Rice cooking method and electric rice cooker

Abstract

The present application discloses a rice cooking method and an electric rice cooker. The electric rice cooker executes the rice cooking method through a heating module, a control module and a bottom temperature sensor, and the control module receives a cooking control instruction. The method comprises: in response to the cooking control instruction, starting the heating module to execute a rice cooking program. The rice cooking program comprises a water absorption stage, a temperature rise stage, a boiling stage, a rice stewing stage and a heat preservation stage. The temperature data of the bottom temperature sensor in the boiling stage is obtained, and the boiling stage is executed. The boiling stage comprises at least a temperature-rushing sub-stage, and the bottom temperature range of the temperature-rushing sub-stage is 105°C to 130°C, wherein a constant temperature sub-stage for maintaining the bottom temperature within a preset bottom temperature range is provided in the temperature-rushing sub-stage, and the maintenance time of the constant temperature sub-stage is 1min to 7min. The above scheme helps the rice to boil more violently, thereby promoting the decomposition of amylose and protein in the rice. The decomposition of these components is conducive to making the rice softer and more palatable.

Description

Technical Field

[0001] The present application belongs to the technical field of kitchen appliances, and in particular relates to a rice cooking method and an electric rice cooker. Background Art

[0002] The taste of rice is affected by components such as amylose, amylopectin, protein, and fat, and the content varies greatly between different rice varieties. Amylose molecules are helical, and hydrogen bonds are easily formed between molecules. The structure is compact and the required gelatinization temperature is high. The higher the amylose content, the harder the rice tastes. Amylopectin molecules are dendrite-shaped, with loose molecular bonds that are easy to break. The gelatinization temperature is lower than that of amylose, and the taste is soft, and the rice is sticky and elastic.

[0003] In addition to starch, protein is another major component of rice. The amino acids produced after its decomposition are one of the precursors of the Maillard reaction, which can increase the aroma of rice. However, protein has a large molecular weight and is difficult to absorb water. The higher the content, the lower the viscosity and the harder the taste. Summary of the invention

[0004] The present application provides a rice cooking method and an electric rice cooker, which can make rice with high protein content or high amylose content cooked to have a moderate hardness and softness.

[0005] On the one hand, the technical solution adopted in one embodiment of the present application is:

[0006] A rice cooking method is implemented by a heating module, a control module and a bottom temperature sensor of an electric rice cooker, wherein the control module receives a cooking control instruction; in response to the cooking control instruction, the heating module is started to execute a rice cooking program; wherein the rice cooking program includes a water absorption stage, a temperature rise stage, a boiling stage, a rice stewing stage and a heat preservation stage; the temperature data of the bottom temperature sensor in the boiling stage is obtained, and the boiling stage is executed; the boiling stage at least includes a temperature rushing sub-stage, the bottom temperature range of the temperature rushing sub-stage is 105°C to 130°C, wherein a constant temperature sub-stage for maintaining the bottom temperature to the preset bottom temperature range is provided in the temperature rushing sub-stage, and the maintenance time of the constant temperature sub-stage is 1min to 7min.

[0007] As a preferred implementation of this embodiment, the temperature of the constant temperature sub-stage is maintained at an average value of 110-120°C.

[0008] As a preferred implementation manner of this embodiment, the temperature-rushing sub-stage includes a first temperature-rushing stage and a second temperature-rushing stage, the first temperature-rushing stage is a constant temperature sub-stage, and the duration of the second temperature-rushing stage is shorter than the duration of the first temperature-rushing stage.

[0009] As a preferred implementation of this embodiment, the average temperature in the first temperature shock stage is smaller than the average temperature in the second temperature shock stage.

[0010] As a preferred implementation manner of this embodiment, the boiling stage includes a pre-boiling sub-stage, and the bottom temperature range of the pre-boiling sub-stage is lower than the bottom temperature range of the temperature striking sub-stage.

[0011] As a preferred implementation of this embodiment, in the heating stage, the heating rate is 3°C / min-8°C / min.

