CN210446646U - Cooking utensil - Google Patents

Cooking utensil Download PDF

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Publication number
CN210446646U
CN210446646U CN201920829157.3U CN201920829157U CN210446646U CN 210446646 U CN210446646 U CN 210446646U CN 201920829157 U CN201920829157 U CN 201920829157U CN 210446646 U CN210446646 U CN 210446646U
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China
Prior art keywords
medium
medium replacement
cooking
rice
replacement part
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CN201920829157.3U
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Chinese (zh)
Inventor
羊小亮
刘化勇
邝坚
邢胜华
黄韦铭
罗飞龙
瞿月红
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Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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Application filed by Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd filed Critical Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority to CN201920829157.3U priority Critical patent/CN210446646U/en
Priority to PCT/CN2020/071163 priority patent/WO2020238240A1/en
Priority to JP2021570443A priority patent/JP7353391B2/en
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Publication of CN210446646U publication Critical patent/CN210446646U/en
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Abstract

The utility model discloses a cooking utensil, include: a body part having a cooking cavity therein; the containing part is arranged in the cooking cavity; medium replacement portion, medium replacement portion sets up in the culinary art intracavity and is located the below that holds the portion, medium replacement portion with hold the portion for dividing the body spare and both do not connect into a whole, medium replacement portion sets to the liquid second medium that utilizes first medium replacement to be located medium replacement portion, thereby make the second medium that is replaced can discharge medium replacement portion, medium replacement portion still sets to utilize and is located outside medium replacement portion and enter into in order to occupy the at least partial space that occupies by first medium for liquid second medium, wherein hold the portion can with the culinary art chamber intercommunication so that the liquid level in holding the portion is changeable. According to the utility model discloses cooking utensil's use is more nimble, makes simpler relatively to easy the washing, user experience is better.

Description

Cooking utensil
Technical Field
The utility model belongs to the technical field of the kitchen appliance technique and specifically relates to a cooking utensil is related to
Background
Draining rice, also called retort rice, which comprises the key steps of: boiling the washed rice in water, taking out the soup rice after a proper time, filtering, putting the filtered rice on a steamer for steaming, and keeping the rice soup for drinking.
Some related art electric cookers have been able to achieve a rice draining function, in which after rice is placed in an electric cooker, the rice is first soaked in water, and then water separation is achieved after the rice is boiled for a certain period of time. However, since the rice is soaked in water for a long time, the rice can sufficiently absorb sugar and the like in the rice soup, so that the sugar content in the rice is high, a user is easy to get fat after eating the rice, and the rice made by the electric rice cooker is not favorable for diabetics.
In addition, in other related arts, the cooking appliance having dripping rice or low sugar rice has a single kind of rice due to the limitation of the internal structure, and the flexibility of use is reduced.
SUMMERY OF THE UTILITY MODEL
The utility model discloses aim at solving one of the technical problem that exists among the prior art at least. To this end, it is an object of the present invention to provide a cooking appliance that is more flexible to use and can be used to cook low-sugar meals.
According to the utility model discloses cooking utensil, include: a body portion having a cooking cavity therein; the containing part is arranged in the cooking cavity; the medium replacement part is arranged in the cooking cavity and located below the containing part, the medium replacement part and the containing part are separate parts and are not connected into a whole, the medium replacement part is arranged to replace a liquid second medium located in the medium replacement part with a first medium so that the replaced second medium can be discharged out of the medium replacement part, the medium replacement part is further arranged to enter the medium replacement part with the second medium which is located outside the medium replacement part and is in a liquid state so as to occupy at least a part of space occupied by the first medium, and the containing part can be communicated with the cooking cavity so that the liquid level in the containing part can be changed.
According to the utility model discloses cooking utensil has improved the separation mechanism of eating material and water, utilizes medium replacement portion to realize the replacement of medium for the liquid level of culinary art intracavity is adjustable, and the separation of eating material and water becomes controllable, thereby can make low sugar meal, and medium replacement portion sets up with the components of a whole that can function independently that holds the portion simultaneously, makes to use more nimble, makes relatively simpler, and easily washs, and user experience is better.
