CN116803314A

CN116803314A - Multi-layer stacked close-open-pore steamer tower stewing steamer for making crisp steaming delicacies and use method

Info

Publication number: CN116803314A
Application number: CN202210282914.6A
Authority: CN
Inventors: 徐宝安
Original assignee: Individual
Current assignee: Individual
Priority date: 2022-03-22
Filing date: 2022-03-22
Publication date: 2023-09-26

Abstract

A multi-layer stacked close-open-pore steamer for making crisp steamed dishes and a use method thereof comprise a steamer body, a close-open-pore steamer, a pot cover and a material bag. The crisp pot is a new cooker for making crisp steaming dishes, and the crisp pot soup is made into soup stock by adding different food ingredients and innovative processing technology, and the soup stock is made by adding corresponding consumption seasonings each time, so that the crisp pot made of various different food materials has innovative flavor and traditional flavor according to different food materials and different crisp time, the crisp pot made of various different food materials is flexibly crisp, the full utilization of spice bags is realized, and the phenomenon of burning in the process of making crisp pot is stopped. And standardized and automatic production is realized. The technical problems existing in the prior art of making crisp pot are solved, the consistency of the making flavor is good, the food materials can be independently taken or freely mixed and matched, and the vacuum packaging, storage and mailing transportation of the novel product are convenient, which represents the development direction of the crisp pot.

Description

Multi-layer stacked close-open-pore steamer tower stewing steamer for making crisp steaming delicacies and use method

Technical Field

The invention relates to the technical field of food manufacturing, in particular to a multi-layer stacked close-open-pore steamer tower stewing steamer for manufacturing crisp steaming delicacies and a use method thereof.

Background

The Boshan crisp pot is a special traditional famous snack in Boshan area of Boshan in Boshan province, and belongs to a Lu vegetable system. The Boshan people are all made into crisp, namely 'poor crisp is rich and crisp', that is, the raw materials for making crisp can be matched according to own conditions. So that the 'home is used as a crisp pot and one home is tasty'.

Currently, most of the conventional Boshan crisp pots are made of marmite, iron pot, stainless steel pot, aluminum pot, pressure cooker and the like. The ingredients are prepared from meat, fish, bean curd, kelp, lotus root, vegetables, soy sauce, vinegar, sugar, wine, salt, edible oil, etc., and flavoring agent such as pricklyash peel, star anise, etc. together with herba Alii Fistulosi and rhizoma Zingiberis recens by stewing and crisp for a certain time. Wherein the meat can be fowl meat such as chicken, duck, goose, etc.; or livestock meat such as Carnis Sus Domestica, carnis bovis Seu Bubali, carnis Caprae Seu Ovis, and Carnis Leporis, and optionally pork rib, pig trotter, etc. The fish are of various kinds, including sea fish including spanish mackerel, black carp, cod, hairtail, and freshwater fish including silver carp, crucian carp, grass carp, wenchang, catfish, tilapia, and any other fish. The bean curd can be fried or not; can be water bean curd or old bean curd; can be frozen bean curd or not. The kelp can be sliced, shredded or uncut, and even rolled into rolls. The lotus root can be in a whole piece, can be cut into thick slices or can be cut into thin slices. Vegetables can be cut transversely, can be cut vertically or can be cut without cutting. The method has the advantages that the method can be used for preparing the ten thousand flavors of the ten thousand crisp pots, does not form a unified standard, and is mixed, namely various food materials are mixed together, and single favorite food materials are difficult to obtain. This is true for the invention of application number CN201811258674.6, namely a method for manufacturing a multi-flavor crisp pot, and application number CN201910339627.2, namely a crisp pot seasoning and a preparation method thereof.

When the traditional method is used for making the crisp pot, the crisp pot is always stewed to the bottom by filling the pot with materials for one time. However, the stewing-resistant degree of various food materials is different, the food materials are completely crispy, some food materials are just crispy, some food materials are thin and rotten like mud, and the food materials are difficult to separate. In addition, in the process of making a crisp pot by using a common pot, the overflowed soup needs to be scooped out first, and the soup needs to be poured back again along with evaporation consumption of the stewing crisp soup. Because the traditional crisp pot is made with juice collecting process, the salt taste and the flavor of the surface layer and the bottom layer of the food material are different, and the crisp pot is inevitably burnt, so that the taste is poor and the waste is caused. The method is inconvenient for industrialized and standardized continuous production, and the flavor is difficult to keep consistent. The rare perfume is not utilized enough, and is thrown away after being used once, so that the perfume is wasted very much.

Disclosure of Invention

Because of the problems, a new cooker specially used for making crisp steaming delicacies is needed, and the cooker specially used for making crisp steaming delicacies is invented, and a new making method is invented, so that the crisp pot soup is made into soup stock by adding different food ingredients and innovative processing techniques, the energy and the rare spices are saved, the corresponding consumption of the seasonings is realized each time, the flavor is kept consistent, the crisp pot made of various different food materials is convenient to grasp different heat and weather according to different food materials, different crisp time is realized, the innovative flavor is realized, the traditional flavor is also considered, the flexible crisp making is carried out on various food materials according to the tastes of different people, the full utilization of the spice bags is realized, and the pot phenomenon in the crisp pot making process is stopped. And standardized and automatic production is realized. The technical problems existing in the prior art of making crisp pot are solved, the consistency of the making flavor is good, the food materials can be independently taken or freely mixed and matched, and the vacuum packaging, storage and mailing transportation of the novel product are convenient, which represents the development direction of the crisp pot.

In order to achieve the above purpose, the technical scheme provided by the invention is as follows:

a multi-layer stacked close-open-pore steamer-tower stewing steamer for making crisp steamed dishes comprises a steamer body, a close-open-pore stewing steamer, a pot cover and a material bag. The method is characterized in that: the stewing steamer is a high-waist barrel pot comprising a round barrel and a square barrel, wherein the barrel wall of the high-waist barrel pot is a single layer, or is a double layer with heat preservation property, and the interlayer of the double layer barrel wall of the high-waist barrel pot is filled with gas or vacuumized. The height of the high-waist barrel pot corresponds to the height of the multi-layer stacking close-pore stewing steamer drawer tower, a handle is arranged on the upper part of the barrel wall of the high-waist barrel pot, or the periphery of the upper part pot edge of the high-waist barrel pot is provided with the handle, or the bottom of the high-waist barrel pot is provided with a lifting lug. At least three limiting convex grooves are arranged on the wall and the bottom of the high-waist barrel pot, and the stewing food steamer with the sealed holes is limited by the limiting convex grooves. The limiting isolation device is a hanging cage device which is directly arranged on the pot or is inserted and positioned and compounded in the pot, and the hanging cage device is provided with a hanging ring. The convex groove is formed during the manufacturing of the high-waist barrel pot, or a composite hanging cage device is arranged in the high-waist barrel pot and is matched with the high-waist barrel pot and the multi-layer stacked close-open-pore stewing steamer drawer tower. If the stainless steel hanging cage frame of the closely-perforated stewing and steaming food steamer is inserted and supported, the closely-perforated stewing and steaming food steamer is convenient to place and extract, and the bottom surface of the high-waist barrel pot is provided with a limiting and isolating support device, so that an isolating gap filled with soup is formed between the bottom surface of the high-waist barrel pot and the bottom surface of the closely-perforated stewing and steaming food steamer, the soup is kept to circulate uniformly, and the food is prevented from being burnt when stewing and steaming food.

The cross section of the close-open-pore stewing food steamer is U-shaped, the annular vertical face and the bottom face of the close-open-pore stewing food steamer are provided with densely distributed holes, the joint of the annular vertical face and the bottom face of the close-open-pore stewing food steamer is provided with a clamping groove and a clamping edge which are needed by the plug-in stacking between the upper close-pore stewing food steamer and the lower close-pore stewing food steamer, and the top circumference of the annular vertical face of the close-pore stewing food steamer is provided with holes corresponding to the claw handles. The height of the annular vertical face of the stewing food steamer with the sealed holes is multiple specifications, and is set by the specifications and the characteristics of food materials. The middle part of the close-open pore stewing food steamer is provided with a device for installing and positioning a material bag. The closely-perforated stewing steamer drawer is sleeved and arranged between the composite limiting convex grooves on the high-waist barrel pot.

At least one pair of claw handles, wherein one pair of claw handles is a long-arm claw handle, and the length of the long-arm claw handle corresponds to the height of the closely-perforated stewing steamer drawer in an inserting and stacking manner. Or the claw lifting handle is a lifting claw lifting handle corresponding to the lifting ring of the cage device, and the claw lifting handle is lifted through lifting equipment.

The pot cover is a concave pot cover with a certain heat dissipation function, and condensed water generated by cooling water vapor through the pot cover can be collected to the lowest part of the middle part of the pot cover and drop down. The joint of the pot cover edge and the high-waist barrel pot mouth is provided with a clamping groove and a clamping edge which are needed by the plug-in connection between the pot cover and the upper and lower parts of the high-waist barrel pot mouth. The pot cover is provided with an exhaust hole and a grip. The pot cover is covered or compounded with a cover for regulating and controlling the heat preservation characteristic.

The container for holding the charge package is a pot-shaped container with meshes distributed throughout and is arranged in the middle of the bottom layer of the closely-open-pore stewing steamer drawer. The pot-shaped container which is filled with the material bags through the meshes after the stewing crisp is used is arranged on the upper layer of the stewing steamer with the dense holes of the stewing crisp, and is correspondingly matched with the stewing crisp, and condensed water dripped from the pot cover enters a device with a soaking function, so that the material bags are soaked in the condensed water, the residual effective components of the material bags are leached and dissolved, and then the material bags flow and overflow through the bottom overflow device, so that the full utilization of the rare spice is realized.

The barrel body of the high-waist barrel pot is sleeved with the gaps formed after the multi-layer close-hole stewing steamer tray, so that the hook handle can be contained, and the hook handle can hook and lift any layer of close-hole stewing steamer tray above the layer of the high-waist barrel pot.

The multi-layer close-open-pore stewing steamer drawer is arranged in the high-waist barrel pot, the multi-layer close-pore stewing steamer drawer is a stewing crisp close-pore stewing steamer drawer in soup at the bottom of the high-waist barrel pot, the upper part is a stewing crisp close-pore stewing steamer drawer, the bottom layer stewing crisp close-pore stewing steamer drawer is arranged between the double-layer middle close-pore stewing steamer drawer and the upper part is a stewing crisp close-pore stewing steamer drawer, the upper layer of the double-layer middle close-pore stewing steamer drawer is a bottomless closed close-pore stewing steamer drawer, the set position is fixed, the multi-layer close-pore stewing steamer drawer is stewed, the sealing close-pore stewing steamer drawer is used, and the soup juice level standard detection close-pore stewing steamer is used. On the premise of ensuring the stewing and steaming time of the multi-layer close-open-pore stewing and steaming food steamer, the soup and liquid level of the high-waist bucket pot is controlled by adjusting the adjusting heat-preserving cover on the pot cover and the heat of the heating source of the high-waist bucket pot.