[0012] As a preferred implementation manner of this embodiment, the water absorption stage has a water absorption time of 10-30 minutes.

[0013] As a preferred implementation manner of this embodiment, the rice cooker also includes a cooling device and an inner pot. During the water absorption stage, based on the bottom temperature data, the control module controls the cooling device to cool the inner pot within a first preset time period, and controls the heating module to heat the inner pot within a second preset time period, and the first preset time and the second preset time period do not overlap.

[0014] As a preferred implementation manner of this embodiment, the rice cooker also includes a cooling device and an inner pot. During a preset cooling time period in the heat preservation stage or the rice stewing stage, the control module controls the cooling device to operate to cool the inner pot based on the bottom temperature data.

[0015] On the other hand, another embodiment of the present application proposes an electric rice cooker, comprising a cooker body, a cooker lid and an inner pot, a accommodating cavity for accommodating the inner pot, a cooker lid being provided on the cooker body, and further comprising a heating module, a control module and a bottom temperature sensor, wherein the heating module and the bottom temperature sensor are electrically connected to the control module, the heating module is used to heat the inner pot, and the bottom temperature sensor is used to detect the temperature of the inner pot; wherein the control module comprises a processor and a memory, the memory stores a computer program, and the processor executes the computer program to process the above-mentioned rice cooking method.

[0016] Due to the adoption of the above technical solution, the beneficial effects achieved by this application are as follows:

[0017] The bottom temperature range of the temperature-rushing sub-stage is 105℃ to 130℃, which means that the gallbladder is heated by the heating module to a temperature higher than the boiling point of water and is in a state of accumulating high heat. The constant temperature sub-stage maintains the preset bottom temperature range for 1min-7min, which means that the gallbladder will remain in this high-heat state for a certain period of time. Since the temperature of the rice-water mixture in the cooking chamber during the boiling stage is equal to the boiling point or is near the boiling point and cannot continue to rise, maintaining the gallbladder in a state of accumulating high heat helps the rice boil more violently, thereby promoting the decomposition of amylose and protein in the rice. The decomposition of these components is conducive to making the rice softer and more palatable.

[0018] In some preferred embodiments, the pre-boiling sub-stage is located before the start of the temperature-increasing sub-stage. The pre-boiling sub-stage can fully gelatinize the rice, while avoiding the problem of the rice body being in a high temperature state for a long time during the boiling stage, thereby avoiding the problem of difficulty in cooking due to excessive boiling. The rice body is first low in temperature and then high in temperature, which helps the amylose of hard rice varieties to have sufficient water to boil, thereby avoiding the cooked rice from being too hard.

[0019] In some preferred embodiments, since the temperature of the constant temperature sub-stage is maintained at an average value higher than the boiling point of water by 10-20°C, the temperature of the cooking chamber is kept at a high temperature state 10-20°C higher than the temperature of the food in the cooking chamber, which is beneficial to the decomposition of amylose and protein in the rice, making the cooked rice softer and more glutinous.

[0020] In some preferred embodiments, after the first warming stage is completed, the boiling stage also includes a second warming stage, which can enhance the aroma of the rice, thereby making the cooked rice taste better. Since the free water in the late boiling stage is relatively small, in order to avoid the rice from being burnt, the duration of the second warming stage is shorter than that of the second warming stage. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0022] Figure 1 A flowchart of an embodiment of the rice cooking method of the present application;

[0023] Figure 2 A cooking curve diagram of an embodiment of the rice cooking method of the present application;

[0024] Figure 3 A cooking curve diagram of another embodiment of the rice cooking method of the present application;

[0025] Figure 4 A schematic diagram of an interactive display panel of an embodiment of the electric rice cooker of the present application; DETAILED DESCRIPTION

[0026] In order to more clearly illustrate the overall concept of the present application, a detailed description is given below in an illustrative manner in conjunction with the accompanying drawings.

