Composite coupling heat source baking equipment and baking method for low-fat chicken food

Abstract

The invention discloses low-fat chicken food composite coupling heat source baking equipment and a baking method, and relates to the technical field of food processing. According to the technical key points, the microwave oven comprises an oven, a baking heat source installed on the oven, a feeding belt arranged at the upper end of the oven, a running mechanism installed in the oven, a microwave heat source installed on the side face of the oven and a discharging slope obliquely arranged in the oven, and the baking heat source is located over the running mechanism; the feeding belt is located obliquely above the operation mechanism, and the discharging slope is located obliquely below the operation mechanism. The device is provided with the composite coupling heat source to bake the low-fat chicken, the baking heat source is matched with the microwave heat source to bake the low-fat chicken through the composite heat source, the finished low-fat chicken can be rapidly heated and cooked, hot air is continuously output through the baking heat source to bake the periphery of the low-fat chicken, and moisture in the low-fat chicken is locked; heating and cooking the interior of the low-fat chicken by using a microwave heat source; and finally, the finished cooked chicken with micro-scorched outside and juicy inside is formed.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing technology, in particular to a low-fat chicken food composite coupling heat source baking equipment and baking method. BACKGROUND

[0002] Low-fat chicken food (such as low-fat chicken breast, low-fat chicken sausage, etc.) meets the healthy diet trend of "high protein and low fat", and the market demand is growing rapidly. However, there are special challenges in the processing of such food, and the technical limitations of traditional baking equipment have become a key problem restricting its quality and production efficiency.

[0003] Low-fat chicken has low fat content (usually ≤3%), coarse muscle fibers and easy water loss, and has problems such as dry and hard taste, insufficient tenderness, and loss of flavor during processing; among them, baking, as a key link in the processing of low-fat chicken (used for shaping, dehydration, and flavor formation), plays a decisive role in the final quality. Traditional baking processing mostly uses hot air baking, but this way of heating by hot air has slow heating speed and high energy consumption, which easily leads to excessive evaporation of water on the surface of the chicken, making the chicken inside dry and hard, and cannot meet the fine processing requirements of low-fat chicken; some baking processes also use microwave baking, which uses high-frequency electromagnetic waves to make water molecules vibrate and generate heat. Although the heating speed is fast, it is easy to appear "local overheating" (such as edge burnt, center not cooked), which cannot meet the high-quality processing needs of low-fat chicken. Therefore, it is urgent to design a baking equipment with multi-heat source composite baking function to solve the existing technical problems. SUMMARY

[0004] In view of the deficiencies of the prior art, the present application provides a low-fat chicken food composite coupling heat source baking equipment and baking method.

[0005] To achieve the above-mentioned purpose, the present application provides the following technical solutions:

[0006] A low-fat chicken food composite coupling heat source baking equipment, comprising a baking oven, a baking heat source installed on the baking oven, a feeding belt arranged at the upper end of the baking oven, a running mechanism installed in the baking oven, a microwave heat source installed on the side of the baking oven, and a discharging slope arranged obliquely in the baking oven, wherein the baking heat source is located directly above the running mechanism, the feeding belt is located obliquely above the running mechanism, and the discharging slope is located obliquely below the running mechanism, and the discharging slope comprises a plurality of rotating shafts arranged at equal intervals.

[0007] The collecting box is movably installed in the baking oven, and the collecting box is located directly below the running mechanism and the discharging slope, and one end of the collecting box is aligned with the lower end of the discharging slope.

[0008] The baking oven is also provided with a conveying belt below the collecting box, and the conveying belt extends outside the discharging slope.

[0009] Further, the baking oven comprises a box body, upper air outlets on both sides of the box body, lower air outlets between the collecting box and the conveying belt, and a heat dissipation fan installed in the box body.

[0010] Further, the baking heat source comprises a hot air box installed on the baking oven, air inlets on the hot air box, heating pipes installed in the hot air box at equal intervals, and a blower fan installed in the hot air box above the heating pipes.

