Vacuum food baking equipment suitable for improving crispness of food

Abstract

The invention belongs to the field of food equipment and particularly discloses vacuum food baking equipment suitable for improving crispness of food. The equipment comprises a baking device with a built-in baking chamber, a gas supply device suitable for conveying carrier gas into the baking chamber, a vacuum device suitable for providing a vacuum environment for the baking chamber and a circulating device suitable for cyclic flowing of the carrier gas in the baking chamber in order to cool the food. A gate is arranged at an access port in a sealing mode, wherein the access port is suitable for food input and output and is formed in one side of the baking device; gas spraying heads and gas collecting heads which are suitable for uniform distribution of the carrier gas are arranged in thebaking chamber. The vacuum device is operated to vacuum the baking chamber, the baking device is operated to bake the food in the vacuum environment with the carrier gas, and the circulating device isoperated to make the carrier gas in the baking chamber cyclically flow to cool the food. By baking the food in the vacuum environment, the crispness and crispness uniformity of the food are obviouslyimproved, the carrier gas is discharged with baked volatile matters and leaking air, deteriorated fat-oxidative matter and oxygen residues in the food are further reduced, the preservation of the food is facilitated, and the shelf life can be prolonged by 0.5-1 time.

Description

Technical field [0001] The invention relates to a food baking equipment, in particular to a vacuum baking equipment for baking food in a vacuum environment with carrier gas to improve the crispness of the food, and belongs to the field of food equipment. Background technique [0002] Crispy baked foods, such as peach crisps, biscuits, dried purple sweet potatoes, potato chips, and other foods, have a wide variety and different flavors, and are loved by people. In order to maintain good crispness and reduce the amount of preservatives, a large amount of fat is often added And puffing agent, reduce the hardening of food, improve the crispness of food, especially crisp uniformity, and improve the taste. The current food baking equipment bake food in an air environment. The food bears atmospheric pressure and is easy to harden, and the crispness of the baked food is poor; the baking temperature is as high as 190℃ or even higher, and the baking chamber is high in volatilization. A sm...

AI Technical Summary

Problems solved by technology

The current food baking equipment bakes the food in the air environment. The food is under atmospheric pressure and is easy to harden. The crispness of the baked food is poor; A trace amount of metal ion gas, the oil in the food directly interacts with the oxygen in the air, and the oil undergoes high-temperature oxidation and metal-catalyzed hydroperoxidation to generate oxidative deterioration of the oil, which in turn promotes the high-temperature oxidation of the oil and accelerates the oxidation rate of the oil. Generate more harmful oil oxidative deterioration, increase the ability of food to capture oxygen, food is prone to oxidative rancidity during storage, and the shelf life is short

Images