[0027] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0028] In addition, in the description of the present application, it should be understood that the orientations or positional relationships indicated by the terms "top", "bottom", "inside", "outside", "axial", "radial", "circumferential", etc. are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0029] In this application, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, an electrical connection, or a communication; it can be a direct connection, or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0030] In the present application, unless otherwise clearly specified and limited, a first feature "above" or "below" a second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

[0031] refer to Figure 1 , shows the process of an embodiment of the rice cooking method disclosed in the present application.

[0032] In a specific embodiment of the present application, a rice cooking method is performed by a heating module, a control module, and a bottom temperature sensor of the electric rice cooker. The electric rice cooker for performing the rice cooking method mainly includes a cooker body, a cooker cover, an inner pot, a heating module, a sensor module, and a control module for cooking rice. The control module is electrically connected to the heating module and the sensor module, as described below.

[0033] The above rice cooking method comprises the following steps:

[0034] S100: The control module receives a cooking control instruction;

[0035] S200: In response to the cooking control instruction, the heating module is started to execute a rice cooking program; wherein the rice cooking program includes a water absorption stage, a temperature rise stage, a boiling stage, a rice stewing stage and a heat preservation stage;

[0036] The control module is arranged on the rice cooker, and the control module can receive the cooking control instruction of the user, so as to start the rice cooking program. The cooking control instruction can be generated from the interactive display panel, such as the user pressing or touching the operation button on the interactive display panel with a finger. Optionally, the interactive display panel can also be a touch screen, and the operation button is displayed on the touch display screen through an interactive interface. The user generates the cooking control instruction by touching the icon displayed on the interactive interface; further, the cooking control instruction can also be generated by the mobile terminal instruction, and the generation form is not limited to near field communication or remote communication.

[0037] From the dimension of time sequence, the rice cooking program can divide the entire cooking process of rice into the water absorption stage, the temperature rise stage, the boiling stage, the stewing stage, and the insulation stage. The above stages are executed successively after the rice cooking program is started; the water absorption stage is used to promote the gelatinization of rice starch; the temperature rise stage is used to quickly heat up until boiling after the water absorption is completed; the boiling stage is used to boil the rice at high temperature; the stewing stage is used to stew the rice, so that the rice can further absorb moisture, making the rice more fragrant, dry and chewy; after the stewing stage is over, the rice can be opened and taken out, indicating that the cooking is completed; the insulation stage is used to prevent the cooked rice from cooling down, so the temperature of the rice is maintained.

[0038] The heating module is arranged at the bottom of the inner pot and is used for heating the inner pot and the food in the cooking cavity of the inner pot. It can be a heating plate or an electromagnetic wire plate, etc.

[0039] S300: Acquire temperature data of the bottom temperature sensor in the boiling stage, and execute the boiling stage;

[0040] The boiling stage at least includes a temperature striking sub-stage, the bottom temperature range of the temperature striking sub-stage is 105°C to 130°C, wherein the temperature striking sub-stage is provided with a constant temperature sub-stage for maintaining the bottom temperature to the preset bottom temperature range, and the maintenance time of the constant temperature sub-stage is 1min to 7min.

[0041] The sensor module for detecting temperature of the rice cooker mainly comprises a bottom temperature sensor for detecting the temperature of the metal body of the inner pot, and a top temperature sensor for detecting the temperature of the cooking cavity inside the inner pot.

[0042] The bottom temperature sensor obtains the temperature data of the inner pot, and the top temperature sensor obtains the top temperature data of the cooking cavity at the top of the inner pot. The obtained bottom temperature data and top temperature data will be fed back to the control module. After the control chip of the control module obtains the temperature information of the cooking utensil, it controls the heating device used to heat the inner pot.

[0043] In the boiling stage, the free water in the cooking cavity still accounts for a large proportion, and the food in the cooking cavity is in a state of rice-water mixture. Since there is still a lot of free water, the food in the cooking cavity will boil under the heating of the heating module. As the boiling stage proceeds, part of the free water in the cooking cavity will quickly vaporize into steam and be discharged into the outside atmosphere, and the other part will be absorbed by the rice grains. Therefore, in this stage, the free water is greatly reduced as cooking proceeds.

