CN113017401A - Electric cooker, rice control method and device and storage medium - Google Patents
Electric cooker, rice control method and device and storage medium Download PDFInfo
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- CN113017401A CN113017401A CN202110328355.3A CN202110328355A CN113017401A CN 113017401 A CN113017401 A CN 113017401A CN 202110328355 A CN202110328355 A CN 202110328355A CN 113017401 A CN113017401 A CN 113017401A
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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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- 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
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with 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
- A47J36/32—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
- A47J2202/00—Devices having temperature indicating means
Abstract
The invention discloses an electric cooker, a rice control method, a rice control device and a storage medium, wherein the electric cooker comprises a cooker body, a second heating assembly and a third heating assembly, the second heating assembly is positioned in a corner area between the bottom and the side of the cooker body, and the third heating assembly is positioned on the side of the cooker body. The control method of rice comprises controlling the second heating assembly and the third heating assembly to heat the upper part of the rice-water mixture first and then the lower part; when the temperature of the rice-water mixture reaches a preset first temperature interval, preserving the heat of the rice-water mixture in the first temperature interval for a preset first heat preservation time; and heating the rice-water mixture to enable the upper temperature of the rice-water mixture to be higher than the lower temperature, and gelatinizing the rice-water mixture when the temperature of the rice-water mixture reaches a preset second temperature interval to obtain the rice. Therefore, the rice can absorb water uniformly, the water deviation of the rice is reduced, and the taste of the rice is improved.
Description
Technical Field
The invention relates to the technical field of electrical equipment, in particular to a control method and device for an electric cooker and rice and a storage medium.
Background
The electric cooker is a common electric appliance for cooking rice in daily life. Along with the improvement of living standard of people, the rice cooker provides new requirements for the taste of cooked rice, and the rice cooker does not meet the requirement of simple cooking maturity but has good taste. However, after the existing electric rice cooker cooks rice, the rice has large water deviation and uneven water absorption content, which causes poor taste.
Disclosure of Invention
In view of this, embodiments of the present invention provide an electric rice cooker, a method and an apparatus for controlling cooked rice, and a storage medium, so as to improve the taste of the cooked rice.
According to a first aspect, an embodiment of the present invention provides an electric cooker, including: the cooker body is used for containing the rice-water mixture; the second heating assembly is positioned in corner areas of the bottom and the side parts of the pot body; a third heating assembly located at a side of the pot body.
According to the electric cooker provided by the invention, the third heating assembly is positioned from the upper end of the corner area to the top end of the cooker body.
The electric cooker provided by the invention has the advantages that the second heating assembly and the third heating assembly respectively comprise one or more heating elements.
The electric cooker provided by the invention also comprises: the temperature detection device is used for detecting the temperature of the rice-water mixture; a controller in communicative connection with the second heating assembly, the third heating assembly, and the temperature detection device.
According to the electric cooker provided by the invention, the temperature detection device is positioned at the bottom and/or the top of the cooker body.
The invention provides a cooking method of rice, which is applied to an electric cooker, the electric cooker comprises a cooker body, a second heating assembly and a third heating assembly, the cooker body is used for containing a rice-water mixture, the second heating assembly is positioned in a corner area of the bottom and the side of the cooker body, the third heating assembly is positioned at the side of the cooker body, and the cooking method of the rice comprises the following steps:
controlling the second heating assembly and the third heating assembly to heat the upper part of the rice-water mixture first and then the lower part of the rice-water mixture;
when the temperature of the rice-water mixture reaches a preset first temperature interval, controlling the second heating assembly and the third heating assembly to keep the temperature in the first temperature interval for a preset first heat preservation time;
controlling the second heating assembly and the third heating assembly to heat the rice-water mixture so that the upper temperature of the rice-water mixture is higher than the lower temperature;
and when the temperature of the rice-water mixture reaches a preset second temperature interval, controlling the second heating assembly and the third heating assembly to enable the rice-water mixture to be gelatinized, so as to obtain the rice.
The method provided by the invention comprises the following steps of controlling the second heating assembly and the third heating assembly to heat the upper part of the rice-water mixture before heating the lower part of the rice-water mixture:
controlling the second heating assembly and the third heating assembly in a first heating manner so that the upper part of the rice-water mixture is heated first and then the lower part of the rice-water mixture is heated, wherein the first heating manner comprises the following steps of A2: a3: the duty ratio of A4, A2 represents the first heating time of the second heating component, A3 represents the first heating time of the third heating component; the a4 represents a first stop heating time during which both the second heating element and the third heating element stop heating.
