CN113749506A - Method for making high-soup rice by electric cooker and electric cooker capable of making high-soup rice - Google Patents

Abstract

The invention discloses a method for making high-soup rice by using an electric cooker and the electric cooker capable of making the high-soup rice, belonging to the field of kitchen cooking appliances and solving the problems of complex making process and more used cooking devices of the existing high-soup rice. The invention integrates the making process of the soup-stock and the rice-soup-stock into the electric cooker, and the common electric cooker can cook the soup-stock and the rice-soup-stock at one time, thereby saving the time and the equipment for making the soup-stock and the rice-soup-stock for users.

Description

Method for making high-soup rice by electric cooker and electric cooker capable of making high-soup rice

[ technical field ] A method for producing a semiconductor device

The invention relates to the field of kitchen cooking appliances, in particular to a method for making high-soup rice by using an electric cooker and the electric cooker capable of making the high-soup rice.

[ background of the invention ]

In recent years, with the improvement of economic income and consumption level, people are pursuing healthier diet ways, new concepts of low-sugar rice, low-sugar coarse cereal rice and the like are more and more, soup-stock rice is a well-known rice eating way in folks, and generally, boiled soup-stock and boiled rice are mixed and stirred uniformly to make up the situation that nutrient substances such as protein, amino acid and particularly lysine in the rice are deficient, and the nutrient substances of the soup can be supplemented while the rice is ingested.

[ summary of the invention ]

The invention aims to overcome the defects of the prior art and provides a method for making high-soup rice by using an electric rice cooker.

In order to solve the technical problems, the invention adopts the following technical scheme:

the method for making the high-soup rice by the electric rice cooker comprises an inner container, a heating device and a food steamer arranged in the inner container, wherein steaming holes for circulating soup and steam are formed in the food steamer, a high-soup cooking cavity is formed between the food steamer and the bottom of the inner container, the heating device heats high-soup food materials in the high-soup cooking cavity to form high soup, and the high soup is heated to boil and cooks rice in the food steamer through the steaming holes to form the high-soup rice.

In the method for making the rice with the electric cooker, the soup-stock food materials comprise normal-temperature water and at least one meat-bone food material, and the meat-bone food material and the normal-temperature water are mixed and then slowly heated to promote the dissolution of nutrient substances in the meat-bone food material.

In the method for making the rice with soup by the electric cooker, the heating device keeps heating at a first preset power P1, and the first preset power P1 is 500-700W.

In the method for making the rice with the rice cooker, when the soup is heated to a preset temperature, a first boiling stage and a second boiling stage are adopted for alternately and circularly cooking the rice in the steamer, the heating device keeps a second preset power P2 in the first boiling stage, and the heating device keeps a third preset power P3 in the second boiling stage, wherein P3 is not more than 1/2P 2.

In the method for making the rice with soup by the electric cooker, the second preset power P2 is 800W-1000W, the duration is 3 min-5 min, and the third preset power P3 is 300W-500W, and the duration is 5 min-8 min.

In the method for making the rice with high soup by the electric cooker, the first boiling stage and the second boiling stage are alternately cycled for 2-4 times.

In the method for making the rice with soup by the electric cooker, when the soup is heated to the preset temperature, the heating device maintains the boiling state of the soup with a fourth preset power P4, wherein the fourth preset power P4 is 700-900W, and the duration time is 10-15 min.

In the method for making the rice with soup by the electric cooker, the heating device keeps heating at a fifth preset power P5, so that soup-stock steam is continuously generated in the soup-stock cooking cavity to cook the rice in the steamer until the rice is cooked, and the fifth preset power P5 is not more than 400W.

In the method for making the rice with soup by the electric cooker, the starch eluted from the rice is dissolved with the soup in the soup cooking cavity.

The invention also provides an electric cooker capable of making the high-soup rice, which comprises a cooker body, a cooker cover and an inner container arranged in the cooker body, wherein a steamer is arranged in the inner container, steaming holes for circulating soup and steam are formed in the steamer, a high-soup rice key is arranged on the cooker body or the cooker cover, and the high-soup rice key is pressed down.

