Cooking method and electric rice cooker using same

A cooking method and rice cooker technology, which is applied in the cooking field of rice cookers to improve food water absorption, can solve the problems of high cost and dry upper layer of rice, and achieve the effects of good freshness preservation, sufficient food water absorption, energy saving and time saving in cooking

Active Publication Date: 2016-02-03
ZHEJIANG SUPOR ELECTRICAL APPLIANCES MFG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above solution requires the use of a vacuum pump, which is expensive; and when the air is pu

Method used

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  • Cooking method and electric rice cooker using same
  • Cooking method and electric rice cooker using same

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] refer to figure 1 , figure 2 , a kind of cooking method, it adopts a kind of electric cooker, and described electric cooker comprises cooker body, and described cooker body is formed by the connection of base 1 and face cover 4, and electric cooker is provided with negative pressure generation system, and electric cooker can control negative pressure generation system, in In the initial stage of cooking food, there is a low-temperature water absorption stage that is heated from normal temperature to 40-70 degrees Celsius. In this stage, the negative pressure generating system works, and the negative pressure is generated to facilitate the food to absorb water.

[0023] The surface cover 4 of the present invention is provided with a one-way exhaust channel 7 through which the inner pot 8 communicates with the atmosphere. The negative pressure generating system includes a steam generating device. into the inner pot 8, so that at least part of the air in the inner pot 8 ...

Embodiment 2

[0032] see figure 1 , the present invention also provides an electric rice cooker, which includes a base 1, an inner pot 8 placed in the base 1, a cover 4 that covers the base 1 and the inner pot 8, and a vent that is arranged on the cover 4 and is used for exhausting. One-way valve 6, the inner pot 8 is sealed with the surface cover 4, and the one-way exhaust channel 7 is provided at the one-way valve 6, the gas in the inner pot 8 can be discharged into the atmosphere through the one-way exhaust channel 7, and the inner When a negative pressure is generated in the pot 8, the one-way exhaust duct 7 is closed, and the electric rice cooker also includes a water container 3 outside the inner pot 8, a heater 2 for heating water in the water container 3, and a steam control module. The control module can control the heater 2 to heat the water container 3 to generate high-temperature steam, and control the high-temperature steam to stop flowing into the inner pot 8 after an instant....

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Abstract

The invention provides a cooking method, which uses an electric rice cooker. The electric rice cooker comprises a cooker body. The cooker body is formed by connecting a base and a face cover. The electric rice cooker is provided with a negative pressure generating system. The electric rice cooker can control the negative pressure generating system, a low-temperature water suction phase from normal temperature rising to 40-70 DEG C is set in the early stage of food cooking, and in this phase the negative pressure generating system runs and generates negative pressure, thus giving convenience for food to suck water. The cooking method has the advantages that cooking made energy efficient and time efficient by introducing in the low-temperature water suction phase the steam into an inner pot to generate negative pressure which enables the food to more fully suck water, the introduced hot steam can supplement the temperature of the upper water in rice so that the temperature of the lower and upper water in the rice is more uniform, and the preservation of rice in the reservation and warmth-keeping phase is also facilitated.

Description

technical field [0001] The invention relates to a cooking method, in particular to a cooking method for improving food water absorption and an electric rice cooker using the cooking method. Background technique [0002] Existing vacuum negative pressure electric cooker all is to take out the air in the sealed rice cooker by vacuum pump, produces vacuum. The Toshiba patent with the patent application number 2007100034671 has announced a technology: in the reservation or heat preservation stage of cooking, the pressure in the heating container of the electric rice cooker is lowered than the predetermined pressure by a decompression device, so as to prevent the growth of bacteria in the container. Cooking food rots. The above-mentioned solution requires the use of a vacuum pump, which is expensive; and when the air is pumped, the air will take away the moisture in the pot, and the upper layer of rice will become dry. Contents of the invention [0003] The invention provides...

Claims

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Application Information

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IPC IPC(8): A47J27/086
Inventor 杨光英孟城城王洪涛
Owner ZHEJIANG SUPOR ELECTRICAL APPLIANCES MFG CO LTD
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