An electric rice cooker, a rice control method, device and storage medium

Abstract

The application discloses an electric rice cooker, a rice control method and device and a storage medium. The electric rice cooker comprises a cooker body, a first heating assembly, a second heating assembly and a third heating assembly. The first heating assembly is located at the bottom of the cooker body, the second heating assembly is located at the corner area between the bottom and the side of the cooker body, and the third heating assembly is located at the side of the cooker body. The rice control method comprises controlling the first heating assembly, the second heating assembly and the third heating assembly to heat the upper part of the rice-water mixture first and then heat the lower part. When the temperature of the rice-water mixture reaches a preset first temperature interval, the rice-water mixture is kept warm in the first temperature interval for a preset first keeping warm time length. The rice-water mixture is heated so that the temperature of the upper part of the rice-water mixture is higher than the temperature of the lower part. When the temperature of the rice-water mixture reaches a preset second temperature interval, the rice-water mixture is gelatinized to obtain rice. Thus, the rice can be uniformly absorbed, the moisture deviation of the rice can be reduced, and the taste of the rice can be improved.

Description

Technical Field

[0001] This invention relates to the field of electrical equipment technology, specifically to a rice cooker, a method for controlling rice, a device for controlling rice, and a storage medium. Background Technology

[0002] Rice cookers are a common appliance for cooking rice in daily life. As people's living standards improve, they have higher expectations for the taste of rice cooked in rice cookers, no longer satisfied with simply cooking it until it's cooked through, but demanding a better texture. However, currently, rice cooked in rice cookers often has large variations in moisture content and uneven water absorption, resulting in a poor texture. Summary of the Invention

[0003] In view of this, embodiments of the present invention provide a rice cooker, a method for controlling rice, an apparatus, and a storage medium to improve the taste of rice.

[0004] According to a first aspect, embodiments of the present invention provide a rice cooker, comprising:

[0005] A pot body, the pot body being used to hold a mixture of rice and water;

[0006] A first heating element is located at the bottom of the pot body;

[0007] The second heating component is located in the corner area of ​​the bottom and side of the pot body;

[0008] The third heating component is located on the side of the pot body.

[0009] The rice cooker provided in this embodiment of the invention integrates a first heating component, a second heating component, and a third heating component with the cooker body structure to form multiple vortices within the cooker body, thereby driving the flow of rice and water, ensuring that the rice absorbs water evenly and reducing moisture deviation.

[0010] In conjunction with the first aspect, in the first embodiment of the first aspect, the bottom of the pot body is provided with a groove, and the first heating component is disposed in the groove.

[0011] In conjunction with the first aspect, in the second embodiment of the first aspect, the third heating component is located from the upper end of the corner region to the top of the pot body.

[0012] In conjunction with the first aspect, in the third embodiment of the first aspect, the first heating assembly, the third heating assembly, and the second heating assembly each include one or more heating elements.

[0013] In conjunction with the first aspect, in the fourth embodiment of the first aspect, the rice cooker further includes: a temperature detection device for detecting the temperature of the rice-water mixture; and a controller that is communicatively connected to the first heating component, the third heating component, the second heating component, and the temperature detection device.

[0014] In conjunction with the fourth embodiment of the first aspect, in the fifth embodiment of the first aspect, the temperature detection device is located at the bottom and / or top of the pot body.

[0015] According to a second aspect, embodiments of the present invention provide a method for cooking rice, applied to an electric rice cooker. The electric rice cooker includes a cooker body, a first heating component, a second heating component, and a third heating component. The cooker body is used to hold a rice-water mixture. The first heating component is located at the bottom of the cooker body. The second heating component is located at the corner area between the bottom and the side of the cooker body. The third heating component is located on the side of the cooker body. The method for cooking rice includes:

[0016] The first heating component, the second heating component, and the third heating component are controlled to heat the upper part of the rice-water mixture first and then the lower part.

[0017] When the temperature of the rice-water mixture reaches a preset first temperature range, the first heating component, the second heating component, and the third heating component are controlled to maintain the temperature in the first temperature range for a preset first holding time.

[0018] The first heating component, the second heating component, and the third heating component are controlled to heat the rice-water mixture so that the temperature of the upper part of the rice-water mixture is higher than the temperature of the lower part.

[0019] When the temperature of the rice-water mixture reaches a preset second temperature range, the first heating component, the second heating component, and the third heating component are controlled to gelatinize the rice-water mixture to obtain cooked rice.

[0020] The rice cooking method provided in this embodiment of the invention controls the first heating component, the second heating component, and the third heating component to heat the upper part of the rice-water mixture first, followed by the lower part. When the temperature of the rice-water mixture reaches a preset first temperature range, the first heating component, the second heating component, and the third heating component are controlled to maintain the temperature within the first temperature range for a preset first holding time. The first heating component, the second heating component, and the third heating component are controlled to heat the rice-water mixture so that the temperature of the upper part of the rice-water mixture is higher than that of the lower part. When the temperature of the rice-water mixture reaches a preset second temperature range, the first heating component, the second heating component, and the third heating component are controlled to gelatinize the rice-water mixture, thus obtaining cooked rice. This ensures that the top and sides are heated more, while the bottom is heated less, creating a vortex inside the cooker. Driven by the vortex, the top and sides absorb more water, while the rice absorbs sufficient water during the holding stage and less water later, resulting in even water absorption and reduced moisture content.

