Heat radiation cooking device and heat radiation cooking method

Abstract

The invention discloses a heat radiation cooking device which comprises a cooking range, a support and a baking disc. The baking disc is supported by the support, at least one groove is formed in the baking disc, the baking disc is made of stone or glass or ceramics, and packaged semi-finished products of food materials can be accommodated in the grooves. The heat radiation cooking device has the advantages that the food materials can be indirectly heated by means of heat radiation, the original nutrition and water can be almost completely reserved in heated foods, the problem of secondary pollution on foods can be solved, procedures from manufacturing to eating can be seamlessly connected with one another, and the heat radiation cooking device is scientific, hygienic and safe; theme of 'heaven-man unity and harmonious coexistence' can be embodied, unique taste of stone-cooked products is quite suitable for 'mother nature, green and healthful' dietetic psychology of modern people, and the heat radiation cooking device conforms to mainstream ideology of dietetic culture at present; the heat radiation cooking device is not limited to Chinese cuisine heating and preparing, and is also suitable for heating and preparing foods with styles of different countries and regions.

Description

technical field [0001] The invention relates to a heat radiation cooking device and method. Background technique [0002] With the rapid development of modern society, a series of problems affecting human survival have also emerged. Such as, environmental pollution, food safety, cancer disease, etc. According to research on cancer incidence, 35% of them are related to diet. There is no doubt that food safety has become an important issue for human health. The study found that there are many problems affecting food safety in any Chinese-style food made by direct contact with the flame, baking utensils and other heating methods such as (steaming, boiling, roasting, roasting, frying, frying, etc.): [0003] 1. It is easy to lose the nutritional content of the ingredients or the taste of the ingredients will not be good due to the evaporation of water in the ingredients. [0004] 2. It is easy to produce harmful substances such as carcinogens. [0005] 3. It is easy to be p...

AI Technical Summary

Problems solved by technology

The study found that there are many problems affecting food safety in any Chinese-style food made by direct contact with the flame, baking utensils and other heating methods such as (steaming, boiling, roasting, roasting, frying, frying, etc.):

[0003] 1. It is easy to lose the nutritional content of the ingredients or the taste of the ingredients will not be good due to the evaporation of water in the ingredients

[0004] 2. It is easy to produce harmful substances such as carcinogens

[0005] 3. It is easy to be polluted twice in the process of making and eating

[0006] 4. It is difficult to achieve the goal of standardized industrial production

[0009] 1) Let the ingredients directly contact high-temperature grease or baking utensils during cooking. Due to the instability of the contact surface temperature, it is easy to form local sticky burnt paste, and this burnt paste has recognized carcinogenic properties; especially the protein in meat Scorched and blackened will lead to a sharp increase in the number of carcinogen heterocyclic amines, and the fat will be split into tritetrabenzopyrene, a carcinogen, when it is scorched and blackened; at the same time, due to direct contact of food materials with stone utensils, It is very easy to have various chemical reactions with mineral elements in stone vessels, thus producing many uncertain harmful substances;

[0010] 2) When cooking food, the exposed ingredients are directly in contact with stone utensils. Part of the nutrition and water in the ingredients are easy to lose, which affects the taste and quality of the food;

[0011] 3) Due to the limitations of the existing stone cooking technology, the food processed by the direct contact method can only continue to use "ingredients or marinating---heating and cooking---------packing---- -----Selling or eating" or "ingredients or marinating ----- heating and cooking ----- direct consumption" process

The problem of the former is: either there is the possibility that the packaging is easily polluted by the environment again; or there is the possibility that the food is easily polluted by the environment during the packaging process

The problem of the latter is that "heating and cooking----eating directly" omits the packaging process, and the pollution problem is solved, but there are no takeaway products;

[0012] 4) The existing stone cooking technology cannot control the temperature change of the contact surface between the ingredients and the stone utensils, and the cooking is more random, so it is impossible to standardize and industrialize the products;

[0013] 5) After the stone utensils are processed, it is almost difficult to completely clean off the oil stains and sticky burnt matter. When the cooking utensils are reused, the quality and hygiene requirements of the food are not optimistic

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