CN114365943A - Rice cooker cooking method and rice cooker - Google Patents
Rice cooker cooking method and rice cooker Download PDFInfo
- Publication number
- CN114365943A CN114365943A CN202111475969.0A CN202111475969A CN114365943A CN 114365943 A CN114365943 A CN 114365943A CN 202111475969 A CN202111475969 A CN 202111475969A CN 114365943 A CN114365943 A CN 114365943A
- Authority
- CN
- China
- Prior art keywords
- rice
- inner container
- temperature
- cooking
- cooker
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The application discloses rice cooker cooking method and electric rice cooker, the cooking method includes: in the stewing stage, the inner container is controlled to be maintained at a preset temperature T1 for a set time length T1; when the set time T1 is reached, starting the cooling fan, cooling the inner container to the set time T2 or the set temperature T2, ending the stewing stage, prompting the completion of cooking, and entering a heat preservation stage; wherein the set time period T2 is less than the set time period T1, the preset temperature T1 is 100 ℃ to 120 ℃, and the set temperature T2 is 80 ℃ to 100 ℃; the cooking method can finish the formation of condensed water in the process of the stewing stage, so that a user can obtain a good non-sticking effect when knowing that the user can open the cover to take rice. Meanwhile, the problem that rice is sticky in a short time due to the fact that the heat of the rice is dissipated and the trend of temperature difference between external heat and internal cooling is aggravated when the rice is cooled in the stage of opening the cover after the braising is finished is avoided.
Description
Technical Field
The application belongs to the technical field of kitchen utensils, and particularly relates to a rice cooker cooking method and an electric rice cooker.
Background
In order to achieve the non-stick effect of rice, a non-stick coating is arranged on the inner surface of an inner container of an existing electric cooker, but the non-stick coating is limited in service life and prone to falling off due to high temperature or rubbing, so that the non-stick effect of the inner container cannot be achieved for a long time, the falling coating is prone to being mixed into the rice and being eaten by people by mistake, human health is affected, after the coating falls off, a substrate of the inner container is exposed, the substrate is directly exposed in the cooking environment of high temperature, high humidity and the like in the cooking process, food sanitation and safety are affected, and therefore when the coating falls off, the inner container is not suitable for being used continuously. When the inner container is made of a non-coating layer (for example, the inner surface of the inner container is made of stainless steel), the problem that rice sticks to a pot easily occurs, and the rice adhered to the surface of the inner container is not easy to be shoveled by a rice spoon when rice is contained.
At present, some rice cookers which are not sticky are disclosed by cooling the inner container without arranging a coating, but the anti-sticking effect is not good, and the phenomenon of sticking the cooker in some places is caused because the inner container cannot be uniformly cooled.
Disclosure of Invention
The application provides a rice cooker cooking method and an electric rice cooker, and aims to solve the problem that the electric rice cooker is poor in coating-free and non-sticking effect.
The technical scheme adopted by the application is as follows:
a rice cooker cooking method comprises a cooker body, a cooker cover, an inner container for cooking rice, a heating device and a cooling fan, wherein the cooker body is provided with a containing cavity, the inner container is arranged in the containing cavity and positioned on the heating device, the containing cavity is closed by the cooker cover in a buckling manner, and the inner container forms a cooking cavity, and the cooking method comprises the following steps: in the stewing stage, the inner container is controlled to be maintained at a preset temperature T1 for a set time length T1; when the set time T1 is reached, starting a cooling fan, cooling the inner container to the set time T2 or the set temperature T2, finishing the stewing stage, prompting the completion of cooking, and entering a heat preservation stage; wherein the set time period T2 is less than the set time period T1, the preset temperature T1 is 100 ℃ to 120 ℃, and the set temperature T2 is 80 ℃ to 100 ℃.
The cooking method of the rice cooker also comprises the following technical characteristics:
and when the set time period t2 is greater than a first threshold value, controlling the rotating speed of the cooling fan to be reduced.
And in the heat preservation stage, the heating device is controlled to work in a preset mode so as to control the inner container to be maintained at a set temperature T3, and after the heating device finishes heating the inner container, the cooling fan is started to cool the inner container.
