An electric rice cooker, a rice cooking control method and device

Abstract

This invention discloses a rice cooker, a method and apparatus for controlling the cooking of rice. The method for controlling the cooking of rice includes: obtaining the amount of rice and mixed grains in the inner pot; determining the ratio of mixed grains to rice in the inner pot based on the amount of rice and mixed grains; and determining the cooking mode for the rice to be cooked based on the ratio. This is because rice and mixed grains differ significantly, thus requiring different amounts of heat during cooking. Therefore, different heat levels should be selected for different proportions of ingredients to avoid undercooking or overcooking, resulting in undercooked or burnt rice, and to improve the taste of the rice.

Description

Technical Field

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

[0002] As living standards improve, people are paying more and more attention to health and no longer use only rice as the main ingredient for cooking rice. Instead, they are mixing rice with other grains such as colored rice and beans, which makes the rice both nutritious and healthy.

[0003] Although rice cookers on the market currently have a function for cooking mixed grain rice (mixed rice and beans), the resulting mixed grain rice often has an unpleasant texture, with the beans and grains sometimes being undercooked or burnt. Summary of the Invention

[0004] In view of this, embodiments of the present invention provide a rice cooker, a method and apparatus for controlling the cooking of rice, in order to solve the problem that the cooked mixed grain rice using the current mixed grain rice cooking function has a poor taste, such as beans and mixed grains being undercooked or burnt.

[0005] This invention provides a method for controlling the cooking of rice, comprising the following steps: obtaining the amount of rice and the amount of mixed grains in the inner pot; determining the ratio of mixed grains to rice in the inner pot based on the amount of rice and the amount of mixed grains; and determining the cooking mode of the rice to be cooked based on the ratio.

[0006] This is because rice and other grains differ significantly, requiring different amounts of heat when steaming or cooking. Therefore, different heat levels should be selected for different proportions of ingredients to avoid undercooking or burning, and to improve the taste of the rice.

[0007] Specifically, determining the cooking mode of the rice to be cooked according to the ratio includes: when the ratio is not 0, using the high-pressure cooking mode as the cooking mode of the rice to be cooked in the boiling stage.

[0008] Specifically, determining the cooking mode of the rice to be cooked according to the ratio includes: when the ratio is 0, using the normal pressure cooking mode as the cooking mode of the rice to be cooked in the boiling stage.

[0009] Specifically, the cooking method of the high-pressure cooking mode is as follows: The rice to be cooked in the inner pot is heated using a first power until the first temperature detected by the top temperature sensor is greater than a preset first temperature threshold; then, the rice to be cooked in the inner pot is heated using a second power, so that the second temperature detected by the bottom temperature sensor is within a preset second temperature range. The cooking method of the normal-pressure cooking mode is as follows: The rice to be cooked in the inner pot is heated using a third power until the third temperature detected by the top temperature sensor is greater than a preset third temperature threshold; then, the rice to be cooked in the inner pot is heated using a fourth power, so that the fourth temperature detected by the bottom temperature sensor is within a preset fourth temperature range. Wherein, the first power is greater than the third power, the second power is greater than the fourth power, the first temperature threshold is greater than the third temperature threshold, the minimum value of the second temperature range is greater than the minimum value of the fourth temperature range, and the maximum value of the second temperature range is greater than the maximum value of the fourth temperature range.

[0010] Specifically, the high-pressure cooking mode is divided into multiple sub-cooking modes according to different cooking pressures; the step of using the high-pressure cooking mode as the cooking mode for the rice to be cooked in the boiling stage includes: determining the ratio range to which the ratio belongs; obtaining the correspondence between the preset ratio range and the sub-cooking modes; determining the sub-cooking mode corresponding to the ratio range to which the ratio belongs based on the correspondence between the ratio range and the sub-cooking modes; and using the determined sub-cooking mode as the cooking mode for the rice to be cooked in the boiling stage.

[0011] Specifically, after determining the cooking mode of the rice to be cooked according to the ratio, the method further includes: cooking the rice to be cooked according to the determined cooking mode during the boiling stage.

