Cooking pan capable of reducing starch content
A starch content, cooking pot technology, applied in kitchen utensils, household utensils, cooking utensils, etc., can solve the problems of not reducing the starch content of rice, reducing the appetite of eaters, and losing nutrients, so as to avoid the reduction of cooking efficiency and increase the liquid Circulating area, effect of nutrient retention
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[0038] When using a steamer to cook rice, the air pressure in the internal space of the rice compartment 2 increases due to the steam generated after heating and the original gas in the back seal part is heated and expanded, and the liquid is squeezed downward to force the liquid level to drop, while the water collecting compartment 3 It is connected to the exhaust valve 01, and the air pressure is similar to the external space. The water is discharged from the drainage channel 31 to the water collecting compartment 3 under the influence of pressure. During the heating process, the medium starch of the rice begins to dissolve in the water to form milky white rice soup, and the rice soup enters The water-collecting compartment 3 prevents starch from re-entering the rice grains when the rice grains absorb water in the later stage of cooking, and reduces the starch content in the rice compared with traditional rice cookers. When the liquid level is lower than the bo...
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