HK1116371B - An automatic cooking method for fry-stewing, stew-frying, and fry-braising - Google Patents

Description

Automatic stewing cooking method

Technical Field

The present invention relates to a cooking method, and more particularly, to an automatic/semi-automatic cooking method for cooking by cooking or braising, which is implemented on an automatic or semi-automatic cooking apparatus.

Background

In daily life, people spend a lot of time and energy for cooking, but the obtained effect is not good. In recent years, new kitchen utensils have been emerging, such as electric cookers, pressure cookers, microwave ovens, electric ovens, deep fryers, automatic soup cookers, automatic soymilk makers, automatic milk warmers, and the like. These kitchen utensils are, however, nothing more than appliances specifically designed to solve the problem of simple cooking in one aspect, and they cannot implement various basic cooking techniques for cooking, especially chinese cooking, at all, and thus cannot implement automation or semi-automation of chinese cooking.

In Chinese cooking, water is used as a main heat conductor for cooking and braising, and the cooked dish is heated by three processes of strong fire, slow fire and strong fire, so that the cooked dish has cooked and tender texture. As is known, cooking techniques of cooking and braising can be performed only by the experience of a cook and manually. Therefore, the taste and quality of the dishes made of the same raw materials and cooked and braised by different people are greatly different. Because the heating firepower, the heating time and the feeding amount are controlled by the manual cooking according to experience and sense, although different people have long-time training and practice, the control mode and the control degree are different, and even the same person has difficulty in stably repeating the control mode and the control degree.

Chinese patent application CN200410013985.8 discloses a production process and special equipment for instant braised fish, which comprises frying fish, placing in a hollow suspension pan, boiling flavoring soup, pouring into the pan, cooking with fish, boiling with strong fire, cooking with slow fire, and collecting concentrated soup with strong fire. In fact, the process disclosed in this application is still a manual process, but is carried out in a dedicated pot.

Therefore, how to use a standardized way and a way that 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 cooking and braising is a problem to be solved urgently.

Disclosure of Invention

The invention aims to provide an automatic/semi-automatic cooking method, which can automatically or semi-automatically complete the process of cooking or braising in the Chinese dish cooking method.

In order to achieve the above-mentioned object of the invention, the present invention provides a method of conducting braising in an automatic/semi-automatic cooking apparatus including one or more cooking containers, one or more control systems and one or more heating systems, the method comprising the steps of:

(1) starting the automatic/semi-automatic cooking equipment;

(2) putting cooking main materials into a cooking container of the cooking equipment according to a command sent by a control system in the cooking equipment;

(3) adding cooking auxiliary materials into the cooking container according to a command sent by a control system in the cooking equipment;

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

(5) boiling the added soup and/or water;

(6) the heating intensity is automatically/semi-automatically adjusted to be small by using the heating intensity adjusting device of the heating system, and heating is carried out by medium fire, small fire or slow fire, so as to finish the burning and stewing process;

(7) and (3) automatically/semi-automatically increasing the heating intensity by using the heating intensity adjusting device of the heating system, heating by the firepower which is larger than that in the step (6), and finishing the process of collecting thick marinade and/or thickening.

The cooking device implementing the cooking method of the present invention may be a cooking device system consisting of two or more cooking subsystems. Such as by automatic/semi-automatic cooking machines, stir/fry/stir-fry equipment, other cooking equipment with full or partial cooking (e.g., oil slicers, microwaves, steamers, fryers, ovens, autoclaves, rice cookers, cooking lines, etc.), peripheral/auxiliary equipment (e.g., cooking material dispensing devices, flipping devices, material/container handling devices, holding devices, return/exit devices, reintroduction devices, and knock-out tools, oil draining devices, heat intensity controllers, etc.), sensing/monitoring devices (e.g., sensing/monitoring sensors or devices for the environment temperature, operating conditions such as gas flow/pressure/heat of combustion value/current/voltage/power, operating conditions such as mechanism motion and fire conditions, etc.), A control system and/or a cooking prompting device.

In the present application, the cooking materials refer to cooking main materials and cooking auxiliary materials, but do not include heat transfer media such as oil, soup, water and the like; the cooking auxiliary materials are various cooking auxiliary materials except for the main cooking material, but the sauce or the sauce is not included in the present application.

To implement the automatic/semi-automatic cooking method of the present invention, the step of inputting/calling in data, commands, information, and/or software is further included before or after the step (1) of starting the cooking apparatus. Such input or calling may be accomplished using information on the cooking product package, may be automatically called by the control system, or may be manually entered or otherwise entered/called. For example, the reading (e.g., scanning reading) of information on the package of the cooking material may be performed, or the input may be performed by an input device such as a communication device, a network, a keyboard (button), a human-computer interface, a scanning device, a voice/sound/light/electric/mechanical input device, or the like, or the input may be read from a storage medium owned or externally connected by the cooking apparatus, or the input may be obtained by a detection/monitoring device in the cooking apparatus or the cooking prompting device.

The above-mentioned data, commands, information may include data/information/commands related to cooking materials or cooking varieties, such as material codes and data, etc., which contain identification information of dish/material varieties and can accordingly call out cooking programs related to the dish/material varieties and data related to the dish/material varieties from a cooking database, etc.; information about the type of material, the characteristics of the preparation, the time of preparation, the freshness date, the quantity of material, etc. which cause different factors in the cooking operation and the duration control, and material condition information (e.g. the temperature of the material detected by a sensor provided on the cooking apparatus), etc. may be included.

The above-mentioned data, commands and information may also include cooking process related data/information/commands, such as process requirements, process actions, process parameters, process time, working environment/working condition/working status of cooking equipment or system, heating status, operation commands, etc.; may include commands/data entered by the operator based on individual tastes, hobbies, cooking needs, etc.; the information of the working environment/working condition of the cooking device and the initial state/heating state information of the cooking device and cooking materials/heat transfer medium, etc. measured by the detection/monitoring device in the cooking device or the cooking prompting device; it may also be related information provided by the operator according to the requirement or need of the cooking device, such as initial setting information for the cooking device, information related to the cooking operation (such as ambient temperature, material temperature, gas type, gas heating value) obtained by the operator through detection or obtained from the outside, and the like.

The above data, commands, information, etc. may be applicable for all dishes or may be specific for a certain type or a certain dish.

The above-mentioned software includes all software necessary for the control system to control the cooking apparatus to perform the cooking operation and to implement the cooking method of the present invention, such as an operation program and a control program of the cooking apparatus, a cooking program, a cooking prompt/guidance program, a coordination and management program of the operation of the cooking apparatus, and the like. The cooking program and the cooking prompting/guiding program are compiled according to cooking techniques, actual operation experience of a cook and experimental results, and can be suitable for all dishes, or can be specially aimed at a certain type or a certain dish, and comprise various basic operations and operation combinations of cooking.

