CN115191822A - Rice cooking control method of pressure cooking appliance - Google Patents
Rice cooking control method of pressure cooking appliance Download PDFInfo
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- CN115191822A CN115191822A CN202210996399.8A CN202210996399A CN115191822A CN 115191822 A CN115191822 A CN 115191822A CN 202210996399 A CN202210996399 A CN 202210996399A CN 115191822 A CN115191822 A CN 115191822A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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Abstract
The application provides a rice cooking control method of a pressure cooking appliance, which comprises a pot body and a pot cover, wherein the pot cover covers the pot body to form a cooking cavity; the rice cooking control method comprises the following steps: a pressure-boosting cooking stage for continuously heating the cooking cavity to raise the pressure in the cooking cavity to a preset pressure; a low-temperature high-pressure cooking stage, wherein the pressure value in the cooking cavity is greater than the atmospheric pressure value, and the temperature value in the cooking cavity is lower than the boiling point value of soup in the cooking cavity under the atmospheric pressure value, so that rice grains in the cooking cavity are gelatinized and simultaneously water is fully absorbed; a pressure maintaining balance stage, wherein the cooking cavity is continuously or intermittently heated, and the temperature in the cooking cavity is continuously increased so that rice grains in the cooking cavity are quickly gelatinized under the conditions of high temperature and high pressure; so as to improve the integral taste of the pressure cooking appliance during rice cooking.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a rice cooking control method of a pressure cooking appliance.
Background
The existing pressure cooker adopts a rice cooking method, because the rice cooking method is carried out under a pressure state, the rice gelatinization and protein denaturation speed can be higher under a high-temperature and high-pressure state, and the rice cooking can be quickly finished compared with a common normal-temperature and normal-pressure rice cooker;
however, the rice cooking method of the pressure cooker is carried out rapidly in a closed pressure environment, the surface of rice can be rapidly gelatinized along with the rapid rise of the temperature, so that the outer surface of the rice is gelatinized, and the center of the rice does not absorb water or only absorbs little water relative to the outside; and along with gelatinization and denaturation of the outer surface of the rice grains, water is less prone to entering the core of the rice grains; due to the existing cooking method of rice in the pressure cooker, the following two obvious phenomena can occur:
1. in order to prevent the core of the rice grains from absorbing water and increasing the proportion of rice water when the rice is cooked, but the cooked rice is sticky and even gruel-like and has poor mouthfeel by adopting the method.
2. In order to prevent the problems in the above 1, a rice cooking method, which is more commonly adopted in the existing pressure cooker, is to reduce the proportion of rice and water when guiding a user to cook rice, namely, reduce the amount of water corresponding to a unit amount of rice so as to prevent the phenomenon similar to porridge cooking after rice cooking; however, the rice grains can be caused by the reduction of the water amount, particularly, the rice grains on the upper part and the center part of the rice grains can not effectively absorb water, and the phenomenon can cause poor water absorption of the rice, poor expansion of the grains, no fluffiness, no Q elasticity in mouth feel and even rice undercooking; on the other hand, when the moisture content is too low, the rice grains absorb too much water, so that the heating cannot generate hot steam, the pressure cooker cannot be pressed upwards, and the problem of pasting the cooker is caused.
Disclosure of Invention
The present invention provides a rice cooking control method of a pressure cooking appliance to solve at least one or more of the above technical problems.
The application provides a rice cooking control method of a pressure cooking appliance, which comprises a pot body and a pot cover, wherein the pot cover covers the pot body to form a cooking cavity; the rice cooking control method comprises the following steps:
a pressure-boosting cooking stage for continuously heating the cooking cavity to raise the pressure in the cooking cavity to a preset pressure;
a low-temperature high-pressure cooking stage, wherein the pressure value in the cooking cavity is greater than the atmospheric pressure value, and the temperature value in the cooking cavity is lower than the boiling point value of soup in the cooking cavity under the atmospheric pressure value, so that rice grains in the cooking cavity are gelatinized and simultaneously water is fully absorbed;
and a pressure maintaining balance stage, wherein the cooking cavity is continuously or intermittently heated, and the temperature in the cooking cavity is continuously increased, so that the rice grains in the cooking cavity are quickly gelatinized under the conditions of high temperature and high pressure.
Optionally, the pressure maintaining balancing stage comprises a temperature raising and pressure maintaining stage and a heat preservation and pressure maintaining stage; in the temperature and pressure raising and maintaining stage, the cooking cavity is continuously heated so that the temperature value in the cooking cavity is the same as the boiling point value of the soup corresponding to the pressure value in the current cooking cavity; and in the heat preservation and pressure maintaining stage, the cooking cavity is continuously heated or intermittently heated so as to maintain the pressure value and the temperature value in the cooking cavity.
Optionally, the pressure maintaining balancing stage further comprises a boiling stage for boiling or intermittently boiling the food material in the cooking cavity.
Optionally, an exhaust pipe and a pressure relief valve for sealing the exhaust pipe are arranged on the cooker cover, in the boiling stage, the pressure relief valve is pressed to jack up continuously or intermittently, and the exhaust pipe exhausts continuously or intermittently, so that the food in the cooking cavity is in a boiling state or an intermittent boiling state.
Optionally, during the boost cooking phase, the heating means of the pressure cooking appliance continues to heat the cooking cavity at rated power.
Optionally, the lid is further provided with a float device for sealing the cooking cavity; in the step-up cooking stage, the temperature value in the cooking cavity is Ta, when the pressure in the cooking cavity is increased to a preset pressure, the floater device floats upwards to seal the cooking cavity, and Ta is less than or equal to 95 ℃.
Optionally, during the pressure maintaining balancing stage, the pressure value in the cooking cavity is Pa; pa is more than or equal to 70Kpa.
