CN112386117A - Cooking method and electric cooker - Google Patents
Cooking method and electric cooker Download PDFInfo
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- CN112386117A CN112386117A CN201910738254.6A CN201910738254A CN112386117A CN 112386117 A CN112386117 A CN 112386117A CN 201910738254 A CN201910738254 A CN 201910738254A CN 112386117 A CN112386117 A CN 112386117A
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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
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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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
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Abstract
The invention provides a cooking method and an electric cooker.A heating device is used for heating a cooker body and food materials in the cooker body, the heating of the food materials is stopped immediately after the food materials are cooked until a first preset time, and then the cooker body is heated at low power through the heating device for heat preservation; or after heating is stopped, detecting the temperature of the pot body, and heating the pot body at low power by heating equipment until the temperature of the pot body reaches a preset temperature so as to keep the temperature; starch precipitated from the rice is combined with water vapor to form starch mucilage, after heating is stopped, the pot body is not cooled due to heat, capillary holes in the inner wall of the inner pot body shrink along with temperature reduction under the action of thermal expansion and cold contraction, the mucilage is extruded out before the mucilage is solidified in the capillary holes, and accordingly sticking of the pot is avoided.
Description
Technical Field
The invention relates to the technical field of household kitchen utensils, in particular to a cooking method and an electric cooker.
Background
The electric cooker has abundant functions of steaming, boiling, stewing and the like, and becomes an indispensable kitchen ware, wherein the electric cooker made of stainless steel has high corrosion resistance, is safe and practical, and is widely used by people.
At present, an electric cooker made of stainless steel generally comprises a stainless steel cooker body, heating equipment, a temperature detection device and a controller, wherein the stainless steel cooker body is used for containing food materials, the heating equipment is arranged on the outer side of the bottom of the stainless steel cooker body and used for heating the stainless steel cooker body, the temperature detection device is used for detecting the temperature of the cooker body, the controller is connected with the heating equipment and the temperature detection device, and the controller receives a temperature signal sent by the temperature detection device and controls the heating equipment to work according to the temperature signal. In the use, the controller control heating device heats the pot body to the culinary art is eaten the material, when temperature-detecting device detected the temperature of the pot body and reached the predetermined value, and the material is cooked and is accomplished promptly, and the controller controls heating device immediately and carries out low-power heating, in order to keep warm.
However, the inner wall of the stainless steel electric cooker body is provided with concave capillary pores, after the rice is cooked, the rice is separated from starch and is combined with water to form mucilage which permeates into the capillary pores, and the mucilage is solidified in the capillary pores in the heat preservation process, so that the stainless steel electric cooker has serious pot sticking phenomenon and is difficult to clean.
Disclosure of Invention
The embodiment of the invention provides a cooking method and an electric cooker, which are used for solving the technical problems of serious pot sticking phenomenon and difficulty in cleaning.
In one aspect, an embodiment of the present invention provides a cooking method, including:
heating a pot body and food materials in the pot body through heating equipment, and stopping heating immediately after the food materials are cooked;
after stopping heating and after a first preset time, carrying out low-power heating on the pot body through the heating equipment so as to keep the temperature;
or after heating is stopped, the temperature of the pot body is detected, and when the temperature of the pot body reaches the preset temperature, the pot body is heated at low power through the heating equipment so as to keep warm.
The cooking method as above, wherein the first preset time is 10 minutes.
The cooking method as set forth above, wherein the preset temperature is 60 ℃.
The cooking method comprises the steps of heating the pot body and the food materials in the pot body through the heating device, and cooling the pot body after the heating of the food materials is stopped immediately after the food materials are cooked.
The cooking method as above, wherein before the low-power heating of the pot body by the heating device, the method further comprises: and sending out prompt information.
The cooking method as above, wherein the prompt message includes a sound message and/or a light message.
The cooking method as above, wherein the heating device performs low-power heating to keep warm and then stops heating the pot body after a second preset time.
The cooking method as above, wherein after the heating device performs low power heating for a second preset time, the method further includes the following steps of stopping heating the pot body: and sending out prompt information.
The cooking method as above, wherein the low-power heating of the pot body by the heating device for keeping warm comprises: the pot body is heated intermittently by the heating device with low power, and the temperature of the pot body is kept between a first temperature and a second temperature so as to keep warm.
