CN108428198A - A method of standardization culinary art kitchen system and its quickness and high efficiency formula dish-cooking - Google Patents
A method of standardization culinary art kitchen system and its quickness and high efficiency formula dish-cooking Download PDFInfo
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Abstract
The present invention provides a kind of methods of standardization culinary art kitchen system and its quickness and high efficiency formula dish-cooking, belong to culinary cuisine technical field.The standardization culinary art kitchen system includes that basic condiment apolegamy area, basic food materials apolegamy area, fresh food materials apolegamy area, culinary art heating zone and standard recipes pantry instruct system, setting includes at least one of light wave heating device, microwave heating equipment or electromagnetic induction heater in the culinary art heating zone, the standard recipes pantry instructs standard pantry mode of the system for instructing basic flavor pack, basic food materials raw material packet and green food materials three, and guides operating personnel in being standardized cooking technology operation in culinary art heating zone.Standardization culinary art kitchen system using the present invention carries out the making of dish, can greatly improve the efficiency of culinary art, reduce the complexity of the cooking, and can guarantee the mouthfeel and health of dish, and reduce the generation of kitchen lampblack and cleaning sullage.
Description
Technical field
The invention belongs to culinary cuisine technical fields, and in particular to a kind of standardization culinary art kitchen system and its quickness and high efficiency
The method of formula dish-cooking.
Background technology
Culinary cuisine is element task indispensable in people's daily life, not only provided for people depend on for existence wrap up in abdomen
Food and nutriment are more capable of providing various appetizing delicacies, meet the increasing food mouthfeel demand of people.So
And the seasoning that cooking savory vegetable needs is very various and cooking craft is complicated, traditional frying pan and gas-fired stove cooking mode pair
The cooking skill of various dish is more demanding, and modern young man is due to being busy with one's work, and rhythm of life is fast, it is difficult to which having time exists
Household kitchen carries out the exercise and study of daily cooking skill, can not ensure the mouthfeel of dish, it is difficult to produce appetizing
Delicacies, the vegetable housewife as stirfried bean curd in hot sauce are difficult to accomplish the specialized cooking, in addition current young man.Another party
Face, since food materials are often longer to the time for cooking dish, and working clan needs to carry out choosing for food materials after work from preparing
With the making of dinner, lead to the inadequate rule of dietetic life, thus a large amount of young man selects to have dinner or select outside soon
The mode of meal, the health of the mankind can be seriously affected for a long time by going down.
Secondly, traditional iron pan coordinates the cooking mode of gas-cooker, is easy since the temperature in iron pan is higher, under high temperature broken
The nutrition of bad food materials causes the nutrient element loss of a large amount of food materials serious, and the nutrition for being unfavorable for human body is balanced, is further exacerbated by
The inferior health of the mankind.Moreover, the oil smoke amount that traditional iron pan cooking method generates is big, and it is a large amount of it is oil wash the rubbish such as pot water,
It has seriously polluted the environment.
The culinary cuisine mode that existing people are thirsted for is a kind of culinary cuisine mode of quickness and high efficiency formula first, can
Palatable dish can be produced within a short period of time, meets the busy work habit of working clan, simplify the work in kitchen；Its
It is secondary, it is also necessary to establish a kind of standardized culinary cuisine system, enable to the young man for not carrying out culinary cuisine for a long time
Appetizing dish can be produced；Again, new culinary cuisine mode can also more preferably ensure the health of young man, meet year
The rule of life of light people, improves frequently dependent on the present situation to eat out, and can generate less oil smoke and oil kitchen
Wash a pot waste water.
In commercial field, popular community eating house, waiter, coffee-house, national literature shop, club, body-building shop and solution work
Make the industry situation of the deprofessionalizations food and drink demand such as grill room in the office building of lunch, because the volume of the flow of passengers is unstable, or because manpower
Cost problem, or can not solve the problems, such as oil smoke discharge, professional cooks team and larger specialized kitchen space cannot be configured, it is anxious
A set of advanced culinary art scheme is needed, problem above can be overcome, accomplish that new kitchen staff's training time is short, vegetable is produced fast, and taste is just
Ancestor stablizes, and comprehensive operating cost is low, while solving the business management problem of the bad management and control of cook.
Invention content
To solve the above-mentioned problems, it is an object of the invention to provide a kind of kitchen system of standardization culinary art and its fast
The method of high-efficiency type dish-cooking.To establish the standardization culinary cuisine system and cooking methods of a set of suitable young man, carry
High cooking efficiency, and can guarantee the mouthfeel and health of dish.
