CN217792506U - Cooking type inner container and cooking device with same - Google Patents

Abstract

The utility model discloses a cooking type inner container and a cooking device with the same, which comprises a pot container and a container which is arranged in the pot container and used for containing food materials, wherein a groove for containing water or water and food materials is formed at the bottom of the pot container, a supporting part for supporting the container is arranged between the groove and the container, the container is provided with an air vent for allowing water vapor to pass through to steam the food materials therein, and the cooking device is simple in structure and is adapted to pots with various models; the utility model also discloses an edible material cooking device with cooking formula inner bag is applicable to multiple culinary art mode, can be used for cooking and steaming, or clear steaming of edible material, or modes such as poaching press corresponding button on the operating panel or rotate gear switch to corresponding position during the culinary art, thereby implement break-make electricity through automatically controlled formula temperature control system or mechanical type temperature control system and realize corresponding culinary art function, easy operation, convenient to use.

Description

Cooking type inner container and cooking device with same

[ technical field ] A

The utility model relates to a kitchen utensils and appliances relate to a formula of cooking inner bag, the utility model discloses still relate to an edible material culinary art device with formula of cooking inner bag.

[ background ] A method for producing a semiconductor device

Cooking food materials and rice are daily life of each family, and along with the improvement of the requirements of people on living level and delicious taste, the traditional cooking mode can not meet the requirements of consumers.

During cooking, generally, the conventional method is to cook rice by using an electric rice cooker, namely, rice and water are mixed and cooked until the rice is cooked, namely, water-soaked rice is cooked; another cooking method is that rice and water are put into a vessel, then the vessel is put into a steamer, and the rice is cooked by water-proof stewing, which also belongs to water-soaked rice. Such a rice-soaked food has a good taste. There is also a rice steaming method in which rice is put in a vessel and steamed by steam, but such a rice steaming method is hard, insufficient in softness and poor in taste, and it takes a long time to steam the rice. Therefore, there is a need in the market for a cooking device that can both cook and steam rice.

In addition, when cooking soup, the food materials are generally directly put into the pot for stewing, when a user only needs soup, the food materials are required to be fished out by a strainer separately for meat and soup separation, and the operation is complicated.

The present invention is made based on such a situation.

[ Utility model ] A method for manufacturing a semiconductor device

The utility model aims to solve the technical problem of providing a cooking type inner container with simple structure and convenient use.

In order to solve the technical problem, the utility model relates to a cooking type inner bag, be in including pot courage and placing the storage household utensils that are used for holding edible material in the pot courage, the recessed recess that is formed with and is used for holding water or water and edible material in the pot bottom of pot courage, be equipped with the supporting part that is used for supporting the storage household utensils between recess and the storage household utensils, be equipped with the air vent that supplies water vapour to pass through edible material in order to cook on the storage household utensils.

According to the cooking type inner container, the groove is formed by downward concave of the central area of the pot container, and the supporting part is arranged at the connecting part of the notch of the groove and the inner side wall of the pot container. Or the groove is formed by sinking along the side wall of the pot liner, and the supporting part is positioned in the middle area of the pot liner.

According to the cooking type inner container, the supporting part is arranged at the bottom of the inner container and/or the bottom of the container.

According to the steaming type inner container, the steam channel through which the steam in the groove passes and flows to the side face of the storage container is arranged between the supporting part and the storage container.

According to the cooking type inner container, the pot container is divided into the upper layer matched with the object containing vessel and the lower layer forming the groove from top to bottom, the object containing vessel is sleeved on the upper layer of the pot container, and the side wall of the object containing vessel is close to the inner wall of the pot container.

The to-be-solved technical problem of the utility model is to provide an edible material cooking device with cooking formula inner bag, can realize multiple culinary art mode.