The method provided by the invention comprises the following steps of controlling the second heating assembly and the third heating assembly to keep the temperature in the first temperature interval for a preset first temperature keeping time period:
controlling the second heating assembly and the third heating assembly in a second heating mode to keep the rice-water mixture at the first temperature interval for the first heat preservation time; wherein the second heating regime comprises a second heating regime consisting of B2: b3: the duty ratio of B4, B2 represents the second heating time of the second heating component, B3 represents the second heating time of the third heating component; the B4 represents a second stop heating time during which both the second heating assembly and the third heating assembly stop heating.
The method provided by the invention comprises the following steps of controlling the second heating assembly and the third heating assembly to keep the temperature in the first temperature interval for a preset first temperature keeping time period:
controlling the second heating assembly and the third heating assembly in a second heating mode to keep the rice-water mixture at the first temperature interval for a preset first time; wherein the second heating regime comprises a second heating regime consisting of B2: b3: the duty ratio of B4, B2 represents the second heating time of the second heating component, B3 represents the second heating time of the third heating component; b4 represents a second heating stop time during which both the third heating assembly and the third heating assembly stop heating;
controlling the second heating assembly and the third heating assembly in a third heating mode to keep the rice-water mixture at the first temperature interval for a preset second time; wherein the third heating regime comprises a heating regime at C2: c3: the duty cycle of C4, wherein C2 represents the third heating time of the second heating component, and C3 represents the third heating time of the third heating component; c4 represents a third stop heating time during which both the second heating assembly and the third heating assembly stop heating; wherein the sum of the first duration and the second duration is the first soak duration.
The method provided by the invention comprises the following steps of controlling the second heating assembly and the third heating assembly to heat the rice-water mixture:
and controlling the second heating assembly and the third heating assembly to heat the rice-water mixture so that the rice-water mixture is rapidly heated up according to a preset heating rate and the upper temperature is higher than the bottom temperature.
The method provided by the invention comprises the following steps of controlling the second heating assembly and the third heating assembly to heat the rice-water mixture:
controlling the second heating assembly and the third heating assembly in a fourth heating mode so that the upper temperature of the rice-water mixture is higher than the lower temperature of the rice-water mixture; wherein the fourth heating regime comprises a heating regime consisting of D2: d3: the duty cycle of D4, D2 represents the fourth heating time of the second heating component, D3 represents the fourth heating time of the third heating component; d4 represents a fourth heating stop time during which both the second and third heating assemblies stop heating.
The invention provides a method for controlling the second heating assembly and the third heating assembly to gelatinize the rice-water mixture, comprising the following steps:
and controlling the second heating assembly and the third heating assembly to enable the upper temperature of the rice-water mixture to be higher than the lower temperature, maintaining the upper temperature of the rice-water mixture for a preset first boiling time in a first boiling stage, and maintaining the upper temperature of the rice-water mixture for a preset second boiling time in a second boiling stage, wherein the heating power of the first boiling stage is greater than that of the second boiling stage.
The method provided by the invention comprises the following steps of controlling the second heating assembly and the third heating assembly to enable the upper temperature of the rice-water mixture to be higher than the lower temperature and to be maintained for a preset first boiling time length in a first boiling stage, wherein the preset second boiling time length in a second boiling stage comprises the following steps:
controlling the second heating assembly and the third heating assembly in a fifth heating mode so that the upper temperature of the rice-water mixture is higher than the lower temperature of the rice-water mixture and is maintained for a preset first boiling time in a first boiling stage; wherein the fifth heating mode comprises a heating mode shown in E2: e3: the duty ratio of E4, E2 represents the fifth heating time of the second heating component, E3 represents the fifth heating time of the third heating component; the E4 represents a fifth stop heating time during which both the second heating assembly and the third heating assembly stop heating;
controlling the second heating assembly and the third heating assembly in a sixth heating mode so that the upper temperature of the rice-water mixture is higher than the lower temperature of the rice-water mixture and is maintained for a preset second boiling time in a second boiling stage; wherein the sixth heating regime comprises a heating regime consisting of F2: f3: a duty cycle of F4, wherein F2 represents a sixth heating time of the second heating assembly, and F3 represents a sixth heating time of the third heating assembly; f4 represents a sixth stop heating time during which both the second heating assembly and the third heating assembly stop heating; wherein the E4 is less than the F4.
