WO2020125172A1 - 一种食材处理方法以及电饭煲 - Google Patents

一种食材处理方法以及电饭煲 Download PDF

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Publication number
WO2020125172A1
WO2020125172A1 PCT/CN2019/111108 CN2019111108W WO2020125172A1 WO 2020125172 A1 WO2020125172 A1 WO 2020125172A1 CN 2019111108 W CN2019111108 W CN 2019111108W WO 2020125172 A1 WO2020125172 A1 WO 2020125172A1
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WO
WIPO (PCT)
Prior art keywords
container
liquid
temperature range
rice
water
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PCT/CN2019/111108
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English (en)
French (fr)
Inventor
李晶
房振
苏莹
Original Assignee
佛山市顺德区美的电热电器制造有限公司
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Application filed by 佛山市顺德区美的电热电器制造有限公司 filed Critical 佛山市顺德区美的电热电器制造有限公司
Priority to KR1020217023011A priority Critical patent/KR102486355B1/ko
Priority to JP2021536236A priority patent/JP7201822B2/ja
Publication of WO2020125172A1 publication Critical patent/WO2020125172A1/zh

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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
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/2483—Warming devices with electrical heating means
    • 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
    • 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
    • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
    • 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
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • 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
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • 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
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/24—Devices for washing vegetables or the like

Definitions

  • the present application relates to the field of food processing, and in particular to a food processing method and an electric rice cooker.
  • the main purpose of the present application is to provide a food processing method and a rice cooker, which is effective enough to ensure that the food does not show bad odors such as old taste and bran acid taste after cooking, thereby improving the user's experience of the rice cooker.
  • a food processing method is applied to a rice cooker.
  • the rice cooker includes at least a first container and a second container.
  • the first container is different from the second container.
  • the method includes:
  • the heating of the liquid to obtain the liquid in the first temperature range includes:
  • the liquid is heated to obtain a liquid at 70°C to 100°C.
  • the cleaning the at least one food material with the liquid in the first temperature range in the first container includes:
  • It is used to control the cleaning of the at least one food material with the liquid of the first temperature range in the first container for a first preset duration; the first preset duration is less than 1 minute.
  • the method further includes:
  • the method further includes:
  • the second temperature range is 30°C-60°C.
  • the method further includes:
  • the second heating device is controlled to heat the liquid in the water tank
  • the temperature detection device When the temperature detection device detects that the liquid in the water tank is heated to the second temperature range, it controls to transport the liquid in the water tank with the heated to the second temperature range to the water through the water outlet In the second container.
  • the second temperature range is greater than 40°C
  • the heating at least one food material and liquid in the second container includes:
  • the third heating device is controlled to heat at least one food material and liquid in the second container.
  • the second heating device controls the liquid in the water tank Before or after heating, the method further includes:
  • the detecting whether the washed at least one food ingredient has been placed in the second container includes:
  • control conveying the liquid in the water tank that has been heated to the second temperature range to the second container through the water outlet includes:
  • the pumping device of the rice cooker is controlled according to the set rice-water ratio to deliver the liquid volume corresponding to the current amount of food ingredients in the second container to the second container through the water outlet.
  • the second temperature range is: 70°C to 100°C;
  • the value range of the second preset duration is: 5 seconds to 30 seconds.
  • the present application also provides an electric rice cooker including: a first heating device and a processor, wherein:
  • the first heating device is used to heat the liquid to obtain the liquid in the first temperature range
  • the processor is configured to control the addition of the liquid in the first temperature range and at least one food material to the first container; wherein the at least one food material includes at least rice;
  • the processor is further configured to control the cleaning of the at least one food material in the first container using the liquid of the first temperature range, and to control the addition of the washed at least one food material to the second container ;
  • the second container is used to provide an accommodation space for at least one food ingredient added thereto during heat treatment;
  • the first container is different from the second container.
  • the first heating device is used to heat the liquid to obtain a liquid at 70°C to 100°C.
  • the processor is configured to control the cleaning of the at least one food material with a liquid of a first temperature range in a first container for a first preset duration; the first preset duration is less than 1 minute.
  • the processor is further configured to control the addition of the liquid in the first temperature range to the second container, and control the heating of at least one food material and the liquid in the second container.
  • the processor is further configured to control the liquid in the second temperature range to be added in the second container based on the liquid in the second temperature range after adding the liquid in the second temperature range.
  • the at least one food material is soaked for a second preset duration, and after the soaking is completed, the at least one food material and the liquid in the second container are heated; wherein the second temperature range is 30°C-60°C.
  • the second container is located in the pot body
  • the electric rice cooker further includes: a water tank, which is independently arranged adjacent to the pot body, and a water outlet communicating with the second container is opened on the water tank;
  • a second heating device provided in the water tank, for heating the water in the water tank;
  • a third heating device provided in the pot body, for heating the second container
  • the temperature detection device is used to detect the temperature of the liquid in the water tank.
  • the processor is electrically connected to the temperature detection device, the third heating device, and the second heating device, respectively;
  • the processor is configured to control the hot water with the preset temperature in the water tank when the temperature detection device detects that the water in the water tank is heated to a preset temperature by the second heating device Conveyed into the second container through the water outlet, and after the hot water is used to soak the rice in the second container for a second preset duration, the third heating device is controlled to the second container Heating
  • the second temperature range is greater than 40°C.
  • the second temperature range is: 70°C to 100°C;
  • the value range of the second preset duration is: 5 seconds to 30 seconds.
  • the processor is configured to control the delivery of the liquid volume corresponding to the current amount of food ingredients in the second container to the second container according to the set rice-water ratio.
  • the water pumping device is electrically connected to the control device, and transfers the liquid in the water tank with the second temperature range to the second container through the water outlet.
  • the present application also provides a computer-readable storage medium on which a computer program is stored, wherein any step of the above method is executed when the computer program is executed by a processor.
  • the embodiments of the present application provide a food processing method and a rice cooker. After the food is quickly washed in the first container by the heated liquid, the food is added to the second container to heat the food; this method avoids The use of cold water to clean the ingredients, especially rice, can effectively ensure that the ingredients do not show bad smells such as aging and bran sourness after cooking, thereby improving the user's experience of using the rice cooker.
  • FIG. 1 is a first schematic flowchart of a food processing method according to an embodiment of the present application
  • FIG. 2 is a schematic structural diagram 1 of an electric rice cooker provided by an embodiment of the present application.
  • FIG. 3 is a second schematic flowchart of the food material processing method according to an embodiment of the present application.
  • FIG. 5 is a fourth schematic flowchart of the food material processing method according to an embodiment of the present application.
  • FIG. 6 is a schematic flowchart 5 of a method for processing food ingredients according to an embodiment of the present application.
  • FIG. 7 is a flowchart 6 of a method for processing food ingredients according to an embodiment of the present application.
  • FIG. 8 is a schematic flowchart 7 of a method for processing food ingredients according to an embodiment of the present application.
  • FIG. 9 is a schematic diagram of a functional structure of an electric rice cooker according to an embodiment of the present application.
  • FIG. 10 is a second schematic structural diagram of an electric rice cooker provided by an embodiment of the present application.
  • 11 is a schematic structural diagram 3 of an electric rice cooker provided by an embodiment of the present application.
  • FIG. 12 is a schematic block diagram of an electric rice cooker provided by an embodiment of the present application.
  • a food processing method is applied to a rice cooker.
  • the rice cooker includes at least a first container and a second container.
  • the first container is different from the second container.
  • the method includes :
  • S102 Add the liquid in the first temperature range and at least one food material to the first container; wherein, the at least one food material includes at least rice;
  • the liquid in the first temperature range is used to clean the at least one food material in the first container, and the washed at least one food material is added to the second container; wherein, the second container is used
  • the purpose is to provide an accommodating space for at least one food ingredient added to it during heat treatment.
  • the liquid is a liquid used for cleaning food materials, and may be any liquid used for cleaning food materials in daily life, such as tap water, mineral water, and sterile water.
  • the food ingredients are any one or more food ingredients that can be eaten in daily life, for example, rice, millet, soybeans, wheat, and the like.
  • the first container and the second container have different functions, different materials, and different storage spaces.
  • the first container may be any type of container used for cleaning food materials; wherein the shape of the container may be arbitrary, such as square, round, oval, and the like.
  • the second container may be any container having a containing space and a heat conduction function, and its material may be iron, copper, alloy, or the like.
  • the heating of the liquid in step S101 may be the liquid heating completed by the first heating device in the rice cooker to obtain the liquid in the first temperature range.
  • the first temperature range is a specific temperature range, that is, the food is cleaned with a liquid of a specific temperature range.
  • the above S101 specifically includes: heating the liquid to obtain a liquid at 70°C to 100°C.
  • the above step S101 may be that before the tap water enters the first container inside the rice cooker through the water inlet pipe, the tap water needs to be heated, and the heating treatment may be to set the first heating on the water inlet pipe inside the rice cooker
  • the device completes the heating of the tap water by the first heating device; specifically, it is heated to 70°C to 100°C.
  • FIG. 2 is a schematic structural diagram of a rice cooker provided in an embodiment of the present application.
  • the heating process in step S101 may be an inlet pipe in the rice cooker 100
  • a first heating device 201 is provided on 101, and the tap water is heated by the first heating device 201.
  • Adding the liquid in the first temperature range and at least one food material to the first container in step S102 means adding the liquid and the at least one food material heated to 70°C to 100°C to the first container Container 103.
  • the at least one food material includes at least rice, that is, when only one food material is added to the first container, the one food material can only be rice; when there are multiple food materials added to the first container At this time, the plurality of food ingredients may be rice and soybean, rice and wheat, rice, soybean and wheat.
  • the first container is located inside the rice cooker, and the first container may be a rice washing device inside the rice cooker.
  • adding at least one food ingredient to the first container may be artificially added into the first container, or may be automated operation into the first container.
  • the automated operation may be that a storage box is provided inside the rice cooker, and when at least one food material is placed in the storage box, at least one food material in the storage box is added to the first container by a power device.
  • the liquid in the first temperature range may be heated outside the rice cooker, and then artificially added to the first container, or the rice cooker may be provided with a first heating device and a water inlet pipe in the rice cooker.
  • a heating device heats the liquid entering the water inlet pipe, and then adds it to the first container.
  • the above step S102 may be adding rice and water at 70°C to 100°C into the first container in the rice cooker, that is, the rice washing device.
  • the above step S102 may also be adding rice and wheat and water at 70°C to 100°C to the rice washing device in the rice cooker.
  • the above step S102 may also include rice and any other one or more food ingredients, but this embodiment will not be exhaustive.
  • the step S102 may be: the first container 103 is located inside the rice cooker 100, connected to the water inlet pipe 101, and the liquid is heated to 70°C by the first heating device 201- After 100°C, it enters the first container 103 through the water inlet pipe 101; the at least one food material in the storage tank 106 enters the first container 103 through the pressure device at the bottom of the storage tank 106.
  • step S103 using the liquid in the first temperature range to clean the at least one food material in the first container means using a liquid at a temperature of 70°C to 100°C to clean the food material in the first container.
  • the purpose of cleaning foods with a liquid in the temperature range of 70°C to 100°C is to inactivate lipolytic enzymes at high temperatures, so the processed foods have good flavor and good taste.
  • the food materials pointed out in this embodiment include at least rice, and most rice is stored for too long, rice bran will be formed on the surface, and more fat contained in the rice bran is easily oxidized.
  • Fatty acid-decomposing enzymes are most likely to work within the range of 30°C-40°C. Washing foods with a lower temperature liquid will slowly pass through the temperature zone where lipases are active, causing fatty acids to be decomposed by enzymes to produce hexanal, valeraldehyde, etc.
  • Hexanal and valeraldehyde are directly related to the smell of bran and aging of the food. The higher the content of hexanal, valeraldehyde, etc., the greater the bran and odor of the food.
  • Table 1 shows the changes in the content of hexanal and valeraldehyde in rice after washing the rice based on liquids of different temperatures. It can be seen from Table 1 that at 70°C, the contents of hexanal and valeraldehyde are significantly reduced.