Optionally, the pot body is further provided with a fan, and the fan is continuously or intermittently started to act on the bottom and the side part of the cooking cavity in the pressure maintaining balance stage.
Optionally, a pressure relief stage is included after the pressure holding equalization stage.
Optionally, during the pressure relief phase, the fan is operated to act continuously on the bottom and sides of the cooking chamber.
The invention has the beneficial effects that:
1. in the boosting cooking stage, the pressure in the cooking cavity is rapidly raised to a preset pressure by continuously heating the cooking cavity; continuously heating the cooking cavity to enable the moisture in the cooking cavity to quickly generate steam, so that the pressure is quickly increased to reach a preset pressure; through rapid upward pressing, on one hand, the problem that a large amount of water vapor flows out in the process of heating at normal pressure can be reduced, and the problem of excessive water loss is avoided, so that the reasonable amount of the preset rice-water ratio is ensured, the problem that the rice-water ratio is difficult to control due to water evaporation is prevented, and the problems that the water content needs to be increased due to excessive water vapor loss, the rice grains on the lower part absorb excessive water, are sticky and have poor taste are prevented; on the other hand, the cooking cavity quickly reaches a pressure state through quick pressure rise, the temperature in the cooking cavity does not reach the boiling point temperature of the soup under the normal pressure, the pressure value is higher than the atmospheric normal pressure value, and a low-temperature high-pressure cooking stage is started;
in the low-temperature high-pressure cooking stage, the pressure value in the cooking cavity is greater than the atmospheric pressure value, the temperature value in the cooking cavity is lower than the boiling point value of the soup in the cooking cavity under the atmospheric pressure value, so that the rice grains in the cooking cavity are gelatinized and simultaneously fully absorb water, and the rice grains can be fully absorbed and gelatinized by the core part. Although the water absorption rate of the rice grains is increased along with the increase of the temperature, the rice starch begins to be gelatinized at the temperature higher than 60 ℃, the protein of the rice grains begins to be denatured at the temperature higher than 80 ℃, so that the surfaces of the rice grains become macromolecular chains, the denaturation enables the water not to enter the core area of the rice grains easily through the surfaces of the rice grains, and the core area of the rice grains absorbs little water, so that the Q-free elasticity of the rice grains is caused, the internal fragrance of the rice grains cannot be fully released and even is half-entrained, and the rice cooking process by adopting the pressure cooking appliance conventionally has the effect that the whole time can be reduced by about half compared with that of a rice cooker, but the rice cooking process cannot be completely replaced by the rice cooker.
But the cooking with low temperature and high pressure is adopted, so that the temperature of soup in the cooking cavity does not reach the boiling point value under normal pressure under the pressure state, the surface gelatinization and denaturation of the rice grains are relatively slow under the high pressure and low temperature conditions, meanwhile, the internal pressure of the rice grains is small by utilizing the high pressure state, namely the pressure of the core area of the rice grains is small, and the pressure of the external part of the rice grains is large, so that the moisture is more easily extruded into the core area of the rice grains, the gelatinization of the rice grains under the pressure state is ensured, the core area of the rice grains can also fully absorb the water, the integral cooking uniformity of the rice grains is ensured, and the conditions of surface gelatinization, insufficient internal moisture and even entrainment are prevented; or the whole cooked rice is sticky, does not bounce and has poor taste. In addition, in low temperature high pressure cooking stage, because the rice grain is just fully absorbed water in the gelatinization, it has further guaranteed the homoenergetic gelatinization of the inside and outside of rice grain, and it more does benefit to the whole sweet substance that fully releases of rice grain, promotes the whole taste of culinary art.
After the low-temperature high-pressure cooking stage, the rice grains are preliminarily gelatinized and simultaneously sufficiently absorb water, then in order to ensure that the rice grains are sufficiently gelatinized and release sweet substances and to finish the cooking of the rice more quickly, the pressure cooking appliance enters a pressure maintaining balance stage, in the stage, the cooking cavity is continuously or intermittently heated, the temperature in the cooking cavity is continuously increased, and the pressure is maintained in a certain value range, so that the pressure value and the temperature value in the cooking cavity are balanced on the one hand, even if the temperature value of the soup in the cooking cavity is the same as the boiling point value of the soup corresponding to the current pressure value in the cooking cavity, one function of the pressure cooking appliance is to enable the pressure cooking appliance to accurately control the cooking program through the temperature, and because the pressure cooking appliance usually determines that the cooking program is executed in a specific certain stage by detecting the pressure change and the temperature change or one of the pressure change, the balance correction of the temperature and the pressure must be carried out; compared with the prior art, the temperature and pressure balance correction is arranged in a boosting cooking stage, namely correction is carried out before the boiling point of soup in a cooking cavity under normal pressure, and correction is carried out in the stage, so that on one hand, the time of the boosting cooking stage in the early stage is very long, a large amount of water vapor can be lost, the water evaporation is too much, normal cooking is not ensured, the water amount needs to be increased, and the rice absorbs too much water and is sticky and has poor taste after too much water is added; water is reduced, so that water is absorbed by rice grains, too little water in the cooking cavity cannot generate steam, the rice cannot be pressed and burnt, or the rice grains absorb too little water, so that the rice is half-cooked and the like; according to the cooking method, the temperature and pressure balance correction is set in the pressure-keeping balance stage, namely after the low-temperature high-pressure cooking stage, namely after the rice grains are fully absorbed and relatively gelatinized, and the balance correction of the temperature and the pressure is carried out while the rice grains are further fully gelatinized in the pressure-keeping stage, so that the influence on the early water absorption and gelatinization in the rice grain cooking is reduced, and the cooking taste and effect are ensured. On the other hand, in order to accelerate the cooking speed of the whole rice, when the pressure cooking appliance cooks, the boiling point of the cooking food is increased by using the high-pressure state, so that the cooking food is cooked in the high-temperature state, and the cooking speed is higher than that of a common cooking appliance, so that the temperature of the cooking cavity is increased to reach a temperature value under a corresponding high-pressure value, rice grains in the cooking cavity are quickly gelatinized under the conditions of high temperature and high pressure, and the whole cooking time is shortened.