[0021] In conjunction with the second aspect, in the first embodiment of the second aspect, controlling the first heating component, the second heating component, and the third heating component to heat the upper part of the rice-water mixture before the lower part includes:

[0022] The first heating component, the second heating component, and the third heating component are controlled by a first heating method to ensure that the upper part of the rice-water mixture is heated first and the lower part is heated later. The first heating method includes heating with a duty cycle of A1:A2:A3:A4, where A1 represents the first heating time of the first heating component, A2 represents the first heating time of the second heating component, A3 represents the first heating time of the third heating component, and A4 represents the first stopping heating time when the first heating component, the second heating component, and the third heating component all stop heating.

[0023] In conjunction with the second aspect, in the second embodiment of the second aspect, controlling the first heating component, the second heating component, and the third heating component to maintain the temperature within the first temperature range for a preset first holding time includes:

[0024] The first heating component, the second heating component, and the third heating component are controlled by a second heating method to keep the rice-water mixture warm in the first temperature range for the first holding time; wherein the second heating method includes heating with a duty cycle of B1:B2:B3:B4, where B1 represents the second heating time of the first heating component, B2 represents the second heating time of the second heating component, B3 represents the second heating time of the third heating component, and B4 represents the second stopping heating time when the first heating component, the second heating component, and the third heating component all stop heating.

[0025] In conjunction with the second aspect, in the third embodiment of the second aspect, controlling the first heating component, the second heating component, and the third heating component to maintain the temperature within the first temperature range for a preset first holding time includes:

[0026] The first heating component, the second heating component, and the third heating component are controlled by a second heating method to keep the rice-water mixture warm in the first temperature range for a preset first time. The second heating method includes heating with a duty cycle of B1:B2:B3:B4, where B1 represents the second heating time of the first heating component, B2 represents the second heating time of the second heating component, B3 represents the second heating time of the third heating component, and B4 represents the second heating stop time when all three heating components (first, second, and third) cease heating.

[0027] The first heating component, the second heating component, and the third heating component are controlled by a third heating method to keep the rice-water mixture warm in the first temperature range for a preset second time. The third heating method includes heating with a duty cycle of C1:C2:C3:C4, where C1 represents the third heating time of the first heating component, C2 represents the third heating time of the second heating component, C3 represents the third heating time of the third heating component, and C4 represents the third stopping heating time when all three components (first, second, and third) cease heating. The sum of the first time and the second time is the first heat preservation time.

[0028] In conjunction with the second aspect, in the fourth embodiment of the second aspect, controlling the first heating component, the second heating component, and the third heating component to heat the rice-water mixture includes: controlling the first heating component, the second heating component, and the third heating component to heat the rice-water mixture so that the rice-water mixture heats up rapidly at a preset heating rate and the upper temperature of the rice-water mixture is higher than the lower temperature.

[0029] In conjunction with the fourth embodiment of the second aspect, in the fifth embodiment of the second aspect, controlling the first heating component, the second heating component, and the third heating component to heat the rice-water mixture includes: controlling the first heating component, the second heating component, and the third heating component using a fourth heating method to make the upper temperature of the rice-water mixture higher than the lower temperature; wherein the fourth heating method includes heating with a duty cycle of D1:D2:D3:D4, where D1 represents the fourth heating time of the first heating component, D2 represents the fourth heating time of the second heating component, D3 represents the fourth heating time of the third heating component, and D4 represents the fourth stopping heating time when the first heating component, the second heating component, and the third heating component all stop heating.

[0030] In conjunction with the second aspect, in the sixth embodiment of the second aspect, controlling the first heating component, the second heating component, and the third heating component to gelatinize the rice-water mixture includes: controlling the first heating component, the second heating component, and the third heating component to make the upper temperature of the rice-water mixture higher than the lower temperature and maintain a preset first boiling time in the first boiling stage, and maintain a preset second boiling time in the second boiling stage, wherein the heating power in the first boiling stage is greater than the heating power in the second boiling stage.

[0031] In conjunction with the sixth embodiment of the second aspect, in the seventh embodiment of the second aspect, controlling the first heating component, the second heating component, and the third heating component to make the upper temperature of the rice-water mixture higher than the lower temperature and maintaining a preset first boiling time during the first boiling stage, and maintaining a preset second boiling time during the second boiling stage includes:

[0032] A fifth heating method is used to control the first heating component, the second heating component, and the third heating component, so that the upper temperature of the rice-water mixture is higher than the lower temperature, maintaining a preset first boiling time during the first boiling stage; wherein the fifth heating method includes heating with a duty cycle of E1:E2:E3:E4, where E1 represents the fifth heating time of the first heating component, E2 represents the fifth heating time of the second heating component, E3 represents the fifth heating time of the third heating component, and E4 represents the fifth stopping heating time when the first heating component, the second heating component, and the third heating component all stop heating;

[0033] A sixth heating method is used to control the first heating component, the second heating component, and the third heating component, so that the upper temperature of the rice-water mixture is higher than the lower temperature, maintaining a preset second boiling time during the second boiling stage; wherein the sixth heating method includes heating with a duty cycle of F1:F2:F3:F4, where F1 represents the sixth heating time of the first heating component, F2 represents the sixth heating time of the second heating component, F3 represents the sixth heating time of the third heating component, and F4 represents the sixth stopping heating time when the first heating component, the second heating component, and the third heating component all stop heating; wherein E4 is less than F4.

