Non-stick pan cooking control method

Abstract

The application discloses a non-stick pot cooking control method, and belongs to the technical field of cooking electric appliances, and aims to overcome the defect that the existing non-stick pot cooking method is prone to causing excessive water content of rice. The non-stick pot cooking control method comprises the following steps: a temperature rising stage; a boiling stage; a gelatinization stage, wherein the cooking temperature is not lower than 105 DEG C after being higher than 105 DEG C, the highest cooking temperature is less than or equal to 138 DEG C, and the duration is 5-12 minutes; and a rice stewing stage, wherein the cooking temperature is maintained between 95 DEG C and 105 DEG C, and the duration is 7-13 minutes. By setting and controlling the gelatinization stage, the excessive burst of rice is reduced, the water-containing colloid formed by the starch gelatinization of the bottom layer of rice reduces water loss, the rice is prevented from sticking to the pot, the burst of rice caused by rapid cooling of the rice is avoided, the non-transparency of the rice is reduced, the trace oleic acid and other substances in the rice can be better released, and the aroma, gloss and elasticity of the rice are improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of cooking electrical appliances, and relates to a non-stick pot rice cooking control method. BACKGROUND

[0002] The inner liner of a conventional electric rice cooker, electric pressure cooker and other rice cooking appliances mostly has a coating. When the coating of the inner liner used by a consumer falls off or fails, the rice will be seriously stuck to the inner liner, which will affect the use. A patent document CN205649333U discloses a non-stick electric rice cooker. A cooling device is arranged to accelerate the cooling of the inner liner. The temperature difference between the inner and outer surfaces of the inner liner causes a water film to be formed on the inner surface of the inner liner. The water film can prevent the rice from being stuck to the inner liner wall, thereby achieving the non-stick effect. However, the rapid cooling of the inner liner will cause the rice to be insufficiently exploded, the rice to be not fully cooked, and the trace amount of oleic acid and other substances in the rice to be difficult to release, which is not conducive to the generation of rice aroma. SUMMARY

[0003] The present application proposes a non-stick pot rice cooking control method to overcome the defects of the prior art that the existing non-stick pot rice cooking method is prone to cause the rice to be insufficiently exploded and the rice to be not fully cooked.

[0004] The present application is implemented as follows:

[0005] The non-stick pot rice cooking control method comprises the following steps:

[0006] In the temperature rising stage, the rice and water are heated to a boiling state;

[0007] In the boiling stage, the rice and water are consumed to make the cooking temperature exceed the cooking temperature when the rice and water boil;

[0008] In the gelatinization stage, the cooking temperature is not lower than 105 degrees Celsius after the cooking temperature exceeds 105 degrees Celsius, the highest cooking temperature is less than or equal to 138 degrees Celsius, and the duration is 5-12 minutes;

[0009] In the rice stewing stage, the cooking temperature is maintained at 95-105 degrees Celsius, and the duration is 7-13 minutes.

[0010] The temperature rising stage comprises:

[0011] In the first temperature rising stage, the heating makes the cooking temperature rise to the water absorption temperature;

[0012] In the water absorption stage, the cooking temperature is maintained at the water absorption temperature for a preset time;

[0013] In the second temperature rising stage, the cooking temperature is heated from the water absorption temperature to the boiling temperature.

[0014] The water absorption temperature is 50-65 degrees Celsius, and the preset time of the water absorption stage is 7-10 minutes.

[0015] The temperature rising stage further comprises:

[0016] An initial temperature judgment stage, when the initial temperature is less than the water absorption temperature, the first temperature rising stage is entered; when the initial temperature is equal to or greater than the water absorption temperature, the water absorption stage is entered.

[0017] In the second temperature rising stage, the temperature rising time required for the cooking temperature to be raised from a specific value to the boiling temperature at a specific heating power is recorded, the rice amount is judged as different rice amount grades according to the required time, and the power on time of the boiling stage is selected according to the different rice amount grades.

[0018] The specific value is 80 degrees Celsius, the rice amount grades include small amount, medium amount and large amount, the temperature rising time less than 7 minutes is small amount, the temperature rising time greater than or equal to 7 minutes and less than 10 minutes is medium amount, and the temperature rising time greater than or equal to 10 minutes is large amount.

