CN110960080B - Cooking method for rice cooker and cooking appliance - Google Patents
Cooking method for rice cooker and cooking appliance Download PDFInfo
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- CN110960080B CN110960080B CN201811158213.1A CN201811158213A CN110960080B CN 110960080 B CN110960080 B CN 110960080B CN 201811158213 A CN201811158213 A CN 201811158213A CN 110960080 B CN110960080 B CN 110960080B
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- 238000010411 cooking Methods 0.000 title claims abstract description 150
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 136
- 235000009566 rice Nutrition 0.000 title claims abstract description 136
- 238000000034 method Methods 0.000 title claims abstract description 62
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 135
- 230000008569 process Effects 0.000 claims abstract description 16
- 230000001965 increasing effect Effects 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 17
- 238000013022 venting Methods 0.000 claims description 10
- 230000001502 supplementing effect Effects 0.000 claims description 9
- 230000006870 function Effects 0.000 claims description 7
- 238000004590 computer program Methods 0.000 claims description 4
- 239000013589 supplement Substances 0.000 claims description 3
- 230000007774 longterm Effects 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 238000010438 heat treatment Methods 0.000 description 5
- 230000009471 action Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The invention provides a cooking method for a rice cooker and a cooking appliance. The rice cooker comprises a cooking space, control means and sensing means capable of sensing the temperature and/or pressure within the cooking space. The method comprises sensing and transmitting temperature and/or pressure within the cooking space to a control device; the control device compares a pre-stored standard peak value with the sensed sensing peak value and controls whether to execute an additional cooking program according to the comparison result, wherein if the difference value of the sensing peak value and the standard peak value is within a predetermined range, the additional cooking program is not executed; if the difference between the sensed peak value and the standard peak value exceeds a predetermined range, an additional cooking process is performed. According to the cooking method and the cooking utensil for the rice cooker, the fresh rice and the non-fresh rice can be identified, and the corresponding cooking program is selected according to the identification result, so that the cooked rice has better taste, and the influence of long-term storage on the quality of the rice is reduced.
Description
Technical Field
The present invention relates generally to the technical field of cooking appliances, and more particularly to a cooking method for a rice cooker and a cooking appliance.
Background
Generally speaking, rice has the best mouthfeel in the fresh state immediately after harvesting processing. However, rice generally requires a process from processing to cooking, through the shelf life of the product for sale and home storage, during which time the rice is no longer fresh due to water loss and fat oxidation, and the taste gradually deteriorates. Especially in the household storage process, a bag of rice needs a considerable period of time after opening the bag before it can be eaten. The rice after opening the bag is more susceptible to environmental influences, such as the return to south or the plum rain, which can adversely affect the quality of the rice and lead to poor taste. For families who do not cook at home frequently, the storage time of the rice in the bag-open state is longer, and the taste of the cooked rice is further reduced. How to eliminate the influence of the environment on the rice by using a cooking appliance and enable the rice cooked by the non-fresh rice to have the taste close to that of the fresh rice is still to be solved.
Therefore, there is a need for a cooking method for a rice cooker and a cooking appliance to at least partially solve the problems in the prior art.
Disclosure of Invention
In this summary, concepts in a simplified form are introduced that are further described in the detailed description. This summary of the invention is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter.
To at least partially solve the above problems, the present invention provides a cooking method for a rice cooker including a cooking space, a control device, and a sensing device capable of sensing a temperature and/or a pressure within the cooking space, the cooking method comprising:
s1, the sensing device senses the temperature and/or pressure in the cooking space and transmits the sensing result to the control device;
s2, when the temperature and/or pressure in the cooking space reach the peak value, the control device compares the pre-stored standard peak value with the sensed sensing peak value, and the standard peak value is the pre-stored peak value of the temperature and/or pressure corresponding to the fresh rice under the same cooking condition when the fresh rice is cooked;
s3, the control means controls whether to execute the additional cooking process according to the comparison result, wherein,
if the difference value between the sensing peak value and the standard peak value is within a preset range, the control device does not execute the additional cooking program;
if the difference between the sensed peak value and the standard peak value exceeds the predetermined range, the control device executes the additional cooking program.
According to the cooking method for the rice cooker, the fresh rice and the non-fresh rice can be identified, and the corresponding cooking program is selected according to the identification result, so that the cooked rice has better taste, and the influence of long-term storage on the quality of the rice is reduced.
Optionally, the predetermined range corresponding to the temperature is 0-0.2 ℃. Thus, fresh rice and non-fresh rice can be accurately identified.