The middle part is closely perforated and stewed the steamer tray in the in-process of stewing and steaming vegetables, will be bulky high moisture vegetables through stewing and steaming the process desiccation soft, later will stew crisp submerging in the soup and stew crisp, make it tasty. And the tasty food is placed on a stewing steamer with a dense hole, so that the soup flows downwards, and certain humidity and flavor are maintained. Through exchanging between the closely perforated stewing steamer drawers, the switching from stewing crisp to steaming crisp is realized. The stewing and crisp making is carried out according to the layering and classification of different food materials, the same food materials are arranged in the same close-open-pore stewing and steaming food steamer, or the same food materials are respectively arranged in the close-open-pore stewing and steaming food steamer of the same layer, so that the filling of the same or similar food materials is realized, and the separation and the taking of the same or similar food materials are facilitated. Or various food materials can be mixed and packed, so that the habit operation of people is satisfied. Meanwhile, as the dense holes are distributed throughout the dense holes, the soup between the food materials is fully mixed and mixed, the grease, the amino acid and various spices are mutually dissolved, the crisp pot is realized with good flavor consistency through the cyclic use of the old soup, and the stewing and steaming time is determined according to the characteristics of different food materials, so that the food materials can meet the requirements of optimal flavor, optimal shape, optimal hardness and the like, the ten thousand flavors of one pot of crisp are realized, and the traditional flavor of the crisp pot is not lost.

A multi-layer stacked close-open-pore steamer tower stewing steamer for making crisp steaming delicacies and a use method thereof are characterized in that: mixing various food materials, loading into a steamer drawer with a dense opening, and making into a crisp pot according to a conventional method. Or sorting various food materials according to the variety, pre-treating, cutting into pieces or rolling into rolls, or loading into corresponding close-open-pore stewing food steamer, or loading various similar food materials into partition partitions of corresponding close-open-pore stewing food steamer. Or one layer of closely-opened stewing steamer drawer is arranged and filled with one food material or a plurality of similar food materials. If the chicken, chicken skin and pig trotters are provided with a layer of closely-perforated stewing and steaming food steamer, chicken wings and chicken feet are provided with a layer of closely-perforated stewing and steaming food steamer, fish is provided with a layer of closely-perforated stewing and steaming food steamer, whole chicken is provided with a layer of closely-perforated stewing and steaming food steamer, whole duck is provided with a layer of closely-perforated stewing and steaming food steamer, whole goose is provided with a layer of closely-perforated stewing and steaming food steamer, kelp is provided with a layer of closely-perforated stewing and steaming food steamer, tofu is provided with a layer of closely-perforated stewing and steaming food steamer, lotus root slices are provided with a layer of closely-perforated stewing and steaming food steamer, and vegetables are provided with a layer of closely-perforated stewing and steaming food steamer.

The middle part of the bottom layer close-open-pore stewing steamer drawer is provided with a pot-shaped container which is filled with spices including cassia bark, star anise, pepper and the like and is distributed with meshes. And according to the close-open hole stewing steamer tray filled with stewing-resistant crisp food materials such as meat, the stewing-resistant crisp food materials are placed at the lower part of the close-open hole stewing steamer tray stacking tower, the close-open hole stewing steamer tray filled with non-stewing-resistant crisp food materials such as vegetables is placed at the upper part of the close-open hole stewing steamer tray stacking tower, and the stewing-resistant crisp food materials are hoisted and placed in the high-waist barrel pot through a lifting appliance. The bottom of the bottom close-hole stewing steamer tray of the close-hole stewing steamer tray stacking tower forms a certain gap with the bottom of the high-waist barrel pot through the support of the high-waist barrel pot bottom. Then, soy sauce, vinegar, wine, sugar, salt, edible oil, including vegetable oil and animal oil, wherein the vegetable oil comprises peanut oil, rapeseed oil, soybean oil, sunflower oil. The animal oil comprises adeps Sus Domestica, adeps bovis Seu Bubali, adeps Caprae Seu Ovis, adeps Anas Domestica, adeps gallus Domesticus, and adeps goose. Pouring the mixture into a container according to the weight ratio as a base material for seasoning to prepare the stewing crisp soup.

The stewing crisp soup is basically five flavors:

the first salty taste comprises common soy sauce, light soy sauce, dark soy sauce and salt.

The second flavor comprises a flavoring bag filled with spices such as cortex Cinnamomi Japonici, fructus Anisi Stellati, fructus Zanthoxyli, etc. Proper amount of seasoning including onion, ginger, etc. is put into the closely-opened stewing steamer drawer.

The third sour taste vinegar comprises rice vinegar, mature vinegar, and white vinegar.

Fourth sweet taste comprises sucrose, brown sugar, fructose, mel, and sweetener.

Fifth flavor comprises Chinese liquor, grape wine, cooking wine, and beer.

Pouring the stewing crisp soup into a stewing steamer, and heating to stew crisp.

The vegetables in the dense-open-pore stewing food steamer with vegetables at the uppermost layer are steamed, the volume is contracted after the vegetables lose water and collapse, the vegetables are not added into the soup for stewing and crisp, when the food material is stewed and crisp to a set time and the soup level is lowered to a set position, the dense-open-pore stewing food steamer with the stewing and crisp in the soup is hung out from the high-waist bucket through the high-waist bucket hook, is manually extracted or is mechanically assisted to be extracted, and is connected with a soup basin at the bottom of the dense-open-pore stewing food steamer, so that the soup controlled by the dense-open-pore stewing food steamer is dripped into the soup basin.

Then, stacking Cheng Da the closely-opened stewing steamer drawers containing the new food materials in sequence, stacking the closely-opened stewing steamer drawers containing the stewing crisp food materials onto the closely-opened stewing steamer drawers containing the new food materials through a lifting appliance, and hanging the closely-opened stewing steamer drawers into the high-waist barrel pot manually or mechanically through a high-waist barrel pot hook to be placed into the high-waist barrel pot with soup below the high-waist barrel pot. And switching the closely-opened stewing steamer drawer for stewing and crisp food materials to the upper layer for stewing and crisp. The bottom of the bottom layer close-open pore stewing steamer drawer filled with new food materials forms a certain gap with the bottom of the high-waist barrel pot through the support. The soy sauce, vinegar, wine, sugar, salt and edible oil are mixed in proper proportion and weight, and the mixture is poured into a container for seasoning, and the mixture is mixed with the soup which is controlled by a soup basin to flow down, and the taste of the soup is tasted, so that the flavor of the soup is kept consistent, and the soup is used as a supplementary base material of stewing crisp soup. And pouring the newly prepared stewed crisp soup into a stewing pot for supplementing materials to prepare the crisp soup. Because the stock of the crisp pot soup stock is large, the buffer effect is good, and the influence on the flavor is controllable when the seasonings including soy sauce, vinegar, wine, sugar, salt, edible oil and the like are supplemented.

The closely-opened stewing food steamer with the stewing crisp food material is placed on a new vegetable closely-opened stewing food steamer so that the soup is controlled out and is dripped on the vegetable closely-opened stewing food steamer. The novel closely-opened stewing steamer tray filled with the same food materials is placed into soup, and the closely-opened stewing steamer tray which is stewed with the crisp food materials is placed on the closely-opened stewing steamer tray of the uppermost vegetable layer for stewing and crisp.

The flavoring of the bottom layer is greatly reduced after the use, the pot-shaped container filled with the flavoring is spread over the meshes after the stewing crisp is used, the pot-shaped container is arranged on the upper layer of the stewing steamer with the holes for stewing crisp, the pot-lid dripping condensed water enters a device with a soaking function in a soaking overflow device corresponding to the pot-lid dripping condensed water, the flavoring is soaked in the condensed water, the residual active ingredients of the flavoring are leached and dissolved, and then the flowing overflows through a bottom overflow device, so that the full utilization of the rare spice is realized.

The new stewing food steamer with the dense holes is replaced, and a circulation process is completed through stewing and steaming. The vegetable is put on the layer by taking the boiling limit close-open-pore stewing steamer drawer as a criterion, and the Shang Zhiye position is always kept below the boiling limit close-pore stewing steamer drawer after the vegetable is dehydrated and collapsed after being steamed. The liquid level of the stewing pot is controlled by adjusting the heat preservation, heat dissipation and heating of the stewing pot, so that the stewing pot can reach the time required by the crisp pot. The multi-layer close-hole stewing steamer tray stews through the heating of the bottom of the high-waist barrel, so that soup firstly passes through the material bag and then upwards surges through each close-hole stewing steamer tray to form circulation, part of generated water vapor is discharged from the steam discharge holes of the cooker cover, and the other part of generated water vapor flows into the high-waist barrel under condensation and circulates again.

Or the inner parts of the closely-perforated stewing steamer drawers are arranged in an annular mode, and the annular parts are provided with grids for separating various food materials. Form annular different food materials and stewing, steaming and crisp processing on the same layer. And (3) putting the stewed crisp into an upper layer so as to enable soup to be emptied, moisten a vegetable layer on the lower layer, steam the vegetables to lose water and collapse, sink into a steamer drawer of the stewing food steamer with the sealed holes and the stewed crisp with the sealed holes, and circulate in sequence. When the stewed and crisp food at the bottom layer is required to be lifted, the lower layer is lifted and is newly placed into a high-waist barrel pot with soup below the high-waist barrel pot, so that circulation is formed. Because many food materials cannot be stewed and steamed for a long time, the flavoring which is in line with the flavor of the crisp pan is added in the steaming process for seasoning, so that the making process from stewing crisp to steaming crisp is realized.

The making of crisp steamed dishes by using the multi-layer close-open-pore stewing steamer drawer stewing steamer can be divided into two processes:

the first process is to stew and crisp,

the second process is to steam crisp.

On the premise of ensuring the flavor, each finished product can be sold independently or mixed with the share for sale. The food can be packaged and sold respectively, and the parts of each article can be sold respectively, such as chicken, duck, goose, fish, chicken feet, chicken wings, lotus root, pork, beef, pig feet, kelp and bean curd, and the mutual fusion of each position of the food is ensured, so that the basic flavor consistency is good. When the food materials in the upper layer steaming crisp and closely-perforated stewing steamer drawer are steamed and crisp to be hot or the food materials are steamed and crisp to be time, the food materials are taken out, fed and split-packed, and then sealed, packaged and sold.

