Rice production method and rice production device

Abstract

The present invention provides a rice production method and a rice production device, belonging to the technical field of automated rice production, the method comprising the following steps: starting to steam and cook materials according to first parameter instruction information, the first parameter instruction information at least including processing time; after a first preset time interval, collecting the real-time gelatinization degree of the materials as a reference gelatinization degree; according to the reference gelatinization degree of the materials, setting the remaining time for processing the materials until the reference gelatinization degree of the materials reaches a first preset threshold, and then stopping steaming and cooking the materials. The method monitors the real-time gelatinization degree of the rice and dynamically adjusts the processing time accordingly to ensure that the reference gelatinization degree of the materials is equal, so that the original conditions such as the quality of the raw rice and the storage time are different, but the heating time can be dynamically adjusted according to the real-time gelatinization degree, so that the output rice is unified and standardized in terms of sensory perception and taste.

Description

Technical Field

[0001] The invention relates to the technical field of rice production, and in particular to a rice production method and a rice production device. Background Art

[0002] With the development of the economy and the accelerated pace of life, uniformly produced products such as pre-prepared dishes and equipment for processing products such as central kitchens are widely popular. Rice, as one of the most consumed staple foods, requires unified output standards when it is produced on a large scale and industrialized in processing equipment such as central kitchens to meet the standardization of industrial products.

[0003] In the prior art, the patent with application number CN202220580195.1 discloses a rice production line system, which places rice in the production line for soaking, adding water, turning over the pot, and removing the pot, so as to realize the function of automatic production of rice. However, due to the different quality and storage time of raw rice and the inability of production equipment to adjust process parameters according to production raw materials and production process, the finished rice has large differences in sensory perception and taste, and product standardization cannot be achieved, which greatly limits the progress of industrialized production of rice. Summary of the invention

[0004] In view of the above-mentioned defects or shortcomings in the prior art, the present invention aims to provide a rice production method and a rice production device.

[0005] In a first aspect, the present invention provides a rice production method, comprising the following steps:

[0006] Starting to cook the material according to the first parameter instruction information, wherein the first parameter instruction information at least includes a processing time;

[0007] After a first preset time interval, the real-time gelatinization degree of the material is collected as a reference gelatinization degree;

[0008] According to the reference gelatinization degree of the material, the remaining time for processing the material is set until the reference gelatinization degree of the material reaches a first preset threshold value, and the cooking of the material is stopped.

[0009] According to the technical solution provided in an embodiment of the present invention, the real-time gelatinization degree of the material includes a first gelatinization degree at the center of the material and a second gelatinization degree at the edge of the material; the real-time gelatinization degree of the material is collected as a reference gelatinization degree, comprising the following steps:

[0010] acquiring the first gelatinization degree and the second gelatinization degree;

[0011] When the second gelatinization degree is equal to the first preset threshold, the first gelatinization degree is used as the reference gelatinization degree.

[0012] According to the technical solution provided in an embodiment of the present invention, the real-time gelatinization degree of the collected material as a reference gelatinization degree also includes the following steps: when the second gelatinization degree is less than a second preset threshold value, the first gelatinization degree is used as the reference gelatinization degree, and the second preset threshold value is less than the first preset threshold value.

[0013] According to the technical solution provided in an embodiment of the present invention, the real-time gelatinization degree of the collected material as a reference gelatinization degree also includes the following steps: when the second gelatinization degree is greater than the second preset threshold and less than the first preset threshold, the average of the second gelatinization degree and the first gelatinization degree is used as the reference gelatinization degree.

[0014] According to the technical solution provided by the embodiment of the present invention, setting the remaining time for processing the material according to the reference gelatinization degree of the material includes the following steps:

[0015] When it is determined that the reference gelatinization degree is the first preset threshold, the material processing is stopped and the heat preservation mode is entered.

[0016] According to the technical solution provided by an embodiment of the present invention, setting the remaining time for processing the material according to the reference gelatinization degree of the material also includes the following steps: judging that the reference gelatinization degree is less than a third preset threshold, obtaining the remaining processing time, and when judging that the remaining processing time is greater than or equal to (the first preset threshold - the third preset threshold) × the processing time, maintaining the processing state; when the remaining processing time is less than (the first preset threshold - the third preset threshold) × the processing time, extending the processing time to the first processing time; the first processing time is greater than the processing time.

