CN111449488A - Method for making soybean milk rice by cooking appliance - Google Patents
Method for making soybean milk rice by cooking appliance Download PDFInfo
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- CN111449488A CN111449488A CN201910058058.4A CN201910058058A CN111449488A CN 111449488 A CN111449488 A CN 111449488A CN 201910058058 A CN201910058058 A CN 201910058058A CN 111449488 A CN111449488 A CN 111449488A
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- 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
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- 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
- A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
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Abstract
The invention discloses a method for making soybean milk rice by a cooking appliance, belongs to the technical field of kitchen appliances, and solves the technical problems of soybean dreg precipitation and the like in the existing cooking method for making the soybean milk rice, wherein the method for making the soybean milk rice by the cooking appliance comprises the following steps: in the water absorption boiling stage, the air exhaust device works to maintain the cooking cavity at a preset negative pressure, the mixture of the soybean milk and the rice is kept at a first heating temperature, and the first heating temperature is the boiling point temperature under the preset negative pressure; and in the high-temperature heating stage, the air exhaust device stops working, and the cooking appliance is heated at high power so as to rapidly heat the mixture of the soybean milk and the rice to a second heating temperature. Through setting up the boiling stage that absorbs water, utilize boiling effect to make rice and soybean milk fuse when the rice grain absorbs water promptly, because strengthened the water absorption rate of rice grain under the negative pressure condition, the rice and the soybean milk that accompany the boiling combine more easily, effectively reduce the sediment of dregs of beans, solved among the prior art the problem of dregs of beans sediment at rice top.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of kitchen appliances, in particular to a method for making soybean milk rice by using a cooking appliance.
[ background of the invention ]
The rice is one of the important food in China, most people in China take the rice as staple food, and with the progress of society and the improvement of living standard of people, the requirements of people on the quality of the rice are higher and higher, so that the rice is required to have high nutritional value and good taste. In the related technology, the soybean milk is used for cooking rice instead of water, the soybean milk is used as a traditional Chinese drink, the soybean milk is rich in nutrition and easy to digest and absorb, the soybean milk and the rice can fully play a role in complementing the nutrition of the beans and the rice, and the taste and the nutrition of the rice are improved. However, due to the fact that the protein content of the soybean milk is high, large-area powdery precipitates can appear on the tops of the rice by adopting the existing cooking method, the bean dregs cannot be fully fused with the rice, the sensory experience of a user and the taste of the rice are influenced, and the nutritional ingredients in the bean dregs powdery precipitates are wasted.
[ summary of the invention ]
The invention aims to overcome the defects of the prior art, provides a method for making soybean milk rice by using a cooking appliance, and solves the problem of precipitation during soybean milk cooking.
In order to solve the technical problems, the invention adopts the following technical scheme:
the method for making the soybean milk rice by using the cooking appliance comprises a pot body, a pot cover and an air exhaust device, wherein the pot cover is covered on the pot body to form a cooking cavity, the air exhaust device is used for exhausting air from the cooking cavity so as to enable the cooking cavity to form negative pressure, and the method for making the soybean milk rice by using the cooking appliance comprises the following steps:
in the water absorption boiling stage, the air exhaust device works to maintain the cooking cavity at a preset negative pressure, the mixture of the soybean milk and the rice is kept at a first heating temperature, and the first heating temperature is the boiling point temperature under the preset negative pressure;
and in the high-temperature heating stage, the air exhaust device stops working, and the cooking appliance is heated at high power so as to rapidly heat the mixture of the soybean milk and the rice to a second heating temperature.
In the method for making soybean milk rice by using the cooking utensil, in the water absorption boiling stage, the first heating temperature is 50-95 ℃, and the heating duration is 10-40 min.
The method for making the soybean milk rice by the cooking appliance further comprises a preheating stage before the water absorption boiling stage, wherein the temperature of the soybean milk is detected in the preheating stage, if the temperature of the soybean milk is lower than a first heating temperature, the soybean milk is preheated to the first heating temperature, and if the temperature of the soybean milk is higher than the first heating temperature, the soybean milk directly enters the water absorption boiling stage.