[0019] The gelatinization stage comprises multiple wave bands, the highest cooking temperature of the gelatinization stage is located in the first wave band, and the average cooking temperature of the gelatinization stage is between 110 and 120 degrees Celsius.

[0020] The continuous time of the cooking temperature of the gelatinization stage exceeding 130 degrees Celsius is less than or equal to 30 seconds.

[0021] The stewing stage is further followed by a holding stage, and the cooking temperature of the holding stage is 65-80 degrees Celsius.

[0022] The non-stick pan cooking control method provided by the application reduces the over-explosion of rice by setting and controlling the gelatinization stage, reduces the water loss of the water-containing colloid formed by the starch gelatinization of the bottom layer of rice, avoids the sticking of rice to the pot, avoids the insufficient explosion of rice caused by the rapid cooling of rice, reduces the non-penetration of rice, enables the trace amount of oleic acid and other substances in rice to be better released, and improves the aroma, luster and elasticity of rice. BRIEF DESCRIPTION OF DRAWINGS

[0023] Figure 1 The cooking temperature and time curve diagram;

[0024] Figure 2 The cross-sectional structure schematic diagram of the electric rice cooker.

[0025] The accompanying drawings are described as follows: 100, inner container; 200, bottom temperature measurement unit. DETAILED DESCRIPTION

[0026] The specific embodiments described herein are intended to explain the present application and are not intended to limit the present application. The present application is described in detail by the following embodiments and drawings, so that the technical scheme of the present application is easier to understand and master.

[0027] This embodiment provides a method for controlling cooking rice in a non-stick pot. This embodiment uses a heating plate-heated rice cooker as an example, where the maximum power of the heating plate is 800 watts. The inner pot 100 is a three-layer steel-aluminum-steel material: an inner layer of 304 stainless steel, 0.5 mm thick; a middle layer of aluminum alloy, 1 mm thick; and an outer layer of 430 stainless steel, 0.6 mm thick. In other alternative embodiments, the innovative solution of the present invention can also be applied to an IH electromagnetically heated rice cooking appliance. The inner pot 100 has an inner layer of 316 stainless steel, 0.6 mm thick or less; a middle layer of aluminum alloy, 0.5 mm thick or greater and 2 mm thick or less; and an outer layer of 430 stainless steel, 0.8 mm thick or less. The rice cooker includes an electronic control board that controls the cooking process. The rice cooker also includes a bottom temperature measurement unit 200, which abuts the outer bottom of the inner pot 100 to measure the cooking temperature.

[0028] like Figure 1 As shown, the control method includes the following steps:

[0029] Step 1: Initial temperature determination. When the initial temperature is lower than the water absorption temperature, the first temperature rise phase begins. When the initial temperature is equal to or higher than the water absorption temperature, the water absorption phase begins. The initial temperature determination phase lasts for t1, which can be 3 minutes, to allow for sufficient heat exchange between the rice water added to the inner pot 100 and the inner pot 100.

[0030] Step 2, the heating stage, heats the rice water to boiling. The heating stage further includes three stages:

[0031] In the first heating stage, heating is performed so that the cooking temperature is raised to the water absorption temperature. The first heating stage duration is t2, and the electric rice cooker can raise the cooking temperature to the maximum temperature of the water absorption temperature at full power. When the cooking temperature reaches the minimum temperature of the water absorption temperature, it is considered to enter the water absorption stage. In the present embodiment, the heating plate raises the cooking temperature to 65 degrees Celsius with 800 watts of power, then stops heating, and enters the water absorption stage when the cooking temperature reaches 50 degrees Celsius. If the initial temperature is greater than or equal to 50 degrees Celsius, there is no need to carry out the first heating stage. Figure 1 The first heating stage lasts for t2.

[0032] During the water absorption stage, the cooking temperature is maintained at the water absorption temperature for a preset time; the rice cooker maintains the water absorption temperature by intermittent heating or adjusting the continuous heating power. The water absorption temperature is 50-65 degrees Celsius. Figure 1 The preset time of the water absorption stage is t3, t3 is 7-10 minutes, for example, t3 is 8 minutes. When the water absorption stage lasts for 8 minutes, the second temperature rising stage is entered.

