Steaming pot and using method thereof
By designing a steamer with gaps connected to the heating port and multiple sets of air intake holes, the problem of uneven heating of existing cooking devices is solved, and uniform and rapid heating of ingredients is achieved and the taste of food is improved.
Patent Information
- Application Number
- CN202510486688.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-18
- Publication Date
- 2025-06-27
AI Technical Summary
Existing cooking devices cannot fully utilize steam for heating, resulting in uneven heating of ingredients and affecting the taste.
A steam steamer is designed, including a pot body, an inner pot and an upper lid. There is a gap between the pot body and the inner pot and is connected to the heating port. There are multiple sets of air intake holes on the outside of the inner pot. Through these structures, the heat is evenly dispersed and condensed to achieve uniform heating of the ingredients.
It achieves uniform and rapid heating of ingredients, improves the overall taste, and reduces the use of clean water, ensuring the original taste of ingredients.
Smart Images
Figure CN120203388A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of cooking, and particularly relates to a steam cooking pot and a using method thereof. Background Art
[0002] With the development of cooking technology, more and more foods start to use steam to fully process food materials. This method can minimize the use of clear water, ensure the fresh taste of food materials to the greatest extent, and at the same time, the overall heating and processing efficiency is relatively high and it is convenient to use. However, the related cooking devices on the market at present cannot make full use of steam for heating, and are prone to concentrate on the surface of food materials during heating, thus seriously affecting the overall taste and unable to meet the existing usage requirements. Summary of the Invention
[0003] The purpose of the present invention is to provide a steam cooking pot and a using method thereof, which solve the technical problems of insufficient and uneven heating and poor taste in the prior art, and achieve the technical effect of being able to uniformly and quickly heat food materials and improve the overall taste.
[0004] In order to achieve the above-mentioned invention purpose, the technical solution adopted by the present invention is as follows:
[0005] A steam cooking pot includes a pot body, an inner pot and an upper cover. Handles are symmetrically and fixedly arranged on both sides of the pot body. The upper end of the pot body is provided with an opening. A base is fixedly arranged at the lower end of the pot body. The diameter of the lower end of the base is larger than the diameter of the bottom of the pot body. A heating port is arranged inside the base. The inner pot is located inside the pot body. An outer edge is fixedly arranged at the upper end of the inner pot. The diameter of the outer edge is larger than the diameter of the opening at the upper end of the pot body. The inner pot is movably sleeved or integrally connected with the pot body. Air inlet holes are arranged at the outer side wall position of the inner pot. The upper cover is located above the pot body. The inner diameter of the opening at the lower end of the upper cover is smaller than the diameter of the outer edge. A ring-shaped protrusion is arranged at the lower end of the upper cover for sealing the inner pot in cooperation with the outer edge. A water storage groove is arranged at the upper end of the upper cover, and the water storage groove is used for reducing the temperature of the upper cover.
[0006] As an improvement, a gap is arranged between the pot body and the inner pot, and the gap is communicated with the heating port for uniformly dispersing heat around the inner pot through the heating port.
[0007] As an improvement, multiple groups of air inlet holes are arranged on the outer side of the inner pot, and the air inlet holes are equidistantly distributed with the axis of the inner pot as the center. The materials of the pot body, the inner pot and the upper cover can be ceramic, black sand or purple sand.
[0008] A using method of a steam cooking pot includes the following steps: Step 1: After preparing the food materials, directly put them into the inner pot, and there is no need to put clear water in this process;
[0009] Step 2: Place the pot body on the heat source, and then place the inner pot inside the pot body.
[0010] Step 3: Cover the upper lid above the inner pot, and then put clear water in the water storage tank to complete the setup.
[0011] The beneficial effects of the present invention are as follows: By setting up structures such as the pot body and the inner pot, uniform heating can be fully achieved. By cooperating with structures such as the heat dissipation port and the air inlet hole, the steam can be fully condensed at the bottom end of the upper lid, ensuring that the ingredients are evenly heated while further accelerating the food processing speed, and at the same time reducing the use of clear water to maximize the preservation of the original flavor of the ingredients. Description of the Drawings
[0012] Figure 1 It is the main view of the exploded state of a steam cooker of the present invention;
[0013] Figure 2 It is the main view cross-sectional view of a steam cooker of the present invention.
[0014] In the figure: 1. Pot body; 2. Handle; 3. Base; 4. Inner pot; 5. Air inlet hole; 6. Outer edge; 7. Upper lid; 8. Water storage tank; 9. Heating port. Detailed Embodiments
[0015] Next, the technical solutions in the embodiments of the present application will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the scope of protection of the present application.
[0016] It should be noted that the terms "first" and "second" in the present application are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly indicating the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include at least one of such features. In the description of the present application, the meaning of "a plurality" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined. In addition, the terms "comprising" and "having" and any variations thereof are intended to cover non-exclusive inclusion. For example, a process, method, system, product, or device that includes a series of steps or units is not limited to the listed steps or units, but optionally further includes steps or units not listed, or optionally further includes other steps or units inherent to these processes, methods, products, or devices.
