WO2020098748A1 - 食物烤制方法和食物烤制器 - Google Patents

食物烤制方法和食物烤制器 Download PDF

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WO2020098748A1
WO2020098748A1 PCT/CN2019/118523 CN2019118523W WO2020098748A1 WO 2020098748 A1 WO2020098748 A1 WO 2020098748A1 CN 2019118523 W CN2019118523 W CN 2019118523W WO 2020098748 A1 WO2020098748 A1 WO 2020098748A1
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temperature
food
cavity
baking
unit
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PCT/CN2019/118523
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English (en)
French (fr)
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党子建
伍宝君
虞治坤
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广东美的厨房电器制造有限公司
美的集团股份有限公司
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Publication of WO2020098748A1 publication Critical patent/WO2020098748A1/zh

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
    • A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/02—Stoves or ranges heated by electric energy using microwaves
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices

Definitions

  • the invention relates to the technical field of food roasting, in particular, to a food roasting method and a food roaster.
  • the home-baked pastry is usually bought from the supermarket pre-processed frozen pastry, thawed and baked in the oven.
  • the temperature in the cavity during baking is low, and the baking time is long, usually about 30 minutes, and the baked snacks are overall crispy and colored, and the interior is not crispy, resulting in a relatively strong taste. Poor, in addition, because the snacks are not shortened internally, and the overall appearance of the snacks is shortened, resulting in unclear layers of crisping, a higher failure rate, and a poorer quality.
  • the object of the present invention is to provide a food roasting method, which can compensate the temperature in the roasting cavity by the temperature heating unit in the roasting cavity, to greatly shorten the food roasting time, and can make the roasting
  • the food has a good taste and appearance, for example, it can make the interior of the pastry crisp, make the interior and exterior of the dessert clear, and have a golden appearance to enhance the taste and appearance.
  • the present invention provides a food baking method, including: a rapid dehydration stage: a microwave unit uses a first power and a temperature heating unit in a baking cavity to heat a first setting of food to be baked placed in the baking cavity At time t1, the temperature in the baking chamber reaches the first set temperature T1; the second dehydration stage: after the temperature in the baking chamber reaches the first set temperature T1, the microwave unit uses the second power and The temperature heating unit in the baking cavity continues to heat the food to be baked in the baking cavity for a second set time t2, so that the temperature in the baking cavity is at the second set temperature T2; the secondary dehydration stage is completed After that, the coloring stage begins, wherein, in the coloring stage: the microwave unit continues to heat the heating unit at the third power and the temperature in the baking cavity for a third set time t3, so that the temperature in the baking cavity is at The third set temperature T3; then, the microwave unit continues to heat at the third power while the temperature heating unit in the baking cavity compensates and heat
  • the microwave unit and the temperature heating unit in the roasting cavity can be heated together to make the water molecules inside the food quickly evaporate and roast and color simultaneously, and then pass the temperature heating unit in the roasting cavity Compensate and heat the temperature in the baking cavity, so that the temperature in the baking cavity is stable at the fourth set temperature, and at the same time, it is heated in cooperation with the microwave unit to shorten the food baking time, and can make the baked food have a good taste and
  • the temperature compensation and auxiliary dehydration of the microwave unit can make the interior of the pastry crisp, so that the interior and exterior of the snack are crisp, and the appearance is golden, which enhances the taste and appearance.
  • first power, the second power, and the third power are sequentially reduced.
  • first set temperature T1 is less than the second set temperature T2
  • second set temperature T2 is less than the third set temperature T3.
  • T4 T3 ⁇ ⁇ T.
  • ⁇ T is 2 ° C-3 ° C.
  • the temperature heating unit in the roasting cavity includes a temperature heating unit in the first roasting cavity and a temperature heating unit in the second roasting cavity, wherein when the temperature in the roasting cavity is higher than T4, the temperature in the first roasting cavity The temperature heating unit stops heating, the microwave unit and the temperature heating unit in the second grilling cavity continue to heat, so that the temperature in the grilling cavity drops, and when the temperature in the grilling cavity is lower than T4, The temperature heating unit in the first baking cavity restarts heating, and the microwave unit and the temperature heating unit in the second baking cavity continue to heat.
