Electric rice cooker and control method thereof

Abstract

The invention provides an electric cooker and a control method thereof. The electric cooker comprises a controller and a water pump, wherein a water suction pipe is connected to a water suction port of the water pump; a water spraying pipe is connected to a water outlet of the water pump; both the water suction pipe and the water spraying pipe are communicated with the inner cavity of an inner pot; and the control method of the electric cooker comprises the following steps: when the electric cooker is in a water suction stage and / or in a transition stage between the water suction stage and a boiling stage, the water pump is controlled to work by virtue of the controller, the water suction pipe is used for sucking water from the inner pot, the water spraying pipe is used for spraying water into the inner pot, and along with the motion of a water flow, rice and water in the inner pot are stirred and moved. According to the electric cooker control method provided by the invention, under the control the controller, the water pump works in the water suction stage and / or in the transition stage; when the water pump works in the water suction stage, rice grains are stirred to get into full contact with the rice, so that the water suction effect of the rice grains is enhanced; and when the water pump works in the transition stage, a convection turning motion between the rice grains and the water is achieved, so that the rice grains are prevented from getting clotted, and heat energy of the inner pot is uniformly transmitted to rice in the entire pot conveniently so as to heat the rice grains more uniformly.

Description

technical field [0001] The invention relates to the field of kitchen utensils, and more specifically, to a control method of an electric rice cooker and an electric rice cooker. Background technique [0002] In the process of cooking rice with an electric rice cooker, as the soaking time goes by and the water temperature rises, the surface of the rice grains begins to gelatinize and become sticky, causing the rice grains to stick together and agglomerate. Since the thermal conductivity of rice grains is much lower than that of water, the formation of agglomerated rice grains will prevent the heat received by the inner pot of the rice cooker from being evenly transmitted to the whole pot of rice, affecting the cooking efficiency of the rice cooker and being wrapped by agglomerated rice balls. The rice grains in the middle will also be unable to fully gelatinize the rice grains because they cannot absorb water, which will affect the taste of the rice. Contents of the inventi...

AI Technical Summary

Problems solved by technology

Since the thermal conductivity of rice grains is much lower than that of water, the formation of agglomerated rice grains will prevent the heat received by the inner pot of the rice cooker from being evenly transmitted to the whole pot of rice, affecting the cooking efficiency of the rice cooker and being wrapped by agglomerated rice balls. The rice grains in the middle will also not be able to fully gelatinize because they cannot absorb water, which will affect the taste of the rice

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