When the temperature is cooled to the set temperature T2, the cooling is stopped; the set temperature T3 is less than the set temperature T2.
The fan speed of the cooling fan decreases as the duration of the soak phase increases.
And detecting the opening and closing of the cover, and controlling the rotating speed of the cooling fan to increase and the heating device to stop working after the cover is opened if the opening and closing of the cover is detected after the set time t1 is finished during the stewing stage.
And detecting the action of opening and closing the cover, and controlling the heating device to stop working after the cover is opened in the heat preservation stage.
The heating rate of the heating device in the heat preservation stage is 1.5 ℃/min to 5 ℃/min.
Be equipped with on the a kind of deep pot body and be used for detecting the bottom temperature sensor of inner bag and the top temperature sensor that is used for detecting inner bag culinary art chamber temperature, when reaching when setting for a long time t1, start cooling fan includes: when the temperature difference is cooled to a set temperature difference delta T, the stewing stage is finished, the cooking is prompted to be finished, and the heat preservation stage is carried out; the set temperature difference delta T is the temperature difference between the temperature value of the bottom temperature sensor and the temperature value of the top temperature sensor, and the set temperature difference delta T is 10-30 degrees.
In addition, the invention also provides an electric cooker which comprises a cooker body, a cooker cover, an inner container for cooking rice, a heating device and a cooling fan, wherein the cooker body is provided with an accommodating cavity, the inner container is arranged in the accommodating cavity and positioned on the heating device, the cooker cover is buckled and sealed with the accommodating cavity and the inner container to form a cooking cavity, and the electric cooker executes the cooking method.
Due to the adoption of the technical scheme, the beneficial effects obtained by the application are as follows:
the cooling fan work can cool off the inner bag, when having the cooked rice in the inner bag, high temperature steam in the rice will condense at the partial inner wall of inner bag lower part contact rice, the rice of the infiltration of condensation water that the condensation formed and the laminating of inner bag inner wall, the cooling back inner bag low interior height outside the outer difference in temperature of this moment, promptly by outer to interior, the temperature risees gradually, consequently, can continuously have the comdenstion water to infiltrate rice at the partial inner wall of contact rice to this avoids not being stained with, convenient washing.
The cooking method can finish the formation of condensed water in the process of the stewing stage, so that a user can obtain a good non-sticking effect when knowing that the user can open the cover to take rice. Meanwhile, the problem that rice is sticky in a short time due to the fact that the heat of the rice is dissipated and the trend of temperature difference between external heat and internal cooling is aggravated when the rice is cooled in the stage of opening the cover after the braising is finished is avoided.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:
FIG. 1 is a flow chart of a rice cooker cooking method provided in some embodiments of the present application;
FIG. 2 is a schematic structural view of an electric rice cooker according to some embodiments of the present application;
FIG. 3 is a partial schematic view of a lower portion of the inner container contacting cooked rice in accordance with certain embodiments of the present application;
fig. 4 is a flow chart of another method of cooking a rice cooker according to some embodiments of the present disclosure.
Wherein:
10 a pot body; 101 heat preservation inner covers; 105 a heating device; 106 an accommodating cavity; 107 heat preservation gaps;
20, a pot cover;
30 of inner container; 301 a cooking cavity;
40 a cooling fan;
50, cooking rice;
60 condensing the water.
Detailed Description
In order to more clearly explain the overall concept of the present application, the following detailed description is given by way of example in conjunction with the accompanying drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, however, the present application may be practiced in other ways than those described herein, and therefore the scope of the present application is not limited by the specific embodiments disclosed below.
In addition, in the description of the present application, it is to be understood that the terms "inside", "outside", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience in describing the present application and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and operate, and thus, should not be construed as limiting the present invention.
In this application, unless expressly stated or limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can include, for example, fixed connections, removable connections, or integral parts; the connection can be mechanical connection, electrical connection or communication; either directly or indirectly through intervening media, either internally or in any other relationship. 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 this application, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through intervening media. In the description herein, reference to the terms "implementation," "embodiment," "one embodiment," "example" or "specific example" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the application. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Referring to fig. 1, a flow of one embodiment of a rice cooking method according to the present disclosure is shown as applied to a controller of a rice cooker.
