Cooking utensil

Abstract

The utility model discloses a cooking utensil which comprises a pot body and a draining and steaming assembly, the draining and steaming assembly divides a cooking space into a cooking cavity and a water storage cavity, the cooking utensil further comprises a pressure adjusting piece, and the pressure adjusting piece is used for supplying airflow into the water storage cavity so that liquid in the water storage cavity can flow to the cooking cavity; the draining and steaming assembly is provided with an overflowing channel, the cooking utensil has a water storage state and a soaking state, in the water storage state, liquid in the water storage cavity immerses and seals the overflowing channel, in the soaking state, the overflowing channel is communicated, and the pressure adjusting piece supplies airflow into the water storage cavity, so that the airflow acts on the liquid in the cooking cavity through the overflowing channel. In the soaking state, a large number of bubbles are generated in the liquid in the cooking cavity through airflow pushing, the bubbles roll over, then food in the cooking cavity is driven to roll over, and therefore the fluffy feeling and toughness of cooked rice are improved. Rice grains on the upper layer and the lower layer can be stirred through rolling, so that the rice grains make more uniform contact with liquid, the rice taste is greatly improved, and the use experience is improved.

Description

Technical Field

[0001] The utility model belongs to the technical field of kitchen appliances, and in particular relates to a cooking utensil. Background Art

[0002] The traditional way of steaming rice using a rice cooker or other cooking utensils is to directly put rice and water with an appropriate rice-water ratio into the inner pot, and heat the rice to make the rice absorb water, swell and cook, and finally become cooked rice. However, the rice cooked in this way has a high sugar content, so it is not friendly to users who control sugar in their diet or those who control their body shape.

[0003] Therefore, cooking utensils capable of cooking low-sugar rice have appeared on the market, which have two chambers, a cooking chamber and a water storage chamber, wherein the cooking chamber is used to hold rice and the water storage chamber is used to hold water. Before steaming, the air pressure difference between the two chambers is adjusted so that water is pressed from the water storage chamber into the cooking chamber under the action of air pressure to soak the rice grains, so that the rice grains fully absorb water and the starch in the rice grains enters the water. Then the rice grains are separated from the water, and the rice grains are steamed and heated, thereby achieving the function of making low-sugar rice.

[0004] However, when soaking rice grains in water, the rice grains mostly remain static in the water. Compared with the traditional method of steaming rice, the rice grains are missing the rolling and boiling process of the liquid. The steamed rice is seriously lacking in fluffiness and toughness, and has a poor taste. In addition, the rice grains at the bottom and the top have different contact effects with water, which leads to different water absorption effects of the upper and lower rice grains. After cooking, the softness and hardness of the upper and lower layers of rice are quite different, which also affects the overall taste of the rice and the user experience is not good. Utility Model Content

[0005] The utility model provides a cooking utensil to solve the problem that when the existing low-sugar rice cooker soaks the rice grains, most of the rice grains are still and the water absorption effect of the upper and lower layers of the rice grains is uneven, resulting in a poor edible taste of the rice.

[0006] The technical solution adopted by the utility model is:

[0007] A cooking utensil comprises a pot body having a cooking space and a degassing assembly disposed in the cooking space, wherein the degassing assembly divides the cooking space into a cooking cavity and a water storage cavity, and the cooking utensil further comprises a pressure regulating component, which is connected to the water storage cavity and is used to supply airflow into the water storage cavity so that liquid in the water storage cavity flows to the cooking cavity under the action of air pressure difference; the degassing assembly is provided with a flow passage connecting the cooking cavity and the water storage cavity, and the cooking utensil has a water storage state and an immersion state, in which the liquid in the water storage cavity immerses and seals the flow passage in the water storage cavity, and in the immersion state, at least a portion of the flow passage is located above the liquid level in the water storage cavity so that the flow passage is conductive, and the pressure regulating component supplies airflow into the water storage cavity so that the airflow acts on the liquid in the cooking cavity through the flow passage.

[0008] The cooking utensil of the present invention also has the following additional technical features:

[0009] The steaming assembly includes a partition, the cooking cavity is located above the partition, the water storage cavity is located below the partition, the partition has a matching rib extending downward, a flow channel is provided at the lower end of the matching rib, or the lower end of the matching rib cooperates with the bottom wall of the water storage cavity to form a flow channel.

[0010] The decanting component includes a first decanting member and a second decanting member located above the first decanting member, the second decanting member encloses a cooking cavity, a water storage cavity is formed below the second decanting member, the second decanting member has a matching opening, the first decanting member has an upwardly protruding flow guide boss, the flow guide boss extends into the matching opening, and the liquid in the cooking space flows between the cooking cavity and the water storage cavity through a flow channel.

[0011] The mouth edge of the matching opening is folded downward and extended to form a guide rib, a flow channel is formed between the lower end of the guide rib and the first steaming member, and a guide channel connecting the flow channel and the cooking cavity is formed between the outer peripheral side of the guide boss and the inner wall of the guide rib.

[0012] The first evaporation member is provided with a supporting step, which surrounds the outer circumference of the guide boss and is arranged at intervals along the circumference of the guide boss, and the guide ribs are placed on the supporting step.

