Rice cooking method and rice cooking system of cooking appliance

Abstract

The invention provides a rice cooking method of a cooking utensil and a rice cooking system of the cooking utensil. The method comprises the following steps of after the cooking utensil at least completes once pressurization, starting a pressure relief assembly of the cooking utensil so that an inner pot of the cooking utensil communicates with the outside; starting the timing when the pressure ofthe inner pot is identical to the external atmospheric pressure value, so that pressureless boiling is performed in the inner pot of the cooking utensil; and when the duration of the pressureless boiling of the cooking utensil reaches the first duration, closing the pressure relief assembly, and controlling the cooking utensil to operate according to the pressure cooking procedure. The pressure in the inner pot is relieved to be identical to the external pressure value, so that the pressureless boiling for the first preset duration can be performed in the inner pot of the cooking utensil; during the pressureless boiling, food materials in the inner pot can be turned and moved for a long time; the heated uniformity and water absorption uniformity of the food materials are favorably improved; and the surface energy of the food materials is enabled to become balanced, so that the uniformity and the flatness of the food materials can be effectively improved.

Description

technical field [0001] The present invention relates to the field of kitchen utensils, and more specifically, to a cooking method for a cooking utensil, a rice cooking system for a cooking utensil, a computer device, and a computer-readable storage medium. Background technique [0002] At present, the pressure rice cooker in the related art basically closes the steam channel from the beginning of heating to allow the pressure in the pot to rise, such as figure 1 As shown, this will cause as long as the water in the pot boils for about 30 seconds, the rice cooking pressure of 30KPa can be reached in the pot, and then the pressure is maintained or changed by program control to cook rice. However, the boiling effect under high pressure is often not as good as that under normal pressure. The tumbling and floating of rice grains is not violent enough, and the boiling and tumbling time of rice grains is too short to allow each grain of rice to be heated and tumbling evenly, and th...

AI Technical Summary

Problems solved by technology

[0002] At present, the pressure rice cooker in the related art basically closes the steam channel from the beginning of heating to allow the pressure in the pot to rise, such as figure 1 As shown, this will lead to the cooking pressure of 30KPa in the pot as long as the water in the pot boils for about 30 seconds, and then the pressure is maintained or changed through program control to cook rice.

However, the boiling effect under high pressure is often not as good as that under normal pressure. The tumbling and floating of rice grains is not violent enough, and the boiling and tumbling time of rice grains is too short to allow each grain of rice to be heated and tumbling evenly, and the uniformity of rice is poor.

At the same time, because the rice grains are not fully rolled and moved, the concave and convex parts on the surface of the rice grains will not be flattened, resulting in uneven cooked rice

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