Referring to fig. 2 and 3, there are shown block diagrams of one embodiment of the electric rice cooker according to the present disclosure; the rice cooker comprises a cooker body 10, a cooker cover 20, an inner container 30 for cooking rice, a heating device 105 and a cooling fan 40, wherein the cooker body 10 is provided with an accommodating cavity 106, the inner container 30 is arranged in the accommodating cavity 106 and positioned on the heating device 105, and the cooker cover 20 is buckled and sealed with the accommodating cavity 106 and the inner container 30 to form a cooking cavity 301; the cooling fan 40 may suck cool air to cool the inner container 30, which is as follows:
the cooker body 10 comprises an inner heat-preservation cover 101 with an air inlet, the cooling fan 40 is arranged at the air inlet, a heat-preservation gap 107 is formed between the outer side wall of the inner container 30 and the inner wall of the inner heat-preservation cover 101, an air inlet angle facing the lower portion of the inner container and used for reducing the wind resistance of cold air entering the heat-preservation gap 107 is formed in the air inlet, the cold air entering the air inlet circularly cools the lower portion of the inner container from bottom to top around the inner container 30, the lower portion of the inner container is cooled and contacted with rice 50, water vapor in the rice 50 is condensed to the inner wall of the lower portion of the inner container contacted with the rice 50 to form condensed water 60, and the condensed water 60 soaks the rice 50 attached to the inner wall of the inner container 30. The cooker body is provided with a bottom temperature sensor for detecting the temperature of the inner container and a top temperature sensor for detecting the temperature of the cooking cavity of the inner container. The electric cooker is also provided with a display interface for displaying the cooking state and information of the electric cooker; the display interface can also be provided with a touch key for selecting a cooking program.
As shown in fig. 1, the cooking method includes:
s01: in the stewing stage, the inner container is controlled to be maintained at a preset temperature T1 for a set time length T1;
generally, the cooking method of a rice cooker comprises a water absorption stage, a temperature rise stage, a boiling stage, a stewing stage and a heat preservation stage. The water absorption stage is used for promoting the rice starch to absorb water and gelatinize so as to avoid half-cooked rice; the temperature rising stage is used for quickly rising the temperature until the rice is boiled after water absorption is finished, and the boiling stage is used for curing the rice at high temperature; the stewing stage is used for further stewing after curing so as to further absorb the water of the rice and enable the rice to have stronger fragrance and dry and comfortable Q elasticity; after the stewing stage is finished, the cover can be opened for taking, which represents that the cooking is finished, at the moment, if the cover is not opened, the heat preservation stage is carried out, and the heat preservation stage is used for avoiding the cooling of the cooked rice, so that the temperature of the rice is maintained.
In this embodiment, in the rice stewing stage, the target temperature of the cooked rice is controlled to be about 100 ℃, the cooked rice is in a high temperature state, the heating device heats the inner container at a small power of 100-400W in a clearance mode, the heating device starts heating when the target temperature is lower than the target temperature, the heating device stops heating when the target temperature is higher than the target temperature, and the heating device can also stop heating, so that the rice and the inner container are stewed by using the residual heat of the cooker body, the cooked rice and the inner container. To maintain the high temperature state of the rice. The inner container is arranged in the accommodating cavity and positioned on the heating device, the inner container is used as a heat source in the heating process, the local temperature can reach more than 100 ℃ and is higher than the target temperature of the rice, and the temperature state of external heat and internal cold is formed, therefore, the preset temperature T1 is 100 ℃ to 120 ℃ and is used for maintaining the target temperature of the rice.
The set time t1 is the time from the stewing stage to the rice stewing, but the stewing stage is not finished at this time, and the user is not prompted to finish the cooking so as to avoid uncovering the user. The set time period t1 is typically 5-15 minutes. Generally speaking, the cooking completion will be prompted in the form of an indicator light, which will not be described in too much detail in this application.
The rice temperature is the bottom temperature and the top temperature, the bottom temperature is the temperature data of the bottom of the inner container, and the top temperature is the temperature data of the top of the cooking cavity. In step S01, the preset temperature T1 is the bottom temperature, so as to more accurately represent the target temperature of the rice and improve the temperature measurement accuracy.
