Cooking method of coarse cereal rice suitable for electric cooker
Through the multi-stage heating method of the rice cooker, the problem of easy grinding and grease in the rice cooker is solved, and the fluffy and gelatinization of the rice is improved, and the taste and digestion and absorption effect are improved.
Patent Information
- Application Number
- CN202310756259.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-06-25
- Publication Date
- 2024-12-27
AI Technical Summary
The existing rice cookers are prone to clumping when cooking rice, affecting the taste and digestion and absorption, and the cooking effect of different grains is poor, mainly because the single temperature water absorption logic cannot meet the water absorption needs of different grains.
Multi-stage heating methods are adopted, including water absorption stage, heating stage, boiling stage, temperature flushing stage and rice stewing stage. By controlling the temperature rise rate and time of the heating components, ensure the temperature and humidity conditions of the grains at each stage and avoid gelatinization. And unevenly absorb water, improving the fluffy and stickiness of the rice.
By controlling the heating process, the fluffy degree of the mixed grains is increased by 26%-40%, and the gelatinization degree reaches more than 95%, avoiding the problem of clumping and improving the taste and digestion and absorption effect.
Smart Images
Figure CN119184510A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the field of kitchen cooking utensils, and in particular to a cooking method for multi-grain rice suitable for an electric rice cooker. Background Art
[0002] Most residents in my country are accustomed to eating rice as their staple food, and the GL value of white rice is relatively high. If whole grains and beans are added to replace part of the white rice to cook into whole grain rice during daily cooking, it will not only be easier to accept from the perspective of dietary habits, but also help control postprandial blood sugar and reduce the risk of various chronic diseases. There are many varieties of whole grains, including cereals, beans, tuber whole grains, and seed whole grains. The water absorption and gelatinization properties of different whole grains vary greatly. However, the existing cooking logic of whole grain rice in rice cookers is to absorb water at a single temperature, and there is no cooking method for different whole grains. It is easy to cause hard-to-cook whole grains (such as red rice, black rice, brown rice, coix seeds, etc.) to be undercooked due to insufficient water absorption, resulting in poor cooking effect of whole grain rice and affecting taste and digestion and absorption. In addition, some whole grain cereals, such as red rice and coix seeds, have relatively high levels of amylose, and the surface cellulose cells are tightly arranged, which will also hinder the diffusion of water in the rice cortex. Moreover, the prior art sets a single water absorption temperature. If the water absorption temperature is too high at the beginning, it will cause gelatinization on the surface of the cereals, making it difficult for water molecules to enter the interior of the cereals, and the subsequent heating will not allow complete gelatinization, resulting in undercookedness. If low-temperature water absorption is used, a very long water absorption time is required, and the water absorption temperature is around 40°C. Even if the time is very long, some cereals will not reach the water absorption saturation effect, which will also cause undercookedness.
[0003] Therefore, the problem of multi-grain rice cooked by cooking utensils such as electric rice cookers being undercooked, resulting in poor taste, has become a technical problem that needs to be solved urgently. Summary of the invention
[0004] The present application provides a cooking method for multi-grain rice suitable for an electric rice cooker, so as to solve the technical problem that multi-grain rice cooked by an electric rice cooker or other cooking utensils has a problem of being undercooked, resulting in a poor taste.
[0005] The present application provides a cooking method for multi-grain rice suitable for an electric rice cooker, the electric rice cooker comprising a heating body and an inner pot installed on the heating body, the inner pot being provided with a cooking cavity, the heating body comprising a heating component; the cooking method for multi-grain rice comprises sequentially: a water absorption stage, a temperature rise stage, a boiling stage, a temperature flushing stage and a rice stewing stage; wherein the water absorption stage comprises: controlling the heating component to heat the cooking cavity so that the temperature of the cooking cavity is heated to a first preset temperature at a first temperature rise rate; wherein the first temperature rise rate is less than or equal to 2.5°C / min and greater than or equal to 1°C / min.
[0006] As an optional implementation manner, the first preset temperature is greater than or equal to 65° C. and less than or equal to 75° C.
[0007] As an optional embodiment, the heating stage includes: controlling the heating component to heat the cooking cavity for a preset heating time so that the temperature rise rate of the cooking cavity reaches a second temperature rise rate, and the second temperature rise rate is greater than the first temperature rise rate.
[0008] As an optional implementation, the second temperature rise rate is greater than or equal to 5.8°C / min and less than or equal to 6.7°C / min.
