CN106580115B - Steamer structure, electric cooker and control method thereof - Google Patents
Steamer structure, electric cooker and control method thereof Download PDFInfo
- Publication number
- CN106580115B CN106580115B CN201710067952.9A CN201710067952A CN106580115B CN 106580115 B CN106580115 B CN 106580115B CN 201710067952 A CN201710067952 A CN 201710067952A CN 106580115 B CN106580115 B CN 106580115B
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- bottom cover
- inner container
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- 238000000034 method Methods 0.000 title claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 185
- 238000004891 communication Methods 0.000 claims abstract description 43
- 241000209094 Oryza Species 0.000 claims description 79
- 235000007164 Oryza sativa Nutrition 0.000 claims description 79
- 235000009566 rice Nutrition 0.000 claims description 79
- 238000010025 steaming Methods 0.000 claims description 19
- 238000005406 washing Methods 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 9
- 238000001704 evaporation Methods 0.000 claims description 6
- 230000008020 evaporation Effects 0.000 claims description 6
- 210000001503 joint Anatomy 0.000 claims description 4
- 238000010992 reflux Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/16—Inserts
- A47J36/20—Perforated bases or perforated containers to be placed inside a cooking utensil ; Draining baskets, inserts with separation wall
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The application provides a steamer structure, an electric cooker and a control method thereof. The steamer structure includes: the body is provided with a bearing cavity, and the side wall and/or the bottom wall of the body are/is provided with meshes; the bottom cover is positioned below the body, the lower end of the bottom cover is provided with a lower end opening, the upper end of the bottom cover is provided with a communication hole, the bottom cover is also provided with a water inlet hole, the water inlet hole is positioned between the lower end opening and the communication hole, and the bottom cover is communicated with the bearing cavity through the communication hole. The application solves the problems of inconvenient operation and poor reliability of the steamer structure in the prior art.
Description
Technical Field
The application relates to the technical field of household appliances, in particular to a steamer structure, an electric cooker and a control method thereof.
Background
In the prior art, the steamer structure comprises a body, the body is provided with a bearing cavity, the lower end of the body downwards extends to form an opening structure, and the position on the body corresponding to the opening structure is provided with meshes.
In the use, the food steamer structure is placed in the inner bag, and the turn-ups of body upper end overlap joint is in the upper edge department of inner bag, can seal the turn-ups of inner bag upper edge and food steamer structure this moment, makes the pressure chamber of formation between the two.
When rice is placed in the bearing cavity, and water is added into the inner container, a large amount of steam pressure is generated in the pressure cavity along with the heating of the heating element, and the water in the inner container is pressed into the bearing cavity through the opening structure, so that rice in the bearing cavity is washed and boiled. Since the mesh is provided only on a partial area of the body communicating with the opening structure, water can only flow in and out through the opening structure.
Therefore, the washing and boiling efficiency is low, and the sealing performance of the pressure cavity is good enough to ensure that water is smoothly pressed into the bearing cavity; if the sealing property is poor, water is difficult to enter the bearing cavity to contact rice, so that rice cannot be cooked.
In addition, the electric cooker with the steamer structure has high anti-overflow control requirement, and water is easy to overflow due to slight carelessness.
Therefore, the steamer structure in the prior art has the problems of inconvenient use and poor reliability.
Disclosure of Invention
The application mainly aims to provide a steamer structure, an electric cooker and a control method thereof, which are used for solving the problems of inconvenient operation and poor reliability of the steamer structure in the prior art.
In order to achieve the above object, according to one aspect of the present application, there is provided a basket structure comprising: the body is provided with a bearing cavity, and the side wall and/or the bottom wall of the body are/is provided with meshes; the bottom cover is positioned below the body, the lower end of the bottom cover is provided with a lower end opening, the upper end of the bottom cover is provided with a communication hole, the bottom cover is also provided with a water inlet hole, the water inlet hole is positioned between the lower end opening and the communication hole, and the bottom cover is communicated with the bearing cavity through the communication hole.
Further, the steamer structure further comprises a connecting part in butt joint with the communication hole, and the bottom cover is communicated with the bearing cavity of the body through the connecting part.
Further, the connecting portion comprises a connecting upright post with a hollow cavity, the bottom end of the connecting upright post is connected with the bottom cover, the hollow cavity of the connecting upright post is in butt joint with the communication hole, and the top end of the connecting upright post is communicated with the bearing cavity of the body.
Further, the top end of the connecting upright post penetrates through the body and stretches into the bearing cavity.
Further, a first limiting water hole is formed in the portion, between the body and the bottom cover, of the connecting upright post, and the first limiting water hole is communicated with the hollow cavity.
Further, the connecting portion further comprises supporting ribs which are supported between the bottom cover and the body and are connected with the connecting upright posts.
Further, the support rib is a plurality of, and a plurality of support ribs set up around the circumference interval of connecting the stand.
Further, the upper edge of the body is provided with a flanging.
Further, the bottom cover is provided with a second limiting water hole, and the second limiting water hole is higher than the water inlet hole in the vertical direction.
According to another aspect of the present application, there is provided an electronic cooker including: an inner container; the steam box structure is the steam box structure, the steam box structure is arranged in the inner container, a pressure cavity is formed between the bottom cover of the steam box structure and the bottom surface of the inner container, a backflow cavity is formed between the main body of the steam box structure and the side surface of the inner container, and the backflow cavity is communicated with the pressure cavity through a water inlet hole of the bottom cover.
