Rice steaming control method based on cooking utensil, cooking utensil and storage medium
By employing a dual heating element system and a multi-stage heating program in the cooking appliance, the problem of large temperature difference between the top and bottom layers of rice is solved, achieving uniform water absorption and efficient rice steaming.
Patent Information
- Application Number
- CN202411145196.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-08-19
- Publication Date
- 2026-03-03
AI Technical Summary
Existing cooking appliances result in a large temperature difference between the top and bottom layers of rice when steaming, leading to poor steaming results, which cannot be effectively improved by conventional heating methods.
A dual heating device system is adopted, including a first heating device to heat the steam generating chamber and a second heating device to heat the side of the dry steaming chamber. Combined with temperature sensor control, the water absorption and temperature uniformity of the rice are optimized through a multi-stage heating program.
By optimizing the heating method and reducing the temperature difference between the top and bottom layers of the rice, the rice can fully absorb water, improving the steaming effect and shortening the cooking time.
Smart Images
Figure CN121587553A_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of small household appliance technology, and in particular to a rice steaming control method based on a cooking appliance, the cooking appliance, and a storage medium. Background Technology
[0002] Current cooking appliances consist of a dry steaming chamber for holding rice and a steam generator located below the chamber. The steam generated by the steam generator steams the food inside the dry steaming chamber. However, this type of dry steaming chamber is not suitable for steaming rice. Because the high-temperature steam first heats the bottom of the dry steaming chamber, there is a large temperature difference between the top and bottom layers of rice, resulting in poor steaming performance. Even with the addition of heating elements on the side of the dry steaming chamber, the steaming effect cannot be improved by conventional steaming methods, thus limiting the application scenarios of this cooking appliance. Summary of the Invention
[0003] This embodiment provides a rice steaming control method, cooking appliance, and storage medium based on cooking appliances to solve the problem that conventional cooking methods result in a large temperature difference between the top and bottom layers of rice, leading to poor rice steaming results.
[0004] Firstly, this embodiment provides a rice steaming control method based on a cooking appliance, the cooking appliance including a steam generator and a dry steaming chamber; the steam generator includes a steam generating chamber, a first heating element, and a temperature sensor, the first heating element heating the steam generating chamber to generate steam, the measuring end of the temperature sensor protruding from the bottom wall of the steam generating chamber for collecting the heating temperature of the steam generator, the dry steaming chamber containing a cooking object including rice and water; the dry steaming chamber further includes a second heating element for heating the side of the dry steaming chamber; the method includes:
[0005] In the first stage of the steaming function of the cooking appliance, the heating is carried out by the first heating device and the second heating device until the temperature collected by the temperature sensor reaches the first temperature;
[0006] The object being cooked in the steaming chamber is controlled to maintain a first heating time in the first stage to enter the second stage of the steaming function; the first temperature is determined by the optimal water absorption temperature of the rice in the object being cooked; the first heating time is determined by the time when the rice in the object being cooked reaches its maximum water absorption.
[0007] The cooking of the object is controlled according to the cooking procedure corresponding to the second stage.
[0008] This embodiment ensures that the water absorption of rice in different layers is consistent in the first stage, thereby improving the rice cooking effect.
[0009] In some embodiments, heating by the first heating device and the second heating device until the temperature collected by the temperature sensor reaches a first temperature includes:
[0010] Control the first heating device to heat the cooking object with a first heating power;
[0011] Control the second heating device to heat the cooking object with a second heating power;
[0012] Until the temperature collected by the temperature sensor reaches the first temperature.
[0013] Through this embodiment, the selection of the first heating power and the second heating power can shorten the overall cooking time and ensure the cooking effect.
[0014] In some embodiments, the rated power of the first heating device is greater than the rated power of the second heating device;
[0015] The first heating power is the full power of the first heating device or more than 80% of the full power of the first heating device;
[0016] The second heating power is the full power of the second heating device.
[0017] This embodiment can slow down the adjustment speed of cooking temperature, and the selection of different heating powers can match the needs of different scenarios.
[0018] In some embodiments, controlling the object being cooked in the steam chamber to maintain a first heating time during the first stage includes:
[0019] Control the first heating device to heat the cooking object with a first heating power;
[0020] Control the second heating device to heat the cooking object with a second heating power;
[0021] The temperature collected by the temperature sensor is acquired in real time to obtain the first detection temperature;
[0022] Based on the comparison between the first temperature and the first detected temperature, the activation or deactivation of the first heating device is adjusted to control the cooking object to maintain the first heating time in the first stage.
[0023] In this embodiment, by adjusting the activation or deactivation of the first heating device, and coordinating with the continuous heating of the second heating device, the cooking object is controlled to maintain a first heating time in the first stage, thereby ensuring the water absorption of the rice.
[0024] In some of these embodiments, the mass ratio of the rice to the water in the cooking object is 1:1 to 1:2;
[0025] The rice is one or more of the following: rice, millet, sorghum, and black rice.
[0026] This embodiment ensures the cooking effect of rice when multiple types of rice are selected.
[0027] In some of these embodiments, the first temperature is 70°C; and / or, the first heating time is less than or equal to 15 min.
[0028] Through this embodiment, the selection of the first temperature and the first heating time allows the rice to fully absorb water, reaching the maximum water absorption capacity of the rice, thereby improving the cooking effect.
[0029] In some embodiments, the cooking of the object is controlled according to the cooking procedure corresponding to the second stage, including:
[0030] In the boiling stage of the second stage, the first heating device and the second heating device heat the material until the temperature collected by the temperature sensor reaches the second temperature.
[0031] The cooking object in the dry steaming chamber is controlled to maintain a second heating time during the boiling stage, so as to enter the boiling stage in the second stage; the second temperature is determined by the temperature at which the cooking object is about to reach the boiling state; the second heating time is determined by the time it takes for the temperature of the cooking object to reach the second temperature;
[0032] In the boiling stage of the second stage, the heating is carried out by the first heating device and the second heating device until the temperature collected by the temperature sensor reaches the third temperature;
[0033] The cooking object in the dry steaming chamber is controlled to maintain a third heating time during the boiling stage; the third temperature is determined by the temperature at which the cooking object reaches the boiling state; the third heating time is determined by the gelatinization time of the cooking object.
[0034] This embodiment further improves the cooking effect by controlling the relevant cooking parameters in the second stage.
