Double-heat source heating cooking method

Abstract

The present invention provides a double-source heating cooking method. The cooking method herein comprises the following steps: (1) start a first heater at the beginning of the cooking to supply heat to a cooking utensil body from below or the peripheral of the cooking utensil body; (2) put cooking objects such as meat or vegetables to the cooking utensil; (3) at the time right before or after step (2), more particularly the initial stage after step (2), start a second heater or increase heating intensity of the second heater, preferably increase heating power of heat sources so as to perform direct heating on cooking objects inside the cooking utensil from above the cooking utensil, the first and the second heaters having different heat sources; (4) after heating at intervals, close the second heater or decrease heating intensity of the second heater, preferably decrease heating power of heat sources. The present invention by adopting hot wind, infrared or light wave and the like in heating assistance can supply heat to the surface of cooking objects via air-flow or radiation, and facilitate surface maturing of the cooking objects to a certain extent so as to lock internal water of the cooking objects. The double-source heating cooking method also has the surface treatment effect on the cooking objects.

Description

technical field [0001] The invention relates to a cooking method heated by double heat sources. Background technique [0002] The basic technological elements of Chinese stir-frying are the direct heat transfer of the pot (metal) to the material, rapid stirring and rapid cooking. Existing cooking equipment usually uses a single heat source to heat the pot body, and then heats the cooking materials in the pot through the pot body in a metal heat transfer manner. Therefore, when cooking, the cooking materials should be spread as thin as possible, so that the cooking materials can be in contact with the heat transfer surface of the pot body as much as possible, so as to achieve uniform and rapid heating. However, since the cooking materials will always accumulate in the pot, it is impossible to ensure that all the cooking materials are in direct contact with the heat transfer surface of the pot body at the same time, and it is even more impossible to make each surface of the c...

AI Technical Summary

Problems solved by technology

Using hot air or radiant heat source as a single heat source or directly heating the main heat source cannot meet the technical requirements of cooking.

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