[0012] Specifically, before cooking the rice to be cooked according to a determined cooking mode in the boiling stage, the method further includes: soaking the rice to be cooked in a preset first temperature range; after soaking, heating the rice to be cooked to boiling, and the rice to be cooked entering the boiling stage; after cooking the rice to be cooked according to a determined cooking mode in the boiling stage, the method further includes: simmering the rice to be cooked.

[0013] This invention also provides a rice cooking control device, including an acquisition module, a calculation module, and a processing module. The acquisition module is used to acquire the amount of rice and the amount of mixed grains in the inner pot, respectively. The calculation module is used to determine the ratio of mixed grains to rice in the inner pot based on the amount of rice and the amount of mixed grains. The processing module is used to determine the cooking mode of the rice to be cooked based on the ratio.

[0014] This invention also provides a rice cooker, including a memory and a processor, which are communicatively connected. The memory stores computer instructions, and the processor executes the computer instructions to perform the above-described rice cooking control method.

[0015] This invention provides a computer-readable storage medium that stores computer instructions for causing the computer to execute the above-described rice cooking control method. Attached Figure Description

[0016] 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:

[0017] Figure 1 A graph showing the rice cooking process;

[0018] Figure 2 This is a schematic flowchart of the rice cooking control method in Embodiment 1 of the present invention;

[0019] Figure 3 This is a schematic flowchart illustrating an example of the rice cooking control method of Embodiment 1 of the present invention;

[0020] Figure 4 This is a schematic diagram of the structure of the rice cooking control device according to Embodiment 2 of the present invention;

[0021] Figure 5 This is a schematic diagram of the structure of the rice cooker in Embodiment 3 of the present invention. Detailed Implementation

[0022] 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.

[0023] It should be noted that the steps shown in the flowchart in the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions, and although a logical order is shown in the flowchart, in some cases the steps shown or described may be executed in a different order than that shown here.

[0024] Example 1

[0025] Embodiment 1 of the present invention provides a method for controlling the cooking of rice, applicable to a micro-pressure rice cooker or pressure cooker. For example, it can be applied to the micro-pressure rice cooker with application publication number CN 110101303 A.

[0026] Currently, cooking rice generally involves four stages: soaking, heating, boiling, and simmering. Specifically, the soaking stage is mainly for the rice to absorb water quickly; the heating stage is mainly for rapidly raising the water temperature while the rice is absorbing water, thus accelerating the gelatinization of starch; the boiling stage aims to bring the temperature of the rice-water mixture to a boil or near boil, allowing the rice starch to gelatinize rapidly; and the simmering stage aims to further gelatinize the rice starch and further balance the moisture content of the cooked rice.

[0027] Figure 1 A graph showing the rice cooking process, such as Figure 1 As shown, OA is the rice soaking stage, AB is the heating stage, BC is the boiling stage 1, CD is the boiling stage 2, and DE is the rice simmering stage.

[0028] Figure 2 This is a flowchart illustrating the rice cooking control method in Embodiment 1 of the present invention, as shown below. Figure 1 As shown, the rice cooking control method of Embodiment 1 of the present invention includes the following steps:

[0029] S101: Obtain the amount of rice and mixed grains in the inner pot respectively.

[0030] In daily life, people habitually refer to grains other than rice and wheat flour as miscellaneous grains. Specifically, miscellaneous grains can be divided into cereals, legumes, tubers, and other categories. Cereals include: corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, buckwheat, etc.; legumes include: soybeans, mung beans, red beans, black beans, green beans, kidney beans, broad beans, peas, etc.; tubers include: sweet potatoes, yams, potatoes, etc.; and other categories include: peanuts, goji berries, red dates, walnuts, etc.

[0031] Mixed grain rice is made primarily of white rice, with some of the coarse grains mentioned above added. The resulting rice is called mixed grain rice.

[0032] Specifically, the amount of rice can be either its weight or volume; the amount of mixed grains can also be either its weight or volume. For example, the user can enter the weight of rice and / or mixed grains in the input box on the display interface of the pressure cooker; or, the user can adjust the weight of rice and / or mixed grains using the adjustment buttons on the display interface of the pressure cooker.

