A steamer and low-sugar rice cooker

Abstract

The utility model relates to kitchen utensil technical field discloses a steamer and low sugar rice cooker, the above -mentioned steamer includes the support part for loading food material and the support piece of supporting support part, and the bottom and the side of support part are connected through transition part, and its bottom is equipped with first hole area, and transition part is equipped with second hole area, and the non -hole area is equipped with between first hole area and second hole area, and the support piece is connected with non -hole area and forms the surrounding to first hole area to separate second space in the support piece and third space outside the support piece, and the bottom of support piece is equipped with the gap to make second space and third space intercommunication. The steamer can form the circulating water supplement mechanism in the cooking process, and the well -functioned rice is cooked.

Description

Technical Field

[0001] This utility model relates to the field of kitchen utensils technology, and in particular to a steamer and a low-sugar rice cooker. Background Technology

[0002] With the continuous improvement of residents' living standards, high-oil, high-salt, and high-sugar diets are becoming increasingly common, and the number of people with hypertension, hyperlipidemia, and hyperglycemia is increasing year by year. Low-sugar rice, due to its positive effects on blood sugar control and dietary structure adjustment, has seen rapid market demand growth and has become an important product direction in the healthy eating sector. The steamer is the core cooking utensil for making low-sugar rice. However, in current steamers, as water is gradually absorbed by the rice during the cooking process, the water level drops, causing the top and middle layers of rice to not fully absorb water during cooking. This results in rice that is harder on the top and has poor texture, failing to meet users' taste preferences. Utility Model Content

[0003] To solve the above-mentioned technical problems, this utility model provides a steamer that can cook rice with good performance.

[0004] The specific technical solution of this utility model is as follows: a steamer, including a bearing part for holding food and a support member for supporting the bearing part. The bottom and side of the bearing part are connected by a transition part. The bottom of the bearing part is provided with a first hole area, the transition part is provided with a second hole area, and a non-perforated area is provided between the first hole area and the second hole area. The support member is connected to the non-perforated area and surrounds the first hole area to separate the second space inside the support member from the third space outside the support member. The bottom of the support member is provided with a notch to allow the second space and the third space to communicate.

[0005] In the aforementioned steamer, rice is placed in the support compartment. Initially, the rice is submerged in water within the support compartment. At this time, the second and third spaces are filled with water. During the cooking stage, some of the water is absorbed by the rice to meet the gelatinization requirements, while the rest is heated and converted into water vapor. Due to the obstruction effect of the rice, the rising water vapor cannot diffuse upwards smoothly, thus creating downward pressure. The pressure increase in the second space is greater than that in the third space, causing the water in the second space to push towards the third space, raising the water level in the third space. This water then continuously enters the support compartment through the opening in the second perforation area, forming a circulating water replenishment mechanism. This process ensures that water is evenly applied to the rice in the support compartment, allowing both the upper and middle layers of rice to fully absorb water. This effectively avoids the problem of the upper layer of rice being too hard due to uneven water supply in traditional steamers, resulting in well-cooked rice.

[0006] Optionally, the through holes in the first hole area open directly downwards, and the through holes in the second hole area open diagonally downwards.

[0007] In the above technical solution, the opening of the first hole area is designed to open directly downwards, which can ensure that after the water vapor is blocked by the rice in the supporting component and forms downward pressure, it can directly act on the water body at the bottom of the supporting component along a vertical downward path. The thrust of the water vapor can be efficiently transferred to the water body, and the squeezing effect on the water body is good. The opening of the second hole area at an angle downwards is adapted to the rising trend of the water level, so as to achieve rapid and stable water replenishment.

[0008] Optionally, the support member includes a support ring with a notch and a partition ring disposed within the support ring, the partition ring dividing the second space into a first space and an outer space communicating with the first space.

[0009] In the above technical solution, the support ring provides stable support to the bearing part with a large support area, and the partition ring forms a first space smaller than the second space inside the support member with a smaller area. The inner wall of the partition ring guides the downward water vapor, making the pressure gathering effect better and preventing some water vapor from spreading disorderly and overflowing into the third space through the gap. After the water vapor gathers from the first space, it squeezes the water stored in the first and second spaces. The stored water enters the third space through the opening, which not only accelerates the upward pressure of the water body, but also makes the upward pressure height of the water body more stable, ensuring that the rice in the bearing part always has sufficient moisture.