[0017] According to the technical solution provided by the embodiment of the present invention, setting the remaining time for processing the material according to the reference gelatinization degree of the material also includes the following steps: judging that the reference gelatinization degree is greater than the third preset threshold and less than the first preset threshold, obtaining the remaining processing time, obtaining the second gelatinization degree, if the second gelatinization degree is greater than the reference gelatinization degree, when judging that the remaining processing time is greater than or equal to (first preset threshold - first gelatinization degree) × processing time, maintaining the processing state; when the remaining processing time is less than (first preset threshold - first gelatinization degree) × processing time, extending the processing time to the second processing time, and the second processing time is greater than the processing time.

[0018] According to the technical solution provided in the embodiment of the present invention, before starting to cook the material, the following steps are also included:

[0019] Starting soaking the material according to the second parameter instruction information, wherein the second parameter instruction information at least includes a soaking time;

[0020] After a second preset time interval, the real-time moisture content of the material is collected;

[0021] According to the real-time moisture content of the material, the remaining time for soaking the material is set until the real-time moisture content of the material reaches a fourth preset threshold, and the first parameter instruction information is issued.

[0022] According to the technical solution provided by the embodiment of the present invention, the real-time gelatinization degree of the material is collected by using the gelatinization degree recognition model, which includes the following steps:

[0023] Acquiring multiple groups of original images of rice samples with different gelatinization degrees, and extracting average spectral curves of the rice samples of each group, wherein the gelatinization degrees of the rice samples of each group are different;

[0024] preprocessing the average spectrum curve of each group of rice samples to obtain characteristic wavelengths of the average spectrum curve of each group of rice samples after preprocessing;

[0025] Taking the characteristic wavelength of each group of rice samples as input and the gelatinization degree of each group of rice samples as output, training and obtaining the gelatinization degree recognition model;

[0026] Get the original image of the material and extract the average spectral curve of the material;

[0027] The characteristic wavelength of the average spectral curve of the material is obtained and input into the gelatinization degree recognition model to obtain the real-time gelatinization degree of the material.

[0028] In a second aspect, the present invention provides a rice production device, comprising:

[0029] A processing module, wherein the processing module is used for cooking materials;

[0030] A collection module, which is used to collect the real-time gelatinization degree of the material;

[0031] A control module, wherein the control module is used to:

[0032] Receive first parameter instruction information to control the processing module to cook the material, wherein the first parameter instruction information at least includes a processing time;

[0033] After a first preset time interval, controlling the collection module to collect the real-time gelatinization degree of the material as a reference gelatinization degree;

[0034] According to the reference gelatinization degree of the material, the remaining time for processing the material is set until the reference gelatinization degree of the material reaches a first preset threshold, and the processing module is controlled to stop cooking the material.

[0035] In summary, the present invention proposes a rice production method and a rice production device, the method comprising the following steps: starting to cook materials according to first parameter instruction information, the first parameter instruction information at least including processing time; after a first preset time interval, collecting the real-time gelatinization degree of the material as a reference gelatinization degree; according to the reference gelatinization degree of the material, setting the remaining time for processing the material until the reference gelatinization degree of the material reaches a first preset threshold, and then stopping cooking the material. The method monitors the real-time gelatinization degree of the rice and dynamically adjusts the processing time accordingly to ensure that the reference gelatinization degree of the material is equal, so that there are differences in the original conditions such as the quality of the raw rice and the storage time, but the heating time can be dynamically adjusted by the real-time gelatinization degree, so that the output rice is unified and standardized in terms of sensory perception and taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 The present invention provides a flow chart of the steps of a rice production method. DETAILED DESCRIPTION

[0037] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It is to be understood that the specific embodiments described herein are only used to explain the relevant invention, rather than to limit the invention. It should also be noted that, for ease of description, only the parts related to the invention are shown in the accompanying drawings.

[0038] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0039] Example 1

[0040] As mentioned in the background technology, in view of the problems in the prior art, the present invention proposes a rice production method, please refer to Figure 1 As shown, the following steps are included:

[0041] S100. Start cooking the material according to the first parameter instruction information, wherein the first parameter instruction information at least includes the processing time;

[0042] S101. After a first preset time interval, the real-time gelatinization degree of the material is collected as a reference gelatinization degree;

[0043] S102. According to the reference gelatinization degree of the material, the remaining time for processing the material is set until the reference gelatinization degree of the material reaches a first preset threshold, and the cooking of the material is stopped.

