TW201722326A - Electric food steaming and baking oven - Google Patents
Electric food steaming and baking oven Download PDFInfo
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Abstract
Description
本發明涉及一種食物加熱裝置，尤其是關於一種食物電蒸烤爐。 The present invention relates to a food heating device, and more particularly to a food electric steaming oven.
食物加熱已經成為人類日常生活習以為常且為必要的工作，以確保人類食用安全及增添食物美味。常見食物加熱的能源包含木炭、瓦斯、電能等等作為燃料，其中又以電能為目前乾淨且容易調整控制的加熱能源。惟，同樣以電能加熱食物，又有數種不同的加熱方式。 Food heating has become a common and necessary task in human daily life to ensure the safety of human consumption and the addition of food. Common food-heated energy sources include charcoal, gas, electricity, etc. as fuel, which in turn uses electrical energy as a heating energy that is now clean and easily adjusted. However, there are several different heating methods for heating food with electric energy.
以香腸加熱或燒烤而言，加熱的方式不外乎水煮、油煎、油炸或火烤，然而各加熱方式各有其優缺點。(1)水煮：優點為溫度最高控制到100℃，內部水份及油脂易保持於腸衣內，不會有過度燒焦問題，是較為健康的煮食方式；缺點為腸衣及肉餡在水煮過程後，呈現較白的外表，無油亮紅潤色澤之美觀效果，表皮維持濕潤而不脆，口感較差。(2)油煎：優點為方便快速煮食，用油量少；缺點為必須適當溫度(中小火)煎煮及翻面，因同時間會只有貼至鍋面的溫度最高，加上香腸彎曲形狀，較無法均勻煎煮。(3)油炸：優點為浸潤式煮食，食材可同時均衡受熱；缺點為溫度高時，易導致內部水分或油脂滲出，以致整體口感較硬。此外，溫度控制不佳時，反而會吸附炸油於表層而顯油膩。用油量多，有使用過久及回收廢油的疑 慮。(4)火烤：優點為表皮酥脆略帶焦烤外觀。缺點為內外熟度差異較大，烤物表層易燒焦，油脂易析出於外，以致口感較硬或內外熟度有異。 In the case of sausage heating or grilling, the heating method is nothing more than boiling, frying, frying or roasting. However, each heating method has its own advantages and disadvantages. (1) boiled: the advantage is that the temperature is controlled up to 100 °C, the internal moisture and oil are easy to keep in the casing, there is no excessive scorching problem, it is a relatively healthy cooking method; the disadvantage is casing and meat in water After the cooking process, it has a white appearance, no oily and ruddy color, and the skin remains moist and not brittle, and the taste is poor. (2) Frying: The advantage is that it is convenient to cook quickly, and the amount of oil used is small; the disadvantage is that it must be boiled and turned over at a suitable temperature (small and medium fire), because at the same time, only the temperature attached to the surface of the pot is the highest, and the sausage is bent. Shape, less able to evenly cook. (3) Frying: The advantage is that the infusion type is cooked, and the food can be heated evenly at the same time; the disadvantage is that when the temperature is high, the internal moisture or grease is easily oozing out, so that the overall taste is hard. In addition, when the temperature control is not good, it will adsorb the oil on the surface and become greasy. The amount of oil used is too high, and there are doubts about using it for a long time and recycling waste oil. consider. (4) Fire roasting: The advantage is that the skin is crispy and slightly scorched. The disadvantage is that the difference between the internal and external maturity is large, the surface of the baking is easy to burn, and the oil is easily separated out, so that the taste is hard or the internal and external maturity is different.
由上可知，各式食物加熱方式都有其缺點，因此相關食物加熱或烹煮裝置仍有進一步改良的空間，如果可以綜合不同食物加熱方式的優點，將提供消費者優化及更多樣的選擇。 It can be seen from the above that all kinds of food heating methods have their shortcomings, so there is still room for further improvement in the related food heating or cooking device. If the advantages of different food heating methods can be integrated, consumer optimization and more choices will be provided. .
鑒於以上各式加熱方法都有其缺點，本發明揭示具備蒸烤雙重功用的食物電蒸烤爐，可同時保持食物水分及外皮酥脆的效果。 In view of the above disadvantages of the various heating methods, the present invention discloses a food electric steaming oven having a dual function of steaming, which can simultaneously maintain the effect of food moisture and crispy skin.
