A cooking vessel

Abstract

The present application relates to a kind of cooking utensils for boiling thick soup, decoction etc., including outer pot (1), pot cover (2), also including a inner pot (3), the inner pot is housed in outer pot cavity, and the upper portion of inner pot is sealed with outer pot inner wall, and there is liquid chamber (4) between the outer portion of inner pot and the inside of outer pot, the lower portion of the inner pot (3) is provided with multiple micropores (30), the pot cover (2) is provided with air hole (20).The upper portion of the outer pot (1) is provided with support shoulder (10) for supporting inner pot (3), and the upper portion of the inner pot (3) has flange (31) that can be abutted on support shoulder (10).The support shoulder (10) is provided with water containing groove (12), and the flange (31) is located in the position of water containing groove (12) and is provided with sealing groove (35) that is housed in water containing groove (12).The cooking utensil with this structure is suitable for boiling thick soup, decoction of traditional Chinese medicine, and can realize juice and residue separation.

Description

Technical Field

[0001] This invention relates to a cooking utensil that can be used for making thick soups, decocting medicines, etc. Background Technology

[0002] Many people enjoy drinking thick soups, and when simmering Chinese medicine, a common problem is that when there are many ingredients or herbs, as the water level decreases in the later stages of simmering, the ingredients and herbs at the top often don't get submerged, resulting in them not releasing their flavor and causing some waste. Furthermore, when simmering soups or Chinese medicine, the solids are often mixed together, requiring additional filtering before drinking, which is very inconvenient. Summary of the Invention

[0003] The purpose of this invention is to overcome the above-mentioned problems and provide a cooking vessel suitable for making thick soups and simmering Chinese medicine, which can separate the juice and the residue.

[0004] The technical solution for achieving the purpose of the present invention is as follows: a cooking utensil, comprising an outer pot (1) and a lid (2), characterized in that: it further comprises an inner pot (3), wherein the inner pot (3) is housed in the cavity of the outer pot, and the upper part of the inner pot (3) is sealed to the inner wall of the outer pot, and a liquid-containing chamber (4) is provided between the outer side of the inner pot (3) and the interior of the outer pot (1), wherein a plurality of micro-holes (30) are provided in the lower part of the inner pot (3), and air holes (20) are provided on the lid (2).

[0005] The outer pot (1) has a support shoulder (10) on its upper part for supporting the inner pot (3), and the inner pot (3) has a flange (31) on its upper part that can abut against the support shoulder (10).

[0006] The support shoulder (10) is provided with a water-holding groove (12), and the flange (31) is provided with a sealing groove (35) located in the water-holding groove (12).

[0007] The flange (31) has an upwardly bent vertical part (32), and a groove (33) is provided on the bent vertical part (32). A sealing ring (4) is fitted on the groove (33), and the outside of the sealing ring (4) is tightly fitted with the inner wall of the upper end of the outer pot (1).

[0008] The inner pot (3) has a handle (34) on its flange (31).

[0009] The outer pot (1) is provided with a spout (11) on the outer wall below the support shoulder (10), and the end of the spout (11) is provided with a sealing plug (5).

[0010] The beneficial effects of this invention are as follows: The cooking vessel consists of an outer pot and an inner pot, both sealed at the top. A liquid-holding chamber exists between the outer and inner pots. When simmering concentrated soup or traditional Chinese medicine, the ingredients or herbs are placed in the inner pot, and water is added appropriately. During the simmering process, the sealed tops of the outer and inner pots create a pressure in the liquid-holding chamber that is greater than the pressure at the top of the inner pot. This causes the water level in the outer pot to rise and flow into the inner pot as it boils, resulting in a higher water level in the inner pot. This keeps the ingredients or herbs in the inner pot constantly immersed in the broth, facilitating the simmering of concentrated soup or traditional Chinese medicine. Furthermore, the heating power can be controlled to automatically adjust the liquid level for extraction. Because the ingredients or herbs are only placed in the inner pot, while the outer pot contains only broth or medicinal liquid, this cooking vessel makes drinking soup or medicine particularly convenient. Attached Figure Description

[0011] Figure 1 This is a cross-sectional view of the cooking vessel in Example 1; Figure 2 This is a schematic diagram of the cooking vessel structure in Example 2; Figure 3 This is a schematic diagram of the cooking vessel structure in Example 3. Detailed Implementation

[0012] The specific embodiments of the cooking utensils described in this invention will be further described in detail below with reference to the accompanying drawings.