S02: when the set time T1 is reached, starting a cooling fan, cooling the inner container to the set time T2 or the set temperature T2, finishing the stewing stage, prompting the completion of cooking, and entering a heat preservation stage;
wherein the set time period T2 is less than the set time period T1, the preset temperature T1 is 100 ℃ to 120 ℃, and the set temperature T2 is 80 ℃ to 100 ℃.
Step S02 belongs to a step in the stewing stage, the stewing stage is finished after the step is finished, the cooking is finished, and the heat preservation stage is entered, and the user can open the cover to take the rice.
The traditional inner container is not cooled, the temperature difference between the inside and the outside of the inner container does not exist, or the temperature of the inner container serving as a heat source is sometimes higher than the temperature of rice and is not enough to condense to form condensed water on the inner wall of the part of the lower part of the inner container contacting the rice, so that the rice is burnt and stuck to the pot, and the inner container is difficult to clean if not stained with a coating. In this embodiment, the cooling of the inner container is completed by the cooling fan 40, which is specifically as follows:
referring to fig. 1, the cooling fan 40 operates to suck cold air through the air inlet and supply air towards the accommodating cavity 106, the air outlet direction of the air inlet forms a certain included angle with the vertical direction of the cooker body 10, so that the air inlet is provided with an air inlet angle towards the lower part of the inner container for reducing the air resistance of the cold air entering the heat preservation gap 107, and the cold air circulating around the inner container from top to bottom cools the lower part of the inner container after entering the heat preservation gap 107. When cooked rice is arranged in the inner container 30, high-temperature water vapor in the rice is condensed on the inner wall of the part, contacting the rice, of the lower part of the inner container, the condensed water formed by condensation soaks the rice attached to the inner wall of the inner container, the temperature difference between the inside and the outside of the inner container 30 is low and the inside is high after cooling, namely, the temperature is gradually increased from outside to inside, so that the condensed water continuously exists on the inner wall of the part, contacting the rice, to avoid being stained with, and the rice is convenient to clean.
In this embodiment, when the inner container is cooled to a set time T2 or a set temperature T2, the rice stewing stage is finished, the cooking is finished, and the temperature keeping stage is started;
the process of forming the condensed water is estimated and analyzed, the temperature of the inner container 30 is about 100 ℃ and 110 ℃ in the final stage of cooking, and the temperature of the rice is 100 ℃. The estimation process considers that the sum of the heat released by the temperature reduction of the inner container 30 and the heat released by the condensation of the water vapor is equal to the heat removed by the air blown by the cooling fan 40.
Take 150L/min of cold air delivered by the cooling fan 40 and the temperature of the inner container reduced to 95 ℃ as an example, delta TInner containerTaking 15 ℃, and heating cold air to rise temperature delta TAir (a)The mixture was taken at 30 ℃.
Inner container descending deviceHeat quantity Q released by heatInner container＝mInner containercInner containerΔTInner container；
Heat Q released by condensation of water vapourAqueous layer＝mAqueous layer△HWater (W)；
The quantity of heat taken away per minute by the cold air is QAir (a)＝mAir (a)cAir (a)ΔTAir (a)；
The time required for the formation of condensed water is (Q)Inner container+QAqueous layer)/QAir (a)；
Relevant parameters and numerical tables:
according to the estimation, a condensed water layer can be formed after about 4 minutes of cooling time, the time prolonged by 4 minutes belongs to the acceptable range of rice cooking, the condensed water layer can be added into the rice cooking, and a small fan with the diameter of about 50mm can be used for conveying a fan with the flow rate of 150L/min, so that the scheme has high applicability.
The test of a sample making machine proves that the inner surface of the liner can be cooled to about 95 ℃ by the cooling fan 40 for 3-5 minutes, and a water layer is formed on the inner wall surface of the liner, so that the rice is not easy to adhere to the liner.
The set time t2 can be 3-5 minutes, and the total stewing time is t1+ t2 for about 8-20 minutes. The cooking method can finish the formation of condensed water in the process of the stewing stage, so that a user can obtain a good non-sticking effect when knowing that the user can open the cover to take rice. Meanwhile, the problem that rice is sticky in a short time due to the fact that the heat of the rice is dissipated and the trend of temperature difference between external heat and internal cooling is aggravated when the rice is cooled in the stage of opening the cover after the braising is finished is avoided.