The method for making soybean milk rice by using the cooking utensil further comprises a stewing stage after the high-temperature boiling stage, wherein the stewing temperature in the stewing stage does not exceed the second heating temperature.
In the method for making soybean milk rice by using the cooking utensil, the stewing stage comprises the following steps:
in the steam stewing stage, water in the cooked rice is stewed to form steam, and the steam is utilized to stew the cooked rice;
and in the flavoring stewing stage, the soybean milk rice is heated at the flavoring temperature for extracting the flavor of the soybean milk rice, wherein the flavoring temperature is 93-95 ℃.
In the method for making soybean milk rice by using the cooking utensil, the stewing stage further comprises a cooling stage arranged between the steam stewing stage and the aroma enhancing stewing stage: and the stewing temperature is reduced from the second heating temperature to a third heating temperature, so that the rice is promoted to be combined with the water vapor.
In the method for making soybean milk rice by using the cooking appliance, the third heating temperature is 90-92 ℃.
In the method for making soybean milk rice by using the cooking appliance, the second heating temperature is 96-98 ℃.
In the method for making soybean milk rice by using the cooking utensil, the duration of the aroma enhancing stewing stage is 10-20 min.
In the method for making soybean milk and rice by using the cooking appliance, the air exhaust device is a vacuum pump arranged on the pot cover, the pot cover is also provided with an air exhaust channel and an air exhaust control valve, the air exhaust channel is used for communicating the cooking cavity with the outside, and the air exhaust control valve is used for controlling the on-off of the air exhaust channel.
The invention has the beneficial effects that:
the invention utilizes the negative pressure cooking function of the cooking utensil in the stage of water absorption boiling to reduce the pressure in the cooking cavity, so that the mixture of the soybean milk and the rice reaches the boiling state in the stage of water absorption boiling, and the invention has the advantages that: firstly, the boiling state is favorable for the fusion of soybean milk and rice, but is different from the existing high-temperature boiling (usually 100 ℃), the invention is provided with a water absorption boiling stage, namely, rice and soybean milk are fused by using a boiling effect while rice grains absorb water, because the water absorption of the rice grains is enhanced under the negative pressure condition, the rice and the soybean milk which are accompanied by boiling are easier to combine, the bean dregs are effectively reduced to precipitate, the problem that the bean dregs are precipitated on the top of rice in the prior art is solved, the taste of the soybean milk rice is improved, and the waste of nutrient components in the powdery precipitate of the bean dregs is also reduced; secondly, the boiling state can promote the rice to absorb water, improve the water absorption rate of the rice, reduce the temperature difference between the upper layer and the lower layer of the mixture, improve the water absorption uniformity of the upper layer and the lower layer of the mixture and reduce the difference of the rice taste in different areas caused by different water absorption rates; thirdly, because the invention sets up the boiling stage of absorbing water, from boiling stage of absorbing water to high-temperature heating stage, the mixture of soya-bean milk and rice keeps the boiling state all the time, can shorten the duration of cooking effectively, save the electric energy.
The invention also comprises a preheating stage which is carried out before the water absorption boiling stage, wherein the temperature of the soybean milk is detected in the preheating stage, if the temperature of the soybean milk is less than the first heating temperature, the soybean milk is preheated to the first heating temperature, and if the temperature of the soybean milk is more than the first heating temperature, the soybean milk directly enters the water absorption boiling stage. Under the condition that the temperature of the soybean milk is higher than the first heating temperature, the soybean milk can directly enter a water absorption boiling stage, so that an unnecessary heating process is saved, and cooking time and electric energy are saved.
The invention also comprises a stewing stage which is carried out after the high-temperature boiling stage, wherein the stewing temperature of the stewing stage does not exceed the second heating temperature. The stewing stage mainly aims to fully cure the soybean milk rice, stew the rice to be dry, and the stewing temperature in the stewing stage does not exceed the second heating temperature, so that the phenomena of yellowing and pot burning at the bottom of the rice are avoided while the rice is fully cured.
