Innovative pot and cooking method

Abstract

The invention discloses an innovative cookware and a cooking method, relates to the technical field of kitchenware, is used for cooking rice, and is a novel cookware with an innovative concept. A traditional electric cooker internally depends on a coating, the coating is prone to falling off, and the cooking taste is poor, however, the cooker does not need to be internally coated, the cooking taste is excellent, and the problems that in an existing rice cooking cooker, the coating in the cooker falls off, nutrition is lost, and the taste is poor are solved. The method has the characteristics of uniform heating, quick cooking, simple operation, uniform rice grains, excellent taste and reservation of the original taste and nutritional ingredients of food materials.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchen utensils, and relates to a new type of pot with an innovative concept and a cooking method. Background Art

[0002] With the accelerating pace of life and people's pursuit of healthier diets and better taste, traditional cooking methods are gradually exposing problems such as coating peeling, prolonged cooking time, nutrient loss, and poor taste. Although various improved cookware have appeared on the market, most focus on improving materials or a single function, failing to fundamentally address these issues. Therefore, developing new cookware and cooking methods that can cook efficiently, maximize nutritional value, and provide excellent taste is extremely important. Summary of the Invention

[0003] The present invention aims to provide a new type of cookware and cooking method to solve the problems existing in existing cooking technologies such as coating peeling off, long cooking time, nutrient loss, and poor taste, and to achieve rapid and uniform heating while retaining the original flavor and nutritional components of the ingredients and having an excellent taste.

[0004] Specifically, the innovative cookware and cooking method of the present invention are as follows.

[0005] 1. Boiling water pot: Boil water and use the boiling steam to steam the food through the holes above the isolation pot. The boiling water pot, isolation pot, and rice pot combine into one cooking pot. Alternatively, the boiling water pot can be separated and piped to the isolation pot to heat the rice pot.

[0006] 2. Isolation pot: The isolation pot has holes in the top, allowing steam to enter through these holes. The middle and lower parts are not perforated and must be leak-proof. A rice pot is placed inside the isolation pot, leaving a small space between the isolation pot and the rice pot to allow steam to enter smoothly.

[0007] 3. Rice pot: The bottom of the rice pot has multiple holes, and the pot wall is not porous. Steam enters the rice pot through the holes in the bottom of the rice pot. The rice pot is placed in the isolation pot, and the pot mouth is sealed with the outer pot.

[0008] Cooking method 1: Add enough clean water to the boiling water pot, put the isolation pot into the boiling water pot, wash the rice and put it into the rice pot, put the rice pot into the isolation pot, then add appropriate amount of clean water to the rice pot, cover it with a lid, heat the boiling water pot, and the steam will enter the bottom of the isolation pot from the top of the isolation pot and enter the rice pot through the hole at the bottom of the rice pot to heat the food until the rice is cooked.

[0009] Cooking Method 2: Separate the boiling water pot and pipe the steam into the top hole of the isolation pot. Then pipe the steam into the bottom hole of the rice pot to heat and cook the rice. Connect multiple isolation pots with multiple pipes to cook multiple rice pots simultaneously. Rinse the rice and place it in the rice pot. Place the rice pot in the isolation pot. Add an appropriate amount of water to the rice pot and heat the boiling water pot until the rice is cooked. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1 This is a cooking method process diagram of the present invention. In the diagram, 1 is a boiling water pot; 2 is an isolation pot; 3 is a rice pot; 4 is boiling water; 5 is rice and an appropriate amount of water; 6 is a steam flow path; DETAILED DESCRIPTION

[0011] The present invention can be implemented through the following specific embodiments.

[0012] It can be divided into household version, commercial version and ordinary cookware version for implementation.

[0013] 1. Home version: Make an electric heating outer pot. Place the boiling water pot, isolation pot, and rice pot inside the electric heating outer pot. The microcomputer controls the heating time. Add water to the boiling water pot and place it inside the heating pot. Add rice and an appropriate amount of water to the isolation pot and rice pot. The microcomputer controls the heating and cooking process.

[0014] 2. Commercial version: Build a box to house the cookware. The box is divided into two sections: a lower heating space and an upper cooking space. The boiling water pot is placed in the heating space and heated by electricity or gas. An isolation pot is placed in the cooking space, and multiple isolation pots can be placed. The boiling water pot and isolation pots are connected by a gas pipe, with each pipe connecting to a separate isolation pot. Multiple pipes can be connected to multiple isolation pots, allowing simultaneous cooking of multiple rice pots. A gate valve is installed on the gas pipe to individually close each isolation pot. The box has a door with a glass panel for observing cooking progress. A water trough is installed at the bottom of the cooking space to collect accumulated water outside the box. The box should be simple and aesthetically pleasing both inside and out.

[0015] 3. Standard Cookware Version: The boiling water pot, isolation pot, and rice pot are made of stainless steel. The three pots form a whole unit and can be used on induction cookers, gas stoves, and other flame cookers.

Claims

1. An innovative cookware and cooking method, characterized in that It includes a boiling water pot, an isolation pot and a rice pot.

2. An innovative cookware and cooking method according to claim 1, a cookware and method that uses steam from a heated boiling water pot to enter the bottom of the isolation pot through the holes at the bottom of the isolation pot and then enter the rice pot with an appropriate amount of water and rice to steam the rice.

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