CN102961038B - Method for making foods by using pressure cooker - Google Patents
Method for making foods by using pressure cooker Download PDFInfo
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- CN102961038B CN102961038B CN201210488281.0A CN201210488281A CN102961038B CN 102961038 B CN102961038 B CN 102961038B CN 201210488281 A CN201210488281 A CN 201210488281A CN 102961038 B CN102961038 B CN 102961038B
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- 235000013305 food Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 34
- 238000009835 boiling Methods 0.000 claims abstract description 44
- 238000010411 cooking Methods 0.000 claims abstract description 35
- 238000010438 heat treatment Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims description 40
- 235000009566 rice Nutrition 0.000 claims description 40
- 235000014347 soups Nutrition 0.000 claims description 20
- 230000008901 benefit Effects 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 39
- 230000000694 effects Effects 0.000 description 14
- 238000002474 experimental method Methods 0.000 description 11
- 235000013339 cereals Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000002834 transmittance Methods 0.000 description 2
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033558 biomineral tissue development Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Abstract
The invention relates to a method for making foods by using a pressure cooker. The method for making foods comprises a non-pressure cooking stage which comprises the following specific steps of: driving an electromagnetic exhaust steam valve to be opened by using an electric control device; communicating the inside of an inner container with external atmospheric air; driving a heating device to heat foods in the inner container to a boiling state by using the electric control device; calculating boiling time t by using the electric control device; and when the boiling time t is longer than preset time t1, ending the non-pressure cooking stage. Foods in the pressure cooker are driven to overturn in a non-pressure boiling way, so that the foods in the inner container can absorb water sufficiently and be heated uniformly, the risk of surface non-flatness caused by insufficient local water absorption is eliminated, foul smell can be vaporized, and the mouthfeel is improved.
Description
Technical field
The present invention relates to domestic food processing technology field, particularly relate to a kind of method that pressure cooker makes food.
Background technology
Along with the raising day by day of people's living standard, it is also proposed higher requirement to the food cooking quality of cooking apparatus, how electric pressure rice cooker can cook all good and nutrition leak the is few rice of color, smell and taste needs to carry out deep research.
But existing food bottom heating electric pressure rice cooker, the meter Jia Re usually near the bottom section of pot is abundant, is in the rice underheat of the edge part away from bottom, easily produces rice and to be heated uneven structure.Observe the state utilizing the cooked rice of such electric pressure rice cooker, meter Jia Re near the central part that can find the central portion and top owing to being in pot is fully sufficient, water suction too much, and madial wall region is insufficient owing to heating, the grain of rice expands little, the shape on the rice surface seen during uncap is not flat surface, but the arc that central upper portion portion is high, top periphery (near the madial wall of pot) is low, visually lack delicious effect.
Even IH heated pressure electric cooker popular recently in industry, the vortex flow heating adopting load coil to produce is heated, but because pot constructs from as heating, so the meter Jia Re be near the madial wall region of pot is abundant, be in central portion away from the pot of madial wall to the rice underheat of central upper, easily produce rice and to be heated uneven structure.In addition, observe the state utilizing so cooked rice, the rice underheat near due to the central part (central part on cooked rice surface) of the central portion and top being in pot can be found, so expand unlike the rice near madial wall, the shape on the rice surface seen during uncap is not flat surface, but the dish that central upper portion portion is low, top periphery (near the madial wall of pot) is high, visually lack delicious effect.And then, cause the underheated rice in central upper portion portion, half-cooked, good to eat not.
In addition, when utilizing existing bottom-heated disc type electric pressure rice cooker or IH electric pressure rice cooker to make food, due to the structure of its sealing mineralization pressure, realize food to boil under high-pressure situations.We know, containing the taste that some volatile fatty acids etc. are unpleasant in food (particularly carnivorous), and when existing pressure cooker makes food, effectively can not be vented and these materials are fully volatilized, unpleasant taste will enter in soup, bring offending taste, affect the quality of food.
Summary of the invention
In view of this, be necessary to provide a kind of and be of high nutritive value, method that pressure cooker that mouthfeel is good makes food.
