CN104665579A - Steam cooking method suitable for instant steaming and eating - Google Patents
Steam cooking method suitable for instant steaming and eating Download PDFInfo
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- CN104665579A CN104665579A CN201510107657.2A CN201510107657A CN104665579A CN 104665579 A CN104665579 A CN 104665579A CN 201510107657 A CN201510107657 A CN 201510107657A CN 104665579 A CN104665579 A CN 104665579A
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Abstract
The invention discloses a steam cooking method suitable for instant steaming and eating. The steam cooking method is characterized by comprising the following steps: arranging a steaming tool for steaming foods on a dining table, wherein an accommodating space for accommodating the foods is formed in the steaming tool, and the steaming tool is provided with a cover body which can be opened and closed; and generating steam in the steaming tool. The steam cooking method has the advantages that the foods are heated by steam, so that the nutrition of the foods can be locked at a temperature for breaking the cell walls of flavorings and further improve the mouthfeel of the foods, so that the most primitive taste of the foods is restored; during cooking, steam leakage influencing dining customers is prevented, charring smell is prevented, and the perception of customers is enhanced since the customers can watch a whole process in which raw foods are cooked.
Description
Technical field
The invention belongs to cooking skill field, be specifically related to a kind of steam cooking method being applicable to instant steaming and eating.
Background technology
Utilizing water vapour to cook food materials is a kind of traditional cooking method, specifically refers to put into appropriate water in vessel, and the raw-food material after seasoning is placed in vessel, then inserts food steamer and utilize steam to make the process of its maturation.According to the difference of raw-food material, vigorous fire can be divided into steam, moderate heat steams and slow fire steams three kinds, such as " steamed fresh fish ", " steamed egg custard ", " steaming stuffed bun " etc.
This traditional shortcoming steamed existing for mode is, vapor (steam) temperature is lower, therefore required digestion time is longer, steam steam in process to curl up, cannot realize boiling while the conception of eating, and due to water from steam part content higher, there is larger impact in the mouthfeel for food materials, cannot retain the ecosystem local flavor of fresh food materials.
For the shortcoming existing for current food materials steaming method, those skilled in the art are badly in need of a kind of in the former zestful situation of reservation food materials, can carry out transient heating, to realize the novel cafeteria mode of instant steaming and eating to food materials.
Summary of the invention
The object of the invention is according to above-mentioned the deficiencies in the prior art part, a kind of steam cooking method being applicable to instant steaming and eating is provided, this steam cooking method carries out Fast Heating by utilizing high-temperature steam to food materials, pins nutrition and does not run off, to realize the cafeteria mode at steaming limit, dining table top food.
The object of the invention realizes being completed by following technical scheme:
A kind of steam cooking method being applicable to instant steaming and eating, it is characterized in that described steam cooking method comprises the steps: the steamed tool arranged on dining table for steaming food materials, have in described steamed tool place described food materials hold space, described steamed tool has can the cover body of folding; Make, in described steamed tool, there is steam.
Make to coordinate to form confined space between described cover body with described steamed tool outer rim.
Steam in described steamed tool is produced by the heat source water bottom described steamed tool.
Steam in described steamed tool inputs by through jet chimney steam-out (SO) generating means.
Secondary steam heater is set in described jet chimney, with to heat by way of steam and dry.
Described jet chimney is provided with large discharge steam electromagnetic valve and low discharge steam electromagnetic valve, by described large discharge steam electromagnetic valve, described food materials is cooked, by described low discharge steam electromagnetic valve, described food materials are incubated.
Blow-off line is connected in described steamed tool.
Described blow-off line is positioned at below described steamed tool.
Described cover body is Liftable type cover body, described cover body is coaxially arranged with the expansion link that it can be driven to be elevated.
Advantage of the present invention is, utilizes high-temperature steam to carry out Fast Heating to food materials, pins food materials nutrition own, the reality taste of the most ecosystem of reduction food materials, and the cell membrane utilizing high temperature to break up spices increases food materials mouthfeel further; In cooking process, steam can not affect the guest that has dinner without excessive, without being charred taste, can allowing and have dinner the visual food materials of guest by the ripe all processes that changes, and client's sense organ strengthens.