[0034] According to a third aspect, embodiments of the present invention provide a rice cooking device applied to a rice cooker. The rice cooker includes a cooker body, a first heating element, a second heating element, and a third heating element. The cooker body is used to hold a rice-water mixture. The first heating element is located at the bottom of the cooker body. The second heating element is located at the corner area between the bottom and the side of the cooker body. The third heating element is located on the side of the cooker body. The rice cooking device includes:

[0035] The first heating module is used to control the first heating component, the second heating component and the third heating component so that the upper part of the rice-water mixture is heated first and the lower part is heated later.

[0036] The rice soaking module controls the first heating component, the second heating component, and the third heating component to maintain the temperature within the first temperature range for a preset first holding time when the temperature of the rice-water mixture reaches a preset first temperature range.

[0037] The second heating module is used to control the first heating component, the second heating component and the third heating component to heat the rice-water mixture so that the temperature of the upper part of the rice-water mixture is higher than the temperature of the lower part.

[0038] The gelatinization module controls the first heating component, the second heating component, and the third heating component to gelatinize the rice-water mixture when the temperature of the rice-water mixture reaches a preset second temperature range, thereby obtaining cooked rice.

[0039] According to a fourth aspect, embodiments of the present invention provide a computer-readable storage medium storing computer instructions for causing the computer to perform the rice cooking method described in the second aspect or any embodiment of the second aspect. Attached Figure Description

[0040] The features and advantages of the invention will be more clearly understood by referring to the accompanying drawings, which are schematic and should not be construed as limiting the invention in any way. In the drawings:

[0041] Figure 1 A structural diagram of a specific example of a rice cooker;

[0042] Figure 2 A structural diagram of another specific example of a rice cooker;

[0043] Figure 3 A schematic diagram of the vortex formed inside the pot;

[0044] Figure 4 This is a schematic flowchart of the rice cooking method in Embodiment 2 of the present invention;

[0045] Figure 5 This is a schematic flowchart illustrating an example of a rice cooking method according to Embodiment 2 of the present invention.

[0046] Figure 6 This is a schematic diagram of the structure of the rice cooking device in Embodiment 3 of the present invention;

[0047] in:

[0048] 1. Pot body; 2. First heating element; 3. Second heating element; 4. Vortex; 5. Third heating element. Detailed Implementation

[0049] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0050] Analysis revealed several reasons for the poor texture of rice cooked in electric rice cookers: First, the water level is initially higher than the rice-water mixture. As cooking progresses, the rice absorbs water and expands, gradually lowering the water level. Once the rice has fully absorbed the water, the water level disappears, resulting in a shorter contact time between the upper and lower parts of the rice and the water. Second, the cooking process also involves vigorous boiling in the middle and slower boiling on the sides, leading to greater water absorption in the middle and less in the sides. These variations in water level and internal boiling cause the upper and side areas of the rice to have lower moisture content, while the lower and middle areas have higher moisture content, resulting in a significant moisture difference that affects the texture.

[0051] Example 1

[0052] like Figure 1 and Figure 2 As shown, the rice cooker of Embodiment 1 of the present invention includes a cooker body 1, a first heating component 2, a second heating component 3 and a third heating component 5. The cooker body 1 is used to hold a rice-water mixture. The first heating component 2 is located at the bottom of the cooker body 1. The second heating component 3 is located at the corner area between the bottom and the side of the cooker body 1, i.e., the bottom R corner. The third heating component 5 is located on the side of the cooker body 1.

[0053] The rice cooker provided in Embodiment 1 of the present invention integrates distributed heat sources, namely the first heating component 2, the second heating component 3, and the third heating component 5, with the cooker body 1 to form multiple vortices 4 within the cooker body 1, such as... Figure 3 As shown, this allows the rice and water to flow, ensuring that the rice absorbs water evenly and reducing moisture deviation.

[0054] In a specific implementation, the bottom of the pot body 1 is provided with a groove, and the first heating component 2 is disposed in the groove.

[0055] In a specific implementation, the third heating component 5 is located from the upper end of the bottom R-corner of the pot body 1 to the top of the pot body 1.

[0056] Specifically, the first heating component 2, the second heating component 3, and the third heating component 5 each include one or more heating elements. The heating element can be a heating coil, and each heating coil is controlled by a corresponding IGBT, allowing for independent heating.

[0057] As a further embodiment, the rice cooker also includes a temperature detection device for detecting the temperature of the rice-water mixture. For example, the temperature detection device may be located at the bottom and / or top of the cooker body 1.

[0058] As a further embodiment, the rice cooker also includes a controller, which is communicatively connected to the first heating component 2, the second heating component 3, the third heating component 5, and the temperature detection device.

[0059] Example 2

[0060] Embodiment 2 of the present invention provides a method for cooking rice, which is applied to an electric rice cooker. The electric rice cooker includes a cooker body, a first heating component, a second heating component, and a third heating component. The cooker body is used to hold a rice-water mixture. The first heating component is located at the bottom of the cooker body, the second heating component is located at the corner area between the bottom and the side of the cooker body, and the third heating component is located on the side of the cooker body. Figure 4 This is a schematic flowchart of the rice cooking method in Embodiment 2 of the present invention, as shown below. Figure 4 As shown, the rice cooking method of Embodiment 2 of the present invention includes the following steps:

[0061] S101: Control the first heating component, the second heating component and the third heating component so that the upper part of the rice-water mixture is heated first and the lower part is heated later.

