Air rice soup volume replacement structure, rice draining electric cooker and drained rice cooking method of rice draining electric cooker

Abstract

The invention discloses an air rice soup volume replacement structure, a rice draining electric cooker and a rice draining method thereof, and the method comprises the following steps: sequentially putting an air rice soup volume replacement cavity and a rice steaming basket containing rice into a rice cooker, adding clean water until the clean water slightly overflows the upper surface of the rice, and storing a certain volume of air in the replacement cavity at the moment, the electric cooker is heated until water in the rice cooker is severely boiled, water vapor cooks rice in the rice steaming basket in an impact mode, meanwhile, air originally stored in the replacement cavity is rapidly diluted and replaced by the steam, so that the volume of the air is rapidly replaced by the volume of saturated steam, and when the rice is boiled to about 80% cooked, heating is suspended, rice water stops boiling, and cooling is conducted. When the volume of the saturated steam is almost completely replaced by the rice soup condensed into the water, the water level of the rice soup in the rice cooker is obviously lower than the bottom of the rice steaming basket, the rice soup and the rice are thoroughly separated, then the electric cooker is heated with small power, and the drained rice is steamed to be well cooked through the steam.

Description

[0001] The invention belongs to the field of kitchenware manufacturing, in particular to an air-rice soup volume replacement structure, a drained rice electric cooker and a method for cooking drained rice. Background Art

[0002] See Figure 1 The structure of a rice-draining rice cooker is popular in the market. The reference numerals include: 100 is a pot body, 200 is a rice cooker, 300 is a rice steaming basket, 400 is a heating plate, 500 is rice soup, 600 is rice soup foam, and 700 is rice. The biggest drawback of this rice-draining rice cooker is that the rice and the rice soup cannot be completely separated during the rice steaming stage, so that the rice at the bottom of the rice steaming basket is soaked by the rice soup foam, resulting in the upper layer of the cooked rice being loose and the lower layer still wet, and the effect of high-quality rice-draining cannot be achieved.

[0003] There is also a rice draining rice cooker with an independent rice soup bowl on the market. The rice soup bowl is placed at the bottom of the rice cooker in the form of a drawer. Although the rice soup and rice can be completely separated, this rice draining rice cooker has three shortcomings. First, the electric heating plate and the rice cooker are a fixed integrated structure, so water cannot enter the bottom outer surface of the rice cooker, causing inconvenience in cleaning; second, when taking out the flat rice soup box with the drawer at the bottom of the rice cooker, you must be careful, otherwise it is easy to cause the rice soup to spill; third, there must be an electromagnetic valve between the bottom of the rice cooker and the rice soup box to control the rice soup to drain to the rice soup drawer, and its working reliability will be affected to a certain extent.

[0004] There is also a rice draining rice cooker on the market that automatically lifts the rice steaming basket during the rice steaming stage. Although it can also achieve complete separation of rice soup and rice, it has two shortcomings because it uses a moving mechanical lifting mechanism. First, the working reliability of the rice cooker is affected to a certain extent. Second, the manufacturing cost is increased, resulting in a high selling price, which is difficult to promote on a large scale. Summary of the invention

[0005] The object of the present invention is to solve the many deficiencies of the existing drained rice electric cooker, and to provide an air-rice soup volume replacement structure, a drained rice electric cooker and a method for cooking drained rice, and the technical scheme thereof is as follows: See also Figure 3a to Figure 3f An air-rice-soup volume replacement structure comprises a cavity wall arranged in an annular manner and a cavity top arranged on the upper part of the cavity wall, wherein the cavity wall and the cavity top together enclose an air-rice-soup volume replacement cavity, and the cavity top may also include a plurality of steam shock tubes, that is, the number of the steam shock tubes is zero, one, or more.

[0006] If a steam shock pipe is provided, the upper pipe opening of the steam shock pipe or a suitable position below the upper pipe opening is sealed and connected to the cavity top, and the lower pipe opening of the steam shock pipe is suspended in the air-rice soup volume displacement cavity.

