Cooking utensils and magneto-exciting sources therefor

Abstract

The invention discloses a cooking appliance and its magnetostrictive excitation source. The cooking appliance includes a pot body and a magnetostrictive element. The magnetostrictive excitation source includes: a magnetostrictive excitation unit, including an excitation coil, and the excitation coil includes AC coil and DC coil; the excitation power supply is connected to the magnetostrictive excitation unit, and the excitation power supply provides excitation energy to the magnetostrictive excitation unit so that the AC coil and the DC coil provide different magnetic fields. Among them, the AC coil provides the AC magnetic field, and the DC The coil provides a bias magnetic field, and the bias magnetic field is superimposed on the AC magnetic field to form an alternating total magnetic field. Under the action of the alternating total magnetic field, the magnetostrictive part can be controlled to expand and contract, so as to drive the pot body to vibrate, so that it can be used during the cooking process. It promotes material extraction, emulsification, and water absorption, so that the nutritional components of the material can be extracted deeply, and the taste is improved. Compared with the iron plate vibration method, there is no mechanical fatigue of the vibrating plate, and there is no need to provide a vibration space.

Description

technical field [0001] The invention belongs to the technical field of living electrical appliances, and in particular, the invention relates to a magnetic excitation source of a cooking utensil and the cooking utensil. Background technique [0002] In a conventional rice cooker, after the user puts in the rice and water, press Start or make an appointment to start. The rice cooker starts to preheat and cook rice. During the cooking process, only the water itself absorbs the nutrition of rice grains or other ingredients, but because most of the water Time is in a state of slow motion, so the ability of water to absorb nutrients from ingredients is also poor, resulting in poor taste of cooked food. [0003] Therefore, existing electric cooker needs further improvement. Contents of the invention [0004] The present invention aims to solve one of the technical problems in the related art at least to a certain extent. For this reason, the first purpose of the present invent...

AI Technical Summary

Problems solved by technology

[0002] In a conventional rice cooker, after the user puts in the rice and water, press Start or make an appointment to start. The rice cooker starts to preheat and cook rice. During the cooking process, only the water itself absorbs the nutrition of rice grains or other ingredients, but because most of the water Time is in a state of slow motion, so the ability of water to absorb nutrients from ingredients is also poor, resulting in poor taste of cooked food

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