[0035] In some embodiments, controlling the cooked object in the dry steaming chamber to maintain a second heating time during the boiling phase to enter the boiling phase in the second phase includes:
[0036] The first heating device is controlled to heat the object being cooked at a third heating power; the third heating power is 30% to 80% of the full power of the first heating device.
[0037] Control the second heating device to heat the cooking object with a second heating power;
[0038] The temperature collected by the temperature sensor is acquired in real time to obtain the second detection temperature;
[0039] Based on the comparison between the second temperature and the second detected temperature, the activation or deactivation of the first heating device is adjusted to control the cooking object to maintain the second heating time at the second temperature.
[0040] In this embodiment, by adjusting the activation or deactivation of the first heating device, and coordinating with the continuous heating of the second heating device, the cooking object is controlled to maintain the second heating time during the boiling stage, thereby ensuring that the temperature of different layers of the cooking object can reach the second temperature.
[0041] In some embodiments, controlling the cooked object in the steam chamber to maintain a third heating time during the boiling phase includes:
[0042] Control the first heating device to heat the cooking object with a third heating power;
[0043] The temperature collected by the temperature sensor is acquired in real time to obtain the third detection temperature;
[0044] Based on the comparison result between the third temperature and the third detected temperature, the stopping of the first heating device and the second heating device, or the activation of the first heating device, is adjusted to control the cooking object to maintain the third heating time during the boiling stage.
[0045] In this embodiment, by adjusting the activation or deactivation of the first and second heating devices, and coordinating with the continuous heating of the second heating device, the cooking object is controlled to maintain the second heating time during the boiling stage, thereby ensuring that the rice is fully gelatinized while reducing energy consumption.
[0046] In some embodiments, the method further includes:
[0047] After the object being cooked in the steaming chamber is kept heated for a third time during the boiling phase, it enters the braising phase of the second phase.
[0048] The cooking object in the steaming chamber is controlled to maintain a fourth heating time during the braising stage; the fourth temperature is determined by the evaporation temperature of the surface water of the rice; the fourth heating time is determined by the evaporation time of the surface water of the rice.
[0049] This embodiment utilizes the steaming stage to fully evaporate the surface water of the rice, improving the cooking effect; and it can also be combined with a drip tray to catch condensation, preventing condensation from dripping onto the rice in the dry steaming component, further improving the cooking effect.
[0050] In some embodiments, controlling the cooked object in the steaming chamber to maintain a fourth heating time during the braising stage includes:
[0051] The first heating device is controlled to heat the object being cooked at a fourth heating power; the fourth heating power is less than 30% of the full power of the first heating device.
[0052] The temperature collected by the temperature sensor is acquired in real time to obtain the fourth detection temperature;
[0053] Based on the comparison result between the fourth temperature and the fourth detected temperature, the activation or deactivation of the first heating device is adjusted to control the cooking object to maintain the fourth heating time during the braising stage.
[0054] In this embodiment, by adjusting the activation or deactivation of the first heating device, the cooking object is controlled to maintain a fourth heating time during the simmering stage, thereby ensuring that the surface water of the rice evaporates fully, thus improving the taste of the rice and enhancing the cooking effect.
[0055] In some embodiments, the fourth temperature is 95°C; and / or the fourth heating time is less than or equal to 15 min.
[0056] Through this embodiment, the selection of the fourth temperature and the fourth heating time effectively removes surface water from the rice, thereby improving the taste of the rice and thus enhancing the cooking effect.
[0057] In some embodiments, the method further includes:
[0058] After the cooking object in the steaming chamber is kept heated for a fourth time during the braising stage, it enters the heat preservation stage of the second stage.
[0059] Once the heat preservation time reaches the preset time threshold, the cooking of the object is stopped.
[0060] This embodiment achieves the heat preservation function, making it convenient for users.
[0061] In some of these embodiments, the second temperature is 98°C; and / or, the second heating time is 2 min to 6 min.
[0062] Through this embodiment, the selection of the second temperature and the second heating time can ensure that the temperature of different layers of rice reaches the second temperature, thereby improving the cooking effect.
[0063] In some embodiments, the third temperature is 105°C; and / or the third heating time is less than or equal to 15 min.
[0064] Through this embodiment, the selection of the fourth temperature and the fourth heating time can fully gelatinize the rice, thereby improving the cooking effect.
[0065] Secondly, this embodiment provides a cooking appliance, including: a steam generator, a dry steaming chamber, a processor, and a memory; the steam generator includes a steam generating chamber, a first heating element, and a temperature sensor, the first heating element heats the steam generating chamber to generate steam, the measuring end of the temperature sensor protrudes from the bottom wall of the steam generating chamber for collecting the heating temperature of the steam generator, the dry steaming chamber contains a cooking object, the cooking object includes rice and water; the dry steaming chamber also includes a second heating element for heating the side of the dry steaming chamber;
[0066] The memory stores a computer program, and the processor is configured to execute the steps of the rice steaming control method based on cooking appliances as described in the first aspect above when the computer program is executed.
[0067] In some embodiments, the first heating device is a resistive heating device or an electromagnetic heating device; the second heating device is a resistive heating wire, a coil, or a side-wound wire.
[0068] Thirdly, this embodiment provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps of the rice steaming control method based on cooking appliances as described in the first aspect above.
[0069] Compared with related technologies, the rice steaming control method, cooking appliance, and storage medium provided in this embodiment include a cooking appliance comprising a steam generator and a dry steaming chamber. The steam generator includes a steam generating chamber, a first heating element, and a temperature sensor. The first heating element heats the steam generating chamber to generate steam. The measuring end of the temperature sensor protrudes from the bottom wall of the steam generating chamber to collect the heating temperature of the steam generator. The dry steaming chamber contains the rice and water. The dry steaming chamber also includes a second heating element for heating the side of the dry steaming chamber. The method includes: in the first stage of the steaming function of the cooking appliance, heating is performed by the first heating element and the second heating element... The rice is heated until the temperature collected by the temperature sensor reaches a first temperature; the cooking object in the dry steaming chamber is controlled to maintain a first heating time in the first stage to enter the second stage of the steaming function; the first temperature is determined by the optimal water absorption temperature of the rice in the cooking object; the first heating time is determined by the time when the rice in the cooking object reaches the maximum water absorption; the cooking of the cooking object is controlled according to the cooking program corresponding to the second stage; this solves the problem in related technologies that the temperature difference between the top and bottom layers of rice is large, resulting in poor rice steaming effect; by using the first heating device and the second heating device to heat the rice in the dry steaming chamber, the temperature difference between the top and bottom layers of rice is greatly reduced, ensuring that the water absorption of different layers of rice is consistent in the first stage, thereby improving the rice steaming effect.
