Preservation method of food in pot and pot

Abstract

The invention discloses a preservation method of food in a pot. A control device reads the working state of the pot, and if the pot is in a heat-preserving state, the preservation method comprises the following steps: according to the outside-pot environment temperature, setting the heat-preserving temperature; keeping the inside-pot actual temperature constant within a preset fluctuation range of the heat-preserving temperature by using a thermostat; turning on ultraviolet lamps; according to the environment, setting the heat-preserving temperature, and conducting ultraviolet sterilization and disinfection, so as to ensure that the food does not deteriorate and keep good taste of the food. The invention further discloses the pot. The pot comprises a pot body, a plurality of ultraviolet lamps, a temperature detection device, the thermostat and the control device, wherein the ultraviolet lamps, the temperature detection device and the thermostat are electrically connected with the control device; the control device reads the working state of the pot, and if the pot is in the heat-preserving state, the control device presets the heat-preserving temperature according to the outside-pot environment temperature fed back by the temperature detection device and controls thermostat to keep the inside-pot actual temperature constant within the preset fluctuation range of the heat-preserving temperature. According to the heat-preserving temperature set based on the environment, the ultraviolet lamps disinfect and sterilize the food so as to ensure that the food does not deteriorate and keep good taste of the food.

Description

technical field [0001] The invention belongs to the technical field of kitchen appliances, and in particular relates to a method for preserving food in a pot and a 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, etc., has a bad taste after being kept warm for a long time in an electric cooker (such as electric rice cooker, electric pressure cooker, etc.), and it is easy to breed bacteria and deteriorate. [0003] In the prior art, the food is usually placed directly in the air when the room temperature is high. This method will cause poor taste due to the evaporation of water, and it is easy to deteriorate due to bacterial reproduction; in order to ensure that the food does not deteriorate, when the room temperature is low, Usually the rice is left in the rice cooker to keep warm, and the existing technology usually controls ...

AI Technical Summary

Problems solved by technology

Usually food, such as rice, soup, porridge, etc., will not taste good after being kept warm for a long time in an electric cooker (such as electric rice cooker, electric pressure cooker, etc.), and it is easy to breed bacteria and deteriorate

[0003] In the prior art, the food is usually placed directly in the air when the room temperature is high. This method will cause poor taste due to the evaporation of water, and it is easy to deteriorate due to bacterial reproduction; in order to ensure that the food does not deteriorate, when the room temperature is low, Usually the rice is left in the rice cooker to keep warm, and the existing technology usually controls the heat preservation temperature of the rice cooker at 70±5°C, but in actual use, it will be found that this way of preserving quality has too much evaporated water, which makes the food dry Affects the taste of food, especially rice

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