[0007] The length of the steam impact tube in the air-rice soup volume replacement chamber is slightly smaller than the net depth of the air-rice soup volume replacement chamber, and the cross section of the steam impact tube is one or a combination of circular, elliptical, triangular, waist-shaped and rectangular shapes.

[0008] The cross-sectional shape of the air-rice-soup volume replacement cavity is one or a combination of a circle, an ellipse, a triangle, a waist and a rectangle.

[0009] A water passing structure between the air-rice soup volume replacement cavity and the bottom of the rice cooking pot is arranged at the bottom of the cavity wall.

[0010] The water passing structure includes a plurality of water passing ports or water passing holes arranged at the periphery of the lower edge of the cavity wall, or a plurality of supporting legs arranged at the periphery of the lower edge of the cavity wall.

[0011] The circumference of the lower opening of the cavity wall of the air-rice soup volume replacement cavity is the same as or different from the circumference of the cavity top; the circumference of the upper tube opening of the steam shock pipe sealed with the cavity top is the same as or different from the circumference of the lower tube opening suspended in the cavity.

[0012] See also Figure 3g The air-rice soup volume replacement chamber and the rice steaming basket can also be an integrated structure. When the air-rice soup volume replacement chamber is an integrated structure and the rice steaming basket is suspended by its edge and the edge of the rice cooking pot, the lower edge of the air-rice soup volume replacement chamber wall is suspended in the near-bottom space of the rice cooking pot, and the water-passing structure at the lower edge of the air-rice soup volume replacement chamber wall does not need to be set.

[0013] The air-rice-soup volume replacement structure is made of metal plates by stamping or welding, or is integrally formed by injection molding of plastic materials, and the steam impact pipe is made of stainless steel or other hard materials.

[0014] The air-rice soup volume replacement structure of the present invention is applied as follows: See also Figure 4a , Figure 4b A rice cooker mainly comprises a pot body, an electric heating device, a temperature sensor and a control device. A rice cooking pot and a rice steaming basket are sequentially embedded in the pot body. An air-rice soup volume replacement cavity with the above structure is placed between the bottom of the rice cooking pot and the bottom of the rice steaming basket, or a rice steaming basket with an integrated structure with the air-rice soup volume replacement is adopted.

[0015] In combination with the above structure, the object of the present invention is to realize the following method for cooking drained rice in an electric rice cooker: Preparation: See Figure 5aAn air-rice-soup volume displacement chamber is first placed in the rice cooker of the electric rice cooker, and then a rice steaming basket is placed above the air-rice-soup volume displacement chamber, and then clean water is added to make the water surface slightly overflow the upper surface of the rice layer in the rice steaming basket. At this time, due to the sealing effect formed by the water in the rice cooker on the lower edge of the cavity wall of the air-rice-soup volume displacement chamber or the lower pipe mouth of the steam impact pipe, a certain volume of air is retained in the cavity of the air-rice-soup volume displacement chamber.

[0016] Boiling water stage: Start the rice cooker and select the rice draining function. The control system controls the electric heating device to be powered on continuously or intermittently until the water in the rice cooker boils violently. At the same time, the temperature sensor of the rice cooker transmits the water boiling signal to the control system, and the control system starts timing the rice cooking stage.

[0017] Rice cooking stage: see Figure 5b The boiling water cooks the rice in the rice steaming basket, and at the same time, a large amount of water vapor generated at the bottom of the rice cooker gradually dilutes and replaces the original air in the cavity, until the original air volume in the displacement cavity is almost completely replaced by saturated steam. At this time, the amount of saturated steam remaining in the displacement cavity is the same as the original air volume.

[0018] Cooling stage: the rice cooking timing of the control system ends, and the rice is cooked to about 80% done. The water in the rice cooker becomes rice soup. At this time, the control system stops or reduces the power supply to the electric heating device, and the rice soup in the rice cooker stops boiling and gradually cools down. When the temperature of the rice soup in the rice cooker drops to slightly below the boiling point of water, the saturated steam in the air-rice soup volume displacement chamber gradually condenses into water, and the volume of the saturated steam is gradually replaced by the rice soup. When the control system stops or reduces the power supply to the electric heating device, the control system starts timing the rice draining stage.

