Cooking method of steam heating cooking utensil

A technology of cooking utensils and cooking methods, which is applied to steam cooking utensils, the structure of cooking utensils, cooking utensils and other directions, can solve the problems of long time for soup, the soup is not delicious enough, and the heating is uneven, so as to achieve good cooking and improve energy utilization. efficiency, and the effect of improving heating efficiency

Active Publication Date: 2019-07-05
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pork ribs will have a certain fishy smell at low temperature. Soaking in water at low temperature will make the fishy smell partially decompose into the water and cannot be eliminated, resulting in the final soup not d

Method used

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  • Cooking method of steam heating cooking utensil
  • Cooking method of steam heating cooking utensil
  • Cooking method of steam heating cooking utensil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The steam heating cooking utensil cooking method proposed by the embodiment of the present invention, wherein, the steam heating cooking utensil of this embodiment can refer to figure 1 , including a steam generating device (not shown in the figure) and a pot 100, the pot 100 is provided with food to be cooked, the food to be cooked includes liquid, and the steam generating device delivers steam to the surface of the liquid through a steam guide pipe 200 Next, the cooking method includes:

[0041] In the heating and tumbling stage, the steam generating device generates the first steam for the first time t1, the temperature of the first steam is T1,

[0042] In the high-temperature tumbling stage, the steam generating device generates second steam for a second time t2, the temperature of the second steam is T2, and T2 is not less than T1.

[0043] Specifically, in this embodiment, taking cooking rice as an example, an appropriate amount of rice and water are placed in t...

Embodiment 2

[0052] This embodiment is further refined on the basis of Embodiment 1. In this embodiment, the heating and tumbling stage includes a noise reduction cooking stage, and the amount of steam generated by the steam generating device gradually increases or the steam generated by the steam generating device The temperature rises gradually or the power of the steam generating device increases gradually. Specifically, in the heating and tumbling stage, since the temperature of the liquid is not very high at the initial stage, when a large amount of high-temperature steam is injected into the liquid, due to the sudden cooling of a large number of steam bubbles, they will instantly shrink (burst) and generate vibration, resulting in a large noise. After the temperature of the liquid is gradually increased, the temperature of the vapor bubbles is gradually approaching the temperature of the liquid, and the noise will gradually decrease. In order to solve the problem of noise generated ...

Embodiment 3

[0060] This embodiment is further improved on the basis of Embodiment 2. In this embodiment, the heating and tumbling stage also includes a water absorption stage, the steam generating device does not generate steam, and the water absorption stage is located between the preheating stage and the Noise reduction between cooking stages.

[0061] This embodiment further includes a water absorption stage. After the temperature rise in the preheating stage, the steam generating device does not generate heat, and after a certain period of water absorption, the rice grains fully absorb water, and the final rice grains are plump.

[0062] Through the scheme of this embodiment, the cooked rice can be realized to ensure sufficient water absorption of the rice grains, and the final rice grains are plump.

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Abstract

The invention discloses a cooking method of a steam heating cooking utensil. The steam heating cooking utensil comprises a steam generation device and a pot. To-be-cooked food materials are arranged in the pot and comprise the liquid. The steam generation device conveys the steam to a position below the liquid level through a steam guide pipe. The cooking method comprises the following steps: during the temperature-rising rolling stage, the steam generation device generates first steam to work for a first time t1, wherein the temperature of the first steam is T1; during the high-temperature rolling stage, the steam generation device generates second steam to work for a second time t2, wherein the temperature of the second steam is T2, and T2 is not smaller than T1. By means of the cookingmethod, it can be guaranteed that heating is uniform during cooking, and the cooking effect is improved.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of kitchen appliances, in particular to a cooking method for steam heating cooking utensils. [0003] 【Background technique】 [0004] The cooking method of conventional cooking utensils (such as electric rice cooker or pressure cooker) in the prior art generally all is to place the mixture of the ingredients to be cooked and water in the pot, conduct conduction heating to the pot, and the pot transfers heat to the pot. The ingredients and water in it can be used for cooking, but there are certain defects in this cooking method. [0005] Specifically, take cooking rice or porridge as an example. In the early stage of cooking, since the water is not boiling, the rice grains are still in the water. As the soaking time goes by and the water temperature rises, the surface of the rice grains begins to gelatinize and become sticky, and the rice grains will stick together to form a rice ball, causing the rice grains ...

Claims

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Application Information

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IPC IPC(8): A47J27/08A47J27/086A47J27/00A47J27/04A47J36/00A47J36/24A47J36/32
CPCA47J27/002A47J27/04A47J27/08A47J27/086A47J36/00A47J36/24A47J36/32A47J2027/043
Inventor 朱泽春谢伟峰王涛
Owner JOYOUNG CO LTD
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