The invention has the beneficial effects that:

the method for making the high-soup rice by the electric rice cooker comprises an inner container, a heating device and a steamer arranged in the inner container, wherein steaming holes for circulating soup and steam are formed in the steamer, a high-soup cooking cavity is arranged between the steamer and the bottom of the inner container, the heating device heats high-soup food materials in the high-soup cooking cavity to form high soup, the high soup is heated to be boiling, and rice in the steamer is cooked through the steaming holes to form the high-soup rice. The method integrates the process of making the soup-stock and the soup-stock rice into the electric cooker, and the common electric cooker can be used for cooking the soup-stock and the soup-stock rice at one time, so that the time and the equipment for making the soup-stock and the soup-stock rice are saved for users; compared with the traditional methods, the soup-stock rice is heated to boiling and is cooked in a steamer through steaming holes, so that starch (mainly amylopectin) in the rice can be eluted, and nutrient components in the soup-stock rice are adsorbed on the surface of the rice, so that the cooked soup-stock rice is rich in nutrition and good in taste, the starch content in the rice is reduced, and the rice can be eaten by patients with hyperglycemia or fat-reducing people at ease.

Further, the soup-stock food material comprises normal-temperature water and at least one meat-bone food material, and the meat-bone food material and the normal-temperature water are slowly heated after being mixed, so that the dissolution of nutrient substances in the meat-bone food material is promoted. The meat and bone food materials are heated slowly after being mixed with normal temperature water, so that the balance of the internal temperature and the external temperature of the meat and bone food materials is promoted, the temperature is slowly raised, and the nutrient substances in the meat and bone food materials are favorably dissolved.

Further, the heating device maintains heating with a first preset power P1, wherein the first preset power P1 is 500W-700W. In the process that the meat and bone food materials and normal temperature water are mixed and slowly heated, protein in the meat and bone food materials is denatured and contracted, water and nutrient substances are diffused to the outside until the inside and the outside reach dynamic balance, and if the first preset power P1 is set to be too high in the process, the temperature is increased too fast, and the dissolution of the nutrient substances is reduced; if the first predetermined power P1 is set too low, the temperature rises too slowly, and a large amount of cooking time is consumed, so the first predetermined power P1 is limited to 500W-700W.

Further, when the soup stock is heated to a preset temperature, a first boiling stage and a second boiling stage are adopted for alternately and circularly cooking rice in the steamer, the heating device keeps a second preset power P2 in the first boiling stage, and the heating device keeps a third preset power P3 in the second boiling stage, wherein P3 is not more than 1/2P 2. Keeping a higher second preset power P2 in the first boiling stage to ensure that the soup-stock achieves the effect of violent boiling, and the soup-stock and steam wash the rice in the steamer through the steaming holes to ensure that the rice fully absorbs water and releases more starch, and nutrient substances such as fat, amino acid and the like in the soup-stock are adsorbed on the surface of the rice; the continuous violent boiling reduces the nutrient substances in the soup-stock, so that the lower third preset power P3 is kept in the second boiling stage, the soup-stock maintains a slightly boiling state, the nutrient substances such as amino acid, fatty acid and the like in the soup-stock food material are dissolved out, the amino acid and the fatty acid adsorbed on the surface of the rice are accelerated to diffuse into the rice, and the first boiling stage and the second boiling stage are alternately and circularly cooked, so that the nutrient substances such as the amino acid, the fatty acid and the like in the soup-stock food material are fully released, the rice better absorbs the nutrient substances, and the starch content in the rice is further reduced.

Further, the heating device keeps heating at a fifth preset power P5, soup-stock steam is continuously generated in the soup-stock cooking cavity to cook rice in the steamer until the rice is cooked, and the fifth preset power P5 is not more than 400W. Continuously generating steam by low-power heating to promote the combination reaction of amylose and fatty acid in the rice, forming resistant starch and promoting starch gelatinization, and steaming the cooked rice. The resistant starch is a kind of starch which is not digested and absorbed by human body and can not cause the rise of blood sugar, but can be utilized by intestinal microorganisms in small intestine to generate short chain fatty acid to regulate intestinal tract, so that the cooked soup-stock rice is more suitable for patients with hyperglycemia or people who lose weight.

Further, the starch eluted from the rice is compatible with the broth in the broth cooking chamber. Starch eluted from rice in the boiling heating process is blended into the soup-stock, and compared with the soup-stock cooked by the traditional method, the soup-stock has smoother taste and has the special fragrance of rice.

