WO2007147331A1

WO2007147331A1 - Automatic/semi-automatic stewing or cooking method

Info

Publication number: WO2007147331A1
Application number: PCT/CN2007/001847
Authority: WO
Inventors: Xiaoyong Liu
Original assignee: Xiaoyong Liu
Priority date: 2006-06-15
Filing date: 2007-06-12
Publication date: 2007-12-27
Also published as: CN101088441A; CN101088441B; HK1116371A1

Abstract

A stewing or cooking method in an automatic/semi-automatic cooking device having a cooking vessel (3), a control system and a heating system (7) includes steps of inputting materials being cooked, inputting diathermanous medium, stewing and finishing cooking etc. The method can automatically/semi-automatically cook consistent, superior Chinese dishes.

Description

Automatic/semi-automatic cooking method for cooking

BACKGROUND OF THE INVENTION 1. Field of the Invention This invention relates to a cooking method and, more particularly, to an automatic/semi-automatic cooking or cooking method implemented on an automatic or semi-automatic cooking apparatus. Background technique

In daily life, cooking takes up a lot of time and energy, but the cooking effect is not good. In recent years, many new kitchen utensils have emerged, such as rice cookers, pressure cookers, microwave ovens, electric ovens, fryers, automatic soup mashers, automatic soymilk machines and automatic hot milk machines, but these kitchen utensils are just some of the simple cooking problems. Specialized utensils, which are simply unable to achieve the basic cooking techniques of cooking, especially Chinese cooking, and thus it is impossible to automate or semi-automate Chinese cooking.

In Chinese cooking, roasting and simmering is a basic cooking method in which water is used as the main heat conductor and heated by the three processes of fire-steam-steam-fire, so that the cooking method is extremely widely used. At present, the cooking techniques of burning and simmering can only be achieved manually by the chef based on his experience. Therefore, the same raw materials, different people burned and cooked dishes, the taste and quality are very different. Because artificial cooking controls the heating power, heating time and feeding amount according to experience and sensory control, different people control methods and control levels are different. Even the same person, the control mode and degree are difficult to repeat.

Chinese patent application CN200410013985.8 discloses a production process and special equipment for convenient instant braised fish, which is fried in fish and placed in a hollow hanging pot, and then boiled the flavored soup and pour it into the pot. Boil with the fish, boil it with a large fire, then use a simmer to cook the fish, then use a large fire to thicken the soup. In fact, the method disclosed in this application is still a hand-made method, but only in a special pot.

Therefore, how to use the standardized method and the machine can be accurately controlled, and replace the manual fuzzy operation with the stable operation of the machine, thereby realizing the automatic/semi-automatic cooking method of burning and smashing, which is an urgent problem to be solved. Summary of the invention

It is an object of the present invention to provide an automatic/semi-automated cooking method which can automatically or semi-automatically complete the process of burning or simmering in a Chinese dish cooking method.

In order to achieve the above object of the invention, the present invention provides an automatic/semi-automatic cooking setting

-1- Confirmation The method of burning, the cooking apparatus comprising one or more cooking vessels, one or more control systems and one or more heating systems, the method comprising the steps of:

(1) Start an automatic/semi-automatic cooking device;

(2) introducing a cooking main ingredient into the cooking container of the cooking device according to an instruction issued by the control system in the cooking device;

(3) introducing a cooking auxiliary material into the cooking container according to an instruction issued by a control system in the cooking device;

(4) adding soup and/or water to the above cooking container;

(5) boiling the soup and/or water added above, or heating to a specific temperature;

(6) using the heating intensity adjusting device of the above heating system to automatically/semi-automatically reduce the heating intensity, and heating with a medium fire, a small fire or a slight fire to complete the burning process;

(7) The heating intensity adjusting device of the above heating system automatically/semi-automatically increases the heating intensity to be heated by the heating power in the step (6) to complete the thickening of the marinade and/or the thickening process.

In the above cooking method, usually steps (4), (5), (6), (7) are performed in order, and steps (2) and (3) are in steps (4), (5), ( 6), (7) before, during or during the execution, in order or out of order, can be executed only once, or more than once.

The cooking apparatus implementing the cooking method of the present invention may be a cooking apparatus system composed of two or more cooking subsystems. For example, by automatic/semi-automatic cooking machine, frying/mixing equipment, other cooking equipment with all or part of cooking function (such as oil skid, microwave oven, steamer/cooker, fryer, frying machine, oven, pressure cooker, rice cooker) Pots, cooking lines, etc.), peripheral/auxiliary equipment (eg cooking material dispensers, flipping devices, material/container transporters, storage devices, outlet/return devices, re-input devices, and dispersing tools, draining devices, heating strength) Controllers, etc., detection/monitoring devices (eg equipment operating environment such as ambient temperature, operating conditions such as gas flow / pressure / combustion calorific value / current / voltage / power, operating conditions such as mechanism motion and fire conditions, etc. A cooking device system consisting of a sensor or device, a control system, and/or a cooking cue device.

In the present application, the cooking material refers to the cooking main ingredient and the cooking auxiliary material; and the cooking auxiliary material refers to various cooking auxiliary materials other than the cooking main ingredient.

To implement the automatic/semi-automatic cooking method of the present invention, the steps of inputting/invoking data, commands, information, and/or software are also included before or after the cooking device is started in step (1). This input or transfer can be done using the information on the cooking material package, either automatically by the control system or by manual input or other means. For example, you can read by (such as Scanning and reading) The information on the cooking material package is completed, and can also be input through input devices such as communication, network, keyboard (button), touch screen, human-machine interface, scanning, voice/acoustic/optical/electrical/mechanical input device, etc. It can also be implemented by reading from a storage medium owned or external to the cooking apparatus, or by means of a cooking device or a detection/monitoring device in the cooking cueing device.

The data, commands, and information mentioned above may include data/information/commands related to cooking materials or cooking varieties, such as material codes and data, etc., which include identification information of the dishes/material types, and may be called up accordingly. Cooking procedures related to the variety of dishes/materials and recalling data related to the dishes/materials from background documents such as cooking databases; may include cooking operations related to material type, preparation characteristics, preparation time, shelf life, material size, etc. And information on the difference factors of the fire control and material status information (such as the temperature of the material detected by the sensor provided on the cooking equipment).