An object of the present invention is to provide a kind of kitchen system of standardization culinary art, and the kitchen system includes that basis is adjusted
Material apolegamy area, basic food materials apolegamy area, fresh food materials apolegamy area, culinary art heating zone and standard recipes pantry instruct system, described
The several basic flavor pack of basic condiment apolegamy area's setting, the several basic food materials raw material of basis food materials apolegamy area's setting
Packet, the fresh food materials apolegamy area configure the same day fresh green food materials bought, and setting includes light wave in the culinary art heating zone
At least one of heating device, microwave heating equipment or electromagnetic induction heater heating device, the standard recipes pantry
Standard pantry mode of the system for instructing basic flavor pack, basic food materials raw material packet and green food materials three is instructed, is and guided
Operating personnel in culinary art heating zone in be standardized cooking technology operation.
Further, it includes microcontrol processor and display, the micro-control that the standard recipes pantry, which instructs system,
In processor processed storage input have various basic food materials raw material packets and with its corresponding matched basic flavor pack and green vegetable
Corresponding cooking technology under green vegetable bun collocation mode and each collocation mode, and shown by display.
Further, the display is above-listed to set various menus, cooking technology submenu is set under the menu, it is described
Operating personnel click a kind of above-listed menu set of display, and according to the food materials collocation mode and cooking technology listed on submenu
It is standardized cooking operation.
Further, the basis flavor pack be modulate in advance by factory production it is good and encapsulate with different taste
Various juice material, including it is beans soup, sweet and sour juice, pineapple juice, black pepper juice, plain oyster sauce juice, acid material juice, the quick-fried juice in palace, juice with sweet and sour flavor, red
It burns juice, Ma Pozhi, salty fresh juice, high soup, homely juice, dry pot material, salad sauce, emit dish material.
Further, the basis food materials raw material packet is by factory in advance through over cleaning and cutting process, and divided
The various food materials raw materials that class is put, including paddy potato food materials raw material, animality food materials raw material, vegetalitas food materials raw material；It is described green
Color food materials include fresh beans and its product and gourd, fruit and vegetable class food materials.
Further, the paddy potato food materials raw material includes rice, noodles, potato, sweet potato, starch, the animality
Food includes fish, meat, fowl, egg, milk, seafood, and the vegetalitas food materials raw material includes soybean, mung bean, broad bean, zanthoxylum powder；It is described
Fresh beans and its product includes bean curd, the skin of soya-bean milk, bean curd stick, the gourd, fruit and vegetable class food materials include pumpkin, cucumber, wax gourd,
Eggplant, tomato, pea, cauliflower, green pepper, celery.
Above-mentioned cited various juice material and food materials raw material, are family cooking field commonly various flavor packs and foods
Material raw material packet carries out unitized production by factory, and operator need to only select to want edible basis according to the taste of oneself
Flavor pack and basic food materials raw material packet, instruct system to be instructed according still further to standard recipes pantry.It is produced by factory is unified
The basic flavor pack gone out and basic food materials raw material packet are greatly saved young man and market are gone to select the time of food materials and pre- place again
It manages the time of food materials and condiment, and standard recipes pantry instructs system that young man can be instructed to carry out cooking operation, it only need to will be basic
Flavor pack, basic food materials raw material packet and green food materials carry out reasonably combined selection, are cooked according still further to suitable cooking technology
The time is greatly saved in the dish cooking that delicious can be completed, and ensure that the mouthfeel of dish.
It is using such as this programme institute the second object of the present invention is to provide a kind of method of quickness and high efficiency formula dish-cooking
The standardization culinary art kitchen system stated.
Further, the method is standard pantry mode and the mark that first acquisition standard recipes pantry instructs in system
Then standardization cooking operation technique carries out basic food materials raw material packet, the recipe of basic flavor pack and green food materials as indicated
Standard is matched after the meal, then the heating device by cooking heating zone makes according to the culinary art of corresponding cooking technology progress dish.
It is cooked further, the cooking technology includes difference under optical wave heating, microwave heating or electromagnetic induction heating
Technique of preparing food is divided into according to the collocation mode of dish difference and mixes basic food materials raw material packet, basic flavor pack and green food materials
It is cooked after conjunction, or the technique that first culinary art is cooked again after remixing respectively.
Further, the same food materials raw material packet has the basic flavor pack and fresh vegetables packet of different taste
Collocation mode, according to the basic food materials raw material packet of user's selection, basic flavor pack and green food materials collocation mode, it is suitable to recommend
Heating cooking technique.
