CN104739209A - Boiling-before-steaming rice cooking method - Google Patents

Boiling-before-steaming rice cooking method Download PDF

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Publication number
CN104739209A
CN104739209A CN201310722375.4A CN201310722375A CN104739209A CN 104739209 A CN104739209 A CN 104739209A CN 201310722375 A CN201310722375 A CN 201310722375A CN 104739209 A CN104739209 A CN 104739209A
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CN
China
Prior art keywords
rice
water
steaming
grain
pot
Prior art date
Application number
CN201310722375.4A
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Chinese (zh)
Inventor
秦峰
Original Assignee
秦峰
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 秦峰 filed Critical 秦峰
Priority to CN201310722375.4A priority Critical patent/CN104739209A/en
Publication of CN104739209A publication Critical patent/CN104739209A/en

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Abstract

The invention provides a boiling-before-steaming rice cooking method. The method is characterized in that a steamer is used for automatic rice cooking in a manner that rice and water are separated; timing is started when the sensed temperature reaches the boiling point, and after eight minutes, the power is automatically cut off, a drain valve on an inner pot is opened, and water above a through hole of the drain valve is drained, so that there is water left in the pot after water drainage is completed, and therefore the water can be heated continuously to generate steam for rice cooking; at this time, the rice and the water are separated, and the rice is not completely cooked, then the valve is automatically closed, and heating is continued until all rice grains are completely cooked, thereby completing the rice cooking; and the power-off time is set according to a preferred rice hardness degree. By using the automatic boiling-before-steaming rice cooking method, every rice grain can fully absorb water so as to be completely cooked, and the steamed rice is mellow, soft, fragrant and pliable.

