WO2020098749A1 - 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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Publication number
WO2020098749A1
WO2020098749A1 PCT/CN2019/118524 CN2019118524W WO2020098749A1 WO 2020098749 A1 WO2020098749 A1 WO 2020098749A1 CN 2019118524 W CN2019118524 W CN 2019118524W WO 2020098749 A1 WO2020098749 A1 WO 2020098749A1
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Prior art keywords
temperature
food
cavity
roasting
set time
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PCT/CN2019/118524
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English (en)
French (fr)
Inventor
党子建
伍宝君
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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 WO2020098749A1 publication Critical patent/WO2020098749A1/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.
  • grilled chicken is mainly baked in the oven. And: chicken as a protein has been denatured at 60-70 °C, but considering the possible viruses in chicken, etc., it is necessary to grill the chicken above 80 °C. However, hydrogen sulfide will be generated if it exceeds 90 ° C, so the temperature of the chicken can reach 80-90 ° C.
  • the object of the present invention is to provide a food baking method, which can greatly shorten the food baking time, and can compensate the temperature in the baking cavity by the temperature heating unit in the baking cavity, so that the temperature in the baking cavity It is more stable, making food easier to bake and color.
  • the present invention provides a food roasting method.
  • the food roasting method includes: a preheating stage, preheating the temperature in the roasting cavity to a first set temperature T1 by a temperature heating unit in the roasting cavity; roasting Preparation stage: After the food to be baked is placed in the baking cavity, the food to be baked is heated and baked by a microwave unit and a temperature heating unit in the baking cavity for a first set time t1 to make the baking cavity The temperature inside is at the second set temperature T2, wherein after the completion of the first set time t1, the microwave unit continues to heat for the second set time t2, while the temperature heating unit in the grill is at the 3.
  • the temperature in the baking cavity is compensated and heated within the set time t3, so that the temperature in the baking cavity is stabilized at the third set temperature T3; the coloring stage: the microwave unit heats the second set It stops after time t2, and after the completion of the third set time t3, the temperature heating unit in the roasting cavity continues to maintain the temperature in the roasting cavity at the third setting for the fourth set time t4 Set temperature T3.
  • the preheating of the roasting cavity by the temperature heating unit in the roasting cavity makes the roasting cavity have a certain baking temperature, and then the microwave unit and the temperature heating unit in the roasting cavity simultaneously heat the food inside and outside, so that the water molecules Evaporation and coloring are carried out at the same time, and the temperature in the baking cavity is compensated and heated by the temperature heating unit in the baking cavity, so that the temperature in the baking cavity can be stabilized at the third set temperature T3 to achieve continuous high temperature baking Process, which greatly shortens the food baking time, making food easier to bake and color, and the outer skin is crispy, the inside is fully cooked, and will not be too dry.
  • T3 T2 ⁇ ⁇ T.
  • the second set time t2 is the third set time t3.
  • 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 T3, the first roasting cavity The internal temperature heating unit stops heating, and the temperature heating unit in the second roasting cavity continues to heat, so that the temperature in the roasting cavity drops, and when the temperature in the roasting cavity is lower than T3, the first roasting The temperature heating unit in the cavity restarts heating, and the temperature heating unit in the second baking cavity continues to heat.
  • the temperature heating unit in the first baking cavity is a barbecue unit
  • the temperature heating unit in the second baking cavity is a hot air unit.
  • the sum of the largest of the second set time t2 and the third set time t3 and the first set time t1 is less than the fourth set time t4.
  • the microwave unit is heated at a constant power.
  • 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 food roaster can greatly shorten the food roasting time, and the baked food is easier to color, and the outer skin is crispy, the inside is fully cooked, and will not be dry, thereby enhancing people's food baking experience .
  • 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 food roasting in a food roasting method provided by a 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 foods such as roast chicken or duck, or noodle foods, or other foods such as potatoes Or sweet potatoes.