In this embodiment, the set time period t2 is less than the set time period t1, specifically, to ensure the user experience, the ratio t2/t1 between the set time period t1 and the set time period t2 should not be greater than 1, so that the time period for cooking rice is within the acceptable range.
In some embodiments, the inner container may be cooled to a set temperature T2, which is regarded as a condition for ending the braising stage, and the set temperature may be 80 ℃ to 100 ℃. The set temperature is the bottom temperature at the moment and is used for accurately representing the temperature of the inner container.
Based on the method of fig. 1, some embodiments of the present application also provide some specific embodiments of the method, and further embodiments of the present application are described below.
In some embodiments of the present application, for step S02, in addition to ending the braising phase by setting the time duration T2 and the set temperature T2, the jointly determining the bottom temperature and the bottom temperature data may be combined, and when the set time duration T1 is reached, the activating the cooling fan includes: when the temperature difference is cooled to a set temperature difference delta T, the stewing stage is finished, the cooking is prompted to be finished, and the heat preservation stage is carried out; the set temperature difference delta T is the temperature difference between the temperature value of the bottom temperature sensor and the temperature value of the top temperature sensor, and the set temperature difference delta T is 10-30 degrees. The inner and outer temperature change conditions of the inner container can be more accurately reflected through the difference value of the bottom temperature value and the top temperature value, and more intelligent judgment is realized.
After step S02 is completed, the cooking process enters a heat preservation stage, as shown in fig. 4, some embodiments of the present application further provide some specific embodiments and related schemes of the cooking process in the heat preservation stage, and the following description continues to describe some embodiments of the present application.
S03: and in the heat preservation stage, the heating device is controlled to work in a preset mode so as to control the inner container to be maintained at a set temperature T3, and after the heating device finishes heating the inner container, the cooling fan is started to cool the inner container.
After the rice enters the heat preservation stage, the rice can be maintained at a set temperature T3, T3 is 60-75 ℃, in order to maintain the set temperature T3 of the rice, the heating device can perform intermittent heating (a preset mode) according to the set temperature T3, in the heating process, the local temperature of the inner container is increased to a high temperature so as to supplement heat to the rice in the inner container, the local temperature is higher than 100 ℃, a condensed water layer formed by cooling is heated and evaporated, and in order to form the condensed water layer in time, after the heating device finishes heating the inner container, the cooling fan is started to cool the inner container, so that the formation of the condensed water layer is ensured, and the non-sticking is realized. Step S03 is to make cooling and heating alternately performed so that there is no process of heating at the time of cooling and no process of cooling at the time of heating, thereby maximizing cooling efficiency and heating efficiency.
In step S03, when cooling is performed for a set time period T2 or a set temperature T2, the cooling is stopped; the set temperature T3 is less than the set temperature T2; this concrete embodiment can in time finish the cooling in the execution cooling process after heat preservation stage heating device stops heating, so avoid cooling fan to take away too much heat in the heat preservation stage, avoid influencing the heat preservation effect of rice.
In the process of the heat preservation stage, the heating device finishes heating the inner container with low power, the heating power is 100 plus 600W, in order to form a condensed water layer again after the heating device works, the heating rate of the heating device in the work of the heat preservation stage is 1.5 ℃/min to 5 ℃/min, so that the loss of water in the heating process of the rice is low, the water can be locked, when the inner container is cooled next time, the water vapor in the rice can form the condensed water layer again to realize non-sticking, and thus, the non-sticking effect of the rice in the process of long-time heat preservation is ensured. In general, the duration of the incubation period can be up to a dozen hours, and up to 12 hours, and during the long incubation period, the loss and maintenance of moisture are critical to the formation of condensed water.
In some embodiments of the present application, the cooling time can be adjusted by the air volume of the cooling fan, and experiments show that when the air volume is 200L/min, the discharge temperature of the cool air is about 66 ℃, and under the same air duct, the air volume is 100L/min, and the discharge temperature of the cool air is 74 ℃; therefore, it can be seen that the temperature rise of the cold air is inversely proportional to the air volume, and therefore, the appropriate rotating speed of the cooling fan can be determined through the adjustment of the air volume and the selection of the temperature rise so as to shorten the cooling time.
