Cooking method by using hot wind in heating assistance

A hot air heating and auxiliary heating technology, applied in applications, heating devices, household appliances, etc., can solve the problems of wet surface of dishes, low cooking speed, and difficulty in meeting the needs of quick cooking and fast cooking.

Inactive Publication Date: 2015-08-05
PANSUM TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using hot air as a single heat source or directly heating the main heat source cannot meet the technical requirements of cooking.
[0004] In addition, for cooking equipment, the shorter the time from the input of raw materials to the cooking of the dishes, the better, both from the perspective of the quality of the dishes and from the perspective of efficiency. However, the existing cooking equipment has a low cooking speed due to the single heat source. It is difficult to meet the requirements of fast cooking and fast cooking
[0005] In addition, when frying vegetables, especially when frying raw materials with relatively rich water content, and when there are liquid materials such as soy sauce, a large amount of water is easy to volatilize. and taste

Method used

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  • Cooking method by using hot wind in heating assistance
  • Cooking method by using hot wind in heating assistance
  • Cooking method by using hot wind in heating assistance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] In this embodiment, the main heating system is an open fire heating system (gas heating system) that directly heats the pot body of the cooking utensil; the hot air heating system uses the flue gas generated by the open fire combustion of the main heating system to convey the air to the blasting device. Air is heated. The method for stir-frying vegetables utilizing hot air assisted heating of the present embodiment comprises the following steps:

[0083] (1) Start the cooking equipment and transfer to the cooking program;

[0084] (2) Activate the main heating system to heat the pot body under the pot;

[0085] (3) Put cooking materials into the pot;

[0086] (4) During the cooking process, the hot air heating system is activated in stages one or more times, and the hot air is introduced into the pot from the top of the pot to directly heat the cooking materials in the pot;

[0087] (5) After the staged heating, turn off the hot air heating system, or reduce the heat...

Embodiment 2

[0095] The difference between this embodiment and Embodiment 1 is:

[0096] 1. If figure 2 As shown, an exhaust pipe 201 is provided on the lid of the pot, and the end of the exhaust pipe 201 is connected to an air supply pipe to realize air circulation. The exhaust pipe is provided with an inner filter assembly for removing water vapor and flue gas.

[0097] 2. The auxiliary heating system further includes a radiant heating system (infrared heating system), the infrared heating system includes an infrared heating tube, and the infrared heating tube includes an inner heating tube and an outer heating tube. The upper surface of the cooking material inside is directly heated, and at the same time, the lower surface of the cooking material is indirectly heated by directly heating the pot body; the external heating pipe is arranged on the outside of the wok and surrounds the wok, and does not interfere with the gas heating system. .

Embodiment 3

[0099] like image 3 As shown, the automatic cooking equipment in this embodiment is a covered drum equipment, which includes a bracket (not shown in the figure), a drum 301, and a pot heating system.

[0100] The drum 301 is arranged on the stand, which is provided with a pot cover 302 that can be opened during cooking.

[0101] The pot heating system includes a main heating system and an auxiliary heating system, wherein the main heating system is a gas heating system, which directly heats the pot body of the pot; the auxiliary heating system is a hot air heating system, and the hot air heating system includes a blasting device 303. Air supply duct 304 and heat source (heating pipe 305); the blower device 303 generates air flow, which is conveyed by the air supply duct 304, heated by the heat source, and blown into the drum 301 to directly heat the cooking material. The heating pipe 305 is located in the air supply duct 304, the end of the air supply duct 304 is provided wi...

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Abstract

The present invention provides a cooking method by utilizing hot wind in heating assistance. The cooking method herein employs a combination of a main heater and an auxiliary heater, wherein the main heater and the auxiliary heater have different heat sources, and the auxiliary heater includes a hot wind heater. The cooking method of the invention comprises the following steps: (1) start a cooking utensil and call in a cooking program; (2) start the main heater which supplies heat to the cooking utensil body from below;(3)put cooking objects to the cooking utensil; (4) periodically employ the hot air heater once or more than once during cooking process so as to lead the hot air flow into the cooking utensil and supply direct heat to the cooking objects inside the cooking utensil; (4) after periodical heating, close the hot wind heater or decrease heating power of the hot wind heater. The cooking method makes good use of the advantages of hot wind direct heating, and makes up the defects of traditional cooking methods. The cooking method has effects like stero, rapid and even heating, rapid maturing, rapid water locking, excellent surface process and moisture removal, etc.

Description

technical field [0001] The present invention relates to a cooking method using hot air to assist heating. Background technique [0002] After the hot air cooking and heating technology appeared, some people have proposed the scheme of using hot air to stir-fry vegetables. However, heating the pot with hot air can only meet the needs of cooking types such as simmering that do not require high firepower and speed. The heat source cannot meet the requirements of quick cooking and quick cooking. [0003] Hot air is more suitable for directly heating the cooking material, but its cooking effect is close to frying, and the surface of the material will dry quickly, turn yellow and crisp, which is far from the fresh and smooth effect required for cooking. The method of direct heating with hot air as a single heat source or the main heat source cannot meet the technological requirements of cooking. [0004] In addition, for cooking equipment, both from the perspective of quality o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/00A47J36/24
Inventor 刘信羽严平
Owner PANSUM TECH
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