CN111870118A - Cookware, cooking utensil and control method thereof - Google Patents

Abstract

The present disclosure provides a pan, a cooking utensil and a control method thereof. Wherein, the pot includes an outer pot body and an inner pot body; the outer pot body is used for accommodating the dissolving liquid capable of dissolving sugars; the inner pot body is used for accommodating cooking objects, and the The inner pot body is arranged in the outer pot body, and there is a gap between the bottom wall of the inner pot body and the bottom wall of the outer pot body to form a height difference; the inner pot body is provided with a drain hole ; The technical solution of the present disclosure can improve the sugar reduction effect on the cooked food.

Description

Pot, cooking utensil and control method thereof

technical field

The present disclosure relates to the technical field of cooking utensils, and in particular, to a pan, a cooking utensil and a control method thereof.

Background technique

With the continuous improvement of living standards, people's diet is increasingly rich, and at the same time, the number of people with excess nutrition is also increasing year by year, so people's demand for low-sugar foods is growing. Rice, as one of the most important staple foods, has a starch content of about 65%-72%, and is one of the important sources of carbohydrates in people's diets.

When cooking rice, after the rice is soaked in water, the starch in the rice dissolves in the water to form a rice soup. In the related art, a liquid collector is usually provided above the rice-water mixture in the pot. When the rice soup is heated and boiled, part of the rice soup splashes upward into the liquid collector and is separated from the rice soup in the pot. Since the content of rice soup is reduced, the effect of reducing sugars in cooked rice is achieved. However, in this solution, since the rice soup can only partially splash into the liquid collector when the rice soup is boiling, the sugar reduction effect of this solution on the rice is very limited.

The above information disclosed in this Background section is only for enhancement of understanding of the background of the disclosure and therefore it may contain information that does not form the prior art that is already known to a person of ordinary skill in the art.

SUMMARY OF THE INVENTION

One object of the present disclosure is to improve the sugar reduction effect on the cooked food during the cooking process.

In order to solve the above-mentioned technical problems, the present disclosure adopts the following technical solutions:

According to an aspect of the present disclosure, a cooking utensil is provided, comprising:

The outer pot body is used for accommodating the dissolving liquid capable of dissolving sugars;

an inner pot body, the inner pot body is used for accommodating cooking objects, the inner pot body is arranged in the outer pot body, and a bottom wall of the inner pot body and the bottom wall of the outer pot body have a space between them. gap to form a height difference; a sugar drain hole is provided on the inner pot body;

During the cooking process, when the liquid level of the dissolving liquid is higher than the height of the draining hole, the dissolving liquid enters the inner pot through the draining hole to dissolve the sugar in the cooking When the liquid level of the dissolving solution in which the carbohydrates are dissolved is lower than the height at which the leaching holes are located, the dissolving solution in which the carbohydrates are at least partially dissolved and the amount of the dissolving solution in which the carbohydrates are dissolved are reduced. Separation of the cooking material.

According to another aspect of the present disclosure, a cooking appliance is provided, including the pot.

According to another aspect of the present disclosure, a method for controlling a cooking utensil is provided, the cooking utensil has a microwave heating mode and a steam heating mode; the cooking utensil is matched with the pan to cook; the Control methods include:

Start the microwave heating mode to heat the dissolving liquid in the outer pot of the pot;

When the liquid level of the dissolving liquid in the outer pot of the pot is lower than the height of the drain hole of the inner pot of the pot, the steam heating mode is activated to steam the cooking object.

In the cookware proposed in the embodiment of the present disclosure, by providing two layers of inner and outer pots, there is a height difference between the bottom of the inner pot and the bottom of the outer pot; During cooking, the dissolving liquid can enter the inner pot through the drain hole to dissolve the sugars in the cooking and become the dissolving liquid in which the sugars are dissolved. With the progress of cooking, the dissolved liquid in the inner pot is continuously absorbed by the cooking material, or reduced by evaporation. When the dissolved liquid dissolved with sugars is under the action of gravity, when the liquid level drops below the drain hole, the solution is realized. Separation from cooking. Therefore, in the technical solution of the present disclosure, the sugars are first dissolved in the dissolving solution, and then the dissolving solution in which the sugars are dissolved is separated from the cooking product, thereby improving the sugar reduction effect on the cooking product.

