CN115191822B - Rice cooking control method of pressure cooking appliance - Google Patents
Rice cooking control method of pressure cooking appliance Download PDFInfo
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- CN115191822B CN115191822B CN202210996399.8A CN202210996399A CN115191822B CN 115191822 B CN115191822 B CN 115191822B CN 202210996399 A CN202210996399 A CN 202210996399A CN 115191822 B CN115191822 B CN 115191822B
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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 is covered on the pot body to form a cooking cavity; the rice cooking control method comprises the following steps: a step-up cooking stage of continuously heating the cooking chamber to raise the pressure in the cooking chamber to a preset pressure; the pressure value in the cooking cavity is larger 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 fully absorb water; 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 rapidly gelatinized under the conditions of high temperature and high pressure; so as to improve the overall taste of cooked rice when the pressure cooking utensil is used for cooking rice.
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 rice cooking method adopted by the pressure cooker is carried out under a pressure state, so that the rice grains can be gelatinized and the protein can be denatured at a higher speed under the high-temperature and high-pressure state, and the cooking of rice can be completed rapidly compared with the rice cooker at normal temperature and normal pressure;
however, as the rice cooking method of the pressure cooker is rapidly carried out in a closed and pressurized environment, along with the rapid rise of the temperature, the rice surface can be rapidly gelatinized, so that the surface of rice grains is gelatinized, the core of the rice grains does not absorb water or only absorbs little water relative to the outer part; and along with the gelatinization and denaturation of the surface of the rice grains, water is less likely to enter the core part of the rice grains; because of the existing rice cooking method of the pressure cooker, the following two obvious phenomena can occur:
1. in order to prevent the rice from being absorbed by the core of the rice grains when the rice is cooked, the rice water proportion is increased, but the cooked rice is thick, even like porridge, and has poor mouthfeel.
2. In order to prevent the problem of the above 1, a rice cooking mode which is more commonly adopted in the existing pressure cooker is to reduce the rice water proportion when guiding a user to cook rice, namely reduce the water quantity corresponding to the unit rice quantity so as to prevent the phenomenon similar to porridge cooking after rice cooking; however, the water quantity is reduced, so that rice grains, particularly upper rice grains and the rice grain core part cannot absorb water effectively, the phenomenon can cause that the rice absorbs water poorly, the particles are poor in expansion, are not fluffy, have a non-Q and elastic taste, and even cause that the rice is clamped; on the other hand, the too little water is absorbed by rice grains, so that heating cannot generate hot steam, and the pressure cooker cannot be pressed up, thereby causing the problems of pot burning and the like.
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-mentioned 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 is covered on the pot body to form a cooking cavity; the rice cooking control method comprises the following steps:
a step-up cooking stage of continuously heating the cooking chamber to raise the pressure in the cooking chamber to a preset pressure;
the pressure value in the cooking cavity is larger 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 fully absorb water;
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 rice grains in the cooking cavity are rapidly gelatinized under the conditions of high temperature and high pressure.
Optionally, the pressure maintaining and balancing stage comprises a temperature rising and pressure maintaining stage and a heat preservation and pressure maintaining stage; continuously heating the cooking cavity in the temperature rising and pressure maintaining stage 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 the heat preservation and pressure maintaining stage is used for continuously heating or intermittently heating the cooking cavity so as to maintain the pressure value and the temperature value in the cooking cavity.
Optionally, the pressure maintaining balance stage further comprises a boiling stage for enabling the food materials in the cooking cavity to be in a boiling state or an intermittent boiling state.
Optionally, an exhaust pipe and a pressure release valve for sealing the exhaust pipe are arranged on the pot cover, and in the boiling stage, the pressure release valve is continuously or intermittently jacked up under pressure, and the exhaust pipe continuously or intermittently exhausts air, so that food materials in the cooking cavity are in a boiling state or an intermittent boiling state.
Optionally, in the boost cooking phase, the heating device of the pressure cooking appliance continuously heats the cooking cavity at rated power.
Optionally, the pot cover is further provided with a float device for sealing the cooking cavity; in the pressure-increasing cooking stage, the temperature value in the cooking cavity is Ta, and when the pressure in the cooking cavity is increased to a preset pressure, the float device floats upwards to seal the cooking cavity, and Ta is less than or equal to 95 ℃.
Optionally, in the pressure maintaining balance 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 in the pressure maintaining balancing stage, the fan is continuously or intermittently started to act on the bottom and the side part of the cooking cavity.
Optionally, the pressure maintaining device further comprises a pressure release stage arranged after the pressure maintaining balance stage.
Optionally, during the pressure relief phase, the fan is operated continuously on the bottom and sides of the cooking cavity.
