Sea cucumber soaking combined pot

Abstract

The utility model discloses a sea cucumber soaking combined pot which is provided with an outer container and an inner container which can be separated, and the outer container comprises an outer heating bottom, an outer heating wall and an outer port; the inner container comprises an inner heat transfer bottom, an inner heat transfer wall and an inner port; the inner container is arranged in a containing space which is defined by the outer heating bottom and the outer heating wall and used for dry pot cooking through the outer end opening, and the containing space is defined by the outer heating bottom and the outer heating wall. By means of the innovative design of the sea cucumber soaking combined pot, more efficient, safer and more convenient sea cucumber soaking experience is achieved, meanwhile, better rice taste and multifunctional use possibility are additionally provided, cost is lower, and remarkable market advantages are achieved.

Description

Technical Field

[0001] This utility model relates to a combination pot, and more particularly to a combination pot for soaking sea cucumbers. Background Technology

[0002] A combination pot has been introduced to the market, consisting of a ceramic inner pot, an outer cover, a lid for the inner pot, and a heat plate. The outer cover has openings at the top and bottom, requiring it to be placed upright. The inner pot can be inserted through the top opening of the outer cover. Normally, the inner pot and outer cover can be placed on the heat plate. Each inner pot and outer cover is equipped with a pair of handles; the user holds the outer cover handle and places the inner pot over an open flame to heat it. The outer cover is positioned outside the flame; once boiling, the heat should be immediately turned off, and the outer cover and inner pot should be removed and placed on the heat plate to retain heat in the inner pot. Food then continues to cook due to the heat retention properties of the ceramic material, or is used for subsequent storage or soaking processes. However, this product still has some shortcomings:

[0003] Numerous structural components: This product includes multiple parts such as a ceramic inner pot, outer cover, inner pot lid, and base plate. The addition of these structural components not only affects the internal capacity of the pot, but also increases the overall weight, making it inconvenient to handle and use.

[0004] High production costs: Due to the complex structure, more materials and processes are required for manufacturing, which leads to higher production costs and thus higher market prices for the products.

[0005] Complex Combination Relationships: The combination relationships of multiple components are quite complex, and users need to spend time understanding the correct combination of each part before using it, which is not very user-friendly for some users.

[0006] The operation is complicated: the cooking process requires users to turn off the heat immediately after boiling and remove the outer cover and the inner pot and place them on the mat. This series of operations is relatively cumbersome and may be inconvenient for consumers who are not familiar with the operation.

[0007] High risk factor: Because it requires open flame heating and involves handling hot pots, this increases the risk of burns, especially when there are children in the home, safety becomes a consideration.

[0008] The heat storage effect is not significant: Although the outer cover has a heat preservation function in the combination relationship setting, the heat storage function in the later stage of the heating process is limited. In actual use, its heat preservation effect is not as expected.

[0009] In conclusion, the aforementioned structural complexity and operational difficulties affect user experience and limit market acceptance, necessitating the development of a new type of combined pot body. Utility Model Content

[0010] To address the shortcomings of the aforementioned technologies, this utility model provides a combined pot for soaking and rehydrating sea cucumbers.

[0011] To solve the above technical problems, the technical solution adopted by this utility model is: a combination pot for soaking sea cucumbers, which has a separable outer container and an inner container. The outer container includes an outer heating bottom, an outer heating wall and an outer port; the inner container includes an inner heat transfer bottom, an inner heat transfer wall and an inner port; the inner container is disposed through the outer port in the accommodating space for dry pot cooking enclosed between the outer heating bottom and the outer heating wall.

[0012] Furthermore, an inner cover is matched and provided at the inner port of the inner container; an outer cover is matched and provided on the top of the outer container; the inner container is detachably provided in the accommodating space of the outer container for dry pot cooking by any one or both of fixed support and movable support methods, and during cooking, the inner cover or the outer cover is closed separately for cooking, or they are closed together for cooking.

[0013] The active support method uses independent support components set in the space between the inner heat transfer bottom and the outer heating bottom to support the inner container;

[0014] The fixed support method is to support the inner heat transfer bottom of the inner container and the outer heating bottom of the outer container through contact, or to support the inner port of the inner container and the outer port of the outer container through contact.

[0015] Furthermore, when the inner port of the inner container and the outer port of the outer container are in contact and supported, the edge of the inner port is turned outward or protruded to form an inner outer edge, and the edge of the outer port forms an outer outer edge for supporting the inner outer edge, with the inner outer edge placed on top of the outer outer edge.

[0016] Furthermore, when the inner heat transfer bottom of the inner container and the outer heating bottom of the outer container are in contact and supported, or when the inner container is supported by an independent support member set in the interlayer space between the inner heat transfer bottom and the outer heating bottom, any one or two of the following support methods are adopted: the edge of the inner port is turned outward or protruded outward to form an inner end outer edge, and the edge of the outer port forms an outer end outer edge for supporting the inner end outer edge, with the inner end outer edge placed on or above the outer end outer edge.

[0017] Furthermore, when the inner outer edge is placed on top of the outer outer edge, there is a venting channel between the contact surfaces of the inner and outer outer edges.