The invention provides a rice cooking device, which is applied to an electric cooker and comprises a cooker body, a second heating assembly and a third heating assembly, wherein the cooker body is used for containing a rice-water mixture, the second heating assembly is positioned in a corner area of the bottom and the side of the cooker body, the third heating assembly is positioned at the side of the cooker body, and the rice cooking device comprises:
the first heating module is used for controlling the second heating assembly and the third heating assembly so that the upper part of the rice-water mixture is heated first and then the lower part of the rice-water mixture is heated;
the rice soaking module is used for controlling the second heating assembly and the third heating assembly to keep the temperature of the rice-water mixture in a first temperature interval for a preset first heat preservation time when the temperature of the rice-water mixture reaches the preset first temperature interval;
the second heating module is used for controlling the second heating assembly and the third heating assembly to heat the rice-water mixture so that the upper temperature of the rice-water mixture is higher than the lower temperature;
and the gelatinization module is used for controlling the second heating assembly and the third heating assembly to gelatinize the rice-water mixture to obtain rice when the temperature of the rice-water mixture reaches a preset second temperature interval.
The present invention provides a computer-readable storage medium storing computer instructions for causing the computer to execute the cooking method of rice provided by the present invention.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a schematic structural view of a specific example of an electric rice cooker;
FIG. 2 is a schematic structural view of another embodiment of the rice cooker;
FIG. 3 is a schematic view of the vortex formed within the pot body;
FIG. 4 is a schematic flow chart of a rice cooking method according to embodiment 2 of the present invention;
FIG. 5 is a schematic flow chart showing an example of a rice cooking method according to embodiment 2 of the present invention;
FIG. 6 is a schematic structural view of a rice cooking apparatus according to embodiment 3 of the present invention;
wherein:
1. a pot body; 3. a second heating assembly; 4. swirling; 5. a third heating assembly; 50. a second heating module; 52. a rice soaking module; 54. a third heating module; 56. and a pasting module.
Detailed Description
Example 1
As shown in fig. 1 and 2, the electric cooker of embodiment 1 of the present invention includes a cooker body 1, a second heating unit 3 and a third heating unit 5, wherein the cooker body 1 is used for containing a rice-water mixture, the second heating unit 3 is located at a corner area between the bottom and the side of the cooker body 1, namely, at a bottom R corner, and the third heating unit 5 is located at the side of the cooker body 1.
According to the electric cooker provided by the embodiment 1 of the invention, the distributed heat sources, namely the second heating component 3 and the third heating component 5 are structurally matched with the cooker body 1, and a plurality of vortexes 4 are formed in the cooker body 1, as shown in fig. 3, so that rice water can be driven to flow, rice can absorb water uniformly, and the water deviation is reduced.
In a specific embodiment, the third heating element 5 is located at the upper end of the bottom R corner of the pot body 1 to the top end of the pot body 1.
In particular, the second heating assembly 3 and the third heating assembly 5 each comprise one or more heating elements. The heating elements may be heating coils, each controlled by a respective IGBT, which may generate heat individually.
As a further embodiment, the electric cooker further comprises a temperature detection device for detecting the temperature of the rice-water mixture. For example, the temperature detecting means may be located at the bottom and/or the top of the pot body 1.
As a further embodiment, the electric cooker further comprises a controller, and the controller is connected with the second heating assembly 3, the third heating assembly 5 and the temperature detection device in a communication way.
Further, in this embodiment, only set up heating element alone in these two positions of the bottom R angular position of the a kind of deep pot body 1 and the bottom of the a kind of deep pot body 1, when the realization carries out effective heating to the a kind of deep pot body, can reduce the cost of whole a kind of deep pot body 1 self effectively, owing to only set up two heating element, can reduce the processing degree of difficulty of whole a kind of deep pot body self effectively moreover, and then improve production efficiency.
Example 2
The embodiment 2 of the invention provides a rice cooking method, which is applied to an electric rice cooker, wherein the electric rice cooker comprises a cooker body, a second heating assembly and a third heating assembly, the cooker body is used for containing a rice-water mixture, the second heating assembly is positioned in a corner area of the bottom and the side of the cooker body, and the third heating assembly is positioned on the side of the cooker body. Fig. 2 is a schematic flow chart of a rice cooking method according to embodiment 2 of the present invention, and as shown in fig. 4, the rice cooking method according to embodiment 2 of the present invention includes the following steps:
s101: and controlling the second heating assembly and the third heating assembly to heat the upper part of the rice-water mixture firstly and then the lower part of the rice-water mixture secondly.
As a specific embodiment, the controlling the second heating unit and the third heating unit to heat the upper part of the rice-water mixture before heating the lower part of the rice-water mixture includes: controlling the second heating assembly and the third heating assembly in a first heating manner so that the upper part of the rice-water mixture is heated first and then the lower part of the rice-water mixture is heated, wherein the first heating manner comprises the following steps of A2: a3: the duty ratio of A4, A2 represents the first heating time of the second heating component, A3 represents the first heating time of the third heating component; the a4 represents a first stop heating time during which both the second heating element and the third heating element stop heating.
