Rice tea production equipment, its control method, control device and storage medium

Abstract

The invention discloses a rice tea production equipment, its control method, a control device and a storage medium. The control method includes: in response to obtaining a fried tea instruction for characterizing fried rice tea, controlling the heating component to heat the pot body and controlling the The stirring device acts until the obtained temperature of the pot body reaches the first preset temperature; in response to the temperature reaching the first preset temperature, the heating power of the heating component is controlled to reduce the temperature; in response to the temperature falling to the second The preset temperature is used to control the heating power of the heating component, so that the pot body is heated at the second preset temperature for the first preset duration, and the stirring device is controlled, wherein the first preset duration is the duration for frying the grains to be processed . Through the present invention, on the one hand, the gelatinization of starch on the grain surface is accelerated, and on the other hand, the volatilization of water not absorbed by the grain is accelerated, so as to prevent excessive gelatinization and sticking of rice starch. The automatic frying method has high frying efficiency and saves energy. Labor cost.

Description

technical field [0001] The invention belongs to the technical field of living electrical appliances control, and in particular relates to a rice tea production equipment, a control method, a control device and a storage medium. Background technique [0002] Rice tea gets its name from "eating to satisfy one's hunger, drinking to quench one's thirst". The practice of rice tea is usually to put the rice in a pot and dry-fry it with a slow fire. When the rice turns yellow and burnt, take it out of the pot, wash it with water, filter out the water, put it in the pot, add water and boil it until the rice blooms. The pot can be eaten after cooling down naturally. Its soup is light yellow in color, rich in aroma, slightly sweet but not bland, slightly astringent but not bitter. It can replace rice and has the effect of drinking tea to quench thirst. [0003] At present, when making rice tea in the prior art, it usually needs to rely on human experience to fry the grains. Since th...

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Problems solved by technology

[0003] At present, when making rice tea in the prior art, it usually needs to rely on human experience to fry the grains. Since the control of the heat will directly affect the taste of the fried rice tea, the requirements for the personnel who fry the tea by manual frying It is relatively high, and the efficiency of frying tea is relatively low, and the labor cost is relatively high

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