The above data, commands, and information may also include cooking process related data/information/commands, such as process requirements, process actions, process parameters, process time, cooking equipment or system working environment/working conditions/operational state, fire state, operation Commands and the like; may include commands/data input by the operator according to personal tastes, preferences, cooking needs, etc.; may be working environment/working condition information of the cooking device measured by the detecting/monitoring device in the cooking device or the cooking prompting device And the initial state/heating state information of the cooking equipment and the cooking material/heat transfer medium, etc.; and may also be related information provided by the operator according to the requirements or needs of the cooking equipment, such as initial setting information of the cooking equipment, or the operator passes Information related to cooking operations, such as ambient temperature, material temperature, gas type, gas heating value, heat source heating power, etc., obtained or obtained from the outside.

The software described above includes all software required by the control system to control the cooking apparatus to operate and implement the cooking method of the present invention, such as operating and control programs of cooking equipment, cooking programs, cooking tips/guidance programs, cooking equipment operations Coordination and management procedures, etc. The cooking program and cooking tips/guidance program are based on cooking techniques and the actual experience of the chef and the results of the experiment. They can be applied to all dishes, or they can be specially tailored to a certain type or a certain dish. Operation or combination of operations, as well as various control parameters.

a control system of the cooking equipment, running the above software and/or processing the above data, commands, information, etc., such as reading, identifying, comparing, retrieving, decoding, addressing, arithmetic operations, logic operations, testing, etc. To determine the operation timing, operation mode and parameters of each device or subsystem in the cooking device, and issue commands to directly or indirectly control the operation of each device or subsystem in the cooking device. The commands issued by the control system may also be commands issued to the prompting device or the auxiliary device, such that the devices may prompt or cooperate with the operator to perform manual operations or control the corresponding device/subsystem Take the appropriate action.

In the cooking method of the present invention, the cooking main ingredient of the step (2) may be pretreated and then put into a cooking container of the cooking device; the pretreatment includes frying, frying, simmering, steaming or boiling. It can be carried out in another cooking device or in the same equipment for cooking and cooking. For example, it is possible to pre-treat in a cooking container of a cooking device that performs cooking and cooking, and then put the pre-processed cooking main ingredient into the same cooking container or another cooking container of the cooking device.

In fact, the above pretreatment is mainly to treat the surface layer of the raw material. The way the table is handled is different, resulting in dishes of different styles and tastes. The surface treatment including frying, frying, and simmering means to change the moisture of the epidermis and remove the moisture and astringency of the epidermis, so that the surface layer is crusted and rough, which acts as a solid surface, accelerates the ripening speed, and volatilizes the aroma. The rough skin makes the seasoning easier to wrap, infiltrate, color and taste, and it is also convenient for the surface of the juice to be wrapped.

If the above pretreatment is frying, the cooking method of the present invention may further comprise the following process:

(al) According to an order issued by the control system in the cooking equipment, oil is introduced into the cooking container of the cooking device as a heat transfer medium, and the amount of the input oil is such that one side of the cooking main ingredient that needs to be fried is immersed and the other side is exposed to the air. in;

2) according to the command issued by the control system in the cooking equipment, the heating system heats the input oil to 90-180 ° C, preferably 120-180 ° C;

( a 3 ) feeding the cooking main ingredient to the heated oil according to a command from the control system in the cooking equipment;

( a4 ) controlling the heating system to heat the cooking main ingredient at a medium fire or a small fire in a medium heat and/or a small fire state;

5) Flipping the cooking main ingredient so that the side immersed in the oil is exposed to the air, so that the side exposed to the air is immersed in the oil;

6) Repeat steps 4) and (a5) above so that at least a portion of each side of the cooking ingredient becomes yellowish, yellow, bright yellow, golden yellow or dark yellow.

The materials used for pretreatment by the frying method are mostly flat, and they are processed one by one. Generally use medium or large fire, medium oil temperature or high oil temperature. Since the oil is low in heat, it is especially important to emphasize the slipperiness and prevent sticking. Therefore, after the material is cut, pay attention to the rotary pan or the shaker (automatically carried out by the swaying device) to make the material change position and receive heat.

If the pretreatment described above is fried, the cooking method of the present invention may further comprise the following process:

( bl ) to the cooking container of the cooking device according to the command issued by the control system in the cooking equipment The internal input oil is used as a heat transfer medium, and the ratio of the amount of oil to be injected and the cooking main material to be fried is 3:1 or more, and the ratio may be volume ratio or mass ratio, ^ especially selected as volume and ratio;

( b2 ) according to the command issued by the control system in the cooking equipment, the heating system heats the input oil to 160-220 ° C, preferably 160-200 ° C;

(b3) feeding the cooked main ingredient to the heated oil in accordance with a command issued by the control system in the cooking appliance;

( b4 ) The heating system is controlled to heat up with its maximum fire power or near maximum fire power, so that the cooking main ingredient becomes yellowish yellow, yellow, bright yellow, golden yellow or dark yellow.

Most of the materials used for pretreatment by the frying method are some raw materials with a heavy taste and irregular shape. When frying, you should pay attention to the timing of the frying and the strength of the fire according to different raw materials. The raw material is heavy in taste, and it is not easy to be broken. It can be heated in medium heat and heated for a long time. The raw material contains more water and is easily broken. It should be heated in a short time with high oil temperature.

If the pretreatment described above is enthalpy, the cooking method of the present invention may further comprise the following process: (c) putting oil into the cooking vessel of the cooking device as a heat transfer and lubricating medium according to a command issued by the control system in the cooking device, The ratio of the amount of input oil to the cooking main ingredient to be sautéed is between 1:100-1:5, preferably 1:10-1:20; the ratio may be volume ratio or mass ratio, t is selected as volume ratio ;

( c2 ) The heating system heats the input oil to 150-230 根据 according to the command issued by the control system in the cooking equipment;

(c3) feeding the cooking main ingredient into the cooking container according to a command issued by the control system in the cooking device;

(c4) Control the heating system to heat with its maximum firepower, medium firepower or fire between maximum and medium firepower, and turn quickly.

The method used in the above pretreatment is basically the same as the usual methods of frying, frying, braising, oiling, steaming, boiling, etc., but there are also differences, for example, usually only the heating process without the seasoning stage, and for example, using the frying When the method is pretreated, it is more powerful than the usual cooking. Because it is the pre-heating process, rather than completing the whole cooking process, its effect on the dishes is not the same as the usual frying, frying, braising, oiling, steaming, boiling, such as pre-cooking, frying, The main purpose of cockroaches is only the surface treatment, creating conditions for subsequent burning and smashing. Most of the cooking vegetables are processed by the surface layer before the simmering. Some clinker and semi-clinker have their basic taste, and some materials with special taste can be directly processed without pretreatment. Add soup and simmer, or add some base oil to the soup. The focus of the automatic cooking method is the stable and accurate control of the firepower and the timely conversion of the firepower, the correct control of each heating time, and the accurate control of the heat transfer and the amount of cooking materials.

