52 pairs of starting stages of temperature compensation module delimited temperature compensation range, and observed temperature and normal temperature are compared, and in the time of in the design temperature scope dish of cooking carried out proportional compensation or the fixed value compensation of process time; High temperature limit module 53 realizes high temperature limit by setting limiting value; Control module 2 also has overcurrent, overvoltage, overheat protector concurrently, and unloaded the detection reported to the police, the function such as communicate by letter with host computer.
At pot bottom and electromagnetic oven contact-making surface mounting temperature sensor 3, cooking bottom temperature is carried out real-time detection, so that control module 2 in time and exactly collects current temperature, process according to control program rapidly, constantly adjust to suitable power, thereby realize the purpose of control temperature.In addition outer pan body sealing is subjected to ectocine hardly, namely can think, temperature of boiler approximates pot required temperature of interior food materials, thereby the cooking methods whole process is carried out artificial intelligence control, has realized intelligent cooking.
In the intelligent cooking practical operation, the factor (the outer temperature deviation of technological process) that affects the dish cooking quality has:
1. temperature deviation
1), the deviation of food materials when culinary art initial temperature, such as the raw material of preparation with condiment because the storage environment is different from cooking environments, when initial culinary art, have certain temperature deviation.
2), the temperature of boiler deviation, namely because the pot storage environment is different, and cause pot temperature of boiler when culinary art is initial also different.When the operator is disposed at food materials in the pot according to the garnishes handbook, when holding point was single, pot and food materials left in the refrigerator and refrigerate, and therefore, temperature of boiler is lower.If need be through refrigeration, the temperature of pot body generally be exactly room temperature.
3), seasonal environment temperature difference main cause is along with the seasonal variations indoor temperature also changes thereupon.Stove and accessory startup initial temperature and coefficient of heat transfer, stove and accessory and pot body etc. exist temperature deviation under the room temperature environment temperature effect of Various Seasonal.
4), the real time temperature of electrical heating stove and accessory is related to stove and accessory and starts initial temperature and coefficient of heat transfer thereof, mainly be reflected in front course meat and fish dishes culinary art finish after the uncertainty of its furnace surface temperature of course meat and fish dishes under the correspondence.
2. soup stock viscosity deviation
Viscosity has influence on thermal conductivity factor, finally can be converted into the deviation of kettle temperature.
3. the deviation of pot cover seal degree causes the variation of pot interior water content
Seal degree is related to coefficient of heat transfer, finally can be converted into the deviation of kettle temperature.
4. the deviation that produces in the dish layoutprocedure
Mainly be the heat demand difference that the deviation of food materials input amount causes, finally can be converted into the deviation of kettle temperature.
5. there is the deviation of processing technology in pot body itself
Heat generation speed and conduction deviation finally can be converted into the deviation of kettle temperature.
6. electrical heating stove and accessory self power deviation
The difference of electrical heating stove and accessory components and parts causes Difference of Output Power, finally can be converted into the deviation of kettle temperature; The aging power output deviation that also can cause of electrical heating stove and accessory.
7. the deviation of operating voltage, electric current is reflected as the power deviation of electrical heating stove and accessory
Electrical heating stove and accessory Difference of Output Power finally can be converted into the deviation of kettle temperature.
In above-mentioned deviation, because raw material condiment and the dish for preparing and pot body are states such as refrigerating, thaw in practice, with all kinds of food materials and vessel under the normal temperature be different to heat demand, so before formulation dish cooking technology begins, the dish after the refrigeration and a pot body thereof are tested, compare with the test gained technique under the normal temperature, obtain error parameter, determine again set temperature after obtaining probe temperature, improve power to system's headspace of rectifying a deviation;
For above-mentioned deviation, the different initial temperature (t) of actual measurement is related to the actual culinary art effect of dish.In summer, also involve the problem that can apparatus overheat start.Remedy in order to make dish when culinary art electrical heating stove and accessory start smoothly and carry out energy, when starting, need insert following two steps:
A) when design construction vegetable manufacture craft, no maximum improves the temperature requirements (being that T is much larger than t) of first technique, so that no matter how high the real time temperature of sensor is, lower one technological process can start operation, then in process time, heat is based on hot transfer principle balance voluntarily between stove and accessory and pot body.
B) for guaranteeing that the actual culinary art of vegetable effect error is in controlled range, control module is monitored compensation to the vegetable fabrication processing, the real time temperature and the normal temperature (can arrange) that are about to temperature sensor compare, delimit the overtemperature scope according to experimental data, in the time of in scope the vegetable of cooking is carried out proportional compensation or the fixed value compensation of manufacture craft time, real time temperature such as sensor is higher or lower than normal temperature (can arrange) X degree, then (X/10) % of system's auto-compensation dish first paragraph process time or add X/10 second.Implementing process compensation that the rest may be inferred reduces vegetable culinary art differentiation.
