CN101587330B - Method for controlling rice steaming and boiling of electric rice cooker - Google Patents

Method for controlling rice steaming and boiling of electric rice cooker Download PDF

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Publication number
CN101587330B
CN101587330B CN200810062095A CN200810062095A CN101587330B CN 101587330 B CN101587330 B CN 101587330B CN 200810062095 A CN200810062095 A CN 200810062095A CN 200810062095 A CN200810062095 A CN 200810062095A CN 101587330 B CN101587330 B CN 101587330B
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China
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boiling
rice
time
temperature
guarantor
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CN200810062095A
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Chinese (zh)
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CN101587330A (en
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蔡才德
石芸
方叶挺
潘思轶
徐晓云
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浙江苏泊尔家电制造有限公司
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Abstract

The invention relates to a method for controlling the rice steaming and boiling of an electric rice cooker, which comprises the following steps: (1) confirming the boiling maintenance time t and the boiling maintenance temperature X of the electric rice cooker according to different rice kinds and mouth feeling; (2) starting the electric rice cooker and soaking, dewatering, heating and boiling rice according to a set procedure; (3) achieving the boiling maintenance temperature X= 130-165 DEG C after time t1=15-35 min and maintaining boiling in the electric rice cooker for the maintenance time t=6-10 min; and (4) cooking the rice after achieving the maintenance time t. The invention provides the method for controlling the rice steaming and boiling of the electric rice cooker, which controlsthe temperature and the time in the process of boiling maintenance, improves a temperature difference between the electric rice cooker and rice boiling, enables the rice to be fully gelatinized and e nables water to be fully vaporized and absorbed by rice grains, thereby boiling the rice with high quality.

Description

Control method for boiling rice with electric cooker
Technical field
The present invention relates to a kind of control method for boiling rice with electric cooker.
Background technology
In order to satisfy the people in modern growth in the living standard, except solving the basic living problems, to the also raising day by day of pursuit of quality of life.For busy working clan and housewife, just can have appetizing rice at home.The difference that can cook delicious food, can require simultaneously according to each family's mouthfeel, select the electric cooker of hobby mouthfeel live especially in indispensable small household electrical appliance.
When utilizing meal pot to cook, technological process such as make generally that rice finishes through soaking suction, suction that the back heating being warming up to rapidly that boiling keeps in boiling, the pot, cook rice over a slow fire after the boiling and accomplish the process of cooking.
Therefore need each factor that influence rice be studied through to studying in the cooking process in the boiling rice.The essential condition of making tasty rice is that suction finishes that back heating is warming up to rapidly that boiling, boiling keep, the plurality of processes of the section of cooking rice over a slow fire after the boiling.
Cook lower with heter temperature restriction of tradition (as X3=120 among Fig. 2 ℃; X4=130 ℃), gradient was relatively little during heter temperature and rice seethed with excitement during the rice gelatinization, and heat transferred is few relatively; The expulsive force of starch gelatinization reaction is strong inadequately, and gelatinization is complete inadequately, and fragrance is outstanding inadequately; Grain of rice top layer free water is more in addition, and the rice of tasting has the steam sensation.
Summary of the invention
In order to overcome the deficiency that there is steam on existing control method for boiling rice mesogranule top layer, influences the rice mouthfeel quality; Fragrance is strong inadequately; The present invention provides a kind of temperature and time of controlling boiling maintenance process; Improve the thermograde between the Mi Shuiyu well heater, strengthen speed, the good control method for boiling rice with electric cooker of rice quality of gelatinization reaction.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of control method for boiling rice with electric cooker may further comprise the steps:
(1), plants according to different rice and mouthfeel is confirmed well heater guarantor t and the guarantor holding temperature X that boils that holds time that boils;
(2), start well heater, according to the program of setting, soak suction, boiling heats up;
(3), behind the elapsed time t1=15-35min, reach to protect and boil holding temperature X=130-165 ℃, boiling keeps in the pot, and t=6-10min holds time;
(4), reach the t that holds time after, cook rice over a slow fire.
