Methods for controlling the steaming of foods rich in connective tissue using a steam oven
By using a combination of high temperature and water-soluble methods in a steam oven, and utilizing temperature cycle changes to rapidly break down connective tissue at high temperatures and wash it away with low-temperature water-soluble spray, the problem of meat being difficult to keep tender and not dry when steaming foods rich in connective tissue is solved, achieving rapid deboning and improved taste.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- VATTI CORP LTD
- Filing Date
- 2022-12-05
- Publication Date
- 2026-07-03
AI Technical Summary
Existing steam ovens often have the problem of not being able to achieve both tenderness and dryness when steaming foods rich in connective tissue, resulting in poor chewiness.
By employing a combination of high temperature and water-soluble methods, the rapid high-temperature lysis of connective tissue and low-temperature water-soluble spray elution are achieved through cyclical temperature changes within the steam oven, thereby enabling the rapid dissolution and debonding of connective tissue.
It enables rapid deboning of connective tissue foods, improving the texture and chewiness of the food, and solving the problem of meat being difficult to be both tender and not dry at the same time.
Smart Images
Figure CN116350079B_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of steam oven control technology, and in particular to a control method for steaming foods rich in connective tissue in a steam oven. Background Technology
[0002] Steam ovens, which provide both steam and baking functions, have greatly enriched consumers' cooking needs and are widely recognized by consumers. However, when steaming foods with a lot of connective tissue, such as ribs and pig's trotters, in a steam oven, the meat is often cooked but difficult to chew, or it can be chewed but becomes tough, that is, the meat is very dry, brittle, chewy, tasteless, and dry. Summary of the Invention
[0003] The purpose of this invention is to provide a control method for steaming foods rich in connective tissue in a steam oven. This control method uses a combination of high temperature and water-soluble methods to debone ribs during steaming, thereby achieving cyclical temperature rise and fall of the cavity to rapidly decompose the connective tissue at high temperature and wash it off with low temperature water-soluble spray, thus achieving rapid deboning.
[0004] To achieve the objectives of this invention, the following technical solution is adopted:
[0005] According to one aspect of the present invention, a control method for steaming foods rich in connective tissue in a steam oven is provided. The steam oven includes a housing, a controller disposed within the housing, an evaporator, a heating element, a temperature sensor, and an operation panel disposed on the housing. The controller is electrically connected to the evaporator, the heating element, the temperature sensor, and the operation panel. The operation panel includes function options for a connective tissue steaming mode and a portion size option. The control method includes:
[0006] Place connective tissue-type foods into the cavity of the box.
[0007] Select the "Steam Connective Tissue Foods" mode and choose the portion size before starting the steam oven.
[0008] The evaporator and heating element are turned on simultaneously. The temperature sensor monitors the cavity temperature of the steam oven in real time. Once the cavity temperature reaches the first preset temperature T1, the heating element is turned off.
[0009] After maintaining the first preset temperature T1 for a first preset time t1s, the evaporator is turned off.
[0010] Turn on the heating element, and when the cavity temperature rises to the second preset temperature T2, maintain the second preset temperature T2 for a second preset time t2s, then turn off the heating element to induce high-temperature rupture of the connective tissue.
[0011] Turn on the evaporator. When the cavity cools down to the third preset temperature T3, and maintains the third preset temperature T3 for a third preset time t3s, turn off the evaporator. This allows the low-temperature water droplets from the liquefied steam to undergo a secondary dissolution of the connective tissue.
[0012] The process of high-temperature rupture and secondary dissolution of connective tissue was repeated multiple times until the steaming of connective tissue-type foods ended, where 150 ≥ T2 ≥ T1 ≥ T3 ≥ 90℃.
[0013] According to one embodiment of the present invention, the steam oven further includes a temperature probe electrically connected to the controller. Before the steam oven is turned on, the temperature probe is inserted into the center of the connective tissue food to detect the temperature of the connective tissue food. The steaming mode for the connective tissue food ends when the connective tissue food reaches a fourth preset temperature T4.
[0014] According to one embodiment of the present invention, the fourth preset temperature T4 is ≥ 90°C.
[0015] According to one embodiment of the present invention, the process of repeatedly performing high-temperature rupture and secondary dissolution of connective tissue includes performing the process of repeatedly performing high-temperature rupture and secondary dissolution of connective tissue at least three times.