The invention has the beneficial effects that:
1. in the pressure-increasing cooking stage, the pressure in the cooking cavity is increased to a preset pressure rapidly by continuously heating the cooking cavity; continuously heating the cooking cavity to enable moisture in the cooking cavity to quickly generate water vapor, and then quickly boosting the pressure to reach preset pressure; by rapid upward pressing, on one hand, a large amount of water vapor flowing out in the heating process at normal pressure can be reduced, the problem of excessive water loss is avoided, thereby ensuring reasonable amount of the preset rice water ratio, preventing the problem that the rice water ratio is difficult to control due to water evaporation, and preventing the problems of excessive water absorption, sticky and poor taste of lower rice grains caused by the large water vapor loss and the need of increasing the water amount; on the other hand, through quick upward pressing, namely the cooking cavity quickly reaches a pressure state, at the moment, the temperature in the cooking cavity does not reach the boiling point temperature of the soup at normal pressure, and the pressure value is higher than the atmospheric pressure value, namely the low-temperature high-pressure cooking stage is entered;
in the low-temperature high-pressure cooking stage, the pressure value in the cooking cavity is larger 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 gelatinized and fully absorbed in water, and the rice grain core can be fully absorbed in water and gelatinized. Although the water absorption rate of the rice grains is increased along with the increase of the temperature, rice starch is gelatinized at a temperature higher than 60 ℃, rice protein is denatured at a temperature higher than 80 ℃, so that the surface of the rice grains becomes a macromolecular chain, the denaturation makes water not easily enter the rice grain center region through the surface of the rice grains, and the water absorption of the rice grain center region is very small, so that the rice grains do not flick, the fragrance in the rice grains cannot be fully released, and even the rice grains are clamped, and the rice cooker has a big influence factor that the rice cooker can not be completely replaced for cooking rice although the whole time can be reduced by nearly half when the pressure cooker is used for cooking rice conventionally.
But adopts low-temperature high-pressure cooking, so that the temperature of soup in a cooking cavity does not reach the boiling point value under normal pressure in a pressure state, the surface gelatinization and denaturation of rice grains are relatively slow under the conditions of high pressure and low temperature, meanwhile, the internal pressure of the rice grains is small by utilizing the high-pressure state, namely the pressure of the rice grain center area is small, the pressure outside the rice grains is large, so that water is easier to squeeze into the center area of the rice grains, the gelatinization of the rice grains under the pressure state is ensured, the water absorption of the rice grain center area is also ensured to be sufficient, the overall cooking uniformity of the rice grains is ensured, and the conditions of surface gelatinization, insufficient internal water and even clamping generation are prevented; or the whole cooked rice is sticky, does not flick, and has poor taste. In addition, in the low-temperature high-pressure cooking stage, as the rice grains are gelatinized and fully absorb water, the gelatinization of the inner part and the outer part of the rice grains is further ensured, the whole rice grains can fully release sweet substances, and the whole cooking taste is improved.
After the low-temperature high-pressure cooking stage is carried out, the rice grains are primarily gelatinized and fully absorb water, then in order to ensure the rice grains to be fully gelatinized and release sweet substances, and also in order to more quickly finish the cooking of rice, the pressure cooking appliance enters a pressure maintaining balance 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 interval, so that on one hand, the balance between the pressure value and the temperature value in the cooking cavity is realized, namely, the temperature value of soup in the cooking cavity is the same as the boiling point value of 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 carries out a specific stage by detecting the pressure change and the temperature change or one of the pressure cooking program so as to ensure the safe cooking of the pressure cooking appliance, so that the balance correction of the temperature and the pressure must be carried out on the pressure cooking program; compared with the prior art, the temperature and pressure balance correction is carried out before the boiling point of soup in a cooking cavity under normal pressure in the step-up cooking stage, and the correction is carried out in the step-up cooking stage, so that on one hand, the time of the step-up cooking stage in the earlier stage is long, a large amount of water vapor is lost, water evaporation is more, normal cooking is not ensured, the water quantity is required to be increased, and the excessive water absorption, sticky and bad taste of rice are caused; the water is less, so that the water is absorbed by rice grains, the water in a cooking cavity is too less, steam cannot be generated, the rice grains cannot be pressed upwards and burned, or the rice grains absorb too little, and a series of problems such as clamping and the like are caused; according to the cooking method, 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 in water and are fully gelatinized in the pressure-keeping stage, and meanwhile, the temperature and pressure balance correction is carried out, so that the influence on early water absorption and gelatinization of the rice grains in cooking is reduced, and the cooking taste and effect are ensured. On the other hand, in order to accelerate the speed of integral rice cooking, when the pressure cooking utensil is used for cooking, the boiling point of the cooking food material is increased by utilizing a high-pressure state so as to achieve high-temperature cooking, and further the cooking speed is faster than that of a common cooking utensil, so that the temperature of a cooking cavity is increased to reach a temperature value corresponding to a high-pressure value, and rice grains in the cooking cavity are rapidly gelatinized under the high-temperature and high-pressure condition, and the whole cooking time is shortened.