According to the electric cooker capable of making the high-soup rice, the high-soup rice key is arranged on the cooker body or the cooker cover, a user only needs to prepare high-soup food materials and rice and put the high-soup food materials and the rice into the electric cooker, and the high-soup rice key is pressed down.

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 schematic view of a rice cooker according to an embodiment of the present invention;

fig. 2 is a flow chart of the electric rice cooker for cooking the rice with soup in the embodiment of the invention.

Reference numerals:

100 a pot body;

200 pot covers;

300 inner container, 310 soup-stock cooking cavity and 320 inner container are flanged;

400, 410 and 420 are turned over;

500 heating the device.

[ detailed description ] embodiments

The method for making the high-soup rice by the electric rice cooker comprises an inner container, a heating device and a steamer arranged in the inner container, wherein steaming holes for circulating soup and steam are formed in the steamer, a high-soup cooking cavity is arranged between the steamer and the bottom of the inner container, the heating device heats high-soup food materials in the high-soup cooking cavity to form high soup, the high soup is heated to be boiling, and rice in the steamer is cooked through the steaming holes to form the high-soup rice. The invention integrates the making process of the soup-stock and the rice-soup blend into the electric cooker, and the common electric cooker can cook the soup-stock and the rice-soup blend at one time, thereby saving the time and the equipment for making the soup-stock and the rice-soup blend for users; compared with the traditional methods, the soup-stock rice is heated to boiling and is cooked in a steamer through steaming holes, so that starch (mainly amylopectin) in the rice can be eluted, and nutrient components in the soup-stock rice are adsorbed on the surface of the rice, so that the cooked soup-stock rice is rich in nutrition and good in taste, the starch content in the rice is reduced, and the rice can be eaten by patients with hyperglycemia or fat-reducing people at ease.

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.

In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be construed as limiting the present invention.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, unless otherwise specified, "a plurality" means two or more unless explicitly defined otherwise.

In the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.

Referring to fig. 1 and 2, in the method for making the rice in soup by using the electric rice cooker according to the embodiment of the present invention, the electric rice cooker includes an inner container 300, a heating device 500, and a steamer 400 disposed in the inner container 300, wherein a steaming hole 410 for circulating soup and steam is formed in the steamer 400, a soup cooking cavity 310 is disposed between the steamer 400 and the bottom of the inner container 300, the heating device 500 heats soup food materials in the soup cooking cavity 310 to form soup, and the soup is heated to boiling and cooks rice in the steamer 400 through the steaming hole 410 to form the rice in soup.

The electric cooker of the embodiment includes a cooker body 100 and a cooker cover 200, the inner container 300 is accommodated in the cooker body 100 in a removable manner, the food steamer 400 is suspended in the inner container 300 in a removable manner, for example, a food steamer flange 420 is arranged on the upper peripheral edge of the food steamer 400, an inner container flange 320 is arranged at the opening of the inner container 300, the food steamer flange 420 is supported on the inner container flange 320, so that the food steamer 400 is suspended in the inner container 300 to form a soup-stock cooking cavity 310 between the food steamer 400 and the bottom of the inner container 300, a heating device 500 (such as a heating disc, an electromagnetic wire coil and the like) is arranged at the bottom of the cooker body 100 and is positioned below the inner container 300, and a plurality of steaming holes 410 are arranged on the side wall and/or the bottom wall of the food steamer 400 and are used for circulating and circulating soup and steam. The soup-stock food material in the embodiment comprises normal-temperature water and at least one meat-bone food material, wherein the meat-bone food material mainly comprises chicken/bone, pork/bone, beef/bone and the like, and can be cooked together with vegetables and other auxiliary food materials according to the needs of users.

The method for making the rice with high soup by the electric rice cooker in the embodiment specifically comprises the following steps:

and (3) substance dissolution stage: the heating device 500 maintains the heating at the first preset power P1, so that the temperature of the broth food material in the broth cooking cavity 310 is slowly raised, thereby promoting the dissolution of the nutrient substances in the meat and bone food materials. In the stage, the meat and bone food materials are heated in normal temperature water, so that the problem that the surface of the food materials shrinks and forms films when the meat and bone food materials are put into a pot with hot water is solved, the balance of the internal temperature and the external temperature of the meat and bone food materials can be promoted, the temperature is slowly increased, and the nutrient substances in the meat and bone food materials can be dissolved out.