  • the optimum temperature of enzymes in animals and plants is between 30°C and 40°C; while the optimum temperature of enzymes in bacteria and fungi differs greatly, and the optimum temperature of some enzymes can be up to 70°C.
  • this example uses 70°C-100°C liquid to clean the food, especially the rice, so that the decomposition enzyme loses its activity, thus avoiding the smell and bran of the rice when it is heated. Sour.
  • the second container is located inside the electric rice cooker, and is used to provide an accommodating space for the at least one food ingredient added thereto during heat treatment, and has a heat conduction function.
  • the second container may be an inner pot of the electric rice cooker.
  • the above step S103 may be the first container in the rice cooker, that is, the rice washing device uses 70°C-100°C water to wash the rice, and after the washing is completed, the water used to wash the rice is discharged, and Add the rice remaining after draining water to the second container, the inner pot.
  • the second container 104 is located inside the rice cooker 100, and the above step S103 may be described as: washing the at least one food material in the first container 103 by vibration, After cleaning, the liquid is discharged through the water inlet pipe 101, and then at least one food material remaining in the first container 103 is added to the second container 104.
  • the opening in the bottom of the first container 103 may enter the second container 104, and the method of washing the food in the first container 103 may also be stirring.
  • the above step S103 may also be washing rice and wheat with water at 70°C-100°C in the rice washing device in the rice cooker. After the washing is completed, the water used for washing the rice and wheat is drained, and the water is retained after draining Add rice and wheat to the inner pot.
  • using the liquid in the first temperature range to clean the at least one food material in the first container specifically includes: using the liquid in the first temperature range in the first container The at least one food material is washed for a first preset duration.
  • the first preset duration can be set according to actual needs, for example, it can be set to 30s, or it can be set to 1 minute and 30 seconds; in a preferred example, the first preset duration is set to less than 1 minute .
  • the duration of cleaning the ingredients may be set in the program control of the rice cooker, and the user may select the duration of cleaning on the button outside the rice cooker.
  • the specific setting method can refer to the timer and reservation function of the rice cooker, and make corresponding settings, which will not be repeated here.
  • the above step S103 may be that rice is washed in the rice-washing device in the rice cooker for 30S using water at 70°C-100°C. After the washing is completed, the water used for washing the rice is discharged, and the water is discharged Add the remaining rice to the inner pot.
  • the above step S103 may also be that rice and wheat are washed in the rice-washing device in the rice cooker for 30 seconds by using water at 70°C-100°C. After the washing is completed, the water for washing the rice and wheat is discharged, and The rice retained after draining the water is added to the inner pot.
  • the method further includes:
  • S104 Add liquid in the first temperature range to the second container, and heat at least one food material and liquid in the second container.
  • hot water cooking can shorten the cooking time of the ingredients, which can be based on the user's selection of quick cooking or the situation that the rice is hard, using hot water to cook the ingredients.
  • the washed liquid is discharged, and at least one of the remaining foodstuffs is added to the second container, the liquid of 70°C-100°C is added to the second container, and heating is started.
  • the above step S104 may be that after the rice is quickly washed in the first container, that is, the rice washing device, using 70°C-100°C water, the water used for washing is drained, and the remaining rice is added to the inner pot, and , Add 70°C-100°C water to the inner pot to start cooking.
  • the step S104 may be after the food is washed and the liquid is discharged, after adding the food into the second container 104; a new liquid is entered through the water inlet pipe 101, and the liquid passes through the first heating device After 201 is heated to 70°C-100°C, it enters the first container 103, then enters the second container 104 through the bottom of the first container 103, and starts heating by the third heating device 105.
  • FIG. 4 is a flowchart of the food processing of the above-mentioned optional embodiment.
  • the "into rice” It may refer to adding at least one food material to the first container.
  • the "water inlet” may be liquid entering through the water inlet pipe; the “heating water” may be a pair of first heating devices provided at the end of the water inlet pipe.
  • the liquid in the water inlet pipe is heated; the "hot water washing rice (70°C-100°C)" means that at least one food material is washed in the first container by the heated 70°C-100°C liquid; after the cleaning is completed , Drain the liquid, add the remaining ingredients to the second container, add hot water again, and start cooking the ingredients.
  • the method may further include:
  • S105 Add a liquid in a second temperature range to the second container, and perform a second preset duration of the at least one food ingredient in the second container based on the liquid in the second temperature range Soaking, heating at least one food material and liquid in the second container after soaking.
  • the second temperature range is 30°C-100°C.
  • the second temperature range may be 30°C-60°C.
  • the washed liquid is drained, and then at least one remaining food material is added to the second container, a liquid of 30°C-60°C is added to the second container.
  • the liquid is used for soaking the at least one food ingredient for a second preset duration, and after sufficient soaking, heating is started.
  • the method of adding liquid in the second temperature range to the second container further includes:
  • the second heating device is controlled to heat the liquid in the water tank
  • the temperature detection device When the temperature detection device detects that the liquid in the water tank is heated to the second temperature range, it controls to transport the liquid in the water tank with the heated to the second temperature range to the water through the water outlet In the second container.
  • the second temperature range may be greater than 40°C.
  • heating the at least one food material and liquid in the second container includes:
  • the third heating device is controlled to heat at least one food material and liquid in the second container.
  • Step S202 After the rice cooker is powered on, control the second heating device to heat the water in the water tank.
  • Step S204 when the temperature detection device detects that the water in the water tank is heated to a preset temperature, it controls to transport the hot water with the second temperature range in the water tank to the water through the water outlet In a second container, wherein the second temperature range is greater than 40°C.
  • Step S206 after using the hot water to soak the rice in the second container for a second preset duration, controlling the third heating device to heat the second container.
  • the water in the water tank is heated by the second heating device, and the temperature is monitored by the temperature detection device.
  • the water in the water tank is heated to the second temperature range, it can pass through the water tank The outlet of the water supply hot water with a second temperature range to the second container, so that the hot water is used to soak the rice in the second container for a second preset time, and then the third heating device is started to heat the second container to complete
  • the cooking of rice and considering that when users use aged rice to cook rice, the fat contained on the surface of the rice bran is easily oxidized into fatty acids, and the fatty acids form carbonyl compounds under the action of lipolytic enzymes, thereby making the cooking flavor and taste Poor taste, it can be seen that the bran and aged rice flavor components of the aged rice are mainly related to lipolytic enzymes, and the lipolytic enzyme is most likely to function in the range of 30°C to 40°C, so it is preferable to use the second heating device
  • the water in the water tank is heated
  • the fat-decomposing enzyme loses its activity, thereby preventing the fat in the rice bran on the surface of aged rice from being oxidized and decomposed, effectively improving the problem of the flavor and taste of aged rice cooking, and using hot water to cook the rice helps to improve the rice The cooking effect achieves the purpose of enhancing the user's experience of using the rice cooker.
  • the value range of the second temperature range is: 70°C to 100°C.
  • the value range of the second preset duration is: 5 seconds to 30 seconds.
  • the second preset duration may be any duration, such as 30 minutes, 60 minutes, etc., depending on the user's intention.
  • the second heating The device heats the water in the water tank to 70 °C ⁇ 100 °C to avoid the temperature zone where lipolytic enzymes are active; and considering the reaction speed of lipolytic enzymes losing activity under the action of hot water at a higher temperature and the rice cooking process
  • the duration of using the hot water immersion rice with the second temperature range can be controlled within the range of 5 seconds to 30 seconds.
  • the value of the second preset duration is inversely proportional to the value of the second temperature range, that is, the higher the temperature, the shorter the value of the soaking duration.
  • the cooking control method of this embodiment before step 204 and before or after controlling the second heating device to heat the water in the water tank in step 202 further includes: detecting whether the second container The washed rice has been put in.
  • the step of placing the washed rice in the second container may be performed before or after heating the water in the water tank by the second heating device, wherein the washed rice is placed in the In the second container, it can mean that the washed rice is poured into the second container placed in the pot, or that the second container containing the washed rice is placed in the pot, that is, it can be washed
  • the corresponding rice cooking program is started, and the water in the water tank is controlled to be heated by the second heating device. That is, the rice cooking program includes a program for heating the water in the water tank.
  • the second heating device After the rice cooker is powered on, before placing the washed rice in the second container, the second heating device is pre-activated to heat the water in the water tank, and the corresponding cooking is started immediately after the washed rice is placed in the second container
  • the rice cooking process allows the hot water in the water tank to enter the second container, that is, the rice cooking process does not include the process of heating the water in the water tank.
  • the user By preheating the water in the water tank, the user can perform the preheating process Rice washing and other operations can achieve the purpose of shortening cooking time.
  • the above step S105 may be that after the rice is quickly washed in the first container, that is, the rice washing device, using 70°C-100°C water, the water used for washing is discharged, and the remaining rice is added to the inner pot (also Is the second container), and add 30°C-60°C water to the inner pot, soak the rice in the inner pot for 30 minutes based on the 30°C-60°C water, after fully soaking, Start heating again.
  • the food is added into the second container 104; a new liquid is entered through the water inlet pipe 101, and the liquid is heated by the first heating device 201 to After 30°C-60°C, it enters the first container 103, and then enters the second container 104 through the bottom of the first container 103.
  • the second container 104 is immersed for a certain period of time. After being fully immersed, it passes through the third heating device 105 began to heat up.
  • the soaking of the at least one food ingredient can also be completed in the first container, that is, after the rice is quickly washed with 70°C-100°C water in the rice washing device, the water used for washing is discharged , Keep the cleaned rice in the rice-washing device, and then add 30°C-60°C water to the rice-washing device, soak the rice in the first container for a certain period of time based on the 30°C-60°C water. After soaking, heating begins again.
  • the step S105 when soaking of at least one food ingredient occurs in the first container 103, the step S105 may be described as: after the food ingredients are washed and the liquid is discharged, in the first container 103 The at least one food ingredient is retained in; a new liquid is entered through the water inlet pipe 101, and this liquid is heated to 40°C-60°C by the first heating device 201, then enters the first container 103, and the food is processed in the first container 103 After sufficient soaking, the third heating device 105 starts heating.
  • FIG. 7 is a flowchart of the food processing of the above alternative embodiment.
  • “Rice” can mean adding at least one food ingredient to the first container
  • the "water inlet” can be liquid entering through the water inlet pipe
  • the “heating water” can be the first heating provided by the end of the water inlet pipe
  • the device heats the liquid in the water inlet pipe
  • the "hot water washing rice (70°C-100°C)” means that at least one food material is washed in the first container by the heated liquid of 70°C-100°C; cleaning After completion, drain the liquid and add the remaining ingredients to the second container.
  • the "warm water soak (30°C-60°C)" may be to add 30°C-60°C hot water to the second container again, based on the 30°-60°C hot water soaks the ingredients in the second container, and starts cooking the ingredients after soaking.
  • the soaking here may also be to soak the food ingredients in the first container and start cooking the food ingredients after sufficient soaking. At this point, the processing of the ingredients has been completed.
  • the control of the second heating device to the water tank Before or after the liquid is heated the method further includes:
  • the detecting whether the washed at least one food material has been put into the second container includes:
  • controlling to transport the liquid in the water tank that has been heated to the second temperature range to the second container through the water outlet includes:
  • the pumping device of the rice cooker is controlled according to the set rice-water ratio to deliver the liquid volume corresponding to the current amount of food ingredients in the second container to the second container through the water outlet.
  • the food is rice and the liquid is water.
  • the step of detecting whether washed rice has been placed in the second container may be specifically implemented as the process steps shown in FIG. 8, including:
  • Step S302 Obtain the real-time weighing weight of the second container.
  • step S304 it is determined whether the real-time weighing weight is greater than the initial weighing weight of the second container. If step S306 is performed, otherwise step S308 is performed.
  • Step S306 it is determined that the washed rice has been placed in the second container.
  • Step S308 it is determined that the washed rice is not put in the second container.
  • the automatic detection of whether rice has been placed in the second container can be achieved by detecting the change in the weighing weight of the second container, which is accurate and intuitive, and at the same time helps to determine or verify the second container The amount of rice.
