JP3079610U - Steaming pot - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To provide a steaming pot that can be steamed and eaten as it is even with a liquid or flexible food, can be easily steamed and cooked, and can be reduced in size and steamed and cooked on a table. SOLUTION: A pot opening edge 1a of a pot body 1 made of ceramics has
An inner lid plate 2 having a protruding portion 2c at the peripheral plate portion and having an inner portion 2a as a dish portion was placed detachably with the protruding portion 2c, and the outer lid 3 was further placed above the plate 2 and stored in the pot body 1. The vapor of the liquid W moves from the gap between the protrusions 2c to the space between the inner lid plate 2 and the outer lid 3, and steams the food in the plate portion 2a.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a steamer, which is a kind of steamer for steaming food, which can be steamed on a table or in a kitchen or a kitchen, and is mainly made of ceramics.

[0002]

[Prior art]

 A conventional steaming pot for cooking stores water inside a large metal container, attaches a porous partition to the inside, and places the food to be steamed on the partition, or steams or heats a small container. The food is placed in a state where it is placed, the bottom of the pan is heated to turn the water in the pan into steam, the steam is released upward through the holes in the partition plate, and the food is steamed or heated in a steam atmosphere. . However, if the food is solid or tangible, such as pork buns, it can be placed directly on the partition, but if it is liquid, soft, or strongly adherent, it should be placed directly on the partition. However, the food was put in a small container on a middle partition plate and steamed, and after steaming, the small container was taken out and eaten, which required a partition plate and a small container. In addition, steaming on a table requires a large installation space because of the large steaming pot, making it difficult to eat while steaming on the table. In particular, it was not possible to prepare a steamer for each person.

[0003]

[Problems to be solved by the invention]

 The problem to be solved by the present invention is to solve these problems in the past, so that even liquid or soft foods can be steamed and eaten as they are, can be easily steamed and cooked, and can be reduced in size to a tabletop. It is to provide a steaming pot that can be eaten while steaming.

[0004]

[Means for Solving the Problems]

 The configuration of the present invention that has solved the above problems is as follows: 1) A middle lid plate having a plate-shaped recessed plate portion at a pot opening edge of a pot body that receives heat from below is supported by a plurality of protrusions on its peripheral edge. In addition, the protrusion forms a gap in the steam passage between the periphery of the inner lid plate and the opening edge of the pan, and the outer lid is removably fitted to the inner lid plate, and The steam of the liquid is sent to the space formed by the inner lid plate and the outer lid through the gap to steam the food contained in the plate portion. 2) A pan that receives thermal power from below A plurality of protrusions are provided on the edge of the pot of the main body, and an inner lid plate having a dish-shaped concave portion is detachably attached so as to be supported by the protrusions, and an outer lid is attached and detached above the inner lid plate. Install freely, and the vapor of the liquid in the pot body is sent from the gap between the projections to the space formed by the inner lid plate and outer lid. A steaming pot characterized by steaming food stored in a dish part. 3) A ring with a side opening is placed on the edge of the pot edge of the pot body that receives heat from below, and is supported by the ring. An inner lid plate having a dish-shaped recessed plate is detachably supported, and an outer lid is detachably mounted above the inner lid plate, so that the liquid vapor in the pan body can be removed from the side opening of the ring. A steaming pot characterized by being fed into the space formed by the inner lid plate and the outer lid and steaming the food contained in the plate part. 4) The inner edge of the pan of the pan body that receives thermal power from below A plurality of grooves extending toward the inner surface of the pot main body having an outer diameter-shaped inner lid plate having a dish portion depressed in a dish shape and not completely closing the grooves are detachably mounted on the pot edge of the pot body. Then, the outer lid is detachably attached above the inner lid plate, and the liquid vapor in the pan body is separated between the inner lid plate and the outer lid through the groove on the inner surface of the pan. The steaming pot characterized in that the food contained in the dish portion is steamed by being sent to the space formed. 5) The pot according to any one of 1) to 4) above, wherein the pot body, the inner lid plate, and the outer lid are made of ceramic. It is in a steaming pot.