On the other hand, the embodiment of the invention also provides an electric cooker which can cook by any cooking method.
According to the cooking method and the electric rice cooker provided by the embodiment of the invention, the heating device is used for heating the cooker body and the food materials in the cooker body, the heating is stopped immediately after the food materials are cooked, and the cooker body is heated at low power through the heating device for heat preservation after first preset time; or after heating is stopped, detecting the temperature of the pot body, and heating the pot body at low power by heating equipment until the temperature of the pot body reaches a preset temperature so as to keep the temperature; starch precipitated from the rice is combined with water vapor to form starch mucilage, after heating is stopped, the pot body is not cooled due to heat, capillary holes in the inner wall of the inner pot body shrink along with temperature reduction under the action of thermal expansion and cold contraction, the mucilage is extruded out before the mucilage is solidified in the capillary holes, and accordingly sticking of the pot is avoided.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present disclosure and together with the description, serve to explain the principles of the disclosure.
FIG. 1 is a schematic view of a prior art rice cooker;
FIG. 2 is a first schematic flow chart of a cooking method according to an embodiment of the present invention;
FIG. 3 is a second schematic flow chart of a cooking method in an embodiment of the invention;
FIG. 4 is a schematic view of the structure of the rice cooker according to the embodiment of the present invention;
fig. 5 is a third schematic flow chart of a cooking method in the embodiment of the invention.
Description of reference numerals:
10: electric rice cooker;
101: a pan body;
1011: an inner pot body;
1012: an outer pot body;
102: a controller;
103: a temperature detection device;
104: a heating device;
105: a pot cover;
1051: an exhaust hole;
1052: an exhaust valve;
106: a fan;
107: an air inlet;
108: and (7) air outlet.
Detailed Description
In order to make the aforementioned objects, features and advantages of the embodiments of the present invention more comprehensible, embodiments of the present invention are described in detail below with reference to the accompanying drawings. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The following describes the technical solutions of the present invention and how to solve the above technical problems with specific embodiments. The following several specific embodiments may be combined with each other, and details of the same or similar concepts or processes may not be repeated in some embodiments. Embodiments of the present invention will be described below with reference to the accompanying drawings.
Fig. 1 is a schematic view showing a structure of a rice cooker 10 in the related art, and as shown in fig. 1, the rice cooker 10 in the related art includes: a pot body 101, a pot cover 105, a temperature detection device 103, a heating device 104 and a controller 102.
The pot body 101 has two layers inside and outside, and the inner pot body 1011 is used for the splendid attire by the edible material of culinary art, and the outer pot body 1012 is used for protecting and keeping warm, constitutes the cavity between the inner pot body 1011 and the outer pot body 1012, and the cavity can regard as the air intermediate layer for sealed, also can fill thermal-insulated material in the cavity for thermal-insulated, keep warm.
The temperature detection device 103 is arranged in a cavity formed by the inner pot body 1011 and the outer pot body 1012, is positioned at the central position of the outer side of the bottom of the inner pot body 1011 and is used for detecting the temperature of the inner pot body 1011; the temperature detection device 103 may be electrically connected to the controller 102.
The heating device 104 is arranged in the cavity formed by the inner pot body 1011 and the outer pot body 1012, is positioned at two sides of the temperature detection device 103, and is used for heating the inner pot body 1011.
The controller 102 is disposed outside the outer pot body 1012, connected to the temperature detecting device 103 and the heating device 104, and configured to control the heating device 104 to operate, and receive and process a temperature signal detected by the temperature detecting device 103.
The pot cover 105 is hinged with the pot body 101, the pot cover 105 is provided with an exhaust hole 1051, and the pot cover 105 is further provided with an exhaust valve 1052, so that water vapor in the inner pot body 1011 is exhausted from the exhaust valve 1052 in the cooking process.
The heating process of the electric cooker 10 in the prior art is as follows: the controller 102 controls the heating device 104 to heat the pot 101 to cook food, and when the temperature detecting device 103 detects that the temperature of the pot 101 reaches a predetermined value, the food is cooked, and the controller 102 immediately controls the heating device 104 to perform low-power heating to keep warm. However, in the heat preservation process, the mucus is solidified in the capillary holes, so that the phenomenon that the stainless steel electric cooker is seriously stuck and is not easy to clean is caused, and aiming at the technical problem, the embodiment of the invention provides a cooking method.
