The reason for the fast speed of microwave cured meat products
Traditional ovens and steamers often take more than ten minutes or even longer to bake chicken legs, while micro...
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Traditional ovens and steamers often take more than ten minutes or even longer to bake chicken legs, while microwave equipment only takes a few minutes to cook chicken legs. The efficiency difference between the two is obvious. What is the reason for this?
First of all, we need to know that traditional baking belongs to the heat conduction and radiation heating mode. The heat source is located outside the chicken leg, and the heat first heats the skin of the chicken leg, and then slowly penetrates deep into the meat and around the bones layer by layer. The chicken leg has a thick meat texture, with a fast increase in skin temperature and a slow increase in internal temperature, which takes a long time. In order to fully ripen without external ripening or internal growth, the baking time can only be extended.
The heating method of microwave is the opposite, relying on high-frequency electromagnetic waves to penetrate the entire chicken leg and directly act on the water molecules, proteins, oils and other polar molecules inside the chicken. Water molecules vibrate at high speed and collide with each other in a microwave field, generating heat at various positions inside the chicken leg. There is no process of heat transfer from the outside to the inside. The skin and internal meat are heated and heated synchronously, and the entire chicken leg is evenly cooked, eliminating the long process of heat conduction and resulting in significant compression during baking.
Secondly, the moisture inside the chicken leg evaporates rapidly when heated, and the slight flow of water vapor can also assist in the uniform diffusion of heat, further accelerating the maturation process. While quickly roasting, the microwave can also simultaneously kill bacteria attached to the chicken, saving extra time for separate sterilization and further improving overall production efficiency.
Traditional baking usually requires slow baking at a lower temperature to avoid external sticking and internal growth, which limits the processing speed. Microwave does not need to worry about the problem of surface pre focusing, and by reasonably matching power and conveying speed, it can achieve fast and uniform aging.
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