[0010] Optionally, the bottom of the separating ring is higher than the bottom of the support ring.

[0011] In the above technical solution, compared with the solution that sets an opening, this design connects the first space and the second space through the spatial height difference, so that the two form an annular airflow channel, which provides uniform air output and is easy to process.

[0012] Optionally, the highest point of the notch is higher than the bottom of the separator ring.

[0013] In the above technical solution, because the highest point of the gap is higher than the bottom of the partition ring, when water vapor begins to compress the water in the second space and the water level rises from the bottom of the partition ring, the water will not preferentially flow through the gap to the third space, thus avoiding the problem of water loss as soon as it accumulates. This design effectively prevents the water level from failing to break through the bottom height of the partition ring, ensuring that the water level can continuously rise to the height required for water replenishment and guaranteeing water replenishment efficiency.

[0014] Optionally, the notch and the bottom structure of the support member are rounded.

[0015] In the above technical solution, compared with right-angle transition, the rounded corner structure can eliminate the sharp gaps at the connection between the notch and the bottom, and prevent rice residue, scale and other impurities from accumulating in the gaps during the cooking process; at the same time, the rounded corner surface is smooth and has no dead corners, making it easy to clean.

[0016] Optionally, the area of ​​the first hole region accounts for 60-80% of the bottom area of ​​the bearing part.

[0017] In the above technical solution, when the area of ​​the first hole area is less than 60%, the small air outlet area will result in insufficient upward thrust on the water, which will prolong the water circulation cycle and reduce the frequency of water rinsing for the upper and middle layers of rice, ultimately leading to water shortage and hardness of the rice, affecting the taste. On the other hand, when the area of ​​the first hole area is greater than 80%, the excessive air outlet area will result in excessive upward thrust on the water, causing violent fluctuations in the water. Furthermore, it will compress the support area of ​​the support component on the bottom of the load-bearing part, resulting in insufficient stability of the steamer during cooking.

[0018] Optionally, the second hole area has an annular structure surrounding the bottom of the support portion, with through holes evenly distributed along the annulus.

[0019] In the above technical solution, the second hole area can form a complete water inlet ring along the outer periphery of the bottom of the bearing part, so as to replenish the rice in the bearing part with water from all directions and ensure the uniformity of water replenishment.

[0020] Optionally, the inner wall of the side of the bearing portion is provided with a plurality of inwardly protruding protrusions, and the plurality of protrusions are located on the upper side of the second hole area.

[0021] In the above technical solution, the protrusion will form a staggered structure on the inner wall of the side of the bearing part, which will break the original continuous contact surface into multiple discrete small contact points, reduce the effective contact area between the rice and the inner wall, reduce the adsorption force of the rice, and prevent the rice from sticking to the pot.

[0022] Another specific technical solution of this utility model is: a low-sugar rice cooker, including a top cover assembly and a cooker body assembly, wherein the cooker body assembly is provided with an inner pot and a heating assembly for heating the inner pot, and the inner pot is provided with the aforementioned steamer.

[0023] In the above technical solution, at the beginning of cooking, water can continuously replenish the rice in the bearing section from the opening of the second hole area. As cooking progresses, some of the water evaporates into water vapor and is discharged, while the other part of the water is absorbed by the rice, causing the water level to drop. Due to the low water level and insufficient water pressure, the second hole area gradually becomes unable to receive water. The water containing dissolved starch in the bearing section flows downward through the first hole area and eventually settles naturally to the bottom of the inner pot, separating from the rice grains, thus completing the preparation of low-sugar rice.

[0024] Optionally, a gap is provided between the outer wall of the steamer and the inner wall of the inner pot, and the third space communicates with the gap.

[0025] In the above technical solution, water vapor in the third space can flow upward through the gap, so that the pressure increase rate in the third space is less than the pressure increase rate in the second space, ensuring that the water in the second space will be pushed into the third space.

[0026] Compared with the prior art, the present invention has at least the following advantages: The steamer has a first hole area at the bottom and a second hole area in the lower middle part. Together with the support part, they form a synergistic water replenishment mechanism. During the cooking process, water can be circulated to replenish the rice in the support part. The water evenly washes the rice in the support part, so that the upper and middle layers of rice can fully absorb water. This effectively avoids the problem of the upper layer of rice being too hard due to uneven water supply in traditional steamers, and produces rice with good performance. Attached Figure Description

[0027] Figure 1 This is a cross-sectional view of the steamer of this utility model; Figure 2 This is a top view of the steamer of this utility model; Figure 3 This is a schematic diagram of the structure of the steamer and inner pot combination of this utility model.

