CN109662556A - A kind of cooking methods for cooking apparatus - Google Patents
A kind of cooking methods for cooking apparatus Download PDFInfo
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- CN109662556A CN109662556A CN201811075818.4A CN201811075818A CN109662556A CN 109662556 A CN109662556 A CN 109662556A CN 201811075818 A CN201811075818 A CN 201811075818A CN 109662556 A CN109662556 A CN 109662556A
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- water suction
- cooking
- slow fire
- power
- rice over
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- 238000010411 cooking Methods 0.000 title claims abstract description 101
- 238000000034 method Methods 0.000 title claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 112
- 241000209094 Oryza Species 0.000 claims abstract description 95
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 95
- 235000009566 rice Nutrition 0.000 claims abstract description 95
- 238000010438 heat treatment Methods 0.000 claims abstract description 90
- 238000009835 boiling Methods 0.000 claims abstract description 29
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229910010293 ceramic material Inorganic materials 0.000 claims description 10
- 230000000694 effects Effects 0.000 abstract description 7
- 229920002472 Starch Polymers 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 238000009529 body temperature measurement Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000003292 glue Substances 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 230000005674 electromagnetic induction Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229920002545 silicone oil Polymers 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002918 waste heat Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
- A47J36/025—Vessels with non-stick features, e.g. coatings
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
- A47J36/04—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay the materials being non-metallic
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The invention discloses a kind of cooking methods for cooking apparatus.This method includes water suction step: control heating device is with the power P that absorbs waterWater suctionThe bottom temp of interior pot is set to maintain predetermined water suction temperature T1, absorb water power PWater suctionMeet 0≤PWater suction≤ 500W makes a reservation for water suction temperature T1 and meets: 0 DEG C of T1≤53 DEG C <, and persistently makes a reservation for water suction duration t1, makes a reservation for water suction duration t1 and meets: 10mins≤t1≤120mins；Heating stepses: control heating device is with the power P that heats upHeatingInternal pot is heated, so that the head temperature of interior pot reaches predetermined boiling temperature T2, and persistently makes a reservation for boiling duration t2；And step of cooking rice over a slow fire: control heating device is to be less than heating power PHeatingPower P of cooking rice over a slow fireIt cooks rice over a slow fireInternal pot is heated, power P of cooking rice over a slow fireIt cooks rice over a slow fireMeet 0≤PIt cooks rice over a slow fire≤300W.Cooking methods of the invention achieve the effect that cooking apparatus non-stick pan when cooking.
Description
Technical field
The present invention relates to cooking apparatus field more particularly to a kind of cooking methods for cooking apparatus.
Background technique
The not viscous effect criterion of the interior pot of cooking apparatus is referring to as follows:
Not viscous when cooking to meet requires, it is known that the interior pot of cooking apparatus usually the inner surface spraying of pot is not inside
Adhesive coating layer, such as transparent silicone oil non-sticking lining or ceramic non-stick coating, or first meltallizing aluminium layer add spray PFA powder not snearing again
Layer.But since it is with non-sticking lining, it is unable to satisfy pursuit of the user for natural, healthy theory.
Accordingly, it is desirable to provide a kind of cooking methods for cooking apparatus, at least to be partially solved above-mentioned ask
Topic.
Summary of the invention
A series of concept of reduced forms is introduced in Summary, this will be in specific embodiment part into one
Step is described in detail.Summary of the invention is not meant to attempt to limit the pass of technical solution claimed
Key feature and essential features do not mean that the protection scope for attempting to determine technical solution claimed more.
