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Method for making soybean milk rice

A technology for cooking utensils and soymilk, applied in the field of kitchen appliances, can solve the problems of soymilk precipitation during cooking, and achieve the effects of reducing the precipitation of bean dregs, reducing the temperature difference, and enhancing the water absorption rate

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

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a method for cooking utensils to make soybean milk and rice, and solve the problem of precipitation when soybean milk is cooked

Method used

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  • Method for making soybean milk rice
  • Method for making soybean milk rice

Examples

Experimental program
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Effect test

Embodiment 1

[0039] refer to figure 1, the method for making soybean milk and rice with a cooking utensil proposed in Embodiment 1 of the present invention, wherein the cooking utensil includes a pot body 100, a pot cover 200 and an air extraction device, the pot cover 200 is closed on the pot body 100 to form a cooking cavity, and the air extraction device For extracting air from the cooking cabinet to create a negative pressure in the cooking cabinet. 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 can 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 wire plate, which can realize the heating of the bottom of the inner pot 110 or the three-dimensional heating ...

Embodiment 2

[0052] refer to image 3 , this embodiment improves the simmering process on the basis of Example 1, specifically: the simmering stage includes:

[0053] In the steam stewing stage, the moisture in the rice is stewed out to form water vapor, and the rice is stewed with water vapor;

[0054] In the aroma-increasing stewing stage, the soy milk and rice are kept at the aroma-increasing temperature for heating to extract the aroma of the soy milk and rice, and the aroma-increasing temperature is 93°C to 95°C.

[0055] In the steam simmering stage, the steam from the rice is used to further simmer the rice. The high-temperature water vapor can lock the moisture and aroma in the rice, which is conducive to the long-term freshness of the rice. The temperature in the steam simmering stage is kept at 96°C ~98°C, that is, not exceeding the second heating temperature, to ensure that the rice is fully cooked and avoid the phenomenon of yellowing and sticking at the bottom of the rice; I...

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Abstract

The invention discloses a method for making soybean milk rice by using a cooking utensil, belongs to the technical field of kitchen appliances, and solves the technical problem that bean dregs precipitate and the like in the soybean milk rice producing method using the existing cooking method. The method for making soybean milk rice through the cooking utensil comprises the steps that in a water absorption boiling stage, an air sucking device works to keep a cooking cavity at a preset negative pressure, a mixture of soybean milk and rice can be kept at a first heating temperature, and the first heating temperature is the boiling point temperature under the preset negative pressure; and in a high-temperature heating stage, the air sucking device stops working, and a cooking utensil performshigh-power heating, so that the temperature of the mixture of the soybean milk and the rice is rapidly increased to a second heating temperature. According to the invention, by setting the water absorption boiling stage, rice and soybean milk are fused through the boiling effect while rice absorbs water, and due to the fact that the water absorption rate of the rice is increased under the negative pressure condition, so that the rice and the soybean milk which are boiled together are easy to combine so as to effectively reduce bean dreg precipitate and solves the problem that bean dregs precipitate at the top of rice in the prior art.

Description

【Technical field】 [0001] The invention relates to the technical field of kitchen appliances, in particular to a method for cooking soybean milk and rice with a cooking appliance. 【Background technique】 [0002] Rice is one of the important rations in our country. Most of the population in the country takes rice as a staple food. With the progress of society and the improvement of people's living standards, people's requirements for the quality of rice are getting higher and higher, not only the nutritional value of rice High, and good taste. In the related art, it is proposed to use soybean milk instead of water to cook rice. As a traditional Chinese drink, soybean milk is rich in nutrients and easy to digest and absorb. Rice with soybean milk can give full play to the nutritional complementarity of beans and rice, and improve the taste and nutrition of rice. However, due to the high protein content of soy milk, using the existing cooking method, a large area of ​​powdery s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/00A47J36/38
CPCA47J27/004A47J36/38
Inventor 朱泽春李远周少程徐小松
Owner JOYOUNG CO LTD
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