CN210540799U - Fish steaming container and steam heating type cooking utensil - Google Patents

Abstract

The utility model discloses a fish steaming container and steam heating formula cooking utensil belongs to the kitchen appliances field, has solved and has adopted ordinary fish dish to evaporate the fish among the prior art and have the inhomogeneous problem of heating, the utility model discloses a fish steaming container includes disk body and dish lid, the disk body with the cooperation of dish lid forms the steam chamber, it lets in to have the confession steam on the dish lid the steam input channel in steam chamber, be equipped with the bellying that bears the weight of the fish body in the quotation of disk body, the bellying make the fish body with form the clearance that is used for steam to get into between the quotation. Because the bellying makes and forms the clearance that is used for steam to get into between the fish body and the quotation, the culinary art in-process, the steam of steam intracavity can permeate to the fish body below through the clearance, has promoted the mobility of steam greatly, makes the steam can the omnidirectional surround the fish body, and the fish body is heated more evenly.

Description

Fish steaming container and steam heating type cooking utensil

[ technical field ] A method for producing a semiconductor device

The utility model relates to a kitchen appliances field especially relates to fish steaming container and steam heating formula cooking utensil.

[ background of the invention ]

In the current society advocating healthy diet, more people choose to cook fish in a steaming way, the steamed fish not only retains the nutritional ingredients of the fish, but also keeps the unique delicate flavor of the fish, and the steamed fish is very smooth, tender and tasty. Present fish mode of evaporating, the fish is placed in the steamer together with the fish dish, the steam that utilizes the water heating in the steamer to produce evaporates the fish thoroughly, but because the back of the fish body pastes tightly with the fish dish, steam is difficult to permeate, only can rely on the fish dish heat to make the fish body back curing, make the fish body back sclerosis easily like this or glue on the fish dish, and steam can condense and produce the comdenstion water in the fish dish, the latter half of the fish body is soaked in the comdenstion water for a long time, not only destroy flesh of fish taste, fish efficiency has also been reduced to evaporate.

[ Utility model ] content

The utility model aims to solve the technical problem that overcome prior art not enough and provide a evaporate fish container, realize steam to the fish body even heating, promote and evaporate the fish effect.

In order to solve the technical problem, the utility model adopts the following technical scheme:

the fish steaming container comprises a tray body and a tray cover, wherein the tray body and the tray cover are matched to form a steam cavity, a steam input channel for steam to enter the steam cavity is formed in the tray cover, a protruding portion for bearing a fish body is arranged on the tray surface of the tray body, the protruding portion enables the fish body and a gap for steam to enter is formed between the tray surface, and the area occupied by the protruding portion on the tray surface is smaller than 1/2 of the area of the tray surface.

In the fish steaming container, the plate surface of the plate body is provided with a plurality of convex parts, and a steam channel is formed between every two adjacent convex parts.

In the fish steaming container, a plurality of steam channels are formed on the plate surface of the plate body, and steam entering the gap can circularly flow in the plurality of steam channels.

In the above fish steaming container, the plurality of protrusions are distributed in a fishbone shape on the plate surface of the plate body.

In the above-mentioned container for steaming fish, the tray body includes the diapire and encircles the lateral wall of diapire periphery, the diapire with the lateral wall encloses into the appearance chamber that is used for holding the fish body, the bellying sets up on the diapire of tray body.

In the above fish steaming container, the protrusion part is contracted from bottom to top.

In the above fish steaming container, the height of the projection is 5mm to 20 mm.

In the above fish steaming container, the tray body is a glass tray body, and the boss portion and the glass tray body are integrally formed.

In the above-mentioned fish steaming container, the steam input passage is located at the middle of the plate cover.

The utility model discloses still provide steam heating formula cooking utensil, including organism and above-mentioned arbitrary technical scheme the fish steaming container, be equipped with steam generator and intercommunication on the organism steam generator's steam output channel, steam input channel is used for the butt joint steam output channel.

The utility model has the advantages that:

the utility model provides a fish steaming container, including disk body and dish lid, the disk body with the dish lid cooperation forms the steam chamber, the dish has on covering and supplies steam to let in the steam input channel in steam chamber, be equipped with the bellying that bears the weight of the fish body in the quotation of disk body, the bellying make the fish body with form the clearance that is used for steam to get into between the quotation, the area that the bellying occupied in the quotation is less than 1/2 of quotation area.

