Control method for rice cooking of rice cooker and rice cooker

A control method and rice cooker technology, which is applied in the direction of non-electric variable control, temperature control, control/regulation system, etc., can solve the problems of rice sandwiching and inability to guarantee, and achieve the effect of soft taste, improved taste, and improved water absorption efficiency
CN107296479AInactive Publication Date: 2017-10-27FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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Patent Information

Authority / Receiving Office
CN ยท China
Patent Type
Applications(China)
Current Assignee / Owner
FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
Publication Date
2017-10-27
Estimated Expiration
Not applicable ยท inactive patent

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Abstract

The invention discloses a rice cooking control method for an electric rice cooker, which comprises the following cooking stages: a water absorption stage, a heating stage, a heating stage, a boiling stage and a rice stewing stage; When the amylose content is set and the protein content is greater than the preset protein content, the water absorption stage includes: controlling the heating body of the electric rice cooker to heat with the first preset heating power; when the temperature reaches the first preset temperature, The temperature of the electric rice cooker is maintained at the first preset temperature for a first preset time period. The invention also discloses an electric rice cooker. The invention enables the indica rice whose amylose content is greater than the preset amylose content and whose protein content is greater than the preset protein content to fully absorb water at a reasonable temperature within the first preset time length, thereby improving the water absorption efficiency of the indica rice, and further Improves the taste of rice.
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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...

Claims

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