CN202604526U - Food steaming and boiling food steamer - Google Patents

Abstract

The utility model provides a food cooking food steamer, it includes: a perforated base serves as the food support portion and a side wall surrounding the perforated base encloses the food cooking zone, the perforated base comprising an arcuate or domed food support member having channels for direct condensate flow along the side wall. The problem that the food is soaked in water by condensed steam or unintentionally soaked in water, becomes wet and is pulled by water in the food cooking process is solved, and the food cooking device can be repeatedly used, is environment-friendly and saves energy.

Description

food cooking steamer

technical field

The utility model relates to the technical field of food cooking equipment, in particular to a food cooking steamer. the

Background technique

Steaming is a traditional way of cooking and is now widely recognized as a healthy way of cooking. In addition to its health principles, steaming is widely considered to offer a unique way to achieve unique flavors and keep food fresh. If you follow the simplest operation, steaming food is to put the food on the steaming rack in a pot of boiling water. Various special food steamers are also common in the kitchen, with various shapes and configurations. the

A typical food steamer consists of two parts, one is a porous base, and the other is a side wall surrounding the base, which defines the cooking area of the food. A unique feature of food steamers is the possibility to increase the cooking capacity by stacking more baskets vertically. In actual use, the food to be steamed is placed in the steaming area, and then the steamer is piled up above the food to achieve the effect of artificial convection or natural convection. Some food steamers also offer a lid as an additional option, which reduces the escape of airflow and improves steaming efficiency. Because steamers are usually made in the shape of cages or baskets, steamers are often also called food steamers. the

However, no matter the traditional steamer or the steamer made of shaped materials, there are disadvantages: the food in the steaming process is easily soaked by the condensed water vapor, and becomes wet and watery. the

Utility model content

The utility model provides a food cooking steamer, which can alleviate the problem that the food is soaked in water by condensed water vapor or inadvertently soaked in water during the cooking process of food, and becomes wet and watery. the

In order to achieve the above object, the utility model provides the following technical solutions:

A food cooking steamer, which includes: a porous base as a food support part, a side wall surrounding the porous base to enclose a food cooking area, the porous base includes an arc or dome-shaped food support, and the food support is above A diversion groove is provided to allow the direct condensate to flow along the side wall. the

Preferably, there are a plurality of diversion grooves, and they are formed by arc-shaped ribs, and the arc-shaped ribs are distributed on the porous base according to the circumference, and each arc-shaped rib radially faces the side wall extend. the

Preferably, a drainage joint is designed between every two ribs. the

Preferably, the porous base further comprises a sloping side edge surrounding the food support, and drainage notches are distributed circumferentially on the sloping side edge. the

Preferably, the food support is suspended from above the side wall by being supported by arc-shaped ribs, and the arc-shaped ribs have steam inlets. the

Preferably, a silicone molded cover is also included. the

Preferably, a detachable ball handle is also provided on the cover. the

Preferably, the cover is arc-shaped or dome-shaped, and its removable handle is located at the center of the arc-shape or dome-shape. the

By implementing the above technical scheme, it has the following technical effects: the food cooking steamer provided by the utility model is composed of a porous base and a peripheral ring wall, the porous base is used to support food, and the peripheral ring wall surrounds the porous base to form a closed cooking area . The perforated base is arranged to allow steam to flow into the tray while holding the food for steaming. According to the shape design of the porous base, the condensate formed at the bottom can be guided to flow along the peripheral ring wall. Because the shape of the porous base can guide the condensed liquid not to flow in the food support area, and tend to flow along the side walls, this food cooking steamer has the advantage of relieving the food from condensed water vapor soaking in the food cooking process. Or inadvertently soaking in water, becoming wet and watery, and it can be used repeatedly, which is environmentally friendly and energy-saving. the

Description of drawings

Fig. 1 is the front view of the first kind of steamer that the utility model embodiment provides;

Fig. 2 is the side view of the first kind of steamer that the utility model embodiment provides;

Fig. 3 is the rear view of the first steamer provided by the utility model embodiment;

Fig. 4 is the perspective view of the second kind of steamer that the utility model embodiment provides;

