Baking equipment applicable to wetting type food baking

Abstract

The invention belongs to the field of food equipment, and concretely discloses baking equipment applicable to wetting type food baking. The equipment comprises a gas supply device, a steam device, abaking device, an exhaust machine and an oxygen sensor, wherein a gas spraying head, a support baking tray and a gas capture head are built in a baking chamber of the baking device; an output openingof the gas supply device and an output opening of the steam device are respectively communicated with an input opening of the gas spraying head; an oxygen sensor is assembled in an exhaust pipeline communicated with an exhaust opening of the gas capturing head and is suitable for being used for judging whether air in the baking chamber is completely exhausted or not; a gate is arranged in a sealedway in an inlet and outlet opening, suitable for being used for moving in or moving out food, at one side of the baking device and is suitable for being used for isolating the baking chamber away from the air; the baking device performs baking and cooling on the food in the water vapor-comprising protection gas environment; the food is looser, softer and more delicious; the protection gas isolates the food from the air; grease in the food is difficult to generate oxidization reaction; grease oxidization deterioration materials and oxygen residues in the food are very few; the oxygen absorption capability is poor; the food can be easily stored; the shelf life can be prolonged by 0.5 to 1 time.

Description

technical field [0001] The invention relates to a food baking equipment, in particular to a baking equipment suitable for baking moist food in a protective gas environment, and belongs to the field of food equipment. Background technique [0002] Wetting soft foods, such as moon cakes, puffs, mung bean cakes, wife cakes, etc., have a wide variety and different flavors, and are deeply loved by people. In order to maintain a good taste and reduce the amount of preservatives, the A large amount of sugar and fat are often added instead of water to keep the food moist and soft and improve the taste. The current food baking equipment bakes the food in the air environment. The baking temperature is as high as 180°C or even higher. The high temperature of the oven volatilizes a small amount of metal ion gas, and the oil and sugar in the food directly interact with the oxygen in the air. Function, oil undergoes high-temperature oxidation and metal-catalyzed hydroperoxidation to gene...

AI Technical Summary

Problems solved by technology

The current food baking equipment bakes the food in the air environment. The baking temperature is as high as 180°C or even higher. The high temperature of the oven volatilizes a small amount of metal ion gas, and the oil and sugar in the food directly interact with the oxygen in the air. Function, oil undergoes high-temperature oxidation and metal-catalyzed hydroperoxidation to generate oxidized metamorphic substances, which promote high-temperature oxidation of oils, accelerate the oxidation rate of oils, generate more oxidative metamorphic substances that are harmful to health, and increase the ability of food to capture oxygen , so that food is prone to oxidative rancidity and deterioration during storage, and the shelf life is short; the uniformity of food moistening and softness is poor, some are soft and moist, and some are hard and dry, with poor consistency and poor taste

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