[0033] The second temperature rising stage is to heat the cooking temperature from the water absorption temperature to the boiling temperature. The electric cooker can heat the cooking temperature to the boiling temperature at full power, so that the rice water can boil. Figure 1 In the second temperature rising stage, the duration is t4.

[0034] In the second temperature rising stage, the temperature rising time required to raise the cooking temperature from the specific value to the boiling temperature at the specific heating power is recorded, the rice amount is judged as different rice amount grades according to the different required time, and the power on time of the boiling stage is selected according to the different rice amount grades, such as the on time of the full power heating of the heating disc. For example, the boiling temperature is the cooking temperature 125 degrees Celsius measured by the bottom temperature measuring unit 200. For example, the specific heating power is 800 watts, and the cooking temperature is raised from the specific value 80 degrees Celsius to the boiling temperature 125 degrees Celsius. The rice amount grades include small amount, medium amount and large amount, the temperature rising time less than 7 minutes is small amount, the temperature rising time greater than or equal to 7 minutes and less than 10 minutes is medium amount, and the temperature rising time greater than or equal to 10 minutes is large amount.

[0035] Step three, boiling stage, the rice water is consumed to make the cooking temperature exceed the cooking temperature when the rice water boils. Figure 1 In the boiling stage, the duration is t5. According to the different rice amount grades, the corresponding intermittent heating is selected. When the rice amount grade is small amount, the heating disc adopts 800 watts on for 13 seconds and off for 27 seconds intermittent heating; when the rice amount grade is medium amount, the heating disc adopts 800 watts on for 17 seconds and off for 23 seconds intermittent heating; when the rice amount grade is large amount, the heating disc adopts 800 watts on for 25 seconds and off for 15 seconds intermittent heating. t5 is 3 minutes.

[0036] Step four, gelatinization stage, the cooking temperature is not lower than 105 degrees Celsius after the cooking temperature exceeds 105 degrees Celsius, and the highest cooking temperature is less than or equal to 138 degrees Celsius, and the duration is t6, t6 is 5-12 minutes. The gelatinization stage includes multiple wave bands, and the gelatinization stage of the embodiment includes two wave bands in turn, which are first wave band and second wave band. The highest cooking temperature of the gelatinization stage is located in the first wave band, the peak value of the first wave band is T1, and the peak value of the second wave band is T2, T1 is greater than T2. In the embodiment, T1 is 138 degrees Celsius, and T2 is 128 degrees Celsius. The average cooking temperature of the gelatinization stage is between 110-120 degrees Celsius, for example, the average temperature is 115 degrees Celsius. The continuous time of the cooking temperature exceeding 130 degrees Celsius in the gelatinization stage is less than or equal to 30 seconds.

[0037] In the prior art, the rice has the phenomenon of sticking to the pot, and when the starch particles reach the irreversible water absorption, the particles will also disintegrate. At this time, the temperature of the starch continues to rise, so the starch particles are still expanding by absorbing water. When the volume of water absorption of the starch reaches a certain value, the starch particles will break, and at this time the water molecules in the starch particles will diffuse everywhere to form a water-containing colloid. Since the metal itself has pores, the temperature of the metal surface without coating and special treatment rises too high to destroy the water-containing colloid, causing it to lose water. The water-containing colloid after losing water is the starch after gelatinization, which adheres to the pores and gaps on the metal surface, causing the rice to stick to the pot. The present application controls the temperature during the gelatinization stage to avoid the problem of insufficient explosion of the rice starch gelatinization process caused by too low cooking temperature, and to avoid too much water content in the rice, so that the rice gelatinization is more thorough, and the trace amount of oleic acid and other substances in the rice can better release the aroma of the rice, and the rice has good luster and elasticity; at the same time, the cooking temperature is too high, which avoids the problem of too much explosion of the starch gelatinization, and avoids the problem of too much water loss of the water-containing colloid causing the rice to stick to the pot. The gelatinization stage is the main stage for realizing starch gelatinization, and the starch is converted from β-starch to α-starch.