[0009] As an optional embodiment, the boiling stage includes: controlling the heating component to heat the food in the cooking cavity to a boiling state and continuing for a first preset time period, wherein the first preset time period is greater than or equal to 5 minutes and less than or equal to 10 minutes.
[0010] As an optional embodiment, the heating stage includes: after the food reaches a boiling state, controlling the heating component to quickly heat the cooking cavity so that the bottom of the cooking cavity reaches a second preset temperature and lasts for a second preset time; wherein the second preset temperature is greater than or equal to 120°C and less than or equal to 130°C.
[0011] As an optional implementation, the second preset duration is greater than or equal to 4 min and less than or equal to 8 min.
[0012] As an optional embodiment, the rice stewing stage includes: controlling the temperature of the cooking chamber to be greater than or equal to a third preset temperature and lasting for a third preset time; the third preset time is greater than or equal to 15 minutes and less than or equal to 25 minutes.
[0013] As an optional embodiment, the rice cooker is further provided with a fan assembly, and the cooking method of the multi-grain rice also includes an air cooling stage; the air cooling stage includes: controlling the fan assembly to turn on for a fourth preset time to reduce the temperature in the cooking cavity.
[0014] As an optional implementation, the fourth preset duration is less than or equal to 8 minutes and greater than or equal to 5 minutes.
[0015] Due to the adoption of the above technical solution, the technical effects achieved by this application are:
[0016] 1. In the present application, the heating component is controlled to heat the cooking cavity during the water absorption stage, so that the temperature of the cooking cavity is heated to a first preset temperature at a first temperature rise rate; the first temperature rise rate is less than or equal to 2.5°C / min and greater than or equal to 1°C / min. By controlling the water absorption temperature and water absorption rate of the grains during the water absorption stage, the temperature is slowly raised to the first preset temperature at a smaller rate, so that the grains absorb water and heat up at the same time during the water absorption stage, which promotes the absorption of water by the whole grains and improves the fluffiness of the grain rice; at the same time, the rice grains are fully and evenly absorbed and heated up at this stage, which is the basis for rapid heating in the heating stage. Moreover, after sufficient water absorption, part of the starch dissolves into the water or adheres to the surface of the rice, which is conducive to the production of stickiness of the grain rice during the boiling and simmering stages.
[0017] 2. As an optional implementation, the first preset temperature is greater than or equal to 65° C. and less than or equal to 75° C. The maximum temperature in the water absorption stage is controlled to be in the range of 65° C.-75° C., which can prevent the gelatinization of the starch on the surface of the rice during the water absorption stage, which may cause the water to be unable to penetrate into the rice core, resulting in uneven water absorption of the grains, causing the grains to be soft on the outside and hard on the inside. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.
[0019] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative labor.
[0020] Figure 1 It is a flow chart of a cooking method for multi-grain rice suitable for an electric rice cooker provided according to an embodiment of the present application. DETAILED DESCRIPTION
[0021] In order to enable those skilled in the art to better understand the solution of the present application, the technical solution in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present application.
[0022] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchangeable where appropriate, so that the embodiments of the present application described herein can be implemented in an order other than those illustrated or described herein. In addition, the terms "including" and "having" and any of their variations are intended to cover non-exclusive inclusions, for example, a process, method, system, product or device comprising a series of steps or units is not necessarily limited to those steps or units clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.
[0023] Referring to the background technology, the existing cooking logic of grain rice in electric rice cookers is to absorb water at a single temperature, and there is no cooking method for different grains, which easily causes grains that are difficult to cook (such as red rice, black rice, brown rice, coix seeds, etc.) to be undercooked due to insufficient water absorption, resulting in poor cooking effect of grain rice, and affecting taste and digestion and absorption. In addition, some whole grain grains, such as red rice and coix seeds, have relatively high amylose content, and the surface cellulose cells are closely arranged, which will also hinder the diffusion of water in the rice cortex; and the prior art sets a single water absorption temperature. If the water absorption temperature is too high at the beginning, it will cause the surface of the grains to gelatinize, and it will be difficult for water molecules to enter the interior of the grains. Later heating cannot completely gelatinize, resulting in undercooking; if low-temperature water absorption is used, a very long water absorption time is required, and the water absorption temperature is around 40°C. Even if the time is very long, some grains cannot reach the saturated water absorption effect, which will also cause undercooking.