根據本發明之一實施例，一種食物電蒸烤爐包含加熱載台，該加熱載台上表面包含至少一凹槽以容納承載食物，且該加熱載台設有加熱線圈，以提供食物加熱電源。該凹槽的開口向上，且該凹槽底部向下延伸一溝槽，用以收集水分。該溝槽的寬度小於凹槽的寬度。 According to an embodiment of the present invention, a food electric steaming oven includes a heating stage, the upper surface of the heating stage includes at least one groove to accommodate food carrying, and the heating stage is provided with a heating coil to provide a food heating power source. . The opening of the groove is upward, and a groove extends downward from the bottom of the groove for collecting moisture. The width of the groove is smaller than the width of the groove.
一實施例中，該加熱載台的表面設有凹陷的連接流道，該連接流道連接至該凹槽，且該連接流道的深度小於該凹槽的深度。 In one embodiment, the surface of the heating stage is provided with a recessed connecting flow channel, the connecting flow channel is connected to the groove, and the connecting flow channel has a depth smaller than the depth of the groove.
一實施例中，該連接流道設置於加熱載台上表面的周圍和內部，可引導高壓的水蒸氣汽及熱氣之散出。 In one embodiment, the connecting flow path is disposed around and inside the upper surface of the heating stage to guide the discharge of high-pressure water vapor and hot gas.
一實施例中，該凹槽和溝槽皆成長條狀，且沿相同方向延伸。 In one embodiment, the groove and the groove are both strip-shaped and extend in the same direction.
一實施例中，該食物電蒸烤爐另包含一上蓋，其搭配加熱載台可形成閉合狀態。 In one embodiment, the food electric steaming oven further comprises an upper cover which is combined with the heating stage to form a closed state.
一實施例中，該上蓋包含相應凹穴，該凹穴的形狀搭配該凹槽的形狀形成容納食物之空間。 In one embodiment, the upper cover includes a corresponding recess, the shape of the recess matching the shape of the recess to form a space for accommodating food.
一實施例中，該凹槽和凹穴的深度比例從1：2至2：1，例如 1：2、1：1或2：1，端視食物形狀及需求而定。 In one embodiment, the depth ratio of the groove and the recess is from 1:2 to 2:1, for example 1:2, 1:1 or 2:1, depending on the shape of the food and the needs.
一實施例中，該加熱載台包含溫度感應器組，以感應加熱溫度情況，且可提供回饋控制。 In one embodiment, the heating stage includes a temperature sensor set to sense heating temperature conditions and provide feedback control.
一實施例中，該加熱載台之加熱係由一電源及溫度控制面板模組加以控制。 In one embodiment, the heating of the heating stage is controlled by a power supply and temperature control panel module.
一實施例中，該電源及溫度控制面板模組包含電源線輸入、電源啟動開關、溫度瓦數控制器、計時器及LED狀態顯示燈。 In one embodiment, the power and temperature control panel module includes a power line input, a power start switch, a temperature wattage controller, a timer, and an LED status indicator.
一實施例中，該凹槽表面包含凸起圖案及/或凸起文字，從而於加熱後可於食物表面形成相應圖案烙印及/或文字烙印。 In one embodiment, the surface of the recess includes a raised pattern and/or raised text to form a corresponding pattern imprint and/or text on the surface of the food after heating.
一實施例中，食物之加熱經過蒸烤和乾烤階段，其中蒸烤時該凹槽中加入水分，乾烤時該水分已蒸發完畢。 In one embodiment, the heating of the food is carried out in a steaming and dry roasting stage, wherein water is added to the grooves during steaming, and the water has evaporated after dry roasting.
一實施例中，於該蒸烤階段，該食物的溫度已達100℃。 In one embodiment, the temperature of the food has reached 100 ° C during the steaming stage.
本發明之食物電蒸烤爐可加入水分於凹槽及溝槽內，因水被加熱可轉成蒸氣來蒸烤食物，食物可被充分且均勻加熱，水份及油脂易保持於食物內，不會有過度燒焦問題。之後，當凹槽及溝槽內的水蒸發完畢後，自動轉為乾烤方式，使得食物的表皮酥脆而略帶焦烤外觀，增加食用口感，而特別適合某些食物(例如香腸)之加熱要求。 The food electric steaming oven of the invention can add moisture in the groove and the groove, and the water can be turned into steam to steam the food because the water is heated, the food can be fully and uniformly heated, and the moisture and the oil are easily kept in the food. There will be no excessive scorch problems. After that, when the water in the groove and the groove is evaporated, it is automatically turned into a dry baking method, so that the skin of the food is crispy and slightly scorched, and the taste is increased, and is particularly suitable for heating certain foods (such as sausages). Claim.