2. As a preferred implementation method, in the pressure-keeping balance stage, a temperature-raising and pressure-maintaining stage is first performed, 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; the temperature and pressure in the cooking cavity are balanced and corrected on the one hand, so that the temperature value and the pressure value in the cooking cavity are correspondingly matched, and the controllable safe cooking of the pressure cooking appliance control device is ensured; on the other hand, after the rice grains are subjected to a low-temperature high-pressure cooking stage, the rice grains are fully gelatinized by rapid heating, so that the cooked rice can be cooked, and the cooking cavity is continuously heated, so that the temperature value of soup in the cooking cavity is continuously increased, and the rice grains are fully gelatinized for 2-3 hours under the condition of being close to the temperature and about 90 ℃, and the rice grains are fully gelatinized for 20 minutes under the condition of being about 98 ℃; as the temperature continues to rise, the time for full gelatinization is less, so that the continuous rise of the temperature is more beneficial to shortening the cooking time of rice and shortening the whole cooking time on the premise of ensuring the taste of the rice.
After the temperature and pressure increasing and maintaining stage is completed, a heat preservation and pressure maintaining stage is carried out, and the cooking cavity is continuously heated or intermittently heated so as to maintain the pressure value and the temperature value in the cooking cavity. The stage enables rice grains in the cooking cavity to be maintained for a period of time under the high-temperature and high-pressure state, so that the full gelatinization process of the rice grains is rapidly completed, and the overall cooking time is shortened.
3. The boiling stage that the food materials are in a boiling state or an intermittent boiling state is arranged in the pressure-keeping balance stage, so that rice grains and soup are boiled and rolled in the stage, the rice grains and the soup are heated more uniformly by rolling up and down, on one hand, the water deviation of the cooked rice in the whole cooking cavity is ensured to be smaller, the distribution of the water quantity to the rice grains in the cooking cavity is more uniform, a gel network formed after the rice grains are gelatinized is more uniform and compact, the elasticity of the cooked rice is increased, the uniformity of the whole hardness, the viscoelasticity and the like of the cooked rice is ensured to be consistent, and the whole cooking taste of the cooked rice is improved; on the other hand, the sticky juice released by rice gelatinization during boiling can be thrown up to the edge wall of the inner container of the cooking utensil, and the inner container of the cooking utensil is high in temperature, so that Maillard reaction is facilitated, and rice aroma is formed.
4. The pressure is continuously or intermittently jacked through the pressure release valve, so that the exhaust pipe is continuously or intermittently exhausted, the cooking cavity is communicated with the outside atmosphere, the boiling point of soup in the cooking cavity is instantaneously reduced, and a boiling state or an intermittent boiling state is formed.
5. In the step-up cooking stage, the heating device of the pressure cooking appliance is used for continuously heating the cooking cavity with rated power, so that the temperature rise and the pressure rise at the fastest speed of the pressure cooking appliance can be realized, the time of the step-up cooking stage is shorter, the step-up cooking stage is faster to enter the low-temperature pressure-maintaining cooking stage, and the full water absorption is realized while the gelatinization of rice grains in the cooking cavity is realized.
6. The sealing of the cooking cavity is realized by controlling the floating of the float device, so that when the boosting cooking stage is finished, the pressure value in the cooking cavity is larger than the atmospheric normal pressure value, and the temperature value in the cooking cavity is not larger than 95 ℃, so that the pressure cooking appliance enters the low-temperature high-pressure cooking stage; the float device is controlled to float upwards through pressure rise in the cooking cavity, so that the float device floats upwards automatically, for example, the cooking cavity is heated continuously, so that a large amount of steam is generated rapidly by the cooking cavity, and the pressure rise is carried out to push the float to float upwards so as to seal the cooking cavity; the float can be actively controlled to float up to realize the sealing of the cooking cavity, for example, electromagnetic pushing or magnetic attraction is adopted to realize rapid upward pressing, and when the temperature value in the cooking cavity is within a set threshold value, the float floats up to realize the sealing of the cooking cavity by controlling a control program of the pressure cooking appliance.
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 rapid gelatinization of food materials in the cooking cavity under a high-pressure environment is ensured, and the overall cooking time is shortened.
8. The bottom of the pot body is provided with a fan, and in the pressure maintaining balance stage, the fan is continuously or intermittently started to act on the bottom and the side part of the cooking cavity. When cooking is performed, the heating device at the bottom of the pot body works, heat is accumulated at the bottom and is conducted to the cooking cavity through the bottom, so that food materials at the bottom of the pot body are easy to yellow and even paste, the whole heated rice grains in the cooking cavity are greatly different, and the cooked rice has poor taste uniformity; through the stage of pressure-keeping balance, namely the stage that the rice grain fully heats the gelatinization, last or intermittent type with the fan open, act on the bottom and the lateral part of cooking cavity to with gathering the heat of pot body bottom to lead the dispersion, blow the heat to pot body lateral part and upper portion, make the whole degree of being heated of cooking cavity more even, in order to improve the degree of consistency that the rice was cooked.