In addition, the larger the volume of the dissolving solution for dissolving the sugars, the more the concentration of the sugars can be reduced, which is beneficial to further reduce the sugars in the cooking. In the present disclosure, since the volume in the outer pot is larger than that in the inner pot, and the optional range of the capacity that can accommodate the dissolving liquid is wider, the dissolving liquid of a suitable volume can be injected into the outer pot to adjust the volume of the cooking object. The sugar reduction effect can meet the various taste needs of users.

It is to be understood that the foregoing general description and the following detailed description are exemplary only and do not limit the present disclosure.

Description of drawings

The above and other objects, features and advantages of the present disclosure will become more apparent from the detailed description of example embodiments thereof with reference to the accompanying drawings.

FIG. 1 is a partial structural schematic diagram of a cooking utensil according to an example;

2 is a schematic diagram showing the relationship between the height of the liquid level of the dissolving liquid in the outer pot and the height of the sugar drain hole at the beginning of cooking according to an example;

3 is a schematic diagram showing the relationship between the height of the liquid level of the dissolving liquid in the outer pot and the height of the drain hole in the middle of cooking according to an example;

FIG. 4 is a flowchart of a control method of a cooking apparatus according to an example.

The reference numerals are explained as follows:

100, pots and pans; 11, outer pot body; 12, inner pot body; 13, sugar hole; 131, first sugar hole; 132, second sugar hole; 111, steam hole; 14, flange; 20 , dissolving liquid; 30, cooking.

Detailed ways

While the present disclosure may readily be embodied in different forms of embodiment, only some of the specific embodiments are shown in the drawings and will be described in detail in this specification, while it is to be understood that this specification is to be regarded as the Exemplary illustrations of principles are disclosed, and are not intended to limit the disclosure to those described herein.

Thus, a reference to a feature in this specification will be used to describe one of the features of an embodiment of the present disclosure and not to imply that every embodiment of the present disclosure must have the described feature. Furthermore, it should be noted that this specification describes a number of features. Although certain features may be combined together to illustrate possible system designs, these features may also be used in other combinations not explicitly stated. Thus, unless otherwise stated, the combinations described are not intended to be limiting.

In the embodiments shown in the drawings, directional indications (such as up, down, left, right, front and rear) are used to explain the structure and movement of various elements of the present disclosure not absolute but relative. These descriptions are appropriate when the elements are in the positions shown in the drawings. If the description of the positions of these elements changes, the indications of these directions change accordingly.

Example embodiments will now be described more fully with reference to the accompanying drawings. Example embodiments, however, can be embodied in various forms and should not be construed as limited to the examples set forth herein; rather, these example embodiments are provided so that this description of the present disclosure will be thorough and complete, and will consolidate the concept of the example embodiments. It will be fully conveyed to those skilled in the art. The drawings are merely schematic illustrations of the present disclosure and are not necessarily drawn to scale. The same reference numerals in the drawings denote the same or similar parts, and thus their repeated descriptions will be omitted.

The preferred embodiments of the present disclosure will be further elaborated below with reference to the accompanying drawings of the present specification.

The present disclosure provides a cookware, which can be used alone, or can be assembled together with a heating component to form a cooking utensil, and the cooking utensil can be an electric rice cooker. The pot of the present disclosure can reduce the sugar of the food cooked in it during cooking.

Please refer to FIG. 1 , which is a partial structural schematic diagram of a cooking utensil according to an example.

In one embodiment, the cookware 100 includes an outer pot body 11 and an inner pot body 12 . The outer pot body 11 is used for accommodating the dissolving liquid 20; the inner pot body 12 is arranged in the outer pot body 11, and there is a gap between the bottom of the inner pot body 12 and the bottom of the outer pot body 11 to prevent A height difference is formed; the inner pot body 12 is used for accommodating the cooking object 30; the inner pot body 12 is provided with a drain hole 13; during the cooking process, when the liquid level of the dissolving liquid 20 is higher than the When the height of the leaching hole 13 is located, the dissolving liquid 20 enters the inner pot body 12 through the leaching hole 13 to dissolve the saccharides in the cooking object 30; When the liquid level of the dissolving liquid 20 is lower than the height of the sugar drain hole 13 , the dissolving liquid 20 in which the carbohydrates are dissolved is separated from the cooking object 30 in which the carbohydrates are reduced.