It should be understood that the above-mentioned names for the components of the rice cooker 10 are only for identification purposes and should not be construed as limiting the embodiments of the present invention.
Example 1
Fig. 2 is a schematic flow chart of a cooking method in an embodiment of the present invention, where the cooking method provided in this embodiment is applicable to various cooking apparatuses, and the following embodiments are described by taking an electric cooker as an example, and the method of this embodiment is shown in fig. 2:
s101: the heating equipment is used for heating the pot body and the food materials in the pot body, and the heating of the food materials is stopped immediately after the food materials are cooked.
S102: after stopping heating and after a first preset time, heating the pot body at low power through heating equipment to preserve heat; or after the heating is stopped, the temperature of the pot body is detected, and when the temperature of the pot body reaches the preset temperature, the pot body is heated at low power through the heating equipment so as to keep warm.
Referring to fig. 1, in the present embodiment, the heating device 104 may be an electromagnetic heating coil, a resistance wire heating coil, or a PTC heating element. The resistance wire heating coil is used for heating, heat directly acts on the bottom of the inner pot body 1011, then the inner pot body 1011 transfers the heat to food materials, and the heating mode only heats the bottom of the inner pot body 1011 locally, so that the inner pot body 1011 is heated unevenly; the preferred embodiment of this embodiment is to use an electromagnetic heating coil to heat, and use current to generate a magnetic field through the electromagnetic heating coil, when the magnetic force in the magnetic field passes through the stainless steel inner pot body 1011, countless small eddy currents will be generated, and the eddy currents act on the whole inner pot body 1011, so that the inner pot body 1011 itself will generate heat at high speed, and the heating is uniform.
Optionally, in this embodiment, heating the food material in the pan body 101 by the heating device 104 specifically includes:
the method comprises the following steps: the heating device 104 heats the bottom of the pot by using a first power, so that the temperature of food materials in the pot body 101 reaches 75 ℃;
step two: the heating device 104 heats the bottom of the pot by using a second power, so that the temperature of food materials in the pot body 101 is kept at 75-85 ℃ for 3 minutes;
step three: the heating device 104 heats the pot bottom with a third power to enable the temperature of the pot bottom to reach 110 ℃;
step four: the heating device 104 heats the bottom of the pot with the fourth power, so that the temperature of the bottom of the pot is kept at 110-.
The first power is the highest power, the second power is the lowest power, the third power and the fourth power are positioned between the first power and the second power, and the third power is larger than the fourth power; illustratively, the first power is 700KW, the second power is 200KW, the third power is 550KW, and the fourth power is 500 KW. It is worth explaining, in this embodiment, other methods may be further adopted to heat the food material to cook the food material, and for different types of cooking apparatuses, parameters such as power, temperature, and holding time of cooking the food material may be reasonably set to heat the food material.
In this embodiment, the heating device 104 heats the pot body 101 and the food materials in the pot body 101, so that the food materials are cooked, specifically, the food materials are heated sequentially by the first power, the second power, the third power and the fourth power, so that the food materials are cooked to be edible.
In an implementation manner, after the food material is cooked, the heating is stopped, and after a first preset time, the pan body 101 is heated at low power by the heating device 104; after heating is stopped, the temperature of the pot body 101 is rapidly reduced due to no heat source, the capillary holes in the inner wall of the pot body 101 are rapidly reduced under the action of expansion with heat and contraction with cold, and mucus remained in the capillary holes is extruded out before being solidified, so that pot sticking is avoided.
The first preset time can be freely set by a user or a technician according to actual needs; or the time required by the cooking method can be calculated according to the empirical value of the user, and the time can be adjusted according to the actual conditions of different cooking methods as long as the mucus in the capillary holes can be extruded. For example, the first preset time may be set to 10 minutes, so as to avoid that the temperature of the food material is too low due to too long heating stop time on the premise of ensuring that mucus remaining in the capillary holes is extruded.