[0038] Step five, braising stage, the cooking temperature is maintained at 95-105 degrees Celsius, and the duration is t7, t7 is 7-13 minutes. For example, the heating disc is intermittently heated at 800 watts for 5 seconds and off for 20 seconds, and the duration is 12 minutes. During the braising stage, the condensed water droplets on the upper layer of the rice will sink to the bottom of the pot, which is beneficial to supplement the water of the water-containing colloid at the bottom of the pot and reduce the phenomenon of sticking to the pot.

[0039] Step six, the holding stage, the cooking temperature of the holding stage is 65-80 degrees Celsius, and a reasonable holding temperature is beneficial to maintain the taste of the rice.

[0040] Figure 1 The curve 1 is the temperature of the bottom of the inner container 100 measured by the bottom temperature measuring unit 200, which is the cooking temperature recorded in the present application, and the corresponding cooking method is executed by the electric control panel based on the temperature. The curve 2 is the temperature of the bottom of the inner container 100 corresponding to the temperature of the bottom of the inner container 100 under the condition of the inner container 100 in this embodiment, which is obtained by experiment at the same time. The setting of the cooking temperature is based on the temperature of the bottom of the inner container 100, and the purpose is to keep the temperature of the bottom of the inner container 100 at a suitable temperature. For example, when the cooking temperature is 138 degrees Celsius, the corresponding temperature of the bottom of the inner container 100 is 125 degrees Celsius. The bottom temperature measuring unit 200 adopts an NTC temperature sensor.

Claims

1. A no-stick pot cooking control method, characterized by, The method comprises the following steps: Step 1, heating stage, heating the rice water to boiling state; Step 2, boiling stage, consuming the rice water to make the cooking temperature exceed the cooking temperature when the rice water boils; Step 3, gelatinization stage, the cooking temperature exceeds 105 degrees Celsius and is not lower than 105 degrees Celsius, the highest cooking temperature is less than or equal to 138 degrees Celsius, and the duration is 5-12 minutes; the gelatinization stage comprises multiple wave bands, the highest cooking temperature of the gelatinization stage is in the first wave band, and the average cooking temperature of the gelatinization stage is between 110-120 degrees Celsius; The continuous time of the cooking temperature of the gelatinization stage exceeding 130 degrees Celsius is less than or equal to 30 seconds; Step 4, braising stage, the cooking temperature is maintained between 95-105 degrees Celsius, and the duration is 7-13 minutes.

2. The non-stick pan cooking control method according to claim 1, characterized by, The heating stage comprises: First heating stage, heating to increase the cooking temperature to the water absorption temperature; Water absorption stage, maintaining the cooking temperature at the water absorption temperature for a preset time; Second heating stage, heating the cooking temperature from the water absorption temperature to the boiling temperature.

3. The non-stick pan cooking control method according to claim 2, characterized by, The water absorption temperature is 50-65 degrees Celsius, and the preset time of the water absorption stage is 7-10 minutes.

4. The non-stick pan cooking control method according to claim 2, characterized by, The heating stage further comprises: Initial temperature judgment stage, when the initial temperature is less than the water absorption temperature, the first heating stage is entered; when the initial temperature is equal to or greater than the water absorption temperature, the water absorption stage is entered.

5. The non-stick pan cooking control method according to claim 2, characterized by, In the second heating stage, the heating time required to increase the cooking temperature from a specific value to the boiling temperature at a specific heating power is recorded, the rice amount is determined according to different rice amount grades according to the required time, and the power on time of the boiling stage is selected according to the different rice amount grades.

6. The non-stick pan cooking control method according to claim 5, characterized by, The specific value is 80 degrees Celsius, the rice amount grade comprises small amount, medium amount and large amount, the heating time less than 7 minutes is small amount, the heating time greater than or equal to 7 minutes and less than 10 minutes is medium amount, and the heating time greater than or equal to 10 minutes is large amount.

7. The non-stick pan cooking control method according to claim 1, characterized by, The braising stage further comprises a holding stage, and the cooking temperature of the holding stage is 65-80 degrees Celsius.

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