  • the temperature heating unit in the first grilling cavity is a barbecue unit
  • the temperature heating unit in the second grilling cavity is a hot air unit
  • first set temperature T1, the first set time t1, the second set temperature T2, the second set time t2, the third set temperature T3, the At least one of the third set time t3, the fourth set temperature T4, and the fourth set time t4 can be adjusted;
  • the present invention provides a food grill including: a grill cavity for placing the food to be grilled, and a grill for grilling the food to be baked placed in the grill cavity In-cavity temperature heating unit and microwave unit, temperature sensor for detecting temperature in the roasting cavity, and control unit, wherein, in-cavity temperature heating unit, the microwave unit and the temperature sensor and the control Unit connection; wherein, the control unit enables the food roaster to implement any of the food roasting methods described above.
  • the overall quality of the food grill is improved, which can enhance people's food baking experience.
  • the food roaster is a frequency conversion microwave oven.
  • FIG. 1 is a simplified flow block diagram of a method for roasting food provided by a specific embodiment of the present invention
  • FIG. 2 is a schematic diagram of a standard temperature and time of a food baking method provided by a specific embodiment of the present invention
  • FIG. 3 is a temperature curve diagram of a food roasting method provided by a food roasting method according to a specific embodiment of the present invention
  • FIG. 4 is a temperature curve diagram of another food roasting method provided by the food roasting method according to the specific embodiment of the present invention.
  • the food roasting method provided by the present invention can be used for roasting any food that needs to be roasted, such as meat food such as roast chicken or duck, or noodle food, or other food such as crisp Snacks, potatoes, or sweet potatoes, for example, can be used as a quick crisping method for pastry.
  • the food roasting method provided by the present invention includes: a rapid dehydration stage: the microwave unit heats the food to be roasted placed in the roasting cavity with a first power and a temperature heating unit in the roasting cavity for a first set time t1, so that the roasting cavity The temperature inside reaches the first set temperature T1; the secondary dehydration stage: after the temperature in the baking chamber reaches the first set temperature T1, the microwave unit continues heating the heating chamber with the second power and the temperature in the baking chamber.
  • the food to be grilled is heated for a second set time t2, so that the temperature in the baking chamber is at the second set temperature T2; after the secondary dehydration stage is completed, the coloring stage begins, wherein, in the coloring stage: the microwave unit The power and temperature heating unit in the baking cavity continue to heat the third set time t3, so that the temperature in the baking cavity is at the third set temperature T3; then, the microwave unit continues to heat at the third power while the temperature heating unit in the baking cavity The temperature in the cavity is compensated and heated for a fourth set time t4, so that the temperature in the baking cavity is stabilized at the fourth set temperature T4.
  • the microwave unit and the temperature heating unit in the roasting cavity can be heated together to make the water molecules inside the food quickly evaporate and roast and color simultaneously, and then pass through the roasting cavity
  • the temperature heating unit compensates and heats the temperature in the roasting cavity, so that the temperature in the roasting cavity is stabilized at the fourth set temperature, and simultaneously cooperates with the microwave unit to heat, to shorten the food roasting time, and can make the roasted food have a good
  • the taste and appearance of the pastry for example, when baking pastry, temperature compensation and auxiliary dehydration of the microwave unit can make the interior of the pastry crisp, so that the interior and exterior of the snack are crisp, and the appearance is golden, which improves the taste and appearance. Goods.
  • the power of the microwave unit may be the same throughout the food roasting method of the present invention.
  • the first power, the second power, and the third power are sequentially reduced, for example, in FIG. 1, the microwave power 1 Less than microwave power 2 is less than microwave power 3.
  • the first set temperature T1, the second set temperature T2, and the third set temperature T3 may be the same, at this time, the conversion stage needs to be based on the baking time of each stage Confirm, that is, the quick dehydration stage enters the secondary dehydration stage after completing the first set time t1, and similarly, enters the coloring stage after completing the second set time t2, where, in the coloring stage, complete the third After the set time t3, the microwave unit continues to heat at the third power while the temperature heating unit in the baking cavity compensates and heats the temperature in the baking cavity for the fourth set time t4.