Because the bellying makes and forms the clearance that is used for steam to get into between the fish body and the quotation, the culinary art in-process, the steam of steam intracavity can permeate to the fish body below through the clearance, has promoted the mobility of steam greatly, makes the steam can the omnidirectional surround the fish body, and the fish body is heated more evenly. Because the clearance between the fish body and the quotation, the comdenstion water of condensing on the quotation of disk body can not large tracts of land contact fish body, also can not lead to the fish body to soak in the comdenstion water for a long time, ensures that the steam heat directly transmits the fish body, can improve culinary art efficiency, shortens the culinary art time. Because the area that the bellying took up on the quotation is less than 1/2 of quotation area, when the fish body was placed at the quotation, fish body and bellying direct contact formed the clearance of steam circulation between non-bellying and the fish body, and the area that non-bellying took up is greater than the area that the bellying took up for sufficient steam circulation clearance has between non-bellying and the fish body, consequently makes the fish body can fully receive steam, has improved the efficiency of evaporating the fish.

When the existing fish plate is used for steaming fish, heat can be quickly dissipated when the fish plate is taken out from a pot and put on a dining table after cooking, particularly the front side of the fish body directly contacts with air, the water is quickly dissipated, the surface of the fish body becomes dry and hard, and the eating taste is influenced. The utility model discloses a steamed fish container includes disk body and cover, and disk body and cover cooperation form the steam chamber, and after the culinary art was finished, the steamed fish container can directly put the dining table and use, because the cover lid closes on the disk body, after stopping steam heating, still kept a certain amount of steam in the steamed fish container, when opening the cover and edible, the flesh of fish can keep the smooth tender taste when culinary art finishes.

In the existing fish steaming mode, a user usually puts fish into a steamer when water in the steamer is heated to boiling, the heating degree of the steamer depends on the steam quantity, generally only depends on the personal cooking experience of the user to judge, and the steam temperature can only be maintained at 100 ℃. The utility model provides an among the fish steaming container, the dish is covered and is had the steam input channel that supplies steam to let in the steam chamber, that is to say, the fish steaming container uses the steam that independent steam generator produced to heat, and this has very big difference with current fish steaming mode, and independent steam generator can conveniently control steam volume and the steam temperature who gets into the fish steaming container, sets for corresponding culinary art procedure, the fish steaming efficiency and the culinary art effect of improvement to the culinary art demand of different fishes.

In a further scheme, a plurality of convex parts are arranged on the disc surface of the disc body, and steam channels are formed between the adjacent convex parts. The steam channel plays the effect of guiding steam flow, makes to form orderly mobile steam between the fish body and the quotation, and the heating is more even.

In a further scheme, a plurality of steam channels are formed on the disc surface of the disc body, and steam entering the gap can circularly flow in the plurality of steam channels. A plurality of steam passage communicate each other, so that the steam that gets into the clearance can be at a plurality of steam passage mesocycle flow, the mobility of steam has been strengthened on the one hand, make steam evenly spread in the clearance, fish body back and steam fully contact, the heating degree of consistency and efficiency are higher, on the other hand, the comdenstion water of condensing on the disk body quotation can disperse uniformly in a plurality of steam passage equally, prevent that the quotation part from gathering the comdenstion water and influencing the steam circulation, and on the same hand, when wasing the disk body, washing liquid physical stamina is at a plurality of steam passage mesocycle flow, the cleaning performance is better.

In a further scheme, the plurality of convex parts are distributed on the disc surface of the disc body in a fishbone shape. On one hand, the plurality of convex parts distributed in a fishbone shape adapt to the shape of the fish body to form multi-point support for the fish body, and the complete shape of the fish body can be well kept in the whole fish steaming process; on the other hand, because the steam can not penetrate through the fish body, the steam can only permeate into the gap below the fish body from the peripheral side of the fish body, the centers of the fish bodies of most fishes are thicker than the two sides and are not easy to be steamed, a plurality of convex parts distributed in a fishbone shape are arranged, the steam can be gathered from the two sides of the fish body to the central part, the center and the two sides of the fish body can be stably and uniformly heated by the steam, and the back of the fish body can obtain the consistent curing degree.

