Can white fungus soup be stewed in a stew beaker?

Friends who like to use tiktok must have seen such a video recently. Prepare a stewing beaker/insulation cup, put the white fungus in it, pour in boiling hot water, cover it, and after 30-40 minutes, a bowl will need to be simmered. The white fungus soup that takes more than 1 hour to make only needs to be simmered for 30-40 minutes before it is ready. We have no way to verify the authenticity of the video. After all, we are not testing physical products. We can only discuss it with you based on our own experience in producing stainless steel stew beakers/insulation cups.

In previous articles, we have shared with you whether the smoldering pot can be used to stew porridge, and we have also tested that this method is not feasible. But judging from the recommended video, the Tremella fuciformis put in is different from the Tremella fuciformis we used to make soup. The one in the video is chopped Tremella fuciformis. Compared with the porridge we shared before, judging from the softness and hardness of the food, it is indeed easier to stew the Tremella fuciformis. The stew is successful, but in addition to the food being stewed, the smoldering pot used must also be specific.

If you want to make white fungus soup without stewing, the heat preservation performance of the stew beaker/insulation cup must be very good. Because the stew beaker/insulation cup needs to isolate the interference of external temperature and keep the temperature in the cup high, so that the food in the cup can be cooked. For a stew beaker/insulated cup with good thermal insulation performance, what needs to be done during the production process to ensure that the stew beaker/insulated cup is of good quality?

1. Use of materials

We have shared with you before that in order to reduce costs and lower prices, many businesses use water cup materials that are really difficult to describe. A good stew beaker/insulation cup is very particular about the materials used. It is usually 304 stainless steel or 316 stainless steel. If the steel is not good, the vacuum layer of the cup will not last long and the heat conduction will be fast.

2. Vacuum getter

Speaking of getters, many friends don’t know what they are? But you must have seen the news. Our country donated a batch of stew beakers/insulation cups to a certain country. As a result, a certain country took apart our stew beakers/insulation cups and found a small thing (getter) inside the cup. They didn’t understand. Our technology is considered to be a monitor we put inside the cup, and it can only end in embarrassment. The getter is a small auxiliary component placed inside the cup sandwich during vacuum processing. If the getter quality is not good, the getter will easily fall off after vacuuming, which may also lead to poor vacuum, thus affecting the vacuum aging of the entire water cup.

3. Processing technology

In recent years, it has been found that there are many ultra-light measuring cups on the market. Compared with traditional stainless steel stew beakers/insulation cups, lightweight measuring cups are not only lighter in weight, but also have better heat preservation effects than ordinary stew beakers/insulation cups. The reason is that the wall material of the lightweight measuring cups is thin. , after vacuuming, the heat conduction of the cup is greatly reduced, and the temperature loss inside the cup is reduced, so the heat preservation performance is better than the traditional one.

4. Copper plating

Friends of my age must have used the old-fashioned glass kettle at home. If you look at the inner liner of the glass kettle, you will find a silver coating, which is a silver-plated white kettle. Relatively better is copper-plated red bile. In the production process of stew beakers/insulation cups, in order to improve the heat preservation performance of the cup, some manufacturers will put tin foil or foam glue or silver or copper plating between the vacuum layers. Among these methods, copper plating has the best effect. I believe that friends who are good at physics must understand the principles of it. With limited knowledge, I will not talk about it in detail.

5. Lid

After watching the video in detail, the lid on the top of the stew beaker is also very particular. The lid of the cup in the video is made of steel and plastic, the interior is made of PP plastic, and the outer wall is made of stainless steel. Why is this structure used? It is to reduce heat dissipation. In the production of stew beakers/insulation cups, the lid of the cup is basically not vacuumed, so the only place in the cup that can dissipate heat is the lid. If all stainless steel covers are used, metal conducts heat quickly and dissipates heat quickly. Using a combination of steel and plastic, the inner plastic reduces the dissipation of the internal temperature of the cup, and the outer cover is made of stainless steel, which retains the metallic feel of the entire cup and is more beautiful than a lid made entirely of plastic.