[0033] S102: Determine the ratio of mixed grains to rice in the inner liner based on the amount of rice and the amount of mixed grains.

[0034] Specifically, the ratio of the amount of mixed grains to the amount of rice can be calculated, and this ratio can be used as the proportion of the cooked rice.

[0035] S103: Determine the cooking mode for the rice to be cooked according to the stated ratio.

[0036] Specifically, determining the cooking mode of the rice to be cooked according to the ratio includes: when the ratio is not 0, using the high-pressure cooking mode as the cooking mode of the rice to be cooked in the boiling stage; when the ratio is 0, using the normal pressure cooking mode as the cooking mode of the rice to be cooked in the boiling stage.

[0037] The cooking method of the high-pressure cooking mode is as follows: the rice to be cooked in the inner pot is heated with a first power until the first temperature detected by the top temperature sensor is greater than the preset first temperature threshold; then the rice to be cooked in the inner pot is heated with a second power so that the second temperature detected by the bottom temperature sensor is within the preset second temperature range.

[0038] The cooking method of the atmospheric pressure cooking mode is as follows: the third power is used to heat the rice to be cooked in the inner pot until the third temperature detected by the top temperature sensor is greater than the preset third temperature threshold; then the fourth power is used to heat the rice to be cooked in the inner pot so that the fourth temperature detected by the bottom temperature sensor is within the preset fourth temperature range.

[0039] Wherein, the first power is greater than the third power, the second power is greater than the fourth power, the first temperature threshold is greater than the third temperature threshold, the minimum value of the second temperature range is greater than the minimum value of the fourth temperature range, and the maximum value of the second temperature range is greater than the maximum value of the fourth temperature range.

[0040] This is because rice and other grains differ significantly, requiring different amounts of heat when steaming or cooking. Therefore, different heat levels should be selected for different proportions of ingredients to avoid undercooking or burning, and to improve the taste of the rice.

[0041] Furthermore, the high-pressure cooking mode is divided into multiple sub-cooking modes according to different cooking pressures; the step of using the high-pressure cooking mode as the cooking mode for the rice to be cooked in the boiling stage includes: obtaining the correspondence between a preset ratio range and the sub-cooking modes; determining the ratio range to which the ratio belongs; determining the sub-cooking mode corresponding to the ratio range to which the ratio belongs based on the correspondence between the ratio range and the sub-cooking modes; and using the determined sub-cooking mode as the cooking mode for the rice to be cooked in the boiling stage.

[0042] Furthermore, after determining the cooking mode of the rice to be cooked according to the ratio, the method further includes: cooking the rice to be cooked according to the determined cooking mode during the boiling stage.

[0043] Furthermore, before cooking the rice to be cooked according to the determined cooking mode in the boiling stage, the method further includes: soaking the rice to be cooked in a preset first temperature range; after soaking, heating the rice to be cooked to boiling, and the rice to be cooked entering the boiling stage; after cooking the rice to be cooked according to the determined cooking mode in the boiling stage, the method further includes: simmering the rice to be cooked.

[0044] Figure 3 This is a flowchart illustrating an example of the rice cooking control method in Embodiment 1 of the present invention. When the user selects the rice cooking function, the rice cooker interface displays xg of white rice, yg of beans, and zg of colored rice. The user manually inputs the weight of the food to be cooked, and then the rice cooker calculates the proportions and cooks the rice according to the proportions, such as... Figure 3 Its control method differs from other rice cookers, as shown below:

[0045] 1. Soaking stage: The main purpose of the soaking stage is to allow the rice to absorb water quickly. Different types of rice have different water absorption rates, resulting in different calorie requirements for cooking rice. The rice cooker heats at power P1 until the temperature detected by the bottom temperature sensor TB≥TB1, then switches to power P2 for heating and maintains the bottom temperature between [TB1 TB2] for a period of time until t≥t1, at which point the heating stage begins. TB1 and TB2 are also the temperatures detected by the bottom temperature sensor, with values ​​ranging from 30℃ to 60℃, where TB1 < TB2 and P1 > P2.