[0070] Details of one or more embodiments of this application are set forth in the following drawings and description to make other features, objects and advantages of this application more readily apparent. Attached Figure Description
[0071] The accompanying drawings, which are included to provide a further understanding of this application and form part of this application, illustrate exemplary embodiments and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:
[0072] Figure 1 This is a schematic diagram of the structure of a cooking utensil provided in one embodiment of this application;
[0073] Figure 2 This is a flowchart of a rice steaming control method based on cooking appliances provided in an embodiment of this application;
[0074] Figure 3 This is a flowchart of step S210 of this application;
[0075] Figure 4 This is a flowchart of step S220 of this application;
[0076] Figure 5 This is a flowchart of a preferred embodiment of the rice steaming control method based on cooking appliances provided in this application.
[0077] In the diagram: 10, pot body; 20, dry steaming assembly; 21, dry steaming chamber; 22, lid; 30, first heating element; 40, second heating element; 50, steamer assembly; 60, top cover; 70, temperature sensor. Detailed Implementation
[0078] To better understand the purpose, technical solution, and advantages of this application, the application is described and illustrated below in conjunction with the accompanying drawings and embodiments.
[0079] Unless otherwise defined, the technical or scientific terms used in this application shall have the general meaning as understood by one of ordinary skill in the art to which this application pertains. Words such as “a,” “an,” “an,” “the,” “the,” and “these,” used in this application, do not indicate quantitative limitation and may be singular or plural. The terms “comprising,” “including,” “having,” and any variations thereof used in this application are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or device that comprises a series of steps or modules (units) is not limited to the listed steps or modules (units) but may include steps or modules (units) not listed, or may include other steps or modules (units) inherent to such processes, methods, products, or devices. The terms “connected,” “linked,” and “coupled,” used in this application, are not limited to physical or mechanical connections but may include electrical connections, whether direct or indirect. The term “multiple” used in this application refers to two or more. The "and / or" operator describes the relationship between related objects, indicating that three relationships can exist. For example, "A and / or B" can represent three cases: A alone, A and B simultaneously, and B alone. Typically, the character " / " indicates that the objects before and after it are in an "or" relationship. The terms "first," "second," and "third," etc., used in this application are merely for distinguishing similar objects and do not represent a specific ordering of the objects.
[0080] The method embodiments provided in this example can be executed on a terminal, computer, or similar computing device, which can be integrated into a cooking appliance. The cooking appliance includes, but is not limited to, steamers, stew pots, etc. Taking the method embodiment running on an electric steamer as an example... Figure 1 This is a structural diagram of the electric steamer in this embodiment. (See diagram below.) Figure 1As shown, the electric steamer includes a steam generator and a dry steaming chamber 21. The steam generator includes a steam generating chamber, a first heating element 30, and a temperature sensor 70. The first heating element 30 heats the steam generating chamber to generate steam. The measuring end of the temperature sensor 70 protrudes from the bottom wall of the steam generating chamber to collect the temperature of the steam generator. The dry steaming chamber 21 contains the food to be cooked, including rice and water. The dry steaming chamber 21 also includes a second heating element 40, which heats the side of the dry steaming chamber 21.
[0081] The dry steaming chamber 21 is a structure within the dry steaming assembly 20, and the electric steamer also includes a pot body 10. A steam generator is disposed in the pot body 10, and water is placed in the steam generating chamber. The dry steaming assembly 20 is disposed above the steam generating chamber. A first heating device 30 is disposed below the steam generating chamber. A second heating device 40 is disposed on the side of the dry steaming chamber 21 of the dry steaming assembly 20. The measuring end of the temperature sensor 70 protrudes from the bottom wall of the steam generating chamber and is capable of collecting the temperature heated by the steam generator. A computer program is stored in the memory, and the processor is configured to run the computer program to execute the steps of each method embodiment.
[0082] The processor may include, but is not limited to, a microprocessor (MCU) or a programmable logic device (FPGA). The memory can be used to store computer programs, such as application software programs and modules, like the computer program corresponding to the rice cooking control method in this embodiment. The processor executes various functional applications and data processing by running the computer program stored in the memory, thereby implementing the methods of each embodiment. The memory may include high-speed random access memory (RAM) and non-volatile memory, such as one or more magnetic storage devices, flash memory, or other non-volatile solid-state memory. In some instances, the memory may further include memory remotely located relative to the processor, and these remote memories can be connected to the terminal via a network. Examples of such networks include, but are not limited to, the Internet, corporate intranets, local area networks (LANs), mobile communication networks, and combinations thereof. Those skilled in the art will understand that… Figure 1 The structure shown is for illustrative purposes only and does not limit the structure of the electric steamer described above.
[0083] In some embodiments, the dry steaming assembly 20 further includes a cover 22 covering the dry steaming chamber 21, the cover 22 and the dry steaming chamber 21 forming a closed space; the cooking object is placed in the dry steaming chamber.
[0084] In some embodiments, the second heating element 40 may be embedded in or wound around the side of the cover 22; the second heating element 40 may be a resistive heating wire, a coil, or a side-wound wire. The first heating element 30 may be a resistive heating element or an electromagnetic heating element.
[0085] In some embodiments, the electric steamer further includes a steamer assembly 50 and a top cover 60; the steamer assembly 50 is disposed on the dry steaming assembly 20, and the top cover 60 covers the steamer assembly 50; the steamer assembly 50 includes at least one steaming rack and a drip tray; a first steam vent is provided at the bottom of the steaming rack; a second steam vent is provided in the middle of the drip tray; the first steam vent communicates with the second steam vent. The drip tray is disposed between the steaming rack and the dry steaming assembly 20 to collect condensate, preventing condensate from dripping into the rice in the dry steaming assembly 20, thereby improving the cooking effect.
[0086] It should be noted that the above modules can be functional modules or program modules, and can be implemented through software or hardware. For modules implemented through hardware, the above modules can reside in the same processor; or the above modules can be located in different processors in any combination.