More specifically, A2, A3 and A4 have the following relations, A2+ A3+ A4 is Y (0-50 s), A2 is 3/10-8/10 of Y, A3 is 3/10-8/10 of Y, and A4 is 3/10-8/10 of Y. Only the second heating element heated in a2, only the third heating element heated in A3, and neither the second heating element nor the third heating element heated in a 4. Wherein A3 is greater than A2.
Through the step 101, the top and the side parts are heated more, the bottom is heated less, a vortex is formed in the cooker body, and the top and the side parts absorb more water under the driving of the vortex.
S102: and when the temperature of the rice-water mixture reaches a preset first temperature interval, controlling the second heating assembly and the third heating assembly to keep the temperature of the first temperature interval for a preset first heat preservation time.
As a specific embodiment, the controlling the second heating assembly and the third heating assembly to keep the temperature in the first temperature zone for a preset first temperature keeping time period includes: controlling the second heating assembly and the third heating assembly in a second heating mode to keep the rice-water mixture at the first temperature interval for the first heat preservation time; wherein the second heating regime comprises a second heating regime consisting of B2: b3: the duty ratio of B4, B2 represents the second heating time of the second heating component, B3 represents the second heating time of the third heating component; the B4 represents a second stop heating time during which both the second heating assembly and the third heating assembly stop heating.
As another specific embodiment, the controlling the second heating assembly and the third heating assembly to keep the temperature in the first temperature zone for a preset first temperature keeping time period includes: controlling the second heating assembly and the third heating assembly in a second heating mode to keep the rice-water mixture at the first temperature interval for a preset first time; wherein the second heating regime comprises a second heating regime consisting of B2: b3: the duty ratio of B4, B2 represents the second heating time of the second heating component, B3 represents the second heating time of the third heating component; the B4 represents a second stop heating time during which both the second heating assembly and the third heating assembly stop heating. Controlling the second heating assembly and the third heating assembly in a third heating mode to keep the rice-water mixture at the first temperature interval for a preset second time; wherein the third heating regime comprises a heating regime at C2: c3: the duty cycle of C4, wherein C2 represents the third heating time of the second heating component, and C3 represents the third heating time of the third heating component; c4 represents a third stop heating time during which both the second heating assembly and the third heating assembly stop heating; wherein the sum of the first duration and the second duration is the first soak duration. When the embodiment is adopted for preserving heat for the first heat preservation time length in the first temperature interval, the water absorption rate of the rice can be different due to the adoption of different heating rates, and the water absorption of the rice in the heat preservation stage is further ensured to be more sufficient.
B2, B3 and B4 are related, B2+ B3+ B4 is Y (0-50 s), B2 is 3/10-8/10 of Y, B3 is 3/10-8/10 of Y, B4 is 3/10-8/10 of Y, wherein B3 is larger than B2.
C2, C3 and C4 are related, C2+ C3+ C4 is Y (0-50 s), C2 is 3/10-8/10 of Y, C3 is 3/10-8/10 of Y, C4 is 3/10-8/10 of Y, wherein C3 is larger than C2.
Through the step 102, the rice can be kept for a long enough time to fully absorb water, the water absorption capacity in the later period is reduced, and the large water deviation caused by uncontrollable factors in the later period of cooking is avoided.
S103: and controlling the second heating assembly and the third heating assembly to heat the rice-water mixture so that the upper temperature of the rice-water mixture is higher than the lower temperature of the rice-water mixture.
As a specific embodiment, the controlling the second heating assembly and the third heating assembly to heat the rice-water mixture includes: and controlling the second heating assembly and the third heating assembly to heat the rice-water mixture, so that the rice-water mixture is rapidly heated up according to a preset heating rate, and the upper temperature of the rice-water mixture is higher than the lower temperature of the rice-water mixture.
More specifically, the controlling the second heating assembly and the third heating assembly to heat the rice-water mixture includes: controlling the second heating assembly and the third heating assembly in a fourth heating mode so that the upper temperature of the rice-water mixture is higher than the lower temperature of the rice-water mixture; wherein the fourth heating regime comprises a heating regime consisting of D2: d3: the duty cycle of D4, D2 represents the fourth heating time of the second heating component, D3 represents the fourth heating time of the third heating component; d4 represents a fourth heating stop time during which both the second and third heating assemblies stop heating.
D2, D3 and D4 are related, D2+ D3+ D4 is Y (0-50 s), D2 is 0-5/10 of Y, D3 is 0-8/10 of Y, and D4 is 3/10-8/10 of Y. Wherein D3 is greater than D2.
The temperature can be raised quickly in the whole temperature raising stage through the step 103, the temperature of the upper part and the side part of the rice-water mixture is controlled to be high, the temperature of the middle part is controlled to be low through the heating unit, the upper part and the side part absorb more water and the middle part absorbs less water under the driving of the vortex.