It is described to cook the present invention provides a kind of cooking methods of cooking apparatus in order at least be partially solved the above problem
Utensil of preparing food includes cooker body, can be opened and closed the lid being arranged in the cooker body, heating device and temperature-detecting device, the cooker body
In be provided with interior pot, the cooking methods include:
Water suction step: the heating device is controlled with the power P that absorbs waterWater suctionMaintain the bottom temp of the interior pot predetermined
Absorb water temperature T1, the water suction power PWater suctionMeet 0≤PWater suction≤ 500W, the predetermined water suction temperature T1 meet: 0 DEG C of T1≤53 <
DEG C, and persistently making a reservation for water suction duration t1, the predetermined water suction duration t1 meets: 10mins≤t1≤120mins；
Heating stepses: the heating device is controlled with the power P that heats upHeatingThe interior pot is heated, so that the interior pot
Head temperature reach predetermined boiling temperature T2, and persistently make a reservation for boiling duration t2；And
It cooks rice over a slow fire step: controlling the heating device to be less than the heating power PHeatingPower P of cooking rice over a slow fireIt cooks rice over a slow fireTo the interior pot
It is heated, the power P of cooking rice over a slow fireIt cooks rice over a slow fireMeet 0≤PIt cooks rice over a slow fire≤300W。
Cooking methods according to the present invention, including water suction step, heating stepses and step of cooking rice over a slow fire, by water suction step
Predetermined water suction temperature T1, water suction power PWater suctionWith predetermined water suction duration t1 reasonably optimizing value, and the heating dress in heating stepses
It sets with the power P that heats upHeatingInternal pot is heated, and heating device is in step of cooking rice over a slow fire to be less than heating power PHeatingPower of cooking rice over a slow fire
PIt cooks rice over a slow fireInternal pot is heated, and power P of cooking rice over a slow fireIt cooks rice over a slow fireMeet 0≤PIt cooks rice over a slow fire≤ 300W, so that interior pot (the especially interior table of cooking apparatus
Face does not have the interior pot of non-sticking lining being made of ceramic materials) non-stick pan of 2 grades and level above can be reached when cooking
Effect.
Preferably, the water suction power PWater suctionMeet 0≤PWater suction≤200W。
Preferably, the water suction power PWater suctionMeet 0≤PWater suction≤100W。
Preferably, the predetermined water suction temperature T1 meets: 15 DEG C≤T1≤35 DEG C.
As a result, by allowing predetermined water suction temperature T1 to meet 15 DEG C≤T1≤35 DEG C, it can better ensure that rice is absorbing water
Stage is not gelatinized, and is the key point that do not glue in later period cooking process.
Preferably, the predetermined water suction duration t1 meets: 20mins≤t1≤30mins.
As a result, by allowing predetermined water suction duration t1 to meet 20mins≤t1≤30mins, it can better ensure that rice exists
The water suction stage is not gelatinized.
Preferably, the predetermined boiling duration t2 meets: 0≤t2≤5mins.
Thus, it is possible to which rice is avoided sallow phenomenon occur, and then avoid viscous pot.
Preferably, the predetermined boiling duration t2 meets: 0≤t2≤3mins.
Thus, it is possible to which rice is preferably avoided sallow phenomenon occur, and then avoid viscous pot.
Preferably, the predetermined boiling temperature T2 meets: 85 DEG C≤T2≤100 DEG C.Thus, it is contemplated that cooking apparatus is in height
The case where original area is worked guarantees that boiling can be generated in interior pot.
Preferably, the heating power PHeatingFor the rated power of the heating device.
Preferably, the step of cooking rice over a slow fire persistently makes a reservation for the duration t3 that cooks rice over a slow fire, the predetermined duration t3 satisfaction of cooking rice over a slow fire: 10mins≤
t3≤40mins。
Preferably, the predetermined duration t3 satisfaction of cooking rice over a slow fire: 20mins≤t3≤30mins.
As a result, by the stringent setting to the predetermined duration t3 that cooks rice over a slow fire, viscous pot phenomenon is preferably avoided.
Preferably, the power P of cooking rice over a slow fireIt cooks rice over a slow fireMeet: 0≤PIt cooks rice over a slow fire≤100W。
As a result, by power P of cooking rice over a slow fireIt cooks rice over a slow fireControl, preferably avoid viscous pot phenomenon.
Preferably, the interior pot is made of ceramic materials, and the inner surface of the interior pot does not have non-sticking lining.
Thus, it is possible to meet pursuit of the consumer for natural, healthy theory.
Detailed description of the invention
The following drawings of the embodiment of the present invention is incorporated herein as part of the present invention for the purpose of understanding the present invention.It is shown in attached drawing
Embodiments of the present invention and descriptions thereof are used to explain the principles of the present invention.In the accompanying drawings,
Fig. 1 is a kind of flow chart of the preferred embodiment of the cooking methods of cooking apparatus according to the present invention.
Specific embodiment
In the following description, a large amount of concrete details are given so as to provide a more thorough understanding of the present invention.So
And it will be apparent to one skilled in the art that the embodiment of the present invention may not need one or more of these details
And it is carried out.In other examples, in order to avoid obscuring with the embodiment of the present invention, for more well known in the art
Technical characteristic is not described.