As preferred a kind of scheme: in the described step (1), confirm that protecting boiling and hold time that t may further comprise the steps with preset method of protecting the soaking temperature X that boils:
(1.1), with different rice grain patterns cross the guarantor who confirms boil hold time t change different protect the temperature X that boils after; Carrying out boiling under the control program condition such as soak at same pot that suction, identical heating are warming up to rapidly that boiling keeps in boiling, the pot, cook rice over a slow fire after the boiling compares; Boiling finishes the physical and chemical index of rice is measured; The index of measuring has: water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator; List each indication range by table 7-1, table 7-2 and judge, the main reference index is the blue value of reducing sugar, iodine, viscosity, selects the guarantor of the optimum holding temperature X that boils;
(1.2), different rice grain patterns are crossed under the above-mentioned guarantor who has confirmed is boiled holding temperature X; Through change to protect boil hold time after; In identical pot, with identical adding the heat soaking suction, be warming up to boiling maintenance in boiling, the pot rapidly, carrying out boiling under the control program condition of cooking rice over a slow fire after seething with excitement and compare, boiling finishes the physical and chemical index of rice is measured; The index of measuring has: water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator; Listing each indication range by table 7-1, table 7-2 judges; The main reference index is the blue value of reducing sugar, iodine, viscosity, selects the guarantor of the optimum t that holds time that boils;
(1.3), the guarantor who step (1.1) and step (1.2) is confirmed holding temperature X and the guarantor t that holds time that boils that boils; Guarantor's boil t two factors of holding time of holding temperature X and guarantor of boiling are carried out Orthogonal Composite; Through combination carry out same in pot, identical heating be warming up to rapidly that boiling keeps in boiling, the pot, under the control program condition of cooking rice over a slow fire after the boiling; Mensuration rice water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator list each indication range judgement by table 7-1, table 7-2 after the boiling; The main reference index is the blue value of reducing sugar, iodine, viscosity; Consider the otherness of each meter kind content of starch and type simultaneously, through the optimum of relatively choosing each meter kind protect boil holding temperature X with protect the combination of t of holding time of boiling.
As preferred another kind of scheme: in the described step (1); Said mouthfeel comprises soft mouthfeel, middle mouthfeel and hard mouthfeel; Said definite guarantor boil holding temperature X with protect the hold time method of t of boiling and also comprise: (1.4), confirm good suitable guarantor boil holding temperature and guarantor boil hold time after; Again the guarantor boil hold time on, the mouthfeel of each meter kind is regulated, soft mouthfeel, middle mouthfeel and hard mouthfeel differ 400 gradient on hardness.
Beneficial effect of the present invention mainly shows: the temperature and time of the process of boiling is protected in control, has improved the thermograde between well heater and rice boiling temperature, make the abundant gelatinization of rice, moisture content absorbed by the grain of rice and fully evaporation, thereby the rice quality that cooks is good.
Description of drawings
Fig. 1 is a kind of by this technological process flow process figure that cooks.
Fig. 2 is the performance plot that a meter ebuillition of heated, boiling keep section.
The best performance plot that keeps temperature and time of rice district, Fig. 3 north circle rice (hard mouthfeel in soft).
Fig. 4 is the best performance plot that keeps temperature and time of region, middle reaches, the Changjiang river hybridization rice (hard mouthfeel in soft).
Fig. 5 is the best performance plot that keeps temperature and time of THE LOWER YANGTZE VALLEY region hybridization rice (hard mouthfeel in soft).
Fig. 6 is the best performance plot that keeps temperature and time of scented rice (hard mouthfeel in soft).
Embodiment
Below in conjunction with accompanying drawing the present invention is further described.
