Cooking control method of steam heating type electric cooker

Abstract

The invention discloses a cooking control method of a steam heating type electric cooker and belongs to the field of kitchen appliances so that the problem that an existing steam heating appliance ispoor in cooking effect is solved. The steam heating type electric cooker comprises a cooking container and a steam generator, the steam generator outputs steam to heat the cooking container, and the cooking control method comprises the steps that in the water absorption heating stage, the steam generator outputs steam at the water absorption temperature to heat the cooking container, and materialsare promoted to be heated to absorb water; and in the curing heating stage, the steam generator outputs steam at an overheat temperature higher than the water absorption temperature to heat the cooking container, and the materials are promoted to be heated and cured. According to the technical scheme, in the multidirectional three-dimensional heating process, the steam temperature is controlled in different stages, and therefore the steam cooking quality is improved.

Description

【Technical field】 [0001] The invention relates to the field of kitchen appliances, in particular to a cooking control method for a steam heating electric rice cooker. 【Background technique】 [0002] There are two main heating methods of the existing electric rice cooker: [0003] One is to heat the inner tank through a heating plate or an electromagnetic wire plate. This heating method is prone to problems such as local high temperature and sticky pot, and cannot realize real three-dimensional heating; [0004] The other is steam heating. In contrast, steam heating has better heating uniformity and can solve the problems existing in traditional electric heating. Therefore, steam heating has gradually attracted the attention of the industry in recent years. The steam heating method in the prior art usually heats water to form water vapor, and the water vapor passes into the cooking space of the inner tank to directly heat the food, but since the density of water vapor at 100...

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Problems solved by technology

The steam heating method in the prior art usually heats water to form water vapor, and the water vapor passes into the cooking space of the inner tank to directly heat the food, but since the density of water vapor at 100°C is much lower than that of air, when the water vapor After being injected into the cooking space of the inner pot, it will rise rapidly. Taking rice cooking as an example, if the amount of cooked rice in the inner pot is small, the effective contact between the water vapor and the rice cannot be guaranteed. It is difficult to penetrate down into the inside of the rice grain, and it is difficult to obtain the heat and moisture carried by the water vapor inside the rice grain, so it is difficult to improve the uniformity of rice gelatinization

In addition, steam heating equipment such as rice cookers and rice steaming cabinets in the prior art always maintain the same steam temperature (usually 100° steam) during the cooking process, resulting in insufficient gelatinization of rice, which cannot reach the level of traditional electric heating. The aroma and taste of rice

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