CN102370137A - Pressure rice-water-separated quick rice cooking method - Google Patents
Pressure rice-water-separated quick rice cooking method Download PDFInfo
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- CN102370137A CN102370137A CN2010102583961A CN201010258396A CN102370137A CN 102370137 A CN102370137 A CN 102370137A CN 2010102583961 A CN2010102583961 A CN 2010102583961A CN 201010258396 A CN201010258396 A CN 201010258396A CN 102370137 A CN102370137 A CN 102370137A
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Abstract
The invention relates to a quick rice cooking method, in particular to a pressure rice-water-separated quick rice cooking method. Through the cooperation of a pressure cooker and a lifting inner pot, the rice and water in the pressure cooker can be quickly boiled, rice can absorb water and expand quickly, then the inner pot is controlled to lift to separate rice and water, the rice later is completely steamed by the steam in the pressure cooker, the rice which is completely cooked does not absorb water nor immersed in water, and thus, the rice can be cooked very quickly with rice grains being full, elastic and transparent; and particularly, the rice cooking time required by the conventional rice cooker can be reduced, the rice grains are neither too dry and hard nor too wet and soft, and the rice is indeed very loose, soft and chewy.
Description
Technical field
The present invention relates to a kind of method of cooking, it utilizes pressure cooker fast with water boil, makes the rapid imbibition of the grain of rice, then with rice, separated form water, relies on the steam in the pressure cooker that the grain of rice is cooked fully.
Background technology
Traditional method of cooking all is to put into pot after the grain of rice is cleaned, and adds an amount of water cooking; All be to rely on stove fire (utilizing coal or timber) in early days, and bowl directly is placed on the stove fire, with rice, the water boil in the bowl; Receive until moisture and to finish becoming to cook, therefore cooking nice rice need lean on experience, otherwise make easily the bottom of a pan burn or the rice heart under-done; And this involves the problem of burning things which may cause a fire disaster size and water yield number, and is not easy control.
Therefore, grill pan promptly arises at the historic moment, please cooperate consult shown in Figure 1; It mainly has one a pot of body 11 and a pot cover 12, is positioned at pot body 11 bottoms and is provided with the electric calorifie installation (not shown), and connect power lead 13 turn-on powers; When starting switch 14, can heat.And its meal mode of cooking a meal is that the washed grain of rice is inserted interior pot, and adds an amount of water and mix (demonstration among the prior art figure) with rice, also pours an amount of water in pot body 11 bottoms then and covers pot cover 12 and heat and cook; Behind the water evaporate to dryness in the bottom of a pan; Switch 14 promptly takeoffs automatically to accomplish and cooks, obviously in early days need be simple by the cooking way of experience, convenient, and so its time of cooking is obviously longer; Generally about about 45 minutes, and the water yield is placed the soft durometer that number also can influence the grain of rice.
And progressive electronic pot is then as shown in Figure 2, is provided with the heater (not shown), and relies on switch 23 control heating.When cooking, the grain of rice of cleaning is put into pot and added an amount of water, put into pot body 21 then; But needn't be in pot body 21 pouring, covering pot cover 22 turn-on powers can cook, and has a pore 24 in pot cover 22 upper ends; Can the steam in the pot body 21 be discharged, real more convenient than grill pan, so its time of cooking also can't shorten; Need expend equally about 45 minutes, so traditional cooking way, all have following common disappearance:
(1) overlong time of cooking, traditional cooking way all is a low-pressure boiling, steam is along with discharge in the slit of pore 24 or pot cover 12,22 and pot body 11,21, so the time of cooking needs about 45 minutes approximately.
(2) rice, water is steaming mixed, traditional approach utilizes stove fire or electric energy, all is constantly hot digestion of interior pot that rice, water are mixed; Make the grain of rice constantly imbibition in boiling water; Receive to do until moisture, so because of moisture all remains in the bottom of a pan, so that the grain of rice in the bottom of a pan can comparatively wet is soft.
(3) tradition time of cooking longer, can expend more stove fire or electric energy, do not meet the principle of economic benefit, and do not possess the purpose that environmental protection and energy saving subtract carbon.
(4) traditional cooking way relies on grain of rice imbibition in boiling water, and so when moisture reduce, the grain of rice of top promptly can't continue to absorb water, so can't make each Mi Douneng glittering and translucent and Q is continuous full of elasticity.