In order to solve the technical problem, the utility model relates to an eat material cooking device with formula of cooking inner bag, including formula of cooking inner bag, a kind of deep pot body and pot cover, pot courage and storage household utensils are installed at a kind of deep pot internally, a kind of deep pot is internal to be equipped with and to be used for the heating of pot courage heating storage household utensils or the heat-generating body of eating the material in the pot, the internal temperature control system who is used for controlling the work of heat-generating body that still is equipped with of a kind of deep pot. Or the cooker body comprises a cooker body and a base, the cooker body is arranged on the base in a picking and placing manner, the cooker liner and the object containing vessel are arranged in the cooker body, and the temperature control systems in the cooker body and the base are electrically connected through a power coupler. Or a heat-insulating cover is arranged in the cooker body, the pot container and the storage utensil are arranged in the heat-insulating cover, and a sealing cover used for sealing the pot container is arranged between the cooker body and the cooker cover.

According to the food cooking device with the cooking type inner container, the heating body is arranged at the bottom or on the side wall of the groove.

The food cooking device with the cooking type inner container is characterized in that the temperature control system comprises a side wall temperature sensing assembly arranged on the side wall of the groove, when the side wall temperature sensing assembly detects that the temperature of the groove wall is higher than a set value, the temperature control system controls the heating body to stop working, and the bottom of the groove is provided with a bottom temperature sensing assembly used for detecting the temperature of the bottom of the groove to prevent dry burning.

When the temperature control system is an electric control type temperature control system, the side wall temperature sensing assembly and the bottom temperature sensing assembly are both temperature sensors; when the temperature control system is a mechanical temperature control system, the side wall temperature sensing assembly and the bottom temperature sensing assembly are both temperature controllers.

Compared with the prior art, the utility model discloses there is following advantage:

1. the utility model discloses a cooking formula inner bag, be in including pot courage and place be used for holding the storage household utensils of eating the material in the pot courage, the recessed recess that is formed with and is used for holding water or water and eating the recess of material in the pot bottom of pot courage, be equipped with the supporting part that is used for supporting the storage household utensils between recess and the storage household utensils, be equipped with the air vent that supplies water vapour to pass through to eat the material in order to evaporate thoroughly on the storage household utensils. The vent holes are formed in the bottom of the storage vessel, so that water vapor can conveniently penetrate through the bottom of the storage vessel to steam food materials, and in addition, the vent holes can also be formed in the side wall of the storage vessel, so that the water vapor can conveniently penetrate through the bottom and the side wall of the storage vessel to steam food materials. The storage vessel is supported by the supporting part to be located above the groove, so that water in the pot container can evaporate and fall below the storage vessel in the heating process, the water in the groove can be continuously heated, and the food in the storage vessel can be steamed. The utility model discloses a formula of cooking inner bag, simple structure, adaptation in the pot of multiple model is applicable to multiple culinary art mode, can be used for eating cooking with evaporate, or clear steaming, or modes such as poaching.

2. The utility model discloses a cooking type inner bag, be equipped with between supporting part and the storage household utensils and supply the vapor in the recess to pass through the steam channel of flow to storage household utensils side. The steam formed by heating the water in the groove can flow to the side surface of the storage vessel through the steam channel, so that the side surface of the storage vessel is filled with the steam, the inside and the outside of the whole storage vessel are filled with the steam, and the food materials are heated uniformly.

3. The utility model discloses fall into from top to bottom with the lower floor of containing household utensils matched with upper strata and formation recess, containing household utensils cover is on the upper strata of pot courage, and the lateral wall of containing household utensils is close to the inside wall of pot courage. The storage vessel is located the upper region of pot courage, and the most volume in pot courage upper region is occupied to the edible material in storage vessel and it, and the water in pot courage upper region accounts for than less, and the water in the pot courage is mainly stored in the recess, from this, and the water level in the pot courage can be followed storage vessel fast and is fallen to in the recess 12 when being heated.