The cooking main ingredient put in the step (2) of the cooking method of the present invention usually has only one kind of material, but sometimes there may be more than one kind of materials, which may be put together at one time or separately/grouped. Delivery, for example, placed in different material packaging/containers at the same time or at different times/separate delivery, or can be divided/sub-division at different times, that is, the cooking main ingredient can be divided into several times in step (2), each time Different cooking ingredients are placed.

In addition, before the cooking main ingredient is placed, the heat transfer medium may be first placed (the heat transfer medium may also be regarded as a part of the cooking auxiliary material), for example, a small amount of oil is placed as a heat transfer medium; the heat transfer medium may also be soup or water. For example, water is used as a heat transfer medium, and the cooking main ingredient is subjected to ice treatment. However, in general, soup and/or water is administered in step (4) of the above cooking method, and it may be administered in one time or in divided or divided groups. Similarly, the cooking ingredients in step (3) can also be placed together at one time, simultaneously at the same time, in separate groups, or at different times.

In the present invention, the input of the cooking main ingredient and the cooking auxiliary material may be charged at an appropriate timing according to an instruction issued by the control system in the cooking apparatus; such feeding is preferably automatic or semi-automatic feeding, but the individual steps may also be manual feeding.

Similarly, in the present invention, the liquid heat transfer medium such as oil, soup, water or the like may be manually charged, semi-automatically charged or automatically fed.

Preferably, the control system runs the software and/or controls the cooking material dispensing device and the liquid material dispensing device in the cooking device to perform feeding in an automatic/semi-automatic manner according to the above data, commands, information, and the like. For example, the cooking apparatus may include one or more material packages/containers and one or more cooking material delivery devices, and may also include one or more liquid material delivery devices. The heat transfer medium and the cooking material are placed in the cooking material packaging/container, and the cooking material placing device opens or reverses or destroys the material packaging, or opens or flips the container, etc., and heats the medium and cooks in the material packaging or container. The material is put into the cooking vessel, and the feeding can also be carried out by pushing (for example, using a screw, air pressure, etc.), extrusion, and the like. Liquid materials such as liquid heat transfer medium, liquid seasoning, etc. can be dispensed by the above-mentioned means, and can also be dispensed by the liquid material delivery device in the cooking equipment. Generally, the liquid material delivery device comprises a liquid material source or container and a control system, which may be a separate control system for the liquid material delivery device or integrated into the control system of the cooking device. Liquid material loading The setting may include a liquid material source or container opening/closing device, a liquid delivery channel and a dispensing channel opening/closing device, an intermediate container, and/or an external force device such as a liquid pump, a pushing device, a pressing device, a spraying device, and the like. In addition, it can also be supplemented by the method of manually putting some materials into the cooking container, for example, for materials that are too large to fit into the material packaging (such as whole fish), can be placed by hand; for example, raw eggs, can be manually After opening the shell, etc. The artificial auxiliary damage: can be carried out by the operator himself or by the person at the prompt of the control system or the prompting device or by the person operating the related device. The material package can be provided with identification information such as a barcode, and the control system can recognize the information and retrieve related operations and cooking programs. The material in the material packaging/container may include only the cooking main ingredient, or only the cooking auxiliary material or the heat transfer medium, and may also include two or more types of cooking materials or heat transfer medium, each type of cooking. The material or the heat transfer medium may also be one type or more. The heat transfer medium and the cooking material may be directly put into the cooking equipment for heating, or may be pre-prepared, for example, pre-mixed, stirred, formed, preheated, pre-cooled, etc., and then placed in the cooking equipment.

In the cooking method of the present invention, controlling the amount of the heat transfer medium and the cooking material exerts a great influence on the cooking effect and the quality of the vegetable, which is closely related to the material characteristics such as the old tenderness, the firepower and the heating time. It is a cooking method in which the amount of small water (soup) is heated by medium and small fire for a long time. Generally, the soup is not less than one-third (volume ratio or mass ratio) of the material.焖 is the amount of small water (soup), a small fire or a small fire for a long time to cook, the general soup should be immersed in materials. The correct amount of heat transfer medium, after a predetermined burning/heating time under a predetermined firepower, the remaining soup in the container can meet the requirements of thickening or thickening, and too much is the last thickening or thickening effect. Affected, too little burnt, not enough time, affecting the quality of the dish. The heating and burning/heating time is usually determined by the characteristics of the material, the quantity, and the cooking requirements. Usually, add the soup once and add it. Adding the soup halfway will dilute the taste of the original concentrated alcohol, which will greatly reduce the taste of the dishes, and even the phenomenon of unchecked taste.

The heat transfer medium and the cooking material are separately dispensed at appropriate timings, which are of great significance for realizing the cooking effect and the quality of the food of the present invention. The sequence and timing of the heat transfer medium and cooking material can be determined by the control system running the software and/or based on the above data, commands, information, and the like. The control system issues commands in sequence according to the order in which the materials are delivered, and sequentially opens/turns/destroys the packaging/container where the materials are located through the relevant devices, so that the relevant feeding device operates, or opens the packaging/container/source delivery channel where the liquid material is located. The materials are fed separately. If the material is packaged by means of a combination of materials, usually the materials (including the heat transfer medium) are placed in each of the materials in the order of delivery, and only the respective chambers are opened in the direction of arrangement. For the determination of the delivery timing, the control system is based on the detection data, dynamic data, data in the background file, and/or The order data and the like determine and control the timing of the cooking materials, and the data may be the temperature of the heat transfer medium, the amount of the heat transfer medium, the heating intensity, and/or the heating time. The most commonly used method in practice is to determine the timing of the delivery according to the heating time, or to determine the timing of the feeding by measuring the oil temperature/pot temperature/temperature of the sensor, or a combination of the two methods, for example, the sensor measures that the water has been boiled ( After the temperature reaches 100 degrees, the timing starts, and the material is discharged after a predetermined time.