In order to thoroughly understand the embodiment of the present invention, detailed structure will be proposed in following description.Obviously, the present invention is real
The execution for applying example is not limited to the specific details that those skilled in the art is familiar with.Presently preferred embodiments of the present invention is retouched in detail
State it is as follows, however in addition to these detailed description other than, the present invention can also have other embodiments.
Hereinafter, to being described in detail according to the preferred embodiment of the present invention.
Cooking apparatus according to the present invention mainly includes cooker body, lid, heating device and temperature-detecting device.In addition, cooking
Utensil of preparing food can also include the control device for controlling cooking process.Control device can be set in cooker body, can also set
It sets in lid.
The substantially rounded rectangular shape of cooker body, and the interior pot incorporating section with cylindrical shape, interior pot can be free
Ground is put into interior pot incorporating section or takes out from interior pot incorporating section, to facilitate internal pot to be cleaned.The top of interior pot has such as
Circular opening, for holding food materials to be cooked, rice, soup etc. in inside pot.Interior pot can be by any suitable material
It is made.Specifically, in a preferred embodiment of the present invention, interior pot is made of ceramic materials, and the inner surface of interior pot
Without non-sticking lining, to meet pursuit of the user for natural, healthy theory.
The shape of lid and cooker body essentially corresponds to, such as substantially rounded rectangular shape.Lid can be opened and closed to set
It sets in cooker body, closes cooker body for covering.For example, lid is as pivotally connected to cooker body in such as hinged mode.Work as cover cap
When being bonded to cooker body, cooking space is constituted between lid and interior pot.
Heating device is arranged in cooker body, can be heated the internal pot in bottom and/or side of pot inside.Interior pot adds
Thermal can be electric heating tube, or the induction heating apparatus of such as electromagnetic coil.
Temperature of the temperature-detecting device in internal pot during the cooking process is detected.Temperature-detecting device can be with structure
Make be include top temperature measurement probe for detecting the head temperature of interior pot, and/or the bottom of the bottom temp for detecting interior pot
Portion's temperature probe.Top temperature measurement probe and bottom temperature probe can connect to the control device of cooking apparatus, to sense
The temperature signal sensed is fed back into control device after head temperature, bottom temp, so that control device can be based on temperature
It spends signal and more precise control is realized to the process of culinary art.Top temperature measurement probe and bottom temperature probe can be thermistor.
In addition, cooking apparatus can also include the power panel being powered for control device etc..
The cooking methods for cooking apparatus of the invention are illustrated below with reference to Fig. 1.
Fig. 1 shows a kind of flow chart of cooking methods for cooking apparatus of the invention.Specifically, cooking methods packet
Include following steps:
Water suction step: the heating device is controlled with the power P that absorbs waterWater suctionMaintain the bottom temp of the interior pot predetermined
Absorb water temperature T1, the water suction power PWater suctionMeet 0≤PWater suction≤ 500W, the predetermined water suction temperature T1 meet: 0 DEG C of T1≤53 <
DEG C, and persistently making a reservation for water suction duration t1, the predetermined water suction duration t1 meets: 10mins≤t1≤120mins；
Heating stepses: the heating device is controlled with the power P that heats upHeatingThe interior pot is heated, so that the interior pot
Head temperature reach predetermined boiling temperature T2, and persistently make a reservation for boiling duration t2；And
It cooks rice over a slow fire step: controlling the heating device to be less than the heating power PHeatingPower P of cooking rice over a slow fireIt cooks rice over a slow fireTo the interior pot
It is heated, the power P of cooking rice over a slow fireIt cooks rice over a slow fireMeet 0≤PIt cooks rice over a slow fire≤300W。
Cooking methods according to the present invention, including water suction step, heating stepses and step of cooking rice over a slow fire, by water suction step
Predetermined water suction temperature T1, water suction power PWater suctionWith predetermined water suction duration t1 reasonably optimizing value, and the heating dress in heating stepses
It sets with the power P that heats upHeatingInternal pot is heated, and heating device is in step of cooking rice over a slow fire to be less than heating power PHeatingPower of cooking rice over a slow fire
PIt cooks rice over a slow fireInternal pot is heated, and power P of cooking rice over a slow fireIt cooks rice over a slow fireMeet 0≤PIt cooks rice over a slow fire≤ 300W, so that interior pot (the especially interior table of cooking apparatus
Face does not have the interior pot of non-sticking lining being made of ceramic materials) non-stick pan of 2 grades and level above can be reached when cooking
Effect.