In addition, the cooking utensil according to the above embodiment of the present invention may also have the following additional technical features:
according to some embodiments of the invention, the medium displacement portion is configured as a gas-liquid displacement portion arranged to displace the liquid second medium with the gaseous first medium.
Optionally, a lower portion of the gas-liquid displacement portion is provided with an opening for discharging the second medium, and a lower portion of the body portion is provided with a heating member for heating the second medium to boil to form the first medium.
Further, the medium replacement part is spaced apart from the containing part before the second medium is not boiled and can be lifted up against the containing part by the pressure of the first medium when the second medium is boiled.
According to some embodiments of the present invention, the cooking utensil is provided with an anti-turnover structure for preventing the medium replacement part from turning over, the anti-turnover structure is installed in the body part the medium replacement part and at least one of the holding parts.
Optionally, the medium displacement portion has an outer radial dimension L11 that meets the radial dimension L21 of the cooking cavity: l1 is more than or equal to 0.2L 2; and/or the axial dimension L12 of the medium replacement part and the axial dimension L22 of the cooking cavity meet the following conditions: l12 is more than or equal to 0.1L 22.
Optionally, the outer radial dimension L31 of the containing part is smaller than the radial dimension L21 of the cooking cavity, and the axial dimension L32 of the containing part and the axial dimension L22 of the cooking cavity satisfy: l32 is more than or equal to 0.2L 22.
According to some embodiments of the invention, the outer radial dimension L11 of the medium displacement portion, the axial dimension L12 of the medium displacement portion, the radial dimension L21 of the cooking cavity and the axial dimension L22 of the cooking cavity satisfy: l11 is less than 0.5L21, and L12 is more than 0.3L22, or L11 is more than or equal to 0.5L21, and L12 is less than or equal to 0.3L 22.
In some embodiments of the present invention, the body portion comprises: pot somatic part and upper cover portion, upper cover portion lid is located pot somatic part, pot somatic part includes the shell and locates interior pot in the shell, interior pot with upper cover portion cooperation forms the culinary art chamber, hold the portion with medium replacement portion establishes in the interior pot, hold the axial dimension L32 of portion the axial dimension L12 of medium replacement portion with the axial dimension L42 of interior pot satisfies: l32+ L12 is less than or equal to L42.
Optionally, the inner radial dimension L41 of the inner pan and the axial dimension L42 of the inner pan satisfy: l41 is more than or equal to 14cm and less than or equal to 25cm, and L42 is more than or equal to 11cm and less than or equal to 13 cm.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 is a schematic structural view of a cooking appliance according to some embodiments of the present invention;
fig. 2 is a schematic structural view of a cooking appliance according to other embodiments of the present invention, in which liquid does not enter the containing part;
fig. 3 is a schematic structural view of a cooking appliance according to other embodiments of the present invention, in which a liquid is introduced into a containing part.
Reference numerals:
a cooking appliance 10;
a body part 1; a cooking chamber 11; a pot body portion 12; a housing 121; an inner pan 122; an upper cover portion 13;
a housing part 2; an opening 243;
a medium replacement unit 3; a second medium 31; a first medium 39;
a heating member 4.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are exemplary only for the purpose of explaining the present invention, and should not be construed as limiting the present invention. Numerous changes, modifications, substitutions and alterations can be made herein by those skilled in the art without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "top", "bottom", "inner", "outer", "axial", "radial", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are used merely for convenience of description and simplification of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore, should not be construed as limiting the present invention.
A cooking appliance 10 according to an embodiment of the present invention will be described with reference to the accompanying drawings.
It should be noted that the cooking appliance 10 according to the embodiment of the present invention can be an electric cooker, an electric pressure cooker, an electric stewpan, an induction cooker, or a health preserving pot, and in the following description, the cooking appliance 10 is taken as an example of an electric cooker, but this is not a limitation to the scope of the present invention. After reading the description of the present application, it is obvious for a person skilled in the art to apply the cooking appliance 10 of the present application to an electric pressure cooker, an electric stewpan, an induction cooker, a health preserving pot, or the like, while knowing the technical idea of the present application.