  • the first set temperature T1 is less than the second set temperature T2, and the second set temperature T2 is less than the third set temperature T3, That is, T1 ⁇ T2 ⁇ T3.
  • the temperature sensor detects that the temperature in the baking cavity reaches the set temperature of the stage transition, it can be controlled by the control unit to enter the next baking stage.
  • the fourth set temperature T4 may be a specific temperature value, for example, may be equal to or greater than the second set temperature T3, or, for ease of control, the fourth set temperature T4 may be a certain temperature range, therefore, The range temperature is more convenient for the temperature sensor to detect the real-time temperature in the transmission baking cavity.
  • ⁇ T is 1 ° C-3 ° C, preferably 2 ° C-3 ° C.
  • the temperature heating unit in the roasting cavity may be a single heating component, or, in order to more easily compensate the temperature in the roasting cavity, so that the temperature in the roasting cavity is stabilized at the third set temperature T4, preferably, the roasting cavity
  • the internal temperature heating unit includes a temperature heating unit in the first baking cavity and a temperature heating unit in the second baking cavity, wherein when the temperature in the baking cavity is higher than T4, the temperature heating unit in the first baking cavity stops heating, the microwave unit and the first The temperature heating unit in the second baking cavity continues to heat, so that the temperature in the baking cavity drops, and when the temperature in the baking cavity is lower than T4, the temperature heating unit in the first baking cavity restarts heating, the microwave unit and the second baking cavity The internal temperature heating unit continues to heat.
  • the temperature in the baking cavity can be stabilized within a suitable baking temperature while reducing power consumption.
  • the heating of the microwave unit can make the interior of the food easier to bake. For example, when baking pastries, it is easier to make the interior crisp and the appearance is golden.
  • the temperature heating unit in the first grilling chamber and the temperature heating unit in the second grilling chamber may be the same or different, for example, for easier baking and coloring of food, preferably, the temperature heating unit in the first grilling chamber It is a grilling unit, and the temperature heating unit in the second grilling cavity is a hot air unit.
  • the grill unit mainly raises the temperature in the grill cavity, while the hot air unit can be mainly used for coloring and heating the food skin.
  • various roasting parameters can be adjusted according to different types of food to better roast and color the desired food.
  • the food roasting method of the present invention can greatly shorten the food roasting time, and can make the roasted food have a good taste and appearance, for example, can make the interior of the pastry crisp, make the interior and exterior of the snack crisp
  • the layers are distinct and the appearance is golden, enhancing the taste and appearance.
  • the present invention provides a food grill including: a grill cavity for placing the food to be grilled, and a grill cavity for baking the food to be baked placed in the grill cavity
  • the device can realize any of the above-mentioned food roasting methods. As mentioned above, the overall quality of the food grill is improved, which can enhance people's food baking experience.
  • the temperature heating unit in the roasting cavity may include a barbecue unit and a hot air unit, such as a roasting heating tube provided on the top of the roasting cavity and a hot air heating tube provided on the back of the roasting cavity.
  • the food roaster can be a frequency conversion microwave oven, or other oven.