[0013] The matching opening is sealed with the flow guiding boss, the flow passage is located at the lower end of the first steaming component, and the flow guiding boss is provided with a flow opening connecting the flow passage and the cooking cavity.

[0014] The first steaming element forms a heating space in the water storage cavity. The cooking appliance further comprises a heating device, which is arranged corresponding to the heating space and is used to heat the liquid in the heating space.

[0015] The pressure regulating member is arranged on the pot body. The cooking appliance further includes an inner pot placed in the pot body. The inner pot encloses a cooking space. The inner pot has a flanging for leaning against the pot body. There is an air inlet passage communicating with the water storage cavity between the inner pot and the draining and steaming assembly. The flanging is provided with a ventilation hole communicating with the air inlet passage and the pressure regulating member.

[0016] The cooking appliance further includes a pot lid covering the cooking space. The pot lid is provided with an anti-overflow detection member. The anti-overflow detection member includes a first electrode portion and a second electrode portion sleeved outside the first electrode portion. The electrodes of the first electrode portion are different from those of the second electrode portion. There is an insulating layer between the first electrode portion and the second electrode portion.

[0017] The pot lid is further provided with a temperature measuring member. The temperature measuring member is arranged in a dislocation manner with respect to the anti-overflow detection member; or, the anti-overflow detection member is sleeved outside the temperature measuring member.

[0018] Due to the adoption of the above technical solution, the beneficial effects obtained by the present utility model are as follows:

[0019] 1. In the present utility model, the pressure regulating member is communicated with the water storage cavity and is used for supplying gas to the water storage cavity. When in the water storage state, the liquid in the water storage cavity seals the overflow passage. Therefore, when supplying gas to the water storage cavity, the gas will not enter the cooking cavity. The air pressure in the water storage cavity increases with the increase of the gas. When the air pressure difference between the two cavities reaches a certain value, under the action of the air pressure, the liquid in the water storage cavity enters the cooking cavity and soaks the food in the cooking cavity. As the liquid continuously surges into the cooking cavity, the liquid level in the water storage cavity gradually decreases and finally is lower than the upper edge of the overflow passage, thereby conducting the overflow passage. At this time, the cooking appliance is in the soaking state. The pressure regulating member continues to work and continues to supply air flow to the water storage cavity. At this time, since the overflow passage is conducted, the air flow entering the water storage cavity will act on the liquid entering the cooking cavity through the filtering passage. Under the push of the air flow, a large number of bubbles are generated in the liquid in the cooking cavity and the liquid rolls over, thereby driving the food in the cooking cavity to roll over. Taking cooking rice as an example, a large number of pores will appear in the rice during the rolling process, thereby improving the fluffiness and toughness of the cooked rice. And the rolling enables the upper and lower layers of rice grains to be stirred, so that the contact with the liquid is more uniform, the water absorption effect of the rice grains in each area is more uniform and consistent, the hardness and softness of the rice grains in each area are more balanced, greatly improving the taste of the rice and the use experience.

[0020] 2. As a preferred embodiment of the present utility model, the draining and steaming assembly includes a first draining and steaming member and a second draining and steaming member located above the first draining and steaming member. The second draining and steaming member encloses a cooking cavity, and a water storage cavity is formed below the second draining and steaming member. The second draining and steaming member has a mating port, and the first draining and steaming member has a guiding convex platform protruding upward. The guiding convex platform extends into the mating port, and the liquid in the cooking space flows between the cooking cavity and the water storage cavity through a flow passage. At different stages of cooking, the liquid flows between the cooking cavity and the water storage cavity through the flow passage. At the same time, during the soaking stage, the air flow blown into the water storage cavity by the pressure regulating member also acts on the liquid in the cooking cavity through the flow passage, so that the gas and the liquid share the flow passage, thereby simplifying the structure of the draining and steaming assembly and making the flow of the liquid and the gas more reliable.

[0021] 3. As a preferred embodiment of the present utility model, the edge of the mating port is folded downward and extended to form a guiding convex rib. An over-flow channel is formed between the lower end of the guiding convex rib and the first draining and steaming member, and a guiding channel connecting the over-flow channel and the cooking cavity is formed between the outer peripheral side of the guiding convex platform and the inner wall of the guiding convex rib. The over-flow channel is formed by the gap between the outer peripheral side of the guiding convex platform and the guiding convex rib, so that the over-flow channel has a long and narrow structure. On the one hand, it is more conducive to the liquid in the water storage cavity being pressed into the cooking cavity under the action of the air pressure difference, and can increase the flow rate of the liquid and improve the flow efficiency. On the other hand, the pressure in the long and narrow over-flow channel is relatively large. Therefore, when the air flow passes through the over-flow channel, it can accelerate the air flow and increase the impact force of the air flow, so that the air flow can cause the liquid in the cooking cavity to roll more violently, and the food in the cooking cavity can be fully rolled and stirred.