4. The utility model discloses eat material cooking device with formula of cooking inner bag, including formula of cooking inner bag, a kind of deep pot body and pot cover, pot courage and storage household utensils are installed in a kind of deep pot internally, the internal heat-generating body that is used for eating the material in pot courage heating storage household utensils or the pot courage that is equipped with of a kind of deep pot, the internal temperature control system who is used for controlling the work of heat-generating body that still is equipped with of a kind of deep pot. The cooking device can be used for cooking and steaming, or boiling in water and other cooking modes of food materials. When the cooking device is used for cooking rice, a user puts rice into the container, the water level in the container is over the height of the rice, the temperature control system is operated to control the heating element to work to heat the container, water in the container is heated and gradually descends to the groove from the container, and steam in the groove is sprayed out from the vent hole at the bottom of the container to continuously heat the rice to the cooked rice, so that the rice is cooked before the rice is cooked; when cooking soup, according to the needs of a user, food materials can be placed in the container, soup bases are cooked before the soup bases are steamed, or the soup bases are cooked in the whole process, and the container is taken out after the soup cooking is finished, so that the soup bases can be quickly separated.

5. The utility model discloses a culinary art device can be used to cook rice, steam wheaten food and roughage, cook congee, make chafing dish/hot water, presses corresponding button on the operating panel or with gear switch rotation to corresponding position during culinary art, thereby implements the break-make electricity through automatically controlled formula temperature control system or mechanical type temperature control system and realizes corresponding culinary art function.

[ description of the drawings ]

The following detailed description of the embodiments of the present invention is provided with reference to the accompanying drawings, in which:

FIG. 1 is a schematic structural view of a first embodiment of the cooking type liner of the present invention;

FIG. 2 is a schematic structural view of a second embodiment of the cooking type inner container of the present invention;

FIG. 3 is a schematic structural view of a third embodiment of the cooking type inner container of the present invention;

FIG. 4 is a schematic structural view of a fourth embodiment of the cooking liner of the present invention;

fig. 5 is a schematic structural view of a first embodiment of the food cooking device with a cooking inner container of the present invention;

fig. 6 is a schematic structural view of a second embodiment of the food cooking device with a cooking inner container according to the present invention;

fig. 7 is a schematic structural view of a third embodiment of the food cooking device with a cooking inner container of the present invention;

fig. 8 is a schematic structural view of a fourth embodiment of the food cooking device with a cooking inner container according to the present invention;

fig. 9 is a schematic structural view of a fifth embodiment of the food cooking device with a cooking inner container according to the present invention;

fig. 10 is a schematic structural view of a sixth embodiment of the food cooking device with a cooking inner container according to the present invention.

[ detailed description ] embodiments

The invention will be further described with reference to the accompanying drawings:

the cooking type inner container shown in fig. 1-4 comprises a container 1 and a container 2 placed in the container 1 and used for containing food materials, a groove 12 for containing water or water and food materials is formed in the bottom of the container 1, a supporting portion 11 for supporting the container 2 is arranged between the groove 12 and the container 2, and the container 2 is provided with vent holes through which water vapor passes to steam the food materials therein. The vent holes are formed in the bottom of the storage vessel, so that water vapor can conveniently penetrate through the bottom of the storage vessel to steam food materials, or the vent holes are formed in the bottom and the side wall of the storage vessel, so that water vapor can conveniently penetrate through the bottom and the side wall of the storage vessel to steam food materials. The vent holes can block the rice grains from passing through. The storage vessel 2 is supported by the supporting part 11 to be located above the groove 12, so that water in the pot container 1 can be evaporated and fall below the storage vessel 2 in the heating process, the water in the groove 12 can be continuously heated, and steam permeates through the vent holes in the storage vessel 2 to realize the steaming of food materials in the storage vessel 2. The utility model discloses a cooking type inner bag, simple structure, adaptation in the pot of multiple model are applicable to multiple culinary art mode, can be used for eating boiling of material with evaporate, or clear evaporate, or modes such as poaching.

