Cookware, cooking utensil and control method thereof
阅读说明:本技术 锅具、烹饪器具及其控制方法 (Cookware, cooking utensil and control method thereof ) 是由 霍延凯 司鹏 唐相伟 赵鹏飞 奚俊男 张红帅 于 2020-07-17 设计创作,主要内容包括:本公开提供了一种锅具、烹饪器具及其控制方法。其中,所述锅具,包括外锅体、内锅体;外锅体用于容置能够供糖类物溶解的溶解液;内锅体所述内锅体用于容置烹饪物,所述内锅体设置于所述外锅体内,且所述内锅体的底壁与所述外锅体的底壁之间具有间隙,以形成高度差;所述内锅体上开设有沥糖孔;本公开技术方案能够提高对烹饪物的减糖效果。(The present disclosure provides a pot, a cooking appliance and a control method thereof. Wherein, the pan comprises an outer pan body and an inner pan body; the outer pot body is used for containing a dissolving liquid for dissolving the saccharides; the inner pot body is used for containing cooking materials, the inner pot body is arranged in the outer pot body, and a gap is formed between the bottom wall of the inner pot body and the bottom wall of the outer pot body to form a height difference; sugar draining holes are formed in the inner pot body; this disclosed technical scheme can improve the sugar effect of subtracting to the culinary art thing.)
1. A cookware, comprising:
the outer pot body is used for containing a dissolving liquid for dissolving the saccharides;
the inner pot body is used for containing cooking objects, the inner pot body is arranged in the outer pot body, and a gap is formed between the bottom wall of the inner pot body and the bottom wall of the outer pot body so as to form a height difference; sugar draining holes are formed in the inner pot body;
during cooking, when the liquid level of the dissolving liquid is higher than the height of the sugar draining hole, the dissolving liquid enters the inner pot body through the sugar draining hole to dissolve saccharides in the cooked materials; when the liquid level of the solution in which the saccharides are dissolved is lower than the height of the sugar leaching holes, the solution in which the saccharides are at least partially dissolved is separated from the cooked product in which the saccharides are reduced.
2. The pot as claimed in claim 1, wherein the sugar draining hole comprises a plurality of first sugar draining holes formed in the bottom wall of the inner pot body.
3. The pot as claimed in claim 2, wherein the sugar draining holes further comprise second sugar draining holes opened on the side wall of the inner pot body;
the lowest point of the second sugar draining hole is higher than the highest liquid level line allowed by the inner pot body during cooking.
4. The pot as claimed in claim 3, wherein the second draining hole is further used for allowing steam in the outer pot body to enter the inner pot body during cooking.
5. The pot as claimed in claim 3, wherein when the cooking item is immersed in the solution, the solution is heated to boil the cooking item;
when the cooking object absorbs the solution so that the liquid level of the solution is lowered below the bottom wall of the inner pot body, steam generated by heating the solution enters the inner pot body through the second sugar draining holes to heat the cooking object steam.
6. The pot as claimed in claim 1, wherein the outer pot body is provided with a steam hole for receiving steam into the outer pot body.
7. The pot as claimed in claim 1, wherein the rim of the inner pot has a flange, which is attached to the rim of the outer pot.
8. The pot as claimed in claim 1, wherein a height adjusting structure is provided on the inner sidewall of the outer pot body, and the inner pot body is connected to the height adjusting structure to adjust a height difference between the bottom wall of the inner pot body and the bottom wall of the outer pot body.
9. The cookware according to claim 1, wherein the outer pot body is made of a wave-transparent material so that microwaves can penetrate into the outer pot body.
10. The cookware according to claim 1, wherein said inner pot has a microwave shielding layer to shield microwaves from entering into said inner pot.
11. A cooking appliance comprising a pot as claimed in any one of claims 1 to 10.
12. A control method of a cooking appliance, wherein the cooking appliance has a microwave heating mode and a steam heating mode; the cooking appliance cooperating with the pot of claims 1 to 10 for cooking; the control method comprises the following steps:
starting a microwave heating mode to heat the dissolving liquid in the pot body outside the pot;
and when the liquid level of the solution in the outer pot body of the pot is reduced to be lower than the height of the sugar draining hole of the inner pot body of the pot, starting a steam heating mode to steam-heat the cooked object.
Technical Field
The disclosure relates to the technical field of cooking appliances, in particular to a cooker, a cooking appliance and a control method of the cooking appliance.
Background
With the continuous improvement of living standard, people have increasingly abundant diet, and meanwhile, people with excess nutrition also increase year by year, so that the demand of people for low-sugar food is increasingly vigorous. Rice, one of the most important staple foods, has a starch content of about 65% to 72%, and is one of the important sources of carbohydrates in the human diet.