Fig. 5 is the front view of the second kind of steamer that the utility model embodiment provides;

Fig. 6 is the rear view of the second steamer provided by the utility model embodiment;

Fig. 7 is the perspective view of the lid that the utility model embodiment provides;

Fig. 8 is the front view of the lid that the utility model embodiment provides;

Fig. 9 is a rear view of the cover provided by the embodiment of the present invention. the

Detailed ways

In order to better understand the technical solution of the utility model, the embodiments provided by the utility model will be described in detail below in conjunction with the accompanying drawings. the

The first steamer 100 provided by the embodiment of the present invention, as shown in Fig. 1 , Fig. 2 and Fig. 3 , is integrally made of silica gel. The steamer 100 is composed of a base 110 and a side wall 120, the former is an application example of the porous base in the present invention, and the latter is an application example of the side wall surrounding the porous base in the present invention. The base divides the entire steamer into an upper food cooking area and a lower base area, more specifically, the base 110 divides the entire side wall into an upper half wall and a lower half wall, the former extends upward from the base, and the latter extends downward from the base . The upper half wall and the base together define the food cooking area of the steamer, while the lower half wall and the base together define the bottom area. the

The uppermost free end of the upper half wall has a circumferential flange 123, which can play a supporting role when another steamer is to be stacked above, and can also hold the pot cover to cover the current steamer, or stack it. In the case of multiple steamers, they are all covered, which will be explained later. The lowermost free end of the lower half wall has a lower circumferential flange 124 and a side edge 125 extending downward from the inner side of the flange. The pair of flanges and side edges are stepped together, with the side edges set back from the outside of the flanges. The reason why it is arranged in steps is because when a steamer is placed on another tray, the lower flange of the upper steamer can be placed squarely on the higher flange of the lower steamer, while the side edge of the upper steamer is partially extended. enter the food cooking area, stick or squeeze together with the inner surface of the upper side wall, and form a steam sealing zone between two adjacent stacked steamer baskets. the

When multiple steamers are stacked together to form a longitudinal row, the base area also contributes a small portion of the cooking area, and the base area of each upper steamer can be considered as an extension of the cooking area of the steamer below it. At the same time, the base of the lowest steamer in the entire column or the base of the steamer closest to the boiling water pool (ie steam source) provides an elevated food support surface, so that the boiling hot water splashes directly into the porous base. the

The base 110 is an application example of a food support portion of a steamer. It has a series of molded perforations distributed across the bottom surface, forming a porous base that allows steam to pass through and condensation to drain, as explained below. The entire base part is molded so that it is curved as a whole or has a radian at the central position, and then gradually slopes down along the direction of the side walls. In addition, a group of radial rib arches 112 are distributed on the upper surface of the arc-shaped base, extending toward the side wall, thereby further defining the food support surface and the water flow diversion groove. A total of 24 radial rib arches are evenly distributed, and are integrally molded with the arc-shaped base. Taking a steamer with a diameter of 16cm as an example, the maximum example of the end of each two adjacent ribs should be about 1cm, which should meet the needs of most practical applications. More ideally these ribs are combined with the sloped sides of the plinth to direct the condensation from the central section to the plinth section. Specifically, the diversion groove 114 is formed by a pair of adjacent rib arches, each rib arch serves as one side of the diversion groove, and the slope portion of the base between the pair of rib arches serves as the diversion channel. In order to better define the drainage pattern, the edges of the relevant rib arches all slope down towards the junction, thus presenting a V-shaped drainage channel. the

In general, the actual number of radial ribs depends on the actual size of the steamer, and the principle of determining the number of these ribs is to ensure that the food to be cooked is provided with a lifting support, so that the food can be higher than the diversion groove and Pad by at least two adjacent rib arches. In addition, each rib arch is arc-shaped and descends along the direction of the side wall, so that the condensate on the rib arch can be diverted to the direction of the side wall, thereby preventing the condensate from moving toward the cooking area. The middle part flows. the

In order to ensure that the condensed liquid flows outside the food cooking area, a batch of diversion grooves and a corresponding number of drainage slots 116 are distributed on the base 110 . the

