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Pan for boiling dried noodles

A noodle and body technology, which is applied in the field of cooking noodle pots, can solve the problems of difficult cleaning, easy sticking to the bottom of the pot, poor taste, etc., and achieve the effect of less water consumption, not easy to overflow the pot, and good taste

Inactive Publication Date: 2017-01-25
朱玉根
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Vermicelli is a kind of food with a long storage time and convenient eating, so it is widely loved by people. People usually cook vermicelli in a spherical iron pot, but if there is too little water in the iron pot, the vermicelli will be thrown into the pot When inside, only a part of the noodles is on the water surface at the beginning, and the cooking time of this part of the noodles is longer than that of the noodles exposed to the water surface, so the hardness of the noodles cooked in a pot is inconsistent, the taste is poor, and th

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  • Pan for boiling dried noodles

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Embodiment Construction

[0012] The preferred embodiments of the present invention will be described in detail below in conjunction with the accompanying drawings, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0013] The advantage of the pot for cooking vermicelli of the present invention is: the front and rear sides of the pot are respectively provided with a rectangular protrusion, which can completely immerse the vermicelli below the water surface with a relatively small amount of water, and the taste of the cooked noodles is better. The water consumption is also less, and the phenomenon of overflowing the pot is not easy to occur.

[0014] like figure 1 As shown, a pot for cooking dried noodles includes a pot body 1 and two handles 2, the two handles 2 are arranged on the left and right sides of the pot body 1, and the tops of the front and rear si...

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Abstract

The invention discloses a pan for boiling dried noodles which consists of a pan body and two handles. The two handles are respectively set on the left and right sides of the pan body; the front and rear walls of the pan body are respectively provided with a rectangle projection on the top, and the depth of the two rectangle projections is smaller than the depth of the pan body. The pan for boiling dried noodles has the advantages that the front and side walls of the pan are provided respectively with a rectangle projection, so the dried noodles can be totally immersed with a less amount of water, the boiled noodles have a good taste, less water is used, and overflow of water can be effectively prevented.

Description

technical field [0001] The invention relates to a cooking utensil, more precisely a pot for cooking vermicelli. Background technique [0002] Vermicelli is a kind of food with a long storage time and convenient eating, so it is widely loved by people. People usually cook vermicelli in a spherical iron pot, but if there is too little water in the iron pot, the vermicelli will be thrown into the pot. When inside, only a part of the noodles is on the water surface at the beginning, and the cooking time of this part of the noodles is longer than that of the noodles exposed to the water surface, so the hardness of the noodles cooked in a pot is inconsistent, the taste is poor, and the noodles are not When it is cooked, it comes into contact with the bottom of the pot, which is easy to stick to the bottom of the pot and is difficult to clean; another method is to add more water to the iron pot, so that the dried noodles can be completely put under the water surface at one time, an...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/00
Inventor 朱玉根
Owner 朱玉根