Cooking method for effectively removing peculiar smell of coarse cereal rice and cooking utensil

Abstract

The invention relates to a cooking method capable of effectively removing peculiar smell of coarse cereal rice. The technical problems that coarse cereal rice cooked in an existing cooking mode has peculiar smell and is poor in taste and time-consuming and labor-consuming in manufacturing can be solved. The method is applied to the cooking utensil. The cooking utensil comprises a water collectingcontainer for placing the upper area of the liner; a cooking cavity is formed between the bottom wall of the water collecting container and the bottom wall of the liner; the water collecting containercomprises a water collecting cavity and at least one water inlet communicated with the water collecting cavity and the cooking cavity, and the method comprises the following steps: in a peculiar smell dissolving-out stage: heating water and coarse cereals in the cooking cavity to T1, and maintaining the liquid temperature in the cooking cavity at T1 for t1 time so as to slightly boil the water inthe cooking cavity; and in the peculiar smell removing stage, enabling the heating device to heat the inner container at the first heating power P1, wherein water in the cooking cavity is boiled andcontinues to be boiled for t2 time, then the inner container is heated at the second heating power P2, the water in the cooking cavity enters the water collecting cavity from the water inlet to be stored, coarse cereals are separated from the water, and P1 is smaller than P2.

Description

technical field [0001] The invention relates to the field of kitchen cooking utensils, in particular to a cooking method and cooking utensils for effectively removing the peculiar smell of miscellaneous grains and rice. Background technique [0002] With the improvement of quality of life and people's health awareness, multigrain rice has become the first choice for people's health because of its high dietary fiber, low carbon water, low sugar and other characteristics. The traditional production of multigrain rice usually soaks the multigrain rice in cold water overnight, drains the water, puts it in a rice cooker or pressure cooker, adds water and heats it to cook, which makes the preparation of multigrain rice time-consuming and laborious, and the taste of the cooked multigrain rice is not good. And there are peculiar smells such as bitter taste, Kazakhstan taste and beany smell, make rice with mixed grains difficult to swallow when edible, cause a lot of people to give u...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a cooking method and a cooking utensil for effectively removing the peculiar smell of miscellaneous grain rice, so as to solve the technical problems that the miscellaneous grain rice cooked in the existing cooking method has peculiar smell, poor taste, and time-consuming and laborious production.

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