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Vapor and microwave combined continuously cooking device

A microwave and steam technology, used in baking devices, household appliances, food preparation, etc., can solve the problems of difficult to obtain products with stable structure, surface drying, deformation, etc.

Inactive Publication Date: 2002-02-06
NEPTUNE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But with this method, it is difficult to obtain the required structurally stable product, either too dry or deformed
For example, cooking in a furnace of 4-5 meters in length when the molded portion of fish paste is continuously passed causes the product to scorch, the shape of the product out of the oven changes greatly, and its surface dries out.

Method used

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  • Vapor and microwave combined continuously cooking device
  • Vapor and microwave combined continuously cooking device
  • Vapor and microwave combined continuously cooking device

Examples

Experimental program
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Effect test

Embodiment Construction

[0046] First, a method for continuous microwave cooking plus steam cooking in an oven will be described.

[0047] The role of microwave cooking is to quickly transfer energy to the inside of a spacer in the form of a volumetric ribbon in a fraction of the time to gel the proteins and cook the other ingredients.

[0048] The role of steam cooking is a supplement to cooking in order to obtain the required temperature for optimal cooking of the inside and outside.

[0049] By the method described, a supplemental energy different from microwaves is introduced, which can finally carry out cooking in the critical zone, from a temperature of 65-75°C to the desired temperature of 75-90°C inside the mass.

[0050] The device 1 used in the method comprises equipment for processing the material to be cooked, which equipment includes a furnace 2 . The furnace 2 comprises an inlet zone 3 , a cooking zone 4 and an outlet zone 5 . The cooking zone comprises a vessel 6 forming a cooking cha...

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Abstract

A method of continuous cooking of a food product as a fresh mince is characterized by combining the stages of microwave cooking and steam cooking in one production process. Microwave cooking provides for speedy heating of the interior of the product with forming a stable jelly-like structure, and steam treatment supplements the process of cooking the product without overdrying and deformation thereof.

Description

field of invention [0001] The invention relates to a food processing method combining microwave cooking and steam cooking, a device for implementing the method and products obtained by the method. Background technique [0002] The object of the present invention is to continuously obtain a structurally stable cooked product by rapid cooking. This method is mainly used for cooking products with fish meat as the main component. [0003] Various methods are known for the continuous steam cooking of foodstuffs such as fish, for example. This method requires very long cooking times and / or very long furnaces, for example 10-20 meters long, for a product that passes continuously through the furnace at a speed of 3-7 meters per minute. For example, this problem occurs when cooking fish paste. The fish paste with a thickness of more than 1-2 cm passes continuously. After cooking, it is desired to be mechanically processed, such as shredded. This necessitates the desired cooking wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L17/00A47J37/04
CPCA23L1/3255A23L1/0128A47J37/044A23L1/0121A23L5/13A23L5/15A23L17/70
Inventor 洛朗·韦德雷纳
Owner NEPTUNE
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