Novel steaming and stewing pot

Abstract

The utility model discloses a novel steaming and stewing pot which comprises a pot body, a pot cover is arranged on the pot body, a steaming plate and stewing cups are arranged in an inner cavity of the pot body, and the four stewing cups are annularly distributed on the steaming plate at equal intervals. The steaming tray is detachably connected with the cookware, and the stewing cup is detachably connected with the steaming tray; the steaming tray comprises a round sheet, a plurality of groups of through holes which are annularly distributed at equal intervals are formed in the round sheet, and the group number of the through holes is the same as the number of the stewing cups; through cooperative use of the cookware and the pot cover, cooking operation on food materials can be achieved; through the cooperative use of the cookware, the pot cover and the steaming tray, food can be steamed and boiled; through cooperative use of the pot, the pot cover, the steaming tray and the stewing cups, food materials can be stewed, meanwhile, the number of the stewing cups can be determined according to the number of eaters, and the eaters can eat the food materials respectively, so that the novel steaming and stewing pot can meet the cooking requirements of various food materials with different tastes and can meet different eating tastes; and the application range of the novel steaming and stewing pot is widened.

Description

TECHNICAL FIELD

[0001] The utility model relates to the technical field of the pot, especially a novel steaming and stewing pot. BACKGROUND

[0002] In the cooking field, as a common kitchen utensil, the steaming and stewing pot has the advantages of various cooking methods, good food taste, complete nutrient retention, etc., and is deeply loved by consumers. However, the traditional steaming and stewing pot has some deficiencies in design, which limits its use experience and cooking efficiency.

[0003] Firstly, the steaming tray and stewing cup of the traditional steaming and stewing pot are often fixedly arranged, which leads to inconvenient disassembly and cannot flexibly adjust the number of stewing cups according to actual needs. This leads to that when cooking different types or quantities of food materials, the user needs to prepare multiple steaming and stewing pots or use different cooking tools, which increases the complexity and cost of cooking.

[0004] Secondly, the steaming tray of the traditional steaming and stewing pot is often simply designed and lacks a reasonable steam flow structure. This leads to uneven distribution of steam on the steaming tray, and some food materials may not be cooked sufficiently due to insufficient steam, which affects the taste and nutrient retention of food.

[0005] Therefore, a novel steaming and stewing pot is proposed. SUMMARY

[0006] The utility model aims at providing a novel steaming and stewing pot to solve the problems proposed in the above background.

[0007] In order to achieve the above-mentioned purpose, the utility model adopts the main technical scheme including:

[0008] A novel steaming and stewing pot includes:

[0009] A pot is provided with a pot cover, and the inner cavity of the pot is provided with a steaming tray and a stewing cup. The stewing cup is arranged in a ring shape and is equidistantly distributed on the steaming tray.

[0010] Among them, the steaming tray and the pot are detachably connected, and the stewing cup and the steaming tray are detachably connected.

[0011] The steaming tray includes a round piece, a plurality of groups of through holes are arranged on the round piece in a ring shape and equidistantly, the number of groups of through holes is the same as the number of stewing cups, and each group of through holes is arranged alternately with a stewing cup.

[0012] As a preferred technical scheme, the pot includes a pot body, the top of the pot body is integrally formed with a pot rim for placing the round piece and the pot cover, and the bottom of the round piece is in contact with the pot rim.

[0013] Preferably, the upper sides of the outer surface of the pot body are fixedly connected with first handles, and the two first handles are symmetrically arranged about the center of the pot body.

[0014] Preferably, the bottom of the pot body is fixedly connected with a plurality of convex rings which are equidistantly distributed from inside to outside, and the diameters of the plurality of convex rings gradually increase from inside to outside.

[0015] Preferably, the pot cover comprises a cover body which is arranged on the disc, the bottom of the cover body is arranged in the pot body, and the cover body is provided with heat dissipation holes.

[0016] Preferably, a second handle is arranged at the center of the top of the cover body.

[0017] Preferably, each group of through holes are equidistantly distributed with three through holes, and the three through holes are connected in a triangular structure.

[0018] Preferably, a finger hole is arranged at the center of the disc, and the diameter of the finger hole is greater than that of the through hole.