[0046] 2. Heating Stage: The heating stage primarily involves the rice absorbing water while the water temperature rises rapidly, accelerating starch gelatinization. Heating is performed at P3 power until the temperature detected by the top temperature sensor reaches TT ≥ T. 预设 Then, it enters the buffer phase, where P3 > P1 > P2;

[0047] 3. Boiling stage: Since white rice, beans and colored rice are quite different, they require different amounts of heat when steaming or cooking. Therefore, different heat levels should be selected for different proportions of ingredients to avoid undercooking or burning, and to improve the taste of the rice.

[0048] When the rice is identified as white rice, cooking mode 1 is selected, primarily because white rice cooks quickly and is easier to cook. Therefore, cooking mode 1 uses lower heat during boiling to avoid overcooking. The main control method is to heat the rice at power P4 until the temperature detected by the top temperature sensor TT ≥ T. 预设1The power P5 is maintained at the temperature range [TB3TB4] for time t2, and after the time is over, the rice cooking stage begins.

[0049] When the ratio X < A, cooking mode 2 is selected. This is mainly because beans and colored rice have thicker skins and are less likely to absorb water. Therefore, a certain amount of pressure is required during cooking. This improves the texture of the rice and shortens the cooking time. Thus, cooking mode 2 is a pressure cooking method. The main control method is heating with power P6, where TT ≥ T. 预设2 (Mainly to increase the pressure inside the pot) Exit, and then maintain the bottom temperature sensor [TB5 TB6] at power P7 for time t3. When TB≥TB6, stop heating; when TB<TB5, start heating; when the value is in between, the heating method remains unchanged.

[0050] When the ratio X ≥ A, cooking mode 3 is selected primarily because there are more beans and colored rice, requiring more heat to cook thoroughly. Therefore, the pressure required during cooking is the highest, making cooking mode 3 higher than mode 2. The main control method is to heat at power P7 until TT ≥ T. 预设3 Then exit, maintain power P8 in the temperature range [TB7 TB8] for time t4, and after the time is over, enter the rice cooking stage;

[0051] 4. Simmering Stage: Since the three cooking modes were differentiated during the boiling stage to ensure that each mode boils fully, a unified process is performed during the simmering stage. The simmering stage is controlled by maintaining power P9 at [TB9 TB10] for t5 hours before ending.

[0052] For example, T 预设1 The temperature is 70-85℃, T 预设2 The temperature is 70–90℃, T 预设3 The temperature range is 85-105℃, [TB3 TB4] is [95℃-97℃], [TB5 TB6] is [101℃-103℃], [TB7 TB8] is [110℃-115℃], and [TB9 TB10] is [102℃-105℃].

[0053] Therefore, the rice cooking control method of Embodiment 1 of the present invention can determine the cooking mode of the rice to be cooked in the boiling stage according to the ratio of mixed grains to rice; it can be used as a rice cooker when it is determined that there is only rice, and as a pressure cooker when it is determined that there are both rice and mixed grains. Thus, different heat levels can be selected for different proportions of ingredients during cooking, thereby avoiding undercooked or burnt rice caused by overcooking or undercooking, and improving the taste of the rice.

[0054] Example 2

[0055] Corresponding to Embodiment 1 of the present invention, Embodiment 2 of the present invention provides a rice cooking control device. Figure 4 This is a schematic diagram of the structure of the rice cooking control device according to Embodiment 2 of the present invention, as shown below. Figure 4 As shown, the rice cooking control device includes an acquisition module 20, a calculation module 21, and a processing module 22.

[0056] The acquisition module 20 is used to acquire the amount of rice and the amount of mixed grains in the inner pot respectively; the calculation module 21 is used to determine the ratio of mixed grains to rice in the inner pot according to the amount of rice and the amount of mixed grains; and the processing module 22 is used to determine the cooking mode of the rice to be cooked according to the ratio.