Further, the relation between the vertical height H1 from the communication hole of the steamer structure to the lowest point of the bottom surface of the liner and the depth H of the liner is 0.1H-H1-0.8H.
Further, the relation between the vertical height H1 from the communication hole of the steamer structure to the lowest point of the bottom surface of the liner and the depth H of the liner is 0.2H21.ltoreq.H25H.
Further, the relation between the vertical height H2 from the first limiting water hole of the steamer structure to the lowest point of the bearing cavity and the depth H of the liner is 0.1H-H2-0.6H.
Further, the relation between the vertical height H2 from the first limiting water hole of the steamer structure to the lowest point of the bearing cavity and the depth H of the liner is 0.15H-H2-0.4H.
Further, the relation between the vertical height H3 from the lowest point of the bearing cavity to the lowest point of the bottom surface of the liner and the depth H of the liner is 0.25 H.ltoreq.H2.ltoreq.0.9H.
Further, the relation between the vertical height H3 from the lowest point of the bearing cavity to the lowest point of the bottom surface of the liner and the depth H of the liner is 0.35 H.ltoreq.H2.ltoreq.0.7H.
Further, the relation between the vertical height H4 from the lowest point of the bearing cavity to the upper edge of the body and the depth H of the liner is 0.2H 4 to 0.9H.
Further, the relation between the vertical height H4 from the lowest point of the bearing cavity to the upper edge of the body and the depth H of the liner is 0.4H 4-0.7H.
Further, the relation between the vertical height H5 from the water inlet hole to the lowest point of the bottom surface of the inner container and the depth H of the inner container is 0.1H-H5-0.5H.
Further, the relation between the vertical height H5 from the water inlet hole to the lowest point of the bottom surface of the inner container and the depth H of the inner container is 0.15H-H5-0.3H.
Further, the hole cross-sectional area S1 of the communication hole of the bottom cover is 4 square millimeters or more and 2000 square millimeters or less.
Further, the hole cross-sectional area S1 of the communication hole of the bottom cover is 25 square millimeters or more and 900 square millimeters or less.
Further, the hole cross-sectional area S2 of the water inlet hole of the bottom cover is 0.25 square millimeters or more and 1600 square millimeters or less.
Further, the hole cross-sectional area S2 of the water inlet hole of the bottom cover is 9 square millimeters or more and 225 square millimeters or less.
Further, the hole cross section S3 of the first limiting water hole of the connecting part of the steamer structure is more than or equal to 0.25 square millimeters and less than or equal to 1800 square millimeters.
Further, the hole cross-sectional area S3 of the first limiting water hole of the connecting portion is 9 square millimeters or more and 180 square millimeters or less.
Further, the relation between the opening area S5 of the lower opening of the bottom cover and the opening area S4 of the upper opening of the liner is S4/4.ltoreq.S5.ltoreq.S4.
According to another aspect of the present application, there is provided a control method of an electric cooker, the electric cooker being the electric cooker described above, a pressure chamber being formed between a bottom cover of the steamer structure and a bottom surface of the inner container after the steamer structure of the electric cooker is placed in the inner container of the electric cooker, a backflow chamber being formed between a body of the steamer structure and a side surface of the inner container, the backflow chamber being communicated with the pressure chamber through a water inlet of the bottom cover, the control method comprising: in the rice washing and boiling process, the heating element of the electric cooker heats, so that the pressure in the pressure cavity is increased to press water into the bearing cavity of the body, the water flows back into the backflow cavity through the meshes of the body, and then flows into the pressure cavity through the water inlet of the bottom cover, and the process is repeated; in the rice steaming process, the water evaporation water level in the liner is reduced, and the water cannot contact with the rice in the bearing cavity.
Further, the heating element of the electric cooker is continuously heated during the rice washing and cooking process and the rice steaming process.
By applying the technical scheme of the application, the body is provided with the bearing cavity, the side wall and/or the bottom wall of the body are/is provided with meshes, the bottom cover is positioned below the body, the lower end of the bottom cover is provided with the lower end opening, the upper end of the bottom cover is provided with the communication hole, the bottom cover is also provided with the water inlet hole, the water inlet hole is positioned between the lower end opening and the communication hole, and the bottom cover is communicated with the bearing cavity through the communication hole. After the inner container is placed into the steamer structure with the structure, a pressure cavity is formed between the bottom cover of the steamer structure and the bottom surface of the inner container, a backflow cavity is formed between the main body of the steamer structure and the side surface of the inner container, and the backflow cavity is communicated with the pressure cavity through the water inlet hole of the bottom cover.
When the electric cooker works, hot water boils to enable the pressure in the pressure cavity to rise, at the moment, water in the pressure cavity is pressed into the bearing cavity through the communication hole, then flows back into the backflow cavity through meshes on the body, and after negative pressure is generated in the pressure cavity, water in the backflow cavity can be supplemented into the pressure cavity through the water inlet hole, so that rice washing and boiling operation of the water is achieved. When the evaporation of water is reduced, or the pressure in the pressure cavity is controlled, the water and the rice can be separated, so that the rice steaming process is realized.