[0019] Preferably, the stew cup comprises a cup body, the disc is provided with a receiving hole through which the cup body passes, the top of the cup body is integrally formed with a convex edge, the top of the convex edge is in contact with the top of the disc, and the outer diameter of the convex edge is greater than the diameter of the receiving hole.

[0020] Preferably, a finger handle is fixedly connected to the upper surface of the outer surface of the cup body, and a groove matched with the finger handle is arranged on one side of the inner cavity of the receiving hole.

[0021] The utility model at least has the following beneficial effects:

[0022] The pot and the pot cover are used in cooperation, the food material can be cooked, the pot, the pot cover and the steaming tray are used in cooperation, the food can be steamed, the pot, the pot cover, the steaming tray and the stew cup are used in cooperation, the food material can be stewed, the number of the stew cup can be determined according to the number of eaters, each eater can eat, the novel steaming and stewing pot can be suitable for the cooking demand of a plurality of different tastes of food material, the different tastes of eating can be satisfied, the application range of the novel steaming and stewing pot can be improved, the demand of a plurality of cooking modes such as steaming and stewing can be satisfied at the same time, the diversification of the cooking function is realized, the complexity and cost of cooking are reduced, the uniform heating of the food material is ensured, the taste and nutrition retention of the food are ensured, and the use experience and cooking efficiency are improved. BRIEF DESCRIPTION OF DRAWINGS

[0023] Figure 1 The structure of the novel steaming and stewing pot Figure 1;

[0024] Figure 2 This is a schematic diagram of the structure of the novel steaming and stewing pot of this utility model. Figure 2 ;

[0025] Figure 3 This is an exploded view of the structure of the pot and lid of the novel steamer / stew pot of this utility model.

[0026] Figure 4 This is an exploded view of the structure of the cookware and steaming tray of the novel steamer / stew pot of this utility model.

[0027] Figure 5 This is an exploded view of the steaming tray and stewing pot of the novel steamer and stewing pot of this utility model.

[0028] In the diagram: 100, pot; 110, pot body; 120, pot rim; 130, first handle; 140, raised ring; 200, pot lid; 210, lid body; 220, heat dissipation hole; 230, second handle; 300, steaming tray; 310, round piece; 320, through hole; 330, finger hole; 340, receiving hole; 350, groove; 400, stewing pot; 410, pot body; 420, raised rim; 430, finger handle. Detailed Implementation

[0029] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0030] Please see Figures 1-5 This utility model provides a novel steamer / stew pot, comprising: a pot 100, a lid 200, a steaming tray 300, and a stewing pot 400. The lid 200 is mounted on the pot 100. The steaming tray 300 and the stewing pot 400 are both located within the inner cavity of the pot 100. Four stewing pots 400 are arranged in a ring at equal intervals on the steaming tray 300. The steaming tray 300 and the pot 100 are detachably connected, and the stewing pots 400 are also detachably connected. The steaming tray 300 includes a circular plate 310 with multiple sets of ring-shaped, equidistantly distributed through holes 320. The number of sets of through holes 320 is the same as the number of stewing pots 400, and each set of through holes 320 is staggered with the stewing pots 400. Hanging the stewing pots on the steaming tray, compared to placing them directly on the bottom of the pot or on the steaming tray, avoids displacement during handling and prevents breakage due to collisions.

[0031] The pot 100 comprises a pot body 110, the top of the pot body 110 is integrally formed with a pot rim 120 for placing a wafer 310 and a pot cover 200, the bottom of the wafer 310 is in contact with the pot rim 120, and the pot 100 can be used to cook food or boil water.

[0032] The upper sides of the outer surface of the pot body 110 are respectively fixedly connected with a first handle 130 through screws, and the two first handles 130 are symmetrically arranged about the center of the pot body 110, and the first handle 130 facilitates the user to hold and place the pot body 110.

[0033] The bottom of the pot body 110 is fixedly connected with a plurality of convex rings 140 which are equidistantly distributed from inside to outside, and the diameters of the plurality of convex rings 140 gradually increase from inside to outside, and the convex ring 140 can improve the friction between the pot body 110 and the electromagnetic oven, gas stove and table top, etc., and plays a role of anti-skid.

