Novel electric cooker

Abstract

The invention discloses a novel electric cooker which comprises a pot body, a pot cover and a liner, wherein the liner is placed in the pot body; and the pot cover is disposed on the pot body and used in cooperation with the pot body. The novel electric cooker is characterized by comprising a temperature controller, a pressure controller, a moisture measurement device and a single-chip microcomputer, wherein the single-chip microcomputer is disposed on the inner wall of the pot body and connected to the temperature controller, the pressure controller and the moisture measurement device; the temperature controller comprises a heater and a temperature sensor, and the heater is disposed on the bottom of the outer wall of the liner; the temperature sensor is disposed on the inner wall of the pot cover; the pressure controller comprises an adjustable steam micro-pressure valve and a pressure sensor, and the adjustable steam micro-pressure valve is disposed on the pot cover; the pressure sensor is disposed on the inner wall of the pot cover; and the moisture measurement device comprises a moisture measurement instrument. According to the invention, rice can be soaked for a proper period, and accurate control of temperatures and pressures can be achieved, so that the best rice cooking effects can be achieved.

Description

technical field [0001] The invention relates to kitchen appliances, in particular to a novel electric rice cooker which monitors soaking time, cooking temperature and pressure. Background technique [0002] Soaking brown rice in warm water before cooking will promote its "budding" and produce a variety of enzymes in the rice. These active substances are particularly beneficial to the absorption of nutrients and human health. Soaked brown rice will promote the body's absorption of these nutrients. For ordinary rice, proper soaking before steaming or boiling will also have a good effect. First, after soaking, the rice grains can fully absorb water, so that the rice grains are plump, and the taste is sweeter and fluffier, which is helpful for digestion; second, rice contains a substance called phytic acid, which affects Absorption of protein and minerals in the body, especially important elements such as calcium and magnesium. Although rice contains a lot of phytic acid, it ...

AI Technical Summary

Problems solved by technology

[0003] Now, there is no device for detecting the moisture of soaked rice, and the soaking time required for rice cannot be well grasped. Sometimes the soaking time is too long, and sometimes the soaking time is too short, and the cooked rice is not very delicious; Heating at different temperatures in each stage, the rice cooked under slight pressure is more delicious, and better rice can be cooked under the action of appropriate temperature and pressure; but the current rice cooker cannot monitor the temperature and pressure well, which leads to Steamed rice is not very tasty

Images