The control system of the cooking apparatus runs the software and/or processes the data, commands, information and the like, such as reading, identifying, comparing, retrieving, decoding, addressing, arithmetic operation, logical operation, testing and the like, so as to determine the operation time, operation mode and parameters of each device or subsystem in the cooking apparatus, and sends commands to directly or indirectly control the operation of each device or subsystem in the cooking apparatus. The command sent by the control system can also be a command sent by a prompting device or an auxiliary device, so that the devices can prompt or cooperate with an operator to carry out manual operation or control the corresponding device/subsystem to carry out corresponding operation.

In the cooking method of the invention, the cooking main material in the step (2) can be pretreated firstly and then put into a cooking container of cooking equipment; such pretreatment includes frying, stir-frying, steaming or boiling, and may be carried out in a separate cooking apparatus or in the same apparatus as that used for cooking or braising. For example, the cooking apparatus may be pre-treated in a cooking container of the cooking apparatus for cooking and braising, and the pre-treated cooking material may be put into the same cooking container or another cooking container of the cooking apparatus.

In fact, the pretreatment is mainly to treat the surface layer of the raw material. The surface layer treatment mode is different, and the dish style with different styles and tastes is generated. The surface treatment including frying, stir-frying and other modes can remove the moisture and fishy smell of the surface by changing the original property of the surface, so that the surface is skinned and rough, the surface firming effect is achieved, the ripening speed is accelerated, the fragrance is volatilized, meanwhile, the rough surface enables seasonings to be easily wrapped, permeated and colored, and the seasoning is convenient to be wrapped on the surface after being thickened.

If the above-mentioned pretreatment is frying, the cooking method of the present invention may further comprise the steps of:

(a1) according to the command sent by a control system in the cooking equipment, oil is put into a cooking container of the cooking equipment as a heat transfer medium, and the amount of the oil is that one surface of a cooking main material to be fried is immersed and the other surface is exposed to the air;

(a2) according to the command sent by the control system in the cooking equipment, the heating system heats the oil to 90-180 ℃, preferably 120-180 ℃;

(a3) adding a cooking main material into the heated oil according to a command sent by a control system in the cooking equipment;

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

(a5) turning over the cooking main material to expose the side immersed in the oil to the air and to immerse the side exposed to the air in the oil;

(a6) repeating the above steps (a4) and (a5) so that at least a portion of each side of the cooking main material becomes yellowish, bright yellow, golden yellow or deep yellow.

The materials pre-treated by decoction method are mostly flat, and the operation needs to be processed one side by one side. Medium or big fire, medium or higher oil temperature are generally used. Because the oil is small in quantity and high in heat quantity, the pan is particularly stressed to be smooth and prevent from sticking to the bottom. Therefore, after blanking, attention needs to be paid to a rotating pot or a shaking pot (which can be automatically carried out by a shaking pot device), so that the position of the material is changed, and the heat is uniformly received.

If the above-mentioned pretreatment is frying, the cooking method of the present invention may further comprise the steps of:

(b1) according to a command sent by a control system in the cooking equipment, oil is put into a cooking container of the cooking equipment as a heat transfer medium, the ratio of the amount of the put oil to the cooking main materials to be fried is more than 3:1, and the ratio can be a volume ratio or a mass ratio, and is preferably the volume ratio;

(b2) according to the command sent by the control system in the cooking device, the heating system heats the oil to 160-;

(b3) adding a cooking main material into the heated oil according to a command sent by a control system in the cooking equipment;

(b4) the heating system is controlled to heat in a state of strong fire with maximum fire power or close to the maximum fire power, so that the cooking main materials are changed into light yellow, bright yellow, golden yellow or deep yellow.

Most of the materials pretreated by the frying method are raw materials with heavy fishy smell and irregular shapes. When frying, the frying time and the firepower are controlled according to different raw materials. The raw materials have heavy fishy smell and are not easy to break, the oil can be heated for a long time by medium temperature; the raw materials with more water content and easy breaking are heated for a short time by strong fire and high oil temperature.

If the above-mentioned pretreatment is stir-frying, the cooking method of the present invention may further comprise the steps of:

(c1) according to the command sent by a control system in the cooking equipment, oil is put into a cooking container of the cooking equipment as a heat transfer and lubrication medium, and the ratio of the amount of the put oil to the cooking main materials to be stir-fried is 1:100-1:5, preferably 1:10-1: 20; the ratio may be a volume ratio or a mass ratio, preferably a volume ratio;

(c2) according to the command sent by the control system in the cooking equipment, the heating system heats the oil to 150-230 ℃;

(c3) putting cooking main materials into the cooking container according to a command sent by a control system in the cooking equipment;

(c4) the heating system is controlled to heat with the maximum fire power, the medium fire power or the fire power between the maximum fire power and the medium fire power, and the heating system is rapidly turned over.

The method used in the pretreatment is basically the same as the usual frying, stir-frying, steaming, boiling, and the like, but is different from the method, for example, in that there is usually only a heating step without a seasoning step, and in that the pretreatment by the frying method is carried out with a higher heating power than that used in usual frying. The effect of the pre-heating treatment on the dishes is different from that of the conventional frying, stir-frying, frying in oil, steaming and boiling, for example, the main purpose of frying, frying and stir-frying is only surface treatment, and conditions are created for subsequent cooking and stewing. Most of the cooked dishes are processed on the surface before being braised, certain cooked materials and semi-cooked materials are basically shaped, and certain materials with special deliciousness can be directly added with soup for braising without a pretreatment process, or some base oil is added into the soup.

The key points of the automatic stewing and burning cooking party are stable and accurate control of firepower, timely firepower conversion, accurate control of heating time of each section and accurate control of heat transfer medium and cooking material feeding amount.

In the cooking method of the present invention, the cooking main ingredient to be added in step (2) is usually only one kind of material, but sometimes there may be more than one kind of material, and these materials may be added together at one time, or may be added separately/in groups, for example, placed in different material packages/containers at the same time or at different times, or may be added separately/in groups at different times, that is, the adding of the cooking main ingredient in step (2) may be performed several times, and different cooking main ingredients may be added at each time.

In addition, before the cooking main material is put in, a heat transfer medium can be put in, for example, a small amount of oil is put in as the heat transfer medium; the heat transfer medium may be soup or water, and for example, water is added as the heat transfer medium to subject the cooking material to blanching treatment. However, in general, the soup and/or water is/are added in step (4) of the above cooking method, and they may be added in one time or in divided or grouped portions. Likewise, the cooking auxiliary materials in step (3) may be dispensed all at once, separately/in groups at the same time, or in different portions/groups at different times.

In the invention, the main cooking materials and the auxiliary cooking materials can be fed at proper time according to the command sent by a control system in the cooking equipment; the feeding can be manual feeding, and can also be automatic or semi-automatic feeding.

