Cooking method

Abstract

The invention provides a cooking method, which comprises the following steps: (1) putting cooking materials into a bucket type pot body, controlling an included angle between the rotating axis and the horizontal plane to be greater than 0 degrees and smaller than 20 degrees, and inclining the pot body at the state of upward pot opening; (2) controlling the pot body to rotate around the rotating axis at the first rotating speed greater than or equal to critical rotating speed, so that the cooking materials are adhered on the pot body and do rotating motion along with the pot body; and (3) frying the cooking materials. By utilizing the cooking method, not only can the fast and uniform heating on the cooking materials be realized, but also the cooking yield can be effectively improved.

Description

technical field [0001] The invention relates to a cooking method; more specifically, the invention relates to a cooking method for stir-frying. Background technique [0002] Stir-frying is the process of frying cooking materials in a pot. Its main feature is that it requires a hot pot to be fried quickly, so that the cooking materials are heated quickly and evenly, so as to achieve crisp, tender, fresh and fragrant effects. At present, people have developed automatic / semi-automatic cooking systems that can replace or reduce manual operations and have a cooking function. [0003] Chinese patent 200810029877.8 discloses a cooking device, which includes a bracket, a pot body arranged on the bracket, and a rotating mechanism and a turning mechanism arranged on the bracket; the pot body is a barrel-shaped or spherical pot body with an opening at the end , there is a stirring mechanism for stirring inside; the rotating mechanism is connected with the pot body, driving the pot bod...

AI Technical Summary

Problems solved by technology

[0005] In the process of using the above cooking equipment for cooking, if Figure 12 As shown, although the rotation of the pot body 30 will drive the cooking material 30 ′ to turn over in the pot, the cooking material is still basically distributed in a stacked manner at the bottom of the pot body, and only a small part of the cooking material is in direct contact with the pot body. The contact area between the material and the pot body is less than 40% of the surface area of ​​the inner wall of the pot, so the cooking material can only be heated in a cumulative manner, and at the same time, only a small interaction between the cooking material and the cooking material and the pot body Forces contact each other, and the thermal resistance is large, which makes it difficult to conduct heat to the cooking materials far away from the inner wall of the pot, making the cooking materials heated unevenly, and the heating and cooking efficiency is low

Although the stirring mechanism is used to stir the cooking materials to increase the chances of the materials in different positions in the pot and the surfaces of the materials contacting the pot body, the stirring mechanism cannot eliminate the accumulation state of the materials, and it is difficult to effectively carry out the core of the accumulated materials. Stir-frying, and then can not effectively improve the lack of uneven heating of cooking materials and low heating efficiency

Moreover, using a stirring mechanism to stir will also cause the cooking materials to be subjected to a large extruding force, which makes it difficult to maintain the integrity of the shape of the raw materials, and cannot meet the "shape" requirements of Chinese dishes.

In addition, in order to meet the requirements of fast frying in hot pots, larger pot bodies are required to increase the contact area between cooking materials and pot bodies when using the above cooking equipment for cooking, so as to improve the heating efficiency, which in turn leads to cooking equipment There is a lack of bulk

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