The outer pot body 11 is located on the outer layer of the pot 100 . The outer pot body 11 may have one cavity, or may have multiple independent cavities. It is not limited here. The shape of the outer pot body 11 is also not limited here. It may be circular, square, oval or other shape in cross section.

During cooking, the outer pot body 11 contains the dissolving liquid 20 . The dissolving liquid 20 is used to dissolve the carbohydrates in the cooking object 30 during the cooking process. The saccharide may be directly sugar, or may be a substance containing saccharide such as starch and fructose, and can be dissolved in the dissolving solution 20 . When cooking rice, the dissolving liquid 20 may be water.

It should be understood that the pot 100 in this embodiment can not only reduce the sugars in the cooking object 30 during the cooking process. Based on the structure of the cookware 100 of the present embodiment, the salt, sourness, bitterness, etc. of the cooking object 30 can also be reduced according to the needs of the user; the sugar reduction effect should not be limited to the cookware 100 of the present embodiment.

The inner pot body 12 is located inside the outer pot body 11 . The cookware 100 may include one inner pot body 12 , or may include multiple inner pot bodies 12 . Illustratively, when the cookware 100 has a plurality of inner pot bodies 12 and there is only one cavity in the outer pot body 11 , the plurality of inner pot bodies 12 are co-located in the cavity of the outer pot body 11 . The same or different cooking objects 30 can be accommodated in the plurality of inner pot bodies 12 at the same time. When the cookware 100 has multiple inner pot bodies 12 and the outer pot body 11 has multiple chambers, at least one inner pot body 12 can be located in one chamber correspondingly.

When the inner pot body 12 is placed in the outer pot body 11 , a height difference is formed between the bottom of the inner pot body 12 and the bottom of the outer pot body 11 . In an example, the edge of the pot mouth of the inner pot body 12 has a flange 14, and the flange 14 is overlapped with the pot mouth edge of the outer pot body 11, so that the pot mouth of the inner pot body 12 and the outer pot body 12 are connected with each other. The pot mouth of the pot body 11 is substantially flush, and the pot bottom of the inner pot body 12 is higher than the pot bottom of the outer pot body 11 .

Of course, a support table (not shown) can also be provided at the bottom of the outer pot body 11 , and the support table is used to support the inner pot body 12 , so that the inner pot body 12 is fixed in the outer pot body 11 . Alternatively, a fixing structure is provided on the inner side wall of the outer pot body 11 , and a suitable connecting structure is provided on the outer side wall of the inner pot body 12 , so that the inner pot body 12 is fixed on the outer pot body 11 . The fixing structure and the connecting structure may be connected in a snap-fit manner, or may be connected in a matching manner similar to a guide groove and a flange that can enter the guide groove and slide along the guide groove.

Taking the dissolving liquid 20 as water and cooking rice as an example. When the height difference between the bottom wall of the inner pot body 12 and the bottom wall of the outer pot body 11 is appropriate, the time for preheating the water can be shortened, and the cooking object 30 can absorb enough moisture, and finally have a better taste. Therefore, in some embodiments, a height adjustment structure (not shown) is provided on the inner side wall of the outer pot body 11, and the inner pot body 12 is connected to the height adjustment structure to adjust the inner pot. The height difference between the bottom wall of the body 12 and the bottom wall of the outer pot body 11 .

In an example, the height adjustment structure is a plurality of support ribs arranged in sequence along the height direction of the inner side wall of the outer pot body 11 , and each support rib extends along the circumferential direction of the outer pot body 11 . The inner pot body 12 can be overlapped on the support ribs. During use, the user can overlap the inner pot body 12 on different support ribs according to the capacity of the cooking object 30 and the type of the cooking object 30, so as to adjust the bottom wall of the inner pot body 12 and the outer pot. The height difference between the bottom walls of the body 11, so that the liquid level in the pot body can meet the requirement that the cooking object 30 absorbs enough moisture, and after absorbing enough moisture, the liquid level in the outer pot body 11 can be just lowered to The drain hole 13 is below the lowest point, so as to be separated from the cooking object 30 .

