Food health intelligent assessment method for food processing or catering cooking
The invention discloses a food health intelligent evaluation method for food processing or catering cooking, and belongs to the technical field of food processing or catering cooking, the technical scheme is characterized in that a calculation model of comprehensive indexes of pathogenic carcinogens is included, and the calculation model evaluates the quantity values of various pathogenic carcinogens from the total quantity or the whole; all nutrients are calculated through the loss rate of key nutrients, the color, aroma and taste are evaluated through a package test index of multiple pathogenic carcinogens and qualitative scoring, the health of food processed or cooked in a catering mode can be in a three-in-one optimal level, and the overall health condition of the food is evaluated. The method has the advantages that firstly, food health results are achieved through process control of the intelligent cooking equipment and the intelligent temperature control weighing module, spot check after work is not needed, and the method is uncomparable to traditional food processing or catering cooking..
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Patent| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Europäisches Patentamt - (2023) vom: 14. März Zur Gesamtaufnahme - year:2023 |
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| Sprache: |
Englisch |
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| Beteiligte Personen: |
DAI TIANYAN [VerfasserIn] |
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| Links: |
Volltext [kostenfrei] |
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| Themen: |
Sonstige Themen: |
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| Anmerkungen: |
Source: www.epo.org (no modifications made), First posted: 2023-03-14, Last update posted on www.tib.eu: 2023-06-21, Last updated: 2023-06-30 |
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| Patentnummer: |
CN115798681 |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
EPA017222745 |
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| 520 | |a The invention discloses a food health intelligent evaluation method for food processing or catering cooking, and belongs to the technical field of food processing or catering cooking, the technical scheme is characterized in that a calculation model of comprehensive indexes of pathogenic carcinogens is included, and the calculation model evaluates the quantity values of various pathogenic carcinogens from the total quantity or the whole; all nutrients are calculated through the loss rate of key nutrients, the color, aroma and taste are evaluated through a package test index of multiple pathogenic carcinogens and qualitative scoring, the health of food processed or cooked in a catering mode can be in a three-in-one optimal level, and the overall health condition of the food is evaluated. The method has the advantages that firstly, food health results are achieved through process control of the intelligent cooking equipment and the intelligent temperature control weighing module, spot check after work is not needed, and the method is uncomparable to traditional food processing or catering cooking. | ||
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