Air volume and rice water volume replacement structure, and electric drain-type rice cooker and drained rice cooking method thereof

Abstract

Disclosed in the present invention are an air volume and rice water volume replacement structure, and an electric drain-type rice cooker and a drained rice cooking method thereof. The method comprises the steps of: sequentially placing an air volume and rice water volume replacement chamber and a steamer basket holding rice into a rice cooking pot, and adding clear water until the upper surface of the rice is slightly submerged, wherein in this case, a specific volume of air is stored in said replacement chamber; an electric rice cooker performing heating until the water in the rice cooking pot boils vigorously, so that steam cooks the rice in the steamer basket in an impact manner, while originally stored air in said replacement chamber is quickly diluted and replaced with the steam, causing the volume of air to be quickly replaced with the volume of saturated steam; when the rice is about 80% cooked, pausing heating, and rice water stopping boiling and cooling down, so that the saturated steam in said replacement chamber gradually condenses into water; when the volume of the saturated steam is almost completely replaced with the condensed rice water, the surface of the rice water in the rice cooking pot becoming obviously lower than the bottom of the steamer basket, to achieve thorough separation between the rice water and cooked rice; and then the electric rice cooker performing low-power heating, so that steam enables drained rice to be fully cooked.

Description

An air-rice-water volume replacement structure, a rice cooker for draining rice, and a method for cooking drained rice.

[0001] This invention belongs to the field of kitchen appliance manufacturing, specifically an air-rice-water volume replacement structure, a rice cooker for draining rice, and a method for cooking drained rice. Background Technology

[0002] Figure 1 shows the structure of a popular rice cooker for draining rice currently on the market. The labels include: 100 for the pot body, 200 for the cooking pot, 300 for the steaming basket, 400 for the heating plate, 500 for rice water, 600 for rice water foam, and 700 for cooked rice. The biggest drawback of this type of rice cooker is that it cannot completely separate the cooked rice from the rice water during the steaming stage. This results in the rice at the bottom of the steaming basket being soaked in rice water foam, causing the cooked rice to be loose on top and still moist at the bottom, failing to achieve the effect of high-quality drained rice.

[0003] There is also a type of rice cooker on the market that features a separate rice water container. This container is placed at the bottom of the rice cooker in the form of a drawer. While it achieves complete separation of rice water and cooked rice, this type of rice cooker has three drawbacks: First, the heating plate and the rice cooker are a fixed, integrated structure, so water cannot enter the bottom surface of the rice cooker, making cleaning inconvenient. Second, when removing the flat rice water container from the bottom drawer of the rice cooker, care must be taken, otherwise the rice water may easily spill. Third, a solenoid valve must be installed between the bottom of the rice cooker and the rice water container to control the flow of rice water into the drawer, which may affect the reliability of its operation.

[0004] There is another type of rice cooker on the market that automatically lifts the rice basket during the steaming stage. Although it can also completely separate the rice water from the rice, it has two drawbacks because it uses a moving mechanical lifting mechanism. First, the reliability of the rice cooker is affected to a certain extent. Second, it increases the manufacturing cost, resulting in a higher selling price and making it difficult to promote on a large scale. Summary of the Invention

[0005] The purpose of this invention is to overcome the many shortcomings of existing rice cookers for draining rice, and to provide an air-rice-water volume replacement structure, a rice cooker for draining rice, and a method for cooking drained rice. The technical solution is as follows:

[0006] Referring to Figures 3a to 3f, an air-rice soup volume replacement structure includes an annular cavity wall and a cavity top disposed on the upper part of the cavity wall. The cavity wall and the cavity top together enclose an air-rice soup volume replacement cavity. The cavity top may also include several steam impact tubes, that is, the number of steam impact tubes may be zero, one, or multiple.

[0007] If a steam impact tube is installed, the upper end of the steam impact tube or a suitable position near the upper end of the tube is sealed to the top of the cavity, and the lower end of the steam impact tube is suspended in the air-rice soup volume replacement cavity.

[0008] The length of the steam impact tube within the air-rice-soup volume replacement chamber is slightly less than the net depth of the air-rice-soup volume replacement chamber. The cross-section of the steam impact tube is one or more of the following shapes: circular, elliptical, triangular, waist-shaped, and rectangular.