2. As a preferable implementation method, in the pressure maintaining balance stage, a temperature raising and pressure maintaining stage is performed first, and the cooking cavity is continuously heated so that the temperature value in the cooking cavity is the same as the boiling point value of the soup corresponding to the pressure value in the current cooking cavity; on one hand, the temperature and the pressure in the cooking cavity are balanced and corrected, the temperature value and the pressure value in the cooking cavity are correspondingly matched with each other, and the controllable safe cooking of the pressure cooking appliance control device is ensured; on the other hand, after the rice grains are cooked at low temperature and high pressure, the water absorption is relatively sufficient, then the rice can be cooked only by rapidly heating to fully gelatinize the rice grains, the cooking cavity is continuously heated at the moment, so that the temperature value of the soup in the cooking cavity is continuously increased, the relationship between the full gelatinization of the rice grains and the temperature is close, the full gelatinization of the rice grains needs 2-3 hours under the condition of about 90 ℃, and the full gelatinization of the rice grains needs 20 minutes under the condition of about 98 ℃; as the temperature is increased continuously, the time for fully gelatinizing is shorter, so that the continuous increase of the temperature is more beneficial to shortening the cooking time of the rice, and the whole cooking time is shortened on the premise of ensuring the mouthfeel of the rice.
And after the temperature rise and pressure maintaining stage is finished, entering a heat preservation and pressure maintaining stage, and continuously heating or intermittently heating the cooking cavity to maintain the pressure value and the temperature value in the cooking cavity. The stage enables the rice grains in the cooking cavity to be maintained for a period of time under the high-temperature and high-pressure state so as to quickly finish the full gelatinization process of the rice grains and shorten the overall cooking time.
3. The boiling stage which enables the food materials to be in the boiling state or the intermittent boiling state is arranged in the pressure-holding balance stage, so that rice grains and soup are boiled and rolled in the stage, the rice grains and the soup are rolled up and down and heated more uniformly, on one hand, the moisture deviation of the integrally cooked rice is ensured to be smaller, the distribution of the water quantity to the rice grains in the cooking cavity is more uniform, and therefore, a gel network formed after the rice grains are gelatinized is more uniform and compact, the elasticity of the rice is increased, the uniformity of the integral hardness, the viscoelasticity and the like of the rice is ensured to be consistent, and the integral cooking taste of the rice is improved; on the other hand, the mucilage released by rice gelatinization during boiling can be thrown to the edge wall of the inner container of the cooking utensil, and the temperature of the inner container of the cooking utensil is high, so that the Maillard reaction is more facilitated, and the rice fragrance is more favorably formed.
4. The pressure of the pressure relief valve is continuously or intermittently jacked up, so that the exhaust pipe continuously or intermittently exhausts, the cooking cavity is communicated with the outside atmosphere, the boiling point of the soup in the cooking cavity is instantly reduced, and a boiling state or an intermittent boiling state is formed.
5. At the culinary art stage that steps up, the heating device who adopts pressure cooking utensil lasts heating the culinary art chamber with rated power, can realize stepping up with the fastest speed intensification of this pressure cooking utensil to make the time of the culinary art stage that steps up shorter, faster entering into low temperature pressurize culinary art stage, realize fully absorbing water when realizing the rice grain gelatinization in the culinary art chamber.
6. The floating of the floater device is controlled to realize the sealing of the cooking cavity, so that when the pressure boosting cooking stage is finished, the pressure value in the cooking cavity is larger than the atmospheric normal pressure value, the temperature value in the cooking cavity is not larger than 95 ℃, and the pressure cooking appliance enters a low-temperature high-pressure cooking stage; the floating of the floater device can be controlled to be automatically floating by the pressure rise in the cooking cavity, for example, the pressure rise is realized by continuously heating the cooking cavity, so that the cooking cavity quickly generates a large amount of steam, and the pressure rise is used for pushing the floater to float to realize the sealing of the cooking cavity; the sealing of the cooking cavity can be realized by actively controlling the float to float upwards, if electromagnetic pushing or magnetic attraction is adopted for the float and the like, the control program of the pressure cooking appliance is controlled, so that when the temperature value in the cooking cavity is within a set threshold value, the float floats upwards to realize the sealing of the cooking cavity.
7. In the pressure maintaining balance stage, the pressure value in the cooking cavity is Pa; pa is more than or equal to 70Kpa, so that the food materials in the cooking cavity are enabled to be quickly gelatinized under the high-pressure environment, and the integral cooking time is shortened.
8. The pot body bottom is equipped with the fan the pressurize balanced stage, the fan is continuously or the intermittent type is opened, acts on the bottom and the lateral part in culinary art chamber. When cooking is carried out, the heating device at the bottom of the pot body works, heat is gathered at the bottom and then is conducted into the cooking cavity through the bottom, so that food materials at the bottom of the pot body are easy to yellow and even stick to the pot, the whole rice grains in the cooking cavity are greatly heated, and the cooked rice has poor taste uniformity; through in the pressure balance stage, the stage of rice grain fully heating gelatinization promptly, continuously or the intermittent type is opened the fan, acts on the bottom and the lateral part of culinary art chamber to the heat that will gather in pot body bottom is led the dispersion, blows heat to pot body lateral part and upper portion, makes the whole more even that is heated of culinary art chamber, with the degree of consistency that improves rice culinary art.