Accompanying drawing explanation
Fig. 1 is the structural representation of steamed tool in the present invention;
Fig. 2 is secondary steam heater schematic diagram in the present invention.
Detailed description of the invention
Feature of the present invention and other correlated characteristic are described in further detail by embodiment below in conjunction with accompanying drawing, so that the understanding of technical staff of the same trade:
Be respectively as marked 1-21 in Fig. 1-2, figure: expansion link 1, cover body 2, steam jet 3, placing table 4, steamed tool 5, dining table 6, secondary steam heater 7, large discharge steam electromagnetic valve 8, jet chimney 9, low discharge steam electromagnetic valve 10, gas skirt 11, blow-off line 12, safety head 13, wire hole 14, flange mounting hole 15, shell 16, heat radiation fin 17, electrothermal tube 18, air intake 19, temperature probe fixed screw 20, venthole 21.
Embodiment 1: the present embodiment is specifically related to a kind of steam cooking method being applicable to instant steaming and eating, this steam cooking method carries out Fast Heating by utilizing steam to food materials, pins nutrition and does not run off, to realize the cafeteria mode of instant steaming and eating on dining table.
As shown in Figure 1, the realization of this steam cooking method depends on steamed tool system, therefore first this steamed tool system is described: be fixedly installed the steamed tool 5 for steaming fresh food materials in dining table 6 central authorities, steamed tool 5 is a cavity, wherein there is the placing table 4 for placing fresh food materials, and have above it can the cover body 2 of folding; The outer discharge unit of steam also having steam introducing portion and be positioned at below steamed tool 5 in steamed tool 5 is to form the circulatory system of a steam, steam introducing portion comprises the steam jet 3 being arranged in steamed tool cavity, steam jet 3 is connected with the steam boiler of outside through jet chimney 9, there is in the top portion of jet chimney 9 large discharge steam electromagnetic valve 8 in parallel and low discharge steam electromagnetic valve 10, in jet chimney 9, also there is secondary steam heater 7, with to by way of steam carry out post bake and drying; The outer discharge section of steam comprises and the gas skirt 11 be connected bottom steamed tool 5 and blow-off line 12.
As shown in Figure 1, cover body 2 can be the cover body of lift folding, also can be the cover body adopting the folding of side direction rotary shaft, specifically adopt lift folding cover body in the present embodiment, this cover body 2 specifically drives lifting by with its coaxial expansion link 1 be connected, the top of expansion link 1 is fixed in the indoor ceiling directly over dining table 6, bottom is then fixedly connected with cover body 2, expansion link 1 is the stretching structure under electronic or hydraulic pressure or air pressure can be adopted to control, cover body 2 is made up of transparent glass material, so that show that food materials are by the ripe all processes that changes, strengthen person sponging on an aristocrat's sensory experience.
As shown in Figure 1, 2, the table body that jet chimney 9 is laid in dining table 6 is inner, and its large discharge steam electromagnetic valve 8 set by top portion is for carrying out moment fast cooking to food materials, and low discharge steam electromagnetic valve 10 is then for being incubated food materials; Steam jet 3 is ball nozzle; Secondary steam heater 7 set in jet chimney 9 comprises shell 16, electrothermal tube 18 is provided with in shell 16, the S-shaped uniform winding of heat radiation fin 17 is on electrothermal tube 18, heat radiation fin 17 external diameter and shell 16 internal diameter match, electrothermal tube 18 and shell 16 are fixed by flange mounting hole 15, safety guard 13 leaves electric outlet hole 14, crust of the device 16 has temperature probe fixed screw 20, and the air intake 19 that upper/lower terminal respectively has a vapor flow is connected with same jet chimney 9 with venthole 21; This secondary steam heater 7 can reduce water content in steam when Steam Heating and heat up to steam, flow in this device as long as outstanding feature is steam, can being rapidly heated, which overcoming with being provided with the storage drum of electrothermal tube to heating drawback that is slow and generation condensed water during steam during row heating; Temperature probe fixed screw 20 is used to fixing this crust of the device 16 temperature of control, plays the effect of protection electrothermal tube 18 and constant steam exit temperature.