[0019] Pitch stage: see Figure 5c As the rice draining time goes on, the volume of saturated steam is gradually replaced by the volume of rice soup, until the volume of saturated steam in the air-rice-soup replacement chamber is almost completely replaced by the rice soup condensed into water. At this time, what remains in the air-rice-soup replacement chamber is rice soup. Because the same volume of rice soup as the original air enters the replacement chamber, the water level of the rice soup in the rice cooker drops significantly and drops below the bottom of the rice steaming basket, thus achieving complete separation of the rice soup and rice.

[0020] Rice steaming stage: when the rice draining timing of the control system is up, the control system again or continues to supply low power to the electric heating device which does not cause the rice soup to boil violently, the steam in the rice cooker continues to steam the rice in the rice steaming basket, and at the same time, the control system starts timing the rice steaming stage.

[0021] End of cooking: the rice steaming timing of the control system ends, the rice in the rice steaming basket is fully cooked, the buzzer of the control system sounds, and the rice cooker completes the cooking of the drained rice with the rice soup and rice completely separated, and the upper and bottom layers of the drained rice are very loose.

[0022] Since an air-rice soup volume replacement chamber is placed between the bottom of the rice cooker and the bottom of the rice steaming basket, the control system controls the power supply, power off and power adjustment of the electric heating device in various time periods, so that the air volume in the air-rice soup volume replacement chamber is replaced with the saturated steam volume, and the saturated steam volume is replaced with the rice soup volume, thereby forming a complete separation of rice soup and rice in the rice steaming stage.

[0023] To further explain: First, the rice cooking time can be set to three or more options in step S20, and the user can choose in the preparation stage of step S10. The three different times correspond to three different tastes of the drained rice. If the taste is slightly harder, the corresponding rice cooking time will be slightly shorter. If the taste is moderate, the corresponding rice cooking time will be in the middle. If the taste is slightly softer, the corresponding rice cooking time will be slightly longer.

[0024] Second, see Fig. 9 A fan can be set at the bottom of the rice cooker and started at the same time as the draining stage of step S50 begins. The fan blows cold air outside the rice cooker to the electric heating device and the bottom of the rice cooker to help cool the boiling rice soup in the rice cooker, thereby speeding up the draining process and shortening the time of the draining stage, so that the looseness of the upper layer of rice and the bottom layer of rice in the cooked drained rice is more consistent.

[0025] Thirdly, the function of the steam impact tube is to collect the steam in the displacement chamber and then impact it upward and spray it out, forming an impact-type cooking of the rice in the steaming basket, so that more rice starch is washed and integrated into the rice soup, and the glycemic index of the cooked drained rice will be further reduced. The main working mechanism of the method of cooking drained rice by air-rice soup volume replacement is:

[0026] See also Figure 5a First, the lower edge of the displacement chamber wall and the lower edge of the steam impact pipe are sealed by the clean water added to the rice cooker later, and a certain volume of air is reserved in the cavity space of the displacement chamber in advance. This certain volume of air occupies the same volume of space as the water in the rice cooker in advance, laying the foundation for the rice soup in the subsequent rice draining stage to enter the displacement chamber, so that the water level of the rice soup drops significantly to below the bottom of the rice steaming basket.

[0027] See also Figure 5bSecondly, when the water in the rice cooker is boiled violently to form impact cooking, the air in the space of the displacement chamber is gradually diluted by the saturated steam produced by the violent boiling. Before the end of the rice cooking stage, the volume of the saturated steam in the displacement chamber almost completely replaces the volume of the air, which further paves the way for the volume replacement of rice soup and saturated steam in the next rice draining stage.

[0028] See also Figure 5c Thirdly, it utilizes the physical law that saturated steam will gradually condense into water faster when its temperature is lower than the boiling point of water. The rice soup in the air-rice soup volume displacement chamber gradually replaces the previous saturated steam. Because the rice soup fills the cavity space of the air-rice soup displacement chamber, it eventually causes the water level of the rice soup to drop significantly and drop to the bottom of the rice steaming basket, achieving the complete separation of rice and rice soup.