9. In the pressure relief stage, the fan works and continuously acts on the bottom and the side part of the cooking cavity, so that when the pressure cooking appliance is used for cooking in an air cooling and cooling mode, the pressure is quickly reduced to quickly and safely open the cover and finish the cooking of rice; and in the pressure release stage, fan work, the rice in the culinary art chamber is after the culinary art is finished, because cooling fan cooling for the temperature in culinary art chamber wall reduces, makes the inner wall in culinary art chamber can liquefy and form the comdenstion water, and the comdenstion water is located and forms the isolation layer between the inner wall in culinary art chamber and the rice, thereby can avoid rice to glue the pot, conveniently shovels out rice along the inner wall in culinary art chamber with the rice spoon.
These and other features and advantages of the present invention will be disclosed in more detail in the following detailed description and the accompanying drawings.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention and not to limit the invention. In the drawings:
fig. 1 is a schematic structural view of a pressure cooking appliance according to an embodiment of the present invention;
FIG. 2 is a graph illustrating pressure and temperature variations of a cooking control curve according to an embodiment of the present invention;
fig. 3 is a schematic view illustrating a wind direction of a fan of a pressure cooking appliance according to an embodiment of the present invention;
in the figure: a pan cover 100; a pan body 200; a cooking chamber 300; an exhaust pipe 110; a pressure relief valve 120; a float device 130; a heating device 210; a fan 220.
Detailed Description
In order to more clearly understand the technical features, objects and effects of the present invention, embodiments of the present invention will now be described with reference to the accompanying drawings, in which the same reference numerals indicate the same or structurally similar but functionally identical elements.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.
The embodiment of the application provides a rice cooking control method of a pressure cooking appliance, referring to fig. 1 and fig. 2, comprising a pot body 200 and a pot cover 100, wherein the pot cover 100 is covered on the pot body 200 to form a cooking cavity 300; the rice cooking control method comprises the following steps:
a boosting cooking stage of continuously heating the cooking chamber 300 to raise the pressure in the cooking chamber 300 to a preset pressure;
in the low-temperature high-pressure cooking stage, the pressure value in the cooking cavity 300 is greater than the atmospheric pressure value, and the temperature value in the cooking cavity 300 is lower than the boiling point value of the soup in the cooking cavity under the atmospheric pressure value, so that the rice grains in the cooking cavity 300 are gelatinized and simultaneously the sufficient water absorption is realized;
and a pressure maintaining balancing stage, wherein the cooking cavity 300 is continuously or intermittently heated, and the temperature in the cooking cavity 300 is continuously increased, so that the rice grains in the cooking cavity are quickly gelatinized under the conditions of high temperature and high pressure.
In the boosting cooking stage of the present invention, the pressure in the cooking chamber 300 is rapidly raised to a preset pressure by continuously heating the cooking chamber 300; the cooking cavity 300 is continuously heated, and soup in the cooking cavity 300 rapidly and uninterruptedly generates hot steam, so that the pressure is rapidly increased to reach the preset pressure; through rapid upward pressing, on one hand, the problem of excessive water loss caused by the outflow of a large amount of water vapor in the process of heating at normal pressure can be reduced, so that the reasonable amount of the preset rice-water ratio is ensured, the problem that the rice-water ratio is difficult to control due to water evaporation is prevented, and the problems of excessive water absorption, viscosity and poor taste of rice grains caused by the fact that the water amount needs to be increased due to excessive water vapor loss are prevented; on the other hand, by quickly pressing up, that is, the cooking cavity 300 quickly reaches a pressure state, at this time, the temperature in the cooking cavity 300 does not reach the boiling point temperature of the soup under normal pressure, and the pressure value is already higher than the atmospheric normal pressure value, that is, the cooking stage enters a low-temperature high-pressure cooking stage.
It should be noted that the preset pressure in the present invention refers to the pressure when the cooking cavity enters the sealed state. One embodiment of the method is as follows: when the pressure cooking appliance is provided with the floater device, the pressure in the cooking cavity is set as a preset pressure when the floater is pressed and floated by steam in the cooking cavity, and the preset pressure is usually a critical value of atmospheric pressure; in addition, the control device of the pressure cooking appliance can be used for detecting the temperature value or the pressure value in the cooking cavity, or one of the temperature value and the pressure value, when the temperature value or the pressure value reaches the set temperature value or the set pressure value, the cooking cavity is controlled to realize sealing, or the floater floats upwards to seal the cooking cavity, and the pressure in the cooking cavity is the preset pressure at the moment. For example, for a pressure cooking appliance with a float device, the float device can be a magnetic float, and when a preset pressure is reached, the float device can float upwards or press downwards through a control program to seal a cooking cavity; or for the pressure cooking utensil without the floater device, the pressure cooking utensil can also realize the sealing and the opening of the cooking cavity by controlling the opening and the closing of the exhaust valve.
In the low-temperature high-pressure cooking stage, the pressure value in the cooking cavity 300 is greater than the atmospheric pressure value, and the temperature value in the cooking cavity is lower than the boiling point value of the soup in the cooking cavity under the atmospheric pressure value, so that the rice grains in the cooking cavity are preliminarily gelatinized and simultaneously fully absorb water, and the rice grains can be fully absorbed and gelatinized by the center part of the rice grains. Although the water absorption rate of the rice grains is increased along with the increase of the temperature, the rice starch begins to be gelatinized at the temperature higher than 60 ℃, the protein of the rice grains begins to be denatured at the temperature higher than 80 ℃, so that the surfaces of the rice grains become macromolecular chains, the denaturation enables the water not to enter the core area of the rice grains easily through the surfaces of the rice grains, and the core area of the rice grains absorbs little water, so that the Q-free elasticity of the rice grains is caused, the internal fragrance of the rice grains cannot be fully released and even is half-entrained, and the rice cooking process by adopting the pressure cooking appliance conventionally has the effect that the whole time can be reduced by about half compared with that of a rice cooker, but the rice cooking process cannot be completely replaced by the rice cooker.