Wherein, carry out low power heating to pot body 101 through heating equipment 104 to keep warm, specifically: can utilize low power to carry out intermittent heating to pot body 101 through heating device 104, keep pot body 101 temperature between first temperature and second temperature to can keep food in proper temperature environment, avoid food temperature to hang down excessively, influence the taste and be unfavorable for the health. Wherein, the intermittent heating means that when the temperature of the pot body 101 exceeds a second temperature, the heating device 104 stops heating; when the temperature of the pan body 101 is lower than the first temperature, the heating device 104 restarts heating. Of course, pan body 101 can be always heated at a low power by heating device 104. It is worth mentioning that the pan body 101 is heated with low power, which is less than the power when the pan body 101 is heated to cook the food material.
Optionally, the first temperature and the second temperature may be freely set by a user or a technician according to actual needs; or may be calculated from a user's experience with the desired temperature for the cooking recipe. For example, the first temperature is 60 ℃ and the second temperature is 70 ℃; alternatively, the first temperature is 70 ℃ and the second temperature is 80 ℃.
In other implementations, the heating of the food material is stopped after the food material is cooked, after which the temperature of the pan body 101 is detected, and the pan body 101 is heated at low power by the heating device 104 when the temperature of the pan body 101 reaches a preset temperature. Specifically, after heating is stopped, the temperature of the pot body 101 is rapidly reduced due to no heat source, the capillary holes on the inner wall of the pot body 101 are rapidly reduced under the action of thermal expansion and cold contraction, and mucus remained in the capillary holes is extruded out before solidification, so that sticking of the pot is avoided. The preset temperature can be freely set by a user or a technician according to actual needs, which is not limited in this embodiment as long as the capillary pores can extrude mucus in the pot body 101 when the temperature reaches the preset temperature; for example, the preset temperature is 60 ℃, the heating is stopped, that is, when the temperature of the pot body 101 is reduced to 60 ℃, the pot body 101 is heated at low power; by the arrangement, the temperature of the food materials in the pot body 101 can be prevented from being too low.
In this embodiment, the temperature of the pot body 101 is detected by using the temperature detection device 103, wherein the temperature detection device 103 may be a temperature sensor or a thermocouple thermometer, which is not limited in this embodiment.
Optionally, in order to avoid temperature measurement lag and cause inaccurate temperature detection, a compensator is used to eliminate the temperature lag or a thermocouple with thin wall and small inner diameter is used to protect the sleeve.
In this embodiment, the heating device 104 heats the pot body 101 and the food materials in the pot body 101, the heating of the food materials is stopped immediately after the food materials are cooked, and the pot body 101 is heated at low power by the heating device 104 after a first preset time, so as to keep the temperature; or after heating is stopped, detecting the temperature of the pot body 101, and heating the pot body 101 at low power through the heating equipment 104 to keep the temperature until the temperature of the pot body 101 reaches a preset temperature; starch precipitated from the rice is combined with water vapor to form starch mucilage, after heating is stopped, the pot body 101 is not cooled due to heat, under the action of thermal expansion and cold contraction, capillary holes in the inner wall of the inner pot body 1011 shrink along with temperature reduction, the mucilage is extruded out before the mucilage is solidified in the capillary holes, and further pot sticking is avoided.
Fig. 3 is a second schematic flow chart of the cooking method in the embodiment of the present invention, and as shown in fig. 3, the heating device 104 heats the pot body 101 and the food material inside the pot body 101, and S201 may be executed after the heating of the food material is stopped immediately after the food material is cooked.
S201: cooling the pan body.
Through cooling the pot body 101, the food cooling in pot body 101 and the pot body 101 is accelerated, the speed of temperature reduction is accelerated, under the effect of expend with heat and contract with cold, the capillary hole shrinkage rate on the inner wall of the pot body 101 is accelerated, so that mucus remained in the capillary hole is not solidified yet, and the mucus is extruded out by the capillary hole shrinkage, thereby avoiding the occurrence of sticking.
In this embodiment, the cooling of the pot body 101 may be performed by a cooling device, which may be a cooling fan or a condenser.