In the heat preservation stage, the rotating speed of the fan of the cooling fan is reduced along with the prolonging of the time of the heat preservation stage, rice is drier and the temperature is kept lower along with the prolonging of the heat preservation time, so that the flowing speed of cold air is slower by adopting smaller air volume, the cooling of the inner container is more uniform, the sealing temperature in the heat preservation stage is limited, the temperature rise of the cold air is limited, the air volume is reduced, the discharge temperature of the cold air is not too high, more air volume is reduced, and more heat is prevented from being carried. To keep the rice.
And in the stewing stage, when the set time t2 is greater than a first threshold value, controlling the rotating speed of the cooling fan to be reduced, and when the rice is in a high-temperature state in the stewing stage, the temperature rise of the cold air has a large influence on the heat carried per minute, so that when the set time t2 is greater than the first threshold value, the rotating speed of the cooling fan can be controlled to be reduced to ensure that the cold air fully absorbs heat and improve the temperature rise. The first threshold value is 3min, in the embodiment, the maximum air volume of the cooling fan is 200L/min, and the actual working time is 150L/min.
In some embodiments of the present application, the working state of the cooling fan can be adjusted by setting a sensor to detect the opening and closing actions of the pot cover and by recognizing the opening and closing actions of the pot cover;
in some embodiments, the opening and closing of the cover is detected, and when the rice stewing stage is in the rice stewing stage, if the opening of the cover is detected after the set time period t1 is completed, the rotating speed of the cooling fan is controlled to increase after the cover is opened, and the heating device is controlled to stop working. After the cover is opened, a large amount of heat in the cooking cavity is dissipated, the air quantity is increased, the heat at the bottom of the inner container can be rapidly dissipated as far as possible, and the non-stick effect is realized. If the cover is closed, the original mode can be kept for continuous cooling.
In some embodiments, the opening and closing actions are detected, and the heating device is controlled to stop working after the cover is opened in the heat preservation stage. Some rice cookers, in traditional working process, still can continue to heat after uncapping, and the heat dissipation is great this moment, causes the in-process that continues to heat, and moisture loss is great, and causes the condition of interior cold external heat easily, glues the pot easily, so control after uncapping heating device stop work, guarantee not stained with the effect from this.
In some embodiments of the present application, the cooling fan has a greater supply air volume or wind speed during the braising stage than during the incubation stage; the air supply quantity or the air speed of the cooling fan is increased first and then decreased, so that the heat preservation effect of the rice is better in the heat preservation stage, and the temperature of the rice is not reduced too much.
In some embodiments of the application, the wind speed of air intake is greater than the interior wind speed of heat preservation clearance to form the wind pressure, ensure the volume that the holding chamber was irritated to cold wind, and be favorable to heat exchange, realize better cooling.
Where not mentioned in this application, can be accomplished using or referencing existing technology.
The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from the other embodiments.
The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.
Claims (10)
1. A rice cooker cooking method comprises a cooker body, a cooker cover, an inner container for cooking rice, a heating device and a cooling fan, wherein the cooker body is provided with a containing cavity, the inner container is arranged in the containing cavity and positioned on the heating device, and the cooker cover is buckled to seal the containing cavity and form a cooking cavity with the inner container, and the rice cooker cooking method is characterized by comprising the following steps:
in the stewing stage, the inner container is controlled to be maintained at a preset temperature T1 for a set time length T1;
when the set time T1 is reached, starting a cooling fan, cooling the inner container to the set time T2 or the set temperature T2, finishing the stewing stage, prompting the completion of cooking, and entering a heat preservation stage;
wherein the set time period T2 is less than the set time period T1, the preset temperature T1 is 100 ℃ to 120 ℃, and the set temperature T2 is 80 ℃ to 100 ℃.
2. The rice cooker cooking method according to claim 1,
and when the set time period t2 is greater than a first threshold value, controlling the rotating speed of the cooling fan to be reduced.
