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Steaming tool and food steaming method

A technology for steaming utensils and food, which is applied in the fields of cyclically steaming food, self-service, and steaming food, and can solve the problems of uncontrollable food raw material safety and sanitation, poor freshness, steam leakage, etc.

Inactive Publication Date: 2013-10-23
韩健新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The food steaming devices such as steamer or steamer used in restaurants and restaurants have the following problems when processing food: one, customers or eaters can't participate in the material selection process, and the safety and hygiene of food raw materials cannot be guaranteed. Control; 2. The food is pre-steamed, so some food must be placed for a period of time, and its freshness is relatively poor; 3. As we all know, in the process of steaming, you must wait until all the food is steamed After that, you can open the steamer or steamer and take out the food in it. If you take it when only part of the food is steamed, the steam will leak, and you need to add more steam to steam all the untaken food. , which takes longer

Method used

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  • Steaming tool and food steaming method
  • Steaming tool and food steaming method
  • Steaming tool and food steaming method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Such as figure 1 As shown, the steamer of the present invention includes a first cavity 10 and a second cavity 20 communicating with the first cavity, wherein the first cavity 10 is used to hold liquid water , the food material to be steamed is contained in the second cavity 20, and by heating the first cavity 10, the liquid water in it is converted into steam and enters the second cavity 20, so that the The food raw materials in the second cavity 20 are steamed.

[0041] Such as figure 2 As shown, the first cavity 10 has a bottom wall 11 and a side wall 12. Preferably, the bottom wall 11 is flat and made of iron material so as to be placed on an induction cooker for heating to save space for the entire steamer. Since the steamer of the present invention is mainly used for self-service steaming food, its shape should not be too large so that it can be placed on the dining table to facilitate the operation of eaters. There is a valve 121 (not shown in the figure) on...

Embodiment 2

[0052] Figure 6 to Figure 8 A second embodiment of the steamer according to the invention is shown. The second embodiment is improved on the basis of the first embodiment, and its structure is basically the same as that of the first embodiment, except that each vaporized layer body 21 in the second cavity 20 is also isolated from each other.

[0053] Such as Figure 6 As shown, the steamer further includes a guide pipe 30 for guiding water vapor from the first cavity 10 into the second cavity 20, that is to say, the first cavity 10 and the second cavity The two cavities 20 communicate with each other through the guide tube 30 .

[0054] Such as Figure 7 As shown, the guide pipe 30 is arranged at the upper end of the first cavity 20 and runs through all the evaporated layers 21 of the second cavity 20 . A group of air guide holes 301 are arranged at intervals on the side wall of the guide pipe 30, and the number of the air guide holes 301 is equal to the number of the ste...

Embodiment 3

[0059] Figure 9 to Figure 1 2 shows a third embodiment of the steamer according to the present invention. The third embodiment is improved on the basis of the second embodiment. In the second embodiment, the steamed layer bodies 21A of the second cavity 20 are isolated from each other and do not communicate with each other, that is to say, the water vapor directly enters the steamed layer bodies 21A from the first cavity 10 respectively. Yes, in the third embodiment, water vapor directly enters each steaming tray 211B of each steaming layer body 21B directly from the first cavity 10 through a set of guide pipes 30B, that is to say, each steaming tray is A small steaming unit, that is, the steamer has multiple steaming units at the same time, and each steaming unit steams independently without interfering with each other.

[0060] Such as Figure 9 As shown, the second cavity 20 of the steamer in this embodiment includes two layers of steamed layers 21B stacked in sequence ...

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Abstract

The invention discloses a steaming tool and a steaming method. The steaming tool comprises a first cavity and a second cavity communicated with the first cavity, wherein the first cavity is used for containing liquid water; the second cavity is used for containing to-be-steamed raw-food materials; the liquid water in the first cavity is converted into steam to enter the second cavity by heating the first cavity; and the raw-food materials in the second cavity are steamed. The steaming method comprises the following steps of preparing the steaming tool and the raw-food materials, heating the first cavity of the steaming tool to generate the steam, placing the raw-food materials in steaming drawers of the steaming tool, inserting the steaming drawers into a drawer frame, taking out the steaming drawers from the drawer frame after the raw-food materials in the steaming drawers are steamed, replacing with new raw-food materials in the steam drawers to continue steaming, and performing cyclic replacement in such manner. Therefore, an eater can enjoy fresh steamed food continuously.

Description

technical field [0001] The invention relates to a food processing device, in particular to a steamer for processing food through steam. [0002] The invention also relates to a method for steaming food, in particular to a method for self-service and circular steaming of food. Background technique [0003] In the field of cooking, steaming is a very common way of processing food, which uses steam as the heat transfer medium to heat and cook food raw materials. Since steamed food has high requirements on the freshness of food raw materials, and it can largely ensure that the juice inside and outside the food raw materials does not volatilize as much as other heating methods, and the umami substances remain in the dishes without destroying the nutrients. The aroma is not lost, so it is widely loved by people. [0004] At present, the devices for steaming food commonly used by people, such as steamers and steamers, are generally multi-layer combinations, that is to say, many f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/16
Inventor 韩健新
Owner 韩健新
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