Fish steaming container and steam heating type cooking instrument

Abstract

The invention discloses a fish steaming container and a steam heating type cooking instrument, and belongs to the field of kitchen household appliances. The problem that in the prior art, a common fish dish is adopted for steaming fish, and heating is not uniform is solved. The fish steaming container comprises a dish body and a dish cover. The dish body and the dish cover are matched to form a steam cavity. The dish cover is provided with a steam input channel through which steam can be introduced into the steam cavity. A protrusion for bearing a fish body is arranged on the dish face of thedish body. A gap for steam inflowing is formed between the fish body and the dish face through the protrusion. Due to the fact that the gap for steam inflowing is formed between the fish body and thedish face through the protrusion, in the cooking process, steam inside the steam cavity can permeate the lower portion of the fish body through the gap, the steam flowability is greatly improved, thesteam can wrap the fish body all-dimensionally, and the fish body is heated to be more uniform.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of kitchen appliances, in particular to a fish steaming container and a steam heating cooking appliance. [0003] 【Background technique】 [0004] In today's society that advocates healthy eating, more people choose to cook fish by steaming. Steaming fish not only retains the nutrients of fish, but also maintains the unique umami taste of fish itself. The steamed fish is also particularly smooth and refreshing. In the existing fish steaming method, the fish is placed together with the fish plate in the steamer, and the steam generated by heating the water in the steamer is used to steam the fish. It can rely on the heat of the fish plate to mature the back of the fish body, which will easily harden the back of the fish body or stick to the fish plate, and the steam will condense into the fish plate to produce condensed water, and the lower half of the fish body will be soaked in condensed water for a long time ...

AI Technical Summary

Problems solved by technology

In the existing fish steaming method, the fish is placed together with the fish plate in the steamer, and the steam generated by heating the water in the steamer is used to steam the fish. It can rely on the heat of the fish plate to mature the back of the fish body, which will easily harden the back of the fish body or stick to the fish plate, and the steam will condense into the fish plate to produce condensed water, and the lower half of the fish body will be soaked in condensed water for a long time , not only destroys the taste of fish, but also reduces the efficiency of steaming fish

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