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A steam cooking method suitable for instant steaming and instant eating

A cooking method and steam technology, which is applied in the cooking field, can solve the problems of food taste influence, long cooking time, steam lingering, etc., and achieve the effect of enhancing sensory perception and increasing the taste of food materials

Inactive Publication Date: 2018-08-10
上海原烹即蒸餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The disadvantage of this traditional steaming method is that the steam temperature is low, so the required cooking time is longer, and the steam is lingering during the steaming process, which makes it impossible to realize the idea of ​​eating while cooking, and due to the water content in the steam Higher, it has a greater impact on the taste of ingredients, and cannot retain the original flavor of fresh ingredients

Method used

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  • A steam cooking method suitable for instant steaming and instant eating
  • A steam cooking method suitable for instant steaming and instant eating

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Embodiment 1: This embodiment specifically relates to a steam cooking method suitable for instant steaming and instant eating. The steam cooking method uses steam to rapidly heat food materials to lock nutrients without loss, so as to realize instant steaming and instant eating on the dining table model.

[0022] Such as figure 1 As shown, the realization of the steam cooking method depends on the steamer system, so the steamer system is firstly described: a steamer 5 for steaming fresh food is fixed in the center of the dining table 6, and the steamer 5 is a cavity , which has a holding table 4 for placing fresh food, and has an openable cover 2 above it; in the steamer 5, there is also a steam introduction part and a steam discharge part below the steamer 5 to Constitute a steam circulation system, the steam introduction part includes the steam nozzle 3 located in the steamer cavity, the steam nozzle 3 is connected to the external steam boiler through the steam pipe ...

Embodiment 2

[0034] Embodiment 2: This embodiment relates to an example of using the method described in Embodiment 1 to steam cook king crab, which specifically includes the following steps:

[0035] (1) Wash and preprocess the king crab and place it on the holding table 4 in the steamer 5, and the transparent cover body 2 is driven down by the telescopic rod 1 and fits on the outer edge of the steamer 5;

[0036] (2) Open the large-flow steam solenoid valve 8 in the steam pipeline 9, introduce the steam generated by the external boiler into the steam pipeline 9, and be reheated when the steam passes through the steam secondary heating device 7 in the steam pipeline 9; after that The steam is sent into the cavity formed by the steamer 5 and the cover body 2 through the steam nozzle 3 in the form of annular injection, and a water seal is formed between the cover body 2 and the outer edge of the steamer 5; Excess steam will be collected and discharged by the gas collecting hood 11 and the s...

Embodiment 3

[0040] Embodiment 3: This embodiment relates to an example of using the method described in Embodiment 1 to steam cook red clams, which specifically includes the following steps:

[0041] (1) Wash and pre-process the red clams and place them on the holding table 4 in the steamer 5, and the transparent cover body 2 is driven down by the telescopic rod 1 and fits on the outer edge of the steamer 5;

[0042] (2) Open the large-flow steam solenoid valve 8 in the steam pipeline 9, introduce the steam generated by the external boiler into the steam pipeline 9, and be reheated when the steam passes through the steam secondary heating device 7 in the steam pipeline 9; after that The steam is sent into the cavity formed by the steamer 5 and the cover body 2 through the steam nozzle 3 in the form of annular injection, and a water seal is formed between the cover body 2 and the outer edge of the steamer 5; Excess steam will be collected and discharged by the gas collecting hood 11 and th...

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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 [0001] The invention belongs to the technical field of cooking, and in particular relates to a steam cooking method suitable for instant steaming and eating. Background technique [0002] Using water vapor to cook ingredients is a traditional cooking method, which specifically refers to the process of putting an appropriate amount of water in a container, putting the seasoned food ingredients in the container, and then putting them in a steamer to make them mature with steam . According to different food raw materials, it can be divided into three types: high-fire steaming, medium-fire steaming and slow-fire steaming, such as "steamed fresh fish", "steamed eggs", "steamed buns" and so on. [0003] The disadvantage of this traditional steaming method is that the steam temperature is low, so the required cooking time is longer, and the steam is lingering during the steaming process, which makes it impossible to realize the idea of ​​eating while cooking, and d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J27/16
Inventor 吴佳斌
Owner 上海原烹即蒸餐饮管理有限公司
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