As shown in fig. 1, 3 and 4, the groove 12 is formed by recessing the central region of the pot liner 1, and the support part 11 is arranged at the connection position of the notch of the groove 12 and the inner side wall of the pot liner 1. The water in the groove is heated to form steam which rises from the central area of the pot container and flows to the periphery and passes through the vent holes on the container to steam food materials.

As shown in fig. 2, the groove 12 is formed along the sidewall of the pot container 1, and the supporting portion 11 is located in the middle region of the pot container 1. The water vapor formed by heating the water in the groove rises from the side wall area of the pot container and flows to the middle area, and passes through the vent holes on the container to steam food materials.

As shown in fig. 3 and 4, the support 11 is disposed on the bottom of the pot container 1 and/or the bottom of the container 2. The supporting part can be arranged on the pan bottom of the pan liner, can also be arranged on the storage vessel, and can also be arranged on the pan bottom and the storage vessel simultaneously.

A steam channel for water vapor in the groove 12 to pass through and flow to the side surface of the storage vessel 2 is arranged between the supporting part 11 and the storage vessel 2. The steam formed by heating the water in the groove can flow to the side surface of the storage vessel 2 through the steam channel, so that the side surface of the storage vessel is full of the steam, the inside and the outside of the whole storage vessel are full of the steam, and the food materials are heated uniformly.

The support portion 11 may be provided in various shapes, and may be a slope structure as shown in fig. 1 and 2, or may be provided as outwardly protruding flanges or protrusions, which are spaced apart from each other as shown in fig. 3 and 4.

The pot container 1 is divided into an upper layer matched with the object containing vessel 2 and a lower layer forming the groove 12 from top to bottom, the object containing vessel 2 is sleeved on the upper layer of the pot container 1, and the side wall of the object containing vessel 2 is close to the inner side wall of the pot container 1. A gap is arranged between the side wall of the containing vessel 2 and the inner side wall of the pot container 1. The storage vessel 2 is positioned at the upper layer of the pot container 1, the storage vessel and food materials in the storage vessel occupy most of the volume of the upper layer of the pot container, the water at the upper layer of the pot container 1 occupies less water, and the water in the pot container 1 is mainly stored in the groove 12, so that the water level in the pot container 1 can be quickly lowered into the groove 12 from the storage vessel 2 when being heated.

The utility model discloses a formula of cooking inner bag can directly use on electromagnetism stove or gas-cooker, also can place and use as the inner bag in cooking devices such as electric rice cooker, electric heat pot.

As shown in fig. 5 to 10, the food cooking device with the cooking type inner container comprises the cooking type inner container, a pot body 3 and a pot cover 4, wherein the pot container 1 and the material container 2 are installed in the pot body 3, a heating element 6 for heating the material container 2 or food materials in the pot container 1 is arranged in the pot body 3, and a temperature control system for controlling the heating element 6 to work is further arranged in the pot body 3. The cooking device can be used for cooking and steaming, or boiling in water and other cooking modes of food materials. When the cooking device is used for cooking rice, a user puts rice into the container 2, the water level in the container is over the height of the rice, the temperature control system is operated to control the heating element 1 to work and heat the container, water in the container is heated and gradually descends to the groove from the container, and steam in the groove is sprayed out from the vent holes at the bottom and the side wall of the container to continuously heat the rice to the cooked rice, so that the rice is cooked firstly and then cooked; when cooking soup, according to the needs of a user, food materials can be placed in the container, soup bases are cooked before the soup bases are steamed, or the soup bases are cooked in the whole process, and the container is taken out after the soup cooking is finished, so that the soup bases can be quickly separated.

The heating body 6 is arranged at the bottom or the side wall of the groove 12. The heating element may be disposed at the bottom of the groove 12, as in the embodiments shown in fig. 5, 8, 9 and 10; may also be provided in the side walls of the recess 12 as in the embodiment shown in fig. 6 and 7.