[0029] The fourth step is to continue or again apply low-power heating to the electric heating device so that the rice soup will not boil violently, and continue to steam the rice with weak steam.

[0030] Brief description of working mechanism: It makes use of the space in the air-rice soup volume replacement chamber placed between the bottom of the rice cooker and the bottom of the rice steaming basket, and utilizes the on / off and power control of the electric heating device at various stages of cooking, thereby realizing two equal volume replacements between air and saturated steam and between saturated steam and rice soup in the air-rice soup volume replacement chamber, and finally replacing the original air volume in the replacement chamber with the same volume of rice soup. The beneficial effects of the present invention are:

[0031] 1. The defect that the lower layer of drained rice made by the existing drained rice electric rice cooker is not loose enough is solved.

[0032] 2. The rice cooker with air-rice soup volume replacement chamber has a simple structure, without complex structures such as dedicated rice soup valve, rice soup channel and external rice soup box, which can greatly reduce production costs and complexity of use.

[0033] 3. The rice soup and the rice can be completely separated only by turning on and off the power supply of the electric heating device and controlling the power at each stage of cooking. There is no need for complex mechanisms such as a rice soup solenoid valve and a lifting rice steaming basket position, which improves the reliability of the rice cooker.

[0034] 4. The steam impact pipe collects the steam generated at the bottom of the rice cooker to form a strong upward steam flow, which forms a continuous cycle of strong impact cooking for the rice and rice soup in the rice steaming basket, so that more starch on the surface of the rice is washed and dissolved into the rice soup, and the glycemic index of the drained rice will be further reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1It is a structural diagram of a popular rice cooker on the market.

[0036] Figure 2 It is a schematic flow diagram of the method for cooking drained rice of the present invention.

[0037] Figure 3a to Figure 3f They are schematic diagrams of six typical forms of the air-rice-soup volume displacement chamber.

[0038] Figure 3g It is a structural schematic diagram in which an air-rice soup volume replacement structure and a rice steaming basket are integrated.

[0039] Figure 4a and Figure 4b The figures are respectively a schematic diagram showing that the air-rice soup volume replacement structure is in a separated structure or an integrated structure with the rice steaming basket, and a positional relationship between the air-rice soup volume replacement cavity, the rice steaming basket and the rice cooking pot.

[0040] Figure 5a , Figure 5b and Figure 5c Schematic diagram of the state of the air-rice soup volume replacing the space volume in the cavity, with the remaining air, saturated steam and rice soup respectively at three time points before cooking rice, before draining rice and before steaming rice.

[0041] Figure 6 It is a structural schematic diagram of a specific embodiment of the present invention.

[0042] Figure 7 It is a structural schematic diagram of specific embodiment 2 of the present invention.

[0043] Figure 8 It is a structural schematic diagram of specific embodiment 3 of the present invention.

[0044] Fig. 9 It is a structural schematic diagram of specific embodiment 4 of the present invention.

[0045] Figure 1 The reference numerals are: 100 is a pot body, 200 is an outer pot, 300 is an inner pot, 400 is a heating plate, 500 is rice soup, 600 is rice soup foam, and 700 is rice.

[0046] Figure 3 to Fig. 9The reference numerals are: 1 is the air-rice soup volume displacement chamber, 1-1 is the cavity wall of the displacement chamber, 1-2 is the cavity top of the displacement chamber, 1-3 is the water flow structure, 1-4 is the steam impact pipe, 1-5 is the supporting feet around the lower edge of the cavity wall of the displacement chamber, 1-10 is the air in the displacement chamber, 1-20 is the saturated steam in the displacement chamber, 1-30 is the rice soup in the displacement chamber, 2 is the rice cooker, 3 is the rice steaming basket, 3-0 is the rice or cooked rice in the rice steaming basket, 3-10 is the water in the rice cooker, 3-11 is the water level line in the rice cooker, 3-30 is the rice soup in the rice cooker, 3-31 is the rice soup water level line in the rice cooker, 4 is the electric heating plate, 4-1 is the electric heating coil, 4-2 is the electromagnetic induction coil, 5 is the control system, 6-1 is the pot bottom temperature sensor, 6-2 is the pot cover temperature sensor, 7 is the rice cooker operation panel, 8 is the pot cover, and 9 is the fan. DETAILED DESCRIPTION