[0024] Based on this, Figure 1 As shown, the present application provides a cooking method for multi-grain rice suitable for an electric rice cooker, the electric rice cooker comprising a heating body and an inner pot installed on the heating body, the inner pot is provided with a cooking cavity, the heating body comprises a heating component; the cooking method for multi-grain rice comprises the following steps in sequence: a water absorption stage, a temperature rise stage, a boiling stage, a temperature flushing stage and a rice stewing stage;
[0025] Wherein, the water absorption stage comprises:
[0026] S1 controls the heating component to heat the cooking cavity so that the temperature of the cooking cavity is heated to a first preset temperature at a first temperature rise rate;
[0027] The first temperature rise rate is less than or equal to 2.5°C / min and greater than or equal to 1°C / min. It should be noted that the first temperature rise rate should be understood as the average temperature rise rate during the water absorption stage, which can be achieved by continuous low-power heating or intermittent heating. However, during intermittent heating, the temperature rise rate also has an upper limit, thereby achieving the average rate control within the above-mentioned effective range.
[0028] It is understandable that the rice cooker also has a temperature sensor, which can be provided with a bottom sensor and a top sensor, the bottom sensor is located at the bottom of the inner pot to measure the temperature of the bottom of the cooking cavity, and the top sensor extends into the cooking cavity to measure the temperature of the cooking cavity. The temperature sensor detects the temperature to control the heating work of the heating component to ensure accurate temperature control.
[0029] Specifically, in the water absorption stage, the grains are controlled to slowly heat up to the first preset temperature at a lower rate in the water absorption stage, so that the grains absorb water and heat up in the water absorption stage, which can promote the whole grains to absorb water and improve the fluffiness of the grain rice; at the same time, the rice grains are fully and evenly absorbed and heated in this stage, which is the basis for rapid heating in the heating stage. Moreover, after sufficient water absorption, part of the starch dissolves into the water or adheres to the surface of the rice, which is conducive to the generation of viscosity of the grain rice in the boiling stage and the simmering stage. Among them, as shown in Table 1, the physical and chemical data of the grain rice of the old method of the rice cooker and the grain rice of the new method of the rice cooker can be seen that by heating the grains while absorbing water in the water absorption stage, the grains can fully absorb water, and the fluffiness is increased by 26%-40%. The moisture deviation is reduced, indicating that the upper and lower layers of the grain rice cooked using the method described in the present application are more evenly cooked, and the elasticity index is increased, indicating that the grain rice cooked using the method described in the present application is more conducive to the generation of a sponge-like mesh structure inside the grain rice, increasing the elasticity of the grain rice. The gelatinization degree in the table can measure the degree of cooked rice. The gelatinization degree of the multi-grain rice cooked by this method is increased by about 20% compared with the multi-grain rice cooked by the old method. The gelatinization degree reaches more than 95%, avoiding the problem of raw grains.
[0030] In addition, the duration of the water absorption stage can be 25 minutes to 35 minutes, which is not limited in this application and can be selected by technicians according to actual conditions.
[0031] Table 1 Physical and chemical data of multi-grain rice cooked by the old method and multi-grain rice cooked by the new method
[0032]
[0033] As an optional implementation manner, the first preset temperature is greater than or equal to 65° C. and less than or equal to 75° C.
[0034] The maximum temperature of the water absorption stage is controlled to be in the range of 65°C-75°C, and the heating is stopped after the temperature of the cooking chamber is raised to 65°C-75°C at a first temperature rise rate. Preferably, 70°C can be selected. This can prevent the gelatinization of the starch on the surface of the rice during the water absorption stage, which may cause the water to be unable to penetrate into the rice core, resulting in uneven water absorption of the grains, causing the grains to be soft on the outside and hard on the inside.
[0035] As an optional embodiment, the heating stage includes: controlling the heating component to heat the cooking cavity for a preset heating time so that the temperature rise rate of the cooking cavity reaches a second temperature rise rate, and the second temperature rise rate is greater than the first temperature rise rate.
[0036] As an optional implementation, the second temperature rise rate is greater than or equal to 5.8°C / min and less than or equal to 6.7°C / min.
[0037] Specifically, in the heating stage, the heating component is controlled to quickly heat the grains at a temperature rise rate greater than or equal to 5.8°C / min and less than or equal to 6.7°C / min for 6min-10min. In the heating stage, after the grains fully absorb water, as the temperature rises, the heat is transferred from the water to the rice core, the starch molecules of various structures begin to gelatinize, the molecular chains extend, and the grains begin to expand. It should be noted that this application does not limit the second temperature rise rate and the duration of the heating stage, but the duration of this stage should not be too long, because after a long period of water absorption, the easy-to-cook grains have become very soft and rotten. If the duration is too long, the overall taste of the grain rice will be soft and the elasticity will be poor.
