CN201332954Y - Rice cooker - Google Patents
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- CN201332954Y CN201332954Y CNU2008201765994U CN200820176599U CN201332954Y CN 201332954 Y CN201332954 Y CN 201332954Y CN U2008201765994 U CNU2008201765994 U CN U2008201765994U CN 200820176599 U CN200820176599 U CN 200820176599U CN 201332954 Y CN201332954 Y CN 201332954Y
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Abstract
The utility model provides a rice cooker, wherein the rice cooked by adjusting pressure has the viscosity and the taste which are the characteristics of the rice cooked by a rice pan. The rice cooker comprises a steam cylinder (14), a steam discharging cylinder (15) and a steam valve (17), wherein the steam cylinder (14) is arranged in a steam discharging port in a cooker cover (3); the steam discharging cylinder (15) projects from the bottom surface of the steam cylinder; the steam valve (17) can move and can close the upper part of the steam discharging cylinder; the steam valve is internally provided with an umbrella-type part (16) which is used for closing the steam discharging cylinder, wherein the periphery of the umbrella-type part is positioned at the outer side of the steam discharging cylinder; and the lower end surface of the umbrella-type part is arranged at the position which is lower than the abutting part of the steam discharging cylinder. Therefore, in the process of steaming and warm keeping, when the pressure in an inner cooker (2) is raised to the target pressure (the micro-pressure in cooking rice) due to the generation of steam, the steam valve can be jacked by the steam discharged from the steam discharging cylinder, and the pressure in the inner cooker can be adjusted in a short time, so as to cook the rice with the taste and the viscosity which are the characteristics of the rice cooked by the rice pan.
Description
Technical field
The utility model relates to a kind of electric cooker of cooking and being incubated of being used for.
Background technology
The appetizing method of cooking is to inherit according to the method that the pot for cooking rice in ancient times is cooked.In general, the rice that boils with traditional pot for cooking rice is nicier, and the viscosity of rice is strong, and mouthfeel might as well.The representative factor that realizes these effects is: the high firepower in (1) traditional pot for cooking rice, (2) thermal insulation that pot for cooking rice had.In electric cooker in recent years, for (1) top point, along with the development of IH (eddy-current heating) technology has realized high firepower; About (2) point, the variation by interior pot material is improved thermal insulation, has realized approaching the structure of traditional pot for cooking rice.But present reality is just by above-mentioned structure, can't demonstrate fully the viscosity that rice had, mouthfeel feature that traditional pot for cooking rice cooks.
In the meal that pot for cooking rice boils, with the contacted part in the bottom of a pan be that bottom part generally can become crispy rice.The phenomenon of this generation crispy rice is to form owing to the high firepower of (promptly stewing boiling in the process) pot for cooking rice after the disappearance of the moisture in the rice heats lower floor's rice.This stewing boiling in the process, by cooking with high firepower, the moisture that takes place from lower floor's rice of pot for cooking rice inside can rise to the upper strata, makes heat enter into the grain of rice inside of every rice of pot for cooking rice inside always, thereby reaches the peculiar viscosity of rice that pot for cooking rice cooks.At this moment pot for cooking rice internal pressure is 40～50mmH
2O (0.004～0.005 atmospheric pressure), the high temperature moisture (steam) of pot for cooking rice inside can be moved under such pressure, and this rice that is pot for cooking rice boils has a major reason of viscosity, mouthfeel.
For the concrete process of cooking, be described in detail below by the embodiment among the special fair 7-110257 of the open communique of Japan Patent.
The sectional view of the electric cooker in the above-mentioned list of references as shown in Figure 6.Wherein, interior pot 101 is installed in pot body 100 in mounting or dismounting mode freely, and design has folding to cover the enclosing cover 102 on interior pot top freely.In addition, will be used to heat in the interior pot heater 103 of rice in the pot 101 and water be installed in pots 101 bottom.In addition, steam outlet 113 is set in enclosing cover 102, steam outlet 113 is provided with the folding valve 114 that carries out folding by 115 pairs of steam outlets of shape memory alloy spring 113.
Operational circumstances to above-mentioned formation describes below.To carry out the rice of boiling and measure corresponding water with rice and put into pot 101, and put into the body 100 of stewing, and close enclosing cover 102 then and begin to cook with predetermined state.At this moment, steam outlet 113 enters into pent state under the effect of the folding valve 114 that is applied power by shape memory alloy spring 115, and begin to cook, the moisture start vaporizer begins to give off steam from steam outlet 113, and shape memory alloy spring 115 is owing to be subjected to the influence of vapor (steam) temperature, active force begins to change, folding valve 114 moves, like this, and steam outlet 113 be unlocked (wherein an example with reference to day disclosure communique special fair 7-110257 number).
