CN117752210A - Electric cooker and cooking method thereof - Google Patents

Abstract

The application relates to an electric cooker and a cooking method thereof. The electric cooker comprises a cooker body, a first heating component, a cover body, an airflow driving component, a second heating component and a control circuit; the pot body is provided with a cooking cavity, and the first heating component is arranged at the bottom or the side part of the cooking cavity; the cover body is covered on the cooker body to seal the cooking cavity; the airflow driving assembly is arranged on the cover body and is used for driving airflow to blow the airflow to the cooking cavity; the second heating component is arranged on the cover body or the airflow driving piece, and the generated heat can be brought to the cooking cavity by the airflow; the control circuit is coupled to the first heating assembly, the second heating assembly and the airflow driving assembly, and is used for controlling the first heating assembly to heat food in the cooking cavity in a first mode and controlling the second heating assembly to heat and the airflow driving assembly to work so as to promote the food to absorb water. By the mode, rice can be guaranteed to fully absorb water when the rice cooker is used for cooking.

Description

Electric cooker and cooking method thereof

Technical Field

The application relates to the technical field of kitchen appliances, in particular to an electric cooker and a cooking method thereof.

Background

Rice is a staple food for people to eat frequently, and a bowl of cooked rice which is attractive, delicious and nutritious is always pursued by modern people.

The cooked rice is not delicious and is influenced by the variety of rice, and the cooked rice is closely related to the electric rice cooker and the cooking method of the electric rice cooker. The rice cooker has four main processes including water absorption and temperature control, heating, boiling maintaining and stewing. In the water absorption and temperature control process, water molecules can enter the rice so that the rice can be gelatinized in the subsequent process. Gelatinization of rice refers to the hydrolysis of starch in rice to dextrins, even some simple sugars, under high temperature catalysis.

The existing electric rice cooker is insufficient to ensure that rice fully absorbs water in the water-absorbing temperature-controlling process, so that the subsequent rice is insufficiently gelatinized and the taste of the rice is affected.

Disclosure of Invention

In order to solve the above-mentioned prior art problems, the present application provides an electric rice cooker and a cooking method thereof, which can solve the problem of insufficient water absorption of rice when the electric rice cooker is used for cooking.

The application provides an electric cooker. The electric cooker comprises a cooker body, a first heating component, a cover body, an airflow driving component, a second heating component and a control circuit. The pot body is provided with a cooking cavity. The first heating assembly is disposed at the bottom or side of the cooking cavity. The cover body is covered on the cooker body to seal the cooking cavity. The airflow driving assembly is arranged on the cover body and is used for driving airflow to blow the airflow to the cooking cavity. The second heating component is arranged on the cover body or the airflow driving piece, and the generated heat can be brought to the cooking cavity by the airflow. The control circuit is coupled with the first heating component, the second heating component and the air flow driving component and is used for controlling the first heating component to heat food in the cooking cavity in a first mode and controlling the second heating component to heat and the air flow driving component to work so as to promote the food to absorb water; and the heating power of the second mode is larger than or equal to that of the first mode.

The application also provides a cooking method of the electric cooker, which comprises the following steps:

the control circuit of the electric cooker controls a first heating component of the electric cooker to heat food in a cooking cavity of the electric cooker in a first mode, and controls a second heating component of the electric cooker to heat and simultaneously controls an airflow driving component of the electric cooker to work so as to generate hot airflow to blow into the cooking cavity;

the control circuit of the electric cooker controls the first heating component to continuously heat the food in the cooking cavity to boiling in a second mode, and the heating power of the second mode is greater than or equal to that of the first mode.

Compared with the prior art, the application has the following beneficial effects:

the control circuit controls the first heating group to heat the food in the cooking cavity in a first mode so as to promote the food to absorb water; and controlling the second heating assembly to heat and the airflow driving assembly to work so that the airflow carries heat to blow to food in the cooking cavity, thereby improving the uniformity of water absorption of the food. By the mode, the electric rice cooker can ensure that food fully absorbs water when cooking, is favorable for pasting subsequent food, and improves the taste of the food.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings that are needed in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.

Fig. 1 is a schematic cross-sectional view of an electric rice cooker according to an embodiment of the present disclosure;

fig. 2 is a schematic circuit diagram of the electric cooker of fig. 1.

Detailed Description

The present application is described in further detail below with reference to the drawings and examples. It is specifically noted that the following examples are only for illustration of the present application, but do not limit the scope of the present application. Likewise, the following embodiments are only some, but not all, of the embodiments of the present application, and all other embodiments obtained by one of ordinary skill in the art without making any inventive effort are within the scope of the present application.

Reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment may be included in at least one embodiment of the present application. The appearances of such phrases in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. Those of skill in the art will explicitly and implicitly appreciate that the embodiments described herein may be combined with other embodiments.

It should be noted that the terms "first," "second," and "third" are used herein for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implying a number of technical features being indicated. Thus, a feature defining "a first", "a second", and "a third" may explicitly or implicitly include at least one such feature. In the description of the present application, the meaning of "plurality" means at least two, for example, two, three, etc., unless specifically defined otherwise. All directional indications (such as up, down, left, right, front, back … …) in the embodiments of the present application are merely used to explain the relative positional relationship, movement, etc. between the components in a particular gesture (as shown in the drawings), and if the particular gesture changes, the directional indication changes accordingly. Furthermore, the terms "comprise" and "have," as well as any variations thereof, are intended to cover a non-exclusive inclusion. For example, a process, method, system, article, or apparatus that comprises a list of steps or elements is not limited to only those listed steps or elements but may include other steps or elements not listed or inherent to such process, method, article, or apparatus.

The terminology used in the description is for the purpose of describing the embodiments of the present application and is not intended to be limiting of the present application. It should also be noted that unless explicitly stated or limited otherwise, the terms "disposed," "connected," and "connected" should be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; the two components can be connected mechanically, directly or indirectly through an intermediate medium, and can be communicated internally. The foregoing will be particularly understood by those skilled in the art as falling within the specific meaning of this application.

Referring to fig. 1, an electric rice cooker 10 is provided. The electric rice cooker 10 may be used for cooking food, and in particular, may be used for cooking rice. When the rice cooker 10 is used for cooking, the heat source is provided at the upper part and the bottom of the cooking cavity, so that the water absorption uniformity of the rice is improved while the water absorption of the rice is promoted, the rice is enabled to fully absorb water, the full gelatinization of the subsequent rice is facilitated, and the taste of the rice is improved.

Referring to fig. 1 and 2, the present application provides an electric rice cooker 10, and the electric rice cooker 10 may include, but is not limited to, a cooker body 110, a first heating element 120, a cover 130, an air flow driving element 140, a second heating element 150, and a control circuit 160 (not shown). The pot 110 has a cooking cavity 111. The first heating assembly 120 is disposed at the bottom and sides of the cooking cavity 111. The cover 130 covers the pot 110 to close the cooking cavity 111. The airflow driving assembly 140 is disposed on the cover 130, and is used for driving the airflow to blow to the cooking cavity 111. The second heating assembly 150 is disposed at the cover 130 and the air flow driving member 140, and the generated heat can be carried to the cooking cavity 111 by the air flow. The control circuit 160 is coupled to the first heating element 120, the second heating element 150 and the air flow driving element 140, and is used for controlling the first heating element 120 to heat the food in the cooking cavity 111 in the first mode, and controlling the second heating element 150 to heat and the air flow driving element 140 to operate so as to promote the food to absorb water; and also to control the first heating assembly 120 to heat the food in the cooking cavity 111 to boiling in a second mode having a heating power greater than or equal to the heating power of the first mode.

Specifically, the first heating assembly 120 may be one of a hot plate, a heat pipe, or an electromagnetic heating structure. In this embodiment, the first heating element 120 is an electromagnetic heating structure, and includes a first coil and a first magnetic conductive member. The first magnetic conductive member may be a liner. The inner container is placed in the cooking cavity 111. The alternating magnetic field generated after the first coil is electrified acts on the inner container, so that the inner container heats and heats food in the inner container.

In this embodiment, the airflow driving assembly 140 includes a motor and iron-shell fan blades. The second heating element 150 includes a second coil and a second magnetic conductive member. The second magnetic conductive member may be a fan blade with an iron shell. The second coil generates an alternating electromagnetic field to act on the iron shell fan blade after being electrified, so that the iron shell fan blade heats and heats nearby gas. When the motor is energized, the iron-shell fan blades are driven to rotate so as to blow the heated gas to foods in the cooking cavity 111.

Further, referring to fig. 1 and 2, the electric rice cooker 10 further includes a first temperature sensor 170 and a second temperature sensor 180. The first temperature sensor 170 is disposed at the bottom of the cooking cavity 111 for detecting the bottom temperature of the cooking cavity 111. In some embodiments, the first temperature sensor 170 may also be disposed at a side of the cooking cavity 111. The second temperature sensor 180 is disposed on the cover 130 for detecting a top temperature of the cooking cavity 111. In some embodiments, a second temperature sensor 180 may also be provided to the airflow driving assembly 140.