[0062] In a specific implementation, controlling the first heating component, the second heating component, and the third heating component to heat the rice-water mixture from top to bottom includes: controlling the first heating component, the second heating component, and the third heating component using a first heating method to heat the rice-water mixture from top to bottom, wherein the first heating method includes heating with a duty cycle of A1:A2:A3:A4, where A1 represents the first heating time of the first heating component, A2 represents the first heating time of the second heating component, A3 represents the first heating time of the third heating component, and A4 represents the first stopping heating time when all three heating components stop heating.

[0063] More specifically, A1, A2, A3, and A4 have the following relationship: A1 + A2 + A3 + A4 = Y (0–50s), where A1 is 0–1 / 10 of Y, A2 is 3 / 10–8 / 10 of Y, A3 is 3 / 10–8 / 10 of Y, and A4 is 3 / 10–8 / 10 of Y. Within A1, only the first heating element heats; within A2, only the second heating element heats; within A3, only the third heating element heats; and within A4, the first heating element heats, while the third heating element and neither heating are present. A3 is greater than A2.

[0064] Step 101 above ensures that the top and sides are heated more and the bottom is heated less, forming a vortex inside the pot body, and the top and sides absorb more water under the influence of the vortex.

[0065] S102: When the temperature of the rice-water mixture reaches the preset first temperature range, control the first heating component, the second heating component and the third heating component to maintain the temperature in the first temperature range for a preset first holding time.

[0066] As a specific implementation, controlling the first heating component, the second heating component, and the third heating component to maintain the temperature within the first temperature range for a preset first holding time includes: controlling the first heating component, the second heating component, and the third heating component using a second heating method to maintain the rice-water mixture within the first temperature range for the first holding time; wherein the second heating method includes heating with a duty cycle of B1:B2:B3:B4, where B1 represents the second heating time of the first heating component, B2 represents the second heating time of the second heating component, B3 represents the second heating time of the third heating component, and B4 represents the second stopping heating time when the first heating component, the second heating component, and the third heating component all stop heating.

[0067] As another specific implementation, controlling the first heating component, the second heating component, and the third heating component to maintain the temperature within the first temperature range for a preset first holding time includes: controlling the first heating component, the second heating component, and the third heating component using a second heating method to maintain the rice-water mixture within the first temperature range for a preset first holding time; wherein the second heating method includes heating with a duty cycle of B1:B2:B3:B4, where B1 represents the second heating time of the first heating component, B2 represents the second heating time of the second heating component, B3 represents the second heating time of the third heating component, and B4 represents the second stopping heating time when the first heating component, the third heating component, and the third heating component all stop heating. A third heating method is used to control the first, second, and third heating components to keep the rice-water mixture at a preset temperature for a second duration within the first temperature range. The third heating method includes heating with a duty cycle of C1:C2:C3:C4, where C1 represents the third heating time of the first heating component, C2 represents the third heating time of the second heating component, C3 represents the third heating time of the third heating component, and C4 represents the third stopping time when all three heating components cease heating. The sum of the first duration and the second duration is the first holding time. By employing this method to hold the rice at a different heating rate within the first temperature range for the first holding time, the different heating rates allow for varying water absorption rates in the rice, ensuring more thorough water absorption during the holding period.

[0068] The relationships between B1, B2, B3, and B4 are as follows: B1 + B2 + B3 + B4 = Y (0 ~ 50s), where B1 is 0 ~ 1 / 10 of Y, B2 is 3 / 10 ~ 8 / 10 of Y, B3 is 3 / 10 ~ 8 / 10 of Y, and B4 is 3 / 10 ~ 8 / 10 of Y, and B3 is greater than B2.

[0069] The relationships between C1, C2, C3, and C4 are as follows: C1 + C2 + C3 + C4 = Y (0 ~ 50 s), where C1 is 0 ~ 1 / 10 of Y, C2 is 3 / 10 ~ 8 / 10 of Y, C3 is 3 / 10 ~ 8 / 10 of Y, and C4 is 3 / 10 ~ 8 / 10 of Y, and C3 is greater than C2.

[0070] Step 102 above allows the rice to fully absorb water for a sufficient period of time, reducing the amount of water absorbed later and avoiding large moisture deviations caused by uncontrollable factors in the later stages of cooking.

[0071] S103: Control the first heating component, the second heating component and the third heating component to heat the rice-water mixture so that the temperature of the upper part of the rice-water mixture is higher than the temperature of the lower part.

[0072] As a specific implementation, controlling the first heating component, the second heating component, and the third heating component to heat the rice-water mixture includes: controlling the first heating component, the second heating component, and the third heating component to heat the rice-water mixture so that the rice-water mixture heats up rapidly at a preset heating rate and the upper temperature of the rice-water mixture is higher than the lower temperature.