10‧‧‧食物電蒸烤爐 10‧‧‧Food electric steamer
11‧‧‧加熱載台 11‧‧‧heating stage
12‧‧‧上蓋 12‧‧‧Upper cover
13‧‧‧凹槽 13‧‧‧ Groove
14‧‧‧凹穴 14‧‧‧ recess
15‧‧‧加熱線圈 15‧‧‧heating coil
16‧‧‧溝槽 16‧‧‧ trench
17‧‧‧連接流道 17‧‧‧Connecting the runner
20‧‧‧食物 20‧‧‧ food
21‧‧‧絞鏈 21‧‧‧Chain
30‧‧‧電源及溫度控制面板模組 30‧‧‧Power and temperature control panel module
31‧‧‧電源(110V或220V AC)線輸入 31‧‧‧Power (110V or 220V AC) line input
32‧‧‧電源啟動開關 32‧‧‧Power Start Switch
33‧‧‧溫度瓦數控制器 33‧‧‧ Temperature wattage controller
34‧‧‧計時器 34‧‧‧Timer
35‧‧‧LED狀態顯示燈 35‧‧‧LED status indicator
40‧‧‧加熱模板模組 40‧‧‧ Heating template module
41‧‧‧加熱模板組 41‧‧‧heating template set
42‧‧‧加熱線圈組 42‧‧‧heating coil set
43‧‧‧溫度感應器組 43‧‧‧Temperature sensor group
44‧‧‧絕緣保熱層 44‧‧‧Insulation heat insulation layer
45‧‧‧絕緣隔熱保護外殼 45‧‧‧Insulation and heat insulation enclosure
46‧‧‧把手 46‧‧‧Hands
50‧‧‧底座 50‧‧‧Base
61‧‧‧凸起圖案 61‧‧‧ raised pattern
62‧‧‧凸起文字 62‧‧‧ raised text
71‧‧‧圖案烙印 71‧‧‧patterned
72‧‧‧文字烙印 72‧‧ ‧ text branding
圖1和2顯示本發明一實施例之食物電蒸烤爐示意圖；圖3顯示本發明另一實施例之食物電蒸烤爐示意圖；圖4顯示本發明之食物電蒸烤爐的功能模組設計； 圖5顯示本發明之食物電蒸烤爐之加熱時間和溫度關係圖；以及圖6顯示本發明一實施例之凹槽設計和加熱後之相應食物外觀。 1 and 2 are schematic views showing a food electric steaming oven according to an embodiment of the present invention; FIG. 3 is a schematic view showing a food electric steaming oven according to another embodiment of the present invention; and FIG. 4 is a view showing a functional module of the food electric steaming oven of the present invention; design; Figure 5 is a graph showing the relationship between heating time and temperature of the food electric steaming oven of the present invention; and Figure 6 shows the design of the groove and the corresponding food appearance after heating according to an embodiment of the present invention.
為讓本發明之上述和其他技術內容、特徵和優點能更明顯易懂，下文特舉出相關實施例，並配合所附圖式，作詳細說明如下。 The above and other technical contents, features and advantages of the present invention will become more apparent from the following description.
圖1繪示本發明一實施例之食物電蒸烤爐10，其包含加熱載台11和外蓋12，其間經由絞鍊21連接，以控制食物電蒸烤爐10為開啟或閉合狀態。該加熱載台11和外蓋12的橫向剖面圖如圖2所示。加熱載台11之上表面包含凹槽13以容納承載食物20，且該加熱載台11內埋有加熱線圈15(以虛線表示)，以提供食物加熱電源。一實施例中，加熱載台11成方形設計，加熱線圈15可以但不限於沿加熱載台11周圍設置，而可以將圍繞於其內的食物20進行加熱。上蓋12搭配加熱載台11可形成閉合狀態，該加熱載台11也可以內埋加熱線圈15，以增加食物加熱效率和均勻加熱的效果。上蓋12包含相應的凹穴14，該凹穴14的形狀搭配該凹槽13的形狀形成容納食物20之空間。該凹槽13的開口向上，且該凹槽13底部向下延伸一溝槽16，用以收集水分。該溝槽16的寬度小於凹槽13的寬度。以本實施例而言，其設計係供香腸加熱之用，因此凹槽13和溝槽16皆成略帶彎曲的長條狀，且沿相同方向延伸。凹槽13和凹穴14之形狀係依食物形狀而定，故並不以此實施例為限。例如，若欲加熱食物為熱狗，凹槽13和溝槽16可為直線的長條狀。一實施例中，該凹槽13和凹穴14的深度比例從1：2至2：1，也就是可能凹槽13深度較深或凹穴14深度較深，依據實際狀態而定，例如1：2、1：1或2：1。加熱載台11之上表面及/或上蓋12的下表面，特別是接觸食物20的凹槽13或凹穴 14表面可披覆陶瓷或鐵氟龍不沾表層，或作陽極化處理，從而降低食材燒焦之黏著問題。一實施例中，陶瓷表面塗覆處理的厚度為1~2mm，以蒸烤香腸為例，香腸所需之凹槽13和凹穴14組合後的容積為：長8~15公分，直徑(寬×高)：2.2~3公分，其視食材煮前煮後之體積而決定直徑大小。產出速率係依據溫度設定高低及水分添加以決定最後烹煮的時間。 