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Abstract

一种食物烤制方法和食物烤制器。食物烤制方法包括：微波单元以第一功率和烤腔内温度加热单元对食物加热第一设定时间t1，使烤腔内的温度达到第一设定温度T1；在达到第一设定温度T1后，微波单元以第二功率和烤腔内温度加热单元继续对烤腔内的待烤食物加热第二设定时间t2，使烤腔内的温度处于第二设定温度T2；在上色阶段中：微波单元以第三功率和烤腔内温度加热单元继续加热第三设定时间t3，使烤腔内的温度处于第三设定温度T3；然后，微波单元继续以第三功率加热同时烤腔内温度加热单元对烤腔内的温度进行补偿加热第四设定时间t4，使得烤腔内的温度稳定在第四设定温度T4，以极大缩短烤制时间。

Description

食物烤制方法和食物烤制器
相关申请的交叉引用
本申请要求申请日为2018年11月14日，申请号为201811355454.5，名称为食物烤制方法和食物烤制器的中国专利申请的优先权，其全部内容作为参考结合于本申请。
技术领域
本发明涉及食物烤制技术领域，具体地，涉及一种食物烤制方法和一种食物烤制器。
背景技术
随着生活品质的提升，各种家庭烤肉例如烤鸡、烤牛肉、烤鸡腿等以及酥类点心越来越多出现在家庭中，丰富了家庭餐桌。
通常，酥类点心除了去烘焙店，蛋糕店买之外，越来越多的消费者希望在家里亲手烤制。而家庭烤制酥类点心一般是从超市买预处理的冷冻酥皮，解冻后用烤箱烘烤。
但是，烤箱由于只有上部发热管工作，烤制时腔体内温度低，烤制时间长，一般要30分钟左右，并且烤制的点心外部整体起酥上色，内部并未起酥，导致口感较差，另外，由于点心内部并未起酥，而点心整体外表起酥导致起酥层次不分明，失败率较高，相品较差。
发明内容
本发明的目的是提供一种食物烤制方法，该食物烤制方法能够通过烤腔内温度加热单元对烤腔内的温度进行补偿，以极大缩短食物烤制时间，并且能够使得烤制的食物具有良好的口感和相品，比如可以使得酥类点心 内部起酥，使得点心内外起酥层次分明，且外表金黄，提升口感和相品。
为了实现上述目的，本发明提供一种食物烤制方法，包括：快速脱水阶段：微波单元以第一功率和烤腔内温度加热单元对放置在烤腔内的待烤制食物加热第一设定时间t1，使所述烤腔内的温度达到第一设定温度T1；二次脱水阶段：在所述烤腔内的温度达到第一设定温度T1后，所述微波单元以第二功率和所述烤腔内温度加热单元继续对所述烤腔内的所述待烤食物加热第二设定时间t2，使所述烤腔内的温度处于第二设定温度T2；二次脱水阶段完成后，开始上色阶段，其中，在上色阶段中：所述微波单元以第三功率和所述烤腔内温度加热单元继续加热第三设定时间t3，使所述烤腔内的温度处于第三设定温度T3；然后，所述微波单元继续以所述第三功率加热同时所述烤腔内温度加热单元对所述烤腔内的温度进行补偿加热第四设定时间t4，使得所述烤腔内的温度稳定在第四设定温度T4。
通过上述技术方案，由于通过两次脱水阶段，微波单元和烤腔内温度加热单元的共同加热可以使得食物内部的水分子大量快速蒸发和烤制上色同时进行，然后通过烤腔内温度加热单元对烤腔内的温度进行补偿加热，使得烤腔内的温度稳定在第四设定温度，同时与微波单元协同加热，以缩短食物烤制时间，并且能够使得烤制的食物具有良好的口感和相品，比如，在烤制酥类点心时，通过温度补偿和微波单元的辅助脱水能够使得酥类点心内部起酥，使得点心内外起酥层次分明，且外表金黄，提升口感和相品。
进一步地，所述第一功率、所述第二功率和所述第三功率依次降低。
进一步地，所述第一设定温度T1小于所述第二设定温度T2，所述第二设定温度T2小于所述第三设定温度T3。
进一步地，T4＝T3±ΔT。
更进一步地，ΔT为2℃-3℃。