[0028] The reference numerals in the attached drawings are as follows: 1. Inner pot; 1.1. Gap; 2. Supporting part; 3. Protrusion; 4. Second hole area; 5. Supporting member; 5.1. Separating ring; 5.2. Supporting ring; 6. Notch; 7. First hole area; 8. No hole area; 9. First space; 10. Second space; 11. Third space; 12. Transition part. Detailed Implementation

[0029] The present invention will be further described below with reference to embodiments. Unless otherwise specified, all devices, connection structures, and methods involved in this invention are known in the art.

[0030] In the description of this application, it should be understood that the terms "top", "bottom", "inner", "outer", "circumferential", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application.

[0031] Example 1 Reference Figures 1 to 2 As shown, this utility model provides a steamer, including a support part 2 for holding food and a support member 5 for supporting the support part 2. The support member 5 is located below the support part 2. The bottom and side of the support part 2 are connected by a transition part 12. The bottom of the support part 2 is provided with a first hole area 7, and the transition part 12 is provided with a second hole area 4. A non-perforated area 8 is provided between the first hole area 7 and the second hole area 4. The support member 5 is connected to the non-perforated area 8 and surrounds the first hole area 7 to separate the second space 10 inside the support member 5 from the third space 11 outside the support member 5. The bottom of the support member 5 is provided with a notch 6 to allow the second space 10 and the third space 11 to communicate.

[0032] The above-mentioned steamer is used in the inner pot, as per the instructions. Figure 3The cooking process is as follows: In the initial stage of cooking, the rice is submerged in water in the bearing section 2. At this time, the second space 10 and the third space 11 are filled with water. As cooking progresses, part of the water is absorbed by the rice to meet the gelatinization requirements, and the other part is heated and converted into water vapor, causing the water level to gradually drop below the position of the first hole area 7. Due to the obstruction effect of the rice, the water vapor cannot diffuse upward smoothly, and thus forms downward pressure. Since there is a gap 1.1 between the inner wall of the inner pot 1 and the outer wall of the steamer, and the third space 11 is connected to the gap 1.1, the water vapor in the third space 11 can diffuse into the space of the inner pot 1. The air pressure increase rate in space 11 is less than that in space 10. The water in space 10 is pushed to space 11, causing the water level in space 11 to rise. The water then continuously enters the bearing section 2 through the opening in the second hole area 4, forming a water circulation mechanism. That is, when the water level in space 11 is lower than that in the first hole area 7 under static conditions, the water can still continuously and evenly rinse the rice in the bearing section 2 through the second hole area 4 via the water circulation mechanism, so that the upper and middle layers of rice can fully absorb water. When the water level drops to a certain range, the water can no longer enter the second hole area 4, achieving rice-water separation and finally completing the cooking of low-sugar rice.

[0033] This application does not specify the connection method between the load-bearing part 2 and the support member 5. Preferably, the support member 5 and the load-bearing part 2 are integrally formed.

[0034] In one embodiment of this utility model, such as Figure 1 As shown, the support member 5 includes a support ring 5.2 with a notch 6 and a partition ring 5.1 located within the support ring 5.2. The partition ring 5.1 divides the second space 10 into a first space 9 and an outer space connected to the first space 9. The support ring provides stable support to the bearing part with a larger support area, while the partition ring forms a first space smaller than the second space within the support member with a smaller area. The inner wall of the partition ring guides the downward water vapor, resulting in better pressure concentration and preventing some water vapor from spreading disorderly and overflowing into the third space through the notch. After the water vapor accumulates in the first space, it compresses the water stored in the first and second spaces. The stored water enters the third space through the opening, which not only accelerates the upward pressure of the water but also makes the upward pressure height of the water more stable, ensuring that the rice in the bearing part always receives sufficient moisture. It can be understood that in other embodiments, the support member 5 is a single-ring structure with several circumferentially distributed notches at the bottom of the ring.

