CN109528020B - Food roasting method and food roaster - Google Patents

Abstract

The invention relates to the technical field of food baking, and discloses a food baking method and a food baking device. The food baking method comprises the following steps: preheating the temperature in the oven cavity to a first set temperature T1; after the food to be roasted is placed in the roasting cavity, the microwave unit and the temperature heating unit in the roasting cavity heat the food to be roasted so that the temperature in the roasting cavity is at a second set temperature T2, the microwave unit continues to heat for a second set time T2, and meanwhile, the temperature heating unit in the roasting cavity performs compensation heating on the temperature in the roasting cavity within a third set time T3, so that the temperature in the roasting cavity is stabilized at a third set temperature T3; the microwave unit stops after heating for the second set time T2, and starts after the third set time T3 is finished, the temperature heating unit in the baking cavity keeps on keeping the temperature in the baking cavity at the third set temperature T3 within the fourth set time T4, so that the baking time of the food is greatly shortened, and the temperature in the baking cavity is compensated, so that the food is easier to bake and color.

Description

Food roasting method and food roaster

Technical Field

The invention relates to the technical field of food baking, in particular to a food baking method and a food baking device.

Background

With the improvement of life quality, various household grilled meat, such as grilled chicken, grilled beef, grilled chicken legs and the like, increasingly appear in families, and household dining tables are enriched.

Roast chicken, as a representative of the common family meat, is mainly roasted in an oven. And: chicken meat as a protein has been denatured at 60-70 deg.C, but in view of possible viruses in chicken meat, etc., it is necessary to roast chicken meat above 80 deg.C. But hydrogen sulfide is generated when the temperature exceeds 90 ℃, so that the temperature of the chicken reaches 80-90 ℃.

However, the oven only works through the upper heating pipe, so that the temperature in the cavity is low, the baking time is long, generally 50-60 minutes is needed, and more oil is splashed.

Disclosure of Invention

The invention aims to provide a food baking method which can greatly shorten the food baking time, and can compensate the temperature in a baking cavity through a temperature heating unit in the baking cavity, so that the temperature in the baking cavity is relatively stable, and the food is easier to bake and color.

In order to achieve the above object, the present invention provides a food cooking method including: in the preheating stage, the temperature in the baking cavity is preheated to a first set temperature T1 by a temperature heating unit in the baking cavity; and (3) a baking stage: after food to be roasted is put into the roasting cavity, heating and roasting the food to be roasted for a first set time T1 through a microwave unit and the temperature heating unit in the roasting cavity so as to enable the temperature in the roasting cavity to be at a second set temperature T2, wherein from the completion of the first set time T1, the microwave unit continues to heat for the second set time T2, and meanwhile, the temperature heating unit in the roasting cavity performs compensation heating on the temperature in the roasting cavity within a third set time T3 so as to enable the temperature in the roasting cavity to be stabilized at a third set temperature T3; coloring: the microwave unit stops heating after the second set time T2, and the temperature heating unit in the oven cavity keeps keeping the temperature in the oven cavity at the third set temperature T3 within a fourth set time T4 from the completion of the third set time T3.

Through the technical scheme, because preheat the roast chamber through roast intracavity temperature heating unit, make roast chamber have certain baking temperature, then heat simultaneously inside and outside food through microwave unit and roast intracavity temperature heating unit, make the hydrone evaporation go on simultaneously with coloring, and compensate the heating to the temperature of roast intracavity in the roast chamber through roast intracavity temperature heating unit, make the temperature in roast intracavity can be stabilized in the third and set for temperature T3 in order to realize lasting high temperature baking process, thereby greatly shorten food baking time, make food change in the baking coloring, and the crust is crisp, inside is cooked, can not the partially dry.

Further, the third set temperature T3 is T2 ± Δ T.

Further, the second set time t2 is the third set time t 3.

Further, the first set temperature T1 ≦ the second set temperature T2.

Further, the temperature heating unit in the baking cavity comprises a first temperature heating unit in the baking cavity and a second temperature heating unit in the baking cavity, wherein when the temperature in the baking cavity is higher than T3, the first temperature heating unit in the baking cavity stops heating, the second temperature heating unit in the baking cavity continues heating, so that the temperature in the baking cavity is reduced, when the temperature in the baking cavity is lower than T3, the first temperature heating unit in the baking cavity restarts heating, and the second temperature heating unit in the baking cavity continues heating.