In the material dissolution stage, protein in the meat and bone food materials is denatured and contracted, and water and nutrient substances are diffused outwards until the inner part and the outer part reach dynamic balance, and if the first preset power P1 is set to be too high in the process, the temperature is heated too fast, and the dissolution of the nutrient substances is reduced; if the first predetermined power is set too low, the temperature rises too slowly, and a large amount of cooking time is consumed, so the first predetermined power P1 is limited to 500W-700W in this embodiment, and the actual cooking can be selected according to the amount of the soup-stock food, such as 500W, 550W, 600W, 650W, and 700W.

And (3) eluting and fusing: the stock is heated to boiling and the rice in the steamer 400 is cooked through the steaming holes 410 to form the rice in the stock, wherein the elution refers to the elution of starch in the rice, the fusion refers to the absorption of nutrient substances such as fat, amino acid and the like in the stock, and in order to improve the elution and fusion effect, the embodiment adopts a first boiling stage and a second boiling stage to alternately and circularly cook the rice in the steamer 400 when the stock is heated to a preset temperature (usually set to 95 ℃). Keeping a second preset power P2 higher in the first boiling stage to enable the stock to reach the effect of vigorous boiling, enabling the stock and steam to wash the rice in the steamer 400 through the steaming holes 410 to enable the rice to fully absorb water and release more starch, and enabling nutrient substances such as fat, amino acid and the like in the stock to be adsorbed on the surface of the rice; the continuous violent boiling reduces the nutrient substances in the soup-stock, so that the lower third preset power P3 is kept in the second boiling stage, the soup-stock maintains a slightly boiling state, the nutrient substances such as amino acid, fatty acid and the like in the soup-stock food material are dissolved out, the amino acid and the fatty acid adsorbed on the surface of the rice are accelerated to diffuse into the rice, and the first boiling stage and the second boiling stage are alternately and circularly cooked, so that the nutrient substances such as the amino acid, the fatty acid and the like in the soup-stock food material are fully released, the rice better absorbs the nutrient substances, and the starch content in the rice is further reduced.

In the elution and fusion stage, in order to maintain the violent boiling of the broth, the second preset power P2 is set to 800W-1000W, such as 800W, 850W, 900W, 1000W, and the duration of the first boiling stage is 3 min-5 min, such as 3min, 4min, 5 min. In order to maintain the slightly boiling state of the broth, the third preset power P3 is set to 300W-500W, such as 300W, 350W, 400W, 500W, and the duration of the second boiling stage is 5 min-8 min, such as 5min, 6min, 7min, 8 min. The duration of the second boiling stage is longer than that of the first boiling stage, so that sufficient time is provided for the dissolution of nutrient substances of the meat-bone food materials and the absorption of surface nutrient substances by the rice.

In the elution and fusion stage, the number of times of alternating cycles of the first boiling stage and the second boiling stage, for example, 2 times, 3 times, 4 times, etc., may be set according to the type and amount of the soup-stock material to be actually cooked.

And (3) a curing stage: the heating device 500 keeps heating with a fifth preset power P5, so that the soup-stock cooking cavity 310 continuously generates soup-stock steam to cook the rice in the steamer 400 until the rice is cooked, the fifth preset power P5 is less than or equal to 400W, such as 200W, 300W and 400W, and the duration of the cooking stage is not less than 15 min. In this stage, steam is continuously generated by low-power heating to promote the combination reaction of amylose and fatty acid in the rice, form resistant starch and promote starch gelatinization, and the cooked rice is steamed. The resistant starch is a kind of starch which is not digested and absorbed by human body and can not cause the rise of blood sugar, but can be utilized by intestinal microorganisms in small intestine to generate short chain fatty acid to regulate intestinal tract, so that the cooked soup-stock rice is more suitable for patients with hyperglycemia or people who lose weight. The generation of resistant starch is related to moisture, temperature, fatty acid, and the moist heat treatment and the addition of fatty acid all contribute to the increase of the proportion of resistant starch in the rice. According to the invention, as rice absorbs fatty acid, rice starch and fatty acid form a compound, the increase of fast-digestion starch in the damp-heat treatment process is inhibited, and the generation of slow-digestion starch-resistant starch is greatly promoted.