[0087] This embodiment provides a method for controlling rice steaming based on cooking appliances. Figure 2 This is a flowchart of the rice steaming control method based on cooking appliances in this embodiment, as shown below. Figure 2 As shown, the process includes the following steps:
[0088] Step S210: In the first stage of the steaming function of the cooking appliance, the first heating device and the second heating device heat the food until the temperature collected by the temperature sensor reaches the first temperature.
[0089] Step S220: Control the cooking object in the dry steaming chamber to maintain a first heating time in the first stage to enter the second stage of the steaming function; the first temperature is determined by the optimal water absorption temperature of the rice in the cooking object; the first heating time is determined by the time when the rice in the cooking object reaches the maximum water absorption.
[0090] Step S230: Control the cooking of the object according to the cooking procedure corresponding to the second stage.
[0091] Specifically, the cooking parameters involved in this embodiment, such as various temperatures, heating times, and the relevant heating power of the heating devices, can be preset in the cooking program of the cooking appliance. For example, each stage, the first temperature, and the first heating time can be preset before leaving the factory or before use, and a cooking program can be formed by combining it with the above-mentioned rice steaming control method. During use, the user can directly select the preset steaming function cooking program, and then execute it according to the above steps and relevant cooking parameters, thereby completing the rice steaming control of the cooking object. The cooking object includes rice and water; the mass ratio of rice to water in the cooking object is 1:1 to 1:2. The rice can be one or more of white rice, millet, sorghum, and black rice, that is, the user can choose one or more of white rice, millet, sorghum, and black rice to mix and steam.
[0092] The steaming function of the cooking program is mainly divided into two stages: the first stage and the second stage. The first stage can be considered as the preheating and water absorption stage. The second stage is the subsequent cooking stage, which includes, but is not limited to, the boiling stage, the simmering stage, and the heat-keeping stage. The selection of the second stage and its related cooking parameters can vary depending on the type of rice, and there are no restrictions on this.
[0093] In the first stage, heating is achieved through a first heating element and a second heating element until the temperature collected by the temperature sensor reaches a first temperature. The first heating element heats the water in the steam generating chamber, providing steam to heat the dry-steaming chamber, causing the bottom temperature of the food to rise. The second heating element is located on the side of the dry-steaming chamber of the dry-steaming assembly, directly heating the side of the chamber, causing the surrounding temperature of the food to rise. This significantly reduces the temperature difference between the top and bottom layers of rice, ensuring consistent water absorption across different layers in the first stage. Furthermore, in the first stage, the food in the dry-steaming chamber is maintained at a first heating time to ensure sufficient water absorption. The first temperature is determined by the optimal water absorption temperature of the rice in the food. The first temperature can be determined by testing the maximum water absorption of different types of rice at different temperatures. The first heating time is determined by the time it takes for the rice in the food to reach its maximum water absorption. For example, if the rice is white rice, the first temperature can be 55℃ to 60℃, and the first heating time can be 10 minutes. Finally, the second stage of the steaming function begins. The cooking process is controlled according to the corresponding cooking program for the second stage, thereby solving the problem of poor cooking results caused by rice absorbing different amounts of water and improving the cooking effect of the rice.
[0094] In related technologies, bottom heating is used to directly heat the food in the dry steaming chamber, resulting in a large temperature difference between the top and bottom layers of rice, leading to poor steaming results. Even with the addition of heating elements on the side of the dry steaming chamber, the steaming effect cannot be improved by conventional steaming methods, limiting the application scenarios of this cooking appliance. In this embodiment, based on the structure of the aforementioned cooking appliance, the method includes: in the first stage of the cooking appliance's steaming function, heating is achieved through a first heating device and a second heating device until the temperature collected by the temperature sensor reaches a first temperature; the object to be cooked in the dry steaming chamber is controlled to maintain a first heating time in the first stage to enter the second stage of the steaming function; the first temperature is determined by the optimal water absorption temperature of the rice in the object to be cooked; the first heating time is determined by the time when the rice in the object to be cooked reaches its maximum water absorption; the cooking of the object to be cooked is controlled according to the cooking program corresponding to the second stage; this solves the problem in related technologies where the temperature difference between the top and bottom layers of rice is large, resulting in poor steaming effect; by using the first heating device and the second heating device to heat the rice in the dry steaming chamber, the temperature difference between the top and bottom layers of rice is greatly reduced, ensuring that the water absorption of different layers of rice is consistent in the first stage, thereby improving the steaming effect and expanding the application scenarios of the cooking appliance.
[0095] The above steps are explained in detail below:
[0096] In some of these embodiments, such as Figure 3 As shown, step S210, which involves heating through the first and second heating devices until the temperature collected by the temperature sensor reaches the first temperature, includes the following steps:
[0097] Step S211: Control the first heating device to heat the object being cooked with a first heating power;
[0098] Step S212: Control the second heating device to heat the object being cooked with the second heating power;
[0099] Step S213, until the temperature collected by the temperature sensor reaches the first temperature.
[0100] Specifically, the first heating power can be any set full power, controlling the first heating device to heat the object being cooked at any full power; the second heating power can also be any set full power, controlling the second heating device to heat the object being cooked at any full power; by using the combined heating of the first and second heating devices, the temperature collected by the temperature sensor can be quickly reached the first temperature. The heating of the first and second heating devices can be controlled simultaneously or separately, without limitation.
[0101] Through this embodiment, the selection of the first heating power and the second heating power can shorten the overall cooking time and ensure the cooking effect.
[0102] In some of these embodiments, the rated power of the first heating element is greater than the rated power of the second heating element;
[0103] The first heating power is the full power of the first heating device or more than 80% of the full power of the first heating device;
[0104] The second heating power is the full power of the second heating device.
[0105] Specifically, the rated power of the first heating element is greater than that of the second heating element; the rated power of the first heating element can be between 900W and 1500W; the rated power of the second heating element can be between 10W and 60W. Preferably, the rated power of the first heating element is 1200W and the rated power of the second heating element is 30W. The first heating element is used for overall cooking temperature control, while the second heating element is used to reduce the temperature difference between the top and bottom layers of the rice, and to slow down the rate of temperature adjustment after the first heating element stops heating.
[0106] The first heating power is the full power of the first heating element or more than 80% (80% to 99%) of the full power of the first heating element; the second heating power is the full power of the second heating element. Different heating power options can meet the needs of different scenarios.
