Electric rice cooker and cooking control method thereof

Abstract

The invention discloses an electric rice cooker and its cooking control method. The electric rice cooker comprises: a cooker body, a cooker cover, a heating device, a pressure detection device and a pressure relief device. The cooking cavity is opened or closed on the pot body, the heating device is used to heat the cooking cavity, the pressure detection device is used to detect the pressure in the cooking cavity, and the pressure relief device is used to maintain the pressure in the cooking cavity at the rated pressure P 额 Hereinafter, the pressure relief device is configured such that when the pressure detection device detects that the pressure in the cooking cavity rises to the bump pressure P 突沸 , the pressure relief device forces the cooking cavity to exhaust to make the soup in the cooking cavity surge, where: P 突沸 <P 额 . According to the electric rice cooker of the present invention, by setting the pressure detection device and the pressure relief device, it can effectively take into account the sudden boiling stage and the boiling stage of cooking, improve the problem of rice agglomeration, optimize the taste of rice, and the structure of the electric rice cooker is simple and easy to process , low production cost.

Description

technical field [0001] The invention relates to the field of cooking equipment, in particular to an electric rice cooker and a rice cooking control method thereof. Background technique [0002] It is pointed out in the relevant technology that during the cooking process of the rice cooker, as the soaking time elapses and the water temperature rises, the surface of the rice grains begins to gelatinize and become sticky, and the rice grains will stick together to form rice balls. The thermal conductivity is far lower than that of water, so the agglomerated rice grains will hinder the uniform transfer of heat to the whole pot of rice, resulting in the problem that the rice grains wrapped in the middle of the rice balls cannot be completely gelatinized because they cannot absorb water. Moreover, because the rice in the electric rice cooker is heated unevenly on the upper and lower layers, the gelatinization degree of the rice in different positions in the rice cooker is also inc...

AI Technical Summary

Problems solved by technology

[0002] It is pointed out in the relevant technology that during the cooking process of the rice cooker, as the soaking time elapses and the water temperature rises, the surface of the rice grains begins to gelatinize and become sticky, and the rice grains will stick together to form rice balls. The thermal conductivity is far lower than that of water, so the agglomerated rice grains will hinder the uniform transfer of heat to the whole pot of rice, causing the rice grains wrapped in the middle of the rice balls to fail to fully gelatinize because they cannot absorb water.

Moreover, because the rice in the electric rice cooker is heated unevenly on the upper and lower layers, the gelatinization degree of the rice in different positions in the rice cooker is also inconsistent, so that the rice in some places has been excessively gelatinized and rotten, while the rice in some places has not been completely gelatinized. Gelatinization, resulting in a large difference in the uniformity of rice ripening in the whole pot, affecting the taste of rice

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