Specifically, the drainage joint is located between each pair of rib arches, along the line connecting the ends of the rib arches, in other words at the position closest to the side wall. Each gutter is formed by an elongated slot running radially between adjacent ribs. In addition, there is also a circumferentially distributed and extended notch 118 at the interface between the side wall and the base. The collected condensate can also be drained through the drain joint. In addition to providing an open drainage channel, the circumferential notches also provide a network of supports, allowing the plinth to float above the side walls. the

The curved base is closed in the middle so that condensation does not drip from this closed area of the steamer; if it did, it would cause the food directly beneath it to become soggy. Conventionally, the shape of the central portion is umbrella-shaped, while the sloped side edge portions direct the condensate away from the central closed portion. Drainage seams are arranged at the ends of the ribs to allow steam to pass through while relieving the problem of dripping water from the steamer above. In general, it is preferred that the central closure portion extends over an area of at least half the diameter of the entire base. the

In order to further keep the base in a curved or curved configuration and effectively drain water, a reinforcement structure can be arranged under the base, such as a star-shaped supporting rib arch structure 150 , and each rib arch also extends radially. The supporting ribs are also curved to create additional channels to divert condensate from under the central closed area. the

Furthermore, a group of coaxial rib arches 160 can be arranged at regular vertical intervals on the outside of the side wall, and a group of vertical rib arches can be arranged on the inside of the upper half of the side wall, thereby strengthening the vertical strength of the side wall. Stiffness, so that more steamers can be stacked together to form a longitudinal steamer. These vertical and circumferentially distributed ribs together form a grid structure, which strengthens the structural strength of the upper half of the side wall, so that when a longitudinal steamer is formed, it can bear the weight of multiple steamers. the

The second steamer 200 provided by the embodiment of the utility model, as shown in Fig. 4, Fig. 5 and Fig. 6, the components contained in it are roughly the same as those in the first application example, except for one point: the second application example provides a An upwardly facing side wall 290 surrounds the closed area of the base 210 . Unless expressly required by the context below, parts in the second application example shall continue to be designated by the same article number as in the first application example, but changed from the 100 series to the 200 series. The upward facing side wall of the second type of steamer is equivalent to a physical boundary, which defines the closed area of the base, allowing the user to easily locate where the closed area on the steamer is when steaming with a lid on. The upwardly facing side wall and closed base together form a pan-shaped cooking implement. It is worth noting that there is also a distributed support structure 250 including a portal frame or a backbone type frame, cantilevering the plate from the side walls, allowing a higher proportion of steam flow to pass through and enter the food cooking area. Wherein, a batch of diversion grooves and a corresponding number of drainage slots 216 are distributed on the base 210 . The uppermost free end of the upper half wall of the pallet has a circumferential flange 223 . the

In actual use, the food to be steamed is placed on the base of the food cooking area. Above the cooking source, a group of food steamer baskets are stacked together to form a whole longitudinal steamer basket. Since the lower side edges, made of silicone and extending from the lower circumferential flange, are arranged to fit tightly against the side walls of the steamer basket directly below, the steam can be sure to flow from the steamer basket at the bottom of the entire longitudinal row. Always stay within the longitudinal range. Condensation occurs when steam passes through the wale from bottom to top, and the condensed liquid is channeled, flows along the side walls, and then is discharged through the drain joints. the

As shown in FIG. 7 , FIG. 8 and FIG. 9 , the above-mentioned various embodiments provide a removable cover 300 used in the steamer. The cover is integrally molded from silicone and consists of a closed top cover 310 and a side wall 320 surrounding the top cover. The side wall has a circumferential flange 330 and a circumferential flange extending downward from the flange. side edge. The size of the flange can ensure that the circumferential flange on the upper part of the steamer can be stably supported, and the side edge and the inner surface of the side wall of the steamer below it can be closely combined. The top cover is curved, with a detachable silicone ball handle 350, and the ball handle is arranged at the middle top position of the cover. When mounted on the lid, the knob also functions as an insulating handle, and when removed from the lid, a steam outlet appears. the

