Cooking method, cooking utensil and computer storage medium

Abstract

The invention provides a cooking method, a cooking utensil and a computer storage medium. The cooking method comprises the steps that: the total water amount required by current cooking is determined;water of a first water amount smaller than the total water amount is injected into cooking space; the cooking space is continuously heated to a first temperature under the first power; the cooking space is periodically and intermittently heated under the power smaller than the first power to boil the cooking space and maintain the boiling state for a preset duration; and meanwhile, cold water ofa second water amount is altogether injected into the cooking space for multiple times at intervals, wherein the sum of the first water amount and the second water amount is equal to the total water amount. According to the cooking method, cooking utensil and computer storage medium of the invention, the amount of water initially injected into the cooking space is small, the time required for heating can be shortened, in addition, the remaining water is injected into the cooking space in the form of cold water in the subsequent heating process, and a low-power intermittent heating mode is adopted, so that the effects of eliminating foam and preventing overflow can be achieved.

Description

technical field [0001] The present invention generally relates to the technical field of cooking appliances, and more particularly relates to a cooking method, a cooking appliance and a computer storage medium. Background technique [0002] Some cooking utensils cook by boiling stock. During the cooking process, the stock is usually heated to the preset temperature first, and then switched to a slightly lower power to heat until the end of cooking. Due to the reduced heating power, this results in longer cooking times for the subsequent cooking process. Especially when cooking rice, some types of rice absorb water faster, and if you heat it with low power for a long time, the water in the pot has not boiled yet and the water has been absorbed by the rice. The taste of the rice cooked in this way is poor, which affects the experience of the user. In addition, the current conventional anti-overflow pot method is generally implemented by reducing the heating power after foam...

AI Technical Summary

Problems solved by technology

Due to the reduced heating power, this results in longer cooking process times

Especially when cooking, some kinds of rice absorb water faster, if you heat it with low power for a long time, the water in the pot has not boiled yet and the water has been absorbed by the rice.

The taste of the rice cooked in this way is poor, which affects the user experience

In addition, the current conventional anti-overflow method is generally realized by reducing the heating power after detecting foam at a predetermined position (such as the mouth of the pot). There is a certain hysteresis in control, and the anti-overflow effect is not good.

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