A cooking utensil with good cooking effect

Abstract

The present application discloses a cooking device with excellent cooking performance, comprising a pot and a heating device. The pot comprises a lower shell and an upper shell, the lower shell having a water storage chamber and the upper shell having a cooking chamber. The pot is further provided with a vacuum pump to maintain a negative pressure state in the cooking chamber, where the air pressure in the cooking chamber is lower than the air pressure in the water storage chamber. An air inlet passage is provided between the upper and lower shells, connecting the water storage chamber with the exterior of the pot. The cooking device also comprises a seal, the seal comprising a first sealing lip located in the air inlet passage. The first sealing lip is inclined toward the interior of the pot and can swing toward the interior of the pot to open the air inlet passage, and swing toward the exterior of the pot to abut against the pot to close the air inlet passage. The air inlet passage is unidirectional under negative pressure, accelerating the upwelling of water into the cooking chamber under the influence of airflow, and preventing steam from leaking from the water storage chamber to the exterior of the pot during steam cooking, thereby improving the cooking performance of the cooking device.

Description

Technical Field

[0001] The present application belongs to the technical field of kitchen appliances, and in particular relates to a cooking appliance with good cooking effect. Background Art

[0002] Existing methods for making rice generally use electromagnetic heating or heating plates to heat the inner pot of a rice cooker. When cooking rice, rice and water with an appropriate rice-water ratio are usually placed directly into the inner pot. During heating, the inner pot is heated and the heat is transferred to the rice and water inside. Due to the limited heating area, the overall heating uniformity of the rice is poor, and the upper and lower layers of rice are uneven, with the bottom layer being wet and sticky and the upper layer being dry and hard.

[0003] However, this cooking method requires a high rice-to-water ratio. Users need to precisely control the amount of water added during cooking, otherwise the rice can easily become too soft or too hard, placing high demands on the user. Furthermore, the type of rice and the air pressure within the pot also have a certain impact on the cooked rice's taste, making it easy for the rice to become undercooked. Furthermore, the rice's texture is entirely determined by the amount of water, further increasing the rice-to-water ratio requirements. This makes it difficult for users to precisely control the amount of water added to achieve their desired taste, resulting in a poor user experience.

[0004] Not only that, the taste of rice is completely determined by the amount of water, which further increases the requirements for the rice-water ratio, making it difficult for users to obtain rice with their ideal taste by accurately controlling the amount of water added, resulting in a poor user experience. Summary of the Invention

[0005] The present application provides a cooking utensil with good cooking effect to solve at least one of the above technical problems.

[0006] The technical solutions adopted in this application are:

[0007] A cooking utensil with good cooking effect comprises a pot body and a heating device, wherein the pot body comprises a lower shell and an upper shell which is removably arranged above the lower shell body, the lower shell body has a water storage cavity, the upper shell body has a cooking cavity, the heating device is used to heat the water storage cavity, the pot body is further provided with a flow channel connecting the water storage cavity and the cooking cavity, the cooking utensil is further provided with a vacuum pump, the air inlet of the vacuum pump is connected to the cooking cavity, and the air outlet of the vacuum pump is connected to the outside of the cooking utensil, so that the cooking utensil has the cooking cavity a negative pressure state in which the internal air pressure is lower than the air pressure in the water storage chamber; an air intake passage connecting the water storage chamber and the outside of the cooking utensil is provided between the upper shell and the lower shell, and the cooking utensil further comprises a seal, wherein the seal has a first sealing lip located in the air intake passage, the first sealing lip is inclined toward the inside of the pot body, and the first sealing lip has a first state of swinging toward the inside of the pot body to open the air intake passage, and a second state of swinging toward the outside of the pot body to abut against the upper shell or the lower shell to close the air intake passage.

[0008] The sealing member has a fixing portion fixedly connected to the pot body, and a fluid space is defined between a side of the first sealing lip facing the interior of the pot body and the fixing portion.

[0009] One of the upper shell and the lower shell is provided with a mounting portion for mounting the seal, the fixing portion is fixedly connected to the mounting portion, and when the first sealing lip is in the second state, the first sealing lip abuts and seals against the other of the upper shell and the lower shell.

[0010] The mounting portion includes a mounting rib protruding toward the interior of the pot body, and the fixing portion is plug-fitted with the mounting rib from the center of the pot body outward along the radial direction of the pot body.

[0011] The upper shell includes an outer shell and an inner liner placed in the outer shell. There is an insulating gap between the side wall of the inner liner and the side wall of the outer shell. The seal also has a second sealing lip, which presses against the inner liner and the outer shell respectively to close the lower end of the insulating gap.

[0012] The cooking utensil further includes a partition plate arranged between the upper shell and the lower shell, wherein the partition plate is configured to be a structure integrally formed with the inner pot, and the partition plate constitutes the bottom wall of the inner pot; alternatively, the partition plate is detachably connected to the outer shell and the inner pot, so that the partition plate and the outer shell cooperate to enclose the cooking cavity.

[0013] The cooking appliance further includes a support member disposed between the upper shell and the lower shell, wherein one end of the support member abuts against the upper shell and the other end abuts against the lower shell to form the air intake passage between the upper shell and the lower shell.

[0014] The support member includes a first support member provided on the upper shell; and / or the support member includes a second support member provided on the lower shell.

[0015] The upper shell has a positioning rib protruding downward, the positioning rib surrounds the outer periphery of the opening edge of the lower shell, and the support member is arranged on the inner side of the positioning rib.