A notable feature of the cooking method of burning and simmering is that it undergoes a series of fire-fighting processes, such as the above step (5). Usually the water/soup is boiled or heated to a specific temperature with a large fire, a strong fire or a large fire - then In step (6), adjust the heating intensity, usually after medium, small or micro-fire, and then use the larger heating intensity in step (7). Usually, use medium and large (wang) fire to collect thick halogen. Juice or thicken. The length of the simmering fire is determined by the size of the material and the size of the block. Generally, the material with old texture and large block size should be added with more soup water and medium and small fire for a while. The texture is fresh and small, and the material is small, and the soup can be added slightly. The fire can also be more prosperous. Within 30 minutes, it can also reach 30 minutes to 1 hour, while the process of sputum usually exceeds 30 minutes, and some are more than 1 hour. After the small and medium-sized fire, the material is mature or basically mature, the difficulty has been basically fixed, and the medium and fire are designed to make the juice quickly gelatinized or made! 3⁄4 juice is thickly wrapped on the material. At this time, there must be a measure of the use of fire, not the bigger the fire, the better, the same, the fire can also be graded. Generally, when the soup is rich and the materials are large, the fire can be larger; the soup is less, the material is particularly tender, and the fire can be slightly biased towards the medium fire. This will prevent the mash from getting too fast and sticking to the bottom. As mentioned earlier, control of firepower and heating time during the early heat treatment phase is also very important. From the above, it can be seen that the control of the heating power and the length of the heating time in the cooking method of the present invention are decisive for the cooking effect and the quality of the food, especially the texture and flavor characteristics. For different varieties or categories of dishes, the heating intensity, heating time, data and correlation of the above factors and related procedures are different for each process segment, and the heating intensity and heating time of each stage of various or various types of burning/chives Data, its relationship with other factors and related procedures, can be based on cooking process requirements, chef's actual operating experience and experiments, etc., can be entered into relevant documents such as cooking database or programmed into the cooking process, or in other ways. Input to the cooking device, the control system can detect the resulting data, operator-provided data/information based on the cooking program and data therein, related documents such as data in the cooking database and I or dynamic data such as detection means/ Commands, etc. are controlled. These data and correlations can also be calculated by the control system based on the relevant data at the time of control.

The heating intensity is controlled by the control system running the above software and/or issuing a control command according to the above data, commands, information, etc., by heating the heating intensity adjusting device in the cooking device This is achieved by automatic/semi-automatic adjustment of the power, the state of heating of the cooking vessel and/or the burning fire. The adjustment and control of the heating intensity can also be achieved by adjusting the heating state of the cooking vessel, such as adjusting the distance of the heat source from the cooking vessel, the positional relationship, and/or introducing, removing or adjusting the heating amount control device between the cooking vessel and the cooking heat source. . The heating amount control device is a device that can reduce the heat transferred to the ineffective space transfer and the ineffective/inefficient heating portion without causing the heat generation of the heat source to be concentrated to the cooking container/cooking material or At the high-efficiency heating point, or by blocking, absorbing, changing the direction of heat transfer, etc., the heat reaching the effective or efficient heating part of the cooking container/cooking material is reduced or even zero. The adjustment of the heating intensity can be prompted/helped in the control system or the prompting device. The lower part or all of it is performed by a human hand or by a human hand to control the related device, but it is preferably automatically performed under the control of the control system. The heating system used in the cooking method of the present invention may be a gas heating system, an electric heating system, an electromagnetic heating system, a wave heating system, a light wave heating system, an infrared heating system, and/or other heating systems.

In the cooking method of the present invention, the control of the heating time is achieved by timing and controlling the relevant means in the cooking apparatus to perform the correct operation at the correct timing. For example, the heating device is turned on or off at the correct timing, and the heating intensity adjusting device adjusts the fire power, the heat source or the cooking container moving device in time to correctly adjust the distance or positional relationship between the heat source and the cooking container, and the heating amount control device adjusts in time and correctly. The heating amount of the cooking container, the feeding device puts the new material at the right time, the cooking material/heat transfer medium out of the pan or the returning device to remove the cooking material/heat transfer medium or return it to the cooking container, and the material conveying device will cook in time. The material is transported to other devices in the cooking equipment (eg, other cooking vessels, storage/insulation containers, dispensing systems, etc.), and the separation device quickly and promptly separates the cooking material from the heat transfer medium. In practice, in addition to determining the operation timing of the relevant device through timing, it is also possible to measure the oil temperature, water/tank temperature, pot temperature, material temperature, heating intensity, gas flow rate, valve opening degree, voltage, current, etc. by means of sensors: timing , or a combination of the two. For example, after the sensor detects that the heat transfer medium is boiled, the control system issues a command to adjust the gas flow valve opening degree, and the fire power is reduced to perform simmering/burning, and the sensor measures the gas flow rate or the valve opening degree decreases to a predetermined value, and starts counting. After the time, issue a command to adjust the gas flow valve opening degree, and adjust the firepower to collect juice or thicken.

After the steps (2), (3), and (4) of the cooking method of the present invention are applied to the heat transfer medium and the cooking material, the step of flipping the heat transfer medium and the cooking material is further included. Heat medium and cooking materials, etc., stir fry, stir, stir, stir, turn, turn, shake, and/or make other movements. For example, in the process of simmering, always shake the pot, change the position of the material in the pot to prevent sticking to the bottom, and simmer the pot or shake the pot in the juice collecting stage. Again, in the last tick In the sputum stage, after the simmering juice is placed in the pot, the process of starch gelatinization must be carried out to rotate the pan, turn over, and turn over. The flipping described above can be accomplished using cooking vessel motion devices and/or flipping tools in the cooking device.

In the cooking method of the present invention, the steps (5) to (7) may further include the steps of covering the cooking container lid and opening the lid.

The cooking method of the present invention may further comprise the steps of separating the cooking material from the heat transfer medium, cooking the material/heat transfer medium, and/or cooking material/heat transfer medium. For example, in the pre-heating frying step, the fried material needs to be removed from the oil, drained, returned to the pot, or placed in another pot. These steps may be carried out in part or in whole by the author's manual or manual control related device, but are preferably carried out automatically/semi-automatically by means of separation, dispensing, re-inputting, etc. in the cooking apparatus under the control of the control system. For example, a drain tool (a tool with a solid-liquid separation device) can be used to remove material from the oil and drain it. It can also be used for fishing, clamping, grasping, pushing, scraping, lifting, and/or pulling. The tool transfers the cooking material to the oil draining device, or directly transfers the cooking material to the oil draining device through the pan body flipping, and simultaneously dumps the oil in the pan body and drains the oil of the cooking material for the next step. operating. Separating the cooking material from the heat transfer medium means separating the cooking material from the metal pan, oil, soup, water, and the like. In some cases, such as "burning or simmering" and "friating", "fried", "simmering", and "cooking" when using the same pot, during or after the separation, the liquid heat transfer medium may also be included. step. The liquid heat transfer medium can be turned over by flipping the pot body, pushing/scraping/sucking the liquid heat transfer medium using a pan tool, and/or pumping/suctioning the liquid heat transfer medium using a suction device such as a liquid pump. In the above cooking equipment system, a special water pot, a frying pan, a wok pan, a frying pan, a roasting pot, etc. are sometimes used. In this case, the heat transfer medium does not leave the pan when it is separated from the cooking material, but the cooking material is out. The pot is then placed in another pot.