S104: and when the temperature of the rice-water mixture reaches a preset second temperature interval, controlling the second heating assembly and the third heating assembly to enable the rice-water mixture to be gelatinized, so as to obtain the rice.
In particular embodiments, the controlling the second and third heating assemblies to gelatinize the rice-water mixture comprises: and controlling the second heating assembly and the third heating assembly to enable the upper temperature of the rice-water mixture to be higher than the lower temperature, maintaining the upper temperature of the rice-water mixture for a preset first boiling time in a first boiling stage, and maintaining the upper temperature of the rice-water mixture for a preset second boiling time in a second boiling stage, wherein the heating power of the first boiling stage is greater than that of the second boiling stage.
More specifically, the controlling the second heating element and the third heating element to make the upper temperature of the rice-water mixture higher than the lower temperature and maintain the upper temperature in the first boiling stage for a preset first boiling time, and the maintaining the upper temperature in the second boiling stage for a preset second boiling time includes:
controlling the second heating assembly and the third heating assembly in a fifth heating mode so that the upper temperature of the rice-water mixture is higher than the lower temperature of the rice-water mixture and is maintained for a preset first boiling time in a first boiling stage; wherein the fifth heating mode comprises a heating mode shown in E2: e3: the duty ratio of E4, E2 represents the fifth heating time of the second heating component, E3 represents the fifth heating time of the third heating component; the E4 represents a fifth stop heating time during which both the second heating assembly and the third heating assembly stop heating; controlling the second heating assembly and the third heating assembly in a sixth heating mode so that the upper temperature of the rice-water mixture is higher than the lower temperature of the rice-water mixture and is maintained for a preset second boiling time in a second boiling stage; wherein the sixth heating regime comprises a heating regime consisting of F2: f3: a duty cycle of F4, wherein F2 represents a sixth heating time of the second heating assembly, and F3 represents a sixth heating time of the third heating assembly; f4 represents a sixth stop heating time during which both the second heating assembly and the third heating assembly stop heating; wherein the E4 is less than the F4.
E2, E3 and E4 are related as follows, E2+ E3+ E4 is Y (0-50 s), E2 is 0-5/10 of Y, E3 is 0/10-8/10 of Y, and E4 is 3/10-8/10 of Y. Wherein E3 is greater than E2.
F2, F3 and F4 are in relation to F2+ F3+ F4 being Y (0-50 s), F2 being 0 to/10 of Y, F3 being 0-8/10 of Y and F4 being 3/10-10/10 of Y. Wherein F3 is greater than F2.
By the above step 104, the high-power fast boiling can be adopted in the first boiling stage, and the low-power slow boiling can be adopted in the second boiling stage, so that the boiling degree of the middle part can be small, and the water absorption of the middle part can be reduced.
Stewing at a certain duty ratio of G2: G3: G4 after boiling, controlling the stewing time to ensure the cooking effect, and ensuring the cooking effect when the time t isf＞t5When the rice is cooked, the rice cooking is finished, otherwise, the rice stewing is continued.
Specifically, G2, G3, and G4 are related to each other in the following manner, i.e., G2+ G3+ G4 is Y (0 to 50 s). G2 is 0-5/10 of Y, G3 is 0-8/10 of Y, G4 is 3/10-10/10 of Y.
Therefore, the cooking method of rice provided by the embodiment 1 of the invention adopts a multi-stage heating method, the top and the side are controlled to be heated more and heated less at the bottom in the rice soaking stage, the top and the side absorb more water under the drive of the vortex, the water is maintained for a long enough time to fully absorb water, the water absorption capacity in the later stage is reduced, and the large water deviation caused by uncontrollable factors in the later stage of cooking is avoided. The temperature of the upper part and the lateral part of the rice-water mixture is controlled to be high and the temperature of the middle part of the rice-water mixture is controlled to be low through the heating unit, so that the upper part and the lateral part absorb more water and the middle part absorbs less water under the driving of the vortex. Different parts absorb water differently, so that the phenomenon of uneven water absorption caused by water level change is avoided. Through two-stage boiling, the boiling degree of the middle part is controlled to be small, and the water absorption of the middle part is reduced. And finally, regulating and controlling the heat content of the braised rice to obtain the rice with small water content deviation, and improving the taste of the rice.