[0057] Specifically, the processing module 22 is used to: when the ratio is not 0, use the high-pressure cooking mode as the cooking mode for the rice to be cooked in the boiling stage; when the ratio is 0, use the normal pressure cooking mode as the cooking mode for the rice to be cooked in the boiling stage.

[0058] When the high-pressure cooking mode is divided into multiple sub-cooking modes according to different cooking pressures, the processing module 22 is used to: obtain the correspondence between a preset ratio range and the sub-cooking modes; determine the ratio range to which the ratio belongs; determine the sub-cooking mode corresponding to the ratio range to which the ratio belongs based on the correspondence between the ratio range and the sub-cooking modes; and use the determined sub-cooking mode as the cooking mode for the rice to be cooked in the boiling stage.

[0059] Furthermore, the rice cooking control device also includes a cooking module 23. After determining the cooking mode of the rice to be cooked according to the ratio, the cooking module 23 is also used to cook the rice to be cooked according to the determined cooking mode during the boiling stage.

[0060] Furthermore, before cooking the rice to be cooked according to the determined cooking mode in the boiling stage, the cooking module 23 is also used to: soak the rice to be cooked in a preset first temperature range; after soaking, heat the rice to be cooked to boiling, and the rice to be cooked enters the boiling stage; after cooking the rice to be cooked according to the determined cooking mode in the boiling stage, the cooking module 23 is also used to: simmer the rice to be cooked.

[0061] For specific details regarding the aforementioned rice cooking control device, please refer to the relevant documentation. Figures 1-3 The relevant descriptions and effects in the illustrated embodiments are for understanding purposes only and will not be repeated here.

[0062] Example 3

[0063] This invention also provides a rice cooker, such as... Figure 5 As shown, the rice cooker may include a processor 51 and a memory 52, wherein the processor 51 and the memory 52 can be connected via a bus or other means. Figure 5 Taking the example of a connection between China and Israel via a bus.

[0064] Processor 51 can be a central processing unit (CPU). Processor 51 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.

[0065] Memory 52, as a non-transitory computer-readable storage medium, 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 control method in this embodiment of the invention (e.g., Figure 4 The acquisition module 20, calculation module 21, processing module 22, and cooking module 23 are shown. The processor 51 executes various functional applications and data processing by running non-transitory software programs, instructions, and modules stored in the memory 52, thereby realizing the rice cooking control method in the above method embodiment.

[0066] The memory 52 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 51, etc. Furthermore, the memory 52 may include high-speed random access memory and may also include 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 52 may optionally include memory remotely located relative to the processor 51, and these remote memories may be connected to the processor 51 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.

[0067] The one or more modules are stored in the memory 52, and when executed by the processor 51, they perform the following: Figures 1-5 The rice cooking control method in the illustrated embodiment.

[0068] For specific details about the rice cooker mentioned above, please refer to the relevant documentation. Figures 1-5The relevant descriptions and effects in the illustrated embodiments are for understanding purposes only and will not be repeated here.

[0069] 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.

[0070] 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 cooking control method of rice, characterized by, The method comprises the following steps: respectively acquiring the amount of rice and the amount of coarse grains in the inner container; determining the proportion of coarse grains to rice in the inner container according to the amount of rice and the amount of coarse grains; determining the cooking mode of the rice to be cooked according to the proportion, when the proportion is not 0, taking the high-pressure cooking mode as the cooking mode of the rice to be cooked in the boiling stage; when the proportion is 0, taking the normal-pressure cooking mode as the cooking mode of the rice to be cooked in the boiling stage; the high-pressure cooking mode is divided into multiple sub-cooking modes according to different cooking pressures; the high-pressure cooking mode as the cooking mode of the rice to be cooked in the boiling stage comprises: determining the proportion range to which the proportion belongs; acquiring the correspondence between the preset proportion range and the sub-cooking mode; determining the sub-cooking mode corresponding to the proportion range to which the proportion belongs according to the correspondence between the proportion range and the sub-cooking mode; taking the determined sub-cooking mode as the cooking mode of the rice to be cooked in the boiling stage; the cooking method of the high-pressure cooking mode is: using a first power to heat the rice to be cooked in the inner container until a first temperature detected by a top temperature sensor is greater than a preset first temperature threshold; then using a second power to heat the rice to be cooked in the inner container, so that a second temperature detected by a bottom temperature sensor is located in a preset second temperature interval; the cooking method of the normal-pressure cooking mode is: using a third power to heat the rice to be cooked in the inner container until a third temperature detected by the top temperature sensor is greater than a preset third temperature threshold; then using a fourth power to heat the rice to be cooked in the inner container, so that a fourth temperature detected by the bottom temperature sensor is located in a preset fourth temperature interval; wherein the first power is greater than the third power, the second power is greater than the fourth power, the first temperature threshold is greater than the third temperature threshold, the minimum value of the second temperature interval is greater than the minimum value of the fourth temperature interval, and the maximum value of the second temperature interval is greater than the maximum value of the fourth temperature interval.