But, in the disclosed in the above referred-to references electric cooker, in the cooking process, stewing boil that will to apply the minute-pressure power the same with the pot boiling in the process be comparatively difficult.Minute-pressure power 40～50mmH in the pot boiling
2O (0.004～0.005 atmospheric pressure) is very little value with respect to atmospheric pressure (1 atmospheric pressure), in addition, the pot pressure inside with the cooking person who carries out pot boiling when applying high firepower, the moisture that produces from the rice lower floor of pot inside passes the rice upper strata, the steam of discharging from the small space of pot and pot cover again produces interlock, want mechanically to realize, need carry out very delicate adjustment.The top of the steam outlet 113 of the electric cooker in the above-mentioned list of references is provided with folding valve 114, and the shape memory alloy spring 115 of control folding valve 114, but want to carry out in the above-mentioned short time (also comprising the situation below 1 second) the interlock sexual act of discharging with steam, it is impossible carrying out the pressure adjustment at short notice.
Open among the flat 10-276900 in the disclosed electric cooker day disclosure communique spy, the top of steam expelling tube (23c exhaust outlet) is provided with spherical valve, when pressure rises to certain numerical value, because under the effect of steam pressure, globe valve is suspended in steam expelling tube (23c steam vent), but in this structure, valve is discharged from the steam expelling tube and when suspending, the steam that contains thin rice gruel also can fly out from the top of steam outlet, thin rice gruel will (23 steam vents a) be discharged, and electric cooker pot body will produce the spittle and problem such as overflow like this from the steam outlet that communicates with the top atmosphere like this.For this reason, be provided with obstacle around above valve, reaching, so that prevent the discharge of thin rice gruel etc., but will cause that like this thin rice gruel rests on the inside of barrier, thereby cause the malfunction of valve, will cause like this to apply the pressure different with goal pressure on rice, the result just can cause the performance of cooking to descend.In addition, because when arrangement, described barrier is a fixed part, the thin rice gruel that adheres to is difficult to wash after solidifying, thereby makes maintainability descend.
The utility model content
The utility model is intended to solve the problems referred to above that exist in the existing electric cooker, its purpose is to provide a kind of like this electric cooker, the minute-pressure power that this electric cooker can produce pot for cooking rice expeditiously in steaming stewing process and insulating process when cooking, thus can realize such viscosity and the local flavor of rice that pot for cooking rice boils.
To achieve these goals, the electric cooker in the utility model comprises: electric cooker pot body; Be housed in interior pot in described electric cooker pot body in freely mode of mounting or dismounting; To described interior pot of one or more heating parts that interior gratin heats; Be used to cover pot lid of described interior pot opening portion; Be arranged on that described pot covers, as to be used for the steam in the pot in described is discharged to outside steam outlet; With the steam tube that is arranged in the described steam outlet.Wherein, be provided with in the described steam tube: the steam expelling tube that protrudes from the bottom surface of described steam tube and the top of described steam expelling tube closed and movable cap relief valve; Be provided with in the described cap relief valve be used to close the steam expelling tube simultaneously its peripheral part be positioned at the umbrella shape portion in the outside of steam expelling tube, the lower surface of described umbrella shape portion be in than with the low position of the apical grafting part of steam expelling tube on.Like this, under the equal minute-pressure state, realize such viscosity and the local flavor of rice that pot for cooking rice boils when the process of cooking can maintain and cook with pot for cooking rice, the rice that suppresses in the insulating process becomes dry, and improves the mouthfeel of rice.
The technique effect that the utility model produces is as follows.Electric cooker of the present utility model can be simulated the minute-pressure power of pot for cooking rice when cooking expeditiously and be cooked in steaming stewing process and insulating process, thus viscosity and local flavor can make pot for cooking rice and cook the time.
The specific embodiment of the present utility model is summarized as follows.Electric cooker in the utility model the 1st scheme comprises: electric cooker pot body; Be housed in interior pot in described electric cooker pot body in freely mode of mounting or dismounting; To described interior pot of one or more heating parts that interior gratin heats; Be used to cover pot lid of described interior pot opening portion; Be arranged on that described pot covers, as to be used for the steam in the pot in described is discharged to outside steam outlet; With the steam tube that is arranged in the described steam outlet.Wherein, be provided with in the described steam tube: the steam expelling tube that protrudes from the bottom surface of described steam tube and the top of described steam expelling tube closed and movable cap relief valve; Be provided with in the described cap relief valve be used to close the steam expelling tube simultaneously its peripheral part be positioned at the umbrella shape portion in the outside of steam expelling tube, the lower surface of described umbrella shape portion be in than with the low position of the apical grafting part of steam expelling tube on.Like this, along with when the pressure in the rising of vapour pressure, the interior pot reaches goal pressure (being the minute-pressure power of pot for cooking rice when cooking), cap relief valve can be desired by the steam jack-up of discharging from the steam outlet, and steam is discharged.In this way, can make the steam that drains into electric cooker pot external body reach Min., thereby can make rice with the such viscosity of pot for cooking rice rice and local flavor.Particularly, in insulating process, can also suppress the exsiccation of rice, improve the mouthfeel of the rice after being incubated.