[0011] Further, the conveying mechanism comprises a first conveying belt, a second conveying belt, a third conveying belt and a fourth conveying belt installed in the baking oven from top to bottom in sequence, the first conveying belt and the third conveying belt are level at both ends, the second conveying belt and the fourth conveying belt are level at both ends, and the microwave heat source is above the side of the second conveying belt and the third conveying belt.

[0012] Further, the first conveying belt comprises symmetrical and rotatable first rotating shafts installed in the baking oven, a first belt body sleeved between the first rotating shafts, and a follow-up gear connected to the side end of one of the first rotating shafts, the follow-up gear is located outside the box body, and a plurality of ventilation grooves are equally arranged on the first belt body.

[0013] Further, the second conveying belt comprises symmetrical and rotatable second rotating shafts installed in the baking oven, a second belt body sleeved between the second rotating shafts, and a driving gear connected to the side end of one of the second rotating shafts, the driving gear is located outside the box body and engages with the follow-up gear, a driving motor connected to the driving gear is also installed on the outer wall of the box body, and a plurality of ventilation grooves are equally arranged on the second belt body.

[0014] Further, the third conveying belt comprises symmetrical and rotatable third rotating shafts installed in the baking oven and a third belt body sleeved on the third rotating shafts, a third synchronous belt is sleeved between the side end of one of the third rotating shafts and the side end of another first rotating shaft on the same side, the third synchronous belt is located outside the box body, and a plurality of ventilation grooves are equally arranged on the third belt body.

[0015] Further, the fourth running belt comprises fourth rotating shafts symmetrically and rotatably installed in the box, and a fourth belt body sleeved between the fourth rotating shafts, and a second synchronous belt sleeved between one side end of the fourth rotating shaft and the other side end of the second rotating shaft on the same side of the fourth rotating shaft, the second synchronous belt being located outside the box, and a plurality of ventilation grooves being equidistantly formed in the fourth belt body.

[0016] Further, the fourth running belt comprises fourth rotating shafts symmetrically and rotatably installed in the box, and a fourth belt body sleeved between the fourth rotating shafts, and a second synchronous belt sleeved between one side end of the fourth rotating shaft and the other side end of the second rotating shaft on the same side of the fourth rotating shaft, the second synchronous belt being located outside the box, and a plurality of ventilation grooves being equidistantly formed in the fourth belt body.

[0017] Further, the fourth running belt comprises fourth rotating shafts symmetrically and rotatably installed in the box, and a fourth belt body sleeved between the fourth rotating shafts, and a second synchronous belt sleeved between one side end of the fourth rotating shaft and the other side end of the second rotating shaft on the same side of the fourth rotating shaft, the second synchronous belt being located outside the box, and a plurality of ventilation grooves being equidistantly formed in the fourth belt body.

[0018] A low-fat chicken food roasting method, comprising the following steps:

[0019] S1. The marinated low-fat chicken is placed on the carrying belt body, and the carrying belt body drives the low-fat chicken into the box and falls on the first belt body;

[0020] S2. The first belt body drives the low-fat chicken to move and enter the area below the roasting heat source, and the hot air output by the roasting heat source performs the first-stage roasting on the low-fat chicken;

[0021] S3. The low-fat chicken after the first-stage roasting falls on the second belt body and is turned over, and the turned-over low-fat chicken is continuously driven by the second belt body to move and is subjected to the second-stage roasting when passing through the area below the roasting heat source, and the microwave heat source simultaneously performs heating roasting on the low-fat chicken;

[0022] S4. The low-fat chicken after the second-stage roasting is turned over again and falls on the third belt body, and the third belt body drives the low-fat chicken to move again and is subjected to the third-stage roasting repeatedly by the roasting heat source and the microwave heat source in the movement process;

[0023] S5. The low-fat chicken after the third-stage roasting falls on the fourth belt body again, and is subjected to the fourth-stage roasting under the driving of the fourth belt body and the action of the roasting heat source; after the fourth-stage roasting is completed, the low-fat chicken is roasted to maturity;

[0024] S6. Finally, the finished low-fat chicken falls on the rotating rolling shaft and slides on the conveying belt body, which drives the finished low-fat chicken to output outward.

