Method for making blood-glucose-decreasing rice by adopting steam heating cooking utensil

A cooking utensil and heating technology, which is applied in the field of steam heating cooking utensils to make sugar-reducing rice, can solve the problems of shortening cooking time, long cooking time, sticky bottom, etc., and can promote water absorption in advance, shorten soaking time, and fully gelatinize uniform effect
CN110419940AInactive Publication Date: 2019-11-08HONGYANG HOME APPLIANCES
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Patent Information

Authority / Receiving Office
CN ยท China
Current Assignee / Owner
HONGYANG HOME APPLIANCES
Publication Date
2019-11-08
Estimated Expiration
Not applicable ยท inactive patent

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Abstract

The invention discloses a method for making blood-glucose-decreasing rice by adopting a steam heating cooking utensil. The steam heating cooking utensil comprises a pot and a steam generator. The method for making the blood-glucose-decreasing rice comprises the following steps: (1) a starch release stage, namely, introducing steam into the pot through the steam generator, and heating a rice-watermixture in the pot, so that starch in rice grains separate to water; (2) a water draining stage, namely, carrying out rice-water separation in the pot; and (3) a steaming stage, namely, enabling the steam generator to introduce steam to the pot so that the rice is steamed. According to the method, the high-temperature steam heats the rice-water mixture at the starch release stage, so that the temperature of the rice-water mixture is improved, then starch on the surfaces of and inside the rice grains can rapidly release to water, after the water draining stage, water rich in starch is drained out of the cooking cavity, then the rice is steamed through the high-temperature steam, and therefore, while the mouthfeel of the rice is guaranteed, the content of starch in the rice is greatly reduced.
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Description

technical field

[0001] The invention belongs to the field of cooking methods, and in particular relates to a method for making reduced-sugar rice with a steam heating cooking utensil. Background technique

[0002] When the existing electric rice cooker is cooking food, the heat is transmitted from the outer wall of the inner tank to the cooking cavity to cook the food. Because the food is not heated evenly, it leads to long cooking time and sticky bottom. In order to solve the above problems, a A steam-heated cooking appliance cooks food. It heats the food by passing high-temperature steam into the cooking cavity, so that the food is heated evenly, shortens the cooking time and prevents the food from sticking to the bottom. However, the existing steam-heated cooking appliance is When steaming rice, there is still the disadvantage that the starch content of the rice is too high, which will easily cause the blood sugar of the human body to rise rapidly, and cannot satisfy cons...

Claims

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