[0107] In some of these embodiments, such as Figure 4 As shown, step S220, which involves controlling the object being cooked in the steam chamber to maintain a first heating time in the first stage, includes the following steps:
[0108] Step S221: Control the first heating device to heat the object being cooked with a first heating power;
[0109] Step S222: Control the second heating device to heat the cooking object with the second heating power;
[0110] Step S223: Obtain the temperature collected by the temperature sensor in real time to obtain the first detection temperature;
[0111] Step S224: Based on the comparison result between the first temperature and the first detected temperature, adjust the activation or deactivation of the first heating device to control the cooking object to maintain the first heating time in the first stage.
[0112] Specifically, the selection of the first heating power and the second heating power can be referred to the explanation in step S210, which will not be repeated here.
[0113] In this embodiment, the object being cooked in the steaming chamber is controlled to maintain a first heating time in the first stage. This process is as follows:
[0114] The first heating element operates at a first heating power, and the second heating element operates at a second heating power, heating the food being cooked to continuously raise its temperature. During this process, the temperature collected by a temperature sensor is acquired in real time to obtain a first detected temperature. The first temperature and the first detected temperature are compared. If the first detected temperature is greater than or equal to the first temperature, the first heating element is controlled to stop heating, while the second heating element continues to operate. Under the influence of the second heating element, the temperature slowly decreases, increasing the time the food being cooked remains near the first temperature, ensuring adequate water absorption by the rice. If the first detected temperature is less than the first temperature, the first heating element is controlled to start heating, causing the temperature to rise. The total time of this process is the first heating time, thus controlling the food being cooked to maintain the first heating time in the first stage.
[0115] In this embodiment, by adjusting the activation or deactivation of the first heating device, and coordinating with the continuous heating of the second heating device, the cooking object is controlled to maintain a first heating time in the first stage, thereby ensuring the water absorption of the rice.
[0116] In some of these embodiments, the first temperature is 70°C; and / or, the first heating time is less than or equal to 15 minutes.
[0117] The first temperature, which is 70°C, is the target temperature to be reached at the bottom of the dry-steaming component in the first stage; at this time, the temperature of the object being cooked is 55°C to 60°C. The first heating time is determined by the time it takes for the rice in the object being cooked to reach its maximum water absorption capacity, and is 0 to 15 minutes. Preferably, the first heating time is 10 minutes. Maintaining the first heating time in the first stage allows the rice to fully absorb water and reach its maximum water absorption capacity.
[0118] Through this embodiment, the selection of the first temperature and the first heating time allows the rice to fully absorb water, reaching the maximum water absorption capacity of the rice, thereby improving the cooking effect.
[0119] In some embodiments, step S230, controlling the cooking of the object according to the cooking procedure corresponding to the second stage, includes the following steps:
[0120] Step S231, in the boiling stage of the second stage, heating is carried out by the first heating device and the second heating device until the temperature collected by the temperature sensor reaches the second temperature;
[0121] Step S232: Control the cooking object in the dry steaming chamber to maintain a second heating time during the boiling stage, so as to enter the boiling stage in the second stage; the second temperature is determined by the temperature at which the cooking object is about to reach the boiling state; the second heating time is determined by the time it takes for the temperature of the cooking object to reach the second temperature.
[0122] Step S233, in the boiling stage of the second stage, heating is carried out by the first heating device and the second heating device until the temperature collected by the temperature sensor reaches the third temperature;
[0123] Step S234: Control the cooking object in the dry steaming chamber to maintain a third heating time during the boiling stage; the third temperature is determined by the temperature at which the cooking object reaches the boiling state; the third heating time is determined by the gelatinization time of the cooking object.
[0124] In this embodiment, the second stage is divided into a boiling stage and a steaming stage. By coordinating the boiling stage and the steaming stage with relevant cooking parameters, the steaming of rice can be controlled.
[0125] During the boiling stage, heating by the first and second heating devices continues until the temperature collected by the temperature sensor reaches the second temperature, rapidly raising the temperature of the food to the designated boiling temperature while minimizing the temperature difference between different layers of rice. At this point, the heating power of the first and second heating devices can be arbitrary and is not limited. Preferably, the first heating device is controlled to heat the food at a first heating power, and the second heating device is controlled to heat the food at a second heating power.
[0126] After the temperature collected by the temperature sensor reaches the second temperature, the cooking object in the dry steaming chamber is controlled to maintain a second heating time during the boiling stage, so as to enter the boiling stage in the second stage; wherein, the second temperature is determined by the temperature at which the cooking object is about to reach the boiling state; the second heating time is determined by the time when the temperature of the cooking object reaches the second temperature; by maintaining the second heating time during the boiling stage, the temperature of different layers of rice can reach the second temperature.
[0127] During the boiling stage, heating is achieved through the first and second heating devices until the temperature collected by the temperature sensor reaches the third temperature. This rapidly raises the temperature of the food being cooked to the designated temperature for the boiling stage, while minimizing the temperature difference between different layers of rice. At this point, the heating power of the first and second heating devices can be arbitrary and is not restricted. Preferably, the first heating device is controlled to heat the food at the third heating power, and the second heating device is controlled to heat the food at the second heating power.
[0128] After the temperature collected by the temperature sensor reaches the third temperature, the cooking object in the dry steaming chamber is controlled to maintain a third heating time during the boiling stage; wherein, the third temperature is determined by the temperature at which the cooking object reaches the boiling state; the third heating time is determined by the gelatinization time of the cooking object; by maintaining the third heating time during the boiling stage, the rice is fully gelatinized, further improving the cooking effect.
[0129] In some embodiments, step S232, which involves controlling the cooking object in the dry steaming chamber to maintain a second heating time during the boiling phase to enter the boiling phase in the second phase, includes the following steps:
[0130] The first heating element is controlled to heat the object being cooked at a third heating power; the third heating power is 30% to 80% of the full power of the first heating element.
[0131] Control the second heating device to heat the object being cooked with a second heating power;
[0132] The temperature collected by the temperature sensor is acquired in real time to obtain the second detection temperature;
[0133] Based on the comparison between the second temperature and the second detected temperature, the activation or deactivation of the first heating element is adjusted to control the cooking object to maintain the second heating time during the boiling stage.
[0134] Specifically, the selection of the second heating power can be referred to the explanation in step S210, which will not be repeated here.