[0005]

[Embodiment of the invention]

 The pot body, inner lid plate, and outer lid of the present invention are preferably made of porcelain for good aesthetics and hygiene, and the inner lid plate is used as tableware as it is. However, some or all of the inner lid plate may be made of metal. The outer lid can be made of wood. The plane shape of the pot space of the pot body of the present invention can be circular, rectangular, square, gourd, elliptical, etc. In addition, one or more concave portions can be provided in one place, a plurality of places, and large and small, so that various kinds of steamed foods and a plurality of steamed foods can be cooked simultaneously. Further, as another aspect of the present invention, there is a mode in which a plurality of inner lid plates are arranged in a plane at the opening edge of one pot body. Typical steamed foods that can be cooked in the present invention include soybean milk, bitter tofu into soybean milk, steamed bowls, shomai, kabura steamed steamed rice, and steamed steamed steamed rice.

[0006]

【Example】

 Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a longitudinal sectional view of the first embodiment. FIG. 2 is a plan view of the first embodiment with the outer lid removed. In the embodiment shown in FIGS. 1 and 2, projecting portions 2 c that project horizontally are provided at four positions on the peripheral edge of the inner lid plate 2, and are supported on the opening edge of the pot body 1 with the projecting portions. This is an example in which a gap 4 of a steam passage is formed between the outer diameter of the peripheral edge and the inner diameter of the opening edge 1a of the pot body 1. In the figure, 1 is a pot body made of ceramic, 1a and 1b are components of the pot body 1 and 1a is an opening edge of the pot, 1b is a bottom surface of the pot which receives thermal power, 2 is a middle lid plate made of ceramic, and 2a is the plate. 2b is a peripheral edge, 2c is a protruding portion, 3 is a ceramic outer lid, 4 is a gap serving as a steam passage formed between the pot opening edge 1a of the pot body 1 and the peripheral edge 2b of the inner lid plate 2, Reference numeral 5 denotes a stove which lifts the pot body 1 and allows the solid fuel 7 of the shrink pack to be placed thereunder, 6 denotes a pan, F denotes steamed food placed in the dish 2a, and W denotes a pot stored in the pot body 1. Water. In this embodiment, the inner lid plate 2 is supported by the pot opening edge 1a by four protrusions 2c on the periphery thereof. The water W is stored in the pot body 1, and the solid fuel 7 is placed on the stove 5 and burned to generate steam from the water W in the pot body 1. The steamed food F in the dish portion 2a is steamed by steam.

FIG. 3 is a longitudinal sectional view of the second embodiment. FIG. 4 is a plan view of the inner lid plate of the second embodiment. In the embodiment shown in FIGS. 3 and 4, the peripheral edge 22 b of the inner lid plate 2 is wavy, and the peripheral edge 22 b of the same shape is supported by the pot opening edge 1 a of the pot main body 1. The steam of the pot body 1 is sent from the gap 22 between the wavy peripheral edges 22b to the space above the inner lid plate 2, and steams the steamed food F in the plate portion 2a of the inner lid plate 2. The other structures, functions and effects are the same as those of the first embodiment.

Third Embodiment (See FIGS. 5 and 6) FIG. 5 is a longitudinal sectional view showing a third embodiment. FIG. 6 is a plan view illustrating a pot body according to the third embodiment. In a third embodiment shown in FIGS. 5 and 6, a plurality of projections 33 are integrally provided on a pot opening edge 1 a of a pot main body 1, and a peripheral edge 2 b of the inner lid dish 2 is placed on the projections. This is an example of detachable. The steam from the pot body 1 moves from the gap 34 between the projections 33 to the space above the inner lid plate 2 and steams. The other structures, functions and effects are the same as those of the first embodiment.

FIG. 7 is a longitudinal sectional view of a fourth embodiment. FIG. 8 is a perspective view of the ring according to the fourth embodiment. Embodiment 4 shown in FIGS. 7 and 8 is an example in which a separate ring 40 having a side opening 40a is interposed between the pot body 1 and the inner lid plate 2, and the side opening 40a is used as a steam passage. In the fourth embodiment, the ring 40 shown in FIG. 8 is placed on the periphery 1a of the opening of the pot body 1, and the inner lid plate 2 is placed and supported on the ring. Steam from the pot body 1 enters the space between the inner lid plate 2 and the outer lid 3 through the side opening 40a of the ring 40, and steams the food in the plate portion 2a. Other configurations, operations and effects are the same as those of the first embodiment.