[0073] More specifically, controlling the first heating component, the second heating component, and the third heating component to heat the rice-water mixture includes: controlling the first heating component, the second heating component, and the third heating component using a fourth heating method to make the upper temperature of the rice-water mixture higher than the lower temperature; wherein the fourth heating method includes heating with a duty cycle of D1:D2:D3:D4, where D1 represents the fourth heating time of the first heating component, D2 represents the fourth heating time of the second heating component, D3 represents the fourth heating time of the third heating component, and D4 represents the fourth heating stop time when the first heating component, the second heating component, and the third heating component all stop heating.

[0074] The relationships between D1, D2, D3, and D4 are as follows: D1 + D2 + D3 + D4 = Y (0–50s), where D1 is 0–1 / 10 of Y, D2 is 0–5 / 10 of Y, D3 is 0–8 / 10 of Y, and D4 is 3 / 10–8 / 10 of Y. Where D3 is greater than D2.

[0075] Through the above step 103, the overall temperature can be rapidly increased during the heating stage. The heating unit controls the temperature of the rice-water mixture to be high at the top and sides and low at the middle. Driven by the vortex, the top and sides absorb more water, while the middle absorbs less water.

[0076] S104: When the temperature of the rice-water mixture reaches the preset second temperature range, control the first heating component, the second heating component and the third heating component to gelatinize the rice-water mixture to obtain cooked rice.

[0077] As a specific implementation, controlling the first heating component, the second heating component, and the third heating component to gelatinize the rice-water mixture includes: controlling the first heating component, the second heating component, and the third heating component to make the upper temperature of the rice-water mixture higher than the lower temperature and maintain a preset first boiling time in the first boiling stage, and maintain a preset second boiling time in the second boiling stage, wherein the heating power in the first boiling stage is greater than the heating power in the second boiling stage.

[0078] More specifically, controlling the first heating component, the second heating component, and the third heating component to ensure that the upper temperature of the rice-water mixture is higher than the lower temperature and maintaining a preset first boiling time during the first boiling stage, and maintaining a preset second boiling time during the second boiling stage includes:

[0079] A fifth heating method is used to control the first, second, and third heating components to maintain a preset first boiling time during the first boiling stage, ensuring that the upper temperature of the rice-water mixture is higher than the lower temperature. This fifth heating method includes heating with a duty cycle of E1:E2:E3:E4, where E1 represents the fifth heating time of the first heating component, E2 represents the fifth heating time of the second heating component, and E3 represents the fifth heating time of the third heating component. E4 represents the fifth stopping heating time when all three heating components (first, second, and third) cease heating. A sixth heating method is also used. The first heating component, the second heating component, and the third heating component are controlled in a manner to maintain a preset second boiling time during the second boiling stage, ensuring that the upper temperature of the rice-water mixture is higher than the lower temperature. The sixth heating method includes heating with a duty cycle of F1:F2:F3:F4, where F1 represents the sixth heating time of the first heating component, F2 represents the sixth heating time of the second heating component, and F3 represents the sixth heating time of the third heating component. F4 represents the sixth stopping heating time when all three heating components (first, second, and third) cease heating. E4 is less than F4.

[0080] The relationships between E1, E2, E3, and E4 are as follows: E1 + E2 + E3 + E4 = Y (0–50s), where E1 is 0–1 / 10 of Y, E2 is 0–5 / 10 of Y, E3 is 0 / 10–8 / 10 of Y, and E4 is 3 / 10–8 / 10 of Y. Furthermore, E3 is greater than E2.

[0081] The relationships between F1, F2, F3, and F4 are as follows: F1 + F2 + F3 + F4 = Y (0–50s), where F1 is 0 / 10 to 2 / 10 of Y, F2 is 0 to 1 / 10 of Y, F3 is 0 to 8 / 10 of Y, and F4 is 3 / 10 to 10 / 10 of Y. F3 is greater than F2.

[0082] Through the above step 104, high-power rapid boiling can be used in the first boiling stage, and low-power slow boiling can be used in the second boiling stage. This can reduce the degree of boiling in the middle and reduce water absorption in the middle.

[0083] After boiling, the rice is simmered at a specific duty cycle G1:G2:G3:G4, controlling the simmering time to ensure optimal cooking results. When time t... f When the time exceeds t5, stop cooking; otherwise, continue simmering the rice.

[0084] Specifically, G1, G2, G3, and G4 have the following relationship: G1 + G2 + G3 + G4 = Y (0 ~ 50s). G1 is 0 ~ 2 / 10 of Y, G2 is 0 ~ 5 / 10 of Y, G3 is 0 ~ 8 / 10 of Y, and G4 is 3 / 10 ~ 10 / 10 of Y.

[0085] Therefore, the rice cooking method provided in Embodiment 1 of this invention employs a multi-stage heating method. During the soaking stage, the top and sides are heated more, while the bottom is heated less. Driven by a vortex, the top and sides absorb more water and are maintained for a sufficient time to ensure full water absorption, reducing water absorption later and avoiding large moisture deviations caused by uncontrollable factors in the later stages of cooking. During the heating stage, the overall temperature rises rapidly. The heating unit controls the temperature of the rice-water mixture to be higher at the top and sides and lower in the middle. Driven by a vortex, the top and sides absorb more water, while the middle absorbs less. This differential water absorption avoids uneven water absorption caused by changes in water level. Two-stage boiling is used to control the boiling level in the middle to reduce water absorption there. Finally, the heat ratio during steaming is adjusted to obtain rice with minimal moisture content deviation, improving the rice's texture.