The temperature control system comprises a side wall temperature sensing assembly 71 arranged on the side wall of the groove 12, when the side wall temperature sensing assembly 71 detects that the temperature of the groove wall is higher than a set value, the temperature control system controls the heating body 6 to stop working, and a bottom temperature sensing assembly 72 for detecting the temperature of the groove bottom to prevent dry burning is arranged at the bottom of the groove 12.

The utility model discloses cooking device's temperature control system can be electric control type temperature control system, also can be mechanical type temperature control system.

As shown in fig. 5, 8 and 9, when the temperature control system is an electric control temperature control system, the electric control temperature control system further includes an operation panel 511, a control circuit board 512 and a fuse 513, which are electrically connected to control the heating element 6, the sidewall temperature sensing assembly 71 and the bottom temperature sensing assembly 72 to work, and both the sidewall temperature sensing assembly 71 and the bottom temperature sensing assembly 72 are temperature sensors. When the water quantity is reduced to the height of the temperature sensor arranged on the side wall during rice steaming, the temperature of the side wall of the pot container at the position is increased to exceed a set value, the temperature sensor on the side wall sends a signal to the control circuit board 512, and the electric control program controls the relay to be powered off, so that the rice steaming process is finished.

As shown in fig. 6, 7 and 10, when the temperature control system is a mechanical temperature control system, the mechanical temperature control system further includes a gear switch 521, a knob 522 and a fuse 523, which are electrically connected to control the heating element 6, the side wall temperature sensing element 71 and the bottom temperature sensing element 72, respectively, and the side wall temperature sensing element 71 and the bottom temperature sensing element 72 are temperature controllers. When the water quantity is reduced to the height of the side wall temperature controller during rice steaming, the temperature of the pot body at the position is increased to exceed a set value, the temperature controller is powered off, and the rice steaming process is finished.

As shown in fig. 7 and 8, the cooking device of the present invention can be provided in a split type. The cooker body 3 comprises a cooker body 31 and a base 32, the cooker body 31 is arranged on the base 32 in a removable manner, the cooker liner 1 and the containing vessel 2 are arranged in the cooker body 31, and the temperature control systems in the cooker body 31 and the base 32 are electrically connected through a power coupler. As shown in fig. 7, the temperature control system in the cooker body 3 is a mechanical temperature control system, the bottom temperature sensing assembly 72, the shift switch 521 and the knob 522 of the temperature control system are all disposed on the base 32, the fuse 523 is disposed at the bottom of the boiler liner 1, the sidewall temperature sensing assembly 71 and the heating element 6 are mounted on the sidewall of the groove 12, and the sidewall temperature sensing assembly 71 and the heating element 6 are mounted at different sidewall positions. The heating element 6 may also be mounted at the bottom of the recess 12. In the embodiment shown in fig. 8, when the temperature control system in the cooker body 3 is an electric control type temperature control system, the bottom temperature sensing assembly 72, the operation panel 511 and the PCB 512 of the temperature control system are all disposed on the base 32, the fuse 513 is disposed at the bottom of the pot liner 1, the side wall temperature sensing assembly 71 is mounted on the side wall of the groove 12, and the heating element 6 is disposed at the bottom of the groove 12. The heat-generating body 6 may also be mounted on the side wall of the recess 12.

