Baking equipment and baking process capable of prolonging food shelf life

Abstract

The invention belongs to the field of food equipment, and specifically discloses a baking device and a baking process capable of prolonging a food warranty period. The device comprises an air supply device, a roast device, an exhaust fan, and an oxygen sensor. A roast cavity of the roast device is provided with a jet head, a roast tray, and an air capture head in sequence from up to bottom. An airoutlet of the air supply device is communicated with an air inlet of the jet head. An exhaust port of the air capture head is communicated with an exhaust air duct. The oxygen sensor is assembled inthe exhaust air duct, and determines whether all air in the roast cavity is discharged. One side of the roast device is provided with an entrance for moving food in and out. The entrance is provided with a gate in a sealing manner, and the gate isolates the roast cavity from air. The roast device bakes and cools food in a shielding gas environment. The shielding gas isolates food from air. Duringbaking and cooling periods, grease in food is difficult to take oxidation reaction, grease oxidative deterioration substances and oxygen residual quantity in the food are very little, oxygen uptake capacity is low, so that the food is easy to store, and warranty period can improve by 0.5-1 time.

Description

technical field [0001] The invention relates to a food baking equipment, in particular to a food baking equipment baked in a protective gas environment and capable of prolonging the shelf life of food, and a corresponding baking process, belonging to the field of food equipment. Background technique [0002] Baked foods, especially moist soft foods such as moon cakes, puffs, mung bean cakes, and wife cakes, as well as dry, crisp and hard foods such as peach crisps and biscuits, are widely loved by people in various varieties and flavors. To improve the taste and reduce the amount of preservatives, a large amount of sugar and oil are often added to the pie crust and pie filling to replace water to keep the food moist and soft and improve the taste. The current food baking equipment bakes food in the air environment. The baking temperature is as high as 180°C or even higher. The high temperature of the baking chamber volatilizes a small amount of metal ion gas, and the oil and...

AI Technical Summary

Problems solved by technology

The current food baking equipment bakes food in the air environment. The baking temperature is as high as 180°C or even higher. The high temperature of the baking room volatilizes a small amount of metal ion gas, and the oil and sugar in the food directly interact with the oxygen in the air. Function, oil undergoes high-temperature oxidation and metal-catalyzed hydroperoxidation to generate oxidized metamorphic substances, which promote high-temperature oxidation of oils, accelerate the oxidation speed of oils, generate more oxidative metamorphic substances that are harmful to health, and increase the ability of food to capture oxygen , so that the food is prone to oxidative rancidity and deterioration during preservation, and the shelf life is short

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