3. The cooking method of a rice cooker as claimed in claim 1, wherein during the heat-preservation phase, the heating device is controlled to operate in a predetermined mode to control the inner container to maintain a set temperature T3, and after the heating device finishes heating the inner container, the cooling fan is started to cool the inner container.
4. The rice cooking method according to claim 3, wherein when cooling is carried out for a set time period T2 or a set temperature T2, the cooling is stopped; the set temperature T3 is less than the set temperature T2.
5. The rice cooking method according to claim 4, wherein the fan speed of the cooling fan is decreased as the time of the soak period is prolonged.
6. The cooking method of a rice cooker as claimed in claim 1, wherein the opening and closing of the lid is detected, and when the lid is opened after a predetermined time period t1 is completed during the braising stage, the rotation speed of the cooling fan is controlled to increase and the heating device is controlled to stop operating.
7. The cooking method of a rice cooker as claimed in claim 1, wherein the opening and closing of the lid is detected, and the heating means is controlled to stop operating after the lid is opened during the heat-preserving period.
8. The rice cooker cooking method according to claim 1,
the heating rate of the heating device in the heat preservation stage is 1.5 ℃/min to 5 ℃/min.
9. The rice cooker cooking method according to claim 1,
be equipped with on the a kind of deep pot body and be used for detecting the bottom temperature sensor of inner bag and the top temperature sensor that is used for detecting inner bag culinary art chamber temperature, when reaching when setting for a long time t1, start cooling fan includes: when the temperature difference is cooled to a set temperature difference delta T, the stewing stage is finished, the cooking is prompted to be finished, and the heat preservation stage is carried out; the set temperature difference delta T is the temperature difference between the temperature value of the bottom temperature sensor and the temperature value of the top temperature sensor, and the set temperature difference delta T is 10-30 degrees.
10. An electric cooker comprises a cooker body, a cooker cover, an inner container for cooking rice, a heating device and a cooling fan, wherein the cooker body is provided with an accommodating cavity, the inner container is arranged in the accommodating cavity and positioned on the heating device, and the cooker cover is buckled with the accommodating cavity to form a cooking cavity together with the inner container, and is characterized in that the electric cooker performs the cooking method as claimed in any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111475969.0A CN114365943A (en) | 2021-12-06 | 2021-12-06 | Rice cooker cooking method and rice cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111475969.0A CN114365943A (en) | 2021-12-06 | 2021-12-06 | Rice cooker cooking method and rice cooker |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114365943A true CN114365943A (en) | 2022-04-19 |
Family
ID=81139864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111475969.0A Pending CN114365943A (en) | 2021-12-06 | 2021-12-06 | Rice cooker cooking method and rice cooker |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114365943A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117803594A (en) * | 2024-01-29 | 2024-04-02 | 九阳股份有限公司 | Air flow temperature control method of cooking utensil |
| WO2024093631A1 (en) * | 2022-11-01 | 2024-05-10 | 九阳股份有限公司 | Rice non-stickiness control method in heat preservation stage of cooking appliance, and rice cooker |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202069422U (en) * | 2010-12-14 | 2011-12-14 | 李科 | Electric rice cooker |
| JP2012143253A (en) * | 2007-03-22 | 2012-08-02 | Ajinomoto Co Inc | Method for producing cooked rice by intermittent heating |
| CN204292948U (en) * | 2014-08-27 | 2015-04-29 | 广州市裕声电器有限公司 | The power-off of steam cock boils energy-saving electric rice pot again |
| CN105476448A (en) * | 2016-02-02 | 2016-04-13 | 广东天际电器股份有限公司 | Anti-sticking method and device for electric cooker |