According to the utility model discloses cooking utensil is the utility model discloses a designer obtains on the basis of discovery and reason analysis to the technical problem in the correlation technique.
Specifically, to the inhomogeneous and the poor problem of drop sugar effect of the rice that appears when the rice volume that exists cooks among the correlation technique, the utility model discloses a designer is through the creative discovery of research, and the leading cause that appears above-mentioned problem among the correlation technique is: when the rice is large, the rice in the steamer is stacked higher, and the water level is difficult to overflow all the rice only by water entering from the bottom of the steamer, so that the rice on the upper layer is hard and even half-cooked.
In view of the above, the present invention provides a related improvement, so as to obtain the cooking appliance 10 of the embodiment of the present invention. Referring to fig. 1 to 3, in some embodiments, the cooking appliance 10 may include: the body part 1, hold portion 2 and medium replacement portion 3, hold portion 2 and be used for holding the edible material, for example rice. The body portion 1 has a cooking cavity 11 therein, and in some embodiments, the cooking cavity 11 may be a cavity defined by a pan body portion 12 and an upper cover portion 13 of the body portion 1.
Hold portion 2 and set up in culinary art chamber 11, medium replacement portion 3 sets up in culinary art chamber 11. The medium displacing portion 3 is used to effect a displacement of the first medium 39 and the second medium 31, thereby changing the liquid level in the cooking chamber 11.
For example, the medium replacement part 3 is provided to replace the liquid second medium 31 located in the medium replacement part 3 with the first medium 39, so that the replaced second medium 31 can exit the medium replacement part 3 and enter the cooking chamber 11. The second medium 31 may be introduced into the cooking chamber 11 so that the liquid level in the containing part 2 may be varied. Here, the first medium 39 can come from outside the medium replacement part 3, and the second medium 31 can be replaced by entering the medium replacement part 3, for example, by pumping gas from the outside into the medium replacement part 3; alternatively, the first medium 39 may come from inside the medium replacement part 3, for example, by heating the liquid, such as water, inside the medium replacement part 3, so that the gaseous first medium 39 is formed inside, and the first medium 39 may discharge the liquid water from inside out of the medium replacement part 3; of course, the source of the first medium 39 may also be a combination of the two possibilities, but is not limited thereto.
For another example, the medium replacement part 3 is further configured to utilize the second medium 31 which is outside the medium replacement part 3 and is in a liquid state to enter the medium replacement part 3 to occupy at least a part of the space occupied by the first medium 39, so that the liquid level in the cooking cavity 11 is lowered, and during the lowering of the liquid level, the liquid can wash the rice, so that the sugar in the rice is reduced. In other words, the liquid second medium 31 can enter the medium replacement part 3, thereby occupying at least a part of the space previously occupied by the first medium 39.
Optionally, in some embodiments, when the cooking appliance 10 stops heating or the heating power is reduced, the first medium 39 such as water vapor in the medium replacement part 3 is liquefied, and the liquid second medium 31 such as water outside the medium replacement part 3 enters the medium replacement part 3 to replace the space previously occupied by the first medium 39. For another example, in other embodiments, when at least a portion of the first medium 39 in the medium replacement part 3, such as air, is extracted, the second medium 31 in a liquid state, such as water, outside the medium replacement part 3 may enter the medium replacement part 3 to replace the extracted first medium 39.
Moreover, hold portion 2 and can with culinary art chamber 11 intercommunication, second medium 31 flows into and can enter into this body part 1 after culinary art chamber 11 and hold the clearance between the portion 2 to further enter into and hold in the portion 2, make the liquid level that holds in the portion 2 changeable, and, the volume that gets into the liquid that holds in the portion 2 is different, can make the liquid level that holds the portion 2 change.
The rice is just put into and holds in the portion 2 after, when the liquid level of holding portion 2 changes from top to bottom, and liquid can erode repeatedly and hold the rice in the portion 2, can reduce the content of sugar in the rice, and the user can make the user be difficult to fatten after eating the rice, and simultaneously, also can make the rice be heated evenly, can make the rice fully absorb moisture to can prevent that rice from pressing from both sides and give birth to, and then can promote the taste of rice.