[0035] The connection between the first space 9 and the second space 10 can be achieved in various ways, such as by providing several circumferentially evenly distributed openings at the lower part or bottom of the partition ring 5.1, or by using the height difference between the bottom of the partition ring 5.1 and the support ring 5.2. Preferably, as shown below... Figure 1As shown, the bottom of the dividing ring 5.1 is higher than the bottom of the supporting ring 5.2. Compared with the scheme of setting an opening, this design connects the first space 9 and the second space 10 through the spatial height difference, so that an annular airflow channel is formed between the two, which makes the air outlet uniform and easy to process.

[0036] Furthermore, such as Figure 1 As shown, the highest point of the notch 6 is higher than the bottom of the partition ring 5.1. Because the highest point of the notch 6 is higher than the bottom of the partition ring 5.1, when water vapor begins to compress the water in the second space 10 and the water level rises from the bottom of the partition ring 5.1, the water will not preferentially flow through the notch to the third space 11, thus avoiding the problem of water loss as soon as it accumulates. This design effectively prevents the water level from failing to break through the bottom height of the partition ring 5.1, ensuring that the water level can continuously rise to the height required for water replenishment and guaranteeing water replenishment efficiency.

[0037] To improve the cleanliness of the steamer, such as Figure 2 As shown, the notch 6 and the bottom structure of the support member 5 are connected by a rounded corner. That is, the end of the notch 6 away from the bearing part 2 is connected to the bottom surface of the support member 5 with a rounded corner, and the end of the notch 6 near the bearing part 2 is connected to the surrounding structure of the support member 5 with a rounded corner. Compared with a right angle transition, the rounded corner structure can eliminate the sharp gap at the connection between the notch 6 and the bottom, and prevent rice residue, water scale and other impurities from accumulating in the gap during cooking. At the same time, the rounded corner surface is smooth and has no dead corners, making it easy to clean.

[0038] To ensure the efficient operation of the water replenishment mechanism, in this embodiment, the opening of the first orifice area faces directly downwards, while the opening of the second orifice area faces diagonally downwards. The downward-facing design of the opening in the first orifice area ensures that after the water vapor is blocked by the rice inside the two supporting parts and forms downward pressure, it can directly act on the water body below the two supporting parts along a vertical downward path. The thrust of the water vapor can be efficiently transferred to the water body, resulting in a good squeezing effect on the water. The diagonally downward opening of the second orifice area is adapted to the rising water level trend, achieving rapid and stable water replenishment.

[0039] To ensure the efficient operation of the water replenishment mechanism, in this embodiment, the area of ​​the first hole area 7 accounts for 60-80% of the bottom area of ​​the supporting part 2. When the area of ​​the first hole area 7 is less than 60%, the small air outlet area will result in insufficient upward thrust on the water, thereby prolonging the water circulation cycle. This reduces the frequency of water rinsing for the upper and middle layers of rice, ultimately leading to water shortage and hardness of the rice, affecting its taste. Conversely, when the area of ​​the first hole area 7 is greater than 80%, the excessively large air outlet area will, on the one hand, result in excessively high upward thrust on the water, causing violent fluctuations in the water, and on the other hand, will compress the support area of ​​the support member 5 on the bottom of the supporting part 2, resulting in insufficient stability of the steamer during cooking.

[0040] To ensure the efficient operation of the water replenishment mechanism, in this embodiment, as follows: Figure 2As shown, the second hole area 4 has a ring-shaped structure surrounding the bottom of the support part 2, with its openings evenly distributed along the ring; the first hole area 7 has a circular structure, with its openings arranged in a ring array around the center. The second hole area 4 can form a complete water inlet ring along the outer periphery of the bottom of the support part 2, replenishing water to the rice in the support part 2 from all directions, ensuring the uniformity of water replenishment.

[0041] To improve the user experience of the steamer, such as Figure 1 As shown, the inner wall of the side of the bearing part 2 has several inwardly protruding protrusions 3, which are located on the upper side of the second hole area 4. The protrusions 3 can be in the form of rings or bumps. The protrusions 3 form a staggered structure on the inner wall of the side of the bearing part 2, breaking down the originally continuous contact surface into multiple discrete small contact points, reducing the effective contact area between the rice and the inner wall, reducing the adhesion of the rice, and preventing the rice from sticking to the pot.

[0042] Example 2 This utility model provides a low-sugar rice cooker, such as Figure 3 As shown, it includes a top cover assembly and a pot body assembly. The top cover assembly is used to seal the pot body assembly. The top cover assembly is provided with an exhaust valve. The pot body assembly is provided with an inner pot 1 and a heating assembly for heating the inner pot 1. The inner pot 1 is provided with a steamer basket of Embodiment 1.

