- 期刊
- OpenAccess
急速冷凍模式導入醫院餐點的經驗分享
Experience With a Cook-Freezing Mode Applied to Hospital Meal Service
摘要
醫院中央廚房自製供應的餐點主要包括病人餐（普通餐及治療餐）和員工餐，傳統製餐模式以現煮熱食供應為主，常有尖峰時間人力需求大，並有即時供應的壓力。為改善現煮熱食供應的缺點，本研究目的為導入急速冷凍模式，餐點烹調後於90分鐘內降溫至18℃後冷凍儲存，供膳前復熱至中心溫度75℃以上，並結合自動化設備如萬能蒸烤箱導入醫院餐點製備供應，提供午餐時段員工餐供應。員工可藉由電話預訂、現場登記、LINE軟體預訂等多元方式訂餐，自2019年4月實施至今，已開發十種速凍模式員工餐。每種新研發餐點均事先經檢驗大腸桿菌結果為陰性才開始供應，銷售份數自初期每天20份提升至現況每天60-80份。採取速凍模式的優點是可大量採購、預先製備、減少現場即時供應的壓力及廚師工時等，並可減少採購次數及食材成本。藉由預先烹煮、速凍後儲存，有利於醫院廚房人力運作、簡化流程、減少工時。結果顯示，以速凍模式結合自動化設備製餐工時可減少約34.3%。綠色蔬菜冷凍後色澤及質地容易改變，因此本研究亦測試綠色蔬菜經過殺菁、冰水冷卻、速凍後冷凍儲存7天、冷藏2天後復熱對綠色蔬菜的影響。結果顯示，大部分綠色復熱後仍可維持色澤及質地。未來將持續以速凍供餐模式開發更多樣式員工餐、病人餐、及粥品等，並建立製餐標準作業流程作為未來中央速凍廚房的製餐之依據。
並列摘要
Meals provided by a hospital's central kitchen mainly include patient meals (ordinary meals and therapeutic meals) and employee meals. Traditional hospital food service systems in Taiwan provide cook-hot-service; however there are high manpower demands during peak hours and pressure for meals to be delivered in a timely manner. In order to overcome disadvantages of cook-hot-service, the aim of this study was to introduce cook-freezing technology to a hospital's meal system, in which meals were freshly cooked and then rapidly frozen to -18℃. After storage at -18℃, the dishes were reheated to reach a core temperature of 75℃, and combined with automated equipment such as a steamer to supply employee meals during lunchtime. Employees can order food through multiple methods, such as telephone reservation, on-site registration, LINE software reservation, etc. This system was implemented in April 2019, ten cook-freezing modes of employee meals were developed, and each newly developed meal was tested for the presence of Escherichia coli before it was served. The number of servings slowly increased from 20 servings per day to 60-80 servings per day. Advantages of the cook-freezing mode are that materials can be purchased in large quantities and prepared in advance, thus reducing on-site time pressures and working hours of the kitchen staff; it also reduced the frequency of procurement and the cost of ingredients. Pre-cooking and storing after quick freezing were conducive to manpower operations of the hospital kitchen, simplified the process, and reduced labor hours, and results showed that the cook-freezing mode combined with automated equipment reduced the meal preparation labor time by about 34.3%. The color and texture of green vegetables were easily altered by being frozen; this study tried cooking green vegetables using blanching and cooling with ice water, then storage for 7 days after being quick-frozen, and being refrigerated for 2 days before reheating. Results showed that most of the green vegetables still maintained their color and texture after being reheated. In the future, we will continue to develop employee meals, patient meals, and porridge products with the cook-freezing mode to provide safe, hygienic, and nutritionally balanced meals, by setting up a standard mode and using it as a reference for a central cook-freezing kitchen mode.