9. In the pressure release stage, the fan works and continuously acts on the bottom and the side part of the cooking cavity so as to realize rapid pressure reduction to complete rapid safety cover opening and complete cooking of rice when the pressure cooking appliance is used for cooking in an air cooling and cooling mode; and in the pressure release stage, the fan works, and after cooking is finished, the temperature of the wall of the cooking cavity is reduced due to the cooling of the cooling fan, so that condensed water is formed by liquefying the inner wall of the cooking cavity, and an isolating layer is formed between the inner wall of the cooking cavity and rice, so that the phenomenon that the rice sticks to a pot can be avoided, and the rice can be conveniently scooped out by a spoon along the inner wall of the cooking cavity.
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 do not constitute a limitation on 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 showing pressure and temperature variations of a cooking control curve according to an embodiment of the present invention;
FIG. 3 is a schematic view of wind direction of a fan of a pressure cooking apparatus according to an embodiment of the present invention;
in the figure: a pot cover 100; a pan body 200; a cooking cavity 300; an exhaust pipe 110; a pressure relief valve 120; a float device 130; a heating device 210; a fan 220.
Detailed Description
For a clearer understanding of the technical features, objects and effects of the present invention, embodiments of the present invention will now be described with reference to the drawings, in which like reference numerals refer to identical or structurally similar but functionally identical components throughout the separate views.
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 described herein, and therefore the scope of the present invention is not limited to 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 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 step-up cooking stage of continuously heating the cooking chamber 300 so that the pressure in the cooking chamber 300 is increased to a preset pressure;
in the high-temperature and high-pressure cooking stage, the pressure value in the cooking cavity 300 is larger 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 fully absorb water;
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 rice grains in the cooking cavity are rapidly gelatinized under the condition of high temperature and high pressure.
In the pressure boosting cooking stage, the pressure in the cooking cavity 300 is rapidly increased to a preset pressure by continuously heating the cooking cavity 300; continuously heating the cooking cavity 300, and rapidly and uninterruptedly generating hot steam by soup in the cooking cavity 300, thereby rapidly boosting the pressure to reach the preset pressure; by rapid upward pressing, on one hand, the problem of excessive water loss caused by a large amount of water vapor flowing out in the heating process under normal pressure can be reduced, thereby ensuring reasonable amount of the preset rice water ratio, preventing the problem that the rice water ratio is difficult to control due to water evaporation, and preventing the problems of excessive water absorption, sticky and poor taste of rice grains caused by the large water vapor loss and the need of increasing the water amount; on the other hand, by rapidly pressing up, i.e., the cooking cavity 300 rapidly reaches a pressurized state, the temperature in the cooking cavity 300 does not reach the boiling point temperature of the soup at normal pressure, and the pressure value is higher than the atmospheric pressure value, i.e., the low-temperature high-pressure cooking stage is entered.
The preset pressure in the present invention refers to the pressure when the cooking cavity enters the sealed state. One embodiment is as follows: when the pressure cooking appliance is provided with a float device, the pressure in the cooking cavity is set to be a preset pressure when the float is pressed upwards by steam in the cooking cavity, and the preset pressure is usually a critical value of atmospheric pressure value; in addition, the temperature value or the pressure value in the cooking cavity can be detected through the control device of the pressure cooking appliance, or one of the temperature value and the pressure value is detected, when the temperature value or the pressure value reaches the set temperature value or the pressure value, the cooking cavity is controlled to be sealed, or the float is controlled to float upwards to seal the cooking cavity, and at the moment, the pressure in the cooking cavity is the preset pressure. For example, for a pressure cooking appliance having a float device, the float device may be a magnetically attracted float, and when a preset pressure is reached, the float device may be floated or pushed down by a control program to seal the cooking cavity; or for the pressure cooking appliance without the float device, the sealing and opening of the cooking cavity can be realized by controlling the opening and 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 primarily gelatinized and fully absorbed in water, and the rice grain core can be fully absorbed in water for gelatinization. Although the water absorption rate of the rice grains is increased along with the increase of the temperature, rice starch is gelatinized at a temperature higher than 60 ℃, rice protein is denatured at a temperature higher than 80 ℃, so that the surface of the rice grains becomes a macromolecular chain, the denaturation makes water not easily enter the rice grain center region through the surface of the rice grains, and the water absorption of the rice grain center region is very small, so that the rice grains do not flick, the fragrance in the rice grains cannot be fully released, and even the rice grains are clamped, and the rice cooker has a big influence factor that the rice cooker can not be completely replaced for cooking rice although the whole time can be reduced by nearly half when the pressure cooker is used for cooking rice conventionally.
However, the cooking is performed under low temperature and high pressure, 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, and when the surface of the rice grains is gelatinized and denatured, the internal pressure of the rice grains is small, namely the pressure of the rice grain center area is small, and the pressure outside the rice grains is large, so that the water is more easily extruded into the rice grain center area, the gelatinization of the rice grains in the pressurized state is ensured, the water absorption of the rice grain center area is also ensured, the overall cooking uniformity of the rice grains is ensured, and the conditions of surface gelatinization, insufficient internal water and even clamping are prevented; or the whole cooked rice is sticky, does not flick, and has poor taste. In addition, in the low-temperature high-pressure cooking stage, as the rice grains are gelatinized and fully absorb water, the rice grains can be fully gelatinized inside and outside the rice grains, the uniformity of the whole cooking of rice is improved, the rice grains can fully release sweet substances, and the whole taste of the cooking is improved.