[0016] A heat collecting cover is provided in the water storage cavity, and the heat collecting cover surrounds the flow channel. The water storage cavity also includes a water collecting cavity located outside the heat collecting cover. The heat collecting cover is provided with a water outlet connecting the water collecting cavity and the flow channel, and a flow outlet connecting the flow channel and the cooking cavity.

[0017] Due to the adoption of the above technical solution, the beneficial effects achieved by this application are as follows:

[0018] 1. During the cooking process of the cooking device of the present application, rice is placed in the cooking chamber and water is placed in the water storage chamber, so that the rice and water are separated during the cooking process. Steam is generated by heating the water in the water storage chamber to cook the rice in the cooking chamber, thereby reducing the impact of the water-rice ratio on the taste of the rice. The steam and rice are more evenly contacted, so that the rice is evenly heated. In the present application, the rice grains in the cooking chamber are first immersed in a waterless state and then placed in a negative pressure environment. On the one hand, the negative pressure environment can isolate oxygen, prevent the reproduction of microorganisms, and promote the preservation of rice grains. On the other hand, the air between the rice grains is sucked away, and after being soaked in water, the rice grains are more likely to absorb water. Because the cooking chamber is at negative pressure, there is an air pressure difference between the water storage chamber and the cooking chamber. The water in the water storage chamber enters the cooking chamber to soak the rice grains, which can promote the rice grains to absorb water and increase the moisture content of the rice grains. The cooked rice will be more plump.

[0019] Before steaming rice, the cooking device can control the operation of the vacuum pump to switch the device to a negative pressure state one or more times. This allows water to soak the rice in the cooking chamber one or more times, allowing the rice grains to fully absorb water and increase their moisture content, thereby preventing uneven heating of the rice and causing it to become undercooked. Furthermore, when the water temperature is high, the surface of the rice will gelatinize, forming a starch film that reduces the rate at which the rice grains absorb further water. Therefore, users can adjust the soaking time of the rice to achieve different textures, reducing user experience and improving user experience.

[0020] Furthermore, since the water in the water storage chamber needs to continuously flow upward into the cooking chamber during the soaking phase, when the vacuum pump draws air from the cooking chamber to create a negative pressure environment, outside air continuously enters the water storage chamber through the air inlet channel due to the pressure difference between the inside and outside of the pot body. This, on the one hand, accelerates the upward flow of water into the cooking chamber under the influence of the air flow, thereby improving the efficiency of water flow upward. On the other hand, it also ensures a constant large pressure difference between the water storage chamber and the cooking chamber, allowing the water in the water storage chamber to continuously flow upward into the cooking chamber to soak the food. This prevents the pressure difference between the water storage chamber and the cooking chamber from gradually decreasing, which would reduce the efficiency of water flow upward and thus affect cooking efficiency. In addition, the first sealing lip has a one-way conduction function, that is, when it swings toward the inside of the pot body, the air inlet channel is opened, and when the first sealing lip swings toward the outside of the pot body, it abuts against the pot body to close the air inlet channel, thereby realizing one-way conduction of the cooking utensil under a negative pressure state and sealing under a normal pressure state, thereby preventing the steam in the water storage chamber from leaking to the outside of the pot body during steam cooking and causing heat loss, thereby improving the cooking effect of the cooking utensil.

[0021] 2. As a preferred embodiment of the present application, the sealing member has a fixed portion fixedly connected to the pot body, and a fluid space is defined between the side of the first sealing lip facing the interior of the pot body and the fixed portion. During steam cooking, steam flowing to the first sealing lip will enter the fluid space, thereby pressing the first sealing lip and pushing the first sealing lip into contact with the pot body for sealing, thereby improving the contact effect between the first sealing lip and the pot body and the sealing effect between the upper shell and the lower shell during steam cooking. The air inlet passage is closed, forming a stable cooking environment within the pot body, ensuring heating efficiency, and preventing steam in the water storage chamber from leaking to the outside.

[0022] 3. As a preferred embodiment of the present application, one of the upper shell and the lower shell is provided with a mounting portion for mounting the seal, the mounting portion includes a mounting rib protruding toward the interior of the pot body, and the fixing portion is plugged into and fitted with the mounting rib along the radial direction of the pot body from the center of the pot body outward. When the steam in the pot body flows to the position of the seal, the direction of the steam's force on the fixing portion is toward the outside of the pot body, and the fixing portion is plugged into and fitted with the mounting rib along the radial direction of the pot body from the center of the pot body outward, so that the mounting direction of the fixing portion is the same as the direction of the steam's pushing force on it. As a result, under the push of the steam, the contact between the fixing portion and the mounting portion becomes closer, the fixation of the two becomes more secure, and the sealing effect at the contact position between the two is improved.

[0023] 4. As a preferred embodiment of the present application, the upper shell includes an outer shell and an inner liner disposed within the outer shell. A thermal insulation gap is defined between the sidewalls of the inner liner and the outer shell. The seal further includes a second sealing lip that abuts the inner liner and the outer shell, respectively, to seal the lower end of the thermal insulation gap. The provision of the thermal insulation gap reduces heat transfer to the outer shell, thereby maintaining a lower outer shell temperature, making it easier for the user to hold the outer shell, providing a better tactile feel when the user grips the outer shell, and enhancing the user experience.

[0024] Furthermore, since the water in the lower water storage chamber generates steam when heated, the steam easily enters the insulation gap through the opening at the lower end of the insulation gap, causing the air in the insulation gap to rapidly heat up, thereby increasing the temperature of the outer shell and reducing the insulation effect. The second sealing lip isolates the lower end of the insulation gap from the water storage chamber, preventing steam from rising into the insulation gap, thereby ensuring the insulation effect of the insulation gap.