[0025] Compared with the prior art, the low-fat chicken food composite coupling heat source roasting equipment and roasting method have the following beneficial effects:

[0026] 1. The device is provided with a composite coupling heat source for roasting low-fat chicken. The roasting heat source cooperates with the microwave heat source to roast the low-fat chicken with composite heat source, which can quickly heat the finished chicken. The continuous output of hot air by the roasting heat source can roast the low-fat chicken on the periphery, lock the internal moisture of the chicken, and use the microwave heat source to make the water molecules in the chicken vibrate and generate heat to heat the internal chicken. Finally, the finished low-fat chicken with a small amount of external micro-cooking and a large amount of internal juice is formed, and the taste is rich.

[0027] 2. In the device, the plurality of running belts arranged alternately can drive the low-fat chicken to move back and forth in the roasting area, improving the roasting efficiency. Moreover, the low-fat chicken can be turned over during the movement, so that the low-fat chicken is evenly and comprehensively heated, and the roasting quality is ensured.

[0028] 3. The bottom of the device is also provided with a conveying belt to output the roasted finished chicken from the device, and a cooling fan is arranged at the front end of the conveying belt to quickly cool the finished chicken for easy taking. BRIEF DESCRIPTION OF DRAWINGS

[0029] Figure 1 It is a structural schematic view of the roasting equipment of the present application;

[0030] Figure 2 It is a partial sectional view of the roasting equipment of the present application;

[0031] Figure 3 It is a front sectional view of the roasting equipment of the present application;

[0032] Figure 4 It is Figure 3 It is an enlarged view of A part in the middle;

[0033] Figure 5 It is a structural schematic view of the roasting equipment of the present application in another direction;

[0034] Figure 6 It is a partial sectional view of the roasting equipment of the present application in another direction;

[0035] Figure 7 It is a front sectional view of the roasting equipment of the present application in another direction;

[0036] Figure 8 It is a structural schematic view of the present application;

[0037] Figure 9A structural schematic diagram of the present application;

[0038] Figure 10 A structural schematic diagram of the present application.

[0039] In the figure: 1, baking oven; 11, oven body; 12, upper air outlet; 13, lower air outlet; 14, heat dissipation fan; 2, baking heat source; 21, hot air oven; 22, heating pipe; 23, air supply fan; 24, air supply port; 3, running mechanism; 31, first running belt; 311, first belt body; 312, first rotating shaft; 313, driven gear; 32, second running belt; 321, second belt body; 322, second rotating shaft; 323, driving gear; 33, third running belt; 331, third belt body; 332, third rotating shaft; 34, fourth running belt; 341, fourth belt body; 342, fourth rotating shaft; 35, first synchronous belt; 36, second synchronous belt; 37, third synchronous belt; 38, fourth synchronous belt; 4, discharging slope; 41, rolling shaft; 5, collection box; 6, conveying belt; 61, conveying belt body; 62, conveying shaft; 7, microwave heat source; 8, feeding belt; 81, bearing belt body; 82, first rolling shaft; 83, second rolling shaft; 84, third rolling shaft; 85, fourth rolling shaft; 9, driving motor. DETAILED DESCRIPTION

[0040] In the present application, the orientation such as "upper", "lower" is generally directed to the direction shown in the drawing, or the vertical, perpendicular or gravity direction, unless otherwise specified; similarly, for the convenience of understanding and description, "left", "right" is generally directed to the left and right shown in the drawing, and "inner", "outer" refers to the inner and outer relative to the contour of each component, but the above orientation words are not used to limit the present application.

