CN104026421A - Mechanical production method of Chinese cuisine - Google Patents
Mechanical production method of Chinese cuisine Download PDFInfo
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- CN104026421A CN104026421A CN201410207638.2A CN201410207638A CN104026421A CN 104026421 A CN104026421 A CN 104026421A CN 201410207638 A CN201410207638 A CN 201410207638A CN 104026421 A CN104026421 A CN 104026421A
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- 238000012986 modification Methods 0.000 claims abstract description 15
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- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 238000001802 infusion Methods 0.000 claims abstract description 4
- 235000012054 meals Nutrition 0.000 claims description 57
- 238000000034 method Methods 0.000 claims description 42
- 238000012545 processing Methods 0.000 claims description 25
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a mechanical production method of Chinese cuisine. The mechanical production method comprises the following steps: cleaning raw materials and chopping and shaping the raw materials; respectively feeding the clean and chopped main materials and stir-fried and prefabricated auxiliary materials into different can packaging machines, respectively sub-packaging the main materials into a corresponding individual boiler, pouring the base seasonings into the corresponding individual boilers; covering the individual boiler with a cover, feeding the individual boiler into a vacuum pickling and seasoning machine to pickle and season the main materials; adding main seasonings into the main materials after the vacuum pickling and seasoning is ended, feeding the individual boiler into a constant-temperature slow cooking machine to perform the slow-cooking modification; separating the generated soup from the main materials after the slow-cooking modification is ended, cooling the main materials in the individual boiler; adding the cooled soup and the auxiliary materials into the individual boiler, performing the composition loading and then freezing the boiler, so as to accomplish the mechanicalproduction of the Chinese cuisine. The multiple-line treatment and phased composition way is adopted, so as to solve the complicated flavor-infusion problem of the Chinese cuisine in the mechanical production state and ensure the layered distinct flavor of the Chinese cuisine.
Description
Technical field
The present invention relates to the production method of Chinese meal, refer in particular to a kind of method of mechanization production Chinese meal, the method by after processing auxiliary material, condiment, soup stock respectively on branch line, by the cooking stage of dish, to carry out individual event synthetic and comprehensively synthetic with being traveling in dish major ingredient on streamline respectively, form dish embryonic type, dish embryonic type is directly heated into dish after freezing or refrigeration on dining table.
Background technology
Chinese meal good name all over the world, but the culinary art of Chinese meal processing is by staff processing all the time, exist that speed of production is slow, labour intensity is large, process consume high, cannot standardization, the persistent ailment such as quality fluctuation is large, cannot realize vegetable standardization always and manage Chain-orientation.Central authorities' semimechanized method for kitchen use of some large-scale catering enterprises has solved the standardization issue of the Chinese way of cooking leading portion processes such as raw material, vegetable preliminary working, major-minor condiment proportioning, but cannot realize the cooking standardization of Chinese meal most critical.So Chinese meal is the rudimentary state simply in a kitchen still.
Along with the progress of modern science and technology, people ceaselessly attempt going to change the present situation that the Chinese way of cooking is produced by new technologies, have occurred the new processing modes such as grill pan, chafing dish, Shabu pot, baking oven.Grill pan dish is in grill pan, to complete most cooking process, and its advantage is that vegetable is fresh, efficient and convenient.But maximum defect be cannot by the exquisite complicated technique perfect crystalline of the Chinese way of cooking show, cannot keep the coveted wish of Chinese meal to drip local flavor and mouthfeel abundant and that change all the time, require too wide in the gap with the Chinese way of cooking of extensive knowledge and profound scholarship.Grill pan dish can only be the primary stage of the simple processing of the Chinese way of cooking.And steamer, chafing dish, Shabu pot, baking oven etc. only showed the Chinese way of cooking steaming, rinse, the dish very among a small circle aspect roasting, the Chinese meal that can not produce extensive knowledge and profound scholarship, changes all the time.Can say, domestic neither one so far can be by the production method of fast complete, genuine, the standardization of authentic Chinese meal, scale.