In the 2nd scheme, described cap relief valve can carry out the weight adjustment.Like this, applied pressure can change in steaming stewing process and insulating process, thereby can realize the rice that has viscosity and local flavor that the user likes.
In the 3rd scheme, the aperture area of described steam expelling tube can be adjusted.Like this, in steaming stewing process and insulating process, applied pressure can be changed, thereby can realize the rice that has viscosity and local flavor that the user likes.
In the 4th scheme, described cap relief valve can be installed and removed freely.Like this, the user just is easy to change the cap relief valve that varies in weight, and steams institute's applied pressure in stewing process and the insulating process thereby change.In addition, cap relief valve cleans also very convenient, can make that electric cooker in use keeps clean, health.
In the 5th scheme, the part of apical grafting is spherical in shape mutually with the steam expelling tube in the described cap relief valve.Like this, the operation of cap relief valve can be very smooth and easy, the interlock that the pressure in can guaranteeing in the pot changes, and in during very short cap relief valve is moved up and down.In addition, because cap relief valve situation about being stuck in the steam expelling tube can be avoided, the steam in can preventing in the pot is discharged to outside problem too much and takes place, thus ambient condition in the kitchen range can cook near pot for cooking rice the time.
The 6th scheme is that described steam expelling tube is provided with one or more barbed portion.Like this, pressure in interior pot reaches goal pressure (the minute-pressure power when pot for cooking rice is cooked) before, steam in the interior pot also can be discharged to the outside, thereby the situation that pressure sharply rises takes place, the ambient condition of the pot for cooking rice inside when cooking near pot for cooking rice in the inherent process that reaches goal pressure of pot in can preventing.In addition, stuck even cap relief valve takes place, steam also can be discharged from notch part, can prevent to take place pot inner pressure and sharply rise in each process of cooking, and realizes the safe handling of electric cooker.
Description of drawings
Fig. 1 is the sectional view of the electric cooker among the embodiment of the present utility model,
Fig. 2 (a) and Fig. 2 (b) they are the perspective cross-sectional slice of member around the cap relief valve in the above-mentioned electric cooker reaches, and Fig. 2 (a) is the situation when cap relief valve is by jack-up in the cooking process, the situation of Fig. 2 (b) when falling for cap relief valve,
Fig. 3 is the perspective cross-sectional slice of another structure of the cap relief valve in the above-mentioned electric cooker, and the periphery of cap relief valve wherein has protruding eaves,
Fig. 4 is the correlation schematic diagram between minute-pressure power and the fragrance, and that transverse axis is represented is the force value (mmH of unit
2O), what the longitudinal axis was represented is food fragrance,
Fig. 5 is the schematic diagram of the process of cooking,
Fig. 6 is the sectional view of existing electric cooker.
In the above-mentioned accompanying drawing, 1 is pot body, and 2 is interior pot, and 3 are pot lid, and 5 for covering the heating part, and 4 is interior pot heating part, and 13 is the steam outlet, and 14 is the steam tube, and 15 is the steam expelling tube, and 17 is cap relief valve, and 16 is umbrella shape portion, and 20 is breach.
The specific embodiment
Being described for an embodiment of the present utility model with reference to the accompanying drawings.It is pointed out that such embodiment does not have the effect that limits the utility model scope.
(embodiment)
As shown in fig. 1, mounting or dismounting interior pot 2 freely is installed in pot body of the electric cooker pot body 1 among the utility model embodiment 1, and is provided with the folding pot lid 3 freely that covers interior pot upper surface.In addition, be provided with below interior pot 2 and be used for the interior pot heating part 4 that the Mi Heshui in the internal pot 2 heats, pot covers and is provided with the pot that heats from the top in 3 and covers heating part 5.In addition, in order to control the heated condition of rice, the interior pot temperature checkout gear 6 of pot 2 temperature in pot 2 bottom is provided with and detects in being close to, pot cover be provided with in 3 be used to detect in the lid temperature-detecting device 7 of pots 2 upper surface temperature.
The general process of cooking as shown in Fig. 5 (a), mainly by immersion process A, cooking process B, boiling maintenance process C, stewingly boil process D and form.