Optionally, the predetermined range corresponding to the pressure is 0-3 kPa. Thus, fresh rice and non-fresh rice can be accurately identified.
Optionally, the temperature and/or pressure peaks when the value of the temperature and/or pressure within the cooking space sensed by the sensing means is unchanged for a predetermined period of time. Therefore, authenticity of the sensed peak value can be ensured, and misjudgment is avoided.
Optionally, the rice cooker is a pressure cooking appliance having a venting function, and the additional cooking procedure includes adjusting a venting amount of the rice cooker. Thereby, additional cooking procedures are easily achieved.
Optionally, the additional cooking program includes increasing the amount of single exhaust and/or increasing the frequency of exhaust. Therefore, the adjusting method is simple and easy to realize.
Optionally, the additional cooking program includes increasing an amount of single venting by extending a time of the single venting. Therefore, the adjusting method is simple and easy to realize.
Optionally, the additional cooking program comprises increasing the time to stay boiling within the cooking space. Thereby, additional cooking procedures are easily achieved.
Optionally, the increased time to keep boiling is 1min to 20 min. Therefore, the adjusting method is simple and easy to realize.
Optionally, the rice cooker comprises a steam compensation structure for supplementing steam into the cooking space, and the additional cooking procedure comprises supplementing steam into the cooking space. Thereby, additional cooking procedures are easily achieved.
Optionally, the additional cooking program comprises supplementing steam into the cooking space during a boiling phase and/or a stewing phase. Therefore, the adjusting method is simple and easy to realize.
Optionally, the steam compensation structure supplements steam at a temperature greater than or equal to 90 ℃. Therefore, the adjusting method is simple and easy to realize.
According to another aspect of the present invention, there is also provided a cooking appliance comprising a memory, a processor and a computer program stored on the memory and running on the processor, the processor implementing the steps of any of the above cooking methods when executing the program.
According to the cooking utensil disclosed by the invention, fresh rice and non-fresh rice can be identified, and a corresponding cooking program is selected according to an identification result, so that cooked rice has a better taste, and the influence of long-term storage on the quality of the rice is reduced.
Drawings
The following drawings of embodiments of the invention are included as part of the present invention for an understanding of the invention. The drawings illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention. In the drawings, there is shown in the drawings,
fig. 1 is a flowchart of a cooking method for a rice cooker according to a preferred embodiment of the present invention;
FIG. 2 is a graph showing temperature changes during cooking of different types of rice under the same cooking conditions;
FIG. 3 is a graph showing pressure changes during cooking for different types of rice under the same cooking conditions;
FIGS. 4 and 5 are schematic views of a first embodiment of an additional cooking program in a cooking method for a rice cooker according to the present invention;
FIG. 6 is a schematic view of a second embodiment of an additional cooking program in the cooking method for the rice cooker according to the present invention; and
fig. 7 is a schematic view of a third embodiment of an additional cooking process in the cooking method for the rice cooker according to the present invention.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that embodiments of the invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in detail so as not to obscure the embodiments of the invention.
In the following description, a detailed structure will be presented for a thorough understanding of embodiments of the invention. It is apparent that the implementation of the embodiments of the present invention is not limited to the specific details familiar to those skilled in the art.
The invention provides a cooking method for a rice cooker. It is understood that the rice cooker may be an electric rice cooker, an electric pressure cooker or other electric heating appliance. In addition, the rice cooker may have other functions such as cooking porridge, in addition to the function of cooking rice. For convenience of describing the cooking method for the rice cooker according to the present invention, the rice cooker will be briefly described first.
In one embodiment, the rice cooker may include a pot body and a lid body. Wherein the pot body may be configured in a shape of, for example, a rounded rectangular parallelepiped, in which an inner pot for containing a material to be heated such as rice, soup, or the like is disposed. The inner pot is generally made of a metal material and has a circular opening on an upper surface. The cooker body can be provided with a cylindrical inner pot containing part, and the inner pot can be freely placed into the inner pot containing part or taken out of the inner pot containing part so as to be convenient to clean. Various functional components and the like can be arranged inside the cooker body, such as a heating device for heating the inner pot, a control device for controlling each component to execute respective functions, and the like.
The cover body has a shape adapted to the pot body and is pivotally connected to the pot body in an openable and closable manner. When the cover body is covered on the cooker body, the cover body covers the inner pot, and a cooking space is formed between the cover body and the inner pot. Also, the lid body is usually provided with a sealing ring (not shown), which may be made of, for example, a rubber material, and which is arranged between the lid body and the inner pot for sealing the cooking space when the lid body is in a closed state. In addition, a sensing device, such as a temperature sensor for sensing temperature or a pressure sensor for sensing pressure, may be disposed on the cover. During the cooking process, the sensing device may sense parameters such as temperature and/or pressure within the cooking space to monitor the cooking process in real time. Of course, the sensing device can also be arranged on the cooker body.
