Cooking control method of vacuum electric cooker

Abstract

The invention discloses a cooking control method of a vacuum electric cooker, belongs to the field of kitchen appliances, and solves the problem of overlong cooking time of the existing electric cooker. The cooking control method of the vacuum electric cooker comprises a preheating stage, a water absorption stage and a high-temperature boiling stage, wherein the water absorption stage comprises: alow-temperature water absorption process, wherein food materials in a cooking cavity are kept at a first water absorption temperature T1 for a duration t1; and a boiling water absorption process, wherein an air sucking device works to enable the cooking cavity to be kept at a preset negative pressure, the food materials in the cooking cavity are heated to a second water absorption temperature T2and kept for a duration time t2, and the second water absorption temperature T2 is the boiling point temperature under the preset negative pressure. According to the invention, food materials are boiled in advance in the water absorption stage through the boiling water absorption procedure, so that the purpose of shortening the cooking time is achieved.

Description

【Technical Field】 [0001] The invention relates to the technical field of kitchen appliances, in particular to a cooking control method of a vacuum rice cooker. 【Background technique】 [0002] When the existing rice cooker cooks rice, the rice is usually heated on a low fire to absorb water, then heated to a high fire until the liquid boils, and finally the liquid is boiled and the rice is simmered. In order to ensure that the rice is cooked, the boiling stage needs to be kept at a high temperature for a long time Heating to remove the moisture and avoid the phenomenon of squishy rice, which also causes the rice to cook too long and the user experience is poor. [Content of the invention] [0003] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide a cooking control method for a vacuum electric rice cooker, which effectively shortens the cooking time and improves the user experience while ensuring the cooking quali...

AI Technical Summary

Problems solved by technology

[0002] When cooking rice in existing electric cookers, it is usually heated on a low heat to make the rice absorb water, and then boiled with high heat until the liquid boils, and finally the rice is stewed with a slow fire after the liquid is dried up. In order to ensure that the rice is cooked, the boiling stage needs to be kept at high temperature for a long time Heat to dry up the water and avoid the phenomenon of wet and soft rice, which also leads to long cooking time of rice and poor user experience

Images