CN214017200U

CN214017200U - Cooking utensil

Info

Publication number: CN214017200U
Application number: CN202022801215.7U
Authority: CN
Inventors: 钟毕琴
Original assignee: 钟毕琴
Priority date: 2020-11-27
Filing date: 2020-11-27
Publication date: 2021-08-24
Anticipated expiration: 2030-11-27

Abstract

The utility model discloses and provides a cooking utensil which has reasonable design, simple structure and convenient use and can make the material uniformly heated and tasty in the static manufacturing process. The utility model discloses an outer bucket of upper end open-ended, upper and lower end open-ended inner tube and upper end open-ended lid bucket, the inner tube adaptation is arranged in the outer bucket, lid bucket adaptation is arranged in the inner tube, supreme adaptation in proper order from bottom to bottom in the inner tube is provided with fixed network baffle and a plurality of movable net baffle, the fixed network baffle is arranged in the below of movable net baffle, the fixed network baffle is arranged in on the bottom plane of inner tube. The utility model is suitable for a cooking utensil field.

Description

Cooking utensil

Technical Field

The utility model relates to a cooking utensil.

Background

The kitchen of the dining room is usually boiled by a big pot when dishes are made, the existing kitchen of the dining room is gradually made by a machine to replace the original manual making in order to improve the efficiency and save the labor cost, and particularly, the kitchen of the dining room can basically reach the same level as the manual making on the dish frying type making. However, in the production of special dishes, such as marinated dishes or lightly fried dishes with short time and low temperature, due to the limitation of the traditional cooker, the materials are stacked during marinated cooking or lightly fried cooking, uniform heating and flavor can not be achieved completely, partial or insufficient cooking and partial flavor are often caused, and the taste and mouthfeel of the finished dish are not ideal.

SUMMERY OF THE UTILITY MODEL

The utility model aims to solve the technical problem of overcoming the defects of the prior art and providing a cooking appliance which has reasonable design, simple structure and convenient use, can ensure that the material is uniformly heated and has uniform flavor in the static manufacturing process.

The utility model adopts the technical proposal that: the utility model discloses an outer bucket of upper end open-ended, upper and lower end open-ended inner tube and upper end open-ended lid bucket, the inner tube adaptation is arranged in the outer bucket, lid bucket adaptation is arranged in the inner tube, supreme adaptation in proper order from bottom to bottom in the inner tube is provided with fixed network baffle and a plurality of movable net baffle, the fixed network baffle is arranged in the below of movable net baffle, the fixed network baffle is arranged in on the bottom plane of inner tube.

A flavor outlet chamber is formed among the fixed net partition plate, the outer wall of the lower end of the inner barrel and the bottom plate of the outer barrel.

In the inner cylinder, a primary tasty chamber is formed between the fixed net clapboard and the adjacent movable net clapboard, and the primary tasty chamber is arranged above the tasty chamber.

In the inner cylinder, a flavor transferring chamber is formed between two adjacent movable net partition plates and is arranged above the first layer flavor transferring chamber.

The cover barrel is arranged above the movable net partition plate on the uppermost layer.

The utility model has the advantages that: the utility model discloses in, constitute out the flavor room between the lower extreme outer wall of fixed net baffle and inner tube and the bottom plate of outer bucket, it is indoor that the flavor is eaten to the type of flavouring material to arrange out the flavor in, because the bottom plate of outer bucket is by outside top of a kitchen range direct heating, so go out the interior seasoning of flavor room and the type of flavouring material can directly obtain the highest temperature of cooking to release the ingredient of being flavored better.

Food materials are uniformly placed in the flavoring chamber above the flavoring outlet chamber, and flavoring components can uniformly enter the flavoring chamber, so that the food materials in the flavoring chamber are uniformly flavored; the number of layers of the flavoring chambers is determined according to actual requirements, theoretically, the more upper chambers are, the more difficult food materials are placed in the flavoring chamber at the bottommost layer, and by analogy, the food materials are placed layer by layer, so that the heating and flavoring uniformity of the food materials are ensured.

The high temperature is not beneficial to flavoring, and simultaneously, in order to reduce the volatilization of flavoring components, enhance the flavoring time and enhance the flavoring effect, therefore, when cooking food, clear water can be put into the cover barrel to be used as a cold source for delaying the temperature rise of food materials.

Drawings

Fig. 1 is a schematic diagram of the overall structure and position of the present invention.

Detailed Description

As shown in fig. 1, the utility model discloses an upper end open-ended outer bucket 1, upper and lower end open-ended inner tube 2 and upper end open-ended lid bucket 3, inner tube 2 adaptation is arranged in outer bucket 1, lid bucket 3 adaptation is arranged in inner tube 2, the supreme adaptation in proper order from bottom to top in the inner tube 2 is provided with fixed network baffle 21 and a plurality of activity net baffle 22, fixed network baffle 21 is arranged in the below of activity net baffle 22, fixed network baffle 21 is arranged in on the bottom plane of inner tube 2. In this embodiment, the number of the movable net partition plates 22 is two, and the two movable net partition plates 22 are sequentially and adaptively arranged above the fixed net partition plate 21.