  • step S204 in the above embodiment may be specifically executed as follows: the pumping device of the rice cooker is controlled according to the set rice-to-water ratio to deliver to the second container through the water outlet and the current in the second container The amount of water corresponding to the amount of rice.
  • the amount of water corresponding to the set rice-water ratio can be determined according to the current amount of rice added to the second container, and then the water amount The hot water in the water tank with the second temperature range is delivered to the second container.
  • the method for processing food ingredients uses the heated liquid to quickly clean the food ingredients in the first container, and then adds the food ingredients to the second container to heat the food ingredients; since the use of cold water for food ingredients, especially rice, is avoided
  • the cleaning process can effectively ensure that the ingredients will not have bad smells such as old taste and bran acid taste after cooking, thereby improving the user's experience of using the rice cooker.
  • the electric rice cooker 200 includes: a first heating device 201 and a processor 202, wherein:
  • the first heating device 201 is used to heat the liquid to obtain the liquid in the first temperature range
  • the processor 202 is configured to control the addition of the liquid in the first temperature range and at least one food material to the first container; wherein the at least one food material includes at least rice;
  • the processor 202 is further used to control the cleaning of the at least one food material in the first container by using the liquid in the first temperature range, and to control the addition of the washed at least one food material to the second A container; wherein, the second container is used to provide a containing space for at least one food material added thereto during heat treatment; the first container is different from the second container.
  • the first heating device 201 heats the flowing liquid by controlling the first heating device located at the end of the water inlet pipe.
  • the processor 202 is mainly used to control the function flow of the rice cooker 200.
  • the above-mentioned at least one food ingredient and the liquid in the first temperature range are added to the first container, which may be that the processor 202 controls at least one food ingredient to be added to the first container and controls the liquid in the first temperature range to enter the rice cooker It may also be that the processor 202 only controls the liquid in the first temperature range to enter the first container in the rice cooker, and the at least one food ingredient may be manually added to the first container.
  • the rice cooker 200 further includes a storage box, and a pressure device exists at the bottom of the storage box.
  • the addition of the at least one food ingredient to the first container may be a processor 202 that controls the pressure device at the bottom of the storage box inside the rice cooker 200 so that the rice in the storage box is pressed into the first container; and the first temperature The liquid in the range is obtained after the first heating device 201 controls the first heating device to heat, and is controlled by the processor 202 to enter the first container.
  • the processor 202 only controls the liquid in the first temperature range to enter the first container, and at least one food material is manually added to the first container, specifically: when the at least one food material is manually added to the first container
  • the first heating device 201 controls the first heating device to heat the liquid
  • the processor 202 further controls the heated liquid to enter the first container.
  • the first heating device 201 heats the liquid, specifically, a liquid at 70°C to 100°C is obtained.
  • the processor 202 controls to clean the food material in the first container with a liquid at a temperature of 70°C to 100°C.
  • the purpose of cleaning the food with a liquid in the temperature range of 70°C to 100°C is to inactivate the lipolytic enzyme at high temperature, so the food after cooking has good flavor and good taste.
  • the first heating device 201 is provided on the water inlet pipe inside the rice cooker to control the first heating device to heat the tap water, specifically It is heated to 70°C-100°C.
  • the processor 202 is further configured to control, in the first container, the liquid in the first temperature range to clean the food material with a first preset duration for at least the one food ingredient; the preset duration is less than 1 minute.
  • washing time is too long, for example, more than 1 minute, the starch in the rice will be a lot Lost and discarded as the liquid drains.
  • the processor 202 may control the first container in the rice cooker, that is, the rice-washing device uses 70°C-100°C water to clean the rice for 30S.
  • the rice-washing device may be controlled to vibrate, or agitate to achieve rice washing.
  • the rice in the device is cleaned, the processor 202 further controls the cleaning time, and the cleaning time is controlled within 1 minute.
  • the water for cleaning is further controlled, and then the bottom opening of the rice cleaning device is controlled. Add the reserved rice to the second container, the inner pot.
  • the processor 202 is also used to control the addition of the liquid in the first temperature range to the second container, and control the heating of at least one food material and the liquid in the second container.
  • hot water cooking can shorten the cooking time of the ingredients, which can be based on the user's selection of quick cooking or the situation that the rice is hard, using hot water to cook the ingredients.
  • the processor 202 controls the rice-washing device to vibrate, or stir to clean the food in the first container, control the discharge of liquid, and the food remaining in the first container into the second container, and then the processor 202 passes through With the cooperation of the first heating device 201, a liquid of 70°C-100°C is added to the second container, and the third heating device in the rice cooker is further controlled to start heating.
  • the processor 202 is further used to control the liquid in the second temperature range to add the liquid in the second temperature range to the at least one in the second container based on the liquid in the second temperature range.
  • the food materials are immersed for a second preset duration, and after the immersion is completed, at least one food material and liquid in the second container are heated; wherein the second temperature range is 30°C-60°C.
  • the ingredients are heated and cooked with warm water for a certain period of time, which can make the taste of the ingredients after cooking more soft and waxy.
  • the processor 202 controls the first container to vibrate, or agitates to clean the food in the first container, controls the discharge of the liquid and the food remaining in the first container into the second container, and then the processor 202 passes again In cooperation with the first heating device 201, a liquid of 30°C-60°C is added to the second container, and after the liquid of 30°C-60°C soaks at least one food material in the second container for a second preset duration Then, the processor 202 controls the third heating device in the rice cooker to start heating.
  • the first heating device 201 is used to heat the liquid, specifically: the first heating device 201 controls the first heating device 201 provided at the end of the water inlet pipe 101 in FIG. 2 to heat so that it flows through The liquid temperature of the first heating device 201 changes.
  • the processor 202 is used to control the addition of the liquid in the first temperature range and at least one food material to the first container; that is, the processor 202 controls the pressure device at the bottom of the storage tank 106 in FIG. 2 such that The rice in the storage box 106 is pressed into the first container 103; in the same way, the liquid in the inlet pipe 101 after the heat treatment is also controlled by the processor 202 into the first container 103.
  • the processor 202 is also used to control the liquid in the first temperature range to clean the at least one food material in the first container 103, that is, the processor 202 controls the liquid and rice after heating to enter After the first container 103, the processor 202 controls the first container 103 to generate vibration to realize the cleaning of rice in the first container 101.
  • the processor 202 is also used to control the cleaning time, and the specific cleaning time does not exceed 1 minute.
  • the liquid in the first container 103 is controlled to be discharged through the water inlet pipe 101; here, the liquid may also be discharged by the processor 202 controlling the liquid to be discharged through the water outlet pipe (FIG. 2
  • the water outlet pipe is not shown).
  • the water inlet and drainage methods described here please refer to the water inlet and water outlet mode of the washing machine, and I will not repeat them here.
  • the processor 202 controls to discharge the liquid, the cleaned rice remains in the first container 103.
  • the processor 202 controls the bottom valve of the first container 103 to open, so that the bottom of the first container 103 forms an opening to clean the cleaned rice. Rice falls into the second container 104.
  • the processor 202 can again control the liquid to pass through the water inlet pipe 101 shown in FIG. 2, and the first heating device 201 controls the first heating device 201 The liquid in the water inlet pipe is heated to 70°C-100°C, and the heated liquid enters the second container 104 through the first container 103. At this time, the processor 202 controls the third heating device 105 to realize the second The rice and liquid in the container 104 are heated, and cooking is started.
  • the processor 202 can again control the liquid to pass through the water inlet pipe 101 shown in FIG. 2.
  • the first heating device 201 controls the first heating device 201 realizes heating of the liquid in the water inlet pipe to 30°C-60°C, the heated liquid enters the second container 104 through the first container 103, and in the second container 104, the heated liquid is used to soak the rice,
  • the immersion time is determined by the user himself. After sufficient immersion, the user presses the heating button, and the processor 202 controls the third heating device 105 to heat the rice and liquid in the second container 104, that is, to start cooking.
  • the rice can also be soaked in the first container 103.
  • the user presses the heating button, and the processor 202 controls the bottom valve of the first container 103 to open, so that the rice in the first container 103
  • the liquid and the liquid enter the second container 104, and the third heating device 105 is further controlled to heat the rice and the liquid in the second container 104, that is, to start cooking rice.
  • the second container is located in the pot body
  • the electric rice cooker further includes: a water tank, which is independently arranged adjacent to the pot body, and a water outlet communicating with the second container is opened on the water tank;
  • a second heating device provided in the water tank, for heating the water in the water tank;
  • a third heating device provided in the pot body, for heating the second container
  • the temperature detection device is used to detect the temperature of the liquid in the water tank.
  • the processor is electrically connected to the temperature detection device, the third heating device and the second heating device, respectively;
  • the processor is configured to control the hot water having the preset temperature in the water tank when the temperature detection device detects that the water in the water tank is heated to a preset temperature by the second heating device Delivered to the second container through the water outlet, and after the hot water is used to soak the rice in the second container for a preset period of time, the third heating device is controlled to heat the second container ;
  • the preset temperature is greater than 40°C.
  • the second temperature range is: 70°C to 100°C;
  • the value range of the second preset duration is: 5 seconds to 30 seconds.
  • the processor is configured to control the delivery of a liquid amount corresponding to the current amount of food ingredients in the second container to the second container according to the set rice-water ratio.
  • the water pumping device is electrically connected to the control device, and transfers the liquid in the water tank with the second temperature range to the second container through the water outlet.
  • the rice cooker of the embodiment of the present application includes: a pot body 10, a second container 104, a water tank 30, an upper cover 40, and a sealing cover 50.
  • the second container 104 is located in the pot body 10, and the upper cover 40 is used to cover the pot body 10.
  • the upper cover 40 can be formed with the second container 104 when it is closed on the pot body 10 during cooking Airtight space to ensure the safety of the rice cooker and to keep it warm.
  • FIG. 10 the structural diagram of the rice cooker provided in FIG. 10 and the rice cooker provided in FIG. 2 do not conflict, but other components can be added on the basis of the rice cooker of FIG. 2, for example, see FIG. 11.
  • the following example content can be understood as the detailed description provided based on FIG. 10 or FIG. 11, and using liquid as water and at least one food material containing rice.
  • the water tank 30 is independently disposed adjacent to the pot body 10, and the water tank 30 is provided with a water outlet (not shown) communicating with the second container 104, and the sealing cover 50 is used to cover the water tank 30, specifically, the water tank
  • the arrangement of the upper sealing cover 50 on the one hand facilitates the heat preservation during the heating of water, on the other hand it also facilitates the water supply to the water tank 30 and the regular cleaning of the water tank 30.
  • the rice cooker further includes: a third heating device 105 and a second heating device 70, a temperature detection device (not shown in the figure) and a processor (not shown in the figure), and The third heating device 105, the second heating device 70, and the temperature detection device are all electrically connected to the processor.
  • the third heating device 105 is provided in the pot body 10 for heating the second container 104
  • the second heating device 70 is provided in the water tank 30 for heating the water in the water tank 30
  • the temperature detection device is used Detecting the temperature of the water in the water tank 30 during the heating of the water in the water tank 30 by the second heating device 70
  • the processor is configured to detect that the water in the water tank 30 is heated by the second heating device 70 to In the second temperature range
  • the hot water with the second temperature range in the water tank 30 is controlled to be delivered to the second container 104 through the water outlet, wherein the second temperature range is greater than 40°C, and the hot water is used for the second container
  • the third heating device 105 is controlled to heat the second container 104.
  • an independent and temperature-controllable water tank 30 is provided in the rice cooker, and hot water having a second temperature range can be supplied to the second container 104 through the water outlet to activate the third heating device 105
  • the second container 104 soaks the hot water with the second temperature range for a second preset duration before heating the rice, and considering that when the user uses the aged rice to cook the rice, the fat contained in the surface of the rice bran is easily oxidized into Fatty acids, and fatty acids produce carbonyl compounds under the action of lipolytic enzymes, which makes cooking rice flavor and mouthfeel poor.