2. The method of claim 1, wherein, After determining the cooking mode of the rice to be cooked according to the proportion, the method further comprises: cooking the rice to be cooked in the boiling stage according to the determined cooking mode.

3. The method of claim 2, wherein, Before cooking the rice to be cooked in the boiling stage according to the determined cooking mode, the method further comprises: soaking the rice to be cooked in a preset first temperature interval range; after the soaking is completed, heating the rice to be cooked to boiling, and the rice to be cooked enters the boiling stage; after cooking the rice to be cooked in the boiling stage according to the determined cooking mode, the method further comprises: braising the rice to be cooked.

4. A cooking control device for rice, characterized by comprising: The method comprises the following steps: an acquisition module for respectively acquiring the amount of rice and the amount of coarse grains in the inner container; a calculation module for determining the proportion of coarse grains to rice in the inner container according to the amount of rice and the amount of coarse grains; The processing module is configured to determine a cooking mode of the rice to be cooked according to the ratio, and when the ratio is not 0, determine a high-pressure cooking mode as the cooking mode of the rice to be cooked in a boiling stage; and when the ratio is 0, determine an atmospheric-pressure cooking mode as the cooking mode of the rice to be cooked in the boiling stage; the high-pressure cooking mode is divided into a plurality of sub-cooking modes according to different cooking pressures. The high-pressure cooking mode as the cooking mode of the rice to be cooked in the boiling stage includes: determining a ratio range to which the ratio belongs; obtaining a preset correspondence between the ratio range and the sub-cooking mode; determining the sub-cooking mode corresponding to the ratio range according to the correspondence between the ratio range and the sub-cooking mode; and determining the sub-cooking mode as the cooking mode of the rice to be cooked in the boiling stage. The cooking method of the high-pressure cooking mode includes: heating the rice to be cooked in the inner container by using a first power until a first temperature detected by a top temperature sensor is greater than a preset first temperature threshold; and then heating the rice to be cooked in the inner container by using a second power, so that a second temperature detected by a bottom temperature sensor is located in a preset second temperature interval. The cooking method of the atmospheric-pressure cooking mode includes: heating the rice to be cooked in the inner container by using a third power until a third temperature detected by the top temperature sensor is greater than a preset third temperature threshold; and then heating the rice to be cooked in the inner container by using a fourth power, so that a fourth temperature detected by the bottom temperature sensor is located in a preset fourth temperature interval. The first power is greater than the third power, the second power is greater than the fourth power, the first temperature threshold is greater than the third temperature threshold, the minimum value of the second temperature interval is greater than the minimum value of the fourth temperature interval, and the maximum value of the second temperature interval is greater than the maximum value of the fourth temperature interval.

5. An electric rice cooker, characterized by comprising: The cooking control method of the rice includes: The memory and the processor are connected in communication with each other, the memory stores computer instructions, and the processor executes the computer instructions to perform the cooking control method of the rice according to any one of claims 1-3.

6. A computer-readable storage medium, characterized in that, The computer readable storage medium stores computer instructions for causing the computer to perform the cooking control method of the rice according to any one of claims 1-3.

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