The control circuit 160 is coupled to the first temperature sensor 170 and the second temperature sensor 180, and is specifically configured to control the first heating component 120 to heat to a temperature greater than or equal to a first temperature threshold detected by the first temperature sensor 170, and control the airflow driving component 140 and the second heating component 150 to stop working and control the first heating component 120 to heat the food in the cooking cavity 111 to boil in the second mode in response to the first temperature being greater than or equal to the first temperature threshold.

Optionally, the first temperature threshold is between 50-70 degrees celsius, and may specifically be 60 degrees celsius.

Further, the control circuit 160 is further specifically configured to control the air flow driving assembly 140 and the second heating assembly 150 to operate again when the first heating assembly 120 heats to a second temperature greater than or equal to the second temperature threshold detected by the second temperature sensor 180, so that the hot air flow blows to the food in the cooking cavity 111 to achieve the effects of breaking bubbles, preventing overflow, and keeping the food continuously tumbling.

The second temperature threshold corresponds to the food beginning to boil and is greater than the first temperature threshold.

Optionally, the second temperature threshold is between 90 and 99 degrees celsius, and may specifically be 95 degrees celsius.

Further, the control circuit 160 is further specifically configured to control the first heating component 120 to heat the food in the cooking cavity 111 in the third mode to stew the food when the third temperature detected by the first temperature sensor 170 is greater than or equal to the third temperature threshold, and control the airflow driving component 140 and the second heating component 150 to continue to operate to excite the aroma of the food. The heating power of the third mode is less than the heating power of the second mode.

The third temperature threshold is greater than the second temperature threshold and corresponds to the food having been burned dry.

Optionally, the third temperature threshold is between 102-110 degrees celsius, and may specifically be 105 degrees celsius.

Further, the control circuit 160 is further specifically configured to control the first heating assembly 120, the air flow driving assembly 140, and the second heating assembly 150 to stop working when the first heating assembly 120 is heated to the fourth temperature detected by the first temperature sensor 170 being greater than or equal to the fourth temperature threshold. At this point the cooking is ended.

The fourth temperature threshold is greater than the third temperature threshold.

Optionally, the fourth temperature threshold is between 140-150 degrees celsius, and may specifically be 145 degrees celsius.

The working method of the electric cooker 10 provided in the embodiment of the present application may include, but is not limited to, the following steps:

s101: when cooking begins and the first temperature is less than the first temperature threshold, the first heating assembly 120 is controlled to heat the food in the cooking cavity 111 in the first mode, and the second heating assembly 150 is controlled to heat and the air flow driving assembly 140 is controlled to operate so as to promote the food to absorb water.

Specifically, after the electric rice cooker 10 is started, the control circuit 160 controls the first heating assembly 120 to heat the food in the cooking cavity 111 in the first mode to promote the water absorption of the food during the period that the first temperature detected by the first temperature sensor 170 is less than the first temperature threshold. Meanwhile, the control circuit 160 controls the second heating assembly 150 to heat and the airflow driving assembly 140 to operate, so that the airflow driven by the airflow driving assembly 140 takes away the heat generated by the second heating assembly 150 into the cooking cavity 111, so as to improve the uniformity of the water absorption of the food in the cooking cavity 111.

It will be appreciated that the higher the temperature, the faster the food absorbs water. Therefore, in order to promote the water absorption of the food, the food in the cooking cavity 111 needs to be heated by the first heating assembly 120. However, since the first heating member 120 is provided at the bottom or side of the cooking chamber 111, the temperature of the portion of the food at the bottom of the cooking chamber 111 is higher than that of the portion of the food at the upper portion of the cooking chamber 111, so that the rate of water absorption of the food is not uniform, which in turn may result in poor taste of the finally cooked meal. The electric cooker 10 generates heat through the second heating component 150 positioned at the top of the cooking cavity 111, and drives the air flow to take away the heat generated by the second heating component 150 into the cooking cavity 111 through the air flow driving component 140 also positioned at the top of the cooking cavity 111, so that food is heated uniformly, the uniformity of water absorption of the food is improved, and the food is guaranteed to absorb water fully.

S102: when the first temperature is greater than or equal to the first temperature threshold and the second temperature is less than the second temperature threshold, the second heating assembly 150 and the air flow driving assembly 140 are controlled to stop working, and the first heating assembly 120 is controlled to heat the food in the cooking cavity 111 to boiling in the second mode.

