http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-202919895-U
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9c9c3a4145ad814d276b575ddd888646 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A47J27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C02F1-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C02F1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C02F1-66 |
| filingDate | 2012-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb8076159bf2d3c1ffebd954523d9112 |
| publicationDate | 2013-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-202919895-U |
| titleOfInvention | Electric cooker and inner pot thereof |
| abstract | The utility model discloses an electric cooker an inner pot thereof. The inner pot is provided with a metal chip with biological charges and a far infrared function arranged on a compound bottom; and the electric cooker is provided with the inner pot. The metal chip mounted on the inner pot of the electric cooker can emit far infrared rays and release the biological charges to act on water in the inner pot in the heating process, so that water molecules in the inner pot are changed to independent water molecules, and macromolecular water is modified to micromolecular water to form alkali negative ion water with pH value of 7.5-8.5. Foods cooked with the electric cooker have the following health protection advantages: 1, the original juice and the original fragrance smell of the foods can be cooked out without adding seasonings, so that the human health is guaranteed, in particular, the original fragrance and the original taste of fried foods can be retained, and the fried foods are not greasy; 2, the foods cooked with the electric cooker has a natural preserving effect and can be preserved for 2 more days at the room temperature, in particular, the refreshing time of the fried foods can be as long as 30 days; and 3, the molecular weights of the cooked foods and water are micromolecules, so that human bodies conveniently absorb the foods and the water. |
| priorityDate | 2012-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.