Dosing components for preparing cooked rice
A component and cooking technology, which is applied in the field of household appliances for preparing cooked rice, can solve the problems of quantitative preparation of cooked rice and incomplete cooking, and achieve the effect of optimizing germination.
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[0028] A quantitative assembly for cooking rice is described below. However, rice can be replaced by other legumes such as wheat, lentils, chickpeas, etc.
[0029] figure 1 Shown is a container 100 for dosing cooking water according to the amount of rice. The container 100 includes on its outside two scales 120 and 125 (A and B) quantifying the amount of water added to the amount of cooked rice. The two scales 120 and 125 correspond to different recipes, eg for white and brown rice, or to different cookings of the same kind of rice. It is also possible to have a quantitative scale for a nutritional menu, ensuring that cooking maintains a certain nutritional quality of the rice, such as improved gamma-aminobutyric acid content especially after cooking of brown rice. These scales include markings for indicating the amount of water poured in conjunction with the amount of rice, which may be expressed in different units and in particular in a predetermined quantitative number o...
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