From this, through this body part 1, hold the cooperation of portion 2 and medium replacement portion 3, the back in cooking utensil 10 is put into to the rice, and cooking utensil 10 is when dripping rice, and liquid can constantly erode the rice, makes the sugar in the rice washed away to can make the user eat and be difficult to become fat after the rice.
As shown in fig. 1, the medium replacement part 3 may be located below the containing part 2, and the medium replacement part 3 and the containing part 2 are separate pieces that are not connected to be integrated. Thus, the medium replacement part 3 can be selectively placed after the placing part 2 is placed in the cooking cavity 11, and the cooking appliance 10 can drain rice or perform other cooking when the medium replacement part 3 is also placed in the cooking cavity 11. When the medium replacement part 3 is not put into the cooking cavity 11, the containing part 2 can be used as a normal steamer. This can improve the flexibility of use of the cooking appliance 10, and can make a wider variety of meals.
Simultaneously, medium replacement portion 3 does not have with holding portion 2 and is connected, has also reduced the dismouting operation between them like this, and the operation is more simple and convenient. And, medium replacement portion 3 is located the below that holds portion 2 for hold portion 2 can constitute the backstop to medium replacement portion 3 from the upside, avoids medium replacement portion 3 upwards to shift out cooking chamber 11, and is comparatively safe.
In addition, the structure is relatively simpler to manufacture, the appearance can be selected in more forms, for example, other irregular shapes such as a circle, a square and the like can also be selected, the use is simple for a user, the cleaning dead angle is less, the cleaning is easy, and the user experience is better. In the embodiment shown in fig. 1, the medium displacing portion 3 is formed in a structure with legs at the lower part, and in the embodiment shown in fig. 2, the medium displacing portion 3 is formed in a structure with a flanging at the lower edge.
According to some embodiments of the present invention, the medium displacement portion 3 may be configured as a gas-liquid displacement portion, which may be arranged to replace the liquid second medium 31 with the gaseous first medium 39. Therefore, the replacement effect is better through the mutual replacement of different media, and the influence of the first medium on the second medium can be reduced.
Alternatively, the first medium 39 may be water vapor and the second medium 31 may be water, but the present invention is not limited thereto.
According to some embodiments of the present invention, as shown in fig. 1, the lower part of the medium replacement part 3 is provided with an opening 243 for discharging the second medium 39, the lower part of the body part 1 is provided with a heating element 4, and the heating element 4 can heat the second medium 39 to boil to form the first medium 31, i.e. the first medium 31 is water vapor. Alternatively, the heating member 4 may be a coil disc assembly.
Therefore, in the process that the cooking utensil 10 heats the liquid in the cooking cavity 11, the water vapor in the medium replacement part 3 gradually increases, then the pressure in the gas-liquid replacement part gradually increases, and the liquid in the gas-liquid replacement part is pressed into the cooking cavity 11, so that the working purpose of rising of the water level in the cooking cavity 11 can be realized, and the working purpose of rising of the water level of the containing part 2 can be realized. At this moment, not only can realize that the liquid level rises, the liquid that gets into simultaneously and hold in the portion 2 is high temperature liquid, can also promote the culinary art effect.
Alternatively, as shown in fig. 1 and 2, the opening 243 is arranged to face downward, so that the shaking of the medium displacing portion 3 is reduced during the liquid discharge process, and the risk of the medium displacing portion 3 turning over is reduced. Of course, in other embodiments of the present invention, the openings 243 may also face to the side, for example, the openings 243 are respectively disposed on two opposite sides of the medium replacement part 3, so that when the medium replacement is performed, the two sides of the medium replacement part 3 are simultaneously stressed, the stress is relatively balanced, and the probability of the medium replacement part 3 turning over can also be reduced.
As shown in fig. 2 and 3, according to further embodiments of the invention, the medium displacing portion 3 may be spaced apart from the containing portion 2 before the second medium 31 is not boiled and may be lifted up against the containing portion by the pressure of the first medium 39 when the second medium 31 is boiled. From this, when medium replacement portion 3 bears pressure, can carry on spacingly through holding portion 2 that contacts with it to improve the stability of medium replacement portion 3, further reduce the risk that medium replacement portion 3 takes place the upset. Simultaneously, when will hold portion 2 and place in the culinary art chamber 11, owing to hold portion 2 and medium replacement portion 3 contactless, can reduce like this and hold the friction between portion 2 and the medium replacement portion 3, reduce impaired.