In immersion process A, the timing time of time set arrive the first stipulated time t1 (being generally about 20 minutes) before during, the action of pot heating part 4 in the control device control, by pot 2 in 4 heating of interior pot heating part, the detected temperatures Ta of pot temperature checkout gear 6 arrives the first set point of temperature T1 (being generally about 55 ℃) in making.This immersion process is that rice is immersed in the water at low temperature that is lower than gelatinization point, make it to absorb water in advance, thereby after process in make the process of central part of meter abundant gelatinization to rice.In addition, this process also is by the amylase starch-splitting that is contained in the rice, thus glucogenic process.Like this, rice can produce sweet taste.
Immersion process A enters into cooking process B after finishing.In cooking process B, as shown in Fig. 5 (a), pot 2 in 4 heating of interior pot heating part arrives the second set point of temperature T2 (being the boiling point of water, generally about 100 ℃) until the detected temperatures Ta of interior pot temperature checkout gear 6.
In addition, though be to control interior pot heating part 4 in the superincumbent explanation by the detected temperatures of interior pot temperature checkout gear 6, if but after being provided with the lid temperature-detecting device 7 that detects the temperature that covers the pot opening portion, by pot 2 in 4 heating of interior pot heating part, arrive set point of temperature until the detected temperatures of covering temperature-detecting device 7 and also be fine.
After cooking process B finishes, enter into boiling maintenance process C.In boiling maintenance process C, in interior pot 2, also have water during, a control device control pot heating part 4, pot 2 in 4 heating of interior pot heating part, as shown in Fig. 5 (a), when being the second set point of temperature T2, the detected temperatures Ta of interior pot temperature checkout gear 6 keeps fluidized state.In the later stage of boiling maintenance process C, the water in the interior pot 2 evaporates, and after water disappeared in the interior pot 2, temperature rose.When the detected temperatures Ta of interior pot temperature checkout gear 6 arrives the 3rd set point of temperature T3 (more than the boiling point of water), when the water in judging in the pot 2 disappears, finish this process.This process is to allow the process of rice starch gelatinization, and the gelatinization degree that steams good rice is near 100%, and the cooking process when finishing the gelatinization degree of rice can reach 50～60%.
Next, enter into the stewing process D that boils.Boil among the process D stewing, shown in Fig. 5 (a), in during till the timing time of time set reaches the second stipulated time t2 (being generally about 15 minutes), control device control pot cover that pot 2 heats in 4 pairs of heating part 5 and the interior pot heating parts, makes the detected temperatures Ta of interior pot temperature checkout gear 6 maintain the second set point of temperature T2 (being generally about 100 ℃).The stewing process of boiling is to continue to allow the process of rice starch gelatinization after boiling maintenance process.When the stewing process of boiling began, gelatinization degree was about 50～60%, and the stewing process of boiling is when finishing that is cook when finishing, and gelatinization degree reaches 100% nearly.
In carrying out the above-mentioned process of cooking, the variation of the detected temperatures Ta of interior pot temperature checkout gear 6 is shown in Fig. 5 (a), and the variation of temperature in the interior pot 2 that is rice temperature T b is shown in Fig. 5 (b).
In addition, as shown in Fig. 2 (a), above the steam outlet 13 of outside pot body 1, discharging steam from interior pot 2, be provided with mounting or dismounting steam drum 14 freely.Be provided with from the bottom outstanding upward steam expelling tube 15 in the steam drum 14, the top of steam expelling tube 15 is provided with the steam valve 17 that its opening portion can be closed, and steam valve 17 is provided with the umbrella shape portion 16 in the outside that is positioned at steam expelling tube 15.The lower surface of the umbrella shape portion 16 in the steam valve 17 is arranged on than on the low position of the apical grafting part between steam expelling tube 15 and the steam valve 17.Near the refluxing opening 18 that also is provided with of steam expelling tube 15 is provided with below refluxing opening 18 and seals up return valve 19 refluxing opening 18, that made by silica gel.It is the inclined plane of minimum point or groove etc. that the bottom surface of steam drum 14 is provided with refluxing opening 18, and so just the thin rice gruel and the water that will stockpile in steam drum 14 inside easily guides in the refluxing opening 18.
Below the operational circumstances in the said apparatus structure is described.Cook before the beginning, the rice that the user will cook earlier and measure corresponding water with rice and put into pot 2 is packed interior pot 2 into and is stewed on the assigned position in the body 1.Then, after cooking person's operation was cooked and begun the switch (not shown), the process of cooking came into effect.The process of cooking can rough segmentation be immersion process, cooking process and the stewing process of boiling.In each process, the water of interior pot 2 inside and the state of rice will maintain on the suitable design temperature, and keep official hour.For this reason, the output of pot temperature checkout gear 6 in control device 20 one side are detected, on one side the interior pot of driving heating part 4.
Boiling in the cooking process keeps the stage, contains bubble in the liquid (calling " thin rice gruel " in the following text) that the starch that decomposition is come out from rice forms, and volume can expand, can be from ejection in the interior pot 2, the phenomenon of appearance " boiling is overflowed ".
