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Food material smoking method

A technology for ingredients and smoked ingredients, which is applied to cooking utensils, plug-ins, household appliances, etc., can solve the problems of the taste of ingredients, steam lingering, and long cooking time, and achieve the effect of improving taste and aroma, avoiding shaking, and having a simple structure.

Inactive Publication Date: 2016-01-06
天津市宝轩渔府餐饮发展有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The disadvantage of this traditional steaming method is that the steam temperature is low, so the required cooking time is longer, and the steam is lingering during the steaming process, which makes it impossible to realize the idea of ​​eating while cooking, and due to the water content in the steam Higher, it has a greater impact on the taste of ingredients, and cannot retain the original flavor of fresh ingredients

Method used

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Embodiment 1

[0022] Embodiment 1: as Figure 1-6 As shown, this embodiment specifically relates to a cooking method for food materials, and the cooking method specifically includes the following steps:

[0023] (1) The realization of the steam fumigation method depends on the steamer system. First, a steamer 17 is set in the center of the dining table 5. The steamer 17 is a cylindrical cavity with a platform 9 for placing the tray 7. And there is an openable transparent cover 6 above it. The cover 6 adopts a lifting structure, which can realize automatic lifting operation through the control of the control system; there is also a steam introduction part and a steam discharge part in the steamer 17 to form a steam circulation system, the steam introduction part includes a steam nozzle 8 located in the cavity of the steamer 17, the steam nozzle 8 is connected to the external steam boiler through the steam pipeline 10, and a secondary heating device 12 is arranged in the steam pipeline 10, so...

Embodiment 2

[0028] Embodiment 2: The cooking method of the ingredients in this embodiment is the same as steps (1)-(4) in Embodiment 1, the difference is that after the output steam reaches the set time, close the valve in the steam pipeline 10 13. Stop outputting the steam, leave the steamer 17 for 5-10 seconds, and then open the cover 6 above the steamer 17 to complete the cooking of the ingredients, and start to enjoy the smoked ingredients.

[0029] It should be noted that after the steam cooking is completed, the purpose of standing the steamer for 5-10 seconds is to: (1) fully discharge the steam left in the cavity of the steamer during the steam cooking process through the exhaust and drainage pipes to avoid After opening the cover, a large amount of steam overflows and disperses, which affects the dining experience of diners; (2) During the period of standing, the aroma of the smoked materials (Chinese herbs and spices) can further penetrate into the ingredients through the residua...

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Abstract

The invention discloses a food material smoking method. The smoking method is characterized by comprising the following steps: placing a tray which is composed of a tray body and a breathable accommodating plate inside a steamer, adding smoking materials into the tray body which is located on the lower part and adding food materials into the breathable accommodating plate which is arranged above the tray body; and conveying high-temperature steam into the steamer covered by a cover body from the lower part of the tray body by virtue of a steam nozzle so as to heat the smoking materials and the food materials, and stopping output of the steam after reaching a preset time. The smoking method disclosed by the invention has the advantages that by smoking the food materials with spices and Chinese herbal medicines, the taste and flavor of the food materials are effectively improved.

Description

technical field [0001] The invention belongs to the technical field of cooking, and in particular relates to a cooking method for food materials. Background technique [0002] Using water vapor to cook ingredients is a traditional cooking method, which specifically refers to the process of putting an appropriate amount of water in a container, putting the seasoned food ingredients in the container, and then putting them in a steamer to make them mature with steam . According to different food raw materials, it can be divided into three types: high-fire steaming, medium-fire steaming and slow-fire steaming, such as "steamed fresh fish", "steamed eggs", "steamed buns" and so on. [0003] The disadvantage of this traditional steaming method is that the steam temperature is low, so the required cooking time is longer, and the steam is lingering during the steaming process, which makes it impossible to realize the idea of ​​eating while cooking, and due to the water content in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/16A47J36/16
Inventor 吴佳斌
Owner 天津市宝轩渔府餐饮发展有限公司
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