CN210810464U

CN210810464U - Electric rice cooker

Info

Publication number: CN210810464U
Application number: CN201920552830.3U
Authority: CN
Inventors: 郑德智; 任少琳
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-04-17
Filing date: 2019-04-17
Publication date: 2020-06-23
Anticipated expiration: 2029-04-17

Abstract

The utility model discloses an electric cooker, include for splendid attire food and the pot of opening up, cover pot upper portion open-ended pot lid, with the storage water tank of pot inner chamber water route intercommunication, carry out the heater that heats to the storage water tank, with the drainage system of pot inner chamber water route intercommunication. In the cooking process, water in the water storage tank is heated to a preset temperature by the heater and then is injected into the pot to pre-cook food, the drainage system discharges redundant water when the food in the pot is pre-cooked to a desired effect, and the water in the water storage tank is heated to generate steam which is injected into the pot to continuously cook the food until the cooking is finished. The utility model discloses a rice-water separation is deposited, hot water injection precookes, drainage and steam cook the scheme that combines together, can avoid food to lead to the rotten problem even of taste variation because of excessively soaking, improves the gelatinization degree of consistency and makes the lower floor food taste more unanimous, need not user accurate control rice-water ratio moreover, and easy operation easily makes the better rice of taste.

Description

Electric rice cooker

Technical Field

The invention relates to an electric cooker, in particular to an electric cooker which is simple to operate and uniform in gelatinization.

Background

The existing electric rice cooker usually mixes cold water and rice in proportion and then puts the mixture into a pot for cooking, the cooking process is long, and cooked rice is easy to be uneven up and down; when the rice is cooked for a long time, the taste is influenced and even the rice is deteriorated due to long-term soaking in water, so that potential safety hazards are brought; users who are inexperienced or have poor vision are also cumbersome to operate. Therefore, the existing cooking technology still needs to be improved and developed.

Disclosure of Invention

In view of the above-mentioned drawbacks, an object of the present invention is to provide an electric rice cooker which can achieve uniform gelatinization and which can be easily operated.

In order to achieve the above object, the present invention provides an electric rice cooker, which comprises a pot with an upward opening for holding food, a pot cover for covering the upper opening of the pot, a water storage tank communicated with a water path in the inner cavity of the pot, a heater for heating the water storage tank, and a drainage system communicated with the water path in the inner cavity of the pot. In the cooking process, water in the water storage tank is heated to a preset temperature by the heater and then is injected into the pot to pre-cook food, the drainage system discharges redundant water when the food in the pot is pre-cooked to a desired effect, and the water in the water storage tank is continuously heated to generate steam which is injected into the pot to cook the food until the cooking is finished.

The pan and the water storage tank can be fixedly arranged on the electric cooker or can be detachably arranged on the electric cooker.

The heater can be an electric heating pipe, an electric heating disc or an electromagnetic coil disc and the like, and is arranged at the position close to the bottom of the water storage tank to heat the water storage tank.

The rice and water are respectively stored in the pot and the water storage tank, and in the cooking process, the water in the water storage tank is heated to a preset temperature by the heater and then is injected into the pot to be mixed with the rice for precooking. The preset temperature is 50-100 ℃. The water in the water storage tank can be injected into the pan through one or more of the following modes: water is heated to expand, pressure extrusion is generated by boiling, air is input into an air pump for extrusion or the water is pumped by a water pump.

When the food in the pot is pre-boiled to the expected effect, the drainage system discharges the redundant water without the need of accurately controlling the proportion of rice and water by a user. The desired effect may be determined by time or temperature rise profile, etc.

A valve is arranged between the water storage tank and the inner cavity of the pot, and water in the water storage tank can be injected into the pot through the valve when being heated to a preset temperature. The valve can be a pressure valve or an electromagnetic valve, and the like, preferably a one-way valve, so that the soup in the pot is prevented from flowing back to the water storage tank to cause sanitary problems.

In order to prevent solid food from entering the drainage system, a filter screen can be arranged between the drainage system and the inner cavity of the pot. The screen is preferably removably connected to the drainage system.

The pot can also be provided with a clapboard which can lead water and/or air to pass and prevent food from contacting the pot bottom, the food is placed on the clapboard, and a cavity is formed between the clapboard and the pot bottom. The partition plate can be a perforated flat plate, and can also be a steamer or a steamer and the like.

The drainage system can also be provided with a water receiving box, and the drained water can be partially or completely stored in the water receiving box.

The rice-water separation storage, the hot water injection pre-boiling, the water drainage and the steam cooking are combined, so that the problem that the taste of food is poor or even deteriorated due to excessive soaking can be solved, the gelatinization uniformity is improved, the taste of the food on the upper layer and the taste of the food on the lower layer are more consistent, a user does not need to accurately control the rice-water ratio, the operation is simple, and rice with better taste can be easily cooked.

Drawings

FIG. 1 is a schematic cross-sectional view of a first embodiment of the present invention;

FIG. 2 is a schematic cross-sectional view of a second embodiment of the present invention;

FIG. 3 is an enlarged view of portion A of FIG. 2;

FIG. 4 is a schematic cross-sectional view of a third embodiment of the present invention;

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments.