The today improving constantly in living standard, the consciousness of people's environmental consciousness and food nutrition health constantly strengthens, the drawback of Chinese meal conventional culinary mode is also recruited and is denounced gradually, a large amount of fume pollutions and the high temperature harmful substance in cooking process, become gradually the huge obstacle that Chinese meal culinary art incorporates modern society, in the urgent need to finding the new cooking method of removing fume pollution and high temperature harmful substance.
Summary of the invention
The object of the invention is the problem existing for prior art, a kind of method that solves the frangible variable difficult problem in Chinese meal Raw material processing process and guaranteed the mechanization production Chinese meal of the due shape of Chinese meal, quality and mouthfeel under mechanization Production line state is provided.
The object of the invention is to solve by the following technical programs:
A method for mechanization production Chinese meal, is characterized in that the step of described method is as follows:
After step 1, raw material are marched into the arena, enter according to quantity cleaning machine after mechanical hydro-peening, by conveyer belt, deliver to classification cutting machine and change cutter shaping;
Step 2, according to the batching requirement of dish, by cleaning, change the auxiliary material that the prefabricated processing of major ingredient, stir-fry after cutter obtains and send into respectively different can packing machines, by corresponding bottle placer, major ingredient is distributed in corresponding single pot, the end taste substance simultaneously proportioning being mixed pours in single pot by can packing machine again;
Step 3, build after pot cover, send single pot into vacuum code taste machine and carry out a yard taste conditioning;
After the conditioning of step 4, vacuum code taste finishes, by bottle placer, to adding in single pot, become owner of taste substance, then send single pot into constant temperature and simmer and in machine, simmer modification;
Step 5, carry out soup stock separation after simmering end, the major ingredient in single pot is carried out to cooling processing;
Step 6, the soup stock configuring, auxiliary material are carried out respectively after cooling being added and in single pot, being synthesized dress pot and carry out freezing processing by bottle placer, complete the mechanization production of Chinese meal.
Major ingredient in described step 2, auxiliary material need before sending into bottle placer, carry out oil/blanching and drain/draining is processed and auxiliary material is carried out to the prefabricated processing of stir-fry.
End taste substance in described step 2 is mixed by the proportioning of squeezing the juice.
The time of the vacuum code taste conditioning in described step 3 is that 10～1440min, temperature are 0～35 ℃, vacuum 0.09～0.01MPa.
The modification time that simmers that constant temperature in described step 4 simmers machine is that 5～4320min, temperature are 50～194 ℃.
Soup stock in described step 6 refers to when the soup stock in step 5 is separated soup body is carried out through mending taste modulation, forming after filtration treatment again.
Soup stock in described step 6 refers to the soup stock forming through stir-frying fragrant infusion before stewing.
Cooling time in described step 6 is that 10～60min, temperature are-40～-10 ℃.
The present invention has the following advantages compared to existing technology:
The present invention by adopt a plurality of single pot carry dish major ingredient be traveling in culinary art each stage streamline on, after auxiliary material, condiment, soup stock are processed respectively on branch line, by the cooking stage of dish, carry out individual event synthetic and comprehensive synthetic, form dish embryonic type, complete the mechanization production of Chinese meal; Then this pot carries dish embryonic type through freezing and refrigeration, finally directly on dining table, is heated into dish and produces; The method is by being effectively divided into Chinese meal culinary art factory process, Refrigerated Transport, terminal three different space-time stages of heating, simultaneously again can be by three space-time stage compression in single pot, lean on single pot by all culinary art operations of dish, both can resolve into the unit that works alone, be again the continuous integral body that front and back operation is joined.
