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Cooking methods and cooking utensils

A technology of cooking utensils and cooking methods, applied in steam cooking utensils, the structure of cooking utensils, cooking utensils, etc., can solve the problems of poor taste, gelatinization of bottom food, etc., and achieve improved taste, improved uniformity and steam heating efficiency effect

Active Publication Date: 2022-05-10
丁徐慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problem that the bottom food should be gelatinized and the taste is poor in the existing steaming method, the present invention provides a cooking method and cooking utensil with good overall humidity uniformity of the food and no gelatinization of the bottom food

Method used

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  • Cooking methods and cooking utensils
  • Cooking methods and cooking utensils
  • Cooking methods and cooking utensils

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] In the existing steamer, usually the steam penetrates the food from bottom to top and steams the food at the same time, the bottom of the steamed food is gelatinized, and the taste is very poor. After a lot of experiments, it was found that in this steaming method, the transmission direction of steam is opposite to the movement direction of condensed water produced by steam, and the condensed water will be blocked by the influence of steam and stay on the steaming grid, thus making it in contact with the steaming grid The bottom of the food is gelatinized, and the taste of the steamed food is poor. In view of this, the present embodiment provides a steam cooking method and a cooking utensil in which the bottom of the food will not be gelatinized.

[0038] Such as figure 1 with figure 2 As shown, the cooking method provided in this embodiment is applied to a cooking utensil. In the cooking utensil, the pot cover 2 is sealed and closed to the pot body 1. There is a ste...

Embodiment 2

[0047] This embodiment is basically the same as Embodiment 1 and its variations, the difference is that: Figure 3 to Figure 3B As shown, the cooking appliance provided by this embodiment further includes a steaming grid 3 placed in the pot body 1 and a steam outlet 20 is provided at the bottom of the pot body. The food is placed on the steaming grid 3, and the steam penetrates the food and the steaming grid 3 from top to bottom and is output from the steam outlet 20 on the pot body, such as Figure 3A indicated by the middle arrow.

[0048] In this embodiment, the steaming grid 3 is detachably arranged on the inner wall of the pot body 1 . However, the present invention does not make any limitation thereto. In other embodiments, the steaming grid can also be arranged in the steam output port at the bottom of the pot body.

Embodiment 3

[0050] This embodiment is basically the same as Embodiment 1 and its variations, the difference is that: Figure 4 As shown, the cooking method includes: performing water replenishment S30 at least once after steam heating for a period of time. The step of replenishing water includes: injecting water into the pot body to completely submerge the food to replenish water (S301); when the replenishment time meets the set requirements, drain the water (S302). After the draining is completed, continue to perform steps S10-S20 until the food is steamed.

[0051] The cooking method provided in this embodiment includes water replenishment once. However, the present invention does not make any limitation thereto. In other embodiments, the cooking method may include replenishing water multiple times, and the water temperature of each replenishment changes according to the temperature of the food in the pot. Specifically, when the steam heating meets the set time, water at a preset tem...

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Abstract

The invention provides a cooking method and a cooking utensil. The cooking method is applied to a cooking utensil. In the cooking utensil, a pot lid is sealed and covered with a pot body, a steam input channel is provided on the pot body or the pot lid, and a pot body under the food It has a steam output port, and the cooking method is as follows: steam is input into the pot from above the food through the steam input channel; the steam penetrates the food from top to bottom and is output from the steam output port below the food. to heat.

Description

technical field [0001] The invention relates to the field of household appliances, and in particular to a cooking method and a cooking utensil. Background technique [0002] Steaming is a cooking method, which refers to the process of placing food on the steaming grid in the steamer and using steam to cook the food. In existing steamers, steam generation is based on water at the bottom of the steamer. Specifically, a heater heats the water at the bottom of the steamer to generate steam, which rises and penetrates the The food is steamed. With this cooking method, the food that comes into contact with the steaming compartment will be gelatinized after steaming. For example, when steaming steamed buns, the bottom of the steamed buns in contact with the steaming grid is gelatinized, resulting in poor taste. [0003] For rice, the traditional electric rice cooker cooks the rice by stewing rice. In order to improve the mouthfeel of rice, there is also a steaming method to mak...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J27/00A47J27/04A47J36/00A47J36/20
CPCA47J27/002A47J27/04A47J36/20A47J36/00
Inventor 丁徐慧
Owner 丁徐慧
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