  • the bran and aged rice flavor components of aged rice are mainly related to lipolytic enzymes, while lipolytic enzymes are at 30 It is most likely to function within the range of °C ⁇ 40°C, so it is preferable that the water in the water tank 30 can be heated to above 40 °C by the second heating device 70 and then transferred to the second container 104 for soaking before rice cooking and Further cooking of rice, in the process of soaking the rice with hot water having a temperature above 40°C, the lipolytic enzyme will lose its activity, thereby avoiding the oxidative decomposition of the fat in the rice bran on the surface of the aged rice, effectively improving the aged rice
  • the problem of poor flavor and taste of cooking rice, and the use of hot water for cooking rice helps to improve the cooking effect of rice and achieve the purpose of enhancing the user's experience of using a rice cooker.
  • the processor may be provided in the upper cover 40.
  • the value range of the second temperature range is: 70°C to 100°C; the value range of the second preset duration is: 5 seconds to 30 seconds.
  • the second The heating device 70 heats the water in the water tank 30 to 70° C. to 100° C. to avoid a temperature zone in which lipolytic enzymes are active; and considers the reaction speed and cooking of the lipolytic enzymes that lose their activity under the action of hot water at a higher temperature
  • the duration of soaking the rice with hot water having a second temperature range can be controlled within the range of 5 seconds to 30 seconds.
  • the value of the second preset duration is inversely proportional to the value of the second temperature range, that is, the higher the temperature, the shorter the value of the soaking duration.
  • the rice is subjected to instant heat treatment with hot water at 70°C to 100°C, which can avoid the active temperature range of lipolytic enzymes, and deactivate the lipolytic enzymes, thereby avoiding the decomposition of the taste of rice and the components of bran.
  • the components of taste and bran are hexanal and valeraldehyde.
  • the processor is specifically configured to control the delivery of the amount of water corresponding to the current amount of rice in the second container 104 to the second container 104 according to the set rice-water ratio.
  • the amount of water corresponding to the set rice-water ratio may be determined according to the current amount of rice added to the second container 104, and then the amount of water in the water tank 30 has the first Hot water in the two temperature ranges is delivered to the second container 104.
  • the current amount of rice in the second container 104 can be set by the user when the rice is placed in the second container 104 to start the rice cooking program, or the current amount of rice in the second container 104 can be automatically measured by the rice cooker
  • a weight sensor is provided in the pot body 10, and the amount of rice is determined by the weight change before and after the second container 104 is placed in the rice.
  • the rice cooker further includes a pumping device (not shown in the figure) electrically connected to the processor, which is used to transport the hot water having the second temperature range in the water tank 30 to the second container through the water outlet 104.
  • a pumping device (not shown in the figure) electrically connected to the processor, which is used to transport the hot water having the second temperature range in the water tank 30 to the second container through the water outlet 104.
  • the pumping device includes at least a water pump and a water connection line with one end connected to the water outlet of the water tank 30 and the other end extending into the second container 104, when the processor controls the water pump to start working, the water tank 30 The water in the pump is pumped into the second container 104 through the water pipeline.
  • the pumping device includes at least a pressure boosting device and a water connection line that is sealedly connected to the water outlet of the water tank 30 at one end and extends to the second container 104 at the other end, for increasing the pressure in the water tank 30,
  • the pressure in the water tank 30 is higher than the pressure in the second container 104, that is, a pressure difference is formed between the two, so that the water in the water tank 30 is pressed into the second container 104 via the water delivery line.
  • the pumping device includes at least a pressure-reducing device and a water delivery line that is sealedly connected to the water outlet of the water tank 30 at one end and extends to the second container 104 at the other end, for reducing the pressure in the second container 104 , So that the pressure in the water tank 30 is higher than the pressure in the second container 104, that is, a pressure difference is formed between the two, so that the water in the water tank 30 is pressed into the second container 104 via the water pipeline; specifically, the pressure reducing device It may be a vacuum device, which extracts the air in the second container 104 to form a negative pressure.
  • the above-mentioned water pumping device may further include a water flow meter for counting the amount of water flowing into the second container from the water tank, so as to realize precise control of the water supply amount.
  • the water with the second temperature range in the water tank 30 can also be transported to the second container 104 by other means, such as placing the water tank 30 at a higher position than the second container 104
  • a water supply pipeline is provided at one end, the water supply pipeline is sealedly connected to the water outlet of the water tank 30 at one end, and extends to the second container 104 at the other end, and the water temperature in the water tank 30 reaches the second temperature in the water supply pipeline Gate switch that opens when in range, etc.
