TWM451083U - Food steaming/cooking device - Google Patents

Description

Food cooking equipment

This creation is about a food cooking field, especially an automatic cooking or standardization of food cooking process, which ensures the quality of the ingredients is stable and the cooking equipment and method of use.

Diet is the most important part of biological activities. Due to the development of civilization, human beings are gradually pursuing the taste and taste of ingredients in addition to the basic dietary needs. Therefore, the food trend has always been an important development project in human civilization activities. One.

Among the many types of ingredients, Pearl Milk Tea is one of the first food cultures in the world that is the first in Taiwan. Among them, the key material that affects this diet is the powdered food commonly known as "Pearl". The main ingredient of pearl powder round powder is starch, which can be eaten after being cooked by heating. The method is quite simple. However, in order to get a truly delicious pearl powder, the key technology is the mastery of the heat, such as heating temperature, heating time, boring and cooling time, etc., can greatly affect the quality of pearl powder food.

The common pearl powder cooking method in the workshop is to take a pot of water and put it into the appropriate amount of water. After heating in a gas stove or induction cooker to boiling, add the pearl powder round ingredients, cover the lid with moderate agitation, and then change to a small fire. Cook for a suitable period of time and finally turn off the flame and continue to cook for a suitable period of time.

This method of practice is a common practice in the industry, but due to the following shortcomings, it leads to Jane. The quality of the bead powder product cannot be effectively controlled:

1. The conventional method is to cook the ingredients by hand, so the result of cooking is completely in the professional ability and experience of the personnel, so the same ingredients can naturally exert its 100% taste for experienced teachers; For beginners, temperature and time are difficult to accurately grasp, so that the quality of the finished product cannot be unified and standardized, and the quality is difficult to control.

2. Pearl and other ingredients need to go through the cooking process, artificially smoldering with small fire is often difficult to control due to firepower, causing the soup to boil over the pot, which is neither hygienic nor safe.

3. The mastery of the fire is technology and art. Even experienced veterans can't ensure that the quality of each cooking is the same, so that the finished product may have scorch doubts, which not only affects the taste, but also makes the pot difficult to clean.

4. In addition to pearl powder, the above problems are also common in the cooking process of starch, such as pink, taro, sweet potato, potato, etc., causing troubles for operators.

It can be seen that there are still many shortcomings in the above-mentioned methods for cooking ingredients, which is not a good designer, and needs to be improved.

In view of the shortcomings derived from the above-mentioned conventional technologies, the creators of this case have made innovations and innovations, and after years of painstaking research, they finally succeeded in research and development of this food cooking equipment.

The purpose of this creation is to provide a food cooking device and a method for using the food cooking process to achieve standardization and ensure food. The quality of the material is uniform, which reduces manual operation, shortens the process, saves energy and labor costs, and avoids burns, and the cooked pot is clean and easy to clean.

The food cooking device capable of achieving the above-mentioned creation purpose comprises an inner filter cartridge for placing the food material, the bottom of the inner filter cartridge is provided with a filter hole for steam or hot water to pass; the inner filter cartridge is placed in the outer pot, the outer filter cartridge The bottom of the pot is provided with an inlet for introducing the steam or hot water through the filter hole into and out of the inner filter cartridge; the upper open cover of the outer pot is provided with a lid, the lid can tightly close the opening, and has a handle The lid is conveniently operated, and an airtight ring is arranged on the contact edge of the lid and the outer pot to maintain airtightness, and the lid is additionally provided with an exhaust valve; the outer pot is placed on the base, and the bottom of the base has a connection port The connection port is connected to the introduction port to introduce the steam or hot water into the outer pot from the outside of the base.

With the foregoing structure, steam or hot water is allowed to enter the gap through the inlet port during use, and the drain passage can be uniformly bypassed and flowed to the bottom of the gap, and the steam or hot water is more evenly distributed by the guide channel. The bottom of the inner filter cartridge flows, and then enters the inner filter cartridge from the filter hole to uniformly wet and cook the food. This method does not use a gas stove or an induction cooker to save energy and avoid danger, and the cooking result is even and easy to control, maintaining the quality of the ingredients.

