Cooking control method of vacuum electric cooker

A control method and rice cooker technology, which is applied in the field of kitchen appliances, can solve the problems of long cooking time of rice and poor user experience, and achieve the effects of shortening the total cooking time, reducing the duration, and avoiding bluntness

Inactive Publication Date: 2020-07-28
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] When cooking rice in existing electric cookers, it is usually heated on a low heat to make the rice absorb water, and then boiled with high heat until the liquid boils, and finally the rice is stewed with a slow fire after the liquid is dried up. In order to ensure that the rice is cooked, the boiling stage needs to be kept at high temperature for a long time Heat to dry up the water and avoid the phenomenon of wet and soft rice, which also leads to long cooking time of rice and poor user experience

Method used

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  • Cooking control method of vacuum electric cooker
  • Cooking control method of vacuum electric cooker
  • Cooking control method of vacuum electric cooker

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Embodiment 1

[0040] Reference figure 1 , The cooking control method of the vacuum rice cooker proposed in the first embodiment of the present invention, wherein the vacuum rice cooker includes a pot body 100, a pot cover 200 and an air extraction device, the pot cover 200 is covered on the pot body 100 to form a cooking cavity, and the air extraction device is used To extract gas from the cooking cavity, so that the cooking cavity forms a negative pressure. Specifically, the pot body 100 is provided with an inner pot 110 and a heating device 120 for heating the inner pot 110. When the pot cover 200 is closed on the pot body 100, it forms a cooking cavity with the inner pot 110. The heating device 120 may be a heating plate. The heating plate is located at the bottom of the pot body 100 for heating the bottom of the inner pot 110. The heating device 120 can also be an electromagnetic coil, which can realize the heating of the bottom of the inner pot 110 or the three-dimensional heating of the...

Embodiment 2

[0053] Reference image 3 In this embodiment, a flavor enhancement stage is set on the basis of the first embodiment. The flavor enhancement stage is carried out between the water absorption stage and the high-temperature boiling stage. In the flavor enhancement stage, the rice-water mixture in the cooking cavity is maintained at the flavor enhancement temperature T3. For extracting the aroma of food materials, the aroma enhancement temperature T3>90℃. By setting the flavoring stage, the rice will be thermally degraded at a flavoring temperature greater than 93°C, and a large amount of volatile odor components will be generated to form the flavor of the rice. The starch-fat complex in the rice grains will also be fully dissolved and separated at high temperatures. , Forming free fatty acids, and at the same time promoting the decomposition of esters in rice. The above-mentioned volatile odors and separation / decomposition products are the main substances in the aroma of rice, wh...

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Abstract

The invention discloses a cooking control method of a vacuum electric cooker, belongs to the field of kitchen appliances, and solves the problem of overlong cooking time of the existing electric cooker. The cooking control method of the vacuum electric cooker comprises a preheating stage, a water absorption stage and a high-temperature boiling stage, wherein the water absorption stage comprises: alow-temperature water absorption process, wherein food materials in a cooking cavity are kept at a first water absorption temperature T1 for a duration t1; and a boiling water absorption process, wherein an air sucking device works to enable the cooking cavity to be kept at a preset negative pressure, the food materials in the cooking cavity are heated to a second water absorption temperature T2and kept for a duration time t2, and the second water absorption temperature T2 is the boiling point temperature under the preset negative pressure. According to the invention, food materials are boiled in advance in the water absorption stage through the boiling water absorption procedure, so that the purpose of shortening the cooking time is achieved.

Description

【Technical Field】 [0001] The invention relates to the technical field of kitchen appliances, in particular to a cooking control method of a vacuum rice cooker. 【Background technique】 [0002] When the existing rice cooker cooks rice, the rice is usually heated on a low fire to absorb water, then heated to a high fire until the liquid boils, and finally the liquid is boiled and the rice is simmered. In order to ensure that the rice is cooked, the boiling stage needs to be kept at a high temperature for a long time Heating to remove the moisture and avoid the phenomenon of squishy rice, which also causes the rice to cook too long and the user experience is poor. [Content of the invention] [0003] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide a cooking control method for a vacuum electric rice cooker, which effectively shortens the cooking time and improves the user experience while ensuring the cooking quali...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/00A47J36/38
CPCA47J27/00A47J36/38
Inventor 朱泽春周新华李青松邹凌风
Owner JOYOUNG CO LTD
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