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Method of controlling quantity and quality of cooked rice during cooking

A technology of weight and rice, applied in the field of cooking utensils, can solve problems such as difficult control of weight and quality, and achieve the effect of eliminating trouble

Inactive Publication Date: 2006-09-13
徐锦圣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the ubiquitous problem that it is difficult to control the quantity and quality of cooked rice, the present invention provides a method for people to grasp the quantity and quality of steamed rice, that is, the rice is packaged in small quantities and used in small quantities. Portioned rice matching cooking utensils

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0008] In a family of two, stop by the supermarket after get off work to buy two bags of rice in small packages (one is two liang packs, the other is one liang pack). Add cooking water to the two cooking vessels that match the divided rice, using the marking line inside the vessel as a reference, add water to the vessel containing one or two rice to the mark line, and add water to the vessel containing two or two rice until slightly Below the marking line, put it on the utensil rack, and then put it in the microwave to heat and cook. After the rice is steamed, the rice does not need to be transferred to a bowl, but the steaming vessel and the bowl are combined into one.

Embodiment 2

[0010] In a family of three generations or a family of five, go out after eating at home on Saturday noon, and do not eat at home on Saturday night and Sunday. It was difficult to control the amount of rice in the past, and the elderly were always taken along. The rice was very soft . Now it is very convenient to take out five bags of rice packed in small quantities (for example, four bags for one tael, one bag for half tael; or three bags for one tael, one bag for two tael, one The bags are in half and two packs), disassembled and put them into matching cooking containers, add cooking water, add water to the elders and juniors to slightly exceed the marking line, the other to the marking line, and the third to slightly below the marking line, Put it on the utensil rack, put it in the microwave to heat and cook it to make rice. A family of five and three generations living together can determine the hardness of the steamed rice according to their own tastes, and they can eat ...

Embodiment 3

[0012] Six people gathered in a private room in the hotel, and each person in the eating and drinking room asked for one or two meters of steamed rice. The waiter unpacks six small portions of one or two meters and packs them into separate bags, and puts them in a cooking vessel that matches the one or two meters (the marks or patterns on the outer wall of the vessel can be distinguished), and then according to the different tastes of the six people, refer to the marking line , add water as appropriate, put it on the utensil rack, put it in a microwave oven (can be equipped in private rooms) to heat and cook it to make rice. The waiter holds the handle of the utensils and delivers them to the guests, clean and hygienic.

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Abstract

A method for quantitatively cooking high-quality rice features that the rice is quantitatively loaded in multiple small quantitative containers for cooking by boiling or steaming.

Description

Technical field [0001] The invention relates to a method for controlling the portion and quality of cooked rice, in particular, the rice is packaged in small portions and a cooking vessel matched with the rice in small portions is used. Background technique [0002] At present, the population of the known staple food of rice is large, and along with the progress of society, the development of science and technology, the improvement of people's living standards and the acceleration of the pace of life, steamed rice becomes rice, and people increasingly choose clean, fast , Convenient way (such as cooking with microwave heating). However, rice is now sold on the basis of catties or kilograms, and it is customary to pack in large quantities (whether it is packaged in whole bags or retailed in bulk). The cooking vessel is also large in capacity. With the development of the economy, people's work changes frequently and the concept of life changes. Now more and more young people...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/00G01B21/00
Inventor 徐锦圣
Owner 徐锦圣
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