Cooking pan capable of reducing starch content

Abstract

The invention provides a cooking pan capable of reducing the starch content. A water storage inner container, a cooked rice interlayer and a water collecting interlayer are sequentially arranged in an inner cavity of the cooking pan from outside to inside. An annular step is arranged at the top end of the water storage inner container along the edge in a surrounding mode, and an outwards-turned edge of the cooked rice interlayer and an edge of the water collecting interlayer are sequentially borne by the step surface of the annular step from bottom to top. A drainage channel penetrating through the bottom of the water collecting interlayer downwards is formed in the bottom of the water collecting interlayer. Micropores only allowing water to pass and a communicating channel penetrating through the bottom of cooked rice interlayer downwards are formed in the bottom of the cooked rice interlayer. The communicating channel is formed corresponding to the drainage channel above the communicating channel, and the drainage channel is sleeved with the communicating channel. A sealing structure is arranged between the water collecting interlayer and the water storage inner container, and airtight space is formed by the cooked rice interlayer and the water storage inner container. The cooking pan can reduce the original starch content of cooked rice and reserve nutrition of the cooked rice.

Description

technical field [0001] The invention relates to a cooking pot, in particular to a cooking pot with reduced starch content. Background technique [0002] The current electric rice cooker, pressure cooker, and electric pressure cooker all heat rice and water in a pot. After the rice is cooked, it is easy to leave crusts on the bottom of the pot. the appetite of the eater. An existing cooking pot that separates the rice from the heat-generating cooking pot generally heats the interlayer containing the rice through an inner container filled with water. The interlayer is provided with micropores, and the water in the inner container enters the interlayer The layer is absorbed by the rice. During the heating process, the starch in the rice begins to dissolve in the water to form a milky white rice soup. When the rice absorbs water at the end of cooking, the starch re-enters the rice grains, which cannot reduce the starch content of the rice, and the rice grains are extremely larg...

AI Technical Summary

Problems solved by technology

[0002] The current electric rice cooker, pressure cooker, and electric pressure cooker all heat rice and water in a pot. After the rice is cooked, it is easy to leave crusts on the bottom of the pot. eater's appetite

An existing cooking pot that separates the rice from the heat-generating cooking pot generally heats the interlayer containing the rice through an inner container filled with water. The interlayer is provided with micropores, and the water in the inner container enters the interlayer The layer is absorbed by the rice. During the heating process, the starch in the rice begins to dissolve in the water to form a milky white rice soup. When the rice absorbs water at the end of cooking, the starch re-enters the rice grains, which cannot reduce the starch content of the rice, and the rice grains are extremely large during the cooking process. Most of the time when soaked in water, a large amount of soluble vitamins in rice grains dissolve in water and lose with steam, losing a large amount of nutrients

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