In digestion process, the water of putting into pot 2 when cooking beginning is absorbed, evaporates by rice gradually, becomes fewer and feweri, is in the state that remains little at last basically.But the bottom in the interior pot 2 generally also can more residual moisture.In order to remove redundant moisture and to promote the gelatinization of rice, boil in the process stewing, also need heat by pot 2 in 4 pairs of the interior pot heating parts.
Cook after the end, automatically enter into insulating process.Control device 20 possesses rice is remained on the 1st about 60 ℃ insulation pattern, confirms the temperature that detected by interior pot temperature checkout gear 6 termly, and 4 actions of pot heating part realize the insulation of rice in only making when the rice temperature is lower than about 60 ℃.In the 1st insulation pattern, the temperature of rice is near 60 ℃ the time, the temperature of interior pot 2 also remain on the rice temperature ± about 5 ℃ temperature.Be provided with intermittent heating process in this 1st insulation pattern, control device 20 termly (every a few hours) make in the work of pot heating part 4, internally pot 2 heats, and about 60 ℃ rice is heated to more than 75 ℃, has the effect that suppresses the assorted bacterium breeding in the rice like this.After above-mentioned intermittent heating process finished, the temperature that control device 20 enters into once more with rice remained on about about 60 ℃ process.
In addition, in the insulation pattern, when the user presses the heat button (not shown) again arbitrarily the time, promptly begin to enter rice is heated to about about 90 ℃ heating mode again, heat rice from bottom surface/side across interior pot 2 interior pot heating part 4, makes the temperature of rice rise to predetermined temperature.When heated across 2 pairs of rice of interior pot interior pot heating part 4, the rice of the bottom surface/side of close interior pot 2 at first was heated, and next, heat is passed to the rice on interior pot 2 central upper stratas.When the temperature of interior pot temperature checkout gear 6 detection rice was approximately 90 ℃, the heating action of pot heating part 4 finished heating mode again in control device 20 stopped, and got back in the original insulation pattern.
Use Fig. 2 (a) and (b) that the formation of the electric cooker of the utility model embodiment 1 in the cooking process discharging operation to the steam that contains thin rice gruel is described below.
In pot 2 in be pressed in goal pressure when following, the opening portion that contains the steam expelling tube 15 that the steam at the thin rice gruel of interior pot 2 generations passes is closed by steam valve 17.The lower surface of the umbrella shape portion 16 of steam valve 17 is positioned at than the connecting portion low position (Fig. 2 (b)) of steam expelling tube 15 with steam valve 17.When the pressure of interior pot 2 arrived goal pressure, steam valve 17 was contained the steam jack-up of thin rice gruel, and the steam that contains thin rice gruel that produce this moment in interior pot 2 is run out of between steam expelling tube 15 and steam valve 17 together, was discharged to the outside of electric cooker pot body 1.At this moment, the lower surface of the umbrella shape portion 16 of steam valve 17 also is positioned at than (Fig. 2 (a)) on the low position of the connecting portion of steam expelling tube 15 and steam valve 17 always.After this operation, during the interior drops of interior pot 2, steam valve 17 is fallen, and covers the opening portion of steam expelling tube 15 once more, seals the vapor stream (Fig. 2 (b)) that contains thin rice gruel.Because the cooking process is to use the internally pot process that 2 interior gratins carry out cooking of high firepower, the aforesaid operations of steam valve 17 can constantly repeat, the steam discharge that contains thin rice gruel that produces in the pot 2 in making.
Because have the umbrella shape portion 16 that is positioned at steam expelling tube 15 outsides on the steam valve 17, the steam that contains thin rice gruel can collide the end face of steam valve 17 earlier, collides with umbrella shape portion 16 again, is discharged to the outside of electric cooker pot body 1 at last as steam.In above-mentioned collision process, the thin rice gruel and the water vapour that contain in the steam of thin rice gruel are separated, and are expelled to that the outer steam of electric cooker pot body 1 is most of to be steam, can prevent from like this to spray the spittle that produces and the phenomenon of overflowing because of thin rice gruel.In addition, because the lower surface of the umbrella shape portion 16 of steam valve 17 is positioned at than on the low position of the connecting portion of steam expelling tube 15 and steam valve 17, containing the steam of thin rice gruel and the contact area of steam valve 17 increases, and can increase the separating effect of above-mentioned thin rice gruel and water vapour.
In addition, as shown in Figure 3, the downside of the umbrella shape portion 16 of steam valve 17 can further be provided with barrier to the steam that contains thin rice gruel if be provided with the protruding eaves 23 of downward protrusion, can further improve above-mentioned no-spill effect.