By washing and boiling rice, the water takes away a large amount of sugar in the rice, thereby obtaining the rice with low GI.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this specification, illustrate embodiments of the application and together with the description serve to explain the application. In the drawings:
FIG. 1 shows a schematic structure of an electronic cooker in an alternative embodiment of the application;
fig. 2 shows a perspective view of the structure of the steamer of fig. 1;
FIG. 3 shows another angular view of the basket structure of FIG. 2;
fig. 4 shows a cross-sectional view of the structure of the basket of fig. 1;
fig. 5 shows a bottom view of the basket structure of fig. 4;
FIG. 6 is a schematic view showing the relationship among the steamer structure, the inner container and the water level when the electric cooker is not heated;
fig. 7 is a schematic diagram showing the relationship among the structure of the steamer, the inner container and the water level of the electric cooker in the stage of washing and boiling rice; and
fig. 8 shows a schematic diagram of the relationship among the steamer structure, the inner container and the water level of the electric cooker in the rice steaming stage.
Wherein the above figures include the following reference numerals:
10. a body; 11. a load bearing cavity; 12. a mesh; 13. flanging; 20. a bottom cover; 21. a water inlet hole; 22. a communication hole; 23. an opening at the lower end; 30. a connection part; 31. connecting the upright posts; 311. a hollow cavity; 312. a first limiting water hole; 32. a support rib; 40. an inner container; 41. an upper end opening; 50. a pressure chamber; 60. a reflow chamber; 70. an upper cover; 80. a housing.
Detailed Description
It should be noted that, without conflict, the embodiments of the present application and features of the embodiments may be combined with each other. The application will be described in detail below with reference to the drawings in connection with embodiments.
It is noted that all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs unless otherwise indicated.
In the present application, unless otherwise indicated, terms of orientation such as "upper, lower, top, bottom" are used generally with respect to the orientation shown in the drawings or with respect to the component itself in the vertical, upright or gravitational direction; also, for ease of understanding and description, "inner and outer" refers to inner and outer relative to the profile of each component itself, but the above-mentioned orientation terms are not intended to limit the present application.
The application provides a steamer structure, an electric cooker and a control method thereof, and aims to solve the problems of inconvenient operation and poor reliability of the steamer structure in the prior art.
As shown in fig. 1, the electric cooker includes a casing 80, a liner 40, an upper cover 70, a heating element, and a steamer structure. Wherein, the inner container 40 is arranged in the outer shell 80, the steamer structure is arranged in the inner container 40, the heating element heats the inner container 40, and the upper cover 70 is covered on the outer shell 80.
When the electric cooker with the above structure is used, rice needs to be placed in the steamer structure, water is added into the inner container 40, and when the electric cooker is started, the heating element is heated to perform operations of washing and boiling rice and steaming rice.
As shown in fig. 1 to 8, the steamer structure comprises a body 10 and a bottom cover 20, the body 10 is provided with a bearing cavity 11, and the side wall and the bottom wall of the body 10 are provided with meshes 12; the bottom cover 20 is located below the body 10, the lower end of the bottom cover 20 is provided with a lower end opening 23, the upper end of the bottom cover 20 is provided with a communication hole 22, the bottom cover 20 is further provided with a water inlet hole 21, the water inlet hole 21 is located between the lower end opening 23 and the communication hole 22, and the bottom cover 20 is communicated with the bearing cavity 11 through the communication hole 22.
After the steamer structure with the structure is placed in the inner container 40, a pressure cavity 50 is formed between the bottom cover 20 of the steamer structure and the bottom surface of the inner container 40, a backflow cavity 60 is formed between the main body 10 of the steamer structure and the side surface of the inner container 40, and the backflow cavity 60 is communicated with the pressure cavity 50 through the water inlet 21 of the bottom cover 20.
When the electric cooker works, the pressure in the pressure cavity 50 is increased by boiling hot water, at the moment, the water in the pressure cavity 50 is pressed into the bearing cavity 11 through the communication hole 22 and then flows back into the backflow cavity 60 through the mesh 12 on the body 10, and after negative pressure is generated in the pressure cavity 50, the water in the backflow cavity 60 is supplemented into the pressure cavity 50 through the water inlet hole 21, so that the rice washing and boiling operation of the water is realized. When the evaporation of water is reduced, or by controlling the pressure in the pressure chamber 50, the water can be separated from the rice, thereby realizing the rice steaming process.
Because the mesh 12 is arranged on the side wall and the bottom wall of the body 10, the reflux speed of the water can be accelerated, the frequency of washing rice and boiling rice can be increased, and sugar in the rice can be taken away by the water more easily, so that the rice with low GI can be obtained. The water falls into the liner directly after coming up, and a tight control system is not needed to prevent overflow.
In this embodiment, the opening edge of the liner 40 and the upper edge of the steamer do not need to be sealed. See in particular figures 6 to 8.
Alternatively, the mesh 12 may be circular, oval, square, kidney-shaped, polygonal, or irregular polygonal. It should be noted that, for an irregular polygonal mesh, the maximum size may be long, and the minimum size may be short. So as to ensure that water can bear the minimum resistance to rise to contact with the rice and the rice cannot leak out.
As shown in fig. 5, there are two water inlet holes 21, and the two water inlet holes 21 are disposed on the bottom cover 20 at intervals. Thus, there are two water inlet points for timely replenishing the pressure chamber 50.