In a further scheme, the tray body comprises a bottom wall and a side wall surrounding the periphery of the bottom wall, a containing cavity used for containing a fish body is enclosed by the bottom wall and the side wall, and the bulge is arranged on the bottom wall of the tray body. The tray body forming the containing cavity provides enough containing space, reduces the use limitation, and can be used for steaming fish and also can be used as a container for containing other foods; the plate body with the side wall is more convenient to take and place and hold the fish steaming container, and even if the plate body is slightly inclined, food in the plate body cannot be poured out.

In a further aspect, the protrusion is tapered from bottom to top. Reduce the area of contact at bellying and fish body back, correspondingly, fish body back has more positions can direct contact steam, and the heating effect is better.

In a further aspect, the height of the protrusion is 5mm to 20 mm. The steamed fish is usually fresh fish which is just killed, the fish meat still keeps certain elasticity, if the height of the convex part is lower than 5mm, the back of the fish body is easy to contact with the plate surface to influence the steam circulation, if the height of the convex part exceeds 20mm, although enough steam circulation clearance can be provided, the shape of the fish body is not easy to maintain, therefore, the height of the convex part is limited to be 5 mm-20 mm in the scheme.

In a further scheme, the tray body is a glass tray body, and the boss and the glass tray body are integrally formed. Use the glass disk body, the user can observe whole fish process and the curing degree of the fish body of evaporating, and the disk body is clean more convenient, and the reinforcing is used and is experienced.

In a further aspect, the steam input channel is located in a middle portion of the tray cover. Steam enters the steam cavity from the middle part of the plate cover and then uniformly diffuses around the steam cavity, so that the consistency of the steam quantity at each part of the steam cavity is ensured, and the fish body is uniformly heated by the steam.

The utility model provides a steam heating formula cooking utensil, including organism and any one of the above-mentioned technical scheme the fish steaming container, be equipped with steam generator and intercommunication on the organism steam generator's steam output channel, steam input channel is used for the butt joint steam output channel. Steam heating formula cooking utensil can conveniently control steam volume and the steam temperature that gets into the fish steaming container, sets for corresponding culinary art procedure to the culinary art demand of different fishes, cooperates the utility model discloses a fish steaming container realizes steam and to fish body even heating, improves fish steaming efficiency and culinary art effect.

These features and advantages of the present invention will be disclosed in more detail in the following detailed description and the accompanying drawings.

[ description of the drawings ]

The invention will be further explained with reference to the drawings:

FIG. 1 is a schematic perspective view of a container for steaming fish according to an embodiment of the present invention;

FIG. 2 is a schematic sectional view of a fish steaming container according to an embodiment of the present invention;

fig. 3 is a schematic perspective view of the tray body according to the embodiment of the present invention;

fig. 4 is a schematic structural view of a steam heating cooking appliance according to an embodiment of the present invention.

Reference numerals:

100 a tray body, 110 a bottom wall, 120 side walls, 130 a boss, 131 a first boss, 132 a first boss, 140 a steam channel;

200 disc covers, 210 steam input channels;

300 an air inlet joint;

400, a handle;

500 organism, 510 handpiece, 520 plummer.

[ detailed description ] embodiments

The utility model provides a fish steaming container, including disk body and dish lid, the disk body with the cooperation of dish lid forms the steam chamber, the dish has on covering and supplies steam to let in the steam input channel in steam chamber, be equipped with the bellying that bears the weight of the fish body in the quotation of disk body, the bellying make the fish body with form the clearance that is used for steam to get into between the quotation, the area that the bellying occupied in the quotation is less than 1/2 of quotation area. The formation in this clearance makes steam can the omnidirectional heating fish body, and the fish body is heated more comprehensively evenly to solved current fish dish and evaporated the fish and have the uneven problem of being heated, and can improve cooking efficiency, shorten the culinary art time.

The technical solutions of the embodiments of the present invention are explained and explained below with reference to the drawings of the embodiments of the present invention, but the embodiments described below are only preferred embodiments of the present invention, and not all embodiments. Based on the embodiments in the embodiment, other embodiments obtained by those skilled in the art without any creative work belong to the protection scope of the present invention.

In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "clockwise", "counterclockwise" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and to simplify the description, but do not indicate or imply that the device or element 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.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, unless otherwise specified, "a plurality" means two or more unless explicitly defined otherwise.