[0022] 4. As a preferred embodiment of the present utility model, the first draining and steaming member encloses a heating space in the water storage cavity. The cooking appliance further includes a heating device, and the heating device is arranged corresponding to the heating space for heating the liquid in the heating space. The volume of the heating space is relatively small. By arranging the heating device corresponding to the heating space, it can concentrate on heating the liquid in the heating space, and more heat is concentrated in the heating space and is in full contact with the liquid, thereby improving the heating efficiency, quickly heating up the temperature of the liquid in the heating space, and being able to accelerate the steam generation time and increase the steam volume during the heating and ripening stage, and further improving the cooking efficiency.

[0023] 5. As a preferred embodiment of the present utility model, the cooking appliance further includes a pot lid for covering the cooking space. The pot lid is provided with an anti-overflow detection member, which includes a first electrode portion and a second electrode portion sleeved outside the first electrode portion. The electrodes of the first electrode portion are different from those of the second electrode portion, and there is an insulating layer between the first electrode portion and the second electrode portion. As the air pressure in the water storage cavity becomes higher and higher, more and more liquid inside it will enter the cooking cavity. Since the capacity of the cooking cavity is limited and it is closer to the pot lid, there is a risk of liquid overflow. By providing the anti-overflow detection member to detect the liquid level in the cooking cavity, when the liquid in the cooking cavity does not submerge the anti-overflow detection member and conducts the first electrode portion and the second electrode portion, it indicates that the liquid level in the cooking cavity is in a safe position. When the liquid in the cooking cavity submerges the end of the anti-overflow detection member and electrically connects the first electrode portion and the second electrode portion, at this time, the anti-overflow detection member sends a signal to the control unit, indicating that the liquid in the cooking cavity has exceeded the safe liquid level. At this time, the control unit controls the pressure regulating member to stop working, so that the liquid in the water storage cavity no longer continues to flow into the cooking cavity. Since the second electrode portion is sleeved on the first electrode portion, the distance between the first electrode portion and the second electrode portion is greatly shortened. Therefore, once the liquid in the cooking cavity contacts the two, it can more easily conduct the two, thereby improving the sensitivity of the anti-overflow detection member's reaction and helping the control unit to make a timely response. At the same time, the nested assembly method of the first electrode portion and the second electrode portion also reduces the volume of the two after assembly, thereby reducing the space occupied by the anti-overflow detection member and helping to optimize the structural layout of the pot lid. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] The drawings described herein are used to provide a further understanding of the present utility model and constitute a part of the present utility model. The schematic embodiments and descriptions thereof of the present utility model are used to explain the present utility model and do not constitute an improper limitation to the present utility model. In the drawings:

[0025] Figure 1 is an exploded view of the structure of the cooking appliance under an embodiment of the present utility model;

[0026] Figure 2 is a cross-sectional view of the cooking appliance under an embodiment of the present utility model, where the cooking appliance is in a water storage state;

[0027] Figure 3 is Figure 2 an enlarged view of area A in

[0028] Figure 4 is Figure 2 a cross-sectional view of the cooking appliance in an immersion state;

[0029] Figure 5 is a cross-sectional view of the drain steaming assembly under an embodiment of the present utility model;

[0030] Figure 6 A cross-sectional view of a cooking appliance according to another embodiment of the present utility model;

[0031] Figure 7 A schematic structural view of a pot lid according to an embodiment of the present utility model;

[0032] Figure 8 A schematic structural view of an anti-overflow detection member according to an embodiment of the present utility model.

[0033] Wherein:

[0034] 1 Pot body; 11 Water storage cavity; 12 Cooking cavity;

[0035] 2 Drainage and steaming assembly; 21 First drainage and steaming member; 211 Diversion boss; 212 Support step; 213 Heating space; 214 Flow-through port; 22 Second drainage and steaming member; 221 Diversion rib; 222 Steamer; 223 Partition; 224 Fitting port; 225 Diversion channel; 23 Flow-through channel;

[0036] 3 Pot lid; 31 Anti-overflow detection member; 311 First electrode portion; 312 Second electrode portion; 313 Insulating layer; 32 Temperature measuring member;

[0037] 4 Heating device;

[0038] 5 Inner container; 51 Flanging; 52 Vent hole;

[0039] 6 Pressure regulating member. Specific embodiments

[0040] In order to more clearly illustrate the overall concept of the present utility model, the following will be described in detail by way of examples in conjunction with the accompanying drawings of the specification.

[0041] In the following description, many specific details are set forth in order to fully understand the present utility model. However, the present utility model may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present utility model is not limited by the specific embodiments disclosed below.

[0042] In addition, in the description of the present utility model, it should be understood that the orientation or positional relationships indicated by the terms "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc. are based on the orientation or positional relationships shown in the drawings, and are only for the convenience of describing the present utility model 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 should not be construed as a limitation of the present utility model.

[0043] In the present utility model, unless otherwise clearly defined or limited, terms such as "installation", "connection", "linkage", "fixation" shall be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or an integral one; it may be a mechanical connection, an electrical connection, or a communication connection; it may be a direct connection, or an indirect connection through an intermediate medium, and it may be the internal communication of two components or the interaction relationship between two components. For those of ordinary skill in the art, the specific meanings of the above terms in the present utility model can be understood according to specific circumstances.