In order to plan the flow of water, the steamer structure further comprises a connecting part 30 butted with the communication hole 22, and the bottom cover 20 is communicated with the bearing cavity 11 of the body 10 through the connecting part 30. In this way, water in the bottom cover 20 can flow into the carrying chamber 11 through the connection 30, and the rice is rinsed and boiled.
As shown in fig. 2 to 8, the connection part 30 includes a connection column 31 having a hollow cavity 311, the bottom end of the connection column 31 is connected with the bottom cover 20, and the hollow cavity 311 of the connection column 31 is butted with the communication hole 22, and the top end of the connection column 31 is communicated with the bearing cavity 11 of the body 10. By providing the connecting upright posts 31, water in the bottom cover 20 can flow into the bearing cavity 11 through the communication holes 22 and the hollow cavity 311, so that the water rises upwards from the middle part of the liner 40, and rice in the bearing cavity 11 is washed and boiled.
In this embodiment, the number of the connection columns 31 is one, and of course, a plurality of connection columns 31 may be provided.
In the embodiment shown in fig. 2 to 8, the top ends of the connecting studs 31 project through the body 10 into the bearing cavity 11. Thus, the water entering the bearing cavity 11 through the connecting upright posts 31 can drop on the rice in a spraying manner so as to flush the rice uniformly, so that the rice in each part of the bearing cavity 11 can be fully contacted with the water, and sugar in the rice can be flushed uniformly, so that the rice with low GI can be obtained.
As shown in fig. 6 to 8, the connecting column 31 is provided with a first limiting water hole 312 at a portion between the body 10 and the bottom cover 20, and the first limiting water hole 312 communicates with the hollow cavity 311. Thus, when the water passes through the first limiting water hole 312, the water directly flows back into the backflow cavity 60 through the first limiting water hole 312, so that the probability and frequency of water and rice contact are reduced. Particularly, when the water in the liner 40 is reduced along with evaporation and the rice steaming process is needed, the first limiting water holes 312 are arranged to control the rising height of the water, so that the water is separated from the rice, and the rice steaming is kept smooth.
In the present application, the heating element is continuously heated, and at this time, the electric cooker operates as follows.
In the rice washing and boiling process, the heating element of the electric cooker heats, so that the pressure in the pressure cavity 50 increases to press water into the bearing cavity 11 of the body 10, the water flows back into the reflux cavity 60 through the mesh 12 of the body 10, and then flows into the pressure cavity 50 through the water inlet 21 of the bottom cover 20, and the process is repeated; until the evaporation of water in the liner 40 is reduced, even if the heating element is continuously heated, water cannot be pressed into the bearing cavity 11, and the water flows back into the reflux cavity 60 through the hollow cavity 311 and the first limiting water hole 312, so that the rice and water separation is thoroughly realized, namely, the rice steaming process is realized.
It should be noted that, when the low GI rice is cooked, water is added for the first time, and the water level should be higher than the height of the first limiting water hole 312. After the water is boiled, the water in the inner container 40 begins to boil, a relatively sealed pressure cavity 50 is formed between the bottom cover 20 and the bottom surface of the inner container 40, steam pressure is generated after the water boils, and the water is pressed into the bearing cavity 11 through the communication hole 22 to contact rice. Since the bottom wall and the side wall of the body 10 are provided with the mesh 12, water rapidly falls back into the inner container 40 after entering the bearing cavity 11. Because the large area of the body 10 is provided with the mesh 12, the backflow cavity 60 enclosed by the side wall of the body 10 and the side wall of the liner 40 can not generate pressure difference (because of conduction) with the bearing cavity 11, so that a large amount of water can not be pressed into the bearing cavity 11 by a large pressure as in the principle described in the prior patent, and the risk of overflowing slurry caused by too much water being pressed into the bearing cavity 11 is avoided. The continuous circulation of the water which falls back into the liner 40 after being pressed into the bearing cavity 11 does not need intermittent heating, and can continuously heat, so that the water is in an uninterrupted circulating state in the rice washing and boiling process, and rice washing and rice boiling are better. At the same time, there is a great advantage in that there is no possibility of slurry overflow due to the reciprocating cycle. Entering the rice steaming process, the water level is lower than the first limit water hole 312 due to the water absorption of the rice, so that the pressure cavity 50 is communicated with the reflux cavity 60, and the water cannot rise into the bearing cavity 11 during rice steaming.
The mode for cooking the low GI rice is simpler and more reliable in structure and use.
In order to improve the connection strength of the bottom cover 20 and the body 10, the connection part 30 further includes a support rib 32, and the support rib 32 is supported between the bottom cover 20 and the body 10 and connected with the connection post 31. By the support ribs 32, the connection area and strength of the bottom cover 20 and the body 10 are increased, thereby improving the overall structural strength of the steamer structure.
As shown in fig. 2 and 3, the plurality of support ribs 32 are provided, and the plurality of support ribs 32 are arranged at intervals around the circumference of the connecting column 31. In this way, the body 10 is supported at multiple points, increasing its load-bearing capacity and also increasing the stability of the placement of the basket structure in the liner 40.