Beneficial effects of the present invention are as follows：
(1) the present invention provides it is a kind of standardization culinary art kitchen system, the kitchen system be using existing light-wave cooker,
The heating devices such as micro-wave oven or electromagnetic oven are equipped with basic food materials raw material packet, basic flavor pack and green food materials as cooking tools
Three is combined and produces the kitchen system of dish, does not use the kitchen system of traditional frying pan and gas-cooker, greatlys save
The space in kitchen, it is few to generate oil smoke, and reduces the discharge of oil kitchen sewage；Light-wave cooker that the present invention uses,
The heating devices temperature-controllable such as micro-wave oven or electromagnetic oven can reduce destruction of the high temperature to nutriment in food materials, have more strong
The characteristics of health；
(2) cooking methods provided by the invention have the characteristics of quickness and high efficiency, are substantially shorter cooking time, basic food materials
Raw material packet and basic flavor pack are to be ready for finishing in advance, and only green food materials needed the same day to be bought, entire to cook
Process is to instruct system to be indicated according to standard recipes pantry, need to only control temperature and the heating time of culinary art,
His raw material is carried out according to the standardization collocation mode and cooking technology of recommendation；
(3) the dish good mouthfeel that cooking methods provided by the invention are prepared, main basis food materials raw material packet and base
Plinth flavor pack is by plant produced, and fresh green food materials are referred to by buying on the day of operator in conjunction with standard recipes pantry
The reasonably combined mode and cooking technology that guiding systems provide, can meet the mouthfeel of most people very well, solve young man by
It is not proficient in cooking skill and delicious defect can not be enjoyed.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments to the present invention
It is specifically described, it is necessary to, it is noted that following embodiment is used only for that the present invention is explained and illustrated, be not used to
Limit the present invention.Those skilled in the art still belong to according to some nonessential modifications and adaptations that foregoing invention content is made
In protection scope of the present invention.
Embodiment 1
A kind of production method of stirfried bean curd in hot sauce is made of standardization culinary art kitchen system, which cooks
Kitchen system of preparing food includes that basic condiment matches area, basic food materials apolegamy area, fresh food materials apolegamy area, culinary art heating zone and standard food
Spectrum pantry instructs system.
Operator instructs the stirfried bean curd in hot sauce standard pantry mode provided in system and standardization to cook according to standard recipes pantry
It prepares food technique, is matched from basic condiment and select basic flavor pack --- Mapo's juice in area, by factory according to the common tune of stirfried bean curd in hot sauce
Material is modulated, and compositing formula is：(rapeseed oil 30g, thick broad-bean sauce 30g, fermented soya bean 20g, soy sauce 15g, capsicum 10g, soybean
Albumen 5g, spice 5g, ginger 3g, salt 2g, white granulated sugar 1g, fungus essence 2g), from the basic food materials raw material of basic food materials apolegamy area's selection
Packet --- (starch packet 15g and zanthoxylum powder packet 3g) then matches the fresh green food bought of the selection same day in area from fresh food materials
Material --- (bean curd 300g, celery 20g), selection microwave heating equipment is heated in culinary art heating zone, according to standard recipes
The cooking technology that pantry instructs system to provide carries out the selection of microwave power and the selection of heating time.
Specifically cooking technology is：The green food materials bean curd newly bought is cut into the fourth of 1.5cm square, is put after being rinsed with boiling water
It is placed in micro-wave oven special container, then uniformly admixes homely juice 30g and boiling water 140g, merging micro-wave oven is cooked with 1000W high fire
It adjusts 5 minutes, pours in the bean curd of boiling and stir after the starch 15g addition 30g water in the basic food materials raw material packet of taking-up, surface sprinkles
Celery end and zanthoxylum powder are to get stirfried bean curd in hot sauce, which can be completed making in a short time, and not only delicious flavour is palatable,
And without fume pollution, the cleaning of no frying pan and gas-cooker only need to clean service plate, easy to use, and kitchen is greatly saved
The time of culinary art.
Embodiment 2
A kind of production method of sweet and sour spareribs is made of standardization culinary art kitchen system, the standardization kitchen
House system includes that basic condiment apolegamy area, basic food materials apolegamy area, fresh food materials apolegamy area, culinary art heating zone and standard recipes are matched
Meal instructs system.
Operator instructs the sweet and sour spareribs standard pantry mode provided in system and standardization to cook according to standard recipes pantry
Prepare food technique, basic flavor pack --- sweet and sour juice in area matched from basic condiment, by factory according to sweet and sour spareribs common condiment into
Row is modulated, and compositing formula is：It (water 800mL, white granulated sugar 30g, soybean oil 50g, soy sauce 10g, vinegar 5g, orange juice 30g, forms sediment
Powder 25g), from the basic food materials raw material packet of basic food materials apolegamy area's selection --- (the chop packet 400g and pineapple tin of shortening
100g), fresh food materials match area in purchase the same day it is fresh green food materials --- (one, romaine lettuce, appropriate chopped spring onion) is being cooked
Light-wave cooker is selected to be heated in heating zone, the cooking technology for instructing system to provide according to standard recipes pantry carries out light-wave cooker
Heating power selects and the selection of heating time.
