CN206166600U - roast evaporates a kind of deep pot - Google Patents
roast evaporates a kind of deep pot Download PDFInfo
- Publication number
- CN206166600U CN206166600U CN201620889027.5U CN201620889027U CN206166600U CN 206166600 U CN206166600 U CN 206166600U CN 201620889027 U CN201620889027 U CN 201620889027U CN 206166600 U CN206166600 U CN 206166600U
- Authority
- CN
- China
- Prior art keywords
- cooker body
- baked
- deep pot
- suo shu
- pot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn - After Issue
Links
- 238000010411 cooking Methods 0.000 claims description 26
- 238000010025 steaming Methods 0.000 claims description 22
- 238000007789 sealing Methods 0.000 claims description 14
- 238000009413 insulation Methods 0.000 claims description 5
- 230000002093 peripheral effect Effects 0.000 claims description 5
- 230000000903 blocking effect Effects 0.000 claims description 2
- 238000003032 molecular docking Methods 0.000 claims description 2
- 210000004247 hand Anatomy 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 17
- 238000000034 method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Cookers (AREA)
Abstract
The utility model provides a roast evaporates a kind of deep pot, including a kind of deep pot body and upper cover, the body of stewing is personally experienced sth. Part of the body and lower a kind of deep pot body including last a kind of deep pot, and the upper cover covers on last a kind of deep pot body, cooks the chamber between messenger's upper cover and last a kind of deep pot body in the formation, going up on a kind of deep pot body arranges down the top opening of a kind of deep pot body in, making to form between upper and lower a kind of deep pot body and cook the chamber down, a kind of deep pot side face has been seted up respectively and has been cooked communicating steam inlet in chamber and play steam ports under with. A first sprin,
Description
Technical field
This utility model is related to dining utensil, and specially Yi Zhong are baked to steam pot.
Background technology
In traditional Chinese culinary art, cooking cooking methods the most modal, the temperature of cooking is difficult control, can produce big
Gauging cigarette makes cooker suck a large amount of pellets, while trans fatty acid can be produced, to the people in operation room and has dinner
The health care belt of person is endangering, and cooking requires the experience and technical method of cooker higher, there is nutrition leak and taste
It is difficult to keep the problem of stable and consistent, therefore traditional Chinese cooking culinary art faces larger challenge.
And cooked using superheated steam and food processing, be heated evenly with food, firing rate is fast, food more
It is delicious, the remarkable advantage such as vitamin loss and control edible oil smoke point is prevented, while overheat steam technology can be also used for food
Vessel and pipeline cleaning in processing, the preheating of sterilization and food materials, the mixing of flavoring agent etc..The method of present steam cooking has
(dish etc. is steamed in steamed rice) is steamed, the way of distillation casserole of chicken in Yunnan, also useful steam heating water carries out boiling stewed etc..In addition, Chinese cooking side
Method Zhong is baked to be referred to that dish raw material elder generation's Jing flavoring agent is mixed and salts down, after oil, then puts appropriate flavoring agent and soup, and with larger fire pot is added
Lid is baked ripe Jiang Yuan Liao.
Since the proximal segment time, as " the Internet+" and the rise for sharing economy cause Food to Go to start explosive growth,
The food and drink of China has welcome some changes and opportunity, is badly in need of a kind of new-type vessel to solve intensive, scale culinary art asking
Topic, and meet the portable transport of food and be incubated the requirement of taste.
The content of the invention
For defect of the prior art, this utility model provides baked steamings of Yi Zhong and stews, and is steamed by introducing high temperature in culinary art
Vapour is realized to cooking while food.
The baked steaming pots of this utility model Ti Gong, including cooker body and upper lid, the cooker body includes upper cooker body and lower cooker body, described
It is upper to be placed in cooker body, make to form upper cooking cavity between Shang Gai and upper cooker body, the upper cooker body is placed in the upper opening of lower cooker body
On, making to form lower cooking cavity between upper and lower cooker body, the cooker body side offers respectively the air intake that communicates with lower cooking cavity and goes out
Steam ports.
As shown from the above technical solution the baked simple structures for steaming pot of , Ben, practical function are reliably, be easy to carry take-away.Cooking
Prepare food plus man-hour, by the high warm baked steam of culinary art intracavity injection downwards, can realize to cooking while upper and lower cooker body, operation side
Just it is quick.
