Steam cooking equipment

Abstract

The invention discloses steam cooking equipment which comprises a steam generator, a steam pot and a spray head. The steam pot is mounted on the upper surface of the steam generator, the spray head comprises a body part and a spraying part arranged at the upper end of the body part, the spraying part is of an umbrella-shaped structure with the outer edge protruding out of the upper surface of the body part, and an inclined face arranged from the body part outwards in an obliquely upward mode is arranged on the lower surface of the spraying part. The body part is provided with an airflow channel open vertically, the spraying part is provided with a spraying chamber communicated with the airflow channel, and a plurality of spraying openings communicated with the spraying chamber are formed in the inclined face of the spraying part. The lower end of the spray head stretches out of the cavity bottom of the steam pot and is connected with an air outlet part of the steam generator through a connecting part, and steam sprayed out of the steam generator flows to the airflow channel, then enters the spraying chamber, and is sprayed out of the spraying openings. Food cooked through the steam cooking equipment is cooked fast, nutritional ingredients can be instantaneously locked, the original taste and flavor are kept, long-term boiling water is avoided, therefore, the purine content is low, and the health index is high.

Description

technical field [0001] The invention relates to the field of cooking equipment, in particular to a steam cooking equipment. Background technique [0002] The cooking methods in the prior art are generally heated under the cooker (such as a pot) to heat the ingredients in the cooker until they are cooked. However, it is difficult to control the ratio of the heat required by the ingredients in the cooker to the supply of the heat source. The heat supply is greater than the heat demand, so the following phenomena will occur: [0003] 1. If you are cooking soup or porridge, either it is easy to form constant boiling water and produce high concentrations of purines, or it is easy to produce a paste phenomenon, which will affect the color, aroma, and taste of the ingredients and destroy the nutritional content of the ingredients; [0004] 2. If the cooking material is solid, it is easy to burn. [0005] In order to solve the adverse effects caused by heating under the cooker, mo...

AI Technical Summary

Problems solved by technology

[0003] 1. If you are cooking soup or porridge, either it is easy to form constant boiling water and produce high concentrations of purines, or it is easy to produce a paste phenomenon, which will affect the color, aroma, and taste of the ingredients and destroy the nutritional content of the ingredients;

[0004] 2. If you are cooking solid food, it is easy to burn

[0005] In order to solve the adverse effects caused by heating under the cooker, more and more people now accept steam cooking. The purpose of steaming food is achieved by discharging steam into the steam pot. In order to protect the steam pot from being burned, it is necessary to The steam pot is filled with water, or if you need to cook porridge or soup during the steaming process, you need to put the porridge or soup in the steam pot. At this time, you need to submerge the jet port in the water, porridge or soup, otherwise the bottom of the pot will be damaged. Not enough heat, but after submerging the injection port, it will form a phenomenon of constant boiling water, which will increase the purine content of the food, resulting in a significant decline in the health index of the steamed food, which still cannot effectively solve the first problem above.

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