阅读说明：本技术 一种工厂食品批量生产转化方法 (Factory food batch production conversion method ) 是由 安志鸿 于 2021-07-12 设计创作，主要内容包括：本发明公开了一种工厂食品批量生产转化方法,涉及工厂食品生产的技术领域。所述方法包括选料、备料、制备、袋装、冷却、冷冻等步骤。在保证口味的前提下能够实现批量生产,并且总体制作时长会远远小于小批量生产制作同等数量的菜肴的时间；减少人工耗时,用半自动化或全自动化机械提高生产效率,增加效益。(The invention discloses a factory food batch production conversion method, and relates to the technical field of factory food production. The method comprises the steps of material selection, material preparation, bagging, cooling, freezing and the like. The method can realize batch production on the premise of ensuring the taste, and the total making time is far shorter than the time for making dishes of the same quantity in small batch production; the labor consumption is reduced, the production efficiency is improved by a semi-automatic or full-automatic machine, and the benefit is increased.)

1. A method for converting factory food in batch production is characterized in that: the method comprises the following steps:

selecting materials: selecting raw materials corresponding to the produced product or raw materials capable of being replaced;

preparing materials: automatic material preparation is carried out by adopting a full-automatic or semi-automatic machine;

preparation: the product is cooked through data and experience obtained by experiments, and ingredients and time are adjusted according to the final taste, the final product and the shape of the product;

bagging: quantitatively packaging the cooked product and sealing;

and (3) cooling: cooling the packaged product to a core temperature of 20-35 ℃;

freezing: spreading the cooled product, and freezing and storing in a freezer at-18-31 deg.C.

2. The method of claim 1, wherein the method comprises the steps of:

selecting materials: selecting raw materials corresponding to the produced product or raw materials capable of being replaced;

preparing materials: automatic material preparation is carried out by adopting a full-automatic or semi-automatic machine;

preparation: the product is cooked through data and experience obtained by experiments, and ingredients and time are adjusted according to the final taste, the final product and the shape of the product;

bagging: quantitatively packaging the cooked product and sealing;

and (3) cooling: cooling the packaged product to a core temperature of 35 ℃;

freezing: the cooled product was spread flat and stored frozen in a freezer at-18 ℃.

3. The method of claim 1 or 2, wherein the method comprises the steps of: the specific preparation method of the meat and vegetable fried in the preparation step comprises the following steps:

selecting materials: selecting meat, side dish and flavoring corresponding to the product;

preparing materials: pre-treating meat by adopting a full-automatic or semi-automatic machine, and then pickling the meat, wherein the pickling time is set according to different dishes;

preparation: according to the ratio of the meat to the side dish and the seasoning obtained by the experiment, the meat is firstly put into a pot to be fried to be half-cooked, then the side dish and the seasoning are added, the meat is fried to be completely cooked, and the meat is completely fried;

bagging: quantitatively packaging the cooked product and sealing;

and (3) cooling: cooling the packaged product to a core temperature of 35 ℃;

freezing: the cooled product was spread flat and stored frozen in a freezer at-18 ℃.

4. The method of claim 1 or 2, wherein the method comprises the steps of: the specific preparation method of the meat and vegetable product cooked in the preparation step comprises the following steps:

selecting materials: selecting meat, side dish and flavoring corresponding to the product;

preparing materials: pre-treating meat by adopting a full-automatic or semi-automatic machine, and then pickling the meat, wherein the pickling time is set according to different dishes;

preparation: according to the ratio of the meat, the side dish and the seasoning obtained by the experiment, putting the meat, the side dish and the seasoning into a pot in proportion for cooking, and setting the cooking time to finish cooking;

bagging: quantitatively packaging the cooked product and sealing;

and (3) cooling: cooling the packaged product to a core temperature of 35 ℃;

freezing: the cooled product was spread flat and stored frozen in a freezer at-18 ℃.

Technical Field

The invention relates to the technical field of factory food production, in particular to a factory food batch production conversion method.

Background

With the pace of life increasing, the eating habits of people also begin to change. Because the person does not have time to carefully eat one meal when the person is busy in work or study, the person often chooses fast food to solve three meals per se. In the production process, the same dish is produced in a large scale and a common scale, and because a great amount of uncertainty exists in the preparation process, such as problems in the aspects of moisture evaporation amount, preparation time and the like, the scale-up cannot be easily realized in small-scale processing and the like, and taste deviation is easy to exist, a method for enlarging the same dish from small-scale production to large-scale batch production and having small influence on mouthfeel is necessary.

Disclosure of Invention

In order to solve the problems, namely the problems brought forward by the background technology, the invention provides a method for converting factory food in batch production, which has the following specific technical scheme:

a method for converting a factory food in a mass production manner, the method comprising the steps of:

selecting materials: selecting raw materials corresponding to the produced product or raw materials capable of being replaced;

preparing materials: automatic material preparation is carried out by adopting a full-automatic or semi-automatic machine;

preparation: the product is cooked through data and experience obtained by experiments, and ingredients and time are adjusted according to the final taste, the final product and the shape of the product; bagging: quantitatively packaging the cooked product and sealing;

and (3) cooling: cooling the packaged product to a core temperature of 20-35 ℃;

freezing: spreading the cooled product, and freezing and storing in a freezer at-18-31 deg.C.

