CN118383637B - Rice cooking method and electric rice cooker - Google Patents
Rice cooking method and electric rice cooker Download PDFInfo
- Publication number
- CN118383637B CN118383637B CN202410461263.6A CN202410461263A CN118383637B CN 118383637 B CN118383637 B CN 118383637B CN 202410461263 A CN202410461263 A CN 202410461263A CN 118383637 B CN118383637 B CN 118383637B
- Authority
- CN
- China
- Prior art keywords
- stage
- temperature
- rice
- sub
- boiling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000209094 Oryza Species 0.000 title claims abstract description 149
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 149
- 235000009566 rice Nutrition 0.000 title claims abstract description 149
- 238000010411 cooking Methods 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 40
- 238000009835 boiling Methods 0.000 claims abstract description 65
- 238000010438 heat treatment Methods 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 238000010521 absorption reaction Methods 0.000 claims abstract description 21
- 238000004321 preservation Methods 0.000 claims abstract description 11
- 230000004044 response Effects 0.000 claims abstract description 4
- 238000011010 flushing procedure Methods 0.000 claims description 25
- 238000001816 cooling Methods 0.000 claims description 22
- 235000013305 food Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000004590 computer program Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 description 23
- 229920000856 Amylose Polymers 0.000 description 14
- 230000002452 interceptive effect Effects 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 238000000354 decomposition reaction Methods 0.000 description 5
- 230000002349 favourable effect Effects 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 230000036760 body temperature Effects 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- 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
- A47J27/004—Cooking-vessels with integral electrical heating means
-
- 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
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- 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
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Cookers (AREA)
Abstract
The application discloses a rice cooking method and an electric cooker, wherein the electric cooker executes the rice cooking method through a heating module, a control module and a bottom temperature sensor, the control module receives cooking control instructions, the method comprises the steps of starting the heating module to execute a rice cooking program in response to the cooking control instructions, the rice cooking program comprises a water absorption stage, a heating stage, a boiling stage, a stewing stage and a heat preservation stage, acquiring temperature data of the bottom temperature sensor in the boiling stage and executing the boiling stage, the boiling stage at least comprises a brewing sub-stage, the bottom temperature of the brewing sub-stage is in a range of 105 ℃ to 130 ℃, a constant temperature sub-stage for maintaining the bottom temperature to a preset bottom temperature range is arranged in the brewing sub-stage, and the maintaining time of the constant temperature sub-stage is 1 min to 7 min.
Description
Technical Field
The application belongs to the technical field of kitchen appliances, and particularly relates to a rice cooking method and an electric cooker.
Background
The taste of rice is affected by amylose, amylopectin, protein, fat and other components, and the content difference between different rice varieties is large. The amylose molecules are spiral, hydrogen bonds are easy to form among the molecules, the structure is compact, the needed gelatinization temperature is high, the higher the content of the amylose is, the harder the taste of the rice is, the amylopectin molecules are dendritic, molecular bonds are loose and are easy to break, the gelatinization temperature is lower than that of the amylose, the taste is soft, and the viscosity and the elasticity of the rice are high.
In addition to starch, protein is another main component of rice, and amino acid generated after decomposition is one of precursors of Maillard reaction, which can increase fragrance of rice, but has large molecular weight, difficult water absorption, reduced viscosity and hard taste.
Disclosure of Invention
The application provides a rice cooking method and an electric rice cooker, which can ensure that the cooked rice with high protein content or high amylose content has moderate hardness and softness.
In one aspect, the technical scheme adopted by one embodiment of the application is as follows:
A rice cooking method is implemented through a heating module, a control module and a bottom temperature sensor of an electric cooker, wherein the control module receives a cooking control instruction, the heating module is started to implement a rice cooking program in response to the cooking control instruction, the rice cooking program comprises a water absorption stage, a heating stage, a boiling stage, a stewing stage and a heat preservation stage, temperature data of the bottom temperature sensor in the boiling stage are obtained, the boiling stage is implemented, the boiling stage at least comprises a brewing sub-stage, the bottom temperature range of the brewing sub-stage is 105-130 ℃, a constant temperature sub-stage for maintaining the bottom temperature to a preset bottom temperature range is arranged in the brewing sub-stage, and the maintaining time of the constant temperature sub-stage is 1-7 min.