As shown in Figure 1, 2, this steam cooking method mainly comprises the steps:
(1) be placed in the placing table 4 in steamed tool 5 after food materials being cleaned preliminary working, transparent cover 2 drives through expansion link 1 and declines and close on the outer edge of steamed tool 5;
(2) the large discharge steam electromagnetic valve 8 in jet chimney 9 is opened, steam external boiler produced is introduced in jet chimney 9, when steam in jet chimney 9 by way of secondary steam heater 7 time, steam is entered in shell 16 by air intake 19 and contacts with the electrothermal tube 18 of heating, because by the stop of heat radiation fin 17, steam can only flow in the shape of a spiral along electrothermal tube 18 outer wall of heating, finally flows out from venthole 21; The fin 17 that dispels the heat in this process serves and delays vapor flow speed and conduct electricity heat pipe heat to steam-heated effect, makes the water content in steam reduce and improve by the steam exit temperature in engraving device under the effect of electric heating tube; Steam is sent in the cavity that steamed tool 5 and cover body 2 formed by the form that steam sprays with hoop through steam jet 3 afterwards; Excess steam in steamed tool 5 will be collected by the gas skirt 11 bottom steamed tool 5 and blow-off line 12 and discharge, and in the cavity formed to avoid steamed tool 5 and cover body 2, pressure is excessive;
It should be noted that, outer edge due to steamed tool 5 has boss upwards and forms with cover body 2 and coordinates, therefore when after the steam liquefied in cavity, part steam enters the cooperation position place of steamed tool 5 outer edge and cover body 2, make will form water-stop between the two, to avoid, steam is excessive affects person sponging on an aristocrat's eating surroundings, certainly slight on a small quantity steam is excessive to be allowed to, in addition, because steam is after by post bake, water content in steam is reduced, and can avoid transparent cover 2 producing a too much influence of moisture person sponging on an aristocrat and observe food materials cooking process;
For the use of secondary steam heater 7, according to the feature of food materials, can select whether open use.
(3) be controlled between 100-150 DEG C by the vapor (steam) temperature that steam jet 3 outwards exports, moisture control, between 10%-15%, can be set as (i.e. high-temperature steam continuous output time) between 3-6 minute usually to the time that food materials are cooked; The high-temperature steam exported by steam jet 3 carries out transient heating to food materials, and the nutrition of pinning food materials is not run off, and temperature is reached the high temperature of the cell membrane that can break up spices, to increase food materials taste;
(4) after setting cooking time to be achieved, food materials are ripe by changing, and now close large discharge steam electromagnetic valve 8, and steam jet 3 stops exporting steam, control expansion link 1 and drive cover body 2 to rise;
(5) person sponging on an aristocrat starts edible to be positioned over the food materials that placing table has been cooked, if edible time is longer, can opens the low discharge steam electromagnetic valve 10 in jet chimney 9 and export a small amount of steam through steam jet 3 and be incubated food materials;
(6) repeat above-mentioned steps (1) ~ (5), cook successively and eat each road food materials, realizing the novel cafeteria mode of instant steaming and eating on dining table.
Embodiment 2: the present embodiment relates to a kind of example utilizing method described in embodiment 1 King Crab to be carried out to steam cooking, specifically comprises the steps:
(1) be placed in the placing table 4 in steamed tool 5 after King Crab being cleaned preliminary working, transparent cover 2 drives through expansion link 1 and declines and close on the outer edge of steamed tool 5;
(2) open the large discharge steam electromagnetic valve 8 in jet chimney 9, steam external boiler produced is introduced in jet chimney 9, when steam in jet chimney 9 by way of secondary steam heater 7 time by post bake; Steam is sent in the cavity that steamed tool 5 and cover body 2 formed by the form that steam sprays with hoop through steam jet 3 afterwards, forms water-stop between cover body 2 and steamed tool 5 outer edge; Excess steam in steamed tool 5 will be collected by the gas skirt 11 bottom steamed tool 5 and blow-off line 12 and discharge;
(3) control at 120 DEG C by the high-temperature steam temperature that steam jet 3 outwards exports, moisture control is 15%, and the time of cooking King Crab is 4 minutes;
(4) after setting cooking time to be achieved, King Crab is ripe by changing, and now closes large discharge steam electromagnetic valve 8, and steam jet 3 stops exporting steam, controls expansion link 1 and drives cover body 2 to rise;
(5) person sponging on an aristocrat starts edible to be positioned over the King Crab that placing table has been cooked, and significantly can see the fibr tissue of crab meat, sweet mouthfeel, exquisiteness time edible.