A kind of control method for boiling rice with electric cooker may further comprise the steps:
(1), plants according to different rice and mouthfeel is confirmed well heater guarantor t and the guarantor holding temperature X that boils that holds time that boils; (2), start well heater, according to the program of setting, soak suction, boiling heats up; (3), behind the elapsed time t1=15-35min, reach to protect and boil holding temperature X=130-165 ℃, boiling keeps in the pot, and t=6-10min holds time; (4), reach the t that holds time after, cook rice over a slow fire.
In the described step (1), definite guarantor being boiled to hold time t and preset the method for protecting the soaking temperature X that boils and may further comprise the steps:
(1.1), with different rice grain patterns cross the guarantor who confirms boil hold time t change different protect the temperature X that boils after; Carrying out boiling under the control program condition such as soak at same pot that suction, identical heating are warming up to rapidly that boiling keeps in boiling, the pot, cook rice over a slow fire after the boiling compares; Boiling finishes the physical and chemical index of rice is measured; The index of measuring has: water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator; List each indication range by table 7-1, table 7-2 and judge, the main reference index is the blue value of reducing sugar, iodine, viscosity, selects the guarantor of the optimum holding temperature X that boils;
(1.2), different rice grain patterns are crossed under the above-mentioned guarantor who has confirmed is boiled holding temperature X; Through change to protect boil hold time after; In identical pot, with identical adding the heat soaking suction, be warming up to boiling maintenance in boiling, the pot rapidly, carrying out boiling under the control program condition of cooking rice over a slow fire after seething with excitement and compare, boiling finishes the physical and chemical index of rice is measured; The index of measuring has: water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator; Listing each indication range by table 7-1, table 7-2 judges; The main reference index is the blue value of reducing sugar, iodine, viscosity, selects the guarantor of the optimum t that holds time that boils;
Evaluation index Value range The representative amount Remarks
Water-intake rate 210%~250% Value increases, and cooked rice quality rises
Expansivity 145%~190% Too high, the low excessively cooked rice quality that all makes descends During calculating, the actual volume of the rice that records with drainage is represented
Hardness 2000-3000g This scope is the moderate value of hardness, and>3000 is hard rice, and<2000 is soft rice Measure by TA
Viscosity 60-200g With hardness certain correlativity is arranged Measure by TA
Iodine is blue 0.20~0.45 Value increases, and cooked rice quality descends. This index is a dimensionless unit, representes with absorbance under the specified conditions
Reducing sugar 0.20~0.50mg/g Value increases, and cooked rice quality rises
Evaluation index Value range The representative amount Remarks
Water-intake rate 210%~250% Value increases, and cooked rice quality rises
Expansivity 145%~190% Too high, the low excessively cooked rice quality that all makes descends During calculating, the actual volume of the rice that records with drainage is represented
Hardness 2000-3000g This scope is the moderate value of hardness, and>3000 is hard rice, and<2000 is soft rice Measure by TA
Viscosity 60-200g With hardness certain correlativity is arranged Measure by TA
Iodine is blue 0.20~0.45 Value increases, and cooked rice quality descends. This index is a dimensionless unit, representes with absorbance under the specified conditions
Reducing sugar 0.20~0.50mg/g Value increases, and cooked rice quality rises
Table 7-1 is a rice physics and chemistry evaluation index
Table 7-2 is a rice organoleptic attribute evaluation index
(1.3), the guarantor who step (1.1) and step (1.2) is confirmed holding temperature X and the guarantor t that holds time that boils that boils; Guarantor's boil t two factors of holding time of holding temperature X and guarantor of boiling are carried out Orthogonal Composite; Through combination carry out same in pot, identical heating be warming up to rapidly that boiling keeps in boiling, the pot, under the control program condition of cooking rice over a slow fire after the boiling; Mensuration rice water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator list each indication range judgement by table 7-1, table 7-2 after the boiling; The main reference index is the blue value of reducing sugar, iodine, viscosity; Consider the otherness of each meter kind content of starch and type simultaneously, through the optimum of relatively choosing each meter kind protect boil holding temperature X with protect the combination of t of holding time of boiling.