The inventor is the development and Design work of specializing in various pans, knows very well traditional grill pan or electronic pot, the cooking way that still is to use rice, water to mix; Therefore cook the meal that takes, can't reach fully evenly, and the time of cooking is longer at all; Can not satisfy requiredly,, think hard the road of solution so be the specialty that relies on itself; Finally go through repeatedly test, revise with improvement after, and birth of the present invention is arranged.
Summary of the invention
The present invention relates to a kind of all glittering and translucent method of cooking fast full of elasticity of each rice that makes.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is:
A kind of pressure type rice, the separated form water method of cooking fast is characterized in that: mainly rely on pressure cooker and a liftable and let moisture passes through interior pot realize that its process step is:
(1) elder generation cleans the grain of rice with interior pot and takes up;
(2) interior pot is inserted in the pressure cooker, and in pressure cooker, add an amount of water, and the entering of the water in this pressure cooker is somebody's turn to do in the interior pot;
(3) turn-on power makes the grain of rice fast softening and fully imbibition in boiling water with water boil;
(4) reach seven, eight fens when ripe when the grain of rice, pot rises in the control automatically, the grain of rice in making in the pot and the interior separated form water of pressure cooker;
(5) pressure cooker continues heating, forms water steam and continues the grain of rice in the pot in the boiling, and can make each rice thermally equivalent;
(6) full and well-done until each rice suction;
(7) accomplish the program of cooking.
Wherein: the water yield of this interpolation needs the whole water absorptions greater than boil rice amount, makes and maintains water in the pressure cooker.
Wherein: pot can be controlled up-down in this, and to offer than the grain of rice be little through hole in the bottom of interior pot.
Wherein: pot top is formed with bulge loop and offers several passages in this.
Compared with prior art, adopt the advantage that the utlity model has of technique scheme to be: the water content of each rice is improved, and be heated evenly; Not only soft chewiness is full full of elasticity; Especially surperficial glittering and translucent glossy, overturn traditional pattern of cooking in fact, and can shorten over half cooking the time; More energy saving is when meeting patent requirement.
Description of drawings
Fig. 1 is the stereo appearance figure of existing grill pan;
Fig. 2 is the stereo appearance figure of existing electronic pot;
Fig. 3 is the flow chart of cooking of the present invention;
Fig. 4 is an interior pot stereogram of the present invention;
Fig. 5 is the sketch map that the grain of rice of the present invention is soaked in the water in the pressure cooker;
Fig. 6 is the sketch map that the pot rising makes rice, separated form water in the present invention.
Description of reference numerals: pot body 11,21; Pot cover 12,22; Power lead 13; Switch 14,23; Pore 24; Interior pot 31; Bulge loop 311; Passage 312; Through hole 313; Pressure cooker 32; Add water 33; Boiling 34; Separate 35; Steam 36; Accomplish 37.
The specific embodiment
At first, seeing also shown in Figure 3ly, is schematic flow sheet of cooking of the present invention; Earlier the grain of rice is cleaned and put into pot 31, interior pot 31 is inserted in the pressure cooker 32, add water 33 then to the appropriate location; Then turn-on power carries out boiling 34, when the grain of rice imbibition of being heated rapidly, and boils to the grain of rice 7,8 minutes when ripe; Separated form water 35 in the control in pot 31 risings and the pressure cooker 32, and continue conductive heater, interior at this moment pot 31 the grain of rice; Rely on steam 36 circulations of vaporization in the pressure cooker 32 to continue boiling, accomplish 37 until fully the grain of rice being cooked to cook.
Therefore, cooking way of the present invention is to overturn tradition from first to last rice, water to be steeped the method for cooking together fully, till boiling.And change with two-part and cooperate pressure cooker 32; To be soaked in the grain of rice of the water of pressure cooker inner bottom part earlier,, make the grain of rice soft and imbibition fast together with the rapid heated and boiled of moisture; When the grain of rice is ripe at seven, eight minutes; In the control pot 31 rise make in the separated form water of rice and pressure cooker 32 bottoms in the pot 31, utilize the steam boilings of vaporizing in the pressure cooker 32 this moment, makes imbibition that each grain of rice can both be full and uniform until boiling; And i.e. no longer suction after the grain of rice cooks fully, it is soft full full of elasticity therefore to reach a glittering and translucent Q.And it is over half to rely on pressure cooker 32 can the time of cooking be shortened, and in about 20 minutes, and the meal that cooks has more elasticity, sweet-smelling good to eat.