Specifically, it has been found that allowing rice surface that gelatinization does not occur in water suction step is the rice so that being cooked
The key of pot will not finally be glued.Starch in rice is not soluble in water under lower temperature (such as room temperature), but when water temperature increases
When to 53 DEG C or more, significant change can occur for the physical property of starch.Starch can be swollen at high temperature, divide and form homogeneous paste
Solution, i.e. starch gelatinization.Starch gelatinization is to cause the key factor of the viscous pot phenomenon of rice in later period cooking process.Therefore, this hair
In bright, predetermined water suction temperature T1 is set as 0 DEG C of T1≤53 DEG C <, such as 1 DEG C, 5 DEG C, 10 DEG C, 20 DEG C, 40 DEG C, 50 DEG C, 53 DEG C
Deng, and predetermined water suction duration t1 is set as 10mins≤t1≤120mins.Such as 10mins, 15mins, 25mins,
50mins, 60mins, 80mins, 100mins, 110mins, 120mins etc..It has been found that by predetermined water suction temperature T1 and
When predetermined water suction duration t1 is set within the above range, the starch in rice is enabled to not paste in water suction step
Change, so that the rice cooked will not finally glue pot.
Predetermined water suction temperature T1 can further preferably meet: 15 DEG C≤T1≤35 DEG C.For example, 15 DEG C, 20 DEG C, 30
DEG C, 35 DEG C etc..Predetermined water suction duration t1 can further preferably meet: 20mins≤t1≤30mins.For example, 20mins,
22mins, 25mins, 27mins, 30mins etc..
In water suction step, heating device is with the power P that absorbs waterWater suctionInternal pot compensates heating and adjusts, so that the bottom of interior pot
Portion's temperature maintains predetermined water suction temperature T1, and absorb water power PWater suctionMeet 0≤PWater suction≤500W.Absorb water power PWater suctionValue can root
It is determined according to selected predetermined water suction temperature T1.When predetermined water suction temperature T1 directly takes natural temperature, do not need at this time internally
Pot is heated, i.e. water suction power PWater suction=0W.When predetermined water suction temperature T1 takes higher than natural temperature and is less than or waits
When temperature between 53 DEG C, absorb water power PWater suctionValue change 0 between 500W.Preferably, absorb water power PWater suctionValue can
To meet 0W≤PWater suction≤200W.It is further preferred that water suction power PWater suctionValue can satisfy 0W≤PWater suction≤100W.For example,
In an embodiment of the invention, making a reservation for water suction temperature T1 is 52 DEG C, and absorb water power PWater suctionValue can satisfy 0W≤PWater suction≤
500W.In this case, making a reservation for water suction duration t1 can be 22mins.In yet another embodiment of the present invention, make a reservation for
The temperature T1 that absorbs water is 35 DEG C, and absorb water power PWater suctionValue can satisfy 0W≤PWater suction≤200W.In this case, when making a reservation for water suction
Long t1 can be 30mins.In another embodiment of the invention, making a reservation for water suction temperature T1 is 25 DEG C, and absorb water power PWater suction
Value can satisfy 0W≤PWater suction≤100W.In this case, making a reservation for water suction duration t1 can be 30mins.
It in heating stepses, is influenced by factors such as air pressures, the value of predetermined boiling temperature T2 meets: 85 DEG C≤T2≤100
℃.Preferably, predetermined boiling temperature T2 is set as T2=92 DEG C, is boiled with ensuring to generate in interior pot and is accurately calculated
Predetermined boiling duration t2.After predetermined boiling duration t2 refers to the predetermined boiling temperature T2 of arrival, the duration of the food materials boiling in interior pot,
And do not include the duration for being warming up to predetermined boiling temperature T2.
In heating stepses, heating device is with the power P that heats upHeatingInternal pot is heated, so that the head temperature of interior pot reaches
To predetermined boiling temperature T2.Heat up power PHeatingIt can be the rated power P of heating deviceIt is specified(the i.e. maximum work of heating device
Rate), i.e., heating device can be with its rated power PIt is specifiedInternal pot is heated.Certainly, heat up power PHeatingIt is also possible to specified
Power PIt is specified85% or rated power PIt is specified90%, i.e. heating device can be with its rated power PIt is specified85% or 90% pair
Interior pot, which carries out heating internal pot, to be heated, at this point, only increasing the culinary art duration for reaching predetermined boiling temperature T2, but not
The non-stick pan effect of pot in influencing.For example, in an embodiment of the invention, the rated power of heating device is 1000W,
Then in heating stepses, with rated power PIt is specified=1000W heats interior pot.In yet another embodiment of the present invention,
The rated power of heating device is 1000W, then in heating stepses, with rated power PIt is specified90%, i.e. 900W to interior pot carry out
Heating.In another embodiment of the invention, the rated power of heating device is 1000W, then in heating stepses, with volume
Determine power PIt is specified85%, i.e. 850W heats interior pot.Rated power PIt is specifiedBased on practical experience, not based on heating device
Together, rated power PIt is specifiedMeet: 800W≤PIt is specified< 1300W.
