JP6729860B2 - Cooking control method and cooking utensil - Google Patents

Description

The present invention relates to the field of household appliances, and more particularly to a cooking control method and a cooking utensil.

In the cooking utensil, the distance between the food material in the cooking cavity and the heating means is different, so that the heating effect of each part is uneven. Taking the rice cooking process as an example, the heat received by rice at different positions in the cooking utensil is non-uniform, resulting in a mismatch in the degree of gelatinization.In particular, the upper part of the center of the cooking cavity is far from the heating means and Since it cannot receive heat, it easily turns into cooked rice. At the same time, after the temperature in the cooking cavity reaches the gelatinization temperature, when gelatinization starts, the rice grain surface becomes sticky and the rice grains stick to each other to solidify to form a rice lump, and a large rice lump absorbs moisture and heat. Since it obstructs the transmission, the water absorption of the rice grains covered with a lump of rice becomes insufficient and gelatinization becomes insufficient, resulting in rice with a core remaining. To summarize the above, the cooking uniformity of the conventional cookware was relatively poor.

The main object of the present invention is to provide a cooking control method that solves the above problem of poor uniformity of cooking and improves the cooking effect of a cooking utensil.

In order to achieve the above-mentioned object, the cooking control method according to the present invention aims to control the heating of the side portion and the bottom portion of the cooking cavity of the cooking utensil so that the cooking liquid on the side portion of the cooking cavity is centered. When the rice cooking liquid on the side of the cooking cavity is agitated toward the center while stirring, the internal pressure of the cooking cavity is lowered to bump the rice cooking liquid in the cooking cavity. And a step of causing it to be performed.

Preferably, the step of controlling heating to the sides and bottom of the cooking cavity of the cookware controls heating to the sides of the cooking cavity and stopping heating to the bottom of the cooking cavity. including.

Preferably, the step of controlling the heating of the sides and bottom of the cooking cavity of the cooking utensil comprises controlling a set time for heating the sides of the cooking cavity.

Preferably, the set time is 1 to 2 seconds.

Preferably, when the rice cooking liquid in the cooking cavity is in a bumping state after the step of lowering the internal pressure of the cooking cavity and causing bumping of the rice cooking liquid in the cooking cavity, the cooking cavity Further comprising controlling heating to the sides of the.

Preferably, after the step of lowering the internal pressure of the cooking cavity and completely bumping the cooking liquid in the cooking cavity, a step of controlling the number of times of alternately heating the side portion and the bottom portion of the cooking cavity is controlled, Controlling the heating of the side and bottom of the cooking cavity of the cooking utensil to return to the step of stirring the rice cooking liquid on the side of the cooking cavity toward the center.

Preferably, the electric power for heating the side portion of the cooking cavity is 1100 to 1400 W, and the electric power for heating the bottom portion of the cooking cavity is 900 to 1100 W.

Preferably, the electric power for heating the side portion of the cooking cavity is 1100 to 1250 W, and the electric power for heating the bottom portion of the cooking cavity is 900 to 1000 W.

Preferably, the electric power for heating the side portion of the cooking cavity is 1250 to 1400W, and the electric power for heating the bottom portion of the cooking cavity is 1000 to 1100W.

The present invention further provides a cooking utensil, which includes an inner pot, a top lid, a pressure regulating valve, a first electromagnetic heating coil, a second electromagnetic heating coil, and a controller, wherein a cooking cavity is formed in the inner pot, An upper lid covers the inner pot and closes the cooking cavity, the pressure regulating valve is provided on the upper lid, and the first electromagnetic heating coil is provided on an outer side portion of the inner pot. The two electromagnetic heating coils are provided on the outer bottom of the inner pot, the controller includes a heating control module and a pressure control module, and the heating control module includes the first electromagnetic heating coil and the second electromagnetic heating coil. The pressure control module is electrically connected to the cooking cavity and is used to agitate the cooking liquid on the sides of the cooking cavity by controlling the heating of the sides and the bottom of the cooking cavity. Is electrically connected to the pressure regulating valve and controls the pressure regulating valve to control the internal pressure of the cooking cavity when the rice cooking liquid on the side of the cooking cavity is agitated toward the center. By lowering, the rice cooking liquid in the cooking cavity is used for bumping.

Preferably, the pressure regulating valve is provided in the central portion of the upper lid.

Preferably, the second electromagnetic heating coil is located at the center of the outer bottom of the inner pot.

Preferably, the side portion and the bottom portion of the inner pot have an arc shape.

Preferably, the power of the first electromagnetic heating coil is 1100 to 1400W and the power of the second electromagnetic heating coil is 900 to 1100W.

Preferably, the power of the first electromagnetic heating coil is 1100 to 1250W and the power of the second electromagnetic heating coil is 900 to 1000W.

Preferably, the power of the first electromagnetic heating coil is 1250 to 1400W and the power of the second electromagnetic heating coil is 1000 to 1100W.

Preferably, the cookware is an electric rice cooker or an electric pressure cooker.

In the technical means of the present invention, by controlling the heating of the side and bottom of the cooking cavity of the cooking utensil, the cooking liquid on the side of the cooking cavity is agitated toward the center, and the central position of the cooking cavity is controlled. The foods close to are moving from top to bottom. When the rice cooking liquid on the side of the cooking cavity is agitated toward the center, the internal pressure of the cooking cavity is lowered to cause the rice cooking liquid in the cooking cavity to boil. Specifically, the pressure is lowered to a pressure lower than the saturated vapor pressure of the rice cooking liquid in the cooking cavity at this time, which causes a bumping phenomenon in the rice cooking liquid in the cooking cavity, resulting in a pressure difference. The food at the bottom of the cavity quickly moves upwards and collides with the food that originally moves from top to bottom in the cooking cavity, so that the food is dispersed and evenly distributed by vigorous stirring and collision in the cooking cavity. Therefore, it is possible to effectively prevent the food materials, particularly rice-like granular food materials, from sticking to each other in a lump form, and uniformly heat all the small-grain food materials to improve the cooking effect.

BRIEF DESCRIPTION OF THE DRAWINGS In order to clearly describe the technical solutions within the embodiments or the prior art of the present invention, the accompanying drawings, which should be used during the description of the embodiments or the prior art, will be briefly described below. The following attached drawings merely describe some embodiments of the present invention and do not require any special ingenuity for those skilled in the art, and other attached drawings based on the structure shown in the attached drawings. Can be obtained.

It is a flow chart of the cooking control method concerning one example of the present invention. It is a mimetic diagram showing cooking cavity side part heating of a cooking utensil concerning one example of the present invention. FIG. 3 is a schematic view showing cooking cavity bottom heating of the cooking cavity device in FIG. 2. It is a schematic diagram which shows the bumping in the cooking cavity of the cooking cavity apparatus in FIG. 2 (broken line arrow shows the motion direction of foodstuff).

Achievement, functions, features and advantages of the present invention will be further described by combining embodiments with reference to the accompanying drawings.

Hereinafter, the technical means in the embodiments of the present invention will be described in detail with reference to the accompanying drawings in the embodiments of the present invention. The described embodiments are merely some but not all of the embodiments of the present invention. Other embodiments obtained by a person skilled in the art without requiring any special ingenuity belong to the protection scope of the present invention.

The point to be mentioned here is that, in the embodiment of the present invention, when an azimuth (for example, upper, lower, left, right, front, rear, etc.) is reached, the azimuth is merely a specific state (attached drawing). (As shown in Fig. 4)), the relative positional relationship between the respective constituent elements, the movement situation, etc. are to be interpreted, and when a change occurs in the specific state, the instruction of the direction is also changed accordingly. And

Further, when referring to the terms “first”, “second”, etc. in the embodiments of the present invention, the terms “first”, “second” are merely used for describing the purpose. It is not to be understood as indicating or suggesting relative importance or implicitly stating the number of technical features indicated. Thus, features that are “first” or “second” limited are intended or implied to include one or more of this feature. Further, technical means between the embodiments can be combined with each other, but in principle, those skilled in the art can implement them. When the technical means are inconsistent with each other or cannot be realized, it should be recognized that the technical means of this kind does not exist and is out of the protection scope of the present invention.

The present invention provides a cooking control method.

In the embodiment of the present invention, as shown in FIG. 1, the cooking control method includes the following steps.

Step S100: By controlling the heating of the side and bottom of the cooking cavity of the cooking utensil, the rice cooking liquid on the side of the cooking cavity is agitated toward the center.
Alternate heating to the sides and bottom of the normal cooking cavity during the cooking process improves heating uniformity and prevents charring during the cooking process. When the heating continues for a certain time and the temperature and pressure in the cooking cavity reach a certain value, the cooking liquid starts to boil. It should be noted that the boiling also includes a slight boiling state of the rice cooking liquid, at which time the food material is stirred in the cooking cavity by the rice cooking liquid. As shown in FIG. 2, when the side part of the cooking cavity 110 is heated, the side part temperature is higher than the bottom part temperature, and the food is stirred from the outside to the inside by the cooking liquid. As shown in FIG. 3, when the bottom of the cooking cavity 110 is heated, the bottom temperature is higher than the side temperature, and the food is stirred from inside to outside by the rice cooking liquid. When the heating amount for the side portion of the normal cooking cavity is controlled to be larger than the heating amount for the bottom portion, the side cooking liquid of the cooking cavity is agitated toward the center.

Step S200: When the rice cooking liquid on the side of the cooking cavity is agitated toward the center, the internal pressure of the cooking cavity is lowered to cause the rice cooking liquid in the cooking cavity to boil. ..

As shown in FIG. 4, when the cooking liquid on the side of the cooking cavity is agitated toward the center, the food in the center position of the cooking cavity moves from top to bottom. The internal pressure of the cavity drops, and specifically, the pressure is lowered to a pressure lower than the saturated vapor pressure of the cooking liquid in the cooking cavity at this time, which causes a bumping phenomenon in the cooking liquid in the cooking cavity, resulting in a pressure difference. The food at the bottom of the cooking cavity 110 rapidly moves upward under the action of, and collides with the food originally moving from the top to the bottom in the cooking cavity 110, so that the food is violently heated in the cooking cavity 110. Dispersed and evenly distributed by stirring and collision, thereby effectively avoiding sticking of food materials, particularly rice-like granular food materials in a lump form, and uniformly heating all small-sized food materials evenly, The cooking effect can be improved. Moreover, as the decrease value of the internal pressure becomes larger, the decreasing speed becomes faster and the bumping degree of the rice cooking liquid becomes more and more violent, so that the collision and stirring of the food in the cooking cavity 110 becomes more intense. Improves the uniformity of cooking and the dispersibility of small grain foods.

In the technical means of the present invention, by controlling the heating of the side and the bottom of the cooking cavity 110 of the cooking utensil, the rice cooking liquid on the side of the cooking cavity is agitated toward the center and the cooking cavity 110 of the cooking cavity 110 is stirred. The food near the center moves from top to bottom. When the rice cooking liquid on the side portion of the cooking cavity is agitated toward the center, the internal pressure of the cooking cavity 110 is reduced to cause the rice cooking liquid in the cooking cavity to boil. Specifically, the pressure is reduced to a pressure lower than the saturated vapor pressure of the cooking liquid in the cooking cavity 110 at this time, which causes a bumping phenomenon in the cooking liquid in the cooking cavity 110, and under the effect of the pressure difference, The food at the bottom of the cooking cavity 110 moves quickly upward, and by colliding with the food originally moving from the top to the bottom in the cooking cavity 110, the food is vigorously stirred and collided in the cooking cavity 110. Dispersed and evenly distributed, thereby effectively avoiding sticking of food materials, especially rice-like granular foods in a lump form, and uniformly heating all the small-sized foodstuffs evenly and improving the cooking effect. ..

In one embodiment of the present invention, step S100 includes controlling step S110 for heating the sides of the cooking cavity and stopping heating for the bottom of the cooking cavity.