[0025] 5. As a preferred embodiment of the present application, the upper shell has a downwardly protruding positioning rib that surrounds the outer periphery of the opening edge of the lower shell, and the support member is disposed on the inner side of the positioning rib. The positioning rib serves as a positioning mechanism during assembly of the upper and lower shells, guiding the user to place the upper and lower shells in a coaxial position. Furthermore, the support member is located on the inner side of the positioning rib. Therefore, the positioning rib also shields the air intake passage, making the appearance of the pot smoother and more aesthetically pleasing, while preventing the air intake passage from being exposed on the outer surface of the pot, which would otherwise affect the visual experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0027] Figure 1 This is a cross-sectional view of the cooking utensil with good cooking effect according to one embodiment of the present application;

[0028] Figure 2 for Figure 1 An enlarged view of area A, wherein the first sealing lip is in a state of sealing the air inlet passage;

[0029] Figure 3 This is a partial enlarged view of the cooking utensil with good cooking effect according to one embodiment of the present application, wherein the first sealing lip is in a state of opening the air inlet channel;

[0030] Figure 4This is a cross-sectional view of the cooking utensil with good cooking effect according to another embodiment of the present application;

[0031] Figure 5 for Figure 1 A schematic structural diagram of a cooking utensil with good cooking effect;

[0032] Figure 6 for Figure 5 Magnified view of area B in the middle;

[0033] Figure 7 This is a schematic structural diagram of the heat collecting cover in one embodiment of the present application;

[0034] Figure 8 This is a schematic structural diagram of the steaming rack according to one embodiment of the present application.

[0035] in:

[0036] 1 pot body; 11 upper shell; 111 cooking cavity; 112 outer shell; 113 inner pot; 114 heat insulation gap; 12 lower shell; 121 water storage cavity; 122 water collection cavity; 13 mounting portion; 131 mounting rib; 14 air inlet channel; 15 support member; 16 positioning rib;

[0037] 2. Heating device;

[0038] 3 sealing member; 31 fixing portion; 32 first sealing lip; 33 second sealing lip; 34 fluid space;

[0039] 4 vacuum pumps;

[0040] 5 heat collecting cover; 51 flow passage; 52 flow outlet; 53 water outlet; 54 flow guide protrusion; 55 step surface;

[0041] 6 partition; 61 support rib; 62 installation opening;

[0042] 7 steam rack; 71 port; 711 inner port; 712 outer port. DETAILED DESCRIPTION

[0043] In order to more clearly illustrate the overall concept of the present application, a detailed description is given below in an illustrative manner in conjunction with the accompanying drawings.

[0044] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0045] In addition, in the description of the present application, it should be understood that the terms "top", "bottom", "inside", "outside", "axial", "radial", etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0046] In this application, unless otherwise expressly specified or limited, terms such as "installed," "connected," "connect," and "fixed" should be understood in a broad sense. For example, they may refer to fixed connection, detachable connection, or integration; mechanical connection, electrical connection, or communication; direct connection or indirect connection through an intermediate medium; and internal communication between two components or interaction between two components. Those skilled in the art will understand the specific meanings of the above terms in this application based on specific circumstances.

[0047] In this application, unless otherwise expressly specified and limited, a first feature "above" or "below" a second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the reference terms "implementation method", "embodiment", "one embodiment", "example" or "specific example" and the like mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

[0048] like Figure 1-8As shown, a cooking utensil with good cooking effect includes a pot body 1 and a heating device 2, the pot body 1 includes a lower shell 12 and an upper shell 11 which is removably arranged above the lower shell 12, the lower shell 12 has a water storage cavity 121, the upper shell 11 has a cooking cavity 111, the heating device 2 is used to heat the water storage cavity 121, the pot body 1 is further provided with a flow channel connecting the water storage cavity 121 and the cooking cavity 111, the cooking utensil is further provided with a vacuum pump 4, the air inlet of the vacuum pump 4 is connected to the cooking cavity 111, and the air outlet of the vacuum pump 4 is connected to the outside of the cooking utensil, so that the cooking utensil has the cooking effect. The air pressure in the cooking cavity 111 is in a negative pressure state that is lower than the air pressure in the water storage cavity 121; an air intake channel 14 connecting the water storage cavity 121 and the outside of the cooking utensil is provided between the upper shell 11 and the lower shell 12, and the cooking utensil further comprises a seal 3, and the seal 3 has a first sealing lip 32 located in the air intake channel 14, and the first sealing lip 32 is inclined toward the inside of the pot body 1, and the first sealing lip 32 has a first state in which it swings toward the inside of the pot body 1 to open the air intake channel 14, and a second state in which it swings toward the outside of the pot body 1 and abuts against the upper shell 11 or the lower shell 12 to close the air intake channel 14.

[0049] During the process of steaming rice, the cooking device of the present application places rice in the cooking cavity 111 and water in the water storage cavity 121, so that the rice and water are separated during the cooking process. Steam is generated by heating the water in the water storage cavity 121 to cook the rice in the cooking cavity 111, thereby reducing the influence of the water-rice ratio on the taste of the rice, and the contact between the steam and the rice is more uniform, so that the rice is evenly heated.