[0044] It should be understood that the cooking chamber of the rice cooker is always connected to the outside atmosphere, which is different from the electric pressure cooker. Therefore, the boiling point of water in the cooking chamber is the boiling point under normal pressure. For example, under standard atmospheric pressure, the boiling point of water is 100°C. Therefore, in the field of rice cookers, the bottom temperature data cannot be regarded as the temperature of the food in the cooking chamber, and it is impossible to make the temperature of the rice-water mixture exceed the boiling point. Since it takes a certain amount of time for the heat of the chamber to be transferred to the rice-water mixture in the cooking chamber, the data measured at the bottom temperature may exceed the boiling point of water.

[0045] The bottom temperature range of the temperature-rushing sub-stage is 105℃ to 130℃, which means that the gallbladder is heated by the heating module to a temperature higher than the boiling point of water and is in a state of accumulating high heat. The constant temperature sub-stage maintains the preset bottom temperature range for 1min-7min, which means that the gallbladder will remain in this high-heat state for a certain period of time. Since the temperature of the rice-water mixture in the cooking chamber during the boiling stage is equal to the boiling point or is near the boiling point and cannot continue to rise, maintaining the gallbladder in a state of accumulating high heat helps the rice boil more violently, thereby promoting the decomposition of amylose and protein in the rice. The decomposition of these components is conducive to making the rice softer and more palatable.

[0046] The specific implementation of the rice cooking method of the present application is described in detail below in conjunction with the temperature curve. Figure 2 As shown, a cooking curve provided for the rice cooking method of the present application includes the following steps:

[0047] S101: The control module receives a cooking control instruction and starts cooking at time t0;

[0048] S201: In response to a cooking control instruction, starting a heating module to execute a rice cooking program;

[0049] The preheating stage t0-t1, the water absorption stage t1-t2, and the heating stage t2-t3 are performed in sequence;

[0050] S301: Acquire the temperature data of the bottom temperature sensor in the boiling stage, and execute the boiling stage t3-t6; the boiling stage includes the temperature rushing sub-stage t4-t6, the bottom temperature range of the temperature rushing sub-stage is 105°C to 130°C, wherein the temperature rushing sub-stage is provided with a constant temperature sub-stage t4-t5 for maintaining the bottom temperature to a preset bottom temperature range, and the constant temperature sub-stage is maintained for 7 minutes;

[0051] S400: Execute the rice stewing stage t6-t7 and the heat preservation stage t7-t8 in sequence.

[0052] In step S301 of the above rice cooking program, the temperature-rushing sub-stage corresponds to the time from t4 to t6. At this moment, the inner pot is in a high temperature state, the rice-water mixture is in a violent boiling state, and the heating module performs intermittent heating on the inner pot, so that the temperature of the inner pot is within the preset bottom temperature range. The bottom temperature curve has several peaks and troughs in the constant temperature sub-stage. Relatively speaking, the temperature remains constant as a whole within the maintenance time range, with a constant temperature characteristic.

[0053] It should be understood that the actual temperature curve at the microscopic level is not the same as the provided temperature curve. The figure only illustrates the numerical characteristics of the temperature impulse sub-stage relative to other stages from a macroscopic level. For example, among the several peaks and troughs of the actual temperature curve, the corresponding temperature values ​​of the peaks at different times may be different. Similarly, the temperature values ​​corresponding to the troughs at different times may also be different, and the number, heating rate, and cooling rate are all different from those in the attached figure.

[0054] The division of the temperature rush sub-stage can be defined based on the pre-boiling stage t3-t4. Compared with the pre-boiling stage t3-t4, since the temperature in the t4-t6 stage is higher than that in the t3-t4 stage, it has the characteristics of temperature rush and is maintained for a certain period of time. Therefore, the current cooking curve has a temperature rush sub-stage t4-t6 and a constant temperature sub-stage t4-t5.