The present invention is by adopting mechanization production dish embryonic type to solve the problem that central plant is separated with dining room, be connected, by each step of Chinese meal, by novel tasty code taste approach, novel food materials sex change to ripe approach and heat stepwise mode, first decompose afterwards and synthesize, method with mechanization, the dish of producing 10 kinds of cooking methods such as the steaming, burning of Chinese meal, braised, stewed, stewing, stewing, Zhu, be baked, roasting, smoked, has solved the difficult problem that Chinese way of cooking mechanization production and environment-friendly and green are produced.
The present invention is by splitting into Chinese meal major ingredient, auxiliary material, condiment, the soup stock one primary and secondary separated time of main three, then separated time is processed, is synthesized stage by stage, solved the frangible variable difficult problem in Chinese meal Raw material processing process, under mechanization Production line state, solved the tasty approach problem of the complexity of Chinese meal under mechanization Production line state, guarantee the well-bedded taste of Chinese meal, guaranteed the due shape of Chinese meal, quality and mouthfeel.
The present invention is according to 10 kinds of cooking methods such as the steaming of Chinese meal, burning, braised, stewed, stewing, stewing, Zhu, be baked, roasting, smoked, in mechanization production, carry out parameter setting targetedly, the due delicious taste of Chinese meal and bright-colored have been guaranteed, having solved central plant produces and is difficult to keep a difficult problem for dish color, smell and taste, really realized for the first time Chinese meal continuously process scale produce again can the separated color, smell and taste that keep of space-time, really realized Chinese meal mechanization Production line.
The specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated.
A method for mechanization production Chinese meal, the step of described method is as follows: after step 1, raw material are marched into the arena, enter according to quantity cleaning machine after mechanical hydro-peening, deliver to classification cutting machine change cutter shaping by conveyer belt; Step 2, according to the batching requirement of dish, by cleaning, change the auxiliary material that the prefabricated processing of major ingredient, stir-fry after cutter obtains and send into respectively different can packing machines, by corresponding bottle placer, major ingredient is distributed in corresponding single pot, the end taste substance being mixed is poured in single pot by can packing machine more simultaneously by the proportioning of squeezing the juice; Step 3, build after pot cover, send single pot into vacuum code taste machine and carry out a yard taste conditioning, the time of vacuum code taste conditioning is that 10～1440min, temperature are 0～35 ℃, vacuum 0.09～0.01MPa, and the temperature of vacuum code taste conditioning is preferably 0～10 ℃, vacuum and is preferably 0.08～0.03MPa; After step 4, the conditioning of vacuum code taste finish, by bottle placer, to adding in single pot, become owner of taste substance, respectively according to the different requirements of the culinary art skill and technique such as steaming, burning, braised, stewed, stewing, stewing, Zhu, be baked, roasting, smoked, sending single pot into constant temperature simmers and in machine, simmers modification, simmering modification time is that 5～4320min, temperature are 50～194 ℃, simmers modification temperature and is preferably 55～94 ℃; Step 5, carry out soup stock separation after simmering end, the major ingredient in single pot is carried out to cooling processing; Step 6, the soup stock configuring, auxiliary material are carried out respectively after cooling being added and in single pot, being synthesized dress pot and carry out freezing processing by bottle placer, cooling time is that 10～60min, temperature are-40～-10 ℃, completes the mechanization production of Chinese meal.Under frozen state, above-mentioned dish embryonic type is passed through respectively to all stock relocations, refrigerator car, be distributed in the refrigerator of point-of-sale terminal shops, storage temperature is for being-18～10 ℃; While putting on the dining table, by single pot of heating after 4～20 minutes, i.e. maturation dish processed; While taking the dish out of the pot, by consumer, according to the hobby of oneself, add decoration condiment, can obtain the good to eat Chinese meal of fresh perfume (or spice).
In said method, according to steaming, burning, braised, stew, boil in a covered pot over a slow fire, simmer, boil, the different requirements of the culinary art skill and technique such as baked, roasting, smoked, the major ingredient in step 2, auxiliary material need carry out oil/blanching before sending into bottle placer and drain/draining is processed and auxiliary material is carried out to the prefabricated processing of stir-fry; When the soup stock in step 6 refers to the soup stock separation in step 5 in addition, soup body is carried out through mending taste modulation, forming after filtration treatment again, the soup stock also or in step 6 refers to the soup stock forming through stir-frying fragrant infusion before stewing.