[0009] The cross-sectional shape of the air-rice-soup volume replacement cavity is one or a combination of one or more of the following shapes: circular, elliptical, triangular, waist-shaped, and rectangular.

[0010] A water passage structure is provided at the bottom of the cavity wall of the air-rice-water volume replacement chamber and between it and the bottom of the rice cooker.

[0011] The water passage structure includes several water passage openings or holes arranged around the lower edge of the cavity wall, or several support feet arranged around the lower edge of the cavity wall.

[0012] The perimeter of the lower opening of the air-rice-soup volume replacement chamber wall may be the same as or different from the perimeter of the top opening of the chamber; the perimeter of the upper opening of the steam impact pipe, which is sealed to the top of the chamber, may be the same as or different from the perimeter of the lower opening suspended in the chamber.

[0013] Referring to Figure 3g, the air-rice-water volume replacement chamber and the rice steaming basket can also be an integrated structure. When the air-rice-water volume replacement chamber is an integrated structure, the rice steaming basket is suspended by its opening edge and the opening edge of the rice cooker. In this case, the lower edge of the wall of the air-rice-water volume replacement chamber is suspended in the space near the bottom of the rice cooker, and the water passage structure of the lower edge of the wall of the air-rice-water volume replacement chamber does not need to be set.

[0014] The air-rice-soup volume replacement structure is made of metal sheet by stamping or welding, or is made of plastic material by injection molding. The steam impact tube is made of stainless steel or other hard materials.

[0015] The air-rice-soup volume replacement structure in this invention is applied as follows:

[0016] Referring to Figures 4a and 4b, a rice cooker mainly includes a pot body, an electric heating device, a temperature sensor, and a control device. A rice cooker and a rice steamer are sequentially embedded in the pot body. An air-rice-water volume replacement chamber with the structure described above is placed between the bottom of the rice cooker and the bottom of the rice steamer, or a rice steamer with an integrated structure formed with the air-rice-water volume replacement is used.

[0017] Based on the above structure, the purpose of this invention is to achieve the following method for cooking drained rice in a rice cooker:

[0018] Cooking preparation: Refer to Figure 5a. First, place the air-rice-water volume replacement chamber in the rice cooker. Then, place the steaming basket above the air-rice-water volume replacement chamber. Next, add water so that the water level slightly covers the upper surface of the rice layer in the steaming basket. At this time, due to the sealing effect formed by the water in the rice cooker on the lower edge of the air-rice-water volume replacement chamber wall or the lower opening of the steam impact pipe, a certain volume of air remains in the air-rice-water volume replacement chamber.

[0019] Boiling water stage: Start the rice cooker, select the rice draining function, and the control system controls the heating element to be continuously or intermittently powered until the water in the rice cooker boils vigorously. At the same time, the temperature sensor of the rice cooker transmits the water boiling signal to the control system, and the control system starts the timing of the rice cooking stage.

[0020] Rice cooking stage: See Figure 5b. Boiling water cooks the rice in the steaming basket. At the same time, a large amount of water vapor generated at the bottom of the rice cooker gradually dilutes and replaces the air originally present in the cavity until the volume of the air originally present in the cavity is almost completely replaced by saturated steam. At this time, what remains in the cavity is saturated steam with the same volume as the original air.

[0021] Cooling stage: When the rice cooking timer in the control system ends and the rice is about 80% cooked, the water in the rice cooker becomes rice water. At this time, the control system stops or reduces the power supply to the heating element. The rice water in the rice cooker stops boiling and gradually cools down. When the temperature of the rice water in the rice cooker drops slightly below the boiling point of water, the saturated steam in the air-rice water volume replacement chamber gradually condenses into water. The volume of saturated steam is gradually replaced by rice water. At the same time as the control system stops or reduces the power supply to the heating element, the control system starts the timing for the rice draining stage.

[0022] Draining stage: See Figure 5c. As the draining time continues, the volume of saturated steam is gradually replaced by the volume of rice water until the volume of saturated steam in the air-rice water replacement chamber is almost entirely replaced by rice water that has condensed into water. At this time, what remains in the air-rice water replacement chamber is rice water. Because the same volume of rice water as the original air enters the replacement chamber, the water level of rice water in the rice cooker drops significantly, falling below the bottom of the rice steaming basket, thus achieving complete separation of rice water and rice.