A multi-layer stacked close-open-pore steamer-tower stewing steamer for making crisp steamed dishes comprises a steamer body, a close-open-pore stewing steamer, a pot cover and a material bag. The method is characterized in that: the stewing steamer is a high-waist barrel pot comprising a round barrel and a square barrel, wherein the barrel wall of the high-waist barrel pot is a single layer, or is a double layer with heat preservation property, and the interlayer of the double layer barrel wall of the high-waist barrel pot is filled with gas or vacuumized. The height of the high-waist barrel pot corresponds to the height of the multi-layer stacking perforated stewing and crisp part steamer tray, the upper part of the barrel wall of the high-waist barrel pot is provided with a handle, or the periphery of the upper part pot edge of the high-waist barrel pot is provided with a handle, or the bottom of the high-waist barrel pot is provided with a lifting lug. At least three limiting convex grooves are arranged on the wall and the bottom of the high-waist barrel pot, and the stewing food steamer with the sealed holes is limited by the limiting convex grooves. The convex groove is formed during the manufacturing of the high-waist barrel pot, or a composite hanging cage device is arranged in the high-waist barrel pot and is matched with the high-waist barrel pot and the closely-perforated stewing steamer drawer. The bottom of the high-waist barrel pot is provided with a limiting and isolating support device, so that an isolating gap filled with soup is formed between the bottom of the high-waist barrel pot and the bottom of the closely-perforated stewing steamer drawer, and the food is prevented from being burnt during stewing. The wall of the high-waist barrel is provided with a limiting isolation device, the limiting isolation device is a hanging cage device which is directly arranged on the pot or is assembled and positioned in the pot in a combined mode, and the hanging cage device is provided with hanging rings. For example, the stainless steel hanging cage frame of the closely-perforated stewing and steaming food steamer is supported and positioned by the plug-in mounting, so that the closely-perforated stewing and steaming food steamer is convenient to mount and extract, and the uniform circulation of soup is maintained.

At least one pair of claw handles, wherein one pair of claw handles is a long-arm claw handle, and the length of the long-arm claw handle corresponds to the height of the closely-perforated stewing steamer drawer after being inserted and stacked. Or the claw lifting handle is a lifting claw lifting handle corresponding to the lifting ring of the cage device, and the claw lifting handle is lifted through lifting equipment.

The pot cover is a combination of a top pot cover and a side barrel standing wall, the side barrel standing wall of the pot cover is a single layer or a double layer with heat preservation property, and the interlayer of the double layer side barrel standing wall of the pot cover is filled with gas or vacuumized. The joint of the pot cover opening of the vertical wall of the side pot of the pot cover and the pot opening of the high-waist pot is provided with a clamping groove and a clamping edge which are needed by the plug-in connection between the pot cover opening and the upper part and the lower part of the pot opening of the high-waist pot. The pot cover is a concave surface with a certain heat dissipation function and is provided with a high-waist pot wall pot cover corresponding to the shape of the high-waist pot. The concave surface of the pot cover can lead the condensed water generated by cooling the pot cover to be converged at the lowest part of the middle part of the pot cover and drop down, the height of the high-waist barrel wall corresponds to the height of the steaming and crispy steaming pot with multiple layers of close holes, the steaming pot with multiple layers of close holes is positioned at the middle part of the steaming pot with multiple layers of close holes, the combination part of the steaming and crispy steaming pot with multiple layers of close holes and the steaming pot with vegetables is formed, and the soup is positioned in the high-waist barrel pot below the pot cover. The pot cover is provided with an exhaust hole and a grip. The pot cover is covered or compounded with a cover for regulating and controlling the heat preservation characteristic.

The container for holding the charge package is a pot-shaped container with meshes distributed throughout and is arranged in the middle of the bottom layer of the closely-open-pore stewing steamer drawer. The pot-shaped container which is filled with the material bags through the meshes after the stewing crisp is used is arranged on the upper layer of the stewing steamer with the dense holes of the stewing crisp, is arranged in a corresponding matched soaking overflow device, condensed water dripped by the pot cover enters the device with the soaking function, so that the material bags are soaked in the condensed water, the residual effective components of the material bags are leached and dissolved, and then flow and overflow through the bottom overflow device, so that the full utilization of the rare spice is realized.

The middle part is closely perforated and stewed the steamer tray in the in-process of stewing and steaming vegetables, will bulky high moisture vegetables, make its desiccation soft collapse through stewing and steaming the process, later will stew crisp submerging in the soup and stew crisp, make it tasty. And the tasty food is placed on a stewing steamer with a dense hole, so that the soup flows downwards, and certain humidity and flavor are maintained. Through exchanging between the closely-opened stewing steamer drawers, the switching from stewing to steaming or the switching from stewing to steaming is realized. The stewing and crisp making is carried out according to the layering and classification of different food materials, the same food materials are arranged in the same close-open-pore stewing and steaming food steamer, or the same food materials are respectively arranged in the close-open-pore stewing and steaming food steamer of the same layer, so that the filling of the same or similar food materials is realized, and the separation and the taking of the same or similar food materials are facilitated. Or various food materials are mixed and packed, so that the habit operation of people is satisfied. Meanwhile, as the dense holes are distributed throughout the dense holes, the soup between the food materials is fully mixed and mixed, the grease, the amino acid and various spices are mutually dissolved, the flavor of the crisp pot is consistent through the cyclic use of the old soup, and the stewing and steaming time is determined according to the characteristics of different food materials, so that the food materials meet the requirements of optimal flavor, optimal shape, optimal hardness and the like, the ten thousand flavors of one pot of crisp are realized, and the traditional flavor of the crisp pot is not lost.

A multi-layer stacked close-open-pore steamer tower stewing steamer for making crisp steaming delicacies and a use method thereof are characterized in that: mixing various food materials, loading into a steamer drawer with a dense opening, and making into a crisp pot according to a conventional method. Or sorting various food materials according to the variety, pre-treating, cutting into pieces or rolling into rolls, or loading into corresponding close-open-pore stewing food steamer, or loading various similar food materials into partition partitions of corresponding close-open-pore stewing food steamer. Or one layer of the close-open-pore stewing steamer tray is internally provided with a food material in an arrangement manner, or a plurality of similar food materials are arranged in an arrangement manner, such as pork, pigskin and pig trotters are provided with one layer of the close-pore stewing steamer tray, chicken wings and chicken feet are provided with one layer of the close-pore stewing steamer tray, fish is provided with one layer of the close-pore stewing steamer tray, whole chickens are provided with one layer of the close-pore stewing steamer tray, whole ducks are provided with one layer of the close-pore stewing steamer tray, whole geese are provided with one layer of the close-pore stewing steamer tray, kelp is provided with one layer of the close-pore stewing steamer tray, bean curd is provided with one layer of the close-pore stewing steamer tray, and lotus root slices are provided with one layer of the close-pore stewing steamer tray and vegetables.

The middle part of the bottom layer hollow stewing steamer drawer with the dense holes is provided with a pot-shaped container which is filled with spices including cassia bark, star anise, pepper and the like and is distributed with meshes. Then, the closely-opened stewing steamer tray filled with food materials in the closely-opened stewing steamer tray is sequentially arranged at the lower part of the closely-opened stewing steamer tray stacking tower according to the closely-opened stewing steamer tray filled with stewing-resistant food materials such as meat, the closely-opened stewing steamer tray filled with non-stewing-resistant food materials such as vegetables is arranged at the upper part of the closely-opened stewing steamer tray stacking tower, and the closely-opened stewing steamer tray is sequentially stacked on the closely-opened stewing steamer tray with the same equal height as the layers of the food materials, stacked Cheng Da is lifted by a lifting appliance and is arranged in the high-waist barrel pot. The bottom layer of the close-open-pore stewing steamer drawer stacking tower is empty and is provided with a pot-shaped container filled with a material bag. The bottom of the stewing and steaming food steamer with the empty and dense holes on the bottom layer is supported by the bottom of the high-waist barrel pot, and forms a certain gap with the bottom of the high-waist barrel pot. Then, soy sauce, vinegar, wine, sugar, salt, edible oil, including vegetable oil and animal oil, wherein the vegetable oil comprises peanut oil, rapeseed oil, soybean oil, sunflower oil. The animal oil comprises adeps Sus Domestica, adeps bovis Seu Bubali, adeps Caprae Seu Ovis, adeps Anas Domestica, adeps gallus Domesticus, and adeps goose. Pouring the mixture into a container according to the weight ratio as a base material for seasoning to prepare the stewing crisp soup.

The stewing crisp soup is basically five flavors:

And the third sour taste comprises rice vinegar, mature vinegar and white vinegar.

Fifth flavor comprises Chinese liquor, grape wine, cooking wine, and beer.

Pouring the stewed crisp soup into a stewing steamer, and heating for steaming to realize the crisp and tender mouthfeel of the food material formed by steaming in a salt-free environment.

When the close-open hole stewing and steaming food steamer containing food materials reaches the steaming time and the steaming time, the close-open hole stewing and steaming food steamer is piled up and empty and piled up to form a tower, and the close-open hole stewing and steaming food steamer containing food materials is lifted from the high-waist barrel pot through the lifting appliance. Then, the closely-perforated stewing steamer tray stacking tower filled with the steamed food materials is placed at the lower part, a pot-shaped container filled with spices including cinnamon, star anise, pepper and the like and spread with meshes is placed at the middle part of the closely-perforated stewing steamer tray at the bottom layer, and according to the stewing crisp-resistant food materials such as meat, the stewing crisp-resistant food materials such as vegetables are stacked Cheng Da in sequence. The empty stewing steamer drawer with the dense holes is filled with food materials, cheng Da is stacked on the stewing steamer drawer with the dense holes filled with steamed food materials in sequence, and the stewing steamer drawer is hoisted by a lifting appliance and is placed in a high-waist barrel pot. The bottom of the bottom layer close-open-pore stewing steamer tray is supported by the bottom of the high-waist barrel pot to form a certain gap with the bottom of the high-waist barrel pot, and stewing and crisp soup is carried out by immersing the close-open-pore stewing steamer tray which is filled with steamed food materials in a stacking tower, heating the bottom of the high-waist barrel pot and stewing and crisp.