As shown in fig. 1 to 8, the upper edge of the body 10 has a flange 13. The flange 13 does not need to be lapped on the upper edge of the liner 40, and a certain gap is reserved between the flange 13 and the inner wall of the liner 40. Like this, the user can get easily through turn-ups 13 and put the food steamer structure, and turn-ups 13 can be regarded as the knot position, avoids getting when putting the food steamer structure, and easy hand is smooth, leads to the food steamer structure unexpected to fall.
As shown in fig. 6, the relation between the vertical height H1 of the communication hole 22 of the steamer structure to the lowest point of the bottom surface of the liner 40 and the depth H of the liner 40 is 0.1 h.ltoreq.h1.ltoreq.0.8H. When H1 is larger, it is more difficult for water to enter the carrying chamber 11, so in order to ensure that the water is in sufficient contact with the rice, H1 and H need to be limited to a reasonable range.
Alternatively, the relation between the vertical height H1 of the communication hole 22 of the steamer structure to the lowest point of the bottom surface of the liner 40 and the depth H of the liner 40 is 0.2 H.ltoreq.H2.ltoreq.0.5H.
Optionally, the relationship between the vertical height H2 from the first limiting water hole 312 of the steamer structure to the lowest point of the bearing cavity 11 and the depth H of the liner 40 is 0.1 h.ltoreq.h2.ltoreq.0.6H. When H2 is smaller, the first limiting water hole 312 is closer to the bottom cover 20, at this time, water entering the hollow cavity 311 is particularly easy to flow out from the first limiting water hole 312, that is, it is more difficult for water to enter the bearing cavity 11, and particularly when water is too little or the pressure in the pressure cavity 50 is reduced, rice and water are very easy to separate, that is, the rice steaming process is performed. Of course, H2 and H1 are also related, and since the first limiting water hole 312 is provided on the connecting upright 31, H2 is greater than H1.
Optionally, the relationship between the vertical height H2 from the first limiting water hole 312 of the steamer structure to the lowest point of the bearing cavity 11 and the depth H of the liner 40 is 0.15 h.ltoreq.h2.ltoreq.0.4H.
Alternatively, the relationship between the vertical height H3 from the lowest point of the bearing cavity 11 to the lowest point of the bottom surface of the liner 40 and the depth H of the liner 40 is 0.25 H.ltoreq.H2.ltoreq.0.9H. When H3 is larger, more water needs to be put into the liner 40 in order to make the water contact with rice, so that the water can be ensured to be pressed into the bearing cavity 11, and the rice washing and boiling process is realized. Of course, the smaller the H3 is, the better, if the H3 is too small, the water is not easy to separate from the rice, and the rice steaming operation is difficult to realize. Of course, H3 and H2 are also related, and since the first limiting water hole 312 is at the lower end of the carrying chamber 11, H3 is greater than H2.
Alternatively, the relationship between the vertical height H3 from the lowest point of the bearing cavity 11 to the lowest point of the bottom surface of the liner 40 and the depth H of the liner 40 is 0.35 H.ltoreq.H2.ltoreq.0.7H.
Alternatively, the relationship between the vertical height H4 from the lowest point of the bearing cavity 11 to the upper edge of the body 10 and the depth H of the liner 40 is 0.2H.ltoreq.H24.ltoreq.0.9H. It follows that H4 actually defines the depth of the load-bearing chamber 11, i.e. determines the capacity to bear meters. When the load-bearing chamber 11 is deeper, it is theoretically possible to carry more meters, which of course also depends on the size of the cross-sectional area of the load-bearing chamber 11.
Alternatively, the relationship between the vertical height H4 from the lowest point of the bearing cavity 11 to the upper edge of the body 10 and the depth H of the liner 40 is 0.4 H.ltoreq.H24.ltoreq.0.7H.
Alternatively, the relationship between the vertical height H5 from the water inlet 21 to the lowest point of the bottom surface of the liner 40 and the depth H of the liner 40 is 0.1 H.ltoreq.H25.ltoreq.0.5H. When the value of H5 is smaller, water flows more easily from the return chamber 60 into the pressure chamber 50, i.e. connectivity of the inlet holes 21 is more easily achieved.
Alternatively, the relationship between the vertical height H5 from the water inlet 21 to the lowest point of the bottom surface of the liner 40 and the depth H of the liner 40 is 0.15 H.ltoreq.H5.ltoreq.0.3H.
Alternatively, the hole cross-sectional area S1 of the communication hole 22 of the under cover 20 is 4 square millimeters or more and 2000 square millimeters or less. The hole cross-sectional area S1 of the communication hole 22 determines the flow rate of water pressed into the bearing chamber 11, and when the communication hole 22 is smaller, the water flowing into the bearing chamber 11 per unit time is smaller.
Alternatively, the hole cross-sectional area S1 of the communication hole 22 of the under cover 20 is 25 square millimeters or more and 900 square millimeters or less.
Alternatively, the hole cross-sectional area S2 of the water inlet hole 21 of the under cover 20 is 0.25 square millimeters or more and 1600 square millimeters or less. The hole cross-sectional area S2 of the water inlet hole 21 determines the water replenishing capacity of the pressure chamber 50, that is, the communication performance of the return chamber 60 with the pressure chamber 50. If the water inlet 21 is too small, when the water in the pressure chamber 50 is pressed into the bearing chamber 11, the water in the backflow chamber 60 cannot be timely fed into the pressure chamber 50, which results in that the bearing chamber 11 cannot be continuously filled with water, which affects the rice washing and cooking effect and is not beneficial to obtaining low-GI rice. However, the larger the water inlet 21 is, the better, and the larger the water inlet 21 is, the effect of sealing the pressure chamber 50 is affected, and the water is not easily pressed into the bearing chamber 11.