In the described step (1); Said mouthfeel comprises soft mouthfeel, middle mouthfeel and hard mouthfeel; Said definite guarantor boil holding temperature X with protect the hold time method of t of boiling and also comprise: (1.4), confirm good suitable guarantor boil holding temperature and guarantor boil hold time after; Again the guarantor boil hold time on, the mouthfeel of each meter kind is regulated, soft mouthfeel, middle mouthfeel and hard mouthfeel differ 400 gradient on hardness.
The scope of the invention of present embodiment comprises: electric cooker comprises:
Interior pot with splendid attire rice aqueous mixtures;
Well heater, through in the boiling rice process, pot body being heated, with the temperature maintenance in a rice boiling stage between suitable temperature;
Controller is used for when the internal temperature of meal pot reaches optimum temperature, interrupting the power supply to well heater, and is lower than at the temperature sensor on bottom, the top that setting stews to meal down heats in limited time;
Temperature sensor to the temperature measuring that guarantees that the kettle temperature setting value is carried out, and is passed to sensor and is handled judgement;
Seal pot lid of body opening portion;
Be communicated with outside air and the vent valve of exhaust steam.
Gelatinization situation behind the blue value reflection of the iodine of the present embodiment starch cook explains that free starch is few, and starch gelatinization is abundant; Adopt the blue colourimetry of iodine, partial reference GB/T 15683-1995 and German BMA company standard.
The reducing sugar of present embodiment has reflected that starch can and utilize degree by the speed of human consumption absorption, and human body gets into blood to digesting and assimilating with the glucose form of rice, and energy is provided.The high relatively then rice of reducing sugar is good to absorption of human body, and mouthfeel is sweet after chewing; Adopt 3,5-dinitrosalicylic acid (DNS) method reaches direct titrimetric method and permanganimetric method among GB/T 5009.7-2003, the GB/T 5009.7-1985.
Expansivity, water-intake rate are reflection rice grain of rice forms, elasticity, and profile, the overall target of retentiveness, the water-intake rate of rice is big more, and expansivity is more little, and cooked rice quality is (profile is more attractive in appearance for full grains, good springiness, and retentiveness is good) better.Water-intake rate is used gravimetric determination; Expansivity adopts volumetric method to measure.
Hardness is reflection rice chewiness index, and numerical value has chewiness preferably in suitable scope, and generally needs and viscosity are weighed the reflection rice mouthfeel simultaneously.With on the occasion of reflection, numerical value high rigidity more is big more in the matter structure is measured.Measure with Britain Stable Micro System matter structure analytical standard.
Viscoelasticity also is the index of reflection rice chewiness, mainly is that rice is chewed soft degree in mouth, and with the negative value reflection, absolute value rice viscoelasticity more is big more in the matter structure is measured.Its viscoelasticity and viscosity are weighed the chewiness of rice simultaneously, have both needed soft glutinous mouthfeel, just are the so-called strength of chewing with certain rigidity simultaneously.Measure with Britain Stable Micro System matter structure analytical standard.
Hedonic scoring system: by the evaluation group that 5-10 people forms, judge non-smoking in preceding 1 hour, live on air, can drink water, gargle before judging; The personnel of judging must not smear cosmetics or the articles for use of obvious smell are arranged, and are not under hunger or the satiety state, and color, the form of rice are carried out; With smell and flavour is main, opens the aluminium lid while hot, judges the smell of rice; Observe the color and luster and the surface structure of rice then, chew and judge flavour, good each index of record is on the sensory evaluation table.
The definite soak time of present embodiment and the method for soaking temperature comprise
(1.1), with different rice grain patterns cross the immersion process of confirming, the guarantor that confirming boil hold time after; Soak in boiling of same pot and identical suction, heating being warming up to boiling rapidly, boiling keeps, cooks rice over a slow fire after the boiling etc. and carries out boiling under the control program condition and compare in the pot, boiling finishes the physical and chemical index of rice is measured.The index of measuring has: water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator carry out comprehensive evaluation.Select the optimum guarantor holding temperature parameter of boiling.Scope between X1=165 shown in Fig. 3-Fig. 6 ℃ and X2=130 ℃ is protected the holding temperature of boiling and can be 165 ℃, 130 ℃ or between the two intermediate value.