  • the food roasting method includes: a preheating stage, which preheats the temperature in the roasting chamber to the first set temperature T1 by a temperature heating unit in the roasting chamber; , Heating and roasting the food to be baked by the microwave unit and the temperature heating unit in the baking cavity for a first set time t1 so that the temperature in the baking cavity is at the second set temperature T2, wherein After the completion of the first set time t1, the microwave unit continues to heat the second set time t2, and at the same time, the temperature heating unit in the roasting cavity performs the temperature in the roasting cavity within the third set time t3 Compensation heating, so that the temperature in the baking cavity is stabilized at the third set temperature T3; coloring stage: the microwave unit stops after heating the second set time t2 and finishes from
  • the baking cavity since the baking cavity is preheated by the temperature heating unit in the baking cavity, the baking cavity has a certain baking temperature, and then the food is heated both inside and outside by the microwave unit and the temperature heating unit in the baking cavity.
  • the water molecules are evaporated and colored at the same time, and the temperature in the baking cavity is compensated and heated by the temperature heating unit in the baking cavity, so that the temperature in the baking cavity can be stabilized at the third set temperature T3 to achieve continuous
  • the high-temperature baking process greatly shortens the baking time of the food, making the food easier to bake and color, and the outer skin is crispy, the inside is fully cooked and will not be too dry.
  • the third set temperature T3 may be a specific temperature value, for example, may be equal to or greater than the second set temperature T2, or, for ease of control, the third set temperature T3 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 1-3 ° C, preferably 2 ° C.
  • the third set time t3 may be greater than the second set time t2, that is, after the first set time t1 is completed, the heating time of the temperature heating unit in the baking chamber exceeds the heating time of the microwave unit .
  • 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 and the microwave unit in the baking cavity heat for the same time, That is, at the same time when the microwave unit starts heating, the temperature heating unit in the roasting cavity starts to compensate and heat the temperature in the roasting cavity, so that the temperature in the roasting cavity stabilizes at the third set temperature T3.
  • the first set temperature T1 is smaller than the second set temperature T2.
  • the first set temperature T1 may be equal to the second set temperature T2, that is, T1 ⁇ T2.
  • the temperature heating unit in the roasting cavity may be a single heating component, or, in order to more easily compensate for the temperature in the roasting cavity, so that the temperature in the roasting cavity is stabilized at the third set temperature T3, preferably
  • 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 T3, the temperature heating unit in the first baking cavity stops heating, and the second baking cavity The inner temperature heating unit continues to heat, so that the temperature in the baking cavity drops, and when the temperature in the baking cavity is lower than T3, the temperature heating unit in the first baking cavity restarts heating, and the temperature heating unit in the second baking cavity continues to heat .
  • the temperature in the baking cavity can be stabilized within a suitable baking temperature while reducing power consumption.
  • 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.
  • the fourth set time t4 may be set according to different baked foods, for example, the fourth set time t4 may be made the same as the second set time t2, or for foods that are not easy to grill ,
  • the sum of the largest of the second set time t2 and the third set time t3 and the first set time t1 is less than the fourth set time t4, so that the temperature heating unit in the baking cavity is
  • the food can be baked and colored at a fixed time t4.
  • the power of the microwave unit may be different, and the heating power of the microwave unit may be specifically increased and decreased according to the baked 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 t2.
  • various roasting parameters can be adjusted according to different types of food to better roast and color the desired food.
  • the fire power of the microwave unit is P40.
  • the temperature in the roasting cavity reaches the first set temperature T1 in about five minutes, and the food is placed After that, the microwave unit and the temperature heating unit in the baking cavity heat for five minutes to reach the second set temperature T2, and then the microwave unit and the temperature heating unit in the baking cavity continue to heat for five minutes.
  • the temperature inside is stable at 150 °C and baked for 20 minutes, the food can be baked, the food is golden, fully cooked, and the baking time is shorter.