[0044] In the present utility model, unless otherwise clearly defined or limited, the first feature being "above" or "below" the 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 description with reference to terms such as "embodiment", "example", "an embodiment", "example" or "specific example" means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present utility model. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0045] As Figure 1 , Figure 2 , Figure 4 shown, a cooking appliance includes a pot body 1 having a cooking space and a draining and steaming assembly 2 placed in the cooking space. The draining and steaming assembly 2 divides the cooking space into a cooking cavity 12 and a water storage cavity 11. The cooking appliance further includes a pressure regulating member 6. The pressure regulating member 6 is communicated with the water storage cavity 11 to supply air flow into the water storage cavity 11 so that the liquid in the water storage cavity 11 flows into the cooking cavity 12 under the action of the air pressure difference. The draining and steaming assembly 2 is provided with a flow passage 23 communicating the cooking cavity 12 and the water storage cavity 11. The cooking appliance has a water storage state and a soaking state. In the water storage state, the liquid in the water storage cavity 11 submerges and seals the flow passage 23. In the soaking state, at least part of the flow passage 23 is above the liquid level in the water storage cavity 11 to make the flow passage 23 conduct, and the pressure regulating member 6 supplies air flow into the water storage cavity 11 so that the air flow acts on the liquid in the cooking cavity 12 through the flow passage 23.

[0046] Preferably, as Figure 2 , Figure 4As shown, the water storage cavity 11 is located below the cooking cavity 12. When the pressure regulating member 6 works, the air pressure in the water storage cavity 11 increases, and the liquid inside it flows upward into the cooking cavity 12 under the action of the air pressure. After the water storage cavity 11 is depressurized internally, the liquid that has entered the cooking cavity 12 can flow back into the water storage cavity 11 under the action of gravity and separate from the food. Of course, the relative positions of the water storage cavity 11 and the cooking cavity 12 can also be in other forms, such as the two chambers being arranged side by side, etc., which are not limited herein.

[0047] Preferably, the pressure regulating member 6 is an air pump.

[0048] In the present utility model, the pressure regulating member 6 is communicated with the water storage cavity 11 and is used to supply gas into the water storage cavity 11. When in the water storage state, the liquid in the water storage cavity 11 seals the overflow channel 23. Therefore, when supplying gas into the water storage cavity 11, the gas will not enter the cooking cavity 12. The air pressure in the water storage cavity 11 increases with the increase of the gas. When the air pressure difference between the two chambers reaches a certain value, under the action of the air pressure, the liquid in the water storage cavity 11 enters the cooking cavity 12 to soak the food in the cooking cavity 12. As the liquid continuously surges into the cooking cavity 12, the liquid level in the water storage cavity 11 gradually decreases and finally is lower than the upper edge of the overflow channel 23, thereby conducting the overflow channel 23. At this time, the cooking appliance is in the soaking state. The pressure regulating member 6 continues to work and continues to supply air flow into the water storage cavity 11. At this time, since the overflow channel 23 is conducted and the liquid in the cooking cavity 12 is located above the overflow channel 23, the air flow entering the water storage cavity 11 will act on the liquid entering the cooking cavity 12 from bottom to top through the filtering channel. Under the push of the air flow, a large number of bubbles are generated in the liquid in the cooking cavity 12 and roll over, thereby driving the food in the cooking cavity 12 to roll over. Taking cooking rice as an example, a large number of pores will appear in the rice during the rolling process, thereby improving the fluffiness and toughness of the cooked rice. And the rolling enables the upper and lower layers of rice grains to be stirred, so that the contact with the liquid is more uniform, the water absorption effect of the rice grains in each area is more uniform and consistent, the hardness and softness of the rice grains in each area are more balanced, greatly improving the taste of the rice and enhancing the use experience.

[0049] The present utility model does not limit the working mode of the pressure regulating member 6 in the soaking state. After part of the liquid in the water storage cavity 11 enters the cooking cavity 12 and the overflow channel 23 is conducted, the pressure regulating member 6 can continuously and stably supply gas into the water storage cavity 11, so that the liquid in the cooking cavity 12 continuously and stably rolls over. Of course, preferably, the pressure regulating member 6 works intermittently to supply gas into the water storage cavity 11 intermittently, so that the liquid in the cooking cavity 12 rolls over intermittently.

[0050] It should be noted that the present utility model does not limit the channel for the liquid between the water storage cavity 11 and the cooking cavity 12. In one embodiment, the gas acts on the liquid in the cooking cavity 12 through the overflow channel 23, and there is also another channel communicating between the cooking cavity 12 and the water storage cavity 11. This channel is used for the liquid to flow between the two chambers, thereby realizing gas-liquid separation. For example, the liquid can enter the cooking cavity 12 inside the guiding convex platform 211 of the first draining and steaming member 21, while the gas acts on the liquid in the cooking cavity 12 from the outside of the guiding convex platform 211.

[0051] As a preferred embodiment, the liquid in the cooking space flows between the cooking cavity 12 and the water storage cavity 11 through the overflow channel 23, so that the gas and liquid share the overflow channel 23 to simplify the structure.