In the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," and "fixed" are to be construed broadly and may, for example, be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present invention can be understood according to specific situations by those skilled in the art.

In the present disclosure, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may comprise direct contact between the first and second features, or may comprise contact between the first and second features not directly. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.

Referring to fig. 1-3, in one embodiment of the present invention, the fish steaming container includes a tray body 100 and a tray cover 200, the tray body 100 and the tray cover 200 cooperate to form a steam chamber, a steam input channel 210 for steam to enter the steam chamber is provided on the tray cover 200, a protruding portion 130 for bearing the fish body is provided on the tray surface of the tray body 100, and the protruding portion 130 forms a gap for steam to enter between the fish body and the tray surface.

In the above embodiment, the specific form of the protruding portions 130 may be rib-shaped ribs, which are distributed on the disk surface of the disk body 100 in a straight line, an arc line or other irregular tracks, or block-shaped or dot-shaped protruding portions, which are distributed on the disk surface of the disk body 100. It can be understood that, for the purposes of the present invention, the distribution of the protrusions 130 at least ensures that the fish body part of the fish body can be held up without contacting the disk surface, and the head and tail parts of the fish body do not affect the effect of steaming the fish even if they contact the disk surface.

Use the steamed fish container of above-mentioned embodiment, at the culinary art in-process, the steam of steam intracavity can permeate to the fish body below through the clearance, has promoted the mobility of steam greatly, makes the steam can the omnidirectional surround the fish body, and the fish body is heated more evenly. Because the clearance between the fish body and the quotation, the comdenstion water of condensing on 100 quotations of disk body can not large tracts of land contact fish body, also can not lead to the fish body to soak in the comdenstion water for a long time, ensures that the steam heat directly transmits the fish body, can improve culinary art efficiency, shortens the culinary art time. The area that the bellying occupied on the dish face is less than 1/2 of the quotation area in this embodiment, when the fish body was placed at the quotation, fish body and bellying direct contact formed the clearance of steam circulation between non-bellying and the fish body, and the area that non-bellying occupied is greater than the area that the bellying occupied for sufficient steam circulation clearance has between non-bellying and the fish body, consequently makes the fish body can fully receive steam, has improved the efficiency of evaporating the fish.

In the above embodiment, the fish steaming container comprises the tray body 100 and the tray cover 200, the tray body 100 and the tray cover 200 are matched to form the steam cavity, after cooking is finished, the fish steaming container can be directly put on a dining table for use, a certain amount of steam is still remained in the fish steaming container after steam heating is stopped because the tray cover 200 is covered on the tray body 100, and when the tray cover 200 is opened for eating, fish meat can keep smooth and tender mouthfeel after cooking is finished.

In the above embodiment, the cover 200 of the fish steaming container has the steam input channel 210 for introducing steam into the steam cavity, that is, the fish steaming container is heated by steam generated by the independent steam generating device, which is very different from the existing fish steaming manner, the independent steam generating device can conveniently control the amount of steam and the temperature of steam entering the fish steaming container, and set corresponding cooking procedures according to cooking requirements of different fishes, thereby improving the fish steaming efficiency and the cooking effect.

Preferably, the height H of the projection is 5mm to 20 mm. The steamed fish is usually fresh fish which is just killed, the fish meat still keeps certain elasticity, if the height H of the convex part is lower than 5mm, the back of the fish body is easy to contact with the plate surface to influence the steam circulation, if the height H of the convex part exceeds 20mm, although enough steam circulation clearance can be provided, the shape of the fish body is not easy to keep, therefore, the height of the convex part is limited to 5 mm-20 mm in the scheme, for example, 5mm, 7mm, 10mm, 15mm, 20mm and the like.

Referring to fig. 2 and 3, in an embodiment of the present invention, a plurality of protrusions 130 are disposed on the tray surface of the tray body 100, and a steam channel 140 is formed between adjacent protrusions 130, where the steam channel 140 may be a groove formed by two protrusions 130 separated from each other and then connected to the tray surface 100, or a concave space formed by two protrusions 130 connected to each other; the steam channel 140 may have a structure with two ends penetrating through the steam channel 140 to allow steam to enter from one end of the steam channel 140 and flow out from the other end, or the steam channel 140 may have a structure with one end penetrating through the steam channel and the other end being closed, and steam enters or flows out from the penetrating end of the steam channel 140. The steam channel 140 is arranged to guide the steam to flow, so that the orderly flowing steam is formed between the fish body and the plate surface, and the heating is more uniform.