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

Preferably, the control system runs said software and/or controls the cooking material delivery means and the liquid material delivery means in the cooking apparatus to deliver the material in an automatic/semi-automatic manner based on said data, commands, information, etc. For example, one or more material packages/containers and one or more cooking material dispensing devices may be included in the cooking apparatus, and one or more liquid material dispensing devices may also be included. The heat transfer medium and the cooking materials are placed in the cooking material package/container, and the cooking material feeding device feeds the heat transfer medium and the cooking materials in the material package or container into the cooking container by opening or destroying the material package, or opening or turning the container, or the feeding can be realized by pushing (for example, using a screw), extruding, and other methods. Besides the above-mentioned mode, the liquid material such as liquid heat transfer medium and liquid seasoning can be added, and also can be added by means of liquid material adding device in the cooking equipment. Generally, the liquid material feeding device comprises a liquid feeding channel, a feeding channel opening/closing device and a control system, wherein the control system can be a separate control system of the liquid material feeding device or can be integrated in a control system of the cooking apparatus. The liquid material throwing device can also comprise an external force device, such as a liquid pump, a spraying device and the like. In addition, a material putting mode of manually putting certain materials into the cooking container can be assisted, for example, materials (such as whole fish) with large volume and unsuitable for being filled into a material package can be put by hands; for example, the raw egg can be thrown after the shell is opened by the hand. The manual auxiliary delivery can be carried out by an operator, or can be carried out by a person under the prompt of a control system or a prompt device or by a person operating a related device. The material package can be provided with identification information such as bar code, etc. for the control system to identify the information so as to conveniently access the relevant cooking program. The material in the material package/container can only comprise cooking main materials, can only comprise cooking auxiliary materials or heat transfer media, can also simultaneously comprise two or more types of cooking materials or heat transfer media, and each type of cooking materials or heat transfer media can also be one or more than one. The heat transfer medium and the cooking materials can be directly put into cooking equipment for heating, or can be put into the cooking equipment after pretreatment such as premixing, stirring, molding, preheating, precooling and the like.

In the cooking method of the present invention, controlling the amount of the heat transfer medium and the cooking materials has a great influence on the cooking effect and the quality of the cooked dishes, which is closely related to the characteristics of the materials such as the tenderness, the size of the fire and the heating time. The cooking method is that the water (soup) amount is small, the cooking method is that the water (soup) amount is heated for a long time by medium and small fire, and the soup is not less than one third (volume ratio or mass ratio) of the materials. The braising is a cooking method of heating for a long time with small water (soup) amount and small fire or slow fire, and the soup generally needs to be immersed in the materials. The correct amount of heat transfer medium is that after the preset heating time of cooking/stewing under the preset firepower, the soup left in the container just meets the thickening or thickening requirement, if too much, the thickening or thickening effect is affected, and if too little, the cooking and stewing time is not enough, so that the quality of the finished dish is affected. The fire power and the burning/braising heating time are generally determined according to the material characteristics and quantity, etc. Usually, the addition of the soup is performed at one time, and the half-way addition of the soup can dilute the original strong and mellow taste, so that the taste of the dish is greatly reduced, and even the phenomenon of uneven taste occurs. The method for controlling the input amount of the liquid material including the heat transfer medium in the cooking method comprises the following steps: the throwing amount of the liquid material is controlled by controlling the opening/closing time of the throwing channel, the application time of the external force, the stroke of the external force device and/or the size of the external force and the like. If the heat transfer medium and the cooking materials are charged in such a manner as to open/turn over/destroy the package/container by using the above cooking material charging device, the heat transfer medium and the cooking materials are usually quantitatively placed in the above cooking material package/container by charging the contents of the package/container into the cooking container. The special materials can be put in other ways and the putting amount can be controlled, for example, for cooking materials with certain viscosity such as sauce, the materials can be put in a squeezing container or a screw/push rod pushing way, and the putting amount can be controlled by controlling the stroke/time/force/speed of squeezing/pushing and the like; for the water starch which can be deposited for a long time, the water starch can be placed in a liquid container for stirring, the adding amount is controlled according to the liquid material adding mode, and the container can be extruded or a screw rod/push rod and the like can be used for pushing quantitative dry starch to be mixed with quantitative water and then stirred or not stirred for adding.

The heat transfer medium and the cooking materials are respectively put in at proper time, which has important significance for realizing the cooking effect and the quality of the finished dishes. The order and timing of the delivery of the heat transfer medium and the cooking mass may be determined by the control system running the software and/or based on the data, commands, information, etc. described above. The control system sends out commands in sequence according to the material feeding sequence, and the packaging/container where each material is located is opened/turned over/destroyed in sequence through related devices, or the feeding channel of the packaging/container/source where the liquid material is located is opened, so that the sequential feeding is realized respectively. If the combined material is packed for feeding, the materials (which may include heat transfer medium) are arranged in the feeding sequence and placed in the feeding chambers, and the feeding chambers are opened along the arrangement direction. For the determination of the putting time, the control system judges and controls the putting time of the cooking materials according to the detection data and/or the program data, and the data comprises the temperature of the heat transfer medium, the quantity of the heat transfer medium, the heating intensity, the heating time and/or the like. The most commonly used method in practice is to accurately control the quantity and heating intensity of the heat transfer medium and determine the feeding time according to the heating time, or to determine the feeding time by measuring the oil temperature/pot temperature/material temperature through a sensor, or to combine the two modes, for example, the sensor starts to time after measuring that the water is boiled (the temperature reaches 100 ℃), and the material is fed after the preset time.

A method for cooking by boiling and braising features that the thick bittern is boiled with strong fire, then braising with medium or low fire, and finally thickened by medium or high fire. The stewing time and the firepower are determined according to the material quality, the shape and the size of the blocks. Generally, materials with old and big blocks should be added with a little soup and braised for a while with medium and small fire; tender, small-sized materials can be slightly added with less soup, the fire can also be strong, the burning process is usually within 30 minutes and can reach 30 minutes to 1 hour, and the stewing process can usually exceed 30 minutes and can reach more than 1 hour. Through stewing with medium and small fire, the materials are mature or basically mature, the texture is basically shaped, and the medium and large fire aims to quickly gelatinize the gordon euryale juice or make the thick gravy wrap the materials. At this time, the fire should be divided into cun and cun, but the larger the fire is, the better the fire is, and the middle and strong fire can be classified into different grades. Generally, when the soup is much and the materials are much, the fire can be larger; the soup is little, the materials are particularly tender, and the fire can be slightly biased to the middle fire. Thus avoiding the starch juice from being gelatinized too fast and being agglomerated and sticky. As described above, the control of the heating power and the heating time in the preceding heating stage 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 of decisive significance for the cooking effect and the quality of the cooked food, especially the texture and flavor characteristics. The cooking system is characterized in that the heating intensity, the heating time, the data of the factors and the interrelation and the related procedures of all the process sections of dishes of different varieties or types are different, the heating intensity and the heating time data of all the stages of various or various cooking/braising dishes, the interrelation and the related procedures of the data of the factors and other factors can be obtained according to cooking process requirements, actual operation experience and experiments of cooks and the like, and are recorded into a cooking database or are programmed into the dishes, and can also be input into cooking equipment in other modes, and when cooking, the control system can carry out control according to the cooking procedures, the data in the cooking database, and/or the data/information/commands provided by an operator. These data and the interrelationships, etc. can also be derived by the control system by calculation from the relevant data during control.