To explain the rice cooking method of embodiment 2 of the present invention in more detail, a specific example is given. As shown in fig. 5, this example includes the steps of:
the duty ratio of A2 to A3 to A4 ensures that the upper part of the rice-water mixture is heated firstly and then the bottom is heated in the heating process, the temperature is finally consistent when the temperature T of the bottom temperature sensing bulb is reacheda＞T1When the rice is soaked in the heat preservation way, the first heat preservation soaking stage is started by using the heat preservation soaking rice with a certain duty ratio of B2: B3: B4, otherwise, the temperature is continuously increased, the rice is enabled to fully absorb water in the constant temperature process, and the water absorption time t is judgeda＞t1Then, the second heat preservation rice soaking stage is carried out, and the duty ratios are C2, C3, C4Soaking rice while keeping warm, and determining water absorption time tb＞t2The temperature is raised, otherwise, the rice is soaked at constant temperature to absorb water. In the temperature rising stage, the temperature is raised at a certain duty ratio D2: D3: D4 and a temperature rising rate X ℃/min, the duty ratio ensures that the temperature of the upper part is higher than that of the lower part in the temperature rising process, the upper vortex is larger than that of the bottom vortex, so that the upper part absorbs more water and the lower part absorbs less water, the excessive water deviation caused by the water level drop and the temperature difference in the later stage is avoided, and when the temperature T of the temperature sensing bulb at the top is reachedb＞T2And entering a boiling stage or continuing heating. The first boiling stage is boiling at a duty cycle of E2: E3: E4 when the bottom bulb temperature T is equal toc＞T3Or time tc＞t3When the temperature of the bottom bulb is T, entering a second boiling stage, otherwise, continuing the first boiling stage, wherein the second boiling stage boils at a certain duty ratio of F2: F3: F4d＞T4Or time td＞t4And when the rice is stewed, or else, the second boiling stage is continued, and the boiling degree of the middle part can be reduced by the two-stage boiling, so that the water absorption of the middle part is reduced, and the cooking effect of the rice is ensured.
Stewing at certain duty ratio of G2: G3: G4 after boiling, controlling stewing time to ensure cooking effect, and ensuring the cooking effect when the time t isf＞t5When the rice is cooked, the rice cooking is finished, otherwise, the rice stewing is continued.
For the relevant parameters mentioned above, the range is defined as follows, the temperature T1At 30-60 ℃ for a time t1Is positioned for 5min to 50min for time t2At a temperature T of 5-50 min, a temperature rise rate X deg.C/min of 5-15 deg.C/min2At 60-90 deg.C, boiling 1T3Boiling at 60-90 deg.C for 1 t3Boiling at 2T for 0-10 min4Boiling at 60-90 deg.C for 2 t4The stewing time t is between 0 and 10min5Is located for 0min to 20 min.
Example 3
The embodiment 3 of the invention provides a rice cooking device applied to an electric rice cooker, which comprises a cooker body and a third heating assembly, wherein the cooker body is used for containing a rice-water mixture, the second heating assembly is positioned in a corner area of the bottom and the side of the cooker body, and the third heating assembly is positioned on the side of the cooker body. Fig. 6 is a schematic structural view of a rice cooking apparatus according to embodiment 3 of the present invention, and as shown in fig. 6, the rice cooking apparatus according to embodiment 3 of the present invention includes a second heating module 50, a rice soaking module 52, a third heating module 54, and a gelatinizing module 56.
Specifically, the second heating module 50 is configured to control the second heating assembly and the third heating assembly to heat the upper portion of the rice-water mixture first and then the lower portion of the rice-water mixture;
a rice soaking module 52, configured to control the second heating assembly and the third heating assembly to keep the temperature of the rice-water mixture in a first temperature range for a preset first heat preservation time period when the temperature of the rice-water mixture reaches the first preset temperature range;
a third heating module 54 for controlling the second heating assembly and the third heating assembly to heat the rice-water mixture so that the upper temperature of the rice-water mixture is higher than the lower temperature;
and the gelatinization module 56 is used for controlling the second heating assembly and the third heating assembly to gelatinize the rice-water mixture to obtain rice when the temperature of the rice-water mixture reaches a preset second temperature interval.
The specific details of the rice cooking device can be understood by referring to the corresponding descriptions and effects in the embodiments shown in fig. 1 to 5, which are not described herein again.
Example 4
The embodiment of the invention also provides the electric cooker which can comprise a processor and a memory, wherein the processor and the memory can be connected through a bus or other modes.
The processor may be a Central Processing Unit (CPU). The Processor may also be other general purpose processors, Digital Signal Processors (DSPs), Application Specific Integrated Circuits (ASICs), Field Programmable Gate Arrays (FPGAs) or other Programmable logic devices, discrete Gate or transistor logic devices, discrete hardware components, or a combination thereof.