Alternatively, the hole cross-sectional area S2 of the water inlet hole 21 of the under cover 20 is 9 square millimeters or more and 225 square millimeters or less.
Optionally, the hole cross-sectional area S3 of the first limiting water hole 312 of the connection part 30 is 0.25 square millimeters or more and 1800 square millimeters or less. The hole cross-sectional area S3 of the first limiting water hole 312 determines the water backflow capability, and as the first limiting water hole 312 increases, water flows into the backflow cavity 60 more easily and is not easy to enter the bearing cavity 11; if the first limiting water hole 312 is too small, the backflow function is not performed.
Alternatively, the hole sectional area S3 of the first limiting water hole 312 of the connecting portion 30 is 9 square millimeters or more and 180 square millimeters or less.
Alternatively, the relation between the opening area S5 of the lower end opening 23 of the under cover 20 and the opening area S4 of the upper end opening 41 of the liner 40 is S4/4.ltoreq.S5.ltoreq.S4. Here, S5 should be smaller than S4, otherwise, the bottom cover 20 cannot be placed in the liner 40, and if the bottom cover 20 is too small, the bottom cover 20 may be unstable in support, so that a reasonable value is required. S4 is not shown in the figure, because the existing reference numerals cannot be used.
From the above description, it can be seen that the following technical effects are achieved according to the first embodiment of the present application:
1. the steamer structure does not need to be sealed, a sealing ring is omitted, the structure is simple, the cost is reduced, disassembly is not needed, and the operation is convenient;
2. the whole bottom wall and the side wall of the steamer structure are mesh, so that steam can better contact with rice and steam rice better;
3. in the steamer structure, as the bottom and the side wall are provided with the meshes, after water enters the steamer in the rice cooking and washing stage, the water can quickly fall back into the liner, more starch and sugar substances can be brought out, and the GI value is reduced more favorably;
4. when the rice is cooked, the backflow cavity formed by the side wall of the liner and the side wall of the food steamer is not pressurized, the pressure is concentrated into the bottom cover, water in the bottom cover is pressed into the bearing cavity after the water is boiled, water outside the bottom cover enters the bottom cover through the water inlet hole, and the water can quickly fall back into the liner after being pressed into the bearing cavity, so that quick circulation is formed, the problem of easy overflow is solved, and the control requirement is reduced;
5. the steamer structure in the application can be heated continuously in the rice boiling and washing processes, and water can be circulated continuously for washing rice, so that EMC requirements can not be improved due to low-power heating.
Example two
The second embodiment is different from the first embodiment in that only the side wall of the body 10 is provided with the mesh 12, and the bottom wall is not provided with the mesh 12.
In this way, water can flow back into the return chamber 60 through the mesh 12 on the side wall.
Example III
The third embodiment is different from the first embodiment in that only the bottom wall of the body 10 is provided with the mesh 12, and the side wall is not provided with the mesh 12.
In this way, water can flow back into the return chamber 60 through the mesh 12 in the bottom wall.
Example IV
The fourth embodiment differs from the first embodiment in that the connecting column 31 does not extend into the carrying chamber 11, and in this case, the connecting column 31 is connected to and communicates with only the bottom surface of the body 10.
In order to avoid that rice in the bearing cavity 11 falls into the hollow cavity 311 of the connecting upright post 31, the mesh 12 can be arranged at the bottom surface of the body 10 corresponding to the hollow cavity 311 to block, so that water passing can not be influenced, rice falling can be effectively avoided, and the reliability of rice holding in the steamer structure is ensured.
Example five
The fifth embodiment differs from the first embodiment in that the heating element is not continuously heated during the steaming process.
In the rice steaming process, the heating element is arranged in a discontinuous heating mode, so that the pressure in the pressure cavity 50 can be controlled, and the water passing capacity of the hollow cavity 311 is controlled. When the pressure in the pressure chamber 50 is small, water is difficult to enter the bearing chamber 11 through the hollow chamber 311, and water easily flows out from the first limiting water hole 312, so that the possibility of rice and water contact is further reduced, and the rice steaming process is easy to realize.
Example six
The sixth embodiment differs from the first embodiment in that in an alternative embodiment, not shown, a second limiting hole is provided in the bottom cover, the second limiting water hole being vertically higher than the water inlet hole.
Therefore, after the water level in the liner is reduced, water in the bottom cover can flow back to the backflow cavity through the second limiting water hole and does not enter the bearing cavity any more, and the rice steaming process is realized.
It will be apparent that the embodiments described above are merely some, but not all, embodiments of the application. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present application without making any inventive effort, shall fall within the scope of the present application.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the present application. As used herein, the singular is also intended to include the plural unless the context clearly indicates otherwise, and furthermore, it is to be understood that the terms "comprises" and/or "comprising" when used in this specification are taken to specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof.
It should be noted that the terms "first," "second," and the like in the description and the claims of the present application and the above figures are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that embodiments of the application described herein may be implemented in sequences other than those illustrated or otherwise described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
The above description is only of the preferred embodiments of the present application and is not intended to limit the present application, but various modifications and variations can be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.
