Cooking control method and cooking device

The technology of a cooking device and a control method, which is applied to heating devices, cooking utensils, household appliances, etc., can solve the problems of low rice, unfavorable reduction of rice, and inability to obtain it

Inactive Publication Date: 2019-03-26
GREE ELECTRIC APPLIANCES INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this process is not conducive to reducing th

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Embodiment Construction

[0030] In order to make the above objects, features and advantages of the present invention more comprehensible, specific embodiments of the present invention will be described in detail below in conjunction with the accompanying drawings. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. However, the present invention can be implemented in many other ways different from those described here, and those skilled in the art can make similar improvements without departing from the connotation of the present invention, so the present invention is not limited by the specific implementations disclosed below.

[0031] It should be noted that when an element is referred to as being “fixed” to another element, it can be directly on the other element or there can also be an intervening element. When an element is referred to as being "connected to" another element, it can be directly connected to t...

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Abstract

The invention relates to a cooking control method and a cooking device. The method comprises the steps that food is put into a containing cavity of a shell, and a controller controls a heater to heatfood to reach a first preset temperature; the controller controls a cooler to cool the food at the first power to a second preset temperature; furthermore, the food is cooled to a third preset temperature at the second power, wherein the second power is smaller than the first power; when the food is cooled at the first power, the food can be cooled to the second preset temperature at high speed, the efficiency of resistant starch generation is effectively improved, and the time which is not beneficial to resistant starch generation is shortened; when cooling is conducted at the second power, the cooling time can be effectively prolonged, which is more beneficial to formation of crystal nucleus of resistant starch in the food at the early stage; the food is subjected to heat preservation form first preset time at the third preset temperature, so that the food keeps at the third preset temperature which is beneficial to resistant starch generation, and the content of the resistant starchin the food can be further increased.

Description

technical field [0001] The invention relates to the technical field of cooking equipment, in particular to a cooking control method and a cooking device. Background technique [0002] As people's staple food, rice belongs to high GI (Glycemic Index, glycemic index) food, which is not conducive to the direct intake of diabetics and people who lose weight. The cooking process of rice includes the stages of rice soaking and water absorption, heating and gelatinization, boiling and stewing. During this process, rice starch is gelatinized, and the crystal structure changes from an ordered state to a disordered state, and finally disappears, making the rice easily digested by the human body. Digestion and absorption. However, this process is not conducive to reducing the GI of rice, and rice with low GI cannot be obtained. Contents of the invention [0003] Based on this, it is necessary to provide a cooking control method and a cooking device capable of effectively cooking lo...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/24A47J36/00
CPCA47J27/00A47J36/00A47J36/2483
Inventor 管晶晶孔进喜文雅王江南陈海鹏许雪燕
Owner GREE ELECTRIC APPLIANCES INC
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