[0041] The present application provides a low-fat chicken food composite coupling heat source baking equipment and a baking method technical scheme:

[0042] Example one

[0043] Please refer to Figures 1-10 A low-fat chicken food composite coupling heat source baking equipment, comprising a baking oven 1, a baking heat source 2 installed on the baking oven 1, a feeding belt 8 arranged at the upper end of the baking oven 1, a running mechanism 3 installed in the baking oven 1, a microwave heat source 7 installed on the side of the baking oven 1, and a discharging slope 4 arranged obliquely in the baking oven 1, wherein the baking heat source 2 is located directly above the running mechanism 3, the feeding belt 8 is located obliquely above the running mechanism 3, and the discharging slope 4 is located obliquely below the running mechanism 3, and the discharging slope 4 comprises a plurality of rolling shafts 41 arranged at equal intervals and rotatable;

[0044] The baking oven 1 is further provided with a collecting box 5, which is movably installed below the operating mechanism 3 and the discharging slope 4, and one end of the collecting box 5 is aligned with the lower end of the discharging slope 4; the baking oven 1 is further provided with a conveying belt 6, which is located below the collecting box 5, and the end of the conveying belt 6 extends outside the discharging slope 4. The baking oven 1 comprises a box body 11, upper air outlets 12 arranged on both sides of the box body 11, lower air outlets 13 arranged on both sides of the box body 11, and heat dissipation fans 14 installed in the box body 11, the lower air outlets 13 are located between the collecting box 5 and the conveying belt 6, the upper air outlets 12 are located between the operating mechanism 3 and the collecting box 5, and the heat dissipation fans 14 are located above the front end of the conveying belt 6.

[0045] The baking heat source 2 comprises a hot air box 21 installed on the baking oven 1, air inlets 24 arranged on the hot air box 21, heating pipes 22 installed in the hot air box 21 at equal intervals, and a blower fan 23 installed in the hot air box 21, the blower fan 23 is located above the heating pipes 22, and the heating pipes 22 correspond to the upper side of the operating mechanism 3.

[0046] The running mechanism 3 comprises a first running belt 31, a second running belt 32, a third running belt 33 and a fourth running belt 34 which are installed in the baking oven 1 from top to bottom in turn, the first running belt 31 is level with the third running belt 33 at both ends, the second running belt 32 is level with the fourth running belt 34 at both ends, and the microwave heat source 7 is above the side of the second running belt 32 and the third running belt 33. The first running belt 31 comprises symmetrical and rotatable first shafts 312 installed in the baking oven 1, a first belt body 311 sleeved between the first shafts 312 and a follow-up gear 313 connected to the side end of one of the first shafts 312, the follow-up gear 313 is located outside the box body 11, and a plurality of ventilation grooves are equidistantly arranged on the first belt body 311. The second running belt 32 comprises symmetrical and rotatable second shafts 322 installed in the baking oven 1, a second belt body 321 sleeved between the second shafts 322 and a driving gear 323 connected to the side end of one of the second shafts 322, the driving gear 323 is located outside the box body 11 and is engaged with the follow-up gear 313, a driving motor 9 connected to the driving gear 323 is also installed on the outer wall of the box body 11, and a plurality of ventilation grooves are equidistantly arranged on the second belt body 321. The third running belt 33 comprises symmetrical and rotatable third shafts 332 installed in the baking oven 1 and a third belt body 331 sleeved on the third shafts 332, a third synchronous belt 37 is sleeved between the side end of one of the third shafts 332 and the side end of another first shaft 312 on the same side, the third synchronous belt 37 is located outside the box body 11, and a plurality of ventilation grooves are equidistantly arranged on the third belt body 331. The fourth running belt 34 comprises symmetrical and rotatable fourth shafts 342 installed in the box body 11 and a fourth belt body 341 sleeved between the fourth shafts 342, a second synchronous belt 36 is sleeved between the side end of one of the fourth shafts 342 and the side end of another second shaft 322 on the same side, the second synchronous belt 36 is located outside the box body 11, and a plurality of ventilation grooves are equidistantly arranged on the fourth belt body 341.

[0047] The conveying belt 6 comprises symmetrical and rotatable conveying shafts 62 installed in the box body 11 and a conveying belt body 61 sleeved between the conveying shafts 62, a fourth synchronous belt 38 is sleeved between the side end of one of the conveying shafts 62 and the side end of another third shaft 332 on the same side, and the fourth synchronous belt 38 is located outside the box body 11.

