Low-liquid-level boiling pot

A low-level, pot-covered technology applied to low-level boiling pots. It can solve the problems of short service life, slow heating speed and high nutrient loss, etc., and achieve the effect of beautiful appearance, uniform heating and good taste

Active Publication Date: 2018-11-13
雍占锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In order to solve the disadvantages of ordinary pots such as slow heating speed, high nutrient loss, poor taste, easy to stick to the pot, easy to overflow the pot, troublesome cleaning, and short service life, etc.

Method used

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  • Low-liquid-level boiling pot
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  • Low-liquid-level boiling pot

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Such as figure 1 As shown, a low-level boiling pot includes an inner tank (1), a tray (2), a rice bowl (3), and a pot cover (4); the inner tank (1) of the pot is placed on the inner bottom of the tray (2 ), the rice bowl (3) is placed on the tray (2), and the upper edge of the inner container (1) is covered with a pot cover (4); the general technical parts other than the inventive technology of the present invention will not be repeated, and the tray (2 ) is smaller than the inner diameter of the inner pot (1), the rice bowl (3) is smaller than the inner pot (1), and there is a gap between the rice bowl (3) and the pot cover (4).

[0025] figure 2 It is the front view of the tray (2). The main body of the tray (101) is an upside-down basin. There are multiple egg holes (102) on the tray. The hole is similar in shape to an oval egg, and the lower edge of the egg hole (102) is flush with the lower edge of the outer ring of the tray main body (101) or slightly higher by...

Embodiment 2

[0031] Such as Figure 4 As shown, a soybean milk machine with low liquid level boiling includes a heating plate II (11), a steam pot (12), a tray (13), a soybean milk cup (14), a beating head (15), and a heating plate Put the steam pot (12) on the top of Ⅱ (11), place the tray (13) on the inner bottom of the steam pot (12), place the soybean milk cup (14) on the groove of the tray (13), and place the bean milk cup (14) on the top of the steam pot (12). Paddle head (15); the general technical part other than the inventive technology of the present invention will not be repeated. The diameter of the tray (13) is equal to the inner diameter of the bottom of the steam pot (12), that is to say, the tray (13) is stuck in the constriction at the bottom of the steam pot (12), and the soybean milk cup (14) is smaller than the tray (13) just in line with the tray ( 13), the soybean milk cup (14) is stuck in the groove to prevent the soybean milk cup (14) from moving when the beating h...

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Abstract

The invention discloses a low-liquid-level boiling pot. Water boiling in the pot applying a low-liquid-level boiling technology can save a quarter of coal gas and time, the rice steaming time can be shortened by one half or above, the time of rice steaming is only 15-20 minutes same as that of steamed bread steaming, and steamed rice retains more nutrition, has good taste, does not stick to the pot and does not spill out of the pot, and the steamed rice spilling out of the pot is a main reason causing the damage of an electric cooker and gas stove. The low-liquid-level boiling pot overcomes the disadvantages of being slow in speed, much in nutrition loss and poor in taste, easily sticking to the pot, spilling out of the pot and cleaning the pot troublesomely and the like of ordinary electric cookers, soybean milk machines, water jugs, steamers and steam boxes.

Description

technical field [0001] The invention relates to a low liquid level boiling technology and a pot applying the technology, in particular to a low liquid level boiling pot. Background technique [0002] Since I started using an egg steamer in 2013, we found that compared with boiled eggs, steamed eggs have three characteristics: steamed eggs are fast, easy to peel, and delicious. Why is the skin of steamed eggs easy to peel? We tried steaming eggs with low power and slow speed, which is as difficult to peel as boiled eggs. Therefore, the fast and uniform heating speed is the reason why steamed eggs are better than boiled eggs. Since then, we have started to try steaming rice, developed several small props for steaming rice in electric rice cookers, and distributed the more mature props to friends and neighbors. There is almost no need to wash the rice cooker. If there are many people, you can change the container of different sizes to hold rice. Don’t be afraid that the pot wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/04A47J27/13A47J36/20
CPCA47J27/04A47J27/13A47J29/02A47J31/4403A47J31/56A47J36/20A47J36/2483A47J43/0705A47J2027/043
Inventor 雍占锋
Owner 雍占锋
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