The uppermost layer of the multi-layer close-hole stewing steamer drawer stacking tower filled with food materials is the close-hole stewing steamer drawer filled with vegetables, and the vegetables are steamed to lose water and collapse and shrink in volume. When food materials are stewed and crisp for a set time and the soup level is lowered to a set position, the closely-perforated stewing steamer drawer for stewing and crisp in the soup is stacked on a stacking tower, and is manually extracted or mechanically assisted to be completely hung out of the high-waist barrel pot through hooking, and the bottom of the closely-perforated stewing steamer drawer is connected with a soup basin, so that the closely-perforated stewing steamer drawer controls the soup to flow into the soup basin.

Then, the closely-opened stewing steamer trays containing new food materials are sequentially stacked and are stacked on a closely-opened stewing steamer tray stacking tower containing steamed food materials, a pot-shaped container which contains spices such as cinnamon, star anise and pepper and is spread with meshes is placed in the middle position of the bottom closely-opened stewing steamer tray, and according to the stewing-crisp-resistant food materials such as meat, the non-stewing-crisp-resistant food materials such as vegetables are sequentially stacked on the top, a closely-opened stewing steamer tray stacking tower containing the stewing-crisp food materials in the stewing soup of the high-waist pot is placed on the closely-opened stewing steamer tray stacking tower containing the new food materials, and the closely-opened stewing steamer tray stacking tower, the stewing-crisp-food-material closely-opened stewing steamer tray stacking tower and the crispy-food materials are sequentially formed from bottom to top. Stacking the closely-perforated stewing steamer drawers which are sequentially stacked on a stacking tower, hoisting the thick-walled stewing steamer drawers by a lifting appliance, and placing the thick-walled stewing steamer drawers in stewing crisp soup of a high-waist barrel pot.

The bottom of the bottom layer close-open pore stewing steamer drawer filled with new food materials forms a certain gap with the bottom of the high-waist barrel pot through the support. The soy sauce, vinegar, wine, sugar, salt and edible oil are mixed in proper proportion and weight, and the mixture is poured into a container for seasoning, and the mixture is mixed with the soup which is controlled by a soup basin to flow down, and the taste of the soup is tasted, so that the flavor of the soup is kept consistent, and the soup is used as a supplementary base material of stewing crisp soup. The new prepared stewed crisp soup is poured into a stewing pot for supplementing materials, so that the crisp soup is prepared, and the crisp soup has a good buffering effect due to large stock of the crisp soup, and has controllable influence on flavor when supplementing seasonings such as soy sauce, vinegar, wine, sugar, salt, edible oil and the like.

The bottom of the bottom layer close-open-pore stewing steamer tray is supported by the bottom of the high-waist barrel pan to form a certain gap with the bottom of the high-waist barrel pan, and stewing and crisp soup is immersed in a close-open-pore stewing steamer tray stacking tower filled with steamed food materials, and the bottom of the high-waist barrel pan is heated for stewing and crisp.

The novel closely-opened stewing steamer tray filled with the same food materials is placed into soup, and the closely-opened stewing steamer tray which is stewed with the crisp food materials is placed on the closely-opened stewing steamer tray of the uppermost vegetable layer for stewing and crisp. The closely-opened stewing food steamer with the crisp food material is placed on a new vegetable closely-opened stewing food steamer so that the soup is controlled out and is dripped on the vegetable closely-opened stewing food steamer.

The new closely-opened stewing steamer drawer filled with food materials is arranged in the stacking tower, and a circulation process is completed through steaming, stewing and steaming. The vegetable is put on the layer of the closely-perforated stewing food steamer by taking the closely-perforated stewing food steamer as a limit, and the vegetables are dehydrated and soft after being steamed and crisp and sink into soup to be stewed and crisp, and the Shang Zhiye position is always kept below the closely-perforated stewing food steamer with the closely-perforated limit. The heat preservation, heat dissipation and heating quantity of the stewing pot are adjusted, so that the liquid level of the soup in the stewing pot is controlled, and the time required for crisp steaming of the delicacies is reached. The multi-layer close-hole stewing steamer is heated at the bottom of the high-waist barrel to realize boiling, so that soup firstly passes through the material bag and then upwards flows through each close-hole stewing steamer drawer to form a cycle, one part of generated water vapor is discharged from the steam discharge hole of the cooker cover, and the other part of generated water vapor is condensed and flows downwards to realize recirculation.

The flavor of the material bag at the bottom layer is greatly reduced after the material bag is used, the material bag is filled in the pot-shaped container which is covered with the material bag through the meshes after the stewing crisp is used, the pot-shaped container is arranged at the upper layer of the stewing and steaming food steamer with the holes for steaming crisp, the pot-cover dripping condensed water enters a device with a soaking function and is correspondingly matched with the pot-cover dripping condensed water, the material bag is soaked in the condensed water, the residual effective components of the material bag are leached and dissolved, and then the residual effective components flow and overflow through the bottom overflow device, so that the full utilization of the rare spice is realized.

Or the inner parts of the closely-perforated stewing steamer drawers are arranged in an annular mode, and the annular grooves are provided with grids to separate various different food materials, so that annular stewing and steaming crisp with different food materials and layers is formed. And (3) putting the stewed crisp into an upper layer so as to enable soup to be emptied, moisten a vegetable layer on the lower layer, steam the vegetables to lose water and collapse, sink into a stewing crisp steamer with a dense opening, and circulate in sequence. When the stewed and crisp food at the bottom layer is required to be lifted, the lower layer is lifted and is newly placed into a high-waist barrel pot with soup below the high-waist barrel pot, so that circulation is formed. Because many food materials cannot be stewed for a long time, seasoning which is matched with the taste of the crisp pot is added in the process of steaming the crisp.

Steaming raw food materials, immersing the steamed food materials into stewing soup of a high-waist barrel pot after steaming, stewing, steaming newly-packed food materials on the stewing soup, regulating the layer of the closely-perforated steaming food steamer to the lowest after steaming, immersing the steamed closely-perforated steaming food steamer into the soup, and stewing. Then, the new raw food material close-open-pore steaming food steamer is filled and piled on the stewing food steamer, steaming is carried out, the food material containing stewing food materials is piled on the stewing food steamer to form a middle part of a pile close-open-pore stewing food steamer tower, a pile close-open-pore stewing food steamer layer containing the new raw food materials is steamed first, the bottom of the pile close-open-pore stewing food steamer tower is steamed, the pile close-open-pore stewing food steamer layer containing the steamed food materials is stewed, the upper part of the pile close-open-pore stewing food steamer tower is filled with the pile close-open-pore stewing food materials, the pile close-open-pore stewing food materials containing the pile close-open-pore stewing food steamer tower are taken out, and the pile close-open-pore stewing food steamer layer containing the new raw food materials is filled in the middle part, and the pile close-open-pore stewing food materials are sequentially steamed, and the circulation of the pile stewing food materials and the pile food materials and the stewing food materials and the food materials are steamed.

Three manufacturing processes are adopted for manufacturing crisp steaming delicacies by using the multi-layer stacked close-open-pore stewing steamer drawer tower stewing steamer:

the first process is steaming, and the second process is steaming,

the second process is to stew and crisp,

the third process is to steam crisp.

On the premise of ensuring the flavor, the different time of three manufacturing processes of steaming, stewing and crisp and steaming can be conveniently adjusted according to the characteristics of food materials. The finished products are convenient to sell independently or mix with the share.

A stewing pot with multi-layer stacked and densely perforated food steamer tower for making crisp steamed dishes is characterized in that a pot cover is provided with an adjusting heat-preserving cover correspondingly matched with the pot cover, a diversion chimney is arranged in the middle of the adjusting heat-preserving cover, a gap between the adjusting heat-preserving cover and the pot cover is adjusted, or a valve arranged on the adjusting heat-preserving chimney is adjusted, air flow is adjusted, and heat preservation and cooling effects are adjusted.

A multi-layer stacked multi-hole steamer-tower stewing steamer for making crisp steamed dishes is provided, wherein the stewing steamer and the cover are provided with a buckling groove and an exhaust valve, so that the stewing steam pressure of food materials is regulated.

A stewing steamer with multi-layer stacked and closely-perforated food steamer tower for making crisp steamed dishes is made of stainless steel material. The inside of the stewing food steamer with the dense holes is provided with annular dense hole grids, and the space between the annular dense hole grids is provided with dense hole clapboards, so that the isolated stewing food materials with different sizes can be realized.

A stewing steamer with multi-layer stacked and closely-perforated steamer tray for making crisp steamed dishes is made of stainless steel material. The middle part of the stainless steel pan bottom is provided with an electric heater which is combined with the stainless steel pan bottom into a whole, and the electric heater is connected with a control regulator which controls the electric heating characteristics such as power, temperature, heating area and heating time. The outside of the electric heater is provided with a protection device with electric insulation and heat preservation bearing characteristics.

A stewing steamer with multi-layer stacked and closely-perforated food steamer towers for making crisp steamed delicacies and a use method thereof can realize the addition of seasoning to food materials in the multi-layer stacked and closely-perforated food steamer towers in the process of steaming crisp. Or the food materials in the multi-layer stacking and dense-open-pore stewing steamer tray tower are steamed and crisp, and the food materials are seasoned after being discharged from the steamer.

The first process is to add the seasonings for seasoning in the process of steaming crisp,

the second process is to add seasoning after taking out from the pot.

Can realize the separate selling of various food materials, such as chicken feet, chicken wings, lotus roots, pork, beef, pig feet, kelp, bean curd and the like. But also can realize the sales of various food materials after being mixed. The crisp steamer can also be used for filling various food materials such as chickens, ducks, geese, rabbits, fishes and the like with the abdominal cavity with the ingredients which are packed, so as to prepare crisp steaming delicacies with special taste and make the crisp steaming delicacies approximate to basic flavor.

The heating mode and the heating energy of the stewing pot can be designed into a plurality of modes, namely, single energy such as electric energy can be used for direct electric heating, electromagnetic heating or electric stove heating. The cooking pot can also be a conventional pot suitable for heating various fuels, such as heating by using fuel gas, or heating by using coal, or heating by using firewood, so that crisp steaming delicacies can be conveniently prepared under different environmental conditions.

The invention has the beneficial effects that:

the beneficial effects of the invention are as follows: the crisp pot manufactured by the special processing kitchen ware and the method has the following characteristics:

1. the stewed crisp soup is soup stock, the consumption of corresponding condiments is increased every time, the consistency of the flavor is kept, different food materials are convenient, the stewed crisp time is required according to different fire conditions, and different varieties of food materials are required, when the stewing crisp soup is just good, the crisp food materials are flexibly extracted according to the tastes of different people, and the spice bag is fully utilized and cannot cause the burnt pot.