[0050] It can be understood that when cooking, the water storage chamber 121 contains liquid (such as water, etc.), and food is placed in the cooking chamber 111. When the cooking appliance is in the negative pressure state, the water in the water storage chamber 121 flows from the area with higher air pressure to the area with lower air pressure under the action of the pressure difference between the two places, that is, it flows from the water storage chamber 121 to the cooking chamber 111 through the flow channel 31.

[0051] Preferably, the cooking utensil also has a normal pressure state in which the air pressure in the cooking cavity 111 is basically balanced with the air pressure in the water storage cavity 121. In this state, the water in the cooking cavity 111 flows back into the water storage cavity 121 under the action of its own gravity and is separated from the food in the cooking cavity 111.

[0052] Before steaming rice, the cooking appliance can control the operation of the vacuum pump 4 to switch the cooking appliance to a negative pressure state one or more times. This allows water to soak the rice in the cooking chamber 111 one or more times, allowing the rice grains to fully absorb water and increase their moisture content, thereby preventing uneven heating of the rice and causing it to become undercooked. Furthermore, when the water temperature is high, the surface of the rice will gelatinize while soaking in water, forming a starch film that reduces the rate at which the rice grains absorb further water. Therefore, users can adjust the soaking time of the rice to achieve different textures, reducing user experience and improving user experience.

[0053] The rice grains in the cooking cavity are first placed in a negative pressure environment in a waterless soaking state. On the one hand, the negative pressure environment can isolate oxygen, prevent the reproduction of microorganisms, and promote the preservation of rice grains. On the other hand, the air between the rice grains will be sucked away, and the rice grains will be more likely to absorb water after being soaked in water. Since the cooking cavity is at negative pressure, there is an air pressure difference between the water storage cavity and the cooking cavity. The water in the water storage cavity enters the cooking cavity to soak the rice grains, which can promote the water absorption of the rice grains and increase the moisture content of the rice grains. The cooked rice will finally be fuller.

[0054] Not only that, when rice is soaked in water, the starch and sugar inside it dissolve into the water and are separated from the rice during the subsequent steaming process, thereby reducing the sugar content of the cooked rice, meeting the needs of some users for eating low-sugar rice, and further improving the user experience.

[0055] During the water absorption and soaking process, if the pot body 1 is a closed environment, as the air in the water storage chamber 121 enters the cooking chamber 111, the difference between the air pressure in the cooking chamber 111 and the air pressure in the water storage chamber 121 will gradually decrease, and the rising speed of the water in the water storage chamber 121 will become slower and slower, resulting in reduced cooking efficiency.

[0056] The arrangement of the air inlet channel 14 allows, when the vacuum pump 4 draws air from the cooking cavity 111, creating a negative pressure environment within the cooking cavity 111, to continuously enter the water storage cavity 121 through the air inlet channel 14 due to the pressure difference between the inside and outside of the pot body 1. This, on the one hand, accelerates the upward flow of water from the water storage cavity 121 into the cooking cavity 111 under the influence of the air flow, thereby improving the efficiency of the water upward flow. On the other hand, it also ensures a constant large pressure difference between the water storage cavity 121 and the cooking cavity 111, allowing the water in the water storage cavity 121 to continuously flow into the cooking cavity 111 to soak the food. This prevents the pressure difference between the water storage cavity 121 and the cooking cavity 111 from gradually decreasing, which would reduce the efficiency of the water upward flow and thus affect cooking efficiency.

[0057] In addition, the first sealing lip 32 has a one-way conduction function, that is, when it swings toward the inside of the pot body 1, the air inlet channel 14 is opened, and when the first sealing lip 32 swings toward the outside of the pot body 1, it abuts against the pot body 1 and closes the air inlet channel 14, thereby realizing one-way conduction under the negative pressure state of the cooking utensil and sealing under the normal pressure state, thereby preventing the steam in the water storage chamber 121 from leaking to the outside of the pot body 1 during steam cooking, causing heat loss.

[0058] It should be noted that the present application does not specifically limit the location of the vacuum pump 4. In a specific embodiment, Figure 1 As shown, the vacuum pump 4 is disposed at the bottom of the pot body 1. The vacuum pump 4 is disposed downwardly to facilitate electrical connection with electrical components, so that the vacuum pump 4 and the electrical components remain electrically connected regardless of whether the upper shell 11 and the pot cover are installed or not. This also shortens the length of the connection line, optimizes the line layout, and avoids the need to set up a complex coupling structure to energize the vacuum pump 4 when the upper shell 11, the lower shell 12, and the pot cover are disassembled and installed.

[0059] In another specific embodiment, Figure 4 As shown, the vacuum pump 4 is arranged on the pot cover, and the pot cover and the pot body 1 are respectively provided with coupling devices. When the pot cover covers the pot body 1, the coupling devices are coupled with each other to realize the power supply of the vacuum pump 4, so as to shorten the length of the exhaust path and improve the exhaust efficiency.

[0060] The present application does not specifically limit the structure of the sealing member 3. In a preferred embodiment, Figure 2-3 As shown, the sealing member 3 has a fixing portion 31 fixedly connected to the pot body 1 .

[0061] The fixing portion 31 is fixed to the pot body 1 so that the position of the sealing member 3 is fixed and it will not move under the push of the steam in the pot body 1, thereby always maintaining good contact with the upper shell 11 and the lower shell 12 to maintain a good sealing effect.

[0062] Furthermore, if Figure 2-3 As shown, a fluid space 34 is defined between the side of the first sealing lip 32 facing the interior of the pot body 1 and the fixing portion 31 .