[0048] The feeding belt 8 includes a first roller 82, a second roller 83, a third roller 84, and a fourth roller 85 rotatably mounted between the housings 11. The third roller 84 and the fourth roller 85 are horizontally positioned on the outer side of the upper end of the housing 11. The first roller 82 is close to the top of the first belt body 311. A carrier belt body 81 is also sleeved on the first roller 82, the third roller 84, and the fourth roller 85. The second roller 83 is located below the third roller 84 and abuts against the outer wall of the carrier belt body 81. A first synchronous belt 35 is also sleeved between the side end of the first roller 82 and the side end of the first rotating shaft 312 on the same side. The first synchronous belt 35 is located on the outer side of the housing 11.

[0049] Example 2

[0050] Please see Figures 1-10 This invention is a method for baking low-fat chicken products. In specific use, the equipment is started, the heating tube 22 is activated to generate heat, and the fan 23 is activated to drive the hot airflow downward. When the hot airflow moves, it passes through the ventilation holes on the first belt 311, the second belt 321, the third belt 331 and the fourth belt 341 in sequence, and is discharged through the upper air outlet 12. Then, the microwave heat source 7 is activated to generate and output microwave energy. Then, the cooling fan 14 is activated to drive the airflow to enter from the bottom of the box 11 and be discharged from the lower air outlet 13 and the tail of the conveyor belt 6. Finally, the drive motor 9 is activated to drive the operating mechanism 3, the conveyor belt 6 and the feeding belt 8 to rotate synchronously.

[0051] by Figure 7 For example, during operation, the drive motor 9 first drives the drive gear 323 to rotate counterclockwise, and the second belt 321 and the second shaft 322 rotate counterclockwise synchronously. Under the action of the second synchronous belt 36, the fourth shaft 342 rotates counterclockwise in the same direction as the second shaft 322, and the fourth belt 341 rotates counterclockwise synchronously with the fourth shaft 342. Since the follower gear 313 meshes with the drive gear 323, when the drive gear 323 rotates counterclockwise, the follower gear 313 rotates clockwise accordingly. The first belt 311 and the first shaft 322 rotate clockwise. 12 rotates clockwise with the follower gear 313; under the action of the first synchronous belt 35, the first roller 82 rotates clockwise in the same direction as the first rotating shaft 312, and the rotating first roller 82 drives the carrier belt body 81 to rotate clockwise synchronously; under the action of the third synchronous belt 37, the first rotating shaft 312 drives the third rotating shaft 332 to rotate clockwise in the same direction, and the third belt body 331 rotates clockwise accordingly; under the action of the fourth synchronous belt 38, the third rotating shaft 332 drives the conveyor shaft 62 to rotate clockwise in the same direction, and the conveyor belt body 61 rotates clockwise accordingly.