Heat conduction factor and heat radiation factor are the main causes of impact culinary art effect.For kettle temperature being reached and keeping target temperature, when carrying out manufacture craft, be provided with temperature deviation digestion subprogram (submodule), so that the heat that firing equipment produces is all the time greater than because the loses heat that heat conduction factor and heat radiation factor cause, thereby eliminate to greatest extent this two error effects that factor causes.
The error of food materials input amount can affect required heat, shows as temperature contrast.Because cook utensil manufacture craft difference can cause caloric value different with heat transfer rate.Therefore in the controlled situation of target temperature, this error is also eliminated by temperature deviation digestion subprogram (submodule).
Be performed in the vegetable manufacture craft and can use more than once temperature deviation digestion subprogram (submodule) in the process to eliminate the impact that temperature deviation was brought.Dish is adjusted affirmation by electromagnetic oven on controlled basis at power corresponding to target temperature T in the section sometime, make interior dish of this time period obtain target temperature T.And can also allow and power P is set by this Temperature Control Model of U=P-k (t-T) actual power U is remained on certain specified scope, constant to keep target temperature T, like this we just formerly reach this time target temperature T with after reach and made up a controlled temperature deviation between the Different Individual of this time target temperature T and digest platform.The item that may cause as mentioned above error to produce, final common result are to make kettle temperature produce deviation.Set temperature deviation digestion subprogram (submodule) in one vegetable fabrication processing after the vegetable culinary art is finished, can be controlled at the vegetable quality error of the same race of producing in 3%.
Realize high temperature limit by the method for setting limiting value, specific as follows:
A) after observed temperature begins greater than the target temperature that arranges; the power shelves progressively lower category according to the relation with (t-T); then no longer carry out and lower category when the power shelves drop to minimum; if this moment, temperature value still continued to rise; rise to (usually come across do pot is dried fries in shallow oil dried drying when the state such as stir-frying before stewing) limiting value (overtemperature protection value), then electrical heating controllable temperature stove and accessory execution halt command of setting more.
B) eliminate (being that food materials pan temperature is down in the controlled range) when high temperature limit, stove and accessory starts, and the starting power gear is according to constantly adjusting with the relation of (t-T).
Fig. 3 is electrical heating controllable temperature stove and accessory and host computer connection layout, connects host computers 7 with the electrical heating controllable temperature stove and accessory 1 of control module by 8 port address distributors 10, and host computer 7 also connects respectively touch-screen 6, printer 8 and bar-code scanner 9.Wherein, electrical heating controllable temperature stove and accessory 1 with control module communicates to connect by the MAX485 communication module in the control module 2 and host computer, every host computer 7 can connect a plurality of 8 port address distributors 10, and each 8 port address distributor 10 can connect 8 electrical heating controllable temperature stove and accessorys.
By touch-screen 6 demand of ordering dishes is sent into host computer 7 and generated menu, output bars shape code menu on printer 8; Operating personnel input host computer 7 by bar-code scanner 9 with the bar code menu, the bar code that 7 pairs of inputs of host computer are come in is identified and preliminary treatment, detect unloaded electrical heating controllable temperature stove and accessory, the unloaded electrical heating controllable temperature stove and accessory of choosing is activated and specifies cooking process by 8 port address distributors 10, the pot that operating personnel will be equipped with the vegetable main ingredient on the menu is placed on the electrical heating controllable temperature stove and accessory that is activated, and begins to cook.
Touch-screen 6: finish menu information typing This move (ordering dishes), client and attendant all can operate.
Host computer 7: generate menu, and print out corresponding menu; The menu bar code that the scanning input is come in is identified, and the stove and accessory that configuration is idle makes stove and accessory finish vegetable according to certain technique and makes.
8 port address distributors 10: by self-defining address mode, finish host computer to the configuration of respective electrical heating controllable temperature stove and accessory.
Electrical heating controllable temperature stove and accessory: the electromagnetic oven of control module 2 is installed, adopts Temperature Control Model U=P-k (t-T), control temperature and power.
Figure 4 shows that the technological process of pork braised in brown sauce traditional fabrication: excessively oily-colouring-spice-as to boil-as to stew slowly-receipts juice.