[0055] refer to Figure 2In step S301, the boiling stage includes a pre-boiling sub-stage t3-t4, and the bottom temperature range of the pre-boiling sub-stage is lower than the bottom temperature range of the temperature-intensifying sub-stage. The pre-boiling sub-stage is located before the temperature-intensifying sub-stage is executed. Through the pre-boiling sub-stage, the rice can be fully gelatinized, and at the same time, the problem of the rice body being in a high temperature state for a long time during the boiling stage is avoided, thereby avoiding the problem of difficulty in cooking due to excessive boiling. The rice body is first low-temperature and then high-temperature, which helps the amylose of hard-tasting rice varieties to have sufficient water for boiling, avoiding the cooked rice from being too hard.

[0056] In the above specific implementation manner, the temperature of the constant temperature sub-stage is maintained at an average of 110-120°C. Figure 2 In this constant temperature period, the average temperature is maintained at 116℃, and the average can be calculated by the median of all the temperature values. Since the average temperature of this constant temperature sub-stage is 10-20℃ higher than the boiling point of water, the temperature of the cooking chamber is 10-20℃ higher than the temperature of the ingredients in the cooking chamber, which is beneficial to the decomposition of amylose and protein in rice, making the cooked rice softer and more glutinous.

[0057] In some embodiments of the present application, the temperature-rushing sub-stage includes a first temperature-rushing stage t4-t5 and a second temperature-rushing stage t5-t6, the first temperature-rushing stage is a constant temperature sub-stage t4-t5, and the duration of the second temperature-rushing stage t5-t6 is shorter than the duration of the first temperature-rushing stage.

[0058] like Figure 2 As shown, after the first warming stage t4-t5 is completed, the boiling stage also has a second warming stage t5-t6, which can improve the aroma of the rice, thereby making the cooked rice taste better. Since the free water in the late boiling stage is relatively small, in order to avoid the rice from being burnt, the duration of the second warming stage is shorter than the duration of the second warming stage.

[0059] like Figure 3 As shown, another cooking curve provided for the rice cooking method of the present application includes the following steps:

[0060] S102: The control module receives the cooking control instruction and starts cooking at time t0;

[0061] S202: In response to the cooking control instruction, starting the heating module to execute the rice cooking program;

[0062] The preheating stage t0-t1, the water absorption stage t1-t2, and the heating stage t2-t3 are performed in sequence;

[0063] S302: Acquire the temperature data of the bottom temperature sensor in the boiling stage, and execute the boiling stage t3-t5; the boiling stage includes a temperature surge sub-stage t4-t5, the bottom temperature range of the temperature surge sub-stage is 105°C to 130°C, wherein the temperature surge sub-stage is provided with a constant temperature sub-stage t4-t5 for maintaining the bottom temperature to a preset bottom temperature range, and the constant temperature sub-stage is maintained for 5 minutes;

[0064] S400: Execute the rice stewing stage t5-t6 and the heat preservation stage t6-t7 in sequence.

[0065] and Figure 2 Compared with the cooking curve of the present embodiment, the temperature-increasing sub-stage of the present embodiment is completed by the entire constant temperature sub-stage, and the time is 5 minutes.

[0066] In some specific embodiments of the present application, the temperature average value in the first temperature-injection stage is lower than the temperature average value in the second temperature-injection stage. The temperature average value in the second temperature-injection stage is higher, so that the rice has a stronger aroma.

[0067] In some specific embodiments of the present application, in the heating stage t2-t3, the heating rate is 3°C / min-8°C / min. This heating rate can fully expand the starch molecular structure of hard rice with high content of amylose and protein, and obtain a soft and glutinous rice taste.

[0068] In some embodiments of the present application, the water absorption stage has a water absorption time of 10-30 minutes. In this way, hard rice with high content of amylose and protein can have sufficient water absorption time to obtain rice with a soft and glutinous texture.