When the side of the cooking cavity is heated and the heating of the bottom is stopped, the temperature difference between the side and bottom of the cooking cavity is maximized, causing strong convection that causes the rice cooking liquid to stir from the side to the center. Can be awakened. When the pressure inside the cooking cavity is reduced and bumping occurs in the rice cooking liquid, the ingredients that move from the bottom to the top due to the bumping and the ingredients that move from the top to the bottom in strong convection violently collide with each other. Prevents sticking and improves cooking uniformity.

Further, step S100 includes step S120 of controlling a set time for heating the side portion of the cooking cavity.

That is, when the heating time of the side portion of the cooking cavity reaches the set time, the internal pressure of the cooking cavity is reduced. The setting time is 1 to 2 seconds, and the cooking liquid in the cooking cavity is allowed time to stir from the side to the center so that the food in the cooking cavity moves from top to bottom. When the boiling pressure of the rice cooking liquid is reduced by lowering the internal pressure of the food, it is possible to improve the uniformity of cooking and prevent sticking of the food by sufficiently colliding with the food that moves from the bottom to the top.

In the present embodiment, after step S200, the method further includes controlling heating of the side portion of the cooking cavity when the cooking liquid in the cooking cavity is in a bumping state.

In the bumping process, in order to maintain continuous side convection, the heating of the side of the cooking cavity is still maintained, that is, the rice cooking liquid on the side is continuously agitated toward the center, and the boiling of the cooking cavity It prevents the rice cooking liquid from spilling out of the cooking cavity by colliding with the ingredients that are agitated upward from the center bottom and preventing the ingredients from moving from bottom to top to a certain extent.

In the present embodiment, after step S200, the method further includes step S400 of controlling the set number of times of alternately heating the side portion and the bottom portion of the cooking cavity and returning to step S100.

In the cooking process, bumping is usually performed several times in order to improve the uniformity of cooking. By controlling the number of times of alternating heating for the side and bottom of the cooking cavity between the two bumps, the rice cooking liquid is directed from side to center and further from center to side several times. Stirring in different directions prevents the dispersed food material from settling and sticking to the bottom of the cooking cavity.

Furthermore, since the amount of rice cooking liquid is relatively large at the beginning of cooking, it is controlled so that the rice cooking liquid is boiled several times in the cooking cavity so that the ingredients are mixed many times, so that the cooking ingredients are evenly cooked. In the middle and second half of the cooking, when the cooking liquid is drastically reduced, the cooking liquid is controlled so that it does not boil again, and after the food is mixed, it is concentrated in the local area of the cooking cavity and distributed evenly. It is possible to prevent the cooking effect from being deteriorated by being unable to return, and the number of bumping is usually 2 to 6 times.

In the present embodiment, the electric power for heating the side portion of the cooking cavity 110 is 1100 to 1400 W, and the electric power for heating the bottom portion of the cooking cavity 110 is 900 to 1100 W. In the rice cooking process, the higher the heating power is, the more intense the boiling of the rice cooking liquid in the cooking cavity 110 becomes, and the rice also mixes with the rice cooking liquid, collides with each other, and is dispersed, thereby sticking in a lumpy manner. By this, each rice grain can be sufficiently heated and absorb water, and the effect of cooking rice becomes even better. However, the demand for cookware hardware with excessive heating power is very high, and at the same time, as can be seen from the experimental results, after the heating power reaches a certain value, the effect of continued power increase for improving the cooking effect is very high. Very small and basically negligible. According to the experimental results, in this embodiment, the heating power for the side portion is preferably 1100 to 1400 W, and the heating power for the bottom portion is preferably 900 to 1100 W. Furthermore, in order to realize a good effect of cooking rice, the heating power for the side portion can be set to 1250 W and the heating power for the bottom portion can be set to 1000 W. By making the electric power for heating the side portion substantially higher than the electric power for heating the bottom portion, it is advantageous to improve the heating uniformity and prevent burning.