The memory, which is a non-transitory computer readable storage medium, may be used to store non-transitory software programs, non-transitory computer executable programs, and modules, such as program instructions/modules corresponding to the rice cooking method in the embodiment of the present invention (e.g., the first heating module 50, the rice soaking module 52, the second heating module 54, and the gelatinization module 56 shown in fig. 5). The processor executes various functional applications and data processing of the processor by executing the non-transitory software programs, instructions and modules stored in the memory, so as to realize the rice cooking method in the above method embodiments.
The memory may include a storage program area and a storage data area, wherein the storage program area may store an operating system, an application program required for at least one function; the storage data area may store data created by the processor, and the like. Further, the memory may include high speed random access memory, and may also include non-transitory memory, such as at least one disk storage device, flash memory device, or other non-transitory solid state storage device. In some embodiments, the memory optionally includes memory located remotely from the processor, and such remote memory may be coupled to the processor via a network. Examples of such networks include, but are not limited to, the internet, intranets, local area networks, mobile communication networks, and combinations thereof.
The one or more modules are stored in the memory and, when executed by the processor, perform a rice cooking method as in the embodiment of fig. 1-5.
The details of the electric cooker can be understood by referring to the corresponding descriptions and effects in the embodiments shown in fig. 1 to 6, which are not described herein again.
It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by a computer program, which can be stored in a computer-readable storage medium, and when executed, can include the processes of the embodiments of the methods described above. The storage medium may be a magnetic Disk, an optical Disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a Flash Memory (Flash Memory), a Hard Disk (Hard Disk Drive, abbreviated as HDD), a Solid State Drive (SSD), or the like; the storage medium may also comprise a combination of memories of the kind described above.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (15)
1. An electric rice cooker, characterized in that, comprising:
the cooker body is used for containing the rice-water mixture;
the second heating assembly is positioned in corner areas of the bottom and the side parts of the pot body;
a third heating assembly located at a side of the pot body.
2. The rice cooker of claim 1, wherein said third heating element is located at the upper end of said corner area to the top end of said cooker body.
3. The rice cooker of claim 1, wherein the second heating assembly and the third heating assembly each comprise one or more heating elements.
4. The rice cooker of claim 1, further comprising:
the temperature detection device is used for detecting the temperature of the rice-water mixture;
a controller in communicative connection with the second heating assembly, the third heating assembly, and the temperature detection device.
5. The electric rice cooker as claimed in claim 5, wherein the temperature detecting means is located at the bottom and/or the top of the cooker body.
6. A cooking method of rice, which is applied to an electric cooker comprising a cooker body, a second heating assembly and a third heating assembly, wherein the cooker body is used for containing a rice-water mixture, the second heating assembly is positioned in a corner area of the bottom and the side of the cooker body, and the third heating assembly is positioned at the side of the cooker body, and is characterized in that the cooking method of the rice comprises the following steps:
controlling the second heating assembly and the third heating assembly to heat the upper part of the rice-water mixture first and then the lower part of the rice-water mixture;
when the temperature of the rice-water mixture reaches a preset first temperature interval, controlling the second heating assembly and the third heating assembly to keep the temperature in the first temperature interval for a preset first heat preservation time;
controlling the second heating assembly and the third heating assembly to heat the rice-water mixture so that the upper temperature of the rice-water mixture is higher than the lower temperature;
and when the temperature of the rice-water mixture reaches a preset second temperature interval, controlling the second heating assembly and the third heating assembly to enable the rice-water mixture to be gelatinized, so as to obtain the rice.
7. The method of claim 6, wherein the controlling the second and third heating assemblies to heat the upper portion of the rice-water mixture first and then comprises:
controlling the second heating assembly and the third heating assembly in a first heating manner so that the upper part of the rice-water mixture is heated first and then the lower part of the rice-water mixture is heated, wherein the first heating manner comprises the following steps of A2: a3: the duty ratio of A4, A2 represents the first heating time of the second heating component, A3 represents the first heating time of the third heating component; the a4 represents a first stop heating time during which both the second heating element and the third heating element stop heating.
8. The method of claim 6, wherein the controlling the second heating assembly and the third heating assembly to maintain the first temperature interval for a preset first hold time period comprises:
controlling the second heating assembly and the third heating assembly in a second heating mode to keep the rice-water mixture at the first temperature interval for the first heat preservation time; wherein the second heating regime comprises a second heating regime consisting of B2: b3: the duty ratio of B4, B2 represents the second heating time of the second heating component, B3 represents the second heating time of the third heating component; the B4 represents a second stop heating time during which both the second heating assembly and the third heating assembly stop heating.
