Electric rice cooker based on minimum cooking amount and heating control method thereof

Abstract

The invention provides an electric rice cooker based on the minimum cooking amount and a heating control method. The electric rice cooker comprises a cooker body, an inner cooker body, a cooker cover, a heater and a controller, wherein the inner cooker body is arranged in the cooker body, and the cooker cover is used for covering the inner cooker body. A weighing sensor is arranged on the lower portion of the inner cooker and used for detecting the mass of rice and water in the inner cooker body and transmitting a mass signal to the controller. The heater heats the inner cooker body. The controller receives the mass signal sent by a mass sensor and outputs a control signal to control the power and the heating duration of the heater. The heating control method is based on the electric rice cooker. The controller controls the heater to heat the inner cooker body. Rice cooking of the electric rice cooker comprises the stages of water absorption, heating, boiling with the water, boiling without the water and stewing.

Description

technical field [0001] The invention belongs to the technical field of electric rice cookers, in particular to an electric rice cooker and a heating control method thereof. Background technique [0002] Early rice cookers usually only have two stages when cooking rice, namely "cooking" and "keep warm". Each stage uses a fixed power to cook the rice, and the duration of the "cooking" stage is set. Yes, the duration of "keep warm" is actually selected according to the user's needs. In order to improve the taste of rice, the improved rice cooker divides the "cooking" stage into five sub-stages: the water absorption stage, the heating stage, the water boiling stage, the anhydrous boiling stage and the rice stewing stage. These five substages The heating power is different, and the heating stage is an important part, because the heating time determines the time for the water in the pot to reach the boiling point, and also determines the temperature of the next few stages. If the...

AI Technical Summary

Problems solved by technology

In order to improve the taste of rice, the improved rice cooker divides the "cooking" stage into five sub-stages: the water absorption stage, the heating stage, the water boiling stage, the anhydrous boiling stage and the rice stewing stage. These five substages The heating power is different, and the heating stage is an important part, because the heating time determines the time for the water in the pot to reach the boiling point, and also determines the temperature of the next few stages. If the heating time is not enough, it will not reach the required temperature. If the temperature is too low, the rice will be caught raw, and if the heating time is too long, it will cause a "dry pot" situation where the temperature is too high

[0003] Most of the current rice cookers use temperature control, that is, the water in the pot is heated to 100°C with a fixed power, and then it will automatically switch to the next stage. However, there are several shortcomings in the heating time of temperature control. The temperature of the metal layer of the inner pot, the second is the detected temperature is the temperature of the steam in the pot, the first detection method is because the thermal conductivity of metal is higher than that of water, so the measured temperature of the inner pot is higher than the temperature of the water in the inner pot ; and the temperature detected by the second detection method is the temperature of the steam in the pot, and because the steam is liquefied and exothermic on the surface of the temperature sensor, the temperature of the steam detected by the sensor is usually higher than the actual temperature of the water in the pot, which will cause the rice cooker to overheat. Switching the cooking stage early results in insufficient cooking time and low temperature; secondly, this heating method does not take into account the amount of rice. For example, during the heating process of putting 500g rice and 200g rice, it may It is almost the same, so the actual heating time of the rice cooker may be the same, but the temperature of each part of 500g rice and 200g rice is different in the same heating time, because the heating of rice requires a process from the periphery of the rice pile to the center of the rice pile. During the heat transfer process, if the rice is put too much and the heating time is not enough, the temperature inside and outside the rice as a whole will be inconsistent, and it is easy to cause the rice to be sticky around the pot and raw in the middle.

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