After the low-temperature high-pressure cooking stage is performed, the rice grains are gelatinized and fully absorb water, then in order to ensure the rice grains to be gelatinized more fully and release sweet substances, and also in order to finish the cooking of rice more quickly, the pressure cooking appliance enters a pressure maintaining balance stage, in this stage, the cooking cavity 300 is continuously or intermittently heated, since the temperature in the cooking cavity does not reach the boiling point value of the soup corresponding to the pressure value in the cooking cavity at this time, the temperature in the cooking cavity 300 is continuously raised, the pressure is maintained in a certain value interval, on one hand, the pressure value in the cooking cavity and the temperature value 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 roles of the pressure cooking appliance is that the pressure cooking appliance can accurately control the cooking program through the temperature, and since the pressure cooking appliance usually performs a specific stage by detecting the pressure change and the temperature change or one of the pressure cooking program to ensure the safety cooking program, the balance correction of the temperature and the pressure must be performed; compared with the prior art, the temperature and pressure balance correction is carried out before the boiling point of soup in a cooking cavity under normal pressure in the step-up cooking stage, and the correction is carried out in the step-up cooking stage, so that on one hand, the time of the step-up cooking stage in the earlier stage is long, a large amount of water vapor is lost, the water evaporation is more, the water quantity is needed to be increased for ensuring normal cooking, and the water absorption of rice is too much, sticky and bad in taste; the water is less, so that the water is absorbed by rice grains, the water in a cooking cavity is too less, steam cannot be generated, the rice grains cannot be pressed upwards and burned, or the rice grains absorb too little, and a series of problems such as clamping and the like are caused; according to the cooking method, 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 in water and are fully gelatinized in the pressure-keeping stage, and meanwhile, the temperature and pressure balance correction is carried out, so that the influence on early water absorption and gelatinization of the rice grains in cooking is reduced, and the cooking taste and effect are ensured. On the other hand, in order to accelerate the speed of integral rice cooking, when the pressure cooking utensil is used for cooking, the boiling point of the cooking food material is increased by utilizing a high-pressure state so as to achieve high-temperature cooking, and further the cooking speed is faster than that of a common cooking utensil, so that the temperature of a cooking cavity is increased to reach a temperature value corresponding to a high-pressure value, and rice grains in the cooking cavity are rapidly gelatinized under the condition of high temperature and high pressure.
It should be noted that, the pressure value in the pressure balancing stage according to the present invention means that the pressure value is maintained at a certain value in the whole stage, but the pressure value is also changed by fluctuation in 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 is also instantaneously or slowly changed by fluctuation during the continuous or intermittent heating of the heating device, but the pressure balance value is maintained throughout this stage.
As a preferred embodiment, as shown in fig. 1-2, the pressure maintaining and balancing stage comprises a temperature raising and pressure maintaining stage and a heat and pressure maintaining stage; continuously heating the cooking cavity in the temperature rising and pressure maintaining stage 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 the heat preservation and pressure maintaining stage is used for continuously heating or intermittently heating the cooking cavity so as to maintain the pressure value and the temperature value in the cooking cavity.
In the pressure balancing stage, a heating and pressure maintaining stage is carried out firstly, 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; the temperature and pressure in the cooking cavity are balanced and corrected on the one hand, so that the temperature value and the pressure value in the cooking cavity are correspondingly matched, and the controllable safe cooking of the pressure cooking appliance control device is ensured; on the other hand, after the rice grains are subjected to a low-temperature high-pressure cooking stage, the rice grains are fully gelatinized by rapid heating, so that the cooked rice can be cooked, and the cooking cavity is continuously heated, so that the temperature value of soup in the cooking cavity is continuously increased, and the rice grains are fully gelatinized for 2-3 hours under the condition of being close to the temperature and about 90 ℃, and the rice grains are fully gelatinized for 20 minutes under the condition of being about 98 ℃; as the temperature continues to rise, the time for full gelatinization is less, so that the continuous rise of the temperature is more beneficial to shortening the cooking time of rice and shortening the whole cooking time on the premise of ensuring the taste of the rice.
After the temperature and pressure raising stage is completed, the heating stage is carried out continuously or intermittently to heat the cooking cavity so as to maintain the pressure value and the temperature value in the cooking cavity, and the stage enables rice grains in the cooking cavity to be maintained for a period of time in a high-temperature and high-pressure state so as to rapidly complete the full gelatinization process of the rice grains and shorten the whole cooking time.