Make according to conventional method, need the cook according to the experience that oneself accumulates, estimating out different cooking stages needs the great duration and degree of heating, and which type of pan is finished cooking process.Traditional pork braised in brown sauce is made needs rule of thumb select materials batching and put into seasoning matter of cook, selects different pots to finish the culinary art in each stage.If receive the juice process because water is put slightly manyly, then the cook need to be according to the own too much problem of experience processing soup.General culinary art pork braised in brown sauce needs at least 45 minutes time, need to regulate the duration and degree of heating and be adjusted to little fire again to big fire from big fire, operation is loaded down with trivial details, needs Artificial Control, and can not be in same pot all cooking methods more than the disposable realization, divide pot, the different operation of the artificial realization of the pot that falls.
Figure 5 shows that the technological process that pork braised in brown sauce is made in the cooking program, temperature required according to timing node among Fig. 4, through the pork braised in brown sauce standardization fabrication processing after a large amount of practice improvement, be subdivided into 15 sections operations, comprise three variablees in every section operation: setting-up time, setting power and target temperature.1-3 section operation has been simulated the cooking method that boils; The 4-10 section has been simulated the cooking method of stewing and painting; The 11st section time-out is that the operator mixes meat and material thoroughly; The 12-14 section has been simulated and has been received juice and excessively oily cooking method; Final stage is set to insulation.Altogether needed during culinary art 13.5 minutes and a stainless-steel pan, stainless-steel pan is placed on the electromagnetic oven with control module, and cooking program is in control module.
The target temperature setting of boiling in the operation rises to 105 degree again from 168 degree to 99 degree, variations in temperature depends on that fully temperature sensor is to the detection of temperature of boiler, the observed temperature value is transferred to Temperature Control Model in the control module, thereby calculates needed power.When the actual temperature that records exceeds or is lower than target temperature, according to overtemperature or cooling rate, power is regulated voluntarily from power 1900W is set and is dropped to lower heating power shelves or rise to power is set, form the controlled regulation mechanism of a governing speed and frequency scope, the error that causes to overcome the factors such as environment, different stove and accessory pot body, raw material input, when the vegetable culinary art finishes, realize dish product standardization and uniformity.
Figure 6 shows that a kind of network opens up complement, is a kind of intelligent food and drink network, and the solid line coupling part is LAN one, and the dotted line coupling part is LAN two.LAN one is connected with server 11, other PCs 12, and other PCs 12 are used for the management work such as warehouse; LAN two is positioned at the telecommuting district, is connected with Office Area PC 13, the network switch 14, router one 5.The telecommuting district can manage the electrical heating controllable temperature stove and accessory of bottom, such as the cooking process download of vegetable, condition managing etc.
So the present invention has following characteristics: in the Chinese meal vegetable is made, adopted middle WATER AS FLOW MEDIUM, oil, water oil have been mixed and the temperature range control of steam and innovative approach that temperature dynamic is regulated and the temperature deviation removing method of impact culinary art effect (be the power back-off in the node and successively decrease by the time within the process time) reduced to greatest extent and realized that the cook controls the duration and degree of heating, what both guaranteed every kind of vegetable should have taste, has realized again the standardization of Chinese meal culinary art; Realized from the intelligent production and administration of the culinary art dish delivery of ordering dishes, garnish food by network management, both be fit to average family and used, also be suitable for operational place and make in a large number vegetable.
Claims (10)
1. a method that adopts intelligent temperature control to realize the standardization culinary art is used for realizing at electrical heating controllable temperature stove and accessory automation or the semi-automatic culinary art of standardization Chinese meal dish, it is characterized in that may further comprise the steps:
1) preparation is with the electrical heating controllable temperature stove and accessory of control module;
2) determine the temperature of middle medium scope, described intermediate medium comprises that water, oil, water oil mix and steam;
The corresponding cooking method of described water is controlled in the Celsius temperature 99-105 degree scope for boiling and stewing;
The corresponding cooking method of described oil is controlled in the Celsius temperature 170-250 degree scope for fried;
Described water oil mixes corresponding cooking method 3 for frying in shallow oil, fry, cook, stir-fry before stewing and mixing, and is controlled in the Celsius temperature 135-170 degree scope;
The corresponding cooking method of described steam is controlled in the Celsius temperature 100-110 degree scope for stewing;
3) 1) in the described control module, adopt Temperature Control Model to carry out the control of dynamic heat adjustment, Temperature Control Model is U=P-k (t-T), wherein P is that electrical heating controllable temperature stove and accessory arranges power, T is target temperature, t observed temperature, U are the actual execution of electrical heating controllable temperature stove and accessory power, and k is proportionality coefficient;
4) according to step 2) temperature of middle medium scope and the Temperature Control Model of the step 3) cooking process of working out various vegetable manufacture crafts, the manufacture craft of vegetable is to specify vegetable to begin cooking methods that each technological process sets in advance and in the required temperature of each timing node from initial cooking status;
5) according to the technical recipe of specifying vegetable, main ingredient is placed in the cooking container, together is placed on afterwards on the electrical heating controllable temperature stove and accessory;
6) start cooking process;
7) take out vegetable after cooking process finishes, this vegetable is made and is finished.
