Mandarin duck hot pot with pot body separation structure

Abstract

The invention discloses a mandarin duck hot pot with a pot body separation structure. The mandarin duck hot pot comprises two pot body units which can be dismantled and assembled independently, the two pot body units which can be dismantled and assembled independently are fixedly connected respectively through fixing rings to assemble a double taste mandarin duck hot pot which can place two hot pot soup bases, each pot body unit of the double taste mandarin duck hot pot comprises a pot casing, a pot aluminum core and an inner pot body, wherein the pot casing is provided with an upper opening, the bottom of the pot casing is provided with a heating device, the pot aluminum core is fixedly sleeved with the pot casing to be used for accommodating the hot pot soup bases, and the inner pot body can lift and is arranged in the pot aluminum core to be used for accommodating food materials. The whole round bottom surface of the pot aluminum core is closely attached to the upper surface of the heating device, pore channels allowing the hot pot soup bases to flow in or out are evenly distributed at the bottom and on the periphery of the inner pot body, and two lifters which are used for driving the corresponding inner pot body to lift from the pot aluminum core so as to filter out the hot pot soup bases to expose the food materials to facilitate the eating are fixedly located at the position of a centre parting line on the fixing rings.

Description

technical field [0001] The invention relates to the technical field of cooking utensils, in particular to a mandarin duck hot pot with a pot body separation structure. Background technique [0002] Generally speaking, hot pot is a cooking method in which a pot is used as a utensil, a heat source is used to boil a pot, and water or soup is boiled to boil food. It has various ingredients, and it is widely welcomed by people, especially in winter. is favored by people. [0003] The mandarin duck hot pot is separated by a partition in the pot body, so that it can hold two different hot pot soups, which can better meet the needs of different people. But existing chafing dish utensil has following shortcoming in cooking process: [0004] (1) When cooking ingredients, if there are too many ingredients and they are not eaten in time, the ingredients will directly contact the bottom of the pot. Over time, the ingredients are easy to boil, and it is easy to cause a paste, which will...

AI Technical Summary

Problems solved by technology

[0004] (1) When cooking ingredients, if there are too many ingredients and they are not eaten in time, the ingredients will directly contact the bottom of the pot. Over time, the ingredients are easy to boil, and it is easy to cause a paste, which will damage the hot pot. The taste of the soup and the texture of the ingredients;

[0005] (2) Since the hot pot soup is an opaque liquid, the ingredients in the soup are not easy to see during the boiling process. Every time you take food from the pot, it is like "finding a needle in a haystack", and you cannot see the food clearly at a glance. It is very inconvenient to eat, and it is difficult to find and finish the food every time. People often use spoons or chopsticks to scoop up food in the pot, which is not hygienic. The food just taken out of the pot is too hot and juicy. It's easy to burn your mouth

[0006] Due to the above two shortcomings, the traditional structure of the existing mandarin duck hot pot is very inconvenient in use and needs further improvement

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