Embodiment 3: the present embodiment relates to a kind of example utilizing method described in embodiment 1 red clam to be carried out to steam cooking, specifically comprises the steps:
(1) be placed in the placing table 4 in steamed tool 5 after red clam being cleaned preliminary working, transparent cover 2 drives through expansion link 1 and declines and close on the outer edge of steamed tool 5;
(2) open the large discharge steam electromagnetic valve 8 in jet chimney 9, steam external boiler produced is introduced in jet chimney 9, when steam in jet chimney 9 by way of secondary steam heater 7 time by post bake; Steam is sent in the cavity that steamed tool 5 and cover body 2 formed by the form that steam sprays with hoop through steam jet 3 afterwards, forms water-stop between cover body 2 and steamed tool 5 outer edge; Excess steam in steamed tool 5 will be collected by the gas skirt 11 bottom steamed tool 5 and blow-off line 12 and discharge;
(3) the high-temperature steam temperature that steam jet 3 outwards exports is controlled at 130 DEG C, moisture control is 12%, the time of cooking red clam is 3 minutes, in cooking process, the course of action of the housing that a person sponging on an aristocrat can see red clam clearly through cover body 2 slowly opening and closing, namely by the ripe process that changes;
(4) after setting cooking time to be achieved, red clam is ripe by changing, and now closes large discharge steam electromagnetic valve 8, and steam jet 3 stops exporting steam, controls expansion link 1 and drives cover body 2 to rise;
(5) person sponging on an aristocrat starts edible to be positioned over the red clam that placing table has been cooked.
Embodiment 4: the present embodiment relates to a kind of example utilizing method described in embodiment 1 fish food materials to be carried out to steam cooking, specifically comprises the steps:
(1) be placed in the placing table 4 in steamed tool 5 after fish food materials being cleaned preliminary working, transparent cover 2 drives through expansion link 1 and declines and close on the outer edge of steamed tool 5;
(2) open the large discharge steam electromagnetic valve 8 in jet chimney 9, steam external boiler produced is introduced in jet chimney 9, when steam in jet chimney 9 by way of secondary steam heater 7 time by post bake; Steam is sent in the cavity that steamed tool 5 and cover body 2 formed by the form that steam sprays with hoop through steam jet 3 afterwards, forms water-stop between cover body 2 and steamed tool 5 outer edge; Excess steam in steamed tool 5 will be collected by the gas skirt 11 bottom steamed tool 5 and blow-off line 12 and discharge;
(3) control at 120 DEG C by the high-temperature steam temperature that steam jet 3 outwards exports, moisture control is 14%, and the time of cooking the fish food materials of 2 jin heavy is 5 minutes, and speed is 2-3 times of common steam box;
(4) after setting cooking time to be achieved, fish are ripe by changing, and now close large discharge steam electromagnetic valve 8, and steam jet 3 stops exporting steam, control expansion link 1 and drive cover body 2 to rise;
(5) person sponging on an aristocrat starts edible to be positioned over the fish that placing table has been cooked, delicate mouthfeel, smooth.
Claims (9)
1. one kind is applicable to the steam cooking method of instant steaming and eating, it is characterized in that described steam cooking method comprises the steps: the steamed tool arranged on dining table for steaming food materials, have in described steamed tool place described food materials hold space, described steamed tool has can the cover body of folding; Make, in described steamed tool, there is steam.
2. a kind of steam cooking method being applicable to instant steaming and eating according to claim 1, is characterized in that making to coordinate to form confined space between described cover body with described steamed tool outer rim.
3. a kind of steam cooking method being applicable to instant steaming and eating according to claim 1, is characterized in that the steam in described steamed tool is produced by the heat source water bottom described steamed tool.