The present invention further provides a cooking utensil, which includes an inner pot 100, an upper lid 200, a pressure regulating valve 300, a first electromagnetic heating coil 400, a second electromagnetic heating coil 500, and a controller, as shown in FIGS. 2 to 4. A cooking cavity 110 is formed inside the inner pot 100, the upper lid 200 covers the inner pot 100 and closes the cooking cavity 110, and the pressure regulating valve 300 is provided on the upper lid 200 and the first electromagnetic heating coil 400. Is provided on the outer side of the inner pot 100, the second electromagnetic heating coil 500 is provided on the outer bottom of the inner pot 100, and the controller includes a heating control module and a pressure control module. Is electrically connected to the first electromagnetic heating coil 400 and the second electromagnetic heating coil 500, and controls the heating of the side and bottom of the cooking cavity 110, thereby centering the cooking liquid on the side of the cooking cavity. The pressure control module is electrically connected to the pressure regulating valve 300, and controls the pressure regulating valve 300 when the rice cooking liquid on the side of the cooking cavity 110 is agitated toward the center. By lowering the internal pressure of the cooking cavity 110, the rice cooking liquid in the cooking cavity 110 is used for bumping.

Specifically, the cookware can be an electric rice cooker or an electric pressure cooker. In this embodiment, an electric rice cooker will be described as an example. During the rice cooking process of the electric rice cooker, rice and water are put in the cooking cavity 110 formed in the inner pot 100, and naturally, the user also puts other ingredients such as corn and azuki bean, if necessary, in the millet rice. Can be cooked. The upper lid 200 covers the inner pot 100 and closes the cooking cavity 110, so that a high pressure is formed in the cooking cavity 110, while the boiling point of the rice cooking liquid in the cooking cavity 110 is raised, thereby heating. It can improve the efficiency, and on the other hand, it can control the sudden change of the pressure to realize the bumping of the rice cooking liquid, which is convenient for improving the cooking effect. The pressure regulating valve 300 is provided on the upper lid 200, and the pressure regulating valve 300 can be installed in various ways. For example, a ball valve or a plunger valve having a different structure driven by a mechanical method or an electric method can be used. The pressure regulating valve 300 is connected to the pressure control module of the cooking control device and can change the pressure in the cooking cavity 110 according to a program or user's setting, while there is a safety concern due to excessive pressure in the cooking cavity 110. Avoid it and, on the other hand, control sudden pressure changes to achieve bumping of the rice cooking liquid. The first electromagnetic heating coil 400 is provided on the outer side of the inner pot 100 to heat the side of the cooking cavity 110, and the second electromagnetic heating coil 500 is provided on the outer bottom of the inner pot 100. , Heating the bottom of the cooking cavity 110. As shown in FIG. 2, when the first electromagnetic heating coil 400 is operated, the amount of heat of the side portion is larger than the amount of heat of the bottom portion, so that the food in the cooking cavity 110 is agitated from the side portion toward the center. The food in the center of the cooking cavity 110 moves from top to bottom. As shown in FIG. 3, when the second electromagnetic heating coil 500 is operated, the amount of heating at the bottom is larger than the amount of heating at the side, and thus the food in the cooking cavity 110 is agitated from the center toward the side. .. As shown in FIG. 4, when the cooking liquid on the side of the cooking cavity is agitated toward the center, the pressure control module controls the pressure regulating valve 300 to lower the internal pressure of the cooking cavity 110. The boiling rice cooking liquid in the cooking cavity 110 is boiled. The food at the bottom of the cooking cavity 110 rapidly moves upward under the action of a pressure difference and collides with the food originally moving from the top to the bottom in the cooking cavity 110, whereby the rice cooking liquid is vigorously stirred, Food ingredients such as rice grains can be dispersed and evenly distributed to prevent the rice grains and the like from sticking to each other in a lump shape, improve the uniformity of cooking, and improve the cooking effect. Moreover, as the decrease value of the internal pressure becomes larger, the decreasing speed becomes faster and the bumping degree of the rice cooking liquid becomes more and more violent, so that the collision and stirring of the food in the cooking cavity 110 becomes more intense. Improves cooking uniformity and rice grain dispersibility.