Furthermore, the temperature heating unit in the first baking cavity is a barbecue unit, and the temperature heating unit in the second baking cavity is a hot air unit.

Further, the sum of the first set time t1 and the largest one of the second set time t2 and the third set time t3 is less than the fourth set time t 4.

Further, the microwave unit is heated at a constant power for the first set time t1 and the second set time t 2.

Further, at least one of the first set temperature T1, the first set time T1, the second set temperature T2, the third set temperature T3, the third set time T3 and the fourth set time T4 can be adjusted during the food roasting process; when the third set temperature T3 is T2 ± Δ T, the Δ T can be adjusted.

Furthermore, the present invention provides a food toaster comprising: the food baking device comprises a baking cavity for placing food to be baked, a temperature heating unit and a microwave unit in the baking cavity for baking the food to be baked placed in the baking cavity, a temperature sensor for detecting the temperature in the baking cavity and a control unit, wherein the temperature heating unit in the baking cavity, the microwave unit and the temperature sensor are connected with the control unit; wherein the control unit is capable of enabling the food roaster to implement any of the above food roasting methods.

As mentioned above, the food roaster can greatly shorten the food roasting time, and the roasted food is easier to color, and the outer skin is crisp, the inner part is completely cooked, and the food cannot be dried, thereby improving the food roasting experience of people.

Additional features and advantages of the invention will be set forth in the detailed description which follows.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:

fig. 1 is a simplified flow chart diagram of a food cooking method according to an embodiment of the present invention;

FIG. 2 is a diagram illustrating standard temperature and time for a method for cooking food according to an embodiment of the present invention;

fig. 3 is a temperature curve diagram of food cooking in a food cooking method according to an embodiment of the present invention.

Detailed Description

The following detailed description of embodiments of the invention refers to the accompanying drawings. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.

Referring to fig. 1, 2 and 3, the food baking method provided by the present invention can be used for baking any food to be baked, such as meat food, for example, roast chicken or roast duck, or flour food, or other food, for example, potato or sweet potato. The food baking method comprises the following steps: in the preheating stage, the temperature in the baking cavity is preheated to a first set temperature T1 by a temperature heating unit in the baking cavity; and (3) a baking stage: after food to be roasted is put into the roasting cavity, heating and roasting the food to be roasted for a first set time T1 through a microwave unit and the temperature heating unit in the roasting cavity so as to enable the temperature in the roasting cavity to be at a second set temperature T2, wherein from the completion of the first set time T1, the microwave unit continues to heat for the second set time T2, and meanwhile, the temperature heating unit in the roasting cavity performs compensation heating on the temperature in the roasting cavity within a third set time T3 so as to enable the temperature in the roasting cavity to be stabilized at a third set temperature T3; coloring: the microwave unit stops heating after the second set time T2, and the temperature heating unit in the oven cavity keeps keeping the temperature in the oven cavity at the third set temperature T3 within a fourth set time T4 from the completion of the third set time T3.

In this food baking method, because preheat the roast chamber through roast intracavity temperature heating unit, make roast chamber have certain baking temperature, then heat simultaneously inside and outside food through microwave unit and roast intracavity temperature heating unit, make the hydrone evaporation go on simultaneously with coloring, and compensate the heating to the temperature of roast intracavity in the roast chamber through roast intracavity temperature heating unit, make the temperature in the roast intracavity can be stabilized at third settlement temperature T3 in order to realize lasting high temperature baking process, thereby greatly shorten food baking time, make food change the baking to color, and the crust is crisp, inside is cooked completely, can not the partial dry.

Of course, the third set temperature T3 may be a specific temperature value, such as equal to or greater than the second set temperature T2, or the third set temperature T3 may be a temperature range for easy control, so that the range temperature is more convenient for the temperature sensor to detect the real-time temperature inside the transferring oven cavity.

In addition, according to the baking requirement, the third setting temperature T3 may be higher than the second setting temperature T2, or the third setting temperature T3 may be T2 ± Δ T, so that after the first setting time T1 is completed, the temperature heating unit in the baking cavity can heat smoothly to maintain the temperature in the baking cavity at T2 ± Δ T.

