TWM518052U - Steaming plate and multi-functional pot/pan set having the same - Google Patents

Description

Steaming tray and multifunctional pot set having the same

The present invention relates to a steaming tray and a multifunctional pot set having the steaming tray, in particular to a steaming tray capable of retaining food soup and a multifunctional pot set having the steaming tray.

When cooking food, depending on the method of cooking, it can be divided into fried, boiled, fried, fried, etc., and in order to be applied to different cooking techniques, the shape of the kitchenware is also very different, especially the shape of the pot. It is totally different. In the case of cooking "steamed" ingredients, the most common method is to place several layers of steamers on the deep pot, and place the dishes in the steamer with the ingredients to adjust. In addition, in general households, a support frame is usually placed in a deep pot, and a dish carrying the ingredients is placed on the support frame for cooking.

At the same time as the cooking, the moisture and oil of the ingredients are forced out by the high temperature to form the soup, and the most delicious part of the ingredients is often the soup. If the dishes are prepared with the ingredients on the plate, the soup left in the plate is often difficult to recycle. For example, if the surface of the plate is too wide to concentrate the soup to pour into another container, the food is wasted.

In view of this, providing a better improvement solution is an urgent problem to be solved in the industry.

The main purpose of this creation is to propose a steaming tray that not only preserves the soup of the food, but also easily concentrates the soup for easy pouring into other containers.

In order to achieve the above object, a steaming tray proposed by the present invention comprises a depressed portion and a flat portion. The recess has a soup hole disposed at an edge of the recess. The flat portion extends outward from an edge of the recessed portion, and the flat portion has a plurality of vent holes, and the vent holes are disposed around the recess portion.

In order to achieve the above object, the present invention also proposes a multifunctional pot set comprising a pot body and a steaming tray as described above. The pot body has a first groove portion and a second groove portion, and the depth of the first groove portion is greater than the depth of the second groove portion. The steam pan is selectively received in the first groove portion.

Therefore, this creation can retain the broth of the food during the cooking process through the depression on the steaming tray, and then pour the soup into another container through the soup hole in the depression, without the soup being around. Disperse. In addition to the fact that the multi-purpose pot set of the present invention can retain the soup because of the inclusion of the steaming tray, the food on the steaming tray can be steamed while cooking the food in the first tank. In addition, the first groove portion can be steamed and boiled, and the second groove portion can be used for frying or roasting the foodstuff, so that the user only needs one multifunctional pan set to use various conditioning methods to cook the food.

100‧‧‧ Steaming pan

101‧‧‧ soup hole

110‧‧‧Depression

111‧‧‧cooking section

112‧‧‧neck section

120‧‧‧flat

121‧‧‧Ventinel

122‧‧‧Chopsticks

123‧‧‧Support feet

200‧‧‧ pot body

210‧‧‧First groove

211‧‧ ‧ class

220‧‧‧Second trough

230‧‧‧ pot lid

A‧‧‧Chopsticks

B‧‧‧ Soup

Figure 1 is a perspective view of the steaming tray of the present invention.

Fig. 2 is another perspective view of the steaming tray of the present invention.

Figure 3 is a schematic view showing the use of the steaming tray of the present invention.

FIG. 4 is a perspective view of the multifunctional pot set of the present invention.

FIG. 5 is a schematic side view of the multifunctional pot set of the present invention.

Please refer to Figure 1 and Figure 2 first. The steam tray 100 of the present invention includes a recess 110 and a flat portion 120. The recessed portion 110 has a soup hole 101 disposed at the edge of the recessed portion 110. in particular, The recess 110 has a cooking section 111 and a necking section 112, and the width of the cooking section 111 is larger than the necking section 112. The bottom surface of the cooking section 111 is suitable for loading foodstuffs. The soup hole 101 is disposed at the end of the neck portion 112, and the depth and width of the neck portion 112 are tapered from the cooking portion 111 toward the soup hole 101. In other words, the lowest point of the soup hole 101 is still higher than the bottom surface of the cooking section 111.

The flat portion 120 extends outward from the edge of the recessed portion 110, and the flat portion 120 is higher than the bottom surface of the cooking section 111. The flat portion 120 has a plurality of vent holes 121 provided around the recess portion 110 to allow vapor to pass during cooking. Through the above configuration, the broth of the foodstuff during cooking is concentrated on the bottom surface of the cooking section 111 without being lost from the soup hole 101 or the vent hole 121.