[0135] In this embodiment, the cooking object in the dry steaming chamber is controlled to maintain a second heating time during the boiling stage in order to enter the boiling stage in the second stage. This process is as follows:
[0136] The first heating element operates at a third heating power, and the second heating element operates at a second heating power, heating the food being cooked to continuously raise its temperature. During this process, the temperature is monitored in real-time by a temperature sensor to obtain a second detected temperature. This second temperature is compared to the second detected temperature. If the second detected temperature is greater than or equal to the second temperature, the first heating element stops heating, while the second heating element continues to operate. Under the influence of the second heating element, the temperature gradually decreases, increasing the time the food being cooked remains near the second temperature, ensuring sufficient time for different layers of the food to rise to the second temperature. If the second detected temperature is lower than the second temperature, the first heating element starts heating again, causing the temperature to rise. The total time of this process is the second heating time, thus controlling the second heating time maintained during the boiling stage. The third heating power is 30% to 80% of the full power of the first heating element.
[0137] In this embodiment, by adjusting the activation or deactivation of the first heating device, and coordinating with the continuous heating of the second heating device, the cooking object is controlled to maintain the second heating time during the boiling stage, thereby ensuring that the temperature of different layers of the cooking object can reach the second temperature.
[0138] In some embodiments, step S234, which involves controlling the cooking object in the steaming chamber to maintain a third heating time during the boiling phase, includes the following steps:
[0139] Control the first heating element to heat the object being cooked with a third heating power;
[0140] The temperature collected by the temperature sensor is acquired in real time to obtain the third detection temperature;
[0141] Based on the comparison results of the third temperature and the third detection temperature, the stopping of the first heating element and the second heating element, or the activation of the first heating element, is adjusted to control the cooking object to maintain the third heating time during the boiling stage.
[0142] Specifically, the selection of the second heating power and the third heating power can be referred to the descriptions in steps S210 and S232 respectively, and will not be repeated here.
[0143] In this embodiment, the cooking object in the steaming chamber is controlled to maintain a third heating time during the boiling stage. This process is as follows:
[0144] The first heating element operates at a third heating power, and the second heating element also operates at a second heating power, heating the food being cooked to continuously raise its temperature. During this process, the temperature is continuously monitored by a temperature sensor to obtain a third detected temperature. This third temperature is compared with the third detected temperature. If the third detected temperature is greater than or equal to the third temperature, both the first and second heating elements are stopped. Since the food is already boiling and bubbling, there is no temperature difference between different layers, so the second heating element does not need to be activated, saving energy. If the third detected temperature is less than the third temperature, the first heating element is activated, and the temperature rises. The total time for this process is called the third heating time, thus maintaining the third heating time during the boiling stage of the food being cooked.
[0145] In this embodiment, by adjusting the activation or deactivation of the first and second heating devices, and coordinating with the continuous heating of the second heating device, the cooking object is controlled to maintain the second heating time during the boiling stage, thereby ensuring that the rice is fully gelatinized while reducing energy consumption.
[0146] In some embodiments, the rice steaming control method based on cooking appliances further includes the following steps:
[0147] After maintaining the third heating time in the boiling stage of the food being cooked in the steaming chamber, the second stage of braising begins.
[0148] The cooking object in the steaming chamber is controlled to maintain a fourth heating time during the braising stage; the fourth temperature is determined by the evaporation temperature of the surface water of the rice; the fourth heating time is determined by the evaporation time of the surface water of the rice.
[0149] Specifically, the second stage also includes a braising stage; in the braising stage, the first heating device operates at any heating power to control the cooking object in the steaming chamber to maintain a fourth heating time during the braising stage; the fourth temperature is determined by the evaporation temperature of the surface water of the rice; the fourth heating time is determined by the evaporation time of the surface water of the rice.
[0150] This embodiment utilizes the steaming stage to fully evaporate the surface water of the rice, improving the cooking effect; and it can also be combined with a drip tray to catch condensation, preventing condensation from dripping onto the rice in the dry steaming component, further improving the cooking effect.
[0151] In some embodiments, controlling the cooked object in the steaming chamber to maintain a fourth heating time during the braising stage includes the following steps:
[0152] The first heating element is controlled to heat the object being cooked at a fourth heating power; the fourth heating power is less than 30% of the full power of the first heating element.
[0153] The temperature collected by the temperature sensor is acquired in real time to obtain the fourth detection temperature;
[0154] Based on the comparison results of the fourth temperature and the fourth detection temperature, the activation or deactivation of the first heating element is adjusted to control the cooking object to maintain the fourth heating time during the braising stage.
[0155] Specifically, the cooking objects in the steaming chamber are controlled to maintain a fourth heating time during the braising stage. This process is as follows:
[0156] The first heating element operates at a fourth heating power to heat the food being cooked, causing the food to continuously heat up. During this process, the temperature is continuously monitored by a temperature sensor to obtain a fourth detected temperature. This fourth temperature is compared with the fourth detected temperature. If the fourth detected temperature is greater than or equal to the fourth temperature, the first heating element stops heating, and the temperature drops. If the fourth detected temperature is less than the fourth temperature, the first heating element starts heating at the fourth heating power, and the temperature rises. The total time for this process is called the fourth heating time. This ensures that the food being cooked maintains a fourth heating time during the braising stage. The fourth heating power is less than 30% of the full power of the first heating element.
[0157] In this embodiment, by adjusting the activation or deactivation of the first heating device, the cooking object is controlled to maintain a fourth heating time during the simmering stage, thereby ensuring that the surface water of the rice evaporates fully, thus improving the taste of the rice and enhancing the cooking effect.
[0158] In some of these embodiments, the fourth temperature is 95°C; and / or, the fourth heating time is less than or equal to 15 min.
[0159] The fourth temperature is the target temperature to be reached at the bottom of the dry-steaming component during the steaming stage, which is greater than 95°C; preferably, it can be 98°C. The fourth heating time is 0 min to 15 min. Preferably, the fourth heating time is 8 min. Maintaining the fourth heating time during the steaming stage can effectively remove the surface water of the rice, thereby improving the taste of the rice.
[0160] Through this embodiment, the selection of the fourth temperature and the fourth heating time effectively removes surface water from the rice, thereby improving the taste of the rice and thus enhancing the cooking effect.
[0161] In some embodiments, the rice steaming control method based on cooking appliances further includes the following steps:
[0162] After the cooking object in the steaming chamber is kept heated for the fourth time during the braising stage, it enters the second stage of heat preservation.
[0163] Once the heat preservation time reaches the preset time threshold, the cooking process will stop.