The steam inlet and the hot water output device are externally connected to the inlet, and the steam and hot water output device has an output nozzle connected to the inlet, and two outlets are connected behind the outlet nozzle, respectively connecting steam, hot water source, and steam. A steam control valve is arranged on the pipeline, and a hot water control valve is arranged on the hot water pipeline.

By setting the steam control valve and the hot water control valve, the cooking process can be controlled by the program, and appropriate steam or hot water can be introduced at different times to maintain the standardization of the cooking of the ingredients and maintain consistent quality.

Please refer to FIG. 1 for an edible material cooking device provided by the present invention, which comprises an inner filter cartridge 1, an outer pot 2, a lid 3, a base 4 and a fluid line 5. The inner filter cartridge 1 is used for placing foodstuffs, and the inner filter cartridge 1 is provided with a filter hole 11 at the bottom for steam or hot water to pass through; the outer pan 2 is used for placing the inner filter cartridge 1, and the outer pan 2 is provided with a bottom portion thereof. a guide port 21 for introducing the steam or hot water through filter hole 11 into and out of the inner filter cartridge 1; the lid 3 is open above the outer pot 2, and has a handle 31 for conveniently operating the lid 3, The lid 3 is provided with an airtight ring 32 at the contact edge of the outer pot 2 to maintain airtightness. The lid 3 is additionally provided with an exhaust valve 33; the base 4 is used for placing the outer pot 2, and the bottom of the base 4 Having a connection port 41, the connection port 41 is connected to the introduction port 21 to introduce the steam or hot water into the outer pot 2 from the outside of the base 4; and the fluid line 5 is connected to the lower portion of the base 4, and The fluid line 5 extends outwardly to the steam and hot water output device (not shown), and the fluid line 5 is provided with electromagnetic valves 51, 52 including a steam solenoid valve 51 and hot water electromagnetic The valve 52 controls the flow of the steam and the hot water, and may also add a cold water solenoid valve to the fluid line 5 to introduce cold water according to different food material processes. Holding means for distributing reduction temperature, save energy and avoid scalding the operator.

As shown in FIG. 2, the inner filter cartridge 1 has a rotary handle 12, which is convenient for the extraction of the inner filter cartridge 1 when the rotary handle 12 is lifted up, when the rotary handle 12 is horizontally rotated and nested In the barrel of the inner filter cartridge 1, the inner filter cartridge 1 can be conveniently placed in the outer pot 2.

The base 4 is provided with a foot 42 so that the base 4 does not press to other units when placed.

Thereby, the foodstuff can be placed in the inner filter cartridge 1, and then the lid 3 can be tightly closed to cook the foodstuff.

As shown in FIG. 3 and FIG. 4, the outer edge of the lid 3 is provided with a buckle 34, and the outer edge of the outer pot 2 is provided with a buckle 22, so that the lid 3 is covered. After the outer pot 2, the buckle 34 can be fastened to the buckle 22 by rotating the lid 3, and the outer pot 2 and the lid 3 are tightly coupled with the airtight ring 32; the lid 3 A positioning handle 31 is disposed thereon. The positioning handle 31 can lock the lid 3 to maintain airtightness, and is provided with a positioning post 35 to limit the rotation angle of the positioning handle 31. The positioning handle 31 has a limiting groove 36 built therein. The restricting groove 36 can press or disengage the exhaust valve 33 when the positioning handle 31 rotates.

In this way, when the steam pressure cooking process of the foodstuff is performed, the lid 3 is placed on the outer pot 2, and the positioning handle 31 is operated clockwise (from the top to the bottom, the same below), that is, the rotating buckle lid is rotated. 3, at this time, the positioning handle 31 is simultaneously blocked by the positioning post 35 and is in the "off" position; at the same time, the limiting groove 36 of the positioning handle 31 is disengaged from the exhaust valve central axis 37, at which time the vapor continues to be input. In the outer pot 2, the vapor flow will push the central axis 37 of the exhaust valve upward to achieve the effect of eliminating the air of the outer pot 2 and finally the airtight leak prevention, so that the vapor pressure of the same source and the vapor source is maintained in the outer pot 2. Achieve the function of boring.