[0018] Furthermore, a collection device is provided on the circumferential sidewall of the outer container. The collection device includes a ring of collecting bodies provided on the outer or inner side of the outer heating wall, with the end of the inner edge extending above the collecting body.

[0019] Furthermore, the collecting body is a collecting trough with an opening at the top. The collecting trough includes a horizontally extending trough bottom and a vertically arranged collecting wall. The upper edge of the collecting wall is set at any height above the horizontal plane of the trough bottom.

[0020] Furthermore, when the collecting body is located outside the outer heating wall, an outer cover is matched and provided on the upper edge of the collecting wall. The collecting wall is provided with a drain hole that extends outward and connects to the collecting trough to the outside. A storage body that communicates with the outside is provided on the outer heating wall. The drain hole connects to the storage body. The storage body is integrally formed inside the outer pot handle.

[0021] Furthermore, when the collecting body is located inside the outer heating wall, the collecting wall serves as the outer edge of the outer container, and a matching outer cover is provided on the outer port. The outer heating wall has a drain hole extending outward, which connects to the collecting trough to the outside. A storage body that communicates with the outside is provided on the outer heating wall, and the drain hole connects to the storage body. The storage body is integrally formed inside the outer pot handle.

[0022] This utility model discloses a combination pot for soaking and rehydrating sea cucumbers, which has the following advantages:

[0023] This invention provides a constant-temperature cooking function during the soaking process of sea cucumbers, which can maintain a stable heating temperature for a period of time. This is crucial for a key step in the soaking process. Constant-temperature cooking helps preserve the texture and nutritional components of the sea cucumbers, keeping them in optimal condition during soaking.

[0024] Furthermore, this new technology prevents the formation of burnt rice during the rice cooking process. Traditional methods prevent burnt rice by briefly heating the bottom of the inner pot with an open flame, then turning off the heat after boiling. The outer casing retains heat and stores energy, continuing to heat the inner pot until the rice is cooked. This method shortens the heating time in the inner pot. In contrast, this new technology heats the rice in the inner pot from the outer pot, allowing for adjustable heating temperatures and enabling longer open flame heating without burnt rice. This is significantly superior to traditional methods. This new technology is also safer for cooking rice. Traditional methods use thicker pot walls and lids to extend the heating time. During boiling, the heavy lid creates high pressure inside the inner pot, causing the broth to burst and overflow. This sudden burst of broth is dangerous and requires immediate heat shut-off, posing a safety risk. This invention does not require thick pot walls or lids, and prevents the "explosive boiling" phenomenon where steam suddenly pushes the lid off after the rice boils. The inner pot of this invention can be adjusted to maintain a suitable temperature range. This invention also makes cooking rice more convenient. Traditional pots require the outer cover to be placed on a mat for sealing and heat preservation after the rice boils and the heat is turned off. The mat blocks the bottom of the outer cover, creating a sealed environment for the inner pot. However, this cannot seal the bottom of the outer cover properly on the stovetop. Furthermore, ceramic pots remain hot after boiling and turning off the heat, making them unsafe to handle immediately and potentially dangerous if handled improperly. This technology is not user-friendly for cooking rice. This invention, however, eliminates the need to remove the pot after cooking; it allows for continued heat retention on the stovetop until the rice is cooked. This new combination pot offers superior heat retention. Traditional ceramic pots place the inner pot inside the outer casing, with at least the lid exposed. After the open flame is turned off, the outer casing can only maintain or store heat for the lower part of the inner pot. The lid has vents for heat dissipation, resulting in poor overall heat retention. This new pot, however, provides 360-degree all-around heat retention and storage for the inner pot after the open flame is turned off. Its superior sealing allows for prolonged heat storage and storage. This new technology also results in higher rice cooking temperatures and better texture. Traditional pots require turning off the heat after boiling to prevent burnt rice, which can cause the inner pot to not reach the optimal cooking temperature or maintain that temperature for an extended period, leading to lower rice quality. This new technology, by continuing heating after boiling, achieves the optimal cooking temperature and maintains it for the optimal duration. Cooking rice is the most crucial stage in rice preparation, resulting in better quality and taste.This invention offers multiple functions. The outer and inner pots can be used individually for cooking, or as a combined cooking unit. Even as a combined unit, the inner pot offers various cooking methods and functions. Traditional pot cookers, on the other hand, can only be used as a single combined cooking unit. The inner pot of this invention has a large capacity and is lightweight. Traditional pot cookers rely on self-heating after the flame is turned off, resulting in a thick and heavy inner pot for better energy storage. This limits the capacity to under 3 liters because the heating time can be extended after boiling, allowing for an arbitrarily large capacity and lightweight pot without the need for thickened walls. This combined pot can use the same or multiple different materials for the outer or inner pots. The ability to combine two pots of different materials expands its application range, enabling cooking beyond just rice. Traditional ceramic pots, however, are limited to ceramic because only ceramic has good energy storage properties. This utility model's combination cooker is inexpensive and lightweight, significantly reducing weight and cost. It boasts an overwhelming advantage in price and marketability, making it affordable for more consumers and showing promising prospects for practical application. The technical principle of this utility model allows for rice cooking using either electric heating or a controller. Because the technology allows for arbitrary extension of the heating time after boiling, an electric heater can be used to heat the combination cooker for rice cooking. With the addition of a controller, the cooking temperature of the inner pot can be controlled automatically for rice cooking. This combination cooker is more convenient and safer to use, and there are currently no similar products on the market. Attached Figure Description

[0025] Figure 1 This is a schematic diagram of the structure of Embodiment 1.

