Cooking equipment, cooking control method and device of cooking equipment and storage medium

Abstract

The invention relates to cooking equipment, a cooking control method and device of the cooking equipment and a storage medium. The cooking equipment includes: a cooking equipment main body; an inner pot arranged in the cooking equipment main body and used for containing water; a heater arranged in the cooking equipment main body and used for heating the inner pot; a steamer arranged in the inner pot and used for placing cooking food materials; water pumping equipment arranged in the inner pot; and a controller electrically connected with the water pumping equipment and the heater, wherein thecontroller responds to the cooking instruction to control the heater to heat at preset rated power, and controls the water pumping equipment to pump a preset amount of water in the inner pot when theheating temperature of the water in the inner pot reaches the water pumping condition. By adopting the cooking equipment, the problems of excessive water absorption and poor taste of the cooking foodmaterials at the bottom of the steamer due to the fact that the cooking food materials at the bottom of the steamer are washed in the whole cooking process are solved, and then the product use performance of the cooking equipment in the cooking process is improved.

Description

technical field [0001] The present application relates to the technical field of electrical appliance control, in particular to a cooking device and a cooking control method, device and storage medium for the cooking device. Background technique [0002] With the development of electrical control technology and the widespread use of various cooking equipment in people's lives, due to the gradual promotion and popularization of the concept of healthy eating, the health of food cooked by cooking equipment has attracted increasing attention. [0003] Among them, cooking equipment such as an electric rice cooker is mostly used for cooking rice as a staple food, that is, by cooking rice and water simultaneously, cooked rice can be obtained. However, due to the high sugar content of cooked rice itself, it is not conducive to building a healthy diet structure, and it is easy to cause various diseases such as high blood pressure, obesity, and cardiovascular and cerebrovascular disea...

AI Technical Summary

Problems solved by technology

[0004] However, in the traditional rice cooker for reducing sugar, the amount of water used to wash the rice grains is fixed, and the amount of rice that can achieve the low-sugar effect is mostly 1 cup of rice or 2 cups of rice, which is far less than the amount of rice in a normal rice cooker and cannot meet the needs of a family with multiple mouths. need

At the same time, when the amount of rice is increased, the increase in the amount of rice will result in the inability to fully wash the rice grains, resulting in uneven cooking of the rice and a decrease in the sugar-reducing rate

Therefore, the current hypoglycemic treatment method still has the problem that the hypoglycemic rate cannot meet the actual demand, and the product performance of the corresponding cooking equipment also needs to be improved

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