| CN205649333U (en) * | 2016-02-02 | 2016-10-19 | 广东天际电器股份有限公司 | Antiseized rice cooker |
| CN106993925A (en) * | 2016-01-22 | 2017-08-01 | 浙江苏泊尔家电制造有限公司 | Cooking apparatus and the control method for cooking apparatus |
| CN108652433A (en) * | 2018-03-13 | 2018-10-16 | 浙江绍兴苏泊尔生活电器有限公司 | Method for cooking rice and electromagnetic heating cooking appliance |
| CN111904289A (en) * | 2020-07-13 | 2020-11-10 | 九阳股份有限公司 | Rice cooking method of electric cooker |
| CN112386117A (en) * | 2019-08-12 | 2021-02-23 | 佛山市顺德区智烹科技有限公司 | Cooking method and electric cooker |
-
2021
- 2021-12-06 CN CN202111475969.0A patent/CN114365943A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012143253A (en) * | 2007-03-22 | 2012-08-02 | Ajinomoto Co Inc | Method for producing cooked rice by intermittent heating |
| CN202069422U (en) * | 2010-12-14 | 2011-12-14 | 李科 | Electric rice cooker |
| CN204292948U (en) * | 2014-08-27 | 2015-04-29 | 广州市裕声电器有限公司 | The power-off of steam cock boils energy-saving electric rice pot again |
| CN106993925A (en) * | 2016-01-22 | 2017-08-01 | 浙江苏泊尔家电制造有限公司 | Cooking apparatus and the control method for cooking apparatus |
| CN105476448A (en) * | 2016-02-02 | 2016-04-13 | 广东天际电器股份有限公司 | Anti-sticking method and device for electric cooker |
| CN205649333U (en) * | 2016-02-02 | 2016-10-19 | 广东天际电器股份有限公司 | Antiseized rice cooker |
| CN108652433A (en) * | 2018-03-13 | 2018-10-16 | 浙江绍兴苏泊尔生活电器有限公司 | Method for cooking rice and electromagnetic heating cooking appliance |
| CN112386117A (en) * | 2019-08-12 | 2021-02-23 | 佛山市顺德区智烹科技有限公司 | Cooking method and electric cooker |
| CN111904289A (en) * | 2020-07-13 | 2020-11-10 | 九阳股份有限公司 | Rice cooking method of electric cooker |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024093631A1 (en) * | 2022-11-01 | 2024-05-10 | 九阳股份有限公司 | Rice non-stickiness control method in heat preservation stage of cooking appliance, and rice cooker |
| CN118021175A (en) * | 2022-11-01 | 2024-05-14 | 九阳股份有限公司 | Non-sticking control method for rice in heat preservation stage of cooking utensil and electric cooker |
| CN117803594A (en) * | 2024-01-29 | 2024-04-02 | 九阳股份有限公司 | Air flow temperature control method of cooking utensil |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN114365943A (en) | Rice cooker cooking method and rice cooker | |
| CN107303125B (en) | Electric cooking pot and its control method | |
| JP5861050B2 (en) | rice cooker | |
| CN107343742B (en) | Electric cooker and anti-condensation control method thereof | |
| CN108652433A (en) | Method for cooking rice and electromagnetic heating cooking appliance | |
| CN105636484B (en) | Heating device | |
| CN106551630A (en) | Cooking apparatus and thereon lid, the smoldering control method of cooking apparatus | |
| JP2021527502A (en) | Cooking utensils and their heat insulation control method, determination method | |
| CN216724130U (en) | Electric rice cooker capable of uniformly controlling temperature | |
| CN102028398A (en) | Electric pressure steamer | |
| CN115005669A (en) | Cooking control method of pressure cooking appliance | |
| JP5517736B2 (en) | Cooker | |
| CN111513546A (en) | Cooking appliance control method and cooking appliance | |
| CN114515110B (en) | Cooking control method of cooking utensil | |
| CN209826258U (en) | Novel rice steaming heat preservation electric cooker | |
| CN109259611B (en) | Cooking utensil and heat preservation control method thereof | |
| CN109907642B (en) | Heating control method and device for upper cover of cooking appliance | |
| CN109527974A (en) | A kind of foldable silica gel magnetic strength electric cooker of steam not outlet | |
| WO2024093631A1 (en) | Rice non-stickiness control method in heat preservation stage of cooking appliance, and rice cooker | |
| CN218791822U (en) | Cooking utensil with glass inner container | |
| RU2199933C2 (en) | Food preparing apparatus | |
| CN219206594U (en) | Cover and cooking utensil | |
| CN214510718U (en) | Anti-scalding energy-saving slow cooker | |
| CN114468753B (en) | Waterless baking cooking method of cooking utensil and cooking utensil | |
| CN115399632B (en) | Anti-sticking cooking method of electric cooker |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |