Method for controlling rice steaming and boiling of electric rice cooker

Abstract

The invention relates to a method for controlling the rice steaming and boiling of an electric rice cooker, which comprises the following steps: (1) confirming the boiling maintenance time t and the boiling maintenance temperature X of the electric rice cooker according to different rice kinds and mouth feeling; (2) starting the electric rice cooker and soaking, dewatering, heating and boiling rice according to a set procedure; (3) achieving the boiling maintenance temperature X= 130-165 DEG C after time t1=15-35 min and maintaining boiling in the electric rice cooker for the maintenance time t=6-10 min; and (4) cooking the rice after achieving the maintenance time t. The invention provides the method for controlling the rice steaming and boiling of the electric rice cooker, which controls the temperature and the time in the process of boiling maintenance, improves a temperature difference between the electric rice cooker and rice boiling, enables the rice to be fully gelatinized and enables water to be fully vaporized and absorbed by rice grains, thereby boiling the rice with high quality.

Description

technical field [0001] The invention relates to a method for controlling rice cooking in an electric rice 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. It can cook delicious food, and at the same time, according to the different taste requirements of each family, the rice cooker that chooses the taste is an indispensable small household appliance in life. [0003] When utilizing a rice cooker to cook rice, the rice is generally soaked to absorb water, heated to boiling rapidly after the water absorption is completed, boiling in the pot is kept, and rice is stewed after boiling to complete the cooking process. [0004] Therefore, it is necessary to study the various factors affecting rice by studying the cooking p...

AI Technical Summary

Problems solved by technology

[0005] Conventional rice cooking limits the heater temperature to a lower temperature (e.g. figure 2 X3=120°C; X4=130°C), when the rice is gelatinized, the gradient between the heater temperature and the rice boiling is relatively small, the heat transfer is relatively small, the driving force of the starch gelatinization reaction is not strong enough, the gelatinization is not complete enough, and the fragrance is not prominent enough , there is still a lot of free water on the surface of the rice grains, and the rice tastes like water vapor

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