Preferably, also including lower cover, the lower cover is placed on mouth under lower cooker body, makes to be sealed between mouth under lower cover and lower cooker body bottom
Form heat insulation cavity.The heat insulation cavity serves the effect of insulation, and food taste can be kept during transport.
Preferably, it is described it is upper lid and lower cover outer surface it is smooth so that Duo Tao it is baked steam pot can pile pile stack culinary art
Or transport, area occupied is little, meets the intensive culinary art of scale and requires.
Preferably, the outer surface of the upper and lower cover has the twice groove of decussation, and the two ends of the groove extend to be passed through
Lead to the periphery anchor ring of the lid.When transport is taken out, with band or rubber band by the groove by upper and lower cover and centre
Cooker body is packaged with.
Preferably, sealing ring is provided between the docking mating surface of cooker body and lower cooker body on described, to ensure between upper and lower cooker body
Sealing.
Preferably, the top of the lower cooker body has the opening for extending out, the periphery of mouth and institute under the bottom of the upper cooker body
The opening for extending out for stating lower cooker body mutually agrees with sealing.The opening that the lower cooker body top extends out both had realized effective with upper cooker body
Sealing, in turn ensure that under being placed on that cooker body can be very firm on cooker body opening, and be alternatively arranged as the handle of lower cooker body
Effect.
Preferably, the air intake and venthole in cooker body is blocked respectively by sealing-plug.
Preferably, the upper cooker body outer peripheral face is provided with by the upper position handle recess.Because upper cooker body is circumference straight wall,
Therefore can be by cooker body in the handle recess handling.
Preferably, the air intake and venthole are opened on the lower edge outer peripheral face of cooker body.
Preferably, the upper edge hole of the upper cooker body is provided with two breach, and the cover rim of upper lid seals the breach so that on
When lid is normally placed in cooker body, restriction forms closed upper cooking cavity.
Description of the drawings
In order to be illustrated more clearly that this utility model specific embodiment or technical scheme of the prior art, below will be right
The accompanying drawing to be used needed for specific embodiment or description of the prior art is briefly described.In all of the figs, it is similar
Element or part are typically identified by similar reference.In accompanying drawing, each element or part might not be according to actual ratios
Draw.
Fig. 1 is the baked front views for steaming pot of first embodiment Suo Shu；
Fig. 2 is the baked top views for steaming pot of first embodiment Suo Shu；
Fig. 3 is the baked profiles for steaming pot of first embodiment Suo Shu；
Fig. 4 is the baked culinary art schematic diagrams for steaming pot of first embodiment Suo Shu；
Fig. 5 for first embodiment Suo Shu it is baked steam upper cooker body and lid in pot be applied in combination schematic diagram；
Fig. 6 is the baked culinary art schematic diagrams for steaming pot of second embodiment Suo Shu；
Fig. 7 steams the front view that upper lid in pot is reversely placed on upper cooker body for second embodiment Suo Shu are baked；
Fig. 8 steams the profile that upper lid forward direction in pot is placed on upper cooker body for second embodiment Suo Shu are baked.
In accompanying drawing, the upper cooker bodies of 1-；Cooker body under 2-；Cover on 3-；4- lower covers；The upper cooking cavities of 5a-；Cooking cavity under 5b-；5c- is protected
Warm cavity；6- sealing rings；7- sealing-plugs；8- grooves；9- rubber bands；10- steam inlet pipes；11- steam outlet pipes；101- handle recesses；
102- breach；103- air intakes；104- ventholes.
Specific embodiment
The embodiment of technical solutions of the utility model is described in detail below in conjunction with accompanying drawing.Following examples are only
For clearly illustrating the technical solution of the utility model, therefore example is only used as, and this practicality can not be limited with this
New protection domain.
As shown in Figure 1 to Figure 3, be this utility model first embodiment Suo Shu baked steamings pot, including cooker body, upper lid 3 and under
Lid 4, wherein the cooker body is made up of upper cooker body 1 and lower cooker body 2, in actually culinary art on cooker body 1 be used for containing food, lower pot
Body 2 is used for containing vegetable edible, therefore also visually goes up cooker body 1 for rice cooker, and lower cooker body 2 is dish pot.
The upper lid 3 and lower cover 4 are the interchangeable upper and lower double-purpose lid of structure identical, and the upper lid 3 is placed in cooker body
On mouth, sealing is agreed with the inner edge of upper lid with the upper opening of upper cooker body, cooks so as to limit to be formed between Shang Gai and upper cooker body
Chamber 5a.