另外，所述烤腔内温度加热单元包括第一烤腔内温度加热单元和第二 烤腔内温度加热单元，其中，所述烤腔内的温度高于T4时，所述第一烤腔内温度加热单元停止加热，所述微波单元和所述第二烤腔内温度加热单元继续加热，以使得所述烤腔内的温度下降，并在所述烤腔内的温度低于T4时，所述第一烤腔内温度加热单元重新开始加热，所述微波单元和所述第二烤腔内温度加热单元继续加热。
进一步地，所述第一烤腔内温度加热单元为烧烤单元，所述第二烤腔内温度加热单元为热风单元。
进一步地，所述第一设定温度T1、所述第一设定时间t1、所述第二设定温度T2、所述第二设定时间t2、所述第三设定温度T3、所述第三设定时间t3、所述第四设定温度T4、所述第四设定时间t4中的至少一者能够调整；
在T4＝T3±ΔT时，所述ΔT能够调整。
此外，本发明提供一种食物烤制器，该食物烤制器包括：用于放置待烤制食物的烤腔、用于对放置在所述烤腔内的待烤制食物进行烤制的烤腔内温度加热单元和微波单元、用于检测所述烤腔内温度的温度传感器、和控制单元，其中，所述烤腔内温度加热单元、所述微波单元和所述温度传感器与所述控制单元连接；其中，所述控制单元能够使得所述食物烤制器能够实现以上任意所述的食物烤制方法。
如上所述的，该食物烤制器的整体品质得到提升，能够提升人们的食物烤制体验。
进一步地，所述食物烤制器为变频微波炉。
本发明的其它特征和优点将在随后的具体实施方式部分予以详细说明。
附图说明
附图是用来提供对本发明的进一步理解，并且构成说明书的一部分， 与下面的具体实施方式一起用于解释本发明，但并不构成对本发明的限制。在附图中：
图1是本发明具体实施方式提供的一种食物烤制方法的简易流程框图；
图2是本发明具体实施方式提供的一种食物烤制方法的标准温度时间的示意图；
图3是本发明具体实施方式提供的食物烤制方法的一种食物烤制的温度曲线图；
图4是本发明具体实施方式提供的食物烤制方法的另一种食物烤制的温度曲线图。
具体实施方式
以下结合附图对本发明的具体实施方式进行详细说明。应当理解的是，此处所描述的具体实施方式仅用于说明和解释本发明，并不用于限制本发明。
需要说明的是，本申请中提到的温度的单位都为℃。
参考图1-图4所示的，本发明提供的食物烤制方法可以用于烤制任何需要烤制的食物，比如肉类食物例如烤鸡或烤鸭，或者面类食物，或者其他食物例如酥类点心、土豆或红薯，比如，可以作为酥类点心的快速起酥方法。
本发明提供的食物烤制方法，包括：快速脱水阶段：微波单元以第一功率和烤腔内温度加热单元对放置在烤腔内的待烤制食物加热第一设定时间t1，使烤腔内的温度达到第一设定温度T1；二次脱水阶段：在烤腔内的温度达到第一设定温度T1后，微波单元以第二功率和烤腔内温度加热单元继续对烤腔内的待烤食物加热第二设定时间t2，使烤腔内的温度处于第二设定温度T2；二次脱水阶段完成后，开始上色阶段，其中，在上色阶段中：微波单元以第三功率和烤腔内温度加热单元继续加热第三设定时间 t3，使烤腔内的温度处于第三设定温度T3；然后，微波单元继续以第三功率加热同时烤腔内温度加热单元对烤腔内的温度进行补偿加热第四设定时间t4，使得烤腔内的温度稳定在第四设定温度T4。
在该食物烤制方法中，由于通过两次脱水阶段，微波单元和烤腔内温度加热单元的共同加热可以使得食物内部的水分子大量快速蒸发和烤制上色同时进行，然后通过烤腔内温度加热单元对烤腔内的温度进行补偿加热，使得烤腔内的温度稳定在第四设定温度，同时与微波单元协同加热，以缩短食物烤制时间，并且能够使得烤制的食物具有良好的口感和相品，比如，在烤制酥类点心时，通过温度补偿和微波单元的辅助脱水能够使得酥类点心内部起酥，使得点心内外起酥层次分明，且外表金黄，提升口感和相品。
另外，在本发明的食物烤制方法的整个过程中，微波单元的功率可以相同。或者，考虑到在快速脱水阶段对食物内部的快速大量过水，为了避免食物过干，优选地，第一功率、第二功率和第三功率依次降低，比如，在图1中，微波火力1小于微波火力2小于微波火力3。