The smoldering stage comprises: in the steam stewing stage, water in the cooked rice is stewed to form steam, and the steam is utilized to stew the cooked rice; and in the flavoring stewing stage, the soybean milk rice is heated at the flavoring temperature for extracting the flavor of the soybean milk rice, wherein the flavoring temperature is 93-95 ℃. The invention carries out the smoldering stage by sections: in the steam stewing stage, steam stewed in the rice is utilized to further stew the cooked rice, and the high-temperature steam can lock the moisture and the fragrance in the rice, so that the long-time preservation of the rice is facilitated; in the aroma-increasing stewing stage, rice grains can be thermally degraded in a short time through the aroma-increasing temperature of 93-95 ℃ to generate a large amount of volatile odor components, so that the aroma of the soybean milk rice is greatly improved, and the aroma-increasing process is integrated in the stewing stage to improve the aroma of the rice while stewing dry.
The stewing stage also comprises a cooling stage arranged between the steam stewing stage and the aroma-enhancing stewing stage: and the stewing temperature is reduced from the second heating temperature to a third heating temperature, so that the rice is promoted to be combined with the water vapor. The second heating temperature is the temperature kept in the high-temperature heating stage, is not suitable for flavoring the soybean milk rice, is easy to cause over-cooking of the rice, influences the fragrance overflow, and is reduced to the third heating temperature to promote the combination of the steam formed in the steam stewing stage and the rice, thereby being beneficial to the extraction of the fragrance of the rice in the flavoring stewing stage.
These features and advantages of the present invention will be disclosed in more detail in the following detailed description and the accompanying drawings.
[ description of the drawings ]
The invention is further described below with reference to the accompanying drawings:
FIG. 1 is a simplified diagram of a cooking appliance according to a first embodiment of the present invention;
FIG. 2 is a flow chart of a method for making soybean milk rice by using the cooking appliance according to the first embodiment of the present invention;
fig. 3 is a flowchart of a method for making soybean milk-cooked rice by using the cooking appliance according to the second embodiment of the invention.
Reference numerals:
100 pan bodies, 110 inner pans and 120 heating devices;
200 of a pot cover;
300 vacuum pump, 310 exhaust pipe, 320 exhaust pipe;
400 exhaust control valves;
500 air pressure detector.
[ detailed description ] embodiments
The method for making soybean milk rice by using the cooking appliance comprises a water absorption boiling stage, wherein the air exhaust device works to maintain the cooking cavity at a preset negative pressure, the mixture of soybean milk and rice is kept at a first heating temperature, and the first heating temperature is the boiling temperature under the preset negative pressure; and in the high-temperature heating stage, the air exhaust device stops working, and the cooking appliance is heated at high power so as to rapidly heat the mixture of the soybean milk and the rice to a second heating temperature. The invention utilizes the negative pressure cooking function of the cooking utensil in the stage of water absorption boiling to reduce the pressure in the cooking cavity, so that the mixture of the soybean milk and the rice reaches the boiling state in the stage of water absorption boiling, and the invention has the advantages that: firstly, the boiling state is favorable for the fusion of soybean milk and rice, but is different from the existing high-temperature boiling (usually 100 ℃), the invention is provided with a water absorption boiling stage, namely, rice and soybean milk are fused by using a boiling effect while rice grains absorb water, because the water absorption of the rice grains is enhanced under the negative pressure condition, the rice and the soybean milk which are accompanied by boiling are easier to combine, the bean dregs are effectively reduced to precipitate, the problem that the bean dregs are precipitated on the top of rice in the prior art is solved, the taste of the soybean milk rice is improved, and the waste of nutrient components in the powdery precipitate of the bean dregs is also reduced; secondly, the boiling state can promote the rice to absorb water, improve the water absorption rate of the rice, reduce the temperature difference between the upper layer and the lower layer of the mixture, improve the water absorption uniformity of the upper layer and the lower layer of the mixture and reduce the difference of the rice taste in different areas caused by different water absorption rates; thirdly, because the invention sets up the boiling stage of absorbing water, from boiling stage of absorbing water to high-temperature heating stage, the mixture of soya-bean milk and rice keeps the boiling state all the time, can shorten the duration of cooking effectively, save the electric energy.
