Automatic accurate temperature controlling technique for foodstuff adding process when cooking congee/soup with computerized electric cooker

Abstract

The present invention relates to an automatic accurate temperature controlling technique for the foodstuff adding process when cooking congee / soup with a computerized electric cooker, which includes performing automatic accurate temperature control through increasing power or maintaining power to conduct rapid heat compensation during the random opening of a cooker lid to add foodstuff in high, medium or low flame heating phases. The invention adopts the automatic accurate temperature controlling technique capable of smartly controlling the temperature of the three cooking phases in cooking congee / soup in spite of randomly opening the cooker lid for foodstuff adding, thus, without increasing production cost, the application of the technique can accurately detect decreased values of in-pot food temperature and lid sensor temperature caused by the opening of the cooker lid for adding foodstuff, thereby automatically conducting heat compensation by controlling the power to increase or maintain so as to ensure sterilization to the later added foodstuff, in addition, improves the qualities of congee and soup cooked by the existing micro-computerized electric cooker, to make the congee or soup more delicious after more foodstuff is added during the cooking process. The automatic accurate temperature controlling technique for a micro-computerized electric cooker is new and practical, has good effect in cooking congee / soup because the lid can be randomly opened for foodstuff adding.

Description

technical field [0001] The invention relates to an automatic and precise temperature control process for adding materials in the porridge / soup cooking process of a computer electric rice cooker. Background technique [0002] At present, there are many types of computerized rice cookers with stewing and porridge functions popular on the market. The computer control technology of the stewing or porridge function is traditionally: start to control the high heat and heat before boiling (①) → Boiling low power heating time period ②) → Automatically switch to heat preservation after cooking time is completed (③); but there are the following disadvantages: [0003] A) When stewing soup or porridge, users are generally used to adding nutritious food materials (including raw meat and water) during the cooking process and after boiling, and then close the lid and continue cooking. The soup in the pot is affected by the added materials, and the temperature of the food and soup in the ...

AI Technical Summary

Problems solved by technology

[0003] A) When stewing soup or porridge, users are generally used to adding nutritious food materials (including raw meat and water) during the cooking process and after boiling, and then close the lid and continue cooking. The soup in the pot is affected by the added materials, and the temperature of the food and soup in the pot drops rapidly. For the computer rice cookers with stew and porridge functions on the market, add the materials, adjust the lid and continue to cook as above, and the program control will not work. It will increase the dynamic rate compensation heating due to opening the lid and adding materials. In the (②) stage, it is still heating with low power and low heat. After adding materials, the effect of cooking soup or porridge is relatively poor.

[0004] B) Since the popular computer rice cookers on the market have soup and porridge cooking functions, the general cooking time ranges from 1 to 4 hours. As mentioned in A) above, the cooking time set by the user is 1 hour. If you add Too much material will also cause the possibility of not boiling and not being cooked, and the cooking effect is not good or it is easy to contain bacteria

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