On the other hand, when the lid 3 is opened, the positioning handle 31 is first rotated counterclockwise, and the positioning handle 31 is turned to the "open" position. At this time, the restriction groove 36 presses the exhaust valve center shaft 37. The vapor pressure residual pressure in the outer pot 2 is discharged from the exhaust valve 33, and then the positioning handle 31 is continuously rotated to push the lid 3 until the buckle 34 of the lid 3 can be detached from the outer pot. The cover 3 can be taken out by the position of the buckle 22 of 2.

Referring to FIG. 5 , FIG. 6 and FIG. 6A , the base 4 has a movable water inlet shaft 43 . The connecting port 41 penetrates the movable water inlet shaft 43 , and an airtight ring 46 is disposed on the surface of the movable water inlet shaft 43 . The movable water inlet shaft 43 is sleeved with a spring 47. When the outer pot 2 is placed, the outer water tank 2 and the inner filter cylinder 1 are pressed down to be in close contact with the movable water inlet shaft 43; A pipe joint 44 is provided at the end of the water shaft 43, and the pipe joint 44 is connected to the fluid line 5, thereby achieving the flow of guiding steam and hot water. A drain port 45 is further disposed beside the base 4, and excess residue water is discharged from the drain port 45 when the food material processing is completed.

Referring to FIG. 7 and FIG. 7A , the bottom of the inner filter cartridge 1 is recessed with a receiving groove 13 . The outer pot 2 is provided with a stud 23 with respect to the receiving groove 13 . The hollow water channel 24 is provided with an inner and outer pot sandwich water channel 14 between the inner filter tube 1 and the outer pot 2. The outer pot hollow water channel 24 is provided with an outer pot water stop shaft 25 at the outlet end thereof, and the outer pot water stop shaft 25 is subjected to a spring. 26 control, when When the external steam or hot water opening pressure is increased, the outer pot water stop shaft 25 can be pushed open into the inner and outer pot sandwich water passages 14, and when the steam or hot water closing pressure disappears, the outer pot water stop shaft 25 That is, the outlet end of the outer pot hollow water channel 24 is covered to prevent the soup liquid in the inner filter cartridge 1 from flowing back to the outer pot hollow water channel 24, and the outer pot water stop shaft 25 is closely attached to the outlet end of the outer pot hollow water channel 24. Airtight ring 27.

Thereby, when steam and hot water enter the outer pot hollow water passage 24 from the movable water inlet shaft 43, the hot water pressure or the vapor pressure pushes the outer pot water stop shaft 25, and the hot water or steam flows through the inner and outer pot sandwich water passages 14 Flowing through the filter hole 11 into the inner filter cartridge 1 for the foodstuff cooking process. The inner and outer pot mezzanine channels 14 still have an important function. When the hot water or steam is closed, the pressure is reduced. The spring 26 presses the outer pot water stop shaft 25 to the outer pot hollow water channel 24 to be watertight, and is pressed under the outer pot water stop shaft 25. During the process, since the inner and outer pot sandwich water channels 14 are hot water or steam, the soup in the inner filter cartridge 1 is blocked by the interlayer hot water or steam, and the soup does not flow into the outer pot hollow water channel 24, which is hollow. The water channel 24 and the base 4 are not susceptible to cleaning due to the soup. When the inner filter cartridge 1 is taken out after the completion of the process, the residual water of the outer pot hollow water channel 24 is discharged through the drain port 45.

Referring to FIG. 8, with the foregoing structure, a complete operation step is now proposed:

1. The inner filter cartridge 1 is placed in the outer pot 2, and the inner filter cartridge 1 and the outer pot 2 are placed on the base 4, and the movable water inlet shaft 43 is pressed by the inner pot and the outer pot 2, which The spring 47 elastically presses the movable water inlet shaft 43 against the bottom of the pot, and the airtight ring 46 makes the movable water inlet shaft 43 and the bottom of the outer pot 2 airtight.

2. The hot water solenoid valve 52 is opened, an appropriate amount of hot water is input into the outer pot 2, the hot water solenoid valve 52 is closed, and the steam solenoid valve 51 is activated to boil the hot water.

3. The inner filter cartridge 1 is placed in a foodstuff such as pearl powder, and stirred slightly until the food material floats to the liquid surface, and the vapor solenoid valve 51 is closed.

