Anti-overflow electric pressure cooker and cooking method thereof

Abstract

The invention relates to an anti-overflow electric pressure cooker and a cooking method thereof. The electric pressure cooker comprises a pot liner, a pot cover, an electric heating device and a control circuit, wherein a cooking cavity is formed between the pot liner and the pot cover and an electromagnetic steam exhaust valve which can exhaust steam fast is arranged on the pot cover. The anti-overflow electric pressure cooker further comprises an anti-overflow device which can prevent liquid overflow during fast steam exhaust, wherein the anti-overflow device comprises a first electrode and a second electrode, the first electrode is a metal guide rod which is arranged on the pot cover and extends into the cooking cavity, and the first electrode, the second electrode and the control circuit are electrically connected. The electric pressure cooker has the following beneficial effects: boiling and stirring can be realized through the fast steam exhaust in the cooking process; fast depressurization and opening of the cover can be realized through fast steam exhaust after cooking and heating are completed; and in the steam exhaust process, the anti-overflow electrodes can timely prevent overflow of food in the pot, thus avoiding polluting the kitchen or injuring the user.

Description

technical field [0001] The invention relates to kitchen cooking utensils, in particular to an anti-overflow pressure cooker and a cooking method thereof. Background technique [0002] At present, when the electric pressure cooker on the market is cooking food, the inside of the pot is in a state of high temperature and high pressure, and the food is in a non-boiling state during the whole cooking process. It does not experience the problem of uneven heating of the food due to the boiling and stirring stage, and it is easy to form a cooking dead angle, especially in When cooking liquid food (such as stewed soup and porridge, etc.), there will be the disadvantages of layering up and down, the soup is not thick, and the taste is poor. In addition, when cooking liquid food, because the inside of the pot is in a state of high temperature and high pressure, the user cannot open the lid immediately, otherwise there will be safety hazards, and the heat storage of liquid food is larg...

AI Technical Summary

Problems solved by technology

[0002] At present, when the electric pressure cooker on the market is cooking food, the inside of the pot is in a state of high temperature and high pressure, and the food is in a non-boiling state during the whole cooking process. It does not experience the problem of uneven heating of the food due to the boiling and stirring stage, and it is easy to form a cooking dead angle, especially in When cooking liquid food (such as stewing soup and porridge, etc.), there will be disadvantages of layering up and down, the soup is not thick, and the taste is poor

In addition, when cooking liquid food, because the inside of the pot is in a state of high temperature and high pressure, the user cannot open the lid immediately, otherwise there will be safety hazards, and the heat storage of liquid food is large, and the cooling time is long, so even after the heating is over, the user will not It is necessary to wait for the pressure in the pot to drop to a safe pressure before opening the pot lid

In order to solve the problem of quickly opening the lid after cooking, when cooking solid food such as rice, the existing technology is equipped with an electromagnetic exhaust valve on the lid to quickly discharge the high-temperature steam in the pot, so as to achieve the purpose of reducing the pressure in the pot. But for liquid food, if you open the electromagnetic exhaust valve to quickly exhaust the steam, the food in the pot will boil violently. At this time, a large amount of liquid will be ejected from the exhaust port with the steam at high speed, which will not only pollute the kitchen, but may even burn the user Therefore, the current commercially available electric pressure cookers are all marked that when cooking liquid food, users are prohibited from activating the exhaust valve to exhaust steam and reduce pressure. It will also cause a large amount of liquid to spill

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