[0052] After the device is started, the marinated low-fat chicken is placed on the bearing belt body 81, and the rotating bearing belt body 81 drives the low-fat chicken into the box body 11 and falls on the first belt body 311, and the first belt body 311 drives the low-fat chicken to continue to move and gradually enter the area below the baking heat source 2, and the continuously downward output hot air in the baking heat source 2 performs the first stage baking on the low-fat chicken; the low-fat chicken after the first baking falls on the second belt body 321 through the continuously rotating first belt body 311, and turns over when falling; the low-fat chicken after turning over is driven by the second belt body 321 to continue to move reversely, and when passing through the area below the baking heat source 2, the output hot air performs the second stage baking on the low-fat chicken, and at this time, the microwave heat source 7 located on the side of the first belt body 311 simultaneously performs heating and baking on the low-fat chicken, and speeds up the roasting of the low-fat chicken; then the low-fat chicken after the second baking falls on the third belt body 331 again through the continuously rotating second belt body 321, and the third belt body 331 drives the low-fat chicken to move reversely again, and in the process of movement, the baking heat source 2 and the microwave heat source 7 repeatedly perform the third stage baking; finally, the low-fat chicken after the third baking falls on the fourth belt body 341 again, and under the driving of the fourth belt body 341 and the action of the baking heat source 2, the fourth baking is performed; after the fourth baking is completed, the low-fat chicken has been baked to maturity. Finally, the finished low-fat chicken falls on the rotating rolling shaft 41 and slides on the conveying belt body 61, and the moving conveying belt body 61 drives the finished low-fat chicken to output outward; in the output process, the airflow output by the cooling fan 14 can take away the heat on the low-fat chicken, and is discharged from the lower air outlet 13 and the tail of the conveying belt body 61, so that the low-fat chicken is rapidly cooled to facilitate taking; the collection box 5 arranged between the running mechanism 3 and the conveying belt 6 can be used to collect the juice and oil exuded by the low-fat chicken during the baking process; and moreover, the collection box 5 can also block most of the heat from blowing on the conveying belt body 61, thereby avoiding affecting the cooling of the finished low-fat chicken. During the baking process, the hot air output by the baking heat source 2 can quickly dry the surface moisture of the low-fat chicken and lock the internal moisture of the low-fat chicken, improve the taste of the low-fat chicken, and the microwave energy output by the microwave heat source 7 can drive the water molecules in the meat to move, quickly cook the low-fat chicken inside, and ensure the baking quality; by using the coupling heat source baking of the baking heat source 2 and the microwave heat source 7, the raw low-fat chicken can be baked into the finished low-fat chicken with a small amount of external micro-cooking and a large amount of internal juice, and the taste is rich, which is deeply loved by consumers.

[0053] In addition, in the device of the present application, the cooling fan 14, the heating pipe 22, the air supply fan 23 and the driving motor 9 are all prior art, the heating mode of the microwave heat source 7 is the same as the principle of generating microwaves by the microwave oven in the prior art to heat food, and the specific working principle is not described in detail in the technical solution.

[0054] The above merely illustrates the specific embodiments of the present application, but the technical features of the present application are not limited thereto. Any simple change, equivalent replacement or modification made on the basis of the present application to solve the basically same technical problem and realize the basically same technical effect shall be included in the protection scope of the present application.

Claims

1. A low-fat chicken food composite coupled heat source baking device, comprising a baking oven (1), a baking heat source (2) installed on the baking oven (1), and a feeding belt (8) disposed at the upper end of the baking oven (1), characterized in that, It also includes a rotating mechanism (3) installed in the baking oven (1), a microwave heat source (7) installed on the side of the baking oven (1), and a feeding ramp (4) inclined in the baking oven (1). The baking heat source (2) is located directly above the rotating mechanism (3), the feeding belt (8) is located obliquely above the rotating mechanism (3), and the feeding ramp (4) is located obliquely below the rotating mechanism (3). The feeding ramp (4) includes multiple equidistant and rotatable rolling shafts (41).

2. The low-fat chicken food composite coupled heat source baking equipment according to claim 1, characterized in that, A collection box (5) is also movably installed inside the baking oven (1). The collection box (5) is located directly below the operating mechanism (3) and the feeding ramp (4). One end of the collection box (5) is also aligned with the lower end of the feeding ramp (4).

3. The low-fat chicken food composite coupled heat source baking equipment according to claim 2, characterized in that, The baking oven (1) is also equipped with a conveyor belt (6), which is located below the collection box (5), and the end of the conveyor belt (6) extends to the outside of the lower end of the feeding ramp (4).

4. The low-fat chicken food composite coupled heat source baking equipment according to claim 3, characterized in that, The baking oven (1) includes a box body (11), an upper air outlet (12) on both sides of the box body (11), a lower air outlet (13) on both sides of the box body (11), and a cooling fan (14) installed inside the box body (11). The lower air outlet (13) is located between the collection box (5) and the conveyor belt (6), the upper air outlet (12) is located between the operating mechanism (3) and the collection box (5), and the cooling fan (14) is located above the front end of the conveyor belt (6).