[0047] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0048] Specific embodiment 1 of the air-rice soup volume replacement structure: Specific embodiment 1, see Figure 3a As shown, the air-rice soup volume replacement structure includes a cavity wall 1-1 arranged in an annular manner and a cavity top 1-2 arranged on the upper part of the cavity wall, the cavity wall 1-1 and the cavity top 1-2 together enclose an air-rice soup volume replacement cavity 1, no steam impact pipe is arranged on the cavity top 1-2, and a water-passing notch 1-3 connecting the air-rice soup volume replacement cavity 1 is arranged at the bottom of the cavity wall 1-1 of the air-rice soup volume replacement cavity 1.

[0049] Specific embodiment 2, see Figure 3b As shown, a steam impact pipe is arranged on the cavity top 1-2, the upper pipe opening of the steam impact pipe 1-4 is sealedly connected with the cavity top 1-2, and the lower pipe opening of the steam impact pipe 1-4 is suspended in the cavity of the air-rice soup volume displacement cavity 1. Specific embodiment three, see Figure 3c As shown, the diameter of the lower edge of the displacement chamber wall is larger than the diameter of the chamber top, the diameter of the lower pipe opening of the steam impact pipe 1-4 is larger than the diameter of the upper pipe opening, and the water flow structure 1-3 around the lower edge of the displacement chamber wall is formed by three supporting legs.

[0050] Specific embodiment 4, see Figure 3d As shown, there are three steam impact pipes, and the water passing structure is formed by the through holes on the lower edge of the displacement cavity wall.

[0051] Specific embodiment 5, see Figure 3e As shown, there is no steam impact pipe on the cavity top 1-2, and the water flow structure around the lower edge of the cavity wall of the displacement cavity is formed by three long water flow holes 1-3 opened near the lower edge.

[0052] Specific embodiment six, see Figure 3f As shown, the cavity top of the displacement cavity is connected to the cavity wall in an arc shape, and the upper tube opening of the steam impact tube is slightly higher than the upper surface of the cavity top of the displacement cavity.

[0053] The features of the above six embodiments may be combined in different ways to form more specific embodiments, which will not be described in detail here.

[0054] Specific embodiment one of the rice cooker: like Figure 6 As shown in the figure: the main structure of the rice cooker includes a pot body 10, an air-rice soup replacement chamber 1, a rice cooker 2, a rice steaming basket 3, an electric heating plate 4, a control system 5, a pot bottom temperature sensor 6-1, a pot cover temperature sensor 6-2, an operation panel 7 and a pot cover 8. An air-rice soup volume replacement structure is placed between the bottom of the rice cooker 2 and the bottom of the rice steaming basket 3. The air-rice soup replacement chamber structure adopts the following structure: Figure 3c The steam shock pipe 1-4 has a small upper pipe opening and a large lower pipe opening.

[0055] like Figure 2 As shown, the main cooking process of specific embodiment one is as follows: Preparation: Figure 5a As shown, an air-rice soup volume displacement chamber is first placed in the rice cooker of the electric rice cooker, and then a rice steaming basket is placed above the displacement chamber, and then clean water is added so that the water surface slightly overflows the upper surface of the rice layer in the rice steaming basket.

[0056] Boiling water stage: start the rice cooker, select the rice draining function, and the control system controls the electric heating device to be powered on continuously or intermittently until the water in the rice cooker boils violently. At the same time, the control system starts timing the rice cooking stage.

[0057] Rice cooking stage: Water vapor passes through the steam impact pipe to impact the rice in the rice steaming basket. At the same time, the water vapor gradually dilutes and replaces the original air in the cavity until the volume of the original air is almost completely replaced by the volume of saturated steam.