Description

A kind of steamed rice method of first boiling rear steaming
Technical field
The present invention relates to a kind of steamed rice method of first boiling rear steaming, first by water boil, allow the grain of rice absorb moisture in welter, then discharge most of water, make meter Shui Fen from, then continue heating residue water produce steam the grain of rice is all cooked.
Background technology
Initial rice way puts into pot after being cleaned by the grain of rice, and add appropriate water, by means of stove fire by the rice in pot and water boil, cook until moisture is received to finish into, therefore cook nice rice and need lean on experience, otherwise easily make the bottom of a pan burn or the rice heart under-done, and this is rooted in the problem of burning things which may cause a fire disaster size and water yield number, and is not easy to control.
Therefore, grill pan is afterwards designed with inductive switch, after the water evaporate to dryness in the bottom of a pan, inductive switch automatically can takeoff and cook, obviously the birth of this grill pan makes cooking way more simple, convenient, but due to the time of cooking obviously longer, generally about about 45 minutes, and the water yield places the soft durometer that number also can affect the grain of rice.
There is following disappearance in existing cooking way: rice water can not be separated, and needs by rice, moisture all to be absorbed, and cause steaming rice content of starch high, rice adhesion, mouthfeel is uncomfortable; The water yield has been lacked rice and has been boiled not yet done easy paste, and the water yield is many, and meal wets soft; Tradition antistick layer easily come off harm healthy.
Therefore want that the rice making to make is glittering and translucent, fragrant tough full, graininess is strong, also needs further to design more novel steamed rice method and instrument.
Summary of the invention
The object of the invention is to solve the deficiencies in the prior art, provides a kind of steamed rice method of first boiling rear steaming, and rice is separated automatic meal braizing with water by the main steamer that relies on; Timing is carried out when reaching boiling point by temperature sense, auto-breaking is understood and the draining valve opened on inner pan body after 8 minutes, the water exceeding draining valve through hole is drained, just has remaining water in pot after such draining completes so that generation steam cooks rice when continuing heating, at this time meter Shui Fen from, simultaneously rice at this time only have five or six points ripe, then automatic-closing valve, continues heating until all grain of rices are well-done, completes steamed rice, according to the soft or hard degree of hobby rice, the time of power-off is set.
Described auto-breaking, according to the soft or hard degree of hobby rice, can arrange the time of power-off.
Steamer pot body is provided with heater and control panel, inner pan body is provided with in steamer, inner pan body is divided into two parts, one is that water filling part is arranged on inner pan body bottom, two are steaming kiers or steam rice top that plate is arranged on water filling part cleaned for splendid attire, make meter Shui Fen from, water filling part is provided with draining valve.
First boil a steamed rice method for rear steaming, it is characterized in that: the main automatic valve on pot body and the steaming plate in pot of relying on realized, and its method flow step is:
Step 1: above the steaming plate first clean rice being put into pot;
Step 2: inner pan body is placed in steamer, and water is added in inner pan body, make each grain of rice fully can absorb moisture;
Step 3: turn-on power, by water boil, makes the grain of rice softening absorption moisture in boiling water;
Step 4: when the grain of rice reach five, six points ripe time, automatically stop heating, autocontrol valve is opened and is discharged water, and the water in interior pot is separated with the grain of rice, and remains water in interior pot, and the water surface of surplus water flushes with the bottom in valve hole and again higher than the interior pot the bottom of a pan;
Step 5: continue pot in heating, makes remaining aquatic products unboiled water steam surround all grain of rices by steaming plate, makes all grain of rices can thermally equivalent and again absorb moisture;
Step 6: until all grain of rices are well-done;
Step 7: the process of cooking terminates.
As preferably, the water adding inner pan body in described step 2 will flood all grain of rices, makes each grain of rice can roll at water turning in when water seethes with excitement and fully absorb moisture.
As preferably, the time length that described step 4 is seethed with excitement in water by arranging rice, makes the maturity of the grain of rice different, can control the soft or hard degree of final rice.
As preferably, described steaming plate is provided with and can stops that rice grain pattern is crossed but can allow the through hole that steam passes through.
As preferably, described steaming plate can replace with steaming kier, and is provided with bottom steaming kier and can stops that rice grain pattern is crossed but can allow the through hole that steam passes through.
As preferably, the position of described draining valve is below steaming plate.
As preferably, between described draining valve and steaming plate, be provided with froth breaker.
Full-automatic steamed rice method of first boiling rear steaming of the present invention, make each rice thermally equivalent keep moisture, until the water suction of each rice is full and well-done, the rice steamed is glittering and translucent, and fragrant tough full, graininess is strong.