[0013] Example 1: As Figure 1 As shown, the cooking vessel in this embodiment mainly consists of an outer pot 1, a lid 2, and an inner pot 3. The inner pot 3 is housed within the outer pot cavity, and its upper part is sealed to the inner wall of the outer pot. A liquid-containing chamber 4 exists between the exterior of the inner pot 3 and the interior of the outer pot 1. Multiple micro-holes 30 are provided at the lower part of the inner pot 3, and air holes 20 are provided on the lid 2 to allow communication with external atmospheric pressure. The outer pot 1 can be directly heated by gas or used as the inner pot of a rice cooker, heated by a heating plate or an electromagnetic coil.

[0014] During operation, the inner pot 3 is connected to atmospheric pressure through the air hole 20. During the cooking process of the outer pot, the pressure in its liquid-containing chamber 4 will be much greater than the pressure in the inner pot 3. Under boiling pressure, the water level in the inner pot 3 will be much higher than the water level in the liquid-containing chamber 4 of the outer pot. As long as the water level in the liquid-containing chamber 4 of the outer pot is not lower than the bottom of the inner pot 3, the high water level in the inner pot can be maintained. This allows for the use of less water to cook the ingredients or herbs in the inner pot, eliminating the need to add too much water for soup or decoction, thus avoiding a bland soup or herbal medicine flavor.

[0015] To facilitate fixing the inner pot 3, a support shoulder 10 for supporting the inner pot 3 can be provided on the upper part of the outer pot 1, and the upper part of the inner pot 3 has a flange 31 that can abut against the support shoulder 10.

[0016] To facilitate the installation of a sealing structure, the flange 31 has an upwardly bent vertical portion 32, on which a groove 33 is provided. A sealing ring 4 is fitted onto the groove 33, and the outer side of the sealing ring 4 fits tightly against the inner wall of the upper end of the outer pot 1. To facilitate the removal of the inner pot 3, it is best to provide a handle 34 on the flange 31 of the inner pot 3, which can be installed and fixed by riveting or ultrasonic welding. This cooking vessel structure achieves separation of residue and liquid directly during cooking, which is very convenient.

[0017] Example 2: Figure 2 As shown, the cooking vessel in this embodiment can also have a spout 11 installed on the outer wall of the outer pot 1 below the support shoulder 10. The end of the spout 11 is detachably provided with a sealing plug 5. When it is necessary to increase the pressure of the liquid chamber 4, the spout 11 is blocked by the sealing plug 5. When pouring soup or medicine, the sealing plug 5 can be opened to pour it out conveniently.

[0018] Example 3: Figure 3 As shown, the cooking vessel of this embodiment has a water-holding groove 12 on the support shoulder 10, and a sealing groove 35 is provided on the flange 31 at the position of the water-holding groove 12, which is accommodated in the water-holding groove 12. This structural design can be used to replace the sealing ring method of the first embodiment. When boiling soup or decocting medicine, the condensate formed by steam will automatically gather in the sealing groove 35 to form a seal. Water can also be added directly to the water-holding groove 12. When the sealing groove 35 is located in the water-holding groove 12, water can be used as a sealing medium to achieve pressure sealing in the liquid-holding chamber 4.

Claims

1. A cooking utensil, comprising an outer pot (1) and a lid (2), characterized in that: It also includes an inner pot (3), which is housed in the outer pot cavity, and the upper part of the inner pot (3) is sealed to the inner wall of the outer pot. There is a liquid-containing chamber (4) between the outside of the inner pot (3) and the inside of the outer pot (1). The lower part of the inner pot (3) is provided with multiple micro-holes (30), and the lid (2) is provided with air holes (20).

2. The cooking utensil according to claim 1, characterized in that: The outer pot (1) has a support shoulder (10) on its upper part for supporting the inner pot (3), and the inner pot (3) has a flange (31) on its upper part that can abut against the support shoulder (10).

3. The cooking utensil according to claim 2, characterized in that: The support shoulder (10) is provided with a water-holding groove (12), and the flange (31) is provided with a sealing groove (35) located in the water-holding groove (12).

4. The cooking utensil according to claim 1 or 2, characterized in that: The flange (31) has an upwardly bent vertical part (32), and a groove (33) is provided on the bent vertical part (32). A sealing ring (4) is fitted on the groove (33), and the outside of the sealing ring (4) is tightly fitted with the inner wall of the upper end of the outer pot (1).

5. The cooking utensil according to claim 1 or 2, characterized in that: The inner pot (3) has a handle (34) on its flange (31).

6. The cooking utensil according to claim 1 or 2, characterized in that: The outer pot (1) is provided with a spout (11) on the outer wall below the support shoulder (10), and the end of the spout (11) is provided with a sealing plug (5).

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