Secondly, relevant of the present invention in the structure of pot 31, please cooperate consult shown in Figure 4; Should in pot 31 top be provided with bulge loop 311, can supply to paste on the interior ring wall that is butted on pressure cooker 32, in making can not fit with the bottom of pressure cooker 32 in pot 31 thes bottom of a pan; On bulge loop 311 and offer several passages 312; Is little through hole 313 and offer a plurality of in the bottom of interior pot 31 than grain of rice external diameter, can the grain of rice be retained in the interior pot 31, and moisture or steam are passed through by through hole 313.
As for pressure cooker 32 are traditional pressure cookers, and pot can 31 produces lift action in its design made, thus the grain of rices in the interior pot 31 can keep being immersed in the water, perhaps with separated form water.And the control that when separates is controlled according to the time of setting fully automatically, and its amount and moisture number according to the grain of rice that boils is adjusted; And predefined formula; Only need starting switch when cooking, can control the boiling time that meter water mixes automatically, and utilize the digestion time of steam after the rice, separated form water; Until the completion of cooking, simple and easy and make things convenient for.
During use; Please look back to cooperate and consult shown in Figure 3ly, equally with tradition earlier the grain of rice cleaned and put into pot 31, then interior pot 31 inserted in the pressure cooker 32; Then need to add an amount of water; This moisture number boils rice amount according to institute and decide, except that supplying the grain of rice to absorb to expand, and the interior water yield of the pot 32 of should keep-uping pressure.Therefore can be the same with pot in the tradition, at internal ring wall portrayal height of water level, add water to the location highly as long as then boil how many rice; Then starting switch begins cooking; Because of the present invention utilizes pressure cooker 32, thus can be fast with the water boil in the strict power pot, and this moment, rice, water were admixture (please cooperate consult shown in Figure 5); Then the grain of rice is along with the rapid deliquescing of boiling water and absorb to expand, can reach very soon seven, eight minutes ripe.Rely on this moment automatic switch that interior pot 31 is risen, make the water of grain of rice separating pressure pot 32 bottoms, and produce rice, separated form water state (as shown in Figure 6); Because of pressure cooker 32 continued power cookings, the therefore inner steam that water is vaporized into, and the passage of offering by the bulge loop 311 of the through hole 313 of interior pot 31 bottoms and upper end 312 (joining shown in Figure 4); In the pot 31, utilize steam to continue the circulation cooking grain of rice, and make each Mi Douneng thermally equivalent in scurrying into; Boil fully until the grain of rice, and the fully well-done i.e. no longer suction of the grain of rice, and gauge tap takeoffs to accomplish and cooks; Speed is very fast so cook; Make an appointment with and can save over half approximately cooking the time, and the more soft chewiness of meal that cooks is full full of elasticity, and glittering and translucent.Therefore, the method for cooking of the present invention obviously has following advantage:
(1) the present invention utilizes pressure cooker 32, cooperates rice, the boiling of separated form water mode, can save over half cooking the time, overturns traditional cooking way, is convenient to the shortening of general family and cooks the time.
(2) the present invention can shorten the time of cooking, and therefore has the effect of energy saving, meets the principle of economic benefit.
(3) the present invention utilizes the steam of pressure cooker 32 to continue the circulation boiling grain of rice, and all the soft chewiness of ability is full and glittering and translucent, especially full of elasticity to make each grain of rice.
(4) the present invention relies on rice, separated form water, and the grain of rice of bottom can be immersed in the water, can keep each rice suction evenly, and identical water content of tool all not having wet sticking or stiff situation and taking place.
In sum, the present invention utilizes pressure cooker, cooperates the method for cooking of rice, separated form water, can make each rice all glittering and translucent, and the Q silk floss is full of elasticity, especially can shorten over half cooking the time.
More than explanation is just illustrative for the purpose of the present invention; And nonrestrictive, those of ordinary skills understand, under the situation of spirit that does not break away from claim and limited and scope; Can make many modifications, variation or equivalence, but all will fall within protection scope of the present invention.