As a preferred embodiment of this example, the temperature of the isothermal sub-stage is maintained at a mean value of 110-120 ℃.
As a preferred implementation manner of this embodiment, the heat-dissipating sub-stage includes a first heat-dissipating stage and a second heat-dissipating stage, where the first heat-dissipating stage is a constant-temperature sub-stage, and the second heat-dissipating stage has a duration shorter than that of the first heat-dissipating stage.
As a preferred implementation of this embodiment, the temperature average of the first soak phase is smaller than the temperature average of the second soak phase.
As a preferred implementation of this embodiment, the boiling stage comprises a pre-boiling sub-stage having a lower bottom temperature range than the rinse sub-stage.
As a preferred embodiment of this example, the temperature increase rate is 3-8 ℃ per minute during the temperature increase phase.
As a preferred implementation of this example, the water absorption stage is a water absorption period of 10-30min.
As a preferred implementation manner of this embodiment, the electric cooker further includes a cooling device and an inner container, in the water absorption stage, according to the bottom temperature data, the control module controls the cooling device to cool the inner container in a first preset time period, and controls the heating module to heat the inner container in a second preset time period, where the first preset time period and the second preset time period do not overlap.
As a preferred implementation manner of this embodiment, the electric cooker further includes a cooling device and an inner container, and the control module controls the cooling device to operate to cool the inner container according to the bottom temperature data in a preset cooling time period of the heat preservation stage or the stewing stage.
On the other hand, another embodiment of the application provides an electric cooker, which comprises a cooker body, a cooker cover, an inner container, a containing cavity for containing the inner container, a heating module, a control module and a bottom temperature sensor, wherein the cooker cover is arranged on the cooker body, the heating module and the bottom temperature sensor are electrically connected with the control module, the heating module is used for heating the inner container of the inner container, the bottom temperature sensor is used for detecting the temperature of the inner container, the control module comprises a processor and a memory, the memory stores a computer program, and the processor executes the computer program to process the rice cooking method.
By adopting the technical scheme, the application has the following beneficial effects:
The bottom temperature range of the hot sub-stage is 105-130 ℃, which indicates that the container body is heated to a temperature higher than the boiling point of water by the heating module and is in a state of accumulating high heat, the maintaining time of the constant temperature sub-stage to the preset bottom temperature range is 1-7 min, which indicates that the container body is in the high heat state for a certain time, and the temperature of the rice water mixture in the cooking cavity in the boiling stage is equal to or is near the boiling point and can not be continuously increased, so that the container body is maintained in the state of accumulating high heat, which is helpful for the rice to be boiled more severely, thereby promoting the decomposition of amylose and protein in the rice, and the decomposition of the components is favorable for softer glutinous rice and more palatable in taste.
In some preferred embodiments, the pre-boiling sub-stage is located before the start of the execution of the hot sub-stage, and by means of the pre-boiling sub-stage, the rice can be fully gelatinized, and meanwhile, the problem that the liner body is in a high temperature state for a long time in the boiling stage is avoided, so that the problem that the liner body is difficult to cook due to excessive boiling is avoided. The liner body is firstly low-temperature and then high-temperature, which is favorable for boiling amylose of rice with harder mouthfeel by sufficient water and avoids the excessive hardness of cooked rice.
In some preferred embodiments, the temperature of the constant temperature sub-stage is maintained to be 10-20 ℃ higher than the boiling point of water, so that the temperature of the container body is in a high-temperature state which is 10-20 ℃ higher than the temperature of food materials in the cooking cavity, amylose and protein in rice are decomposed, and the cooked rice is softer and more glutinous.