Specifically cooking technology is：By the shortening chop in basic food materials raw material packet, 10g vegetable oil is added in special container
It mixes thoroughly, is sent into light-wave cooker and heats 3 minutes (heating power 900W), take out pineapple tin and pineapple is cut into 2cm square fritters,
Then sweet and sour juice 30g uniform mixs together with the chop after heating are added, merging light-wave cooker is cooked 5 minutes with 900W high fire, taken
It is placed on a romaine lettuce after going out and sprinkles chopped spring onion to get sweet and sour spareribs.Making can be completed in the road dish in a short time, not only taste
It is tasty, and without fume pollution, the cleaning of no frying pan and gas-cooker only need to clean service plate, easy to use, save significantly
The time of kitchen culinary art is saved.
Claims (10)
1. kitchen system is cooked in a kind of standardization, which is characterized in that the kitchen system includes that basic condiment matches area, basis food
Material apolegamy area, fresh food materials apolegamy area, culinary art heating zone and standard recipes pantry instruct system, the basis condiment apolegamy area to set
Set several basic flavor pack, the several basic food materials raw material packet of basis food materials apolegamy area's setting, the fresh food materials choosing
The same day fresh green food materials bought are configured with area, setting includes light wave heating device, microwave heating in the culinary art heating zone
At least one of device or electromagnetic induction heater heating device, the standard recipes pantry instruct system for instructing base
The standard pantry mode of plinth flavor pack, basic food materials raw material packet and green food materials three, and guides operating personnel to be heated in culinary art
Cooking technology operation is standardized in area.
2. kitchen system is cooked in standardization according to claim 1, which is characterized in that standard recipes pantry guidance system
System includes microcontrol processor and display, in the microcontrol processor storage input have various basis food materials raw material packets and
With corresponding cooking technology under its corresponding matched basic flavor pack and green food materials collocation mode and each collocation mode,
And it is shown by display.
3. kitchen system is cooked in standardization according to claim 2, which is characterized in that above-listed set of the display respectively plants vegetables
It is single, setting cooking technology submenu under the menu, operating personnel's click above-listed a kind of menu set of display, and according to
The food materials collocation mode and cooking technology listed on submenu are standardized cooking operation.
4. kitchen system is cooked in standardization according to claim 1 or 2, which is characterized in that the basis flavor pack be through
Cross factory and modulate the various juice material with different taste that production is good and encapsulates in advance, including beans soup, sweet and sour juice, pineapple juice,
Black pepper juice, acid material juice, the quick-fried juice in palace, juice with sweet and sour flavor, juice braised in soy sauce, Ma Pozhi, salty fresh juice, high soup, homely juice, is done element oyster sauce juice
Pot material, emits dish material at salad sauce.
5. kitchen system is cooked in standardization according to claim 1 or 2, which is characterized in that the basis food materials raw material packet
It is by factory in advance through over cleaning and cutting process, and carries out the various food materials raw materials that classification is put, including paddy potato food materials is former
Material, animality food materials raw material, vegetalitas food materials raw material；The green food materials include fresh beans and its product and gourd, fruit and vegetable
Class food materials.
6. kitchen system is cooked in standardization according to claim 5, which is characterized in that the paddy potato food materials raw material includes
Rice, noodles, potato, sweet potato, starch, the animality food materials raw material include fish, meat, fowl, egg, milk, seafood, the plant
Property food materials raw material includes soybean, mung bean, broad bean, zanthoxylum powder；The fresh beans and its product include bean curd, the skin of soya-bean milk, corruption
Bamboo, the gourd, fruit and vegetable class food materials include pumpkin, cucumber, wax gourd, eggplant, tomato, pea, cauliflower, green pepper, celery.
7. a kind of method of quickness and high efficiency formula dish-cooking, which is characterized in that be using the standardization as described in claim 1-5
Cook kitchen system.
8. the method according to the description of claim 7 is characterized in that the method is first to obtain standard recipes pantry to instruct system
On standard pantry mode and standardization cooking operation technique, then by basic food materials raw material packet, basic flavor pack and green
The recipe of food materials as indicated carries out standard and matches after the meal, then by cooking the heating device of heating zone according to corresponding cooking technology
The culinary art for carrying out dish makes.
9. according to the method described in claim 8, it is characterized in that, the cooking technology include optical wave heating, microwave heating or
Different cooking technologies under electromagnetic induction heating, it is different according to the collocation mode of dish, it is divided into basic food materials raw material packet, basis
Flavor pack and green food materials are cooked after being mixed, or the technique that first culinary art is cooked again after remixing respectively.
10. the method according to the description of claim 7 is characterized in that the same food materials raw material packet has different taste
The collocation mode of basic flavor pack and green food materials, according to the basic food materials raw material packet of user's selection, basic flavor pack and green
Color food materials collocation mode recommends suitable heating cooking technique.
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