Cooking utensil for steam heating and steam cooker

Abstract

The invention provides a cooking utensil for steam heating and a steam cooker. The cooking utensil comprises a pot body and a pot cover with which the pot body is covered, and the cooking utensil is characterized in that the pot cover is provided with a steam inlet channel, a steam inlet and steam outlets, wherein steam is introduced into the pot body from the upper side of the pot body through the steam inlet channel, the steam inlet is communicated with the steam inlet channel, the steam outlets are formed in the position close to the edge of the pot cover but away from the steam inlet, andthe steam outlets are around the steam inlet. By means of the cooking utensil, introduction and discharging of steam are achieved, food is directly heated by means of the steam and cooked, and the cooking effect is good.

Description

technical field [0001] The invention relates to the technical field of kitchen appliances, in particular to a cooking appliance for steam heating and a steam rice cooker. Background technique [0002] Existing rice cookers realize the functions of cooking rice and porridge. Generally, external heating of the inner container is adopted, such as heating at the bottom (heating plate, electromagnetic heating) or heating around (IH electromagnetic heating), and the inner container absorbs heat and transfers it to the water inside. and rice until the rice is cooked. The heated parts of the above-mentioned heating method are concentrated in the contact position between the inner pot and the rice, so that the rice in different areas in the inner pot is heated unevenly during heating. In the prior art, there is a structure in which steam is passed into the rice cooker, but its heating effect is poor, and it is mostly used for moisturizing and heat preservation after the rice is cook...

AI Technical Summary

Problems solved by technology

The heated parts of the above heating method are concentrated in the contact position between the inner pot and the rice, so that the rice in different areas of the pot is heated unevenly during heating, the bottom is heated more than the top, and the periphery of the inner pot is heated more than the center of the inner pot, which ultimately affects the taste of rice

In the prior art, there is a structure in which steam is introduced into the rice cooker, but its heating effect is poor, and it is mostly used for moisturizing and heat preservation after the rice is cooked, and it is difficult to use only steam for cooking

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