1 illustrates a food electric steaming oven 10 according to an embodiment of the present invention, which includes a heating stage 11 and an outer cover 12 connected therebetween via a hinge 21 to control the food electric steaming oven 10 to be in an open or closed state. A transverse cross-sectional view of the heating stage 11 and the outer cover 12 is shown in FIG. The upper surface of the heating stage 11 includes a recess 13 for accommodating the load carrying food 20, and the heating stage 11 is embedded with a heating coil 15 (indicated by a broken line) to provide a food heating power source. In one embodiment, the heating stage 11 is square in design, and the heating coil 15 can be, but is not limited to, disposed along the periphery of the heating stage 11, and the food 20 surrounding it can be heated. The upper cover 12 is combined with the heating stage 11 to form a closed state, and the heating stage 11 can also embed the heating coil 15 to increase the food heating efficiency and uniform heating effect. The upper cover 12 includes a corresponding recess 14 having a shape that matches the shape of the recess 13 to form a space for accommodating the food 20. The opening of the groove 13 is upward, and a groove 16 extends downward from the bottom of the groove 13 for collecting moisture. The width of the groove 16 is smaller than the width of the groove 13. In the present embodiment, the design is for the heating of the sausage, so that the groove 13 and the groove 16 are formed in a slightly curved strip shape and extend in the same direction. The shape of the recess 13 and the recess 14 depends on the shape of the food and is not limited to this embodiment. For example, if the food to be heated is a hot dog, the grooves 13 and the grooves 16 may be straight strips. In one embodiment, the depth ratio of the groove 13 and the recess 14 is from 1:2 to 2:1, that is, the depth of the groove 13 may be deep or the depth of the cavity 14 may be deep, depending on the actual state, for example, 1 : 2, 1:1 or 2:1. Heating the upper surface of the stage 11 and/or the lower surface of the upper cover 12, particularly the groove 13 or recess that contacts the food 20. 14 surface can be covered with ceramic or Teflon non-stick surface, or anodized, thereby reducing the problem of sticking of ingredients. In one embodiment, the thickness of the ceramic surface coating treatment is 1 to 2 mm. Taking the steamed sausage as an example, the volume of the groove 13 and the recess 14 required for the sausage is 8 to 15 cm long and the diameter is wide. ×High): 2.2 to 3 cm, which determines the diameter depending on the volume of the ingredients before cooking. The rate of production is based on temperature setting and moisture addition to determine the time of final cooking.
參照圖3，左側2個凹槽13置入食物20，例如香腸，右側凹槽13則未放置食物。一實施例中加熱載台11的表面設有凹陷的連接流道17，該連接流道17連接至該凹槽13，且該連接流道17的深度小於該凹槽13的深度。連接流道17的作用為引導高壓的水蒸氣汽及熱氣之散出。 Referring to Figure 3, two grooves 13 on the left side are placed into the food 20, such as sausage, and the right side groove 13 is not placed in the food. In one embodiment, the surface of the heating stage 11 is provided with a recessed connecting flow path 17, to which the connecting flow path 17 is connected, and the depth of the connecting flow path 17 is smaller than the depth of the groove 13. The function of the connecting flow path 17 is to guide the discharge of high-pressure water vapor and hot gas.