Combine some embodiments of the utility model, can also be provided with the anti-overturning structure who is used for preventing the upset of medium replacement portion 3 in cooking utensil 10, anti-overturning structure can install on this body portion 1, medium replacement portion 3 and hold at least one in the portion 2 to further reduce the risk that medium replacement portion 3 took place to overturn.
The utility model discloses do not do special restriction to the concrete structure of preventing the flip structure, for example, prevent that the flip structure can be for preventing the flip muscle, set up convex flip muscle in order to carry on spacingly to medium replacement portion 3 on the internal face of culinary art chamber 11 and/or hold portion 2. For another example, the anti-flipping structure 3 may be a magnetic structure, and there is a magnetic force between the magnetic structure and the medium replacement part 3 to reduce the risk of flipping the medium replacement part 3.
Referring to fig. 1 to 3, in combination with some embodiments of the present invention, optionally, the outer radial dimension L11 of the medium replacement part 3 and the radial dimension L21 of the cooking cavity 11 may satisfy: l1 is more than or equal to 0.2L 2. Alternatively, the axial dimension L12 of the medium replacement part 3 and the axial dimension L22 of the cooking cavity 11 may satisfy: l12 is more than or equal to 0.1L 22. Alternatively, the outer radial dimension L31 of the containing part 2 may be smaller than the radial dimension L21 of the cooking cavity 11, and the axial dimension L32 of the containing part 2 and the axial dimension L22 of the cooking cavity 11 may satisfy: l32 is more than or equal to 0.2L 22. These arrangements also contribute to reducing the chance of the medium displacing portion 3 flipping over.
It is to be understood that, in practical design, the above-mentioned parameter relationship and the parameter values or parameter relationships to be described later may be used simultaneously without contradiction, or may be selectively used in some cases, and they may be used in combination with each other without contradiction.
Furthermore, in the description of the present invention, "radial" is to be understood in a broad sense, and the fact that a structure has a radial dimension does not mean that the structure must be circular, for example, the cooking chamber 11 has a radial dimension, and thus does not mean that the cooking chamber 11 must be a circular chamber, but may also be square or other shapes, where the radial dimension of the cooking chamber 11 is understood as the distance between the two ends of the cooking chamber 11 in a direction perpendicular to the axial direction of the cooking chamber 11 and passing substantially through the center of the cooking chamber. For example, when the cooking chamber 11 is square, the radial dimension of the cooking chamber 11 may be understood as the distance between both ends of the cooking chamber 11 in a direction perpendicular to the axial direction of the cooking chamber 11 and passing substantially through the center of the cooking chamber 11, such as the distance between both ends of the cooking chamber 11 in the diagonal direction.
According to some specific examples of the present invention, the outer radial dimension L11 of the medium replacement part 3, the axial dimension L12 of the medium replacement part 3, the radial dimension L21 of the cooking cavity 11 and the axial dimension L22 of the cooking cavity 11 may satisfy: l11 is less than 0.5L21, and L12 is more than 0.3L22, or L11 is more than or equal to 0.5L21, and L12 is less than or equal to 0.3L 22. Studies have shown that this arrangement also reduces the chance of the media replacement part 3 flipping over.
According to some embodiments of the present invention, as shown with reference to fig. 1 to 3, the body part 1 may include: pot body 12 and upper cover portion 13, upper cover portion 13 lid is located pot body 12, and pot body 12 includes shell 121 and locates interior pot 122 in shell 121, and interior pot 122 can form cooking chamber 11 with upper cover portion 13 cooperation, and portion 2 and medium replacement portion 3 can be established in interior pot 122.
This improves the heat insulation performance and safety of the cooking appliance 10. In addition, when cooking utensil 10 cooks rice, go up lid 13 and will hold portion 2 and cover, so set up and to reduce the required time of water boiling in cooking utensil 10, can reduce the required time of culinary art rice to, also can avoid external object to get into in cooking utensil 10, can guarantee rice sanitation and hygiene, thereby can guarantee user's edible safety nature.