Example 1: as shown in fig. 1, the electric rice cooker comprises a pot 1 which is used for containing food and has an upward opening, a pot cover 2 which covers the opening at the upper part of the pot, a water storage tank 3 which is communicated with a water path of the inner cavity of the pot, a heater 31 which heats the water storage tank, and a drainage system 4 which is communicated with the water path of the inner cavity of the pot, wherein a one-way valve 5 is arranged between the pot 1 and the water storage tank 3 to control water to flow from the water storage tank 3 to the pot 1, and a detachable filter screen 6 is arranged at the opening of the. Rice and water are respectively stored in the pot 1 and the water storage tank 3, cooking is started, the drainage system is in a closed state, water in the water storage tank 3 is heated to be boiled by the heater 31 and then is injected into the pot 2 through the one-way valve 5 to be mixed with the rice for precooking and timing is started, when the precooking time reaches a preset value, the drainage system 4 is started to discharge redundant water in the pot 1 and then is recovered to be in a closed state, and the water in the water storage tank 3 is heated to generate steam which is injected into the pot to continuously cook food until the cooking is finished.

Example 2: as shown in fig. 2 and 3, the present embodiment is different from embodiment 1 in that a food steamer 11 is disposed in a pot 1, food is placed on the food steamer 11, a cavity 12 is formed between the food steamer 11 and the bottom of the pot, and a water receiving box 42 is disposed in the drainage system 4 for receiving drained water. The cavity 12 can greatly increase the contact area of the steam and the food, so that the steam can be heated uniformly and quickly.

Example 3: as shown in fig. 4, the electric rice cooker comprises a pot 1 which is used for containing food and has an upward opening, a food steamer 11 is arranged in the pot 1, a cavity 12 is formed between the food steamer 11 and the bottom of the pot, a pot cover 2 which covers the opening at the upper part of the pot, a water storage tank 3 which is communicated with a water path of the inner cavity of the pot, a heater 31 which heats the water storage tank, a drainage system 4 which is communicated with the water path of the inner cavity of the pot, a one-way valve 5 and a water pump 7 are arranged between the pot 1 and the water storage tank 3, a detachable filter screen 6 is arranged at the opening of the pot 1 of the drainage. Rice and water are respectively stored in the pot 1 and the water storage tank 3, cooking is started, the drainage system 4 and the one-way valve 5 are in a closed state, water in the water storage tank 3 is heated to a preset temperature by the heater 31, is injected into the pot 2 by the water pump 7 to be mixed with the rice, pre-cooking is carried out, timing is started, when the pre-cooking time reaches the preset value, the drainage system 4 is started to discharge redundant water in the pot 1 and then is closed again, the water in the water storage tank 3 is heated to generate steam, and the steam is injected into the pot through the one-way valve 5 to continuously cook food until the cooking is finished. Of course, in other embodiments, the water storage tank 3 may be connected to an air pump capable of inputting air into the water storage tank, and the water in the tank is heated to a preset temperature and then is pressurized and injected into the pot by the air input by the air pump.

Claims

1. An electric cooker comprises a pot, a pot cover, a water storage tank, a heater and a drainage system, wherein the pot is used for containing food and has an upward opening, the pot cover is used for covering the opening at the upper part of the pot, the water storage tank is communicated with a water path of an inner cavity of the pot, the heater is used for heating the water storage tank, and the drainage system is communicated with the water path of the inner cavity of the pot, and the: food and water are respectively placed in the pot and the water storage tank, in the cooking process, the water in the water storage tank is heated to a preset temperature by the heater and then is injected into the pot to pre-cook the food, when the food in the pot is pre-cooked to a desired effect, the drainage system discharges redundant water, and the water in the water storage tank is continuously heated to generate steam which is injected into the pot to cook the food until the cooking is finished.

2. The rice cooker according to claim 1, wherein: the heater can heat the water in the water storage tank and inject the water in the water storage tank into the pot by using the pressure generated after the water is heated to be boiled.

3. The rice cooker according to claim 1, wherein: the water storage tank is connected with an air pump capable of inputting air into the water storage tank, and water in the water storage tank is heated to a preset temperature and then is pressurized and injected into the pot by the air input by the air pump.

4. The rice cooker according to claim 1, wherein: a water pump is arranged between the water storage tank and the inner cavity of the pot, and water in the water storage tank is pumped into the pot by the water pump after being heated to a preset temperature.

5. The electric rice cooker according to any one of claims 1 to 4, wherein: a valve is arranged between the water storage tank and the inner cavity of the pot, and water in the water storage tank is heated to a preset temperature and then is injected into the pot through the valve.

6. The electric rice cooker according to any one of claims 1 to 4, wherein: and a filter screen for preventing food from entering the drainage system is arranged between the drainage system and the inner cavity of the cooker.

7. The electric rice cooker according to any one of claims 1 to 4, wherein: the pot is provided with a clapboard which can lead water and/or air to pass and prevent food from contacting with the pot bottom, and a cavity is formed between the clapboard and the pot bottom.

8. The electric rice cooker according to any one of claims 1 to 4, wherein: the drainage system is provided with a water receiving box.