The control of the heating intensity is realized by the control system running the software and/or sending out control commands according to the data, commands, information and the like, and the heating power and/or the combustion firepower are/is automatically/semi-automatically adjusted by the heating intensity adjusting device in the cooking equipment. For example, at the beginning of each heating stage, the control system controls the thermal power adjusting device to adjust the thermal power to a preset value according to the cooking program or the data of the heating power of each heating stage in the cooking database; and for example, the measured fire state data such as oil temperature and the like are fed back to the control system, are compared with corresponding set values, and then the combustion power/heating power is correspondingly adjusted through a gas flow or heating power adjusting device. The regulation can be continuous regulation or step regulation, for example, regulating valve driven by DC or step motor can regulate gas flow, also can be selective regulation, for example, a kind of two or more gas channels/heating devices which can be respectively opened/closed, the gas flow of every gas channel or heating value of every heating device can be identical or different, and the control system can be used for selecting and controlling opening and closing of every gas channel/heating device according to cooking requirements, so that two or more different combustion firepower/heating power can be formed by means of single or combination. The control of the heating intensity can also be realized by adjusting the distance between the heat source and the cooking container. The adjustment of the heating intensity may be performed partially or entirely by the human hand or by the human hand controlling the relevant device at the prompting/assisting of the control system or prompting device, but is preferably performed automatically 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 microwave 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 realized by controlling the relevant devices in the cooking apparatus to perform correct operations at correct timing. For example, the heating device is turned on or off at the right time, the heating intensity adjusting device adjusts the fire power accurately in time, the heat source or cooking container moving device adjusts the distance between the heat source and the cooking container accurately in time, the material feeding device feeds new material at the right time, the cooking material/heat transfer medium is taken out of or returned to the pot device to move the cooking material/heat transfer medium back to the cooking container on time, the material conveying device conveys the cooking material to other devices (such as other cooking containers, storage/heat preservation containers, feeding systems, etc.) in the cooking apparatus on time, the separating device separates the cooking material from the heat transfer medium on time and quickly, and the like. The operation of these devices can be performed by the hand of the operator or the related devices controlled by the hand, or can be performed partially or entirely by the hand or by the related devices controlled by the hand under the prompt/help of the control system or the prompt device, but it is preferable that the control system runs the software and/or automatically/semi-automatically controls the related devices to operate correctly at the right time according to the data, commands, information, etc. The most commonly used method in practice is to accurately control the material input amount, the heat transfer medium input amount and the heating intensity, determine the heating time according to the data or determine the operation time of the relevant device according to the corresponding heating time data in the cooking program/cooking database, or determine the operation time by timing, or measure the oil temperature, the pot temperature, the material temperature, the heating intensity, the gas flow, the valve opening, the voltage, the current and the like through the sensor, or combine the two modes for use. For example, after the heat transfer medium is boiled, the control system sends out a command to adjust the opening degree of the gas flow valve, the fire power is adjusted to be small for stewing/burning, the sensor measures the gas flow or the opening degree of the valve to be reduced to a preset value, then the timing is started, after the preset time, the command is sent out to adjust the opening degree of the gas flow valve, and the fire power is adjusted to be large for collecting juice or thickening.

After the heat transfer medium and the cooking materials are fed in the steps (2), (3) and (4) of the cooking method, the method also comprises the step of turning the heat transfer medium and the cooking materials, wherein the turning refers to stir-frying, turn-turning, turn-over and/or moving the heat transfer medium, the cooking materials and the like. For example, the pot is frequently shaken during the stewing process, the position of the materials in the pot is changed to prevent the materials from sticking the bottom, and the pot is rotated or shaken more during the stewing process. For another example, in the final stage of thickening, after the juice is put into the pan, the pan is rotated, turned over, etc. in combination with the starch gelatinization process. The cooking equipment also comprises a cooking container moving device and/or a turning tool

In the cooking method of the present invention, the steps (5) to (7) may further include the steps of covering a lid of the cooking container 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, taking the cooking material/heat transfer medium out of the pot, and/or re-feeding the cooking material/heat transfer medium. For example, a frying step in which heat is applied at a previous stage, requires that the fried materials be fished out of oil, drained and returned to a pot, or put into another pot. These steps can be performed by the hand of the operator or the related device controlled by the hand, or can be partially or completely performed by the hand or the related device controlled by the hand under the prompting/assisting of the control system or the prompting device, but preferably automatically/semi-automatically performed by the devices of separating, taking out, putting in again and the like in the cooking equipment under the control of the control system. For example, the cooking material can be taken out of the oil and drained by using an oil draining tool (a tool with a solid-liquid separation device), or the cooking material can be transferred into the oil draining device by using a dragging, clamping, grabbing, pushing, scraping, lifting and/or pulling tool, or the cooking material can be directly transferred into the oil draining device by turning the pot body over, and the oil in the pot body is simultaneously poured out and the oil content of the cooking material is drained for the next operation. Separating the cooking material from the heat transfer medium means separating the cooking material from the metal pot, oil, soup, water, etc. In some cases, for example, when the same pot is used for "burning or stewing" and for "frying", "stir-frying" or "boiling", a step of removing the liquid heat transfer medium from the pot during or after the separation may be included. The pan body may be turned over to pour out the liquid heat transfer medium, pushed/scraped/contained/scooped out using a pan removal tool, and/or pumped/sucked out using a suction device such as a liquid pump or the like. In the above-described cooking apparatus system, a special water pot, oil pot, frying pan, cooking pot, and the like are sometimes used, and in this case, the heat transfer medium is not taken out of the pot when separated from the cooking material, but the cooking material is taken out of the pot and then put into another pot.