The re-input of the cooking material may be put into the original cooking container, for example, the cooking material in the oil pan and the heat transfer medium are taken out together, and the oily cooking material is returned to the oil pan, or may be placed on the oil pan. Cooking vessels are among the pots in other cooking subsystems. When the cooking equipment is operated in this way, different process sections can be carried out in parallel in different cooking vessels or subsystems, for example, steaming in steaming first, then moving to a wok to cook or simmer; for example, first in a frying pan Deep-fried, then the cooking ingredients are drained and then put into a wok to cook or simmer. In this way, the efficiency of the cooking equipment can be greatly improved by using a large-capacity, high-efficiency special equipment. The transportation and re-input of the cooking material may be implemented by the operator manually or manually controlled by the relevant device, or may be performed by the manual device in part or in whole by the prompting/help of the control system or the prompting device, or preferably controlled by the human hand, but preferably The cooking material is automatically/semi-automatically transported to other cooking containers or other cooking using the cooking material handling device/dispensing device under the control of the control system Delivered at the subsystem.

Some dishes are thickened in the final fire. In the cooking method step (3) of the present invention, the operation of placing the dip material (the dip material can be regarded as a part of the cooking excipient) is included, and the feeding of the dip material is usually carried out in the latter stage of the cooking method step (7) of the present invention, after the squatting Stir to stir the starch gelatinization process. Some raw materials that are arranged neatly or easily broken can not be turned over by the wok or stirred by tools. It is easy to agglomerate, so be sure to turn the pot or shake the pot after squatting.

The cooking method of the present invention further includes the step of introducing a bright oil ' (also referred to as tail oil), that is, a small amount of oil after the hooking (usually after the pouring of the feed). The oil can be delivered by the liquid material delivery device described above and controlled by the liquid material delivery method described above. The control of the input of the oil is very important. Too much will not only bring the visual and taste discomfort to the oil, but also may cause the mash to collapse. The correct method of lowering the oil is to pour the oil from the side of the pot, then spin/shake the pot to make the oil sink to the bottom of the pot, and then turn the pot slightly to rotate/shake the pan. When the oil is hot, it can be lighted. After spinning/shaking the pot, it will be polished and the light color will be better. This method is also suitable for block materials that are not easily broken. Stirring, turning, and supplementing with spin/shake pot grinding, the light color will be better. It should be noted that after refueling, the number of times of turning, stirring, and spinning can not be much, otherwise the oil is contained, so it is dull.

The cooking method of the present invention further comprises the step of discharging the dish after the cooking is completed. Use the flip pot to pour the dish out, and/or use the pan tool to push/scrape/salt/pour out the dish. This step may also include the step of loading the lai into the container, such as pouring the dish through a funnel into the dish.

If the cooking device includes the cooking prompting device, the cooking method of the present invention further includes the cooking prompting device prompting the operator to perform manual operation or operate the related device by voice, sound, light, electricity, digital, image/graphic, or the like. The steps to complete the cooking operation. .

In the above cooking method, the method further comprises the steps of measuring the motion state of each of the moving devices in the cooking device, such as measuring the position of the material placing device, the movement of the pan and the position/speed/angular velocity of the turning tool, etc.; the control system is based on the measured motion The physical quantity of the state and/or its amount of change controls the movement of the drive, the transmission and/or the individual movements. Measuring the motion state can be achieved by one or more sensors for measuring the motion state parameters, or by other types of measuring devices such as the measuring devices provided with the motor itself.

As described above, the cooking method of the present invention is preferably automatically carried out on an automatic cooking apparatus. However, in some cases, some operations are performed by people to be more compact and cheaper. Therefore, the cooking method of the present invention provides some semi-automatically implemented methods. The basic idea of these methods is: to implement some steps/operations that are difficult or costly to implement by the machine, and relatively easy to implement or low in cost by manual operation, Handed over by humans, and the machine can be better realized than even people Achieved better, automatically implemented by the machine.

In the above cooking method, all the steps can be completed at one time, and the above steps can be continuously performed step by step from the first step until the cooking material is cooked into the desired finished product. The entire cooking process can also be carried out in two or more stages, i.e., the steps can be separated by a period of time without having to be closely related. The stages of cooking may not be carried out in the same cooking equipment, or even in the same location. For example, in the case of supply of side dishes and semi-finished products by the factory, some preliminary steps are completed at the factory, and the cooking equipment of the factory such as steaming/cooking/decoction/fried machine/steaming machine can be regarded as the cooking system of the present invention. In part, this type of stepping: and cooking in different spaces is still within the scope of the patent protection of the present invention.

The cooking method of the present invention is completed by the manual cooking of Chinese dishes, which has been completed by hand, and has revolutionized the cooking and even the daily life of people. Since the operation of the machine is based on physical/chemical quantities that can be accurately measured and controlled, the machine is not as flexible in some respects, but the degree of standardization, accuracy and repeatability of the operation are unmatched. of.

The cooking method of the invention can not only realize the high-quality automatic/semi-automatic realization of various process operations of the whole process of burning or smashing, but also can transform the cooking process and the cooking master's many years of experience by the chef through modern technology and through experiments. The cooking program and the automatic/semi-automatic cooking equipment can accurately control the parameters such as temperature, timing, time, flow, voltage, current, power, speed, acceleration, stroke, force, capacity, etc., so that the cooking method can not only automatically/semi-automatically burn. Or the whole process of simmering, and can produce high-quality and stable quality dishes to achieve the unique flavor of burning or leeks.

The invention will be further described below in conjunction with the drawings and specific embodiments. However, it should be pointed out here that although the cooking method of the present invention is particularly suitable for burning or simmering, it may be used in whole or in part for other cooking methods, and some cooking methods, although having different names, the main steps include the cooking method of the present invention. The main steps are similar or similar, such as sputum, fire, sputum, sauce, etc. The cooking method of the present invention can also be extended to other cooking techniques as long as it is slightly improved on the basis of the present invention. Therefore, the following specific embodiments are not intended to limit the invention; any other cooking method that incorporates the main steps of the cooking method of the present invention is also within the scope of the present invention. DRAWINGS

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a schematic illustration of an automatic cooking machine using the cooking method of the present invention.