(1.2), different rice grain patterns are crossed under the above-mentioned guarantor who has confirmed is boiled holding temperature; Through change to protect boil hold time after; In identical pot, identical suction soaks, is warming up to rapidly with identical heating boiling maintenance in boiling, the pot, carry out boiling under the control program condition of cooking rice over a slow fire after seething with excitement compares, boiling finishes the physical and chemical index of rice is measured.The index of measuring has: water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator carry out comprehensive evaluation.Select the optimum guarantor parameter of holding time of boiling.Protect the holding temperature X that boils through reaching after the time through t1 after soak heating up shown in Fig. 3-Fig. 6, t1=15-35min, heter temperature was kept in the t time, and t=6~10min has different time t according to rice kind, sensory difference on the time.
(1.3), temperature and time that step (1.1) and step (1.2) are confirmed, time and temperature two factors are carried out quadrature.Such as: confirm that temperature is 150 degree, so next will contrast with 150 degree other temperature in the certain limit and spend etc. that the time such as can select 5 minutes, 6 minutes, 7 minutes, 8 minutes, 10 minutes at varying level like 130 degree, 140 degree, 150 degree, 160.Through combination carry out same in pot, identical soaking temperature time, heating being warming up to rapidly under the control program condition that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot, measure rice water-intake rate, expansivity, hardness, viscosity, iodine indigo plant value, reducing sugar, organoleptic indicator after the boiling and carry out comprehensive evaluation.Determine the combination of optimum temperature and time.
In the described step (1); Said mouthfeel comprises soft mouthfeel, middle mouthfeel and hard mouthfeel; The boil t that holds time of said definite guarantor also comprises with the method for protecting the holding temperature K that boils: (1.4), confirm good suitable guarantor boil holding temperature and guarantor boil hold time after; Mouthfeel to each meter kind is regulated, and soft mouthfeel, middle mouthfeel and hard mouthfeel differ 400 gradient on hardness.
In the described step (1), best to protect boil holding temperature and the guarantor deterministic process of holding time: the X1 that boils be the boil ceiling value of holding temperature scope of guarantor for northern rice district circle rice; X2 is for protecting the lower limit of the holding temperature scope of boiling; Time t1 covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to X1 temperature institute after the heater; Time t2=6-9min maintains the time between X1, X2 temperature for having picked up counting after the time through t1; Through heating through t1 after the time; In X1, X2 temperature range, keep t2 after the time to temperature; Rice district, north circle rice grain pattern is crossed and is soaked suction; This heating is warming up to the boiling rice process that boiling, high temperature maintenance process, boiling are cooked rice over a slow fire later rapidly, cook back listed each physical and chemical index of rice all in the righttest scope, can cook all good rice of outward appearance quality.
In the described step (1), region, middle reaches, the Changjiang river hybridization rice is best, and to protect boil holding temperature and the guarantor deterministic process of holding time: the X1 that boils be the boil ceiling value of holding temperature scope of guarantor; X2 is for protecting the lower limit of the holding temperature scope of boiling; Time t1 covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to X1 temperature institute after the heater; Time t3=7-10min maintains the time between X1, X2 temperature for having picked up counting after the time through t1; Through heating through t1 after the time; In X1, X2 temperature range, keep t3 after the time to temperature; Region, middle reaches, the Changjiang river hybridization rice grain pattern is crossed immersion process; This heating is warming up to the boiling rice process that boiling, high temperature maintenance process, boiling are cooked rice over a slow fire later rapidly, cook back listed each physical and chemical index of rice all in the righttest scope, can cook all good rice of outward appearance quality.