另外，在本发明的食物烤制方法中，第一设定温度T1、第二设定温度T2和第三设定温度T3可以相同，此时，转换阶段需要根据每个阶段的烤制时间来确定，也就是，快速脱水阶段完成第一设定时间t1后即进入二次脱水阶段，同理，完成第二设定时间t2后即进入上色阶段，其中，在上色阶段，完成第三设定时间t3后，微波单元继续以第三功率加热同时烤腔内温度加热单元对烤腔内的温度进行补偿加热第四设定时间t4。
或者，为了能够快速烤制食物，使得烤腔内的温度能够更易于烤制食物，第一设定温度T1小于第二设定温度T2，第二设定温度T2小于第三设定温度T3，也就是，T1＜T2＜T3。此时，在温度传感器检测到烤腔内的温度达到阶段转换的设定温度时，即可通过控制单元控制进入下一烤制阶段。
另外，第四设定温度T4可以为某一具体的温度数值，比如可以等于或大于第二设定温度T3，或者，为了便于控制，第四设定温度T4可以为某一温度范围，因此，范围温度更便于温度传感器检测传输烤腔内的实时温度。
另外，根据烤制需求，第四设定温度T4可以高于第三设定温度T3，或者，第四设定温度T4＝T3±ΔT，这样，第三设定时间t3完成后，烤腔内温度加热单元即可平稳地加热，以将烤腔内的温度保持在T3±ΔT。
当然，为了使得烤腔内的温度基本保持平稳，使得温差不至于过大，优选地，ΔT为1℃-3℃，优选地为2℃-3℃。
此外，烤腔内温度加热单元可以为单一的加热部件，或者，为了更易于对烤腔内的温度进行补偿加热，使得烤腔内的温度稳定在第三设定温度T4，优选地，烤腔内温度加热单元包括第一烤腔内温度加热单元和第二烤腔内温度加热单元，其中，烤腔内的温度高于T4时，第一烤腔内温度加热单元停止加热，微波单元和第二烤腔内温度加热单元继续加热，以使得烤腔内的温度下降，并在烤腔内的温度低于T4时，第一烤腔内温度加热单元重新开始加热，微波单元和第二烤腔内温度加热单元继续加热。这样，通过第一烤腔内温度加热单元和第二烤腔内温度加热单元的这种配合加热，可以在降低功耗的同时将烤腔内的温度稳定在适合的烤制温度内，同时，通过微波单元的加热，可以使得食物内部更易于烤制，比如，在烤制酥类点心时，更易于使内部起酥，并且外表上色金黄。
当然，第一烤腔内温度加热单元和第二烤腔内温度加热单元可以相同，也可以不相同，比如，为了更易于食物的烤制上色，优选地，第一烤腔内温度加热单元为烧烤单元，第二烤腔内温度加热单元为热风单元。这样，烧烤单元主要提升烤腔内的温度，而热风单元可以主要用于食物表皮的上色加热。
当然，为了能够更好地烤制不同类型的食物，优选地，在食物烤制过 程中，第一设定温度T1、第一设定时间t1、第二设定温度T2、第二设定时间t2、第三设定温度T3、第三设定时间t3、第四设定温度T4、第四设定时间t4中的至少一者能够调整；在T4＝T3±ΔT时，ΔT能够调整。这样，可以根据不同类型的食物，来相应地调整各个烤制参数，以更好地对所需食物烤制上色。
比如，在图3所示的荷花酥快速起酥的温度曲线图中，可以看出，大约7-9分钟即可完成荷花酥点心的烤制。而在图4所示的可颂快速起酥温度曲线图中，可以看出，大约7分半左右即可完成可颂的烤制。因此，通过本发明的食物烤制方法，可以极大缩短食物烤制时间，并且能够使得烤制的食物具有良好的口感和相品，比如可以使得酥类点心内部起酥，使得点心内外起酥层次分明，且外表金黄，提升口感和相品。
最后，本发明提供一种食物烤制器，该食物烤制器包括：用于放置待烤制食物的烤腔、用于对放置在烤腔内的待烤制食物进行烤制的烤腔内温度加热单元和微波单元、用于检测烤腔内温度的温度传感器、和控制单元，其中，烤腔内温度加热单元、微波单元和温度传感器与控制单元连接；其中，控制单元能够使得食物烤制器能够实现以上任意所述的食物烤制方法。如上的，该食物烤制器的整体品质得到提升，能够提升人们的食物烤制体验。