4. a kind of steam cooking method being applicable to instant steaming and eating according to claim 1, is characterized in that the steam in described steamed tool inputs by through jet chimney steam-out (SO) generating means.
5. a kind of steam cooking method being applicable to instant steaming and eating according to claim 4, is characterized in that arranging secondary steam heater in described jet chimney, with to heat by way of steam and dry.
6. a kind of steam cooking method being applicable to instant steaming and eating according to claim 4, it is characterized in that described jet chimney being provided with large discharge steam electromagnetic valve and low discharge steam electromagnetic valve, by described large discharge steam electromagnetic valve, described food materials are cooked, by described low discharge steam electromagnetic valve, described food materials are incubated.
7. a kind of steam cooking method being applicable to instant steaming and eating according to claim 1, is characterized in that being connected to blow-off line in described steamed tool.
8. a kind of steam cooking method being applicable to instant steaming and eating according to claim 7, is characterized in that described blow-off line is positioned at below described steamed tool.
9. a kind of steam cooking method being applicable to instant steaming and eating according to claim 1, is characterized in that described cover body is Liftable type cover body, described cover body is coaxially arranged with the expansion link that it can be driven to be elevated.
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| CN201510107657.2A CN104665579B (en) | 2015-03-12 | 2015-03-12 | A kind of steam cooking method suitable for instant steaming and eating |
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| CN201510107657.2A CN104665579B (en) | 2015-03-12 | 2015-03-12 | A kind of steam cooking method suitable for instant steaming and eating |
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| CN105147047A (en) * | 2015-09-17 | 2015-12-16 | 杭州集思帮科技有限公司 | Visible steam cooking device |
| CN105212682A (en) * | 2015-09-30 | 2016-01-06 | 上海术道科技有限公司 | Method is cooked in a kind of moxibustion of food materials |
| CN105212734A (en) * | 2015-09-30 | 2016-01-06 | 上海术道科技有限公司 | The smoked of a kind of food materials cooks method |
| CN105342367A (en) * | 2015-09-30 | 2016-02-24 | 上海术道科技有限公司 | Steam cooking method |
| CN105342368A (en) * | 2015-09-30 | 2016-02-24 | 上海术道科技有限公司 | Cold- and hot-treatment integrated cooking method |
| CN105342369A (en) * | 2015-09-30 | 2016-02-24 | 上海术道科技有限公司 | Salt cooking method of food materials |
| CN105455627A (en) * | 2016-01-20 | 2016-04-06 | 孙科 | Steam cooking method achieving steaming-and-eating and steam cooking device |
| CN105852635A (en) * | 2016-06-12 | 2016-08-17 | 赖东生 | Smokeless steam chafing dish equipment |
| CN106213980A (en) * | 2016-08-31 | 2016-12-14 | 杨书升 | Steam dish device |
| CN106308483A (en) * | 2016-08-31 | 2017-01-11 | 杨书升 | Steamed dish processing control method and system |
| CN107713737A (en) * | 2017-04-19 | 2018-02-23 | 罗江祺 | Platform is steamed in one kind lifting |
| CN109700299A (en) * | 2018-12-28 | 2019-05-03 | 佛山市顺德区美的洗涤电器制造有限公司 | Control method and control device for integrated cooker and integrated cooker |
| CN114568920A (en) * | 2020-11-30 | 2022-06-03 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus, control method of cooking apparatus, and readable storage medium |
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| CN105342368A (en) * | 2015-09-30 | 2016-02-24 | 上海术道科技有限公司 | Cold- and hot-treatment integrated cooking method |
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| CN114568920A (en) * | 2020-11-30 | 2022-06-03 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus, control method of cooking apparatus, and readable storage medium |
| CN114568920B (en) * | 2020-11-30 | 2023-09-19 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus, control method of cooking apparatus, and readable storage medium |
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Effective date of registration: 20160816 Address after: 200051 Shanghai Moutai Road, Changning District, No. L4 layer L414 Shop No. 179 Applicant after: Shanghai is the original cooking steamed Catering Management Company Limited Address before: 200436 Shanghai, Zhabei District Jiang Field Road No. 1010, room 238, No. three Applicant before: Shanghai Shu Dao Science and Technology Ltd. |
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