9. The method of claim 6, wherein the controlling the second heating assembly and the third heating assembly to maintain the first temperature interval for a preset first hold time period comprises:
controlling the second heating assembly and the third heating assembly in a second heating mode to keep the rice-water mixture at the first temperature interval for a preset first time; wherein the second heating regime comprises a second heating regime consisting of B2: b3: the duty ratio of B4, B2 represents the second heating time of the second heating component, B3 represents the second heating time of the third heating component; b4 represents a second heating stop time during which both the third heating assembly and the third heating assembly stop heating;
controlling the second heating assembly and the third heating assembly in a third heating mode to keep the rice-water mixture at the first temperature interval for a preset second time; wherein the third heating regime comprises a heating regime at C2: c3: the duty cycle of C4, wherein C2 represents the third heating time of the second heating component, and C3 represents the third heating time of the third heating component; c4 represents a third stop heating time during which both the second heating assembly and the third heating assembly stop heating; wherein the sum of the first duration and the second duration is the first soak duration.
10. The method of claim 6, wherein the controlling the second and third heating assemblies to heat the rice-water mixture comprises:
and controlling the second heating assembly and the third heating assembly to heat the rice-water mixture so that the rice-water mixture is rapidly heated up according to a preset heating rate and the upper temperature is higher than the bottom temperature.
11. The method of claim 10, wherein the controlling the second and third heating assemblies to heat the rice-water mixture comprises:
controlling the second heating assembly and the third heating assembly in a fourth heating mode so that the upper temperature of the rice-water mixture is higher than the lower temperature of the rice-water mixture; wherein the fourth heating regime comprises a heating regime consisting of D2: d3: the duty cycle of D4, D2 represents the fourth heating time of the second heating component, D3 represents the fourth heating time of the third heating component; d4 represents a fourth heating stop time during which both the second and third heating assemblies stop heating.
12. The method of claim 6, wherein the controlling the second and third heating assemblies to gelatinize the rice-water mixture comprises:
and controlling the second heating assembly and the third heating assembly to enable the upper temperature of the rice-water mixture to be higher than the lower temperature, maintaining the upper temperature of the rice-water mixture for a preset first boiling time in a first boiling stage, and maintaining the upper temperature of the rice-water mixture for a preset second boiling time in a second boiling stage, wherein the heating power of the first boiling stage is greater than that of the second boiling stage.
13. The method of claim 12, wherein the controlling the second and third heating assemblies to maintain the upper temperature of the rice-water mixture above the lower temperature for a preset first boiling duration in a first boiling stage, the preset second boiling duration in a second boiling stage comprises:
controlling the second heating assembly and the third heating assembly in a fifth heating mode so that the upper temperature of the rice-water mixture is higher than the lower temperature of the rice-water mixture and is maintained for a preset first boiling time in a first boiling stage; wherein the fifth heating mode comprises a heating mode shown in E2: e3: the duty ratio of E4, E2 represents the fifth heating time of the second heating component, E3 represents the fifth heating time of the third heating component; the E4 represents a fifth stop heating time during which both the second heating assembly and the third heating assembly stop heating;
controlling the second heating assembly and the third heating assembly in a sixth heating mode so that the upper temperature of the rice-water mixture is higher than the lower temperature of the rice-water mixture and is maintained for a preset second boiling time in a second boiling stage; wherein the sixth heating regime comprises a heating regime consisting of F2: f3: a duty cycle of F4, wherein F2 represents a sixth heating time of the second heating assembly, and F3 represents a sixth heating time of the third heating assembly; f4 represents a sixth stop heating time during which both the second heating assembly and the third heating assembly stop heating; wherein the E4 is less than the F4.
14. A cooking device of rice applied to an electric cooker, the electric cooker comprises a cooker body, a second heating assembly and a third heating assembly, the cooker body is used for containing rice and water mixture, the second heating assembly is positioned in a corner area of the bottom and the side of the cooker body, the third heating assembly is positioned at the side of the cooker body, and the cooking device of rice is characterized by comprising:
the first heating module is used for controlling the second heating assembly and the third heating assembly so that the upper part of the rice-water mixture is heated first and then the lower part of the rice-water mixture is heated;
the rice soaking module is used for controlling the second heating assembly and the third heating assembly to keep the temperature of the rice-water mixture in a first temperature interval for a preset first heat preservation time when the temperature of the rice-water mixture reaches the preset first temperature interval;
the second heating module is used for controlling the second heating assembly and the third heating assembly to heat the rice-water mixture so that the upper temperature of the rice-water mixture is higher than the lower temperature;
and the gelatinization module is used for controlling the second heating assembly and the third heating assembly to gelatinize the rice-water mixture to obtain rice when the temperature of the rice-water mixture reaches a preset second temperature interval.
15. A computer-readable storage medium storing computer instructions for causing a computer to execute the method of cooking rice according to any one of claims 6 to 13.
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Cited By (1)
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