Pot lid, pot and freshness retaining method for food in pot

Abstract

The invention discloses a pot lip which comprises a pot lip body, a sterilizing module, a control device and a distance measuring device, wherein the sterilizing module comprises an ultraviolet lamp and a first driving device; the control device controls the first driving device to regulate the position of the ultraviolet lamp according to distance information fed back by the distance measuring device; a sterilization effect is good. The invention also discloses a pot which comprises a pot body and the pot lip covering on the pot body; the sterilization effect is good. The invention also discloses a pot; a heat preservation module is additionally arranged; the control device is arranged on the pot body and / or the pot lip body, and is connected with the heat preservation module or a temperature sensor; the sterilization effect is good. The invention also discloses a freshness retaining method for food in the pot. The freshness retaining method comprises the following steps: after food cooking is finished, the first driving device is controlled, by the control device, to regulate the position of the ultraviolet lamp of the sterilization module according to the distance information fed back by the distance measuring device, so as to enable the ultraviolet lamp to keep a preset sterilization distance to the food in the pot; the ultraviolet lamp is controlled by the control device to be turned on, and the food in the pot is irradiated by ultraviolet light emitted from the ultraviolet lamp. The operation is simple and convenient; disinfection and sterilization effects are good; a freshness retaining effect is good.

Description

technical field [0001] The invention belongs to the technical field of kitchen utensils, and in particular relates to a pot cover, a pot and a fresh-keeping method for food in the pot. Background technique [0002] With the improvement of living standards, people's requirements for quality of life are also getting higher and higher. Usually food (such as rice, soup, porridge) tastes bad after being kept warm in the electric cooker for a long time and is easy to breed bacteria. For example, food such as rice in the electric cooker is in the range of 25-40°C, which is easy for bacteria to multiply and deteriorate. [0003] In the existing technology, an ultraviolet lamp is usually used in the pot cover to directly irradiate the food in the pot to realize the function of disinfection and sterilization, so as to ensure the quality of the food. However, in actual use, the amount of food in the pot may vary each time the food is cooked. When there is too much food in the pot, the...

AI Technical Summary

Problems solved by technology

However, in actual use, the amount of food in the pot may vary each time the food is cooked. When there is too much food in the pot, the UV lamp is likely to overheat and affect the service life and affect the sterilization effect. When there is too little food in the pot, the use of ultraviolet light The low efficiency will affect the sterilization effect; when the pot (rice cooker, pressure cooker, etc.) is cooking rice or porridge or other food (such as soup, vegetables), it is easy to throw rice soup or liquid with other food residues on the pot cover, which is affected by these impurities. (Food residue thrown into the pot), the transmittance of the ultraviolet lamp is too low, which leads to the reduction of disinfection and sterilization, and cannot guarantee the freshness of the food in the pot. The transmittance of the deep ultraviolet LED lamp is more easily affected by impurities

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