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Rice cooking control method for pressure electric cooker

A control method and rice cooker technology, which are applied in electrical program control, program control in sequence/logic controllers, cooking utensils, etc., can solve the problems of starch gelatinization, unripe rice, affecting the texture of rice, etc. The effect of sandwiching raw, good rice texture, and meeting the needs of starch gelatinization

Inactive Publication Date: 2009-02-11
ZHEJIANG SUPOR ELECTRICAL APPLIANCES MFG CO LTD
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] In order to overcome the shortcomings of the existing rice cooking control method, the soaking and water absorption process cannot meet the needs of starch gelatinization, affect the texture of rice, and produce raw rice during cooking

Method used

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  • Rice cooking control method for pressure electric cooker
  • Rice cooking control method for pressure electric cooker
  • Rice cooking control method for pressure electric cooker

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Embodiment Construction

[0027] The present invention will be further described below in conjunction with the accompanying drawings.

[0028] refer to figure 1 ~Fig. 6, a kind of pressure cooker rice cooking control method, comprises the following steps:

[0029] (1) Determine the soaking time t and the preset soaking temperature K according to different rice types, mouthfeel and different pressures, wherein, t=3-8min, K=50-80°C;

[0030] (2), start the heater, after the time T, T=6-25min, until the measured soaking temperature reaches the preset soaking temperature K, start timing after reaching the preset soaking temperature K;

[0031] (3) After reaching the preset soaking time t, according to the set procedure, the temperature is raised to boil, and the same preset pressure P in the pot is kept boiling, and after boiling, the rice is stewed and exhausted.

[0032] In described step (1), the method for determining soaking time t and preset soaking temperature K comprises the following steps:

[...

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Abstract

The invention relates to a rice-cooking control method for an electric rice cooker. The method comprises the following steps: (1) setting an immersion time (t) and an immersion temperature (K) according to different rice types, mouthfeel and pressures, wherein the immersion time (t) is in the range from 3 min to 8 min and the immersion temperature (K) is in the range from 50 DEG C to 80 DEG C; (2) starting a heater until a measured immersion temperature reaches the preset immersion temperature (K) after a time period (T), wherein the time period (T) is in the range from 5 min to 20 min, and defining the time period as t after reaching the preset immersion temperature (K); and (3) after reaching the preset immersion time (t), according to the preset program, heating to boil, keeping boiling under the preset pressure (P) inside the rick cooker, and simmering and exhausting after boiling. The rice-cooking control method can control the temperature and the time of the immersion and swelling process of different types of rice under different pressures to meet the requirement for starch gelatinization, and ensure good quality of the cooked rice.

Description

technical field [0001] The invention relates to a method for controlling rice cooking in a pressure electric cooker. Background technique [0002] In order to meet the improvement of modern people's living standards, in addition to solving the problem of food and clothing, the pursuit of quality of life is also increasing. For office workers and housewives who are busy with work, they can eat delicious rice at home, and a rice cooker that can cook delicious rice is an indispensable small household appliance in life. [0003] When using a pressure cooker to cook rice, the rice is generally soaked to absorb water, heated to boiling with full power after the water is absorbed, the boiling is maintained in the pot, and the rice is stewed after boiling to complete the cooking process. Different from the rice cooker, the power of the pressure cooker (pot) is generally greater than that of the rice cooker. Therefore, when steaming rice with a pressure cooker (pot), the process of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G05B19/04A47J36/00
Inventor 蔡才德石芸郭崟捷潘思轶徐晓云
Owner ZHEJIANG SUPOR ELECTRICAL APPLIANCES MFG CO LTD
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