Electric pressure cooker for finely cooking rice and control method thereof

Abstract

The invention discloses an electric pressure cooker for finely cooking rice and a control method thereof. The electric pressure cooker for finely cooking rice comprises a cover body, a cooker body, an inner tank, a heating disk, and a control device for controlling the heating disk to heat or stop heating; the control device comprises a soft fire heating process module, a low-temperature water-absorption process module, a medium-temperature water-absorption process module, a big fire heating process module, a sufficient boiling process module and a rick-stewing process module. The control method for finely cooking rice comprises a preparation process, a soft fire heating process, a medium-temperature water-absorption process, a big fire heating process, a sufficient boiling process and a rice-stewing process. In different heating process stages, different control temperatures and heating time are adopted according to the rice characteristics so that each grain of rice can sufficiently absorb water from outside to inside to guarantee the edible quality of the rice grains such as grain form, color, taste, flavor and the like; since the adopted heating manner mainly is an intermittent heating form, the finely cooked rice has better edible quality and contains more nutrient components.

Description

technical field [0001] The invention relates to the technical field of cooking utensils, in particular to an electric pressure cooker for finely cooking rice and a control method thereof. Background technique [0002] Rice is one of the most eaten and consumed foods in the world. The eating quality of rice directly affects its consumption in the market. The eating quality of rice generally includes indicators such as appearance (such as grain shape, color), taste (such as hardness, viscosity, viscosity / hardness ratio), aroma, taste, and nutrient content. The eating quality of the rice of the same variety mainly depends on two major factors, one is the cooking utensil for rice; the other is the cooking process of rice. Among these two major factors, the cooking process plays a decisive role in the eating quality of rice. [0003] The process of steaming and cooking rice in the electric pressure cooker in the prior art is firstly to put rice and water into the inner tank of...

AI Technical Summary

Problems solved by technology

According to the cooking process in the prior art, the pressure is basically greater than 30KPA after being pressed on the electric pressure cooker, and the temperature in the pot usually reaches about 110°C under high pressure. Therefore, if the cooking process in the prior art is used Cooking rice in an ordinary electric pressure cooker with such high temperature and high pressure is difficult to ensure that vitamins will not be destroyed and lost

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