Secondly, the effective components of the material package are fully utilized, precious spice is saved, the cost is saved to the greatest extent, and the waste is reduced;

thirdly, the processing time is fully ensured, the crisp taste is ensured, the nutrition is rich, and the method is suitable for the old;

Fourthly, the innovative separation and classification production of different food materials has innovative flavor and also takes the traditional flavor into account, realizes standardized and automatic production, and saves energy;

fifth, each finished product can be sold separately or mixed with the share for sale under the premise of ensuring the flavor, and can be packaged and sold separately, and the parts of each article can be sold separately, and the fusion of various tastes of foods is ensured, the crisp time and the hot time of different food materials are freely blended, and various food materials can be processed independently. And can realize the separate selling of various food materials or the mixed free collocation selling. The vacuum package, storage, mailing and transportation of the instant food represent the development direction of the crisp pot.

Drawings

FIG. 1 is a schematic cross-sectional view of a first embodiment of a multi-layered stacked close-open-cell steamer-tower saucepan and method of use for preparing a crispy-steamed dish in accordance with the present invention.

Fig. 2 is a schematic diagram of the cross-sectional structure of the multi-layered stacked close-open-cell tower saucepan and method of use of the first embodiment of the invention for producing crispy-steamed dishes.

FIG. 3 is a schematic cross-sectional view of a second embodiment of the multi-layered stacked close-open-cell steamer tray stewing pan and method of use of the invention for producing crispy-steamed dishes.

Fig. 4 is a schematic diagram of the cross-sectional structure of a multi-layered stacked close-open-cell tower saucepan and method of use of the second embodiment of the invention for producing crispy-steamed dishes.

Fig. 5 is a schematic cross-sectional view of a third embodiment of the multi-layered stacked close-open-cell steamer-tower saucepan and method of use of the present invention for preparing a crispy-steamed dish.

Fig. 6 is a schematic diagram of the structure of a third embodiment of the multi-layered stacked close-open-cell tower saucepan for preparing crispy-steamed dishes and method of use according to the present invention.

Fig. 7 is a schematic cross-sectional view of a fourth embodiment of the multi-layered stacked close-open-cell steamer tray stewing pan and method of use of the invention for producing crispy-steamed dishes.

Fig. 8 is a schematic diagram of a cross-sectional structure of a multi-layered stacked close-open-cell tower saucepan and method of use for a fourth embodiment of the present invention for preparing a crispy-steamed dish.

Fig. 9 is a schematic cross-sectional view of a fifth embodiment of the multi-layered stacked close-open-cell steamer tray stewing pan and method of use of the invention for producing crispy-steamed dishes.

Fig. 10 is a schematic diagram of a cross-sectional structure of a fifth embodiment of a multi-layered stacked, closely perforated food steamer for preparing crispy-steamed dishes and method of use according to the invention.

FIG. 11 is a schematic cross-sectional view of a third embodiment of a multi-layered stacked close-open-cell steamer tray for producing crisp-steamed dishes and method of use according to the invention.

Fig. 12 is a schematic diagram of a cross-sectional structure of a multi-layered stacked close-open-cell tower saucepan for preparing a crispy-steamed dish according to a sixth embodiment of the present invention.

FIG. 13 is a schematic cross-sectional view of a seventh embodiment of the present invention of a multi-layered stacked close-perforated tray tower saucepan for preparing a crispy-steamed dish and method of use.

Fig. 14 is a schematic view of a cross-sectional structure of a seventh embodiment of the present invention for a multi-layered stacked close-open-cell steamer tray for producing crisp-steamed dishes.

Fig. 15 is a schematic cross-sectional view of an eighth embodiment of the multi-layered stacked close-open-cell steamer tray stewing pot and method of use of the invention for producing crispy-steamed dishes.

Fig. 16 is a schematic view of a cross-sectional structure of a multi-layered stacked close-open-cell tower saucepan for preparing a crispy-steamed dish according to an eighth embodiment of the present invention and a method of using the same.

FIG. 17 is a schematic cross-sectional view of a third embodiment of a multi-layered stacked close-open-cell food steamer for preparing a crispy-steamed dish and a method of use according to the present invention.

Fig. 18 is a schematic view of a cross-sectional structure of a multi-layered stacked close-open-cell tower saucepan for preparing a crispy-steamed dish according to a ninth embodiment of the invention and a method of use.

Fig. 19 is a schematic cross-sectional view of a tenth embodiment of the present invention for a multi-layered stacked close-open-cell food steamer for preparing a crispy-steamed dish.

Fig. 20 is a schematic view of a cross-sectional structure of a multi-layered stacked close-open-cell tower saucepan for preparing a crispy-steamed dish according to a tenth embodiment of the present invention.

FIG. 21 is a schematic cross-sectional view of an eleventh embodiment of a multi-layered stacked close-open-cell steamer tray stewing pan and method of use for making crisp-steamed dishes in accordance with the invention.

Fig. 22 is a schematic view of a cross-sectional structure of an application of an eleventh embodiment of the multi-layered stacked close-open-cell steamer tray for preparing a crispy-steamed dish in accordance with the present invention.

FIG. 23 is a schematic cross-sectional view of a third embodiment of a multi-layered stacked close-open-cell food steamer for preparing a crispy-steamed dish and method of use of the present invention.

Fig. 24 is a schematic view of a cross-sectional structure of a multi-layered stacked close-open-cell tower saucepan for preparing a crispy-steamed dish according to a twelfth embodiment of the present invention.

In the figure: 1 grab, 2 pot covers, 3 exhaust holes, 4 handles, 5 soaking overflow devices, 6 material bag leaching devices, 7 stewing steamer drawer openings, 8 soaking pot-shaped material bag containers, 9 stewing steamer drawer annular opening grids, 10 stewing steamer drawers, 11 stewing steamer drawer reinforced support lower grooves, 12 stewing steamer drawer support clamping edges, 13 vegetable steaming steamer drawers, 14 high-waist stewing steamer, 15 closely opening stewing steamer drawer lower clamping edges, 16 closely opening stewing steamer drawer upper clamping edges, 17 closely opening stewing crisp steamer holes, 18 stewing crisp pot-shaped material bag containers, 19 closely opening stewing crisp steamer lower support clamping edges, 20 high-waist stewing steamer limit isolation supports, 21 vacuum insulation interlayers, 22 insulation layer outer barrel walls, 23 air regulating valves, 24 air regulating chimneys, 25 insulation cover pot covers, 26 insulation cover supports, 27 pot bottom composite electric heaters and 28 insulation layers.

Claims

1. A multi-layer stacked close-open-pore steamer tower stewing steamer for making crisp steamed dishes comprises a steamer body, a close-open-pore stewing steamer, a pot cover and a material bag, and is characterized in that: the stewing steamer is a high-waist barrel pot comprising a round barrel and a square barrel, wherein the barrel wall of the high-waist barrel pot is a single layer or double layers with heat preservation property, and the interlayer of the double layers of the high-waist barrel pot is filled with gas or vacuumized; the height of the high-waist barrel pot corresponds to the height of the multi-layer stacked multi-hole stewing steamer tray, the upper part of the wall of the high-waist barrel pot is provided with a handle, or the periphery of the upper pot edge of the high-waist barrel pot is provided with a handle, or the bottom of the high-waist barrel pot is provided with a lifting lug; at least three limiting convex grooves are arranged on the wall and the bottom of the high-waist barrel pot, and the stewing food steamer with the close holes is limited by the limiting convex grooves; the limiting isolation device is a hanging cage device which is directly arranged on the pot or is inserted and positioned and compounded in the pot, and the hanging cage device is provided with a hanging ring; the convex groove is formed during the manufacturing of the high-waist barrel pot, or a composite hanging cage device is arranged in the high-waist barrel pot and is matched with the high-waist barrel pot and the multi-layer stacked close-open-pore stewing steamer drawer tower; the stainless steel hanging cage frame is used for supporting and positioning the closely-perforated stewing food steamer in a plug-in manner, so that the closely-perforated stewing food steamer is convenient to place and extract, and the bottom surface of the high-waist barrel pot is provided with a limiting and isolating supporting device, so that an isolating gap filled with soup is formed between the bottom surface of the high-waist barrel pot and the bottom surface of the closely-perforated stewing food steamer, the soup is kept to circulate uniformly, and the food is prevented from being burnt when stewing;

The cross section of the close-hole stewing food steamer is U-shaped, the annular vertical face and the bottom face of the close-hole stewing food steamer are provided with densely distributed holes, the joint of the annular vertical face and the bottom face of the close-hole stewing food steamer is provided with clamping grooves and clamping edges which are needed by inserting and stacking between the upper close-hole stewing food steamer and the lower close-hole stewing food steamer, and the periphery of the top of the annular vertical face of the close-hole stewing food steamer is provided with holes corresponding to the claw handles; the height of the annular vertical face of the stewing food steamer with the sealed holes is various specifications, and is set according to the specifications and characteristics of food materials; the middle part of the close-open-pore stewing food steamer is provided with a device for installing and positioning a material bag; the closely-perforated stewing steamer drawer is sleeved and arranged between the composite limiting convex grooves on the high-waist barrel pot;

at least one pair of claw handles, wherein one pair of claw handles is a long-arm claw handle, and the length of the long-arm claw handle corresponds to the height of the closely-perforated stewing steamer drawer in an inserting and stacking manner; or the claw lifting handle is a lifting claw lifting handle corresponding to the lifting ring of the cage device, and the claw lifting handle is lifted through lifting equipment;

the pot cover is a concave pot cover with a certain heat dissipation function, so that condensed water generated by cooling water vapor through the pot cover is collected to the lowest part in the middle of the pot cover and is dropped; the joint of the pot cover edge and the high-waist barrel pot mouth is provided with a clamping groove and a clamping edge which are needed by the plug-in connection between the pot cover and the upper and lower parts of the high-waist barrel pot mouth; the pot cover is provided with an exhaust hole and a grip; a cover for regulating and controlling heat preservation characteristics is arranged on the pot cover or is compounded with the pot cover;