[0052] It can be understood that as Figure 2 shown, in the water storage state, the liquid in the water storage cavity 11 submerges the overflow channel 23 to form a water seal. When the pressure regulating member 6 works, the blown air flow enters above the liquid level in the water storage cavity 11, so that the liquid in the water storage cavity 11 can be pressed upward into the cooking cavity 12. Once the liquid level in the water storage cavity 11 is lower than the upper edge of the overflow channel 23, as Figure 4 shown, the overflow channel 23 can be made to conduct. As the liquid in the water storage cavity 11 continuously rushes into the cooking cavity 12, the liquid level in the water storage cavity 11 becomes lower and lower, and then the conduction area of the overflow channel 23 becomes larger and larger until the liquid level is completely below the lower edge of the overflow channel 23. At this time, the overflow channel 23 is completely conducted. And the liquid entering the cooking cavity 12 is located above the overflow channel 23. Therefore, the air flow entering the overflow channel 23 acts on the liquid in the cooking cavity 12 from bottom to top, causing the liquid to tumble fully from bottom to top.

[0053] It should be noted that the present utility model does not limit the structure of the draining and steaming assembly 2, and it includes but is not limited to the situations listed in the following embodiments:

[0054] Embodiment 1: In this embodiment, the draining and steaming assembly 2 includes a separating member. The cooking cavity 12 is located above the separating member, and the water storage cavity 11 is located below the separating member. The separating member has a mating rib extending downward, and an overflow channel 23 is opened at the lower end of the mating rib, or the lower end of the mating rib cooperates with the bottom wall of the water storage cavity 11 to form the overflow channel 23.

[0055] The partition is installed in the cooking space, thus dividing the cooking space into an upper and a lower chamber. The upper chamber forms the cooking chamber 12, and the lower chamber forms the water storage chamber 11. Meanwhile, the partition has a communication port, and a mating rib extending downward is provided on the outer periphery of the communication port, thereby forming an overflow channel 23. Therefore, when the air pressure in the water storage chamber 11 increases, the water in the water storage chamber 11 sequentially enters the cooking chamber 12 through the overflow channel 23, the channel surrounded by the mating rib, and the communication port. In the soaking state, the gas entering the water storage chamber 11 acts on the liquid in the channel surrounded by the mating rib through the overflow channel 23, thereby causing the liquid in the cooking chamber 12 to roll over.

[0056] In one embodiment, a hole is opened at the lower end of the mating rib to form the overflow channel 23. In another embodiment, the overflow channel 23 is formed by the cooperation of the mating rib and the bottom wall of the water storage chamber 11. For example, a notch can be provided at the lower end of the mating rib, or an uneven structure can be provided on the bottom wall of the water storage chamber 11, so that the mating rib contacts and supports the protruding part, and an overflow channel 23 is formed between the mating rib and the groove part.

[0057] Embodiment 2: In this embodiment, the draining and steaming assembly 2 includes a first draining and steaming member 21 and a second draining and steaming member 22 located above the first draining and steaming member 21. The second draining and steaming member 22 encloses the cooking chamber 12, and the lower part of the second draining and steaming member 22 forms the water storage chamber 11. The second draining and steaming member 22 has a mating port 224, and the first draining and steaming member 21 has a guiding convex platform 211 protruding upward. The guiding convex platform 211 extends into the mating port 224, and the liquid in the cooking space flows between the cooking chamber 12 and the water storage chamber 11 through the overflow channel 23.

[0058] At different stages of cooking, the liquid flows between the cooking chamber 12 and the water storage chamber 11 through the overflow channel 23. Meanwhile, during the soaking stage, the air flow blown into the water storage chamber 11 by the pressure regulating member 6 also acts on the liquid in the cooking chamber 12 through the overflow channel 23, so that the gas and the liquid share the overflow channel 23, thereby simplifying the structure of the draining and steaming assembly 2 and making the flow of the liquid and the gas more reliable.

[0059] Specifically, in one embodiment of this embodiment, as Figure 6 shown, the guiding convex platform 211 extends into the mating port 224 from bottom to top and abuts against the edge of the mating port 224 for sealing. The overflow channel 23 is located at the lower end of the first draining and steaming member 21, and the guiding convex platform 211 is provided with an overflow port 214 connecting the overflow channel 23 and the cooking chamber 12. The liquid in the water storage chamber 11 enters the cooking chamber 12 through the inside of the guiding convex platform 211.

[0060] The overflow channel 23 connects the inner and outer waters of the guiding boss 211, and the liquid in the outer water storage cavity 11 can enter the cooking cavity 12 through the overflow channel 23, the guiding boss 211 and the overflow port 214. Specifically, the overflow port 214 is opened at the top of the guiding boss 211. It can be located on the top wall of the guiding boss 211 and opened upward, or can be arranged on the side wall of the guiding boss 211 and face one side.

[0061] Similarly to the embodiment, the overflow channel 23 can be arranged at the lower end of the guiding boss 211 by opening holes, or can be formed by the cooperation of the lower end of the guiding boss 211 and other components.

[0062] In another embodiment of this embodiment, as Figure 2 , Figure 4 , Figure 5 shown, the edge of the mating port 224 is folded downward and extended to form a guiding rib 221. An overflow channel 23 is formed between the lower end of the guiding rib 221 and the first draining and steaming member 21, and a guiding channel 225 connecting the overflow channel 23 and the cooking cavity 12 is formed between the outer peripheral side of the guiding boss 211 and the inner wall of the guiding rib 221. The liquid in the water storage cavity 11 enters the cooking cavity 12 through the outside of the guiding boss 211.