The present invention is achieved by the following technical solutions:
Pressure cooker makes the method for food, and pressure cooker comprises inner bag, the pot cover of sealing inner container, heater, electric control gear, temperature measuring equipment and pressure-detecting device, and pot cover is provided with electromagnetism exhaust steam valve, and the method for described making food comprises the steps:
S1: cooking stage with no pressure, electric control gear drives electromagnetism exhaust steam valve to open, and inner bag inside is communicated with ambient atmosphere, and electric control gear drives heater to be heated to boiling to the food in inner bag, electric control gear calculates boiling time t, when boiling time t is greater than preset time t
1, cooking stage with no pressure terminates;
S2: have pressure cooking stage, electric control gear drives electromagnetism exhaust steam valve to cut out, and electric control gear drives heater to carry out heating boosting to the food in inner bag, and pressure-detecting device detects the culinary art pressure P in inner bag, when culinary art pressure P reaches default exhaust steam pressure P
1time, electric control gear drives electromagnetism exhaust steam valve intermittently starting to carry out steam discharge and realizes stirring food boiling in inner bag, and electric control gear calculates steam discharge time t
2, as steam discharge time t
2reach default steam discharge end time t
3time, electromagnetism exhaust steam valve cuts out again, when culinary art pressure P reaches default dwell pressure P
2time, electric control gear controls heater and carries out intermittent-heating or low-power heating, and meanwhile, electric control gear calculates dwell time t
4, as dwell time t
4reach default dwell time t
5time, there is pressure cooking stage to terminate.
Described method also comprises: S3: the pressure release stage, and electric control gear drives electromagnetism exhaust steam valve to open steam discharge, and the culinary art pressure P detected in inner bag when pressure-detecting device is less than default safe opening pressure P
stime, user can open pot cover, this safe opening pressure P
s≤ 0.105MPa.
Described food is rice.
Also comprise S11 in described S1 cooking stage with no pressure: the water suction stage, temperature measuring equipment detects the temperature T in inner bag, when temperature T in inner bag reaches preset temperature T
1time, electric control gear controls heater and carries out intermittent-heating or low-power heating, and electric control gear calculates the time t of intermittent-heating or low-power heating
6, work as t
6reach and preset water suction end time t
7time, the water suction stage terminates.
Described preset temperature T
1be 45 DEG C ~ 65 DEG C, preset water suction end time t
7be 5 ~ 10 minutes, preset time t
1it is 1 ~ 5 minute.
Described default exhaust steam pressure P
1be 0.1 ~ 0.12 MPa, steam discharge end time t
3be 15 ~ 200 seconds, presetting dwell pressure P2 is 0.12 ~ 0.15 MPa, presets dwell time t
5it is 5 ~ 15 minutes.
Described food is soup or congee.
Described S2 also comprises S21 after having pressure cooking stage: normal pressure mends the burning stage, electric control gear drives electromagnetism exhaust steam valve to open, inner bag inside is communicated with ambient atmosphere, and electric control gear drives heater to be heated to boiling again to the food in inner bag, and electric control gear calculates boiling time t again
8, as boiling time t
8be greater than preset time t
9, the normal pressure benefit burning stage terminates.
Described preset time t
1and preset time t
9it is all 5 ~ 15 minutes.
Described default exhaust steam pressure P
1be 0.12 ~ 0.15 MPa, steam discharge end time t
3be 5 ~ 15 minutes, presetting dwell pressure P2 is 0.13 ~ 0.17 MPa, presets dwell time t
5it is 10 ~ 20 minutes.
The invention has the beneficial effects as follows:
When the method adopting the present invention above-mentioned makes rice, inner bag inside is communicated with ambient atmosphere, electric control gear drives heater to be heated to boiling to the food in inner bag, and constantly boiling a period of time, so, because boiling drives the rolling of the grain of rice, the rice that can realize in inner bag absorbs water fully, homogeneous heating, change it due to insufficient danger causing rice surface irregularity that locally absorbs water, and the unpleasant taste that can volatilize, promote mouthfeel.