A flavor outlet chamber 24 is formed between the fixed net clapboard 21, the outer wall of the lower end of the inner barrel 2 and the bottom plate of the outer barrel 1. In the inner cylinder 2, a primary tasty chamber 25 is formed between the fixed net partition plate 21 and the adjacent movable net partition plate 22, and the primary tasty chamber 25 is arranged above the tasty chamber 24. In the inner cylinder 2, a transfer layer flavor-entering chamber 26 is formed between two adjacent movable net partition plates 22, and the transfer layer flavor-entering chamber 26 is arranged above the first layer flavor-entering chamber 25. The cover bucket 3 is arranged above the movable net clapboard 22 at the uppermost layer.

In this embodiment, a gap between the inner wall of the outer tub 1 and the outer wall of the inner tub 2 is 1 mm, and a gap between the outer wall of the cover tub 3 and the inner wall of the inner tub 2 is 1 mm.

In this embodiment, a cooking mode of low-temperature frying is exemplified as follows: before use, firstly, seasoning food materials are placed in the outer barrel 1, then the inner barrel 2 is arranged in the outer barrel 1 in a matching mode, the seasoning food materials are completely covered by the seasoning chamber 24, then a first layer of food materials are laid on the fixed net partition plate 21, a first movable net partition plate 22 is arranged in a matching mode after the laying, then a second layer of food materials are laid on the first movable net partition plate 22, a second movable net partition plate 22 is arranged on the second layer of food materials in a matching mode, then a third layer of food materials are laid on the second movable net partition plate 22, the first layer of food materials are located in the first layer of seasoning chamber 25, the second layer of food materials and the third layer of food materials are located in the transferring layer of seasoning chamber 26, after the food materials are placed, cooking oil is fully injected into the inner barrel 2 until the third layer of food materials are overflowed, then the cover barrel 3 is arranged in a matching mode on the third layer of food materials, finally, a proper amount of cold water is put into the cover barrel 3. Then, the bottom of the outer barrel 1 is heated by small fire through an external cooking bench, the seasoning type food materials in the flavor outlet chamber 24 can be in a state of temperature rise and fast temperature rise firstly, flavor is discharged quickly, the discharged food material flavor permeates upwards slowly, and the first layer food materials, the second layer food materials and the third layer food materials are made to be flavored sequentially. When the water in the cover tub 3 is boiled, the whole par cooking is completed.

The food materials are placed according to the degree of ripeness of the food materials, and the food materials are placed on the lower layer when the food materials are difficult to ripen and on the upper layer when the food materials are easy to ripen. In the cooking process, all food materials are in a relatively static lightly fried state, so that the food materials are tasty and the operation difficulty is reduced. Meanwhile, the food materials are distributed in a multi-layer mode, so that the tasty surface area of the food materials is greatly increased, the food materials are tasty uniformly and cooked uniformly, and the best cooking effect is achieved.

The utility model is suitable for a cooking utensil field.

Claims

1. A cooking appliance, characterized in that: it includes outer bucket (1), upper and lower end open-ended inner tube (2) and upper end open-ended lid bucket (3) of upper end open-ended, inner tube (2) adaptation is arranged in outer bucket (1), lid bucket (3) adaptation is arranged in inner tube (2), the supreme adaptation in proper order from bottom to top in inner tube (2) is provided with fixed network baffle (21) and a plurality of activity net baffle (22), fixed network baffle (21) are arranged in the below of activity net baffle (22), fixed network baffle (21) are arranged in on the bottom plane of inner tube (2).

2. A cooking appliance as claimed in claim 1, wherein: a flavor outlet chamber (24) is formed between the fixed net partition plate (21) and the outer wall of the lower end of the inner barrel (2) and the bottom plate of the outer barrel (1).

3. A cooking appliance as claimed in claim 2, wherein: in the inner cylinder (2), a first-layer flavoring chamber (25) is formed between the fixed net partition plate (21) and the adjacent movable net partition plate (22), and the first-layer flavoring chamber (25) is arranged above the flavoring outlet chamber (24).

4. A cooking appliance as claimed in claim 3, wherein: in the inner cylinder (2), a transfer layer flavor-entering chamber (26) is formed between two adjacent movable net partition plates (22), and the transfer layer flavor-entering chamber (26) is arranged above the first layer flavor-entering chamber (25).

5. A cooking appliance as claimed in claim 4, wherein: the cover barrel (3) is arranged above the movable net partition plate (22) on the uppermost layer.