[0069] An embodiment of the present application also provides an electric rice cooker, comprising a cooker body, a cooker cover and an inner pot, a accommodating cavity for accommodating the inner pot, a cooker cover is provided on the cooker body, and also comprises a heating module, a control module, and a bottom temperature sensor. The heating module and the bottom temperature sensor are electrically connected to the control module. The heating module is used to heat the inner pot, and the bottom temperature sensor is used to detect the temperature of the inner pot. The control module comprises a processor and a memory, the memory stores a computer program, and the processor executes the computer program to process the above-mentioned rice cooking method.

[0070] The control module may include a power board, a display board, etc. The sensor module includes the bottom temperature sensor and may also include a top temperature sensor. The heating module may be heated by a heating plate or electromagnetic heating. The memory and the processor are on the same MCU (microcontroller unit), and the control unit may be arranged on the power board or the display board, so as to execute the rice cooking method.

[0071] Specifically, Figure 4A touch display screen of the rice cooker is shown, 101 is the icon corresponding to the cooking program that cannot select the rice type information, including the quick rice icon, the multi-grain rice icon, and the low-sugar rice icon. Touching the icon can select the corresponding cooking program; 102 is the icon corresponding to the cooking program containing rice type information, including the 10A rice icon. Touching the icon can further select the taste and rice type selection interface; 103 is the start button. Touching the button can start the selected rice cooking program; 104 is the taste icon. By touching the icon, Switch between the three textures of chewy, standard and soft and glutinous. 105 is the rice type icon. Touch the icon to switch between Si Miao rice, Northeastern rice, Wuchang rice, Thai fragrant rice, etc.; when the user chooses the quick rice cooking program, the emphasis is on short cooking time. At this time, the total cooking time is the shortest, and the taste and rice type cannot be selected independently; when the user chooses multi-grain rice, the emphasis is on the cooking of multi-grain rice; when the user chooses low-sugar rice, the emphasis is on reducing the sugar content of rice; when 10A rice is selected, the emphasis is on the best rice cooking taste.

[0072] When the user touches 102, the rice type icon 105 and the texture icon 104 are activated. The user can select the rice type and texture by touching 104 and 105. Each rice type corresponds to a variety of textures, that is, when the rice type selected is thin rice, chewy, standard, and soft and sticky textures can be selected. When other rice types are selected, there are still a variety of textures to choose from. By selecting a combination of different buttons, the rice cooking instruction is associated with the rice type information.

[0073] In one embodiment provided by the present application, the cooking control instructions in the rice cooking method are associated with the rice type texture information. By selecting the rice type on the interactive display panel, different cooking curves can be switched, so that hard rice types with high amylose content and high protein content can be cooked to a soft and glutinous taste. The rice type texture information can be Si Miao rice, Dongbei rice, Wuchang rice, Thai fragrant rice, etc.

[0074] In one embodiment provided by the present application, the cooking control instructions in the rice cooking method are associated with the rice texture information. Through the rice taste selection on the interactive display panel, different cooking curves can be switched, thereby providing users with gradient selections, and matching a variety of rice with different tastes for the same rice type to provide user experience. The rice texture information can be chewy, standard, soft and sticky, etc.

[0075] In one embodiment of the present application, the rice cooker also includes a cooling device. During the water absorption stage, based on the bottom temperature data, the control module controls the cooling device to cool the inner pot within a first preset time period, and controls the heating module to heat the inner pot within a second preset time period. The first preset time and the second preset time period do not overlap.

[0076] The cooling device is arranged on the pot body, and can cool the outer wall of the inner pot. During the water absorption process, the water absorption temperature may be jointly controlled by the cooling device and the heating module. Specifically, the first preset time period of the cooling device does not overlap with the second preset time period of the heating device, that is, when the heating device is working, the cooling device does not work, and when the cooling device is working, the heating device does not work; because the heating device needs to maintain a certain water absorption temperature during the water absorption stage, the heating device works intermittently during the entire water absorption stage, and the cooling fan also works intermittently, and their working time periods do not affect each other; the above scheme can make the rice-water mixture in the cooking cavity of the inner pot absorb water better.

