a soup pot

Abstract

The invention discloses a stockpot. The top part of a pot cover is provided with a dome bottom which is arranged in an inversed mode and is capable of supporting the stabilization of the pot cover, a transitional neck part is arranged between the dome bottom and the pot cover, a through hole is formed in the neck part, a rubber plug is arranged in the through hole and a pull ring is arranged in the top part of the rubber plug; a hollow sphere which is provided with multiple ac pores is arranged in the pot body; the hollow sphere comprises a sphere body used for containing soup bases and a cover body, and a ring chain which is connected to the bottom of the rubber plug is arranged on the outer side of the cover body. The stockpot has the advantages of being scientific and compact in structure, large in soup cooking speed, low in energy consumption, and energy-saving and environmentally friendly; meanwhile, the stockpot further has the advantages that nutrients in the soup bases can be released more sufficiently, and the soup is more nutritious; the soup and residue are separated, solid food is not in contact with the pot body, a situation that food sticks to the bottom of the pot while being cooked and the food is even cooked parched does not occur, and thus generation of carcinogenic substances is avoided; taking and putting back the stockpot are very convenient, and the pot cover has multiple functions; besides, the stockpot is made of stainless steel, and thus is durable and compatible with an induction cooker. Therefore, the stockpot is capable of satisfying daily life demands of people, and has a large promotional value.

Description

technical field

[0001] The invention relates to a pot, in particular to a soup pot. Background technique

[0002] In order to dissolve the nutrients and various trace elements in the food into the soup, which is conducive to the absorption of the human body, the soup is generally put into a soup pot, boiled on a high heat, and then changed to a low heat for about 20 minutes. Seasoning, after the water boils again, keep the boiling state with a slow fire for about 2 to 4 hours, so that the protein and other nutrients in the soup can be fully dissolved into the soup.

[0003] Common soup pots generally do not have matching slag-separating accessories. As a result, the soup and the ingredients used as soup ingredients cannot be separated when making soup. Solid food is in direct contact with the pot body. In daily life, the food will often stick to the bottom or even burnt. Burnt food is easy to cause cancer, and it is inconvenient to serve. To separate the ingredients from t...

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