[0038] As an optional embodiment, the boiling stage includes: controlling the heating component to heat the food in the cooking cavity to a boiling state and continuing for a first preset time period, wherein the first preset time period is greater than or equal to 5 minutes and less than or equal to 10 minutes.
[0039] In the boiling stage, the heating component is controlled to heat the water temperature in the cooking cavity to above 98°C, the rice-water mixture in the pot is in a boiling state, and the starch of the grains begins to alpha-ize from the outside to the inside, making the grain rice soft. The duration of this stage is preferably 5min-10min, and the present application does not limit this. However, if the temperature is too low or the duration is too short, the rice cannot fully expand, resulting in the surface of the grain rice being too hard and the fluffiness being insufficient. Therefore, it is preferred to select a suitable duration to avoid the situation where the rice cannot fully expand, resulting in the surface of the grain rice being too hard and the fluffiness being insufficient.
[0040] As an optional embodiment, the heating stage includes: after the food reaches a boiling state, controlling the heating component to quickly heat the cooking cavity so that the bottom of the cooking cavity reaches a second preset temperature and lasts for a second preset time; wherein the second preset temperature is greater than or equal to 120°C and less than or equal to 130°C.
[0041] As an optional implementation, the second preset duration is greater than or equal to 4 min and less than or equal to 8 min.
[0042] In the temperature rushing stage, the heating component is controlled to quickly heat the cooking cavity so that the temperature in the cooking cavity reaches about 120-130°C in a short time, and the duration is preferably 4-8 minutes. The temperature rushing stage is set between the boiling and simmering stages to give the surface moisture of the middle and upper layers of the multi-grain rice time to fully flow back, so that the upper and lower layers of the multi-grain rice are more uniform and the moisture deviation is reduced.
[0043] As an optional embodiment, the rice stewing stage includes: controlling the food in the cooking chamber to be greater than or equal to a third preset temperature and continuing for a third preset time; the third preset time is greater than or equal to 15 minutes and less than or equal to 25 minutes.
[0044] Specifically, the simmering stage can evaporate excess water in the cooking cavity, and the third preset duration can be greater than or equal to 98°C. The simmering stage can increase the elasticity, stickiness and aroma of the multi-grain rice. After the boiling stage, the water in the cooking cavity has been basically evaporated, but there is still moisture remaining on the surface, and the multi-grain rice is still in a relatively wet and sticky state, and the moisture still needs to be evaporated. At the same time, high temperature can stimulate the viscoelasticity of the rice grains. In addition, the Maillard reaction of sugars and amino acids and the decomposition of some fats under high temperature produce aroma. However, the duration of this stage should not be too long, and it is preferably 15min-20min. This application does not limit this, but it should be noted that too long a duration will cause the rice grains to soften and the bottom of the liner to appear brown.
[0045] As an optional embodiment, the rice cooker is further provided with a fan assembly, and the cooking method of multi-grain rice also includes an air cooling stage; the air cooling stage includes: controlling the fan assembly to turn on for a fourth preset time to reduce the temperature of the food in the cooking cavity.
[0046] As an optional implementation, the fourth preset duration is less than or equal to 8 minutes and greater than or equal to 5 minutes.
[0047] The electric rice cooker includes an uncoated inner pot electric rice cooker and a coated inner pot electric rice cooker. For the uncoated inner pot electric rice cooker, an air cooling stage can also be set, and the fan assembly is controlled to be turned on for 5 minutes to 8 minutes. During the air cooling stage, the temperature of the multi-grain rice can be suddenly reduced by about 10°C, which can make the rice grain structure more compact and stimulate the Q elasticity of the rice grain.
[0048] The serial numbers of the above-mentioned embodiments of the present application are for description only and do not represent the advantages or disadvantages of the embodiments.
[0049] In the above embodiments of the present application, the description of each embodiment has its own emphasis. For parts that are not described in detail in a certain embodiment, please refer to the relevant description of other embodiments.
[0050] In the several embodiments provided in the present application, it should be understood that the disclosed client can be implemented in other ways. Among them, the device embodiments described above are only schematic. For example, the division of the units is only a logical function division. There may be other division methods in actual implementation. For example, multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Another point is that the mutual coupling or direct coupling or communication connection shown or discussed can be through some interfaces, indirect coupling or communication connection of units or modules, which can be electrical or other forms.
