New method for controlling cooling degree of baked products

Abstract

The invention discloses a new method for controlling the cooling degree of baked food. In the method, the cooling degree of food to be baked can be controlled automatically by combining a color sensor for achieving the optimal baking effect on the food, and the method is simple and accurate, is convenient and easy to operate, can save a large amount of time for a user and improve the product use experience of the user of an oven or microwave oven, and therefore has a great production and practice significance. In the new method for controlling the cooling degree of the baked food, the user can allow a baking device to bake the food automatically according to the preset heating operation scheme only by putting the food to be baked into the baking device such as the oven or the microwave oven and selecting and inputting the type of the food to be baked without determining the cooling degree of the food artificially by means of the conventional baking experience, so that the food has excellent color and luster and offers a good mouthfeel, the observation time of the users is saved greatly, a great convenience is brought to the user, and the product use experience of the users is enhanced .

Description

technical field [0001] The invention relates to the technical field of microwave ovens, in particular to a new method for controlling the maturity of baked food. Background technique [0002] A microwave oven is a device that generates microwaves from an electric current and irradiates the microwaves to the surface of the object to be heated in the cavity to heat the object. As everyone knows, microwave oven is a kind of modern cooking stove that heats food with microwave. The microwave it uses is a kind of electromagnetic wave. The energy of this electromagnetic wave is not only much greater than that of ordinary radio waves, but also has special characteristics. When the microwave hits metal, it will reflect, and the metal has no way to absorb or conduct it; microwave can pass through insulation such as glass, ceramics, and plastics. Materials, but will not consume energy; and food containing water, not only can not pass through the microwave, but its energy will be abso...

AI Technical Summary

Problems solved by technology

[0005] However, when ovens such as the above-mentioned grilling microwave ovens are baking food, it is difficult to grasp the baking maturity of the food. In order to know the baking maturity of the food, the user needs to observe the color of the food from time to time to manually determine the degree of rawness of the food. Since each user has different baking experience, the degree of rawness and ripeness of food is subject to human observation, and different users have different understandings, which makes it difficult for baked food to reach the standard of normal maturity of food, and it is easy to cause baking The food is overcooked or immature, and at the same time takes up a lot of observation time for the user, which brings a lot of inconvenience to the user and greatly affects the user's product experience

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