Separated thin rice gruel is directed to the refluxing opening 18 of steam drum 14 bottom surfaces, temporarily concentrate between refluxing opening 18 and the return valve 19, when surpassing constant weight, return valve 19 is bent downwardly, thin rice gruel can be because deadweight falls to the below, thin rice gruel is recycled in the interior pot 2 once more, and the sweet branch that contains in the thin rice gruel can not lose, thereby realizes improving the performance of cooking.
In addition, as Fig. 1, Fig. 2, shown in Figure 3, the apical grafting between steam valve 17 and the steam expelling tube 15 partly is made into spherical, and steam valve 17 can move continuously and smoothly.Like this, the action of steam valve 17 can keep the interlock with interior pot 2 interior pressure variation, and can in the very short time, easily realize moving up and down of steam valve 17, the pot internal pressure in the cooking process that can realize cooking with pot for cooking rice changes akin pressure and changes.Simultaneously, the steam drain position of steam between steam valve 17 and steam expelling tube 15 that contains thin rice gruel is unrestricted, carries out on can be at an arbitrary position, makes the discharge of the steam that contains thin rice gruel not be limited to fixing place, but spreads out.Like this, the dynamic pressure of the steam that contains thin rice gruel when discharging can alleviate, thereby is easy to prevent the spittle that the ejection owing to thin rice gruel and water vapour produces and the phenomenon of overflowing.
In addition, steam valve 17 is provided with umbrella shape portion 16, makes steam valve 17 itself have the barrier that blocks thin rice gruel, like this, is difficult to stick thin rice gruel in the movable range of steam valve 17, can avoid owing to thin rice gruel sticks and cause steam valve 17 actions bad.Like this, just can make the stable action of steam valve 17 from the initial stage of cooking, can realize the pressure of additional stability, thus the stability of the performance that realizes cooking.
The relation of using Fig. 4 to boil for general pot boiling stewing between the fragrance of the pressure state of process and rice below is described.
In general, boil in the process the stewing of pot for cooking rice steamed rice, along with the fire door generation opening and closing operations of the stove below the bowl, the air capacity that the fuel in stove (being generally timber, charcoal or husk etc.) is supplied with can change, and firepower also can be adjusted.When fire door is opened, that is when more air was provided, the firepower in the stove was high firepower; When fire door is closed, that is when stopping air being provided, the firepower in the stove is low firepower.Here, the structure of the switching mode of fire door, pot pot varies, as long as cooking person generally adjusts to such an extent that make the fire in the stove can not extinguish.
In when oven door opening, high firepower heats from the below to the pot of taking in gratin, and the moisture of the inner lower floor of pot rice is evaporated.At this moment, the lower floor's rice that contacts with the bottom of a pan produces crispy rice, and moisture evaporated arrives to the upper strata simultaneously, and heat also arrives the inside of the grain of rice on pot upper strata.At this moment, pot is inner to have an amount of moisture, and as shown in Figure 4, can be in the process stewing boiling with 40～50mmH
2The force value of O keeps a period of time.Below its reason is described.
The pot cover that covers pot for cooking rice is a wooden cover, has good moisture retention, and the heat conductivity also material (being generally aluminium) than pot is low, the influence of radiation that is subjected to heating source (here for pot) is also less, Temperature Distribution on the wooden cover can be consistent basically, can be in the local dewfall of wooden cover, the amount of moisture of sheaf space also is consistent in whole zone basically on the pot.In addition, between the periphery of wooden cover and pot uneven space is arranged, steam can not discharged from same area when discharging, and so also makes the inhomogeneous Min. that is controlled at of moisture in the pot that produces because of exhaust steam.In addition, because the discharge of steam only reaches 40～50mmH in force value
2Carry out when O is above, thus the pot in moisture can be not too much be disposed to outside the pot.
As mentioned above, the rice institute moisture evaporated of pot lower floor brings to the center of pot each of upper strata grain of rice with heat, can not allow its drying, but keeps an amount of moisture, and continue within during necessarily the rice of pot inside is applied minute-pressure power, thereby burn the viscosity and the fragrance of the cooking rice that takes the dish out of the pot.In addition, to cause the firepower of pot to change also relevant with the state of combustible in the stove owing to the switching of fire door, generally between the several seconds, sometimes in 1 second.That is, owing to the inner steam of pot discharge the pot inner pressure that causes and amount of moisture during very short in change repeatedly, this is the characteristics that pot for cooking rice is cooked, and also more can improve the tasty degree that pot burns rice.
Insulating process can reach following several effect.Cooking is the reaction that the β starch of rice is become α starch that is starch gelatinization (αization), and this reaction is reversible reaction.Well-done rice just slowly begins to carry out becoming from α starch the aging reaction of β starch after then just finishing from cooking.Aging carrying out time below 60 ℃ become very significantly, so generally in insulating process, temperature is set in more than 60 ℃.