[0023] Rice steaming stage: When the rice draining timer of the control system is up, the control system will again or continue to supply low power to the heating device to prevent the rice water from boiling violently. The steam in the rice cooker will continue to steam the rice in the steaming basket. At the same time, the control system will start the timing of the rice steaming stage.

[0024] Cooking complete: The rice cooking timer in the control system ends, the rice in the steaming basket is fully cooked, the buzzer of the control system sounds, and the rice cooker completes the cooking of drained rice, in which the rice water and rice are completely separated. The top and bottom layers of the drained rice are very loose.

[0025] Because an air-rice-water volume replacement chamber is placed between the bottom of the rice cooker and the bottom of the steaming basket, the control system controls the power supply, power off, and power adjustment of the electric heating device at various time periods, so that the air volume in the air-rice-water volume replacement chamber is replaced with the saturated steam volume, and the saturated steam volume is replaced with the rice water volume, thus achieving complete separation of rice water and cooked rice during the steaming stage.

[0026] To elaborate further:

[0027] Firstly, in step S20, the rice cooking timer can be set to three or more options, which can be selected by the user during the preparation stage in step S10. The three different times correspond to three different textures of the rice. For example, if the texture is selected to be slightly firmer, the corresponding rice cooking timer will be shorter. If the texture is selected to be moderate, the corresponding rice cooking timer will be in the middle. If the texture is selected to be slightly softer, the corresponding rice cooking timer will be longer.

[0028] Secondly, referring to Figure 9, a fan can be installed at the bottom of the rice cooker. The fan is turned on at the same time as the rice draining stage in step S50. The fan blows the cold air outside the rice cooker towards the heating element and the bottom of the rice cooker, helping to cool down the boiling rice water in the rice cooker, thereby speeding up the rice draining process, shortening the time of the rice draining stage, and making the looseness of the top layer of rice and the bottom layer of rice more consistent after cooking.

[0029] Thirdly, the function of the steam impact pipe is to collect the steam in the displacement chamber and then impact it upwards to spray it out, forming an impact-type cooking of the rice in the rice steamer basket. This allows more rice starch to be washed away and dissolved into the rice water, and the glycemic index of the cooked rice will be further reduced.

[0030] The main working mechanism of the method of cooking drained rice by air-rice water volume displacement is:

[0031] Referring to Figure 5a, the lower edge of the displacement chamber wall and the lower edge of the steam impact pipe are sealed by the water added later in the rice cooker. A certain volume of air is reserved in the space inside the displacement chamber. This certain volume of air occupies the same volume of space as the water in the rice cooker in advance, laying the foundation for the rice water to enter the displacement chamber during the later rice draining stage, so that the water level of the rice water drops significantly below the bottom of the steaming basket.

[0032] Referring to Figure 5b, the second step is to boil the water in the rice cooker to a violent boiling state to form an impact-type rice cooking process. At the same time, the air in the displacement chamber is gradually diluted by the saturated steam generated by the violent boiling. Before the end of the rice cooking stage, the volume of saturated steam in the displacement chamber almost completely replaces the volume of air, which further prepares for the volume replacement of rice water and saturated steam in the next stage of rice draining.

[0033] Referring to Figure 5c, the third method utilizes the physical law that saturated steam will gradually and quickly condense into water when its temperature is lower than the boiling point of water. The rice water in the air-rice water volume replacement chamber gradually replaces the previous saturated steam. As the rice water fills the cavity of the air-rice water replacement chamber, the water level of the rice water will eventually drop significantly, reaching the bottom of the rice steaming basket, thus achieving complete separation of rice and rice water.

[0034] Fourth, continue or reapply the electric heating device to provide low-power heating so that the rice water does not boil violently, and continue to steam the rice with weak steam.

[0035] Brief description of the working mechanism: It utilizes the space within the air-rice-water volume replacement chamber placed between the bottom of the rice cooker and the bottom of the steaming basket. By controlling the power supply to the electric heating device at each stage of cooking, two equal-volume replacements are achieved between air and saturated steam, and between saturated steam and rice water, within the air-rice-water volume replacement chamber. Ultimately, the original air volume within the replacement chamber is replaced with an equal volume of rice water.

[0036] The beneficial effects of this invention are:

[0037] 1. This invention solves the problem that the bottom layer of rice cooked in existing rice cookers is not loose enough.

