Fluidized and semi-fluidized microwave heating device capable of achieving Chinese cooking, stir-frying and frying industrialization

Abstract

The invention relates to a fluidized and semi-fluidized microwave heating device capable of achieving Chinese cooking, stir-frying and frying industrialization in order to solve the problems that when a common cooking range is used for heating, heat dissipation loss is large, oil fume and repeated oil are generated, and food and seasoning mixing can not be achieved through a microwave electric oven. The microwave heating device comprises a food feeder, a fluidized microwave heating cavity, an oil and liquid seasoning atomizer, a microwave generator, an air distribution nozzle, an air chamber, a through pipe, a food vibrating device, an air inlet pipe, an air blower, a transmission device and a motor. By the adoption of the fluidized microwave device, heat dissipation loss of food heating is reduced, an air distribution device can be used for cooling food, food stay time in the device is prolonged, and food and seasonings are fully mixed. Edible oil is sprayed in the cooking range, and the use amount of oil is small. By adjusting the amount of fluidizing air, the temperature in the device is lower than 200 DEG C. The heating device is applied to the field of cooking.

Description

technical field [0001] The invention relates to a fluidized and semifluidized microwave heating device capable of realizing the industrialization of Chinese cooking, frying and frying. Background technique [0002] Stir-frying, frying, deep-frying and cooking are the basic techniques in Chinese cooking, and they are also several cooking methods widely used by Chinese families and catering industry. The working process of frying, frying, frying and cooking can be summarized as heating various edible oils in the open container pot to a certain temperature (200-300°C) through the burning flame, and putting granular food and seasoning into the open container in turn. In the container pot, on the one hand, the food is heated and matured through the heat transfer between the medium and the granular food, and on the other hand, the mixing of seasoning and food is realized through mass transfer or diffusion. By analyzing the working process of frying, frying, frying and cooking, it...

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Problems solved by technology

[0016] The purpose of the present invention is to solve the problem of high energy consumption (large heat dissipation loss), non-environmental protection (production of soot), loss of nutrients (uneven heating of food, easy to overheat) and harmfulness to the body of the eater (production of thousand boiling oil) in the heating technology of the stove. , The operation is difficult and not easy to industrialize; the problem that the microwave oven can not realize the mixing of food and seasoning, provides a fluidized and semi-fluidized microwave heating device that can realize the industrialization of Chinese cooking, frying and frying

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