Electric cooker and control method thereof

Abstract

The invention provides an electric cooker and a control method thereof. The electric cooker comprises a cooker body, a cooker cover, an inner pot, a pumping device and a controller, wherein the pumping device comprises an air pump, an air suction tube which is connected to the air inlet of the air pump and an exhaust tube which is connected to the air outlet of the air pump; the air pump is arranged on the cooker cover or the cooker body; the exhaust tube is communicated with the inner cavity of the inner pot by virtue of a first through hole in a cover plate; the air suction tube is communicated with the inner cavity of the inner pot by virtue of a second through hole in the cover plate; and when the electric cooker is in a water suction stage, a boiling stage and/or in a transition stage between the water suction stage and the boiling stage, the air pump is controlled to work by virtue of the controller. According to the electric cooker provided by the invention, the air pump is controlled to work by virtue of the controller, the air pump is used for blowing air into the inner pot, and along with the motion of an airflow, rice grains and water are stirred to do a turning motion, so that the rice grains get into full contact with the water in the water suction stage and the water suction effect of the rice grains is improved; in the transition stage, heat energy of the inner pot is uniformly transmitted to rice in the entire pot; and the boiling stage is conducive to the uniform gelatinization of cooked rice in the entire pot.

Description

technical field [0001] The invention relates to the field of kitchen utensils, and more specifically, to an electric rice cooker and a control method for the electric rice cooker. Background technique [0002] In the process of cooking 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 invention ...

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 ri...

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