  • 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.
  • the food roaster can greatly shorten the food roasting time, and the baked food is easier to color, and the outer skin is crispy, the inside is fully cooked, and will not be dry, thereby enhancing 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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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
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Abstract

提供了一种食物烤制方法和食物烤制器。食物烤制方法包括：将烤腔内的温度预热到第一设定温度T1；在待烤食物放入烤腔内后，微波单元和烤腔内温度加热单元对待烤食物进行加热以使烤腔内的温度处于第二设定温度T2，微波单元继续加热第二设定时间t2，同时烤腔内温度加热单元在第三设定时间t3内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T3；微波单元加热第二设定时间t2后停止，从第三设定时间t3完成后开始，烤腔内温度加热单元继续在第四设定时间t4内将烤腔内的温度保持在第三设定温度T3，以极大缩短食物烤制时间，通过对烤腔的温度进行补偿，使得食物更易于烤制上色。

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201811354813.5，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、烤鸡腿等越来越多出现在家庭中，丰富了家庭餐桌。
烤鸡作为一种常见的家庭烤肉类的代表，主要采用烤箱进行烤制。而：鸡肉作为一种蛋白质在60-70℃已经变性，但考虑到鸡肉中可能的病毒等，因此需要将鸡肉烤到80℃以上。但是超过90℃会有硫化氢产生，因此鸡肉温度达到80-90℃即可。
但是，烤箱由于只有上部发热管工作，腔体内温度低，烤制时间长，一般要50-60分钟，且溅油较多。
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极大缩短食物烤制时间，能够通过烤腔内温度加热单元对烤腔内的温度进行补偿，使得烤腔内的温度比较稳定，使得食物更易于烤制上色。
为了实现上述目的，本发明提供一种食物烤制方法，该食物烤制方法 包括：预热阶段，通过烤腔内温度加热单元将烤腔内的温度预热到第一设定温度T1；烤制阶段：在待烤食物放入所述烤腔内后，通过微波单元和所述烤腔内温度加热单元对所述待烤食物进行加热烤制第一设定时间t1以使得所述烤腔内的温度处于第二设定温度T2，其中，从所述第一设定时间t1完成后开始，所述微波单元继续加热第二设定时间t2，同时所述烤腔内温度加热单元在第三设定时间t3内对所述烤腔内的温度进行补偿加热，使得所述烤腔内的温度稳定在第三设定温度T3；上色阶段：所述微波单元加热所述第二设定时间t2后停止，从所述第三设定时间t3完成后开始，所述烤腔内温度加热单元继续在第四设定时间t4内将所述烤腔内的温度保持在所述第三设定温度T3。
通过上述技术方案，由于通过烤腔内温度加热单元对烤腔进行预热，使得烤腔具有一定的烤制温度，然后通过微波单元和烤腔内温度加热单元对食物内外同时加热，使得水分子蒸发和上色同时进行，并通过烤腔内温度加热单元对烤腔将烤腔内的温度进行补偿加热，使得烤腔内的温度能够稳定在第三设定温度T3以实现持续的高温烘烤过程，从而极大缩短食物烤制时间，使得食物更易于烤制上色，且外皮酥脆，内部全熟，不会偏干。
进一步地，T3＝T2±ΔT。
进一步地，所述第二设定时间t2为所述第三设定时间t3。
进一步地，T1≤T2。
进一步地，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T3时，所述第一烤腔内温度加热单元停止加热，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T3时，所述第一烤腔内温度加热单元重新开始加热，所述第二烤腔内温度加热单元继续加热。
更进一步地，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，所述第二设定时间t2和所述第三设定时间t3中最大者与所述第一设定时间t1的之和小于所述第四设定时间t4。
进一步地，在所述第一设定时间t1和所述第二设定时间t2内，所述微波单元以恒定功率加热。
进一步地，在食物烤制过程中，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、所述第三设定温度T3、所述第三设定时间t3、所述第四设定时间t4中的至少一者能够调整；在T3＝T2±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，该食物烤制器能够极大缩短食物烤制时间，且烤制的食物更易于上色，且外皮酥脆，内部全熟，不会偏干，从而提升人们的食物烤制体验。