Specifically, when the first temperature detected by the first temperature sensor 170 is greater than or equal to the first temperature threshold and the second temperature detected by the second temperature sensor 180 is less than the second temperature threshold, the control circuit 160 controls the second heating assembly 150 and the air flow driving assembly 140 to stop operating. At the same time, the control circuit 160 controls the first heating assembly 120 to heat the food in the cooking cavity 111 to boiling in the second mode.

It will be appreciated that after the food in the cooking chamber 111 has absorbed sufficient water, the next step is to promote gelatinization of the food. The gelatinization effect of the food is optimal at the time of boiling, so that it is required to rapidly heat the food in the cooking cavity 111 to boiling after the food absorbs water sufficiently. The longer the heating process is continued, the more likely the food is to be pinched due to insufficient convection of heat. The heating power corresponding to the second mode is full power to boil the food in the shortest time.

S103: when the second temperature is greater than or equal to the second temperature threshold and the third temperature is less than the third temperature threshold, the second heating assembly 150 and the air flow driving assembly 140 are controlled to work again so as to realize bubble breaking, overflow preventing and food continuous boiling.

Specifically, when the second temperature detected by the second temperature sensor 180 is greater than or equal to the second temperature threshold and the third temperature detected by the first temperature sensor 170 is less than the third temperature threshold, the control circuit 160 controls the second heating assembly 150 and the airflow driving assembly 140 to operate again, so that the hot airflow blows into the cooking cavity 111 to blow bubbles generated by boiling of the food, thereby preventing overflow and keeping the food continuously tumbling.

It will be appreciated that during boiling, the heating power of the first heating assembly 120 may be adjusted as desired so that the time of boiling meets the requirements. The hot air flow blows the bubbles generated by boiling the food, so that the overflow of rice soup and the waste of nutrition can be avoided. Meanwhile, the bubbles are blown to enable the food to keep rolling, so that the cooked food can keep granular.

S104: when the third temperature is greater than or equal to the third temperature threshold and the fourth temperature is less than the fourth temperature threshold, the first heating assembly 120 is controlled to heat the food in the cooking cavity 111 in the third mode, and the second heating assembly 150 and the air flow driving assembly 140 are controlled to continue to operate so as to excite the aroma of the food.

Specifically, when the third temperature detected by the first temperature sensor 170 is greater than or equal to the third temperature threshold and the fourth temperature detected by the first temperature sensor 170 is less than the fourth temperature threshold, the control circuit 160 controls the first heating assembly 120 to heat the food in the cooking cavity 111 in the third mode to achieve the braising. And controls the second heating assembly 150 and the air flow driving assembly 140 to continue to operate, so that the air flow driven by the air flow driving assembly 140 takes away the heat generated by the second heating assembly 150 into the cooking cavity 111. The air flow with heat takes away the redundant moisture in the food, plays a role in frying to a certain extent, and can effectively excite the fragrance of the food.

It will be appreciated that the heating power of the third mode is for stewing rice, and therefore the heating power of the third mode is relatively low, and may be in particular one quarter of full power. During the stewing process, the second heating assembly 150 and the air flow driving assembly 140 work to play a role of air frying, so that the aroma of food can be effectively excited.

S105: when the fourth temperature is greater than or equal to the fourth temperature threshold, the first heating assembly 120, the second heating assembly 150, and the air flow driving assembly 140 are controlled to stop working, and the cooking is finished.

Specifically, when the fourth temperature detected by the first temperature sensor 170 is greater than or equal to the fourth temperature threshold, the control circuit 160 controls the first heating assembly 120, the second heating assembly 150, and the air flow driving assembly 140 to stop operating. At this time, the cooking is ended.

It will be appreciated that when the fourth temperature is greater than or equal to the fourth temperature threshold, it is indicated that the excess moisture in the food in the cooking chamber 111 has been evaporated, and the taste of the food is optimal, and the cooking may be ended. In some embodiments, after cooking, the electric rice cooker 10 may further enter a heat preservation process, and in particular, the first heating assembly 120 may be controlled to intermittently operate to achieve heat preservation.

The electric cooker 10 provided in the embodiment of the present application controls the first heating group 120 to heat the food in the cooking cavity 111 in the first mode by the control circuit 160 so as to promote the water absorption of the food; and controlling the second heating assembly 150 to heat and the air flow driving assembly 140 to operate so that the air flow carries heat to be blown to the food in the cooking cavity 111, thereby improving the uniformity of water absorption of the food. In this way, the electric cooker 10 can ensure that food absorbs water sufficiently during cooking, and is beneficial to pasting of subsequent food, so that the taste of the food is improved.