In some preferred embodiments, the boiling stage further comprises a second brewing stage after the first brewing stage is performed, and the second brewing stage can improve the fragrance of the cooked rice, so that the cooked rice has better taste. Since the free water is relatively less in the later stage of the boiling phase, the second rinsing phase is shorter in duration than the second rinsing phase in order to avoid scorching of the rice.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this specification, illustrate embodiments of the application and together with the description serve to explain the application and do not constitute a limitation on the application. In the drawings:
FIG. 1 is a flowchart of an embodiment of the rice cooking method of the present application;
FIG. 2 is a cooking curve graph of an embodiment of the rice cooking method of the present application;
fig. 3 is a cooking profile of another embodiment of the rice cooking method of the present application;
FIG. 4 is a schematic diagram of an interactive display panel of an embodiment of the rice cooker of the application;
Detailed Description
In order to more clearly illustrate the general inventive concept, a detailed description is given below by way of example with reference to the accompanying drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, but the present application may be practiced in other ways than those described herein, and therefore the scope of the present application is not limited to the specific embodiments disclosed below.
In addition, in the description of the present application, it should be understood that the terms "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present application and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present application.
In the present application, unless explicitly specified and limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally formed, mechanically connected, electrically connected, or in communication, directly connected, or indirectly connected via an intervening medium, or in communication between two elements or in an interaction relationship between two elements. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art according to the specific circumstances.
In the present application, unless expressly stated or limited otherwise, a first feature "up" or "down" a second feature may be the first and second features in direct contact, or the first and second features in indirect contact via an intervening medium. In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "examples," "specific examples," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present application. In this specification, schematic representations of the above terms are not necessarily directed to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Referring to fig. 1, a flow of one embodiment of a rice cooking method according to the present disclosure is shown.
In one embodiment of the application, a rice cooking method is executed through a heating module, a control module and a bottom temperature sensor of the electric rice cooker, and the electric rice cooker for executing the rice cooking method mainly comprises a cooker body, a cooker cover, an inner container, the heating module, a sensor module and a control module, wherein the cooker body, the cooker cover, the inner container, the heating module, the sensor module and the control module are used for cooking rice, and the control module is electrically connected with the heating module and the sensor module, and is specifically described below.
The rice cooking method comprises the following steps:
s100, the control module receives a cooking control instruction;
s200, responding to the cooking control instruction, starting the heating module to execute a rice cooking program, wherein the rice cooking program comprises a water absorption stage, a heating stage, a boiling stage, a stewing stage and a heat preservation stage;
The control module is arranged on the electric cooker and can receive cooking control instructions of a user so as to start a rice cooking program. The cooking control instruction can be generated from the interactive display panel, for example, a user presses or touches an operation key on the interactive display panel through a finger, optionally, the interactive display panel can also be a touch screen, the operation key is displayed on the touch display screen through an interactive interface, the user generates the cooking control instruction through touching an icon displayed on the interactive interface, further, the cooking control instruction can also be generated through the indication of the mobile terminal, and the generation form is not limited to near field communication or remote communication.
The whole cooking process of the rice can be divided into a water absorption stage, a temperature rising stage, a boiling stage, a stewing stage and a heat preservation stage from the time sequence dimension, wherein the stages are sequentially executed after the rice cooking process is started, the water absorption stage is used for promoting the water absorption gelatinization of rice starch, the temperature rising stage is used for quickly rising the temperature until boiling after the water absorption is finished, the boiling stage is used for boiling the rice at high temperature, the stewing stage is used for stewing the rice, so that the water of the rice is further absorbed, the flavor of the rice is more concentrated and the rice is dry, Q-shaped, the cover can be opened and taken after the stewing stage is finished to represent the completion of cooking, and the heat preservation stage is used for avoiding the cooling of the cooked rice, so that the temperature of the rice is maintained.
The heating module is arranged at the bottom of the inner container and is used for heating the inner container and food in the cooking cavity of the inner container, and can be a heating plate or an electromagnetic wire coil and the like.
S300, acquiring temperature data of a bottom temperature sensor in the boiling stage, and executing the boiling stage;
the boiling stage at least comprises a temperature flushing sub-stage, wherein the bottom temperature range of the temperature flushing sub-stage is 105-130 ℃, a constant temperature sub-stage for maintaining the bottom temperature to a preset bottom temperature range is arranged in the temperature flushing sub-stage, and the maintaining time of the constant temperature sub-stage is 1-7 min.
