Cooking method and cooking utensil for low-sugar rice

A technology of cooking utensils and cooking methods, which is applied to the structure of cooking utensils, cooking utensils, utensils with integral electric heating devices, etc., which can solve the problems of poor hypoglycemic effect and low hypoglycemic rate

Pending Publication Date: 2019-11-12
JOYOUNG CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The application provides a cooking method and cooking utensils for low-sugar rice, so as to solve the ...

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  • Cooking method and cooking utensil for low-sugar rice
  • Cooking method and cooking utensil for low-sugar rice
  • Cooking method and cooking utensil for low-sugar rice

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Embodiment Construction

[0042] In order to explain the overall concept of the application more clearly, a detailed description will be given below by way of example in conjunction with the accompanying drawings of the specification.

[0043] The embodiments of this application are applicable to a cooking appliance, which can be specifically such as figure 1 The structure shown. The cooking appliance 10 includes a pot body 11 and a pot cover 12, and an inner container 13 is provided in the pot body 11. The cooking appliance 10 also includes a rice soup container 14 placed in the upper area of ​​the inner container 13, and a cooking cavity 17 is formed between the bottom wall 15 of the rice soup container and the bottom wall 16 of the inner container. The rice soup container 14 includes a rice soup collecting cavity 18 and at least one soup inlet 19 connecting the rice soup collecting cavity 18 and the cooking cavity 17.

[0044] In an implementation manner of the embodiment of the present application, the...

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Abstract

The invention discloses a cooking method and a cooking utensil for of low-sugar rice, relates to the field of cooking utensils, and solves the technical problems that cooked rice is relatively poor insugar reducing effect and relatively low in sugar reducing rate. The cooking utensil comprises a pot body and a pot cover, wherein a liner is arranged in the pot body. The cooking utensil further comprises a rice soup container placed in an upper region of the liner; a cooking cavity is formed between the bottom wall of the rice soup container and the bottom wall of the liner; and the rice soup container comprises a rice soup collecting cavity and at least one soup inlet communicating with the rice soup collecting cavity and the cooking cavity. The method comprises the following steps: aftera rice water mixture in the cooking cavity is boiled, controlling the cooking utensil to perform heating for a first time in a low-fire heating mode for gelatinizing rice grains in the rice water mixture to form rice soup together with water, separating out sugar in the rice grains and enabling the sugar to enter the rice soup; and controlling the cooking utensil to perform heating for a second time in a big-fire heating mode for enabling part of the rice soup to enter the rice soup collecting cavity for storage from the soup inlet, wherein the heating power of the big-fire heating mode is higher than the heating power of the low-fire heating mode.

Description

Technical field [0001] This application relates to the field of cooking appliances, in particular to a cooking method and cooking appliances for low-sugar rice. Background technique [0002] With the improvement of the quality of life, cooking appliances such as rice cookers are gradually improving their functions. For example, in response to the low-sugar diet, low-sugar rice cookers came into being. At present, before using the low-sugar rice cooker for cooking, the rice grains can be placed on the steaming rack with multiple small holes in the low-sugar rice cooker, and water can be added to the inner pot of the low-sugar rice cooker without passing the steaming rack. Rice grains. In this way, after the rice is cooked, the water level in the inner pot will drop below the steaming rack, thereby taking away some of the starch in the rice, so as to achieve the effect of reducing the sugar content of the rice. [0003] However, during the cooking process, the water level in the i...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/00A47J36/16A47J36/24
CPCA47J27/002A47J27/004A47J36/00A47J36/16A47J36/2483
Inventor 朱泽春丁韩吉牛启丞胡益民
Owner JOYOUNG CO LTD
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