[0026] Figure 2 This is a schematic diagram of the three-dimensional structure of the inner container.

[0027] Figure 3 for Figure 1 An enlarged schematic diagram of the structure within the circled area.

[0028] Figure 4 This is a partial structural diagram of Example 2.

[0029] Figure 5 This is a three-dimensional structural diagram of Example 2 with the outer cover removed.

[0030] Figure 6 This is a schematic diagram of the structure of Example 3.

[0031] Figure 7 This is a schematic diagram of the structure of Example 4.

[0032] Figure 8 This is a schematic diagram of the structure of Example 5.

[0033] Figure 9 This is a schematic diagram of a structure where the inner edge is placed above the outer edge.

[0034] Figure 10 This is a schematic diagram of a structure where the inner end has a convex outer edge.

[0035] Figure 11 This is a schematic diagram of a structure where the outer container does not need to fully enclose the inner container.

[0036] Figure 12 This is a schematic diagram of the structure when the collecting body is a protrusion.

[0037] Figure 13 A schematic diagram of a structure where the inner lid is used separately to cover the outer container and the inner container.

[0038] In the diagram: 1. Outer container; 2. Inner container; 3. External heating bottom; 4. External heating wall; 5. External port; 6. Internal heat transfer bottom; 7. Internal heat transfer wall; 8. Internal port; 9. Inner cover; 10. Outer cover; 11. Vent; 12. Collector; 13. Tank bottom; 14. Collector wall; 15. Drain hole; 16. Storage body; 17. Outer pot handle; 51. Outer edge; 81. Inner edge. Detailed Implementation

[0039] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments.

[0040] Example 1: As Figure 1 As shown, in this embodiment, the outer pot serves as the outer container 1, and the inner pot serves as the inner container 2. The inner container 2 is placed inside the outer container 1. The outer container 1 includes an outer heating bottom 3, an outer heating wall 4, and an outer port 5. The inner container 2 includes an inner heat transfer bottom 6, an inner heat transfer wall 7, and an inner port 8. The inner container 2 is disposed through the outer port 5 within the accommodating space for dry pot cooking enclosed between the outer heating bottom 3 and the outer heating wall 4. An inner cover 9 is matched and disposed at the inner port 8 of the inner container 2. An outer cover 10 is matched and disposed on the top of the outer container 1.

[0041] When the outer lid 10 of the outer pot is closed, it can enclose the inner pot or inner lid 8 for cooking. The inner port 8 at the upper end of the inner container 2 can be placed below, above, or at any horizontal position of the outer port 5 for cooking. In this embodiment, the inner port 8 is placed above the outer port 5. At the same time, the inner heat transfer bottom 6 can be placed above or above the outer heating bottom 3 of the outer container 1. In this embodiment, the inner heat transfer bottom 6 is placed above the outer heating bottom 3 of the outer container 1. It should also be understood that the inner heat transfer wall 7 of the inner container 2 can be in contact with or separate from the outer heating wall 4 of the outer container 1.

[0042] In this embodiment, the inner container 2 is detachably disposed within the accommodating space of the outer container 1 for dry pot cooking by means of a fixed support. During cooking, the inner lid 9 is closed for cooking, and the outer lid 10 is closed for cooking. Specifically, the fixed support can also be provided by contact support between the inner port 8 of the inner container 2 and the outer port 5 of the outer container 1, or by contact support between the inner heat transfer bottom 6 of the inner container 2 and the outer heating bottom 3 of the outer container 1, or both of the above contact support conditions can be met simultaneously.

[0043] When the inner port 8 of the inner container 2 and the outer port 5 of the outer container 1 contact the support, such as Figure 3 As shown, the edge of the inner port 8 is turned outward to form an inner outer edge 81. In other embodiments, such as... Figure 10 As shown, the inner outer edge 81 of the inner port 8 can be convex, and theoretically, any shape that allows the inner port 8 to overlap with the outer port 5 can be used; an outer outer edge 51 is formed at the edge of the outer port 5 to support the inner outer edge 81, and the inner outer edge 81 is placed on top of the outer outer edge 51. In other embodiments, such as Figure 9 As shown, since there is contact support between the inner heat transfer bottom 6 of the inner container 2 and the outer heating bottom 3 of the outer container 1, the inner outer edge 81 can be placed above the outer outer edge 51.