[0077] At the same time, during the preset cooling time period of the insulation stage or the rice stewing stage, the control module can control the cooling device to cool the inner pot based on the bottom temperature data, so that a water film can be generated between the inner pot and the rice, thereby preventing the rice from sticking to the pot.

[0078] Anything not described in this application can be achieved by adopting or drawing on existing technologies.

[0079] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referenced to each other, and each embodiment focuses on the differences from other embodiments.

[0080] The above is only an embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.

Claims

1. A rice cooking method, which is performed by a heating module, a control module, and a bottom temperature sensor of an electric rice cooker, wherein the cooking cavity of the electric rice cooker is always connected to the outside atmosphere, and is characterized in that: The control module receives a cooking control instruction; In response to the cooking control instruction, the heating module is started to execute a rice cooking program; wherein the rice cooking program includes a water absorption stage, a temperature rise stage, a boiling stage, a rice stewing stage and a heat preservation stage; Acquire temperature data of the bottom temperature sensor in the boiling stage, and execute the boiling stage; The boiling stage at least includes a temperature striking sub-stage, the bottom temperature range of the temperature striking sub-stage is 105°C to 130°C, wherein the temperature striking sub-stage is provided with a constant temperature sub-stage for maintaining the bottom temperature to the preset bottom temperature range, and the maintenance time of the constant temperature sub-stage is 1min to 7min; The temperature-rushing sub-stage includes a first temperature-rushing stage and a second temperature-rushing stage. The first temperature-rushing stage is a constant temperature sub-stage so that the temperature of the gallbladder is in a high temperature state higher than the temperature of the food in the cooking cavity and the rice-water mixture is in a boiling state. The duration of the second temperature-rushing stage is shorter than the duration of the first temperature-rushing stage.

2. A rice cooking method as claimed in claim 1, characterized in that: The temperature of the isothermal sub-stage is maintained at an average of 110-120°C.

3. A rice cooking method as claimed in claim 1, characterized in that: The temperature average value in the first temperature rushing stage is lower than the temperature average value in the second temperature rushing stage.

4. A rice cooking method as claimed in claim 3, characterized in that: The boiling stage includes a pre-boiling sub-stage, and a bottom temperature range of the pre-boiling sub-stage is lower than a bottom temperature range of the impulse sub-stage.

5. A rice cooking method as claimed in claim 1, characterized in that: In the heating stage, the heating rate is 3°C / min-8°C / min.

6. A rice cooking method as claimed in claim 1, characterized in that: The water absorption stage has a water absorption time of 10-30 minutes.

7. A rice cooking method as claimed in claim 1, characterized in that: The rice cooker also includes a cooling device and an inner pot. During the water absorption stage, based on the bottom temperature data, the control module controls the cooling device to cool the inner pot within a first preset time period, and controls the heating module to heat the inner pot within a second preset time period, and the first preset time and the second preset time period do not overlap.

8. A rice cooking method as claimed in claim 1, characterized in that: The electric rice cooker also includes a cooling device and an inner pot. During a preset cooling time period in the heat preservation stage or the rice stewing stage, the control module controls the cooling device to operate to cool the inner pot according to the bottom temperature data.

9. An electric rice cooker, comprising a cooker body, a cooker cover and an inner pot, wherein the inner pot is provided with a receiving cavity, wherein the cooker body is provided with a cooker cover, wherein: It also includes a heating module, a control module, and a bottom temperature sensor, wherein the heating module and the bottom temperature sensor are electrically connected to the control module, the heating module is used to heat the inner pot, and the bottom temperature sensor is used to detect the temperature of the inner pot; wherein the control module includes a processor and a memory, the memory stores a computer program, and the processor executes the computer program to process the rice cooking method described in any one of claims 1-8.

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