Rice cooker and its control method and control device

Abstract

The invention discloses a cooker, and a control method and control apparatus thereof, and relates to the field of a cooker. The method comprises the following steps: when cooking begins, obtaining a bottom temperature change rate of the cooker; if the bottom temperature change rate indicates that the bottom temperature of the cooker is in a decline trend, determining that the initial cooking state of the cooker is hot pot cooking; and according to the initial cooking state of the hot pot cooking, controlling the cooking process of the cooker. According to the invention, the initial cooking state of the cooker is determined according to the temperature change rate, and the determination result is enabled to be more accurate.

Description

technical field [0001] The invention relates to the field of rice cookers, in particular to a rice cooker and its control method and control device. Background technique [0002] The cooking process of the rice cooker generally includes the stages of soaking and absorbing water, heating to raise the temperature, boiling and stewing rice. Among them, the soaking water absorption stage is to allow water to fully enter the interior of the rice grains and promote the gelatinization of starch. If the soaking time is insufficient, the water does not enter the core of the rice grains, but the outside of the rice grains absorbs water and swells, which will easily cause the rice to be raw, especially when cooking a large amount of rice. [0003] Present rice cooker generally all is to install temperature-sensing device on the bottom and the top cover of rice cooker respectively, and both are used in conjunction with, determines the cooking state according to bottom and top temperatu...

AI Technical Summary

Problems solved by technology

However, it may be inaccurate to judge the cooking status only based on the detected temperature.

For example, when cooking rice continuously, it may happen that the rice is cooked in a hot pot (that is, when the bottom temperature of the rice cooker is higher than room temperature). At this time, because the bottom temperature of the rice cooker is relatively high, the cooking process may omit soaking stage, directly enter the heating stage of the next stage, but in fact the temperature of the food in the pot is low, due to insufficient soaking time, the rice will appear raw or the taste will be hard

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