[0086] To illustrate the rice cooking method of Embodiment 2 of the present invention in more detail, a specific example is given. For example... Figure 5 As shown, this example includes the following steps:

[0087] A1:A2:A3:A4 The duty cycle ensures that during the heating process of the rice-water mixture, the upper part heats up first, followed by the bottom, until a uniform temperature is reached. When the temperature of the bottom sensing bulb T... a When the temperature exceeds T1, the rice enters the first soaking stage by using a certain duty cycle B1:B2:B3:B4 to maintain the temperature. Otherwise, the temperature continues to rise, allowing the rice to fully absorb water during the constant temperature process. The water absorption time t is then determined. a When the temperature exceeds t1, the second heat preservation and soaking stage begins. A specific duty cycle C1:C2:C3:C4 is used for heat preservation and soaking, and the water absorption time t is determined. b When the temperature exceeds t2, the heating phase begins; otherwise, the rice continues to absorb water at a constant temperature. During the heating phase, a specific duty cycle D1:D2:D3:D4 and a heating rate X℃ / min are used. This duty cycle ensures that the upper part of the rice reaches a higher temperature than the lower part, and that the upper vortex is greater than the bottom vortex, resulting in more water absorption at the top and less at the bottom. This prevents excessive moisture content deviation later due to water level drop and temperature differences. When the temperature of the top sensing bulb reaches T... b When the temperature exceeds T2, the boiling stage begins; otherwise, the temperature continues to rise. The first boiling stage occurs with a specific duty cycle E1:E2:E3:E4. When the temperature of the bottom sensing bulb reaches T... c >T3 or time t c When the temperature exceeds t3, the second boiling stage begins; otherwise, the first boiling stage continues. The second boiling stage occurs with a specific duty cycle F1:F2:F3:F4. When the temperature of the bottom sensing bulb reaches T... d >T4 or time t d When the temperature exceeds t4, the rice enters the simmering stage; otherwise, it continues to the second boiling stage. The two boiling stages can reduce the boiling intensity in the middle and reduce water absorption in the middle, thus ensuring the rice is cooked effectively.

[0088] After boiling, the rice is simmered in a specific duty cycle G1:G2:G3:G4, controlling the simmering time to ensure optimal cooking results. When time t... f When the time exceeds t5, stop cooking; otherwise, continue simmering the rice.

[0089] The ranges for the above-mentioned parameters are as follows: temperature T1 is 30℃~60℃, time t1 is 5min~50min, time t2 is 5min~50min, heating rate X℃ / min is 5℃ / min~15℃ / min, temperature T2 is 60℃~90℃, boiling 1 temperature T3 is 60℃~90℃, boiling 1 time t3 is 0min~10min, boiling 2 temperature T4 is 60℃~90℃, boiling 2 time t4 is 0min~10min, and simmering time t5 is 0min~20min.

[0090] Example 3

[0091] Embodiment 3 of the present invention provides a rice cooking device applied to an electric rice cooker. The electric rice cooker includes a cooker body, a first heating component and a third heating component. The cooker body is used to hold a rice-water mixture. The first heating component is located at the bottom of the cooker body, the second heating component is located at the corner area between the bottom and the side of the cooker body, and the third heating component is located on the side of the cooker body. Figure 6 This is a schematic diagram of the structure of the rice cooking device in Embodiment 3 of the present invention, as shown below. Figure 6 As shown, the rice cooking device of Embodiment 3 of the present invention includes a first heating module 50, a rice soaking module 52, a second heating module 54, and a gelatinization module 56.

[0092] Specifically, the first heating module 50 is used to control the first heating component, the second heating component and the third heating component so that the upper part of the rice-water mixture is heated first and the lower part is heated later.

[0093] The rice soaking module 52 is used to control the first heating component, the second heating component and the third heating component to keep the rice and water mixture warm for a preset first time in the first temperature range when the temperature reaches the preset first temperature range.

[0094] The second heating module 54 is used to control the first heating component, the second heating component and the third heating component to heat the rice-water mixture so that the temperature of the upper part of the rice-water mixture is higher than the temperature of the lower part.

[0095] The gelatinization module 56 controls the first heating component, the second heating component, and the third heating component to gelatinize the rice-water mixture when the temperature of the rice-water mixture reaches a preset second temperature range, thereby obtaining cooked rice.

[0096] For specific details regarding the rice cooking device mentioned above, please refer to the relevant documentation. Figures 1 to 5 The relevant descriptions and effects in the illustrated embodiments are for understanding purposes only and will not be repeated here.

[0097] Example 4

[0098] This invention also provides a rice cooker, which may include a processor and a memory, wherein the processor and the memory may be connected via a bus or other means.

[0099] The processor can be a central processing unit (CPU). The processor can also be other general-purpose processors, digital signal processors (DSPs), application-specific integrated circuits (ASICs), field-programmable gate arrays (FPGAs), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, or combinations of the above types of chips.

[0100] As a non-transitory computer-readable storage medium, memory can be used to store non-transitory software programs, non-transitory computer-executable programs, and modules, such as the program instructions / modules corresponding to the rice cooking method in this embodiment of the invention (e.g., Figure 6 The first heating module 50, the rice soaking module 52, the second heating module 54, and the gelatinization module 56 are shown. The processor executes various functional applications and data processing by running non-transitory software programs, instructions, and modules stored in the memory, thereby realizing the rice cooking method in the above method embodiment.