[0063] The overflow channel 23 is formed by the gap between the outer peripheral side of the guiding boss 211 and the guiding rib 221, so that the overflow channel 23 has a narrow and long structure. On the one hand, it is more conducive to the liquid in the water storage cavity 11 being pressed into the cooking cavity 12 under the action of the air pressure difference, and improves the flow rate of the liquid and the flow efficiency. On the other hand, the pressure in the narrow and long overflow channel 23 is relatively large. Therefore, when the air flow passes through the overflow channel 23, it can accelerate the air flow and improve the impact force of the air flow. Furthermore, the air flow can cause the liquid in the cooking cavity 12 to roll more violently, and the food in the cooking cavity 12 is fully rolled and stirred.

[0064] As Figure 5 shown, the second draining and steaming member 22 includes a steamer 222 and a partition shelf 223. The steamer 222 is used to hold food, and the partition shelf 223 is used to cooperate with the first draining and steaming member 21 to form the overflow channel 23. The partition shelf 223 is sealed with the bottom of the steamer 222.

[0065] Furthermore, as Figure 5 shown, the first draining and steaming member 21 is provided with a supporting step 212. The supporting step 212 surrounds the outer periphery of the guiding boss 211 and is arranged at intervals along the circumferential direction of the guiding boss 211. The guiding rib 221 is placed on the supporting step 212.

[0066] The supporting step 212 protrudes from the first steaming member 21. The guiding rib 221 contacts and supports the supporting step 212, so an overflow gap is formed between the guiding rib 221 and the first steaming member 21. The overflow gap is uniformly arranged circumferentially along the guiding boss 211. On the one hand, the liquid in the water storage cavity 11 can enter the overflow gap from all around, improving the flow efficiency. On the other hand, when air is blown, the air flow also enters the overflow channel 23 uniformly from all around, acting uniformly on the liquid in the cooking cavity 12 and improving the tumbling effect of the liquid and food in the cooking cavity 12.

[0067] Preferably, as Figure 2 、 Figure 4 shown, the first steaming member 21 encloses a heating space 213 in the water storage cavity 11. The cooking appliance further includes a heating device 4 which is arranged corresponding to the heating space 213 for heating the liquid in the heating space 213.

[0068] The volume of the heating space 213 is relatively small. By arranging the heating device 4 corresponding to the heating space 213, it can centrally heat the liquid in the heating space 213, and more heat is concentrated in the heating space 213, fully contacting with the liquid, thereby improving the heating efficiency, enabling the liquid in the heating space 213 to be quickly heated and the temperature to rise. In the heating and ripening stage, it can accelerate the time for steam generation and increase the steam volume, thereby improving the cooking efficiency.

[0069] Specifically, the water areas inside and outside the first steaming member 21 in the water storage cavity 11 are communicated.

[0070] It should be noted that in the above-mentioned Embodiment 1 and Embodiment 2, the pot body 1 can be either Figure 2 、 Figure 4 shown in the integral structure, and the cooking cavity 12 and the water storage cavity 11 are formed by placing the steaming assembly 2 in the cooking space. The pot body 1 can also be Figure 6 shown in the split structure, and the cooking cavity 12 and the water storage cavity 11 are formed by assembling the pot body 1.

[0071] As a preferred embodiment of the present invention, as Figure 2 、 Figure 3 shown, the pressure regulating member 6 is arranged on the pot body 1. The cooking appliance further includes an inner pot 5 placed in the pot body 1. The inner pot 5 encloses a cooking space. The inner pot 5 has a flanging 51 to lean against the pot body 1. There is an air inlet channel communicating with the water storage cavity 11 between the inner pot 5 and the steaming assembly 2. The flanging 51 is provided with a vent hole 52 communicating the air inlet channel and the pressure regulating member 6.

[0072] Specifically, as Figure 3As shown, the draining and steaming assembly 2 leans against the flanging 51 of the inner pot 5, and there is a gap between them. When the inner pot 5 leans against the pot body 1, the vent hole 52 on the flanging 51 is communicated with the air pipe of the pressure regulating member 6 on the pot body 1. When the pressure regulating member 6 works, gas enters between the flanging 51 and the draining and steaming assembly 2 through the air pipe and the vent hole 52, and further enters the water storage cavity 11. The pot lid 3 is also provided with a sealing ring, and the sealing ring abuts against the draining and steaming assembly 2 to seal the outer edge of the cooking cavity 12.

[0073] Preferably, as Figure 1 , Figure 2 , Figure 7 , Figure 8 shown, the cooking appliance further includes a pot lid 3 that covers the cooking space. The pot lid 3 is provided with an anti-overflow detection member 31. The anti-overflow detection member 31 includes a first electrode portion 311 and a second electrode portion 312 sleeved outside the first electrode portion 311. The electrodes of the first electrode portion 311 are different from those of the second electrode portion 312, and there is an insulating layer 313 between the first electrode portion 311 and the second electrode portion 312.

