Pressure relief device and pressure cooker thereof

Abstract

The invention discloses a pressure relief device and a pressure cooker thereof. The pressure relief device comprises a connecting plate. One end of the connecting plate is connected with a reciprocating motion portion in a pressure intensity control device. The other end of the connecting plate is provided with a sealing pressure head for blocking a pressure relief hole. A kick leaf spring and a reset mechanism are arranged on the connecting plate. The other end of the kick leaf spring is connected with a cover plate. According to the pressure relief device and the pressure cooker thereof, constant changing of pressure inside a cooking cavity can be achieved by rapidly opening and closing the sealing pressure head and the pressure relief hole, so that liquid drives solid food to roll, and the solid food in a cooking cavity is heated uniformly. The pressure relief device and the pressure cooker thereof are convenient to install and long in service life.

Description

technical field [0001] The invention relates to the field of kitchen cooking utensils, in particular to a pressure relief device and a pressure cooker thereof. Background technique [0002] Pressure cookers are increasingly used in modern kitchens. Traditional cooking methods, such as steaming, boiling, stewing, simmering, braising, etc., can be realized with pressure cookers, and because pressure cookers do not need regular monitoring, easy to operate, stable and reliable, etc., they are respected and loved by people. . [0003] The principle of a pressure cooker is simple, because the boiling point of water is affected by the air pressure, the higher the air pressure, the higher the boiling point. On high mountains and plateaus, the air pressure is less than 1 atmospheric pressure, water can boil at less than 100°C, and eggs cannot be boiled with ordinary pots. When the air pressure is greater than 1 atmospheric pressure, water will boil when it is higher than 100°C. T...

AI Technical Summary

Problems solved by technology

The pressure cooker seals the water quite tightly, and the water vapor generated by the evaporation of water cannot diffuse into the air, but can only be kept in the pressure cooker, so that the pressure inside the pressure cooker is higher than 1 atmosphere, and is in the same condition as the pressure cooker. Within the controllable safety range, the water should be boiled only when it is higher than 100°C, so that a high-temperature and high-pressure environment is formed inside the pressure cooker, and the processed ingredients are easy to cook quickly, and they are quite crispy.

[0004] However, since the solid ingredients in the pressure cooker cannot roll along with the water, there is often uneven heating of the solid ingredients. If the heating time is extended, one side of the solid ingredients is often just right, and the other side is crispy.

At present, there is no practical and effective solution other than the above-mentioned flawed methods

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