Cooker capable of cooking blood glucose reducing rice and steam heating type cooking utensil

Abstract

The invention discloses a cooker capable of cooking blood glucose reducing rice and a steam heating type cooking utensil, belongs to the field of kitchen cooking utensils, and solves the problem thatthe steam heating type cooking utensil cooks the blood glucose reducing rice. The cooker comprises a cooker body and a cooker cover which define a cooking cavity, the cooker cover is provided with anair inlet channel allowing steam to be introduced, the cooker further comprises a steam guide pipe and a rice soup collector which are contained in the cooking cavity, the steam guide pipe guides thesteam to enter a rice-water mixture to generate rolling liquid flow, the rice soup collector comprises a rice soup collecting cavity and a rice soup collecting channel, the rice soup collecting channel is provided with a rice soup inlet extending into the rice-water mixture, and rice soup enters the rice soup collecting channel from the rice soup inlet under pushing of rolling liquid flow and climbs up along the inner wall of the rice soup collecting channel to enter the rice soup collecting cavity. Based on the steam cooking mode matched with the steam guide pipe, the structure of the rice soup collector is optimized, and the cooker used for steam heating can be used for cooking blood glucose reducing rice.

Description

【Technical field】 [0001] The invention relates to kitchen cooking utensils, in particular to pots and steam heating cooking utensils capable of making reduced-sugar rice. 【Background technique】 [0002] A large amount of starch contained in rice is absorbed by the human body and converted into blood sugar. For patients with hyperglycemia or those who strictly control their body shape to lose weight, the rice cooked by conventional cooking methods should not be eaten too much. For this, hypoglycemic rice is a good choice. s Choice. Reduced sugar rice refers to rice with a relatively low starch content. The dry matter in rice mainly includes starch, protein and a small part of fat. The traditional method of making rice for reducing sugar is to add excess water to release the rice starch into the water during cooking, and then pour out this part of the water to reduce the sugar content of the rice. Medium starch content. [0003] In the prior art, in order to enable the rice...

AI Technical Summary

Problems solved by technology

Using steam-heated cooking utensils to cook rice, the rice soup will not produce violent boiling, thereby avoiding the phenomenon of overflowing the pot, so it is impossible to use the rice soup collecting device in the prior art to make reduced-sugar rice

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