In other examples, the height adjustment structure may also be provided with a longitudinal slide along the height direction of the inner side wall of the outer pot body 11 , and the inner pot body 12 can slide up and down relative to the outer pot body 11 along the longitudinal slideway, and when the slide is properly After the height of the inner pot body 12 is limited, the position of the inner pot body 12 relative to the outer pot body 11 can be limited by fixing the baffle.

The inner pot body 12 is provided with a sugar drain hole 13, of course, the sugar drain hole 13 is not limited to draining sugars. The draining hole 13 can be circular, oval or square. There may be a plurality of sugar drain holes 13, and the plurality of sugar drain holes 13 may be evenly distributed.

Please refer to FIG. 2 . FIG. 2 is a schematic diagram showing the relationship between the liquid level height of the dissolving liquid in the outer pot and the height of the sugar drain hole at the beginning of cooking according to an example. Here, cooking rice is still taken as an example for description, the dissolving liquid 20 is water, and the cooking object 30 is rice. At the beginning of cooking, water can be added to the outer pot body 11. When the liquid level reaches the position of the sugar drain hole 13 on the inner pot body 12, the water will enter the inner pot body 12 through the sugar drain hole 13 to mix the rice and water. Since the inner pot body 12 and the outer pot body 11 are connected through the drain hole 13 at this time, during cooking, the starch in the rice is continuously dissolved in the boiling water of the inner pot and diffused into the outer pot body 11, thereby realizing the internal Dilution of starch in rice soup in pot body 12.

Please refer to FIG. 3 . FIG. 3 is a schematic diagram illustrating the relationship between the liquid level of the dissolving liquid in the outer pot and the height of the sugar drain hole in the middle of cooking, according to an example. As the cooking progresses, the rice continuously absorbs the moisture in the inner pot 12, so that the moisture in the inner pot 12 decreases continuously. When the liquid level in the outer pot 11 drops below the lowest point of the drain hole 13 At this time, the inner pot body 12 and the outer pot body 11 can no longer be communicated, so that the rice soup with a large amount of starch dissolved is separated from the rice, and the sugar reduction effect is improved.

It should be understood that the opening height of the drain hole 13 can be adjusted according to the cooking purpose of the pot 100 and the type of the main cooking object 30 . For example, when the pot 100 is mainly used for cooking rice, the drain hole 13 can be opened in the lower part of the side wall of the inner pot body 12 and/or the bottom wall of the inner pot body 12, so that when the rice absorbs enough water, the outside The liquid level in the pot body 11 is almost lowered below the bottom wall of the inner pot body 12, so that the excess rice soup will not remain in the inner pot body 12, which will affect the sugar reduction effect, and will not cause the rice that cannot be cooked. Too soft, affecting the taste of food.

In the cookware 100 proposed in the embodiment of the present disclosure, by providing two layers of inner and outer pots, there is a height difference between the bottom of the inner pot 12 and the bottom of the outer pot 11 ; Therefore, during cooking, the dissolving liquid 20 can enter the inner pot body 12 through the draining hole 13 to dissolve the carbohydrates in the cooking object 30 and become the dissolving solution 20 in which the carbohydrates are dissolved. As the cooking progresses, the dissolving liquid 20 in the inner pot 12 is continuously absorbed by the cooking object 30 or reduced by evaporation. When the dissolving liquid 20 in which the sugars are dissolved is under the action of gravity, the liquid level decreases to the level of the sugar drain hole. When 13 or less, separation from the cooking object 30 is achieved. Therefore, in the technical solution of the present disclosure, the saccharides are first dissolved in the dissolving liquid 20, and then the dissolving liquid 20 in which the saccharides are dissolved is separated from the cooking object 30, thereby effectively reducing the sugar in the cooking object 30 after the cooking is completed. substance content.

In addition, the larger the capacity of the dissolving solution 20 for dissolving the saccharide, the more the concentration of the saccharide can be reduced, which is beneficial to further reduce the saccharide in the cooking object 30 . In the present disclosure, since the volume in the outer pot body 11 is larger than that in the inner pot body 12, and the capacity range that can accommodate the dissolving liquid 20 is wide, the dissolving liquid 20 of a suitable volume can be injected into the outer pot body 11 to reduce Adjusting the sugar reduction effect on the cooking object 30 can satisfy various taste demands of users.

