Steaming and baking cooking method, steaming and baking cooking equipment, control method of steaming and baking cooking equipment and storage medium

A technology of cooking equipment and cooking methods, applied in the direction of program control, computer control, comprehensive factory control, etc., to achieve the effect of increasing fluidity

Active Publication Date: 2019-12-24
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

The current cooking methods mainly focus on the cooking speed and cooking effect, and pay little attention to the effects of fat-reducing and salt-reducing in the cooking process.

Method used

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  • Steaming and baking cooking method, steaming and baking cooking equipment, control method of steaming and baking cooking equipment and storage medium
  • Steaming and baking cooking method, steaming and baking cooking equipment, control method of steaming and baking cooking equipment and storage medium
  • Steaming and baking cooking method, steaming and baking cooking equipment, control method of steaming and baking cooking equipment and storage medium

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0152] Processor 108 executes computer programs to:

[0153] Controlling the operation of the baking assembly 102 until the temperature in the cooking cavity rises from the room temperature T0 to the first temperature T1;

[0154] Start the steam generator 104, and control the operation of the baking assembly 102, so that the temperature in the cooking cavity is maintained at the first temperature interval T2 within the first time period t2, and any temperature value in the first temperature interval T2 is greater than or equal to the first temperature T1;

[0155] Turn off the steam generator 104, and control the operation of the baking assembly 102, so that the temperature in the cooking cavity enters the second temperature range T3, and any temperature value in the second temperature range T3 is greater than any temperature in the first temperature range T2 value.

[0156] In this example, the cooking process is as image 3 As shown, the cooking curve is as Figure 4 sh...

Embodiment 2

[0158] Processor 108 executes computer programs to:

[0159] Controlling the operation of the baking assembly 102 until the temperature in the cooking cavity rises from the room temperature T0 to the first temperature T1;

[0160] Determine that any temperature value in the first temperature range T2 is greater than the first temperature T1, and control the operation of the baking assembly 102 until the temperature in the cooking cavity enters the first temperature range T2, and any temperature value in the first temperature range T2 is greater than equal to the first temperature T1;

[0161] Start the steam generator 104, and control the operation of the baking assembly 102, so that the temperature in the cooking cavity is maintained at the first temperature interval T2 within the first time period t2;

[0162] Turn off the steam generator 104, and control the operation of the baking assembly 102, so that the temperature in the cooking cavity enters the second temperature ra...

Embodiment 3

[0165] Processor 108 executes computer programs to:

[0166] Control the operation of the baking assembly 102 and the steam generator 104 until the temperature in the cooking cavity reaches the first temperature;

[0167] Controlling the operation of the baking assembly 102 and the steam generator 104 so that the temperature in the cooking cavity is maintained at a first temperature range within a first time period, and any temperature value in the first temperature range is greater than or equal to the first temperature;

[0168] The operation of the baking assembly 102 and the steam generator 104 is controlled so that the temperature in the cooking cavity enters the second temperature range.

[0169] The difference between the third embodiment and the first embodiment is that the baking assembly 102 and the steam generator 104 are operated simultaneously in the three stages, that is, superheated steam is used for the whole process of cooking. For the temperature and time va...

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Abstract

The invention provides a steaming and baking cooking method, steaming and baking cooking equipment, a control method of the steaming and baking cooking equipment and a storage medium. The steaming andbaking cooking method comprises the following steps of heating a food material in a cooking cavity at high temperature to melt grease on the surface of the food material; and introducing superheatedsteam into the cooking cavity, wherein the superheated steam forms condensed water on the surface of the food material, and the flowing condensed water takes away grease and salt on the surface of thefood material, so that the salt in the food material migrates to the surface of the food material and is taken away by the condensed water. According to the steaming and baking cooking method, two cooking modes of steaming and baking are matched, the defect of a single cooking mode is overcome, the grease in the food materials can be separated from the food materials as far as possible in the cooking process, and the salt in the food materials can be analyzed from the food materials, so that the content of fat and salt in a cooked dish is reduced, the energy and salt of the unit mass of the dish ingested by a consumer are reduced, and the requirements of the consumer on a low-fat and low-salt healthy diet are met.

Description

technical field [0001] The present invention relates to the technical field of cooking equipment, and in particular, relates to a steaming and roasting cooking method, a steaming and roasting cooking equipment, a control method of the steaming and roasting cooking equipment, and a computer-readable storage medium. Background technique [0002] With the improvement of living standards, people pay more and more attention to healthy diet. A low-fat and low-salt diet has been included in the reasonable dietary guidelines for Chinese residents. Excessive fat and salt intake not only easily lead to obesity, but also lead to chronic diseases such as high blood pressure and high blood fat. The Outline of the Healthy China 2030 Plan clearly proposes the goal of reducing the national per capita daily salt intake by 20%, and at the same time solves the problem of excessive intake of high-calorie foods such as fats and oils among some people. The current cooking methods mainly focus o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G05B15/02G05B19/418
CPCG05B15/02G05B19/418G05B2219/2642Y02P90/02
Inventor 于华宁马赤兵周福昌张智唐相伟贾逾泽位天意刘天毅
Owner GUANGDONG MIDEA KITCHEN APPLIANCES MFG CO LTD
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