More preferably, a plurality of steam passages 140 are formed on the disk surface of the disk body 100, and steam entering the gap can circulate in the plurality of steam passages 140. Specifically, each steam channel 140 has a structure with two ends penetrating, and the plurality of steam channels 140 are communicated with each other, and the steam flowing out of one steam channel 140 can enter the other steam channels 140 and finally exchanges with the steam in the cooking cavity. The mobility of steam has been strengthened on the one hand, makes steam evenly diffuse in the clearance, and the fish body back fully contacts with steam, and the heating degree of consistency and efficiency are higher, and on the other hand, the comdenstion water of condensing on the quotation of disk body 100 can disperse equally in a plurality of steam channel 140 uniformly, prevents that the quotation part from gathering the comdenstion water and influencing the steam circulation, and on the same way, when wasing disk body 100, the washing liquid physical stamina is at a plurality of steam channel 140 mesocycle flow, and the cleaning performance is better.

More preferably, a plurality of bellying 130 are the distribution of fishbone form on the quotation of tray body 100, as shown in fig. 3, tray body 100 designs into oval, whole fish can be put into tray body 100 completely, the quotation center department of tray body 100 sets up longer first bellying 131 along tray body 100 length direction, set up a plurality of shorter second bellying 132 along tray body 100 length direction interval on the quotation of first bellying 131 both sides, first bellying 131 supports the fish body on length direction, the second bellying 132 portion of both sides prevents the fish body slope, a plurality of bellying 130 that the fishbone form distributes adapt to the fish body shape and form the multiple spot support to the fish body, whole fish steaming process can both keep the complete shape of fish body better.

Gaps are reserved between the second protruding parts 132 and the first protruding parts 131, so that steam channels 140 are formed between the adjacent second protruding parts 132 and between the second protruding parts 132 and the first protruding parts 131, the steam channels 140 are communicated with each other, steam can be gathered from two sides of the fish body to the central part, and circularly flows in the steam channels 140, so that the central part and the two side parts of the fish body can be stably and uniformly heated by steam, and the back of the fish body can obtain a consistent curing degree.

Of course, the present invention is not limited to the above embodiment, and in another embodiment of the present invention, the tray body 100 may be designed to have a rectangular shape, a circular shape, a square shape, etc.; and the plurality of protrusions 130 may be distributed on the disc surface of the disc body 100 in a longitudinal or transverse arrangement, a ring shape, a spiral shape, a labyrinth shape, and other irregular manners according to different shapes of the disc body 100.

Referring to fig. 2, in an embodiment of the present invention, the tray 100 includes a bottom wall 110 and a side wall 120 surrounding the periphery of the bottom wall 110, the bottom wall 110 and the side wall 120 define a cavity for containing the fish, and the protrusion 130 is disposed on the bottom wall 110 of the tray 100. The inner surface of the bottom wall 110 of the tray body 100 is the tray surface of the tray body 100, the tray body 100 forming the containing cavity provides enough containing space, so that the use limitation is reduced, and the tray body can be used for steaming fish and can also be used as a container for containing other foods; the tray body 100 provided with the side wall 120 is more convenient to pick and place and hold the container for steaming fish, and even if the container is slightly inclined, the food in the tray body 100 can not be poured out.

More preferably, the tray body 100 is a glass tray body, so that the user can observe the whole process of steaming fish and the curing degree of the fish body, the tray body 100 is more convenient to clean, and the use experience is enhanced. In actual production, high borosilicate glass is preferably used for manufacturing, high temperature resistance, high strength and high light transmittance are the advantages of the high borosilicate glass, and the manufactured glass tray body is suitable for various heating modes such as steam heating, microwave heating and the like.

In the above embodiment, the protrusion 130 is integrally formed with the glass tray, so that the glass tray has good visual effect and is sturdy and durable.

In the above embodiment, the tray cover 200 is a glass tray cover, and is matched with a glass tray body, so that the overall visual effect is better.

