CN101243841A

CN101243841A - Foods cooking method and equipment thereof

Info

Publication number: CN101243841A
Application number: CNA200710085236XA
Authority: CN
Inventors: 吴鑫
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-02-14
Filing date: 2007-02-14
Publication date: 2008-08-20

Abstract

The invention provides a food cooking method and a piece of cooking equipment, comprising a Step A and a Step B. The invention is characterized in that: in the Step A, a food waiting to be cooked is undressed on a heating cooking medium; in the Step B, the food waiting to be cooked, processed by the cooking medium, is processed a baking treatment. The cooking method has the advantages of avoiding producing carcinogen via heating food at high temperature, simultaneously enabling food to keep the effect of crisp hull, tender meat and fragrant meat and having the advantages of fried food as well as baked food.

Description

Foods cooking method and equipment thereof

Technical field

The present invention relates to a kind of foods cooking method, also relate to a kind of cooking equipment that adopts this method.

Background technology

General fried food is placed in the oil cauldron fried, and fried food such as young chicken, the squab etc. of top grade also are to form with one wooden dipper of the oil in the oil cauldron, the one wooden dipper system of drenching, and such fried food skin is crisp and interior tender, and modern also have some or soak frying apparatus fried or that pouring is fried.

The applying date is that the Chinese patent literature CN87103689A on April 23rd, 1987 discloses a kind of cooking equipment, and referring to Fig. 1 to Fig. 3, cooking equipment 10 comprises: be generally columniform casing 12 and conveyer 14.Casing 12 comprises the cover cap 16 of or hinge joint pivotally connected with its underpart 18, and cover cap 16 cross sections are arc, and it also comprises a pair of

end plate

22,20, and cover cap also has two

internal partitions

24 and 26 and the pipeline 28 that is used to discharge cigarette vapour.The

air flap

30,32,34,36 that

end plate

20,22 and dividing

plate

24,26 are connected at their base pivotally respectively.Cover cap 16 is preferably made by heat-insulating material or by the material that is mixed with heat-insulating material.

A pair of

end plate

42 and 44 are equipped with in the bottom 18 of casing 12, near

end plate

42 and 44

top notch portion

46 and 48 are arranged respectively.A pair of

internal partition

50 and 52 also are equipped with in bottom 18, near

internal partition

50 and 52 top notch portion 54 and 56 are arranged respectively.

When cover cap 16 is in the closed position,

end plate

20 and 22 place respectively

end plate

42 and 44 above, dividing

plate

24 and 26 places respectively above dividing

plate

50 and 52, thereby forms passage 58 by notch portion 46 between

end plate

20 and 42, and notch portion 48 forms passage 60 between end plate 22 and 44.Same notch portion 54 forms passage 62 between dividing

plate

24 and 50, notch portion 56 forms passage between dividing plate 26 and 52.By

air flap

30,32,34 and 36 sealings, this structure setting as shown in Figure 2 respectively for

passage

58,60 and 62,64.

Be provided with cooking liquid reservoir 66 in the bottom of the bottom 18 of casing 12, reservoir 66 is formed by the antetheca 68 of bottom 18 and rear wall and dividing

plate

50 and 52 respectively.Cooking equipment 10 also comprises the heater that is used to heat the cooking liquid in the reservoir 66, and will cook liquid is transported to spray nozzle device 76 from reservoir conveyer and kinetic pump 80.Conveyer comprises the intake line 78 of cooking liquid from reservoir importing kinetic pump 80, and will cook the discharge line 82 of liquid from kinetic pump 80 distributing nozzle devices 76.When cover cap 16 is closed, can limit cook zone 100 below 76 at spray nozzle device.

Cooking equipment 10 also comprises the filter 88 that filters cooking liquid, it is located at the porch of intake line 78 in the reservoir, when cooking liquid through spray nozzle device 76 ejection with after cooked food contacts, before turning back to reservoir 66, can filter by the slip filter 84 through being provided.Slip filter 84 can take out from the open front 86 of cooking equipment 10.Last cooking liquid flows into reservoir, can filter through filter 88 before using next time.In addition, drain valve 90 is housed in the reservoir 66, thereby cooking liquid is discharged from reservoir termly, and change with fresh cooking liquid.In addition, cooking equipment can also comprise one or several cooking liquid auxiliary tank or storage tank 92.