[0044] When the inner outer edge 81 is placed on top of the outer outer edge 51, there is a vent 11 between the contact surfaces of the inner outer edge 81 and the outer outer edge 51. In this example, as shown... Figure 2 As shown, the ventilation channel 11 is formed between the protruding ridges on the outside of the inner heat transfer wall 7. The protruding ridges extend to the lower part of the inner end outer edge 81, so the ventilation channel 11 can be reserved between the contact surfaces of the inner end outer edge 81 and the outer end outer edge 51.

[0045] Example 2: Based on Example 1, such as Figure 4 As shown, this embodiment also includes a collecting device provided on the circumferential sidewall of the outer container 1. The collecting device is a ring of collecting bodies 12 provided on the outside of the outer heating wall 4, with the end of the inner outer edge 81 extending above the collecting body 12, so that the collecting body can collect the steam condensate formed by the steam inside the outer container 1 or the overflow water from the inner pot. The collecting body 12 is a ring of collecting grooves with an opening at the top. The collecting groove includes a horizontally extending groove bottom 13 and a vertically arranged collecting wall 14. The upper edge of the collecting wall 14 is set at any height above the horizontal plane of the groove bottom 13. In this embodiment, the height of the collecting wall 14 relative to the outer outer edge 51 can also be set arbitrarily, it can be flush with it, or it can be higher or lower than the outer outer edge 51. Therefore, when the collecting body 12 is located outside the outer heating wall 4, an outer cover 10 is matched and provided on the upper edge of the collecting wall 14.

[0046] like Figure 5 As shown, the collecting wall 14 is provided with a drain hole 15 extending outward, which allows water or air to flow to the outside during cooking. Preferably, the drain hole 15 is connected to the collecting tank, and a storage body 16 connected to the outside is provided on the external heating wall 4. The drain hole 15 is connected to the storage body 16, which can collect or absorb the water flowing out of the drain hole 15. The storage body 16 is integrally formed in the outer pot handle 17, so that the outer pot handle 17 is both the storage body 16 and part of the handle, saving space and extending the functionality.

[0047] Example 3: The difference from Example 2 is that, as Figure 6 As shown, the collecting device consists of a ring of collecting bodies 12 arranged inside the outer heating wall 4. When the collecting bodies 12 are located inside the outer heating wall 4, the collecting wall 14 serves as the outer edge 51 of the outer container 1. An outer cover 10 is provided on the outer port 5. At this time, the outer heating wall 4 has a drain hole 15 extending outwards, which connects to the collecting trough to the outside. In other embodiments, such as... Figure 12 As shown, the collector 12 can be replaced by a protrusion protruding from the inside of the external heating wall 4.

[0048] Example 4: Unlike Example 1, as follows Figure 7 As shown, the inner container 2 is detachably mounted within the accommodating space of the outer container 1 for dry pot cooking via a movable support mechanism. During cooking, the inner lid 9 and the outer lid 10 are both closed for cooking. Specifically, the movable support mechanism uses independent support members positioned within the space between the inner heat transfer bottom 6 and the outer heating bottom 3 to support the inner container 2. These support members can be gaskets or, in this embodiment, a frame with legs, providing movable support.

[0049] Example 5: Figure 8 As shown, in this embodiment, the outer pot serves as the outer container 1, and the inner pot serves as the inner container 2. The inner container 2 is placed inside the outer container 1. The outer container 1 includes an outer heating bottom 3, an outer heating wall 4, and an outer port 5. The inner container 2 includes an inner heat transfer bottom 6, an inner heat transfer wall 7, and an inner port 8. The inner container 2 is positioned through the outer port 5 within the accommodating space for dry pot cooking enclosed between the outer heating bottom 3 and the outer heating wall 4. An inner cover 9 is matched and provided at the inner port 8 of the inner container 2. Unlike embodiment 1, in this embodiment, the height of the inner heat transfer wall 7 of the inner container 2 is greater than the height of the outer heating wall 4. In other embodiments, the height of the outer heating wall 4 can be reduced, theoretically just enough to cover the height of the food placed in the inner container 2. Of course, in other feasible variations, such as... Figure 11 As shown, the bottom of the inner container 2 can be completely placed inside the outer container 1, and the outer container 1 does not need to completely enclose the inner container 2. Figure 13As shown, the inner container 2 can be placed on top of the outer container's edge via the inner pot's rim. At this time, the inner heat transfer bottom 6 and the outer heating bottom 3 can be in contact or not. Since an inner lid 9 is matched and installed at the inner port 8 of the inner container 2, this structure only requires the inner lid 9 to cover both the outer container 1 and the inner container 2, saving on the number of lids needed, reducing manufacturing and sales costs, and improving user convenience. Simultaneously, the inner lid 9 can also serve as the lid when the outer container 1 is used independently. Of course, for better heat retention, both the inner lid 9 and the outer lid 5 can be matched and installed at the inner port 8 of the inner container 2. When both lids are on and not heated during cooking, the heat retention of the inner pot is even better.

[0050] The functions that can be achieved by using the sea cucumber soaking and rehydration combination pot in all the above embodiments are as follows:

[0051] (a) Rice cooking function:

[0052] (1) Cooking rice over an open flame, the outer pot or inner pot includes an outer pot lid or an inner pot lid that can be respectively set, and can be closed separately or together during cooking.