4. The outer pot 2 is covered with the lid 3, and the positioning handle 31 is rotated in a clockwise direction. After the positioning handle 31 is turned to the position where the positioning post 35 is "closed", the lid 3 is driven to the outside. The pot 2 is airtight, and the exhaust valve center shaft 37 is prevented from being smoothly blocked by the positioning handle 31.

5. The steam solenoid valve 51 is opened to allow steam to enter the outer pot 2. The air in the outer pot 2 is discharged by the exhaust valve 33, the amount of air is decreased, and the amount of vapor is increased. When the vapor pressure in the outer pot 2 is gradually increased The air discharge speed is gradually increased, and the center axis 37 of the exhaust valve is moved upward. The bottom of the central axis of the exhaust valve 37 is kept by the airtight ring 32 (installed inside the upper cover 3) to keep the lid 3 and the exhaust valve 33 The steam solenoid valve 51 is kept open, so that a certain amount of vapor pressure is maintained in the outer pot 2 to carry out the food stuffing process.

6. After simmering for a suitable period of time, the steam solenoid valve 51 is closed, and after a proper time of boring and cooling, the positioning handle 31 is rotated counterclockwise to the position of the "open" position of the positioning post 35. The residual pressure is discharged, and when the sound is not exhausted, the positioning handle 31 is continuously rotated counterclockwise until the buckle 34 of the lid 3 can be separated from the position of the buckle 22 of the outer pot 2, and the lid 3 can be taken out.

7. Lifting the inner filter cartridge 1, the soup liquid flows down from the filter hole 11 of the inner filter cartridge 1, and the inner filter cartridge 1 is moved to the next process.

8. The outer pot 2 is taken out for cleaning, and the residual water is discharged from the drain port 45 of the base 4 to complete the process.

Referring to FIG. 9 , FIG. 10 and FIG. 11 , another embodiment of the base 4 is different from the above example. The base 4 is provided with a gas-tight seat 48 at the center thereof, and an airtight ring 49 is disposed on the airtight seat. 4 The outer edge is provided with an outer pot ring 40, so that the airtight seat 48 is slightly higher than the outer pot ring 40 by a suitable height. When the inner filter tube 1 and the outer pot 2 are placed on the base 4, the outer pot 2 The airtight seat 48 can be pressed with the weight of itself and the inner pot, and the airtight seat 48 is kept airtight.

Referring to FIG. 11 and FIG. 12, an embodiment of another outer pot hollow water channel 24a is provided. The bottom of the inner filter tube 1 is concavely disposed with a receiving groove 13a. The outer pot 2 is convex with respect to the receiving groove 13a. a column 23a, the inside of the protrusion 23a penetrates through the outer pot hollow water channel 24a, and the inner filter tube 1 and the outer pot 2 are provided with an inner and outer pot sandwich water channel 14a, and the outer pot hollow water channel 24a outlet end is higher than the inner filter tube The upper edge prevents the soup solution in the inner filter cartridge 1 from flowing back to the outer pot hollow water passage 24a.

Referring to FIG. 13 to FIG. 16 , an example of the arrangement of adding a ring clamp is provided. The ring clamp 6 is disposed above the cover 3 , and the ring clamp 6 is connected to the fixing frame 62 by a swing arm 61 . The movement of the ring-shaped jig 6 is controlled by rotation. When the lid 3 is covered to the outer pot 2, the swing arm 61 is rotated to make the ring-shaped jig 6 close to the lid 3 for positioning. The ring-shaped clamp 6 is provided with a rotatable hanging handle 63. The fixing frame 62 extends with a handle positioning bracket 64. When the hanging handle 63 rotates, the handle is positioned. When the bracket 64 is used, the ring clamp 6 can be positioned to facilitate opening and closing of the lid 3. A clamp lock block 65 is disposed on both sides of the ring-shaped clamp 6 . The air lock handle positioning frame 66 is disposed on the fixed frame 62 with respect to the clamp lock block 65 . The airtight handle positioning frame 66 is provided with a rotatable handle. The airtight handles 67a, 67b, when the ring clamp 6 is covered by the cover 3, can be rotated to the clamp lock block 65 by the airtight handles 67a, 67b to fix the cover 3.