[0016] According to one embodiment of the present invention, turning off the heating tube after the cavity is heated to a first preset temperature T1 includes: when the temperature sensor detects that the cavity temperature has risen to 100-110°C, the controller turns off the heating tube.
[0017] According to one embodiment of the present invention, the process of maintaining a first preset temperature T1 for a first preset time t1s and then shutting off the evaporator includes: when the temperature sensor detects that the cavity is at 100-110°C, the controller controls the evaporator to remain on for 60-120s and then shuts off the evaporator.
[0018] According to one embodiment of the present invention, turning on the heating tube and turning off the heating tube after the cavity temperature rises to a second preset temperature T2 and is maintained at the second preset temperature T2 for a second preset time t2s includes: turning on the heating tube and when the temperature sensor detects that the cavity temperature has risen to 120-140°C, the controller controls the heating tube to remain on at the second preset temperature T2 and then turns off the heating tube.
[0019] According to one embodiment of the present invention, turning on the heating tube and turning off the heating tube after the cavity temperature rises to a second preset temperature T2 and is maintained at the second preset temperature T2 for a second preset time t2s further includes: turning on the heating tube and when the temperature sensor detects that the cavity temperature has risen to 120-140°C, the controller controls the heating tube to remain on for 50-90s and then turns off the heating tube.
[0020] According to one embodiment of the present invention, turning on the evaporator and turning off the evaporator after the cavity cools down to a third preset temperature T3 and is maintained at the third preset temperature T3 for a third preset time t3s includes: turning on the evaporator and when the temperature sensor detects that the cavity temperature has dropped to 90-97°C, the controller controls the evaporator to remain on for a third preset time t3s and then turns off the evaporator.
[0021] According to one embodiment of the present invention, the process of turning on the evaporator and turning off the evaporator after the cavity cools down to a third preset temperature T3 and maintains the third preset temperature T3 for a third preset time t3s further includes: turning on the evaporator and, when the temperature sensor detects that the cavity temperature has dropped to 90-97°C, controlling the controller to keep the evaporator on for 60-120s and then turning off the evaporator.
[0022] One embodiment of the present invention has the following advantages or beneficial effects:
[0023] The present invention discloses a control method for steaming foods rich in connective tissue in a steam oven. This control method uses a combination of high temperature and water-soluble deboning to steam ribs, thereby achieving cyclical temperature rise and fall of the cavity to rapidly decompose the connective tissue at high temperature and wash it off with low temperature water-soluble spray, thus achieving rapid deboning. Attached Figure Description
[0024] The above and other features and advantages of the present invention will become more apparent from a detailed description of exemplary embodiments thereof with reference to the accompanying drawings.
[0025] Figure 1 This is a schematic diagram of the temperature curve for steaming ribs in a steam oven according to an exemplary embodiment.
[0026] Figure 2 This is a schematic diagram of the temperature curve for steaming pig's trotters in a steam oven according to an exemplary embodiment. Detailed Implementation
[0027] Exemplary embodiments will now be described more fully with reference to the accompanying drawings. However, these exemplary embodiments can be implemented in many forms and should not be construed as limited to the embodiments set forth herein; rather, they are provided so that the invention will be thorough and complete, and the concept of the exemplary embodiments will be fully conveyed to those skilled in the art. The same reference numerals in the drawings denote the same or similar structures, and therefore their detailed description will be omitted.
[0028] The terms “a,” “one,” “the,” and “the” are used to indicate the existence of one or more elements / components / etc.; the terms “including” and “having” are used to indicate an open-ended meaning of inclusion and that other elements / components / etc. may exist in addition to the listed elements / components / etc.
[0029] An embodiment of the present invention discloses a control method for steaming foods rich in connective tissue using a steam oven. The steam oven includes a housing, a controller disposed within the housing, an evaporator, a heating element, a temperature sensor, and an operation panel disposed on the housing.
[0030] The enclosure includes an outer shell and an inner liner. The inner liner is located inside the outer shell, and the heating element and temperature sensor are both located inside the inner liner. The control panel is located on the outer shell, and the controller can be located inside or outside the outer shell. Those skilled in the art can choose the installation location of the controller according to actual needs.