[0063] During the steam cooking process, the steam flowing to the first sealing lip 32 will enter the fluid space 34, thereby pressing the first sealing lip 32, pushing the first sealing lip 32 to abut and seal against the pot body 1, thereby improving the contact effect between the first sealing lip 32 and the pot body 1, and improving the sealing effect between the upper shell 11 and the lower shell 12 during steam cooking. The air inlet channel 14 is closed, forming a stable cooking environment in the pot body 1, ensuring heating efficiency, and preventing the steam in the water storage chamber 121 from leaking to the outside.

[0064] The present application does not specifically limit the fixing position of the fixing portion 31. In a specific embodiment, one of the upper shell 11 and the lower shell 12 is provided with a mounting portion 13 for mounting the seal 3, and the fixing portion 31 is fixedly connected to the mounting portion 13. When the first sealing lip 32 is in the second state, the first sealing lip 32 abuts and seals against the other of the upper shell 11 and the lower shell 12.

[0065] In a specific example, Figure 1-3 As shown, the upper shell 11 includes an outer shell 112 and an inner shell 113, and the mounting portion 13 is provided on the outer shell 112. In this example, the fixing portion 31 is fixed to the mounting portion 13, and when the first sealing lip 32 is in the second state, the first sealing lip 32 abuts and seals against the lower shell 12.

[0066] Of course, the mounting portion 13 may also be provided on the lower shell 12 . When the first sealing lip 32 is in the second state, the first sealing lip 32 abuts against and seals the upper shell 11 , which is not specifically limited here.

[0067] This embodiment does not specifically limit the structure of the mounting portion 13. As a preferred embodiment, Figure 2-3 As shown, the mounting portion 13 includes a mounting rib 131 protruding toward the interior of the pot body 1 , and the fixing portion 31 is plugged into and fitted with the mounting rib 131 from the center of the pot body 1 outward along the radial direction of the pot body 1 .

[0068] When the steam in the pot body 1 flows to the position of the sealing member 3, the direction of the force exerted by the steam on the fixing portion 31 is toward the outside of the pot body 1, and the fixing portion 31 is plugged into and fitted with the mounting rib 131 from the center of the pot body 1 outward along the radial direction of the pot body 1, so that the installation direction of the fixing portion 31 is the same as the direction of the driving force exerted by the steam on it, and then, under the push of the steam, the contact between the fixing portion 31 and the mounting portion 13 is closer, the fixation of the two is more secure, and the sealing effect at the contact position between the two is improved.

[0069] The present application does not specifically limit the structure of the upper housing 11, which includes but is not limited to the following embodiments:

[0070] Embodiment 1: In this embodiment, the upper shell 11 includes an inner pot, and the inner pot surrounds the cooking cavity 111 to simplify the structure of the upper shell 11, reduce the weight of the upper shell 11, and facilitate the user's holding.

[0071] Preferably, the inner pot is made of a transparent material to make the cooking cavity 111 visible. During the cooking process, the user can observe the cooking status of the food in the cooking cavity 111 through the inner pot, thereby improving the user experience.

[0072] Implementation method 2: In this implementation method, if Figure 1-3 As shown, the upper shell 11 includes an outer shell 112 and an inner liner 113 disposed in the outer shell 112 , and a heat-insulating gap 114 is defined between the side wall of the inner liner 113 and the side wall of the outer shell 112 .

[0073] The provision of the thermal insulation gap 114 reduces the heat transferred to the housing 112 , thereby maintaining the housing 112 at a relatively low temperature, making it easier for the user to hold the housing 112 , and allowing the user to obtain a better tactile feeling when holding the housing 112 , thereby improving the user experience.

[0074] Preferably, the outer shell 112 is provided with a viewing window, and the inner pot 113 and the viewing window are both made of transparent materials, so that the user can observe the cooking status in the cooking cavity 111 through the viewing window.

[0075] Furthermore, if Figure 2-3 As shown, the sealing member 3 further has a second sealing lip 33 , which respectively abuts against the inner liner 113 and the outer shell 112 to close the lower end of the thermal insulation gap 114 .

[0076] When the water in the lower water storage chamber 121 is heated, it generates steam. This steam easily enters the insulating gap 114 through the opening at the lower end of the insulating gap 114, causing the air in the insulating gap 114 to rapidly heat up, thereby increasing the temperature of the housing 112 and reducing the thermal insulation effect. The second sealing lip 33 isolates the lower end of the insulating gap 114 from the water storage chamber 121, preventing steam from rising into the insulating gap 114, thereby ensuring the thermal insulation effect of the insulating gap 114.

[0077] Furthermore, since the outer shell 112 and / or the inner pot 113 are visible, the temperature within the insulating gap 114 is relatively low. Consequently, steam condenses in the insulating gap 114 to form small water droplets, which adhere to the sidewalls of the inner pot 113 or the outer shell 112, affecting the visual effect. The second sealing lip 33 seals the lower end of the insulating gap 114, blocking the steam within the water storage chamber 121 from flowing into the insulating gap 114. This prevents the steam from flowing into the insulating gap 114, thereby keeping the insulating gap 114 dry and ensuring the visual effect of the cooking appliance.

[0078] In a specific embodiment, Figure 1 As shown, the upper end of the thermal insulation gap 114 is an open end, so that the air in the thermal insulation gap 114 is connected with the external air, accelerating the air flow and improving the heat dissipation effect.