The sensor module for detecting temperature of the electric cooker mainly comprises a bottom temperature sensor for detecting the temperature of a metal liner of the inner liner and a top temperature sensor for detecting the temperature of a cooking cavity in the inner liner.
The bottom temperature sensor acquires the liner body temperature data of the liner, the top temperature sensor acquires the top temperature data of the top cooking cavity of the liner, the acquired bottom temperature data and top temperature data are fed back to the control module, and the control chip of the control module controls the heating device for heating the liner after acquiring the temperature information of the cooking appliance.
In the boiling stage, the dissociable moisture in the cooking cavity still occupies a larger specific gravity, and the food in the cooking cavity is in a state of rice-water mixture, so that the food in the cooking cavity is boiled under the heating of the heating module at the moment due to the fact that the dissociable moisture is still more. As the boiling phase progresses, a portion of the free moisture in the cooking cavity will quickly vaporize to steam and exit the atmosphere and another portion will be absorbed by the rice grains, whereby the free moisture is substantially reduced as cooking progresses.
It should be understood that the cooking chamber of the electric cooker is always in communication with the outside atmosphere, unlike an electric pressure cooker, and for this purpose, the boiling point of water in the cooking chamber is the boiling point at normal pressure, for example, 100 ℃ at normal atmospheric pressure. Therefore, in the field of electric rice cooker, the bottom temperature data cannot be regarded as the temperature of food in the cooking cavity, and the temperature of the rice water mixture cannot exceed the boiling point. Since the heat of the bladder is transferred to the rice water mixture in the cooking chamber for a certain time, the data measured from the bottom temperature will probably exceed the boiling point of the water.
The bottom temperature range of the hot sub-stage is 105-130 ℃, which indicates that the container body is heated to a temperature higher than the boiling point of water by the heating module and is in a state of accumulating high heat, the maintaining time of the constant temperature sub-stage to the preset bottom temperature range is 1-7 min, which indicates that the container body is in the high heat state for a certain time, and the temperature of the rice water mixture in the cooking cavity in the boiling stage is equal to or is near the boiling point and can not be continuously increased, so that the container body is maintained in the state of accumulating high heat, which is helpful for the rice to be boiled more severely, thereby promoting the decomposition of amylose and protein in the rice, and the decomposition of the components is favorable for softer glutinous rice and more palatable in taste.
The following describes in detail the embodiment of the rice cooking method according to the present application with reference to the temperature profile, as shown in fig. 2, a cooking profile provided for the rice cooking method according to the present application comprises the following steps:
S101, a control module receives a cooking control instruction and starts to execute cooking at a time t 0;
s201, in response to a cooking control instruction, starting a heating module to execute a rice cooking program;
Sequentially executing a preheating stage t0-t1, a water absorbing stage t1-t2 and a heating stage t2-t3;
S301, acquiring temperature data of a bottom temperature sensor in a boiling stage and executing the boiling stage t3-t6, wherein the boiling stage comprises a temperature flushing sub-stage t4-t6, the bottom temperature range of the temperature flushing sub-stage is 105-130 ℃, a constant temperature sub-stage t4-t5 for maintaining the bottom temperature to a preset bottom temperature range is arranged in the temperature flushing sub-stage, and the maintaining time of the constant temperature sub-stage is 7min;
s400, sequentially executing stewing stages t6-t7 and heat preservation stages t7-t8.
In step S301 of the rice cooking process, the temperature flushing sub-stage corresponds to a time t4 to a time t6, at this time, the liner body is in a high temperature state, the rice water mixture is in a severe boiling state, and the heating module performs intermittent heating on the liner, so that the liner body temperature of the liner is within a preset bottom temperature range, a bottom temperature curve has a plurality of peaks and troughs under the constant temperature sub-stage, and the temperature is kept constant overall when seen relatively in the maintaining time range, and has a constant temperature characteristic.