[0031] The controller is electrically connected to the evaporator, heating element, temperature sensor and control panel. The control panel has function options including a mode for steaming connective tissue foods and a portion size option. The aforementioned connective tissue-rich foods include foods such as pork ribs and pig's trotters.
[0032] Control methods include:
[0033] Place connective tissue-type foods into the cavity of the inner liner.
[0034] Select the "Steam Connective Tissue Foods" mode and choose the portion size before starting the steam oven.
[0035] The evaporator and heating element are turned on simultaneously to quickly raise the temperature inside the cavity. The temperature sensor monitors the cavity temperature of the steam oven in real time, and the heating element is turned off when the cavity temperature reaches the first preset temperature T1.
[0036] After maintaining the first preset temperature T1 for a first preset time t1s, the evaporator is turned off to ensure humidity so that the steam condenses at the top of the cavity.
[0037] Turn on the heating element, and when the cavity temperature rises to the second preset temperature T2, maintain the second preset temperature T2 for a second preset time t2s, turn off the heating element to rupture the connective tissue at high temperature.
[0038] Turn on the evaporator. When the cavity cools down to the third preset temperature T3 and is maintained at the third preset temperature T3 for the third preset time t3s, turn off the evaporator so that the low-temperature water droplets after the vapor liquefaction fall onto the connective tissue, and perform secondary dissolution and elution on the connective tissue after high-temperature rupture.
[0039] Where 150≥T2≥T1≥T3≥90℃.
[0040] The process of high-temperature rupture and secondary dissolution of connective tissue is repeated multiple times until the steaming of connective tissue-like food mode ends. By achieving cyclical temperature rise and fall of the cavity, rapid high-temperature lysis and low-temperature water-soluble spray elution of connective tissue are carried out to achieve rapid dissolution of connective tissue and thus rapid deboning.
[0041] Steaming pork ribs using a combination of high temperature and water-soluble methods allows for rapid deboning.
[0042] In a preferred embodiment of the present invention, the process of high-temperature rupture and secondary dissolution of connective tissue is repeated three or more times to achieve the best bone removal effect.
[0043] In a preferred embodiment of the present invention, the steam oven further includes a temperature probe electrically connected to the controller. Before the steam oven is turned on, the temperature probe is inserted into the center of the connective tissue food to detect the temperature of the connective tissue food. The steaming mode for connective tissue food ends when the connective tissue food reaches a fourth preset temperature T4.
[0044] In a preferred embodiment of the present invention, the process of ending the steaming mode for connective tissue foods when the connective tissue foods reach the fourth preset temperature T4 includes: turning off the steam oven when the connective tissue foods reach 90°C or above. The deboning effect is optimal when the connective tissue foods reach 90°C or above.
[0045] In a preferred embodiment of the present invention, turning off the heating element after the cavity is heated to a first preset temperature T1 includes: when the temperature sensor detects that the cavity temperature has risen to 100-110°C, the controller turns off the heating element so that the cavity can be heated to above 100°C quickly, thereby reducing the cooking time.
[0046] In a preferred embodiment of the present invention, maintaining the first preset temperature T1 for a first preset time t1s and then shutting off the evaporator includes: when the temperature sensor detects that the cavity is at 100-110°C, the controller controls the evaporator to remain on for 60-120s and then shuts off the evaporator to ensure humidity so that the steam condenses at the top of the cavity.
[0047] In a preferred embodiment of the present invention, turning on the heating tube and turning off the heating tube after the cavity temperature rises to a second preset temperature T2 and is maintained at the second preset temperature T2 for a second preset time t2s includes: turning on the heating tube, and when the temperature sensor detects that the cavity temperature has risen to 120-140°C, the controller controls the heating tube to remain on at the second preset temperature T2 and then turns off the heating tube. When the cavity temperature rises to 120-140°C, the high temperature causes the connective tissue to rupture, thereby improving the bone removal effect.
[0048] In a preferred embodiment of the present invention, turning on the heating tube and turning off the heating tube after the cavity temperature rises to a second preset temperature T2 and is maintained at the second preset temperature T2 for a second preset time t2s further includes: turning on the heating tube and, when the temperature sensor detects that the cavity temperature has risen to 120-140°C, controlling the controller to keep the heating tube on for 50-90s and then turning off the heating tube. When the heating tube is kept on for 50-90s, the effect of high-temperature rupture of connective tissue is optimal.
