| 摘要 |
PROBLEM TO BE SOLVED: To provide a cooking system which has realized leveling, capable of properly dealing with the hygiene of food materials prior to their treatment under heating, food quality maintenance and control, food taste retention after heat treatment and securing palatable period and peak meal time. SOLUTION: This cooking system is made up of the following processes: frozen and refrigerated vegetable, dried seafood food materials and seasonings 1a-1e are inspected 2, and the frozen food materials 1a, refrigerated food materials 1b and vegetable food materials 1c, and dried food materials 1d and seasoning 1e, are subjected to freeze storage 3a, refrigeration storage 3b, 3c, and normal temperature storage 3d, 3e, respectively; the frozen food materials are thawed 6 and cut 7a, the refrigerated food materials are directly cut 7b, the vegetable food materials are pre-treated 4 and washed 5 and then cut 7c and, subsequently, washed 8 and dehydrated 9, followed by mix-setting 11 with the dried food materials and the seasoning put to preparation setting 10, and the resultant food materials are put to refrigeration stock 12; the mix-set food materials put to refrigeration stock are subjected to heating treatment process 13 such as boiling, frying and/or baking; the resultant cooked food is rapidly chilled 14 to 0-3 deg.C and then refrigerated 16. The resultant finished food is afforded for school lunch by central kitchen system A or backyard kitchen system B. |