It should be understood that the actual temperature curve is not the same as the provided temperature curve, and the numerical characteristics of the heat stage relative to other stages are only shown from the macro-level, for example, the corresponding temperature values of the peaks at different moments may be different in a plurality of peaks and troughs of the actual temperature curve, and similarly, the temperature values corresponding to the troughs at different moments may be different, and the number, the heating rate and the cooling rate are different from those in the drawings.
The division of the rinse sub-phase can be defined based on the pre-boiling phase t3-t4, and compared with the pre-boiling phase t3-t4, the present cooking curve has the rinse sub-phase t4-t6 and the constant temperature sub-phase t4-t5 because the temperature in the t4-t6 phase is higher than that in the t3-t4 phase and the rinse characteristic is maintained for a certain period of time.
Referring to fig. 2, in step S301, the boiling stage includes a pre-boiling sub-stage t3-t4 having a lower bottom temperature range than the rinse sub-stage. The pre-boiling sub-stage is positioned before the execution of the hot sub-stage, so that the rice can be fully gelatinized through the pre-boiling sub-stage, and meanwhile, the problem that the liner body is in a high-temperature state for a long time in the boiling stage is avoided, so that the problem that the liner body is difficult to cure due to excessive boiling is avoided. The liner body is firstly low-temperature and then high-temperature, which is favorable for boiling amylose of rice with harder mouthfeel by sufficient water and avoids the excessive hardness of cooked rice.
In the specific embodiment, the temperature of the constant temperature sub-stage is maintained to be 110-120 ℃ in average. As shown in fig. 2, the temperature maintains the average value at 116 ℃ during the constant temperature period, and the average value can be counted by all the values of the occurrence temperatures. The temperature of the constant temperature sub-stage is kept at a temperature which is 10-20 ℃ higher than the boiling point of water, so that the temperature of the container body is in a high temperature state which is 10-20 ℃ higher than the temperature of food materials in the cooking cavity, amylose and protein in rice are decomposed easily, and the cooked rice is softer and more glutinous.
In some embodiments of the present application, the heat-dissipating sub-stage includes a first heat-dissipating stage t4-t5 and a second heat-dissipating stage t5-t6, where the first heat-dissipating stage is a constant temperature sub-stage t4-t5, and a duration of the second heat-dissipating stage t5-t6 is shorter than a duration of the first heat-dissipating stage.
As shown in fig. 2, the boiling stage further has a second temperature-flushing stage t5-t6 after the first temperature-flushing stage t4-t5 is performed, and the second temperature-flushing stage can improve the aroma of the cooked rice, so that the cooked rice has better taste. Since the free water is relatively less in the later stage of the boiling phase, the second rinsing phase is shorter in duration than the second rinsing phase in order to avoid scorching of the rice.
As shown in fig. 3, another cooking curve provided for the rice cooking method of the present application comprises the steps of:
s102, a control module receives a cooking control instruction and starts to execute cooking at a time t 0;
s202, responding to a cooking control instruction, starting a heating module to execute a rice cooking program;
Sequentially executing a preheating stage t0-t1, a water absorbing stage t1-t2 and a heating stage t2-t3;
S302, acquiring temperature data of a bottom temperature sensor in a boiling stage and executing the boiling stage t3-t5, wherein the boiling stage comprises a temperature flushing sub-stage t4-t5, the bottom temperature range of the temperature flushing sub-stage is 105-130 ℃, a constant temperature sub-stage t4-t5 for maintaining the bottom temperature to a preset bottom temperature range is arranged in the temperature flushing sub-stage, and the maintaining time of the constant temperature sub-stage is 5min;
s400, sequentially executing stewing stages t5-t6 and heat preservation stages t6-t7.
In contrast to the cooking profile of fig. 2, the rinse sub-phase of the present embodiment is completed by the entire constant temperature sub-phase for 5 minutes.
In some embodiments of the application, the temperature average of the first soak period is less than the temperature average of the second soak period. The average temperature in the second stage is higher, so that the fragrance of the rice is more sufficient.
In some embodiments of the application, the temperature rise rate is 3 ℃ to 8 ℃ per minute during the temperature rise period t2-t 3. The heating rate can enable the molecular structure of the hard rice with high amylose and protein content to be fully extended, and the soft glutinous rice taste is obtained.