Embodiment mono-pig hand braised in soy sauce
Single pot of raw material: wherein major ingredient is 1, pig hand; Spices is 1 of tsaoko, 4 of spiceleafs, 2 of anises, 5 of ginger splices, 10 grams of green onion knots, 10 grams of shredded gingers; Condiment is 20 grams of cooking wine, 20 grams of light soy sauce, 10 grams of dark soy sauce, 5 grams of five-spice powders, 10 grams of salt, 20 grams, rock sugar, 50 grams of peanut oil.
Production stage is as follows:
After step 1, raw material are marched into the arena, first at raw material auxiliary shop, enter according to quantity cleaning machine after mechanical hydro-peening, pig hand washing is clean, by conveyer belt, deliver to classification cutting machine and change cutter shaping; Step 2, Jiang Shui, green onion knot, shredded ginger and cooking wine add and in pig hand, carry out blanching processing, boiling rear little fire boils 3 minutes, take out after draining cools completely and send into bottle placer and by bottle placer, pig hand be distributed in corresponding single pot, and in condiment workshop, spices stir-fry gone out to perfume (or spice), with peanut oil, the little fire of rock sugar endured to malt sugar, by corresponding bottle placer, malt sugar is put into corresponding single pot and by the even fried sugar that wraps of pig handspring; Step 3, build after pot cover, in production line, single pot of mixed material containing is sent in vacuum code taste machine, temperature and the pressure of vacuum code taste machine are set as respectively 4 ℃, 0.06MPa, vacuum code taste conditioning 30min; After step 4, the conditioning of vacuum code taste finish, by bottle placer, in single pot, add spices, cooking wine, light soy sauce, dark soy sauce, five-spice powder, salt, even with pig hand-mixing, and inject 350ml the hot water of 85 ℃ of temperature, sending single pot into constant temperature simmers and in machine, simmers modification, simmering the temperature of modification in the time of first 5 minutes is 94 ℃, then transfers 60 ℃ to and simmers modification 480min; Step 5, carry out soup stock separation after simmering end, send single pot into cooling bath the major ingredient in single pot is carried out to cooling processing; Step 6, the soup stock configuring, spices are carried out respectively after cooling being added and in single pot, being synthesized dress pot and carry out freezing processing by bottle placer, cooling time is that 30min, temperature are-30 ℃, completes the mechanization production of Chinese meal.Under frozen state, above-mentioned dish embryonic type is passed through respectively to all stock relocations, refrigerator car, be distributed in the refrigerator of point-of-sale terminal shops, storage temperature is for being-18～10 ℃; While putting on the dining table, by single pot of heating after 7～8 minutes, i.e. maturation dish processed; While taking the dish out of the pot, by consumer, according to the hobby of oneself, add decoration condiment, can obtain the good to eat pig hand braised in soy sauce of fresh perfume (or spice).
Embodiment bis-fish head soybean curd soups
Single pot of raw material: wherein major ingredient is half, grass carp head; Auxiliary material is 100 grams of tender bean curds, 60 grams, winter bamboo shoot, 6, mushroom; Spices is 1 section, shallot, 2 of ginger splices, 1, caraway; Condiment is cooking wine 15ml, rapeseed oil 30ml, 5 grams of salt, 3 grams of pepper powders, 2 grams of dried scallop powders.