[0053] The inner pot wall is equipped with water lines for cooking rice, with the number of cups of rice as the unit. The rice-to-water ratio can be a fixed ratio of 1:1.7, or a variable ratio of 1 cup, 2 cups, 3 cups, or 4 cups of rice, with rice-to-water ratios of 1:1.7, 1:1.5, 1:1.3, and 1:1.2 respectively. Taking the variable ratio as an example, 1 cup of rice can be 175 grams. In this example, 2 cups of rice are placed into the inner pot for washing. Water is added to the pot according to the 2-cup rice water line on the inner pot wall, with an approximate amount of 525 ml. The inner pot is placed into the outer pot, which is then placed on an open flame heater, or on a stovetop. Medium heat is turned on, and after boiling for 23 minutes, the heat is turned off or the heating is extended for 5 minutes before turning off the heat. The rice is then allowed to simmer for 40 minutes before opening the lid. The rice is now cooked.

[0054] When cooking rice with an electric heater, water lines are set on the inner pot wall in units of the number of cups of rice. The water line setting includes a rice-to-water ratio of 1:1.7 (fixed ratio), or a variable ratio of 1 cup, 2 cups, 3 cups, and 4 cups of rice, with rice-to-water ratios of 1:1.7, 1:1.5, 1:1.3, and 1:1.2 respectively. Taking the variable ratio as an example, 1 cup of rice can be 175 grams. In this example, 2 cups of rice are put into the inner pot for washing. Water is added to the pot according to the 2-cup rice water line on the inner pot wall, with an approximate amount of 525 ml. The inner pot is placed into the outer pot, and the outer pot is placed on the electric heater to start heating, or placed on an electric ceramic stove to start heating. After heating for approximately 29 minutes until boiling, the power is turned off, or the heating is extended for 5 minutes before turning off the power, and then the rice enters the simmering stage. After simmering for 40 minutes, the lid is opened, and the rice is cooked. Electric heaters include ceramic heaters or electric heating plate heaters. Electromagnetic heaters also include those with a metallic magnetic material at the bottom of the outer or inner pot, enabling heating of the outer pot via electromagnetic heating.

[0055] (3) To control the rice cooking appliance, water lines are set on the upper part of the inner pot wall in units of the number of cups of rice added. The water line settings include a rice-to-water ratio of 1:1.7 (fixed ratio), or a variable ratio of 1 cup of rice, 2 cups of rice, 3 cups of rice, and 4 cups of rice, with rice-to-water ratios of 1:1.7, 1:1.5, 1:1.3, and 1:1.2 respectively. Taking the variable ratio as an example, 1 cup of rice can contain 175 grams. In this embodiment, 2 cups of rice are used as an example. 2 cups of rice are put into the pot. The inner pot includes a function for washing rice. Water is added to the inner pot according to the 2-cup rice water line on the inner wall, approximately 525 ml. The inner pot is then placed inside the outer pot, which is then placed on the electric heater to start heating. Alternatively, it can be placed on an electric ceramic stove. The rice cooking function is selected using the function keys on the control panel. Heating begins automatically, typically for 29 minutes until boiling, at which point the power is automatically cut off, or the heating is extended by 5 minutes before cutting off again, entering a simmering phase. After simmering for 40 minutes, the lid is opened, and the rice is cooked. The electric heater can be an electric ceramic heater or an electric heating plate heater. Alternatively, an electromagnetic heater can be installed at the bottom of either the outer or inner pot, containing a metallic magnetic material that heats the outer pot.

[0056] (II) Porridge cooking function:

[0057] (1) Cook porridge over an open flame.

[0058] The inner pot wall is equipped with water lines for cooking porridge, with the number of cups of rice used as the unit. The rice-to-water ratio is set at 1:15, including 0.5 cups, 1 cup, and 2 cups of rice. One cup of rice is 175 grams. In this example, 0.5 cups of rice are placed into the inner pot for washing. Water is added to the pot according to the 0.5 cup rice water line on the inner pot wall, with a total water volume of approximately 1312 ml. The inner pot is then placed inside the outer pot, which is placed on a flame heater, such as on a stovetop. Medium heat is turned on, and the pot is brought to a boil after 23 minutes. The heat is then turned off, or the heating is extended for 9 minutes before turning off the heat. The pot is then allowed to simmer for 40 minutes before opening the lid. The porridge is now ready.

[0059] (2) For cooking porridge with an electric heater, a water line is set on the inner pot wall in units of the number of cups of rice. The water line setting includes a rice-to-water ratio of 1:15, including 0.5 cups, 1 cup, and 2 cups of rice. One cup of rice can be 175 grams. In this example, 0.5 cups of rice are put into the inner pot for washing. Water is added to the pot according to the 0.5 cup rice water line on the inner pot wall, with an approximate amount of 1312 ml. The inner pot is placed inside the outer pot, and the outer pot is placed on the electric heater, which can be placed on an electric ceramic heater or an electric heating plate heater. Medium heat is turned on, and after boiling for 30 minutes, the heat is turned off or the heating is extended for 9 minutes before turning off the heat. The pot is then allowed to simmer for 40 minutes before opening the lid. The porridge is now cooked. The electric heater includes an electric ceramic heater or an electric heating plate heater. The electric heater also includes an electromagnetic heater. The bottom of the outer pot or the bottom of the inner pot contains a metallic magnetic material, which can heat the outer pot through the electromagnetic heater.