When the method adopting the present invention above-mentioned makes soup or congee, inner bag inside is communicated with ambient atmosphere, electric control gear drives heater to be heated to boiling to the food in inner bag, and constantly boiling a period of time, so, can be volatilized taste unpleasant in food materials (particularly carnivorous), promotes mouthfeel and nutritive value.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the present invention is described in further detail.
Fig. 1 is the flow chart that pressure cooker of the present invention makes method first embodiment of food;
Fig. 2 is the flow chart that pressure cooker of the present invention makes method second embodiment of food.
Detailed description of the invention
Below in conjunction with drawings and Examples, the present invention is further described:
Embodiment one:
Refer to shown in Fig. 1, pressure cooker of the present invention makes method first embodiment of food, and pressure cooker comprises inner bag, the pot cover of sealing inner container, heater, electric control gear, temperature measuring equipment and pressure-detecting device, and pot cover is provided with electromagnetism exhaust steam valve.
Described food is rice, and its preparation method comprises:
Step S11: water suction stage, electric control gear drives electromagnetism exhaust steam valve to open, and electric control gear drives heater to heat the food in inner bag, and temperature measuring equipment detects the temperature T in inner bag, when temperature T in inner bag reaches preset temperature T
1time, electric control gear controls heater and carries out intermittent-heating or low-power heating, and electric control gear calculates the time t of intermittent-heating or low-power heating
6, work as t
6reach and preset water suction end time t
7time, the water suction stage terminates, and enters next step;
Step S1: cooking stage with no pressure, inner bag inside is communicated with ambient atmosphere, and electric control gear drives heater to be heated to boiling to the food in inner bag, and electric control gear calculates boiling time t, when boiling time t is greater than preset time t
1, cooking stage with no pressure terminates, and enters next step;
Step S2: have pressure cooking stage, electric control gear drives electromagnetism exhaust steam valve to cut out, and electric control gear drives heater to carry out heating boosting to the food in inner bag, and pressure-detecting device detects the culinary art pressure P in inner bag, when culinary art pressure P reaches default exhaust steam pressure P
1time, electric control gear drives electromagnetism exhaust steam valve intermittently starting to carry out steam discharge and realizes stirring food boiling in inner bag, and electric control gear calculates steam discharge time t
2, as steam discharge time t
2reach default steam discharge end time t
3time, electromagnetism exhaust steam valve cuts out again, when culinary art pressure P reaches default dwell pressure P
2time, electric control gear controls heater and carries out intermittent-heating or low-power heating, and meanwhile, electric control gear calculates dwell time t
4, as dwell time t
4reach default dwell time t
5time, there is pressure cooking stage to terminate, enter next step;
Step S3: pressure release stage, electric control gear drives electromagnetism exhaust steam valve to open steam discharge, and the culinary art pressure P detected in inner bag when pressure-detecting device is less than default safe opening pressure P
stime, user can open pot cover, this safe opening pressure P
s≤ 0.105MPa.
In step s 11, described preset temperature T
1be 45 DEG C ~ 65 DEG C, preset water suction end time t
7it is 5 ~ 10 minutes.Above-mentioned data area is further illustrated below by experiment.
Table 1 absorbs water the stage to rice influential effect laboratory report:
Table 1 can be found out, preset temperature is about 65 DEG C time in step s 11, absorbent time 10 minutes, and reduced sugar and sensory evaluation scores are all peak, and advance the speed from it, 5 ~ 10 minutes reduced sugars and sensory evaluation scores are advanced the speed lower, and in view of user use pressure cooker time, if it is oversize to make the rice time, rhythm of life efficiently can not be met, therefore, in present embodiment, adopt preset temperature T
1be 65 DEG C, preset water suction end time t
7it is 5 minutes.
In step sl, described preset time t
1it is 1 ~ 5 minute.Above-mentioned data area is further illustrated below by experiment.This experiment is the boiling process based on above-mentioned experiment basis increasing cooking stage with no pressure.