  • the electric rice cooker may also be an electric pressure cooker or the like.
  • the first heating device 201 is provided in the rice cooker to heat the liquid entering the first container for cleaning food to 70°C-100°C, and then the processor 202 controls the first container to generate vibration and other forms to achieve high temperature liquid cleaning Ingredients, adopting this processing method can effectively ensure that the ingredients will not have bad smells such as aging and bran sourness after cooking, thereby improving the user's experience of using the rice cooker.
  • the temperature of the liquid entering the rice cooker through the water inlet pipe can be controlled independently by the user, ensuring more convenience in the cooking process, and further, the processor 202 controls the first container to occur
  • the vibration realizes the cleaning of the ingredients in the first container, the control of the discharge of the liquid, and the retention of the ingredients in the first container into the second container, making the use of the entire rice cooker smarter and more convenient.
  • the rice cooker according to the embodiment of the present application may include:
  • a processor 404 a memory 402 for storing the processor-executable instructions, wherein the processor 404 is used to execute the executable instructions stored in the memory 402 to implement the method corresponding to the method in the second embodiment above Steps of cooking control method.
  • the embodiments of the present application also provide a computer-readable storage medium corresponding to the method in the above embodiments.
  • Embodiments of the present application also provide a computer-readable storage medium on which a computer program is stored, and when the computer program processor is executed by the processor, the steps of the foregoing method embodiments are implemented, and the foregoing storage medium includes: a mobile storage device , Read-Only Memory (ROM, Read-Only Memory), Random Access Memory (RAM, Random Access Memory), magnetic disk or CD-ROM and other media that can store program codes.

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Abstract

本申请实施例提供一种食材处理方法和电饭煲，其中方法包括：在对液体进行加热，得到处于第一温度范围内的液体后；将所述处于第一温度范围的液体、以及至少一种食材添加至所述第一容器；在所述第一容器内采用所述第一温度范围的液体对所述至少一种食材进行清洗，将清洗后的至少一种食材添加至第二容器。

Description

一种食材处理方法以及电饭煲 技术领域
本申请涉及食品加工领域，具体涉及一种食材处理方法以及电饭煲。
背景技术
大米由于在加工后失去了皮层的保护，储藏性差，容易陈化，导致市场上销售的绝大部分大米都是陈化粮或配米。即使是新米，由于很多消费者购买后存放时间太长或者储藏方式不当也容易陈化。陈米由于组织结构和成分发生了一定的变化，常混有一定量的米糠，而米糠含脂肪较多极易氧化，会在煮饭时产生糠酸气，导致米饭的风味和口感很差，从而影响用户对电饭煲的使用体验。
发明内容
有鉴于此，本申请的主要目的在于提供一种食材处理方法以及电饭煲，够有效的保证食材在烹饪后不会出现陈味和糠酸味等不良气味，进而提高用户对电饭煲的使用体验。
为达到上述目的，本申请的技术方案是这样实现的：
本申请实施例的一种食材处理方法，应用于电饭煲，所述电饭煲中至少包括有第一容器以及第二容器，所述第一容器与第二容器不同，所述方法包括：
对液体进行加热，得到处于第一温度范围内的液体；
将所述处于第一温度范围的液体、以及至少一种食材添加至所述第一容器；其中，所述至少一种食材至少包括大米；
在所述第一容器内采用所述第一温度范围的液体对所述至少一种食材 进行清洗，将清洗后的至少一种食材添加至第二容器；其中，所述第二容器用于为添加在其中的至少一种食材在进行加热处理时提供容纳空间。
在上述方案中，所述对液体进行加热，得到处于第一温度范围内的液体，包括：
对液体进行加热，得到处于70℃-100℃的液体。
在上述方案中，所述在所述第一容器内采用所述第一温度范围的液体对所述至少一种食材进行清洗，包括：
用于控制在第一容器内采用第一温度范围的液体对所述至少一种食材进行第一预设时长的清洗；所述第一预设时长小于1分钟。
在上述方案中，所述将清洗后的至少一种食材添加至第二容器之后，所述方法还包括：
向所述第二容器中添加处于第一温度范围内的液体，对所述第二容器内的至少一种食材以及液体进行加热。
在上述方案中，所述将清洗后的至少一种食材添加至第二容器之后，所述方法还包括：
向所述第二容器中添加处于第二温度范围内的液体，基于所述第二温度范围内的液体在所述第二容器内对所述至少一种食材进行第二预设时长的浸泡，浸泡完成后对所述第二容器内的至少一种食材以及液体进行加热；
其中，所述第二温度范围为30℃-60℃。
在上述方案中，所述向所述第二容器中添加处于第二温度范围内的液体，所述方法还包括：
当所述电饭煲通电后，控制第二加热装置对水箱中的液体进行加热；
当所述温度检测装置检测到所述水箱中的液体被加热至第二温度范围内时，控制将所述水箱中具有所述被加热至第二温度范围内的液体通过出水口输送至所述第二容器中。
在上述方案中，所述第二温度范围大于40℃；
在上述方案中，所述对所述第二容器内的至少一种食材以及液体进行加热，包括：
控制第三加热装置对所述第二容器内的至少一种食材以及液体进行加热。
在上述方案中，在控制将所述水箱中具有所述被加热至第二温度范围内的液体通过出水口输送至所述第二容器中之前、所述控制第二加热装置对水箱中的液体进行加热之前或之后，所述方法还包括：
检测所述第二容器中是否已放入洗净的至少一种食材。
在上述方案中，所述检测所述第二容器中是否已放入洗净的至少一种食材，包括：
获取所述第二容器的实时称重重量；
判断所述实时称重重量是否大于所述第二容器的初始称重重量；
若是，判定所述第二容器中已放入洗净的至少一种食材；
若否，判定所述第二容器中未放入洗净的至少一种食材。
在上述方案中，所述控制将所述水箱中具有所述被加热至第二温度范围内的液体通过出水口输送至所述第二容器中，包括：
根据设定米水比控制所述电饭煲的抽水装置通过出水口向所述第二容器中输送与所述第二容器中的当前食材量对应的液体量。
在上述方案中，所述第二温度范围为：70℃～100℃；
所述第二预设时长的取值范围为：5秒～30秒。
本申请还提供一种电饭煲，所述电饭煲包括：第一加热装置以及处理器，其中：
所述第一加热装置，用于对液体进行加热，得到处于第一温度范围内的液体；
所述处理器，用于控制将所述处于第一温度范围的液体、以及至少一种食材添加至第一容器；其中，所述至少一种食材至少包括大米；
所述处理器，还用于控制采用所述第一温度范围的液体对所述至少一种食材在所述第一容器内进行清洗，并控制将清洗后的至少一种食材添加至第二容器；其中，所述第二容器用于为添加在其中的至少一种食材在进行加热处理时提供容纳空间；
所述第一容器与第二容器不同。
在上述方案中，所述第一加热装置，用于对液体进行加热，得到处于70℃-100℃的液体。
在上述方案中，所述处理器，用于控制在第一容器内采用第一温度范围的液体对所述至少一种食材进行第一预设时长的清洗；所述第一预设时长小于1分钟。
在上述方案中，所述处理器，还用于控制向所述第二容器中添加处于第一温度范围内的液体，并控制对所述第二容器内的至少一种食材以及液体进行加热。
在上述方案中，所述处理器，还用于控制在所述第二容器中添加处于第二温度范围内的液体后，基于所述第二温度范围内的液体在所述第二容器内对所述至少一种食材进行第二预设时长的浸泡，浸泡完成后对所述第二容器内的至少一种食材以及液体进行加热；其中，所述第二温度范围为30℃-60℃。
在上述方案中，所述第二容器位于所述锅体内；
所述电饭煲，还包括：水箱，与所述锅体相邻独立设置，所述水箱上开设有与所述第二容器连通的出水口；
第二加热装置，设置在所述水箱中，用于对所述水箱中的水进行加热；
第三加热装置，设置在所述锅体中，用于对所述第二容器进行加热；
温度检测装置，用于检测所述水箱中的液体温度。
在上述方案中，所述处理器，分别与所述温度检测装置、所述第三 加热装置和所述第二加热装置电连接；
所述处理器，配置为当所述温度检测装置检测到所述水箱中的水被所述第二加热装置加热至预设温度时，控制将所述水箱中具有所述预设温度的热水通过所述出水口输送至所述第二容器中，以及在使用所述热水对所述第二容器中的米浸泡第二预设时长后控制所述第三加热装置对所述第二容器进行加热；
其中，所述第二温度范围大于40℃。
在上述方案中，所述第二温度范围为：70℃～100℃；
所述第二预设时长的取值范围为：5秒～30秒。
在上述方案中，所述处理器，配置为根据设定米水比控制向所述第二容器中输送与所述第二容器中的当前食材量对应的液体量。
在上述方案中，还包括：
上盖，盖设在所述锅体上；
密封盖，盖设在所述水箱上；
抽水装置，与所述控制装置电连接，将所述水箱中具有所述第二温度范围的液体通过所述出水口输送至所述第二容器中。
本申请还提供一种计算机可读存储介质，其上存储有计算机程序，其中，所述计算机程序被处理器执行时上述所述方法的任一步骤。
本申请实施例提供一种食材处理方法和电饭煲，通过加热后的液体在第一容器内对食材进行快速的清洗后，再将食材添加到第二容器以进行食材的加热；这种方法由于避免了使用凉水对食材尤其是大米的清洗处理，能够有效的保证食材在烹饪后不会出现陈味和糠酸味等不良气味，进而提高用户对电饭煲的使用体验。
附图说明
图1为本申请实施例一种食材处理方法的流程示意图一；
图2为本申请实施例提供的一种电饭煲的结构示意图一；
图3为本申请实施例食材处理方法的流程示意图二；
图4为本申请一种可选实施例的食材处理方法流程图三；
图5为本申请实施例食材处理方法的流程示意图四；
图6为本申请实施例食材处理方法的流程示意图五；
图7为本申请实施例的食材处理方法流程图六；
图8为本申请实施例食材处理方法的流程示意图七；
图9为本申请实施例一种电饭煲的功能结构示意图；
图10为本申请实施例提供的一种电饭煲的结构示意图二；
图11为本申请实施例提供的一种电饭煲的结构示意图三；
图12为本申请实施例提供的一种电饭煲的示意框图。
具体实施方式
下面结合附图对技术方案的实施作进一步的详细描述。此处所描述的具体实施例仅用以解释本申请，并不用于限定本申请。
本申请实施例的一种食材处理方法，应用于电饭煲，所述电饭煲中至少包括有第一容器以及第二容器，所述第一容器与第二容器不同，如图1所示，该方法包括：
S101，对液体进行加热，得到处于第一温度范围内的液体；
S102，将所述处于第一温度范围的液体、以及至少一种食材添加至所述第一容器；其中，所述至少一种食材至少包括大米；
S103，在所述第一容器内采用所述第一温度范围的液体对所述至少一种食材进行清洗，将清洗后的至少一种食材添加至第二容器；其中，所述第二容器用于为添加在其中的至少一种食材在进行加热处理时提供容纳空间。