In some embodiments of the present application, the water absorption period is 10-30min. Thus, the rice with soft and waxy taste can be obtained by sufficiently absorbing water to hard rice with high amylose and protein content.
The embodiment of the application also provides an electric cooker, which comprises a cooker body, a cooker cover, an inner container, a containing cavity for containing the inner container, a heating module, a control module and a bottom temperature sensor, wherein the cooker cover is arranged on the cooker body, the heating module and the bottom temperature sensor are electrically connected with the control module, the heating module is used for heating the inner container of the inner container, the bottom temperature sensor is used for detecting the temperature of the inner container, the control module comprises a processor and a memory, the memory stores a computer program, and the processor executes the computer program to process the rice cooking method.
The control module may include a power panel, a display panel, etc., and the sensor module may include the bottom temperature sensor described above, and may also include a top temperature sensor. The heating module can heat the heating plate or electromagnetic heating. The memory and the processor are on the same MCU (micro control unit) which can be arranged on a power panel or a display panel, so as to execute the rice cooking method.
Specifically, as shown in fig. 4, a touch display screen of the electric cooker 101 is an icon corresponding to a cooking program incapable of selecting rice type information, including a fast rice icon, a coarse cereal rice icon and a low sugar rice icon, the icon is touched to select the corresponding cooking program, 102 is an icon corresponding to the cooking program capable of selecting the rice type information, including a 10A rice icon, the icon is touched to further select a taste and a rice type selection interface, 103 is a start button, the selected rice cooking program is started by touching the button, 104 is a taste icon, the icon is touched to circularly switch among chewing strength, standard and soft glutinous tastes, 105 is a rice type icon, the icon is touched to switch among a rice seedling rice, northeast rice, a five-cereal rice, a Tai-cereal rice and the like, when the user selects the fast rice cooking program, the cooking time is short, the total cooking time is shortest, and the taste and the rice types are not selectable, when the user selects the rice, the user selects the coarse cereal rice, the user selects the sugar rice with a low sugar content is emphasized, and the taste of the rice is reduced when the user selects the rice with a low sugar content is selected to be lower than that of the rice with the optimum taste.
When the user touches the touch 102, the rice type icon 105 and the taste icon 104 are activated, the user can select rice types and tastes through the touch 104 and the touch 105, each rice type corresponds to various tastes, namely when the rice type is selected as the rice with the silk seedling, the chewing, standard and soft glutinous tastes can be selected, and when other rice types are selected, various tastes can still be selected. The rice cooking instruction is associated with rice type information by selecting a combination of different keys.
In one embodiment of the present application, the cooking control instructions in the rice cooking method are associated with rice texture information. Different cooking curves can be switched through the rice selection of the interactive display panel, so that the soft and glutinous mouthfeel can be cooked for the hard rice with high amylose content and high protein content. The rice texture information can be rice with silk seedling, northeast rice, five normal rice, thai fragrant rice, etc.
In one embodiment of the present application, the cooking control instructions in the rice cooking method are associated with rice texture information. Through the rice taste selection of the interactive display panel, different cooking curves can be switched, so that gradient selection is provided for a user, and user experience is provided for rice with the same rice and multiple different tastes. The rice texture information can be chewy, standard, soft glutinous, etc.
In an embodiment of the application, the electric cooker further comprises a cooling device, wherein in the water absorption stage, the control module controls the cooling device to cool the inner container in a first preset time period according to the bottom temperature data, and controls the heating module to heat the inner container in a second preset time period, wherein the first preset time period and the second preset time period are not overlapped.
The cooling device is arranged on the pot body and can cool the outer side wall of the inner container, in the water absorption process, the water absorption temperature can be controlled through the combination of the cooling device and the heating module, specifically, the first preset time period of the operation of the cooling device is not overlapped with the second preset time period of the operation of the heating device, namely, when the heating device is operated, the cooling device is not operated, and when the cooling device is operated, the heating device is not operated, and because the heating device still needs to keep a certain water absorption temperature in the water absorption stage, the heating device is intermittently operated and the cooling fans are intermittently operated in the whole water absorption stage, and the mutual operation time periods are not mutually influenced.