[0074] As the air pressure in the water storage cavity 11 becomes higher and higher, more and more liquid inside it will enter the cooking cavity 12. Due to the limited capacity of the cooking cavity 12 and its closer proximity to the pot lid 3, there is a risk of liquid overflow. By providing the anti-overflow detection member 31 to detect the liquid level in the cooking cavity 12, when the liquid in the cooking cavity 12 does not submerge the anti-overflow detection member 31 and conducts the first electrode portion 311 and the second electrode portion 312, it indicates that the liquid level in the cooking cavity 12 is at a safe position. When the liquid in the cooking cavity 12 submerges the end of the anti-overflow detection member 31 and electrically connects the first electrode portion 311 and the second electrode portion 312, at this time, the anti-overflow detection member 31 sends a signal to the control unit, indicating that the liquid in the cooking cavity 12 has exceeded the safe liquid level. At this time, the control unit controls the pressure regulating member 6 to stop working, so that the liquid in the water storage cavity 11 no longer continues to pour into the cooking cavity 12. Since the second electrode portion 312 is sleeved on the first electrode portion 311, the distance between the first electrode portion 311 and the second electrode portion 312 is greatly shortened. Therefore, once the liquid in the cooking cavity 12 touches the two, it can more easily conduct the two, thereby improving the sensitivity of the anti-overflow detection member 31's reaction and helping the control unit to make a timely response. At the same time, the nested assembly method of the first electrode portion 311 and the second electrode portion 312 also reduces the volume of the two after assembly, thereby reducing the space occupied by the anti-overflow detection member 31 and helping to optimize the structural layout of the pot lid 3.

[0075] Specifically, the present invention does not limit the polarities of the first electrode portion 311 and the second electrode portion 312. For example, the first electrode portion 311 can be the cathode, and at this time the second electrode portion 312 is the anode, as long as the polarities of the two are different.

[0076] Further, the pot lid 3 is also provided with a temperature measuring member 32. The present invention does not limit the arrangement manner of the temperature measuring member 32 and the anti-overflow detecting member 31. In one embodiment, as Figure 2 , Figure 7 shown, the temperature measuring member 32 and the anti-overflow detecting member 31 are arranged in a staggered manner. The staggered arrangement helps to separately arrange the position of the anti-overflow detecting member 31 so that it is not affected by the position of the temperature measuring member 32. Furthermore, the anti-overflow detecting member 31 can be closer to the exhaust valve, thereby more accurately judging the situation of overflowing at the steam valve.

[0077] In another embodiment, the anti-overflow detecting member 31 is sleeved outside the temperature measuring member 32. The temperature measuring member 32 and the anti-overflow detecting member 31 are sleeved, making the whole of them a columnar structure and having a small volume. Furthermore, it helps to further realize the miniaturized design of the temperature measuring component, and there is no need to separately assemble each component. The anti-overflow detecting member 31 can be fixed to the temperature measuring member 32 first and then assembled to the pot lid 3 together, thereby reducing the assembly difficulty and facilitating the connection of the circuit. The wiring position is more concentrated, which helps to centralize the wiring. Specifically, the first electrode portion 311 is sleeved outside the temperature measuring member 32, and a second insulating layer 313 is provided between the first electrode portion 311 and the temperature measuring member 32.

[0078] It should be noted that the present invention does not limit the number of times of executing the soaking state during the complete cooking process of the cooking appliance.

[0079] Taking the steaming of low-sugar rice as an example, the cooking process of the cooking appliance of the present invention will be described in detail below:

[0080] Preparation stage: The user adds sufficient water into the water storage cavity 11, then places the raw rice in the steamer 222 in the cooking cavity 12, places the rice and water separately, and then starts the cooking appliance to enter the cooking program.

[0081] Water absorption stage: After the heating device 4 heats the water in the water storage cavity 11 to the water absorption temperature, the pressure in the water storage cavity 11 is increased through the pressure regulating member 6, and the water is pressed into the cooking cavity 12 to soak the raw rice, so that the rice grains absorb water. During the process of the rice grains fully absorbing water, the pressure regulating member 6 works intermittently to realize the intermittent tumbling of the rice-water mixture in the cooking cavity 12; the starch on the surface of the rice grains is washed into the water, and the rice grains absorb water. After the rice grains absorb water sufficiently, the pressure regulating member 6 stops working and relieves pressure, so that the water in the cooking cavity 12 flows back into the water storage cavity 11 and enters the rice steaming stage.

[0082] Rice steaming stage: Continuously heat the water in the water storage cavity 11 to form water vapor to perform the steaming function on the rice grains in the cooking cavity 12; when the steaming function proceeds to about 1 / 3 of the time, the rice grains have begun to expand, stop heating and the pressure regulating member 6 starts to work, so that part of the water in the water storage cavity 11 enters the cooking cavity 12 again to soak the rice grains and enter the high-temperature flushing stage.