Applicant according to test of many times the study found that in heating stepses, when predetermined boiling duration t2 is (when i.e. boiling is kept
It is long) more than 5 minutes after, rice bottom be easy to appear it is sallow, it is therefore preferred that predetermined boiling duration t2 satisfaction: 0≤t2≤
5mins.For example, 1mins, 2.5mins, 3mins, 4.5mins, 5mins etc..Preferably, make a reservation for boiling duration t2 to meet: 0≤
t2≤3mins.For example, 1mins, 2mins, 2.5mins, 3mins etc..It has been found that predetermined boiling duration t2 meet it is above-mentioned
When range, the generation of viscous pot phenomenon can be preferably avoided.
In step of cooking rice over a slow fire, heating device is to be less than heating power PHeatingPower P of cooking rice over a slow fireIt cooks rice over a slow fireThe interior pot is added
Heat, power P of cooking rice over a slow fireIt cooks rice over a slow fireMeet: 0W≤PIt cooks rice over a slow fire≤300W.Preferably, it cooks rice over a slow fire power PIt cooks rice over a slow fireMeet: 0W≤PIt cooks rice over a slow fire≤100W.For example,
In an embodiment of the invention, the rated power of heating device is 1000W, and in heating stepses, heating device is with specified
Power PIt is specified=1000W heats interior pot, then in step of cooking rice over a slow fire, when the interior pot of cooking apparatus is made of ceramic materials,
The high accumulation of heat feature of the interior pot as made of ceramic material, power P of cooking rice over a slow fireIt cooks rice over a slow fire0 can be equal to, directly boiled in a covered pot over a slow fire rice using waste heat
It is ripe and be not in viscous pot phenomenon；It when interior pot is not made of ceramic materials, or is made of ceramic materials, but heating device is made
The area for directly heating region (heating dish contact area or electromagnetic induction region) for interior pot is less than interior pot outer surface face
When long-pending half, it may be necessary to which internal pot compensates heating.In this case, it cooks rice over a slow fire power PIt cooks rice over a slow fireMeet: 0 < PIt cooks rice over a slow fire
≤300W.Preferably, it cooks rice over a slow fire power PIt cooks rice over a slow fireMeet: 0 < PIt cooks rice over a slow fire≤100W。
In step of cooking rice over a slow fire, it specifically may is that step of cooking rice over a slow fire persistently makes a reservation for the duration t3 that cooks rice over a slow fire, the predetermined duration t3 that cooks rice over a slow fire is full
Foot: 10mins≤t3≤40mins.For example, 10mins, 20mins, 30mins, 40mins etc..Preferably, make a reservation for duration of cooking rice over a slow fire
T3 meets: 20mins≤t3≤30mins.For example, 20mins, 25mins, 30mins etc..After predetermined duration of cooking rice over a slow fire reaches, then
Culinary art terminates, into incubation step.
In the following, enumerating three groups of specific experiment parameters of the cooking methods for cooking apparatus.Wherein cooking apparatus includes
Be made of ceramic materials and inner surface does not have the interior pot of non-sticking lining, the rated power of the heating device of cooking apparatus
PIt is specified=1000W.
First group of parameter setting:
T1=52 DEG C, t1=22mins, PWater suction=0-500W；
PHeating=1000W, T2=92 DEG C, t2=5mins；
PIt cooks rice over a slow fire=100W, t3=23mins.
Second group of parameter setting:
T1=35 DEG C, t1=30mins, PWater suction=0W-200W；
PHeating=900W, T2=92 DEG C, t2=4mins；
PIt cooks rice over a slow fire=50W, t3=25mins.
Third group parameter setting:
T1=25 DEG C, t1=30mins, PWater suction=0W-100W；
PHeating=850W, T2=92 DEG C, t2=3mins；
PIt cooks rice over a slow fire=0W, t3=30mins.