Conveyer 14 is installed on the top edge of

end plate

42,44 and dividing plate 50,52.Transmission device 14 is provided with the arrival end 102 and the port of export 104, and feed hopper 94 is contained in arrival end 102 places.Conveyer 14 also is equipped with CD-ROM drive motor 98, as shown in Figure 1.Conveyer 14 is transported to the port of export 104 with cooking food from arrival end 102 by its conveyer belt 106, food sent in the casing 12, and by cook zone 100, thereby to cooking food.

The operating process of this cooking equipment 10 is roughly as follows.Will be by the cooking food feed hopper 94 of packing into, the discharge port of feed hopper 94 can be equipped with suitable meter (not shown) so that the food row in the control feed hopper 94 unloads.Then with heater cooking liquid, when reaching the operating temperature of defined, starting kinetic pump 80 makes nozzle 76 begin spray cooking liquid, starter motor 98 then, and conveyer 14 is transported to cooking food the cook zone 100 from arrival end 102 by its conveyer belt 106.In cook zone 100, food is accepted the spray droplet spray from spray nozzle device 76, and food is just finished gastronomical process during by cook zone 100.

Cooking degree can be controlled by the 100 used times of cook zone by food, promptly controls by the speed change of motor 98.In addition, can also control cooking degree by the temperature of cooking liquid.

Yet above-mentioned cooking equipment 10 has certain disadvantages.Show that according to a lot of data the temperature of oil just might produce carcinogen when reaching 125 ℃, such as third rare acyl ammonia etc., health is pernicious to people.Generally all about 160～190 ℃, fried food just reaches crisp, the goodlooking effect of skin to the oily temperature that general frying method uses.

General baked foods is with charcoal fire or the baking of charcoal stove, and modern science and technology is that baked foods also has the effect of the crisp meat perfume (or spice) of skin with infrared ray and micro-wave oven baking, but moisture drying, coarse mouthfeel.Temperature is very farsighted surpasses 125 ℃ for charcoal fire or charcoal stove barbecue, so the food that bakes also might produce carcinogen.Infrared ray is directly to enter food surface and inside with the infrared waves that have a large amount of heat energy, food is heated and reaches the barbecue effect; Micro-wave oven then is to utilize ultrashort wave to impel hydrone vibration counter-rotating to produce heat, and makes food reach the barbecue effect.Infrared ray and micro-wave oven directly work in food inside because of heat energy, and normal food all has a large amount of moisture, because the evaporation of moisture, so in the suitable time, be difficult to reach very high temperature, thereby can not produce carcinogen.

Therefore, be necessary to provide a kind of improved foods cooking method and equipment that can overcome the problems referred to above.

Summary of the invention

Therefore, purpose of the present invention provides a kind of foods cooking method, and the method comprising the steps of A and step B will treat that in steps A cooking food is exposed to the culinary art medium of heating; In step B, will treat that cooking food carries out baking and handles through what the culinary art media processes was crossed.Cooking methods of the present invention can be avoided the high temperature heated food and produce carcinogen, makes food keep the effect of the crisp interior soft textive perfume (or spice) of skin simultaneously, and the advantage of existing fried food also has the advantage of baked foods.

According to an aspect of the present invention, by at the specific predefined automatic control program of cooking food for the treatment of, in steps A the temperature of control heating cooking medium, treat exposure chamber and the open-assembly time of cooking food in this culinary art medium; Control baking temperature and baking time in step B.

According to another aspect of the present invention, in steps A, the culinary art medium that is adopted is the fat of oil, gas or thawing, and the culinary art medium comes boiling or fried food by the spray mode.

According to a further aspect of the invention, the temperature of this culinary art medium of control is not higher than the uniform temperature value in steps A, and is too high and produce harmful substance in cooking food to avoid temperature.Preferably, the temperature of controlling this culinary art medium is not higher than about 125 ℃.Especially, the temperature of controlling this culinary art medium is about below 120 ℃.

According to another aspect of the present invention, in step B, this baking is handled and is undertaken by infrared or microwave barbecue.