In actual use, the lid is placed on top of the steamer basket which is placed above the steaming source. Because the steamer basket and the lid together form a very airtight full-length steamer basket, the pressure in the longitudinal row will be higher than the atmospheric pressure, so the cooking efficiency is significantly enhanced. When it is time to reduce the air pressure within the wale, removing the knob from the lid releases additional steam. Thus, the knob also functions as a pressure regulator. the

The above paragraphs have been explained quite a lot in conjunction with application examples, but those who understand should know that these application examples are only used as demonstrations, and it does not mean that the current invention can only be limited to implementation in this way. the

For example, it was mentioned above that the steamer and the lid are integrally molded with silicone. You should know that the reason why silicone is used is because it is a food-grade material with high elasticity, elasticity and thermal resistance. Other materials, such as plastic, soft plastic, metal, or a mixture of materials can also be used to make these steamers and lids without loss of generality. As far as the current invention is concerned, when referring to the concept of a steamer, it should be regarded as referring to food cooking equipment, or the so-called "steamer", which can be used repeatedly, and is environmentally friendly and energy-saving. the

Also, the inclusion of radial ribs in the practical application of the steamer should be understood as these ribs are only an option, with the added benefit of elevating the food to be cooked and, when used in conjunction with the curved base, Form the diversion groove. the

When it is mentioned that the upper steamer has a curved or dome-shaped base forming convex curved sloped sides, it should be understood that the base can also have linear sloped sides as an alternative. the

In addition, when describing the drainage channel, it should be understood without loss of generality that the drainage joint may be any suitably shaped joint, and need not necessarily be regular or irregular in shape. the

In addition, when it is mentioned that radially extending ribs are arranged above the base of the application example, it should be understood that these ribs do not necessarily have to extend radially, or even be continuous. Arranging, for example, a series of interrupted ribs in a swirling pattern, or juxtaposing them, can be employed without loss of generality. Also for larger sized steamers, additional ribs can be added to shorten the distance between adjacent ribs. the

Further, when using the steamer basket and lid made by integral molding as an example, it should be understood that these steamer baskets and lids do not need to be made by integral molding. For example, several materials can also be used when appropriate. mix. the

Continuing, in describing a steamer with a diameter of 16 cm and a height of 7 cm, it should be understood that the steamer can be of any suitable size without loss of generality, so long as it is suitable for the purpose of use. the

Similarly, when it is described that a steamer with circular side walls results in the entire food cooking area being in the shape of a cylinder, it should be understood that without loss of generality, the side walls can be arranged as oval, rectangular , polygon, or other suitable shape. the

The cooking steamer provided by the embodiment of the present invention has been introduced in detail above. For those of ordinary skill in the art, according to the idea of the embodiment of the present invention, there will be changes in the specific implementation and scope of application. To sum up, the contents of this specification should not be understood as limiting the utility model. the

Claims (8)

1. food boiling food steamer; It is characterized in that; Comprise: a porous base is as the food support section; Sidewall around this porous base crosses food boiling zone, and this porous base comprises the food support member of arc or dome shaped, and this is provided with the guiding gutter that lets direct condensation water flow along said sidewall above food support member.

2. food boiling food steamer according to claim 1 is characterized in that said guiding gutter is a plurality of, and is that the arcuate rib arch becomes, and on said porous base, each arc ribbed arch radioactively extends towards said sidewall said arc ribbed arch according to circle distribution.

3. like the said food boiling of claim 2 food steamer, it is characterized in that, between per two ribbed arches, be designed with a draining seam.

4. like the said food boiling of claim 3 food steamer, it is characterized in that said porous base also comprises a sloping shape lateral margin around this food support member, the draining notch is distributing to circumference property on the said sloping shape lateral margin.

5. like the said food boiling of claim 4 food steamer, it is characterized in that said food support member suspends through the arcuate rib arch brace from the sidewall top, has the steam inlet on this arc ribbed arch.

6. like the said food boiling of claim 5 food steamer, it is characterized in that, also comprise the lid that a silica gel molding forms.

7. like the said food boiling of claim 6 food steamer, it is characterized in that, a dismountable ball handle also is set on the said lid.

8. like the said food boiling of claim 7 food steamer, it is characterized in that said lid is arc or dome shaped, its removable ball handle is positioned at the center of arc or dome shaped.

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