Further, the method comprises the following steps:

selecting materials: selecting raw materials corresponding to the produced product or raw materials capable of being replaced;

preparing materials: automatic material preparation is carried out by adopting a full-automatic or semi-automatic machine;

preparation: the product is cooked through data and experience obtained by experiments, and ingredients and time are adjusted according to the final taste, the final product and the shape of the product; bagging: quantitatively packaging the cooked product and sealing;

and (3) cooling: cooling the packaged product to a core temperature of 35 ℃;

freezing: the cooled product was spread flat and stored frozen in a freezer at-18 ℃.

The beneficial technical effects of the invention are as follows: the method can realize batch production on the premise of ensuring the taste, and the total making time is far shorter than the time for making dishes of the same quantity in small batch production; the labor consumption is reduced, the production efficiency is improved by a semi-automatic or full-automatic machine, and the benefit is increased.

Detailed Description

Preferred embodiments of the present invention are described below. It should be understood by those skilled in the art that these embodiments are only for explaining the technical principle of the present invention, and are not intended to limit the scope of the present invention.

Example 1

A method for mass production of braised pork and vegetable products comprises washing the raw pork skin with clear water until the surface of the raw pork skin is slightly black or scorched, and then washing until the surface of the raw pork skin is not scorched or scorched to make the surface of the raw pork skin light yellow or milk white. Placing pork under water flow, and flushing for 2 hours to remove the fishy smell of pork. Pork is reformed into square blocks of 20 cm, and then the blocks are reformed into square blocks of 2.8 x 2.8 cm by a slitter. Adding ginger slice cooking wine into the modified pork, pickling for 20 minutes, and removing the fishy smell of the pork. Scalding pork in boiled water for 5 min, taking out, and washing with clear water to remove blood foam. Boiling water in a pot, adding flavoring agent, boiling with pork for 60 min, taking out, packaging, cooling to central temperature of 20-35 deg.C, spreading, and quick freezing in quick freezing warehouse below-18 deg.C.

In the cooking process, the seasoning is added according to 300 times of the seasoning in small specifications. In the whole cooking process, the parts except the pigskin wool and the clear water scrubbing part are manually operated, and the other parts are mechanically operated, so that semi-mechanical mass production is realized.

Example 2

Selecting diced chicken with uterus for batch production, testing chicken quality, removing blood stasis and hard bone, and making into 2 x 2 cm cubes by using a dicer. Adding the diced chicken into the pickling liquid, putting into a rolling and kneading machine, rolling and kneading for 10 minutes, and then sliding oil at the oil temperature of 160 ℃ until the diced chicken is seven-color-changing mature and has no blood streak. Adding salad oil, vegetables and all seasonings into a pot, frying uniformly, adding chicken pieces, frying for 5 minutes, thickening, frying uniformly and completely, taking out the mixture from the pot and packaging when the thickening temperature reaches 95 ℃. Cooling the product to the central temperature of 35 deg.C, spreading, and rapidly freezing in a rapid freezing warehouse below-18 deg.C.

In the cooking process, the seasoning is added according to 300 times of the seasoning in small specifications. In the whole process, the steps of removing blood stasis and hard bones except for chicken quality inspection are manually operated, and the rest parts are mechanically operated, so that semi-mechanical mass production is realized.

Example 3

A method for batch production of three cups of chicken dish comprises testing chicken leg meat, removing blood stasis and hard bone, and making into 2.8 × 2.8 cm cubes with dicer. Adding the diced chicken into the pickling liquid, putting into a rolling and kneading machine, rolling and kneading for 10 minutes, and then sliding oil at the oil temperature of 160 ℃ until the diced chicken is seven-color-changing mature and has no blood streak. Adding salad oil and onion into a pot, frying until the materials are dry, adding all seasonings, frying uniformly, adding chicken nuggets, frying for 5 minutes, thickening, frying uniformly and completely, taking the mixture out of the pot, and packaging. Cooling the product to the central temperature of 35 deg.C, spreading, and rapidly freezing in a rapid freezing warehouse at-18 deg.C or below.

In the cooking process, the seasoning is added according to 300 times of the seasoning in small specifications. In the whole process, the steps of removing blood stasis and hard bones except for chicken quality inspection are manually operated, and the rest parts are mechanically operated, so that semi-mechanical mass production is realized.

The dishes prepared in the above 4 examples were thawed and subjected to sensory tests, and the regular portions of the above 4 dishes were prepared in a daily manner as comparative examples 1 to 4. 10 persons in the house and 30 random passers-by were selected to conduct sensory tests on examples 1-4 and comparative examples 1-4, and the test results were as follows:

the sensory experiments prove that the large-scale production method of the dish can furthest ensure the same taste as the conventional dish, is suitable for various canteen meals, saves the preparation time of the dish and ensures the taste of the dish.

While the invention has been described with reference to a preferred embodiment, various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention, and particularly, features may be combined in any suitable manner so long as there is no structural conflict. It is intended that the invention not be limited to the particular embodiments disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.

In the description of the present invention, the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", and the like, which indicate directions or positional relationships, are based on the directions or positional relationships shown in the drawings, which are for convenience of description only, and do not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

Furthermore, it should be noted that, in the description of the present invention, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

The terms "comprises," "comprising," or any other similar term are intended to cover a non-exclusive inclusion, such that a process, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, article, or apparatus.

So far, the technical solutions of the present invention have been described in connection with the preferred embodiments, but it is easily understood by those skilled in the art that the scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the invention, one skilled in the art can make equivalent changes or substitutions on the related technical features, and the technical solutions after the changes or substitutions will fall within the protection scope of the invention.