[0038] 2. The rice cooker with an air-rice-water volume replacement chamber has a simple structure and does not have a dedicated rice-water valve, rice-water channel, or external rice-water box, which can greatly reduce production costs and the complexity of use.

[0039] 3. By simply switching the power supply to the heating element on and off and controlling the power at each stage of cooking, the rice water and rice are completely separated. This eliminates the need for complex mechanisms such as rice water solenoid valves and lifting the rice steaming basket, thus improving the reliability of the rice cooker.

[0040] 4. The steam impact pipe gathers the steam generated at the bottom of the rice cooker to form a powerful upward steam flow. This creates a continuous and powerful impact on the rice and rice water in the steaming basket, causing more starch on the surface of the rice to be washed away and dissolved into the rice water. This results in a significantly lower glycemic index for the cooked rice. Attached Figure Description

[0041] Figure 1 is a structural diagram of a popular rice cooker on the market.

[0042] Figure 2 is a schematic flowchart of the method for cooking rice drained according to the present invention.

[0043] Figures 3a to 3f are schematic diagrams of six typical forms of the air-rice-soup volume replacement chamber.

[0044] Figure 3g is a schematic diagram of the structure in which the air-rice-water volume replacement structure is integrated with the rice steaming basket.

[0045] Figures 4a and 4b are schematic diagrams showing the positional relationship between the air-rice-water volume replacement chamber, the rice steaming basket, and the rice cooker, respectively, when the air-rice-water volume replacement structure is in a separate structure from the rice steaming basket or in an integrated structure with the rice steaming basket.

[0046] Figures 5a, 5b, and 5c are schematic diagrams showing the states of air, saturated steam, and rice water retained in the air-rice-water volume replacement chamber at three time points: before cooking rice, before draining rice, and before steaming rice, respectively.

[0047] Figure 6 is a structural schematic diagram of a specific embodiment of the present invention.

[0048] Figure 7 is a structural schematic diagram of a specific embodiment two of the present invention.

[0049] Figure 8 is a structural schematic diagram of a specific embodiment three of the present invention.

[0050] Figure 9 is a structural schematic diagram of a specific embodiment four of the present invention.

[0051] The labels in Figure 1 are as follows: 100 is the pot body, 200 is the outer pot, 300 is the inner pot, 400 is the heating plate, 500 is the rice water, 600 is the rice water foam, and 700 is the cooked rice.

[0052] The labels in Figures 3 to 9 are as follows: 1 is the air-rice-water volume replacement chamber; 1-1 is the chamber wall; 1-2 is the top of the replacement chamber; 1-3 is the water passage structure; 1-4 is the steam impact pipe; 1-5 is the support foot around the lower edge of the replacement chamber wall; 1-10 is the air inside the replacement chamber; 1-20 is the saturated steam inside the replacement chamber; 1-30 is the rice water inside the replacement chamber; 2 is the rice cooker; 3 is the rice steaming basket; 3-0 is the rice or cooked rice in the rice steaming basket; 3-10 is the water in the rice cooker; 3-11 is the water level line in the rice cooker; 3-30 is the rice water in the rice cooker; 3-31 is the rice water level line in the rice cooker; 4 is the heating plate; 4-1 is the heating coil; 4-2 is the electromagnetic induction coil; 5 is the control system; 6-1 is the bottom temperature sensor; 6-2 is the lid temperature sensor; 7 is the rice cooker control panel; 8 is the lid; and 9 is the fan. Detailed Implementation

[0053] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0054] Specific embodiments of the air-rice-soup volume replacement structure:

[0055] In a specific embodiment, as shown in Figure 3a, the air-rice-soup volume replacement structure includes an annular cavity wall 1-1 and a cavity top 1-2 located on the upper part of the cavity wall. The cavity wall 1-1 and the cavity top 1-2 together enclose the air-rice-soup volume replacement cavity 1. No steam impact pipe is provided on the cavity top 1-2, and a water passage gap 1-3 communicating with the air-rice-soup volume replacement cavity 1 is provided at the bottom of the cavity wall 1-1.

[0056] In the second specific embodiment, as shown in Figure 3b, a steam impact pipe is provided on the top 1-2 of the cavity. The upper opening of the steam impact pipe 1-4 is sealed to the top 1-2 of the cavity, and the lower opening of the steam impact pipe 1-4 is suspended in the cavity of the air-rice soup volume replacement cavity 1.