[0101] The memory may include a program storage area and a data storage area. The program storage area may store the operating system and applications required for at least one function; the data storage area may store data created by the processor, etc. Furthermore, the memory may include high-speed random access memory and non-transitory memory, such as at least one disk storage device, flash memory device, or other non-transitory solid-state storage device. In some embodiments, the memory may optionally include memory remotely located relative to the processor, which can be connected to the processor via a network. Examples of such networks include, but are not limited to, the Internet, corporate intranets, local area networks, mobile communication networks, and combinations thereof.

[0102] The one or more modules are stored in the memory, and when executed by the processor, they perform actions such as... Figure 1-5 The rice cooking method in the illustrated embodiment.

[0103] For specific details about the rice cooker mentioned above, please refer to the relevant documentation. Figures 1 to 6 The relevant descriptions and effects in the illustrated embodiments are for understanding purposes only and will not be repeated here.

[0104] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The program can be stored in a computer-readable storage medium, and when executed, it can include the processes of the embodiments of the above methods. The storage medium can be a magnetic disk, optical disk, read-only memory (ROM), random access memory (RAM), flash memory, hard disk drive (HDD), or solid-state drive (SSD), etc.; the storage medium can also include combinations of the above types of memory.

[0105] Although embodiments of the invention have been described in conjunction with the accompanying drawings, those skilled in the art can make various modifications and variations without departing from the spirit and scope of the invention, and such modifications and variations all fall within the scope defined by the appended claims.

Claims

1. A method for cooking rice, applied to an electric rice cooker, the electric rice cooker comprising a cooker body, a first heating element, a second heating element, and a third heating element, the cooker body being used to hold a rice-water mixture, the first heating element being located at the bottom of the cooker body, the second heating element being located at the corner area between the bottom and the side of the cooker body, and the third heating element being located on the side of the cooker body, characterized in that... The cooking method for the rice includes: The first heating component, the second heating component, and the third heating component are controlled to heat the upper part of the rice-water mixture first and then the lower part. When the temperature of the rice-water mixture reaches a preset first temperature range, the first heating component, the second heating component, and the third heating component are controlled to maintain the temperature in the first temperature range for a preset first holding time. The first heating component, the second heating component, and the third heating component are controlled to heat the rice-water mixture so that the temperature of the upper part of the rice-water mixture is higher than the temperature of the lower part. When the temperature of the rice-water mixture reaches a preset second temperature range, the first heating component, the second heating component, and the third heating component are controlled to gelatinize the rice-water mixture to obtain cooked rice. Controlling the first heating component, the second heating component, and the third heating component to heat the upper part of the rice-water mixture before the lower part includes: A first heating method is used to control the first heating component, the second heating component, and the third heating component, so that the upper part of the rice-water mixture is heated first, followed by the lower part. The first heating method includes heating with a duty cycle of A1:A2:A3:A4, where A1 represents the first heating time of the first heating component, A2 represents the first heating time of the second heating component, A3 represents the first heating time of the third heating component, and A4 represents the first stopping heating time when all three heating components cease heating. A3 is greater than A2. The control of the first heating component, the second heating component, and the third heating component to heat the rice-water mixture includes: A fourth heating method is used to control the first heating component, the second heating component, and the third heating component to make the upper temperature of the rice-water mixture higher than the lower temperature; wherein the fourth heating method includes heating with a duty cycle of D1:D2:D3:D4, where D1 represents the fourth heating time of the first heating component, D2 represents the fourth heating time of the second heating component, D3 represents the fourth heating time of the third heating component, and D4 represents the fourth stopping heating time when the first heating component, the second heating component, and the third heating component all stop heating, wherein D3 is greater than D2.

2. The method according to claim 1, characterized in that, The control of the first heating component, the second heating component, and the third heating component to maintain the temperature within the first temperature range for a preset first holding time includes: The first heating component, the second heating component, and the third heating component are controlled by a second heating method to keep the rice-water mixture warm in the first temperature range for the first holding time; wherein the second heating method includes heating with a duty cycle of B1:B2:B3:B4, where B1 represents the second heating time of the first heating component, B2 represents the second heating time of the second heating component, B3 represents the second heating time of the third heating component, and B4 represents the second stopping heating time when the first heating component, the second heating component, and the third heating component all stop heating.

3. The method according to claim 1, characterized in that, The control of the first heating component, the second heating component, and the third heating component to maintain the temperature within the first temperature range for a preset first holding time includes: The first heating component, the second heating component, and the third heating component are controlled by a second heating method to keep the rice-water mixture warm in the first temperature range for a preset first time; wherein the second heating method includes heating with a duty cycle of B1:B2:B3:B4, where B1 represents the second heating time of the first heating component, B2 represents the second heating time of the second heating component, B3 represents the second heating time of the third heating component, and B4 represents the second heating stop time when the first heating component, the third heating component, and the third heating component all stop heating; The first heating component, the second heating component, and the third heating component are controlled by a third heating method to keep the rice-water mixture warm in the first temperature range for a preset second time. The third heating method includes heating with a duty cycle of C1:C2:C3:C4, where C1 represents the third heating time of the first heating component, C2 represents the third heating time of the second heating component, C3 represents the third heating time of the third heating component, and C4 represents the third stopping heating time when all three components (first, second, and third) cease heating. The sum of the first time and the second time is the first heat preservation time.