The container for holding the charge bag is a pot-shaped container with meshes distributed throughout and is arranged in the middle of the bottom layer of the close-hole stewing steamer drawer; the pot-shaped container which is filled with the material bags through the meshes after the stewing crisp is used is arranged on the upper layer of a stewing steamer with a stewing crisp and dense holes, and is correspondingly matched with the stewing crisp, and condensed water dripped from a pot cover enters a device with a soaking function, so that the material bags are soaked in the condensed water, the residual effective components of the material bags are leached and dissolved, and then flow and overflow through a bottom overflow device, so that the full utilization of the rare spice is realized;

the barrel body of the high-waist barrel pot is sleeved with gaps formed after the multi-layer close-hole stewing steamer tray, so that the hook handle can be contained, and the hook handle can hook and lift any layer of close-hole stewing steamer tray above the layer of the high-waist barrel pot;

the multi-layer close-open-pore stewing steamer tray is arranged in a high-waist barrel pot, the multi-layer close-pore stewing steamer tray is a stewing close-open-pore stewing steamer tray in soup at the bottom of the high-waist barrel pot, the upper part is a stewing close-open-pore stewing steamer tray, the bottom layer stewing close-open-pore stewing steamer tray is arranged between the bottom layer stewing close-open-pore stewing steamer tray and the upper part is a stewing close-open-pore stewing steamer tray, the upper layer of the double-layer middle close-open-pore stewing steamer tray is a closed close-open-pore stewing steamer tray without bottom, the set position is fixed, the stewing close-open-pore stewing steamer tray is a multi-layer close-open-pore stewing steamer tray, and the soup liquid level standard detection close-open-pore stewing steamer tray; on the premise of ensuring the stewing time of the multi-layer close-open-pore stewing food steamer, the soup level of the high-waist bucket pot is controlled by adjusting the adjusting heat-preserving cover on the pot cover and the heat of the heating source of the high-waist bucket pot;

In the process of stewing vegetables, a large volume of vegetables with high water content are dehydrated and collapsed in the stewing process, and then the stewing crisp is immersed into soup for stewing crisp, so that the vegetables are tasty; placing the flavored food materials on a stewing steamer with a dense hole to enable soup to flow downwards, and keeping certain humidity and flavor; the food steamer drawers are exchanged to realize the switching from stewing crisp to steaming crisp; according to layering and sorting of different food materials, stewing and crisp making is carried out, and the same food materials are filled in the same close-open-pore stewing and steaming food steamer, or the same food materials are respectively filled in the close-open-pore stewing and steaming food steamer of the same layer, so that filling of the same or similar food materials is realized, and the same or similar food materials are conveniently separated and taken; or various food materials can be mixed and packed to meet the habit operation of people; meanwhile, as the dense holes are distributed throughout the dense holes, the soup between the food materials is fully mixed and mixed, the grease, the amino acid and various spices are mutually dissolved, the crisp pot is realized with good flavor consistency through the cyclic use of the old soup, and the stewing and steaming time is determined according to the characteristics of different food materials, so that the food materials can meet the requirements of optimal flavor, optimal shape, optimal hardness and the like, the ten thousand flavors of one pot of crisp are realized, and the traditional flavor of the crisp pot is not lost.

2. A multi-layer stacked close-open-pore steamer tower stewing steamer for making crisp steaming delicacies and a use method thereof are characterized in that: mixing various food materials, placing into a steamer drawer with a dense opening, and making a crisp pan according to a conventional method; or sorting various food materials according to the variety, performing pretreatment, cutting into pieces or rolling into rolls by a cutter, or placing the food materials into corresponding close-open-pore stewing food steamer, or placing various similar food materials into partition cells of the corresponding close-open-pore stewing food steamer; or one layer of closely-opened stewing steamer drawer is arranged and filled with one food material or a plurality of similar food materials; if the chicken, chicken skin and pig trotters are provided with a layer of close-hole stewing and steaming food steamer, chicken wings and chicken feet are provided with a layer of close-hole stewing and steaming food steamer, fish is provided with a layer of close-hole stewing and steaming food steamer, whole chicken is provided with a layer of close-hole stewing and steaming food steamer, whole duck is provided with a layer of close-hole stewing and steaming food steamer, whole goose is provided with a layer of close-hole stewing and steaming food steamer, kelp is provided with a layer of close-hole stewing and steaming food steamer, tofu is provided with a layer of close-hole stewing and steaming food steamer, lotus root slices are provided with a layer of close-hole stewing and steaming food steamer, and vegetables are provided with a layer of close-hole stewing and steaming food steamer;

placing a pot-shaped container containing spices including cortex Cinnamomi Japonici, fructus Anisi Stellati, fructus Zanthoxyli and the like and spread over the meshes in the middle of the bottom layer close-open-pore stewing steamer drawer; the stewing steamer tray is arranged at the lower part of the stacking tower of the stewing steamer tray with the dense holes, and is provided with stewing-resistant crisp food materials such as vegetables, and is arranged at the upper part of the stacking tower of the stewing steamer tray with the dense holes and is hoisted by a lifting appliance to be arranged in a high-waist barrel pot; the bottom of the bottom close-hole stewing steamer tray of the close-hole stewing steamer tray stacking tower is supported by the high-waist barrel bottom to form a certain gap with the high-waist barrel bottom; then, soy sauce, vinegar, wine, sugar, salt and edible oil are included, wherein the vegetable oil includes peanut oil, rapeseed oil, soybean oil and sunflower oil; the animal oil comprises adeps Sus Domestica, adeps bovis Seu Bubali, adeps Caprae Seu Ovis, adeps Anas Domestica, adeps gallus Domesticus, and adeps goose; pouring the mixture into a container according to the weight ratio as a base material for seasoning to prepare stewed crisp soup;

The stewing crisp soup is basically five flavors:

a first salty taste including common soy sauce, light soy sauce, dark soy sauce, and salt;

a second flavor comprising a packet containing spices such as cinnamon, star anise, pricklyash peel, etc.; putting proper amount of seasonings including shallot, ginger and the like into the close-hole stewing steamer drawer;

the third sour taste, vinegar comprises rice vinegar, mature vinegar and white vinegar;

fourth sweet taste including sucrose, brown sugar, fructose, honey, sweetener;

fifth flavor including white spirit, wine, cooking wine, beer;

pouring the stewing soup into a stewing pot, and heating to stew;

the vegetables in the dense-open-pore stewing food steamer with vegetables at the uppermost layer are steamed, dehydrated and collapsed, and then the vegetables shrink in volume, the vegetables are not added into soup for stewing and crisp, when the food material stewing and crisp reaches the set time and the soup level is lowered to the set position, the dense-open-pore stewing food steamer with the stewing and crisp in the soup is hung out from the high-waist bucket through the high-waist bucket hook, and is manually extracted or mechanically assisted extracted, and the bottom of the dense-open-pore stewing food steamer is connected with a soup basin, so that the soup controlled by the dense-open-pore stewing food steamer is dripped into the soup basin;

then stacking Cheng Da the closely-opened stewing steamer drawers containing the new food materials in sequence, stacking the closely-opened stewing steamer drawers containing the stewing crisp food materials onto the closely-opened stewing steamer drawers containing the new food materials through a lifting appliance, and hanging the closely-opened stewing steamer drawers into a high-waist barrel pot manually or mechanically through a high-waist barrel pot hook, and placing the closely-opened stewing steamer drawers into the high-waist barrel pot with soup below the high-waist barrel pot; switching the closely-opened stewing steamer drawer for stewing and crisp food materials to the upper layer for stewing and crisp; the bottom of the bottom layer close-open pore stewing steamer drawer filled with new food materials forms a certain gap with the bottom of the high-waist barrel pot through the support; the soy sauce, the vinegar, the wine, the sugar, the salt and the edible oil are mixed in proper proportion by weight, poured into a container for seasoning, and added with corresponding consumption each time, and mixed with the soup which is controlled by the soup basin, and the taste of the soup is tasted to keep the flavor consistent and serve as a supplementary base material of the stewing crisp soup; pouring the newly prepared stewed crisp soup into a stewing pot for supplementing materials to prepare crisp soup; the crisp pot soup stock has large stock and good buffering effect, and has controllable influence on the flavor when supplementing seasonings such as soy sauce, vinegar, wine, sugar, salt, edible oil and the like;

Placing the closely-opened stewing food steamer with the stewing crisp food material on a new vegetable closely-opened stewing food steamer so as to control the soup to be dropped on the vegetable closely-opened stewing food steamer; placing a new close-open-pore stewing steamer tray filled with the same food materials into soup, and placing the close-open-pore stewing steamer tray with the stewed and crisp food materials on a layer of close-open-pore stewing steamer tray of the uppermost vegetables for stewing and crisp;

the flavor of the bottom layer of the seasoning bag is greatly reduced after the seasoning bag is consumed, a pot-shaped container which is filled with the seasoning bag through meshes after the seasoning bag is used is placed on the upper layer of a stewing food steamer with a stewing food and a sealing opening, the pot-shaped container is correspondingly matched with the pot-shaped container, condensed water dripped from a pot cover enters a device with a soaking function, the seasoning bag is soaked in the condensed water, the residual active ingredients of the seasoning bag are leached and dissolved, and then the seasoning bag flows out through a bottom overflow device, so that the full utilization of rare spice is realized;

the new stewing food steamer with the dense holes is replaced, and a circulation process is completed through stewing and steaming; taking a boiling limit close-open-pore stewing steamer tray as a standard, wherein vegetables are arranged on the layer, and the Shang Zhiye position is always kept below the boiling limit close-open-pore stewing steamer tray after the vegetables are dehydrated and collapsed after being steamed; the liquid level of the stewing pot is controlled by adjusting the heat preservation, heat dissipation and heating of the stewing pot, so that the stewing pot can reach the time required by the crisp pot; the multi-layer close-hole stewing steamer tray stews by heating the bottom of the high-waist barrel, so that soup firstly passes through a material bag and then upwards flows through each close-hole stewing steamer tray to form circulation, one part of generated water vapor is discharged from a steam discharge hole of the cooker cover, and the other part of generated water vapor flows into the high-waist barrel pot after being condensed and circulates again;

Or arranging the inner parts of the closely-perforated stewing steamer drawers in an annular mode, wherein the annular parts are provided with grids for separating various food materials; forming annular different food materials and stewing, steaming and crisp-making on the same layer; placing the stewed crisp into the upper layer to make soup be free, moistening the vegetable layer at the lower layer, steaming the vegetables to lose water and collapse, sinking into a steamer drawer of the stewing crisp with the dense holes and the stewing with the dense holes, and sequentially circulating; when the stewed and crisp food at the bottom layer is required to be lifted, the lower layer is lifted and is newly placed into a high-waist barrel pot with soup below the high-waist barrel pot to form circulation; because many food materials cannot be stewed and steamed for a long time, seasoning which is matched with the taste of the crisp pot is added in the steaming process for seasoning, so that the making process from stewing crisp to steaming crisp is realized;

the first process is to stew and crisp,

the second process is to steam crisp;

on the premise of ensuring the flavor, each finished product can be sold independently or mixed with the share for sale; the food can be packaged and sold respectively, and the parts of each article can be sold respectively, for example, chicken, duck, goose, fish, chicken feet, chicken wings, lotus root, pork, beef, pig feet, kelp and bean curd can be sold respectively, and the mutual fusion of each position of the food can be ensured, so that the basic flavor consistency is good; when the food materials in the upper layer steaming crisp and closely-perforated stewing steamer drawer are steamed and crisp to be hot or the food materials are steamed and crisp to be time, the food materials are taken out, fed and split-packed, and then sealed, packaged and sold.