However, low-temperature high-pressure cooking is adopted, so that the temperature of the soup in the cooking cavity 300 does not reach the boiling point value under normal pressure in a pressurized state, the surface of the rice grains is gelatinized and denatured, and meanwhile, the internal pressure of the rice grains is small by utilizing the high-pressure state, namely the pressure of the core area of the rice grains is small, and the pressure of the outside of the rice grains is large, so that the moisture is more easily extruded into the core area of the rice grains, thereby ensuring that the core area of the rice grains can fully absorb the water while the rice grains are gelatinized under the pressure state, ensuring the integral cooking uniformity of the rice grains, and preventing the situations of surface gelatinization, insufficient internal moisture and even half-cooked rice from occurring; or the whole cooked rice is sticky, does not bounce and has poor taste. In addition, in low temperature high pressure cooking stage, because the rice grain just fully absorbs water in the gelatinization, it has further guaranteed that the inside and outside homoenergetic of rice grain is fully gelatinized, has improved the homogeneity of the whole culinary art of rice, and it more does benefit to the whole sweet substance of fully releasing of rice grain, promotes the whole taste of culinary art.
After the low-temperature high-pressure cooking stage, rice grains are gelatinized and simultaneously absorb sufficient water, then in order to ensure that the rice grains are more fully gelatinized and release sweet substances, and in order to finish the cooking of rice more quickly, the pressure cooking appliance enters a pressure maintaining and balancing stage, in the stage, the cooking cavity 300 is continuously or intermittently heated, because the temperature in the cooking cavity does not reach the boiling point value of soup corresponding to the pressure value in the cooking cavity at the moment, the temperature in the cooking cavity 300 is continuously increased, the pressure is maintained in a certain numerical value interval, on one hand, the pressure value and the temperature value in the cooking cavity are balanced, namely, the temperature value of the soup in the cooking cavity is the same as the boiling point value of the soup corresponding to the pressure value in the current cooking cavity, one of the functions is that the pressure cooking appliance can accurately control the cooking program through the temperature, and because the pressure cooking appliance usually determines that the cooking program is executed in a specific certain stage by detecting the pressure change and the temperature change or one of the pressure change in order to ensure the safe cooking, the pressure cooking appliance must be corrected; compared with the prior art, the temperature and pressure balance correction is arranged in a boosting cooking stage, namely correction is carried out before the boiling point of soup in a cooking cavity under normal pressure, and correction is carried out in the stage, so that on one hand, the time of the boosting cooking stage in the early stage is long, a large amount of water vapor can be lost, the water evaporation is excessive, the water amount needs to be increased for ensuring normal cooking, and the rice absorbs too much water and is sticky and has poor taste; water is reduced, so that water is absorbed by rice grains, too little water in the cooking cavity cannot generate steam, the rice cannot be pressed and burnt, or the rice grains absorb too little water, so that the rice is half-cooked and the like; according to the cooking method, the temperature and pressure balance correction is set in the pressure-keeping balance stage, namely after the low-temperature high-pressure cooking stage, namely after the rice grains are fully absorbed and relatively gelatinized, and the balance correction of the temperature and the pressure is carried out while the rice grains are further fully gelatinized in the pressure-keeping stage, so that the influence on the early water absorption and gelatinization in the rice grain cooking is reduced, and the cooking taste and effect are ensured. On the other hand, in order to accelerate the cooking speed of the whole rice, when the pressure cooking appliance cooks, the boiling point of the cooking food is increased by using the high-pressure state, so that the rice is cooked in the high-temperature state, and the cooking speed is higher than that of a common cooking appliance, so that the temperature of the cooking cavity is increased to reach a temperature value under a corresponding high-pressure value, and the rice grains in the cooking cavity are quickly gelatinized under the conditions of high temperature and high pressure.
The pressure value in the pressure equalization stage referred to in the present invention means that the pressure value in the stage is maintained at a certain value as a whole, but it fluctuates to some extent during the cooking process. That is, although the pressure value is maintained at a certain value, since the cooking process itself is a dynamically changing process, the pressure value in the cooking cavity may also instantaneously or slowly fluctuate during the continuous or intermittent heating process of the heating device, but at this stage, the pressure value is maintained at the pressure balance value as a whole.
As a preferred embodiment, as shown in fig. 1-2, the pressure maintaining balancing stage comprises a temperature and pressure raising and maintaining stage and a temperature and pressure maintaining stage; in the temperature and pressure raising and maintaining stage, the cooking cavity is continuously heated so that the temperature value in the cooking cavity is the same as the boiling point value of the soup corresponding to the pressure value in the current cooking cavity; and in the heat preservation and pressure maintaining stage, the cooking cavity is continuously heated or intermittently heated so as to maintain the pressure value and the temperature value in the cooking cavity.
In the pressure maintaining and balancing stage, a temperature raising and pressure maintaining stage is firstly carried out, and the cooking cavity is continuously heated so that the temperature value in the cooking cavity is the same as the boiling point value of the soup corresponding to the pressure value in the current cooking cavity; on one hand, the temperature and the pressure in the cooking cavity are balanced and corrected, the temperature value and the pressure value in the cooking cavity are correspondingly matched with each other, and the controllable safe cooking of the pressure cooking appliance control device is ensured; on the other hand, after the rice grains are cooked at low temperature and high pressure, the water absorption is relatively sufficient, then the rice can be cooked only by rapidly heating to fully gelatinize the rice grains, the cooking cavity is continuously heated at the moment, so that the temperature value of the soup in the cooking cavity is continuously increased, the relationship between the full gelatinization of the rice grains and the temperature is close, the full gelatinization of the rice grains needs 2-3 hours under the condition of about 90 ℃, and the full gelatinization of the rice grains needs 20 minutes under the condition of about 98 ℃; as the temperature is continuously increased, the time for fully gelatinizing the rice is shorter, so that the continuous increase of the temperature is more beneficial to shortening the cooking time of the rice, and the whole cooking time is shortened on the premise of ensuring the mouthfeel of the rice.