Another purpose of this aspect provides a kind of foods cooking method, and cooking food is treated in this method elder generation baking, and then comes cooked food by the culinary art medium of heating.

Another purpose of the present invention provides a kind of food cooking equipment, and this food cooking equipment comprises incorporate spray module, baking module, delivery module and control module.

Wherein, the spray module sprays by the culinary art medium that heats and treats cooking food, the food that sprayed is sent to this baking module automatically by delivery module, this baking module come that baking sprayed by infrared or microwave this treat cooking food, spray and baking time that cooking food is treated in this control module control, control spray and baking temperature all are not higher than about 125 ℃ simultaneously.

The scheme of prior art is fried or barbecue two kinds of equipment separately, as frying device, and Fryer; Baking oven, infrared baking oven, micro-wave oven.Different with the prior art scheme, the present invention elder generation low-temperature frying food, infrared again or microwave barbecue does not produce carcinogen.And adopt fried roasting integral type automation equipment, make that the making food process is easier.

Description of drawings

Can more specifically describe the present invention by example with reference to the accompanying drawings, wherein accompanying drawing is not proportionally drawn, in the accompanying drawings:

Fig. 1 is the schematic perspective view of some parts of the cooking equipment of prior art;

Fig. 2 is the longitudinal section of cutting open along cooking equipment A-A line shown in Figure 1;

Fig. 3 is the perspective upper view of the cooking equipment shown in Figure 1 time culinary art chamber of opening cover cap;

Fig. 4 is the stereogram of food cooking equipment of the present invention, has wherein saved device housings;

Fig. 5 is the rear perspective view of food cooking equipment shown in Figure 4;

Fig. 6 is the stereogram that is similar to Fig. 4, for clarity sake, has removed fried roasted room top cover and barbecue lampshade.

The specific embodiment

In the accompanying drawings, for the sake of brevity, same sometimes parts occur in different views, but only in some view it are indicated.

An embodiment according to foods cooking method of the present invention is: adopt the following edible oil of 120 degree that food is fried to medium well earlier, and roasting with infrared ray or microwave again to well-done fully.The heating means of edible oil adopt the mobile heating means as water heater, so oily Wen Buhui surpasses 125 degree, therefore can not produce carcinogen.The present invention can avoid the generation of above-mentioned carcinogen fully, makes food keep the effect of the crisp interior soft textive perfume (or spice) of skin simultaneously, and the advantage of existing fried food also has the advantage of baked foods.Preferably, the temperature of controlling this edible oil is about below 120 ℃.

Cooking medium is not limited to oil, can also be for the fat of steam, thawing etc.Can select according to the difference of cooking food type.

Certainly, also can first baking treat cooking food, and then come cooked food by the culinary art medium of heating.

Please refer to Fig. 4 below to Fig. 6, they have shown an embodiment according to food cooking equipment 200 of the present invention.This food cooking equipment 200 comprises incorporate spray module, baking module, delivery module and control module, wherein, the spray module sprays by the culinary art medium that heats and treats cooking food, the food that sprayed is sent to this baking module automatically by delivery module, this baking module come that baking sprayed by infrared or microwave this treat cooking food, spray and baking time that cooking food is treated in this control module control, control spray and baking temperature all are not higher than about 125 ℃ simultaneously.

The spray module comprises parts such as fuel tank 240, filter 250, oil pump 260, heater 270, collection smoke chamber 218, collection flue gas mouth 211, fried roasted room, fried roasted room top cover 210, nozzle 212, baffle plate 214 and fried roasted room oil-collecting base plate 216.Show as Fig. 6 is clear, fried roasted room comprises spray chamber and baking chamber (not indicating) from front to back, middle separate by baffle plate 214, the term here " preceding " is meant among Fig. 6 that " back " is meant the end after equipment shown in Fig. 6 leans on towards an end of reader's equipment.Delivery module packet driver, conveyer belt 230 etc., driving-belt 230 runs through spray chamber and baking chamber, treats that cooking food can label 230 indication positions (just illustrated left front) send into fried roasted room from Fig. 4, through spray chamber, passes through the baking chamber more earlier.The baking module is positioned at the rear end (downstream) of spray chamber, the fixed mount 224 that the baking module comprises fried roasted room, infrared baking assembly 280 and is used for this infrared baking assembly 280 is connected in the spray module.This infrared baking assembly 280 comprises infrared ray lampshade 220, infrared lamp 222.Infrared baking assembly 280 among this embodiment has two groups, label 280 indications among Fig. 4 and Fig. 5 be respectively two groups infrared baking assemblies 280 that are positioned at both sides, cooking equipment rear end.Also can select one group or more cross the infrared baking assembly of group as required.