Table 2 cooking stage boiling time with no pressure t is to rice influential effect laboratory report:
As can be seen from Table 2, the duration t that seethes with excitement in cooking stage with no pressure is longer, the soaking effect of the grain of rice is better, and water is when being in boiling, needs to evaporate a large amount of water, cause time of continuing longer, the later stage water of culinary art is fewer, increases effect in addition from the water absorption rate of the grain of rice more than 1 minute later, but its efficiency increased obviously reduces, therefore, the preset time t that present embodiment setting boiling is lasting
1it is 1 minute.
In step s 2, described default exhaust steam pressure P
1be 0.105 ~ 0.12 MPa, steam discharge end time t
3be 15 ~ 200 seconds, if pressure is higher than 0.12 MPa, during steam discharge, inside and outside differential pressure is excessive, causes noise excessive, and the water etc. in inner bag is easily discharged from exhaust steam valve, contaminated environment, therefore, and present embodiment setting exhaust steam pressure P
1be 1.15 MPa.
Steam discharge end time t is further illustrated below by experiment
3scope, this experiment is carried out based on above-mentioned two experiment basis.
Table 3 has pressure cooking stage steam discharge end time t
3to rice influential effect laboratory report:
Illustrate, show the water uniformity that in upper 3, levels moisture difference and the less surface of center edge moisture difference make rice better.
As can be seen from Table 3, there iing pressure cooking stage, having the time t of pressure vapour
3200 ~ 225 seconds time, resultant effect is best, and steam discharge overlong time, the loss of moisture can be caused, be unfavorable for the culinary art in later stage, easily occur the risk of the complete slaking of meter Bu Neng.Given this, present embodiment takes the end time t of steam discharge
3it is 200 seconds.
In addition, described default dwell pressure P
2be 0.12 ~ 0.15 MPa, preset dwell time t
5it is 5 ~ 15 minutes.Realize cooking rice over a slow fire process to the rice in inner bag, the complete slaking of the guarantee grain of rice.This dwell pressure P
2with default dwell time t
5select according to the rice amount made.
In present embodiment, last pressure release stage S3, uncap the Pressure Drop lower security in inner bag pressure P S≤0.105MPa.So, what user can be safe opens upper cover, avoids the risk of uncapping under pressure condition.
The present invention is controlled by the boiling added in cooking stage with no pressure on conventional pressure pot basis, namely electric control gear drives electromagnetism exhaust steam valve to open, inner bag inside is communicated with ambient atmosphere, electric control gear drives heater to be heated to boiling to the food in inner bag, and constantly boiling 60 seconds, make, the rice utilizing pressure cooker to make is more smooth, rice water suction is more full and uniform, and the mouthfeel of rice is more fragrant and more sweet.
Pressure-detecting device of the present invention also can pass through temperature sensor detected temperatures, by pressure and vs. temperature, calculates force value or directly arranges pressure sensor.
Temperature measuring equipment of the present invention can be the temperature sensor being arranged on upper cover or bottom.The change of so this non-invention essence, also within scope.
Embodiment two:
Refer to method second embodiment that the pressure cooker of the present invention shown in Fig. 2 makes food, described food is soup, is described in present embodiment for pig's feet soup.