圖4繪示本發明之食物電蒸烤爐10的功能模組設計，其中包含：電源及溫度控制面板模組30、加熱模板模組40以及底座50。電源及溫度控制面板模組30包含：電源(110V或220V AC)線輸入31、電源啟動開關32、溫度瓦數控制器33(註：可使用轉鈕設定溫度控制，110V或220V AC，連接溫度感應器組43及加熱線圈組42)、計時器(轉鈕)34(選項，由兩組溫度瓦數控制器，變成一組溫度瓦數控制器及一組計時器轉鈕)以及LED狀態顯示燈35。一實施例中，食物電蒸烤爐10的規格為功率：1000W~2000W、溫度為120℃~230℃。加熱模板模組40包含加熱模板組41、加熱線圈組42、溫度感應器組43(與電源及溫度控制形成溫度迴路控制)、絕緣保熱層44、絕緣隔熱保護外殼45以及把手46(接於上蓋12)。加熱線圈組42對應於前述加熱線圈15。底座50支持並固定電源溫度控制模組30及加熱模板模組40，亦可阻隔溫度於下面接觸物(桌子)。加熱模板模組40連接於電源及溫度控制面板模組30形成溫度迴路控制，以進行加熱控制。 FIG. 4 illustrates a functional module design of the food electric steamer 10 of the present invention, comprising: a power and temperature control panel module 30, a heating template module 40, and a base 50. The power supply and temperature control panel module 30 includes: a power supply (110V or 220V AC) line input 31, a power start switch 32, and a temperature wattage controller 33 (Note: a turn button can be used to set temperature control, 110V or 220V AC, connection temperature Sensor group 43 and heating coil group 42), timer (turn button) 34 (option, two sets of temperature wattage controllers, a set of temperature wattage controllers and a set of timer knobs) and LED status display Light 35. In one embodiment, the food electric steaming oven 10 has a specification of power: 1000 W to 2000 W and a temperature of 120 ° C to 230 ° C. The heating template module 40 includes a heating template group 41, a heating coil group 42, a temperature sensor group 43 (with temperature and temperature control forming a temperature loop control), an insulating heat retaining layer 44, an insulating heat insulating protective shell 45, and a handle 46 (connected) On the top cover 12). The heating coil group 42 corresponds to the aforementioned heating coil 15. The base 50 supports and fixes the power temperature control module 30 and the heating template module 40, and also blocks the temperature of the contact (table) below. The heating template module 40 is connected to the power supply and temperature control panel module 30 to form a temperature loop control for heating control.
食物電蒸烤爐10的操作流程如下：(1)接上電源(110V或220V AC)線輸入31，食物電蒸烤爐10自動直接升溫至預熱設定溫度，例如60-80℃(廠商預設或操作說明標示)。(2)加少許飲用水於加熱載台11的凹槽13內，因重力關係，水會自動留置於凹槽13下之溝槽16，用為後續水蒸烤之作用。之後再置入食物20，例如香腸(表層可塗油以減少表層烤焦之機會)。(3)置入食物後，將上蓋12蓋住，設定所許需溫度與時間(選項功能)，機器之加熱線圈組42在溫度回饋控制下，自動升溫及控制於所設定之溫度值(120~200℃)，待計時器34預設加熱時間倒數完畢後，加熱線圈組42自動停止加熱，或手動方式關掉電源(110V或220V AC)線輸入31。(4)打開上蓋12，確認完成煮食後取出食物20。 The operation flow of the food electric steaming oven 10 is as follows: (1) Connect the power supply (110V or 220V AC) line input 31, and the food electric steaming oven 10 automatically raises the temperature directly to the preheating set temperature, for example, 60-80 ° C (manufacturer pre- Set or operation instructions mark). (2) A little drinking water is added to the groove 13 of the heating stage 11, and the water is automatically left in the groove 16 under the groove 13 due to gravity, and is used for the subsequent steaming. Then place food 20, such as sausage (the surface can be oiled to reduce the chance of scorching on the surface). (3) After placing the food, cover the upper cover 12 and set the required temperature and time (optional function). The heating coil set 42 of the machine is automatically heated and controlled to the set temperature value under the temperature feedback control (120). ~200 ° C), after the timer 34 presets the heating time to count down, the heating coil group 42 automatically stops heating, or manually turns off the power (110V or 220V AC) line input 31. (4) Open the upper cover 12 and confirm that the food 20 is taken out after the cooking is completed.