3. A multi-layer stacked close-open-pore steamer tower stewing steamer for making crisp steamed dishes comprises a steamer body, a close-open-pore stewing steamer, a pot cover and a material bag, and is characterized in that: the stewing steamer is a high-waist barrel pot comprising a round barrel and a square barrel, wherein the barrel wall of the high-waist barrel pot is a single layer or double layers with heat preservation property, and the interlayer of the double layers of the high-waist barrel pot is filled with gas or vacuumized; the height of the high-waist barrel pot corresponds to the height of the multi-layer stacked multi-hole stewing and crisp part steamer tray, the upper part of the barrel wall of the high-waist barrel pot is provided with a handle, or the periphery of the upper part pot edge of the high-waist barrel pot is provided with a handle, or the bottom of the high-waist barrel pot is provided with a lifting lug; at least three limiting convex grooves are arranged on the wall and the bottom of the high-waist barrel pot, and the stewing food steamer with the close holes is limited by the limiting convex grooves; the convex groove is formed during the manufacturing of the high-waist barrel pot, or a composite hanging cage device is arranged in the high-waist barrel pot and is matched with the high-waist barrel pot and the closely-perforated stewing steamer drawer; the bottom surface of the high-waist barrel pot is provided with a limiting isolation supporting device, so that an isolation gap filled with soup is formed between the bottom surface of the high-waist barrel pot and the bottom surface of the closely-perforated stewing steamer drawer, and the food materials are prevented from being burnt during stewing; the wall of the high-waist barrel is provided with a limiting isolation device, the limiting isolation device is a hanging cage device which is directly arranged on the pot or is inserted and positioned and compounded in the pot, and the hanging cage device is provided with a hanging ring; for example, the stainless steel hanging cage frame for inserting, supporting and positioning the stewing food steamer with the dense holes is convenient for placing and extracting the stewing food steamer with the dense holes and keeps the uniform circulation of soup;

at least one pair of claw handles, wherein one pair of claw handles is a long-arm claw handle, and the length of the long-arm claw handle corresponds to the height of the closely-perforated stewing steamer drawer after being inserted and stacked; or the claw lifting handle is a lifting claw lifting handle corresponding to the lifting ring of the cage device, and the claw lifting handle is lifted through lifting equipment;

the pot cover is a combination of a top pot cover and a side pot standing wall, the side pot standing wall of the pot cover is a single layer, or is a double layer with heat preservation property, and the interlayer of the double layer side pot standing wall of the pot cover is filled with gas, or is vacuumized; the joint of the pot cover opening of the vertical wall of the side pot of the pot cover and the pot opening of the high-waist pot is provided with a clamping groove and a clamping edge which are needed by the plug-in connection between the pot cover opening and the upper and lower parts of the pot opening of the high-waist pot; the pot cover is a concave surface with a certain heat dissipation function and is provided with a high-waist pot wall pot cover corresponding to the shape of the high-waist pot; the concave surface of the pot cover can enable condensed water generated by cooling the pot cover to be converged at the lowest part of the middle part of the pot cover, the height of the high-waist barrel wall corresponds to the height of a steaming and crispy steaming pot with multiple layers of close holes, the middle part of the multi-layer close hole steaming pot with multiple layers of close holes is used for steaming the pot, the joint part of the upper part of the close hole steaming pot with the vegetable stewing close hole is used for steaming the pot, and the soup is positioned in the high-waist barrel pot below the pot cover; the pot cover is provided with an exhaust hole and a grip; a cover for regulating and controlling heat preservation characteristics is arranged on the pot cover or is compounded with the pot cover;

The container for holding the charge bag is a pot-shaped container with meshes distributed throughout and is arranged in the middle of the bottom layer of the close-hole stewing steamer drawer; the pot-shaped container which is filled with the material bags through the meshes after the stewing crisp is used is arranged on the upper layer of a stewing steamer with dense holes for steaming crisp, is arranged in a corresponding matched soaking overflow device, condensed water dripped from a pot cover enters the device with a soaking function, so that the material bags are soaked in the condensed water, the residual effective components of the material bags are leached and dissolved, and then flow and overflow through the bottom overflow device, so that the full utilization of the rare spice is realized;

In the process of stewing vegetables, a large volume of vegetables with high water content are dehydrated and collapsed in the stewing process, and then the stewing crisp is immersed into soup for stewing crisp, so that the vegetables are tasty; placing the flavored food materials on a stewing steamer with a dense hole to enable soup to flow downwards, and keeping certain humidity and flavor; the steamer drawers of the stewing steamer with the dense holes are exchanged to realize the switching from stewing to steaming or the switching from stewing to stewing; according to layering and sorting of different food materials, stewing and crisp making is carried out, and the same food materials are filled in the same close-open-pore stewing and steaming food steamer, or the same food materials are respectively filled in the close-open-pore stewing and steaming food steamer of the same layer, so that filling of the same or similar food materials is realized, and the same or similar food materials are conveniently separated and taken; or mixing and loading various food materials to meet the habit of people; meanwhile, as the dense holes are distributed throughout the dense holes, the soup between the food materials is fully mixed and mixed, the grease, the amino acid and various spices are mutually dissolved, the flavor of the crisp pot is consistent through the cyclic use of the old soup, and the stewing and steaming time is determined according to the characteristics of different food materials, so that the food materials meet the requirements of optimal flavor, optimal shape, optimal hardness and the like, the ten thousand flavors of one pot of crisp are realized, and the traditional flavor of the crisp pot is not lost.

4. A multi-layer stacked close-open-pore steamer tower stewing steamer for making crisp steaming delicacies and a use method thereof are characterized in that: mixing various food materials, placing into a steamer drawer with a dense opening, and making a crisp pan according to a conventional method; or sorting various food materials according to the variety, performing pretreatment, cutting into pieces or rolling into rolls by a cutter, or placing the food materials into corresponding close-open-pore stewing food steamer, or placing various similar food materials into partition cells of the corresponding close-open-pore stewing food steamer; or arranging a food material in a layer of the close-hole stewing steamer tray, or arranging a plurality of similar food materials in a layer of the close-hole stewing steamer tray, such as pork, pigskin and pig trotters, chicken wings and chicken feet are provided with a layer of the close-hole stewing steamer tray, fish is provided with a layer of the close-hole stewing steamer tray, whole chickens are provided with a layer of the close-hole stewing steamer tray, whole ducks are provided with a layer of the close-hole stewing steamer tray, whole geese are provided with a layer of the close-hole stewing steamer tray, kelp is provided with a layer of the close-hole stewing steamer tray, bean curd is provided with a layer of the close-hole stewing steamer tray, lotus root slices are provided with a layer of the close-hole stewing steamer tray, and vegetables are provided with a layer of the close-hole stewing steamer tray;

placing a pot-shaped container containing spices including cinnamon, star anise, pepper and the like and having meshes throughout the middle part of a bottom layer hollow stewing steamer drawer with dense holes; then, the closely-opened stewing steamer trays containing food materials in the closely-opened stewing steamer trays are sequentially stacked Cheng Da on the closely-opened stewing steamer trays containing stewing-resistant crisp food materials such as meat, are placed at the lower part of a closely-opened stewing steamer tray stacking tower, are provided with the closely-opened stewing steamer trays containing non-stewing-resistant crisp food materials such as vegetables, are placed at the upper part of the closely-opened stewing steamer tray stacking tower, are sequentially stacked on the closely-opened stewing steamer trays with the same layers of food materials, and are lifted by a lifting appliance to be placed in a high-waist barrel pot; the bottom layer of the close-open-pore stewing steamer drawer stacking tower is empty and is provided with a pot-shaped container filled with a material bag; the bottom of the stewing steamer tray with the bottom layer being provided with the densely arranged holes is supported by the bottom of the high-waist barrel pot, and forms a certain gap with the bottom of the high-waist barrel pot; then, soy sauce, vinegar, wine, sugar, salt and edible oil are included, wherein the vegetable oil includes peanut oil, rapeseed oil, soybean oil and sunflower oil; the animal oil comprises adeps Sus Domestica, adeps bovis Seu Bubali, adeps Caprae Seu Ovis, adeps Anas Domestica, adeps gallus Domesticus, and adeps goose; pouring the mixture into a container according to the weight ratio as a base material for seasoning to prepare stewed crisp soup;

The stewing crisp soup is basically five flavors:

the second flavor comprises a seasoning packet filled with spices such as cinnamon, star anise, pepper and the like; putting proper amount of seasonings including shallot, ginger and the like into the close-hole stewing steamer drawer;

third sour taste including rice vinegar, mature vinegar, and white vinegar;

fourth sweet taste including sucrose, brown sugar, fructose, honey, sweetener;

fifth flavor including white spirit, wine, cooking wine, beer;

pouring the stewed crisp soup into a stewing steamer, and heating for steaming to realize crisp and tender mouthfeel formed by steaming the food materials in a salt-free environment;

when the close-hole stewing and steaming food steamer containing food materials reaches the steaming time and the steaming time, the close-hole stewing and steaming food steamer which is stacked and empty and is stacked into a tower containing the food materials is lifted from the high-waist barrel pot through the lifting appliance; then, placing a stacking tower of the closely-perforated stewing steamer tray filled with steamed food materials at the lower part, placing a pot-shaped container which is filled with spices including cinnamon, star anise, pepper and the like and is spread with meshes at the middle part of the bottom layer of the closely-perforated stewing steamer tray, and stacking Cheng Da food materials which are not stewing crisp, such as vegetables, on the bottom layer according to the stewing crisp-resistant food materials, such as meat; filling the empty closely-perforated stewing steamer tray with food materials, stacking Cheng Da on the closely-perforated stewing steamer tray containing the steamed food materials in sequence, hoisting by a lifting appliance, and placing in a high-waist barrel pot; the bottom of the bottom layer close-hole stewing steamer tray is supported by the bottom of the high-waist barrel, a certain gap is formed between the bottom of the bottom layer close-hole stewing steamer tray and the bottom of the high-waist barrel, stewing and crisp soup submerges a close-hole stewing steamer tray stacking tower filled with steamed food materials, and the bottom of the high-waist barrel is heated for stewing and crisp;

