KR920014446A - Food cooking method and device - Google Patents

Abstract

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Description

Food cooking method and device

Since this is an open matter, no full text was included.

1A is a schematic front view of another cooking apparatus according to the present invention capable of white rice, cereals, steaming, and the like. FIG. 1B is an enlarged view of a key and a display panel of the cooking apparatus shown in FIG. Fig. 3 is a graph of cooking time and heater temperature when cooking rice.

Claims (11)

A method for cooking a plurality of foods in one pressure cooker with an electric heater, wherein the electric heater is rapidly heated to different temperatures during cooking, steaming and steaming, and the electric heater is fixed as the respective different temperatures. After the predetermined time of heating, the electric heater is turned off for a predetermined time, and then heated again. After heating, the electric heater is turned off to perform the moxibustion mode. Cooking method characterized in that it comprises the step of heating to a warm temperature. The method of claim 1, wherein the initial heating temperature of the cooked rice, grains, and steamed rice is 142 ° C for white rice, 120 ° C for cereals, and 122 ° C for steaming. . The method according to claim 1, wherein the predetermined time period during which the heater is maintained as the initial heating temperature is 10 minutes in the case of white rice, 9 minutes in the case of grain, and at least 7 minutes in the case of steaming. The method of claim 2, wherein the initial heating temperature of cooking rice is increased by 2 ° C each time the cooking time is increased by 1 minute according to the cooking amount. 4. The method of claim 3, wherein the initial heating time of the heater is 7 minutes in the case of weak steaming, 12 minutes in the case of river steaming. The method of claim 1, wherein the cooking time is 12 minutes in case of cooking rice and the steaming time is 4 minutes in case of the grain and steam. A method for cooking white rice as a pressure cooker equipped with an electric heater, wherein the electric heater is rapidly heated to different temperatures according to the cooking amount of the white rice, and the cooking temperature is 2 ° C. for 1 minute of cooking time when the cooking amount is large. When the electric heater reaches the above cooking temperature, the electric heater is turned off for 4 minutes after moisturizing for 12 minutes, and after 4 minutes, the electric heater is maintained at 78 ° C. Cooking method of white rice, characterized in that it comprises the step of operating. A method for cooking grains as a pressure cooker equipped with an electric heater, wherein the electric heater is heated to maintain a cooking temperature at 120 ° C., the cooking temperature is maintained at 120 ° C. for 9 minutes, and the heater is then operated for 1 minute. While the heating is turned off for 10 minutes, the cooking temperature is maintained at 120 ° C, the electric heater is heated for another 10 minutes so that the cooking temperature is 140 ° C, and the cooking temperature is When the temperature reaches 140 ° C., the cooking temperature is maintained at 140 ° C. for 8 minutes, and the heater is turned off to perform steaming for 4 minutes. After the steaming, the electric heater is controlled to control the electric pressure. A method of cooking grains, characterized in that the internal temperature of the cooker is maintained at 78 ℃. In the cooking method for steaming as a pressure cooker equipped with an electric heater, the electric heater is heated to maintain the cooking temperature at 122 ℃, the temperature is maintained for 1 hour and then the heater is turned off for 1 minute Heat the off heater for a second time to maintain the cooking temperature again at 122 ° C., and after the second time elapses, turn off the heater to perform moxibustion for 4 minutes, and perform the moxibustion after performing the moxibustion. Cooking method of steaming, characterized in that by controlling the heater to maintain the internal temperature of the electric pressure cooker at 78 ℃. 10. The method of claim 9, wherein the first and second hours are 7 minutes in the case of weak steaming, and 12 minutes in the case of river steaming. In an apparatus for cooking a plurality of foods as one pressure cooker equipped with an electric heater, a menu button (100A) for selecting white rice, grains, steamed and yakiniku, and cooking button (100B) for cooking the selected menu And a reservation button (100C) for setting a reservation time to cook the menu at a predetermined time, a cooking button (100D) for cooking Chinese medicine, and the like, or canceling the selected menu or performing warming. / insulating boteun (100E) with a key panel 100 and the menu selection button (100A) during operation rice, menu selection display lamp indicating the selection state of the grains, and gangjjim yakjjim sequence (200A ₁ -200A of ₄ ), the cooking lamp 200B displaying the cooking state, the reservation lamp 200C displaying the menu reservation state, the cooking lamp 200D displaying the cooking state, and the menu Cancel / Thermal lamp indicating cancel or keep warm 200E), a display panel 200 made of a moxibustion lamp 200F for displaying the state of moxibustion, a liquid crystal display 200G for displaying the cooking time, reservation time and cooking time, and the temperature of the heater. The heater 15 for detecting the temperature of the heater, the resistors 16-19 for correcting the cooking and warming temperatures, and the electric heater and the display panel 200 when the key panel 100 is operated. Food control device characterized in that it is configured to control and at the same time control member 14 for operating the member upon completion of cooking. ※ Note: The disclosure is based on the initial application.