The upper cooker body 1 is piled up on the upper opening of lower cooker body again, and cooking cavity 5b under being formed is limited between upper and lower cooker body.
The lower edge of upper cooker body is extended downwardly and forms lower mouth beyond arc pot bottom of upper cooker body, and on described on the lower edge outer peripheral face of cooker body 1
Relative offers the air intake 103 and venthole 104 communicated with lower cooking cavity 5b, the air intake and goes out after the completion of culinary art
Steam ports is blocked respectively by sealing-plug 7.
The upper cooker body outer peripheral face is provided with by the upper position a ring groove so as to form the handle recess 101.In addition,
Referring to Fig. 5, when having dinner on cooker body 1 can be placed on upper lid 3 upward.
The top of the lower cooker body 2 has the opening 201 that extends out, under the bottom of the upper cooker body periphery of mouth with it is described under
The opening for extending out of cooker body mutually agrees with sealing, and the opening 201 that the lower cooker body top extends out both had realized effective with upper cooker body
Sealing, in turn ensure that under being placed on that cooker body can be very firm on cooker body opening, and be alternatively arranged as the handle of lower cooker body
Effect.And the Z-shaped sealing ring 6 of section is provided with mouth end face under upper cooker body, the sealing ring 6 is upper using its Z-type structure
Portion's bayonet socket is connected on cooker body Xia Kou inner edge so that stable connection is difficult for drop-off between sealing ring and cooker body.
Identical, the lower edge of the lower cooker body 2 is extended downwardly and forms lower mouth, the lower cover beyond arc pot bottom of lower cooker body
Mouth under lower cooker body is placed on, sealing is agreed with the inner edge of the lower cover with the lower mouth of lower cooker body, is made close between mouth under lower cover and lower cooker body bottom
Envelope forms heat insulation cavity 5c.
The outer surface of the upper lid and lower cover is smooth, and is located at side into and out of steam ports, so that much cover baked steaming pot can
Stack gets up to cook.
In addition, the outer surface of the upper and lower cover has the twice groove 8 of decussation, the two ends of the groove 8 extend to be passed through
Lead to the periphery anchor ring of the lid, when transporting, the groove vertically covered by two annular rubber bands 9 covers baked steaming pot packing by whole
Together.
Referring to Fig. 4, the baked steaming pot of Shang Shu extracts the sealing-plug of air intake 103 and venthole 104 in culinary art, will enter vapour
Pipe 10 and steam outlet pipe 11 insert respectively air intake and venthole, according to different needs, appoint between extreme lower position L and extreme higher position H
The stop place of the mouth of pipe of cooker body inside admission pipe 10 is stretched in meaning adjustment so that the baked steam of Gao Wen to the way of contact of vegetable food materials not
Together, reach staple food food materials in upper cooker body are baked iron or Steam by water bath effect, and, steam-boiler baked to vegetable Shi Cai in lower cooker body distillation
Or heating decoction boils stewed effect.The steam outlet pipe 11 upwardly extends one section of height after drawing so that excess steam is discharged and taken out of
Liquid can flow back in cooker body again.Culinary art extracts steam inlet pipe 10 and steam outlet pipe 11 after terminating, close in air intake and venthole insertion
Blocking 7, is packaged with upper and lower cover and upper and lower cooker body with two annular rubber bands 9.
As shown in Figure 6 to 8, it is the baked steaming pots of this utility model second embodiment Suo Shu, is that first embodiment is entered
One-step optimization.
In the present embodiment, two semicircular breach are arranged with the upper edge hole of upper cooker body, referring to Fig. 8, when upper lid lid
When covering in upper cooker body along downward forward direction, the cover rim of upper lid seals the breach, to be formed and the identical of embodiment one so as to limit
Closed upper cooking cavity, therefore may also be employed and first embodiment identical cooking method.
Referring to Fig. 7, when upper lid cover rim is reversely covered in upper cooker body upward, one groove 8 of the upper lid surface and institute
State two alignment combinations of breach 102 and form two vias connected inside and outside upper cooking cavity.Now, as shown in Figure 6 cooking can be implemented
Prepare food mode, baked steam is directed upwardly into upper culinary art intracavity by steam outlet pipe 11 again by one of via, and can be by another via
Discharge.This cooking method can will be changed into steamed to the Steam by water bath of upper cooker body, so as to improve the thermal efficiency, and draw
The baked steam of Ru can also increase local flavor for food in upper cooker body.
Finally it should be noted that：Various embodiments above is only illustrating the technical solution of the utility model, rather than it is limited
System；Although being described in detail to this utility model with reference to foregoing embodiments, one of ordinary skill in the art should
Understand：It still can modify to the technical scheme described in foregoing embodiments, either to which part or whole
Technical characteristic carries out equivalent；And these are changed or are replaced, the essence for not making appropriate technical solution departs from this practicality newly
The scope of each embodiment technical scheme of type, it all should cover in the middle of the scope of claim of the present utility model and description.
Claims (10)
1. Yi Zhong are baked steams pot, including cooker body and upper lid, it is characterised in that：The cooker body includes upper cooker body and lower cooker body, it is described on
It is placed in cooker body, makes to form upper cooking cavity between Shang Gai and upper cooker body, the upper cooker body is placed on the upper opening of lower cooker body,
Make to form lower cooking cavity between upper and lower cooker body, the cooker body side offers respectively the air intake that communicates with lower cooking cavity and goes out vapour
Mouthful.
2. according to the baked steaming pots of claim 1 Suo Shu, it is characterised in that：Also include lower cover, the lower cover is placed on mouth under lower cooker body,
Make to be sealed between mouth under lower cover and lower cooker body bottom and form heat insulation cavity.
3. according to the baked steaming pots of claim 2 Suo Shu, it is characterised in that：The outer surface of the upper lid and lower cover is smooth.
4. according to the baked steaming pots of claim 2 Suo Shu, it is characterised in that：The outer surface of the upper and lower cover has decussation
Twice groove, the two ends of the groove extend through the periphery anchor ring of the lid.
5. according to claim 1 or the baked steaming pot of 2 Shu, it is characterised in that：The docking of cooker body and lower cooker body on described coordinates
Sealing ring is provided between face.
6. according to claim 1 or the baked steaming pot of 2 Shu, it is characterised in that：The top of the lower cooker body has the opening for extending out,
Sealing is mutually agreed with the periphery of mouth with the opening for extending out of the lower cooker body under the bottom of the upper cooker body.
7. according to claim 1 or the baked steaming pot of 2 Shu, it is characterised in that：Air intake and venthole in cooker body is respectively by close
Blocking is blocked.
8. according to the baked steaming pots of claim 1 Suo Shu, it is characterised in that：The upper cooker body outer peripheral face is provided with by the upper position handle
Handss recess.
9. according to the baked steaming pots of claim 1 Suo Shu, it is characterised in that：The air intake and venthole are opened under cooker body
Circumferentially on face.
10. according to the baked steaming pots of claim 1 Suo Shu, it is characterised in that：The upper edge hole of the upper cooker body is provided with two breach,
The cover rim of upper lid seals the breach.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201620889027.5U CN206166600U (en) | 2016-08-16 | 2016-08-16 | roast evaporates a kind of deep pot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201620889027.5U CN206166600U (en) | 2016-08-16 | 2016-08-16 | roast evaporates a kind of deep pot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN206166600U true CN206166600U (en) | 2017-05-17 |
Family
ID=60239838
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201620889027.5U Withdrawn - After Issue CN206166600U (en) | 2016-08-16 | 2016-08-16 | roast evaporates a kind of deep pot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN206166600U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106073476A (en) * | 2016-08-16 | 2016-11-09 | 孙智敏 | Steam pot |
| CN108078370A (en) * | 2017-12-29 | 2018-05-29 | 孙智敏 | Steam-boiler and steam-boiler component |
-
2016
- 2016-08-16 CN CN201620889027.5U patent/CN206166600U/en not_active Withdrawn - After Issue
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106073476A (en) * | 2016-08-16 | 2016-11-09 | 孙智敏 | Steam pot |
| CN106073476B (en) * | 2016-08-16 | 2017-12-08 | 孙智敏 | Baked steam stews |
| CN108078370A (en) * | 2017-12-29 | 2018-05-29 | 孙智敏 | Steam-boiler and steam-boiler component |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| AV01 | Patent right actively abandoned | ||
| AV01 | Patent right actively abandoned |
Granted publication date: 20170517 Effective date of abandoning: 20171208 |