The technical solutions of the embodiments of the present invention are explained and illustrated below with reference to the drawings of the embodiments of the present invention, but the following embodiments are only preferred embodiments of the present invention, and not all embodiments. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative effort belong to the protection scope of the present invention.
Example one
Referring to fig. 1, a method for making soybean milk and rice by using a cooking appliance according to an embodiment of the present invention includes a pot body 100, a pot cover 200 and an air extractor, wherein the pot cover 200 covers the pot body 100 to form a cooking cavity, and the air extractor is used for extracting air from the cooking cavity to form a negative pressure in the cooking cavity. Specifically, the method comprises the following steps: the pot body 100 is internally provided with an inner pot 110 and a heating device 120 for heating the inner pot 110, the pot cover 200 covers the pot body 100 to form a cooking cavity with the inner pot 110, the heating device 120 can be a heating disc, the heating disc is positioned at the bottom of the pot body 100 and is used for heating the bottom of the inner pot 110, the heating device 120 can also be an electromagnetic wire disc, the bottom of the inner pot 110 can be heated or the bottom and the side of the inner pot 110 can be heated in a three-dimensional manner, and other heating modes include steam heating and the like. The above heating methods are all known technologies, and the detailed description thereof is omitted.
In order to be able to accurately detect the temperature of the cooking cavity (i.e., the inner pot 110), the cooking appliance further includes a bottom temperature sensor for detecting the temperature of the bottom of the cooking cavity and a top temperature sensor for detecting the temperature of the top of the cooking cavity, respectively. The bottom temperature sensor and the top temperature sensor are respectively connected to a control unit of the cooking appliance so as to feed back a temperature signal to the control unit after the temperature of the cooking cavity is detected, and the control unit adjusts the heating power of the heating device based on the temperature signal.
In this embodiment, the air extracting device is a vacuum pump 300 installed on the pot cover 200, the pot cover 200 is further provided with an exhaust passage (not shown in the figure) and an exhaust control valve 400, the vacuum pump 300 is provided with an air extracting pipe 310 and an exhaust pipe 320, the air extracting pipe 310 is communicated with the cooking cavity, and the exhaust pipe 320 is communicated with the outside; the exhaust control valve 400 is preferably an electromagnetic valve and is electrically connected to the control unit so that the control unit controls the operation of the exhaust control valve 400 during cooking, i.e., performs opening and closing control of the exhaust passage. In order to detect the pressure in the cooking cavity, the lid 200 of this embodiment is further provided with an air pressure detector 500. The method for making soymilk-cooked rice by using the cooking appliance of the present embodiment will be described in detail below with reference to fig. 2:
in the water absorption boiling stage, the air exhaust device works to maintain the cooking cavity at a preset negative pressure, the mixture of the soybean milk and the rice is kept at a first heating temperature, and the first heating temperature is the boiling point temperature under the preset negative pressure;
and in the high-temperature heating stage, the air exhaust device stops working, and the cooking utensil is heated at high power, so that the mixture of the soybean milk and the rice is rapidly heated to a second heating temperature.
Specifically, in the above water-absorbing boiling stage, the control unit controls the heating device 120 to intermittently heat the mixture of the soybean milk and the rice at the first heating temperature, and at the same time, the exhaust control valve 400 closes the exhaust passage, and the vacuum pump 300 is started to draw air outwards, so as to bring the pressure in the cooking cavity to the preset negative pressure. Preferably, the first heating temperature is 50-95 ℃, the heating duration is 10-40 min, the water absorption heating stage is mainly to fully absorb water of the rice grains so as to prepare for the subsequent gelatinization of starch in the rice grains, the heating temperature is too low, the water absorption speed of the rice grains is slow, and the required water content can not be reached within a fixed time; the heating temperature is too high, so that the outer surface of the rice is gelatinized, the taste of the rice is poor, and even the rice is half cooked; besides ensuring the water absorption effect, the reliability of the negative pressure function needs to be considered in the embodiment, the heating temperature is too low, and if low-temperature boiling is to be realized, smaller air pressure is needed, which puts higher requirements on the tightness of the cooking cavity and reduces the reliability; similarly, the heating duration is too short, the center of the rice grains is not fully soaked, the heating duration is too long, the surface of the rice grains is easy to gelatinize, and the center of the rice grains is not beneficial to water absorption, in this embodiment, the first heating temperature is set to be 60 ℃, the corresponding preset negative pressure is 0.2P (P is a standard atmospheric pressure), and the heating duration is 15 min.