2. described a kind of method that adopts intelligent temperature control to realize the standardization culinary art according to claim 1, it is characterized in that: set temperature deviation digestion subprogram in control module, described temperature deviation digestion subprogram is used for eliminating the outer temperature deviation of technological process, the deviation of food materials initial temperature when the outer temperature deviation of described technological process comprises culinary art, the cooking container temperature deviation, seasonal environment temperature difference, viscosity affects thermal conductivity factor and the temperature deviation that forms, the temperature deviation that the lid seal degree of cooking container causes, the deviation of temperature in the cooking container that the deviation of food materials input amount causes, there is the deviation of processing technology in cooking container itself, electrical heating stove and accessory self power deviation, temperature deviation digestion subprogram by control module in the technological process, by timing node observed temperature and design temperature are compared, in the time of in the design temperature scope vegetable of cooking is carried out power back-off.
3. described a kind of method that adopts intelligent temperature control to realize the standardization culinary art according to claim 1 and 2, it is characterized in that: described control module delimited temperature compensation range to the technological process starting stage, observed temperature and normal temperature are compared, in the time of in the design temperature scope dish of cooking is carried out proportional compensation or the fixed value compensation of process time.
4. described a kind of method that adopts intelligent temperature control to realize the standardization culinary art according to claim 1, it is characterized in that: realize high temperature limit by setting limiting value, described high temperature limit is after observed temperature begins greater than the target temperature that arranges, electrical heating controllable temperature stove and accessory power progressively lowers category according to the relation with (t-T), then no longer carry out and lower category when gear drops to deep low gear, this moment, temperature value still continued to rise to reach when setting limiting value, then carried out halt command; After high temperature is eliminated, restart electrical heating controllable temperature stove and accessory, the starting power gear is according to adjusting with the relation of (t-T).
5. described a kind of method that adopts intelligent temperature control to realize the standardization culinary art according to claim 1, it is characterized in that: with 1) described in the centralized management of networking of several electrical heating controllable temperature stove and accessorys, by network the electrical heating controllable temperature stove and accessory that connects is carried out cooking process download, task allocation manager, allocation order management and cooking operation management and telemanagement.
6. described a kind of method that adopts intelligent temperature control to realize the standardization culinary art according to claim 5 is characterized in that: by dish ordering machine, network, printer, bar decoding apparatus, realize ordering dishes, garnish food, cook, the dish delivery management.
7. one kind is adopted intelligent temperature control to realize the system that standardization is cooked, comprise electrical heating controllable temperature stove and accessory and cooking container with control module, described cooking container is placed on the electrical heating controllable temperature stove and accessory, it is characterized in that: also comprise temperature sensor and store the culinary art module, temperature deviation digestion submodule, the module storage of temperature compensation module and high temperature limit module, described temperature sensor is connected described control module with module storage, described temperature sensor detects the temperature of electrical heating controllable temperature stove and accessory and cooking container bottom contact-making surface, described culinary art module basis is to water, oil, technological process when the temperature range that water oil mixes and steam is set and the various vegetables of Temperature Control Model U=P-k (t-T) establishment are made and the control program of each timing node control temperature, described temperature deviation digestion submodule is used for eliminating the outer temperature deviation of technological process; Described temperature compensation module is used for the technological process starting stage delimited temperature compensation range, in the time of in the design temperature scope vegetable of cooking is carried out proportional compensation or the fixed value compensation of process time; The high temperature limit module is used for carrying out power adjusting and high temperature protection after observed temperature begins greater than the target temperature that arranges.
8. described a kind of system that adopts intelligent temperature control to realize the standardization culinary art according to claim 7, it is characterized in that: described system also comprises host computer, one is connected to host computer to several described electrical heating controllable temperature stove and accessorys.
9. described a kind of system that adopts intelligent temperature control to realize the standardization culinary art according to claim 7, it is characterized in that: described electrical heating controllable temperature stove and accessory with control module is the electromagnetic oven with control module.
10. described a kind of system that adopts intelligent temperature control to realize the standardization culinary art according to claim 8, it is characterized in that: described system also comprises dish ordering machine, LAN, printer, bar-code scanner, and described host computer connects respectively LAN, printer and bar-code scanner.
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