[0034] The pot cover 200 comprises a cover body 210 which is covered on the wafer 310, the bottom of the cover body 210 is placed in the pot rim 120, and the cover body 210 is provided with a heat dissipation hole 220, and the pot cover 200 can maintain the temperature of the food in the pot 100, and prevent the liquid from splashing due to the factors such as heat and steam escaping.

[0035] The center of the top of the cover body 210 is provided with a second handle 230, and the second handle 230 facilitates the user to hold and place the cover body 210.

[0036] Each group of through holes 320 is equidistantly distributed with three through holes 320, and the three through holes 320 are connected end to end to form a triangular structure, and the finger hole 330 can make the steam in the pot 100 enter the upper side of the wafer 310, and then the food above the wafer 310 can be heated and cooked.

[0037] The center of the wafer 310 is provided with a finger hole 330, and the diameter of the finger hole 330 is greater than the diameter of the through hole 320, and the finger hole 330 can cooperate with the through hole 320 to realize the function of steam circulation, and the user can hold and place the wafer 310.

[0038] The stew cup 400 comprises a cup body 410, the wafer 310 is provided with a receiving hole 340 for the cup body 410 to pass through, the top of the cup body 410 is integrally formed with a convex rim 420, the top of the convex rim 420 is in contact with the top of the wafer 310, the outer diameter of the convex rim 420 is greater than the diameter of the receiving hole 340, and the stew cup 400 can realize the classification of cooking food.

[0039] The upper surface of the outer surface of the cup body 410 is fixedly connected with the finger handle 430 through a screw, one side of the inner cavity of the accommodating hole 340 is provided with a groove 350 matched with the finger handle 430, the user can conveniently take and place the cup body 410 through the finger handle 430, and the cup body 410 can be limited through cooperation of the finger handle 430 and the groove 350, so that the cup body 410 is prevented from shaking in the accommodating hole 340 at will, and the stability of the cup body 410 placed in the accommodating hole 340 is improved.

[0040] In summary, the novel steaming and stewing pot of the utility model has achieved significant technical effect improvement in design and function compared with the traditional steaming and stewing pot, and specifically includes the following aspects:

[0041] 1. Flexibility and multifunctionality:

[0042] The steaming disc 300 and the stewing cup 400 are designed to be detachably connected, and the user can freely adjust the number and position of the stewing cup according to actual needs. This design not only improves the flexibility of cooking, but also enables the steaming and stewing pot to simultaneously meet the needs of various cooking methods such as steaming and stewing, realizes the diversification of cooking functions, and reduces the complexity and cost of cooking.

[0043] 2. Steam circulation and cooking efficiency:

[0044] A plurality of through holes 320 are arranged on the steaming disc 300 in a ring shape and equidistantly distributed, which not only optimizes the distribution of steam on the steaming disc, but also promotes sufficient contact between steam and food materials, thereby improving the cooking efficiency. Meanwhile, the through holes in each group are connected in a triangular structure from head to tail, which further enhances the circulation effect of steam and ensures uniform heating of food materials and retention of food taste and nutrition.

[0045] 3. Anti-skid and stability:

[0046] The plurality of convex rings 140 arranged equidistantly from inside to outside at the bottom of the pot body 110 effectively improve the friction between the pot body and the electromagnetic oven, gas stove, and table top, and play a good anti-skid role. This design not only increases the stability of the steaming and stewing pot during use, but also avoids safety hazards caused by sliding.

[0047] 4. Safety and convenience:

[0048] The design of the pot cover 200 fully considers the safety and convenience needs of the user. The heat dissipation holes 220 arranged on the cover body 210 help to reduce the temperature inside the pot cover and prevent the user from being scalded. Meanwhile, the addition of the second handle 230 enables the user to more conveniently take and place the pot cover. In addition, the cooperation of the finger hole 330 in the center of the steaming disc 300 and the finger handle 430 and the groove 350 of the stewing cup 400 greatly improves the convenience and stability of the user during use.

[0049] 5、Energy saving and environmental protection:

[0050] Since the steaming and stewing pot can meet the needs of multiple cooking methods such as steaming and stewing at the same time, the user can complete the preparation of multiple dishes without preparing multiple cooking tools. This not only reduces the occupation of kitchen space, but also reduces energy consumption and carbon emissions, which meets the pursuit of energy saving and environmental protection of modern families.

