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
CN111449487AInactive Publication Date: 2020-07-28JOYOUNG CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
JOYOUNG CO LTD
Publication Date
2020-07-28
Estimated Expiration
Not applicable · inactive patent

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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.
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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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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