[0057] In the third specific embodiment, as shown in Figure 3c, the diameter of the lower edge of the replacement cavity wall is greater than the diameter of the top of the cavity, the diameter of the lower pipe opening of the steam impact pipe 1-4 is greater than the diameter of the upper pipe opening, and the water passage structure 1-3 around the lower edge of the replacement cavity wall is formed by three supporting feet.

[0058] In specific embodiment four, as shown in Figure 3d, there are three steam impact pipes, and the water passage structure is formed by through holes along the lower edge of the replacement chamber wall.

[0059] In specific embodiment five, as shown in Figure 3e, no steam impact pipe is provided on the top 1-2 of the cavity, and the water passage structure around the lower edge of the cavity wall of the replacement cavity is formed by three elongated water passage holes 1-3 opened near the lower edge.

[0060] In a specific embodiment six, as shown in Figure 3f, the top of the replacement chamber is connected to the chamber wall in an arc shape, and the upper opening of the steam impact pipe is slightly higher than the upper surface of the top of the replacement chamber.

[0061] The features of the above six embodiments can be combined in different ways to form more specific embodiments, which will not be elaborated here.

[0062] Example 1 of the rice cooker with drained rice:

[0063] As shown in Figure 6, the main structure of the rice cooker includes a pot body 10, an air-rice-water replacement chamber 1, a cooking pot 2, a steaming basket 3, a heating plate 4, a control system 5, a bottom temperature sensor 6-1, a lid temperature sensor 6-2, an operation panel 7, and a lid 8. An air-rice-water volume replacement structure is placed between the bottom of the cooking pot 2 and the bottom of the steaming basket 3. The air-rice-water replacement chamber structure adopts the steam impact tube 1-4 as shown in Figure 3c, with a small upper opening and a large lower opening.

[0064] As shown in Figure 2, the main rice cooking process of Specific Embodiment 1 is as follows:

[0065] Cooking preparation: As shown in Figure 5a, first place the air-rice-water volume replacement chamber in the rice cooker, then place the rice steaming basket above the replacement chamber, and then add water so that the water level slightly covers the upper surface of the rice layer in the rice steaming basket.

[0066] Boiling water stage: Start the rice cooker, select the rice draining function, and the control system controls the heating element to be continuously or intermittently powered until the water in the rice cooker boils violently. At the same time, the control system starts the timer for the rice cooking stage.

[0067] Rice cooking stage: Water vapor impacts the rice in the steaming basket through the steam impact pipe to cook the rice in an impact manner. At the same time, the water vapor gradually dilutes and replaces the air originally present in the cavity until the volume of the original air is almost completely replaced by the volume of saturated steam.

[0068] Cooling stage: As shown in Figure 5b, the rice cooking timer of the control system ends, and the rice is about 80% cooked. The control system stops supplying power to the electric heating device, and the rice water in the rice cooker stops boiling and gradually cools down and begins to condense into water. At the same time, the control system starts the timing of the rice draining stage.

[0069] Rice draining stage: As shown in Figure 5c, as the rice draining time continues, the volume of saturated steam in the air-rice-water replacement chamber is almost entirely replaced by condensed water. At this time, the air-rice-water replacement chamber is filled with rice water of the same volume as the original air. The water level of the rice water drops below the bottom of the rice steaming basket, achieving complete separation of rice water and rice.

[0070] Rice steaming stage: When the rice draining timer of the control system is up, the control system supplies low power to the electric heating device again, and the steam in the rice cooker steams the rice in the steaming basket. At the same time, the control system starts the timing of the rice steaming stage.

[0071] Cooking complete: The rice cooking timer in the control system ends, the rice in the steaming basket is fully cooked, the buzzer of the control system sounds, and the rice cooker completes the cooking of drained rice, where the rice water and rice are completely separated.

[0072] During the cooking preparation stage, you can further select between three texture options for the drained rice. The three textures correspond to three time settings for cooking rice: a firmer texture corresponds to a slightly shorter cooking time, a medium texture corresponds to a cooking time that is more suitable for the average person, and a softer texture corresponds to a slightly longer cooking time.

