Multifunctional siphoning type food processor

Abstract

The invention relates to a multifunctional siphoning type food processor which comprises an upper stirring barrel and a lower heating water storage barrel. A top opening of the lower heating water storage barrel is detachably connected with a siphoning end cover. The upper stirring barrel is arranged on the siphoning end cover in a sitting mode. A lower siphoning opening is formed in the siphoning end cover. The lower siphoning opening is connected with a siphon which extends to the lower half portion of an inner cavity of the lower heating water storage barrel. An upper siphoning opening communicated with the lower siphoning opening is formed in the bottom of the upper stirring barrel correspondingly. The upper siphoning opening is connected with a movable anti-leakage component. A top opening of the upper stirring barrel is connected with a machine head. A stirring motor is fixed in the machine head. An output shaft on the stirring motor penetrates through the bottom of the machine head and extends into the upper stirring barrel. The output shaft is connected with a stirring blade. The lower siphoning opening is provided with a protruding part in an extending mode, the protruding part pushes open the movable anti-leakage component, and accordingly the upper siphoning opening and the lower siphoning opening are communicated. The structure is simple and reasonable, the food-making range is wide, the multifunctional siphoning type food processor can be adaptive to long-time timing making of any food, and separating of food and water before heating is really achieved.

Description

technical field [0001] The invention relates to the technical field of a food cooking machine, in particular to a multifunctional siphon food cooking machine. Background technique [0002] Existing food cooking machines, such as soybean milk machines, rice paste machines, mixers, juicers, etc., cannot break through the traditional preparation methods. The existing defects are: 1) They can only mix food and water, and then make it regularly or in real time , Due to the limitation of the nature of some foods, some foods cannot be soaked for a long time before being made, such as soybeans, which are prone to mold and smell after soaking for a long time, which seriously damages the nutritional value of the food and affects the regular production function of the food; 2), Most of the mixing methods of the existing food processors are slurry mixing and heating together, and some food residues that have not been stirred are easy to stick to the bottom of the mixing tank and appear ...

AI Technical Summary

Problems solved by technology

[0002] Existing food cooking machines, such as soybean milk machines, rice paste machines, mixers, juicers, etc., cannot break through the traditional preparation methods. The existing defects are: 1) They can only mix food and water, and then make it regularly or in real time , Due to the limitation of the nature of some foods, some foods cannot be soaked for a long time before being made, such as soybeans, which are prone to mold and smell after soaking for a long time, which seriously damages the nutritional value of the food and affects the regular production function of the food; 2), Most of the mixing methods of the existing food processors are slurry mixing and heating together, and some food residues that have not been stirred are easy to stick to the bottom of the mixing tank and appear scorched, which affects the production effect and is difficult to clean; 3), The existing food cooking machines are all made by directly heating the slurry in the mixing tank. If the temperature is not well controlled in this way, it is easy to destroy the nutritional content of the food, and overflow phenomenon, or even dry burning phenomenon, although these two All these phenomena can be detected and avoided by sensors, but adding sensors not only increases the manufacturing cost, but also can only passively prevent the occurrence of this phenomenon

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