Generally, the operation process of a rice cooker mainly includes a cooking stage, a stewing stage, and a heat preservation stage. Wherein the cooking stage may specifically include a temperature rising stage, a water absorption stage, a rapid temperature rise stage, and a boiling stage. According to the cooking method of the present invention, it is possible to judge whether the currently cooked rice is fresh rice or non-fresh rice (e.g., old rice stored for a long time or dry rice having excessive moisture loss) by sensing the result of temperature and/or pressure in the cooking space, and to adjust the cooking process accordingly according to the judgment result, so that even non-fresh rice can be cooked to obtain the optimal taste. The following detailed description is made with reference to the accompanying drawings.
As can be seen from fig. 2, during the cooking process, the temperature in the cooking space gradually rises with the continuous heating, and is kept stable after the temperature rises to a certain level, which corresponds to the boiling stage in the above-mentioned cooking stage. During this phase, the temperature in the cooking space reaches a maximum value throughout the cooking process, or may be referred to as a peak value, since the temperature may drop slightly during the subsequent simmering or holding phase. In a closed space, the pressure is temperature dependent. Therefore, as shown in fig. 3, the pressure in the cooking space may also peak at a certain stage, and correspond to a period of time during which the temperature peaks. It will be appreciated that the pressures shown in fig. 3 should be gauge pressures, not absolute pressures. In addition, during cooking, when the pressure reaches a peak, the rice cooker is usually actively or passively vented outward by a venting mechanism (e.g., a steam valve, etc.) to avoid excessive pressure in the cooking space. Therefore, when the pressure reaches a peak in fig. 3, the pressure rapidly drops due to the exhaust action. After which the pressure rises to a peak again and is vented again. Multiple such cycles may be involved in a complete cook. For simplicity, only one of the cycles is shown in FIG. 3.
In the case of non-fresh rice such as old rice or dry rice, the water content is low compared to fresh rice, and therefore the non-fresh rice absorbs more water during the water absorption stage. It can thus be seen that under the same cooking conditions, for example, equal amounts of rice and water and using the same cooking pattern, the amount of water used for boiling to generate steam during the boiling phase when cooking with non-fresh rice is less than when cooking with fresh rice. As can be seen from fig. 2 and 3, the maximum temperature T1 and the maximum pressure P1 for cooking with dry rice, the maximum temperature T2 and the maximum pressure P2 for cooking with old rice are all lower than the maximum temperature T0 and the maximum pressure P0 for cooking with fresh rice, with the same amount of rice and water.
Thereby, the temperature and/or pressure within the cooking space can be sensed during the cooking process and compared to the peak value of the temperature and/or pressure corresponding to fresh rice under the same conditions when the peak value is reached. Whether the rice used for cooking is fresh rice or non-fresh rice is judged according to the comparison result, and then the cooking program is adjusted accordingly, so that even the non-fresh rice can obtain the best taste through cooking.
The specific cooking method is shown in the flow chart of fig. 1:
step S1: the sensing device senses the temperature and/or pressure in the cooking space in real time while cooking, and transmits the sensing result to the control device.
Step S2: the control device processes the received sensing result and judges whether the sensing result reaches a peak value; if the peak value is not reached, returning to step S1, repeating the sensing and determining; if the peak is reached, the next step is performed.
It will be appreciated that the peak may be determined when the temperature and/or pressure values remain constant and no longer increase for a period of time (e.g., half a minute, one minute, or two minutes, with the specific amount of time being set by the designer at the discretion of the designer).
Step S3: the control means compares the sensed peak value with the standard peak value to judge the kind of rice. If the difference between the sensed peak value and the standard peak value is within a predetermined range, it indicates that the rice in the cooking space is fresh rice; if the difference between the sensed peak value and the standard peak value is out of the predetermined range, it indicates that the rice in the cooking space is not fresh rice.
Wherein the standard peak value is a peak value of temperature and/or pressure in the cooking space when fresh rice is used for cooking under the same cooking conditions (for example, the same amount of rice, the same amount of water, and the same cooking mode), and the standard peak value is pre-stored in the control device at the time of factory shipment.
