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Low-temperature microwave cooking method, low-temperature microwave cooking system and microwave heating device

A cooking method and a technology of a temperature detection device, which are applied in the fields of low-temperature microwave cooking methods, cooking systems and microwave heating devices, can solve the problems of high energy consumption, high cost, unfavorable household promotion, etc., achieve low energy consumption, reduce costs, and improve Effects on taste and nutrient retention

Inactive Publication Date: 2016-09-28
GUANGDONG MIDEA KITCHEN APPLIANCES MFG CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the current low-temperature cooking solutions use resistance heating equipment as the heat source, such as water baths and steam ovens, but these methods are more professional, costly, and consume a lot of energy, which is not conducive to popularization at home; microwave heating devices have fast heating, It is easy to use and has a high retention rate. It has been widely used in household cooking and is very suitable for developing low-temperature cooking functions on microwave heating devices.

Method used

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  • Low-temperature microwave cooking method, low-temperature microwave cooking system and microwave heating device
  • Low-temperature microwave cooking method, low-temperature microwave cooking system and microwave heating device
  • Low-temperature microwave cooking method, low-temperature microwave cooking system and microwave heating device

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Experimental program
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Embodiment 1

[0049] Embodiment 1, a kind of low-temperature microwave cooking method. Combine below figure 1 The low-temperature cooking method provided in this embodiment will be described.

[0050] see figure 1 , the method provided in this embodiment includes: S1, with a constant power P 0 Continuous microwave output until the highest temperature in the cooking container reaches or slightly exceeds the preset temperature value T1, then stop microwave output. Specifically, for the accuracy of temperature measurement, firstly, a plurality of temperature measurement points are set in the cooking vessel, and before the food is cooked, the temperatures of the plurality of temperature measurement points in the cooking vessel of the microwave heating device are measured to obtain a plurality of temperature As for the measured value, in this embodiment, the maximum temperature measured value Tmax among the plurality of temperature measured values ​​is used as the initial temperature value T0...

Embodiment 2

[0062] Embodiment 2. A low-temperature microwave cooking system. Combine below figure 2 The low-temperature cooking system provided in this embodiment is described in detail.

[0063] see figure 2 , the low-temperature cooking system provided in this embodiment includes a temperature detection device 10 , an acquisition module 20 and a control module 30 .

[0064] Specifically, the temperature detecting device 10 includes a plurality of temperature sensors for detecting the temperatures of a plurality of temperature measuring points in the cooking vessel.

[0065] The acquiring module 20 is configured to acquire the preset temperature value T1 at the end of food cooking.

[0066] control module 30 for constant power P 0 Heating until the highest temperature of multiple temperature measuring points in the cooking container reaches or slightly exceeds the preset temperature value T1, then stops the microwave output; and when the highest temperature and the lowest temperatu...

Embodiment 3

[0077] Embodiment 3, a microwave heating device. Combine below image 3 The microwave heating device provided in this embodiment will be described.

[0078] see image 3 The microwave heating device provided in this embodiment includes the low-temperature microwave cooking system in the above-mentioned embodiment 2, wherein the working process of the microwave heating device using the low-temperature microwave cooking system to realize low-temperature microwave cooking can be referred to in embodiment 2, and will not be repeated here. .

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Abstract

The invention discloses a low-temperature microwave cooking method, a low-temperature microwave cooking system and a microwave heating device. The low-temperature microwave cooking method comprises the following steps: S1, performing continuous microwave output with constant power P0 till the highest temperature of a plurality of temperature measurement points in a cooking container reaches or is slightly higher than a preset temperature value T1, and then stopping microwave output; and S2, returning to S1 when the highest temperature and the lowest temperature of the plurality of temperature measurement points in the cooking container are equal and lower than the preset temperature value T1, repeating in the way till the highest temperature and the lowest temperature are equal and reach or are slightly higher than the preset temperature value T1, and then stopping heating. As the microwave technology and the low-temperature cooking technology are combined together, and the temperature sensor technology is utilized to control low-temperature microwave cooking to realize low-temperature cooking on the microwave heating device, compared with the prior art that a water bath and a steam stove are adopted, the low-temperature microwave cooking method reduces the low-temperature cooking cost of consumers, improves the taste of food and retains the nutrition of food.

Description

technical field [0001] The invention relates to the technical field of low-temperature cooking, in particular to a low-temperature microwave cooking method, a cooking system and a microwave heating device. Background technique [0002] Low-temperature cooking is the latest cooking technology. It usually heats food at a temperature lower than 100°C. It can avoid the damage of food nutrition caused by high-temperature heating to the greatest extent, and at the same time ensure the taste of food to the greatest extent. There will be no phenomenon of overheating and drying in traditional cooking, and it has become more and more widely used at home and abroad. [0003] Most of the current low-temperature cooking solutions use resistance heating equipment as the heat source, such as water baths and steam ovens, but these methods are more professional, costly, and consume a lot of energy, which is not conducive to popularization at home; microwave heating devices have fast heating,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): F24C7/02F24C7/08
CPCF24C7/02F24C7/08F24C7/081
Inventor 贾逾泽张斐娜刘建伟王轩夏然孙宁史龙刘民勇栾春
Owner GUANGDONG MIDEA KITCHEN APPLIANCES MFG CO LTD