The flow path of oil was followed successively by when work was exploded in this cooking equipment spray: fuel tank 240, oil pump 260, filter 250, flow-heater 270, the fried nozzle 212 of spray, and after fried roasted room oil-collecting base plate 216 turns back to fuel tank.Can guarantee that oily temperature is not higher than 125 ℃ by control flow-heater 270, be preferably not to be higher than 110 ℃.

The fried roasting process of food is roughly, and is sent to from inlet through conveyer belt 230 and enters spray chamber, and along with the continuation transmission of conveyer belt 230, food leaves spray chamber and enters the baking chamber immediately.Control the transfer rate of conveyer belt 230 by the rotating speed of control driver, and then control the run duration of food, generally make food after spraying, promptly reach approximately medium well in spray chamber and fried system chamber.Can also control the temperature of infrared lamp 222.But the spray and the baking of food finished in the spray of this aspect/baking integral type cooking equipment automation, both guaranteed the health of food, realized the high efficiency making food process of automation again.

Need to prove, infrared baking assembly 280 can be located at the upstream of spray chamber, promptly carry out baking earlier and spray again.Microwave baking assembly can also be set replace infrared baking assembly 280.

Orientation terms such as the front and back of being mentioned, upstream, downstream define with respect to the orientation of the cooking equipment of anticipating shown in the accompanying drawing herein, and they are relative notions, can correspondingly change according to different modes that cooking equipment used, places.

Above with reference to description of drawings various preferred embodiments of the present invention, but only otherwise deviate from the spirit and scope of the invention, those skilled in the art can carry out modifications and changes on the various forms to it, these all belong to protection scope of the present invention.

Claims

1. foods cooking method, it may further comprise the steps:

Steps A: will treat that cooking food is exposed to the culinary art medium of heating;

Step B: will treat that cooking food carries out baking and handles through what the culinary art media processes was crossed.

2. foods cooking method according to claim 1, it is characterized in that, by at the specific predefined automatic control program of cooking food for the treatment of, in steps A the temperature of control heating cooking medium, treat exposure chamber and the open-assembly time of cooking food in described culinary art medium; Control baking temperature and baking time in step B.

3. foods cooking method according to claim 2 is characterized in that, in steps A, the culinary art medium that is adopted is the fat of oil, gas or thawing, and the culinary art medium comes boiling or fried food by type of flow heating and by the spray mode.

4. foods cooking method according to claim 3 is characterized in that, the temperature of the described culinary art medium of control is not higher than the uniform temperature value in steps A, and is too high and produce harmful substance in cooking food to avoid temperature.

5. foods cooking method according to claim 4 is characterized in that, the temperature of the described culinary art medium of control is not higher than about 125 ℃ in steps A.

6. foods cooking method according to claim 5 is characterized in that, the temperature of the described culinary art medium of control is about below 120 ℃ in steps A.

7. foods cooking method according to claim 6 is characterized in that, in step B, described baking is handled and undertaken by infrared or microwave barbecue.

8. foods cooking method, it may further comprise the steps:

Steps A: treat cooking food and carry out the baking processing;

Step B: will be exposed to the culinary art medium of heating through the cooking food for the treatment of that baking was handled.

9. a food cooking equipment is characterized in that, described food cooking equipment comprises incorporate spray module, baking module, delivery module and control module.

10. food cooking equipment according to claim 9, it is characterized in that, described spray module sprays by the culinary art medium that heats and treats cooking food, the food that sprayed is sent to described baking module automatically by delivery module, the described cooking food for the treatment of that described baking module comes baking to spray by infrared or microwave, spray and baking time that cooking food is treated in described control module control, control spray and baking temperature all are not higher than about 125 ℃ simultaneously.