Thereby, as shown in FIGS. 17 to 19A, the hanging handle 63 is rotated by an appropriate angle so that the positioning end is placed on the handle positioning bracket 64 to position the ring-shaped jig 6 in position. When the lid 3 is to be covered when the food is to be cooked, the hanging handle 63 is rotated to disengage from the handle positioning bracket 64. The ring clamp 6 is lowered due to gravity and manual operation, because the swing arm 61 is a left and right double parallel elbow. The ring clamp 6 is designed to be stabilized and lowered onto the lid 3, and then the left and right airtight handles 67a, 67b are rotated to be locked to the clamp locking block 65, so that the lid 3 and the outer pot are 2 can be kept airtight.

The rest of the cooking process is the same as the previous example, and is not repeated here. However, the lid 3 is provided with an exhaust valve 33 at an appropriate position, and the right airtight handle 67b is attached with an exhaust lever 68, when the right airtight handle 67b is rotated. The exhaust lever 68 slides over the upper end of the exhaust valve 33. Thus, when the cooking process is performed to the later stage of the simmering process, the steam is stopped, the vapor pressure in the outer pot 2 is gradually lowered due to heat dissipation, and the central axis 37 of the exhaust valve is then lowered, so that the lid 3 can be safely opened; There is residual pressure in the outer pot 2, and when the airtight handles 67a, 67b are rotated to open the lid 3, the exhaust lever of the right airtight handle 67b is slid over the upper end of the exhaust valve 33. At this time, the exhaust lever 68 presses the exhaust valve center shaft 37, removes the residual pressure in the outer pot 2, and then rotates the right airtight handle 67b to the fully open position.

With the design of the exhaust lever 68, when the lid 3 is closed, the left and right airtight handles 67a, 67b are locked to lock the lid 3, and the right airtight handle 67b is attached to the exhaust lever 68 to slide through the exhaust. The upper end of the valve 33 ensures that the central axis 37 of the exhaust valve is in the exhaust position; when the steam is introduced for the cooking process, the air in the outer pot 2 can be removed from the outside of the pot, and there is no air in the outer pot 2 Steam simmering effect, when the cooking process is completed, the internal filter tube 1 and the outer pot 2 dissipate heat to make the outer pot 2 vapor pressure drop, and the boring and cooling time is usually set by the empirical value, possibly due to seasonal factors. Or the quality factor of the exhaust valve 33 is such that there is still residual steam pressure in the pot. Before the lid 3 is loosened by the exhaust lever 68 of the right airtight handle 67b, the central axis 37 of the exhaust valve is first actuated to make the central axis of the exhaust valve 37 The pressure is lowered to the exhaust position, and the residual vapor pressure of the outer pot 2 is cooled and cooled to ensure the safety of the operator.

Furthermore, as shown in FIG. 21, when the demand for small-sized beverage stores is small, a smaller type of cooking machine is used to save costs, and when the weight of the pot 7 is insufficient to be airtight with the base 8, the pot 7 or the container The buckles 71, 81 are symmetrically arranged with the base 8, so that the pot 7 or the container is tight with the buckles 71, 81 of the base 8.

Compared with the aforementioned conventional devices, the present invention has the following advantages:

1. The cooking process of the ingredients can be standardized by automation to ensure uniform quality of the ingredients after cooking.

2. No manual operation is required in the process, saving manpower.

3. The process can maintain a set steam pressure and higher than the boiling water temperature, which can effectively shorten the process time and save labor costs.

4. Steam preheating pots or ingredients can be used to make the process temperature more stable.

5. Use steam to maintain the smoldering pressure. In addition to shortening the process time, there are also functions of stirring the ingredients, the temperature is relatively uniform, and the quality of the ingredients is also better.

6. Due to the use of hot water and steam heating, the ingredients will not be burnt, the flavor of the ingredients is good, and the pot will not produce casserole or burnt black, easy to clean.

The detailed description above is a detailed description of one of the possible embodiments of the present invention, and is not intended to limit the scope of the present invention, and the equivalents or variations, such as the type of ingredients, are not departing from the spirit of the present invention. Equivalent examples of changes in cooking, simmering procedures, etc., should be included in the scope of the patent in this case.

