Cooking utensil and rice cooking control method thereof

Abstract

The invention discloses a control method for cooking rice by a cooking utensil and the cooking utensil, the thickness of a surface adhesion layer and the surface smoothness of rice grains are improved to the maximum extent on the premise that the rice is complete in appearance and edible by controlling the rice-water ratio and controlling the heating power in the boiling stage at the same time, and then the surface gloss of the rice is improved. Wherein the rice-water ratio for cooking is (1: 1.46)-(1: 1.70), which is greater than the recommended rice-water ratio of conventional rice (1: 1.2)-(1: 1.4). Starch particle expansion and gelatinization can be promoted by increasing the water adding amount, cell walls in starch cell tissues are damaged, and original compact starch particles are easier to escape. The heating device is controlled to work in the boiling maintaining stage, so that the starch dissolution rate is further increased, the starch dissolution rate of the rice is 0.5%-0.9%, and the effect of improving the glossiness is achieved.

Description

Technical Field

[0001] The present application relates to the technical field of cooking appliances, and in particular to a control method for cooking rice with a cooking appliance and a cooking appliance using the method. Background Art

[0002] As we all know, the glossiness of rice is one of the important dimensions for evaluating the overall taste of rice. Some Japanese scholars have proposed that the solid adhesion layer in rice soup (the main component is starch, and its thickness can be characterized by dissolution rate) is an important factor affecting the glossiness of rice. The surface of rice grains is uneven. During the cooking process, the adhesion layer will cover the surface of the rice grains, forming smooth areas and rough areas. The larger the ratio, the better the glossiness. The lower the protrusions on the surface of the rice, the higher the glossiness and the better the palatability. However, the conclusions of this study have not been applied to the cooking process of electric rice cookers. When cooking rice, existing cooking utensils cannot improve the glossiness of rice while ensuring that the taste of rice and other dimensions of rice (softness, hardness, viscoelasticity, aroma, etc.) do not decrease significantly.

[0003] Therefore, a control method for cooking rice in a cooking appliance and a cooking appliance are needed to at least partially solve the above problems. Summary of the invention

[0004] A series of simplified concepts are introduced in the Summary of the Invention section, which will be further described in detail in the Detailed Description of the Invention section. The Summary of the Invention section of this application does not mean to attempt to define the key features and essential technical features of the claimed technical solution, nor does it mean to attempt to determine the scope of protection of the claimed technical solution.

[0005] In order to at least partially solve the above problems, the present application provides a first aspect of a control method for cooking rice with a cooking utensil, wherein the cooking utensil comprises a cooking space for holding food and a heating device for heating the food, and the cooking process of the rice comprises a boiling maintenance stage for making the food continue to boil, and the control method comprises:

[0006] controlling the ratio of the mass of rice to the mass of water in the cooking space to be 1:1.46 to 1:1.7, and

[0007] In the boiling maintenance stage, the heating device is controlled to operate.

[0008] The starch dissolution rate of the rice is made to be 0.5% to 0.9%.

[0009] According to the present application, the rice-water ratio for cooking is 1:1.46-1:1.70, which is greater than the recommended rice-water ratio of 1:1.2-1:1.4 for conventional rice. The increased amount of water added can promote the swelling and gelatinization of starch granules, destroy the cell walls in the starch cell tissue, and make the originally dense starch granules easier to escape. The combination of the method of maintaining the boiling of rice water in the boiling stage can also increase the probability of friction and collision between rice grains, further increase the starch dissolution rate, and the dissolved starch is heated and gelatinized to form a gel that covers and backfills the surface of the rice grains, making the surface of the rice grains smoother, thereby improving the glossiness of the rice grains. When the starch dissolution rate is between 0.5% and 0.9%, it can not only improve the glossiness of the rice, but also ensure the taste of the rice and prevent problems such as being too rotten or undercooked, thereby ensuring the edible quality of the rice. .

[0010] Optionally, the control method further comprises: in the boiling maintenance stage, controlling the heating device to operate so that the evaporation rate of water in the boiling maintenance stage is 3.9 g / min to 13.3 g / min.

[0011] According to the present application, if the evaporation rate of water is too fast, the gelatinization time of rice grains will be too short, which may lead to undercooking and overflowing of rice grains. If the evaporation rate is too slow, not only will the dissolution rate be insufficient, but the boiling time will also be prolonged, resulting in excessive evaporation of water and browning of the rice at the bottom. Therefore, precise control of the program is required.

[0012] Optionally, the cooking appliance further comprises a bottom temperature sensor for detecting the bottom temperature of the cooking space.

[0013] The cooking process further includes a water absorption stage for allowing the rice to fully absorb water, wherein the water absorption stage is located before the boiling maintenance stage in the cooking process, and the control method further includes:

[0014] During the water absorption stage, the heating device is controlled to operate so that the temperature value sensed by the bottom temperature sensor is maintained within a preset water absorption temperature range for a preset water absorption time.

[0015] According to the present application, the temperature is measured by a temperature sensor to facilitate precise control of the program.

[0016] Optionally, the preset water absorption temperature range is 30 to 55° C.; and / or

[0017] During the water absorption stage, the air pressure in the cooking space is made lower than the ambient air pressure.

[0018] According to the present application, when the water absorption temperature is within the specified range, the food absorbs water better, so that the finished food has a good taste. Negative pressure is used in the water absorption stage, and the instantaneous release of negative pressure can promote the disintegration and release of starch particles, thereby further increasing the starch dissolution rate.

[0019] Optionally, during the water absorption stage, the air pressure in the cooking space is lower than the ambient air pressure, and the air pressure in the cooking space is lower than the ambient air pressure by no more than 30 kPa.

[0020] According to the present application, the water absorption air pressure is within the specified range, and the deformation of the inner pot sealing ring and the inner cover is relatively small, so the pressure can be maximized without increasing the cost, thereby promoting water absorption to the greatest extent.

[0021] Optionally, the preset water absorption time period decreases as the temperature value in the preset water absorption temperature range increases.

[0022] According to the present application, the preset water absorption time is flexibly adjusted according to the temperature to achieve the ideal cooking effect.

[0023] Optionally, when the preset water absorption temperature range is in the range of [30, 40]°C, the preset water absorption time is 30 to 240 minutes;

[0024] When the preset water absorption temperature range is within the range of (40, 50]°C, the preset water absorption time is 20 to 120 minutes;

[0025] When the preset water absorption temperature range is greater than 50° C., the preset water absorption time is 20 to 60 minutes.

[0026] According to the present application, the method for determining the preset water absorption time is simple.

[0027] Optionally, the cooking process further includes a cooking stage after the boiling maintenance stage, for further drying free water in the food.

[0028] The control method further comprises:

[0029] In the boiling maintenance stage, when the duration of the boiling maintenance stage reaches a preset boiling duration or the temperature sensed by the bottom temperature sensor reaches a fourth preset temperature, the cooking process is controlled to enter the rice stewing stage.

[0030] During the rice stewing stage, the heating device is controlled to operate at a heating power that is less than the heating power during the boiling maintenance stage.

[0031] According to the present application, the pot is completely sealed during the rice stewing stage, which locks in moisture and keeps the rice moisturized. In addition, the gelatinized starch in the rice soup completely adheres to the surface of the rice grains and wraps them, which can further enhance the gloss of the rice. The rice stewing stage can be automatically entered through program control, which is convenient and worry-free. The heating power parameters in the rice stewing stage are reasonably designed.

[0032] Optionally, the preset boiling time is 6 to 16 minutes; and / or

[0033] The fourth preset temperature is 120 to 160°C.

[0034] According to the present application, the boiling time and the fourth preset temperature range are clear and the parameters are reasonable.

[0035] Optionally, during the rice-cooking stage, the heating device is controlled to work intermittently so that the temperature value sensed by the bottom temperature sensor is maintained within a preset rice-cooking temperature range for a preset rice-cooking time.

[0036] According to the present application, during the rice stewing stage, it is only necessary to maintain a suitable temperature, and it is not necessary for the heating device to continue heating.

[0037] Optionally, during the rice stewing stage, the air pressure in the cooking space is made higher than the ambient air pressure.

[0038] According to this application, micro-pressure is used during the rice stewing stage to better lock in moisture and moisturize.

[0039] Optionally, during the rice stewing stage, the air pressure in the cooking space is made higher than the ambient air pressure by 1 to 5 kPa.

[0040] According to this application, the air pressure range during the rice stewing stage is clear and the calculation is reasonable.

[0041] Optionally, the heating power in the boiling maintenance stage is determined according to the following factors:

[0042] The total amount of ingredients, the heating principle of the heating device and the capacity of the pot.

[0043] According to the present application, the process of determining the heating power in the boiling stage takes into account multiple influencing factors at the same time, is reasonably designed, and is easy to calculate.

[0044] Optionally, when the heating device and the capacity of the pot remain unchanged, the value of the heating power for maintaining the boiling stage increases with the increase of the total amount of the food.

[0045] According to this application, the heating power is adjusted according to the total amount of food, and the design is reasonable.

[0046] Optionally, when the total amount of the food and the capacity of the pot remain unchanged, the value of the heating power in the boiling maintenance stage when the heating device is an electromagnetic heating device is lower than the value of the heating power in the boiling maintenance stage when the heating device is a heating resistor.

[0047] According to the present application, the heating power is adjusted according to the type of the heating device, and the design is reasonable.

[0048] Optionally, when the total amount of the heating device and the food remains unchanged, the value of the heating power for maintaining the boiling stage increases with the increase of the capacity of the pot.

[0049] According to the present application, the heating power is adjusted according to the pot inner capacity, and the design is reasonable.

[0050] A second aspect of the present application provides a cooking utensil, comprising:

[0051] pot body;

[0052] The inner pot is removably arranged in the pot body and includes a cooking space for holding food;

[0053] A heating device, arranged in the pot body, for heating the pot body;

[0054] a control device electrically connected to the heating device to control the operation of the heating device; and

[0055] The first device is used to act on the inner pot to indicate information related to the amount of food or add food into the inner pot under the control of the control device.

[0056] The cooking process of the cooking utensil for cooking rice includes a boiling maintenance stage for making the food continue to boil. During the cooking process, the cooking utensil is configured to complete the following steps:

[0057] Before cooking and heating, the first device participates in the operation of adding rice and water into the inner pot, so that the ratio of the mass of rice added to the inner pot to the mass of water is 1:1.46 to 1:1.7; and

[0058] In the boiling maintenance stage, the control device controls the heating device to operate.

[0059] The starch dissolution rate of the rice is made to be 0.5% to 0.9%.

[0060] According to the present application, the cooking utensil can precisely control the cooking process through the cooperation of the heating device, the control device and the first device, has a high degree of automation, a simple structure and is easy to use.

[0061] Optionally, in the boiling maintenance stage, the heating device is controlled to operate so that the evaporation rate of water in the boiling maintenance stage is 3.9 g / min to 13.3 g / min.

[0062] According to the present application, if the evaporation rate of water is too fast, the gelatinization time of rice grains will be too short, which may lead to undercooking and overflowing of rice grains. If the evaporation rate is too slow, not only will the dissolution rate be insufficient, but the boiling time will also be prolonged, resulting in excessive evaporation of water and browning of the rice at the bottom. Therefore, precise control of the program is required.

[0063] Optionally, the cooking appliance further comprises a bottom temperature sensor for detecting the bottom temperature of the inner pot and a pressure control device for changing the air pressure of the cooking space, wherein the bottom temperature sensor and the pressure control device are electrically connected to the control device.

[0064] The cooking process further includes a water absorption stage for allowing the rice to fully absorb water, wherein the water absorption stage is located before the boiling maintenance stage in the cooking process, and the cooking appliance is further configured as follows:

[0065] During the water absorption stage, the heating device is controlled to operate so that the temperature value sensed by the bottom temperature sensor is maintained within a preset water absorption temperature range for a preset water absorption time.

[0066] According to the present application, the temperature is measured by a temperature sensor to facilitate precise control of the program.

[0067] Optionally, the preset water absorption temperature range is 30 to 55° C.; and / or

[0068] During the water absorption stage, the pressure control device is controlled to operate so that the air pressure in the cooking space is lower than the ambient air pressure.

[0069] According to the present application, when the water absorption temperature is within the specified range, the food absorbs water better, so that the finished food has a good taste. Negative pressure is used in the water absorption stage, and the instantaneous release of negative pressure can promote the disintegration and release of starch particles, thereby further increasing the starch dissolution rate.

[0070] Optionally, during the water absorption stage, the pressure control device is controlled to work so that the air pressure in the cooking space is lower than the ambient air pressure, and the air pressure in the cooking space is lower than the ambient air pressure by no more than 30 kPa.

[0071] According to the present application, the water absorption air pressure is within the specified range, and the deformation of the inner pot sealing ring and the inner cover is relatively small, so the pressure can be maximized without increasing the cost, thereby promoting water absorption to the greatest extent.

[0072] Optionally, the preset water absorption time period decreases as the temperature value in the preset water absorption temperature range increases.

[0073] According to the present application, the preset water absorption time is flexibly adjusted according to the temperature to achieve the ideal cooking effect.

[0074] Optionally, when the preset water absorption temperature range is in the range of [30, 40]°C, the preset water absorption time is 30 to 240 minutes;

[0075] When the preset water absorption temperature range is within the range of (40, 50]°C, the preset water absorption time is 20 to 120 minutes;

[0076] When the preset water absorption temperature range is greater than 50° C., the preset water absorption time is 20 to 60 minutes.

[0077] According to the present application, the method for determining the preset water absorption time is simple.

[0078] Optionally, the cooking process further includes a cooking stage after the boiling maintenance stage, for further drying free water in the food.

[0079] The cooking appliance is also configured as:

[0080] In the boiling maintenance stage, when the duration of the boiling maintenance stage reaches a preset boiling duration or the temperature sensed by the bottom temperature sensor reaches a fourth preset temperature, the cooking process is controlled to enter the rice stewing stage.

[0081] During the rice stewing stage, the heating device is controlled to operate at a heating power that is less than the heating power during the boiling maintenance stage.

[0082] According to the present application, the pot is completely sealed during the rice stewing stage, which locks in moisture and keeps the rice moisturized. In addition, the gelatinized starch in the rice soup completely adheres to the surface of the rice grains and wraps them, which can further enhance the gloss of the rice. The rice stewing stage can be automatically entered through program control, which is convenient and worry-free. The heating power parameters in the rice stewing stage are reasonably designed.

[0083] Optionally, the preset boiling time is 6 to 16 minutes; and / or

[0084] The fourth preset temperature is 120 to 160°C.

[0085] According to the present application, the boiling time and the fourth preset temperature range are clear and the parameters are reasonable.

[0086] Optionally, during the rice-cooking stage, the heating device is controlled to work intermittently so that the temperature value sensed by the bottom temperature sensor is maintained within a preset rice-cooking temperature range for a preset rice-cooking time.

[0087] According to the present application, the preset rice stewing time is flexibly adjusted according to the temperature to achieve the ideal cooking effect.

[0088] Optionally, the control device is further configured to control the pressure control device to operate during the rice stewing stage so that the air pressure in the cooking space is higher than the ambient air pressure.

[0089] According to the present application, high pressure is used in the rice stewing stage to better lock in moisture and moisturize the rice.

[0090] Optionally, during the rice stewing stage, the pressure control device is controlled to work so that the air pressure in the cooking space is 1 to 5 kPa higher than the ambient air pressure.

[0091] According to this application, the air pressure range during the rice stewing stage is clear and the calculation is reasonable.

[0092] Optionally, the first device is constructed as a water level line on the inner wall of the pot, and the water level line is set corresponding to the mass of rice, so that after rice and water are added to the pot, when the water level reaches the water level line, the ratio of the mass of rice added to the pot to the mass of water is 1:1.46 to 1:1.7.

[0093] According to the present application, by setting a water level line, it is convenient for users to add an accurate amount of water.

[0094] Optionally, the first device includes:

[0095] a weighing device, the weighing device being arranged in the pot body and used for weighing the weight of the food in the pot body, the weighing device being electrically connected to the control device; and

[0096] A display device is electrically connected to the control device and is used to display information related to the weighing value of the weighing device and / or the mass ratio of rice and water added to the inner pot.

[0097] According to the present application, a weighing device is provided to measure the weight of the food materials, thereby facilitating the calculation of the required amount of water; and a display device is provided to facilitate the user to read the information.

[0098] Optionally, the first device includes an automatic water adding device, which is electrically connected to the control device and is used to add water to the inner pot according to the mass of the rice in the inner pot, so that the ratio of the mass of the rice added to the inner pot to the mass of the water is 1:1.46 to 1:1.7;

[0099] or,

[0100] The first device includes an automatic rice adding device and an automatic water adding device. The automatic rice adding device is electrically connected to the control device and is used to add rice into the inner pot. The automatic water adding device is electrically connected to the control device and is used to add water into the inner pot according to the mass of the rice in the inner pot, so that the ratio of the mass of the rice added to the inner pot to the mass of the water is 1:1.46 to 1:1.7.

[0101] According to the present application, by providing an automatic rice adding device and an automatic water adding device, the ratio of the quality of rice and the quality of water can be accurately regulated, which is convenient for user operation.

[0102] Optionally, the heating power for maintaining the boiling stage is determined according to the following factors: the total amount of food, the heating principle of the heating device and the capacity of the pot;

[0103] The control device stores data on the relationship between the heating power in the boiling maintenance stage and the total amount of the food, the heating principle of the heating device and the capacity of the pot.

[0104] According to the present application, the process of determining the heating power in the boiling stage takes into account multiple influencing factors at the same time and is reasonably designed. By storing data in a control device, the heating power can be accurately calculated and regulated.

[0105] Optionally, when the heating device and the capacity of the pot remain unchanged, the value of the heating power for maintaining the boiling stage increases with the increase of the total amount of the food.

[0106] According to this application, the heating power is adjusted according to the total amount of food, and the design is reasonable.

[0107] Optionally, when the total amount of the food and the capacity of the pot remain unchanged, the value of the heating power in the boiling maintenance stage when the heating device is an electromagnetic heating device is lower than the value of the heating power in the boiling maintenance stage when the heating device is a heating resistor.

[0108] According to the present application, the heating power is adjusted according to the type of the heating device, and the design is reasonable.

[0109] Optionally, when the total amount of the heating device and the food remains unchanged, the value of the heating power for maintaining the boiling stage increases with the increase of the capacity of the pot.

[0110] According to the present application, the heating power is adjusted according to the capacity of the food pot, and the design is reasonable. BRIEF DESCRIPTION OF THE DRAWINGS

[0111] The following drawings of the present application are used as a part of the present application for understanding the present application. The drawings show the implementation modes of the present application and the description thereof, and are used to explain the principle of the present application.

[0112] In the attached figure:

[0113] Figure 1 is a schematic diagram of a cooking appliance according to a specific embodiment of the present application;

[0114] Figure 2 It is a schematic diagram of the steps of a method for controlling cooking rice using a cooking appliance according to a specific embodiment of the present application.

[0115] Description of reference numerals:

[0116] 10: Claypot

[0117] 11: Pot

[0118] 12: Cooking Space

[0119] 20: Cover

[0120] 21: Steam outlet

[0121] 100: Cooking Utensils

[0122] S10: Cooking preparation steps

[0123] S20: Cooking execution steps

[0124] S201: Water absorption stage

[0125] S202: Heating stage

[0126] S203: Boiling stage

[0127] S204: Maintain boiling stage

[0128] S205: Rice stewing stage DETAILED DESCRIPTION

[0129] In the following description, a large number of specific details are provided to provide a more thorough understanding of the present application. However, it is apparent to those skilled in the art that the present application can be implemented without one or more of these details. In other examples, in order to avoid confusion with the present application, some technical features well known in the art are not described.

[0130] In order to thoroughly understand the present application, a detailed description will be provided in the following description. It should be understood that these embodiments are provided to make the disclosure of the present application thorough and complete, and to fully convey the concepts of these exemplary embodiments to those of ordinary skill in the art. Obviously, the implementation of the embodiments of the present application is not limited to the specific details familiar to those skilled in the art. The preferred embodiments of the present application are described in detail below, but in addition to these detailed descriptions, the present application may also have other embodiments.

[0131] Ordinal numbers such as "first" and "second" cited in this application are merely identifiers and do not have any other meaning, such as a specific order, etc. Moreover, for example, the term "first component" itself does not imply the existence of a "second component", and the term "second component" itself does not imply the existence of a "first component". The use of the words "first", "second", and "fourth" does not indicate any order, and these words can be interpreted as names.

[0132] It should be noted that the terms "upper", "lower", "front", "back", "left", "right", "inside", "outside" and similar expressions used in this application are for illustrative purposes only and are not limiting.

[0133] The present application provides a control method for cooking rice with a cooking appliance and a cooking appliance using the control method.

[0134] Now, exemplary embodiments according to the present application will be described in more detail with reference to the accompanying drawings.

[0135] like Figure 1 As shown, in a specific embodiment, the cooking utensil 100 according to the present application may include a pot body 10 and a cover body 20. Usually, a pot body 11 is arranged in the pot body 10. The pot body 10 may have a storage portion in a cylindrical shape (or other shapes), and the pot body 11 can be freely placed in the storage portion or taken out from the storage portion to facilitate the cleaning of the pot body 11. The pot body 11 is made of a metal material and is constructed as a rotating body with an opening and an inner cavity formed by a pot wall. The capacity of the pot body 11 is usually less than 6L, for example, the capacity of the pot body 11 can be 2L or 4L.

[0136] The cover 20 can be pivotally connected to the pot body 10 via a pivot shaft, and is used to cover the pot body 10. When the cover 20 covers the pot body 10, a cooking space 12 is formed between the cover 20 and the pot body 11. It can be understood that the cooking space 12 is used to hold food. The cover 20 is usually provided with a steam valve (not shown) and a steam outlet 21, and the steam valve is connected to the steam outlet 21. The steam in the cooking space 12 enters the steam valve through the steam outlet 21, and is then discharged to the environment through the steam valve.

[0137] The cooking device 100 may also have a heating device (not shown). The heating device (such as a heating plate, an electromagnetic heating component, etc.) is usually arranged at the bottom of the pot body 10, below the inner pot 11. The heating device is electrically connected to the control device, and is used to heat the inner pot 11 and the food therein under the control of the control device, thereby realizing the cooking function.

[0138] In addition, the cooking appliance 100 further includes a control device (not shown), which is used to implement cooking control of the cooking appliance 100. The control device may be, for example, a microprocessor unit (MCU).

[0139] Preferably, the cooking appliance 100 further includes a bottom temperature sensor (not shown) for detecting the temperature of the bottom of the cooking space 12 (i.e., the bottom of the pot 11) and a pressure control device (not shown) for changing the air pressure of the cooking space 12, and the bottom temperature sensor and the pressure control device are electrically connected to the control device. The bottom temperature sensor can feed back the sensed bottom temperature to the control device, so that the control device can achieve more accurate control of, for example, a heating device based on the temperature information. The pressure control device can adjust the air pressure as required to achieve a better cooking effect.

[0140] The cooking appliance 100 may further include a first device (not shown) for acting on the inner pot 11 to indicate information related to the amount of food or to add food into the inner pot 11 under the control of the control device.

[0141] For example, the first device is configured as a water level line on the inner wall of the pot 11, and the water level line is set corresponding to the mass of rice, so that after adding rice and water into the pot, when the water level reaches the water level line, the ratio of the mass of rice to the mass of water added into the pot 11 is the recommended ratio. The water level line setting can clearly and intuitively mark the amount of water to be added, which is convenient for the user to operate.

[0142] Alternatively, the cooking appliance 100 may further include a weighing device (not shown) and a display device 30. The weighing device is used to weigh the weight of the ingredients. The weighing device, for example, uses a pressure sensor, which is arranged at the bottom of the pot body 10, below the inner pot 11. When the inner pot 11 is placed in the pot body 10, the inner pot 11 applies pressure to the pressure sensor, and the control device is electrically connected to the pressure sensor, so that the amount of ingredients in the inner pot 11 can be known. The display device is electrically connected to the control device, and is used to display information related to the weighing value of the weighing device and / or the mass ratio of rice and water added to the inner pot, which can facilitate the user to read the information and manually add the required amount of rice and / or water. The weighing device and the display device together constitute a first device.

[0143] Alternatively, the first device may include an automatic water adding device (not shown). Alternatively, the first device may include an automatic rice adding device (not shown) and an automatic water adding device. The automatic rice adding device and the automatic water adding device are electrically connected to the control device. The automatic rice adding device is used to add solid ingredients to the cooking space 12 under the control of the control device. The automatic water adding device is used to add water to the cooking space 12 under the control of the control device. By providing the automatic rice adding device and the automatic water adding device, the ratio of the mass of rice and the mass of water is accurately regulated to avoid manual operation errors that affect the cooking effect of rice. In such an embodiment, the cooking utensil 100 needs to be provided with a weighing device and / or a flow control device to enable the automatic addition of the amount of ingredients and the amount of water to be accurate.

[0144] It should be noted that although part of the structure of the cooking appliance 100 is schematically described at this point, these examples are merely exemplary and cannot be used as a limitation on the structure of the cooking appliance 100 of the embodiment of the present application.

[0145] The cooking process of the cooking utensil 100 for cooking rice includes a boiling maintenance stage for making the ingredients continue to boil. The control method for cooking rice with the cooking utensil 100 includes: controlling the ratio of the mass of rice and the mass of water in the cooking space 12 to 1:1.46 to 1:1.7, and in the boiling maintenance stage, controlling the operation of the heating device (for example, controlling the heating power, working time, working mode, etc. of the heating device) so that the starch dissolution rate of the rice is 0.5% to 0.9%. The heating power of the heating device of different models of products is different, and / or the heating method of the heating device of different models of products is different. At the factory end, it can be determined based on experiments that in order to achieve a rice dissolution rate of 0.5% to 0.9%, the working state of the heating device of each product when boiling, such as the value range of the heating power required. After determination, it is recorded in the chip of each product, so that the product can achieve a rice starch dissolution rate of 0.5% to 0.9% when cooking later.

[0146] Specifically, Figure 2 As shown, the control method for cooking rice with the cooking appliance 100 includes two steps, a cooking preparation step S10 and a cooking execution step S20, wherein the cooking execution step S20 may specifically include five stages in sequence, namely, a water absorption stage S201, a temperature rise stage S202, a boiling stage S203, a boiling maintenance stage S204, and a rice stewing stage S205. It can be understood that the steps of the control method for cooking rice with the cooking appliance are specifically executed by the control device of the cooking appliance 100.

[0147] Specifically, in the cooking preparation step, the ratio of the mass of rice to the mass of water in the cooking space 12 is controlled to be 1:1.46-1:1.70, which is greater than the conventional recommended rice-water ratio of 1:1.2-1:1.4. Increasing the amount of water added can promote the swelling and gelatinization of starch granules, destroy the cell walls in the starch cell tissue, and make the original dense starch granules easier to escape. It has been verified by experiments that when the rice-water ratio is less than 1:1.46, no matter how high the heating power is, the gloss effect of the rice is not obvious; and when the rice-water ratio is greater than 1:1.70, problems such as overflow and overcooked rice are prone to occur during cooking.

[0148] In the specific implementation process, the first device can be involved in the operation of adding rice and water to the inner pot 11, so that the ratio of the mass of rice added to the inner pot 11 to the mass of water is 1:1.46 to 1:1.7. For example, a water level line can be used, and the position where the water level line is set is such that when the water level reaches the water level line, the ratio of the mass of rice added to the inner pot 11 to the mass of water is 1:1.46 to 1:1.7. Alternatively, a weighing device and a display device can be used, and the weight of the ingredients and / or the weight ratio of rice to water displayed by the display device makes the rice-water ratio 1:1.46 to 1:1.7. Alternatively, an automatic water adding device can be used, and the automatic water adding device is installed under the control device to add water to the inner pot 11 according to the mass of rice in the inner pot 11, so that the ratio of the mass of rice added to the inner pot 11 to the mass of water is 1:1.46 to 1:1.7. Alternatively, an automatic rice adding device and an automatic water adding device may be used to automatically add rice and water to ensure that the rice-to-water ratio is 1:1.46 to 1:1.7.

[0149] In the water absorption stage S201 of the cooking execution step, the control device is configured as follows: the control device controls the heating device to work so that the temperature value sensed by the bottom temperature sensor is maintained within a preset water absorption temperature range for a preset water absorption time. Preferably, the preset water absorption temperature range is 30 to 55°C. It has been verified through experiments that when the water absorption temperature is between 30°C and 55°C, the rice performance has no obvious problems and the gloss effect is also good.

[0150] Preferably, in the water absorption stage S201, the pressure control device is used to maintain the air pressure in the cooking space 12 lower than the ambient air pressure. Negative pressure water absorption can promote the water absorption of the inner core of the rice grain to prevent it from being undercooked. The use of negative pressure can promote the disintegration and release of starch particles at the moment of negative pressure release, thereby further increasing the starch dissolution rate. Preferably, in the water absorption stage S201, the pressure control device is controlled by the control device so that the air pressure in the cooking space is no more than 30 kPa lower than the ambient air pressure. When the water absorption pressure is within the specified range, the deformation of the pot inner sealing ring and the inner cover is relatively small, and the pressure can be maximized without increasing the cost, thereby promoting water absorption to the greatest extent.

[0151] Preferably, the preset water absorption time is reduced as the temperature value in the preset water absorption temperature range increases. The increase in temperature value allows the water to evaporate faster, improves the water absorption effect, and thus shortens the time required for the water absorption stage without affecting the cooking effect.

[0152] Preferably, when the preset water absorption temperature range is in the range of [30, 40]°C, the preset water absorption time is 30 to 240 min; when the preset water absorption temperature range is in the range of (40, 50]°C, the preset water absorption time is 20 to 120 min; when the preset water absorption temperature range is greater than 50°C, the preset water absorption time is 20 to 60 min.

[0153] When the control device detects that the preset water absorption time has arrived, the program enters the temperature rise stage S202. In the temperature rise stage S202, the pressure control device stops working, and the pressure of the cooking space 12 is roughly equal to that of the outside. The heating device uses full power for heating or uses a predetermined power for heating.

[0154] When the temperature sensed by the bottom temperature sensor is greater than the preset temperature, the program enters the boiling stage S203. In the boiling stage S203, the power of the heating device is reduced to avoid the rice slurry overflowing due to excessive heating power. When it is detected that the water in the pot is boiling, the program enters the boiling maintenance stage S204.

[0155] In the boiling maintenance stage S204 of the cooking execution step, the control device is configured as follows: in order to accelerate the dissolution of starch from the surface cracks and to be fully heated and gelatinized to form a high-moisture gel film, the heating device is controlled to work so that the evaporation rate of water in the boiling maintenance stage S204 is 3.9g / min to 13.3g / min, and the heating power of the heating devices of different models of products is different, and / or the heating methods of the heating devices of different models of products are different. At the factory end, it can be determined based on experiments that in order to achieve a water evaporation rate of 3.9g / min-13.3g / min for each product, the working state of the heating device of each product when the food is boiling, such as the required numerical range of the heating power. After determination, it will be recorded in the chip of each product so that the product can achieve a water evaporation rate of 3.9g / min-13.3g / min during later cooking.

[0156] If the evaporation rate of water is too fast, the gelatinization time of rice grains is too short, which may lead to undercooking and overflow; if the evaporation rate is too slow, not only the dissolution rate is insufficient, but also the boiling time is prolonged, resulting in excessive evaporation of water and browning of the rice at the bottom. Therefore, precise control of the control device is required. Violent evaporation and boiling promotes friction of rice grains and starch migration, increasing the amount of starch dissolution.

[0157] The method for testing the water evaporation rate in the boiling maintenance stage S204 is as follows: place the cooking utensil that is performing the cooking task on an electronic scale, record the total weight of the cooking utensil at the beginning of the boiling maintenance stage, and record the total weight of the cooking utensil again at the end of the boiling maintenance stage, and calculate the weight difference between the two times (it is believed that the difference is caused by water evaporation), and at the same time record the duration of the boiling maintenance stage. The water evaporation rate is the ratio of the weight difference to the duration.

[0158] The heating power for maintaining the boiling stage S204 is determined based on the following factors: the total amount of food, the heating principle of the heating device and the capacity of the pot 11. The process of determining the heating power for the boiling stage S204 takes into account multiple influencing factors at the same time, and is reasonably designed and easy to calculate.

[0159] When the capacity of the heating device and the pot 11 remain unchanged, the value of the heating power for maintaining the boiling stage S204 increases with the increase in the total amount of food. When the total amount of food to be cooked increases, the total heat consumption increases, and the heating power for maintaining the boiling stage S204 increases. For example, when the amount of food is 150-200g, the heating power for maintaining the boiling stage S204 is 12% to 30% of the full power; when the amount of food is 500-600g, the heating power for maintaining the boiling stage S204 is 25%-64% of the full power; when the amount of food is 1000-1200g, the heating power for maintaining the boiling stage S204 is 50% to 70% of the full power.

[0160] When the total amount of food and the capacity of the inner pot 11 remain unchanged, the value of the heating power in the boiling maintenance stage S204 when the heating device is an electromagnetic heating device is lower than the value of the heating power in the boiling maintenance stage S204 when the heating device is a heating resistor. Since the actual heating effect of the electromagnetic heating device is better than that of the heating resistor (the energy utilization rate of electromagnetic heating is higher), the value of the heating power in the boiling maintenance stage when the heating device is an electromagnetic heating device can be lower.

[0161] When the total amount of the heating device and the ingredients remain unchanged, the value of the heating power in the boiling stage S204 increases with the increase in the capacity of the pot 11. When the capacity of the pot 11 increases, the cooking space 12 becomes larger, the total heat consumption increases, and the heating power in the boiling stage S204 needs to be increased.

[0162] In the boiling maintenance stage S204, when the duration of the boiling maintenance stage S204 reaches the preset boiling duration or the temperature sensed by the bottom temperature sensor reaches the fourth preset temperature, the cooking program enters the rice stewing stage S205. The rice stewing stage S205 is used to further dry the free water in the food.

[0163] In the rice stewing stage S205, the heating device is controlled to operate at a heating power lower than the heating power in the boiling maintenance stage S204, thereby preventing the bottom of the rice inside the pot from being browned during the rice stewing stage, which would affect the final cooking effect of the rice.

[0164] Preferably, the preset boiling time is 6 to 16 minutes. Preferably, the fourth preset temperature is 120 to 160°C. If the temperature is too high, the rice is prone to browning. If the temperature is too low, the dissolution rate is insufficient and the rice is easily undercooked. If the boiling time is too short, the rice grain gelatinization time is too short, which can easily lead to undercooking. If the boiling time is too long, the water evaporates excessively and the rice at the bottom is browned. Therefore, it is necessary to set a suitable preset boiling time and the fourth preset temperature range.

[0165] Preferably, in the rice stewing stage S205, the control device controls the heating device to work intermittently so that the temperature value sensed by the bottom temperature sensor is maintained within the preset rice stewing temperature range for the preset rice stewing time. When the bottom temperature sensor detects that the temperature of the bottom is greater than or equal to the set value, the heating device immediately stops heating; when the bottom temperature sensor detects that the temperature of the bottom of the pot is less than the set value, the heating device reheats. By controlling the heating device to work intermittently by the control device to maintain the temperature during the rice stewing stage, energy consumption can be saved and the working pressure of the heating device can be reduced. When the control device detects that the preset rice stewing time has been reached, the cooking of the rice is completed.

[0166] Preferably, in the rice stewing stage S205, the pressure control device is controlled by the control device to make the air pressure in the cooking space 12 higher than the ambient pressure, for example, the air pressure in the cooking space 12 is 1 to 5 kPa higher than the ambient pressure. The rice stewing stage S205 uses high pressure, at which time the pot is completely sealed, the water-locking and moisturizing effect is better, and the gel formed by the gelatinization of starch in the rice soup will completely adhere to the surface of the rice grains and wrap the rice grains, which can further improve the gloss effect of the rice.

[0167] Through the above cooking preparation steps and cooking execution steps, especially the control of the heating power to maintain the boiling stage S204, the starch dissolution rate of the rice can be made to be 0.5% to 0.9%. The test method of starch dissolution rate is as follows: stir and break up the rice immediately after cooking, avoiding the rice within 2 cm from the pot wall and 1 cm from the bottom of the pot when breaking up; weigh 25g of rice and put it into a 100mL beaker, then add 50g of distilled water, use a glass rod with a length of 30cm and a diameter of 7mm to extend into the bottom of the beaker and stir for 30s, the stirring speed is controlled to 20 times / 10s, avoid touching the bottom and side walls of the beaker during stirring, so that the adhesion layer on the surface of the particles is separated from the rice kernel; then immediately remove the rinsed rice kernel with a stainless steel mesh with an outer diameter of 13cm and an aperture of 30 mesh; place the liquid with the adhesion layer of rice grains dissolved in it in a culture dish with a diameter of 95mm, place it in a hot air oven to dry (105℃, 24h), and then determine the dry matter mass of the rice adhesion layer; the ratio of the dry matter mass to 25g is the starch dissolution rate of the rice. The experiment can be repeated 3 times, and the final result is averaged.

[0168] The inventor of the present application makes the initial rice-water ratio reach 1:1.46 to 1:1.7, and controls the heating power in the boiling stage to make the rice dissolution rate reach 0.5% to 0.9%, so that the rice has a better gloss and taste. Further, the heating power in the boiling stage is controlled to make the evaporation rate of water in the boiling stage 3.9g / min to 13.3g / min, which can make the rice have a better gloss and taste.

[0169] According to the unilateral test method in GB / T 12310-2012 Sensory Analysis Method Paired Comparison Test, the glossiness of the rice cooked by this embodiment is significantly different from that of ordinary rice, that is, the glossiness of the rice cooked by this cooking process is better. There is no significant difference in taste from ordinary rice, that is, the overall taste of the rice cooked by this cooking process is not significantly different from that of ordinary rice. According to the color difference results, the L value of the rice in this embodiment is significantly larger and the b value is smaller, indicating that the rice is less yellowish and the rice is whiter. According to the texture results, the rice in this embodiment has higher viscosity, and the hardness and elasticity are not significantly different from those of ordinary rice. Compared with ordinary rice, the taste of the rice in this embodiment is not significantly reduced.

[0170] The processes and steps described in all the above preferred embodiments are only examples. Unless adverse effects occur, various processing operations can be performed in a sequence different from the sequence of the above processes. The sequence of steps in the above processes can also be increased, merged or deleted according to actual needs.

[0171] In understanding the scope of the present application, the term "comprising" and its derivatives as used herein are intended to be open terms, which specify the existence of the recorded features, elements, components, groups, wholes and / or steps, but do not exclude the existence of other unrecorded features, elements, components, groups, wholes and / or steps. This concept also applies to words with similar meanings, such as the terms "including", "having" and their derivatives.

[0172] The terms "attached" or "attached" as used herein include: a configuration where an element is directly secured to another element by directly securing the element to the other element; a configuration where an element is indirectly secured to another element by securing the element to an intermediate member which in turn is secured to the other element; and a configuration where one element is integral with the other element, i.e., one element is substantially a part of the other element. This definition also applies to words with similar meanings such as "connect," "connect," "couple," "mount," "bond," "fix," and their derivatives. Finally, terms of degree such as "substantially," "approximately," and "approximately" as used herein represent the amount of deviation that modifies the term such that the end result will not be significantly changed.

[0173] Unless otherwise defined, the technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art of the present application. The terms used herein are only for describing specific implementation purposes and are not intended to limit the present application. The features described herein in one embodiment may be applied to another embodiment individually or in combination with other features, unless the feature is not applicable or otherwise specified in the other embodiment.

[0174] The present application has been described through the above-mentioned embodiments, but it should be understood that the above-mentioned embodiments are only for the purpose of example and description, and are not intended to limit the present application to the described embodiments. In addition, it can be understood by those skilled in the art that the present application is not limited to the above-mentioned embodiments, and more variations and modifications can be made according to the teachings of the present application, and these variations and modifications all fall within the scope of protection claimed by the present application.

Claims

1. A control method for cooking rice with a cooking utensil, wherein the cooking utensil comprises a cooking space for holding food and a heating device for heating the food, wherein the cooking process of the cooking rice comprises a boiling maintenance stage for making the food continue to boil, wherein: The control method comprises: controlling the ratio of the mass of rice to the mass of water in the cooking space to be 1:1.46 to 1:1.7, and In the boiling maintenance stage, the heating device is controlled to operate. The starch dissolution rate of the rice is made to be 0.5% to 0.9%.

2. The control method according to claim 1, characterized in that: Also includes: In the boiling maintenance stage, the heating device is controlled to operate so that the evaporation rate of water in the boiling maintenance stage is 3.9 g / min to 13.3 g / min.

3. The control method according to claim 1, characterized in that: The cooking appliance further comprises a bottom temperature sensor for detecting a bottom temperature of the cooking space. The cooking process further includes a water absorption stage for allowing the rice to fully absorb water, wherein the water absorption stage is located before the boiling maintenance stage in the cooking process, and the control method further includes: During the water absorption stage, the heating device is controlled to operate so that the temperature value sensed by the bottom temperature sensor is maintained within a preset water absorption temperature range for a preset water absorption time.

4. The control method according to claim 3, characterized in that: The preset water absorption temperature range is 30 to 55°C; and / or During the water absorption stage, the air pressure in the cooking space is made lower than the ambient air pressure.

5. The control method according to claim 4, characterized in that: During the water absorption stage, the air pressure in the cooking space is lower than the ambient air pressure, and the air pressure in the cooking space is lower than the ambient air pressure by no more than 30 kPa.

6. The control method according to claim 3, characterized in that: The preset water absorption time period decreases as the temperature value in the preset water absorption temperature range increases.

7. The control method according to claim 3, characterized in that: When the preset water absorption temperature range is in the range of [30, 40]°C, the preset water absorption time is 30 to 240 minutes; When the preset water absorption temperature range is within the range of (40, 50]°C, the preset water absorption time is 20 to 120 minutes; When the preset water absorption temperature range is greater than 50° C., the preset water absorption time is 20 to 60 minutes.

8. The control method according to claim 3, characterized in that: The cooking process also includes a cooking stage after the boiling maintenance stage, which is used to further dry the free water in the food. The control method further comprises: In the boiling maintenance stage, when the duration of the boiling maintenance stage reaches a preset boiling duration or the temperature sensed by the bottom temperature sensor reaches a fourth preset temperature, the cooking process is controlled to enter the rice stewing stage. During the rice stewing stage, the heating device is controlled to operate at a heating power that is less than the heating power during the boiling maintenance stage.

9. The control method according to claim 8, characterized in that: The preset boiling time is 6 to 16 minutes; and / or The fourth preset temperature is 120 to 160°C.

10. The control method according to claim 8, characterized in that: In the rice-cooking stage, the heating device is controlled to work intermittently so that the temperature value sensed by the bottom temperature sensor is maintained within a preset rice-cooking temperature range for a preset rice-cooking time. The preset rice cooking temperature range is 110 to 140° C.; and / or The preset rice cooking time is 5 to 15 minutes.

11. The control method according to claim 8, characterized in that: During the rice stewing stage, the air pressure in the cooking space is made higher than the ambient air pressure.

12. The control method according to claim 11, characterized in that: During the rice cooking stage, the air pressure in the cooking space is made higher than the ambient air pressure by 1 to 5 kPa.

13. The control method according to any one of claims 1 to 12, characterized in that: The heating power in the boiling maintenance stage is determined according to the following factors: The total amount of ingredients, the heating principle of the heating device and the capacity of the pot.

14. The control method according to claim 13, characterized in that: When the heating device and the capacity of the pot remain unchanged, the value of the heating power in the boiling maintenance stage increases with the increase of the total amount of the food.

15. The control method according to claim 13, characterized in that: When the total amount of the food and the capacity of the pot remain unchanged, the value of the heating power in the boiling maintenance stage when the heating device is an electromagnetic heating device is lower than the value of the heating power in the boiling maintenance stage when the heating device is a heating resistor.

16. The control method according to claim 13, characterized in that: When the total amount of the heating device and the food remains unchanged, the value of the heating power in the boiling maintenance stage increases with the increase of the pot capacity.

17. A cooking utensil, characterized in that: include: pot body; The inner pot is removably arranged in the pot body and includes a cooking space for holding food; A heating device, arranged in the pot body, for heating the pot body; A control device, electrically connected to the heating device to control the operation of the heating device; and The first device is used to act on the inner pot to indicate information related to the amount of food or add food into the inner pot under the control of the control device. The cooking process of the cooking utensil for cooking rice includes a boiling maintenance stage for making the food continue to boil. During the cooking process, the cooking utensil is configured to complete the following steps: Before cooking and heating, the first device participates in the operation of adding rice and water into the inner pot, so that the ratio of the mass of rice added to the inner pot to the mass of water is 1:1.46 to 1:1.7; and In the boiling maintenance stage, the control device controls the heating device to operate. The starch dissolution rate of the rice is made to be 0.5% to 0.9%.

18. The cooking appliance according to claim 17, characterized in that In the boiling maintenance stage, the heating device is controlled to operate so that the evaporation rate of water in the boiling maintenance stage is 3.9 g / min to 13.3 g / min.

19. The cooking appliance according to claim 17, characterized in that The cooking appliance further comprises a bottom temperature sensor for detecting the bottom temperature of the inner pot and a pressure control device for changing the air pressure of the cooking space, wherein the bottom temperature sensor and the pressure control device are electrically connected to the control device. The cooking process further includes a water absorption stage for allowing the rice to fully absorb water, wherein the water absorption stage is located before the boiling maintenance stage in the cooking process, and the cooking appliance is further configured as follows: During the water absorption stage, the heating device is controlled to operate so that the temperature value sensed by the bottom temperature sensor is maintained within a preset water absorption temperature range for a preset water absorption time.

20. The cooking appliance according to claim 19, characterized in that The preset water absorption temperature range is 30 to 55°C; and / or During the water absorption stage, the pressure control device is controlled to operate so that the air pressure in the cooking space is lower than the ambient air pressure.

21. The cooking appliance according to claim 20, characterized in that During the water absorption stage, the pressure control device is controlled to work so that the air pressure in the cooking space is lower than the ambient air pressure, and the value by which the air pressure in the cooking space is lower than the ambient air pressure does not exceed 30 kPa.

22. The cooking appliance according to claim 19, characterized in that The preset water absorption time period decreases as the temperature value in the preset water absorption temperature range increases.

23. The cooking appliance according to claim 19, characterized in that When the preset water absorption temperature range is in the range of [30, 40]°C, the preset water absorption time is 30 to 240 minutes; When the preset water absorption temperature range is within the range of (40, 50]°C, the preset water absorption time is 20 to 120 minutes; When the preset water absorption temperature range is greater than 50° C., the preset water absorption time is 20 to 60 minutes.

24. The cooking appliance according to claim 19, characterized in that The cooking process also includes a cooking stage after the boiling maintenance stage, which is used to further dry the free water in the food. The cooking appliance is also configured as: In the boiling maintenance stage, when the duration of the boiling maintenance stage reaches a preset boiling duration or the temperature sensed by the bottom temperature sensor reaches a fourth preset temperature, the cooking process is controlled to enter the rice stewing stage. During the rice stewing stage, the heating device is controlled to operate at a heating power that is less than the heating power during the boiling maintenance stage.

25. The cooking appliance according to claim 24, characterized in that The preset boiling time is 6 to 16 minutes; and / or The fourth preset temperature is 120 to 160°C.

26. The cooking appliance according to claim 24, characterized in that During the rice-cooking stage, the heating device is controlled to work intermittently so that the temperature value sensed by the bottom temperature sensor is maintained within a preset rice-cooking temperature range for a preset rice-cooking time.

27. The cooking appliance according to claim 24, characterized in that The control device is also configured to control the pressure control device to work during the rice stewing stage so that the air pressure in the cooking space is higher than the ambient air pressure.

28. The cooking appliance according to claim 27, characterized in that During the rice cooking stage, the pressure control device is controlled to work so that the air pressure in the cooking space is 1 to 5 kPa higher than the ambient air pressure.

29. The cooking appliance according to claim 17, characterized in that The first device is constructed as a water level line on the inner wall of the pot, and the water level line is set corresponding to the mass of rice, so that after rice and water are added to the pot, when the water level reaches the water level line, the ratio of the mass of rice added to the pot to the mass of water is 1:1.46 to 1:1.

7.

30. The cooking appliance according to claim 17, characterized in that The first device comprises: a weighing device, the weighing device being arranged in the pot body and used for weighing the weight of the food in the pot body, the weighing device being electrically connected to the control device; and A display device is electrically connected to the control device and is used to display information related to the weighing value of the weighing device and / or the mass ratio of rice and water added to the inner pot.

31. The cooking appliance according to claim 17, characterized in that The first device comprises an automatic water adding device, which is electrically connected to the control device and is used to add water to the inner pot according to the mass of the rice in the inner pot, so that the ratio of the mass of the rice added to the inner pot to the mass of the water is 1:1.46 to 1:1.7; or, The first device includes an automatic rice adding device and an automatic water adding device. The automatic rice adding device is electrically connected to the control device and is used to add rice into the inner pot. The automatic water adding device is electrically connected to the control device and is used to add water into the inner pot according to the mass of the rice in the inner pot, so that the ratio of the mass of the rice added to the inner pot to the mass of the water is 1:1.46 to 1:1.

7.

32. The cooking appliance according to any one of claims 17 to 31, characterized in that The heating power for maintaining the boiling stage is determined according to the following factors: the total amount of food, the heating principle of the heating device and the capacity of the pot; The control device stores data on the relationship between the heating power in the boiling maintenance stage and the total amount of the food, the heating principle of the heating device and the capacity of the pot.

33. The cooking appliance according to claim 32, characterized in that When the heating device and the capacity of the pot remain unchanged, the value of the heating power in the boiling maintenance stage increases with the increase of the total amount of the food.

34. The cooking appliance according to claim 32, characterized in that When the total amount of the food and the capacity of the pot remain unchanged, the value of the heating power in the boiling maintenance stage when the heating device is an electromagnetic heating device is lower than the value of the heating power in the boiling maintenance stage when the heating device is a heating resistor.

35. The cooking appliance according to claim 32, characterized in that When the total amount of the heating device and the food remains unchanged, the value of the heating power in the boiling maintenance stage increases with the increase of the pot capacity.

Images