[0049] In a preferred embodiment of the present invention, turning on the evaporator and turning off the evaporator after the cavity cools down to a third preset temperature T3 and is maintained at the third preset temperature T3 for a third preset time t3s includes: turning on the evaporator and when the temperature sensor detects that the cavity temperature has dropped to 90-97°C, the controller controls the evaporator to remain on for a third preset time t3s and then turns off the evaporator. When the cavity temperature drops to 90-97°C, the steam liquefaction effect is optimal.
[0050] In a preferred embodiment of the present invention, turning on the evaporator and turning off the evaporator after the cavity cools down to a third preset temperature T3 and is maintained at the third preset temperature T3 for a third preset time t3s further includes: turning on the evaporator and when the temperature sensor detects that the cavity temperature has dropped to 90-97°C, the controller controls the evaporator to remain on for 60-120s and then turn off the evaporator. The evaporator remaining on for 60-120s not only maintains a certain temperature in the cavity, but also generates a large amount of steam so that the steam condenses into water droplets on the top wall of the cavity and drips onto the connective tissue, thereby repeatedly rinsing the connective tissue with water and improving the bone removal effect.
[0051] like Figure 1 As shown in the example 1: 500g of steamed pork ribs.
[0052] 1) The evaporator and heating element work together to quickly heat up to 100℃, then the heating element is turned off, and the evaporator maintains 100℃ for 90 seconds.
[0053] 2) Turn off the evaporator and turn on the heating element to quickly raise the temperature of the cavity to 130°C and maintain it for 60 seconds;
[0054] 3) Turn off the heating element, turn on the evaporator, cool down to 97°C, and maintain the temperature for 90 seconds.
[0055] Repeat steps 2) and 3) to achieve rapid high-temperature lysis and low-temperature water-soluble elution of connective tissue by cyclically raising and lowering the temperature of the cavity, thereby achieving rapid dissolution of connective tissue and rapid debonding.
[0056] like Figure 2 As shown in Example 2: Steamed pig's trotters, 500g.
[0057] (1) The evaporator and heating element work together to quickly heat up to 102°C. Then, turn off the heating element and keep the evaporator at 102°C for 90 seconds.
[0058] (2) Turn off the evaporator, turn on the heating element, and the cavity will quickly heat up to 145°C and maintain it for 60 seconds;
[0059] (3) Turn off the heating element, turn on the evaporator, cool down to 95°C, and maintain the temperature for 60 seconds.
[0060] Repeat the procedures in (2) and (3) to achieve rapid high-temperature lysis and low-temperature water-soluble spray elution of connective tissue by realizing the temperature rise and fall of the cavity cycle, thereby achieving rapid dissolution of connective tissue and thus rapid deboning.
[0061] In this embodiment of the invention, the term "multiple" refers to two or more, unless otherwise explicitly defined. The terms "install," "connect," and "fix" should be interpreted broadly. For example, "connect" can mean a fixed connection, a detachable connection, or an integral connection. Those skilled in the art can understand the specific meaning of the above terms in this embodiment of the invention based on the specific circumstances.
[0062] In the description of the embodiments of the present invention, it should be understood that the terms "upper" and "lower" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing the embodiments of the present invention and simplifying the description, and do not indicate or imply that the device or unit referred to must have a specific orientation or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the embodiments of the present invention.
[0063] In the description of this specification, the terms "an embodiment," "a preferred embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.
[0064] The above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. For those skilled in the art, the embodiments of the present invention can have various modifications and variations. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the embodiments of the present invention should be included within the protection scope of the embodiments of the present invention.