Claims (29)
1. A steamer structure, comprising:
-a body (10), the body (10) having a carrying cavity (11), the side walls and/or bottom wall of the body (10) being provided with meshes (12);
the bottom cover (20), bottom cover (20) are located the below of body (10), just the lower extreme of bottom cover (20) has lower extreme opening (23), the upper end of bottom cover (20) has communication hole (22), bottom cover (20) still have inlet opening (21), inlet opening (21) are located lower extreme opening (23) with between communication hole (22), bottom cover (20) pass through communication hole (22) with bear chamber (11) intercommunication, water passes through communication hole (22) are pressed into bear chamber (11), then pass through mesh (12) on body (10) flow out bear chamber (11).
2. The steamer structure according to claim 1, characterized in that the steamer structure further comprises a connection part (30) which is in butt joint with the communication hole (22), and the bottom cover (20) is communicated with the bearing cavity (11) of the body (10) through the connection part (30).
3. The steamer structure according to claim 2, characterized in that the connecting part (30) comprises a connecting upright (31) with a hollow cavity (311), the bottom end of the connecting upright (31) is connected with the bottom cover (20), the hollow cavity (311) of the connecting upright (31) is in butt joint with the communication hole (22), and the top end of the connecting upright (31) is communicated with the bearing cavity (11) of the body (10).
4. A steamer structure as claimed in claim 3, characterized in that the top ends of the connecting uprights (31) extend through the body (10) into the carrying cavity (11).
5. A steamer structure as claimed in claim 3, characterized in that the portion of the connecting upright (31) between the body (10) and the bottom cover (20) is provided with a first spacing water hole (312), the first spacing water hole (312) being in communication with the hollow cavity (311).
6. A steamer structure as claimed in claim 3, characterized in that the connecting portion (30) further comprises a support rib (32), the support rib (32) being supported between the bottom cover (20) and the body (10) and being connected with the connecting upright (31).
7. The steamer structure according to claim 6, characterized in that the plurality of the support ribs (32) are provided, and the plurality of the support ribs (32) are arranged at intervals around the circumference of the connecting upright (31).
8. A steamer structure according to any one of claims 1 to 7, characterized in that the upper edge of the body (10) has a flange (13).
9. The steamer structure according to claim 1, characterized in that the bottom cover (20) is provided with a second spacing water hole, which is vertically higher than the water inlet hole (21).
10. An electronic cooker, characterized by comprising:
an inner container (40);
the steamer structure, the steamer structure is any one of claims 1 to 9, the steamer structure sets up in inner bag (40), bottom cover (20) of the steamer structure with form pressure chamber (50) between the bottom surface of inner bag (40), body (10) of the steamer structure with form backward flow chamber (60) between the side of inner bag (40), backward flow chamber (60) with pressure chamber (50) are through inlet port (21) intercommunication of bottom cover (20).
11. An electric cooking appliance according to claim 10, characterized in that the relation between the vertical height H1 of the communication hole (22) of the steamer structure to the lowest point of the bottom surface of the inner container (40) and the depth H of the inner container (40) is 0.1 h.ltoreq.h1.ltoreq.0.8H.
12. An electric cooking appliance according to claim 11, characterized in that the relation between the vertical height H1 of the communication hole (22) of the steamer structure to the lowest point of the bottom surface of the inner container (40) and the depth H of the inner container (40) is 0.2 h.ltoreq.h1.ltoreq.0.5H.
13. An electric cooking appliance according to claim 10, characterized in that the relation between the vertical height H2 from the first limiting water hole (312) of the steamer structure to the lowest point of the carrying cavity (11) and the depth H of the inner container (40) is 0.1 h.ltoreq.h2.ltoreq.0.6H.
14. An electric cooking appliance according to claim 13, characterized in that the relation between the vertical height H2 of the first limiting water hole (312) of the steamer structure to the lowest point of the carrying cavity (11) and the depth H of the inner container (40) is 0.15 h.ltoreq.h2.ltoreq.0.4H.
15. An electric cooking appliance according to claim 10, characterized in that the relation between the vertical height H3 from the lowest point of the bearing cavity (11) to the lowest point of the bottom surface of the inner container (40) and the depth H of the inner container (40) is 0.25 h.ltoreq.h3.ltoreq.0.9H.
16. An electric cooking appliance according to claim 15, characterized in that the relation between the vertical height H3 from the lowest point of the bearing cavity (11) to the lowest point of the bottom surface of the inner container (40) and the depth H of the inner container (40) is 0.35 h.ltoreq.h3.ltoreq.0.7H.
17. An electric cooking appliance according to claim 10, characterized in that the vertical height H4 of the lowest point of the carrying chamber (11) to the upper edge of the body (10) is in relation to the depth H of the inner container (40) by 0.2 h.ltoreq.h4.ltoreq.0.9H.
18. An electric cooking appliance according to claim 17, characterized in that the vertical height H4 of the lowest point of the carrying chamber (11) to the upper edge of the body (10) is in relation to the depth H of the inner container (40) by 0.4 h.ltoreq.h4.ltoreq.0.7H.
19. An electric cooking appliance according to claim 10, characterized in that the relation between the vertical height H5 of the water inlet hole (21) to the lowest point of the bottom surface of the inner container (40) and the depth H of the inner container (40) is 0.1 h.ltoreq.h5.ltoreq.0.5H.