以香腸機升溫至完成烹煮之各過程階段變化為例進行說明，如圖5顯示之加熱溫度時間變化曲線圖。首先以溫度控制轉鈕設定溫度，即設定食物電蒸烤爐的溫度，如圖5直線(a)所示，其暫以設定值為固定，不隨時間變化而變化。圖5曲線(b)所表示的為模具(例如前述的加熱載台11及/或上蓋12)內凹槽13及/或凹穴14表面之平均溫度隨時間之變化曲線。圖5曲線(c)所表示為香腸表面平均溫度隨時間之變化曲線，其溫度略低於曲線(b)。以曲線(c)為例，其隨加熱時間變化各過程階段說明如下：1.初始加熱時，如圖5之階段I，因考慮香腸為冷凍狀態(或冷藏)，是為進行解凍之升溫區域，所加的水與食物亦隨模具之加熱而升溫。2.上升至較高溫度時，模具的水逐漸轉成水蒸汽，水蒸汽壓力隨溫度之提升而增加，部分熱量傳輸開始來自水蒸氣，香腸體積隨溫度升高而變大，水蒸氣亦會接觸於食材。此即為圖5之階段II之主要升溫區域。3.當溫度超過100℃，水沸騰中快速轉 成水蒸汽，此狀態為油汽混合階段，香腸表面進入即所謂圖5之蒸烤階段III，為高溫油汽蒸烤階段。油汽可緩和模具和香腸之直接接觸點(香腸底部下緣)或未接觸的高溫，使模具表面溫度及香腸表面溫度上升較緩，香腸較不致表面燒焦。此時香腸體積已膨脹至較大狀態。4.當水蒸汽已完全蒸發逸出於模具之外，香腸表面(腸衣)及表層之水分也不易析出時，模具表面溫度會再次上升，即為進行最後屬高溫乾烤階段IV，溫度將繼續升高。此外，當溫度設定較低時，例如比直線(a)之溫度要低時，其香腸表面平均溫度之時間變化曲線如圖5曲線(d)所示。曲線(d)同樣經歷包含蒸烤階段III及乾烤階段VI，因溫度較低，相較於曲線(c)會呈現較低之溫度及較長之總烹煮時間。 The variation of each process stage in which the sausage machine is heated up to complete the cooking is described as an example, and the heating temperature time change graph shown in FIG. 5 is shown. First, set the temperature with the temperature control knob, that is, set the temperature of the food electric steamer, as shown in the line (a) of Figure 5, which is temporarily fixed at the set value and does not change with time. Curve (b) of Fig. 5 shows the average temperature of the surface of the groove 13 and/or the recess 14 in the mold (e.g., the aforementioned heating stage 11 and/or the upper cover 12) as a function of time. Curve (c) of Fig. 5 is expressed as a graph of the average temperature of the surface of the sausage as a function of time, and the temperature is slightly lower than the curve (b). Taking curve (c) as an example, the process stages as a function of heating time are as follows: 1. During initial heating, as shown in stage I of Figure 5, considering the sausage is frozen (or refrigerated), it is the temperature-raising zone for thawing. The added water and food also heat up with the heating of the mold. 2. When rising to a higher temperature, the water of the mold gradually turns into water vapor, and the water vapor pressure increases with the increase of temperature. Some of the heat transfer starts from the water vapor, and the volume of the sausage becomes larger as the temperature increases, and the water vapor also increases. Contact with ingredients. This is the main temperature rising zone of Stage II of Figure 5. 3. When the temperature exceeds 100 ° C, the water boils quickly It is formed into water vapor. This state is the oil-gas mixing stage. The surface of the sausage enters the so-called steaming stage III of Figure 5, which is the high-temperature oil-gas steaming stage. Oil vapor can alleviate the direct contact point between the mold and the sausage (the lower edge of the sausage bottom) or the untouched high temperature, so that the surface temperature of the mold and the surface temperature of the sausage rise slowly, and the sausage does not burn the surface. At this point the sausage volume has expanded to a larger state. 4. When the water vapor has completely evaporated and escaped from the mold, when the surface of the sausage (casing) and the moisture of the surface layer are not easily precipitated, the surface temperature of the mold will rise again, that is, for the final high temperature dry roasting stage IV, the temperature will continue. Raise. Further, when the temperature setting is low, for example, lower than the temperature of the straight line (a), the time-varying curve of the average temperature of the sausage surface is as shown in the curve (d) of Fig. 5. Curve (d) also undergoes a combination of steaming stage III and dry roasting stage VI, which exhibits a lower temperature and a longer total cooking time than curve (c) due to the lower temperature.
參照圖6，上方圖所示為加熱載台11內之凹槽13之凸起圖案61及凸起文字62，例如本實施例之網格狀凸起和文字凸刻，當食物20(例如香腸)煮食膨脹後，於蒸烤及乾烤的兩階段III和IV中，接觸食物20表面的凸起圖案61及凸起文字62，會因其他未接觸區的水蒸氣區隔造成食物20表層其溫度及水分的差異，自然形成圖案或文字之烙印痕，如圖6下方所示，食物20表面形成相應圖案烙印71或文字烙印72，增加趣味性，從而提高消費者購買意願。類似地，也可利用上蓋12的凹穴14作凸起結構，而達到相同效果。 Referring to Figure 6, the upper view shows the raised pattern 61 and the raised text 62 of the recess 13 in the heating stage 11, such as the grid-like projections and text embossing of the present embodiment, when the food 20 (e.g., sausage) After the cooking is expanded, in the two stages III and IV of steaming and dry roasting, the convex pattern 61 and the raised text 62 contacting the surface of the food 20 may cause the surface of the food 20 due to the water vapor partition of the other untouched areas. The difference in temperature and moisture naturally forms a mark on the pattern or the text. As shown in the lower part of Fig. 6, the surface of the food 20 forms a corresponding pattern imprint 71 or a text imprint 72, which increases the interest, thereby increasing the consumer's willingness to purchase. Similarly, the recess 14 of the upper cover 12 can also be used as a convex structure to achieve the same effect.