The cooking material may be added to the original cooking vessel, for example, by removing the cooking material from the oil pan along with the heat transfer medium and adding the oil-drained cooking material back to the oil pan, or by adding the oil-drained cooking material to another cooking vessel, for example, a pot in another cooking subsystem. When the cooking equipment operates in the mode, different process sections can be respectively carried out in parallel in different cooking containers or subsystems, for example, steaming in a steaming cabinet and then moving to a burning pot for burning or stewing; for example, the cooking materials are fried in a frying pan, taken out of the frying pan, drained and put into a burning pan for burning or stewing. The method can use special equipment with large capacity and high efficiency, so that the efficiency of the cooking equipment is greatly improved. The delivery and re-delivery of cooking material may be performed by the human hand of an operator or by a human hand control related device, or may be performed partially or entirely by a human hand or by a human hand control related device under the prompting/assistance of a control system or prompting device, but preferably the cooking material is delivered automatically/semi-automatically to other cooking containers or other cooking subsystems for delivery using a cooking material delivery device/delivery device under the control of a control system.

According to the cooking method, some dishes need to be thickened in the final strong fire heating stage. After the starch is added, the starch gelatinization process is matched for stirring. Some raw materials which are arranged orderly or easy to break up cannot turn over a frying pan or be stirred by a tool after starching, and the phenomenon of agglomeration is easy to occur, and a pan is required to be rotated or shaken after starching.

The cooking method of the invention also comprises a step of adding the rice oil (also called tail oil), namely adding a small amount of oil when thickening (generally after the gordon euryale is added). The bright oil can be put in by the liquid material putting device and the putting amount can be controlled by the liquid material putting method. The amount of the added clear oil is important to control, and too much oil not only brings discomfort to people in vision and mouthfeel, but also can cause the gorgon fruit juice to fall off. The correct method for adding the bright oil is to pour the oil from the edge of the pot, then to rotate/shake the pot to make the oil sink along the wall of the pot, and then to slightly rotate/shake the pot, namely to turn over the pot and fill the pot. The oil can be heated to emit light, and the light color is better after the oil is rotated/shaken and ground. The method is also suitable for the lumpy materials which are not easy to be scattered, and the light color is better if stirring and turning are carried out and rotation/shaking pot grinding is assisted. It should be noted that the times of turning, stirring and rotating the pot after oil is added cannot be more, otherwise the oil is contained by gorgon euryale, so the oil is dull. The spraying device, the moving (such as rotating) oil feeding device or the matching motion of the pot when the bright oil is fed can be adopted, so that the bright oil is uniformly fed or fed on the peripheral pot wall.

In order to make the gordon euryale seed/rice oil evenly put in, a spraying device, a moving gordon euryale seed/rice oil putting device or a pot tool can be adopted to move in a matching way when gordon euryale seed/rice oil is put in.

The cooking method of the invention also comprises the step of taking the dish out of the pot after cooking. The dish can be poured out by turning the pot body and/or pushed/scraped/contained/scooped out by using the pot outlet tool. This step may also include the step of loading the dish into a container, such as a plate, for example, pouring the dish through a funnel into a dish.

If the cooking device comprises a cooking prompting device, the cooking method further comprises the step that the cooking prompting device prompts an operator to perform manual operation or complete cooking operation by operating related devices in a voice, sound, light, electric, digital, image/graphic mode and the like. The data, commands, and information described above may also include data/information/commands related to cooking prompting devices and prompt-human hand operations. For example, the notification information is the notification information that the operator operates a certain device by himself or the operator finishes a certain operation and inputs information to notify the cooking apparatus that the operation is finished; for example, confirmation/feedback information, that is, confirmation information sent after an operator receives information provided by the cooking device or the cooking prompting device or feedback information sent after some operation is completed according to the prompt; such as the related information provided by the operator according to the requirement or need of the cooking equipment or the cooking prompting device, including the initial setting information of the cooking prompting device, etc. The software also includes a cooking prompt program. The cooking prompting program and the cooking program can be independent programs, or can be integrated programs or programs which are connected with each other in some way, for example, the cooking prompting program is called according to some commands in the cooking program.

In the cooking method, the step of measuring the motion state of each motion device in the cooking equipment can be further included, such as measuring the position of the material feeding device, the motion of the cooker, the position/speed/angular speed of the turning tool and the like; the control system controls the movement of the drive means, the transmission means and/or the respective movement means on the basis of the measured physical quantity of the state of motion and/or the variation thereof. The measurement of the state of motion can be carried out by one or more sensors for measuring a parameter of the state of motion, but also by other types of measuring devices, such as the measuring device carried by the motor itself.

As described above, the cooking method of the present invention is preferably automatically performed in an automatic cooking apparatus. In some cases, however, some operations may be easier and less costly to perform by human than by machine. The cooking method of the invention thus provides a number of semi-automatic methods, the basic idea of which is: some steps/operations which are difficult to realize by a machine or have high cost and relatively easy to realize by manual operation or have low cost are delivered to a human hand for implementation, and the steps/operations which can be well realized by the machine or even better realized than the human hand are automatically implemented by the machine.

In the cooking method, all the steps can be completed at one time, namely, the steps can be continuously executed step by step from the first step until the cooking materials are cooked into the required 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 necessarily being in close proximity. The various stages of cooking may not be performed in the same cooking apparatus or even at the same location. For example, in the case of a factory supply of side dishes, semi-finished products, where certain preliminary steps are performed, the cooking equipment of the factory, such as a steaming cabinet/a boiling machine/a frying machine/a stir-frying machine, etc., may be considered as part of the cooking system of the present invention, and such staging and cooking in different spaces is within the scope of the present invention.

The cooking method of the invention changes the manual cooking of Chinese dishes from the prior art into the machine cooking, and realizes the revolutionary change of cooking and daily life of people. Although machines are somewhat less flexible than humans because their operation is based on accurately measurable and controllable physical/chemical quantities, the degree of standardization, accuracy and repeatability of operation are not comparable to humans.

The cooking method of the present invention systematically solves a series of fundamental problems of realizing a high-quality cooking or braising process with high difficulty in an automatic/semi-automatic cooking apparatus. The cooking method not only can automatically/semi-automatically realize various process operations of the whole process of cooking or braising with high quality, but also can convert the cooking process which is passed by chefs and the years of experience of cooking teachers into cooking programs and parameters such as temperature, time, flow, voltage, current, power, speed, acceleration, travel, force, capacity and the like which can be accurately controlled by automatic/semi-automatic cooking equipment by utilizing modern technology and experiments, so that the cooking method not only can automatically/semi-automatically realize the whole process of cooking or braising, but also can cook high-quality dishes with stable quality and realize the special flavor of the cooked or braising dishes.

The invention is further described with reference to the following figures and detailed description. It should be noted that although the cooking method of the present invention is particularly suitable for cooking or braising, it may be used in whole or in part in other cooking methods, and some cooking methods may have different names but have major steps including or similar to those of the cooking method of the present invention, or may be in essence, such as raking, baking, braising, sauce, etc. The cooking method of the invention can be popularized to other cooking techniques as long as the cooking method is slightly improved on the basis of the invention. Accordingly, the following embodiments are not intended to limit the present invention, and other cooking methods including the main steps of the cooking method of the present invention are also within the scope of the present invention.

