关键词: 炸功能, 蒸汽添加, 薯条, 肉类, 酥脆度, 脱脂

Abstract: To address customers’ feedback regarding the lack of crispiness in food cooked with air-frying function of the combi steam oven and the significant difference compared to deep-fried food, the air-frying function is improved to enhance its taste and nutritional performance. By studying the crispness of deep-fried French fries as the target crispness; researching the effects of different fan speeds, steam addition, and the crispness of different ingredients on the air-frying performance; additionally, researching the advantages of steam-added air-frying for meat in enhancing fat removal and meat tenderness. Ultimately, an air-frying function for combi steam ovens can be achieved that not only improves sensory quality but also has health benefits, bringing users a better taste and healthier cooking experience.

Key words: Frying function, Steam-added, French fries, Meat, Crispness, Fat removal