Its preparation method comprises:
S1: cooking stage with no pressure, electric control gear drives electromagnetism exhaust steam valve to open, inner bag inside is communicated with ambient atmosphere, electric control gear drives heater to be heated to boiling to the food in inner bag, electric control gear calculates boiling time t, when boiling time t is greater than preset time t 1, cooking stage with no pressure terminates;
S2: have pressure cooking stage, electric control gear drives electromagnetism exhaust steam valve to cut out, electric control gear drives heater to carry out heating boosting to the food in inner bag, pressure-detecting device detects the culinary art pressure P in inner bag, when cooking pressure P and reaching default exhaust steam pressure P1, electric control gear drives electromagnetism exhaust steam valve intermittently starting to carry out steam discharge and realizes stirring food boiling in inner bag, electric control gear calculates steam discharge time t2, when steam discharge time t2 reaches default steam discharge end time t3, electromagnetism exhaust steam valve cuts out again, when cooking pressure P and reaching default dwell pressure P2, electric control gear controls heater and carries out intermittent-heating or low-power heating, simultaneously, electric control gear calculates dwell time t4, when dwell time t4 reaches default dwell time t5, pressure cooking stage is had to terminate,
Be positioned at the step S21 after step S2: normal pressure mends the burning stage, electric control gear drives electromagnetism exhaust steam valve to open, inner bag inside is communicated with ambient atmosphere, electric control gear drives heater to be heated to boiling again to the food in inner bag, electric control gear calculates boiling time t8 again, when boiling time t8 is greater than preset time t 9, the normal pressure benefit burning stage terminates.
Step S3: pressure release stage, electric control gear drives electromagnetism exhaust steam valve to open steam discharge, and when the pressure-detecting device culinary art pressure P detected in inner bag is less than default safe opening pressure P S, user can open pot cover, this safe opening pressure P S≤0.105MPa.
Described preset time t 1 is 5 ~ 15 minutes in step sl.The data area of time t1 is further illustrated below by experiment.The nutritive index that this experiment adopts the protein in soup, soluble solid, total solid evaluation makes soup, evaluates delicious degree and color and luster by sensory modalities.Formulate sense organ evaluating meter as shown in table 4.
Table 4 pig's feet soup subjective appreciation table
Table 5 cooking stage preset time t with no pressure
1to Baoshang influential effect laboratory report:
As can be seen from Table 5, conventional pressure pot technique Baoshang is 1# pressure cooker, and the boiling extended in cooking stage with no pressure terminates preset time t 1, obviously can improve the making effect of soup, and after reaching 5 minutes, its successful increases, and particularly meat fishy smell is removed obviously.If but in view of this overlong time, the total time of Baoshang can be extended, therefore, setting this time in present embodiment is 5 minutes.
Described default exhaust steam pressure P1 is 0.12 ~ 0.15 MPa in step s 2, and steam discharge end time t3 is 5 ~ 15 minutes, and presetting dwell pressure P2 is 0.13 ~ 0.17 MPa, and presetting dwell time t5 is 10 ~ 20 minutes, and in step S21, preset time t 9 is 5 ~ 15 minutes.By setting above-mentioned parameter, make Baoshang technique perfect further, Baoshang effect increases further.
In step S21, preset time t 9 is 5 ~ 15 minutes.The data area of preset time t 9 is further illustrated below by experiment.This experiment is based on above-mentioned cooking stage preset time t with no pressure
1get and basis to be carried out in 5 minutes.
Table 6 normal pressure mends burning stage preset time t
9to Baoshang influential effect laboratory report:
As can be seen from Table 6, make soup seethe with excitement further by the normal pressure benefit burning stage, ensure slaking, and very large for the light transmittance impact of soup, light transmittance directly reflects the dense thick degree of soup.If but this time be greater than 15 minutes long, soup lack of moisture can be caused too much, and it is long to increase whole Baoshang, the time is less than 5 minutes, and dense thickening effect and peculiar smell are discharged thorough, and therefore, the present embodiment setting above-mentioned time is 5 minutes.
Food of the present invention also can be congee, and its manufacturing process is identical with the process of soup.
Pressure cooker of the present invention makes the method for soup, by increasing atmospheric boiling on conventional pressure pot basis, and control time of atmospheric boiling, to discharge the peculiar smell such as fishy smell in food materials (particularly meat), make the fragrance of soup purer, the soup better effects if of making.Arrange normal pressure in addition and mend burning, make, the nutriment in food materials is better separated out and is entered in soup, and soup is nutrition more.