Drawings

FIG. 1 is a schematic view of an automatic cooking machine using the cooking method of the present invention.

Fig. 2 is a partial schematic view of a cooking system employing the cooking method of the present invention.

Fig. 3 shows a magazine-type charging device for carrying out the method according to the invention.

FIG. 4 is a schematic view of a liquid dosing apparatus that can be used to carry out the method of the present invention.

Fig. 5 is a schematic view of an inverted container dosing apparatus useful in practicing the method of the present invention.

Fig. 6 is a schematic diagram of a heating intensity control system that may be used to implement the method of the present invention.

Fig. 7 is a schematic diagram of an automatic flipping system that may be employed to implement the method of the present invention.

FIG. 8 is a schematic view of an apparatus for receiving intermediate discharge, solid-liquid separation and return for carrying out the process of the present invention.

Fig. 9 is a schematic diagram of a pan-out-separation-pan-back apparatus that can be used to implement the method of the present invention.

Fig. 10 is a schematic view showing a flow of burning red-cooked meat using the cooking method of the present invention.

Detailed Description

Fig. 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, a computer control system, etc. An automatic turning tool 1 with a limiting device is arranged on a swing arm 2, a motor 4 drives the swing arm 2 to swing so as to send the turning tool 1 to a working position of a pot 3, and the turning tool swings back to the original position after turning is finished. And 6, the pot turnover mechanism is composed of a motor, a gear set and the like, and can realize functions of turning over a pot, turning over the pot, discharging materials out of the pot and the like. 9. 10, 13 and 14 form a pan translation mechanism, a motor 9 drives a translation frame 10 to move along a slide rail 13, and 14 is a slide block fixedly connected with the translation frame 10. The pan translation mechanism is used for moving the pan to different working positions, such as a material outlet position at the left front in the figure and a material feeding position at the right front in the figure, and is also a pan fire-separating device which is a heat source and/or cooking container moving device, and the pan 3 is partially or wholly moved out of the main heating range of the heating device 7 and moved back or the distance between the pan and the cooker is adjusted through the pan movement and/or the stove movement. The motor 12 in this embodiment can drive the heating device 7 to move up and down, and is also a fire-leaving device. 15 is a wok shaking mechanism composed of a motor, a gear set, a slider-crank mechanism and the like, and can realize the functions of wok shaking and the like. The 17 is a device for opening material package and feeding, the materials are quantitatively placed in each material chamber of the material box 18 according to the feeding sequence, and the feeding device 17 automatically opens each material chamber in sequence to realize quantitative feeding in different times. The pot turning mechanism 6 turns over the pot 3 to pour the materials in the pot including heat transfer media such as oil into the container 8, the container is provided with holes to realize solid-liquid separation function, the motor 11 can drive the container 8 to ascend and turn over, and the materials in the container are put into the pot 3 again to realize the function of returning the pot. And 5, the infrared sensor is provided with two probes, one probe is used for measuring the temperature of the pot, oil and/or materials, the data of the infrared sensor is transmitted to the control system to help the control system to accurately control the duration and the time of various operations, and the other probe is used for measuring the temperature of the material box and providing related feedforward data for the control system together with the combustion heat value sensor 16 and the environment temperature sensor 19.

Fig. 2 is a partial schematic view of a cooking system employing the cooking method of the present invention. The materials are placed in a mesh basket 22, the materials are heated (fried/blanched and the like) in an oil/water pot 23, a turning tool 1 turns over the materials in the materials 22, the mesh basket 22 can be provided with a motor-driven device to drive the mesh basket 22 to move, the materials in the mesh basket are turned over, after heating, the mesh basket 22 is lifted, the materials are taken away from the oil/water pot 23 and oil/water is drained, then the mesh basket is moved to a hopper 20 to be put into the mesh basket, the materials are conveyed to the position above the pot 3 by a conveying belt 21 to be turned over, the materials are put into the pot 3, and the next process treatment such as turning, stir-frying, stewing.

Fig. 3 shows the magazine feeder 17 from fig. 1. The material is put into each material room of magazine 18 with the hot pressing membrane encapsulation respectively in the ration according to the order of puting in, and the feeding mechanism is through sealing the film front end with the magazine with the spool and pressing from both sides tightly, then drives the spool rotation translation with synchronous belt drive, will seal the working method completion that the membrane segmentation timesharing was torn. After the material box 18 is placed on the material box rack, the motor 24 drives the material box pressing plate rotating shaft 25 to rotate through the transmission mechanism 24 and the like, so that the material box pressing plate 26 rotates, and the edge of the material box 18 is pressed to be incapable of moving. The film winding shaft (not shown in the figure and positioned at the lower front part of the material box 18) is two half shafts with inner tooth surfaces, and the two half shafts are connected together through a hinge and are tightly held by a built-in torsion spring. The main drive motor 27 drives the film winding shaft to rotate through the driving belt wheel 28, the driven belt wheel 29 and the synchronous belt 30, a stop block abuts against a protruding part on one half shaft of the film winding shaft during rotation to open two half shafts by a certain opening degree, at the moment, the motor 24 drives the film pressing plate 31 to press the front end of the film sealing extending out of the material box into the two open half shafts, then the motor 24 rotates for 90 degrees in a reverse direction to lift the film pressing plate 31, the motor 27 drives the film winding shaft to rotate in a reverse direction to leave the stop block, and the two half shafts are closed by torsional spring force to clamp the film. The main drive motor 27 drives the synchronous belt 30 to move, so that the film rolling shaft rotates and moves along the guide rail 32 in a plane manner, thereby realizing the functions of rolling and tearing films and respectively opening each material chamber in sequence to feed materials.

Fig. 4 is a schematic diagram of a two-unit liquid dosing apparatus which may be used to practice the method of the present invention, and may be used in a single unit, or in multiple units, which may be combined together as shown in this example, sharing a pump or other device, or may be completely independent. Liquid materials such as oil, soup and the like are respectively contained in the containers 33 and 34, 35 and 36 are respectively feeding channels of the containers 33 and 34, 37 and 38 are respectively switches of the feeding channels 35 and 36, 39 is a liquid feeding pump, and 40 is a feeding port. The control system selects the material to be dosed by controlling the switches 37, 38 on the dosing channels 35, 36 and controls the dosing amount by controlling the opening time of the channels, the action time/stroke/pump force of the pump 39, etc.

Fig. 5 is a schematic view of an inverted container dosing apparatus useful in practicing the method of the present invention. Accurately weighed materials are respectively placed in the containers 3 and 4 according to a putting sequence (in practical use, the material containers can be one or more than one and are used for respectively containing materials of different types and different quantities), the containers 3 and 4 are fixedly or movably arranged on the conveyor belt 1, the motor 2 drives the conveyor belt 1 to move through the driving wheel 7 and the driven wheel 6, when the containers 3 and 4 reach the front end of the material throwing mechanism shown in the figure, the containers are overturned downwards, and the materials are thrown in, as shown in 5 in the figure.