Please continue to refer to Figure 1 and Figure 2. In one example, to improve the leaching effect. The leaching hole 13 includes a first leaching hole 131, and the first leaching hole 131 is plural and is opened on the bottom wall of the inner pot body 12, so that the dissolving liquid 20 can pass through the first leaching hole 131. The sugar hole 131 is in contact with the cooking object 30 .

Here we still take cooking rice as an example. As mentioned above, after the rice in the inner pot body 12 absorbs enough water, the liquid level in the inner pot body 12 is continuously lowered, and the first sugar drain hole 131 opened at the bottom of the inner pot body 12 can dissolve the excess water. Almost all the water of the starch is drained into the outer pot body 11, so that the rice is fully separated from the water after the starch is dissolved, and the residual amount of the diluted starch in the inner pot body 12 is reduced, thereby improving the cooking efficiency. Sugar reduction effect of cooked rice.

Further, in order to further improve the leaching effect, the leaching hole 13 further includes a second leaching hole 132, and the second leaching hole 132 is opened on the side wall of the inner pot body 12; The lowest point of the sugar hole 132 is higher than the maximum liquid level line allowed by the inner pot body 12 during cooking, so as not to affect the cooking space of the inner pot body 12 .

It should be noted that, when there are multiple second leaching holes 132 , the lowest point of the second leaching holes 132 is to the lowest point among all the leaching holes 13 . Once higher than the lowest point, the dissolving liquid 20 in the outer pot body 11 can enter the inner pot body 12 through the second drain hole 132 .

The maximum liquid level line allowed by the inner pot body 12 during cooking can be marked on the side wall of the inner pot body 12 . The height of one-half to two-thirds of the depth of the inner pot body 12 can also be used as the allowable maximum liquid level line.

As mentioned before, take cooking rice as an example. As the cooking progresses, the water in the outer pot body 11 is continuously boiled, and the boiling water continuously enters the inner pot body 12 from the first drain hole 131 and the second drain hole 132 to wash the rice grains. Since the water entering from the first drain hole 131 washes the rice grains from below, and the water entering from the second drain hole 132 washes the rice grains from above, the starch in the rice is fully dissolved in the water, which helps to improve the sugar reduction effect.

Further, the second drain hole 132 is also used to allow the steam in the outer pot body 11 to enter the inner pot body 12 during cooking.

When the cooking object 30 is immersed in the dissolving liquid 20, the dissolving liquid 20 is heated to heat the cooking object 30; as the cooking object 30 absorbs the dissolving liquid 20, the liquid level of the dissolving liquid 20 is increased. When lowered below the bottom wall of the inner pot body 12 , the steam generated by the heating of the dissolving liquid 20 enters the inner pot body 12 through the second drain hole 132 to heat the cooking object 30 with steam.

Please continue to refer to Figures 1 to 3. Further, in order to make the cookware 100 suitable for various heating methods. In one embodiment, the outer pot body 11 is provided with a steam hole 111 for receiving steam into the outer pot body 11 . The steam entering the outer pot body 11 can further enter the inner pot body 12 through the second drain hole 132 to heat the cooking object 30 in the inner pot body 12 with steam.

Therefore, the cookware 100 in this embodiment can be used in cooking utensils with a steam heating function, such as a steam oven, a steamer, or an all-in-one micro-steaming and baking machine.

Illustratively, the cooking process of the cooking object 30 in the pot body is described here in the way of steam heating. The rice cooking mode is embodied in "cook first and then steam". First, add an appropriate amount of uncooked rice into the inner pot body 12 and an amount of water that is slightly below the upper surface of the uncooked rice and lower than the lowest position of the second drain hole 132 . The heating of the water in the outer pot body 11 by the steam is mainly divided into two paths: one steam enters the outer pot body 11 through the steam hole 111 in the outer pot body 11, and enters the inner pot body 12 through the second leaching hole 132 Inside, the steam and water directly exchange heat to heat the water; the other steam is in the chamber of the steamer to raise the temperature of the chamber of the steamer, and then heat the water through the outer pot 11 . The water in the pot 100 is heated until it boils, so that the cooking of the rice enters the "cooking" mode. The boiling water is continuously tumbling repeatedly, and the rice is washed through the first sugar drain hole 131 and the second sugar drain hole 132, so that the starch in the rice is fully dissolved in the boiling water. After a period of heating, the water that has not passed the rice is completely absorbed by the rice, and the liquid level line is lower than the bottom wall of the inner pot body 12, thereby realizing the separation of the rice soup with a large amount of starch dissolved from the rice. Under the continuous action of steam, the rice soup located in the outer pot body 11 continues to boil, which generates a large amount of steam and passes through the first drain hole 131 and the second drain hole 132 inside the inner pot body 12, and is generated with the steamer itself. The steam of the rice cooker works together to make the cooking of the rice enter the "steaming" mode until the rice is cooked.