In connection with some embodiments of the present invention, as shown in fig. 1 to 3, the axial dimension L32 of the containing part 2, the axial dimension L12 of the medium replacement part 3, and the axial dimension L42 of the inner pot 122 may satisfy: l32+ L12 is less than or equal to L42. Thereby, the housing part 2 and the medium replacement part 3 are more easily put into the cooking cavity 11, and the housing part 2 and the upper lid part 13 interfere with each other less. In some embodiments, when the containing part 2 is placed in the inner pot 122, the upper part of the containing part 2 may not protrude upwards from the rim of the inner pot 122, which is more convenient for the cover of the upper cover part 13.
Alternatively, as shown in fig. 1 to 3, the inner radial dimension L41 of the inner pan 121 and the axial dimension L42 of the inner pan may satisfy: l41 is more than or equal to 14cm and less than or equal to 25cm, and L42 is more than or equal to 11cm and less than or equal to 13 cm. The inner pot 121 with the size can meet the cooking requirements of most users, and has wider adaptability. For example, L41 can be 16cm, 18cm, 20cm, 22cm, etc., and L42 can be 11.5cm, 12cm, 12.5cm, etc.
A cooking appliance 10 according to some embodiments of the present invention is described below. The working process of the cooking appliance 10 such as an electric cooker mainly comprises a water boiling stage and a rice steaming stage, wherein the electric cooker mainly heats periodically, a period T is set in a control program of the electric cooker, and the T satisfies the relational expression: t is more than or equal to 4 seconds within 32 seconds, the periodic power regulation ratio is a, and a meets the relation: 1 is more than or equal to a and more than or equal to 1/8, the total duration of the water boiling stage t1 and t1 satisfy the relation: t1 is more than or equal to 3 minutes in 15 minutes. After the water boiling stage is finished, the electric rice cooker enters a rice steaming stage, in the rice steaming stage, rice and water are separated, a control program keeps the temperature of rice water to be b, b meets the relation that b is more than or equal to 110 degrees and more than or equal to 80 degrees, the total duration time t2 and t2 in the whole rice steaming stage meet the relation that: t2 is more than or equal to 3 minutes in 30 minutes.
Optionally, the specific working process of the electric cooker is as follows: during the cooking process of the electric cooker, firstly, a proper amount of clean water is poured into the cooking cavity 11, then the containing part 2 and the medium replacing part 3 are placed into the cooking cavity 11, the water level in the cooking cavity 11 is enabled to be approximately higher than the medium replacing part 3 (certainly, the water level can be properly higher than the medium replacing part 3 or properly lower than the medium replacing part 3), and then the washed rice is placed into the containing part 2, as shown in fig. 1, the rice and the water can be separated, namely, the rice can be placed into the containing part 2 above the rice, the water is below the rice, and the rice is not soaked in the water.
Afterwards, the electric rice cooker begins to heat the cooking cavity 11, when the water in the cooking cavity 11 is heated, the water in the cooking cavity 11 can generate a large amount of bubbles (water vapor), a part of the bubbles can be stored in the medium replacement part 3, so that the pressure in the medium replacement part 3 is increased, under the action of the pressure, the water in the medium replacement part 3 is discharged into the cooking cavity 11, so that the water level in the cooking cavity 11 is increased, because the containing part 2 is communicated with the cooking cavity 11, after the water in the medium replacement part 3 flows into the cooking cavity 11, the water in the cooking cavity 11 can flow into the containing part 2, at the moment, the water level in the whole containing part 2 can be increased, the rice is submerged, as shown in fig. 3, and the rice cooking is realized.