In one embodiment, the predetermined range may be 0 to 0.2 ℃ if the temperature is used as a judgment basis; the predetermined range may be 0 to 3kPa if the pressure is used as a judgment basis. Generally, the peak value corresponding to non-fresh rice is lower than the peak value corresponding to fresh rice. Therefore, when the sensed temperature peak value is more than 0.2 ℃ below the standard temperature peak value and/or the sensed pressure peak value is more than 3kPa below the standard pressure peak value, it may be judged that the non-fresh rice is currently in the cooking space. Therefore, the higher the sensing precision of the sensing device is, the more accurate the judgment result is. Therefore, the rice cooker preferably employs a high-precision temperature or pressure sensor.
Step S4: and the control device selects a corresponding cooking program according to the judgment result.
If the judgment result is fresh rice, the control device selects to execute a normal cooking program without any additional adjustment; if the result of the judgment is that the rice is not fresh, the control device selects to execute the additional cooking program on the basis of the normal cooking program.
The specific operation of the additional cooking program will now be described.
In the first embodiment, the additional cooking program may include adjusting the amount of exhaust. Some rice cookers, especially pressure cooking appliances, have venting capabilities to reduce the pressure in the cooking space by active venting to avoid dangers caused by excessive pressure. Therefore, the relative movement of water molecules in the rice can be enhanced by adjusting the air displacement of the non-fresh rice, the bad smell of fat rancidity or old taste brought by the oxidized rice can be removed, and the hardness and the taste of the rice can be improved.
Specifically, adjusting the amount of exhaust may be accomplished by adjusting the frequency of the exhaust or adjusting the amount of exhaust for a single exhaust. As shown in FIG. 4, when fresh rice is cooked, the time points of two adjacent air discharging actions are t0And t1(ii) a Using non-fresh rice cooking, the time points of two adjacent air exhaust actions are respectively t0And t2. It can be seen that t2And t0Exhaust interval ratio t between1And t0With smaller exhaust intervals in between. That is, when the non-fresh rice is used for cooking, the exhaust frequency is more frequent in the same time, thereby enhancing the water moleculesRelative motion in rice. For example, the exhaust interval when cooking with non-fresh rice may be reduced by more than 1 second compared to the normal exhaust interval when cooking with fresh rice.
Referring again to FIG. 5, when cooking with fresh rice, the duration of a single exhaust is Δ t0Duration of single exhaust of Δ t using non-fresh rice cooking1. Wherein, Δ t1Is significantly greater than Δ t0. That is, the amount of exhaust of a single exhaust can be increased by increasing the duration of the single exhaust, thereby enhancing the relative movement of water molecules in the rice. For example, the specific operation can be realized by increasing the opening time of the exhaust valve, so that the operation of the exhaust valve is controlled, and the operation is simple and reliable. For example, the duration of a single vent when cooking with non-fresh rice may be extended by more than 1 second compared to the normal duration of a single vent when cooking with fresh rice. In addition, the exhaust amount of the single exhaust may also be increased by increasing the opening degree of the exhaust valve without changing the duration of the single exhaust. Such operation is less reliable than controlling the opening time of the valve.
Wherein, the two adjusting modes can be used alternatively or simultaneously.
In a second embodiment, the additional cooking program may include increasing the time to stay boiling in the cooking space. I.e. increase the duration of the boiling phase. Stale rice, dried rice, or other non-fresh rice typically becomes harder than fresh rice. By increasing the duration of boiling, the degree of gelatinization of starch in the rice grains of old or dried rice can be increased, making the rice grains soft, thereby improving the hardness of the cooked rice. As shown in FIG. 6, when cooking with fresh rice, the duration of time Δ t for which boiling is maintained in the cooking spaceb0The duration of time for which boiling is maintained in the cooking space when cooking with non-fresh rice is Δ tb1. Where Δ tb1Ratio Δ tb0The length is about 1min to 20 min. In particular, the control means may effect an increase in the duration of boiling in such a way that the heating means is controlled to maintain a higher heating power.
In a third embodiment, the additional cooking process may include supplementing steam into the cooking space. Some rice cookers have steam compensating structures that selectively replenish steam within the cooking volume during cooking. The supplementary steam may be introduced by collecting steam overflowing from the cooking space or from the outside. And the temperature of the make-up steam can be greater than or equal to 90 ℃. By supplementing steam, the water content in the cooking space can be increased, thereby optimizing the cooking environment and improving the taste of the rice. As shown in fig. 7, the time for supplementing steam can be selected to be in the boiling stage indicated by 1 or the stewing stage indicated by 2, or the steam supplementing operation can be performed in both stages.