Along with the carrying out of insulation, moisture is from the surface evaporation of rice.But,,, can guarantee the keeping warm mode of moistening so can prevent water evaporates because the opening portion of steam expelling tube 15 is in closed condition owing to the deadweight of steam valve.
Because the passage that airborne bacterium is invaded from the outside of electric cooker pot body 1 is cut off, so can make the heat that adds of the rotten vegetative interior pot heating part 4 of rice set needed minimum of a value for preventing, can prevent owing to the rice deterioration that causes of heating, and the amount of saving energy.
In addition, even the environment for use of electric cooker is at low temperature environment, can not have no lavishly steam to be applied on the rice owing to the stew external environment influence of body 1 of electric cooker causes steam outlet 13 and interior pot 2 inside to be cooled yet.Near the condensing drip that event can not produce steam outlet 13 because of the dewfall phenomenon.
In addition, in order to realize the stewing above-mentioned minute-pressure power of boiling in the process of pan boiling rice, the electric cooker in the utility model also has the weight that can adjust steam valve 17 and the feature of steam expelling tube 15 aperture areas.For example, when the weight of steam valve 17 was 3.8 grams, the diameter of the opening portion of steam expelling tube 15 was set at φ 10.1mm, thereby realized 50mmH
2The minute-pressure power of O.By forming the structure that can adjust steam valve 17 weight for needed pressure, can adjust the minute-pressure power on the rice in the pot 2 in appending to, the minute-pressure power that applies is adjusted to rice viscosity and the fragrance that can realize that cooking person likes.In addition, steam expelling tube 15 is made the structure that to adjust aperture area and also can be obtained above-mentioned same effect.In addition, in order to have given play to above-mentioned effect better, uses that can also be when cooking steam valve 17 and steam expelling tube 15 be combined is so that obtain and pot identical minute-pressure power (50mmH of boiling
2O).In when insulation, in order to be altered to the amount of moisture that adapts to user preferences, reach the pressure that adapts with heat-insulating property, the use that also can combine of steam valve 17 and steam expelling tube 15.
In addition, because the stewing pressure that boils process of pot boiling is very small pressure, so be subjected to the influence of the height above sea level of electric cooker field of employment probably.At this moment, have above-mentioned pressure regulation device, can change the environment for use of electric cooker, can control the change of the performance of cooking like this according to the pressure adjustment.In addition, the value that the design data that aforementioned calculation is come out draws for the correlation according to theoretical formula and experimental result might produce change according to the different numerical value that electric cooker constitutes.
In addition, about with steam valve 17 from electric cooker pot body mounting or dismounting structure freely, can make a plurality of the steam valves 17 that vary in weight, the advantage of the weight of easy adjustment steam valve 17 is so just arranged.Simultaneously, the cleaning of steam valve 17 is also wanted easily, can make electric cooker use health more.
In addition, as shown in Fig. 1, Fig. 2, Fig. 3, Fig. 5, the apical grafting between the opening portion of steam valve 17 and steam expelling tube 15 is partly made sphere.Such shape can make the action of the steam valve 17 described in the embodiment 1 successfully carry out.Like this, the smooth and easy action of steam valve 17 can keep the interlock with interior pot 2 interior pressure variation, relatively easily realize moving up and down of steam valve 17 in the short period of time, change akin pressure variation in stewing stewing pot pressure inside of boiling in the process of boiling when realizing in the process steaming with pot.In addition, the phenomenon that steam valve 17 is stuck in the steam expelling tube 15 can be avoided, so the steam in the pot 2 is discharged to outside electric cooker pot body 1 too much in can preventing.
In addition, after steam expelling tube 15 is provided with one or more slot part 25, pressure in interior pot 2 reach goal pressure (the minute-pressure power in pot boiling) before during in, steam in the interior pot 2 also can be expelled to the outside, can prevent like this that in reaching pressure sharply rises in the process of the goal pressure in the pot 2, can prevent that inwardly pot 2 interior rice apply higher pressure (as shown in Figure 4, if apply excessive pressure, the fragrance of rice can incur loss).
In addition, even steam valve 17 has been sticked, also can be from slot part 25 exhaust steams, prevent in each process of cooking in pressure in pots 2 rise sharp, can use electric cooker safely.
In sum, electric cooker of the present utility model can be used in various family expenses and professional with in the electric cooker widely.
