Penetration type heating and cooking multi-purpose pot and cooking method thereof

Abstract

The invention discloses a penetration type heating and cooking multi-purpose pot and a cooking method of the penetration type heating and cooking multi-purpose pot. The multi-purpose pot comprises anelectromagnetic heater, a non-magnetic conductive outer pot and a magnetic conductive inner pot which are sequentially arranged from bottom to top; the magnetic conductive inner pot is arranged in thenon-magnetic conductive outer pot, the non-magnetic conductive outer pot and the magnetic conductive inner pot are enclosed to form a closed heating cavity; the cooking method of the multi-purpose pot is as follows: heating a pot bottom of the magnetic conductive inner pot through the layer by the electromagnetic heater at the lower part of the non-magnetic conductive outer pot, regulating the height of the water level in the heating cavity between the non-magnetic conductive outer pot and the magnetic conductive inner pot to choose whether to heat a water body in the heating cavity through the pot bottom of the magnetic conductive inner pot. The penetration type heating and cooking multi-purpose pot has the advantages that: (1) the multi-purpose rapidly produces steam, pre-heating is notneeded, and the energy loss is low; (2) the structure of a pot body is simple, the pot is convenient to assemble and maintain, the inner pot can be dismounted and is convenient to clean; (3) the degree of automation is high, the pot achieves the functions of automatically controlling the water quantity and monitoring the water level in real time, and the various cooking functions like steaming, cooking, frying, instantly boiling, stewing and the like can be flexibly chosen.

Description

technical field [0001] The invention belongs to the technical field of cooking, and in particular relates to a multipurpose pot for penetrating heating and cooking and a cooking method thereof. Background technique [0002] Steaming is a very common cooking method in China. It refers to the process of putting seasoned food ingredients in a container and then putting them in a steamer to make them mature with steam. According to the different food raw materials, steaming can be divided into three types: high-fire steaming, medium-fire steaming and slow-fire steaming, such as "steamed fresh fish" and "steamed eggs". Steaming seems to be a simple cooking method, but it can retain the umami taste of the food itself in the dish, bringing people a fresh, fragrant, tender and smooth taste. [0003] However, the traditional steaming method has the disadvantages of low steam temperature, long cooking time, and large heat loss during the cooking process. With the continuous advancem...

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Problems solved by technology

[0004] However, the disadvantages of this type of steamer are that the steamer and the boiler are set separately, and the problem of heat loss is serious; the pressure generated by the steam in the closed space inside the pot body makes the steamer a potential safety hazard; Large power consumption, long warm-up time, complex structure and unchanged installation, difficult to clean

In addition, general steamers only have the function of steaming, and it is impossible to realize multiple cooking functions such as steaming, boiling, frying, stewing, and rinsing on the same set of cooking utensils.

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