Of course, in order to keep the temperature in the oven cavity substantially even so that the temperature difference is not too great, it is preferred that Δ T is 1-3 °, preferably 2 °.

In addition, it should be understood that the third set time t3 may be greater than the second set time t2, that is, the heating time of the temperature heating unit inside the broiling cavity exceeds the heating time of the microwave unit after the first set time t1 is completed. Or, optionally, the second set time T2 is the third set time T3, that is, after the first set time T1 is completed, the temperature heating unit in the oven cavity and the microwave unit heat for the same time, that is, the microwave unit starts heating, and the temperature heating unit in the oven cavity starts compensating heating for the temperature in the oven cavity at the same time, so that the temperature in the oven cavity is stabilized at the third set temperature T3.

In addition, in order to achieve quick cooking of food that is not easily cooked, it is preferable that the first set temperature T1 is less than the second set temperature T2. Alternatively, for food that is easy to cook, the first set temperature T1 may be equal to the second set temperature T2.

In addition, the temperature heating unit in the baking cavity may be a single heating component, or, in order to make it easier to perform compensation heating on the temperature in the baking cavity, so that the temperature in the baking cavity is stabilized at the third set temperature T3, preferably, the temperature heating unit in the baking cavity includes a first temperature heating unit in the baking cavity and a second temperature heating unit in the baking cavity, wherein when the temperature in the baking cavity is higher than T3, the first temperature heating unit in the baking cavity stops heating, the second temperature heating unit in the baking cavity continues heating, so that the temperature in the baking cavity drops, and when the temperature in the baking cavity is lower than T3, the first temperature heating unit in the baking cavity restarts heating, and the second temperature heating unit continues heating. Therefore, the temperature in the baking cavity can be stabilized within a proper baking temperature while the power consumption is reduced by the matched heating of the temperature heating unit in the first baking cavity and the temperature heating unit in the second baking cavity.

Of course, the temperature heating unit in the first baking cavity and the temperature heating unit in the second baking cavity may be the same or different, for example, in order to facilitate the baking coloring of food, preferably, the temperature heating unit in the first baking cavity is a baking unit, and the temperature heating unit in the second baking cavity is a hot air unit. Thus, the barbecue unit mainly raises the temperature in the oven cavity, and the hot air unit can be mainly used for coloring and heating the skin of the food.

The fourth setting time t4 may be set according to the food to be baked, for example, the fourth setting time t4 may be the same as the second setting time t2, or the sum of the first setting time t1 and the largest one of the second setting time t2 and the third setting time t3 may be less than the fourth setting time t4 for the food which is not easy to be baked, so that the food can be baked and colored by the temperature heating unit in the baking chamber for the longer fourth setting time t 4.

Further, the power of the microwave unit may be different for the microwave unit during the first set time t1 and the second set time t2, and the heating power of the microwave unit may be specifically adjusted up and down according to the roast food, the latter, in order to achieve a constant heating effect so that the food does not dry out, preferably, the microwave unit is heated at a constant power during the first set time t1 and the second set time t 2.

Of course, in order to better bake different types of food, it is preferable that at least one of the first set temperature T1, the first set time T1, the second set temperature T2, the third set temperature T3, the third set time T3, and the fourth set time T4 be adjusted during the baking process of the food; when the third set temperature T3 is T2 ± Δ T, Δ T can be adjusted. Therefore, various baking parameters can be adjusted correspondingly according to different types of food, so as to better bake and color the required food.

For example, in an embodiment of baking food, as shown in fig. 3, the power of the microwave unit is P40, as shown in the figure, the temperature in the baking cavity reaches the first set temperature T1 in about five minutes, after the food is placed, the microwave unit and the temperature heating unit in the baking cavity heat up to the second set temperature T2 in five minutes, and then the microwave unit and the temperature heating unit in the baking cavity continue to heat up for five minutes, and at the same time, the temperature heating unit in the baking cavity stabilizes the temperature in the baking cavity at 150 ℃ or above for 20 minutes, so that the food can be baked, and the whole food is golden and fully cooked, and the baking time is short.