Referring to fig. 2, in an embodiment of the present invention, the steam input channel 210 is located in the middle of the tray cover 200, and steam enters the steam cavity from the middle of the tray cover 200, and then is uniformly diffused around the steam cavity, so as to ensure the consistency of the steam volume in each part of the steam cavity, and facilitate the uniform heating of the steam to the fish body. During the concrete realization, the middle part of the dish lid 200 sets up the mounting hole, and the outside of the dish lid 200 is equipped with the handle 400, and the inboard of the dish lid 200 is equipped with the air inlet connector 300, and the handle 400 connects 300 in mounting hole fixed connection with the air inlet to inside and outside centre gripping dish lid 200 makes dish lid 200, handle 400 and air inlet connector 300 three fixed connection, and steam input channel 210 link up to the lower surface or the side that the air inlet connected 300 by the handle 400 upper surface. The handle 400 is arranged on the tray cover 200, so that a user can conveniently take the tray cover 200, and the scald-proof effect is achieved; the handle 400 and the air inlet connector 300 can be connected by a thread structure so that the two can be detached for cleaning.

Referring to fig. 4, the embodiment of the present invention further provides a steam heating cooking apparatus, which includes a body 500 and the fish steaming container described in any of the above embodiments, wherein the body 500 is provided with a steam generator and a steam output channel (not shown in the figure) connected to the steam generator, and the steam input channel 210 is used for connecting the steam output channel. More specifically, a carrying table 520 is provided at a lower portion of a body 500 of the cooking appliance, a head 510 is provided at an upper portion of the body 500, an open space for accommodating a container for steaming fish is formed between the carrying table 520 and the head 510, and the container for steaming fish is placed on the carrying table 520 in a state that a tray cover 200 covers the tray body 100; the steam generator may be a water storage type boiler or an instant heating type boiler. During cooking, the tray body 100 of the fish steaming container is supported by the bearing table 520, the head 510 presses the tray cover 200 of the fish steaming container, and steam generated by the steam generator is guided into the cooking cavity of the fish steaming container through the steam output channel and the steam input channel 210. What is different from ordinary steamer, the utility model discloses a steam heating formula cooking utensil can conveniently control the steam volume and the steam temperature that get into the fish steaming container, sets for corresponding culinary art procedure, cooperation to the culinary art demand of different fishes the utility model discloses the fish steaming container of above-mentioned embodiment realizes that steam evenly heats the fish body, improves fish steaming efficiency and culinary art effect.

The above description is only for the specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto, and those skilled in the art should understand that the present invention includes but is not limited to the contents described in the drawings and the above specific embodiments. Any modification which does not depart from the functional and structural principles of the present invention is intended to be included within the scope of the claims.

Claims (10)

1. The fish steaming container is characterized by comprising a tray body and a tray cover, wherein the tray body and the tray cover are matched to form a steam cavity, a steam input channel for steam to enter the steam cavity is formed in the tray cover, a protruding part for bearing a fish body is arranged on the tray surface of the tray body, the protruding part enables the fish body and a gap for steam to enter is formed between the tray surface, and the area occupied by the protruding part on the tray surface is smaller than 1/2 of the area of the tray surface.

2. The vessel for steaming fish of claim 1, wherein a plurality of projections are provided on the plate surface of the plate body, and steam passages are formed between adjacent projections.

3. The vessel for steaming fish of claim 2, wherein a plurality of steam passages are formed on the plate surface of the plate body, and steam entering the gap can circulate in the plurality of steam passages.

4. The vessel for steaming fish of claim 2, wherein the plurality of projections are arranged in a fishbone shape on the plate surface of the plate body.

5. The fish steaming container of claim 1, wherein the tray body comprises a bottom wall and a side wall surrounding the periphery of the bottom wall, the bottom wall and the side wall define a cavity for containing the fish body, and the protrusion is disposed on the bottom wall of the tray body.

6. The vessel for steaming fish of claim 1, wherein the protrusion is tapered from bottom to top.

7. The container for steaming fish of claim 1, wherein the height of the protrusion is 5mm to 20 mm.

8. A container as claimed in any one of claims 1 to 7, wherein the tray is a glass tray and the boss is formed integrally with the glass tray.

9. The vessel of any one of claims 1 to 7, wherein the steam input channel is located in the middle of the lid.

10. Steam heating type cooking appliance, characterized in that, comprises a machine body and the fish steaming container of one of claims 1 to 9, wherein the machine body is provided with a steam generator and a steam output channel communicated with the steam generator, and the steam input channel is used for being butted with the steam output channel.

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