Cooking device and cooking method

Abstract

The invention discloses a cooking device and a cooking method, and the cooking device comprises: a food material accommodation chamber which is used for accommodating food materials and has a normal pressure; a saturated steam generating device which is provided with a steam chamber and is used for generating and accumulating high-pressure saturated steam greater than the normal pressure; ta saturated steam spraying device which is communicated with the steam chamber, is provided with an outlet communicated to the food material accommodating chamber, is used for releasing and spraying the high-pressure saturated steam to the food materials, and is still located at a saturated steam point when the high-pressure saturated steam reaches the surfaces of the food materials; and a water vapor discharging device which is used for discharging a water vapor mixture generated by the pressure-relief saturated vapor due to release of latent heat out of the food material accommodating chamber. Therefore, the high-efficiency cooking device and the high-efficiency cooking method have the advantages that the energy consumption is low, the cooking time is shortened, the loss of the freshness of food materials is reduced, and the optimal cooking effect is quickly and effectively obtained.

Description

technical field [0001] The present invention relates to a food cooking device and method, in particular to a high-efficiency cooking device and method capable of utilizing high-efficiency latent heat of vapor to achieve high-efficiency cooking of food. Background technique [0002] There are generally three types of steam cooking equipment currently on the market. One is to use atmospheric pressure steam, such as common electronic pots, electric steamers, steam ovens, etc., and for example, Chinese Patent No. Emphasis is placed on water vapor circulation and energy saving, using the air pump as kinetic energy. These devices generate water vapor (steam) by heating water to the point of supersaturated liquid, and then use micro-pressure difference and heat convection to make the water vapor contact with food, and transfer the heat energy in the water vapor to the food. food. [0003] However, in this type of equipment, after the water is heated to form water vapor, most of i...

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Problems solved by technology

However, like a steamer, its action is to heat water into water vapor, and then make the water vapor obtain a higher temperature under high pressure, and heat the food during the temperature rise process, so most of the heat energy is used To heat water or water in water vapor (a mixture of water and steam), there are also those who heat the food before reaching the saturated liquid point, and cannot achieve the effect of fully utilizing the latent heat contained in the saturated steam on the food, and because of cooking The food room is under high pressure at the same time, if there is improper operation when opening and closing the food room, there are also dangers

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