[0060] The control panel for cooking porridge has water lines set on the inner pot wall in units of the number of cups of rice added. The rice-to-water ratio is set at 1:15, including 0.5 cups, 1 cup, and 2 cups of rice. One cup of rice is approximately 175 grams. Taking 0.5 cups of rice as an example, 0.5 cups of rice are placed in the inner pot for washing. Water is then added to the pot according to the 0.5 cup rice water line on the inner pot wall, approximately 1312 ml. The inner pot is placed inside the outer pot, which is then placed on an electric heater, either a ceramic heater or a heating plate. The porridge cooking function is selected using the function keys on the control panel. Heating begins automatically. After approximately 30 minutes of boiling, the heat is turned off, or heating is extended by 10 minutes before turning off the heat and allowing the porridge to simmer for 40 minutes. The lid is then opened, and the porridge is ready. The electric heater can be a ceramic heater or a heating plate. Electric heaters, including electromagnetic heaters, contain metallic magnetic materials at the bottom of the outer pot or the bottom of the inner pot, enabling them to heat the outer pot.

[0061] (III) Dry Steam Function:

[0062] The inner pot is placed inside the outer pot. When the outer pot is closed, it can enclose the inner pot or lid for cooking. The inner pot opening at the top can be placed below, above, or horizontally to the outer pot opening for cooking. The bottom of the inner pot can be placed on top of or above the bottom of the outer pot. The outer pot and inner pot can each be fitted with an outer pot lid or an inner pot lid, which are closed together for cooking. Alternatively, the inner pot 2 can be placed on top of the outer pot rim for dry steaming.

[0063] (1) Steam the sea cucumbers over an open flame. Place 20 medium-sized sea cucumbers that have been soaked into the inner pot, and add 250 ml of water to the inner pot. Place the inner pot into the outer pot and close both the inner and outer pots. Place the outer pot on the open flame heater or on the stove and start heating. Adjust the heat to a suitable level, including using medium heat. After heating for 20 minutes and steaming, adjust to low heat for 40 minutes or simmer for 60 minutes. Then turn off the heat and let it steam for 30 minutes. After steaming, open the lid and the sea cucumbers are done. If the sea cucumbers are not softened after the first steaming, you can steam them again using the same method as the first steaming. The heating and steaming time for the second steaming can be shortened. To steam sweet potatoes over an open flame, place the sweet potatoes in the inner pot, then place the inner pot inside the outer pot. After closing the lid of the outer pot, place it on the open flame heater, or on the stove. Start the heating and adjust the heat to a suitable level, including using medium heat. After heating for 30 minutes and steaming, reduce the heat to low and heat for another 30 minutes. Then turn off the heat and let it sit for 30 minutes. After that, open the lid, and the steamed sweet potatoes are ready.

[0064] (2) Steaming sea cucumbers with an electric heater: Place 20 soaked sea cucumbers into the inner pot, add 250 ml of water, place the inner pot into the outer pot, and close both the inner and outer pots. Place the outer pot on the electric heater, including on an electric ceramic stove or electric stove, and start heating. Adjust the heat to a suitable level. After heating for 25 minutes and steaming, reduce the heat to low for 40 minutes or simmer for 60 minutes. Turn off the heat and allow the sea cucumbers to steam for 30 minutes. After steaming, open the lid. The steamed sea cucumbers are now ready. If the sea cucumbers are not softened after the first steaming, you can steam them again using the same method. The heating and steaming time for the second steaming can be shortened. The electric heater includes an electromagnetic heater, which contains a metallic magnetic material at the bottom of the outer pot or the bottom of the inner pot, allowing the electromagnetic heater to heat the outer pot. To steam sweet potatoes using an electric heater, place the sweet potatoes in the inner pot, then place the inner pot inside the outer pot. After closing the lid of the outer pot, place it on the electric heater and start heating. Adjust the heat to a suitable level, including using medium heat. After heating for 30 minutes and steaming, reduce the heat to low and heat for another 30 minutes. Then turn off the heat and let it sit for 30 minutes. After that, open the lid, and the steamed sweet potatoes are ready.

