Fat draining cooking control method of pressure cooker

Abstract

The invention discloses a fat draining cooking control method of a pressure cooker. A fat draining kettle is arranged in an inner container of the pressure cooker; the inner container is divided into an oil collecting cavity and a heated cavity by the grease draining kettle; the control method comprises a pressure boosting cooking stage, a pressure maintaining stage and a pressure relief stage. The method further comprises an oil collecting cooking stage. In the oil collection cooking stage, a heating device of the pressure cooker is in a working state, an exhaust valve device of the pressure cooker is in an open state, liquid in the heated cavity is continuously boiled under the dual effects of heating and pressure releasing, the liquid level of the liquid rises to drive grease to enter the oil collection cavity, and therefore rapid cooking of low-fat food materials is achieved.

Description

technical field [0001] The invention belongs to the technical field of kitchen utensils, and particularly relates to a fat-removing cooking control method of a pressure cooker. Background technique [0002] For pressure cooking utensils, the cooking time can be shortened when making soup. In order to meet the requirements of low-fat healthy diet, pressure cooking utensils with a grease-draining container have appeared on the market to separate the fat in the broth and prepare low-fat foods. [0003] However, there are two methods for preparing low-fat food in the prior art. One is to manually separate the oil floating above the soup, and the other is to use a pressure cooker controlled by a solenoid valve. The soup is tumbling-still-tumbling-still, so that the oil floats on the surface of the soup during the static process, and then the preparation of low-fat food is realized through the filtered container. The special solenoid valve device is expensive; on the other hand,...

AI Technical Summary

Problems solved by technology

[0003] However, there are two methods for preparing low-fat food in the prior art. One is to manually separate the fat floating above the soup, and the other is to use a pressure cooker controlled by a solenoid valve to achieve intermittent boiling. The soup is tumbling-still-tumbling-still, so that the fat floats on the surface of the soup during the stilling process, and then the low-fat food can be prepared through the filtered container. The special solenoid valve device is expensive; on the other hand, the inte...

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