Meanwhile, the control module can control the cooling device to work to cool the inner container according to the bottom temperature data in a preset cooling time period in the heat preservation stage or the stewing stage, so that a water film can be generated between the inner container and rice, and rice sticking is avoided.
The application can be realized by adopting or referring to the prior art at the places which are not described in the application.
In this specification, each embodiment is described in a progressive manner, and identical and similar parts of each embodiment are all referred to each other, and each embodiment mainly describes differences from other embodiments.
The foregoing is merely exemplary of the present application and is not intended to limit the present application. Various modifications and variations of the present application will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the application are to be included in the scope of the claims of the present application.
Claims (9)
1. A rice cooking method is carried out by a heating module, a control module and a bottom temperature sensor of an electric rice cooker, a cooking cavity of the electric rice cooker is always communicated with the outside atmosphere, and the rice cooking method is characterized in that,
The control module receives a cooking control instruction;
The heating module is started to execute a rice cooking program in response to the cooking control instruction, wherein the rice cooking program comprises a water absorption stage, a heating stage, a boiling stage, a stewing stage and a heat preservation stage;
acquiring temperature data of a bottom temperature sensor in the boiling stage, and executing the boiling stage;
The boiling stage at least comprises a temperature flushing sub-stage, wherein the bottom temperature range of the temperature flushing sub-stage is 105-130 ℃, a constant temperature sub-stage for maintaining the bottom temperature to a preset bottom temperature range is arranged in the temperature flushing sub-stage, and the maintaining time of the constant temperature sub-stage is 1-7 min;
The temperature flushing sub-stage comprises a first temperature flushing stage and a second temperature flushing stage, the first temperature flushing stage is a constant temperature sub-stage, so that the temperature of the liner body is in a high temperature state higher than the temperature of food materials in the cooking cavity, the rice water mixture is in a boiling state, and the duration of the second temperature flushing stage is smaller than that of the first temperature flushing stage.
2. A rice cooking method as recited in claim 1, wherein,
The temperature of the constant temperature sub-stage is maintained to be 110-120 ℃ in average.
3. A rice cooking method as recited in claim 1, wherein,
The temperature average value of the first temperature flushing stage is smaller than that of the second temperature flushing stage.
4. A rice cooking method as recited in claim 3, wherein,
The boiling stage comprises a pre-boiling sub-stage, wherein the bottom temperature range of the pre-boiling sub-stage is lower than the bottom temperature range of the flushing sub-stage.
5. A rice cooking method as recited in claim 1, wherein,
And in the heating stage, the heating rate is 3-8 ℃ per minute.
6. A rice cooking method as recited in claim 1, wherein,
The water absorption period is 10-30min.
7. A rice cooking method as recited in claim 1, wherein,
The electric cooker further comprises a cooling device and an inner container, the control module controls the cooling device to cool the inner container in a first preset time period according to bottom temperature data in the water absorption stage, controls the heating module to heat the inner container in a second preset time period, and the first preset time and the second preset time period are not overlapped.
8. A rice cooking method as recited in claim 1, wherein,
The electric cooker further comprises a cooling device and an inner container, wherein the control module controls the cooling device to work so as to cool the inner container according to the bottom temperature data in a preset cooling time period of the heat preservation stage or the stewing stage.
