Dumpling cooking device arranged at bottom of domestic stock pot and matched stock pot

A technology for household and soup pots, which is applied in home appliances, applications, kitchen utensils, etc., to increase the amount of boiling bubbles, reduce adhesion, and improve the activation state

Inactive Publication Date: 2012-12-26
郭雯婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] After searching, there is currently no similar dumpling cooking device

Method used

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  • Dumpling cooking device arranged at bottom of domestic stock pot and matched stock pot
  • Dumpling cooking device arranged at bottom of domestic stock pot and matched stock pot
  • Dumpling cooking device arranged at bottom of domestic stock pot and matched stock pot

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Experimental program
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Effect test

Embodiment 1

[0066] figure 1 and figure 2 It is the elevation sectional view and top plan view of the first embodiment of the dumpling cooking device and the first embodiment of the supporting soup pot in the present invention, and the pot cover part is omitted in the figure. The dumpling cooking device is a simple way in which the top half chamber 1 of the heat flow chamber has a long and narrow slit S-shaped communicating hole, the central part of the communicating hole is the main water outlet area 7, and the two tail ends of the S-shaped are the described The main water inlet area 6; its support structure is that the top half chamber 1 of the heat flow chamber is placed on the full-ring horizontal annular protrusion 18 on the bottom side of the bottom side of the inner wall of the soup pot wall 3 with its outer edge, and the heat flow chamber The lower surface of the top half chamber 1 is a flat top with a top height of 20 mm; the supporting soup pot has a full-ring horizontal annula...

Embodiment 2

[0068] image 3 and Figure 4It is the vertical sectional view and the top plan view of the second embodiment of the dumpling cooking device in the present invention. This embodiment is a simple way for the support structure of the top half chamber 22 of the pot-cover-shaped heat flow chamber. The half chamber 22 is covered with the bottom of the soup pot and the bottom of the soup pot together constitutes a heat flow chamber 2. The top height of the heat flow chamber is higher in the middle and the outer edge is lower. The heat flow chamber 2 is the upflow chamber section 8 itself. In this embodiment The method of raising the flow is a combination of the temperature difference method and the roof raising method; the usage method of this embodiment is the same as that of the first embodiment.

Embodiment 3

[0070] Figure 5 It is the elevation sectional view of the third embodiment of the dumpling cooking device and the second embodiment of the supporting soup pot in the present invention, and the pot cover part is omitted in the figure. The support structure of this embodiment of the dumpling cooking device is that the top and half chambers 1 of the heat flow chamber are placed flat on the full-circle horizontal platform 17 around the bottom side of the inner wall of the soup pot wall 3 with its outer edge, and the form of the communication hole in this embodiment and floor plan with Figure 4 Identical, all the other characteristics are similar to embodiment two; The implementation mode of this supporting soup pot is that the periphery of the bottom side of the inner wall of the pot wall 3 has a full-circle horizontal platform step 17, and the vertical distance from the full-circle horizontal platform step 17 to the bottom surface of the soup pot is 15mm; this embodiment uses ...

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Abstract

The invention relates to a dumpling cooking device arranged at the bottom of a domestic stock pot and a matched stock pot. The device mainly comprises a hot flow chamber top semi-chamber (1) which has a water inlet opening (4) and a water outlet opening (5) and is made of food-level boiling-resistant heat insulation materials; the hot flow chamber top semi-chamber (1) is arranged on a horizontal annular step (17) at the periphery of the bottom side of the inner wall of the pot wall of the stock port (3), thus a relatively enclosed hot flow chamber (2) is formed; dumplings sink after being put in the pot and are in contact with the hot flow chamber top semi-chamber (1) with the temperature not higher than the boiling point; the structure of a hot flow chamber enables the water outlet opening (5) to generate boiled air bubbles earlier and to stir the deposited dumplings after the dumplings are put into the pot; and the hot flow chamber top semi-chamber (1) also can form the hot flow chamber (2) or more than two hot flow chambers (2) by adopting other multiple types. According to the invention, multi-layer deep improvement also can be carried out, and a matched stock pot also can be matched, so that the phenomenon of incomplete dumpling skins is reduced greatly, and also the cooking operation time is saved.

Description

technical field [0001] The invention relates to a dumpling cooking device placed at the bottom of a household soup pot, which is mainly composed of a top shell-shaped heat flow chamber and a top half chamber made of a food-grade boiling-resistant heat insulating material with communicating holes. Background technique [0002] Dumplings are a classic traditional food of the Chinese nation. Quick-frozen dumplings are a family fast food that is suitable for China's national conditions and the fast pace of life in modern society. It has entered thousands of households and is popular among consumers, especially office workers. In order to avoid boiling dumplings at home, it is often used to slowly and continuously stir the dumplings with chopsticks after they are put into the pot to prevent the dumplings from settling at the bottom of the pot and causing sticking to the pot and causing the skin to break. Stirring often continues until the dumplings float and is close to being coo...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/00
Inventor 郭雯婷郭朝京
Owner 郭雯婷
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