As a further preferable mode, the pressure maintaining balance stage further comprises a boiling stage for making the food material in the cooking cavity in a boiling state or an intermittent boiling state. The boiling stage that the food materials are in a boiling state or an intermittent boiling state is arranged in the pressure-keeping balance stage, so that rice grains and soup are boiled and rolled in the stage, the rice grains and the soup are heated more uniformly by rolling up and down, on one hand, the water deviation of the cooked rice in the whole cooking cavity is ensured to be smaller, the distribution of the water quantity to the rice grains in the cooking cavity is more uniform, a gel network formed after the rice grains are gelatinized is more uniform and compact, the elasticity of the cooked rice is increased, the uniformity of the whole hardness, the viscoelasticity and the like of the cooked rice is ensured to be consistent, and the whole cooking taste of the cooked rice is improved; on the other hand, the sticky juice released by rice gelatinization during boiling can be thrown up to the edge wall of the inner container of the cooking utensil, and the inner container of the cooking utensil is high in temperature, so that Maillard reaction is facilitated, and rice aroma is formed.
In addition, in the heating and pressure 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 continuously increased, and one quick implementation method is to continuously heat the cooking cavity 300, so as to generate hot steam, and further discharge the steam with relatively low temperature in the cooking cavity, so that the temperature is rapidly increased; when the steam with relatively low temperature in the cooking cavity is discharged, the outside is communicated with the cooking cavity, the boiling point of the soup in the cooking cavity is instantaneously reduced, 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 materials in the cooking cavity can be boiled and rolled; to prevent overflow, intermittent heating and intermittent venting of the cooking cavity may be used to intermittently boil the soup and food material in the cooking cavity.
As a preferred embodiment, as shown in fig. 1, the lid 100 is provided with an exhaust pipe 110 and a pressure release valve 120 for sealing the exhaust pipe 110, and in the boiling stage, the pressure release valve 120 is continuously or intermittently lifted, and the exhaust pipe 110 continuously or intermittently discharges air, so that the food material in the cooking cavity 300 is in a boiling state or an intermittent boiling state. In order to enable the conventional common pressure cooking appliances to adopt the rice cooking method of the invention, the pressure in the cooking cavity 300 automatically jacks up the pressure release valve 120 through the change of the pressure value of the cooking cavity 300, for example, when the pressure value in the cooking cavity 300 reaches the pressure value in the pressure maintaining balance stage, the pressure in the cooking cavity can automatically jack up the pressure release valve 120 arranged on the pot cover and used for sealing the exhaust pipe 110, so that on one hand, the pressure maintaining and temperature raising stage is carried out, the cooking cavity 300 is continuously or intermittently heated, part of relatively low-temperature steam in the cooking cavity is discharged, and the temperature of the cooking cavity 300 under the dynamic pressure value is raised; on the other hand, since the pressure value in the cooking cavity 300 automatically jacks up the pressure release valve 120, at this time, the cooking cavity 300 is communicated with the outside, so that the boiling point of the soup in the cooking cavity 300 is instantly reduced, and the soup and the food grains begin to boil and roll, so that the soup and the food in the cooking cavity are heated more uniformly, and the overall cooking taste of the rice is improved. And, this preferred embodiment need not add solenoid valve or other electrical components and can realize, and because relief valve 120 receives gravity to fall automatically to close the exhaust pipe in the stage of stepping up to receive the automatic opening of pressurized in the balanced stage of pressure, the pressure cooker need not add other components such as solenoid valve, pressure detection device, also need not user's manual operation, simple structure, convenient operation has reduced part and consumptive material, has reduced manufacturing cost.
As a preferred embodiment, in the pressure-boosting cooking stage, the heating device 210 of the pressure cooking apparatus continuously heats the cooking cavity 300 with its rated power, so that the fastest speed of the pressure cooking apparatus can be achieved, the heating device 210 continuously heats the cooking cavity 300 with its rated power, and the soup in the cooking cavity 300 continuously generates the hot steam with the fastest speed, so that the generated hot steam rapidly enables the cooking cavity to reach the preset pressure, and the float device 130 of the pressure cooking apparatus floats upwards to seal the cooking cavity 300, and at this time, the boiling point of the soup in the cooking cavity does not reach the boiling point value thereof under normal pressure, so that the time of the pressure-boosting cooking stage is shorter, and the pressure-boosting cooking stage is faster entered into the low-temperature pressure-maintaining cooking stage, so as to achieve sufficient water absorption while achieving gelatinization of rice grains in the cooking cavity.
As a preferred embodiment, the lid is further provided with float means for sealing the cooking cavity; in the pressure-increasing cooking stage, the temperature value in the cooking cavity is Ta, and when the pressure in the cooking cavity is increased to a preset pressure, the float device 130 floats upwards to seal the cooking cavity, and Ta is less than or equal to 95 ℃. The float device is controlled to float upwards through pressure rise in the cooking cavity, so that the float device floats upwards automatically, for example, the cooking cavity is heated continuously, so that a large amount of steam is generated rapidly by the cooking cavity, and the pressure rise is carried out to push the float to float upwards so as to seal the cooking cavity; the float can be actively controlled to float up to realize the sealing of the cooking cavity, for example, electromagnetic pushing or magnetic attraction is adopted to realize rapid upward pressing, and when the temperature value in the cooking cavity is within a set threshold value, the float floats up to realize the sealing of the cooking cavity by controlling a control program of the pressure cooking appliance.