[0044] Specifically, the quality of the raw rice and the storage time will result in different tastes of the finished rice produced under the same heating time. For most raw rice, heating for 40 minutes will ensure that the finished rice is steamed, so the first preset time is 30 minutes.

[0045] Specifically, after heating for 30 minutes, the real-time gelatinization degree of the rice is collected. When the current real-time gelatinization degree reaches the first preset threshold, the heating is stopped and the insulation mode is entered. The insulation mode does not change the gelatinization degree of the rice. When the current real-time gelatinization degree does not reach the first preset threshold, the heating state is maintained, and the corresponding remaining time for processing the material is set according to the reference gelatinization degree. The remaining time can ensure that the reference gelatinization degree reaches the first preset threshold, and the first preset threshold is 100%.

[0046] Specifically, the first parameter instruction information also includes heating power. The heating power and the remaining time can be set in coordination according to the reference gelatinization degree. The heating power and the remaining time are inversely proportional. Alternatively, only the heating power or only the remaining time can be set.

[0047] Specifically, when setting the remaining time for processing the material, the moisture content of the rice is monitored in real time. When the moisture content of the edge rice decreases by 30% per unit time, the heating state is stopped, indicating that the batch of rice has become mushy and is discarded. The moisture reduction is equal to (starting moisture - ending moisture) / time.

[0048] This method monitors the real-time gelatinization degree of rice and dynamically adjusts the processing time accordingly to ensure that the reference gelatinization degree of the materials is equal. Even if there are differences in the original conditions such as the quality of the raw rice and the storage time, the heating time can be dynamically adjusted according to the real-time gelatinization degree, so that the output rice can be unified and standardized in terms of sensory perception and taste.

[0049] In a preferred embodiment, the real-time gelatinization degree of the material includes a first gelatinization degree at the center of the material and a second gelatinization degree at the edge of the material; the real-time gelatinization degree of the material is collected as a reference gelatinization degree, comprising the following steps:

[0050] acquiring the first gelatinization degree and the second gelatinization degree;

[0051] When the second gelatinization degree is equal to the first preset threshold, the first gelatinization degree is used as the reference gelatinization degree.

[0052] Specifically, since the heating equipment is at the edge, the second gelatinization degree is greater than or equal to the first gelatinization degree, the first gelatinization degree is slightly smaller than the second gelatinization degree, and the difference between the first gelatinization degree and the reference gelatinization degree is very small. In the process of setting the remaining time for processing the material, the first gelatinization degree is gradually increased to the first preset threshold value, while the second gelatinization degree maintains the first preset threshold value unchanged, thereby ensuring the uniform taste of the overall material product.

[0053] In a preferred embodiment, the real-time gelatinization degree of the collected material as a reference gelatinization degree also includes the following steps: when the second gelatinization degree is less than a second preset threshold, the first gelatinization degree is used as the reference gelatinization degree, and the second preset threshold is less than the first preset threshold.

[0054] Specifically, the second preset threshold is 95%. When the second gelatinization degree is less than the second preset threshold, it means that the first gelatinization degree is less than the second gelatinization degree, and the difference between the first gelatinization degree and the second preset threshold is slightly greater than the difference between the second gelatinization degree and the second preset threshold. At this time, the remaining time for processing the material is set. When the first gelatinization degree reaches the first preset threshold, the second gelatinization degree also reaches and maintains the first preset threshold, thereby ensuring the uniform taste of the overall material product.

[0055] In a preferred embodiment, the real-time gelatinization degree of the collected material as a reference gelatinization degree also includes the following steps: when the second gelatinization degree is greater than the second preset threshold and less than the first preset threshold, the average of the second gelatinization degree and the first gelatinization degree is used as the reference gelatinization degree.

[0056] Specifically, when the second gelatinization degree is greater than 95% and less than 100%, it means that the inner and outer layers of rice do not meet the standards, and the remaining time for processing the material needs to be set according to the reference gelatinization degree. The average of the second gelatinization degree and the first gelatinization degree is (the second gelatinization degree + the first gelatinization degree) / 2.

[0057] In a preferred embodiment, setting the remaining time for processing the material according to the reference gelatinization degree of the material comprises the following steps:

[0058] When it is determined that the reference gelatinization degree is the first preset threshold, the material processing is stopped and the heat preservation mode is entered.