Claims (4)
1. a pressure type rice, separated form water method of cooking fast is characterized in that: mainly rely on pressure cooker and a liftable and let moisture passes through interior pot realize that its process step is:
(1) elder generation cleans the grain of rice with interior pot and takes up;
(2) interior pot is inserted in the pressure cooker, and in pressure cooker, add an amount of water, and the entering of the water in this pressure cooker is somebody's turn to do in the interior pot;
(3) turn-on power makes the grain of rice fast softening and fully imbibition in boiling water with water boil;
(4) reach seven, eight fens when ripe when the grain of rice, pot rises in the control automatically, the grain of rice in making in the pot and the interior separated form water of pressure cooker;
(5) pressure cooker continues heating, forms water steam and continues the grain of rice in the pot in the boiling, and can make each rice thermally equivalent;
(6) full and well-done until each rice suction;
(7) accomplish the program of cooking.
2. according to the said pressure type rice of claim 1, the separated form water method of cooking fast, it is characterized in that: the water yield of this interpolation needs the whole water absorptions greater than boil rice amount, makes and maintains water in the pressure cooker.
3. based on the said pressure type rice of claim 1, the separated form water method of cooking fast, it is characterized in that: pot can be controlled up-down in this, and to offer than the grain of rice be little through hole in the bottom of interior pot.
4. according to the said pressure type rice of claim 1, the separated form water method of cooking fast, it is characterized in that: pot top is formed with bulge loop and offers several passages in this.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102583961A CN102370137A (en) | 2010-08-17 | 2010-08-17 | Pressure rice-water-separated quick rice cooking method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102583961A CN102370137A (en) | 2010-08-17 | 2010-08-17 | Pressure rice-water-separated quick rice cooking method |
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| CN102370137A true CN102370137A (en) | 2012-03-14 |
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| CN2010102583961A Pending CN102370137A (en) | 2010-08-17 | 2010-08-17 | Pressure rice-water-separated quick rice cooking method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026972A (en) * | 2013-03-08 | 2014-09-10 | 松下电器产业株式会社 | Cooking ware |
| CN104305853A (en) * | 2014-09-19 | 2015-01-28 | 珠海格力电器股份有限公司 | Electric cooker control method and system and electric cooker |
| CN104783020A (en) * | 2015-05-05 | 2015-07-22 | 江南大学 | Stewing and cooking mode for simultaneously cooking brown rice and white rice |
| CN105852626A (en) * | 2016-05-27 | 2016-08-17 | 佛山市顺德区美的电热电器制造有限公司 | Intelligent electric rice cooker and rice cooking method thereof |
| CN107343740A (en) * | 2016-05-04 | 2017-11-14 | 佛山市顺德区美的电热电器制造有限公司 | The method and device of electric rice cooker cooking rice |
| CN109464028A (en) * | 2019-01-14 | 2019-03-15 | 珠海格力电器股份有限公司 | Electrical equipment and control method and device thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201267393Y (en) * | 2008-07-22 | 2009-07-08 | 陈超 | Electric cooker for filtering rice |
-
2010
- 2010-08-17 CN CN2010102583961A patent/CN102370137A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201267393Y (en) * | 2008-07-22 | 2009-07-08 | 陈超 | Electric cooker for filtering rice |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026972A (en) * | 2013-03-08 | 2014-09-10 | 松下电器产业株式会社 | Cooking ware |
| CN104305853A (en) * | 2014-09-19 | 2015-01-28 | 珠海格力电器股份有限公司 | Electric cooker control method and system and electric cooker |
| CN104783020A (en) * | 2015-05-05 | 2015-07-22 | 江南大学 | Stewing and cooking mode for simultaneously cooking brown rice and white rice |
| CN107343740A (en) * | 2016-05-04 | 2017-11-14 | 佛山市顺德区美的电热电器制造有限公司 | The method and device of electric rice cooker cooking rice |
| CN105852626A (en) * | 2016-05-27 | 2016-08-17 | 佛山市顺德区美的电热电器制造有限公司 | Intelligent electric rice cooker and rice cooking method thereof |
| CN105852626B (en) * | 2016-05-27 | 2019-07-30 | 佛山市顺德区美的电热电器制造有限公司 | Intelligent electric cooker and its cooking method |
| CN109464028A (en) * | 2019-01-14 | 2019-03-15 | 珠海格力电器股份有限公司 | Electrical equipment and control method and device thereof |
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Application publication date: 20120314 |