20. An electric cooking appliance according to claim 19, characterized in that the relation between the vertical height H5 of the water inlet hole (21) to the lowest point of the bottom surface of the inner container (40) and the depth H of the inner container (40) is 0.15 h.ltoreq.h5.ltoreq.0.3H.
21. An electronic cooker according to claim 10, wherein a hole cross-sectional area S1 of the communication hole (22) of the bottom cover (20) is 4 square millimeters or more and 2000 square millimeters or less.
22. An electronic cooker according to claim 21, wherein a hole cross-sectional area S1 of the communication hole (22) of the bottom cover (20) is 25 square millimeters or more and 900 square millimeters or less.
23. An electronic cooker according to claim 10, wherein the hole sectional area S2 of the water inlet hole (21) of the under cover (20) is 0.25 square millimeters or more and 1600 square millimeters or less.
24. An electronic cooker according to claim 23, wherein the hole sectional area S2 of the water inlet hole (21) of the under cover (20) is 9 square millimeters or more and 225 square millimeters or less.
25. An electric cooker according to claim 10, characterized in that the hole sectional area S3 of the first limiting water hole (312) of the connecting portion (30) of the steamer structure is 0.25 square millimeters or more and 1800 square millimeters or less.
26. An electronic cooker according to claim 25, wherein the hole sectional area S3 of the first limiting water hole (312) of the connecting portion (30) is 9 square millimeters or more and 180 square millimeters or less.
27. An electric cooking appliance according to claim 10, characterized in that the relation between the opening area S5 of the lower end opening (23) of the bottom cover (20) and the opening area S4 of the upper end opening (41) of the inner container (40) is S4/4.ltoreq.s5.ltoreq.s4.
28. A control method of an electric cooker, characterized in that the electric cooker is an electric cooker according to any one of claims 10 to 27, a pressure chamber (50) is formed between a bottom cover (20) of the food steamer structure and a bottom surface of the inner container (40) after the food steamer structure of the electric cooker is placed in the inner container (40) of the electric cooker, a backflow chamber (60) is formed between a body (10) of the food steamer structure and a side surface of the inner container (40), the backflow chamber (60) is communicated with the pressure chamber (50) through a water inlet hole (21) of the bottom cover (20), the control method comprising:
in the rice washing and boiling process, the heating element of the electric cooker heats, so that the pressure in the pressure cavity (50) is increased to press water into the bearing cavity (11) of the body (10), the water flows back into the backflow cavity (60) through the mesh (12) of the body (10), and then flows into the pressure cavity (50) through the water inlet hole (21) of the bottom cover (20), and the process is repeated;
during rice steaming, the water evaporation level in the liner (40) is reduced, and the water cannot contact with the rice in the bearing cavity (11).
29. The control method according to claim 28, wherein a heating element of the electric cooker is continuously heated during the rice washing and boiling process and the rice steaming process.
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| CN201710067952.9A CN106580115B (en) | 2017-02-07 | 2017-02-07 | Steamer structure, electric cooker and control method thereof |
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| CN201710067952.9A CN106580115B (en) | 2017-02-07 | 2017-02-07 | Steamer structure, electric cooker and control method thereof |
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| CN107007133B (en) * | 2017-06-01 | 2022-07-22 | 杭州向田科技有限公司 | Cooking method of wooden barrel rice cooker |
| CN107019414B (en) * | 2017-06-01 | 2022-10-21 | 杭州向田科技有限公司 | Cooking method of wooden barrel rice cooking equipment |
| CN111227622B (en) * | 2018-11-29 | 2021-09-07 | 福库电子株式会社 | Electric cooking machine and control method thereof |
| CN109527967B (en) * | 2018-12-18 | 2024-03-26 | 王梦飞 | Rice-water separation spraying cooking type electric cooker |
| CN112006514B (en) * | 2019-05-31 | 2021-12-21 | 广东美的生活电器制造有限公司 | Health preserving kettle |
| CN112006522B (en) * | 2019-05-31 | 2022-01-28 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, cooking accessory for cooking appliance and control method |
| CN210870991U (en) * | 2019-05-31 | 2020-06-30 | 佛山市顺德区美的电热电器制造有限公司 | Cooking utensil and cooking accessory thereof |
| CN112006535B (en) * | 2019-05-31 | 2021-08-20 | 佛山市顺德区美的电热电器制造有限公司 | Pressure cooking appliance and cooking control method and cooking control device thereof |
| CN112006523B (en) * | 2019-05-31 | 2021-09-21 | 佛山市顺德区美的电热电器制造有限公司 | Cooking utensil's holding subassembly and cooking utensil |
| CN210446647U (en) * | 2019-05-31 | 2020-05-05 | 佛山市顺德区美的电热电器制造有限公司 | Cooking utensil |
| CN113133667B (en) * | 2020-01-19 | 2022-12-30 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus, control method thereof, control device thereof, and computer-readable storage medium |
| CN112006533B (en) * | 2020-08-20 | 2021-10-08 | 杭州九阳小家电有限公司 | Pressure low-sugar rice cooking utensil |
| WO2024053730A1 (en) * | 2022-09-09 | 2024-03-14 | パナソニックＩｐマネジメント株式会社 | Heat-cooking appliance |
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