[0083] High-temperature flushing stage: The pressure regulating component 6 works intermittently to realize the intermittent rolling of the rice-water mixture in the cooking chamber 12, flushing away the starch and reducing sugar in the rice core, and allowing the rice grains to absorb water and mature again at high temperature. The softness and hardness of the rice are achieved by controlling the duration of the high-temperature flushing in this stage. The longer the flushing time, the softer the rice and the higher the glycemic index (GI). Conversely, the shorter the flushing time, the harder the rice and the lower the glycemic index (GI). After the flushing, the pressure in the water storage chamber 11 is quickly released, and the water flows back into the water storage chamber 11, and then the rice steaming and simmering stage is entered.

[0084] Steaming and fragrant rice stewing stage: the water in the water storage chamber 11 is continuously heated to form water vapor, and the rice grains in the cooking chamber 12 are steamed. In the last 5-15 minutes of steaming, the water temperature is controlled to below 95°C, so that the temperature at the bottom of the steamer 222 is maintained at a high temperature. The water below 95°C will not produce steam to continue steaming rice. At the same time, the water of the rice in the steamer 222 is slowly returned to the inner pot 5, so as to achieve high-temperature drying of the rice at the bottom of the steamer 222, which has the effect of stewing and enhancing the fragrance of the rice, and at the same time, the rice will not have obvious stratification.

[0085] After this stage, the low-sugar rice is ready.

[0086] The parts not described in the present invention can be realized by adopting or drawing on the existing technology.

[0087] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referenced to each other, and each embodiment focuses on the differences from other embodiments.

[0088] The above description is only an embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention shall be included in the scope of the claims of the present invention.

Claims

1. A cooking utensil, comprising a pot body having a cooking space and a decanting component placed in the cooking space, wherein the decanting component divides the cooking space into a cooking cavity and a water storage cavity, wherein: The cooking appliance further comprises a pressure regulating member, the pressure regulating member being in communication with the water storage cavity and used for supplying air flow into the water storage cavity so that the liquid in the water storage cavity flows into the cooking cavity under the action of air pressure difference; The leaching and steaming component is provided with a flow channel connecting the cooking cavity and the water storage cavity, and the cooking utensil has a water storage state and an immersion state. In the water storage state, the liquid in the water storage cavity immerses and seals the flow channel. In the immersion state, at least a part of the flow channel is located above the liquid level in the water storage cavity to make the flow channel conductive, and the pressure regulating component supplies airflow into the water storage cavity so that the airflow acts on the liquid in the cooking cavity through the flow channel.

2. The cooking device according to claim 1, characterized in that: The steaming component includes a partition, the cooking cavity is located above the partition, and the water storage cavity is located below the partition. The partition has a matching rib extending downward, and the lower end of the matching rib is provided with the flow channel, or the lower end of the matching rib cooperates with the bottom wall of the water storage cavity to form the flow channel.

3. The cooking device according to claim 1, characterized in that: The degassing assembly includes a first degassing member and a second degassing member located above the first degassing member, the second degassing member enclosing the cooking cavity, the water storage cavity being formed below the second degassing member, the second degassing member having a matching opening, the first degassing member having an upwardly protruding flow guide boss, the flow guide boss extending into the matching opening, and the liquid in the cooking space flows between the cooking cavity and the water storage cavity through the flow channel.

4. The cooking device according to claim 3, characterized in that: The mouth edge of the mating opening is folded downward and extended to form a guide rib, and the flow channel is formed between the lower end of the guide rib and the first steaming part, and a guide channel connecting the flow channel and the cooking cavity is formed between the outer peripheral side of the guide boss and the inner wall of the guide rib.

5. The cooking device according to claim 4, characterized in that: The first evaporation member is provided with a supporting step, the supporting step surrounds the outer circumference of the guide boss and is arranged at intervals along the circumference of the guide boss, and the guide rib is placed on the supporting step.

6. The cooking device according to claim 3, characterized in that: The matching opening is sealed with the flow guide boss, the flow passage is located at the lower end of the first steaming component, and the flow guide boss is provided with a flow opening connecting the flow passage and the cooking cavity.

7. The cooking device according to claim 3, characterized in that: The first leaching and steaming component encloses a heating space in the water storage cavity, and the cooking appliance further comprises a heating device, which is arranged corresponding to the heating space to heat the liquid in the heating space.

8. The cooking appliance according to claim 1, wherein the pressure regulating member is disposed on the pot body, the cooking appliance further includes an inner pot placed in the pot body, the inner pot encloses the cooking space, the inner pot has a flanging to lean on the pot body, there is an air inlet passage communicating with the water storage cavity between the inner pot and the draining and steaming assembly, and the flanging is provided with a vent hole communicating the air inlet passage and the pressure regulating member.

9. The cooking appliance according to claim 1, wherein the cooking appliance further includes a pot lid covering the cooking space, the pot lid is provided with an anti-overflow detection member, the anti-overflow detection member includes a first electrode portion and a second electrode portion sleeved outside the first electrode portion, the electrodes of the first electrode portion are different from those of the second electrode portion, and there is an insulating layer between the first electrode portion and the second electrode portion.

10. The cooking appliance according to claim 9, wherein the pot lid is further provided with a temperature measuring member, and the temperature measuring member is arranged in a dislocation manner with respect to the anti-overflow detection member; or, the anti-overflow detection member is sleeved outside the temperature measuring member.

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