After the temperature and pressure raising and maintaining stage is completed, the cooking chamber is continuously or intermittently heated to maintain the pressure value and the temperature value in the cooking chamber, and the rice grains in the cooking chamber are maintained for a period of time in a high-temperature and high-pressure state in the stage, so that the full gelatinization process of the rice grains is quickly completed, and the whole cooking time is shortened.
As a further preferable mode, the pressure maintaining and balancing stage further includes a boiling stage for causing the food material in the cooking cavity to be in a boiling state or an intermittent boiling state. The boiling stage which enables the food materials to be in the boiling state or the intermittent boiling state is arranged in the pressure-holding balance stage, so that rice grains and soup are boiled and rolled in the stage, the rice grains and the soup are rolled up and down and heated more uniformly, on one hand, the moisture deviation of the integrally cooked rice is ensured to be smaller, the distribution of the water quantity to the rice grains in the cooking cavity is more uniform, and therefore, a gel network formed after the rice grains are gelatinized is more uniform and compact, the elasticity of the rice is increased, the uniformity of the integral hardness, the viscoelasticity and the like of the rice is ensured to be consistent, and the integral cooking taste of the rice is improved; on the other hand, the mucilage released by rice gelatinization during boiling can be thrown to the edge wall of the inner container of the cooking utensil, and the temperature of the inner container of the cooking utensil is high, so that the Maillard reaction is more facilitated, and the rice fragrance is more favorably formed.
In addition, in the temperature and pressure raising and maintaining stage, in order to ensure that the pressure in the cooking cavity is maintained within a certain range, the temperature in the cooking cavity can be raised continuously, and a quick implementation method is to heat the cooking cavity 300 continuously, so as to generate hot steam, and further discharge the steam with relatively low temperature in the cooking cavity, so as to raise the temperature quickly; when steam with relatively low temperature in the cooking cavity is discharged, the outside can be communicated with the cooking cavity, the boiling point of soup in the cooking cavity is instantly reduced at the moment, and the temperature of the soup in the cooking cavity is higher than the boiling point of the soup, so that the soup and food in the cooking cavity can be boiled and rolled; in order to prevent the overflowing, the cooking cavity can be heated intermittently and exhausted intermittently, so that soup and food materials in the cooking cavity are boiled intermittently.
As a preferred embodiment, as shown in fig. 1, an exhaust pipe 110 and a pressure relief valve 120 for sealing the exhaust pipe 110 are provided on the pot cover 100, and in the boiling stage, the pressure relief valve 120 is pressed to be continuously or intermittently lifted, and the exhaust pipe 110 continuously or intermittently exhausts the gas, so that the food in the cooking cavity 300 is in a boiling state or an intermittent boiling state. In order to enable the conventional common pressure cooking appliance to adopt the rice cooking method of the present invention, the pressure of the cooking cavity 300 is changed to automatically jack the pressure release valve 120, for example, when the pressure value of the cooking cavity 300 reaches the pressure value of the pressure maintaining equilibrium stage, the pressure of the cooking cavity can automatically jack the pressure release valve 120 arranged on the lid for sealing the exhaust pipe 110, so as to enter the pressure maintaining and temperature raising stage on one hand, continuously or intermittently heat the cooking cavity 300, and exhaust part of relatively low-temperature steam in the cooking cavity, thereby raising the temperature of the cooking cavity 300 under the dynamic pressure value; on the other hand, because the pressure value in the culinary art chamber 300 is with the automatic jack-up of relief valve 120, at this moment, culinary art chamber 300 and external intercommunication for the boiling point of hot water reduces in the culinary art chamber 300 in the twinkling of an eye, and hot water and edible material grain of rice begin the boiling and roll, thereby make hot water and edible material be heated more evenly in the culinary art chamber, promote the holistic culinary art taste of rice. Moreover, the preferred embodiment can be realized without additionally arranging an electromagnetic valve or other electrical elements, and the pressure release valve 120 automatically falls down to close the steam exhaust pipe under the action of gravity in the pressure increasing stage and is automatically opened under the action of pressure in the pressure maintaining balancing stage, and the pressure cooker does not need to be additionally provided with other elements such as the electromagnetic valve and the pressure detection device, does not need to be manually operated by a user, has a simple structure and convenient operation, reduces parts and consumables, and reduces the production cost.
In a preferred embodiment, during the pressure-boosting cooking stage, the heating device 210 of the pressure cooking appliance continuously heats the cooking cavity 300 at the rated power thereof, so that the pressure cooking appliance can generate hot steam at the fastest speed, the heating device 210 continuously heats the cooking cavity 300 at the rated power, and the soup in the cooking cavity 300 continuously generates hot steam at the fastest speed, so that the generated hot steam quickly makes the cooking cavity reach the preset pressure, and the float device 130 of the pressure cooking appliance floats and seals the cooking cavity 300, while the boiling point of the soup in the cooking cavity does not reach the boiling point value of the soup at the normal pressure, so that the time of the pressure-boosting cooking stage is shorter, the pressure-boosting cooking stage is faster to enter the low-temperature pressure-maintaining cooking stage, so that rice grains in the cooking cavity are gelatinized while water is sufficiently absorbed.