The uppermost layer of the multi-layer close-hole stewing steamer drawer stacking tower filled with food materials is a close-hole stewing steamer drawer filled with vegetables, and the vegetables are steamed to lose water and collapse and shrink in volume; when food materials are stewed and crisp for a set time and the soup position is lowered to a set position, the closely-open-pore stewing steamer drawer for stewing and crisp in the soup is stacked on a tower, and is manually extracted through hooking, or mechanically assisted to be lifted out from the high-waist barrel pot, and connecting a soup basin at the bottom of the close-open-pore stewing steamer drawer, so that the soup is controlled by the close-open-pore stewing steamer drawer to flow into the soup basin;

then, stacking the closely-opened stewing steamer trays containing new food materials in sequence, stacking the closely-opened stewing steamer trays on a closely-opened stewing steamer tray stacking tower containing steamed food materials, placing a pot-shaped container which contains spices such as cinnamon, star anise and pepper and is spread with meshes on the middle position of the bottom closely-opened stewing steamer tray, stacking the food materials which are not crisp to stewing, such as vegetables, on the upper part in sequence according to the stewing-resistant food materials, such as meat, on the closely-opened stewing steamer tray stacking tower containing the stewing crisp food materials in the stewing soup of the high-waist pot, and placing the closely-opened stewing steamer tray stacking tower containing the new food materials on the closely-opened stewing steamer tray stacking tower to form a closely-opened stewing steamer tray stacking tower, a closely-opened stewing steamer tray stacking tower and a closely-crispy food material which are sequentially stewed from bottom to top; stacking the sequentially stacked closely-perforated stewing steamer drawers on a stacking tower, hoisting the stacked closely-perforated stewing steamer drawers by a lifting appliance, and placing the stacked closely-perforated stewing steamer drawers in stewing crisp soup of a high-waist barrel pot;

The bottom of the bottom layer close-open pore stewing steamer drawer filled with new food materials forms a certain gap with the bottom of the high-waist barrel pot through the support; the soy sauce, the vinegar, the wine, the sugar, the salt and the edible oil are mixed in proper proportion by weight, poured into a container for seasoning, and added with corresponding consumption each time, and mixed with the soup which is controlled by the soup basin, and the taste of the soup is tasted to keep the flavor consistent and serve as a supplementary base material of the stewing crisp soup; pouring the newly prepared stewed crisp soup into a stewing pot for supplementing materials to prepare crisp soup, wherein the crisp soup has a large stock and a good buffering effect, and has controllable influence on flavor when supplementing seasonings such as soy sauce, vinegar, wine, sugar, salt, edible oil and the like;

the bottom of the bottom layer close-open-pore stewing steamer tray is supported by the bottom of the high-waist barrel and forms a certain gap with the bottom of the high-waist barrel, stewing crisp soup is immersed in a close-open-pore stewing steamer tray stacking tower filled with steamed food materials, and the bottom of the high-waist barrel is heated for stewing crisp;

placing a new close-open-pore stewing steamer tray filled with the same food materials into soup, and placing the close-open-pore stewing steamer tray with the stewed and crisp food materials on a layer of close-open-pore stewing steamer tray of the uppermost vegetables for stewing and crisp; the closely-opened stewing food steamer with the crisp food material is placed on a new vegetable closely-opened stewing food steamer so that the soup is controlled out and is dripped on the vegetable closely-opened stewing food steamer;

The new closely-opened stewing steamer drawer filled with food materials is arranged in a stacking tower, and a circulation process is completed through steaming, stewing and steaming; taking a stewing food steamer with a sealed opening of a stewing crisp as a limit, placing vegetables on the layer of the stewing food steamer with the sealed opening, stewing the crisp, and then sinking the vegetables into soup for stewing crisp after dehydrating and collapsing, wherein Shang Zhiye positions are always kept below the stewing food steamer with the sealed opening of the limit of the stewing crisp; the heat preservation, heat dissipation and heating quantity of the stewing pot are adjusted, so that the liquid level of the soup of the stewing pot is controlled, and the time required for crisp steaming of the delicacies is reached; the multi-layer close-hole stewing steamer is heated by the bottom of the high-waist barrel to realize boiling, so that soup firstly passes through the material bag and then upwards flows through each close-hole stewing steamer drawer to form a cycle, one part of generated water vapor is discharged from the steam discharge hole of the cooker cover, and the other part of generated water vapor is condensed and flows downwards to realize recirculation;

the flavor of the bottom layer of the seasoning packet is greatly reduced after the seasoning packet is used, the seasoning packet is filled in a pot-shaped container which is covered with the seasoning packet through meshes after the seasoning packet is used, the pot-shaped container is arranged on the upper layer of a stewing and steaming food steamer with a stewing and sealing hole, a soaking overflow device which is correspondingly matched with the pot-shaped container, condensed water dripped from a pot cover enters a device with a soaking function, the seasoning packet is soaked in the condensed water, the residual active ingredients of the seasoning packet are leached and dissolved, and then the seasoning packet flows out through a bottom overflow device, so that the full utilization of rare spice is realized;

Or arranging the inner parts of the closely-perforated stewing steamer drawers in an annular mode, wherein the annular parts are provided with grids for separating various food materials; forming annular different food materials and stewing, steaming and crisp-making on the same layer; placing the stewed and crisp food on the upper layer to enable soup to be emptied, moistening a vegetable layer on the lower layer, steaming the vegetable to lose water and collapse, sinking the vegetable into a stewing and crisp food steamer with a dense opening, and sequentially circulating; when the stewed and crisp food at the bottom layer is required to be lifted, the lower layer is lifted and is newly placed into a high-waist barrel pot with soup below the high-waist barrel pot to form circulation; because many food materials cannot be stewed for a long time, seasoning which is matched with the taste of the crisp pot is added in the process of steaming the crisp;

steaming raw food materials, immersing the steamed food materials into stewing soup of a high-waist barrel pot after steaming, stewing, steaming newly-packed food materials on the stewing soup, adjusting the layer of the closely-perforated steaming food steamer to the lowest side after steaming, immersing the steamed closely-perforated steaming food steamer into the soup, and stewing; then, filling new raw food material close-open-pore steaming food drawers, stacking the food material close-pore steaming food drawers onto the stewing food drawers, steaming the food materials, stacking the food materials close-pore steaming food drawers onto the stewing food drawers to form the middle part of a stacking close-pore stewing food drawer tower, steaming the food materials close-pore stewing food drawer layer filled with the new raw food materials, stacking the bottom part of the stacking close-pore stewing food drawer tower, stacking the food materials close-pore stewing food drawer layer stewing food drawers, stacking the upper part of the stacking close-pore stewing food drawer tower, stacking the food materials close-pore stewing food drawers with the stewing food materials close-pore steaming food drawers, taking out the food materials close-pore stewing food drawers with the stacking close-pore stewing food drawers, and filling the stacking close-pore food drawers with the new raw food materials into the middle part, so as to realize sequential steaming, stewing and steaming circulation;

the first process is steaming, and the second process is steaming,

the second process is to stew and crisp,

the third process is to steam crisp;

on the premise of ensuring the flavor, the different time of three manufacturing processes of steaming, stewing and crisp and steaming and crisp can be conveniently adjusted according to the characteristics of food materials; the finished products are convenient to sell independently or mix with the share.

5. A multi-layered stacked close-perforated food steamer-tower saucepan for making crisp-steamed dishes according to claim 1 or 3, characterized in that: the pot cover is provided with a corresponding matched adjusting heat-preserving cover, the middle part of the adjusting heat-preserving cover is provided with a flow guiding chimney, and the heat preservation and cooling effect is adjusted by adjusting the gap between the adjusting heat-preserving cover and the pot cover or by adjusting a valve arranged on the flow guiding chimney.

6. A multi-layered stacked close-perforated food steamer-tower saucepan for making crisp-steamed dishes according to claim 1 or 3, characterized in that: the stewing pot and the pot cover are provided with a buckling groove and an exhaust valve, so that the stewing steam pressure of the food materials can be adjusted.

7. A multi-layered stacked close-perforated food steamer-tower saucepan for making crisp-steamed dishes according to claim 1 or 3, characterized in that: the stewing food steamer with the dense holes is made of stainless steel materials; the inside of the stewing food steamer with the dense holes is provided with annular dense hole grids, and the space between the annular dense hole grids is provided with dense hole clapboards, so that the isolated stewing food materials with different sizes can be realized.

8. A multi-layered stacked close-perforated food steamer-tower saucepan for making crisp-steamed dishes according to claim 1 or 3, characterized in that: the stewing pot is made of stainless steel materials; the middle part of the stainless steel pan bottom is provided with an electric heater which is combined with the stainless steel pan bottom into a whole, and the electric heater is connected with a control regulator for controlling electric heating characteristics such as power, temperature, heating area and heating time; the outside of the electric heater is provided with a protection device with electric insulation and heat preservation bearing characteristics.

9. The multi-layered stacked close-open-cell steamer-tower saucepan for making crisp-steamed dishes as claimed in claim 2 or 4 and the use method thereof are characterized in that: during the process of steaming and crisp, seasoning can be added into food materials in the multi-layer stacked and closely-perforated stewing steamer tray tower; or steaming and crisp-frying the food materials in the multi-layer stacking close-open-pore stewing steamer drawer tower, and seasoning after the food materials are taken out of the steamer;

the second process is that the seasoning is added after the pot is taken out;

the food materials such as chicken feet, chicken wings, lotus roots, pork, beef, pig feet, kelp, bean curd and the like can be sold separately; but also can realize the sales of various food materials after being mixed; the crisp steamer can also be used for filling various food materials such as chickens, ducks, geese, rabbits, fishes and the like with the abdominal cavity with the ingredients which are packed, so as to prepare crisp steaming delicacies with special taste and make the crisp steaming delicacies approximate to basic flavor.

10. The multi-layered stacked close-open-cell steamer-tower saucepan for making crisp-steamed dishes as claimed in claim 2 or 4 and the use method thereof are characterized in that: the heating mode and the heating energy source of the stewing pot can be designed into a plurality of modes, namely, single energy source such as electric energy can be used for direct electric heating, electromagnetic heating or electric furnace heating; the cooking pot can also be a conventional pot suitable for heating various fuels, such as heating by using fuel gas, or heating by using coal, or heating by using firewood, so that crisp steaming delicacies can be conveniently prepared under different environmental conditions.