2 is a partial schematic view of a cooking system employing the cooking method of the present invention. Figure 3 shows a cartridge feeding device for use in carrying out the method of the present invention.

Figure 4 is a schematic illustration of a liquid dispensing apparatus that can be employed to carry out the process of the present invention.

Figure 5 is a schematic illustration of a reversing container dispensing apparatus that can be used to implement the method of the present invention. Figure 6 is a schematic illustration of a heating intensity control system that can be employed to implement the method of the present invention. Figure 7 is a schematic illustration of an automatic flip system that can be employed to implement the method of the present invention.

Figure 8 is a schematic illustration of an intermediate discharge, solid-liquid separation and return pot apparatus that can be employed to carry out the process of the present invention.

Figure 9 is a schematic illustration of a pan-and-disconnect device for use in carrying out the process of the present invention.

Figure 10 is a schematic view showing the flow of braised pork by the cooking method of the present invention. detailed description

Figure 1 shows an automatic cooking machine using the cooking method of the present invention, which comprises a pot 3, a heating system 7, an automatic turning system 1, an automatic feeding system 17, a pot moving system, an intermediate discharging container 8 and Computer control system and other components. The automatic flipping tool 1 with the limit device is mounted on the swing arm 2, and the motor 4 drives the swing arm 2 to swing the flipping tool 1 to the working position at the pot 3, and swings back to the original position after the flipping is completed. 6 is a pot turning mechanism composed of a motor and a gear set, which can realize functions such as turning a pan, turning a pot, and discharging a material. 9, 1 0, 1 3, 14 constitute a pan-motion mechanism, the motor 9 drives the translation frame 10 to move along the slide rail 13 , and 14 is a slider fixed to the translation frame 10 . The function of the panning mechanism is to transfer the pan to different working positions, such as the position of the material in the left front of the figure and the feeding position in the right front of the figure, and it is also a kind of pot away from the fire device. The fire device is a heat source and/or cooking container moving device that moves the pan 3 partially or entirely out of the main heating range of the heating device 7 and moves back, or adjusts two, by pan movement and/or oven movement. The distance/position relationship between the two is used to adjust the heating intensity. The motor 12 in this embodiment can drive the heating device 7 to move up and down, and is also a fire separation device. 15 is a swaying pot mechanism composed of a motor, a gear set, and a crank slider mechanism, which can realize functions such as a swaying pot. 17 is a device for opening the material packaging and feeding, the materials are quantitatively placed in each material chamber of the material box 18 according to the order of delivery, and the feeding device 17 automatically opens the respective material chambers in sequence to realize the quantitative quantitative feeding. 8 is an intermediate discharge container, and the pan turning mechanism 6 flips the pot 3 to pour the material therein, including a heat transfer medium such as oil, into the container 8, and the container is provided with a hole to realize a solid-liquid separation function, and the motor 11 The container 8 can be driven up and turned over, and the material therein can be put into the pot 3 again to realize the function of returning the pot. 5 is an infrared sensor with two probes, one for measuring the temperature of the pot, oil and/or material, and the data is transmitted to the control system. The control system is used to accurately control the timing of the heat and various operations, and the other is used to measure the temperature of the cartridge, together with the combustion calorific value sensor 16, the ambient temperature sensor 19, to provide relevant feedforward data for the control system.

Figure 2 is a partial schematic view of a cooking system using the cooking method of the present invention. The material is placed in the mesh basket 22, heated in the oil/water pot 23 (fried/squeezed water, etc.), the turning tool 1 flips the material in the ² 2, and the mesh basket 22 itself can also be equipped with a motorized device, driving The movement, flipping the material inside, after heating, the mesh basket 22 is raised, the material is taken away from the oil/water pot 23 and drained/water, and then moved to the hopper 20 to put the material into it, the hopper 20 is conveyed 21 is sent to the top of the pot 3 to turn over, put the material into the pot 3, and carry out the next process such as stir-frying and simmering.

Figure 3 shows the cartridge feeder 17 of Figure 1. The materials are respectively placed in the respective batch chambers of the cartridge 18 in the order of delivery, and then packaged by a hot press film. The feeding mechanism clamps the front end of the cartridge sealing film by a reel, and then drives the reel to rotate and translate by the timing belt drive, and the sealing film is sealed. The working method of segmentation and time-sharing is completed. After the cartridge 18 is placed on the cartridge holder, the motor 24 is rotated by the transmission mechanism 24 or the like to move the cartridge pressing shaft 25 to rotate the cartridge pressing plate 26 to press the edge of the cartridge 18 so as not to move. The roll film shaft (not shown in the figure, located in the front lower part of the magazine 18) is the two half shafts with the tooth surface, which are connected by hinges and have a built-in torsion spring to hold them tightly. The main drive motor 27 drives the reel shaft to rotate by the driving pulley 28, the driven pulley 29 and the timing belt 30. When rotating, a stopper abuts against a projection on one half of the winding shaft shaft to open the two shaft shafts. The motor 24 drives the laminating plate 31 to press the front end of the sealing film protruding from the cartridge into the two axial shafts, and then the motor 24 is reversed by 90 degrees, and the lamination plate 31 is lifted. The 27 drive film reel is reversed, leaving the stop, and the torsion spring force causes the two halves to close together to clamp the film. The main drive motor 27 drives the timing belt 30 to move, so that the film shaft moves along the guide rail 32 while rotating, thereby realizing the tear film of the film, and sequentially opening the functions of feeding the materials.

Figure 4 is a schematic view of a two-unit liquid charging device that can be used to implement the method of the present invention. In practice, there may be only one unit, or a plurality of units, each unit being combined as shown in this example, sharing a pump or the like. The device can also be completely independent. Liquid materials such as oil, soup, etc. are respectively contained in the containers 33, 34, 35, 36 are the feeding channels of the containers 33, 34, respectively, 37, 38 are the switches of the feeding channels 35, 36, respectively, 39 are liquid feeding pumps, 40 It is the feeding port. The control system selects the material to be dispensed by controlling the switches 37, 38 on the feed channels 35, 36, and controls the amount of feed by controlling the opening time of the passage, the action time/stroke/pump force of the pump 39, and the like.

Figure 5 is a schematic illustration of an inverted container dispensing apparatus that can be employed to implement the method of the present invention. Accurately weighed materials are placed in containers 3 and 4 respectively in the order of delivery (utility material containers can be It is one kind, or more than one type, used to hold different types and different parts of materials separately. The containers 3, 4 are fixed or movably mounted on the conveyor belt 1. The motor 2 drives the conveyor belt 1 through the driving rim and the driven wheel 6, and when the containers 3, 4 reach the front end of the feeding mechanism, the material is turned down and the material is placed. , as shown in Figure 5.