1‧‧‧Inner filter cartridge

11‧‧‧Filter holes

12‧‧‧Rotary handle

13, 13a‧‧‧ accommodating slots

14, 14a‧‧‧ inner and outer pot mezzanine

2‧‧‧Outer pot

21‧‧‧Import

22‧‧‧ ‧ ear

23, 23a‧‧ ‧ stud

24, 24a‧‧‧ outer pot hollow waterway

25‧‧‧Outer pot water stop shaft

26‧‧‧ Spring

27‧‧‧ airtight ring

3‧‧‧ pot lid

31‧‧‧ positioning handle

32‧‧‧ airtight ring

33‧‧‧Exhaust valve

34‧‧‧ buckle

35‧‧‧Positioning column

36‧‧‧Restricted slot

37‧‧‧Exhaust valve central axis

4‧‧‧Base

40‧‧‧Outer pot ring

41‧‧‧Connecting port

42‧‧‧ feet

43‧‧‧ activity inlet shaft

44‧‧‧ Pipe connector

45‧‧‧Drainage

46‧‧‧ airtight ring

47‧‧‧ Spring

48‧‧‧Airtight seat

49‧‧‧ airtight ring

5‧‧‧ Fluid lines

51, 52‧‧‧ solenoid valve

6‧‧‧ring clamp

61‧‧‧ swing arm

62‧‧‧ Fixing frame

63‧‧‧Hanging handles

64‧‧‧Hand positioning bracket

65‧‧‧Clamp lock block

66‧‧‧Airtight handle positioning frame

67a, 67b‧‧‧ airtight handle

68‧‧‧Exhaust lever

7‧‧‧ pots

71‧‧‧ buckle

8‧‧‧Base

81‧‧‧ buckle

Fig. 1 is a perspective exploded view of the creation; Fig. 2 is a plan sectional view of the inner and outer pots of the present invention; Fig. 3 is a schematic view of the forced operation of the lid of the present invention; Figure 5 is a perspective view of the base of the present invention; Figure 6 is a plan sectional view of the base of the present invention; Figure 6A is an enlarged view of the area A of Figure 6; Figure 7 is a perspective view of a fluid piping arrangement of the present invention; Figure 7A is an enlarged view of a portion B of Figure 7; Figure 8 is a perspective sectional view of the creation of the present invention; Figure 9 is a perspective view of another base of the present invention; A perspective view of another base of the present invention; FIG. 11 is a cross-sectional view showing another example of the combination of the other base and another outer pot; FIG. 12 is a plan sectional view showing another outer pot of the present invention; Fig. 14 is a perspective view showing another example of the arrangement of the ring clamp of the present invention; Fig. 15 is a perspective view of the cover of the ring clamp provided by the present invention; Fig. 16 is a perspective view of the ring clamp combined with the lid of the present invention; The perspective view of the ring clamp of the present invention is pressed against the lid of the lid; FIG. 18 is a perspective view of the airtight handle of the ring clamp of the present invention; FIG. 19 is a perspective view of the airtight handle of the ring clamp of the present invention; FIG. Fig. 19 is an enlarged view of a C area; and Fig. 20 is a perspective view showing an embodiment of another small cooking apparatus.

1‧‧‧Inner filter cartridge

12‧‧‧Rotary handle

2‧‧‧Outer pot

21‧‧‧Import

3‧‧‧ pot lid

31‧‧‧ positioning handle

33‧‧‧Exhaust valve

34‧‧‧ buckle

35‧‧‧Positioning column

36‧‧‧Restricted slot

4‧‧‧Base

41‧‧‧Connecting port

42‧‧‧ feet

45‧‧‧Drainage

5‧‧‧ Fluid lines

51, 52‧‧‧ solenoid valve

Claims (11)

