Pots and steam-heating cooking utensils for making sugar-reduced rice

Abstract

The invention discloses a pot and a steam heating type cooking utensil capable of producing hypoglycemic rice, belonging to the field of kitchen cooking utensils and solving the problem of making hypoglycemic rice by the steam heating type cooking utensil. The pot utensil for making hypoglycemic rice proposed by the present invention includes a pot body and a pot cover defining a cooking cavity, the pot cover is provided with an air inlet channel for steam to pass in, and the pot utensil further includes a pot body and a pot cover which is accommodated in the cooking cavity. The steam conduit and the rice soup collector in the middle, the steam conduit guides the steam into the rice water mixture to generate a tumbling liquid flow, the rice soup collector comprises a rice soup collection cavity and a rice soup collection channel, and the rice soup collection channel has a rice soup inlet extending into the rice water mixture, The rice soup enters the rice soup collection channel from the rice soup inlet under the push of the tumbling liquid flow, and climbs along its inner wall to enter the rice soup collection cavity. Based on the steam cooking mode matched with the steam conduit, the invention optimizes the structure of the rice soup collector, so that the pots used for steam heating can make hypoglycemic 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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