[0065] (4) To control the steaming of sea cucumbers, place 20 soaked sea cucumbers into the inner pot, add 250 ml of water to the inner pot, place the inner pot into the outer pot, and close both the inner and outer pots. Place the outer pot on the electric heater, including the electric ceramic stove or electric stove control. The electric appliance is equipped with a sea cucumber steaming function, which includes a corresponding sea cucumber steaming function key. After selecting the sea cucumber steaming function key, the sea cucumbers will be steamed automatically, the heating will start automatically, and the heat will be turned off automatically after the set time. Then, the steaming will begin. After the steaming is completed, a prompt will sound indicating that the sea cucumber steaming is finished. If the sea cucumbers are not softened enough, they can be steamed a second time using the same method as the first steaming. The electric heater includes an electromagnetic heater. A stainless steel sheet is placed inside the bottom of the outer pot, or the bottom of the inner and outer pots contains a metallic magnetic material, which can heat the outer pot through the electromagnetic heater. To use the electric heater to steam sweet potatoes, place the sweet potatoes in the inner pot, then place the inner pot inside the outer pot. After closing the lid of the outer pot, place it on the electric heater. Select the "steam sweet potatoes" function using the "steam sweet potatoes" button, and the heater will automatically start heating. After the set time, the heater will automatically turn off, and then the sweet potatoes will enter a steaming state. Once the steaming is complete, a notification will sound indicating that the steaming is finished.

[0066] (iv) Baking function:

[0067] Peanut roasting function:

[0068] It includes the ability to roast peanuts with the outer pot closed and the inner pot open.

[0069] (1) Heat peanuts over an open flame. Put the peanuts into the inner pot, put the inner pot into the outer pot, close the lid of the outer pot and place it on the open flame heater, including on the stove. Start heating and adjust the heat to a suitable level, including using medium heat. After heating for 6 minutes, turn off the heat and then put it into a simmering roasting process. After simmering roasting for 60 minutes, open the lid. The peanuts are now roasted. You can open the lid and turn them over as many times as you like within the 60-minute simmering roasting process. After opening the lid, let them cool for 20 minutes before eating.

[0070] (2) Roasting peanuts with an electric heater: Place the peanuts in the inner pot, then place the inner pot inside the outer pot. After closing the lid of the outer pot, place it on the electric heater, including on an electric ceramic stove or electric stove. Start the heating, adjust the heat to medium, heat for 6 minutes, then turn off the heat. After roasting for 60 minutes, open the lid. The roasted peanuts are now ready. During the 60-minute roasting period, the peanuts can be turned as many times as desired. After opening the lid, let them cool for 20 minutes before eating. The electric heater includes an electromagnetic heater, which contains a metallic magnetic material at the bottom of the outer pot or the bottom of the inner pot, allowing the outer pot to be heated via the electromagnetic heater.

[0071] (3) Controlling the electric peanut roasting function: Place peanuts into the inner pot, then place the inner pot into the outer pot. After closing the outer pot, place it on the electric heater, including on the electric ceramic stove control appliance or electric stove control appliance. The appliance is equipped with a peanut roasting function, which includes a corresponding function key for roasting peanuts. After selecting the peanut roasting function key, the peanuts will be roasted automatically, heating will start automatically, and the heat will be turned off automatically after the set time. Then, it will enter the simmering roasting stage. After the simmering roasting is completed, a roasting completion prompt will be issued, and the lid will be opened. The peanuts are roasted. The lid can be opened and turned an unlimited number of times within 60 minutes of simmering roasting. The electric heater includes an electromagnetic heater, which contains a metallic magnetic material at the bottom of the outer pot or the bottom of the inner pot, and can heat the outer pot through the electromagnetic heater.

[0072] In summary, the above process can be summarized as a cooking method for soaking and rehydrating sea cucumbers in a combination pot. The cooking method includes:

[0073] When the outer container 1 and the inner container 2 are separated, they can be closed and then used for cooking with water separately.

[0074] When the outer container 1 and the inner container 2 are combined, they cook together as a combined pot. Depending on the cooking needs, the inner container 2 or the outer container 1 can be closed. When the outer container 1 is used for waterless cooking, the inner container 2 can be completely or partially placed inside the outer container 1 for water-based cooking. When the inner container is used for water-based cooking, the outer container 1 is placed on a heat source for heating, and the inner container 2 is used to place food. The simmering heating after the heat is turned off provides a constant temperature cooking function for the inner container 2 for a period of time. When the inner container is used for waterless cooking, the outer container 1 is placed on a heat source for heating on a low or very low flame, and the inner container 2 is used to place food. The inner container 2 forms a constant temperature environment under high temperature conditions, which provides a cooking function that can steam and bake.

[0075] Under the constant temperature cooking function, ingredients are placed in the inner pot, and both the outer and inner pots are closed, or the outer pot is closed and placed on a heat source for heating. After the heat is turned off, the simmering heating has a stable heating temperature for a period of time, which is called the constant temperature cooking function. This function can also be used to cook sea cucumbers at a constant temperature. The constant temperature cooking function for sea cucumbers is an important step in the soaking process of sea cucumbers.

[0076] Under the dry steaming function, ingredients including sea cucumbers can be dry steamed. The ingredients are placed in the inner pot, and both the outer and inner pots are closed. The outer pot is placed on a heat source for heating, especially when the heat is turned down to low or very low. This creates a relatively high temperature constant environment in the inner pot, which allows the ingredients, including sea cucumbers, to be dry steamed. Dry steaming sea cucumbers is an important step in the sea cucumber soaking process, and it is of practical significance for soaking sea cucumbers without losing nutrients. This is something that the previous technology could not achieve.