The food cooking device comprises: an inner filter cartridge for placing the food material, the bottom of the inner filter cartridge is provided with a filter hole for steam or hot water to pass; the outer pot is for placing the inner filter cartridge, and the outer pot is disposed at the bottom of the outer pot There is an inlet for introducing the steam or hot water through the filter hole into and out of the inner filter cartridge; a lid, a cover opening above the outer pot, and a handle for conveniently operating the lid, the lid and the outer pot The contact edge is provided with a gas-tight ring to maintain airtightness, and the lid is additionally provided with an exhaust valve; and a base for placing the outer pot, the bottom of the base has a connection port, and the connection port is connected with the introduction port, The steam or hot water is introduced into the outer pot from the outside of the base. The food material cooking device of claim 1 , wherein the inner filter cartridge has a rotary handle to facilitate extraction or placement of the inner filter cartridge. The food material cooking device according to claim 1 , wherein the bottom of the inner filter cartridge is concavely disposed with a receiving groove, and the outer pot is provided with a protruding post relative to the receiving groove, and the inner portion of the protruding column is upwardly penetrated. The outer pot hollow water channel, the inner filter tube and the outer pot are provided with an inner and outer pot sandwich water channel, the outer pot hollow water channel outlet end is provided with an outer pot water stop shaft, the outer pot water stop shaft is controlled by a spring, when the outer When the pressure of the steam or hot water is increased, the outer water stop shaft can be pushed open to enter the inner and outer pot sandwich water passages, and when the steam or hot water is closed, the pressure disappears, and the outer pot water stop shaft is covered. The outlet end of the outer pot hollow water channel prevents the soup liquid in the inner filter cartridge from flowing back to the outer pot hollow water channel, and the outer pot water stop shaft is closely attached to the outer pot hollow water channel outlet end to be provided with an airtight ring. The food material cooking device according to claim 1 , wherein the bottom of the inner filter cartridge is concavely disposed with a receiving groove, and the outer pot is provided with a protruding post relative to the receiving groove, and the inner portion of the protruding column is upwardly penetrated. The outer pot hollow water channel is provided with an inner and outer pot sandwich water channel between the inner filter tube and the outer pot, and the outer water outlet end of the outer pot is higher than the upper edge of the inner filter tube to prevent the soup liquid in the inner filter tube from flowing back to the outer pot Hollow waterway. The food material cooking device according to claim 1 , wherein the base has a movable water inlet shaft, the connection port penetrates the movable water inlet shaft, and an airtight ring is disposed on the surface of the movable water inlet shaft. The water inlet shaft is sleeved with a spring. When the outer pot is placed, the movable water inlet shaft is tightly pressed due to the weight of the outer pot and the inner filter cylinder; the movable water inlet shaft is provided with a pipeline. The pipe joint is connected with a fluid line extending from the steam and hot water output device, and a solenoid valve is disposed on the fluid line to control the flow of the steam and the hot water. The food material cooking device according to claim 5 , wherein the base is provided with a foot so that the base is not pressed to the pipe joint or the fluid pipe or the like. The food material cooking device according to claim 1 , wherein the outer edge of the lid is provided with a buckle, and the outer edge of the outer pot is provided with a buckle, so that the lid is covered by the outer pot The buckle is fastened to the buckle by rotating the lid; the lid is provided with a positioning handle, and the positioning handle can lock the lid to maintain airtightness, and the rotation angle of the positioning handle is positioned The column is restrained, and the positioning handle has a restriction groove built therein, and the restriction groove can press or disengage the exhaust valve when the positioning handle rotates. The food material cooking device according to claim 1 , wherein a ring-shaped jig is disposed above the lid, and the ring-shaped jig is connected to the fixing frame by a swing arm, and the swing arm is rotated to control the ring-shaped jig When the cover is set to the outer pot, the swing arm is rotated to make the ring clamp close to the lid for positioning. The food material cooking device according to claim 8 , wherein the ring-shaped jig is provided with a rotatable hanging handle, and the fixing frame extends with a handle positioning bracket, and the hanging handle is rotated to catch the When the handle is positioned, the ring clamp can be positioned to facilitate opening and closing of the lid. The food material cooking device according to claim 8 , wherein the ring type clamp is provided with a clamp locking block on both sides thereof, and the airtight handle positioning frame is disposed on the fixing frame relative to the clamp locking block, The airtight handle positioning frame is provided with a rotatable airtight handle. When the ring type clamp covers the cover, the airtight handle can be rotated to the clamp locking block to fix the cover. The food material cooking device according to claim 8 , wherein the right airtight handle is provided with an exhaust lever, and the central axis of the exhaust valve is ensured during the process of locking the lid by the right airtight handle. The position is to eliminate the residual pressure of the steam in the outer pot during the process of loosening the lid on the right side airtight handle.