Figure 6 shows a heating intensity control system that can be employed to implement the method of the present invention, which consists of a pot, a burner, a gas line and a wide system, a sensor system, and a control system. After the gas passes through the electromagnetic main valve, it is divided into two ways, respectively, through their respective check valves, and then through the proportional valve that regulates the gas flow, and then leads to the inner ring of the burner to supply the gas for the inner ring fire, and the other leads to The outer ring of the burner is used for the combustion of the outer ring fire; the infrared temperature sensor can provide the control system with data such as pot temperature, oil temperature, water temperature, material temperature, etc., to help it accurately control the firepower, heating intensity, heating time, etc. Help them to judge and control the timing and operation of various cooking operations. The infrared temperature sensor can also provide the control system with the temperature of the material as the feedforward data. The heat source heat value sensor and the ambient temperature sensor also provide relevant feedforward data for the control system to help it quickly and accurately control the cooking heat. The DSP control circuit controls the opening degree of the proportional valve according to the control program, the command, and/or the detection data of the sensor system, and controls the combustion firepower by adjusting the gas flow rate, and the flow sensor provides a feedback signal of the gas flow rate to the DSP control circuit to help it be more accurate. Control the firepower and cooking heat; The DSP control circuit protects the system according to the information provided by the flameout protection sensor and the gas leak sensor. For example, when the flameout or gas leak occurs, the electromagnetic main valve, the check valve, the proportional valve, etc. are turned off in time.

Fig. 7 is an automatic flipping system which can be used to implement the method of the present invention, which is composed of a pot moving device and a flipping tool. The pot moving device and the flipping device can be used independently or in combination. The pot 3 is connected to the pot moving device through the pot fixing ring 52, and the pot moving device is mounted on the pot operating platform 51, and the flipping tool is connected to the main frame by the rotating arm 56. Flipping the motor 50 Drive the pan through the gear set 49. 3 Variable-speed rotation around the horizontal axis allows for panning, turning, panning, etc. The motor 53 drives the pan 3 through the crank slider mechanism 54 and 55 to perform a shifting plane motion, thereby realizing the movement of the pan and the like. The shovel tool 61, the gathering tool shovel 58, and the toothed tool 57 mounted on the tumbling tool 60 can perform the shovel-flip, shovel-gather, and disperse functions, respectively, when the rotation shaft 59 is rotated.

Figure 8 shows the intermediate discharge container 8 of the cooking machine of Figure 1, which is not only a container for receiving intermediate discharge, but also a solid-liquid separation and returning device. After the material is treated in the pot 3 by oil/explosion/frying/hydrophobic treatment, the pot turning mechanism 6 drives the pot 3 to reverse, and the solid and liquid materials are poured together into the receiving separation tank 62, and the liquid passes through the receiving separation tank 62. The hole flows to the fine filter 63, and after fine filtration, flows into the oil storage tank 64; when the material is returned to the boiler, the motor 65 drives the separation tank. 62 is raised. At this time, the receiving separation groove 62 is maintained in a horizontal state by the torsion force of the torsion spring 70, and the pulling force of the tension spring 66 increases as the rising distance of the receiving separation groove 62 increases. When the motor 65 drives the receiving separation groove 62 to rise above the plane of the pan, the pan moving mechanism 6 rotates the pan 3 to a certain angle to prepare the receiving. When the pulling force of the tension spring 66 and the limiting wire 67 is greater than the torsion of the torsion spring 70, The rotating wheel 68 rotates, and the rotating shaft 69 and the receiving separation groove 62 mounted on the shaft are turned over, wherein the material starts to slide back into the pot 3. After the turning is greater than a certain angle, all the materials are put into the pot 3, and the motor 65 stops operating; The motor 65 is reversed to lower the receiving separation groove 62. When the torsion force of the torsion spring 70 is greater than the pulling force of the tension spring 66, the receiving separation groove 62 returns to the horizontal position again.

Figure 9 shows a pan-disconnect-return device that can be used to implement the method of the present invention. The device is a grasping shovel comprising a silent arm linkage mechanism 79 and a shovel-shaped tool 83 with a hole. The entire mechanism is fixed to the main frame or the moving device by upper and lower positioning brackets 76 and 73, and the motor 75 drives the screw 77. Rotating and driving the slider 78 to move up and down, the double-folding arm mechanism 79 is connected to the lower positioning bracket 73 and the slider 78 through the pins 72 and 74, respectively. When the slider 78 moves up and down, the double-folding arm linkage mechanism 79 is moved. The two spade tools 83 are closed and opened. When the material in the pot needs to be discharged from the pan, the device as a whole is moved under the control of the control system to the upper side of the pot body 71 and lowered to the appropriate position, the motor 75 drives the screw 77 to rotate and drives the slider 78 to move upward, and the two shovel bodies 83 are closed, The material in the pot is shoveled into it, and the whole device rises to separate the material from the liquid in the pot. In the case where the liquid in the pan needs to be discharged from the pan, the liquid in the pan can be sucked into the container 81 through the pipe 82 by the liquid pump 80. Of course, the pan body can be turned over by the pan turning mechanism 6 to pour the liquid material in the pan. Out. At this point, the whole device can be moved to the outside of the pot, and the position is given to other systems for other operations. When the material needs to be returned to the pan, the device as a whole is moved under the control of the control system to the upper part of the pot 71 and lowered to the appropriate position. 75 reverse, so that the two shovel bodies 83 are opened, and the material in the shovel falls back into the pot.