[0017] Such as Figure 1 and Figure 2As shown in the figure, a steam cooker includes a pot body 1, an inner pot 4 and an upper lid 7. On both sides of the pot body 1, handles 2 are symmetrically fixed. The upper end of the pot body 1 has an opening. The lower end of the pot body 1 is fixed with a base 3. The diameter of the lower end of the base 3 is larger than the bottom diameter of the pot body 1. The inner side of the base 3 has a heating port 9. The inner pot 4 is located inside the pot body 1. The upper end of the inner pot 4 is fixed with an outer edge 6. The diameter of the outer edge 6 is larger than the opening diameter of the upper end of the pot body 1. The inner pot 4 is movably sleeved or integrated with the pot body 1. The outer side wall of the inner pot 4 has air inlet holes 5. The upper lid 7 is located above the pot body 1. The inner diameter of the opening at the lower end of the upper lid 7 is smaller than the diameter of the outer edge 6. The lower end of the upper lid 7 has an annular protrusion for sealing the inner pot 4 in cooperation with the outer edge 6. The upper end of the upper lid 7 has a water storage tank 8. The water storage tank 8 is used to reduce the temperature of the upper lid 7. The inner side of the water tank 8 has a water level line, which is convenient for the cook to directly observe the change of the water level, so as to conveniently judge the overall processing effect.
[0018] There is a gap between the pot body 1 and the inner pot 4. The gap is communicated with the heating port 9 for evenly dispersing heat around the inner pot 4 through the heating port 9. The outer side of the inner pot 4 has multiple groups of air inlet holes 5. The air inlet holes 5 are equidistantly distributed around the axis of the inner pot 4. The materials of the pot body 1, the inner pot 4 and the upper lid 7 can be ceramic, black sand or purple sand. The base 3 and the pot body 1 are integrated. The lower end of the heating port 9 has anti-slip lines for increasing the friction with the stove top.
[0019] A method for using a steam cooker includes the following steps: Step 1: After preparing the ingredients, directly put them into the inner pot 4, and there is no need to put clear water in this process; Step 2: Place the pot body 1 on the fire source, and then sleeve the inner pot 4 inside the pot body 1; Step 3: Cover the upper lid 7 above the inner pot 4, and then put clear water in the water storage tank 8 to complete the setup.
[0020] During use, the processed ingredients need to be evenly spread on the bottom of the inner pot 4. The auxiliary materials need to be placed at the bottom layer, and the meat needs to be placed in the middle position at the bottom. When heating, the hot air will enter the inner pot 4 through the heating port 9 and the air inlet holes 5, and at the same time contact the upper lid 7. At this time, the hot air will condense into water after contacting the relatively cold upper lid 7 and enter the inner pot 4, so as to realize the steaming of the ingredients in the inner pot 4, ensure the original flavor of the ingredients, and make them evenly heated.
[0021] The above are only the preferred embodiments of the present invention patent, and are not used to limit the present invention patent. Any modifications, equivalent replacements and improvements made within the spirit and principle of the present invention patent shall be included in the protection scope of the present invention patent.
Claims
1. A steamer, characterized in that: The invention comprises a pot body (1), an inner pot (4) and an upper cover (7), wherein handles (2) are symmetrically fixed on both sides of the pot body (1), the upper end of the pot body (1) is provided with an opening, a base (3) is fixed on the lower end of the pot body (1), the lower end diameter of the base (3) is larger than the bottom diameter of the pot body (1), the inner side of the base (3) is provided with a heating port (9), the inner pot (4) is located on the inner side of the pot body (1), an outer edge (6) is fixed on the upper end of the inner pot (4), the outer edge (6) has a diameter larger than the diameter of the pot body (1) ) the inner pot (4) is movably sleeved and connected to the pot body (1) or connected as a whole; the outer wall of the inner pot (4) is provided with an air inlet hole (5); the upper cover (7) is located above the pot body (1); the inner diameter of the lower opening of the upper cover (7) is smaller than the diameter of the outer edge (6); the lower end of the upper cover (7) is provided with an annular protrusion for cooperating with the outer edge (6) to seal the inner pot (4); the upper end of the upper cover (7) is provided with a water storage tank (8) for reducing the temperature of the upper cover (7).
2. A steamer according to claim 1, characterized in that: There is a gap between the pot body (1) and the inner pot (4), and the gap is connected to the heating port (9) for evenly dispersing heat around the inner pot (4) through the heating port (9).
3. A steamer according to claim 1, characterized in that: The outer side of the inner pot (4) is provided with a plurality of groups of air inlet holes (5), and the air inlet holes (5) are distributed at equal intervals with the axis of the inner pot (4) as the center. The material of the pot body (1), the inner pot (4) and the upper cover (7) can be ceramic, black sand or purple sand.
4. A method for using the steamer according to claim 1, characterized in that: The following steps are involved: Step 1: Put the prepared ingredients directly into the inner pot (4) without adding water; Step 2, placing the pot body (1) on a fire source, and then placing the inner pot (4) inside the pot body (1); Step 3: Place the upper cover (7) on top of the inner pot (4), and then put clean water into the water storage tank (8) to complete the installation.