需要说明的是，所述液体是用于清洗食材的液体，可以是日常生活中 用于清洗食材的任何一种液体，例如：自来水，矿泉水，无菌水等。
所述食材是日常生活中可以食用的任何一种或者多种食材，例如，大米、小米、黄豆、小麦等。
其中，第一容器与第二容器作用不相同、材质不相同、并且容纳空间的大小也不相同。所述第一容器可以是用于清洗食材的任何一种容器；其中所述容器的形状可以是任意的，例如方形、圆形、椭圆等。所述第二容器可以是任何具有容纳空间和热传导功能的容器，其材质可以是铁、铜、合金等。
在本实施例中，步骤S101中对液体进行加热可以是通过电饭煲内的第一加热装置完成的液体加热，得到第一温度范围内的液体。所述第一温度范围是特定的温度范围，即用特定的温度范围的液体清洗食材。
进一步地，上述S101具体包括：对液体进行加热，得到处于70℃-100℃的液体。
作为一种示例，上述步骤S101可以是当自来水通过进水管进入电饭煲内部的第一容器之前，需要对所述自来水进行加热处理，所述加热处理可以是在电饭煲内部的进水管上设置第一加热装置，通过第一加热装置完成自来水的加热；具体是加热至70℃-100℃。
在实际操作中，如图2所示，图2为本申请实施例提供的一种电饭煲的结构示意图，在电饭煲100中，上述步骤S101中的所述加热处理可以是在电饭煲100中的进水管101上设置第一加热装置201，通过第一加热装置201完成自来水的加热。
在步骤S102中将所述处于第一温度范围的液体、以及至少一种食材添加至所述第一容器，是指将上述加热至70℃-100℃的液体以及至少一种食材添加至第一容器103中。
这里，需要说明的是所述至少一种食材至少包括米，即当只有一种食材添加至第一容器时，所述的一种食材只能是米；当有多种食材添加至第 一容器时，所述多种食材可以是米和黄豆，米和小麦，米、黄豆以及小麦等。
这里，所述第一容器位于电饭煲的内部，所述第一容器可以是电饭煲内部的洗米装置。
还需要说明的是，将至少一种食材添加至第一容器，可以是人为的添加进入第一容器，也可以是自动化操作的添加进入第一容器。
其中，所述自动化的操作可以是在电饭煲中内部设置有储物箱，当储物箱中放置有至少一种食材时，通过动力装置将储物箱中至少一种食材添加至第一容器。
进一步地，所述处于第一温度范围内液体可以是在电饭煲外部进行加热，再人为添加至第一容器，也可以是在电饭煲中内部设置有第一加热装置、进水管，在电饭煲内部通过第一加热装置对进水管进入的液体进行加热，再添加至第一容器中。
那么此处可以采用组合的方式，比如：可以是电饭煲内部既没有储物箱，也没有第一加热装置和进水管；可以是电饭煲内部有储物箱，但是没有第一加热装置和进水管；可以是电饭煲内部有第一加热装置、进水管，但是没有储物箱；还可以是如图2所示的：电饭煲内部既有储物箱，也有第一加热装置和进水管。
作为一种示例，上述步骤S102可以是往电饭煲内的第一容器，即洗米装置中加入大米以及70℃-100℃的水。
或者，上述步骤S102还可以是往电饭煲内的洗米装置中加入大米和小麦以及70℃-100℃的水。当然还可以包括大米以及其他任意的一种或多种食材，只是本实施例中不再进行穷举。
在实际操作中，如图2所示，所述步骤S102可以是：所述第一容器103位于电饭煲100的内部，与进水管101相连，所述液体经第一加热装置201加热至70℃-100℃后，通过进水管101进入第一容器103中；所述位于储 物箱106中的至少一种食材通过储物箱106底部的压力装置进入第一容器103中。
在步骤S103中在所述第一容器内采用所述第一温度范围的液体对所述至少一种食材进行清洗是指在第一容器内使用70℃-100℃温度的液体对食材进行清洗。使用70℃-100℃温度范围的液体清洗食材的目的是通过高温使脂肪分解酶灭活，因此加工成的食材风味好、口感好。
具体地，由于本实施例中所指出的食材中至少包括大米，而绝大多数的大米由于存放时间过长，表面会生成米糠，米糠中含较多的脂肪易氧化。而脂肪酸分解酶在30℃-40℃范围内最容易发挥作用，使用温度较低的液体清洗食材，会缓慢地通过脂肪酶活跃的温度带，使脂肪酸被酶分解生成己醛、戊醛等，而己醛、戊醛与食材发出糠味、陈味有直接关系。己醛、戊醛等含量越高，食材发出的糠味、陈味越大。
Figure PCTCN2019111108-appb-000001
表1
表1示出基于不同温度的液体对大米进行清洗后，大米中己醛、戊醛的含量的变化。从表1中可以看出，在70℃时，己醛、戊醛的含量存在明显的下降。
并且，一般来说，动、植物体内的酶最适温度在30℃-40℃；而细菌和真菌体内的酶最适温度差别较大，有的酶最适温度可高达70℃。
那么基于表1和上述已知的酶的最适温度，本实例采用70℃-100℃的 液体清洗食材，尤其是大米，使分解酶失去了活性，从而避免大米在加热时发出陈味和糠酸味。
在清洗完成后，排出所述70℃-100℃的液体，再将清洗后的至少一种食材添加至第二容器。所述第二容器位于电饭煲的内部，用于为添加在其中的至少一种食材在进行加热处理时提供容纳空间，同时具备热传导功能，所述第二容器可以是电饭煲的内锅。
作为一种示例，上述步骤S103可以是在电饭煲内的第一容器，即洗米装置中使用70℃-100℃的水对大米进行清洗，清洗完成后，排出用于清洗所述大米的水，并将排出水后保留的大米添加至第二容器，即内锅。
在实际操作中，如图2所示，所述第二容器104位于电饭煲100的内部，上述步骤S103可以描述为：在第一容器103中通过震动的方式对所述至少一种食材进行清洗，清洗完后，先通过进水管101排出所述液体，再将第一容器103中保留的至少一种食材添加至第二容器104。这里，可以是通过第一容器103的底部活动的开口进入第二容器104中，另外，在第一容器103中清洗食材的方式也可以是搅拌。
上述步骤S103还可以是在电饭煲内的洗米装置中使用70℃-100℃的水对大米和小麦进行清洗，清洗完成后，排出用于清洗所述大米和小麦的水，并将排出水后保留的大米和小麦添加至内锅。
进一步地，所述S103中在所述第一容器内采用所述第一温度范围的液体对所述至少一种食材进行清洗，具体包括：在第一容器内采用第一温度范围的液体对所述至少一种食材进行第一预设时长的清洗。
其中，所述第一预设时长可以根据实际需求进行设定，比如，可以设置为30s，或者可以设置为1分30秒；一种优选的示例中，第一预设时长设置为小于1分钟。
需要说明的是，基于所述70℃-100℃的液体对添加至所述第一容器的至少一种食材进行清洗是有时间限制的，这是由于陈米被70℃-100℃的液 体清洗数秒会使分解酶失去活性，抑制产生糠味和陈米味。而经过瞬间加热，并且与上述液体短时间的接触只会对米粒表面进行处理，而米粒内部温度稍有升高，米粒中的淀粉几乎没有糊化，淀粉流失量也很少，不会影响米饭的口感。当清洗时间过长，例如超过1分钟后，大米中的淀粉会被大量流失，并随着液体的排出被丢弃。
这里，可以是在电饭煲的程序控制中设置清洗食材的时长，用户可以在电饭煲外的按钮上选择清洗时长。具体设置方式可以参考电饭煲的定时、预约功能，进行相对应的设置，在此不作赘述。
作为一种示例，上述步骤S103可以是在电饭煲内的洗米装置中使用70℃-100℃的水对大米进行30S的清洗，清洗完成后，排出用于清洗所述大米的水，并将排出水后保留的大米添加至内锅。
上述步骤S103还可以是在电饭煲内的洗米装置中使用70℃-100℃的水对大米和小麦进行30S的清洗，清洗完成后，排出所述用于清洗所述大米和小麦的水，并将排出水后保留的大米添加至内锅。
在本申请的一种示例中，如图3所示，在上述步骤S103之后，所述方法还包括：
S104，向所述第二容器中添加处于第一温度范围内的液体，对所述第二容器内的至少一种食材以及液体进行加热。
需要说明的是，在食材的烹饪过程中，热水烹饪可以缩短食材的烹饪时间，可以是基于用户选择快煮或者是米质偏硬的情况，采用热水进行食材的烹饪。
这里，在完成食材的清洗，排出清洗的液体，再将保留的至少一种食材添加至第二容器后，向第二容器中添加70℃-100℃的液体，开始加热。
作为一种示例，上述步骤S104可以是在第一容器，即洗米装置中使用70℃-100℃的水快速清洗完大米后，排出用于清洗的水，将保留的大米添加至内锅，并且，往所述内锅中加入70℃-100℃的水，开始加热煮饭。
在实际操作中，如图2所示，所述步骤S104可以是在食材清洗完、排出液体，添加食材进第二容器104后；通过进水管101进入新的液体，此液体通过第一加热装置201加热至70℃-100℃后，进入第一容器103中，再通过第一容器103的底部进入第二容器104，通过第三加热装置105开始加热。
为了使清晰地表达上述的可选实施例的食材处理方式，现结合图4进行具体描述，图4为上述可选实施例的食材处理流程图，如图4所示，所述“进米”可以是指往第一容器中添加至少一种食材，所述“进水”可以是通过进水管中进入液体；所述“对水进行加热”可以是通过进水管末端设置的第一加热装置对进水管中的液体进行加热；所述“热水洗米(70℃-100℃)”即在第一容器内通过加热后的70℃-100℃的液体对至少一种食材进行清洗；清洗完成后，排出液体，将保留的食材添加至第二容器中，再次加入热水，开始烹饪食材。
在本申请的另一种示例中，如图5所示，在上述步骤S103之后，所述方法还可以包括：
S105，向所述第二容器中添加处于第二温度范围内的液体，基于所述第二温度范围内的液体在所述第二容器内对所述至少一种食材进行第二预设时长的浸泡，浸泡完成后对所述第二容器内的至少一种食材以及液体进行加热。其中，所述第二温度范围为30℃-100℃。
一种优选的示例中，第二温度范围可以为30℃-60℃。
这里，在完成食材的清洗，排出清洗的液体，再将保留的至少一种食材添加至第二容器后，向第二容器中添加30℃-60℃的液体，所述30℃-60℃的液体用于对所述至少一种食材进行第二预设时长的浸泡，在充分浸泡后，再开始加热。
再一种优选的示例中，所述向所述第二容器中添加处于第二温度范围内的液体，所述方法还包括：
当所述电饭煲通电后，控制第二加热装置对水箱中的液体进行加热；
当所述温度检测装置检测到所述水箱中的液体被加热至第二温度范围内时，控制将所述水箱中具有所述被加热至第二温度范围内的液体通过出水口输送至所述第二容器中。
第二温度范围可以为大于40℃。
其中，所述对所述第二容器内的至少一种食材以及液体进行加热，包括：
控制第三加热装置对所述第二容器内的至少一种食材以及液体进行加热。
以至少一个食材为米、液体为水为示例进行说明，可以参见图6，包括以下流程步骤：
步骤S202，当所述电饭煲通电后，控制所述第二加热装置对所述水箱中的水进行加热。
步骤S204，当所述温度检测装置检测到所述水箱中的水被加热至预设温度时，控制将所述水箱中具有所述第二温度范围的热水通过所述出水口输送至所述第二容器中，其中所述第二温度范围大于40℃。
步骤S206，当使用所述热水对所述第二容器中的米浸泡第二预设时长后，控制所述第三加热装置对所述第二容器进行加热。
在该实施例中，当电饭煲通电启动后，通过第二加热装置对水箱中的水进行加热，并由温度检测装置监测水温，当水箱中的水被加热至第二温度范围时则可以通过水箱的出水口向第二容器中提供具有第二温度范围的热水，以用该热水浸泡第二容器中的米第二预设时长后，再启动第三加热装置对第二容器进行加热完成米饭的烹煮，而考虑到当用户使用陈化米烹煮米饭时，其表面米糠中包含的脂肪易氧化成脂肪酸，以及脂肪酸在脂肪分解酶的作用下生成羰基化合物，从而使煮饭风味和口感差，可见陈化米的糠味和陈化米味成分主要与脂肪分解酶有关，而脂肪分解酶在30℃～40℃范围内最容易发挥作用，故优选地可以通过第二加 热装置将水箱中的水加热至40℃以上后再输送到第二容器中用于米烹煮前的浸泡以及进一步地米饭烹煮，在使用具有40℃以上温度的热水浸泡米的过程中，会使脂肪分解酶失去活性，从而避免陈化米表面米糠中的脂肪被氧化分解，有效地改善陈化米煮饭风味和口感差的问题，且使用热水进行米饭烹煮，有助于提高米饭的烹饪效果，达到提升用户对电饭煲的使用体验的目的。
进一步优选地，所述第二温度范围的取值范围为：70℃～100℃。
所述第二预设时长的取值范围为：5秒～30秒。又或者，所述第二预设时长可以是任意时长，例如30分钟、60分钟等，具体取决于用户的意向。
在一种示例中，为了使水箱中输送至第二容器中的具有第二温度范围的热水能够在第二预设时长内有效而快速地使脂肪分解酶失去活性，则可以通过第二加热装置将水箱中的水加热至70℃～100℃，以避免脂肪分解酶活跃的温度带；以及考虑到脂肪分解酶在较高温度的热水的作用下失去活性的反应速度以及烹煮米饭程序的整体时长的控制，可以将使用具有第二温度范围的热水浸泡米的时长控制在5秒～30秒的范围内。
进一步地，所述第二预设时长的取值与所述第二温度范围的取值成反比，即温度取值越高，浸泡时长的取值越短。
进一步地，本实施例的烹饪控制方法在步骤204之前、步骤202中的控制所述第二加热装置对所述水箱中的水进行加热之前或之后，还包括：检测所述第二容器中是否已放入洗净的米。
在该实施例中，将洗净的米置于第二容器中的步骤既可以在通过第二加热装置对水箱中的水进行加热前也可以在之后进行，其中将洗净的米置于第二容器中既可以指将洗净的米倒入置于锅体内的第二容器中也可以指将盛有洗净的米的第二容器置于锅体内，也就是说，既可以在将洗净的米放入第二容器中后启动相应的煮饭程序，控制通过第二加热装置对水箱中的水进行加热，即该煮饭程序包括对水箱中的水进行加热的程序，也可以在电饭煲通电后，将洗净的米放入第二容器中前，预先启动第二加热装置对水箱中的水进行加热，并在将洗净的米放入第二容器中后即刻启动相应的煮饭程序使水箱中的热水进入到第二容器中，即该 煮饭程序不包括对水箱中的水进行加热的程序，通过预先加热水箱中的水，用户可以在该预先加热的过程中进行洗米等操作，达到以缩短煮饭时间的目的。