It can be understood that: in an embodiment of the present invention, which is not shown, the first heating temperature of the water absorption boiling stage and the heating duration thereof may be set to other values according to actual situations, for example, the first heating temperature may be set to 50 ℃, 55 ℃, 65 ℃, 75 ℃, 85 ℃, 90 ℃, 95 ℃ and the like, and different heating durations may be set for different rice quantities, for example, 10min, 20min, 25min, 30min, 40min and the like.
In the water absorption boiling stage of this embodiment, the control unit controls the vacuum pump 300 to work, so that the cooking cavity is maintained at the preset negative pressure, the mixture of the pulp and the rice is continuously boiled at the first heating temperature, which is very different from the existing high-temperature (100 ℃) boiling, the boiling is realized in the water absorption stage of the rice grains, the rice and the soybean milk are fused by using the boiling effect while the rice grains absorb water, because the water absorption rate of the rice grains is enhanced under the negative pressure condition, the rice and the soybean milk which are accompanied by the boiling are combined more easily, the bean dregs sediment is effectively reduced, the problem that the bean dregs are deposited on the top of the rice in the prior art is solved, the taste of the soybean milk rice is improved, and the waste of nutrient components in the powdery sediment of the bean dregs. In addition, the boiling state can promote the rice to absorb water, improve the water absorption rate of the rice, reduce the temperature difference between the upper layer and the lower layer of the mixture, improve the water absorption uniformity of the upper layer and the lower layer of the mixture and reduce the difference of the rice taste in different areas caused by different water absorption rates.
After the high temperature heating stage, the vacuum pump 300 stops working, the pressure in the cooking cavity gradually rises with the increase of the steam amount, and the control unit controls the heating device 120 to heat with high power, so that the mixture of the soybean milk and the rice is rapidly heated to a second heating temperature, wherein the second heating temperature is set to be 96-98 ℃, preferably 96 ℃, and other values such as 97 ℃, 98 ℃ and the like can be selected in other embodiments. Because this embodiment has set up the boiling stage of absorbing water, from the boiling stage of absorbing water to high temperature heating stage, the mixture of soybean milk and rice keeps the boiling state always, can effectively shorten the duration of cooking, practices thrift the electric energy.
The method of the embodiment further comprises a preheating stage which is carried out before the water absorption boiling stage, the temperature of the soybean milk is detected in the preheating stage, if the detected temperature of the soybean milk is less than the first heating temperature, the soybean milk is preheated to the first heating temperature, and if the temperature of the soybean milk is more than the first heating temperature, the soybean milk directly enters the water absorption boiling stage. Under the condition that the temperature of the soybean milk is higher than the first heating temperature, the soybean milk can directly enter a water absorption boiling stage, so that an unnecessary heating process is saved, and cooking time and electric energy are saved.
In order to ensure that the soybean milk rice is fully cooked, stewing is carried out after a high-temperature heating stage, in the stewing process, the exhaust control valve 400 can open an exhaust channel to enable the cooking cavity to be communicated with the outside, the temperature during stewing does not exceed a second heating temperature, the phenomena of yellowing and pot pasting at the bottom of the rice are avoided while the rice is fully cooked, and the stewing time is 10-30 min.
After the braising and sintering, the cooking utensil enters a heat preservation state, or a user can directly close the cooking utensil according to actual needs without heat preservation.
Example two
Referring to fig. 3, the embodiment improves the smoldering process on the basis of the first embodiment, specifically: the smoldering stage comprises:
in the steam stewing stage, water in the cooked rice is stewed to form steam, and the steam is utilized to stew the cooked rice;
and in the flavoring stewing stage, the soybean milk rice is heated at the flavoring temperature for extracting the flavor of the soybean milk rice, wherein the flavoring temperature is 93-95 ℃.