As a preferred embodiment, the pot cover is further provided with a float device for sealing the cooking cavity; in the pressure-boosting cooking stage, the temperature value in the cooking cavity is Ta, when the pressure in the cooking cavity is raised to a preset pressure, the floater device 130 floats and seals the cooking cavity, and Ta is less than or equal to 95 ℃. The floating of the floater device can be controlled to be automatically floating through the pressure rise in the cooking cavity, for example, the cooking cavity is continuously heated to quickly generate a large amount of steam, and the pressure rises to push the floater to float upwards to realize the sealing of the cooking cavity; also can realize the sealed of culinary art chamber through the come-up of active control float to realize quick go up pressing, if adopt electromagnetism promotion or magnetism to inhale float etc. through control pressure cooking utensil's control program, make the temperature value in the culinary art chamber when setting for the threshold value, the action is so that the float comes up realizes the sealed of culinary art chamber.
For example, the critical value of the pressure state and the normal pressure state is used as the preset pressure, when the float device of the conventional pressure cooker floats upwards to seal the cooking cavity, the critical state of the pressure state and the normal pressure state is realized, because the boiling temperature of the soup in the cooking cavity is 100 ℃ under the normal pressure in the conventional area, when the temperature reaches the preset pressure, the temperature of the soup in the cooking cavity is at least 100 ℃ and above, the temperature value Ta when the float device 130 floats upwards to seal the cooking cavity 300 is set to be not more than 95 ℃, so that the temperature value Ta when the float device floats upwards to seal the cooking cavity is lower than the boiling point of the soup under the corresponding pressure value under the pressure state, the temperature value enters the low-temperature high-pressure stage, the preliminary gelatinization is ensured, and the water is fully absorbed, because the gelatinization and denaturation of the surface of the rice grains are relatively slow, and the water absorption of the core part of the rice grains is facilitated under the pressure state, therefore, preferably, the Ta is 60 ℃, 70 ℃, 75 ℃, 80 ℃, 85 ℃,90 ℃ and 95 ℃.
In a preferred embodiment, during the pressure maintaining balancing stage, the pressure value in the cooking cavity is Pa; pa is more than or equal to 70Kpa, the pressure value in the pressure maintaining and balancing stage is set to be not less than 70Kpa, the food materials in the cooking cavity are ensured to be quickly gelatinized in the high-temperature and high-pressure environment, and the integral cooking time is shortened.
In a preferred embodiment, the pot 200 is further provided with a fan 220, and the fan 220 is continuously or intermittently turned on to act on the bottom and the side of the cooking chamber 300 during the pressure maintaining balance stage. When cooking is carried out, the heating device 210 at the bottom of the pot body 200 works, heat is gathered at the bottom and then is conducted into the cooking cavity 300 through the bottom, so that food materials at the bottom of the pot body 200 are easy to yellow and even stick to the pot, the whole rice grains in the cooking cavity 300 are greatly heated, and the cooked rice has poor taste uniformity; through in the pressure balance stage, the stage of rice grain fully heating gelatinization promptly, with fan 220 last or intermittent type open, act on the bottom and the lateral part of culinary art chamber 300 to the heat that will gather in the pot body 200 bottom is led the dispersion, blows the heat to pot body 200 lateral part and upper portion, makes culinary art chamber 300 whole be heated more evenly, with the degree of consistency that improves rice culinary art.
As a more preferable scheme, in the boiling stage of the pressure maintaining balance stage, the pressure cooking appliance selects to turn on the fan 220 or turn off the fan 220 by obtaining the temperature at the bottom of the cooking cavity 300, for example, when the temperature interval at the bottom of the cooking cavity 300 is T1, the fan 220 selects to turn on or turn on intermittently to guide and disperse the heat at the bottom of the cooking cavity 300, and at this time, because the cooking cavity is in a boiling or intermittent boiling state, the pressure cooking appliance is more beneficial to fully and uniformly heating the rice grains in the cooking cavity, so that bottom pasting is avoided, and the uniformity of the whole rice grains in the cooking cavity is ensured; when the temperature interval at the bottom of the cooking chamber 300 reaches T2, the fan is turned off to rapidly heat the cooking.
In a preferred embodiment, in the pressure relief stage, the fan 220 operates to continuously act on the bottom and the side of the cooking cavity 300, so that when a pressure cooking appliance is used for cooking in an air cooling and cooling manner, the pressure is rapidly reduced to quickly and safely open the cover and finish the cooking of rice; and in the pressure release stage, fan 220 work, the rice in the culinary art chamber 300 is after the culinary art is finished, because fan 220's cooling for the temperature of culinary art chamber 300 lateral wall and diapire reduces, makes the inner wall of culinary art chamber 300 can liquefy and form the comdenstion water, and the comdenstion water is located and forms the isolation layer between the inner wall in culinary art chamber and the rice, thereby can avoid rice to glue the pot, conveniently shovels out rice along the inner wall in culinary art chamber with the rice spoon. As shown in fig. 3, when the fan 220 of the pressure cooking device is disposed on the sidewall of the pot body 200, the air flow of the cooling air flow is schematically shown, cold air is sucked by the fan 220 disposed on the sidewall, and the sidewall, the bottom wall and the heating device 210 of the cooking cavity 300 are cooled by the air flow in a circulating manner, and the hot air which has absorbed heat is discharged through the bottom of the pot body, so as to circulate the air flow and cool the cooking cavity 300 and the heating device 210.