作为一种示例，上述步骤S105可以是在第一容器，即洗米装置中使用70℃-100℃的水快速清洗完大米后，排出用于清洗的水，将保留的大米添加至内锅(也就是第二容器)，并且，往所述内锅中加入30℃-60℃的水，基于所述30℃-60℃的水对内锅中的大米进行30分钟的浸泡，在充分浸泡后，再开始加热。
在一种示例中，如图2所示，可以是在食材清洗完、排出液体，添加食材进第二容器104后；通过进水管101进入新的液体，此液体通过第一加热装置201加热至30℃-60℃后，进入第一容器103中，再通过第一容器103的底部进入第二容器104，在第二容器104中完成一定时长的浸泡，在充分浸泡后，通过第三加热装置105开始加热。
还需要说明的是，所述对至少一种食材进行浸泡还可以是在第一容器中完成，即在洗米装置中使用70℃-100℃的水快速清洗完大米后，排出用于清洗的水，在洗米装置中保留清洗后的大米，再往洗米装置中加入30℃-60℃的水，基于所述30℃-60℃的水对第一容器中的大米进行一定时长的浸泡，在充分浸泡后，再开始加热。
在一种示例中，如图2所示，当对至少一种食材的浸泡发生第一容器103中时，所述步骤S105可以描述为：在食材清洗完、排出液体后，在第一容器103中保留所述至少一种食材；通过进水管101进入新的液体，此液体通过第一加热装置201加热至40℃-60℃后，进入第一容器103中，在第一容器103中进行食材的浸泡，在充分浸泡后，通过第三加热装置105开始加热。
为了使清晰地表达上述的另一可选实施例的食材处理方式，现结合图7进行具体描述，图7为上述可选实施例的食材处理流程图，如图7所示， 所述“进米”可以是指往第一容器中添加至少一种食材，所述“进水”可以是通过进水管中进入液体；所述“对水进行加热”可以是通过进水管末端设置的第一加热装置对进水管中的液体进行加热；所述“热水洗米(70℃-100℃)”即在第一容器内通过加热后的70℃-100℃的液体对至少一种食材进行清洗；清洗完成后，排出液体，将保留的食材添加至第二容器中，所述“温水浸泡(30℃-60℃)”可以是再次往第二容器中加入30℃-60℃热水，基于所述30℃-60℃热水在第二容器中对食材进行浸泡，在充分浸泡后开始烹饪食材。当然，这里的浸泡也可以是在第一容器中对食材进行浸泡，在充分浸泡后开始烹饪食材。至此，完成了对食材的处理。
再一种示例中，在控制将所述水箱中具有所述被加热至第二温度范围内的液体通过出水口输送至所述第二容器中之前、所述控制第二加热装置对水箱中的液体进行加热之前或之后，所述方法还包括：
检测所述第二容器中是否已放入洗净的至少一种食材。
其中，所述检测所述第二容器中是否已放入洗净的至少一种食材，包括：
获取所述第二容器的实时称重重量；
判断所述实时称重重量是否大于所述第二容器的初始称重重量；
若是，判定所述第二容器中已放入洗净的至少一种食材；
若否，判定所述第二容器中未放入洗净的至少一种食材。
其中，所述控制将所述水箱中具有所述被加热至第二温度范围内的液体通过出水口输送至所述第二容器中，包括：
根据设定米水比控制所述电饭煲的抽水装置通过出水口向所述第二容器中输送与所述第二容器中的当前食材量对应的液体量。
具体的，以食材为米，液体为水进行说明，所述检测所述第二容器中是否已放入洗净的米的步骤可以具体执行为如图8所示的流程步骤，包括：
步骤S302，获取所述第二容器的实时称重重量。
步骤S304，判断所述实时称重重量是否大于所述第二容器的初始称重重量，若是执行步骤S306，否则执行步骤S308。
步骤S306，判定所述第二容器中已放入洗净的米。
步骤S308，判定所述第二容器中未放入洗净的米。
在该实施例中，具体可以通过检测第二容器的称重重量的变化情况实现对第二容器中是否已放入米的自动检测，准确而直观，同时有助于确定或核实第二容器中的米量。
进一步地，上述实施例中的步骤S204可以具体执行为：根据设定米水比控制所述电饭煲的抽水装置通过所述出水口向所述第二容器中输送与所述第二容器中的当前米量对应的水量。
在该实施例中，为了确保烹煮出的米饭的效果和口感，可以根据加入第二容器中的当前米量确定与设定米水比对应的水量，进而通过电饭煲的抽水装置将该水量的水箱中具有第二温度范围的热水输送到第二容器中。
本实施例提供的食材处理方法通过加热后的液体在第一容器内对食材进行快速的清洗后，再将食材添加到第二容器以进行食材的加热；由于避免了使用凉水对食材尤其是大米进行清洗处理，能够有效的保证食材在烹饪后不会出现陈味和糠酸味等不良气味，进而提高用户对电饭煲的使用体验。
基于前述实施例相同的技术构思，本申请另一实施例提供的一种电饭煲，如图9所示，所述电饭煲200包括：第一加热装置201以及处理器202，其中：
所述第一加热装置201，用于对液体进行加热，得到处于第一温度范围内的液体；
所述处理器202，用于控制将所述处于第一温度范围的液体、以及至少 一种食材添加至第一容器；其中，所述至少一种食材至少包括大米；
所述处理器202，还用于控制采用所述第一温度范围的液体对所述至少一种食材在所述第一容器内进行清洗，并控制将清洗后的至少一种食材添加至第二容器；其中，所述第二容器用于为添加在其中的至少一种食材在进行加热处理时提供容纳空间；所述第一容器与第二容器不同。
这里，所述第一加热装置201是通过控制位于进水管末端的第一加热装置对流经的液体进行加热。所述处理器202主要是用于控制电饭煲200的功能流程运转。
需要说明的是，上述至少一种食材和第一温度范围的液体添加至第一容器，可以是处理器202控制至少一种食材添加至第一容器，以及控制第一温度范围的液体进入电饭煲内的第一容器中；也可以是，所述处理器202只控制第一温度范围的液体进入电饭煲内的第一容器，而所述至少一种食材添可以是人为手动的添加至第一容器。
对于处理器202既控制第一温度范围的液体，又控制至少一种食材进入第一容器的情况，具体地：所述电饭煲200还包括储物箱，所述储物箱底部存在压力装置，所述至少一种食材被添加至第一容器可以是通过处理器202控制所述电饭煲200内部的储物箱底部的压力装置使得储物箱中的大米被压入第一容器中；而第一温度范围的液体是第一加热装置201控制第一加热装置加热后得到的，被通过处理器202控制进入第一容器。
对于处理器202只控制第一温度范围的液体进入第一容器，而至少一种食材是人为手动的添加至第一容器的情况，具体地：在所述至少种食材被人为手动的添加至第一容器后，第一加热装置201控制第一加热装置加热液体，所述处理器202进一步控制所述加热后的液体进入第一容器。
进一步地，所述第一加热装置201对液体进行加热后，具体是得到处于70℃-100℃的液体。
这里，所述处理器202控制实现在第一容器内使用70℃-100℃温度的 液体对食材进行清洗。使用70℃-100℃温度范围的液体清洗食材的目的是通过高温使脂肪分解酶灭活，因此烹饪后的食材风味好、口感好。
作为一种示例，当自来水通过进水管进入电饭煲内部的第一容器，即洗米装置之前，通过电饭煲内部的进水管上设置第一加热装置201控制第一加热装置对所述自来水进行加热处理，具体是加热至70℃-100℃。
所述处理器202，还用于控制在第一容器内采用第一温度范围的液体对至少所述一种食材进行第一预设时长的清洗食材；所述预设时长小于1分钟。
基于所述70℃-100℃的液体对添加至所述第一容器的至少一种食材进行清洗是有时间限制的，当清洗时间过长，例如超过1分钟后，大米中的淀粉会被大量流失，并随着液体的排出被丢弃。
作为一种示例，上述处理器202可以控制电饭煲内的第一容器，即洗米装置使用70℃-100℃的水对大米进行30S的清洗，具体可以是控制洗米装置发生震动，或者搅拌实现对洗米装置中的大米进行清洗，上述处理器202进一步控制清洗的时间，把清洗时间控制在1分钟之内，在清洗完成后，进一步地控制排出用于清洗的水，接着控制洗米装置的底部开口，把保留的大米添加至第二容器，即内锅。
所述处理器202，还用于控制向所述第二容器中添加处于第一温度范围内的液体，并控制对所述第二容器内的至少一种食材以及液体进行加热。
需要说明的是，在食材的烹饪过程中，热水烹饪可以缩短食材的烹饪时间，可以是基于用户选择快煮或者是米质偏硬的情况，采用热水进行食材的烹饪。
这里，在处理器202控制洗米装置发生震动，或者搅拌实现对第一容器中的食材进行清洗、控制液体的排出和第一容器中保留的食材进入第二容器中，接着处理器202再次通过与第一加热装置201的配合，向第二容器中添加70℃-100℃的液体，进一步控制电饭煲中的第三加热装置开始加 热。
所述处理器202，还用于控制在所述第二容器中添加处于第二温度范围内的液体后，基于所述第二温度范围内的液体在所述第二容器内对所述至少一种食材进行第二预设时长的浸泡，浸泡完成后对所述第二容器内的至少一种食材以及液体进行加热；其中，所述第二温度范围为30℃-60℃。
需要说明的是，在食材的烹饪过程中，采用温水对食材进行一定时长的经泡在进行加热烹饪，可以使得烹饪后的食材口感更软糯。
这里，在处理器202控制第一容器发生震动，或者搅拌实现对第一容器中的食材进行清洗、控制液体的排出和第一容器中保留的食材进入第二容器中，接着处理器202再次通过与第一加热装置201的配合，向第二容器中添加30℃-60℃的液体，在所述30℃-60℃的液体对第二容器内的至少一种食材浸泡第二预设时长后，处理器202再控制电饭煲中的第三加热装置开始加热。
由于电饭煲由实体结构和功能结构组成，为了更好的理解本实施例，下面结合图9和图2进行具体说明：
在图9中，所述第一加热装置201，用于对液体进行加热，具体是：第一加热装置201控制图2中进水管101末端上设置的第一加热装置201进行加热，使得流经第一加热装置201的液体温度发生变化。
所述处理器202，用于控制将所述处于第一温度范围的液体、以及至少一种食材添加至第一容器；即所述处理器202控制图2中储物箱106底部的压力装置使得储物箱106中的大米被压入第一容器103中；同理，进水管101中经加热处理后的液体也由所述处理器202控制进入第一容器103中。
所述处理器202，还用于控制采用所述第一温度范围的液体对所述至少一种食材在所述第一容器103内进行清洗，即处理器202在控制加热后的液体以及大米进入第一容器103后，所述处理器202控制第一容器103产 生振动以实现在第一容器101内对大米进行清洗。并且，所述处理器202还用于控制清洗的时间，具体的清洗时间不超过1分钟。
进一步地，在所述处理器202控制完成清洗后，控制第一容器103内的液体通过进水管101排出；这里，所述液体的排出也可以是处理器202控制液体通过出水管排出(图2中未画出出水管)，这里所述的进水，排水方式可参考洗衣机的进水出水模式，这里不作过多的赘述。
在处理器202控制排出液体后，在第一容器103内保留了清洗后的大米，所述处理器202控制第一容器103的底部阀门打开，使第一容器103的底部形成开口将清洗后的大米落入第二容器104中。
作为一种实施例，为了实现热水煮饭，缩短煮饭时间，所述处理器202可以再次控制液体通过图2所示的进水管101，所述第一加热装置201控制第一加热装置201实现对进水管中的液体加热至70℃-100℃，被加热后的液体经第一容器103进入第二容器104中，这时，所述处理器202控制第三加热装置105实现对第二容器104中的大米和液体进行加热，即开始煮饭。
作为另一种实施例，为了实现烹饪后食材的软糯，所述处理器202可以再次控制液体通过图2所示的进水管101，这时，所述第一加热装置201控制第一加热装置201实现对进水管中的液体加热至30℃-60℃，被加热后的液体经第一容器103进入第二容器104，在第二容器104中，使用被加热后的液体对大米进行浸泡，浸泡时间由用户自己决定，在充分浸泡后，用户按下加热按钮，所述处理器202控制第三加热装置105实现对第二容器104中的大米和液体进行加热，即开始煮饭。
这里，也可以在第一容器103内，实现大米的浸泡，在充分浸泡后，用户按下加热按钮，所述处理器202控制第一容器103的底部阀门打开，使得第一容器103内的大米和液体进入第二容器104中，进一步控制第三加热装置105实现对第二容器104中的大米和液体进行加热，即开始煮饭。
结合前述示例，在另一示例中，所述第二容器位于所述锅体内；
所述电饭煲，还包括：水箱，与所述锅体相邻独立设置，所述水箱上开设有与所述第二容器连通的出水口；
第二加热装置，设置在所述水箱中，用于对所述水箱中的水进行加热；
第三加热装置，设置在所述锅体中，用于对所述第二容器进行加热；
温度检测装置，用于检测所述水箱中的液体温度。
其中，所述处理器，分别与所述温度检测装置、所述第三加热装置和所述第二加热装置电连接；
所述处理器，配置为当所述温度检测装置检测到所述水箱中的水被所述第二加热装置加热至预设温度时，控制将所述水箱中具有所述预设温度的热水通过所述出水口输送至所述第二容器中，以及在使用所述热水对所述第二容器中的米浸泡预设时长后控制所述第三加热装置对所述第二容器进行加热；
其中，所述预设温度大于40℃。
所述第二温度范围为：70℃～100℃；
所述第二预设时长的取值范围为：5秒～30秒。
所述处理器，配置为根据设定米水比控制向所述第二容器中输送与所述第二容器中的当前食材量对应的液体量。
还包括：
上盖，盖设在所述锅体上；
密封盖，盖设在所述水箱上；
抽水装置，与所述控制装置电连接，将所述水箱中具有所述第二温度范围的液体通过所述出水口输送至所述第二容器中。
如图10所示，本申请的实施例的电饭煲，包括：锅体10、第二容器104、水箱30、上盖40和密封盖50。
其中，第二容器104位于锅体10内，上盖40用于盖设在锅体10上，具体地，上盖40在烹饪过程中盖合在锅体10上时可以与第二容器 104形成密闭空间，以确保电饭煲的使用安全性以及起到保温等作用。
需要理解的是，图10提供的电饭煲与图2提供的电饭煲的结构示意图并不冲突，而是可以在图2的电饭煲的基础上增加其他部件，比如，可以参见图11。以下的示例内容，可以理解为基于图10或图11，以及以液体为水，至少一种食材中包含米，所提供的详细描述：
水箱30与锅体10相邻独立设置，且水箱30上开设有与第二容器104连通的出水口(图中未示出)，密封盖50用于盖设在水箱30上，具体地，水箱30上密封盖50的设置一方面便于加热水过程中的保温另一方面也便于向水箱30中补水及水箱30的定期清理等。