Production stage is as follows:
After step 1, raw material are marched into the arena, first at raw material auxiliary shop, enter according to quantity cleaning machine after mechanical hydro-peening, fish head is clean, half-and-half incision, winter bamboo shoot are cut into comb sheet, mushroom is cleaned and gone the base of a fruit, the clean chopping of caraway, bean curd to cut the square sheet of 3cm by fish head by conveyer belt, to deliver to classification cutting machine; Step 2, that auxiliary material is carried out respectively to blanching is cooling, and moderate heat, by rusting to 120 ℃, is put into fish head and ginger splices, slowly decocts colouring, adopts bottle placer that fish head is distributed in corresponding single pot, injects 85 ℃ of hot water of 400ml, puts into shallot and dried scallop powder simultaneously; Step 3, build after pot cover, in production line, single pot of mixed material containing is sent in vacuum code taste machine, temperature and the pressure of vacuum code taste machine are set as respectively 8 ℃, 0.03MPa, vacuum code taste conditioning 40min; After the conditioning of step 4, vacuum code taste finishes, by bottle placer, in single pot, add condiment, send single pot into constant temperature and simmer in machine and simmer modification, simmering the temperature of modification in the time of first 2 minutes is 94 ℃, then transfers 62 ℃ to and simmers modification 30min; Step 5, simmer that to carry out soup stock after end separated and choose after onion parts, ginger splices cooling; Step 6, the bean curd configuring, winter bamboo shoot, mushroom are carried out respectively after cooling being piled up and in single pot, being synthesized dress pot and carry out freezing processing by bottle placer, cooling time is that 40min, temperature are-40 ℃, completes the mechanization production of Chinese meal.Under frozen state, above-mentioned dish embryonic type is passed through respectively to all stock relocations, refrigerator car, be distributed in the refrigerator of point-of-sale terminal shops, storage temperature is for being-18 ℃; While putting on the dining table, by single pot of heating after 8～15 minutes, i.e. maturation dish processed; While taking the dish out of the pot, by consumer, take off lid and call in salt, pepper powder, be sprinkled into caraway leaf and can obtain fresh fish head soybean curd soup.
The present invention by adopt a plurality of single pot carry dish major ingredient be traveling in culinary art each stage streamline on, after auxiliary material, condiment, soup stock are processed respectively on branch line, by the cooking stage of dish, carry out individual event synthetic and comprehensive synthetic, form dish embryonic type, complete the mechanization production of Chinese meal; Then this pot carries dish embryonic type through freezing and refrigeration, finally directly on dining table, is heated into dish and produces; The method is by being effectively divided into Chinese meal culinary art factory process, Refrigerated Transport, terminal three different space-time stages of heating, simultaneously again can be by three space-time stage compression in single pot, lean on single pot by all culinary art operations of dish, both can resolve into the unit that works alone, be again the continuous integral body that front and back operation is joined.By adopting mechanization production dish embryonic type to solve the problem that central plant is separated with dining room, be connected, by each step of Chinese meal, by novel tasty code taste approach, novel food materials sex change to ripe approach and heat stepwise mode, first decompose afterwards and synthesize, method with mechanization, the dish of producing 10 kinds of cooking methods such as the steaming, burning of Chinese meal, braised, stewed, stewing, stewing, Zhu, be baked, roasting, smoked, has solved the difficult problem that Chinese way of cooking mechanization production and environment-friendly and green are produced.By Chinese meal being split into major ingredient, auxiliary material, condiment, the soup stock one primary and secondary separated time of main three, then separated time is processed, is synthesized stage by stage, solved the frangible variable difficult problem in Chinese meal Raw material processing process, under mechanization Production line state, solved the tasty approach problem of the complexity of Chinese meal under mechanization Production line state, guarantee the well-bedded taste of Chinese meal, guaranteed the due shape of Chinese meal, quality and mouthfeel.According to 10 kinds of cooking methods such as the steaming of Chinese meal, burning, braised, stewed, stewing, stewing, Zhu, be baked, roasting, smoked, in mechanization production, carry out parameter setting targetedly, the due delicious taste of Chinese meal and bright-colored have been guaranteed, having solved central plant produces and is difficult to keep a difficult problem for dish color, smell and taste, really realized for the first time Chinese meal continuously process scale produce again can the separated color, smell and taste that keep of space-time, really realized Chinese meal mechanization Production line.