Further, the pressure regulating valve 300 is provided in the central portion of the upper lid 200. After reducing the internal pressure of the cooking cavity 110 through the pressure regulating valve 300, the boiled rice cooking liquid flows toward the pressure relief port, and the movement direction of the food is concentrated in the central portion of the cooking cavity, so that the side-to-center movement is achieved. Crush with the ingredients that have been stirred toward you. Moreover, after the bumping, the settled foodstuffs are concentrated in the center of the cooking cavity and are not tilted to one side of the cooking cavity 110. Therefore, the foodstuffs are first electromagnetic heating coil 400 and second electromagnetic heating coil 500. In the joint action of the pressure regulating valve 300 and the boil-off in the cooking cavity, it is possible to improve the uniformity of cooking and prevent the cooking effect from being deteriorated due to the accumulation of some foods.

Further, the second electromagnetic heating coil 500 is located at the center of the outer bottom of the inner pot, while increasing the difference in heating amount between the side and bottom of the cooking cavity to promote convection of the rice cooking liquid. From the aspect of, the cooking liquid is uniformly agitated from the center of the cooking cavity toward the sides to improve the uniformity of cooking.

In this embodiment, the side portion and the bottom portion of the inner pot 100 have an arc shape. In the actual cooking process, the first electromagnetic heating coil 400 and the second electromagnetic heating coil 500 operate alternately. The side part and the bottom part of the inner pot 100 have an arc shape, which is advantageous in that the rice grains can be boiled more smoothly. By controlling the alternating operation of the first electromagnetic heating coil 400 and the second electromagnetic heating coil 500, the temperature distribution state in the cooking cavity 110 is changed, and a part of the cooking cavity 110 where a part of the temperature is relatively high. And some areas have relatively low temperatures, which has the advantage of forming convection to disperse the rice agglomerates, so that the temperature in the same local area within the cooking cavity 110 is consistent over time. It is possible to avoid the problem of uneven cooking due to the non-uniformity of overall heating by avoiding too high a temperature.

In this embodiment, the heating module controls the electric power of the first electromagnetic heating coil 400 to 1100 to 1400W and the electric power of the second electromagnetic heating coil 500 to 900 to 1100W. In the rice cooking process, as the heating power increases, the boiling of the rice cooking liquid in the cooking cavity 110 becomes more and more intense, and the rice also mixes with the rice cooking liquid, collides with each other, and is dispersed and sticks in a lump shape. By avoiding this, each rice grain can be sufficiently heated and absorb water, and the effect of cooking cooked rice becomes even better. However, the heat radiation requirement for the heating coil of excessive heating power is very high, and at the same time, as can be seen from the experimental results, after the heating power reaches a certain value, the effect of continued power increase for improving the cooking effect is very small. , You can basically ignore it. According to the experimental result, in the present embodiment, the electric power of the first electromagnetic heating coil 400 is preferably 1100 to 1400 W, and the electric power of the second electromagnetic heating coil 500 is preferably 900 to 1100 W. Furthermore, in order to realize a good effect of cooking rice, the power of the first electromagnetic heating coil 400 can be set to 1250 W and the power of the second electromagnetic heating coil 500 can be set to 1000 W. By making the electric power for heating the side portion substantially higher than the electric power for heating the bottom portion, it is advantageous to improve the heating uniformity and prevent burning.

Although the preferred embodiments of the present invention have been disclosed as described above, they are not intended to limit the present invention in any way, and various changes and modifications within the scope of equivalents using the specification of the present invention and the accompanying drawings, or It is of course within the scope of patent protection of the present invention to be directly or indirectly applied to other related technical fields.

