Low-sugar rice making method of cooking utensil

A technology of cooking utensils and production methods, which is applied to the structure of cooking utensils, steam cooking utensils, cooking utensils, etc., and can solve the problems of reducing the taste of rice, large water consumption, and high sugar content in rice

Active Publication Date: 2020-08-25
HONGYANG HOME APPLIANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method requires a large amount of water when making low-sugar rice, which greatly re...

Method used

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  • Low-sugar rice making method of cooking utensil
  • Low-sugar rice making method of cooking utensil
  • Low-sugar rice making method of cooking utensil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0039] Such as figure 1 , 2 As shown in and 5, in this embodiment, the cooking utensil includes a pot body 10, a cover body 20 disposed on the pot body 10, a heating device (not shown) for heating the pot body, a water tank 30 and a waste water tank 40, the cover body 20 is provided with a rice washing bin 50 relative to the pot body 10, the outer wall of the rice washing bin 50 is provided with a heating element 51 for heating the rice washing bin, the rice washing bin 50 is provided with a stirring device 52, and the upper part of the rice washing bin 50 is provided with The water supply port 53 and the spray assembly connected with the water supply port 53, the spray assembly communicates with the water tank 30, the rice washing bin 50 communicates with the waste water tank 40 through the water pump 60; the cover body 20 is provided with a rice storage bin 70, the storage The rice bin 70 conveys rice to the rice washing bin 50 through the feeding device 71, wherein the spr...

Embodiment approach 2

[0062] Such as image 3 with 4 As shown, in this embodiment, the cooking utensil is a steam heating cooking utensil, and the steam heating cooking utensil includes a pot 300 and a body 400 for placing the pot 300, and the body 400 is provided for entering water into the pot body 310 and / or The water supply part 500 of the steam, the water supply part 500 comprises a water tank 520 and a steam generator 510, the pot 300 comprises a pot body 310 and a pot cover 320 covered on the pot body 310, and the pot cover 320 and the pot body 310 form a cooking pot for accommodating food. Cavity 330, the pot body 310 is provided with a steamer 600 matching the pot body 310, the steam generator 510 is docked with the pot cover 320 to feed water and / or steam into the pot body 310, and the method for making low-sugar rice includes:

[0063] a. Starch elution stage: the water supply part 500 feeds water into the pot body, so that the rice on the steamer 600 is first soaked at 50°C to 65°C for...

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PUM

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Abstract

The invention relates to a low-sugar rice making method of a cooking utensil, which at least comprises the following stages: a, a starch elution stage: performing soaking for time t1 at 50-65 DEG C, performing heating to 70-90 DEG C, performing maintaining for time t2, and discharging water to separate rice from water; and b, a cooking stage: heating and cooking or steaming the rice subjected to starch elution. Compared with the prior art, the cooked rice is good in taste and low in sugar content.

Description

technical field [0001] The invention relates to the field of cooking methods, in particular to a cooking utensil low-sugar rice preparation method. Background technique [0002] Rice is one of people's daily staple foods, but the starch content in rice is high, and the human body will convert it into glucose after ingestion and enter the blood, causing the blood sugar to rise rapidly, making rice unsuitable for diabetics or people who lose weight. In order to allow people with low-sugar intake to eat rice, the current production method of low-sugar rice generally adopts the method of "draining rice". However, this method requires a large amount of water when making low-sugar rice, which greatly reduces the taste of the rice, and can only be desugared once, and the sugar content of the rice is still relatively high. Therefore, how to reduce the starch content in rice and ensure the mouthfeel of rice to meet the needs of low-sugar intake consumers is the research and developm...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J27/04A47J36/00A47J36/16A47J36/20A47J43/24
CPCA47J27/002A47J27/04A47J36/16A47J36/20A47J36/00A47J43/24A47J2027/043
Inventor 朱泽春周丽王红磊李益鼎
Owner HONGYANG HOME APPLIANCES
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