RU108270U1 - POT FOR PREPARING AND STORING FOOD - Google Patents

Abstract

The proposed utility model relates to household appliances, in particular to devices for the thermal processing of food, namely to kitchen utensils, and more particularly to pots for cooking.

The purpose of the utility model is to increase the quality of cooking with a simultaneous decrease in the time of cooking due to more tightly closing the pot with a lid and creating additional pressure in the pot.

The cooking pot contains a clay container 1 round-convex shape for placing food and a lid 2 with a handle 3. The inner part 4 of the neck 5 of the container 1 in contact with the lid 2 is made conical. While the side part 6 of the cover 2 in contact with the inner surface 4 of the neck 5 of the container 1 is made conical with a taper equal to the taper of the inner part of the neck 5 of the vessel 1 in contact with the cover. The width of the joint contacting surface of the neck 5 of the container 1 with the lid 2 is 3-6 mm, while the angle between the line forming the cylindrical surface of the neck of the pot during its rotation and the axis of symmetry of the capacity of the pot is 30-65 °. Providing these parameters allows you to get a good fit of the lid 2 to the container 1 without the use of additional materials, which creates increased pressure in the internal cavity of the container and to improve quality and reduce cooking time.

Description

The proposed utility model relates to household appliances, in particular to devices for the thermal processing of food, namely to kitchen utensils, and more particularly to pots for cooking.

Known utensils for heat treatment of food, the body of which consists entirely of bimetal - stainless steel - heat-conducting material (see Der Konstrukteur, 1976, No. 3, p. 12, Verbundmetall - neue Anwendungsmoglich - keiten).

Known utensils for heat treatment of food products, containing a housing made of stainless steel coated with heat-conducting metal (see German Patent No. 1296320, CL 34B 27/00, publ. 1971).

Known cookware containing a cooking container and a casing located with a gap (see French Patent No. 2556949, CL A47J 36/36, 1985).

The disadvantage of this cookware for cooking food is the low quality of cooking in it.

In the future, it is necessary to stipulate the terminology. In everyday life and in literature, as well as on the Internet, pots are often called clay. However, according to the PCT of the RSFSR 604-91, these pots are called ceramic (I attach the title page of the standard). In the future, we will call the pots both clay and ceramic, meaning the common name of products and materials from baked clay obtained by sintering clays and their mixtures with mineral additives, or metal oxides and other inorganic compounds, for example, carbides, borides, nitrides silicides, etc.

A well-known cooking pot containing a round-convex clay container for placing food and a lid (see http://sueverija.narod.ru/Kollekcii/Keramika/Corshki.htm).

Closest to the technical nature of the proposed pot is a cooking pot containing a clay container of a round-convex shape for placing food and a lid (see www.russ-sell.com/item5924.html).

Surprisingly, the method of cooking food in pots has come down to our days and, despite the dominance of all kinds of modern dishes and special devices for cooking, is becoming more and more popular. What is the reason?

Anyone who at least once tasted cabbage soup or borsch, roast or porridge cooked in a real clay pot in a Russian oven will never forget the taste of a delicious dish. Of course, there is no stove in a city apartment, but the oven also copes with the task well. This is why their owners value pots for cooking:

in a pot you can cook almost any dish (except, of course, fried);

preparing the same dish (for example, roast), you can simultaneously cook several options in different portioned pots for different tastes - for example, someone likes it more sharply, someone does not like the smell of garlic, the taste of onions, etc .;

the thick walls of the clay pot are heated slowly and evenly, so the food in the pot does not cook, but it languishes, while retaining all the useful properties of the products (including vitamins);

food from the pot is dietary. Almost always, when cooking dishes in pots, you can do without additional fats;

cooking in pots is very simple - just peel, chop and lay all the ingredients and just wait until they make a divine dish!

In order for pottery to serve you for many years, you need to learn how to properly care for it. This is not very troublesome, you must observe the following rules:

Before the first use, the dishes should be washed with soap and soaked in cold water for one hour.

To increase the fire resistance of pottery, it is hardened. Quenching can be done in two ways. First: put the pottery in a container of cold water and slowly bring the water to a boil, and then also cool slowly. Second: boil the pottery for an hour in water with the addition of vinegar. After use, the pottery is washed with soapy water or a detergent. Do not use hard sponges that can scratch the pot.

Pottery should always be kept open: dishes covered with a lid become unpleasant.

Clay pots do not like sudden changes in temperature. Therefore, never put the pot on an open fire or in a hot oven - it may crack and burst, do not add cold water or broth to the hot pot during cooking, after removing the dish from the oven, do not place the dishes on a cold surface (preferably on a warm wooden board )

With all the advantages of well-known clay pots, you can improve the quality of cooking while reducing cooking time: when cooking in well-known pots, there is no increased pressure in the internal cavity of the pot due to the constant interruption of gases from the internal cavity of the pot, which reduces the quality of cooking and increases the duration her cooking.