The advantage and disadvantage that this patent compared with prior art has:
1. the rice that cooks of existing electric cooker, electric cooker, because thin rice gruel does not drain, rice contains a large amount of starch, usually makes the abnormal people's glycemic index of insulin secretion raise, health risk.Simultaneously also because starch causes rice adhesion, affect mouthfeel; The rice that this patent cooks, can solve the problem that rice contains much starch and rice adhesion simultaneously, for people provide the rice that health is good to eat, delicate fragrance is soft.
2. the method is cooked to avoid and is stuck with paste meal problem.
3. stop tradition and be not stained with the harm of coating shedding to health.
4. rice is because eliminate much starch, cooks the rice institute heat content come and greatly reduces, be well suited for white collar personage and enjoy than traditional electrical pot for cooking rice.
5. the thin rice gruel that draining valve is discharged can separately use it for anything else, such as: make sweet food, stew, boil soup dish, steam egg, child's diatery supplement etc.)
accompanying drawing illustrates:
Fig. 1 is steamer pan structure schematic diagram of the present invention.
specific implementation method:
By reference to the accompanying drawings 1, a kind of steamed rice method of first boiling rear steaming of the present invention is described further.
First boil a steamed rice method for rear steaming, it is characterized in that: rice is separated automatic meal braizing with water by the main steamer that relies on; Timing is carried out when reaching boiling point by temperature sense, auto-breaking is understood and the draining valve opened on inner pan body after 8 minutes, the water exceeding draining valve through hole is drained,, just has remaining water in pot after such draining completes so that generation steam cooks rice when continuing heating, at this time meter Shui Fen from, simultaneously rice at this time only have five or six points ripe, then automatic-closing valve, continues heating until all grain of rices are well-done, completes steamed rice; According to the soft or hard degree of hobby rice, the time of power-off is set.
As preferably, described auto-breaking, according to the soft or hard degree of hobby rice, can arrange the time of power-off.
Steamer pot body (1) is provided with heater (2) and control panel (3), inner pan body (4) is provided with in steamer, inner pan body (4) is divided into two parts, one is that water filling part (41) is arranged on inner pan body bottom, two are steaming kiers or steam rice top that plate (42) is arranged on water filling part cleaned for splendid attire, make meter Shui Fen from.
As preferably, bottom water injection part is provided with draining valve (5).
A kind of steamed rice method of first boiling rear steaming ,it is characterized in that: the main automatic valve on pot body and the steaming plate in pot of relying on realized, and its method flow step is:
Step 1: above the steaming plate (42) first clean rice being put into inner pan body (4);
Step 2: inner pan body (4) is placed in steamer (1), and add water inner pan body (4) is inner, make each grain of rice fully can absorb moisture;
Step 3: turn-on power, by water boil, makes the grain of rice softening absorption moisture in boiling water;
Step 4: when the grain of rice reach five, six points ripe time, stop heating, draining valve (5) is opened and is discharged water, and the inner water of interior pot (4) is separated with the grain of rice, and interior pot (4) is inner remains water, the water surface of surplus water flushes with the bottom in valve hole and again higher than interior pot (4) the bottom of a pan;
Step 5: continue pot (4) in heating, makes remaining aquatic products unboiled water steam surround all grain of rices by steaming plate (42), makes all grain of rices can thermally equivalent and again absorb moisture;
Step 6: until all grain of rices are well-done;
Step 7: the process of cooking terminates.
As preferably, the water adding inner pan body (4) in described step 2 will flood all grain of rices, makes each grain of rice can roll at water turning in when water seethes with excitement and fully absorb moisture.
As preferably, the time length that described step 4 is seethed with excitement in water by arranging rice, makes the maturity of the grain of rice different, can control the soft or hard degree of final rice.
As preferably, described steaming plate (42) is provided with and can stops that rice grain pattern is crossed but can allow the through hole that steam passes through.
As preferably, the available steaming kier of described steaming plate (42) replaces, and is provided with bottom steaming kier and can stops that rice grain pattern is crossed but can allow the through hole that steam passes through.
As preferably, the position of described draining valve (5) is below steaming plate.
As preferably, between described draining valve (5) and steaming plate (42), be provided with froth breaker.
The present invention can pass through existing techniques in realizing without the technical characteristic described, and does not repeat them here.Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention is also not limited in above-mentioned citing.The change that those skilled in the art make in essential scope of the present invention, remodeling, interpolation or replacement, also should belong to protection scope of the present invention.