Alternatively, fig. 4 is a schematic structural diagram of the electric rice cooker 10 according to the embodiment of the present invention, and as shown in fig. 4, the electric rice cooker 10 includes: the pot body 101, the pot cover 105, the temperature detection device 103, the heating equipment 104, the controller 102 and the cooling device, wherein the pot body 101 comprises an inner pot body 1011 and an outer pot body 1012, a cavity is formed between the inner pot body 1011 and the outer pot body 1012, and the bottom of the outer pot body 1012 is provided with an air inlet 107 communicated with the cavity; the cooling device comprises a fan 106, the fan 106 is arranged at the inner side of the bottom of the outer pot body 1012 and is positioned above the air inlet 107, and the fan 106 is used for sucking air flow into the cavity from the air inlet 107; the side wall of the outer pot body 1012 is provided with at least one air outlet 108 communicated with the cavity.
Taking the rice cooker 10 shown in fig. 4 as an example, the rice cooker 10 provided in the present embodiment operates as follows: the external air is sucked from the air inlet 107 by the fan 106, part of the air flows upwards, the air flows out from the air outlet 108, and the heat of the inner pot body 1011 is taken away; part of the air flows through the bottom of the inner pot body 1011 and flows along the upward direction of the cavity, flows out of other air outlets 108 on the side wall of the outer pot body 1012 and takes away the heat of the inner pot body 1011, thereby realizing the cooling of the inner pot body 1011.
Optionally, S202 may be further performed before low-power heating of the pan body 101 by the heating device 104.
S202: and sending out prompt information.
The user can know that the food materials are cooked completely, cooled and kept warm according to the sent prompt information, and the user is informed that the food is edible.
In this embodiment, the prompt information is used to prompt the user that the cooking of the food material is finished, and the cooling is finished and the heat preservation is performed.
In this embodiment, the prompt information may be text information, picture information, sound information, light information, or a combination of several kinds of prompt information, which is not limited in this embodiment. The preferred implementation of this embodiment is that the prompt message includes sound information and/or light information, and compared with text or picture information, the sound information and/or light information is more intuitive, and information acquisition is more convenient and faster.
Optionally, the sound information may be executed by a buzzer, or may be executed by an electric bell or an alarm, and the light information may be executed by a warning light or a light emitting diode, or the sound and light information may be sent by an audible and visual alarm together, which is not limited in this embodiment.
S102: after stopping heating and after a first preset time, heating the pot body at low power through heating equipment to preserve heat; or after the heating is stopped, the temperature of the pot body is detected, and when the temperature of the pot body reaches the preset temperature, the pot body is heated at low power through the heating equipment so as to keep warm.
S102 is detailed in the embodiment shown in FIG. 2, and is not described again here.
In this embodiment, heat pot body 101 and the interior edible material of pot body 101 through heating device 104, eat and stop heating immediately after being boiled thoroughly, cool off pot body 101 until after first preset time, perhaps, detect the temperature of pot body 101, when the temperature of pot body 101 reaches preset temperature, send tip information, rethread heating device 104 carries out low-power heating to pot body 101 to keep warm. Because the pot body 101 is in a cooling state within a period of time, the reduction speed of the temperature of the pot body 101 and the food in the pot body 101 is accelerated, and under the action of thermal expansion and cold contraction, the contraction rate of the capillary holes on the inner wall of the pot body 101 is accelerated, so that mucus remained in the capillary holes is not solidified, and the mucus is extruded out by the contraction of the capillary holes, thereby avoiding sticking.
Fig. 5 is a third schematic flowchart of the cooking method in the embodiment of the present invention, and as shown in fig. 5, after the heating device 104 performs low-power heating to keep warm, S203 may be further performed.
S203: and after the second preset time, stopping heating the pot body.
The food is kept warm within the second preset time period, then heating is stopped, the phenomenon that the heat preservation time is too long and electric energy is wasted is avoided, and meanwhile, the phenomenon that the food loses water and becomes hard due to long-time heat preservation and the taste of the food is affected is avoided.
In a possible implementation manner, during the second preset time period, the heating device 104 heats the pot body 101, so that the temperature of the food in the pot body 101 rises at a preset fixed rate, and the sharp rise of the temperature of the food in the pot body 101 is avoided, so that the temperature of the food in the pot body 101 instantaneously exceeds the second temperature, the temperature of the pot body 101 is not easy to be kept in the heat preservation temperature range, and electric energy is wasted.
As another possible embodiment, the heating of pan 101 by heating device 104 during the second preset time period raises the temperature of the food inside pan 101, wherein the temperature raising rate is not higher than the preset rate.