[0043] In the early stages of cooking, water is continuously supplied to the rice in the bearing section 2 through the opening in the second hole area. As cooking progresses, some of the water evaporates into steam and is discharged, while the other part is absorbed by the rice, causing the water level to drop. Due to the low water level and insufficient water pressure, the second hole area 4 gradually becomes unable to receive water. The water containing dissolved starch in the bearing section 2 flows downward through the first hole area 7 and eventually settles naturally to the bottom of the inner pot 1, separating from the rice grains, thus completing the preparation of low-sugar rice.

[0044] To ensure effective water replenishment, a gap 1.1 is provided between the outer wall of the steamer and the inner wall of the inner pot 1. The third space 11 communicates with the gap 1.1, so that the third space 11 is connected to the internal space of the inner pot. The width of the gap 1.1 is ≤1.5mm. In this embodiment, the width of the gap 1.1 is 1.5mm.

[0045] A water channel is formed between the outer wall of the steamer and the inner wall of the inner pot 1. This channel can constrain the water vapor to accumulate below the support part 2, forming a stable thrust to push the water upward, while guiding the water to flow in a specific direction to the second hole area 4, ensuring continuous water replenishment for the rice. If the gap between the steamer and the inner pot 1 is greater than 1.5mm, the water channel is too wide, and the water vapor that should be retained will directly escape upward from the channel, resulting in a decrease in the air pressure thrust below the support part 2 and a reduction in the water level rise height. This will cause the water to be cut off too early during the cooking process, affecting the quality of the low-sugar rice.

[0046] The above description is merely a preferred embodiment of the present utility model and does not constitute any limitation on the present utility model. Any simple modifications, alterations, or equivalent structural transformations made to the above embodiments based on the technical essence of the present utility model shall still fall within the protection scope of the present utility model.

Claims

1. A steamer, characterized in that, The support includes a carrier (2) for holding food ingredients and a support member (5) for supporting the carrier (2). The bottom and sides of the carrier (2) are connected by a transition (12). The bottom of the carrier (2) is provided with a first hole area (7), the transition (12) is provided with a second hole area (4), and a non-perforated area (8) is provided between the first hole area (7) and the second hole area (4). The support member (5) is connected to the non-perforated area (8) and surrounds the first hole area (7) to separate the second space (10) inside the support member (5) from the third space (11) outside the support member (5). The bottom of the support member (5) is provided with a notch (6) to allow the second space (10) and the third space (11) to communicate.

2. A steamer according to claim 1, characterized in that, The through hole in the first hole area (7) opens directly downwards, and the through hole in the second hole area (4) opens diagonally downwards.

3. A steamer according to claim 1, characterized in that, The support member (5) includes a support ring (5.2) with a notch (6) and a partition ring (5.1) located within the support ring (5.2). The partition ring (5.1) divides the second space (10) into a first space (9) and an outer space connected to the first space (9).

4. A steamer according to claim 3, characterized in that, The bottom of the separating ring (5.1) is higher than the bottom of the supporting ring (5.2).

5. A steamer according to claim 4, characterized in that, The highest point of the gap (6) is higher than the bottom of the separator ring (5.1).

6. A steamer according to claim 1, characterized in that, The notch (6) and the bottom structure of the support (5) are connected by a rounded corner.

7. A steamer according to claim 1, characterized in that, The second hole area (4) has an annular structure surrounding the bottom of the support part (2), and the through holes are evenly distributed along the annular shape.

8. A steamer according to any one of claims 1 to 7, characterized in that, The inner wall of the side of the bearing part (2) is provided with several protrusions (3) that protrude inward, and the protrusions (3) are located on the upper side of the second hole area (4).

9. A low-sugar rice cooker, comprising a lid assembly and a cooker body assembly, wherein the cooker body assembly contains an inner pot (1) and a heating assembly for heating the inner pot (1), characterized in that, The inner pot (1) is provided with a steamer as described in any one of claims 1 to 8.

10. A low-sugar rice cooker according to claim 9, characterized in that, A gap (1.1) is provided between the outer wall of the steamer and the inner wall of the inner pot (1), and the third space (11) is connected to the gap (1.1).

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