Claims (5)

1. one kind is first boiled the steamed rice method of rear steaming, it is characterized in that: the main steaming plate of the draining valve on pot body and pot endosome that relies on realized, steamer pot body is provided with heater and control panel, inner pan body is provided with in steamer, inner pan body is divided into two parts, and one is that water filling part is arranged on inner pan body bottom, and two are steaming kiers or steam rice top that plate is arranged on water filling part cleaned for splendid attire, make meter Shui Fen from, water filling part is provided with draining valve.
2. a kind of steamed rice method of first boiling rear steaming according to claim 1, is characterized in that: its method flow step is:
Step 1: above the steaming plate first clean rice being put into pot;
Step 2: inner pan body is placed in steamer, and water is added in inner pan body, make each grain of rice fully can absorb moisture;
Step 3: turn-on power, by water boil, makes the grain of rice softening absorption moisture in boiling water;
Step 4: when the grain of rice reach five, six points ripe time, automatically stop heating, autocontrol valve is opened and is discharged water, and the water in interior pot is separated with the grain of rice, and remains water in interior pot, and the water surface of surplus water flushes with the bottom in valve hole and again higher than the interior pot the bottom of a pan;
Step 5: continue pot in heating, makes remaining aquatic products unboiled water steam surround all grain of rices by steaming plate, makes all grain of rices can thermally equivalent and again absorb moisture;
Step 6: until all grain of rices are well-done;
Step 7: the process of cooking terminates.
3. a kind of steamed rice method of first boiling rear steaming according to claim 2, is characterized in that: the water adding inner pan body in described step 2 will flood all grain of rices, makes each grain of rice can roll at water turning in when water seethes with excitement and fully absorb moisture.
4. a kind of steamed rice method of first boiling rear steaming according to claim 1 and 2, is characterized in that: described step 4 arranges by control panel the time length that rice seethes with excitement in water, makes the maturity of the grain of rice different, can control the soft or hard degree of final rice.
5. a kind of steamed rice method of first boiling rear steaming according to claim 1 or 2 any one, is characterized in that: described steaming plate is provided with and can stops that rice grain pattern is crossed but can allow the through hole that steam passes through;
Described steaming plate can replace with steaming kier, and is provided with bottom steaming kier and can stops that rice grain pattern is crossed but can allow the through hole that steam passes through;
The position of described draining valve is below steaming plate;
Between described draining valve and steaming plate, can also froth breaker be set.
CN201310722375.4A 2013-12-25 2013-12-25 Boiling-before-steaming rice cooking method CN104739209A (en)

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Application Number Priority Date Filing Date Title
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CN104739209A true CN104739209A (en) 2015-07-01

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105558758A (en) * 2016-03-07 2016-05-11 段迅 Rice making process and rice steaming equipment
CN105852628A (en) * 2016-05-31 2016-08-17 华南理工大学 Double-layered electric cooker capable of detecting soft and hard degrees of rice by ultrasounds and automatically filtering water and working method of double-layered electric cooker
CN106889874A (en) * 2017-05-05 2017-06-27 黄江 Steam electric cooker
CN108091050A (en) * 2018-01-05 2018-05-29 希斯高宝高科有限公司 A kind of food automatic vending machine
CN110833313A (en) * 2018-08-19 2020-02-25 罗霞 Pot for steaming rice and method for steaming rice by boiling and steaming rice firstly
CN110916479A (en) * 2019-12-05 2020-03-27 珠海格力电器股份有限公司 Electric cooker and operation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN201157239Y (en) * 2007-06-06 2008-12-03 潘韩飞 Full-automatic electric cooker
CN102293579A (en) * 2010-06-22 2011-12-28 张爱民 Electric cooker capable of automatically boiling and steaming sequentially
CN203207790U (en) * 2013-05-03 2013-09-25 秦峰 Steamer body and automatic steamer comprising same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN201157239Y (en) * 2007-06-06 2008-12-03 潘韩飞 Full-automatic electric cooker
CN102293579A (en) * 2010-06-22 2011-12-28 张爱民 Electric cooker capable of automatically boiling and steaming sequentially
CN203207790U (en) * 2013-05-03 2013-09-25 秦峰 Steamer body and automatic steamer comprising same

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105558758A (en) * 2016-03-07 2016-05-11 段迅 Rice making process and rice steaming equipment
CN105852628A (en) * 2016-05-31 2016-08-17 华南理工大学 Double-layered electric cooker capable of detecting soft and hard degrees of rice by ultrasounds and automatically filtering water and working method of double-layered electric cooker
CN105852628B (en) * 2016-05-31 2018-04-13 华南理工大学 Ultrasound detection rice it is soft or hard can automatic water-filtering Double-layer electric cooker and its method of work
CN106889874A (en) * 2017-05-05 2017-06-27 黄江 Steam electric cooker
CN108091050A (en) * 2018-01-05 2018-05-29 希斯高宝高科有限公司 A kind of food automatic vending machine
CN110833313A (en) * 2018-08-19 2020-02-25 罗霞 Pot for steaming rice and method for steaming rice by boiling and steaming rice firstly
CN110916479A (en) * 2019-12-05 2020-03-27 珠海格力电器股份有限公司 Electric cooker and operation method thereof

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