For example, when the critical value of the float device of the conventional pressure cooker in normal pressure and pressure state floats and seals the cooking cavity as the preset pressure, the critical state of the conventional pressure cooker in normal pressure and pressure state is set to be not more than 95 ℃ when the critical value of the float device 130 floats and seals the cooking cavity 300 as the preset pressure, because the boiling point temperature of the soup in the cooking cavity is 100 ℃ in normal pressure in the conventional region in order to enable the pressure and the temperature value to be correspondingly matched, and therefore, when the critical value reaches the preset pressure, the temperature of the soup in the cooking cavity is at least 100 ℃ and above, the temperature value Ta of the float device 130 floats and seals the cooking cavity 300 is set to be not more than 95 ℃ so that the critical value of the soup in pressure state is lower than the boiling point value of the soup in the corresponding pressure value, the critical value enters a low-temperature high-pressure stage, the primary gelatinization of the critical value is ensured, and the gelatinization and denaturation of the rice surface are relatively slow, and the water absorption of the rice particle is facilitated in the pressure state, and therefore, as the preferred, the Ta is 60 ℃, 70 ℃, 75 ℃, 80 ℃, 85 ℃,90 ℃ and 95 ℃.
As a preferred embodiment, in the dwell balancing phase, the pressure value in the cooking chamber is Pa; in the pressure maintaining and balancing stage, the pressure value is set to be not less than 70Kpa, so that the rapid gelatinization of food materials in a cooking cavity under the high-temperature and high-pressure environment is ensured, and the overall cooking time is shortened.
As 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 side of the cooking cavity 300 during the pressure maintaining balancing stage. Because the heating device 210 at the bottom of the pot body 200 works when cooking is performed, heat is accumulated at the bottom and then is conducted to the cooking cavity 300 through the bottom, the phenomenon that food materials at the bottom of the pot body 200 are easy to yellow or even paste the pot is generated, the whole heated rice grains in the cooking cavity 300 are greatly different, and the cooked rice has poor taste uniformity; through the stage of pressure-keeping balance, i.e. the stage of fully heating and gelatinizing rice grains, the fan 220 is continuously or intermittently turned on to act on the bottom and the side of the cooking cavity 300, so that the heat accumulated at the bottom of the pot body 200 is guided and dispersed, and the heat is blown to the side and the upper part of the pot body 200, so that the whole cooking cavity 300 is heated more uniformly, and the cooking uniformity of rice is improved.
As a more preferable scheme, in the boiling stage in the pressure balance stage, the pressure cooking appliance selects to start the fan 220 or close the fan 220 by acquiring the temperature of the bottom of the cooking cavity 300, for example, when the temperature interval of the bottom of the cooking cavity 300 is T1, the fan 220 is selectively started or intermittently started to guide and disperse the heat of the bottom of the cooking cavity 300, at this time, the cooking cavity is in a boiling or intermittent boiling state, which is more favorable for the rice grains in the cooking cavity to be heated sufficiently and uniformly, the rice grains in the cooking cavity are ensured not to be burnt, and the uniformity and consistency of the whole rice grains in the cooking cavity are ensured; when the temperature interval of the bottom of the cooking cavity 300 reaches T2, the fan is turned off to rapidly heat the cooking.
As a preferred embodiment, in the pressure release stage, the fan 220 is operated to continuously act on the bottom and the side of the cooking cavity 300, so as to achieve rapid pressure reduction to complete rapid safety cover opening and cooking of rice when cooking with a pressure cooking appliance in a manner of cooling by air cooling; and in the pressure release stage, the fan 220 works, after the cooked rice in the cooking cavity 300 is cooked, the temperature of the side wall and the bottom wall of the cooking cavity 300 is reduced due to the cooling of the fan 220, so that the inner wall of the cooking cavity 300 can be liquefied to form condensed water, and the condensed water is positioned between the inner wall of the cooking cavity and the cooked rice to form an isolation layer, thereby avoiding the cooked rice from sticking to the pot, and facilitating the cooked rice to be scooped out by a spoon along the inner wall of the cooking cavity. As shown in fig. 3, when the fan 220 of the pressure cooking apparatus is disposed on the side wall of the pan body 200, the fan 220 disposed on the side wall sucks cold air, and performs air circulation cooling on the side wall and bottom wall of the cooking cavity 300 and the heating device 210, and discharges hot air having absorbed heat through the bottom of the pan body, so as to realize circulation of air flow and cooling on the cooking cavity 300 and the heating device 210.