[0073] The steam impact pipe not only acts as a seal and isolation between the inside and outside of the replacement chamber, but also forms a strong steam flow by concentrating the steam in the replacement chamber upwards through the steam impact pipe. This strongly impacts the rice and rice water in the steaming basket. Because the rice and rice water near the steam impact pipe opening are constantly impacted upwards by the strong steam flow, the rice water that forms a convex shape in the middle can only flow back down along the part of the steaming basket that is not near the steam impact pipe opening. This cyclical impact cooking of rice causes more starch on the surface of the rice to be washed away by the impact and dissolved into the rice water, ultimately reducing the glycemic index of the drained rice by another level.

[0074] In this embodiment, as shown in Figure 4a, the air-rice-water volume replacement structure and the rice steaming basket are separate structures. In fact, as shown in Figure 4b, the top 1-2 of the air-rice-water volume replacement cavity and the bottom of the rice steaming basket 3 can be combined into one, forming an integrated structure of the air-rice-water volume replacement cavity 1 and the rice steaming basket 3.

[0075] Example 2 of the rice cooker with drained rice:

[0076] As shown in Figure 7, the difference between Example 2 and Example 1 is that, firstly, no steam impact pipe is installed in the air-rice-water replacement chamber, and secondly, an electric heating coil 4-1 is added to heat the outer wall of the rice cooker near the bottom.

[0077] The main structure includes a pot body 10, an air-rice-water replacement chamber 1, a rice cooker 2, a rice steamer basket 3, a bottom heating device 4, an electric heating coil 4-1, a control system 5, a bottom temperature sensor 6-1, a lid temperature sensor 6-2, an operation panel 7, and a lid 8.

[0078] The main cooking process of Specific Embodiment Two is basically the same as that of Embodiment One. The only difference is that during the steaming stage, the electric heating device 4 at the bottom of the pot is not powered, but the electric heating coil 4-1 located on the lower part of the outer periphery of the rice cooker is powered instead. In this way, the rice can be steamed with a larger power during the steaming stage, and the stronger steam will make the rice taste better.

[0079] Specific embodiment three of the rice cooker with drained rice:

[0080] As shown in Figure 8: The difference between Embodiment 3 and Embodiment 1 is that, firstly, the air-rice-water volume replacement chamber and the rice steaming basket are integrated structures, and the edge of the rice steaming basket and the edge of the rice cooker form a contact suspension, so there is no need to set a water passage structure on the lower edge of the replacement chamber wall; secondly, the electric heating plate 4 at the bottom of the pot is replaced with an electromagnetic induction coil 4-2, which uses electromagnetic induction to heat the rice cooker. Its advantage is that the electromagnetic induction heating method has almost no thermal inertia, which greatly speeds up the process of draining rice.

[0081] The main cooking process of Specific Embodiment 3 is basically the same as that of Embodiment 1. The only difference is that the time for draining the rice can be greatly shortened, so that the looseness of the top layer of rice and the bottom layer of rice in the cooked drained rice is more consistent.

[0082] Example 4 of the rice cooker with drained rice:

[0083] As shown in Figure 9: The difference between Embodiment 4 and Embodiment 1 is that, firstly, the upper and lower openings of the steam impact pipe are the same, and secondly, a fan 9 is installed at the bottom of the rice cooker body 10. The fan 9 starts to operate during the rice draining stage, and its function is to accelerate the heat dissipation and cooling of the boiling rice water in the rice cooker, thereby speeding up the process of the rice draining stage.

[0084] The main cooking process of Specific Embodiment Four is basically the same as that of Embodiment One. The only difference is that the timing of the rice draining stage can be significantly reduced, which, like in Embodiment Three, makes the looseness of the top layer of rice and the bottom layer of rice more consistent.

[0085] It should be noted that the preferred embodiments of the present invention are given in the specification and accompanying drawings, but are not limited to the embodiments described in this specification. These embodiments are not intended to impose additional limitations on the content of the present invention, and are provided to make the disclosure of the present invention more thorough and comprehensive. Furthermore, the above-mentioned technical features can be combined with each other to form various embodiments not listed above, all of which are considered to be within the scope of the present invention specification. Moreover, those skilled in the art can make improvements or modifications based on the above description, and all such improvements and modifications should fall within the protection scope of the appended claims.

