Soybean milk steaming device

Abstract

A soybean milk steaming device relates to the field of kitchen ware, in particular to a soybean milk boiling device. The soybean milk steaming device aims at solving the problem that family self-made soybean milk is easy to spill, and the pan bottom is easy to burn and avoiding spilling of the soybean milk and burning of a pan. An annular protruding ridge is arranged at the middle position on the inner wall of a water container in the vertical direction, the outer wall of a soybean milk container is connected with an annular cover plate, the cover plate is placed on the annular protruding ridge on the inner side of the water container, and the cover plate seals a gap between the water container and the soybean milk container. 2-8 steam pipes are arranged on the cover plate, steam produced by the water container is guided into the soybean milk container through the steam pipes. A part of the steam pipes are open at the bottom of the soybean milk container, and a part of the steam pipes are open above the soybean milk liquid level. The soybean milk steaming device has the advantages of effectively avoiding pan burning due to steam heating, improving steam utilizing efficiency, improving heating evenness due to the fact that a part of the steam pipes are open at the bottom of the soybean milk container and preventing soybean milk from spilling due to the fact that a part of the steam pipes are open above the soybean milk.

Description

technical field [0001] The invention relates to the field of kitchen utensils, in particular to a soybean milk cooking device. Background technique [0002] In cities, most homemade soy milk is: soak beans, grind, filter, and boil; high-speed grinding promotes a large amount of bean dregs to filter out through the filter holes. When soy milk is boiled, part of the water vapor is wrapped by the starch film or protein film, forming air bubbles, which accumulate on the surface of the soy milk. The air bubbles hinder the contact between the liquid surface and the air. Overflow: In order to reduce the overflow of soy milk, it is generally boiled on a low fire, and a large amount of bean dregs with a specific gravity greater than water gather at the bottom, which hinders the uniform transfer of heat and easily causes the bottom of the pot to burn. Contents of the invention [0003] In order to avoid the overflow of soya-bean milk and paste pot, the present invention designs a k...

AI Technical Summary

Problems solved by technology

When soy milk is boiled, part of the water vapor is wrapped by the starch film or protein film, forming air bubbles, which accumulate on the surface of the soy milk. The air bubbles hinder the contact between the liquid surface and the air. Overflow: In order to reduce the overflow of soy milk, it is generally boiled on a low fire, and a large amount of bean dregs with a specific gravity greater than water gather at the bottom, which hinders the uniform transfer of heat, and it is easy to cause the bottom of the pot to burn.

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