Fig. 6 shows a heating intensity control system which can be used for implementing the method of the present invention and consists of a pot, a furnace head, a gas pipeline and valve system, a sensor system and a control system. The gas is divided into two paths after passing through the electromagnetic main valve, and the two paths respectively pass through respective one-way valves and then pass through a proportional valve for adjusting the gas flow, and then one path of the gas is led to the inner ring of the burner to supply gas for the combustion of inner ring fire, and the other path of the gas is led to the outer ring of the burner to supply gas for the combustion of outer ring fire; the infrared temperature sensor can provide data such as pot temperature, oil temperature, water temperature, material temperature and the like for the control system, help the control system to accurately control firepower, heating intensity, heating time and the like, and help the control system to judge and control the time and the operation of various cooking operations. The infrared temperature sensor can also provide the temperature of the material when the material is put into the control system as feedforward data, and the heat source heat value sensor and the environment temperature sensor also provide related feedforward data for the control system to help the control system to quickly and accurately control the cooking duration. The DSP control circuit controls the opening of the proportional valve according to a control program, a command and/or detection data of a sensor system, the combustion firepower is controlled by adjusting the gas flow, and the flow sensor provides a feedback signal of the gas flow to the DSP control circuit, so that the firepower and the cooking duration are controlled more accurately; the DSP control circuit protects the safety of the system according to information provided by the flameout protection sensor and the gas leakage sensor, such as timely closing of the electromagnetic main valve, the one-way valve, the proportional valve and the like when flameout or gas leakage occurs.

Fig. 7 is an automatic turning system for implementing the method of the present invention, which comprises a pot moving device and a turning tool, wherein the pot moving device and the turning tool can be used independently or jointly. The pan 3 is connected with a pan moving device through a pan fixing ring 52, the pan moving device is installed on a pan moving platform 51, and the turning tool is connected with the main frame through a rotating arm 56. The turning motor 50 drives the pan 3 to rotate around the horizontal shaft in a variable speed through the gear set 49, and the movement of turning the pan, turning the pan and the like can be realized. The motor 53 drives the cooker 3 to do variable-speed planar motion through the crank sliding rod mechanisms 54 and 55, so that the cooker can be shaken and the like. The turning tool 61, the gathering tool shovel 58 and the tooth-shaped tool 57 arranged on the turning tool 60 can respectively realize the turning functions of shoveling-turning, shoveling-gathering and scattering and the like when rotating around the rotating shaft 59.

Fig. 8 shows an intermediate discharge container 8 in the cooking machine of fig. 1, which is not only a container for receiving the intermediate discharge, but also a solid-liquid separation and return device. After the materials are subjected to oil sliding/explosion/frying/water blanching treatment and the like in the pot 3, the pot turnover mechanism 6 drives the pot 3 to turn over, solid and liquid materials in the pot are poured into the receiving and separating groove 62 together, the liquid flows onto the fine filter 63 through holes in the receiving and separating groove 62, and flows into the oil storage tank 64 after being subjected to fine filtering; when the materials need to be cooked back, the motor 65 drives the bearing and separating groove 62 to ascend, at the moment, the bearing and separating groove 62 is kept in a horizontal state under the action of the torsion force of the torsion spring 70, and the tension force of the tension spring 66 is increased along with the increase of the ascending distance of the bearing and separating groove 62. When the motor 65 drives the receiving separation groove 62 to rise to a position higher than the plane of the pot, the pot moving mechanism 6 enables the pot 3 to rotate and incline for a certain angle to prepare for receiving materials, when the pulling force of the tension spring 66 and the limiting steel wire 67 is larger than the torsion force of the torsion spring 70, the rotating wheel 68 rotates to drive the rotating shaft 69 and the receiving separation groove 62 arranged on the shaft to turn over, wherein the materials start to slide back into the pot 3, after the turning over is larger than a certain angle, all the materials are put into the pot 3, and the motor 65 stops acting; when the return process is reversed, the motor 65 rotates reversely to lower the receiving and separating groove 62, and when the torsion of the torsion spring 70 is greater than the tension of the tension spring 66, the receiving and separating groove 62 returns to the horizontal position again.

Fig. 9 shows a pan-out-separating-returning device which can be used for implementing the method of the invention. The device is a grapple and comprises a double-folded arm connecting rod mechanism 79 and shovel-shaped tools 83 with holes, the whole mechanism is fixed on a main machine frame or a moving device through an upper positioning support 76 and a lower positioning support 73, a motor 75 drives a screw rod 77 to rotate and drives a slide block 78 to move up and down, the double-folded arm mechanism 79 is respectively connected with the lower positioning support 73 and the slide block 78 through pin shafts 72 and 74, and when the slide block 78 moves up and down, the double-folded arm connecting rod mechanism 79 is driven to move to fold and unfold the two shovel-shaped tools 83. When the materials in the pot need to be taken out of the pot, the whole device moves to the position above the pot body 71 and descends to a proper position under the control of the control system, the motor 75 drives the screw 77 to rotate and drives the slide block 78 to move upwards, the two shovel bodies 83 are closed to shovel the materials in the pot into the device, and the whole device ascends to enable the materials to be taken out of the pot and separated from the liquid in the pot. When the liquid in the pot needs to be taken out of the pot, the liquid in the pot can be sucked into the container 81 through the pipeline 82 by the liquid pump 80, and the liquid material in the pot can be poured out by turning over the pot body by the pot turning-over mechanism 6. At this time, the whole device can be moved outside the pot, the position is given out for other systems to carry out other operations, when the materials need to be returned, the whole device is moved to the upper part of the pot body 71 and is lowered to a proper position under the control of the control system, the motor 75 rotates reversely, the two shovel bodies 83 are opened, and the materials in the shovels fall back into the pot.