實際應用上，本發明的食物電蒸烤爐也可以為非閉合式的設計，亦即無須上蓋的開放式設計，可供購買者有直接觀看食物蒸烤過程的效果，可刺激購買慾望。然而，非閉合式的設計的加熱速度慢且食物受熱均勻性可能較差，且蒸烤過程中食物需要翻面以達均勻受熱，程序上較為麻煩。 In practical applications, the food electric steaming oven of the present invention can also be of a non-closed design, that is, an open design without an upper cover, so that the purchaser can directly watch the effect of the food steaming process, which can stimulate the desire to purchase. However, the non-closed design has a slow heating rate and the food heat uniformity may be poor, and the food needs to be turned over during the steaming process to achieve uniform heating, which is cumbersome in procedure.
綜上，本發明具有以下特徵：(1)透過加熱載台11和上蓋12閉合進行煮食，首先可先於凹槽13(包含溝槽16)內置入少許水分，溫度上升過程中和到達約100℃時進行蒸烤階段，亦可保持食物之水分。當水分蒸烤完後，接著高溫進行乾烤階段以達食物外皮酥脆效果。(2)加熱載台11之凹槽13和上蓋12之凹穴14的垂直深度，可依食材垂直高度變化及煮食條件需求，做不同比例上下分割如1：1(亦即1/2對1/2)、1：2(亦即1/3對2/3)或2：1(亦即2/3對1/3等。(3)依不同的時間、溫度(加熱瓦數)設定，以及加入的水量多寡，可控制蒸烤及乾烤階段之煮食。(4)透過溫度感應器及溫度設定形成溫度回饋控制，保護電路及預防過度高溫加熱。(5)底部溝槽16設計處理油水收集，與儲水區槽(圖未示)共通。(6)儲水區槽(或額外另置注水容器區)及增加上蓋之注水入口，以供水之注入，提供加熱過程中產生足夠水蒸氣以穩定熟成烹煮溫度。(7)加熱載台11周邊外圍環繞之連接流道17連結至凹槽13，作用為引導高壓的水蒸氣汽及熱氣之散出。(8)接觸食物20之凹槽13和凹穴14表面可形成陶瓷或鐵氟龍表層披覆或表面陽極化處理，降低食材燒焦之黏著問題。(9)可更換式之加熱載台11的金屬板，以搭配不同尺寸型狀之香腸或其他不同定型模型之食物20(熱狗、漢堡、鬆餅及披薩等)。(10)自動間隙調整之絞鍊21，以供加熱載台11和上蓋12開啟閉合調整。(11)加熱載台11之食物模型凹槽13壁表面所凸起圖案61或凸起文字62，會因食物20煮食膨脹後，於蒸烤及乾烤的階段，大部分的凸起圖案61或凸起文字62接觸食物20表面(註：未完全膨脹時，只是底部接觸而已)，會因其他未接觸區的水蒸氣區隔，形成相應的圖案烙印71或文字烙印72。 In summary, the present invention has the following features: (1) cooking by closing the heating stage 11 and the upper cover 12, firstly, a small amount of moisture can be built in the groove 13 (including the groove 16), and the temperature rises and reaches about The steaming stage at 100 °C also keeps the moisture of the food. After the water is steamed, the high-temperature dry baking stage is followed to achieve a crispy effect on the food skin. (2) The vertical depth of the groove 13 of the heating stage 11 and the recess 14 of the upper cover 12 can be divided into upper and lower divisions such as 1:1 (i.e., 1/2 pairs) according to the vertical height change of the foodstuff and the cooking condition. 1/2), 1:2 (that is, 1/3 to 2/3) or 2:1 (that is, 2/3 to 1/3, etc. (3) Set according to different time and temperature (heating wattage) And the amount of water added can control the cooking in the steaming and dry roasting stages. (4) Form temperature feedback control through temperature sensor and temperature setting, protect circuit and prevent excessive high temperature heating. (5) Design of bottom groove 16 The oil and water collection is treated in common with the water storage tank (not shown). (6) The water storage tank (or additional water injection container area) and the water inlet of the upper cover are added to provide water supply for injection. The water vapor is used to stabilize the cooking temperature. (7) The connecting flow path 17 around the periphery of the heating stage 11 is connected to the groove 13 to guide the discharge of high-pressure steam and hot air. (8) Contact with food 20 The surface of the groove 13 and the recess 14 can form a ceramic or Teflon surface coating or surface anodizing treatment to reduce the sticking problem of the food charring. (9) The metal plate of the heating stage 11 is matched with different sizes of sausages or other different shaped models of food 20 (hot dogs, burgers, muffins and pizzas, etc.). (10) Automatic gap adjustment of the hinges 21, The heating stage 11 and the upper cover 12 are opened and closed. (11) The raised pattern 61 or the raised text 62 on the wall surface of the food model groove 13 of the heating stage 11 is swollen by the food 20 after cooking. At the dry roasting stage, most of the raised pattern 61 or the raised text 62 contacts the surface of the food 20 (note: when not fully expanded, only the bottom contact is only), and the water vapor is separated by other untouched areas to form a corresponding The pattern is imprinted 71 or the text is imprinted 72.