Above embodiment only, for explanation technological thought of the present invention, can not limit protection scope of the present invention with this, every technological thought proposing according to the present invention, and any change of doing on technical scheme basis, within all falling into protection domain of the present invention; The technology that the present invention does not relate to all can be realized by prior art.
Claims (8)
1. a method for mechanization production Chinese meal, is characterized in that the step of described method is as follows:
After step 1, raw material are marched into the arena, enter according to quantity cleaning machine after mechanical hydro-peening, by conveyer belt, deliver to classification cutting machine and change cutter shaping;
Step 2, according to the batching requirement of dish, by cleaning, change the auxiliary material that the prefabricated processing of major ingredient, stir-fry after cutter obtains and send into respectively different can packing machines, by corresponding bottle placer, major ingredient is distributed in corresponding single pot, the end taste substance simultaneously proportioning being mixed pours in single pot by can packing machine again;
Step 3, build after pot cover, send single pot into vacuum code taste machine and carry out a yard taste conditioning;
After the conditioning of step 4, vacuum code taste finishes, by bottle placer, to adding in single pot, become owner of taste substance, then send single pot into constant temperature and simmer and in machine, simmer modification;
Step 5, carry out soup stock separation after simmering end, the major ingredient in single pot is carried out to cooling processing;
Step 6, the soup stock configuring, auxiliary material are carried out respectively after cooling being added and in single pot, being synthesized dress pot and carry out freezing processing by bottle placer, complete the mechanization production of Chinese meal.
2. the method for mechanization production Chinese meal according to claim 1, is characterized in that major ingredient, the auxiliary material in described step 2 need carry out oil/blanching and the processing of drain/draining and auxiliary material is carried out to the prefabricated processing of stir-fry before sending into bottle placer.
3. the method for mechanization production Chinese meal according to claim 1, is characterized in that the end taste substance in described step 2 is mixed by the proportioning of squeezing the juice.
4. the method for mechanization production Chinese meal according to claim 1, is characterized in that the time of the vacuum code taste conditioning in described step 3 is that 10～1440min, temperature are 0～35 ℃, vacuum 0.09～0.01MPa.
5. the method for mechanization production Chinese meal according to claim 1, is characterized in that the modification time that simmers that constant temperature in described step 4 simmers machine is that 5～4320min, temperature are 50～194 ℃.
6. the method for mechanization production Chinese meal according to claim 1, is characterized in that soup stock in described step 6 refers to that soup stock in step 5 carries out through mending taste modulation, forming after filtration treatment to soup body when separated again.
7. according to the method for the mechanization production Chinese meal described in claim 1 or 6, it is characterized in that the soup stock in described step 6 refers to the soup stock forming through stir-frying fragrant infusion before stewing.
8. the method for mechanization production Chinese meal according to claim 1, is characterized in that the cooling time in described step 6 is that 10～60min, temperature are-60～-10 ℃.
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| CN104171766A (en) * | 2014-09-03 | 2014-12-03 | 刘振海 | Cooking method of deep-frozen pot lobscouse |
| CN104187223A (en) * | 2014-09-03 | 2014-12-10 | 刘振海 | Cooking method of braised dish in deep freezing pot |
| CN104187222A (en) * | 2014-09-03 | 2014-12-10 | 刘振海 | Method for cooking braised vegetables with deep-freezing pot |
| CN104187224A (en) * | 2014-09-03 | 2014-12-10 | 刘振海 | Cooking method of deep-frozen pot-cooked food |
| CN104187479A (en) * | 2014-09-03 | 2014-12-10 | 刘振海 | Cooking method for deep-frozen pot-cooked dish |
| CN106606286A (en) * | 2016-12-28 | 2017-05-03 | 郑辉 | Intelligent restaurant food processing method and system |
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| CN104026421B (en) | 2016-04-13 |
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