9. The electric cooker comprises a cooker body, a cooker cover, an inner container, a holding cavity for holding the inner container, and a cooker cover arranged on the cooker body, and is characterized by further comprising a heating module, a control module and a bottom temperature sensor, wherein the heating module and the bottom temperature sensor are electrically connected with the control module, the heating module is used for heating the inner container, the bottom temperature sensor is used for detecting the temperature of the inner container, the control module comprises a processor and a memory, the memory stores a computer program, and the processor executes the computer program to process the rice cooking method according to any one of claims 1-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410461263.6A CN118383637B (en) | 2024-04-17 | 2024-04-17 | Rice cooking method and electric rice cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410461263.6A CN118383637B (en) | 2024-04-17 | 2024-04-17 | Rice cooking method and electric rice cooker |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN118383637A CN118383637A (en) | 2024-07-26 |
| CN118383637B true CN118383637B (en) | 2025-01-10 |
Family
ID=92004734
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410461263.6A Active CN118383637B (en) | 2024-04-17 | 2024-04-17 | Rice cooking method and electric rice cooker |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN118383637B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010178948A (en) * | 2009-02-06 | 2010-08-19 | Panasonic Corp | rice cooker |
| CN106551611A (en) * | 2015-09-25 | 2017-04-05 | 佛山市顺德区美的电热电器制造有限公司 | The cooking control method of electric cooker |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5496168B2 (en) * | 2011-11-11 | 2014-05-21 | 三菱電機株式会社 | Cooker |
| JP6008888B2 (en) * | 2014-02-14 | 2016-10-19 | 三菱電機株式会社 | Heating cooker and heating control method |
| CN109288376A (en) * | 2018-09-25 | 2019-02-01 | 珠海格力电器股份有限公司 | Cooking appliance and control method thereof |
| CN110089922B (en) * | 2019-05-31 | 2021-05-11 | 九阳股份有限公司 | Cooking method |
| CN112764364A (en) * | 2019-11-04 | 2021-05-07 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance and cooking control method and device thereof |
| CN111904289A (en) * | 2020-07-13 | 2020-11-10 | 九阳股份有限公司 | Rice cooking method of electric cooker |
| CN114652166B (en) * | 2022-03-29 | 2022-10-18 | 九阳股份有限公司 | Control method for cooking rice by cooking appliance and cooking appliance |
-
2024
- 2024-04-17 CN CN202410461263.6A patent/CN118383637B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010178948A (en) * | 2009-02-06 | 2010-08-19 | Panasonic Corp | rice cooker |
| CN106551611A (en) * | 2015-09-25 | 2017-04-05 | 佛山市顺德区美的电热电器制造有限公司 | The cooking control method of electric cooker |
Also Published As
| Publication number | Publication date |
|---|---|
| CN118383637A (en) | 2024-07-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI489963B (en) | Cooking appliances | |
| CN102687985B (en) | Electric cooker and heat preservation method thereof | |
| US20070190221A1 (en) | Method and apparatuses for healthy rice cooking and removing starch in rice | |
| CN105455663B (en) | Heating control method and device, electric pressure cooker and electric rice cooker | |
| CN110584469B (en) | Cooking appliance and control method and device thereof | |
| CN114587153B (en) | Control method for cooking rice by cooking appliance and cooking appliance | |
| CN102734849B (en) | Electric heating stove and control method thereof | |
| CN118383637B (en) | Rice cooking method and electric rice cooker | |
| CN114668297B (en) | Cooking method for making rice by using cooking appliance and cooking appliance | |
| CN114652166B (en) | Control method for cooking rice by cooking appliance and cooking appliance | |
| JP5289515B2 (en) | rice cooker | |
| KR20090092129A (en) | Method of control bean sprouts rice of electric pressure rice cooker, and apparatus thereof | |
| CN114631737B (en) | Control method for cooking rice by cooking appliance and cooking appliance | |
| JP2019030647A (en) | Cooker | |
| JP7515712B2 (en) | Cooking utensil and cooking utensil control method | |
| US20250204714A1 (en) | Cooking method for making rice by using cooking utensil, and cooking utensil | |
| CN115444282A (en) | Cooking control method, electronic device, cooking appliance and storage medium | |
| CN115067771A (en) | Cooking equipment and control method thereof | |
| CN112120523B (en) | Cooking method, cooking appliance and cooking device | |
| JP5309691B2 (en) | Automatic rice cooker | |
| EP4501184A1 (en) | Cooking utensil rice cooking control method and cooking utensil | |
| CN118452684A (en) | Electric rice cooker and rice cooking method thereof | |
| CN114668296A (en) | Control method for rice cooking and rice cooking appliance | |
| JP3110189U (en) | Electric rice cooker | |
| CN211961746U (en) | A multifunctional steam rice cooker |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |