Cooking method of coarse cereal rice for cooking utensil
By employing a phased pressure-depressurization-pressure-holding cooking method, the problems of uneven cooking and poor texture integration in the cooking of mixed grain rice in existing technologies have been solved. This method enables fast and uniform cooking of mixed grain rice and reduces nutrient loss.
CN121369916APending Publication Date: 2026-01-23HONGYANG HOME APPLIANCES
Patent Information
- Application Number
- CN202511590194.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-03
- Publication Date
- 2026-01-23
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Figure CN121369916A_ABST
Abstract
The invention provides a coarse cereal rice cooking method for a cooking utensil. The method comprises a first pressure maintaining stage and a second pressure maintaining stage which are arranged adjacently after heating to boiling, and a pressure reducing stage is arranged between the first pressure maintaining stage and the second pressure maintaining stage; first preset pressure is maintained for first preset time in the first pressure maintaining stage, and second preset pressure is maintained for second preset time in the pressure reducing stage; in the second pressure maintaining stage, the third preset pressure is maintained for third preset time, and the first preset pressure and the third preset pressure are higher than the second preset pressure. According to the invention, the cooking time of coarse cereals can be shortened, the cooking uniformity of food materials and the taste fusion degree of different rice varieties can be improved, and the loss of water-soluble nutrient substances and mineral substances can be reduced.
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Citation Information
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