[0059] Specifically, the heat preservation mode ensures that the temperature remains unchanged without changing the real-time gelatinization degree of the material.

[0060] Specifically, when producing rice as a pre-prepared dish, after stopping the processing of the material, the material can be poured out to cool down and wait for packaging.

[0061] In a preferred embodiment, setting the remaining time for processing the material based on the reference gelatinization degree of the material also includes the following steps: determining that the reference gelatinization degree is less than a third preset threshold, obtaining the remaining processing time, and when it is determined that the remaining processing time is greater than or equal to (the first preset threshold - the third preset threshold) × the processing time, maintaining the processing state; when the remaining processing time is less than (the first preset threshold - the third preset threshold) × the processing time, extending the processing time to the first processing time; the first processing time is greater than the processing time.

[0062] Specifically, the third preset threshold is 85%. When it is judged that the reference gelatinization degree is less than 85%, when the remaining processing time is greater than or equal to (the first preset threshold-the third preset threshold)×processing time, it means that the remaining processing time is sufficient for the gelatinization degree of the rice in the center and the edge to reach the first preset threshold. At this time, the current processing state can be maintained. When the remaining processing time is less than (the first preset threshold-the third preset threshold)×processing time, it means that the remaining processing time in the current processing mode is not enough for the gelatinization degree of the rice in the center and the edge to reach the first preset threshold, and the first processing time needs to be extended. The extended first processing time is automatically switched to the extended first remaining time, and the timing starts from the current time. The first remaining time is then heated. The first remaining time is equal to the first processing time minus the first preset time.

[0063] In a preferred embodiment, setting the remaining time for processing the material according to the reference gelatinization degree of the material also includes the following steps: judging that the reference gelatinization degree is greater than the third preset threshold and less than the first preset threshold, obtaining the remaining processing time, obtaining the second gelatinization degree, if the second gelatinization degree is greater than the reference gelatinization degree, and when it is judged that the remaining processing time is greater than or equal to (first preset threshold - first gelatinization degree) × processing time, maintaining the processing state; when the remaining processing time is less than (first preset threshold - first gelatinization degree) × processing time, extending the processing time to the second processing time, and the second processing time is greater than the processing time.

[0064] Specifically, when the reference gelatinization degree is greater than 85% and less than 95%, the second gelatinization degree is obtained. If the second gelatinization degree is greater than the reference gelatinization degree, it means that the reference gelatinization degree is the first gelatinization degree or the average of the first gelatinization degree and the second gelatinization degree. At this time, it means that the difference between the first gelatinization degree and the first preset threshold is large. When it is judged that the remaining processing time is greater than or equal to (the first preset threshold-the first gelatinization degree)×processing time, it means that the remaining processing time is sufficient for the gelatinization degree of the rice at the center and the edge to reach the first preset threshold. At this time, the current processing state can be maintained. When the remaining processing time is less than (the first preset threshold-the first gelatinization degree)×processing time, it means that the remaining processing time in the current processing mode is insufficient for the gelatinization degree of the rice at the center and the edge to reach the first preset threshold, and the processing time needs to be extended. The extended second processing time is automatically switched to the extended second remaining time, and the timing starts from the current time, and the second remaining time is heated. The second remaining time is equal to the second processing time minus the first preset time.

[0065] In a preferred embodiment, before starting to cook the material, the method further comprises the following steps:

[0066] Starting soaking the material according to the second parameter instruction information, wherein the second parameter instruction information at least includes a soaking time;

[0067] After a second preset time interval, the real-time moisture content of the material is collected;

[0068] According to the real-time moisture content of the material, the remaining time for soaking the material is set until the real-time moisture content of the material reaches a fourth preset threshold, and the first parameter instruction information is issued.

[0069] Specifically, before steaming the rice, it needs to be soaked to ensure that the initial moisture content of the raw rice is consistent, and 30% is the best, that is, the fourth preset threshold is 30%.

[0070] Specifically, the second parameter instruction information may also include the soaking temperature. The soaking temperature and the soaking time may be adjusted simultaneously, or only the soaking time may be adjusted. When a short soaking time is required, the soaking temperature may be increased appropriately to speed up the water absorption speed of the raw rice. The raw rice may also be stirred or vibrated to improve the uniformity of water absorption.