The purpose of this utility model is to improve the quality of cooking while reducing its cooking time by creating increased pressure in the pot.

The technical result is achieved by the fact that in the pot for cooking and storing food containing a ceramic container of a round-convex shape for placing food and a lid, the inner part of the neck of the container in contact with the lid is conical, while the lateral part of the lid in contact with the inner surface of the neck containers made conical with a taper equal to the taper of the inner part of the neck of the vessel in contact with the lid, while the width of the joint contact surface g rloviny container with lid is 3-6 mm, the angle between the line generator during its rotation conical surface of the neck of the pot, and the axis of symmetry of the container pot is 30-65 °.

Figure 1 presents the capacity of the round-convex shape of the proposed pot; figure 2 - cover.

The cooking pot contains a ceramic bowl 1 rounded

a convex shape for placing food and a lid 2 with a handle 3. The inner part 4 of the neck 5 of the container 1 in contact with the lid 2 is conical. In this case, the side part 6 of the lid 2 in contact with the inner surface 4 of the neck 5 of the container 1 is conical with a taper equal to the taper of the inner part of the neck 5 of the vessel 1 in contact with the lid. The width of the joint contacting surface of the neck 5 of the container 1 with the lid 2 is 3-6 mm, while the angle between the line forming the conical surface of the neck of the pot and the axis of symmetry of the capacity of the pot is 30-65 °. Providing these parameters gives a good fit of the cover 2 to the tank 1 without the use of additional materials.

The proposed cooking pot works as follows.

Before you start cooking, the pot should be held for 15 minutes in cold water. The dishes will absorb moisture, and the food will turn out more juicy.

Products in a pot can be laid in various variations: all ingredients are in a "raw" form; “Raw” and “semi-prepared” (for example, fried meat and raw potatoes); or all products are finished in order to obtain an original taste from their joint baking.

If you have never cooked in pots, first take simple recipes from books and magazines. Soon, after several experiments, comprehending and feeling what is happening under the lid of the pot, you will be able to improvise.

A specific example of cooking one of the possible dishes in a large pot for the whole family (an example of cooking an old soup is given). Take a kilogram of fresh beef with bone and cook the broth. While it is boiling, peeling and chopping: parsley root, carrots, turnips, onions, you can add more celery root. Shred the cabbage. Once the broth is cooked, take out the meat, cool and cut into pieces. By the way, you can cook the broth on the bone, and separately fry the meat in a pan - it will even be tastier. Layers in a container 1 in layers: cabbage, roots, meat, then cabbage again, etc. repeatedly. Finish it all with potato slices. Do not forget to salt! Fill everything with broth, tightly cover and cover the oven for an hour and a half. If you wish, you can "enrich" the recipe by adding layers of tomato, green beans, green peas, or whatever else your fantasy tells you. Serve the dish with herbs and sour cream. Due to the formation of increased pressure in the internal cavity of the pot due to the tight closure of the container 1 with a lid 2, a good result is achieved: it tastes delicious. And the aroma! ..

The tests of the pots with the contacting surface of the neck 5 of the tank 1 with the lid 2 equal to 3, 4, 5, 6 mm at the angles between the line forming the conical surface of the neck of the pot and the axis of symmetry of the capacity of the pot equal to 30, 35, 40, 45, 50, 60 and 65 ° fully confirmed the above results (due to the fact that increased pressure is created and ensured in the internal cavity of the pot: due to the very tight fit of the lid to the inside of the neck of the pot). When the sizes of the contacting surfaces are less than 3 mm and angles other than those indicated, the cooking time increases and its quality deteriorates at the same cooking time (the product does not have time to cook).

As for the increase in the size of the contacting surfaces of more than 6 mm, this leads to an increase in the material consumption of the product.

High quality cooking, accelerating the cooking process is the advantage and advantage of the proposed technical solution compared to the prototype.

Claims (3)

1. Pot for preparing and storing food, containing a ceramic container of a round-convex shape for placing food and a lid, characterized in that the inner part of the neck of the container in contact with the lid is conical, while the side of the lid in contact with the inner surface of the neck of the container , made conical with a taper equal to the taper of the inner part of the neck of the vessel in contact with the lid. 2. The cooking pot according to claim 1, characterized in that the width of the joint contacting surface of the neck of the container with the lid is 3-6 mm. 3. The cooking pot according to claim 1, characterized in that the angle between the line forming the conical surface of the neck of the pot when it rotates and the axis of symmetry of the capacity of the pot is 30-65 °.