Claims (6)
1. electric cooker is characterized in that comprising:
Electric cooker pot body;
Be housed in interior pot in described electric cooker pot body in freely mode of mounting or dismounting;
To described interior pot of one or more heating parts that interior gratin heats;
Be used to cover pot lid of described interior pot opening portion;
Be arranged on that described pot covers, as to be used for the steam in the pot in described is discharged to outside steam outlet; With
Be arranged on the steam tube in the described steam outlet,
Wherein, be provided with in the described steam tube: the steam expelling tube that protrudes from the bottom surface of described steam tube and the top of described steam expelling tube closed and movable cap relief valve;
Be provided with in the described cap relief valve be used to close the steam expelling tube simultaneously its peripheral part be positioned at the umbrella shape portion in the outside of steam expelling tube,
The lower surface of described umbrella shape portion be in than with the low position of the apical grafting part of steam expelling tube on.
2. the electric cooker described in claim 1, it is characterized in that: described cap relief valve can carry out the weight adjustment.
3. the electric cooker described in claim 1 or 2, it is characterized in that: the aperture area of described steam expelling tube can be adjusted.
4. the electric cooker described in claim 1 or 2, it is characterized in that: described cap relief valve can be installed and removed freely.
5. the electric cooker described in claim 1 or 2 is characterized in that: the part of apical grafting is spherical in shape mutually with the steam expelling tube in the described cap relief valve.
6. the electric cooker described in claim 1 or 2, it is characterized in that: described steam expelling tube is provided with one or more barbed portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNU2008201765994U CN201332954Y (en) | 2008-12-03 | 2008-12-03 | Rice cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNU2008201765994U CN201332954Y (en) | 2008-12-03 | 2008-12-03 | Rice cooker |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN201332954Y true CN201332954Y (en) | 2009-10-28 |
Family
ID=41284595
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNU2008201765994U Expired - Fee Related CN201332954Y (en) | 2008-12-03 | 2008-12-03 | Rice cooker |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN201332954Y (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599823A (en) * | 2011-01-21 | 2012-07-25 | 珠海格力电器股份有限公司 | Steam valve and electric cooker comprising the steam valve |
| CN105559619A (en) * | 2014-11-05 | 2016-05-11 | 佛山市顺德区美的电热电器制造有限公司 | Exhaust valve assembly and electric cooker comprising same |
| CN106037501A (en) * | 2016-07-26 | 2016-10-26 | 杭州九阳欧南多小家电有限公司 | Steam valve assembly and cooking apparatus provided with the same |
| CN106724736A (en) * | 2016-11-16 | 2017-05-31 | 李国华 | Automatic watering grill pan |
| CN107951377A (en) * | 2016-10-17 | 2018-04-24 | 佛山市顺德区美的电热电器制造有限公司 | The production method of pot cover component, pressure cooker and pot cover component |
| CN106175411B (en) * | 2016-08-01 | 2019-04-16 | 珠海格力电器股份有限公司 | Cooking apparatus and control method |
| CN111466790A (en) * | 2019-01-23 | 2020-07-31 | 广东美的生活电器制造有限公司 | Anti-overflow device and liquid heating container |
| CN112401635A (en) * | 2020-11-25 | 2021-02-26 | 郑德智 | Electric cooker and control method thereof |
-
2008
- 2008-12-03 CN CNU2008201765994U patent/CN201332954Y/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599823A (en) * | 2011-01-21 | 2012-07-25 | 珠海格力电器股份有限公司 | Steam valve and electric cooker comprising the steam valve |
| CN102599823B (en) * | 2011-01-21 | 2014-08-27 | 珠海格力电器股份有限公司 | Steam valve and electric cooker comprising the steam valve |
| CN105559619A (en) * | 2014-11-05 | 2016-05-11 | 佛山市顺德区美的电热电器制造有限公司 | Exhaust valve assembly and electric cooker comprising same |
| CN105559619B (en) * | 2014-11-05 | 2019-01-11 | 佛山市顺德区美的电热电器制造有限公司 | Exhaust valve component and electric cooker with it |
| CN106037501A (en) * | 2016-07-26 | 2016-10-26 | 杭州九阳欧南多小家电有限公司 | Steam valve assembly and cooking apparatus provided with the same |
| CN106175411B (en) * | 2016-08-01 | 2019-04-16 | 珠海格力电器股份有限公司 | Cooking apparatus and control method |
| CN107951377A (en) * | 2016-10-17 | 2018-04-24 | 佛山市顺德区美的电热电器制造有限公司 | The production method of pot cover component, pressure cooker and pot cover component |
| CN106724736A (en) * | 2016-11-16 | 2017-05-31 | 李国华 | Automatic watering grill pan |
| CN111466790A (en) * | 2019-01-23 | 2020-07-31 | 广东美的生活电器制造有限公司 | Anti-overflow device and liquid heating container |
| CN111466790B (en) * | 2019-01-23 | 2022-04-08 | 广东美的生活电器制造有限公司 | Anti-overflow device and liquid heating container |
| CN112401635A (en) * | 2020-11-25 | 2021-02-26 | 郑德智 | Electric cooker and control method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20091028 Termination date: 20131203 |