Fig. 10 shows a process flow for cooking red-cooked meat using the cooking method of the present invention. The automatic cooking machine is started up and comprises at least a water boiler 23 and a frying pan 3 (see fig. 2). The method is characterized in that a material package (equivalent to a material box 18) which is filled with 500 g of streaky pork as a main cooking material and 60 g of seasonings (including soy sauce, cooking wine, white sugar, salt, monosodium glutamate, spices and the like) as auxiliary cooking materials is selected, wherein the main cooking material and the auxiliary cooking materials are positioned in different compartments. The material package is placed into an automatic dosing system 17. 750 grams of water are added to the boiler 23 by means of a liquid dosing pump 39 shown in figure 4, according to the command of the control system. The fire is strong (the measured value of the thermal radiation sensor which is 350mm away from the center of the stove is 1.4kw/m²) Heating for 115 seconds, and heating water to 100 ℃; according to the command from the control system of the automatic cooker, the material box type feeding device 17 shown in fig. 3 is used for opening the compartment containing the cooking main material of the material package, the streaky pork is fed into the mesh basket 22 shown in fig. 2, and the stirring tool 1 shown in fig. 1 or fig. 2 is used for stirring. The control system lifts the mesh basket 22 after 55 seconds, takes the streaky pork out of the water pot 23 and drains, then moves to the hopper 20 to put the streaky pork into the water pot, the hopper 20 is conveyed to the upper part of the frying pot 3 by the conveyor belt 21 to turn over, and the streaky pork is put into the frying pot 3. Before the pork chops are put into the wok 3, the heating system heats the pork chops according to a command sent by the control system, and then the liquid feeding pump 39 adds about 33 g of oil (the oil-material ratio is 1:15) into the wok 3 by a strong fire (the measurement value of the heat radiation sensor which is 350mm away from the center of the stove is 1.4 kw/m)²) Heating, heating the oil to about 180 ℃ (the sensor measures the oil temperature, see fig. 6). The streaky pork was stir-fried using the automatic tumbling system shown in fig. 7. After 45 seconds, the control system gives an instruction, the liquid feeding pump 39 feeds 1000 g into the frying pan 3, and then the control system gives an instruction, and the material box type feeding device17 opening the compartment for packing the materials and containing the cooking accessories, and putting the seasonings into the frying pan 3. The control system gives a command to heat the water to 100 ℃ and for 110 seconds, and then the control system gives a command to turn the small fire (the heat radiation sensor is 350mm from the center of the stove and measures 0.15kw/m²) Heating was carried out for 2 hours. Then, the control system sends out a command again to turn the fire to the fire (the measured value of the heat radiation sensor which is 350mm away from the center of the stove is 1.4 kw/m)²) Heating for 170 seconds to collect juice. Thus far, the cooking of the red-cooked meat has been completed by the cooking method of the present invention. The cooked red-cooked meat is taken out of the pot by using the pot-turning mechanism 6 shown in fig. 8 or using the grab shovel shown in fig. 9. The control of the heating intensity during the cooking process described above can be achieved as shown in fig. 6.

Claims (14)

1. A method of cooking or braising in an automatic/semi-automatic cooking apparatus comprising one or more cooking containers, one or more control systems and one or more heating systems, the method comprising the steps of:

(1) starting the cooking device;

(2) putting cooking main materials into a cooking container of the cooking equipment according to a command sent by a control system in the cooking equipment;

(3) adding cooking auxiliary materials into the cooking container according to a command sent by a control system in the cooking equipment;

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

(5) boiling the soup and/or water;

(6) automatically reducing the heating intensity by using a heating intensity adjusting device of the heating system, and heating by medium fire, small fire or slow fire to finish the burning and stewing process;

(7) automatically increasing the heating intensity by using a heating intensity adjusting device of the heating system, heating by the firepower which is larger than that in the step (6), and finishing the process of collecting thick marinade and/or thickening;

wherein the step of inputting/calling in data, commands, information, and/or software is further included before or after the cooking apparatus is activated.

2. The method according to claim 1, wherein the cooking main material in the step (2) is pretreated in another cooking apparatus and then put into a cooking container of the cooking apparatus; the pretreatment comprises frying, stir-frying, steaming or boiling.

3. The method as set forth in claim 1, wherein the cooking main material in the step (2) is pre-treated in a cooking container of the cooking apparatus, and then the pre-treated cooking main material is put into the same cooking container or another cooking container of the cooking apparatus; the pretreatment comprises frying, stir-frying, steaming or boiling.

4. A method according to claim 2 or 3, wherein the pre-treatment is frying, which in turn comprises the steps of:

(a1) according to a command sent by a control system in the cooking equipment, oil is put into a cooking container of the cooking equipment as a heat transfer medium, and the amount of the oil is such that one surface of a cooking main material to be fried is immersed and the other surface is exposed to the air;

(a2) according to the command sent by the control system in the cooking equipment, the heating system heats the oil to 90-180 ℃;

(a3) feeding the cooking main material into the oil according to a command sent by a control system in the cooking equipment;

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

(a5) turning over the cooking main material to ensure that one side of the cooking main material which is immersed in the oil is exposed to the air and the other side of the cooking main material which is exposed to the air is immersed in the oil;

(a6) repeating the steps (a4) and (a5) to make at least one part of each side of the cooking main material become light yellow, bright yellow, golden yellow or dark yellow.

5. The method as claimed in claim 4, wherein said heating system heats said oil to a temperature of 120 ℃. about.180 ℃.

6. A method according to claim 2 or 3, wherein the pre-treatment is frying, which in turn comprises the steps of:

(b1) according to a command sent by a control system in the cooking equipment, oil is put into a cooking container of the cooking equipment as a heat transfer medium, and the ratio of the amount of the oil to the amount of cooking main materials to be fried is more than 3: 1;

(b2) according to the command sent by the control system in the cooking equipment, the heating system heats the oil to 160-220 ℃;

(b3) feeding the cooking main material into the oil according to a command sent by a control system in the cooking equipment;

(b4) and controlling the heating system to heat in a high-fire state with maximum fire power or close to the maximum fire power, so that the cooking main materials are changed into light yellow, bright yellow, golden yellow or deep yellow.

7. The method as claimed in claim 6, wherein said heating system heats said oil to a temperature of 160-200 ℃.

8. The method of claim 2 or 3, wherein the pre-treating is stir-frying, which further comprises the following steps:

(c1) according to the command sent by a control system in the cooking equipment, oil is put into a cooking container of the cooking equipment as a heat transfer and lubrication medium, and the ratio of the amount of the oil to the amount of the cooking main materials to be stir-fried is 1:100-1: 5;

(c2) according to the command sent by the control system in the cooking equipment, the heating system heats the oil to 150-230 ℃;

(c3) feeding the cooking main material into the cooking container according to a command sent by a control system in the cooking equipment;

(c4) and controlling the heating system to heat at the maximum fire power, the medium fire power or the fire power between the maximum fire power and the medium fire power, and rapidly turning.

9. The method of claim 8, wherein the amount of oil is in a ratio of 1:10 to 1:20 to the amount of cooking ingredients to be stir-fried.

10. The method of claim 1, wherein the ratio of the soup introduced in step (4) to the cooking base material is greater than 1: 3.

11. The method of claim 1, wherein the soup introduced in step (4) submerges the cooking base material.

12. The method of claim 1, wherein said controlling of the heating intensity is performed automatically based on inputted/called-in data, commands, information, and/or software.

13. The method of claim 1, further comprising flipping, the flipping being effected by movement of the cooking container or by a flipping tool.

14. The method of claim 1, wherein said thickening is accomplished using a gorgon spray device.