[0051] In summary, the novel steaming and stewing pot of the present application realizes multiple cooking functions, improves cooking efficiency, enhances anti-skid stability, improves safety and convenience, and improves energy saving and environmental protection, and other multiple technical effects. These technical effects not only improve the user experience, but also promote the technical progress and industrial upgrading of the steaming and stewing pot product.

[0052] The working principle of the present application is: the novel steaming and stewing pot is placed on an induction cooker or a gas stove; the steaming tray 300 and the stewing cup 400 are taken out from the pot 100, the food is poured into the pot body 110, the pot cover 200 is covered, and the food can be cooked; the food or water is poured into the bottom of the inner cavity of the pot body 110, the steaming tray 300 is placed in the pot body 110, the food is placed on the top of the round piece 310, the pot cover 200 is covered, and the food can be steamed; water is poured into the bottom of the inner cavity of the pot body 110, the steaming tray 300 is placed in the pot body 110, the number of stewing cups 400 is determined according to the number of people, the cup body 410 is placed in the containing hole 340, the finger handle 430 is placed in the groove 350, then the food is placed in the cup body 410, the pot cover 200 is covered, and the food can be stewed, realizing multiple cooking methods.

[0053] The parts not involved in the present application are the same as or can be realized by the prior art. Although embodiments of the present application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present application, and the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A novel steaming and stewing pot, characterized in that, include: A pot (100) with a lid (200) on it, the inner cavity of the pot (100) is provided with a steaming tray (300) and stewing pots (400), the stewing pots (400) are arranged in a ring at equal intervals on the steaming tray (300), wherein: The steaming tray (300) is detachably connected to the pot (100), and the stewing pot (400) is detachably connected to the steaming tray (300); The steaming tray (300) includes a circular plate (310) with multiple sets of through holes (320) arranged in a ring at equal intervals. The number of sets of through holes (320) is the same as the number of stewing pots (400), and each set of through holes (320) is staggered with the stewing pots (400).

2. The novel steamer / stew pot according to claim 1, characterized in that: The cookware (100) includes a pot body (110), the top of which is integrally formed with a pot rim (120) for placing a round piece (310) and a pot lid (200), and the bottom of the round piece (310) is in contact with the pot rim (120).

3. The novel steamer / stew pot according to claim 2, characterized in that: A first handle (130) is fixedly connected to the upper part of each side of the outer surface of the pot body (110), and the two first handles (130) are symmetrically arranged about the center of the pot body (110).

4. The novel steamer / stew pot according to claim 3, characterized in that: The bottom of the pot body (110) is fixedly connected with a plurality of convex rings (140) that are equidistantly distributed from the inside to the outside, and the diameter of the plurality of convex rings (140) increases sequentially from the inside to the outside.

5. The novel steamer / stew pot according to claim 4, characterized in that: The pot lid (200) includes a lid body (210) covering the circular piece (310), the bottom of the lid body (210) being placed inside the pot rim (120), and the lid body (210) having heat dissipation holes (220).

6. The novel steamer / stew pot according to claim 5, characterized in that: A second handle (230) is installed at the center of the top of the cover (210).

7. The novel steamer / stew pot according to claim 6, characterized in that: Each group of through holes (320) has three holes evenly distributed, and the three through holes (320) are connected end to end to form a triangular structure.

8. The novel steamer / stew pot according to claim 7, characterized in that: A finger hole (330) is provided at the center of the disc (310), and the diameter of the finger hole (330) is larger than the diameter of the through hole (320).

9. The novel steamer / stew pot according to claim 8, characterized in that: The stewing pot (400) includes a pot body (410), and a receiving hole (340) is provided on the circular plate (310) for the pot body (410) to pass through. The top of the pot body (410) is integrally formed with a raised edge (420), the top of the raised edge (420) is in contact with the top of the circular plate (310), and the outer diameter of the raised edge (420) is larger than the diameter of the receiving hole (340).

10. The novel steaming and stewing pot according to claim 9, characterized in that: A finger handle (430) is fixedly connected to the upper part of the outer surface of the cup body (410), and a groove (350) adapted to the finger handle (430) is provided on one side of the inner cavity of the receiving hole (340).

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