[0051] The units described as separate components may or may not be physically separated, and the components shown as units may or may not be physical units, that is, they may be located in one place or distributed on multiple network units. Some or all of the units may be selected according to actual needs to achieve the purpose of the solution provided in this embodiment.
[0052] So far, the technical solution of the present application has been described in combination with the above multiple embodiments, but it is easy for those skilled in the art to understand that the protection scope of the present application is not limited to these specific embodiments. Without departing from the technical principles of the present application, those skilled in the art can split and combine the technical solutions in the above-mentioned various embodiments, and can also make equivalent changes or replacements to the relevant technical features. Any changes, equivalent replacements, improvements, etc. made within the technical concept and / or technical principles of the present application will fall within the protection scope of the present application.
[0053] Each embodiment in this specification is described in a progressive manner, and the same or similar parts between the embodiments can be referred to each other, and each embodiment focuses on the differences from other embodiments. In particular, for the system embodiment, since it is basically similar to the method embodiment, the description is relatively simple, and the relevant parts can be referred to the partial description of the method embodiment.
[0054] The above is only a preferred implementation of the present application. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present application. These improvements and modifications should also be regarded as the scope of protection of the present application.
Claims
1. A method for cooking multi-grain rice suitable for an electric rice cooker, characterized in that: The electric rice cooker comprises a heating body and an inner pot installed in the heating body, wherein the inner pot is provided with a cooking cavity, and the heating body comprises a heating component; the cooking method of the multi-grain rice comprises the following steps in sequence: a water absorption stage, a temperature rise stage, a boiling stage, a temperature flushing stage and a rice stewing stage; Wherein, the water absorption stage comprises: Controlling the heating component to heat the cooking cavity so that the temperature of the cooking cavity is heated to a first preset temperature at a first temperature rise rate; Wherein, the first temperature rise rate is less than or equal to 2.5°C / min and greater than or equal to 1°C / min.
2. The cooking method of multi-grain rice suitable for an electric rice cooker according to claim 1, characterized in that: The first preset temperature is greater than or equal to 65° C. and less than or equal to 75° C.
3. The cooking method of multi-grain rice suitable for an electric rice cooker according to claim 1, characterized in that: The heating stage includes: The heating component is controlled to heat the cooking cavity for a preset heating time so that the temperature rise rate of the food reaches a second temperature rise rate, and the second temperature rise rate is greater than the first temperature rise rate.
4. The cooking method of multi-grain rice suitable for an electric rice cooker according to claim 3, characterized in that: The second temperature rise rate is greater than or equal to 5.8° C. / min and less than or equal to 6.7° C. / min.
5. The cooking method of multi-grain rice suitable for an electric rice cooker according to claim 1, characterized in that: The boiling stage includes: The heating component is controlled to heat the food in the cooking cavity to a boiling state and continue for a first preset time, where the first preset time is greater than or equal to 5 minutes and less than or equal to 10 minutes.
6. The cooking method of multi-grain rice suitable for an electric rice cooker according to claim 1, characterized in that: The temperature-inrush stage includes: After the food reaches a boiling state, the heating component is controlled to quickly heat the cooking cavity so that the bottom of the cooking cavity reaches a second preset temperature and lasts for a second preset time; wherein the second preset temperature is greater than or equal to 120°C and less than or equal to 130°C.
7. The cooking method of multi-grain rice suitable for an electric rice cooker according to claim 6, characterized in that: The second preset duration is greater than or equal to 4 minutes and less than or equal to 8 minutes.
8. The cooking method of multi-grain rice suitable for an electric rice cooker according to claim 1, characterized in that: The rice stewing stage comprises: Controlling the temperature in the cooking cavity to be greater than or equal to a third preset temperature and lasting for a third preset time period; The third preset duration is greater than or equal to 15 minutes and less than or equal to 25 minutes.
9. The cooking method of multi-grain rice suitable for an electric rice cooker according to claim 1, characterized in that: The electric rice cooker is also provided with a fan assembly, and the cooking method of the multi-grain rice further comprises an air cooling stage; The air cooling stage includes: controlling the fan assembly to be turned on for a fourth preset time period to reduce the temperature of the cooking cavity.
10. The cooking method of multi-grain rice suitable for an electric rice cooker according to claim 9, characterized in that: The fourth preset duration is less than or equal to 8 minutes and greater than or equal to 5 minutes.