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一种食物烤制方法的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2和图3，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，或者其他食物例如土豆或红薯。该食物烤制方法包括：预热阶段，通过烤腔内温度加热单元将烤腔内的温度预热到第一设定温度T1；烤制阶段：在待烤食物放入所述烤腔内后，通过微波单元和所述烤腔内温度加热单元对所述待烤食物进行加热烤制第一设定时间t1以使得所述烤腔内的温度处于第二设定温度T2，其中，从所述第一设定时间t1完成后开始，所述微波单元继续加热第二设定时间t2，同时所述烤腔内温度加热单元在第三设定时间t3内对所述烤腔内的温度进行补偿加热，使得所述烤腔内的温度稳定在第三设定温度T3；上色阶段：所述微波单元加热所述第二设定时间t2后停止，从所述第三设定时间t3完成后开始，所述烤腔内温度加热单元继续在第四设定时间t4内将所述烤腔内的温度保持在所述第三设定温度T3。
在该食物烤制方法中，由于通过烤腔内温度加热单元对烤腔进行预热，使得烤腔具有一定的烤制温度，然后通过微波单元和烤腔内温度加热单元对食物内外同时加热，使得水分子蒸发和上色同时进行，并通过烤腔内温度加热单元对烤腔将烤腔内的温度进行补偿加热，使得烤腔内的温度 能够稳定在第三设定温度T3以实现持续的高温烘烤过程，从而极大缩短食物烤制时间，使得食物更易于烤制上色，且外皮酥脆，内部全熟，不会偏干。
当然，第三设定温度T3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T2，或者，为了便于控制，第三设定温度T3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，第三设定温度T3可以高于第二设定温度T2，或者，第三设定温度T3为T2±温度ΔT，也就是T3＝T2±ΔT，这样，第一设定时间t1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T2±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℃。
另外，应当可以理解的是，第三设定时间t3可以大于第二设定时间t2，也就是，第一设定时间t1完成后，烤腔内温度加热单元的加热时间超过微波单元的加热时间。或者，可选择地，所述第二设定时间t2为所述第三设定时间t3，也就是，第一设定时间t1完成后，烤腔内温度加热单元和微波单元加热相同的时间，即微波单元开始加热的同时，烤腔内温度加热单元就开始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T3。
另外，为了实现不易烤制的食物的快速烤制，优选地，第一设定温度T1小于第二设定温度T2。或者，对于易于烤制的食物，第一设定温度T1可以等于第二设定温度T2，也就是，T1≤T2。
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T3，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T3时，第一烤腔内温度加热单元停止加热，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T3时，第一烤腔内温度加热单元重新开始加热，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。
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。
另外，可以根据烤制的食物的不同来设定第四设定时间t4，比如，可以使得第四设定时间t4与第二设定时间t2相同，或者，对于不易于烤制的食物而言，第二设定时间t2和第三设定时间t3中最大者与第一设定时间t1的之和小于第四设定时间t4，这样，烤腔内温度加热单元在较长的第四设定时间t4可以对食物进行烤制上色。
此外，对于微波单元而言，在第一设定时间t1和第二设定时间t2内，微波单元的功率可以不同，微波单元的加热火力可以根据烤制食物来具体调高和降低，后者，为了实现恒定的加热效果，使得食物不发干，优选地，在第一设定时间t1和第二设定时间t2内，微波单元以恒定功率加热。
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、第三设定温度T3、第三设定时间t3、第四设定时间t4中的至少一者能够调整；而在第三设定温度T3为T2±ΔT时，也就是T3＝T2±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，一种食物烤制实施例中，如图3所示的，微波单元的火力为P40，如图所示的，烤腔内的温度大约五分钟达到第一设定温度T1，放入食物后，微波单元和烤腔内温度加热单元加热五分钟达到第二设定温度T2、然后微波单元和烤腔内温度加热单元继续加热五分钟，与此同时，烤腔内温度加热单元将烤腔内的温度稳定在150℃上下烘烤20分钟，食物即可烤制完成，食物整体金黄，全熟，且烤制时间较短。