In the described step (1), THE LOWER YANGTZE VALLEY region hybridization rice is best, and to protect boil holding temperature and the guarantor deterministic process of holding time: the X1 that boils be the boil ceiling value of holding temperature scope of guarantor; X2 is for protecting the lower limit of the holding temperature scope of boiling; Time t1 covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to X1 temperature institute after the heater; Time t4=6-10min maintains the time between X1, X2 temperature for having picked up counting after the time through t1; Through heating through t1 after the time; In X1, X2 temperature range, keep t4 after the time to temperature; THE LOWER YANGTZE VALLEY region hybridization rice grain pattern is crossed immersion process; This heating is warming up to the boiling rice process that boiling, high temperature maintenance process, boiling are cooked rice over a slow fire later rapidly, cook back listed each physical and chemical index of rice all in the righttest scope, can cook all good rice of outward appearance quality.
In the described step (1), scented rice is best, and to protect the holding temperature of boiling be the ceiling value of protecting the holding temperature scope of boiling with protecting definite process of boiling and holding time: X1; X2 is for protecting the lower limit of the holding temperature scope of boiling; Time t1 covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to X1 temperature institute after the heater; Time t5=7-9min maintains the time between X1, X2 temperature for having picked up counting after the time through t1; Through heating through t1 after the time; In X1, X2 temperature range, keep t5 after the time to temperature; Scented rice passes through immersion process; This heating is warming up to the boiling rice process that boiling, high temperature maintenance process, boiling are cooked rice over a slow fire later rapidly, cook back listed each physical and chemical index of rice all in the righttest scope, can cook all good rice of outward appearance quality.

Claims (6)

1. control method for boiling rice with electric cooker is characterized in that: may further comprise the steps:
(1), plant and mouthfeel confirms that well heater protects t and the guarantor holding temperature X that boils that holds time that boils, confirm that protecting boiling and hold time that the boil method of soaking temperature X of t and preset guarantor may further comprise the steps according to different rice:
(1.1), with different rice grain patterns cross the guarantor who confirms boil hold time t change different protect the temperature X that boils after; Soak at same pot that suction, identical heating are warming up to rapidly that boiling keeps in boiling, the pot, carry out boiling under the control program condition of cooking rice over a slow fire after the boiling and compare; Boiling finishes the physical and chemical index of rice is measured; The index of measuring has: water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator, select the optimum guarantor holding temperature X that boils;
(1.2), different rice grain patterns are crossed under the above-mentioned guarantor who has confirmed is boiled holding temperature X; Through change to protect boil hold time after; In identical pot, with identical adding the heat soaking suction, be warming up to boiling maintenance in boiling, the pot rapidly, carrying out boiling under the control program condition of cooking rice over a slow fire after seething with excitement and compare, boiling finishes the physical and chemical index of rice is measured; The index of measuring has: water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator, select the optimum guarantor t that holds time that boils;
(1.3), the guarantor who step (1.1) and step (1.2) is confirmed holding temperature X and the guarantor t that holds time that boils that boils; Guarantor's boil t two factors of holding time of holding temperature X and guarantor of boiling are carried out Orthogonal Composite; Through combination carry out same in pot, identical heating be warming up to rapidly that boiling keeps in boiling, the pot, under the control program condition of cooking rice over a slow fire after the boiling; Measure rice water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator after the boiling; Consider the otherness of each meter kind content of starch and type simultaneously, through the optimum of relatively choosing each meter kind protect boil holding temperature X with protect the combination of t of holding time of boiling;
(2), start well heater, according to the program of setting, soak suction, boiling heats up;
(3), behind the elapsed time t1=15-35min, reach to protect and boil holding temperature X=130-165 ℃, boiling keeps in the pot, and t=6-10min holds time;
(4), reach the t that holds time after, cook rice over a slow fire.
2. control method for boiling rice with electric cooker as claimed in claim 1; It is characterized in that: in the described step (1); Said mouthfeel comprises soft mouthfeel, middle mouthfeel and hard mouthfeel, said definite guarantor boil holding temperature X with protect the hold time method of t of boiling and also comprise: (1.4), confirm good suitable guarantor boil holding temperature and guarantor boil hold time after, again the guarantor boil hold time on; Mouthfeel to each meter kind is regulated, and soft mouthfeel, middle mouthfeel and hard mouthfeel differ 400 gradient on hardness.