Please refer to Figure 1 and Figure 3 together. The flat portion 120 further has at least one chopping hole 122. The chopping hole 122 is disposed on the flat portion 120, and the chopping hole 122 is disposed on the flat portion 120 away from the side of the soup hole 101. The diameter of the chopstick hole 122 is slightly larger than the diameter of the general chopstick A, so the chopping hole 122 can be inserted into the chopstick A. When the chopsticks A are inserted into the chopsticks 122, the chopsticks A are tilted to lift the steaming tray 100, and the soup B can be poured out of the soup hole 101 (as shown in FIG. 3).

Then please refer to Figure 2 again. The flat portion 120 further has a plurality of support legs 123. The support legs 123 are disposed on the lower side of the flat portion 120, and the length of the support legs 123 is greater than the depth of the recess portion 110. Therefore, when the steam tray 100 is placed on the table, the recess portion 110 The underside does not directly touch the tabletop, reducing the chance of food loss.

Then please refer to Figure 4. The multi-function pot set of the present invention comprises a pot body 200 and a steam pan 100 as described above. The pot body 200 includes a first groove portion 210 and a second groove portion 220, and the depth of the first groove portion 210 is greater than the depth of the second groove portion 220. The first groove portion 210 may have a shape that tapers from the opening toward the bottom, or has a class surface 211 for placing the steaming tray 100. The steaming tray 100 is selectively housed in the first groove portion 210. And the contour of the steaming tray 100 corresponds to the contour of the opening of the first groove portion 210. The multi-function pan set may further include a lid 230 selectively overlying the first groove portion 210, and the contour of the lid 230 corresponds to the contour of the opening of the first groove portion 210 (as shown in FIG. 5).

In summary, the present invention can retain the broth of the food during the cooking process through the recess 110 on the steaming tray 100, and then pass through the design of the necking section 112 and the soup hole 101 on the recess 110. Pour into another container without spreading the soup. The multi-function pot set of the present invention can also retain the soup in addition to the steam pan 100, and can also steam the food on the steam pan 100 while cooking the food in the first trough portion 210. In addition, while the first groove portion 210 is steamed and boiled, the second groove portion 220 can fry or bake the food, so that the user only needs one multifunctional pan set to apply to various conditioning methods.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way. Although the present invention has been disclosed above in the preferred embodiment, it is not intended to limit the present invention, and is not in any technical field. A person skilled in the art can make some modifications or modifications to equivalent embodiments by using the above-disclosed technical contents without departing from the technical scope of the present invention. The technical essence of the present invention, any simple modifications, equivalent changes and modifications made to the above embodiments are still within the scope of the present technical solution.

100‧‧‧ Steaming pan

101‧‧‧ soup hole

110‧‧‧Depression

111‧‧‧cooking section

112‧‧‧neck section

120‧‧‧flat

121‧‧‧Ventinel

122‧‧‧Chopsticks

Claims (7)

A steaming tray comprising: a depressed portion having a soup hole disposed at an edge of the depressed portion; and a flat portion extending outward from an edge of the depressed portion, the flat portion having a plurality of vent holes, the vent holes Located around the recess. The steaming tray of claim 1, wherein the flat portion further has at least one chopstick hole. The steaming tray of claim 2, wherein the at least one chopping hole is disposed on a side of the flat portion away from the soup hole. The steaming tray according to any one of claims 1 to 3, wherein the recess has a cooking section and a necking section, the soup hole is disposed at an end of the necking section and a depth and a width of the necking section The cooking section tapers in the direction of the soup hole. The steaming pan according to any one of claims 1 to 3, wherein the flat portion further has a plurality of support legs, and the support legs are disposed on a lower side of the flat portion. The steaming pan according to claim 4, wherein the flat portion further has a plurality of supporting legs, and the supporting legs are disposed on a lower side of the flat portion. A multifunctional pot set comprising: a pot body including a first groove portion and a second groove portion, and the depth of the first groove portion is greater than the depth of the second groove portion; as in claims 1 to 6 The steaming pan according to any one of the preceding claims, which is selectively received in the first groove portion; and a lid which is selectively covered above the first groove portion.