[0071] In a preferred embodiment, the real-time gelatinization degree of a material is collected using a gelatinization degree recognition model, comprising the following steps:

[0072] Acquiring multiple groups of original images of rice samples with different gelatinization degrees, and extracting average spectral curves of the rice samples of each group, wherein the gelatinization degrees of the rice samples of each group are different;

[0073] preprocessing the average spectrum curve of each group of rice samples to obtain characteristic wavelengths of the average spectrum curve of each group of rice samples after preprocessing;

[0074] Taking the characteristic wavelength of each group of rice samples as input and the gelatinization degree of each group of rice samples as output, training and obtaining the gelatinization degree recognition model;

[0075] Get the original image of the material and extract the average spectral curve of the material;

[0076] The characteristic wavelength of the average spectral curve of the material is obtained and input into the gelatinization degree recognition model to obtain the real-time gelatinization degree of the material.

[0077] Specifically, a hyperspectral imager is used to collect original images of multiple groups of rice samples with different gelatinization degrees. After the original images of each group of rice samples are calibrated, the average spectral curve of the original images of each group of rice samples is extracted.

[0078] Specifically, the average spectral curve of the original image of each group of rice samples is subjected to Savitzky-Golay convolution smoothing and second-order derivative processing to obtain the processed spectral curve of each group of rice samples, and the peaks and troughs of the curve are selected as the characteristic wavelengths of the average spectral curve of each group of rice samples.

[0079] Specifically, the reflectance value of the characteristic wavelength of the average spectral curve of each group of rice samples is used as input, and the gelatinization degree of the rice sample is used as output. The partial least squares regression method and the principal component regression method are used to construct the gelatinization degree identification model, and the correlation coefficient R2 and the root mean square error RMSE are used as evaluation indicators of the gelatinization degree identification model.

[0080] Example 2

[0081] Based on Example 1, a rice production device is proposed, comprising:

[0082] A processing module, wherein the processing module is used for cooking materials;

[0083] A collection module, which is used to collect the real-time gelatinization degree of the material;

[0084] A control module, wherein the control module is used to:

[0085] Receive first parameter instruction information to control the processing module to cook the material, wherein the first parameter instruction information at least includes a processing time;

[0086] After a first preset time interval, controlling the collection module to collect the real-time gelatinization degree of the material as a reference gelatinization degree;

[0087] According to the reference gelatinization degree of the material, the remaining time for processing the material is set until the reference gelatinization degree of the material reaches a first preset threshold, and the processing module is controlled to stop cooking the material.

[0088] Specifically, the processing module provides a container for the material, and a temperature-controllable heating wire is provided on the periphery of the processing module. The heating wire can adjust the opening time and heating power according to the control of the control module.

[0089] Specifically, the acquisition module at least includes a hyperspectral camera, an image processing component and an implanted gelatinization degree recognition model. The hyperspectral camera is aimed at the material to take a picture to obtain the original image of the material, and the original image is transmitted to the image processing component. The original image of the material is processed to obtain the reflectance value of the characteristic wavelength of the average spectral curve of the sample, and the value is input into the gelatinization degree recognition model, and the gelatinization degree recognition model outputs the reference gelatinization degree.

[0090] Specifically, the acquisition module sends the first parameter instruction information to the control module according to the reference gelatinization degree. After receiving the first parameter instruction information, the control module controls the processing module to cook the material under the appropriate production process parameters, and finally obtains standardized and unified finished rice.

[0091] This article uses specific examples to illustrate the principles and implementation methods of the present invention. The description of the above embodiments is only used to help understand the method of the present invention and its core ideas. The above is only a preferred implementation method of the present invention. It should be pointed out that due to the limitations of textual expression, there are objectively infinite specific structures. For ordinary technicians in this technical field, without departing from the principles of the present invention, several improvements, modifications or changes can be made, and the above technical features can be combined in an appropriate manner; these improvements, modifications, changes or combinations, or the direct application of the inventive concept and technical solution to other occasions without improvement, should be regarded as the protection scope of the present invention.