3. control method for boiling rice with electric cooker as claimed in claim 1; It is characterized in that: in the described step (1), best to protect boil holding temperature and the guarantor deterministic process of holding time: the X1 that boils be the boil ceiling value of holding temperature scope of guarantor for northern rice district circle rice; X2 is for protecting the lower limit of the holding temperature scope of boiling; Time t1 covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to X1 temperature institute after the heater; Time t2 maintains the time between X1, X2 temperature for having picked up counting after the time through t1; Rice district, north circle rice grain pattern is crossed and is soaked suction; Through heating through t1 after the time; In X1, X2 temperature range, keep t2 after the time to temperature; This heating is warming up to the boiling rice process of cooking rice over a slow fire after boiling, high temperature maintenance process, the boiling rapidly, cooks listed each physical and chemical index of back rice all in the righttest scope, can cook all good rice of outward appearance quality.
4. control method for boiling rice with electric cooker as claimed in claim 1; It is characterized in that: in the described step (1), region, middle reaches, the Changjiang river hybridization rice is best, and to protect boil holding temperature and the guarantor deterministic process of holding time: the X1 that boils be the boil ceiling value of holding temperature scope of guarantor; X2 is for protecting the lower limit of the holding temperature scope of boiling; Time t1 covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to X1 temperature institute after the heater; Time t3 maintains the time between X1, X2 temperature for having picked up counting after the time through t1; Region, middle reaches, the Changjiang river hybridization rice grain pattern is crossed immersion process; Through heating through t1 after the time; In X1, X2 temperature range, keep t3 after the time to temperature; This heating is warming up to the boiling rice process of cooking rice over a slow fire after boiling, high temperature maintenance process, the boiling rapidly, cooks listed each physical and chemical index of back rice all in the righttest scope, can cook all good rice of outward appearance quality.
5. control method for boiling rice with electric cooker as claimed in claim 1; It is characterized in that: in the described step (1), THE LOWER YANGTZE VALLEY region hybridization rice is best, and to protect boil holding temperature and the guarantor deterministic process of holding time: the X1 that boils be the boil ceiling value of holding temperature scope of guarantor; X2 is for protecting the lower limit of the holding temperature scope of boiling; Time t1 covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to X1 temperature institute after the heater; Time t4 maintains the time between X1, X2 temperature for having picked up counting after the time through t1; THE LOWER YANGTZE VALLEY region hybridization rice grain pattern is crossed immersion process; Through heating through t1 after the time; In X1, X2 temperature range, keep t4 after the time to temperature; This heating is warming up to the boiling rice process of cooking rice over a slow fire after boiling, high temperature maintenance process, the boiling rapidly, cooks listed each physical and chemical index of back rice all in the righttest scope, can cook all good rice of outward appearance quality.
6. control method for boiling rice with electric cooker as claimed in claim 1 is characterized in that: in the described step (1), scented rice is best, and to protect the holding temperature of boiling be the ceiling value of protecting the holding temperature scope of boiling with protecting definite process of boiling and holding time: X1; X2 is for protecting the lower limit of the holding temperature scope of boiling; Time t1 covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to X1 temperature institute after the heater; Time t5 maintains the time between X1, X2 temperature for having picked up counting after the time through t1; Scented rice passes through immersion process; Through heating through t1 after the time; In X1, X2 temperature range, keep t5 after the time to temperature; This heating is warming up to the boiling rice process of cooking rice over a slow fire after boiling, high temperature maintenance process, the boiling rapidly, cooks listed each physical and chemical index of back rice all in the righttest scope, can cook all good rice of outward appearance quality.
CN200810062095A 2008-05-25 2008-05-25 Method for controlling rice steaming and boiling of electric rice cooker CN101587330B (en)

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