Control method for rice cooking of rice cooker and rice cooker

Abstract

The invention discloses a control method for rice cooking of a rice cooker. The control method for rice cooking of the rice cooker comprises the following rice cooking stages, namely a water absorption stage, a temperature rising stage, a heating stage, a boiling stage and a rice braising stage, wherein when the amylose content of japonica rice in the rice cooker is greater than preset amylose content, and the protein content of the japonica rice in the rice cooker is greater than preset protein content, the water absorption stage includes the steps of controlling a heating body of the rice cooker to heat the japonica rice with first preset heating power, and when the temperature reaches a first preset temperature, maintaining the temperature of the rice cooker at the first preset temperature for a first preset period of time. The invention also discloses the rice cooker. According to the control method for rice cooking of the rice cooker and the rice cooker, when the amylose content of the japonica rice is greater than the preset amylose content, and the protein content of the japonica rice in the rice cooker is greater than the preset protein content, the japonica rice can fully absorb water at a reasonable temperature within the first preset period of time, the water absorption efficiency of the japonica rice is improved, and thus the taste of the japonica rice is improved.

Description

technical field [0001] The invention relates to the technical field of electric rice cookers, in particular to a rice cooking control method of the electric rice cooker and the electric rice cooker. Background technique [0002] At present, the cooking process of various computer-type electric rice cookers sold on the market all includes a water absorption stage, wherein the water absorption stage is specifically to keep the temperature of the electric rice cooker at a fixed temperature and continue heating for a period of time to facilitate rice grains to absorb water. [0003] Rice mainly includes japonica rice and indica rice, and the protein content and amylose content of rice are all different. In the above-mentioned water absorption stage, when cooking japonica rice and indica rice separately, if cooking in the same way in the water absorption stage, that is, maintaining the same fixed temperature and continuing to heat for the same time, it is impossible to ensure tha...

AI Technical Summary

Problems solved by technology

[0004] The invention provides a cooking control method of an electric rice cooker and the rice cooker, aiming at solving the technical problem that the rice cooking process of the existing electric cooker cannot ensure sufficient water absorption of japonica rice with high protein content and high amylose content, resulting in the rice being undercooked

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