当然，该烤腔内温度加热单元可以包括烧烤单元和热风单元，比如设置在烤腔顶部的烤制发热管和设置在烤腔背部的热风发热管。
该食物烤制器可以为变频微波炉，或者其他的烤箱。
以上结合附图详细描述了本发明的优选实施方式，但是，本发明并不限于上述实施方式中的具体细节，在本发明的技术构思范围内，可以对本发明的技术方案进行多种简单变型，这些简单变型均属于本发明的保护范围。
另外需要说明的是，在上述具体实施方式中所描述的各个具体技术特 征，在不矛盾的情况下，可以通过任何合适的方式进行组合。为了避免不必要的重复，本发明对各种可能的组合方式不再另行说明。
此外，本发明的各种不同的实施方式之间也可以进行任意组合，只要其不违背本发明的思想，其同样应当视为本发明所公开的内容。

Claims (10)

  1. 一种食物烤制方法，其特征在于，包括：
    快速脱水阶段：微波单元以第一功率和烤腔内温度加热单元对放置在烤腔内的待烤制食物加热第一设定时间t1，使所述烤腔内的温度达到第一设定温度T1；
    二次脱水阶段：在所述烤腔内的温度达到第一设定温度T1后，所述微波单元以第二功率和所述烤腔内温度加热单元继续对所述烤腔内的所述待烤食物加热第二设定时间t2，使所述烤腔内的温度处于第二设定温度T2；
    二次脱水阶段完成后，开始上色阶段，
    其中，在上色阶段中：所述微波单元以第三功率和所述烤腔内温度加热单元继续加热第三设定时间t3，使所述烤腔内的温度处于第三设定温度T3；然后，所述微波单元继续以所述第三功率加热同时所述烤腔内温度加热单元对所述烤腔内的温度进行补偿加热第四设定时间t4，使得所述烤腔内的温度稳定在第四设定温度T4。
  2. 根据权利要求1所上述的食物烤制方法，其特征在于，所述第一功率、所述第二功率和所述第三功率依次降低。
  3. 根据权利要求1所述的食物烤制方法，其特征在于，所述第一设定温度T1小于所述第二设定温度T2，所述第二设定温度T2小于所述第三设定温度T3。
  4. 根据权利要求1所述的食物烤制方法，其特征在于，T4＝T3±ΔT。
  5. 根据权利要求4所述的食物烤制方法，其特征在于，ΔT为2℃-3℃。
  6. 根据权利要求1所述的食物烤制方法，其特征在于，所述烤腔内温度加热单元包括第一烤腔内温度加热单元和第二烤腔内温度加热单元，其中，所述烤腔内的温度高于T4时，所述第一烤腔内温度加热单元停止加 热，所述微波单元和所述第二烤腔内温度加热单元继续加热，以使得所述烤腔内的温度下降，并在所述烤腔内的温度低于T4时，所述第一烤腔内温度加热单元重新开始加热，所述微波单元和所述第二烤腔内温度加热单元继续加热。
  7. 根据权利要求6所述的食物烤制方法，其特征在于，所述第一烤腔内温度加热单元为烧烤单元，所述第二烤腔内温度加热单元为热风单元。
  8. 根据权利要求1-7中任意一项所述的食物烤制方法，其特征在于，所述第一设定温度T1、所述第一设定时间t1、所述第二设定温度T2、所述第二设定时间t2、所述第三设定温度T3、所述第三设定时间t3、所述第四设定温度T4、所述第四设定时间t4中的至少一者能够调整；
    在T4＝T3±ΔT时，所述ΔT能够调整。
  9. 一种食物烤制器，其特征在于，包括：用于放置待烤制食物的烤腔、用于对放置在所述烤腔内的待烤制食物进行烤制的烤腔内温度加热单元和微波单元、用于检测所述烤腔内温度的温度传感器、和控制单元，其中，所述烤腔内温度加热单元、所述微波单元和所述温度传感器与所述控制单元连接；
    其中，所述控制单元能够使得所述食物烤制器能够实现根据权利要求1-8中任意一项所述的食物烤制方法。
  10. 根据权利要求9所述的食物烤制器，其特征在于，所述食物烤制器为变频微波炉。
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