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。如上所述的，该食物烤制器能够极大缩短食物烤制时间，且烤制的食物更易于上色，且外皮酥脆，内部全熟，不会偏干，从而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：
    预热阶段，通过烤腔内温度加热单元将烤腔内的温度预热到第一设定温度T1；
    烤制阶段：在待烤食物放入所述烤腔内后，通过微波单元和所述烤腔内温度加热单元对所述待烤食物进行加热烤制第一设定时间t1以使得所述烤腔内的温度处于第二设定温度T2，其中，从所述第一设定时间t1完成后开始，所述微波单元继续加热第二设定时间t2，同时所述烤腔内温度加热单元在第三设定时间t3内对所述烤腔内的温度进行补偿加热，使得所述烤腔内的温度稳定在第三设定温度T3；
    上色阶段：所述微波单元加热所述第二设定时间t2后停止，从所述第三设定时间t3完成后开始，所述烤腔内温度加热单元继续在第四设定时间t4内将所述烤腔内的温度保持在所述第三设定温度T3。
  2. 根据权利要求1所述的食物烤制方法，其特征在于，T3＝T2±ΔT。
  3. 根据权利要求1所述的食物烤制方法，其特征在于，所述第二设定时间t2为所述第三设定时间t3。
  4. 根据权利要求1所述的食物烤制方法，其特征在于，T1≤T2。
  5. 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T3时，所述第一烤腔内温度加热单元停止加热，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T3时，所述第一烤腔内温度加热单元重新开始加热，所述第二烤腔内温度加热单元继续加热。
  6. 根据权利要求5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。
  7. 根据权利要求1所述的食物烤制方法，其特征在于，所述第二设定时间t2和所述第三设定时间t3中最大者与所述第一设定时间t1的之和小于所述第四设定时间t4。
  8. 根据权利要求1所述的食物烤制方法，其特征在于，在所述第一设定时间t1和所述第二设定时间t2内，所述微波单元以恒定功率加热。
  9. 根据权利要求1-8中任意一项所述的食物烤制方法，其特征在于，在食物烤制过程中，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、所述第三设定温度T3、所述第三设定时间t3、所述第四设定时间t4中的至少一者能够调整；
    在T3＝T2±ΔT时，所述ΔT能够调整。
  10. 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1-9中任意一项所述的食物烤制方法。
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US11751722B2 (en) 2019-02-25 2023-09-12 Sharkninja Operating Llc Cooking device and components thereof
US11751710B2 (en) 2019-02-25 2023-09-12 Sharkninja Operating Llc Guard for cooking system
US11033146B2 (en) 2019-02-25 2021-06-15 Sharkninja Operating Llc Cooking device and components thereof
US11832761B2 (en) 2019-02-25 2023-12-05 Sharkninja Operating Llc Cooking device and components thereof
US11134808B2 (en) 2020-03-30 2021-10-05 Sharkninja Operating Llc Cooking device and components thereof
US11647861B2 (en) 2020-03-30 2023-05-16 Sharkninja Operating Llc Cooking device and components thereof
US11678765B2 (en) 2020-03-30 2023-06-20 Sharkninja Operating Llc Cooking device and components thereof
US11969118B2 (en) 2020-03-30 2024-04-30 Sharkninja Operating Llc Cooking device and components thereof
US11882961B1 (en) 2023-01-18 2024-01-30 Sharkninja Operating Llc Cover plate for cooking devices

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