As shown in fig. 9 and 10, the cooking device of the present invention may be sealed. The cooker comprises a cooker body 3, a heat-preservation cover 8 is arranged in the cooker body 3, a pot container 1 and a material-containing utensil 2 are arranged in the heat-preservation cover 8, and a sealing cover 41 used for sealing the pot container 1 is further arranged between the cooker body 3 and the cooker cover 4. The sealing cover 41 serves to prevent steam leakage. The pot cover 4 is provided with a steam valve for discharging steam, so that soup is prevented from overflowing and the direct discharging speed of the steam is reduced. As shown in fig. 9, the temperature control system is an electrically controlled temperature control system, the sidewall temperature sensing element 71 is a temperature sensor, the temperature sensor is installed outside the heat-insulating cover 8 and passes through the heat-insulating cover 8 to abut against the sidewall of the groove 12, the lid 4 is a flip lid, the sealing lid 41 abuts against the inside of the opening of the inner container 1, and the operation panel 511 and the control circuit board 512 are disposed on the lid 4. As shown in the embodiment of fig. 10, the temperature control system is a mechanical temperature control system, the sidewall temperature sensing assembly 71 is a temperature controller, the temperature controller is installed outside the heat insulation cover 8 and passes through the heat insulation cover 8 to abut against the sidewall of the groove 12, the pot cover 4 is a snap-on type, the sealing cover 41 is fastened outside the edge of the pot liner 1, and the operating surface sticker 531, the indicator lamp panel 532 and the toggle switch 533 are arranged on the pot body 3.

The utility model discloses a culinary art device can be used to cook rice, steam wheaten food and roughage, cook congee, make chafing dish/hot water, presses corresponding button on the operating panel or with gear switch rotation to corresponding position during culinary art, thereby implements the break-make electricity through automatically controlled formula temperature control system or mechanical type temperature control system and realizes corresponding culinary art function.

A method of using a cooking device having a cooking liner, the method comprising:

when cooking food materials, the method comprises the following steps:

step one, material and water are discharged, food materials to be cooked are placed in a container 2, water is poured into a pot container 1, and the water depth is the height of the food materials submerged in the container 2;

step two, water boiling, namely electrifying the cooking device, operating the temperature control system to enable the heating element 6 to work to heat the pot container 1, raising the temperature of the water in the pot container 1 and the storage vessel 2, and heating food materials in the storage vessel 2 to realize water boiling;

step three, continuously heating the pot container 1 to boil the food materials in water for a certain time;

and step four, finishing cooking, taking out the food materials in the container 2 or taking out the container 2 to separate the food materials in the container from the soup in the pot container 1, and taking the soup in the pot container 1 for eating.

When the food material in the container is rice,

step one, placing rice and water, placing the rice to be cooked in a container 2, pouring water into a pot container 1, wherein the water depth is the height of the rice submerged in the container 2;

step two, soaking rice, namely electrifying the cooking device, operating the temperature control system to enable the heating element 6 to work to heat the pot container 1, and raising the temperature of water in the pot container 1 and the storage vessel 2 to realize rice soaking;

step three, cooking rice, wherein the pot container 1 is continuously heated, and water in the pot container 1 and the storage vessel 2 is boiled to realize rice cooking;

step four, rice is steamed, water in the pot container 1 is continuously heated and boiled, the water is vaporized into steam from liquid state, the liquid water in the pot container 1 is rapidly reduced, the water level of the liquid water is lowered into the groove 12 from the container 2, rice is prevented from being soaked in the water, after the liquid water in the groove 12 is boiled to form steam, the steam is sprayed out through the steam through holes in the container 2, and the rice in the container 2 permeates through the rice, so that the rice is steamed;

and step five, finishing the rice steaming, wherein the side wall temperature sensing assembly 71 continuously detects the temperature change of the side wall of the groove, when the water level in the groove 12 is lowered to be lower than a set position, the temperature of the side wall of the groove rises to exceed a set temperature value, and the temperature control system controls the heating body 6 to stop working, thereby finishing the rice steaming.

When steaming wheaten food, putting food materials into the container 2, pouring water into the pot container 1, wherein the water depth is lower than the height of the food materials in the container 2; the cooking device is powered on, the temperature control system is operated to enable the heating element 6 to work to heat the pot container 1, and vapor formed by heating water in the pot container 1 penetrates through the vent hole in the container to heat the wheaten food and steam the wheaten food.

When coarse grains such as corn or sweet potato are steamed, the food materials are put into the holding vessel 2, and according to the operation steps, the food materials can be cooked firstly and then steamed, or the food materials can be boiled in water or steamed completely.