In the process of making the rice in soup, the starch eluted from the rice is compatible with the soup in the soup-stock cooking cavity, for example, the starch eluted from the rice in the above-mentioned elution and fusion stage is fused into the soup-stock, so that the soup-stock has smoother taste and has the unique fragrance of the rice compared with the soup-stock cooked by the traditional method.

In an embodiment of the present invention, based on the method for making rice with soup by using an electric cooker in the foregoing embodiment, in the elution and fusion stage, when the soup is heated to the predetermined temperature, the heating device maintains the boiling state of the soup with a fourth predetermined power P4, the fourth predetermined power P4 is 700W-900W, such as 700W, 750W, 800W, and the duration is 10 min-15 min, such as 10min, 11min, 13min, 15 min. In this embodiment, the soup stock in the elution and fusion stage is continuously boiled, but the fourth preset power P4 is between the third preset power P3 and the second preset power P2, and accordingly, the boiling degree of the soup stock is between the vigorous boiling state and the slightly boiling state.

In one embodiment of the invention, in order to facilitate the use of a user, the soup-stock key is arranged on the cooker body or the cooker cover of the electric cooker, the user only needs to prepare soup-stock food materials and rice and put the soup-stock food materials and the rice into the electric cooker, and the soup-stock key is pressed down.

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, but rather is intended to cover all modifications and equivalents falling within the spirit and scope of the present invention as defined by the appended 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 high-soup rice by the electric rice cooker comprises an inner container, a heating device and a steamer arranged in the inner container, wherein steaming holes for circulating soup and steam are formed in the steamer.

2. The method of cooking rice with rice cooker as claimed in claim 1, wherein the soup-stock food material comprises water at normal temperature and at least one meat-bone food material, and the meat-bone food material and the water at normal temperature are mixed and then heated slowly to promote dissolution of nutrients in the meat-bone food material.

3. The method of claim 2, wherein the heating device is maintained at a first predetermined power P1, the first predetermined power P1 is 500W-700W.

4. The method for cooking rice with soup-stock by electric cooker as claimed in claim 1, wherein the soup-stock is heated to a predetermined temperature by alternately and cyclically cooking rice in said food steamer in a first boiling stage and a second boiling stage, said heating means maintains a second predetermined power P2 in said first boiling stage, said heating means maintains a third predetermined power P3 in said second boiling stage, and P3 is less than or equal to 1/2P 2.

5. The method for cooking rice with high soup by electric cooker as claimed in claim 4, wherein the second predetermined power P2 is 800W-1000W for 3 min-5 min, and the third predetermined power P3 is 300W-500W for 5 min-8 min.

6. The method for cooking rice with soup by electric rice cooker as claimed in claim 4, wherein the first boiling stage and the second boiling stage are alternately circulated 2-4 times.

7. The method for making rice with soup by electric cooker as claimed in claim 1, wherein when the soup is heated to a predetermined temperature, the heating device maintains the boiling state of the soup with a fourth predetermined power P4, the fourth predetermined power P4 is 700W-900W, and the duration time is 10 min-15 min.

8. The method for cooking rice with soup by using the electric cooker as claimed in one of claims 1 to 7, wherein the heating device keeps heating at a fifth preset power P5, so that soup-stock steam is continuously generated in the soup-stock cooking cavity to cook the rice in the steamer until the rice is cooked, and the fifth preset power P5 is not less than 400W.

9. The method of cooking rice with soup in an electric rice cooker as claimed in any one of claims 1 to 7, wherein the starch eluted from the rice is compatible with the soup in the soup cooking chamber.

10. An electric rice cooker capable of making high-soup rice, comprising a cooker body, a cooker cover and an inner container arranged in the cooker body, wherein a steamer is arranged in the inner container, and the steamer is provided with steaming holes for circulating soup and steam, and is characterized in that a high-soup rice key is arranged on the cooker body or the cooker cover, and the high-soup rice key is pressed down, and the electric rice cooker makes high-soup rice according to the method for making high-soup rice by the electric rice cooker in any one of claims 1 to 9.

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