Specifically, as shown in fig. 2, the pressure cooking appliance starts cooking from normal temperature and normal pressure, and first enters a pressure boosting cooking stage to continuously heat the cooking cavity 300, and when the pressure boosting cooking stage is finished, the temperature value in the cooking cavity is T1; this value is less than the boiling point value of the soup in the cooking chamber at atmospheric pressure, and preferably T1 is not greater than 95 ℃; at this time, the pressure value in the cooking cavity is still at the preset pressure, and the preset pressure in this embodiment is a critical value from normal pressure to a pressure state, that is, a critical value from an atmospheric pressure value to a value higher than the atmospheric pressure value; further, the pressure cooking appliance enters a low-temperature high-pressure cooking stage in which the temperature value in the cooking cavity is raised from T1 to T2; the pressure value is increased from normal pressure to P1, the boiling point value of the soup with the corresponding pressure value of P1 is higher than the T2 value in the cooking cavity, namely, the low-temperature high-pressure stage, and the stage is a stage of fully absorbing water while preliminarily gelatinizing rice grains in the cooking cavity; completing a low-temperature high-pressure cooking stage, enabling a pressure cooking appliance to enter a pressure maintaining balance stage, enabling the pressure value in a cooking cavity to dynamically fluctuate up and down and be maintained at about P1 in the pressure maintaining balance stage, enabling the temperature of the cooking cavity to firstly pass through a temperature raising and pressure maintaining stage from T2 to T3, dynamically correcting the pressure and the temperature in the cooking cavity on one hand, enabling the temperature value T3 in the cooking cavity to be consistent with the boiling point value of the corresponding soup liquid under the pressure value P1, and further raising the temperature to quickly gelatinize rice grains in the cooking cavity; then entering a heat preservation and pressure maintaining stage to fully gelatinize rice grains in the cooking cavity; after the pressure maintaining and balancing stage is finished, entering a pressure relief stage; in the pressure relief stage, the pressure value in the cooking cavity is reduced to the normal pressure from P1, and the temperature value is gradually reduced to T4 from T3 to complete the safe opening and closing of the cover.
So far, the technical solutions of the present disclosure have been described in connection with the foregoing embodiments, but it is easily understood by those skilled in the art that the scope of the present disclosure is not limited to only these specific embodiments. A person skilled in the art may split and combine the technical solutions in the above embodiments, and may make equivalent changes or substitutions on the related technical features without departing from the technical principles of the present disclosure, and any changes, equivalents, improvements and the like made within the technical concept and/or technical principles of the present disclosure will fall within the protection scope of the present disclosure.
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. In particular, as for the system embodiment, since it is substantially similar to the method embodiment, the description is relatively simple, and reference may be made to the partial description of the method embodiment for relevant points.
The above description is only an example of the present invention and is not intended to limit the present invention. Various modifications and alterations to this invention will become apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.
Claims (10)
1. A rice cooking control method of a pressure cooking appliance comprises a pot body and a pot cover, wherein the pot cover covers the pot body to form a cooking cavity; the rice cooking control method comprises the following steps:
a pressure-boosting cooking stage for continuously heating the cooking cavity to raise the pressure in the cooking cavity to a preset pressure;
a low-temperature high-pressure cooking stage, wherein the pressure value in the cooking cavity is greater than the atmospheric pressure value, and the temperature value in the cooking cavity is lower than the boiling point value of soup in the cooking cavity under the atmospheric pressure value, so that rice grains in the cooking cavity are gelatinized and simultaneously water is fully absorbed;
and a pressure maintaining balance stage, wherein the cooking cavity is continuously or intermittently heated, and the temperature in the cooking cavity is continuously increased, so that the rice grains in the cooking cavity are quickly gelatinized under the conditions of high temperature and high pressure.
2. A rice cooking control method of the pressure cooking appliance according to claim 1, wherein the pressure maintaining balance stage includes a temperature raising and pressure maintaining stage and a temperature and pressure maintaining stage; in the temperature and pressure raising and maintaining stage, the cooking cavity is continuously heated so that the temperature value in the cooking cavity is the same as the boiling point value of the soup corresponding to the pressure value in the current cooking cavity; and in the heat preservation and pressure maintaining stage, the cooking cavity is continuously heated or intermittently heated so as to maintain the pressure value and the temperature value in the cooking cavity.
3. A rice cooking control method of a pressure cooking appliance as claimed in claim 1, wherein the pressure maintaining balance stage further includes a boiling stage of making the food in the cooking cavity in a boiling state or an intermittent boiling state.
4. A rice cooking control method of a pressure cooking appliance as claimed in claim 3, wherein an exhaust pipe and a pressure relief valve for sealing the exhaust pipe are provided on the lid, and the pressure relief valve is pushed up continuously or intermittently under pressure during the boiling stage, and the exhaust pipe performs continuous or intermittent exhaust to make the food in the cooking chamber in a boiling state or an intermittent boiling state.
5. A rice cooking control method of a pressure cooking appliance as claimed in claim 1, wherein the heating means of the pressure cooking appliance continuously heats the cooking chamber at a rated power during the boost cooking stage.
6. A rice cooking control method of a pressure cooking appliance as claimed in claim 1, wherein said lid is further provided with a float means for sealing said cooking cavity; in the step-up cooking stage, the temperature value in the cooking cavity is Ta, when the pressure in the cooking cavity is increased to a preset pressure, the floater device floats upwards to seal the cooking cavity, and Ta is less than or equal to 95 ℃.
7. A rice cooking control method of the pressure cooking appliance according to claim 1, wherein in the pressure maintaining balance stage, the pressure value in the cooking cavity is Pa; pa is more than or equal to 70Kpa.
8. A rice cooking control method of a pressure cooking appliance as claimed in any one of claims 1 to 7 wherein a fan is further provided on the pot body, and the fan is continuously or intermittently turned on to act on the bottom and side portions of the cooking chamber during the pressure maintaining balance stage.
9. A rice cooking control method of the pressure cooking appliance as claimed in claim 8, further comprising a pressure release stage provided after the pressure holding equilibrium stage.
10. A rice cooking control method of a pressure cooking appliance as claimed in claim 9, wherein said fan is operated to continuously act on the bottom and side of said cooking cavity during said pressure releasing period.
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