Claims (12)

1. A cooking type inner container is characterized in that: the food steaming pot comprises a pot container (1) and a containing vessel (2) which is arranged in the pot container (1) and used for containing food materials, wherein a groove (12) for containing water or water and the food materials is formed in the concave bottom of the pot container (1), a supporting part (11) for supporting the containing vessel (2) is arranged between the groove (12) and the containing vessel (2), and air holes through which water vapor passes to steam the food materials in the containing vessel (2) are formed in the containing vessel (2).

2. The cooking type liner of claim 1, wherein: the groove (12) is formed by downward concave of the central area of the pot container (1), and the supporting part (11) is arranged at the joint of the notch of the groove (12) and the inner side wall of the pot container (1).

3. The cooking type liner of claim 1, wherein: the groove (12) is formed by sinking along the side wall of the pot container (1), and the supporting part (11) is positioned in the middle area of the pot container (1).

4. The cooking type inner container according to any one of claims 1 to 3, wherein: the supporting part (11) is arranged at the bottom of the pot container (1) and/or the bottom of the container (2).

5. The cooking type liner of claim 4, wherein: a steam channel for water vapor in the groove (12) to pass through and flow to the side surface of the storage vessel (2) is arranged between the supporting part (11) and the storage vessel (2).

6. The cooking type inner container according to any one of claims 1 to 3, wherein: the pot container (1) is vertically divided into an upper layer matched with the object containing vessel (2) and a lower layer forming the groove (12), the object containing vessel (2) is sleeved on the upper layer of the pot container (1), and the side wall of the object containing vessel (2) is close to the inner wall of the pot container (1).

7. A food cooking device using the cooking liner of any one of claims 1 to 6, wherein: the cooker comprises a cooking type inner container, a cooker body (3) and a cooker cover (4), wherein the cooker container (1) and a material containing utensil (2) are installed in the cooker body (3), a heating body (6) used for heating the material containing utensil (2) or the material in the cooker container (1) for the cooker container (1) is arranged in the cooker body (3), and a temperature control system used for controlling the heating body (6) to work is further arranged in the cooker body (3).

8. The food cooking device with a cook-in liner as claimed in claim 7, wherein: the heating body (6) is arranged at the bottom or the side wall of the groove (12).

9. The food cooking device with a cooking liner as claimed in claim 7, wherein: the temperature control system comprises a side wall temperature sensing assembly (71) arranged on the side wall of the groove (12), when the side wall temperature sensing assembly (71) detects that the temperature of the groove wall is higher than a set value, the temperature control system controls the heating body (6) to stop working, and a bottom temperature sensing assembly (72) used for detecting the temperature of the groove bottom to prevent dry burning is arranged at the bottom of the groove (12).

10. The food cooking device with a cooking liner as claimed in claim 9, wherein: when the temperature control system is an electric control type temperature control system, the side wall temperature sensing assembly (71) and the bottom temperature sensing assembly (72) are both temperature sensors; when the temperature control system is a mechanical temperature control system, the side wall temperature sensing assembly (71) and the bottom temperature sensing assembly (72) are both temperature controllers.

11. The food cooking device with a cooking liner as claimed in any one of claims 7 to 10, wherein: the cooker body (3) comprises a cooker body (31) and a base (32), the cooker body (31) is arranged on the base (32) in a picking and placing mode, the cooker liner (1) and the containing vessel (2) are arranged in the cooker body (31), and the temperature control systems in the cooker body (31) and the base (32) are electrically connected through a power coupler.

12. The food cooking device with a cooking liner as claimed in any one of claims 7 to 10, wherein: the cooker comprises a cooker body (3), a heat-preservation cover (8) is arranged in the cooker body (3), a pot container (1) and a storage utensil (2) are installed in the heat-preservation cover (8), and a sealing cover (41) used for sealing the pot container (1) is further arranged between the cooker body (3) and a pot cover (4).

Images