[0079] In another specific embodiment, the cooking appliance further includes a lid that abuts the outer shell 112 and the upper ends of the inner pot 113 to seal the upper end of the insulating gap 114. The upper and lower ends of the insulating gap 114 are both sealed, preventing air from circulating within the insulating gap 114. Heat dissipation from the inner pot 113 is slow, thereby effectively keeping food in the cooking cavity 111 warm.

[0080] Preferably, the cooking appliance further includes a suction member connected to the insulating gap 114. After the insulating gap 114 is sealed, the suction member draws air from the insulating gap 114 to create a vacuum environment within the insulating gap 114, thereby improving the heat preservation effect. Furthermore, the absence of air within the insulating gap 114 can prevent air liquefaction and condensation, which could affect the viewing effect of the viewing window.

[0081] As a preferred embodiment of this embodiment, Figure 1 、 Figure 4-5 As shown, the cooking appliance further includes a partition 6 disposed between the upper shell 11 and the lower shell 12 .

[0082] Furthermore, if Figure 1 As shown, the water storage chamber 121 includes a flow channel 51 connected to the cooking chamber 111, and a water collecting chamber 122 located outside the flow channel 51. The partition 6 separates the water collecting chamber 122 and the cooking chamber 111, so that steam and water can only flow between the two chambers through the flow channel 51, so that the fluid flows along an ideal path, thereby improving flow efficiency.

[0083] This embodiment does not specifically limit the assembly method of the partition 6. In a specific example, Figure 1As shown, the partition 6 is configured as a structure integrally formed with the inner liner 113. The partition 6 constitutes the bottom wall of the inner liner 113, ensuring the sealing effect between the inner liner 113 and the partition 6, and facilitating the assembly of the partition 6 and the inner liner 113, thereby reducing the difficulty of assembly.

[0084] As a preference, Figure 1 As shown, the bottom wall of the partition 6 is provided with supporting ribs 61 so that the inner container 113 can be placed more stably after being removed.

[0085] In another specific example, Figure 4 As shown, the partition 6 is detachably connected to the outer shell 112 and the inner pot 113, so that the partition 6 and the outer shell 112 cooperate to form the cooking cavity 111, which facilitates the assembly of the cooking utensil and enables the partition 6 and the upper shell 11 and the inner pot 113 to be independently processed and manufactured, reducing the manufacturing difficulty.

[0086] In addition, when the cooking appliance is in the negative pressure state, the partition 6 is pushed upward by the air in the water storage chamber 121 under the action of the pressure difference, which increases the contact effect between it and the upper shell 11, improves the sealing effect of the cooking chamber 111, and ensures that the cooking chamber 111 is in a stable air pressure environment.

[0087] Furthermore, if Figure 5 As shown, the cooking appliance also includes a heat collecting cover 5 arranged in the water storage cavity 121, the partition 6 is provided with a mounting opening 62, and the outer periphery of the heat collecting cover 5 is provided with a step surface 55, the outer periphery of the mounting opening 62 is resting on the step surface 55, and the two are abutted and sealed, the heat collecting cover 5 supports the partition 6, thereby improving the connection strength of the partition 6, and preventing water from accumulating above the partition 6 and pressing the partition 6 to cause deformation. On the other hand, the partition 6 uses its own weight to limit the heat collecting cover 5, preventing the heat collecting cover 5 from moving along its own axial direction.

[0088] The present application does not specifically limit the formation method of the air inlet channel 14. In a preferred embodiment, Figure 2-3 、 Figure 5-6 As shown, the cooking appliance also includes a support member 15 arranged between the upper shell 11 and the lower shell 12, one end of the support member 15 abuts the upper shell 11, and the other end abuts the lower shell 12 to form the air intake channel 14 between the upper shell 11 and the lower shell 12.

[0089] The support member 15 lifts the upper shell 11 to a certain height, thereby creating a gap between the upper shell 11 and the lower shell 12 , and the gap constitutes the air intake passage 14 .

[0090] The present embodiment does not specifically limit the assembly method of the support member 15, which may be one of the following embodiments:

[0091] Example 1: In this example, the support member 15 and the pot body 1 are formed separately and fixedly connected so that the two can be processed and manufactured separately, reducing the manufacturing difficulty.

[0092] Embodiment 2: In this embodiment, the support member 15 and the pot body 1 are integrally formed to improve the connection strength between the two.

[0093] This embodiment does not specifically limit the setting position of the support member 15. In a specific example, the support member 15 includes a first support member provided on the upper shell 11, and the first support member presses against the lower shell 12 to form the air intake channel 14.

[0094] In another specific example, the support member 15 includes a second support member disposed on the lower shell 12 , and the second support member abuts against the upper shell 11 to form the air intake passage 14 .

[0095] In another specific example, the support member 15 includes a first support member provided on the upper shell 11, and a second support member provided on the lower shell 12. The first support member presses against the second support member to increase the height of the air intake channel 14, so that more air can pass through it per unit time, thereby improving the air intake efficiency.

[0096] Furthermore, if Figure 2-3 、 Figure 6 As shown, the upper shell 11 has a downwardly protruding positioning rib 16 , which surrounds the outer periphery of the opening edge of the lower shell 12 , and the support member 15 is arranged on the inner side of the positioning rib 16 .

[0097] The positioning rib 16 plays a positioning role when the upper shell 11 and the lower shell 12 are assembled, guiding the user to place the upper shell 11 and the lower shell 12 in a coaxial position, and the support member 15 is located on the inner side of the positioning rib 16, so the positioning rib 16 also plays a shielding role for the air intake channel 14, making the appearance of the pot body 1 more unified and improving the beauty, and avoiding the air intake channel 14 being exposed on the outer surface of the pot body 1, affecting the visual experience.