[0164] Specifically, the second stage also includes a heat preservation stage. After the cooking object in the steaming chamber maintains a fourth heating time during the braising stage, it enters the heat preservation stage. Once the heat preservation time reaches the preset time threshold, the cooking of the object is stopped, thus achieving the heat preservation function for user convenience.
[0165] The heat preservation time threshold can be set by the user; for example, the time threshold can be 6 hours.
[0166] In some of these embodiments, the second temperature is 98°C; and / or, the second heating time is 2 min to 6 min.
[0167] The second temperature is the target temperature to be reached at the bottom of the dry-steaming component during the boiling stage, which is greater than 98°C. The second heating time is 2 to 6 minutes. Preferably, the second heating time is 2 minutes. In other embodiments, the second heating time can also be selected as 10 minutes, etc., and there is no limitation on this. Maintaining the second heating time during the boiling stage ensures that the temperature of different layers of rice reaches the second temperature.
[0168] Through this embodiment, the selection of the second temperature and the second heating time can ensure that the temperature of different layers of rice reaches the second temperature, thereby improving the cooking effect.
[0169] In some of these embodiments, the third temperature is 105°C; and / or, the third heating time is less than or equal to 15 min.
[0170] The third temperature is the target temperature to be reached at the bottom of the dry-steaming component during the boiling stage, which is greater than 105°C. The third heating time is 0 to 15 minutes. Preferably, the third heating time is 12 minutes. Maintaining the third heating time during the boiling stage ensures thorough gelatinization of the rice.
[0171] Through this embodiment, the selection of the fourth temperature and the fourth heating time can fully gelatinize the rice, thereby improving the cooking effect.
[0172] The following description uses a preferred embodiment:
[0173] In this preferred embodiment, the rice is white rice; the mass ratio of rice to water is 1:1.5; the first stage is the preheating and water absorption stage; the second stage includes the boiling stage, the simmering stage, the stewing stage, and the heat preservation stage.
[0174] like Figure 5 As shown, the rice steaming control method based on cooking appliances in this preferred embodiment includes the following steps:
[0175] In step S510, during the preheating and water absorption stage of the first stage, the object being cooked in the steaming chamber is heated by the first heating device (operating at the first heating power, which is the full power of the first heating device or more than 80% of the full power of the first heating device) and the second heating device (operating at the second heating power, which is the full power of the second heating device) until the temperature collected by the temperature sensor reaches the first temperature (70°C); the object being cooked in the steaming chamber is controlled to maintain the first heating time (10 min) in the first stage to enter the boiling stage in the second stage;
[0176] In step S520, during the boiling stage in the second stage, the first heating device (operating at the first heating power, which is the full power of the first heating device or more than 80% of the full power of the first heating device) and the second heating device (operating at the second heating power, which is the full power of the second heating device) are used for heating until the temperature collected by the temperature sensor reaches the second temperature (98°C); the cooking object in the dry steaming chamber is controlled to maintain the second heating time (2 min) during the boiling stage to enter the boiling stage in the second stage;
[0177] In step S530, during the boiling stage in the second stage, the first heating device (operating at a third heating power, which is % to 80% of the full power of the first heating device) and the second heating device (operating at a second heating power, which is the full power of the second heating device) are used for heating until the temperature collected by the temperature sensor reaches the third temperature (105°C); the cooking object in the dry steaming chamber is controlled to maintain the third heating time (12 min) during the boiling stage to enter the simmering stage of the second stage;
[0178] In step S540, during the second stage of braising, the object being cooked in the steaming chamber is controlled to maintain a fourth heating time (8 min) at a fourth temperature (95°C) to enter the second stage of heat preservation.
[0179] In step S550, during the second stage of heat preservation, after the heat preservation time reaches the preset time threshold (6 hours), the cooking of the object is stopped.
[0180] This preferred embodiment greatly reduces the temperature difference between the top and bottom layers of rice, ensuring consistent water absorption in different layers of rice during the first stage, and effectively removing surface water from the rice. This saves energy while improving the cooking effect of the rice.
[0181] Furthermore, in conjunction with the rice steaming control method based on cooking appliances provided in the above embodiments, this embodiment can also provide a storage medium for implementation. This storage medium stores a computer program; when executed by a processor, the computer program implements any of the rice steaming control methods described in the above embodiments.
[0182] It should be understood that the specific embodiments described herein are merely illustrative of the application and not intended to limit it. All other embodiments derived by those skilled in the art based on the embodiments provided in this application without inventive effort are within the scope of protection of this application.
[0183] Obviously, the accompanying drawings are merely some examples or embodiments of this application. Those skilled in the art can apply this application to other similar situations based on these drawings without any creative effort. Furthermore, it is understood that although the work done in this development process may be complex and lengthy, for those skilled in the art, certain design, manufacturing, or production modifications made based on the technical content disclosed in this application are merely conventional technical means and should not be considered as insufficient disclosure of this application.
[0184] The term "embodiment" in this application refers to a specific feature, structure, or characteristic described in connection with an embodiment that may be included in at least one embodiment of this application. The appearance of this phrase in various places in the specification does not necessarily imply the same embodiment, nor does it imply that it is mutually exclusive with or independent of other embodiments. It will be clearly or implicitly understood by those skilled in the art that the embodiments described in this application may be combined with other embodiments without conflict.
[0185] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of patent protection. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the appended claims.
Claims
1. A method for controlling rice steaming based on cooking appliances, characterized in that, The cooking appliance includes a steam generator and a steaming chamber; the steam generator includes a steam generating chamber, a first heating element, and a temperature sensor, the first heating element heating the steam generating chamber to generate steam, and the measuring end of the temperature sensor protruding from the bottom wall of the steam generating chamber for collecting the heating temperature of the steam generator; the steaming chamber contains a cooking object, including rice and water; the steaming chamber also includes a second heating element for heating the side of the steaming chamber; the method includes: In the first stage of the steaming function of the cooking appliance, the heating is carried out by the first heating device and the second heating device until the temperature collected by the temperature sensor reaches the first temperature; The object being cooked in the steaming chamber is controlled to maintain a first heating time in the first stage to enter the second stage of the steaming function; the first temperature is determined by the optimal water absorption temperature of the rice in the object being cooked; the first heating time is determined by the time when the rice in the object being cooked reaches its maximum water absorption. The cooking of the object is controlled according to the cooking procedure corresponding to the second stage.