It will be appreciated that in practice, the additional cooking program may be selected from any one of the three embodiments described above, or a combination of at least two of the embodiments. Those skilled in the art and users can flexibly select the structure, function and actual operation of the rice cooker according to the factors.
According to the cooking method for the rice cooker, the fresh rice and the non-fresh rice can be identified, and the corresponding cooking program is selected according to the identification result, so that the cooked rice has better taste, and the influence of long-term storage on the quality of the rice is reduced.
According to another aspect of the invention, there is also provided a cooking appliance comprising a memory, a processor and a computer program stored on the memory and run on the processor. The processor, when executing the computer program, is capable of implementing the steps of the cooking method described above.
Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Terms such as "disposed" and the like, as used herein, may refer to one element being directly attached to another element or one element being attached to another element through intervening elements. Features described herein in one embodiment may be applied to another embodiment, either alone or in combination with other features, unless the feature is otherwise inapplicable or otherwise stated in the other embodiment.
The present invention has been described in terms of the above embodiments, but it should be understood that the above embodiments are for purposes of illustration and description only and are not intended to limit the invention to the scope of the described embodiments. It will be appreciated by those skilled in the art that many variations and modifications may be made to the teachings of the invention, which fall within the scope of the invention as claimed.
Claims (13)
1. A cooking method for a rice cooker comprising a cooking space, control means and sensing means capable of sensing temperature and/or pressure within the cooking space, the rice cooker being a pressure cooking appliance with venting function when the sensing means is sensing means sensing pressure within the cooking space, characterized in that the cooking method comprises:
s1, the sensing device senses the temperature and/or pressure in the cooking space and transmits the sensing result to the control device;
s2, when the temperature and/or pressure in the cooking space reach the peak value, the control device compares the pre-stored standard peak value with the sensed sensing peak value, and the standard peak value is the pre-stored peak value of the temperature and/or pressure corresponding to the fresh rice under the same cooking condition when the fresh rice is cooked;
s3, the control means controls whether to execute the additional cooking process according to the comparison result, wherein,
if the difference value between the sensing peak value and the standard peak value is within a preset range, the control device does not execute the additional cooking program;
if the difference between the sensed peak value and the standard peak value exceeds the predetermined range, the control device executes the additional cooking program.
2. The cooking method according to claim 1, wherein the predetermined range of temperature is 0 to 0.2 ℃.
3. The cooking method according to claim 1, wherein the predetermined range of the pressure is 0 to 3 kPa.
4. The cooking method according to claim 1, wherein the temperature and/or the pressure reach a peak value when the value of the temperature and/or the pressure in the cooking space sensed by the sensing means is not changed for a predetermined period of time.
5. The cooking method according to claim 1, wherein the rice cooker is a pressure cooking appliance having an exhaust function, and the additional cooking process includes adjusting an exhaust amount of the rice cooker.
6. The cooking method according to claim 5, wherein the additional cooking program comprises increasing the amount of venting of a single vent and/or increasing the frequency of venting.
7. The cooking method according to claim 6, wherein the additional cooking program includes increasing an amount of single exhaust by extending a time of the single exhaust.
8. The cooking method of claim 1 wherein the additional cooking program includes increasing the time to remain boiling within the cooking space.
9. The cooking method according to claim 8, wherein the increased time to keep boiling is 1min to 20 min.
10. The cooking method of claim 1, wherein the rice cooker includes a steam compensation structure that supplements steam into the cooking space, and the additional cooking procedure includes supplementing steam into the cooking space.
11. The cooking method of claim 10 wherein the additional cooking program includes supplementing steam into the cooking space during a boiling phase and/or a simmering phase.
12. The cooking method of claim 10, wherein the steam compensation structure supplements steam at a temperature greater than or equal to 90 ℃.
13. A cooking appliance comprising a memory, a processor and a computer program stored on the memory and run on the processor, characterized in that the steps of the cooking method according to any one of claims 1 to 12 are implemented when the program is executed by the processor.
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| CN114052511B (en) * | 2020-07-31 | 2023-09-19 | 佛山市顺德区美的电热电器制造有限公司 | Control method, control device, food processing tool, and readable storage medium |
| CN114052463A (en) * | 2020-07-31 | 2022-02-18 | 佛山市顺德区美的电热电器制造有限公司 | Control method, control device, food processing appliance, and storage medium |
| CN114052465A (en) * | 2020-07-31 | 2022-02-18 | 佛山市顺德区美的电热电器制造有限公司 | Food material processing appliance, control method, control device and storage medium |
| CN114052458A (en) * | 2020-07-31 | 2022-02-18 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, control method, control device, and computer-readable storage medium |
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