Claims
1. A method for controlling the steaming of foods rich in connective tissue using a steam oven, characterized in that, The steam oven includes a housing, a controller, an evaporator, a heating element, a temperature sensor, and an operation panel mounted on the housing. The controller is electrically connected to the evaporator, the heating element, the temperature sensor, and the operation panel. The operation panel includes a mode for steaming connective tissue foods and a portion size option. The control method includes: Place connective tissue-type foods into the cavity of the box. After selecting the steam connective tissue food mode and choosing the portion size, start the steam oven. The evaporator and heating element are turned on simultaneously. The temperature sensor monitors the cavity temperature of the steam oven in real time. Once the cavity temperature reaches the first preset temperature T1, the heating element is turned off. After maintaining the first preset temperature T1 for a first preset time t1s, the evaporator is turned off. Turn on the heating element, and when the cavity temperature rises to the second preset temperature T2, maintain the second preset temperature T2 for a second preset time t2s, then turn off the heating element to induce high-temperature rupture of the connective tissue. Turn on the evaporator. When the cavity cools down to the third preset temperature T3, and maintains the third preset temperature T3 for a third preset time t3s, turn off the evaporator. This allows the low-temperature water droplets from the liquefied steam to undergo a secondary dissolution of the connective tissue. The process of high-temperature rupture and secondary dissolution of connective tissue was repeated multiple times until the steaming of connective tissue-type foods ended, where 150 ≥ T2 ≥ T1 ≥ T3 ≥ 90℃.
2. The method for controlling the steaming of foods rich in connective tissue in a steam oven according to claim 1, characterized in that, The steam oven also includes a temperature probe electrically connected to the controller. The temperature probe is inserted into the connective tissue food to detect the temperature of the connective tissue food. The "until the connective tissue food steaming mode ends" includes: until the connective tissue food reaches the fourth preset temperature T4, the connective tissue food steaming mode ends.
3. The method for controlling the steaming of foods rich in connective tissue in a steam oven according to claim 2, characterized in that, The fourth preset temperature T4 is ≥ 90℃.
4. The method for controlling the steaming of foods rich in connective tissue in a steam oven according to claim 1, characterized in that, The repeated high-temperature rupture and secondary dissolution of connective tissue includes repeating the process at least three times.
5. The method for controlling the steaming of foods rich in connective tissue in a steam oven according to claim 1, characterized in that, The step of shutting off the heating element after the cavity heats up to the first preset temperature T1 includes: when the temperature sensor detects that the cavity temperature has risen to 100-110℃, the controller shuts off the heating element.
6. The method for controlling the steaming of foods rich in connective tissue in a steam oven according to claim 1, characterized in that, The step of maintaining the first preset temperature T1 for a first preset time t1s and then shutting down the evaporator includes: when the temperature sensor detects that the cavity is at 100-110℃, the controller controls the evaporator to remain on for 60-120s and then shuts down the evaporator.
7. The method for controlling the steaming of foods rich in connective tissue in a steam oven according to claim 1, characterized in that, The process of turning on the heating element, and turning off the heating element after the cavity temperature rises to a second preset temperature T2 and is maintained at the second preset temperature T2 for a second preset time t2s, includes: turning on the heating element, and when the temperature sensor detects that the cavity temperature has risen to 120-140℃, the controller controls the heating element to remain on at the second preset temperature T2 and then turn off the heating element.
8. The method for controlling the steaming of foods rich in connective tissue in a steam oven according to claim 7, characterized in that, The step of turning on the heating element, and turning off the heating element after the cavity temperature rises to the second preset temperature T2 and is maintained at the second preset temperature T2 for a second preset time t2s, further includes: turning on the heating element, and when the temperature sensor detects that the cavity temperature has risen to 120-140℃, the controller controls the heating element to remain on for 50-90s and then turn off the heating element.
9. The method for controlling the steaming of foods rich in connective tissue in a steam oven according to claim 1, characterized in that, The process of turning on the evaporator, and then turning it off after the cavity cools down to a third preset temperature T3 and is maintained at the third preset temperature T3 for a third preset time t3s, includes: turning on the evaporator, and when the temperature sensor detects that the cavity temperature has dropped to 90-97℃, the controller controls the evaporator to remain on for a third preset time t3s before turning it off.
10. The method for controlling the steaming of foods rich in connective tissue in a steam oven according to claim 9, characterized in that, The process of turning on the evaporator, and then turning off the evaporator after the cavity cools down to the third preset temperature T3 and is maintained at the third preset temperature T3 for the third preset time t3s, further includes: turning on the evaporator, and when the temperature sensor detects that the cavity temperature has dropped to 90-97℃, the controller controls the evaporator to remain on for 60-120s and then turn off the evaporator.