Even if experiment shows that the setting of above-mentioned three groups of experiment parameters can make cooking apparatus not have non-sticking lining
In the case of can also achieve the effect that 2 grades and level above non-stick pan, therefore the effect that cannot can not only be realized viscously, additionally it is possible to meet
Pursuit of the user for natural, healthy theory.
Unless otherwise defined, technical and scientific term used herein and those skilled in the art of the invention
Normally understood meaning is identical.Term used herein is intended merely to describe specifically to implement purpose, it is not intended that limitation is originally
Invention.Terms such as herein presented " components " can both indicate single part, can also indicate the group of multiple parts
It closes.The terms such as herein presented " installation ", " setting " can both indicate that a component was attached directly to another component,
It can also indicate that a component is attached to another component by middleware.The feature described in one embodiment herein
It can be applied in combination another embodiment individually or with other feature, unless this feature is in the another embodiment
In be not suitable for or be otherwise noted.
The present invention is illustrated by above embodiment, but it is to be understood that, above embodiment is
Purpose for illustrating and illustrating, and be not intended to limit the invention within the scope of described embodiment.Art technology
Personnel are it is understood that introduction according to the present invention can also make more kinds of variants and modifications, these variants and modifications
All fall within the scope of the claimed invention.
Claims (13)
1. a kind of cooking methods for cooking apparatus, which is characterized in that the cooking apparatus includes cooker body, can be opened and closed to be arranged
Lid, heating device and temperature-detecting device in the cooker body are provided with interior pot, the cooking methods packet in the cooker body
It includes:
Water suction step: the heating device is controlled with the power P that absorbs waterWater suctionThe bottom temp of the interior pot is set to maintain predetermined water suction
Temperature T1, the water suction power PWater suctionMeet 0≤PWater suction≤ 500W, the predetermined water suction temperature T1 meet: 0 DEG C of T1≤53 DEG C <,
And persistently making a reservation for water suction duration t1, the predetermined water suction duration t1 meets: 10mins≤t1≤120mins；
Heating stepses: the heating device is controlled with the power P that heats upHeatingThe interior pot is heated, so that the top of the interior pot
Portion's temperature reaches predetermined boiling temperature T2, and persistently makes a reservation for boiling duration t2；And
It cooks rice over a slow fire step: controlling the heating device to be less than the heating power PHeatingPower P of cooking rice over a slow fireIt cooks rice over a slow fireThe interior pot is carried out
Heating, the power P of cooking rice over a slow fireIt cooks rice over a slow fireMeet 0≤PIt cooks rice over a slow fire≤300W。
2. cooking methods according to claim 1, which is characterized in that the water suction power PWater suctionMeet 0≤PWater suction≤200W。
3. cooking methods according to claim 2, which is characterized in that the water suction power PWater suctionMeet 0≤PWater suction≤100W。
4. cooking methods according to claim 1, which is characterized in that the predetermined water suction temperature T1 meets: 15 DEG C≤T1
≤35℃。
5. cooking methods according to any one of claim 1 to 4, which is characterized in that the predetermined water suction duration t1 is full
Foot: 20mins≤t1≤30mins.
6. cooking methods according to any one of claim 1 to 4, which is characterized in that the predetermined boiling duration t2 is full
Foot: 0≤t2≤5mins.
7. cooking methods according to claim 6, which is characterized in that the predetermined boiling duration t2 meets: 0≤t2≤
3mins。
8. cooking methods according to any one of claim 1 to 4, which is characterized in that the predetermined boiling temperature T2 is full
Foot: 85 DEG C≤T2≤100 DEG C.
9. cooking methods according to claim 1, which is characterized in that the heating power PHeatingFor the heating device
Rated power.
10. cooking methods according to any one of claim 1 to 4, which is characterized in that the step of cooking rice over a slow fire persistently makes a reservation for
Duration of cooking rice over a slow fire t3, the predetermined duration t3 satisfaction of cooking rice over a slow fire: 10mins≤t3≤40mins.
11. cooking methods according to claim 10, which is characterized in that the predetermined duration t3 satisfaction of cooking rice over a slow fire: 20mins
≤t3≤30mins。
12. cooking methods according to any one of claim 1 to 4, which is characterized in that the power P of cooking rice over a slow fireIt cooks rice over a slow fireMeet:
0≤PIt cooks rice over a slow fire≤100W。
13. cooking methods according to claim 1, which is characterized in that the interior pot is made of ceramic materials, and described interior
The inner surface of pot does not have non-sticking lining.
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Application publication date: 20190423 |