100 Inner pan 110 Cooking cavity 200 Upper lid 300 Pressure regulating valve 400 First electromagnetic heating coil 500 Second electromagnetic heating coil

Claims (19)

A cooking control method,
Controlling the heating of the side and bottom of the cooking cavity so that the rice cooking liquid on the side of the cooking cavity of the cookware is agitated toward the center ;
A step of lowering the internal pressure of the cooking cavity in a state where the rice cooking solution on the side of the cooking cavity is agitated toward the center so that the rice cooking solution in the cooking cavity is bumped; and
Continuously maintaining heating of the side portion of the cooking cavity in a state where the rice cooking liquid in the cooking cavity is in a boil , and the cooking control method. Controlling heating to the sides and bottom of the cooking cavity of the cookware includes controlling heating to the sides of the cooking cavity and stopping heating to the bottom of the cooking cavity. The cooking control method according to claim 1, wherein: The method of claim 1, wherein controlling the heating of the cooking appliance to the sides and bottom of the cooking cavity comprises controlling a set time for heating the sides of the cooking cavity. Cooking control method. The cooking control method according to claim 3, wherein the set time is 1 to 2 seconds. Controlling the set number of alternating heatings to the sides and bottom of the cooking cavity after the step of continuously maintaining heating to the sides of the cooking cavity;
The heating of the side and bottom of the cooking cavity is controlled so that the rice cooking liquid on the side of the cooking cavity of the cooking utensil is stirred toward the center when the alternating heating for the set number of times is completed. To return to the step
The cooking control method according to claim 1, further comprising: The cooking control method according to claim 1, wherein the heating power for the side portion of the cooking cavity is 1100 to 1400W, and the heating power for the bottom portion of the cooking cavity is 900 to 1100W. .. The cooking control method according to claim 1, wherein the heating power for the side portion of the cooking cavity is 1100 to 1250 W, and the heating power for the bottom portion of the cooking cavity is 900 to 1000 W. .. The cooking control method according to claim 1, wherein the heating power for the side portion of the cooking cavity is 1250 to 1400W, and the heating power for the bottom portion of the cooking cavity is 1000 to 1100W. .. Cookware,
An inner pot with a cooking cavity formed inside,
An upper lid that covers the inner pot and closes the cooking cavity;
A pressure regulating valve provided on the upper lid,
A first electromagnetic heating coil provided on the outer side of the inner pot;
A second electromagnetic heating coil provided on the outer bottom of the inner pot;
A controller including a heating control module and a pressure control module, wherein the heating control module is electrically connected to the first electromagnetic heating coil and the second electromagnetic heating coil, and a side portion and a bottom portion of the cooking cavity. By controlling the heating to the, it is used to stir the rice cooking liquid on the side of the cooking cavity toward the center , or in a state where the rice cooking liquid in the cooking cavity is boiling, Used to continuously maintain heating to the sides of the cooking cavity, the pressure control module is electrically connected to the pressure regulating valve, and the cooking liquid on the sides of the cooking cavity is directed toward the center. When the agitated state, by controlling the pressure regulating valve to reduce the internal pressure of the cooking cavity, used to bump the rice cooking liquid in the cooking cavity, the controller,
Cooking utensils characterized by including. The cooking appliance according to claim 9 , wherein the cooking appliance is an electric rice cooker or an electric pressure cooker. The cooking appliance according to claim 9 , wherein the pressure regulating valve is provided in a central portion of the upper lid. The cooking appliance according to claim 11 , wherein the cooking appliance is an electric rice cooker or an electric pressure cooker. The cooking appliance according to claim 11 , wherein the second electromagnetic heating coil is located in a central portion of a bottom portion outside the inner pot. The cooking appliance according to claim 13 , wherein the cooking appliance is an electric rice cooker or an electric pressure cooker. The cooking utensil according to claim 9 , wherein a side portion and a bottom portion of the inner pot have an arc shape. The cooking appliance according to claim 15 , wherein the cooking appliance is an electric rice cooker or an electric pressure cooker. The cooking appliance according to claim 9 , wherein the power of the first electromagnetic heating coil is 1100 to 1400W and the power of the second electromagnetic heating coil is 900 to 1100W. The cooking appliance according to claim 9 , wherein the power of the first electromagnetic heating coil is 1100 to 1250W and the power of the second electromagnetic heating coil is 900 to 1000W. The cooking appliance according to claim 9 , wherein the power of the first electromagnetic heating coil is 1250 to 1400W and the power of the second electromagnetic heating coil is 1000 to 1100W.

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