When the water level in the containing part 2 reaches a certain height, the electric cooker stops heating in time after being sensed by a time sensor or a signal sensor or by other known means, the water vapor in the medium replacing part 3 is rapidly cooled and liquefied, the pressure in the medium replacing part 3 is reduced, then the water in the cooking cavity 11 flows back to the medium replacing part 3, the water level in the containing part 2 is rapidly reduced, the water in the containing part 2 passes through the rice and falls off in the process of the reduction of the water level in the containing part 2, the water in the containing part 2 washes the rice, and the electric cooker can also realize the separation of the rice and the water discontinuously in the cooking process, for example, the electric cooker can repeatedly heat and stop the cooking cavity 11 by controlling control programs such as equivalent heating power and the like, and the water in the containing part 2 can repeatedly rise and fall back in the process of the repeated heating of the cooking cavity 11 by the electric cooker, the water washes the rice in repeated rising and falling processes, and then the clear water gradually becomes rice soup. After the water boiling stage is finished, the electric rice cooker enters a rice steaming stage, in the rice steaming stage, rice and water are separated, and the program is controlled to keep the temperature of rice soup above 80 ℃ so as to steam or stew rice.
And, electric rice cooker washes the rice repeatedly through water at the water boiling stage, can further reduce the content of sugar in the rice, and after the user eats up the rice, can make the user be difficult to fatten, simultaneously, also can make the rice be heated evenly, can make the rice fully absorb moisture to can prevent that rice from pressing from both sides living, and then can promote the taste of rice.
Also, in the rice steaming stage, since the water in the rice cooker is evaporated in the early stage and the rice absorbs water, the original water level is lowered, and in order to ensure the separation of the rice from the water and the rice steaming effect and prevent the rice from being soaked by the rice water, optionally, in some embodiments, the distance from the water level in the final cooking chamber 11 to the lowest layer of rice may be greater than or equal to 4 mm. In other embodiments of the invention, the water level may be slightly higher than the lowest rice layer, so that the rice layer on the upper layer still cannot be soaked by water, and the final sugar content of the rice can be reduced.
Optionally, in connection with some embodiments of the present invention, the volume of the medium replacement part 3 may or may not vary. In some embodiments, the volume of the medium replacement part 3 is not changed, and the gas charging and discharging device may be used to charge gas into the medium replacement part 3, so as to increase the pressure inside the medium replacement part 3, thereby increasing the liquid level inside the cooking cavity 11, and when the liquid level inside the medium replacement part 3 needs to be lowered, the gas charging and discharging device may be used to extract gas from the medium replacement part 3, thereby lowering the pressure inside the medium replacement part 3, thereby achieving the effect of lowering the liquid level.
In other embodiments, when the volume of the medium replacement part 3 is variable, the gas filling and discharging device is used to fill the medium replacement part 3 or extract the gas in the medium replacement part 3, so that the liquid level in the cooking cavity 11 can be raised and lowered. For example, in some specific examples of the present invention, in the cooking process, the medium replacement part 3 may be inflated by the gas charging and discharging device to realize the change of the liquid level in the cooking cavity 11, and the volume of the medium replacement part 3 may be changed along with the amount of inflation. Like this, when need not carry out the medium replacement, the volume of medium replacement portion 3 can be less, reduces the occupation to culinary art chamber 11 to medium replacement portion 3 can increase the volume when aerifing, with the volume that holds gas is held in the promotion, further increases the displacement volume of liquid, makes the liquid level change in the culinary art chamber 11 more obvious, more does benefit to and promotes the culinary art effect.
From this, through this body part 1, hold the cooperation of portion 2 and medium replacement portion 3, the back in cooking utensil 10 is put into to the rice, and cooking utensil 10 is when dripping rice, and water can constantly erode the rice, makes the sugar in the rice washed away to can make the user eat and be difficult to become fat after the rice.
Other constructions and operations of the cooking appliance 10 according to the embodiments of the present invention are known to those of ordinary skill in the art and will not be described in detail herein.
In the description herein, references to the description of the terms "embodiment," "specific embodiment," "example," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples without interference or contradiction.

Claims (10)

1. A cooking appliance, comprising:
a body portion having a cooking cavity therein;
the containing part is arranged in the cooking cavity;
a medium replacement part which is arranged in the cooking cavity and is positioned below the containing part, the medium replacement part and the containing part are separate parts and are not connected into a whole,
the medium replacement part is arranged to replace a liquid second medium in the medium replacement part with a first medium so that the replaced second medium can be discharged out of the medium replacement part, the medium replacement part is further arranged to enter the medium replacement part with the second medium which is out of the medium replacement part and is in a liquid state so as to occupy at least a part of a space occupied by the first medium, and the containing part can be communicated with the cooking cavity so that the liquid level in the containing part can be changed.