Specifically, as shown in fig. 2, the pressure cooking appliance starts to cook 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; the value is less than the boiling point value of the soup in the cooking cavity at normal pressure, and preferably T1 is not more than 95 ℃; the pressure value in the cooking cavity is still at the preset pressure, and the preset pressure in the embodiment is the critical value from normal pressure to the pressure state, namely the critical value from the atmospheric pressure value to the pressure 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 increases 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 is a stage of fully absorbing water while the rice grains in the cooking cavity are primarily gelatinized; the low-temperature high-pressure cooking stage is completed, the pressure cooking utensil enters a pressure maintaining balance stage, the pressure value in the cooking cavity dynamically fluctuates up and down and is maintained at about P1 in the pressure maintaining balance stage, the temperature of the cooking cavity is firstly subjected to a temperature rising and pressure maintaining stage from T2 to T3, the pressure and the temperature in the cooking cavity are dynamically corrected on the one hand, the temperature value T3 in the cooking cavity is consistent with the boiling point value of the corresponding soup under the pressure value P1, and further the temperature is raised to rapidly gelatinize rice grains in the cooking cavity; further enter the heat preservation and pressure maintaining stage to fully gelatinize rice grains in the cooking cavity; after the pressure maintaining and balancing stage is finished, a pressure releasing stage is carried out; in the pressure release stage, the pressure value in the cooking cavity is reduced from P1 to normal pressure, and the temperature value is gradually reduced from T3 to T4, so that the safety cover opening and closing is completed.
Thus far, the technical solution of the present disclosure has been described in connection with the foregoing embodiments, but it is easily understood by those skilled in the art that the protective scope of the present disclosure is not limited to only these specific embodiments. The technical solutions in the above embodiments may be split and combined by those skilled in the art without departing from the technical principles of the present disclosure, and equivalent modifications or substitutions may be made to related technical features, which all fall within the scope of the present disclosure.
In this specification, each embodiment is described in a progressive manner, and identical and similar parts of each embodiment are all referred to each other, and each embodiment mainly describes differences from other embodiments. In particular, for system embodiments, since they are substantially similar to method embodiments, the description is relatively simple, as relevant to see a section of the description of method embodiments.
The foregoing is merely exemplary of the present invention and is not intended to limit the present invention. Various modifications and variations of the present invention will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the invention are to 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 is covered on the pot body to form a cooking cavity; the rice cooking control method comprises the following steps:
a step-up cooking stage of continuously heating the cooking chamber to raise the pressure in the cooking chamber to a preset pressure;
the pressure value in the cooking cavity is larger 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 fully absorb water;
a pressure maintaining balance stage for continuously or intermittently heating the cooking cavity; the pressure maintaining and balancing stage comprises a temperature rising and pressure maintaining stage, wherein the temperature in the cooking cavity is continuously increased in the stage, so that rice grains in the cooking cavity are rapidly gelatinized under the conditions of high temperature and high pressure.
2. The rice cooking control method of a pressure cooking appliance according to claim 1, wherein the pressure maintaining and balancing stage further comprises a heat and pressure maintaining stage subsequent to the temperature increasing and pressure maintaining stage; continuously heating the cooking cavity in the temperature rising and pressure maintaining stage 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 the heat preservation and pressure maintaining stage is used for continuously heating or intermittently heating the cooking cavity so as to maintain the pressure value and the temperature value in the cooking cavity.
3. The rice cooking control method of a pressure cooking appliance according to claim 1, wherein the pressure maintaining balance stage further comprises a boiling stage of bringing food materials in the cooking cavity into a boiling state or an intermittent boiling state.
4. The rice cooking control method of the pressure cooking appliance according to claim 3, wherein the cover is provided with an exhaust pipe and a pressure release valve sealing the exhaust pipe, the pressure release valve is continuously or intermittently lifted up in the boiling stage, and the exhaust pipe continuously or intermittently discharges air so that the food material in the cooking cavity is in a boiling state or an intermittent boiling state.
5. The rice cooking control method of a pressure cooking appliance according to claim 1, wherein the heating means of the pressure cooking appliance continuously heats the cooking cavity at a rated power in the pressure boosting cooking stage.
6. The rice cooking control method of a pressure cooking appliance according to claim 1, wherein the lid is further provided with a float means for sealing the cooking cavity; in the pressure-increasing cooking stage, the temperature value in the cooking cavity is Ta, and when the pressure in the cooking cavity is increased to a preset pressure, the float device floats upwards to seal the cooking cavity, and Ta is less than or equal to 95 ℃.
7. The rice cooking control method of the pressure cooking appliance according to claim 1, wherein the pressure value in the cooking cavity is Pa in the pressure maintaining balance stage; pa is more than or equal to 70Kpa.
8. The rice cooking control method of a pressure cooking appliance according to 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 of the cooking cavity during the pressure maintaining balancing stage.
9. The rice cooking control method of a pressure cooking appliance according to claim 8, further comprising a pressure release stage provided after the pressure maintaining balance stage.
10. The rice cooking control method of a pressure cooking appliance according to claim 9, wherein the fan is operated to continuously act on the bottom and sides of the cooking cavity during the pressure relief stage.
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| CN117898585B (en) * | 2024-03-15 | 2024-05-24 | 九阳股份有限公司 | Cooking control method of pressure cooking utensil |
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