申言之，本發明之食物電蒸烤爐10可加入少許水分於凹槽13 及溝槽16內，待溫度上昇至主要高溫區~100℃時進行蒸烤階段，置入的水在蒸發的過程，亦可保持食物20之水分。因水被加熱可轉成蒸氣來蒸煮食物20，食物20可被充分且均勻加熱，且因食物20不是整個浸在水中，而可能直接接觸凹槽13及/或凹穴14表面，故同時有蒸烤效果。之後，當凹槽13及溝槽16內的水蒸發完畢後，食物20升至更高溫(>~120℃)並進入乾烤階段，使得食物20的表皮酥脆，增加食用口感。本發明結合蒸和烤不同加熱方式的優點，不僅可充分且均勻加熱食物，且可使得食物20具有酥脆外皮，不僅加熱速度快，且具有食物口感上的增進。為提高了產品的使用安全性及方便性上，採用時間計時器及溫度回饋電路控制，以及絕緣開關、絕熱之設計，因此本發明不僅安全性高、具節能效果，而且使用非常方便快速。 In other words, the food electric steaming oven 10 of the present invention can add a little water to the groove 13 And in the groove 16, when the temperature rises to the main high temperature zone ~100 °C, the steaming stage is carried out, and the water placed in the evaporation process can also maintain the moisture of the food 20. Since the water is heated to be steamed to cook the food 20, the food 20 can be sufficiently and uniformly heated, and since the food 20 is not entirely immersed in water, it may directly contact the surface of the groove 13 and/or the cavity 14, and thus there is Steaming effect. Thereafter, when the water in the groove 13 and the groove 16 is evaporated, the food 20 is raised to a higher temperature (>~120 ° C) and enters the dry roasting stage, so that the skin of the food 20 is crisp and the taste is increased. The invention combines the advantages of different heating methods of steaming and roasting, not only can fully and uniformly heat the food, but also can make the food 20 have a crispy outer skin, which not only has a fast heating speed, but also has an improvement in food taste. In order to improve the safety and convenience of use of the product, the time timer and the temperature feedback circuit are controlled, and the design of the insulation switch and the heat insulation is adopted. Therefore, the invention has high safety, energy saving effect, and is very convenient and quick to use.
本發明之技術內容及技術特點已揭示如上，然而本領域具有通常知識之技術人士仍可能基於本發明之教示及揭示而作種種不背離本發明精神之替換及修飾。因此，本發明之保護範圍應不限於實施例所揭示者，而應包括各種不背離本發明之替換及修飾，並為以下之申請專利範圍所涵蓋。 The technical contents and technical features of the present invention have been disclosed as above, and those skilled in the art can still make various substitutions and modifications without departing from the spirit and scope of the invention. Therefore, the scope of the present invention should be construed as being limited by the scope of the appended claims
10‧‧‧食物電蒸烤爐 10‧‧‧Food electric steamer
11‧‧‧加熱載台 11‧‧‧heating stage
12‧‧‧上蓋 12‧‧‧Upper cover
13‧‧‧凹槽 13‧‧‧ Groove
14‧‧‧凹穴 14‧‧‧ recess
15‧‧‧加熱線圈 15‧‧‧heating coil
16‧‧‧溝槽 16‧‧‧ trench
20‧‧‧食物 20‧‧‧ food
Claims (13)
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| TW104144352A TW201722326A (en) | 2015-12-30 | 2015-12-30 | Electric food steaming and baking oven |
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| TW104144352A TW201722326A (en) | 2015-12-30 | 2015-12-30 | Electric food steaming and baking oven |
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| Publication Number | Publication Date |
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| TW201722326A true TW201722326A (en) | 2017-07-01 |
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