2. The rice steaming control method based on cooking appliances according to claim 1, characterized in that, Heating by the first heating device and the second heating device until the temperature collected by the temperature sensor reaches the first temperature includes: The first heating device is controlled to heat the object being cooked at a first heating power; the second heating device is controlled to heat the object being cooked at a second heating power. Until the temperature collected by the temperature sensor reaches the first temperature.
3. The rice steaming control method based on cooking appliances according to claim 2, characterized in that, The rated power of the first heating device is greater than the rated power of the second heating device; The first heating power is the full power of the first heating device or more than 80% of the full power of the first heating device; The second heating power is the full power of the second heating device.
4. The rice steaming control method based on cooking appliances according to claim 1, characterized in that, Controlling the object being cooked in the dry steaming chamber to maintain a first heating time in the first stage includes: Control the first heating device to heat the cooking object with a first heating power; Control the second heating device to heat the cooking object with a second heating power; The temperature collected by the temperature sensor is acquired in real time to obtain the first detection temperature; Based on the comparison between the first temperature and the first detected temperature, the activation or deactivation of the first heating device is adjusted to control the cooking object to maintain the first heating time in the first stage.
5. The rice steaming control method based on cooking appliances according to claim 1, characterized in that, The mass ratio of rice to water in the cooking object is 1:1 to 1:2; The rice is one or more of the following: rice, millet, sorghum, and black rice.
6. The rice steaming control method based on cooking appliances according to claim 1, characterized in that, The first temperature is 70°C; and / or the first heating time is less than or equal to 15 min.
7. The rice steaming control method based on cooking appliances according to any one of claims 1 to 6, characterized in that, The cooking of the object is controlled according to the cooking procedure corresponding to the second stage, including: In the boiling stage of the second stage, the first heating device and the second heating device heat the material until the temperature collected by the temperature sensor reaches the second temperature. The cooking object in the dry steaming chamber is controlled to maintain a second heating time during the boiling stage, so as to enter the boiling stage in the second stage; the second temperature is determined by the temperature at which the cooking object is about to reach the boiling state; the second heating time is determined by the time it takes for the temperature of the cooking object to reach the second temperature; In the boiling stage of the second stage, the heating is carried out by the first heating device and the second heating device until the temperature collected by the temperature sensor reaches the third temperature; The cooking object in the dry steaming chamber is controlled to maintain a third heating time during the boiling stage; the third temperature is determined by the temperature at which the cooking object reaches the boiling state; the third heating time is determined by the gelatinization time of the cooking object.
8. The rice steaming control method based on cooking appliances according to claim 7, characterized in that, Controlling the cooking object in the dry steaming chamber to maintain a second heating time during the boiling phase, so as to enter the boiling phase in the second phase, includes: The first heating device is controlled to heat the object being cooked at a third heating power; the third heating power is 30% to 80% of the full power of the first heating device. Control the second heating device to heat the cooking object with a second heating power; The temperature collected by the temperature sensor is acquired in real time to obtain the second detection temperature; Based on the comparison between the second temperature and the second detected temperature, the activation or deactivation of the first heating device is adjusted to control the cooking object to maintain the second heating time during the boiling phase.
9. The rice steaming control method based on cooking appliances according to claim 7, characterized in that, Controlling the cooking object in the dry steaming chamber to maintain heating for a third time during the boiling phase includes: Control the first heating device to heat the cooking object with a third heating power; The temperature collected by the temperature sensor is acquired in real time to obtain the third detection temperature; Based on the comparison result between the third temperature and the third detected temperature, the stopping of the first heating device and the second heating device, or the activation of the first heating device, is adjusted to control the cooking object to maintain the third heating time during the boiling stage.
10. The rice steaming control method based on cooking appliances according to claim 7, characterized in that, The method further includes: After the object being cooked in the steaming chamber is kept heated for a third time during the boiling phase, it enters the braising phase of the second phase. The cooking object in the steaming chamber is controlled to maintain a fourth heating time during the braising stage; during the braising stage, the temperature collected by the temperature sensor is a fourth temperature; the fourth temperature is determined by the evaporation temperature of the surface water of the rice; the fourth heating time is determined by the evaporation time of the surface water of the rice.
11. The rice steaming control method based on cooking appliances according to claim 10, characterized in that, Controlling the cooking object in the dry steaming chamber to maintain heating for a fourth time during the braising stage includes: The first heating device is controlled to heat the object being cooked at a fourth heating power; the fourth heating power is less than 30% of the full power of the first heating device. The temperature collected by the temperature sensor is acquired in real time to obtain the fourth detection temperature; Based on the comparison result between the fourth temperature and the fourth detected temperature, the activation or deactivation of the first heating device is adjusted to control the cooking object to maintain the fourth heating time during the braising stage.
12. The rice steaming control method based on cooking appliances according to claim 10, characterized in that, The fourth temperature is 95°C; and / or the fourth heating time is less than or equal to 15 min.
13. The rice steaming control method based on cooking appliances according to claim 10, characterized in that, The method further includes: After the cooking object in the steaming chamber is kept heated for a fourth time during the braising stage, it enters the heat preservation stage of the second stage. Once the heat preservation time reaches the preset time threshold, the cooking of the object is stopped.
14. The rice steaming control method based on cooking appliances according to claim 7, characterized in that, The second temperature is 98°C; and / or the second heating time is 2 min to 6 min.
15. The rice steaming control method based on cooking appliances according to claim 7, characterized in that, The third temperature is 105°C; and / or the third heating time is less than or equal to 15 min.
16. A cooking utensil, characterized in that, include: The system includes a steam generator, a dry steaming chamber, a processor, and a memory. The steam generator comprises a steam generating chamber, a first heating element, and a temperature sensor. The first heating element heats the steam generating chamber to generate steam. The measuring end of the temperature sensor protrudes from the bottom wall of the steam generating chamber to collect the heating temperature. The dry steaming chamber contains food items, including rice and water. The dry steaming chamber also includes a second heating element for heating the sides of the dry steaming chamber. The memory stores a computer program, and the processor is configured to run the computer program to perform the steps of the rice steaming control method based on any one of claims 1 to 15.
17. The cooking utensil according to claim 16, characterized in that, The first heating device is a resistive heating device or an electromagnetic heating device; the second heating device is a resistive heating wire, a coil, or a side-wound wire.
18. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the steps of the rice steaming control method based on any one of claims 1 to 15.