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Cooking method by utilizing radiation in heating assistance

A technology for auxiliary heating and radiant heating tubes, which is applied in heating methods, household heating, household heating, etc., and can solve problems such as unsuitable heating heat sources, not fully suitable for cooking, and insufficient firepower

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

AI Technical Summary

Problems solved by technology

[0007] The defect of the above-mentioned technical solution is that, for example, infrared, light wave or microwave radiation heating is used to transfer heat to the pot body, compared with open flame and electromagnetic, there is no advantage, and the firepower is not enough.
On the other hand, radiant heating has a more obvious draining effect on the material, which has a similar "fried" effect, and is not fully suitable for the needs of cooking, especially vegetable raw materials, so it is not suitable as the only heating source

Method used

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  • Cooking method by utilizing radiation in heating assistance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0089] In this embodiment, the cooking method using radiation for auxiliary heating, in the cooking process, uses the main heating system and the auxiliary heating system for combined heating, the auxiliary heating system is different from the heat source of the main heating system; The heating system that is heated most of the time during the cooking process, provides most of the heat for the cooking process, or has a large power heat source, and is used throughout the whole process in most cases; the auxiliary heating system is not used throughout the cooking process , a heating system that is used periodically, that provides a small amount of heat for the cooking process, or has a heat source with a small power; the auxiliary heating system includes a radiation heating system, and the radiation heating system includes a radiation heating tube; it includes the following steps:

[0090] (1) At the beginning of cooking, start the main heating system to heat the pot body under t...

Embodiment 2

[0098] The difference between this embodiment and embodiment 1 is:

[0099] The auxiliary heating system further includes a hot air heating system, and the hot air heating system includes an air blast device 204, an air supply duct 205 and a heat source (heating pipe); the air blast unit 204 generates an air flow, which is conveyed by the air supply duct 205, and after being heated by the heat source, Blow into the wok 101 to directly heat the cooking material. The heating pipe is located in the air supply duct 205, and the end of the air supply duct 205 is provided with an air nozzle, and the air nozzle is positioned above the cooking material in the pot; the air delivered by the air supply duct 205 is filtered through the outer filter assembly, so that the air Filtered to meet food grade air requirements

[0100] An exhaust pipe 206 is arranged on the pot cover, and the end of the exhaust pipe 206 is connected to the air blowing device 204 to realize air recycling, and an i...

Embodiment 3

[0102] The cooking equipment in this embodiment is a coverless drum device, which includes a support, a drum 301 , and a drum heating system.

[0103] The drum 301 is a cylindrical pot, which is arranged on the support, and it is provided with an opening that is not covered during cooking.

[0104] The drum heating system includes a main heating system and an auxiliary heating system. Among them, the main heating system is an open flame heating system (gas heating system).

[0105] The auxiliary heating system includes a light wave heating system. The light wave heating system includes a light wave heating tube 302, which is arranged outside the drum 301 and surrounds a part of the drum 301, and does not interfere with the gas heating system, and is stationary relative to the frame.

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Abstract

The present invention provides a cooking method by utilizing radiation in heating assistance. During the cooking process, the cooking method herein employs a combination of a main heater and an auxiliary heater and comprises the following steps: (1) start the main heater at the beginning of cooking to supply heat to a cooking utensil body from below or the peripheral of the cooking utensil body; (2) put cooking objects such as meat or vegetables to the cooking utensil; (3) at the time right before or after step (2), more particularly the initial stage after step (2), start the auxiliary heater or increase heating intensity of the auxiliary heater, preferably increase heating power of heat sources so as to supply direct heating to cooking objects inside the cooking utensil from above the cooking utensil, the main heater and the auxiliary heater having different heat sources; (4) after heating at intervals, switch off the auxiliary heater or decrease heating intensity of the auxiliary heater, preferably decrease heating power of the heat sources. The cooking method by utilizing the auxiliary heater in heating assistance has multiple functions like heating, rapid maturing, water locking, surface processing and moisture removal. The employment of the auxiliary heating system in addition to the main heating system in heating assistance can achieve advantages of even heating, increased heating speed, and shortened cooking time.

Description

technical field [0001] The invention relates to a stir-frying method using radiation for auxiliary heating. Background technique [0002] After the appearance of radiation cooking heating technology, some people also proposed the scheme of cooking with radiation heat source. However, heating the pot body with a radiant heat source can only meet the needs of cooking such as cooking that does not require high firepower and speed, but when used for cooking that requires extremely high firepower and speed, its effect is far inferior to that of open flame or electromagnetic Waiting for the heat source can not meet the requirements of fast cooking and fast cooking. [0003] Radiant heat sources are more suitable for directly heating cooking materials, but their cooking effect is close to that of frying, and the surface of materials will dry out quickly, turn yellow and become crispy, which is far from the tender and smooth effect required for stir-frying. The method of direct he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J37/00F24C15/24
Inventor 刘信羽严平
Owner AIC ROBOTICS TECH