[0058] Cooling stage: Figure 5b As shown, the rice cooking timing of the control system ends, and the rice is cooked to about 80% done. The control system stops the power supply of the electric heating device, and the rice soup in the rice cooker stops boiling and gradually cools down and begins to condense into water. At the same time, the control system starts timing the rice draining stage.

[0059] Asphalt stage: Figure 5c As shown, with the extension of the rice draining time, the volume of the saturated steam in the air-rice-soup replacement chamber is almost completely replaced by condensed water. At this time, what remains in the air-rice-soup replacement chamber is rice soup of the same volume as the original air. The water level of the rice soup drops below the bottom of the rice steaming basket, realizing the complete separation of the rice soup and the rice.

[0060] Rice steaming stage: When the rice draining timing of the control system is up, the control system supplies low-power power to the electric heating device again, and the steam in the rice cooker steams the rice in the rice steaming basket. At the same time, the control system starts timing the rice steaming stage.

[0061] End of cooking: the rice steaming timing of the control system ends, the rice in the rice steaming basket is fully cooked, the buzzer of the control system sounds, and the rice cooker completes the cooking of the drained rice with the rice soup and rice completely separated.

[0062] You can further choose between three texture options for the drained rice during the cooking preparation stage. The three textures correspond to three settings for the rice cooking time. Choosing a harder texture corresponds to a slightly shorter cooking time, choosing a medium texture corresponds to a cooking time that is more suitable for the average person's taste, and choosing a softer texture corresponds to a slightly longer cooking time.

[0063] The steam shock tube not only seals and isolates the inside and outside of the cavity top of the displacement chamber, but also because the steam in the displacement chamber is almost all concentrated upward through the steam shock tube to form a strong water vapor flow, which strongly impacts the rice and rice soup in the steaming basket. Since the rice and rice soup near the steam shock tube mouth are constantly impacted upward by the strong steam flow, the rice soup formed by the impact to form a convex shape in the middle can only flow back down along the position of the steaming basket that is not close to the steam shock tube mouth. Such a cycle of impact cooking makes more starch on the surface of the rice be washed and dissolved into the rice soup, which ultimately reduces the glycemic index of the drained rice by another level.

[0064] And in this embodiment, if Figure 4a As shown, the air-rice soup volume replacement structure and the rice steaming basket are in a separated structure. Figure 4b As shown, the cavity top 1-2 of the air-rice-soup volume replacement cavity and the basket bottom of the rice steaming basket 3 are combined into one, forming an integrated structure of the air-rice-soup volume replacement cavity 1 and the rice steaming basket 3. Specific embodiment two of the rice cooker:

[0065] like Figure 7 As shown: the difference between the second embodiment and the first embodiment is that, first, no steam shock pipe is provided in the air-rice soup replacement chamber, and second, an electric heating coil 4-1 is added to heat the outer wall of the rice cooker near the bottom of the pot.

[0066] The main structure includes a pot body 10, an air-rice soup replacement chamber 1, a rice cooking pot 2, a rice steaming basket 3, a pot bottom electric heating device 4, an electric heating ring 4-1, a control system 5, a pot bottom temperature sensor 6-1, a pot cover temperature sensor 6-2, an operation panel 7 and a pot cover 8.

[0067] The main rice cooking process of the specific embodiment 2 is basically the same as that of the embodiment 1, with the only difference being that in the rice steaming stage, the electric heating device 4 at the bottom of the pot is not powered, but the electric heating ring 4-1 arranged at the lower part of the outer circumference of the rice cooker is powered instead, so that the rice can be steamed with a larger power in the rice steaming stage, and stronger steam cooking will make the taste of the drained rice better. Specific embodiment three of the rice cooker:

[0068] like Figure 8 As shown: The differences between Example 3 and Example 1 are that, first, the air-rice soup volume displacement chamber and the rice steaming basket are an integrated structure, and the edge of the rice steaming basket forms a contact suspension with the edge of the rice cooking pot, so there is no need to set a water flow structure at the lower edge of the displacement chamber wall; second, the electric heating plate 4 at the bottom of the pot is replaced with an electromagnetic induction coil 4-2, and the rice cooking pot is heated by electromagnetic induction. The advantage is that the electromagnetic induction heating method has almost no thermal inertia, which greatly accelerates the process of the rice draining stage.

[0069] The main rice cooking process of the specific embodiment 3 is basically the same as that of the embodiment 1, the only difference is that the time of the rice draining stage can be greatly shortened, so that the looseness of the upper layer of rice and the bottom layer of rice in the cooked drained rice is more consistent. Specific embodiment four of the rice cooker:

[0070] like Fig. 9 As shown: The differences between Example 4 and Example 1 are that, first, the upper pipe opening and the lower pipe opening of the steam impact pipe are the same, and second, a fan 9 is arranged at the lower part of the rice cooker body 10. The fan 9 starts to operate in the rice draining stage, and its function is to accelerate the heat dissipation and cooling of the boiling rice soup in the rice cooker, thereby accelerating the progress of the rice draining stage.

[0071] The main cooking process of the specific embodiment 4 is basically the same as that of the embodiment 1, the only difference is that the timing time of the draining rice stage can be significantly reduced, and the looseness of the upper layer of rice and the bottom layer of rice in the cooked drained rice is more consistent as in the embodiment 3.

[0072] It should be noted that the preferred embodiments of the present invention are given in the specification and drawings of the present invention, and are not limited to the embodiments described in the specification. These embodiments are not intended to be additional limitations on the content of the present invention. The purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive. In addition, the above-mentioned technical features continue to be combined with each other to form various embodiments not listed above, which are all considered to be within the scope of the specification of the present invention; further, for ordinary technicians in this field, they can be improved or transformed according to the above description, and all these improvements and transformations should belong to the scope of protection of the claims attached to the present invention.

Claims

1. A method for cooking drained rice using an electric rice cooker, characterized in that: The method for cooking rice in the electric rice cooker comprises the following steps: S10: preparation stage, put the air volume replacement chamber of rice soup in the rice cooker and put the rice basket filled with rice, and then add water to slightly cover the upper surface of the rice, then the air volume replacement chamber of rice soup retains a certain volume of air; S20: Boil water stage, start the rice cooker, select the drain rice function, the electric heating device is continuously or intermittently powered until the water in the rice cooker boils violently, the temperature sensor of the rice cooker transmits the water boiling signal to the control system, and the control system starts the timing of the rice cooking stage; S30: rice cooking stage, the boiling water in the rice cooker cooks the rice in the rice steaming basket, and the steam generated at the bottom of the rice cooker gradually dilutes the air volume of the rice soup to replace the air in the cavity, until the original air volume is almost completely replaced by the saturated steam volume; S40: Cooling stage, rice cooking timing time is up, rice cooked to about 80%, the water in the rice cooker becomes rice soup, the control system stops or greatly reduces the power supply to the electric heating device, the rice soup in the rice cooker stops boiling and gradually cools down, the control system starts the timing of the rice drain stage; S50: rice draining stage, when the temperature of the rice soup in the rice cooker drops to slightly below the boiling point of water, the saturated steam in the air-rice soup volume displacement chamber gradually condenses into water and mixes with the rice soup, and the volume occupied by the saturated steam in the air-rice soup volume displacement chamber is almost completely replaced by the volume of the rice soup, causing the water level of the rice soup in the rice cooker to drop significantly and be lower than the bottom of the rice steaming basket, thereby completely separating the rice soup from the rice; S60: Steaming stage, the timing of the rice is up, again or to maintain the electric heating device does not make the rice soup produce a low-power supply, the control system starts the timing of the steaming stage; S70: the cooking is finished, the timing of the rice steaming stage is up, and the steam in the rice cooker steams the rice in the rice steaming basket until it is fully cooked, completing the rice cooking with the rice soup and rice completely separated.

2. The method for cooking drained rice in an electric rice cooker according to claim 1, characterized in that: An air-rice soup volume replacement chamber is placed between the bottom of the rice cooker and the bottom of the rice steaming basket. The control system controls the power supply, power off and power adjustment of the electric heating device in various time periods, so that the air volume in the air-rice soup volume replacement chamber is replaced with the saturated steam volume, and the saturated steam volume is replaced with the rice soup volume, thereby forming a complete separation of rice soup and rice in the rice steaming stage.

