关键词: 过热蒸汽, 烹饪, 脱脂, 减盐, 抗氧化

Abstract: In order to determine the feasibility and advantages of using superheated steam in steam ovens, a study was conducted on the differences in cooking effects between it and the ordinary baking mode. The pure baking mode of the steam oven adds superheated steam, called degreasing baking mode. The experimental results showed that under the same cooking temperature and time, the fat content of pork pancakes roasted in the defatted roasting mode decreased by 9.32%, the salt reduction rate increased by 13.26%, and the generation of heterocyclic amines decreased by about 37.5% compared to the pure roasting mode; The content of peroxide value in lard obtained by roasting pig fat in the defatted roasting mode decreased by 72.86% compared to the pure roasting mode; Compared to the pure roasting mode, the defatted roasting mode improved the tenderness of fish meat and increased its water retention rate by 13.76%; The retention rate of vitamin C in roasted broccoli under degreasing roasting mode increased by 3.86% compared to pure roasting mode; The defatted roasting mode retains more flavor compounds in roasted carrots compared to the pure roasting mode. Based on a comprehensive analysis of the above data, it can be concluded that the application of superheated steam technology on the steam grill has advantages in defatting, reducing salt, antioxidant, and enhancing taste in cooking.

Key words: Superheated steam, Cooking, Defat, Salt reduced, Antioxidation