Claims

1. A method for cooking drained rice in a rice cooker, characterized in that, The method for cooking rice in a rice cooker includes the following steps: S10: In the preparation stage, place the air-rice-water volume replacement chamber and the rice-steaming basket containing rice into the rice cooker, and then add water until it slightly covers the top surface of the rice. At this time, a certain volume of air remains in the air-rice-water volume replacement chamber. S20: During the water boiling stage, start the rice cooker, select the rice draining function, and the heating element will provide continuous or intermittent power until the water in the rice cooker boils vigorously. The rice cooker's temperature sensor will then transmit the boiling signal to the control system, which will start the timing for the rice cooking stage. S30: During the rice cooking stage, the boiling water in the rice cooker cooks the rice in the steaming basket. At the same time, the steam generated at the bottom of the rice cooker gradually dilutes the air and the volume of rice water replaces the air in the cavity until the original air volume is almost completely replaced by the saturated steam volume. S40: Cooling stage. When the rice cooking timer expires and the rice is about 80% cooked, the water in the rice cooker turns into rice water. The control system stops or greatly reduces the power supply to the heating element. The rice water in the rice cooker stops boiling and gradually cools down. The control system then starts the timing for the rice draining stage. S50: During the rice draining stage, when the temperature of the rice water in the rice cooker drops slightly below the boiling point of water, the saturated steam in the air-rice water volume replacement chamber gradually condenses into water and mixes with the rice water. The volume occupied by the saturated steam in the air-rice water volume replacement chamber is almost completely replaced by the volume of rice water, causing the water level in the rice water in the rice cooker to drop significantly and fall below the bottom of the steaming basket, thus completely separating the rice water from the cooked rice. S60: During the rice steaming stage, when the rice draining time is up, the system will either continue to supply a low-power power supply to the heating element to prevent the rice water from boiling violently, and then start the rice steaming stage timing again. S70: Cooking is complete. The timer for the rice steaming stage is up. The steam in the rice cooker steams the rice in the steaming basket until it is fully cooked, completing the rice cooking process where the rice water and rice are completely separated.

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

3. The method for cooking drained rice in an electric rice cooker according to claim 1, characterized in that: In step S20, the rice cooking time can be selected according to the user's taste preferences, and can be finely adjusted before or after about 3 minutes. The softness and texture of the rice can be adjusted by setting the length of the rice cooking stage.

4. The method for cooking drained rice in an electric rice cooker according to claim 1, characterized in that: In step S50, a fan can be installed at the bottom of the rice cooker. The fan is turned on at the same time as the rice draining stage begins. The fan blows the cold air outside the rice cooker toward the heating element and the bottom of the rice cooker to help cool down the boiling rice water inside the rice cooker, thereby speeding up the rice draining process and shortening the draining stage time.

5. An air-rice-water volume displacement structure, characterized in that: The cavity includes an annular cavity wall (1-1) and a cavity top (1-2) located on the upper part of the cavity wall. The cavity wall (1-1) and the cavity top (1-2) together enclose an air-rice soup volume replacement cavity (1). The cavity top (1-2) may also include a steam impact pipe (1-4). The upper port of the steam impact pipe (1-4) or a suitable position near the upper port is sealed to the cavity top (1-2). The lower port of the steam impact pipe (1-4) is suspended in the air-rice soup volume replacement cavity (1). The bottom of the cavity wall (1-1) of the air-rice soup volume replacement cavity may also include a water passage structure that connects to the air-rice soup volume replacement cavity (1).

6. The air-rice-water volume replacement structure according to claim 5, characterized in that: The cross-sectional shape of the air-rice-soup volume replacement cavity (1) is one or more of the following shapes: circular, elliptical, triangular, waist-shaped, and rectangular. The water passage structure includes several water passages or water passage holes (1-3) arranged around the lower edge of the cavity wall (1-1), or several support feet (1-5) arranged around the lower edge of the cavity wall (1-1), or an independent support frame completely separated from the air-rice-soup volume replacement cavity.

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

8. The air-rice-soup volume replacement structure according to claim 5, characterized in that: The number of steam impact tubes (1-4) is zero, one, or multiple. The length of the steam impact tube (1-4) in the air-rice soup volume replacement chamber (1) is slightly less than the net depth of the air-rice soup volume replacement chamber (1). The cross-section of the steam impact tube (1-4) is one or more of the following shapes: circular, elliptical, triangular, waist-shaped, and rectangular.

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

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

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