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Microwave oven cooking process

A microwave and microwave absorption technology, applied in microwave heating, packaged food, packaged item types, etc., can solve the problems of inability to provide, not to provide, etc.

Inactive Publication Date: 2006-08-02
罗伯特·C·杨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] However, despite extensive research on susceptor materials, microwave cooking still has drawbacks that have not been fully revealed in the art
In particular, microwave cooking still does not provide cooking results comparable to conventional cooking methods for a wider range of food substances
For example, microwave cooking does not provide comparable results to deep frying of grains, raw meat, raw vegetables, dough, or similar
Similarly, microwave cooking does not provide the taste, texture and appearance of conventionally cooked foods comparable to conventional methods of crunchy cooking products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0070] A susceptor according to the invention was produced as follows. First, use cellulose as the bottom layer. Next, a layer of Inconel (a nickel-chromium alloy) was vacuum-deposited on the thin protective polyester film to a thickness suitable for microwave cooking. The adhesive layer was applied to the metallized polyester film containing the heat seal layer. The adhesive layer is then applied to the cellophane to form the final article. The susceptor structure is folded and sewn to form a bag with an opening to receive the food itself.

[0071] A coating composition was prepared by mixing palm fat, bread flour, barbecue seasoning, and common baking mix. The coating composition was spread on thawed raw chicken legs to provide 15% palm fat by weight of the chicken legs.

[0072] The susceptor and coated drumsticks were cooked for 5 1 / 2 minutes in a typical consumer microwave using approximately 1000 watts. Chicken thighs were perfectly cooked with a juicy interior. Th...

example 2

[0074] Raw boneless pork chops were cooked using the same coating composition and susceptor as used in Example 1. The coating composition was spread on thawed raw boneless pork chops to provide 15% palm fat by weight of the pork chops. The susceptor and coated pork chops were cooked for 4 1 / 2 minutes in a typical consumer microwave using approximately 1000 watts. The pork chops were perfectly cooked with a juicy interior. The breading is crunchy, browned and fried, giving it the appearance of regular fried pork chops.

example 3

[0076] The breaded sliced ​​okra was cooked using the same coating composition and susceptor as used in Example 1. The coating composition was spread on thawed okra to provide 15% palm fat by weight of the okra slices. The susceptor and coated okra were cooked for 3 minutes in a typical consumer microwave oven using approximately 1000 watts of power. The okra is fully seared. The breading was crunchy, browned and fried, giving it the appearance of regular fried okra.

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PUM

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Abstract

A microwave dry-fry cooking process includes the steps of providing a food product in or on a microwave cooking vessel and exposing the food product in or on the microwave cooking vessel to microwave energy in a microwave oven. The food product includes a food load and a coating composition coated on the food load, where the coating composition comprises at least one microwave-absorbing oil or fat.

Description

technical field [0001] The present invention relates to compositions and methods for improving microwave cooking, and more particularly to compositions and methods for providing fried foods in microwave ovens. Background technique [0002] The use of microwave energy has revolutionized food preparation and has become commonplace, both commercially and domestically. However, the advantages associated with the use of microwaves come with attendant effects on food appearance, texture, taste, and sometimes ease of preparation. In particular, while microwave energy can be used to cook food, it lacks the ability to provide a crispy effect to bakery or baked / fried foods. Thus, the primary use of microwave ovens is to reheat already cooked (such as frozen) food substances, rather than to cook uncooked food substances in the first place. [0003] In the past, various attempts to bake or crunch food substances in the microwave have encountered difficulties. Microwaves heat food dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): H05B6/64B65D81/34A23L1/025A23L1/00A23L5/10A23L5/30
CPCH05B6/6494A23L1/005A23L1/0055A23L1/0128B65D81/3446B65D2581/3412B65D2581/3416B65D2581/3472B65D2581/3478B65D2581/3479B65D2581/3494A23P20/12A23P20/11A23L5/15
Inventor 罗伯特·C·杨J·库尔斯
Owner 罗伯特·C·杨