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Rice cooking method of electric rice cooker, and electric rice cooker

A control method and rice cooker technology, which are applied in non-electric variable control, temperature control, control/regulation systems, etc., can solve the problems of japonica rice fully absorbing water and filling rice with raw rice, etc., and achieve the effects of improving water absorption efficiency, improving taste, and soft taste.

Inactive Publication Date: 2017-06-27
FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The invention provides a cooking control method of an electric rice cooker and the rice cooker, aiming to solve the technical problem that the rice cooking process of the existing electric cooker cannot ensure sufficient water absorption of japonica rice with high protein content and low amylose content, resulting in the rice being undercooked

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  • Rice cooking method of electric rice cooker, and electric rice cooker
  • Rice cooking method of electric rice cooker, and electric rice cooker
  • Rice cooking method of electric rice cooker, and electric rice cooker

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Embodiment Construction

[0033] It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0034] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "upper", "lower" and "transverse" are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and Simplified descriptions do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed and operate in a particular orientation, and thus should not be construed as limiting the invention. In addition, the terms "first", "second", "third", "fourth", "fifth", and "sixth" are used for descriptive purposes only, and cannot be understood to indicate or imply significance.

[0035] For a better understanding of the present invention, in an embo...

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Abstract

The invention discloses a rice cooking control method for an electric rice cooker, which comprises the following cooking stages: a water absorption stage, a heating stage, a heating stage, a boiling stage and a rice stewing stage; wherein, the amylose content of the japonica rice in the electric rice cooker is less than or When it is equal to the preset amylose content and the protein content is greater than the preset protein content, the water absorption stage includes: controlling the heating body of the electric rice cooker to heat with the first preset heating power; when the temperature reaches the first preset temperature , maintaining the temperature of the electric rice cooker at the first preset temperature within a first preset time period. The invention also discloses an electric rice cooker. The present invention enables Japonica rice whose amylose content is less than or equal to the preset amylose content and whose protein content is greater than the preset protein content to fully absorb water at a reasonable temperature within the first preset time length, thereby improving the water absorption efficiency of the Japonica rice , thereby improving the taste of rice.

Description

technical field [0001] The invention relates to the technical field of electric rice cookers, in particular to a rice cooking control method of the electric rice cooker and the electric rice cooker. Background technique [0002] At present, the cooking process of various computer-type electric rice cookers sold on the market all includes a water absorption stage, wherein the water absorption stage is specifically to keep the temperature of the electric rice cooker at a fixed temperature and continue heating for a period of time to facilitate rice grains to absorb water. [0003] Rice mainly includes japonica rice and indica rice, and the protein content and amylose content of rice are all different. In the above-mentioned water absorption stage, when cooking japonica rice and indica rice separately, if cooking in the same way in the water absorption stage, that is, maintaining the same fixed temperature and continuing to heat for the same time, it is impossible to ensure tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G05D23/20
CPCG05D23/20
Inventor 李晶苏莹房振王新元曹珊珊王丽英
Owner FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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