In some embodiments, by improving the material of the outer pot body 11 , the pot 100 can be heated by microwaves, so that it can be used in a microwave oven, a light wave oven or an all-in-one steamer and baker. In an example, the material of the outer pot body 11 is a wave-transmitting material, so that microwaves can penetrate into the outer pot body 11 . The wave-transmitting material can be food-grade PP plastic, ceramics, or glass, etc.

Meanwhile, the material in the inner pot body 12 may also be a wave-transmitting material, so that microwaves can directly penetrate into the inner pot body 12 to heat the cooking object 30 . In another example, in order to improve the taste of the food 30 after cooking, the inner pot body 12 is provided with a microwave shielding layer to shield microwaves from entering the inner pot body 12 . In this way, the microwave can be prevented from directly heating the rice through the inner pot body 12 to cause it to lose water and become dry and affect the taste.

It should be noted that, the material of the inner pot body 12 may only be composed of the shielding layer, or the material of the inner pot body 12 may be of multiple composite layer structures, and the shielding layer is only one of them. Specifically, the shielding layer may be formed of shielding paint, or may be shielding stickers, or a plate with a wave-absorbing effect.

In addition, in order not to affect the microwave shielding effect of the inner pot body 12, a second leaching hole 132 with a smaller diameter may be provided to reduce the amount of microwaves incident to the second leaching hole 132.

The present disclosure also provides a cooking appliance, which includes the pot 100 and the heating assembly in the above-mentioned embodiments. The heating element can be an electric heating plate heating element, and can also be one or more of a microwave heating element and a steam heating element.

Specifically, the cooking utensils may be rice cookers, microwave ovens, electric ovens, steamers, and all-in-one steaming and baking machines.

In the above-mentioned embodiments of the cookware 100, the use embodiments of the cookware 100 have been described in combination with the heating method, and will not be repeated here.

Please refer to FIG. 4 , which is a flowchart of a control method of a cooking apparatus according to an example. The present disclosure further provides a control method of a cooking appliance, the cooking appliance has a microwave heating mode and a steam heating mode; and the cooking appliance has a heating cavity, and the heating cavity is used for accommodating the pan 100; the The control method includes steps S41 to S42.

S41, start the microwave heating mode to heat the dissolving solution 20 in the pot 100;

Here, we still take cooking rice as an example. First, add an appropriate amount of uncooked rice into the inner pot body 12 and an amount of water that is slightly below the upper surface of the uncooked rice and lower than the lowest position of the second drain hole 132 . The heating of the water in the outer pot body 11 by the steam is mainly divided into two paths: one steam enters the outer pot body 11 through the steam hole 111 in the outer pot body 11, and enters the inner pot body 12 through the second leaching hole 132 Inside, the steam and water directly exchange heat to heat the water; the other steam is in the chamber of the steamer to raise the temperature of the chamber of the steamer, and then heat the water through the outer pot 11 . The water in the pot 100 is heated until it boils, so that the cooking of the rice enters the "cooking" mode.

S42, when part of the dissolving liquid 20 is absorbed by the cooking object 30 in the pot 100 and the liquid level of the dissolving liquid 20 is lowered to below the height of the drain hole 13 of the inner pot 12, start the steam Heating mode to steam the cooking object 30 .

It is heated by microwave until the water boils to cook the rice, and after a period of heating, the water that has not covered the rice is completely absorbed by the rice. At this time, the liquid level line is lower than the inner pot body 12 and drained. When the lowest point of the sugar hole 13 is reached, the rice soup in which a large amount of starch is dissolved is separated from the rice. At this time, the steam heating mode is turned on. Under the continuous action of the steam, the rice soup located in the outer pot body 11 continues to boil, which generates a large amount of steam and passes through the first drain hole 131 and the second drain hole 132 inside the inner pot body 12 , and together with the steam generated by the steamer itself, the cooking of the rice enters the "steaming" mode until the rice is cooked.