Finally, the present invention provides a food roaster comprising: the food baking device comprises a baking cavity for placing food to be baked, a temperature heating unit and a microwave unit in the baking cavity for baking the food to be baked placed in the baking cavity, a temperature sensor for detecting the temperature in the baking cavity and a control unit, wherein the temperature heating unit, the microwave unit and the temperature sensor in the baking cavity are connected with the control unit; wherein the control unit is capable of enabling the food roaster to implement any of the above-described food roasting methods. As mentioned above, the food roaster can greatly shorten the food roasting time, and the roasted food is easier to color, and the outer skin is crisp, the inner part is completely cooked, and the food cannot be dried, thereby improving the food roasting experience of people.

Of course, the temperature heating unit in the baking cavity may include a barbecue unit and a hot air unit, such as a baking heating pipe disposed at the top of the baking cavity and a hot air heating pipe disposed at the back of the baking cavity.

The food roaster may be a variable frequency microwave oven, or other oven.

The preferred embodiments of the present invention have been described in detail with reference to the accompanying drawings, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications can be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.

It should be noted that the various features described in the above embodiments may be combined in any suitable manner without departing from the scope of the invention. The invention is not described in detail in order to avoid unnecessary repetition.

In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.

Claims (8)

1. A method of grilling a food item, comprising:

in the preheating stage, the temperature in the baking cavity is preheated to a first set temperature T1 by a temperature heating unit in the baking cavity;

and (3) a baking stage: after food to be roasted is put into the roasting cavity, heating and roasting the food to be roasted for a first set time T1 through a microwave unit and the temperature heating unit in the roasting cavity so as to enable the temperature in the roasting cavity to be at a second set temperature T2, wherein from the completion of the first set time T1, the microwave unit continues to heat for the second set time T2, and meanwhile, the temperature heating unit in the roasting cavity performs compensation heating on the temperature in the roasting cavity within a third set time T3 so as to enable the temperature in the roasting cavity to be stabilized at a third set temperature T3;

coloring: the microwave unit stops heating after the second set time T2, and the temperature heating unit in the baking cavity keeps keeping the temperature in the baking cavity at the third set temperature T3 within a fourth set time T4 from the completion of the third set time T3;

wherein,

the temperature heating unit in the baking cavity comprises a first temperature heating unit in the baking cavity and a second temperature heating unit in the baking cavity, the first temperature heating unit in the baking cavity comprises a baking unit, the second temperature heating unit in the baking cavity comprises a hot air unit,

wherein, in the baking stage, when the temperature in the baking cavity is higher than T3, the baking unit stops heating, the hot air unit continues heating, so that the temperature in the baking cavity is reduced, and when the temperature in the baking cavity is lower than T3, the baking unit restarts heating, and the hot air unit continues heating;

in the coloring stage, the barbecue unit and the hot air unit continue to be heated.

2. A food cooking method as claimed in claim 1, wherein the third set temperature T3 is T2 ± Δ T, where Δ T is 1-3 °.

3. A method as recited in claim 1 wherein said second set time t2 is said third set time t 3.

4. A method as recited in claim 1 wherein said first predetermined temperature T1 is less than or equal to said second predetermined temperature T2.

5. A method as claimed in claim 1 wherein the sum of the first set time t1 and the largest of the second set time t2 and the third set time t3 is less than the fourth set time t 4.

6. A food cooking method as claimed in claim 1 wherein the microwave unit is heated at a constant power for the first set time t1 and the second set time t 2.

7. The method as claimed in any of claims 1-6, wherein at least one of the first set temperature T1, the first set time T1, the second set temperature T2, the third set temperature T3, the third set time T3 and the fourth set time T4 is adjustable during the food baking process;

when the third set temperature T3 is T2 ± Δ T, the Δ T can be adjusted.

8. A food roaster, comprising: the food baking device comprises a baking cavity for placing food to be baked, a temperature heating unit and a microwave unit in the baking cavity for baking the food to be baked placed in the baking cavity, a temperature sensor for detecting the temperature in the baking cavity and a control unit, wherein the temperature heating unit in the baking cavity, the microwave unit and the temperature sensor are connected with the control unit;

the temperature heating unit in the baking cavity comprises a first temperature heating unit in the baking cavity and a second temperature heating unit in the baking cavity, the first temperature heating unit in the baking cavity comprises a baking unit, the second temperature heating unit in the baking cavity comprises a hot air unit,

wherein the control unit is capable of enabling the food roaster to implement the food roasting method according to any of claims 1-7.

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