The electric cooker 10 provided in the embodiment of the present application controls the second heating assembly 150 and the airflow driving assembly 140 to work in the boiling process through the control circuit 160, so that the generated hot airflow blows bubbles generated when food boils, thereby preventing overflow and keeping food continuously rolling. In this way, the rice cooker 10 can effectively avoid overflow of rice soup and loss of nutrients during cooking, and can also maintain granularity of food.

The electric cooker 10 provided in the embodiment of the present application controls the first heating assembly 120 to heat the food in the cooking cavity 111 in the third mode through the control circuit 160 to realize stewing, and controls the second heating assembly 150 and the airflow driving assembly 140 to work, so that the hot airflow blows to the food in the stewing process. In this way, the rice cooker 10 can effectively remove excessive moisture in cooked food and excite fragrance of the food when cooking.

The foregoing description is only a partial embodiment of the present application, and is not intended to limit the scope of the present application, and all equivalent devices or equivalent process transformations made by using the descriptions and the drawings of the present application, or direct or indirect application to other related technical fields, are included in the patent protection scope of the present application.

Claims (10)

1. An electric rice cooker, comprising:

a pot body having a cooking cavity;

the first heating component is arranged at the bottom or the side part of the cooking cavity;

the cover body is covered on the cooker body to seal the cooking cavity;

the airflow driving assembly is arranged on the cover body and is used for driving airflow to blow the airflow to the cooking cavity;

the second heating component is arranged on the cover body or the airflow driving piece, and the generated heat can be brought to the cooking cavity by the airflow;

the control circuit is coupled with the first heating component, the second heating component and the air flow driving component and is used for controlling the first heating component to heat food in the cooking cavity in a first mode and controlling the second heating component to heat and the air flow driving component to work so as to promote the food to absorb water; and the heating power of the second mode is larger than or equal to that of the first mode.

2. The electric rice cooker of claim 1, further comprising:

the first temperature sensor is arranged at the bottom or the side part of the cooking cavity and used for detecting the temperature of the bottom of the cooking cavity;

the second temperature sensor is arranged on the cover body or the airflow driving assembly and is used for detecting the temperature of the top of the cooking cavity;

the control circuit is coupled to the first temperature sensor and the second temperature sensor, and is specifically configured to control the first heating component to heat to a temperature higher than or equal to a first temperature threshold detected by the first temperature sensor, and control the airflow driving component and the second heating component to stop working and control the first heating component to heat food in the cooking cavity to boil in a second mode in response to the first temperature being higher than or equal to the first temperature threshold.

3. The electric rice cooker of claim 2, wherein,

the first temperature threshold is between 50-70 ℃.

4. The electric rice cooker of claim 2, wherein,

the control circuit is specifically used for controlling the first heating component to heat to a second temperature detected by the second temperature sensor to be greater than or equal to a second temperature threshold, controlling the airflow driving component and the second heating component to work again, wherein the second temperature threshold corresponds to the fact that the food starts boiling and is greater than the first temperature threshold.

5. The electric rice cooker of claim 4, wherein,

the second temperature threshold is between 90 and 99 ℃.

6. The electric rice cooker of claim 4, wherein,

the control circuit is specifically used for controlling the first heating component to heat food in the cooking cavity in a third mode when the third temperature detected by the first temperature sensor is greater than or equal to a third temperature threshold, controlling the air flow driving component and the second heating component to continue working, wherein the heating power in the third mode is smaller than that in the second mode, and the third temperature threshold is greater than the second temperature threshold and corresponds to that the food is burnt.

7. The electric rice cooker of claim 6, wherein,

the third temperature threshold is between 102 and 110 ℃.

8. The electric rice cooker of claim 6, wherein,

the control circuit is specifically used for controlling the first heating component to heat when the fourth temperature detected by the first temperature sensor is greater than or equal to a fourth temperature threshold, controlling the first heating component, the airflow driving component and the second heating component to stop working, and the fourth temperature threshold is greater than the third temperature threshold.

9. The electric rice cooker of claim 8, wherein the electric rice cooker comprises a cover,

the fourth temperature threshold is 140-150 ℃.

10. A cooking method of an electric rice cooker, comprising:

the control circuit of the electric cooker controls a first heating component of the electric cooker to heat food in a cooking cavity of the electric cooker in a first mode, and controls a second heating component of the electric cooker to heat and simultaneously controls an airflow driving component of the electric cooker to work so as to generate hot airflow to blow into the cooking cavity;

the control circuit of the electric cooker controls the first heating component to continuously heat the food in the cooking cavity to boiling in a second mode, and the heating power of the second mode is greater than or equal to that of the first mode.