This embodiment effectively utilizes the advantages of microwave heating and steam heating. In the "cooking" stage, the microwave heating mode, which is more efficient to heat the dissolving solution 20, is used to shorten the "cooking" time; in the "steaming" stage, the steam generated by the steam generator in the integrated micro-steaming machine is used and matched with heating The steam generated by the rice soup, the double steam source realizes fast steaming, thereby shortening the "steaming" time and effectively improving the cooking efficiency.

While the present disclosure has been described with reference to several exemplary embodiments, it is to be understood that the terminology used is of description and illustration, and not of limitation. Since the present disclosure can be embodied in many forms without departing from the spirit or spirit of the invention, it is to be understood that the above-described embodiments are not limited to any of the foregoing details, but are to be construed broadly within the spirit and scope defined by the appended claims Therefore, all changes and modifications that come within the scope of the claims or their equivalents should be covered by the appended claims.

Claims (12)

1. a pot, is characterized in that, comprises: The outer pot body is used for accommodating the dissolving liquid capable of dissolving sugars; an inner pot body, the inner pot body is used for accommodating cooking objects, the inner pot body is arranged in the outer pot body, and a bottom wall of the inner pot body and the bottom wall of the outer pot body have a space between them. gap to form a height difference; a sugar drain hole is provided on the inner pot body; During the cooking process, when the liquid level of the dissolving liquid is higher than the height of the draining hole, the dissolving liquid enters the inner pot through the draining hole to dissolve the sugar in the cooking When the liquid level of the dissolving solution in which the carbohydrates are dissolved is lower than the height at which the leaching holes are located, the dissolving solution in which the carbohydrates are at least partially dissolved and the amount of the dissolving solution in which the carbohydrates are dissolved are reduced. Separation of the cooking material. 2. cookware according to claim 1, is characterized in that, described leaching sugar hole comprises the first leaching sugar hole, and described first leaching sugar hole has a plurality of, and is opened on the bottom wall of described inner pot body . 3. cookware according to claim 2, is characterized in that, described sugar drain hole also comprises the second drain sugar hole, and described second drain sugar hole is opened on the side wall of described inner pot body; The lowest point of the second drain hole is higher than the maximum liquid level line allowed by the inner pot body during cooking. 4 . The pot according to claim 3 , wherein the second drain hole is also used to allow the steam in the outer pot to enter the inner pot during cooking. 5 . 5. The pot according to claim 3, wherein when the cooking object is immersed in the dissolving liquid, the dissolving liquid is heated to cook the cooking object; As the cooking object absorbs the dissolving liquid, so that the liquid level of the dissolving liquid is lowered below the bottom wall of the inner pot, the steam generated by the dissolving liquid being heated enters the second leaching hole through the second leaching hole Inside the inner pot to heat the food with steam. 6 . The pot according to claim 1 , wherein a steam hole is opened on the outer pot body for receiving steam into the outer pot body. 7 . 7 . The pot according to claim 1 , wherein the pot mouth edge of the inner pot body has a flange, and the flange is overlapped with the pot mouth edge of the outer pot body. 8 . 8 . The pot according to claim 1 , wherein a height adjustment structure is provided on the inner side wall of the outer pot body, and the inner pot body is connected to the height adjustment structure to adjust the height adjustment structure. 9 . The height difference between the bottom wall of the inner pot and the bottom wall of the outer pot. 9 . The pot according to claim 1 , wherein the material of the outer pot body is a wave-transmitting material, so that microwaves can penetrate into the outer pot body. 10 . 10 . The cookware according to claim 1 , wherein the inner pot body has a microwave shielding layer to shield microwaves from entering the inner pot body. 11 . 11. A cooking utensil, characterized in that it comprises the pot according to any one of claims 1 to 10. 12. A control method for a cooking utensil, characterized in that the cooking utensil has a microwave heating mode and a steam heating mode; the cooking utensil is matched with the pot according to claims 1 to 10 to cook; the The control methods include: Start the microwave heating mode to heat the dissolving liquid in the outer pot of the pot; When the liquid level of the dissolving liquid in the outer pot of the pot is lower than the height of the drain hole of the inner pot of the pot, the steam heating mode is activated to heat the cooking object with steam.

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