When the rice is cooked, the starch in the rice is dissolved in water to form rice soup after the rice is soaked in the water. In the related art, a liquid collector is usually additionally disposed above the rice-water mixture in the pot body, and when the rice water is heated and boiled, a part of the rice water splashes upwards into the liquid collector and is separated from the rice water in the pot body. The content of the rice soup is reduced, so that the effect of reducing the carbohydrate in the cooked rice after cooking is achieved. However, in this solution, since the rice water is only partially splashed into the liquid trap when the rice water is boiled, the sugar reduction effect of the solution on the rice is very limited.
The above information disclosed in this background section is only for enhancement of understanding of the background of the disclosure and therefore it may contain information that does not constitute prior art that is already known to a person of ordinary skill in the art.
Disclosure of Invention
An object of the present disclosure is to improve a sugar reduction effect on a cooking object during cooking.
In order to solve the technical problem, the following technical scheme is adopted in the disclosure:
according to an aspect of the present disclosure, a pot is provided, including:
the outer pot body is used for containing a dissolving liquid for dissolving the saccharides;
the inner pot body is used for containing cooking objects, the inner pot body is arranged in the outer pot body, and a gap is formed between the bottom wall of the inner pot body and the bottom wall of the outer pot body so as to form a height difference; sugar draining holes are formed in the inner pot body;
during cooking, when the liquid level of the dissolving liquid is higher than the height of the sugar draining hole, the dissolving liquid enters the inner pot body through the sugar draining hole to dissolve saccharides in the cooked materials; when the liquid level of the solution in which the saccharides are dissolved is lower than the height of the sugar leaching holes, the solution in which the saccharides are at least partially dissolved is separated from the cooked product in which the saccharides are reduced.
According to another aspect of the present disclosure, a cooking appliance is provided, which includes the pot.
According to another aspect of the present disclosure, there is provided a control method of a cooking appliance having a microwave heating mode and a steam heating mode; the cooking utensil is matched with the pot to cook; the control method comprises the following steps:
starting a microwave heating mode to heat the dissolving liquid in the pot body outside the pot;
and when the liquid level of the solution in the outer pot body of the pot is reduced to be lower than the height of the sugar draining hole of the inner pot body of the pot, starting a steam heating mode to steam-heat the cooked object.
According to the pot provided by the embodiment of the disclosure, the inner pot body and the outer pot body are arranged, and the height difference is formed between the bottom of the inner pot body and the bottom of the outer pot body; and the inner pot body is provided with sugar dropping holes, so that during cooking, the dissolving liquid can enter the inner pot body through the sugar dropping holes to dissolve the saccharides in the cooked materials to form the dissolving liquid in which the saccharides are dissolved. As cooking progresses, the solution in the inner pot body is continuously absorbed by the cooked objects or is reduced through evaporation, and when the solution with the sugar dissolved therein is lowered below the sugar draining holes under the action of gravity, the solution is separated from the cooked objects. Therefore, according to the technical scheme, the saccharides are dissolved in the dissolving liquid, and then the dissolving liquid in which the saccharides are dissolved is separated from the cooked object, so that the sugar reducing effect on the cooked object is improved.
Further, the more the volume of the solution for dissolving the saccharide is, the lower the concentration of the saccharide can be, which is advantageous for further reducing the sugar content in the cooked food. In the utility model discloses, because the internal volume of outer pot is big than the internal volume of interior pot, can hold the volume optional range of dissolving liquid and be wider, consequently can be through injecting the dissolving liquid of suitable volume in outer pot to adjust the sugar reduction effect to the culinary art thing, can satisfy user's various taste demands.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure.
Drawings
The above and other objects, features and advantages of the present disclosure will become more apparent by describing in detail exemplary embodiments thereof with reference to the attached drawings.
Fig. 1 is a schematic view of a partial structure of a pot according to an example;
FIG. 2 is a schematic diagram showing the relationship between the level of the solution in the outer pot and the level of the sugar drain holes at the beginning of cooking, according to an example;
FIG. 3 is a schematic diagram showing the relationship between the level of the solution in the outer pot and the level of the sugar dropping holes during cooking according to an example;
fig. 4 is a flowchart illustrating a control method of a cooking apparatus according to an example.
The reference numerals are explained below:
100. a pot; 11. an outer pot body; 12. an inner pot body; 13. sugar draining holes; 131. a first sugar draining hole; 132. second sugar draining holes; 111. a steam vent; 14. flanging; 20. dissolving liquid; 30. and (4) cooking.
Detailed Description
While this disclosure may be susceptible to embodiment in different forms, there is shown in the drawings and will herein be described in detail only some specific embodiments thereof with the understanding that the present description is to be considered as an exemplification of the principles of the disclosure and is not intended to limit the disclosure to that as illustrated herein.