Figure 10 is a flow chart showing the cooking of braised pork using the cooking method of the present invention. The automatic cooking machine described above is activated, and the cooking machine includes at least one water pot 23 and one wok 3 (see Fig. 2). Select 500g of pork with 500g of pork as the main ingredient for cooking, 60g of seasoning (including soy sauce, cooking wine, sugar, salt, monosodium glutamate, spices, etc.) as the cooking material (equivalent to the box 18), which is the main ingredient for cooking. It is located in a different compartment from the cooking accessories. The material package is placed in an automatic dosing system 17. According to the command of the control system, 750 g of water was added to the water pot 23 using the liquid feed pump 39 shown in Fig. 4. Heated for 115 seconds with a fire (thermal radiation sensor from the center of the stove 350mm measured value of 1.4kw / m ² ), the water is heated to 100 ° C; according to the command issued by the automatic cooking machine control system, using the The cassette feeding device 17 opens the compartment in which the material package contains the cooking main ingredient, and puts the pork into the mesh basket 22 shown in FIG. 2, and uses FIG. 1 or FIG. The flipping tool 1 is flipped. The control system raises the mesh basket 22 after 55 seconds, takes the pork to the water pot 23 and drains it, then moves it to the hopper 20 to put the pork into it, and the hopper 20 is sent to the wok 3 by the conveyor belt 21. Turn over and put the five-flowered pork into the wok 3. The wok 3 is heated by the heating system according to an order issued by the control system before the drowning of the pork, and then the liquid feeding pump 39 adds about 33 grams of oil to the wok 3 (the ratio of the oil to the ratio is 1: 15), heat with a fire (thermal radiation sensor measured from the center of the stove 350mm / 1.4kw / m ² ), the oil is heated to about 18CTC (the sensor measures the oil temperature, see Figure 6). Stir-fry pork with the automatic flipping system shown in Figure 7. After 45 seconds, the control system issues an instruction, the liquid feed pump 39 puts 1000 grams into the wok 3, and then the control system issues a command, and the cassette feeding device 17 opens the compartment where the material package contains the cooking accessories, and puts the seasoning into the frying pan. In the pot 3. The control system issues a command, the heating system heats the water to 100 °C and heats for 110 seconds. Then, the control system issues a command to heat the small heat (the thermal radiation sensor is measured at a distance of 350 mm from the center of the stove to a value of 0.15 kw/m ² ) for 2 hours. . After that, the control system issues a command again, and the heating (heat radiation sensor is measured at a distance of 350 kW/m ² from the center of the stove) is heated for 170 seconds to collect the juice. So far, the cooking of braised pork has been completed using the cooking method of the present invention. The cooked braised pork can be discharged from the pan using the pan turning mechanism 6 shown in Fig. 8 or using the grasping blade shown in Fig. 9. During the cooking process, the heating intensity can be controlled as shown in Figure 6.

Claims

Rights request

What is claimed is: 1. A method of firing or simmering in an automatic/semi-automated cooking apparatus, the cooking apparatus package comprising one or more cooking vessels, one or more control systems and one or more heating systems, the method comprising the Steps:

(1) activating the cooking device;

(2) introducing a cooking main ingredient into the cooking container of the cooking device according to a command issued by the control system in the cooking device;

(4) adding soup and/or water to the cooking vessel;

(5) boiling the soup and / or water, or heating to a specific temperature;

(6) automatically/semi-automatically reducing the heating intensity by using the heating intensity adjusting device of the heating system, and heating with a medium fire, a small fire or a slight fire to complete the burning process;

(7) The heating intensity adjusting device of the heating system automatically/semi-automatically increases the heating intensity to be heated by the heating power in the step (6) to complete the thickening of the marinade and/or the thickening process.

2. The method of claim 1 further comprising the step of entering/loading data, commands, information, and/or software before or after initiating said cooking device.

3. The method according to claim 1, wherein the cooking main ingredient in the step (2) is pretreated in another cooking device and then put into the cooking container of the cooking device; The pretreatment described includes frying, frying, braising, steaming or boiling.

4. The method according to claim 1, wherein the cooking main ingredient in the step (2) is pretreated in a cooking container of the cooking device, and then the pre-processed cooking main ingredient is put into The same cooking vessel or another cooking vessel of the cooking device; the pretreatment comprises frying, frying, simmering, steaming or boiling.

5. The method of claim 3 or 4, wherein the pre-processing is frying, which in turn comprises the following process: (al) introducing oil into the cooking container of the cooking device as a heat transfer medium according to an instruction issued by the control system in the cooking device, the amount of the oil immersing one side of the cooking main ingredient that needs to be fried and another One side exposed to the air;

(a2) according to the command issued by the control system in the cooking device, the heating system heats the oil to 90-180 ° C, preferably 120-180 ° C;

(a3) introducing the cooking main ingredient into the oil according to an instruction issued by a control system in the cooking device;

(a4) controlling the heating system to slowly heat the cooking main ingredient with a medium fire or a small fire medium in a medium fire and/or a small fire state;

(a5) turning the cooking main ingredient so that one side immersed in the oil is exposed to the air, and the side exposed to the air is immersed in the oil;

6) Repeat the above steps (a4) and 5) so that at least a part of each side of the cooking main ingredient becomes yellowish, yellow, bright yellow, golden yellow or dark yellow.

6. The method according to claim 3 or 4, wherein the pre-processing is a frying, which in turn comprises the following process:

(bl) introducing oil into the cooking vessel of the cooking apparatus as a heat transfer medium according to a command issued by the control system in the cooking apparatus, the amount of the oil being equal to the amount of the cooking main ingredient to be fried at 3: 1 or more;

(b2) the heating system heats the oil to 160-220 ° C, preferably 160-200 ° C, according to a command issued by the control system in the cooking apparatus;

(b3) introducing the cooking main ingredient into the oil according to an instruction issued by a control system in the cooking device;

(b4) controlling the heating system to be heated with its maximum fire power or a fire condition close to the maximum fire power such that the cooking main ingredient becomes pale yellow, yellow, bright yellow, golden yellow or dark yellow. '

7. The method according to claim 3 or 4, wherein the pre-processing is 煸, which in turn comprises the following process:

(cl) introducing oil into the cooking vessel of the cooking apparatus as a heat transfer and lubricating medium according to a command issued by the control system in the cooking apparatus, the amount of the oil being compared with the amount of the cooking main ingredient to be sautéed Between 1:100-1:5, preferably 1:10-1:20; (c2) said heating system heats said oil to 150-230 ° C according to a command issued by a control system in said cooking device;

(c3) feeding the cooking main ingredient into the cooking container according to an instruction issued by a control system in the cooking device;

(c4) Controlling the heating system to heat with its maximum firepower, medium firepower or fire between maximum and medium firepower, and to quickly flip.

8. The method according to claim 1, wherein the ratio of the soup water to the cooking main ingredient in the step (4) is greater than 1:3, or the soup water in the step (4) is immersed in the soup. Cooking ingredients.

9. The method of claim 1 wherein said controlling the heating intensity is automatically implemented based on cooking software running by said control system and/or based on read/input data, commands or information.

10. The method of claim 1 wherein said method further comprises flipping, said flipping being effected by movement of said cooking vessel or by means of a flipping tool.

11. The method of claim 1 wherein said method further comprises inverting said cooking vessel or utilizing a panning tool in said cooking device in accordance with a command issued by a control system in said cooking device, The cooking main ingredient, cooking excipients and/or heat transfer medium are removed from the cooking vessel.