Further, the second preset time may be freely set by a user or a technician according to actual needs, which is not limited in this embodiment, for example, the second preset time is 1 hour. It is worth pointing out that the second preset time is not longer, because the heat preservation time is too long, the food is easy to dehydrate and become hard, and the taste of the food is affected.
Optionally, after the heating device 104 performs low-power heating for the second preset time, S204 may be performed while stopping heating the pan body 101.
S204: and sending out prompt information.
The step S204 is implemented in the same manner as the step S202, and is not described herein again.
The user can know that the heat preservation of the food materials is finished according to the sent prompt information, the heating is stopped, and the user is informed to eat the food materials in time to avoid the food from being in a non-heating state and then being cooled.
In this embodiment, the prompt information is used to prompt the user that the heat preservation of the food material is finished, and the heating of the pot body 101 is stopped.
In this embodiment, the pot body 101 is heated at low power by the heating device 104 to keep warm, and after the heat preservation lasts for the second preset time, the pot body 101 is stopped being heated, and meanwhile, prompt information is sent. After the temperature is kept for a period of time, the heating of the pot body 101 is automatically stopped, so that the phenomenon that the food is dehydrated and hardened due to long-term heat preservation can be avoided, and the taste of the food is influenced.
Example 2
Referring to fig. 4, an embodiment of the present invention further provides an electric rice cooker 10 for cooking by the cooking method of embodiment 1. The cooking method has been described in detail in the above embodiments, and is not described herein again.
The electric cooker 10 provided by the embodiment of the invention cooks food materials through a cooking method. The cooking method comprises the steps that the pot body 101 and food materials in the pot body 101 are heated through the heating device 104, the heating of the food materials is stopped immediately after the food materials are cooked, and the pot body 101 is heated at low power through the heating device 104 after first preset time, so that heat preservation is carried out; or after heating is stopped, detecting the temperature of the pot body 101, and heating the pot body 101 at low power through the heating equipment 104 to keep the temperature until the temperature of the pot body 101 reaches a preset temperature; starch precipitated from the rice is combined with water vapor to form starch mucilage, after heating is stopped, the pot body 101 is not cooled due to heat, under the action of thermal expansion and cold contraction, capillary holes in the inner wall of the inner pot body 1011 shrink along with temperature reduction, the mucilage is extruded out before the mucilage is solidified in the capillary holes, and further pot sticking is avoided.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A method of cooking, comprising:
heating a pot body and food materials in the pot body through heating equipment, and stopping heating immediately after the food materials are cooked;
after stopping heating and after a first preset time, carrying out low-power heating on the pot body through the heating equipment so as to keep the temperature;
or after heating is stopped, the temperature of the pot body is detected, and when the temperature of the pot body reaches the preset temperature, the pot body is heated at low power through the heating equipment so as to keep warm.
2. The cooking method according to claim 1, wherein the first preset time is 10 minutes.
3. The cooking method according to claim 1, wherein the preset temperature is 60 ℃.
4. The cooking method according to any one of claims 1 to 3, wherein the heating of the pot and the foodstuff within the pot by the heating device further comprises cooling the pot after the heating of the foodstuff is stopped immediately after the cooking.
5. The cooking method according to any one of claims 1 to 3, wherein before the low power heating of the pan body by the heating device further comprises: and sending out prompt information.
6. The cooking method according to claim 5, wherein the prompt message comprises an audio message and/or a light message.
7. The cooking method according to any one of claims 1 to 3, wherein the heating device performs low power heating to keep warm and then stops heating the pot for a second preset time.
8. The cooking method according to claim 7, wherein the heating device stops heating the pot after low-power heating for a second preset time, and the method further comprises: and sending out prompt information.
9. The cooking method of claim 8, wherein the low power heating of the pan by the heating device for holding comprises: the pot body is heated intermittently by the heating device with low power, and the temperature of the pot body is kept between a first temperature and a second temperature so as to keep warm.
10. An electric rice cooker characterized by cooking by the cooking method according to any one of claims 1 to 9.
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| CN201910738254.6A CN112386117A (en) | 2019-08-12 | 2019-08-12 | Cooking method and electric cooker |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114365943A (en) * | 2021-12-06 | 2022-04-19 | 九阳股份有限公司 | Rice cooker cooking method and rice cooker |
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Application publication date: 20210223 |