Thus, a feature indicated in this specification will serve to explain one of the features of one embodiment of the disclosure, and not to imply that every embodiment of the disclosure must have the stated feature. Further, it should be noted that this specification describes many features. Although some features may be combined to show a possible system design, these features may also be used in other combinations not explicitly described. Thus, the combinations illustrated are not intended to be limiting unless otherwise specified.
In the embodiments shown in the drawings, directional references (such as upper, lower, left, right, front and rear) are used to explain the structure and movement of the various elements of the disclosure not absolutely, but relatively. These descriptions are appropriate when the elements are in the positions shown in the drawings. If the description of the positions of these elements changes, the indication of these directions changes accordingly.
Example embodiments will now be described more fully with reference to the accompanying drawings. Example embodiments may, however, be embodied in many different forms and should not be construed as limited to the examples set forth herein; rather, these example embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of example embodiments to those skilled in the art. The drawings are merely schematic illustrations of the present disclosure and are not necessarily drawn to scale. The same reference numerals in the drawings denote the same or similar parts, and thus their repetitive description will be omitted.
Preferred embodiments of the present disclosure are described in further detail below with reference to the accompanying drawings of the present specification.
The utility model provides a pan, this pan can the exclusive use, also can assemble jointly with heating element and form cooking utensil and use, and cooking utensil can be electric rice cooker. The pot of this disclosure can be when the culinary art, play the effect that subtracts the sugar to the culinary art thing of cooking in it.
Referring to fig. 1, fig. 1 is a schematic view illustrating a partial structure of a pot according to an example.
In one embodiment, the
The
During cooking, the
It should be understood that the
The
When the
Of course, a support table (not shown) can be arranged at the bottom of the
For example, the
In one example, the height adjusting structure is a plurality of support ribs sequentially arranged along the height direction of the inner side wall of the
In other examples, the height adjusting structure may further include a longitudinal slide rail disposed along the height direction of the inner side wall of the
Referring to fig. 2, fig. 2 is a schematic diagram illustrating the relationship between the level of the solution in the outer pot and the height of the sugar dropping holes at the beginning of cooking according to an example. Still taking the example of cooking rice as an example, the dissolving
Referring to fig. 3, fig. 3 is a schematic diagram illustrating the relationship between the level of the solution in the outer pot and the height of the sugar dropping holes during cooking according to an example. With the progress of culinary art, the continuous moisture that absorbs in the
It should be understood that the opening height of the
In the
Further, the more the volume of the
Please continue to refer to fig. 1 and 2. In one example, to enhance the sugar leaching effect. The sugar dropping holes 13 include a plurality of first
The cooking of rice is still exemplified herein. As mentioned before, after the rice in the
Further, in order to further improve the sugar draining effect, the sugar draining holes 13 further include second
When there are a plurality of second
The highest level of liquid allowed by the
As mentioned above, rice is cooked. As the cooking progresses, the water in the
Further, the second
When the
Please continue to refer to fig. 1 to fig. 3. Further, in order to adapt the
Thus, the
Schematically, the cooking process of the
In some embodiments, the
Meanwhile, the material inside the
It should be noted that the material of the
In addition, in order not to affect the shielding effect of the
The present disclosure also proposes a cooking appliance comprising the
Specifically, the cooking appliance can be an electric cooker, a microwave oven, an electric oven, a steam box, a steaming and baking integrated machine and the like.
In the above embodiments of the
Referring to fig. 4, fig. 4 is a flowchart illustrating a control method of a cooking apparatus according to an example. The present disclosure still further proposes a control method of a cooking appliance having a microwave heating mode and a steam heating mode; the cooking utensil is provided with a heating cavity which is used for accommodating the
S41, starting a microwave heating mode to heat the
here, the case of cooking rice is still taken. Firstly, a proper amount of raw rice and water slightly over the upper surface of the raw rice and lower than the lowest position of the second
S42, when part of the
The rice is heated to be boiled by microwave so as to carry out a rice cooking mode, then after a period of heating, the water which has not passed through the rice is completely absorbed by the rice, and the liquid level is lower than the lowest point of the sugar dropping holes 13 on the
The present embodiment effectively utilizes the advantages of both microwave heating and steam heating. In the stage of boiling, a microwave heating mode with higher efficiency for heating the
While the present disclosure has been described with reference to several exemplary embodiments, it is understood that the terminology used is intended to be in the nature of words of description and illustration, rather than of limitation. As the present disclosure may be embodied in several forms without departing from the spirit or essential characteristics thereof, it should also be understood that the above-described embodiments are not limited by any of the details of the foregoing description, but rather should be construed broadly within its spirit and scope as defined in the appended claims, and therefore all changes and modifications that fall within the meets and bounds of the claims, or equivalences of such meets and bounds are therefore intended to be embraced by the appended claims.
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