Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Cooking method adopting hot wind to assist in moisture removal

A technology for cooking vegetables and hot air is applied in the field of cooking vegetables that uses hot air to assist to quickly remove water vapor, and can solve problems such as poor taste and heavy moisture in cooking containers.

Inactive Publication Date: 2015-08-05
PANSUM TECH
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] During the cooking process, the moisture volatilized from raw materials, especially vegetable raw materials, stays in the cooking container, resulting in heavy moisture in the cooking container, which in turn leads to fried dishes that are wet on the outside and dry on the inside, with poor taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Cooking method adopting hot wind to assist in moisture removal
  • Cooking method adopting hot wind to assist in moisture removal
  • Cooking method adopting hot wind to assist in moisture removal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] In this embodiment, the cooking method using hot air to quickly remove water vapor is used. The main heating system and the auxiliary heating system are used for heating. The heat sources of the main heating system and the auxiliary heating system are different; wherein the auxiliary heating system includes a hot air heating system. , the hot air heating system supplies air in sections instead of the whole process; the method includes the following steps:

[0085] (1) Start the cooking equipment and switch to the cooking program;

[0086] (2) Activate the main heating system to heat the pot body under the pot;

[0087] (3) Put cooking materials into the pot;

[0088] (4) During the cooking process, the hot air heating system is activated once or more in stages, and hot air is introduced into the pot from above the pot to directly heat the cooking materials in the pot; In the stage of water vapor, the hot air heating system is activated, or the heating power of the hot...

Embodiment 2

[0094] The difference between this embodiment and embodiment 1 is:

[0095] 1. If figure 2 As shown, the pot cover is provided with an exhaust pipe 201, and the end of the exhaust pipe 201 is connected to the air supply duct to realize the recycling of air. The exhaust pipe is provided with an inner filter assembly for removing water vapor and smoke.

[0096] 2. The auxiliary heating system further includes a radiation heating system (infrared heating system). The infrared heating system includes an infrared heating tube. 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 outer 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

[0098] Such as image 3 As shown, the automatic cooking device in this embodiment is a covered drum device, which includes a bracket (not shown in the figure), a drum 301, and a pot heating system.

[0099] The drum 301 is arranged on the support, and it is provided with a pot cover 302 that can be opened during cooking.

[0100] 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 blast device 303, air supply duct 304 and heat source (heating pipe 305); the blower device 303 generates an airflow, which is conveyed by the air supply duct 304, and after being heated by the heat source, blows into the drum 301 to directly heat the cooking material. The heating pipe 305 is located in the air supply duct 304, and the end of the air supply duct 304...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a cooking method adopting hot wind to assist in moisture removal, including steps of: (1) start cooking equipment and call in a cooking program; (2) start a main heating system and heat a cooking pot body from under the cooking pot; (3) put cooking objects inside the cooking pot; (4) during cooking process, start a hot wind heating system in stages one time or more than one time, feed hot air into the cooking pot, heat directly the cooking objects inside the cooking pot from right over the cooking objects or above the cooking pot, wherein, during cooking process, the hot wind heating system is actuated upon the generation of substantial moisture, or heating intensity of the hot wind heating system is upgraded, while increase heating power of the heat source of the hot wind heating system is much preferred. Upon moisture removal or reduction, the hot wind heating system is switched off, or the heating intensity of the hot wind heating system is downgraded, while decreasing the heat intensity of the heat source of the hot wind heating system is much preferred. The cooking method herein can effectively remove substantialmoisture and smoke generated during cooking process, therefore producing dishes which are dry outside and saute inside. The cooking method can provide better taste.

Description

technical field [0001] The invention relates to a stir-frying method for quickly removing water vapor with the aid of hot air. Background technique [0002] During the cooking process, the moisture evaporated from raw materials, especially vegetable raw materials, stays in the cooking container, resulting in heavy moisture in the cooking container, which in turn causes the fried dishes to be wet on the outside and dry on the inside, with poor taste. Contents of the invention [0003] Aiming at the shortcomings of the prior art, the purpose of the present invention is to provide an automatic cooking method that uses hot air to quickly remove water vapor, which can realize fried dishes that are dry on the outside and tender on the inside, and have a good taste. [0004] In order to achieve the above object, the present invention provides a cooking method using hot air to quickly remove water vapor. It uses the main heating system and the auxiliary heating system to cooperate...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A47J27/00A47J36/24
Inventor 刘信羽严平
Owner PANSUM TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com