Rice cooker cooking control method

Abstract

The invention relates to a method for controlling cooking of a rice cooker which comprises a cooker body (1), a liner (2), an upper cover device (3) and a heating device (4) heating the liner, wherein the outer side of the bottom of the liner (2) is provided with a bottom thermoscope (5) used for detecting the temperature of the liner, a cover thermoscope (6) used for detecting the temperature of an upper cover and a control device(7) controlling the operation of rice cooking are arranged on the upper cover device (3), the control device (7) comprises a main controller (8), a timer (9), a temperature memory (10) and a time memory (11), the timer (9), the temperature memory (10) and the time memory (11) are respectively connected with the main controller, the control device (7) controls the cooking process including three stages: a heating 1 stage S1, a heating 2 stage S2, and a boiling stage S3. The method for controlling the cooking of the invention controls a boiling heating time by using a time parameter during the boiling process of rice and water, avoids uncooked rice phenomenon caused by closing the boiling and heating in advance because of abnormal temperature rise at the bottom of the liner by using the temperature parameter as conditions for closing the boiling and heating.

Description

technical field [0001] The invention relates to a rice cooking control method for an electric rice cooker, in particular to a rice cooking control method for an electric rice cooker using a purple sand liner, and belongs to the transformation technology of the rice cooking control method for the electric rice cooker. Background technique [0002] At present, the common rice cookers on the market are generally made of metal inner pots. Temperature sensors are installed on the outside of the bottom of the inner pot and on the upper cover respectively. The cooking process is divided into the following four steps: 1. High-power heating to maintain the bottom Keep the temperature in the range of 50-60°C for about 10 minutes, so that the temperature of the rice water is kept in the temperature range that is conducive to water absorption; 2. Heating with high power keeps the temperature at the bottom at 110-120°C until the temperature of the upper cover reaches about 80°C. The rice...

AI Technical Summary

Problems solved by technology

However, for the rice cooker using the purple sand liner, due to the poor thermal conductivity and large thermal inertia of the purple sand liner, it is difficult to quickly transfer heat to the rice water in the first three steps above, especially the rice water in the upper part, which is very easy to cause The rice does not absorb enough water, the bottom of the cooked rice is rotten, and the upper layer is raw

[0004] In addition, due to the influence of processing technology and other factors, the size deviation of the purple sand liner is larger than that of the metal liner. Especially in the third step of the above-mentioned "boiling is completed when the bottom temperature rises to a higher temperature", the purple sand liner is used. The rice cooker often ends the heating early due to the abnormal temperature rise caused by the deviation of the inner pot size, resulting in insufficient boiling and uncooked rice

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