Claims

1. A rice production method for real-time monitoring and providing corresponding feedback during the rice cooking process, characterized in that: The following steps are involved: Starting to cook the material according to the first parameter instruction information, wherein the first parameter instruction information at least includes a processing time; After a first preset time interval, the real-time gelatinization degree of the material is collected as a reference gelatinization degree; the real-time gelatinization degree of the material includes a first gelatinization degree at the center of the material and a second gelatinization degree at the edge of the material; According to the reference gelatinization degree of the material, the remaining time for processing the material is set until the reference gelatinization degree of the material reaches a first preset threshold value, and the cooking of the material is stopped; The real-time gelatinization degree of the material is collected by using the gelatinization degree recognition model, including the following steps: Acquiring multiple groups of original images of rice samples with different gelatinization degrees, and extracting average spectral curves of the rice samples of each group, wherein the gelatinization degrees of the rice samples of each group are different; Preprocessing the average spectrum curve of each group of rice samples to obtain characteristic wavelengths of the average spectrum curve of each group of rice samples after preprocessing; Taking the characteristic wavelength of each group of rice samples as input and the gelatinization degree of each group of rice samples as output, training and obtaining the gelatinization degree recognition model; Get the original image of the material and extract the average spectral curve of the material; Obtaining the characteristic wavelength of the average spectrum curve of the material and inputting it into the gelatinization degree recognition model to obtain the real-time gelatinization degree of the material; Before starting to cook the material, the following steps are also included: Starting soaking the material according to the second parameter instruction information, wherein the second parameter instruction information at least includes a soaking time; After a second preset time interval, the real-time moisture content of the material is collected; According to the real-time moisture content of the material, the remaining time for soaking the material is set until the real-time moisture content of the material reaches a fourth preset threshold, and the first parameter instruction information is issued; The method of setting the remaining time for processing the material according to the reference gelatinization degree of the material further includes the following steps: determining that the reference gelatinization degree is less than a third preset threshold, obtaining the remaining processing time, and maintaining the processing state when the remaining processing time is greater than or equal to (the first preset threshold - the third preset threshold) × the processing time, and extending the processing time to the first processing time when the remaining processing time is less than (the first preset threshold - the third preset threshold) × the processing time; the first processing time is greater than the processing time; The step of setting the remaining time for processing the material according to the reference gelatinization degree of the material also includes the following steps: determining that the reference gelatinization degree is greater than the third preset threshold and less than the first preset threshold, obtaining the remaining processing time, obtaining the second gelatinization degree, and if the second gelatinization degree is greater than the reference gelatinization degree, maintaining the processing state when it is determined that the remaining processing time is greater than or equal to (the first preset threshold - the first gelatinization degree) × the processing time; and extending the processing time to the second processing time when the remaining processing time is less than (the first preset threshold - the first gelatinization degree) × the processing time, and the second processing time is greater than the processing time.

2. The rice production method according to claim 1, characterized in that: The real-time gelatinization degree of the collected material is used as a reference gelatinization degree, comprising the following steps: acquiring the first gelatinization degree and the second gelatinization degree; When the second gelatinization degree is equal to the first preset threshold, the first gelatinization degree is used as the reference gelatinization degree.

3. The rice production method according to claim 2, characterized in that: The method of collecting the real-time gelatinization degree of the material as a reference gelatinization degree also includes the following steps: when the second gelatinization degree is less than a second preset threshold, taking the first gelatinization degree as the reference gelatinization degree, and the second preset threshold is less than the first preset threshold.

4. The rice production method according to claim 3, characterized in that: The method of collecting the real-time gelatinization degree of the material as a reference gelatinization degree also includes the following steps: when the second gelatinization degree is greater than the second preset threshold and less than the first preset threshold, taking the average of the second gelatinization degree and the first gelatinization degree as the reference gelatinization degree.

5. The rice production method according to claim 1, characterized in that: The method of setting the remaining time for processing the material according to the reference gelatinization degree of the material comprises the following steps: When it is determined that the reference gelatinization degree is the first preset threshold, the material processing is stopped and the heat preservation mode is entered.

6. A rice production device, characterized in that: Used to implement the rice production method according to any one of claims 1 to 5, the device at least comprises: A processing module, wherein the processing module is used for cooking materials; A collection module, which is used to collect the real-time gelatinization degree of the material; A control module, wherein the control module is used to: Receive first parameter instruction information to control the processing module to cook the material, wherein the first parameter instruction information at least includes a processing time; After a first preset time interval, controlling the collection module to collect the real-time gelatinization degree of the material as a reference gelatinization degree; According to the reference gelatinization degree of the material, the remaining time for processing the material is set until the reference gelatinization degree of the material reaches a first preset threshold, and the processing module is controlled to stop cooking the material.

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