In the steam stewing stage, steam stewed from the rice is utilized to further stew the cooked rice, the high-temperature steam can lock the moisture and the fragrance in the rice, the long-time preservation of the rice is facilitated, the temperature in the steam stewing stage is kept at 96-98 ℃, namely the temperature does not exceed the second heating temperature, the phenomenon that the bottom of the rice is yellow and burnt is avoided while the rice is fully cooked; in the aroma-increasing stewing stage, rice grains can be thermally degraded in a short time through the aroma-increasing temperature of 93-95 ℃ to generate a large amount of volatile odor components, so that the aroma of the soybean milk rice is greatly improved, and the aroma-increasing process is integrated in the stewing stage to improve the aroma of the rice while stewing dry; the preferred flavoring temperature of this embodiment is 93 ℃, which can ensure enough temperature release of volatile substances in rice grains, and can prevent rice grains from yellowing due to high temperature and affecting the fragrance overflow. However, in other embodiments of the present invention, the flavoring temperature may be set to other values such as 94 ℃ and 95 ℃ depending on the actual situation.
Because the aroma-enhancing process is integrated into the stewing stage, in order to give consideration to the aroma enhancement and the stewing and curing of the rice, the duration time of the aroma-enhancing stewing stage is set to be 10 min-20 min, so that not only can the volatile substances in the rice grains be released for a sufficient time, but also the phenomenon that the rice grains are excessively cooked due to long-time stewing to influence the overflow of the aroma is avoided, and the preferred duration time of the aroma-enhancing stewing stage in the embodiment is 15min, but in other embodiments of the invention, the duration time of the aroma-enhancing stewing stage can be set to be other values such as 10min, 11min, 12min, 14min, 18min, 20min and the like according to actual conditions.
Because the heating temperature in the steam smoldering stage is higher, in order to better promote the rice fragrance, the cooling stage is arranged between the steam smoldering stage and the aroma-enhancing smoldering stage in the embodiment: the stewing temperature is reduced from the second heating temperature to the third heating temperature, and the combination of the rice and the water vapor is promoted. The third heating temperature is set to 90-92 ℃, preferably 92 ℃, because the steam is stewed out in the steam stewing stage at the high temperature of 96-98 ℃, and the temperature is reduced to 92 ℃, the rice can be better combined with the steam, which is helpful for extracting the flavor of the rice in the flavor enhancing stewing stage. Of course, in other embodiments of the present invention, the third heating temperature may be set to other values such as 90 ℃ and 91 ℃ depending on the actual situation.
The rice provided by the embodiment of the invention comprises rice varieties such as polished round-grained rice, brown rice, black rice, purple rice and the like, and the soybean milk comprises soybean milk, black soybean milk, red soybean milk, green soybean milk and the like; according to the embodiment of the invention, the technical scheme and the technical effects of the method can be inferred to be applicable to other coarse cereals such as corn, potatoes and the like by the technical personnel in the field. The soybean milk in the invention can be understood as the soybean milk directly obtained by the soybean milk machine, and can also be understood as the soybean milk formed by water distribution of soybean powder. The soybean milk rice is prepared by mixing soybean milk and rice according to a certain proportion, and certain water can be mixed according to actual needs, wherein the water can be mixed with the rice firstly and then poured into the soybean milk, or the water can be mixed with the soybean milk firstly and then mixed with the rice for cooking.
While the invention has been described with reference to specific embodiments thereof, it will be understood by those skilled in the art that the invention is not limited thereto, and may be embodied in many different forms without departing from the spirit and scope of the invention as set forth in the following claims. Any modification which does not depart from the functional and structural principles of the present invention is intended to be included within the scope of the claims.
Claims (10)
1. The method for making the soybean milk rice by using the cooking appliance comprises a pot body, a pot cover and an air exhaust device, wherein the pot cover is covered on the pot body to form a cooking cavity, and the air exhaust device is used for exhausting air from the cooking cavity to enable the cooking cavity to form negative pressure, and the method for making the soybean milk rice by using the cooking appliance comprises the following steps:
in the water absorption boiling stage, the air exhaust device works to maintain the cooking cavity at a preset negative pressure, the mixture of the soybean milk and the rice is kept at a first heating temperature, and the first heating temperature is the boiling point temperature under the preset negative pressure;
and in the high-temperature heating stage, the air exhaust device stops working, and the cooking appliance is heated at high power so as to rapidly heat the mixture of the soybean milk and the rice to a second heating temperature.