3. The method for cooking drained rice in an electric rice cooker according to claim 1, characterized in that: In step S20, the rice cooking time can be selected according to the user's taste preference and fine-tuned around 3 minutes. The hardness and taste of the rice can be adjusted by setting the length of the rice cooking stage.

4. The method for cooking drained rice in an electric rice cooker according to claim 1, characterized in that: In step S50, a fan can be set at the bottom of the rice cooker and started at the beginning of the rice draining stage. The fan blows cold air outside the rice cooker to the electric heating device and the bottom of the rice cooker to help cool down the boiling rice soup in the rice cooker, thereby speeding up the rice draining process and shortening the time of the rice draining stage.

5. An air-rice soup volume replacement structure, characterized in that: The invention comprises a cavity wall (1-1) arranged in an annular manner and a cavity top (1-2) arranged on the upper part of the cavity wall, the cavity wall (1-1) and the cavity top (1-2) jointly enclose an air-rice soup volume replacement cavity (1), the cavity top (1-2) may also include a steam shock pipe (1-4), the upper pipe opening of the steam shock pipe (1-4) or a suitable position below the upper pipe opening is sealedly connected to the cavity top (1-2), the lower pipe opening of the steam shock pipe (1-4) is suspended in the air-rice soup volume replacement cavity (1), and a water flow structure connected to the air-rice soup volume replacement cavity (1) may also be provided at the bottom of the cavity wall (1-1) of the air-rice soup volume replacement cavity.

6. The air-rice-water volume replacement structure according to claim 5, characterized in that: The cross-sectional shape of the air-rice-soup volume replacement chamber (1) is one or a combination of circular, elliptical, triangular, waist-shaped and rectangular shapes, and the water flow structure comprises a plurality of water flow ports or water flow holes (1-3) arranged at the periphery of the lower edge of the chamber wall (1-1), or a plurality of supporting legs (1-5) arranged at the periphery of the lower edge of the chamber wall (1-1), or an independent supporting frame completely separated from the air-rice-soup volume replacement chamber.

7. The air-rice-water volume replacement structure according to claim 5, characterized in that: The circumference of the lower opening of the cavity wall (1-1) of the air-rice soup volume replacement cavity (1) is the same as or different from the circumference of the cavity top (1-2); the circumference of the upper pipe opening of the steam impact pipe (1-4) sealed with the cavity top (1-2) is the same as or different from the circumference of the lower pipe opening suspended in the cavity.

8. The air-rice-water volume replacement structure according to claim 5, characterized in that: The number of the steam shock tubes (1-4) is zero, one, or more than one; the length of the steam shock tubes (1-4) in the air-rice-soup volume displacement chamber (1) is slightly smaller than the net depth of the air-rice-soup volume displacement chamber (1); and the cross-section of the steam shock tubes (1-4) is one or a combination of a circular, elliptical, triangular, waist-shaped, and rectangular shape.

9. The air-rice-water volume replacement structure according to claim 5, characterized in that: The air-rice soup volume replacement structure is made of metal plates by stamping or welding, or is integrally formed by injection molding of a plastic material, and the steam impact pipe (1-4) is made of stainless steel or other hard materials.

10. An electric rice cooker for drained rice using the method for cooking drained rice according to any one of claims 1 to 4, mainly comprising a pot body (10), an electric heating device (4), a temperature sensor (6) and a control device (5), wherein a rice cooker (2) and a rice steaming basket (3) are sequentially embedded in the pot body (10), characterized in that: An air-rice-soup volume replacement structure as claimed in any one of claims 5 to 9 is placed between the bottom of the rice cooking pot (2) and the bottom of the rice steaming basket (3), or the cavity top (1-2) of the air-rice-soup volume replacement structure and the bottom of the rice steaming basket (3) are combined into one, so as to form an integrated structure of the air-rice-soup volume replacement structure and the rice steaming basket (3).

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