Claims (10)
1. the method for a pressure cooker making food, pressure cooker comprises inner bag, the pot cover of sealing inner container, heater, electric control gear, temperature measuring equipment and pressure-detecting device, pot cover is provided with electromagnetism exhaust steam valve, it is characterized in that, the method for described making food comprises the steps:
Step S1: cooking stage with no pressure, electric control gear drives electromagnetism exhaust steam valve to open, and inner bag inside is communicated with ambient atmosphere, and electric control gear drives heater to be heated to boiling to the food in inner bag, electric control gear calculates boiling time t, when boiling time t is greater than preset time t
1, cooking stage with no pressure terminates;
Step S2: have pressure cooking stage, electric control gear drives electromagnetism exhaust steam valve to cut out, and electric control gear drives heater to carry out heating boosting to the food in inner bag, and pressure-detecting device detects the culinary art pressure P in inner bag, when culinary art pressure P reaches default exhaust steam pressure P
1time, electric control gear drives electromagnetism exhaust steam valve intermittently starting to carry out steam discharge and realizes stirring food boiling in inner bag, and electric control gear calculates steam discharge time t
2, as steam discharge time t
2reach default steam discharge end time t
3time, electromagnetism exhaust steam valve cuts out again, when culinary art pressure P reaches default dwell pressure P
2time, electric control gear controls heater and carries out intermittent-heating or low-power heating, and meanwhile, electric control gear calculates dwell time t
4, as dwell time t
4reach default dwell time t
5time, there is pressure cooking stage to terminate.
2. pressure cooker as claimed in claim 1 makes the method for food, it is characterized in that, described method also comprises: step S3: the pressure release stage, and electric control gear drives electromagnetism exhaust steam valve to open steam discharge, and the culinary art pressure P detected in inner bag when pressure-detecting device is less than default safe opening pressure P
stime, user can open pot cover, this safe opening pressure P
s≤ 0.105MPa.
3. pressure cooker as claimed in claim 1 or 2 makes the method for food, and it is characterized in that, described food is rice.
4. pressure cooker as claimed in claim 3 makes the method for food, and it is characterized in that, the front end of described step S1 cooking stage with no pressure is also provided with step S11: the water suction stage, and temperature measuring equipment detects the temperature T in inner bag, when temperature T in inner bag reaches preset temperature T
1time, electric control gear controls heater and carries out intermittent-heating or low-power heating, and electric control gear calculates the time t of intermittent-heating or low-power heating
6, work as t
6reach and preset water suction end time t
7time, the water suction stage terminates.
5. pressure cooker as claimed in claim 4 makes the method for food, it is characterized in that, described preset temperature T
1be 45 DEG C ~ 65 DEG C, preset water suction end time t
7be 5 ~ 10 minutes, preset time t
1it is 1 ~ 5 minute.
6. pressure cooker as claimed in claim 5 makes the method for food, it is characterized in that, described default exhaust steam pressure P
1be 0.105 ~ 0.12MPa, steam discharge end time t
3be 15 ~ 200 seconds, preset dwell pressure P
2be 0.12 ~ 0.15MPa, preset dwell time t
5it is 5 ~ 15 minutes.
7. pressure cooker as claimed in claim 1 or 2 makes the method for food, it is characterized in that: described food is soup or congee.
8. pressure cooker as claimed in claim 7 makes the method for food, it is characterized in that, described method also comprises the step S21 after being positioned at step S2: normal pressure mends the burning stage, electric control gear drives electromagnetism exhaust steam valve to open, inner bag inside is communicated with ambient atmosphere, electric control gear drives heater to be heated to boiling again to the food in inner bag, and electric control gear calculates boiling time t again
8, as boiling time t
8be greater than preset time t
9, the normal pressure benefit burning stage terminates.
9. pressure cooker as claimed in claim 8 makes the method for food, it is characterized in that, described preset time t
1and preset time t
9it is all 5 ~ 15 minutes.
10. pressure cooker as claimed in claim 9 makes the method for food, it is characterized in that, described default exhaust steam pressure P
1be 0.12 ~ 0.15MPa, steam discharge end time t
3be 5 ~ 15 minutes, preset dwell pressure P
2be 0.13 ~ 0.17MPa, preset dwell time t
5it is 10 ~ 20 minutes.
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