2. The method for making soybean milk-cooked rice with the cooking utensil as claimed in claim 1, wherein the first heating temperature is 50 ℃ to 95 ℃ and the heating duration is 10min to 40min in the water-absorbing boiling stage.
3. The method for preparing rice with soymilk according to claim 1, further comprising a preheating stage before the water-absorption boiling stage, wherein the preheating stage detects the temperature of the soymilk, and if the temperature of the soymilk is less than the first heating temperature, the soymilk is preheated to the first heating temperature, and if the temperature of the soymilk is greater than the first heating temperature, the soymilk is directly subjected to the water-absorption boiling stage.
4. The method for cooking rice with soymilk according to one of the claims 1 to 3, further comprising a stewing stage carried out after the high-temperature boiling stage, wherein the stewing temperature of the stewing stage does not exceed the second heating temperature.
5. The method for cooking rice with soymilk as claimed in claim 4, characterized in that said smoldering phase comprises:
in the steam stewing stage, water in the cooked rice is stewed to form steam, and the steam is utilized to stew the cooked rice;
and in the flavoring stewing stage, the soybean milk rice is heated at the flavoring temperature for extracting the flavor of the soybean milk rice, wherein the flavoring temperature is 93-95 ℃.
6. The method for cooking rice with soymilk as claimed in claim 5, characterized in that said braising phase further comprises a cooling phase provided between said steam braising phase and said flavouring braising phase: and the stewing temperature is reduced from the second heating temperature to a third heating temperature, so that the rice is promoted to be combined with the water vapor.
7. The method for preparing soybean milk rice by using the cooking appliance as claimed in claim 6, wherein the third heating temperature is 90 ℃ to 92 ℃.
8. The method for preparing soybean milk-cooked rice by using a cooking appliance according to claim 5, wherein the second heating temperature is 96 ℃ to 98 ℃.
9. The method for making soybean milk rice by using the cooking utensil as claimed in claim 5, wherein the duration of the flavoring and stewing stage is 10-20 min.
10. The method for making rice with soymilk according to one of the cooking appliances described in one of the claims 1 to 3, characterized in that the air-extracting device is a vacuum pump mounted on the lid, the lid is further provided with an exhaust passage and an exhaust control valve, the exhaust passage connects the cooking cavity with the outside, and the exhaust control valve controls the on-off of the exhaust passage.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112315331A (en) * | 2020-10-23 | 2021-02-05 | 珠海格力电器股份有限公司 | Cooking control method and device based on cooking equipment and cooking equipment |
| CN114631737A (en) * | 2022-05-07 | 2022-06-17 | 九阳股份有限公司 | Control method for cooking rice by cooking appliance and cooking appliance |
| CN114668296A (en) * | 2022-03-14 | 2022-06-28 | 九阳股份有限公司 | Control method for rice cooking and rice cooking appliance |
| CN115227094A (en) * | 2022-06-28 | 2022-10-25 | 北京海泰微纳科技发展有限公司 | Multifunctional food processor |
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| CN112315331A (en) * | 2020-10-23 | 2021-02-05 | 珠海格力电器股份有限公司 | Cooking control method and device based on cooking equipment and cooking equipment |
| CN114668296A (en) * | 2022-03-14 | 2022-06-28 | 九阳股份有限公司 | Control method for rice cooking and rice cooking appliance |
| CN114668296B (en) * | 2022-03-14 | 2022-10-11 | 九阳股份有限公司 | Control method for rice cooking and rice cooking appliance |
| CN114631737A (en) * | 2022-05-07 | 2022-06-17 | 九阳股份有限公司 | Control method for cooking rice by cooking appliance and cooking appliance |
| CN114631737B (en) * | 2022-05-07 | 2022-07-15 | 九阳股份有限公司 | Control method for cooking rice by cooking appliance and cooking appliance |
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