4. The method according to claim 1, characterized in that, The control of the first heating component, the second heating component, and the third heating component to heat the rice-water mixture includes: The first heating component, the second heating component, and the third heating component are controlled to heat the rice-water mixture so that the rice-water mixture heats up rapidly at a preset heating rate and the upper temperature is higher than the bottom temperature.

5. The method according to claim 1, characterized in that, The control of the first heating component, the second heating component, and the third heating component to gelatinize the rice-water mixture includes: The first heating component, the second heating component, and the third heating component are controlled to ensure that the upper temperature of the rice-water mixture is higher than the lower temperature and to maintain a preset first boiling time in the first boiling stage and a preset second boiling time in the second boiling stage, wherein the heating power in the first boiling stage is greater than the heating power in the second boiling stage.

6. The method according to claim 5, characterized in that, The control of the first heating component, the second heating component, and the third heating component to ensure that the upper temperature of the rice-water mixture is higher than the lower temperature and to maintain a preset first boiling time during the first boiling stage, and to maintain a preset second boiling time during the second boiling stage, includes: A fifth heating method is used to control the first heating component, the second heating component, and the third heating component, so that the upper temperature of the rice-water mixture is higher than the lower temperature, maintaining a preset first boiling time during the first boiling stage; wherein the fifth heating method includes heating with a duty cycle of E1:E2:E3:E4, where E1 represents the fifth heating time of the first heating component, E2 represents the fifth heating time of the second heating component, E3 represents the fifth heating time of the third heating component, and E4 represents the fifth stopping heating time when the first heating component, the second heating component, and the third heating component all stop heating; A sixth heating method is used to control the first heating component, the second heating component, and the third heating component, so that the upper temperature of the rice-water mixture is higher than the lower temperature, maintaining a preset second boiling time during the second boiling stage; wherein the sixth heating method includes heating with a duty cycle of F1:F2:F3:F4, where F1 represents the sixth heating time of the first heating component, F2 represents the sixth heating time of the second heating component, F3 represents the sixth heating time of the third heating component, and F4 represents the sixth stopping heating time when the first heating component, the second heating component, and the third heating component all stop heating; wherein E4 is less than F4.

7. The method according to claim 1, characterized in that, The bottom of the pot body is provided with a groove, and the first heating component is disposed in the groove.

8. The method according to claim 1, characterized in that, The third heating component is located from the upper end of the corner area to the top of the pot body.

9. The method according to claim 1, characterized in that, The first heating assembly, the second heating assembly, and the third heating assembly each include one or more heating elements.

10. The method according to claim 1, characterized in that: The rice cooker also includes a temperature detection device and a controller, wherein the temperature detection device is used to detect the temperature of the rice-water mixture; the controller is communicatively connected to the first heating component, the second heating component, the third heating component and the temperature detection device.

11. The method according to claim 10, characterized in that, The temperature detection device is located at the bottom and / or top of the pot body.

12. A rice cooking apparatus, applied to an electric rice cooker, the electric rice cooker comprising a cooker body, a first heating element, a second heating element, and a third heating element, the cooker body being used to hold a rice-water mixture, the first heating element being located at the bottom of the cooker body, the second heating element being located at the corner area between the bottom and the side of the cooker body, and the third heating element being located on the side of the cooker body, characterized in that... The rice cooking device includes: The first heating module is used to control the first heating component, the second heating component and the third heating component so that the upper part of the rice-water mixture is heated first and the lower part is heated later. The rice soaking module controls the first heating component, the second heating component, and the third heating component to maintain the temperature within the first temperature range for a preset first holding time when the temperature of the rice-water mixture reaches a preset first temperature range. The second heating module is used to control the first heating component, the second heating component and the third heating component to heat the rice-water mixture so that the temperature of the upper part of the rice-water mixture is higher than the temperature of the lower part. The gelatinization module controls the first heating component, the second heating component, and the third heating component to gelatinize the rice-water mixture when the temperature of the rice-water mixture reaches a preset second temperature range, thereby obtaining cooked rice. Controlling the first heating component, the second heating component, and the third heating component to heat the upper part of the rice-water mixture before the lower part includes: A first heating method is used to control the first heating component, the second heating component, and the third heating component, so that the upper part of the rice-water mixture is heated first, followed by the lower part. The first heating method includes heating with a duty cycle of A1:A2:A3:A4, where A1 represents the first heating time of the first heating component, A2 represents the first heating time of the second heating component, A3 represents the first heating time of the third heating component, and A4 represents the first stopping heating time when all three heating components cease heating. A3 is greater than A2. The control of the first heating component, the second heating component, and the third heating component to heat the rice-water mixture includes: A fourth heating method is used to control the first heating component, the second heating component, and the third heating component to make the upper temperature of the rice-water mixture higher than the lower temperature; wherein the fourth heating method includes heating with a duty cycle of D1:D2:D3:D4, where D1 represents the fourth heating time of the first heating component, D2 represents the fourth heating time of the second heating component, D3 represents the fourth heating time of the third heating component, and D4 represents the fourth stopping heating time when the first heating component, the second heating component, and the third heating component all stop heating, wherein D3 is greater than D2.

13. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer instructions for causing the computer to perform the rice cooking method according to any one of claims 1-11.

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