[0098] As a preferred embodiment of the present application, Figure 1 、 Figure 4-5 、 Figure 7As shown, a heat collecting cover 5 is provided in the water storage cavity 121, and the heat collecting cover 5 surrounds the flow channel 51. The water storage cavity 121 also includes a water collecting cavity 122 located outside the heat collecting cover 5, and the heat collecting cover 5 is provided with a water outlet 53 connecting the water collecting cavity 122 and the flow channel 51, and a flow outlet 52 connecting the flow channel 51 and the cooking cavity 111.

[0099] The water and steam in the water storage chamber 121 enter the cooking chamber 111 through the flow channel 51. Since the volume of the flow channel 51 is small, the water and steam can generate a larger pressure in the flow channel 51, thereby increasing the flow speed of the steam and water, thereby shortening the time for the steam and water to enter the cooking chamber 111 and improving the cooking efficiency.

[0100] As a preference, Figure 7 As shown, the top of the heat collecting cover 5 is provided with a guide protrusion 54 extending into the cooking cavity 111, the top of the guide protrusion 54 is closed, and the flow port 52 is opened on the side wall of the guide protrusion 54, so that during the steam cooking stage, when water and bubbles rise, they collide with the top wall of the guide protrusion 54 and then fall into the flow channel 51, and will not enter the cooking cavity 111 through the flow port 52, while the steam will rise into the cooking cavity 111 through the flow port 52 on one side, thereby preventing water from rising into the rice during the steam cooking stage and affecting the taste of the rice.

[0101] Preferably, if Figure 7 As shown, the water outlet 53 is opened at the bottom of the side wall of the heat collecting cover 5, so that no matter how much water is in the water collecting chamber 122, it can maintain communication with the flow channel 51, which facilitates the fluid to flow up into the cooking chamber 111 through the flow channel 51, thereby improving the utilization rate of the fluid, and the liquid levels of the water in the water collecting chamber 122 and the flow channel 51 are basically flush, so the user can know the liquid level in the flow channel 51 by observing the liquid level in the water collecting chamber 122, so that the user can accurately control the water level height in the flow channel 51.

[0102] Furthermore, if Figure 1 、 Figure 4-5 As shown, the cooking appliance further includes a steaming rack 7 placed in the cooking cavity 111 , and the steaming rack 7 is provided with a through opening 71 communicating with the flow channel 51 .

[0103] The provision of the through opening 71 facilitates, on the one hand, the water and steam in the water storage chamber 121 to enter the steaming rack 7 through the through opening 71 to soak and heat the rice; on the other hand, when the air pressure in the cooking chamber 111 is balanced with the air pressure in the water storage chamber 121, the through opening 71 serves as a drain, and the water above the steaming rack 7 flows back into the water storage chamber 121 through the through opening 71, thereby separating the rice from the water and preventing water from accumulating in the rice and affecting the heating and taste of the rice.

[0104] As a preferred embodiment of this embodiment, Figure 8 As shown, the opening 71 includes an inner opening 711 and an outer opening 712 . The inner opening 711 is opened in the central area of ​​the bottom wall of the steaming rack 7 , and the outer opening 712 is opened on the outer periphery of the inner opening 711 .

[0105] Compared with the method in which the flow port is only opened in the peripheral area of ​​the steaming rack 7, the cooking device of the present application allows water and steam to flow up from the central area and the peripheral area of ​​the steaming rack 7 into the top of the steaming rack 7, thereby increasing the amount of steam and water entering the top of the steaming rack 7 per unit time, improving cooking efficiency, shortening cooking time, and the rice in the central area and the peripheral area of ​​the steaming rack 7 can be fully in contact with the steam, so the rice is heated evenly and has a balanced taste.

[0106] The cooking process of the cooking apparatus of the present application is described in detail below using steamed rice as an example. However, it should be noted that the cooking apparatus is not only capable of cooking rice, but also capable of cooking other foods, such as steamed buns, steamed dumplings, etc., which are not specifically limited here.

[0107] In a specific embodiment, before cooking begins, the user places rice in the cooking cavity 111 and adds sufficient water into the water storage cavity 121 .

[0108] After cooking begins, in the heating and water absorption stage, the heating device 2 is started to heat the water in the water storage chamber 121 to a first preset temperature (such as 30°C-60°C). At this time, the vacuum pump 4 is started to discharge the air in the cooking chamber 111, so that the cooking appliance is in the negative pressure state. At this time, part of the water in the water storage chamber 121 flows from the water storage chamber 121 to the cooking chamber 111 under the action of the air pressure difference, soaking the rice in the cooking chamber 111. Water evenly enters the rice grains so that they fully absorb water, avoiding the phenomenon of the rice being undercooked or unevenly soft and hard from top to bottom.

[0109] Preferably, in the above stage, the rice is soaked in water for 10-40 minutes, so that the rice can fully absorb water and the moisture content of the rice reaches 30%-55%, so as to obtain a better taste.

[0110] During the draining stage, the vacuum pump 4 stops working. Since the heating device 2 heats the water to generate steam, the steam flows from the water storage chamber 121 to the cooking chamber 111. Therefore, the air pressure difference between the two gradually decreases until the air pressure between the two is basically balanced. At this time, the water in the cooking chamber 111 flows back to the water storage chamber 121 under the action of its own gravity and is separated from the rice.