[0077] Under the baking function, it has a special baking function that can bake food. When the food is placed in the inner pot, the inner pot is open and the outer pot is closed, and the outer pot is placed on a heat source, a high-temperature constant temperature environment can be formed in the inner pot to bake the food. This is something that the previous technology could not achieve.

[0078] The advantages of this utility model include at least the following:

[0079] This invention solves the problem of current clay pots or cast iron pots being unable to steam or boil rice, as rice tends to burn at the bottom. It allows rice to be cooked in clay pots or cast iron pots without burning. It can replace current electric rice cookers, and its coated inner pot is more environmentally friendly and healthier. It solves the problem of high-temperature baking in households. This combination pot has multiple functions, including faster and more efficient grilling of meat, pasta, and fruit in the inner pot, eliminating the need for an electric oven. It solves the problem of open-flame rice cooking in water-scarce, electricity-scarce, or energy-deficient areas. This clay pot allows for dry-cooking rice, saving water resources compared to current open-flame heating and steaming methods. The product is suitable for rice cooking in water-scarce areas. Finally, its open-flame heating allows for rice cooking without electricity, making it suitable for many remote areas without electricity. This is an energy-saving product. Currently, cooking rice in a ceramic pot over an open flame requires 40 minutes of continuous heating, while this new combination cooker only requires 20 minutes, saving energy. The electric heating combination cooker can be heated by electricity or automatically cooked using a controller, which is a boon for many people who find it inconvenient to cook rice over an open flame. It also enables the crucial step of soaking sea cucumbers and allows for steaming them.

[0080] The above embodiments are not intended to limit the present utility model, nor is the present utility model limited to the examples given above. Any changes, modifications, additions or substitutions made by those skilled in the art within the scope of the technical solution of the present utility model are also within the protection scope of the present utility model.

Claims

1. A sea cucumber soaking combination pot, characterized in that, It has a separable outer container (1) and an inner container (2). The outer container (1) includes an outer heating bottom (3), an outer heating wall (4), and an outer port (5). The inner container (2) includes an inner heat transfer bottom (6), an inner heat transfer wall (7), and an inner port (8). The inner container (2) is disposed through the outer port (5) within the accommodating space for dry pot cooking enclosed between the outer heating bottom (3) and the outer heating wall (4). An inner cover (9) is matched and provided at the inner port (8) of the inner container (2); an outer cover (10) is matched and provided on the top of the outer container (1); the inner container (2) is detachably provided in the accommodating space of the outer container (1) for dry pot cooking by any one or two of the fixed support method and the movable support method. During cooking, the inner cover (9) or the outer cover (10) are closed respectively for cooking, or are closed together for cooking. The active support method is to support the inner container (2) by setting independent support members in the interlayer space between the inner heat transfer bottom (6) and the outer heating bottom (3); The fixed support method is to support the inner heat transfer bottom (6) of the inner container (2) and the outer heating bottom (3) of the outer container (1) through contact support, or to support the inner port (8) of the inner container (2) and the outer port (5) of the outer container (1) through contact support.

2. The sea cucumber soaking and rehydration pot according to claim 1, characterized in that: When the inner port (8) of the inner container (2) and the outer port (5) of the outer container (1) are in contact and supported, the edge of the inner port (8) is turned outward or protruded to form an inner end outer edge (81), and the edge of the outer port (5) forms an outer end outer edge (51) for supporting the inner end outer edge (81), and the inner end outer edge (81) is placed on top of the outer end outer edge (51).

3. The sea cucumber soaking and rehydration pot according to claim 1, characterized in that: When the inner heat transfer bottom (6) of the inner container (2) and the outer heating bottom (3) of the outer container (1) are in contact and supported, and when the inner container (2) is supported by an independent support member set in the interlayer space between the inner heat transfer bottom (6) and the outer heating bottom (3), the edge of the inner port (8) is turned outward or protruded to form an inner end outer edge (81), and the edge of the outer port (5) forms an outer end outer edge (51) for supporting the inner end outer edge (81). The inner end outer edge (81) is placed on or above the outer end outer edge (51).

4. The sea cucumber soaking and rehydration pot according to claim 2 or 3, characterized in that: When the inner end outer edge (81) is placed on top of the outer end outer edge (51), there is a ventilation channel (11) between the contact surfaces of the inner end outer edge (81) and the outer end outer edge (51).

5. The sea cucumber soaking and rehydration pot according to claim 4, characterized in that: A collection device is provided on the circumferential sidewall of the outer container (1). The collection device includes a ring of collection bodies (12) provided on the outside or inside of the outer heating wall (4). The end of the inner outer edge (81) extends to the top of the collection body (12).

6. The sea cucumber soaking and rehydration pot according to claim 5, characterized in that: The collecting body (12) is a collecting trough with an opening at the top. The collecting trough includes a horizontally extending trough bottom (13) and a vertically arranged collecting wall (14). The upper edge of the collecting wall (14) is set at any height above the horizontal plane of the trough bottom (13).

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