FIG. 9 is a longitudinal sectional view of a fifth embodiment. FIG. 10 is a plan view of the pot body of the fifth embodiment. The fifth embodiment shown in FIGS. 9 and 10 is provided with a step 50 projecting toward the center of the pot on the inner surface of the upper part of the pot main body 1, and a groove 51 extending toward the pot opening edge 1 a is provided between each step 50. In this example, the inner lid plate 2 is placed so as to rest on a part of the upper end of the same step portion, and a part of the groove 51 is opened, which is used as a steam passage. In this embodiment, the outer diameter of the peripheral edge 2 b of the inner lid plate 2 is smaller than the inner diameter of the pot opening edge 1 a of the pot main body 1 and larger than the inner end position of the step 50. The inner lid plate 2 is supported on the upper end surface of the step 50. A part of the groove 51 between the step portions 50 is opened without being closed by the inner lid plate 2 and serves as a steam passage. Thereby, the steam from the inside of the pot body 1 flows into the space above the inner cover plate 2 from the opening of the groove 51 which is not closed, and steams the food in the plate portion 2a. Other configurations, operations and effects are the same as those of the first embodiment.

[0011]

[Effect of the invention]

 As described above, according to the present invention, the vapor of the liquid stored in the pan body is separated from the inner lid plate and the outer lid through the gap, opening, and groove formed between the inner lid plate and the pan body. Move to the space between and steam the food in the inner lid plate. Therefore, even a liquid food can be easily steamed, and the inner lid plate can be taken out and eaten on the table as it is, so that the steamed food can be immediately eaten in a completed state without any trouble.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of a first embodiment.

FIG. 2 is a plan view of the first embodiment with an outer lid removed.

FIG. 3 is a longitudinal sectional view of a second embodiment.

FIG. 4 is a plan view of a middle lid plate according to a second embodiment.

FIG. 5 is a longitudinal sectional view showing a third embodiment.

FIG. 6 is a plan view showing a pot body according to a third embodiment.

FIG. 7 is a longitudinal sectional view of the fourth embodiment.

FIG. 8 is a perspective view of a ring according to a fourth embodiment.

FIG. 9 is a longitudinal sectional view of a fifth embodiment.

FIG. 10 is a plan view of a pot body according to a fifth embodiment.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Pot main body 1a Pot opening edge 1b Pot bottom 2 Middle lid plate 2a Plate portion 2b, 22b Peripheral edge 2c Projection 3 Outer lid 4 Gap 5 Stove 22 Gap 33 Projection 34 Gap 40 Ring 40a Side opening 50 Step 51 Groove F Steamed food W water

Claims (5)

[Utility model registration claims] 1. An inner lid plate having a dish-shaped concave portion is detachably attached to a pan opening edge of a pan main body which receives a thermal power from below so as to be supported by a plurality of protrusions on its peripheral edge. The protrusion forms a gap in the steam passage between the periphery of the inner lid plate and the opening edge of the pan, and the outer lid is detachably fitted to the inner lid plate, and the vapor of the liquid in the pan body fills the gap. A steaming pot which is sent to a space formed by the inner lid plate and the outer lid through the container and steams the food contained in the plate portion. 2. A plurality of projections are provided on the edge of the pot body of the pot body that receives heat from below, and an inner lid plate having a dish-shaped concave portion is detachably attached to the projections so as to be supported by the projections. The outer lid is detachably attached above the inner lid plate, and the vapor of the liquid in the pan body is sent from the gap between the projections to the space formed by the inner lid plate and the outer lid, and the food contained in the plate portion is transferred. A steaming pot characterized by steaming. 3. A ring having a side opening at the edge of the pot body of the pot body that receives heat from below is mounted thereon, and an inner lid plate having a plate portion recessed in a plate shape so as to be supported by the ring is attached and detached. It is freely supported, and the outer lid is detachably attached above the inner lid plate. The vapor of the liquid in the pot body is sent from the side opening of the ring to the space formed by the inner lid plate and the outer lid, A steaming pot characterized by steaming the food contained in the section. 4. A plurality of grooves extending toward the rim of the pot are formed on the inner surface of the pot body receiving the heat from below, the dish has a dish-shaped recess, and the grooves are not completely closed. A diameter inner lid plate is detachably mounted on the edge of the pot body of the pot body, and an outer lid is detachably attached above the inner lid plate, and liquid vapor in the pot body is passed through a groove on the inner surface of the pot. A steaming pot characterized in that the food is sent to a space formed by an inner lid plate and an outer lid to steam food stored in the plate portion. 5. The steaming pot according to claim 1, wherein the pot body, the inner lid plate and the outer lid are made of ceramic.