[0111] During the pre-gelatinization stage, after the heating device 2 heats the water in the water storage chamber 121 to a second preset temperature (e.g., 90°C-98°C), the vacuum pump 4 is started again to place the cooking chamber 111 in the negative pressure environment. At this time, part of the water in the water storage chamber 121 flows into the cooking chamber 111 again under the action of the air pressure difference to soak the rice in the cooking chamber 111. Due to the high water temperature, the surface of the rice is gelatinized to form a starch film, which reduces the rate at which the rice grains continue to absorb water, so that the rice obtains a certain hardness, that is, has a certain soft and hard taste.

[0112] Preferably, in the above process, the rice is soaked in water for 1 min to 15 min. Users can choose the soaking time of the rice at this stage according to their personal preferences to obtain rice with different softness and hardness (the longer the soaking time, the softer the rice tastes), meet the needs of different users, and improve user experience.

[0113] During the steam cooking phase, the vacuum pump 4 stops operating, and steam flows from the water storage chamber 121 into the cooking chamber 111, gradually reducing the pressure difference between the two chambers until the pressures are essentially balanced. At this point, the water in the cooking chamber 111 flows back into the water storage chamber 121 under its own gravity, separating from the rice. The heating device 2 boils the water in the water storage chamber 121 and uses the steam to steam the rice in the cooking chamber 111 until the rice is cooked.

[0114] Of course, the cooking utensil of the present application is not limited to the rice cooking method in the above embodiment when in use, and other cooking methods can also be used, such as increasing or decreasing the number of times the rice is soaked in water, etc., which is not specifically limited here.

[0115] Anything not described in this application can be achieved by adopting or drawing on existing technologies.

[0116] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on the differences from other embodiments.

[0117] The foregoing is merely an embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present application should all be included within the scope of the claims of the present application.

Claims

1. A cooking utensil with good cooking effect, comprising a pot body and a heating device, wherein the pot body comprises a lower shell and an upper shell removably arranged above the lower shell, the lower shell having a water storage cavity, the upper shell having a cooking cavity, the heating device being used to heat the water storage cavity, and characterized in that: The pot body is further provided with a flow passage connecting the water storage cavity and the cooking cavity, and the cooking appliance is further provided with a vacuum pump, an air inlet of the vacuum pump being connected to the cooking cavity, and an air outlet of the vacuum pump being connected to the exterior of the cooking appliance, so that the cooking appliance is in a negative pressure state in which the air pressure in the cooking cavity is lower than the air pressure in the water storage cavity; An air intake passage connecting the water storage chamber and the outside of the cooking utensil is provided between the upper shell and the lower shell, and the cooking utensil further comprises a seal, wherein the seal has a first sealing lip located in the air intake passage, the first sealing lip being inclined toward the inside of the pot body, the first sealing lip having a first state in which it swings toward the inside of the pot body to open the air intake passage, and a second state in which it swings toward the outside of the pot body and abuts against the upper shell or the lower shell to close the air intake passage; the upper shell comprises an outer shell and an inner pot placed in the outer shell, an insulating gap being provided between the side wall of the inner pot and the side wall of the outer shell, the seal further comprising a second sealing lip, the second sealing lip abutting against the inner pot and the outer shell respectively to close the lower end of the insulating gap.

2. The cooking utensil with good cooking effect according to claim 1, characterized in that: The sealing member has a fixing portion fixedly connected to the pot body, and a fluid space is defined between a side of the first sealing lip facing the interior of the pot body and the fixing portion.

3. The cooking utensil with good cooking effect according to claim 2, characterized in that: One of the upper shell and the lower shell is provided with a mounting portion for mounting the seal, the fixing portion is fixedly connected to the mounting portion, and when the first sealing lip is in the second state, the first sealing lip abuts and seals against the other of the upper shell and the lower shell.

4. The cooking utensil with good cooking effect according to claim 3, characterized in that: The mounting portion includes a mounting rib protruding toward the interior of the pot body, and the fixing portion is plug-fitted with the mounting rib from the center of the pot body outward along the radial direction of the pot body.

5. The cooking utensil with good cooking effect according to claim 4, characterized in that: The cooking appliance further comprises a partition disposed between the upper shell and the lower shell, wherein the partition is configured as a structure integrally formed with the inner pot and the partition constitutes the bottom wall of the inner pot; or The partition is detachably connected to the outer shell and the inner pot, so that the partition cooperates with the outer shell to form the cooking cavity.

6. The cooking utensil with good cooking effect according to claim 1, characterized in that: The cooking appliance further includes a support member disposed between the upper shell and the lower shell, wherein one end of the support member abuts against the upper shell and the other end abuts against the lower shell to form the air intake passage between the upper shell and the lower shell.

7. The cooking utensil with good cooking effect according to claim 6, characterized in that: The support member includes a first support member provided on the upper housing; and / or, The support member includes a second support member provided on the lower housing.

8. The cooking utensil with good cooking effect according to claim 7, characterized in that: The upper shell has a positioning rib protruding downward, the positioning rib surrounds the outer periphery of the opening edge of the lower shell, and the support member is arranged on the inner side of the positioning rib.

9. The cooking utensil with good cooking effect according to any one of claims 1 to 8, characterized in that: A heat collecting cover is provided in the water storage cavity, and the heat collecting cover surrounds the flow channel. The water storage cavity also includes a water collecting cavity located outside the heat collecting cover. The heat collecting cover is provided with a water outlet connecting the water collecting cavity and the flow channel, and a flow outlet connecting the flow channel and the cooking cavity.

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