2. The cooking appliance according to claim 1, wherein the medium replacement part is configured as a gas-liquid replacement part provided to replace the second medium in a liquid state with the first medium in a gas state.
3. The cooking appliance according to claim 2, wherein a lower portion of the gas-liquid displacement portion is provided with an opening for discharging the second medium, and a lower portion of the body portion is provided with a heating member for heating the second medium to boil to form the first medium.
4. The cooking appliance according to claim 3, wherein the medium displacing portion is spaced apart from the containing portion before the second medium is boiled and is capable of rising against the containing portion under pressure of the first medium when the second medium is boiled.
5. The cooking appliance according to claim 1, wherein a turnover prevention structure for preventing the medium replacement part from being turned over is provided in the cooking appliance, and the turnover prevention structure is mounted on at least one of the body part, the medium replacement part, and the containing part.
6. The cooking appliance of claim 1, wherein an outer radial dimension L11 of the medium displacement portion and a radial dimension L21 of the cooking cavity satisfy: l1 is more than or equal to 0.2L 2; and/or the presence of a gas in the gas,
the axial dimension L12 of the medium replacement part and the axial dimension L22 of the cooking cavity satisfy that: l12 is more than or equal to 0.1L 22.
7. The cooking appliance according to any one of claims 1 to 6, wherein the external radial dimension L31 of the containing portion is smaller than the radial dimension L21 of the cooking cavity, the axial dimension L32 of the containing portion and the axial dimension L22 of the cooking cavity satisfy: l32 is more than or equal to 0.2L 22.
8. The cooking appliance of claim 1, wherein the outer radial dimension L11 of the medium displacement portion, the axial dimension L12 of the medium displacement portion, the radial dimension L21 of the cooking cavity and the axial dimension L22 of the cooking cavity satisfy:
l11 is less than 0.5L21, and L12 is more than 0.3L22, or L11 is more than or equal to 0.5L21, and L12 is less than or equal to 0.3L 22.
9. The cooking appliance of claim 1, wherein the body portion comprises:
pot somatic part and upper cover portion, upper cover portion lid is located pot somatic part, pot somatic part includes the shell and locates interior pot in the shell, interior pot with upper cover portion cooperation forms the culinary art chamber, hold the portion with medium replacement portion establishes in the interior pot, hold the axial dimension L32 of portion the axial dimension L12 of medium replacement portion with the axial dimension L42 of interior pot satisfies: l32+ L12 is less than or equal to L42.
10. The cooking appliance of claim 9, wherein the inner radial dimension L41 of the inner pan and the axial dimension L42 of the inner pan satisfy: l41 is more than or equal to 14cm and less than or equal to 25cm, and L42 is more than or equal to 11cm and less than or equal to 13 cm.
CN201920829157.3U 2019-05-31 2019-05-31 Cooking utensil Active CN210446646U (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN201920829157.3U CN210446646U (en) 2019-05-31 2019-05-31 Cooking utensil
PCT/CN2020/071163 WO2020238240A1 (en) 2019-05-31 2020-01-09 Cooking device, cooking accessory for cooking device and control method
JP2021570443A JP7353391B2 (en) 2019-05-31 2020-01-09 Cooking utensils, cooking accessories used in cooking utensils, and control methods

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114098407A (en) * 2020-08-28 2022-03-01 佛山市顺德区美的电热电器制造有限公司 Cooking appliance, control method, control device, and computer-readable storage medium

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114098407A (en) * 2020-08-28 2022-03-01 佛山市顺德区美的电热电器制造有限公司 Cooking appliance, control method, control device, and computer-readable storage medium
CN114098407B (en) * 2020-08-28 2023-06-16 佛山市顺德区美的电热电器制造有限公司 Cooking appliance, control method, control device, and computer-readable storage medium

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