5. The low-fat chicken food composite coupled heat source baking equipment according to claim 1, characterized in that, The baking heat source (2) includes a hot air box (21) installed on the baking oven (1), an air outlet (24) opened on the hot air box (21), heating tubes (22) arranged at equal intervals in the hot air box (21), and a blower fan (23) installed in the hot air box (21). The blower fan (23) is located above the heating tubes (22), and the heating tubes (22) are directly above the operating mechanism (3).

6. The low-fat chicken food composite coupled heat source baking equipment according to claim 4, characterized in that, The operating mechanism (3) includes a first operating belt (31), a second operating belt (32), a third operating belt (33) and a fourth operating belt (34) installed alternately from top to bottom inside the housing (11). The first operating belt (31) and the third operating belt (33) are level at both ends, the second operating belt (32) and the fourth operating belt (34) are level at both ends, and the microwave heat source (7) is located above the side of the second operating belt (32) and the third operating belt (33).

7. The low-fat chicken food composite coupled heat source baking equipment according to claim 6, characterized in that, A follower gear (313) is connected to one end of the first operating belt (31), and the follower gear (313) is located outside the housing (11); a drive gear (323) is connected to one end of the second operating belt (32), and the drive gear (323) is located outside the housing (11) and meshes with the follower gear (313). A drive motor (9) connected to the drive gear (323) is also installed on the outer wall of the housing (11).

8. The low-fat chicken food composite coupled heat source baking equipment according to claim 7, characterized in that, A third synchronous belt (37) is also fitted between the third operating belt (33) and the first operating belt (31) on the same side; a second synchronous belt (36) is also fitted between the fourth operating belt (34) and the second operating belt (32) on the same side; a fourth synchronous belt (38) is also fitted between the transport belt (6) and the third operating belt (33) on the same side; the second synchronous belt (36), the third synchronous belt (37) and the fourth synchronous belt (38) are all located outside the box (11).

9. The low-fat chicken food composite coupled heat source baking equipment according to claim 6, characterized in that, The feeding belt (8) includes a first roller (82), a second roller (83), a third roller (84) and a fourth roller (85) rotatably mounted between the housing (11). The third roller (84) and the fourth roller (85) are horizontally arranged on the outer side of the upper end of the housing (11). The first roller (82) is close to the top of the first running belt (31). The first roller (82), the third roller (84) and the fourth roller (85) are also fitted with a carrier belt body (81). The second roller (83) is located below the third roller (84) and abuts against the outer wall of the carrier belt body (81). A first synchronous belt (35) is also fitted between the first roller (82) and the same-direction side end of the first running belt (31). The first synchronous belt (35) is located on the outside of the housing (11).

10. A method for baking low-fat chicken products, based on the low-fat chicken product composite coupled heat source baking device according to any one of claims 1-9, comprising the following steps: S1. The marinated low-fat chicken is laid flat on the carrier belt (81), and the carrier belt (81) carries the low-fat chicken into the box (11) and drops it onto the first operating belt (31); S2. The first operating belt (31) drives the low-fat chicken to move and enter the area below the baking heat source (2). The hot air output by the baking heat source (2) bakes the low-fat chicken in the first stage. S3. After one round of baking, the low-fat chicken falls onto the second rotating belt (32) and rotates and flips over. The flipped low-fat chicken continues to move along the second rotating belt (32) and is baked in the second stage when it passes under the baking heat source (2). The microwave heat source (7) heats and bakes the low-fat chicken at the same time. S4. After the second baking, the low-fat chicken is flipped over and falls onto the third rotating belt (33). The third rotating belt (33) moves the low-fat chicken again and repeats the third stage baking through the baking heat source (2) and microwave heat source (7) during the movement. S5. After the third baking, the low-fat chicken falls onto the fourth conveyor belt (34) again, and under the action of the fourth conveyor belt (34) and the baking heat source (2), it is baked for the fourth time; when the fourth baking is completed, the low-fat chicken is baked to perfection. S6. Finally, the cooked chicken falls onto the rotating roller (41) and slides onto the conveyor belt (6), which then drives the chicken outward.

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