进一步地，如图10或图11所示，电饭煲还包括：第三加热装置105和第二加热装置70、温度检测装置(图中未示出)和处理器(图中未示出)，以及第三加热装置105、第二加热装置70和温度检测装置均与处理器电连接。
其中，第三加热装置105设置在锅体10中，用于对第二容器104进行加热，第二加热装置70设置在水箱30中，用于对水箱30中的水进行加热，温度检测装置用于在第二加热装置70对水箱30中的水进行加热的过程中检测水箱30中的水温；以及处理器被配置为当温度检测装置检测到水箱30中的水被第二加热装置70加热至第二温度范围时，控制将水箱30中具有第二温度范围的热水通过出水口输送至第二容器104中，其中所述第二温度范围大于40℃，以及在使用热水对第二容器104中的米浸泡第二预设时长后控制第三加热装置105对第二容器104进行加热。
在该实施例中，电饭煲中设置有独立且可实现控温的水箱30，可以通过出水口向第二容器104中提供具有第二温度范围的热水，以在启动第三加热装置105对第二容器104进行加热烹煮米饭前使该具有第二温度范围的热水浸泡第二预设时长，而考虑到当用户使用陈化米烹煮米饭时，其表面米糠中包含的脂肪易氧化成脂肪酸，以及脂肪酸在脂肪分解酶的作用下生成羰基化合物，从而使煮饭风味和口感差，可见陈化米的糠味和陈化米味成分主要与脂肪分解酶有关，而脂肪分解酶在30℃～40℃ 范围内最容易发挥作用，故优选地可以通过第二加热装置70将水箱30中的水加热至40℃以上后再输送到第二容器104中用于米烹煮前的浸泡以及进一步地米饭烹煮，在使用具有40℃以上温度的热水浸泡米的过程中，会使脂肪分解酶失去活性，从而避免陈化米表面米糠中的脂肪被氧化分解，有效地改善陈化米煮饭风味和口感差的问题，且使用热水进行米饭烹煮，有助于提高米饭的烹饪效果，达到提升用户对电饭煲的使用体验的目的。
进一步地，可以将处理器设置在上盖40中。
进一步地，在上述实施例中，所述第二温度范围的取值范围为：70℃～100℃；所述第二预设时长的取值范围为：5秒～30秒。
可以理解的是，为了使水箱30中输送至第二容器104中的具有第二温度范围的热水能够在第二预设时长内有效而快速地使脂肪分解酶失去活性，则可以通过第二加热装置70将水箱30中的水加热至70℃～100℃，以避免脂肪分解酶活跃的温度带；以及考虑到脂肪分解酶在较高温度的热水的作用下失去活性的反应速度以及烹煮米饭程序的整体时长的控制，可以将使用具有第二温度范围的热水浸泡米的时长控制在5秒～30秒的范围内。
进一步地，所述第二预设时长的取值与所述第二温度范围的取值成反比，即温度取值越高，浸泡时长的取值越短。
具体地，将米经70℃～100℃的热水瞬间加热处理，可以避免脂肪分解酶活跃的温度带，使脂肪分解酶失去活性，从而避免米的陈味和糠味成分的分解，其中陈味和糠味成分为己醛和戊醛，用冷水煮饭时，会在加热的过程中缓慢地通过脂肪分解酶活跃的温度带，释放己醛和戊醛含量较高，采用本方案处理后，己醛和戊醛含量较低，而且在70℃～100℃时效果最好，大米热水处理温度对陈米煮饭风味的影响具体可以参见表1，这里不再赘述。
进一步地，在上述实施例中，所述处理器具体被配置为：根据设定米水比控制向所述第二容器104中输送与所述第二容器104中的当前米量对应的水量。
可以理解的是，为了确保烹煮出的米饭的效果和口感，可以根据加入第二容器104中的当前米量确定与设定米水比对应的水量，进而将该水量的水箱30中具有第二温度范围的热水输送到第二容器104中。
其中，第二容器104中的当前米量既可以由用户在将米置于第二容器104中准备启动煮饭程序时选择设置，也可以由电饭煲自动测量出第二容器104中的当前米量，比如通过在锅体10中设置称重传感器，通过对第二容器104放入米前、后的重量变化确定米量等。
进一步地，在上述实施例中，电饭煲还包括与处理器电连接的抽水装置(图中未示出)，用于将水箱30中具有第二温度范围的热水通过出水口输送至第二容器104中。
在一个具体实施例中，抽水装置至少包括水泵以及一端与水箱30的出水口密封连接、另一端延伸至第二容器104中的输水管路，则当处理器控制水泵启动工作时，将水箱30中的水通过输水管路泵入第二容器104中。
在另一个具体实施例中，抽水装置至少包括增压装置以及一端与水箱30的出水口密封连接、另一端延伸至第二容器104中的输水管路，用于增大水箱30中的压强，以使水箱30中的压强大于第二容器104中的压强，即二者之间形成压强差，从而将水箱30中水经由输水管路压入第二容器104中。
在又一个具体实施例中，抽水装置至少包括降压装置以及一端与水箱30的出水口密封连接、另一端延伸至第二容器104中的输水管路，用于降低第二容器104中的压强，以使水箱30中的压强大于第二容器104中的压强，即二者之间形成压强差，从而将水箱30中水经由输水管路压入第二容器104中；具体地，降压装置包括可以为抽真空装置，通过抽取第二容器104中的空气使其形成负压。
进一步地，上述抽水装置还可以包括水流量计，以用于统计自水箱流入第二容器中的水量，实现对供水量的精准管控。
当然，在本申请的其他实施例中，还可以通过其他方式将水箱30中具有第二温度范围的水输送至第二容器104中，比如将水箱30置于一 个比第二容器104所在位置高的位置，设置输水管路，该输水管路一端与水箱30的出水口密封连接、另一端延伸至第二容器104，并在输水管路中设置可以在水箱30中的水温度达到第二温度范围时开启的闸门开关，等等。
进一步地，在上述实施例中，所述电饭煲还可以为电压力锅等。
本实施例中，在电饭煲中通过设置第一加热装置201对进入第一容器清洗食材的液体进行加热至70℃-100℃，再通过处理器202控制第一容器产生振动等形式实现高温液体清洗食材，采用这种处理方式能够有效的保证食材在烹饪后不会出现陈味和糠酸味等不良气味，进而提高用户对电饭煲的使用体验。并且由于存在第一加热装置201，使得通过进水管进入电饭煲内部的液体的温度能实现用户自主的控制，保证在烹饪过程中更多的便捷性，进一步地，通过处理器202控制第一容器发生震动实现对第一容器中的食材进行清洗、控制液体的排出和第一容器中保留的食材进入第二容器，使得整个电饭煲的使用变得更为智能，更为便捷。
如图12所示，根据本申请实施例的电饭煲可以包括：
处理器404；用于储存所述处理器可执行指令的存储器402，其中，所述处理器404用于执行所述存储器402中储存的所述可执行指令时实现如上实施例二中方法对应的烹饪控制方法的步骤。
基于同一发明构思，本申请实施例还提供了上述实施例中方法对应的计算机可读存储介质。本申请实施例还提供一种计算机可读存储介质，其上存储有计算机程序，所述计算机程序处理器被处理器执行时实现上述方法实施例的步骤，而前述的存储介质包括：移动存储设备、只读存储器(ROM，Read-Only Memory)、随机存取存储器(RAM，Random Access Memory)、磁碟或者光盘等各种可以存储程序代码的介质。
以上所述，仅为本申请的具体实施方式，但本申请的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本申请揭露的技术范围内，可轻易想到变化或替换，都应涵盖在本申请的保护范围之内。因此，本申请 的保护范围应以所述权利要求的保护范围为准。

Claims (23)

  1. 一种食材处理方法，应用于电饭煲，所述电饭煲中至少包括有第一容器以及第二容器，所述第一容器与第二容器不同，所述方法包括：
    对液体进行加热，得到处于第一温度范围内的液体；
    将所述处于第一温度范围的液体、以及至少一种食材添加至所述第一容器；其中，所述至少一种食材至少包括大米；
    在所述第一容器内采用所述第一温度范围的液体对所述至少一种食材进行清洗，将清洗后的至少一种食材添加至第二容器；其中，所述第二容器用于为添加在其中的至少一种食材在进行加热处理时提供容纳空间。
  2. 根据权利要求1所述的方法，其中，所述对液体进行加热，得到处于第一温度范围内的液体，包括：
    对液体进行加热，得到处于70℃-100℃的液体。
  3. 根据权利要求1所述的方法，其中，所述在所述第一容器内采用所述第一温度范围的液体对所述至少一种食材进行清洗，包括：
    在第一容器内采用第一温度范围的液体对所述至少一种食材进行第一预设时长的清洗；所述第一预设时长小于1分钟。
  4. 根据权利要求1-3任一项所述的方法，其中，所述将清洗后的至少一种食材添加至第二容器之后，所述方法还包括：
    向所述第二容器中添加处于第一温度范围内的液体，对所述第二容器内的至少一种食材以及液体进行加热。
  5. 根据权利要求1-3任一项所述的方法，其中，所述将清洗后的至少一种食材添加至第二容器之后，所述方法还包括：
    向所述第二容器中添加处于第二温度范围内的液体，基于所述第二温度范围内的液体在所述第二容器内对所述至少一种食材进行第二预设时长的浸泡，浸泡完成后对所述第二容器内的至少一种食材以及液体进行加热；
    其中，所述第二温度范围为30℃-100℃。
  6. 根据权利要求5所述的方法，其中，所述向所述第二容器中添加处于第二温度范围内的液体，所述方法还包括：
    当所述电饭煲通电后，控制第二加热装置对水箱中的液体进行加热；
    当所述温度检测装置检测到所述水箱中的液体被加热至第二温度范围内时，控制将所述水箱中具有所述被加热至第二温度范围内的液体通过出水口输送至所述第二容器中。
  7. 根据权利要求6所述的方法，其中，所述第二温度范围大于40℃；
  8. 根据权利要求6所述的方法，其中，所述对所述第二容器内的至少一种食材以及液体进行加热，包括：
    控制第三加热装置对所述第二容器内的至少一种食材以及液体进行加热。
  9. 根据权利要求8所述的方法，其中，在控制将所述水箱中具有所述被加热至第二温度范围内的液体通过出水口输送至所述第二容器中之前、所述控制第二加热装置对水箱中的液体进行加热之前或之后，所述方法还包括：
    检测所述第二容器中是否已放入洗净的至少一种食材。
  10. 根据权利要求9所述的方法，其中，所述检测所述第二容器中是否已放入洗净的至少一种食材，包括：
    获取所述第二容器的实时称重重量；
    判断所述实时称重重量是否大于所述第二容器的初始称重重量；
    若是，判定所述第二容器中已放入洗净的至少一种食材；
    若否，判定所述第二容器中未放入洗净的至少一种食材。
  11. 根据权利要求6至10中任一项所述的方法，其中，所述控制将所述水箱中具有所述被加热至第二温度范围内的液体通过出水口输送至所述第二容器中，包括：
    根据设定米水比控制所述电饭煲的抽水装置通过出水口向所述第二容器中输送与所述第二容器中的当前食材量对应的液体量。
  12. 根据权利要求11所述的方法，其中，
    所述第二温度范围为：70℃～100℃；
    所述第二预设时长的取值范围为：5秒～30秒。
  13. 一种电饭煲，所述电饭煲包括：第一加热装置以及处理器，其中：
    所述第一加热装置，配置为对液体进行加热，得到处于第一温度范围内的液体；
    所述处理器，配置为控制将所述处于第一温度范围的液体、以及至少一种食材添加至第一容器；其中，所述至少一种食材至少包括大米；
    所述处理器，配置为控制采用所述第一温度范围的液体对所述至少一种食材在所述第一容器内进行清洗，并控制将清洗后的至少一种食材添加至第二容器；其中，所述第二容器用于为添加在其中的至少一种食材在进行加热处理时提供容纳空间；所述第一容器与第二容器不同。
  14. 根据权利要求13所述的电饭煲，其中，所述第一加热装置，
    配置为对液体进行加热，得到处于70℃-100℃的液体。
  15. 根据权利要求13所述的电饭煲，其中，所述处理器，
    配置为控制在第一容器内采用第一温度范围的液体对所述至少一种食材进行第一预设时长的清洗；所述第一预设时长小于1分钟。
  16. 根据权利要求13-15任一项所述的电饭煲，其中，所述处理器，
    配置为控制向所述第二容器中添加处于第一温度范围内的液体，并控制对所述第二容器内的至少一种食材以及液体进行加热。
  17. 根据权利要求13-15任一项所述的电饭煲，其中，所述处理器，
    配置为控制在所述第二容器中添加处于第二温度范围内的液体后，基于所述第二温度范围内的液体在所述第二容器内对所述至少一种食材进行第二预设时长的浸泡，浸泡完成后对所述第二容器内的至少一种食材以及 液体进行加热；其中，所述第二温度范围为30℃-60℃。
  18. 根据权利要求17所述的电饭煲，其中，所述第二容器位于所述锅体内；
    所述电饭煲，还包括：水箱，与所述锅体相邻独立设置，所述水箱上开设有与所述第二容器连通的出水口；
    第二加热装置，设置在所述水箱中，用于对所述水箱中的水进行加热；
    第三加热装置，设置在所述锅体中，用于对所述第二容器进行加热；
    温度检测装置，用于检测所述水箱中的液体温度。
  19. 根据权利要求18所述的电饭煲，其中，所述处理器，分别与所述温度检测装置、所述第三加热装置和所述第二加热装置电连接；
    所述处理器，配置为当所述温度检测装置检测到所述水箱中的水被所述第二加热装置加热至预设温度时，控制将所述水箱中具有所述预设温度的热水通过所述出水口输送至所述第二容器中，以及在使用所述热水对所述第二容器中的米浸泡第二预设时长后控制所述第三加热装置对所述第二容器进行加热；
    其中，所述第二温度范围大于40℃。
  20. 根据权利要求19所述的电饭煲，其中，
    所述第二温度范围为：70℃～100℃；
    所述第二预设时长的取值范围为：5秒～30秒。
  21. 根据权利要求19或20所述的电饭煲，其中，
    所述处理器，配置为根据设定米水比控制向所述第二容器中输送与所述第二容器中的当前食材量对应的液体量。
  22. 根据权利要求21所述的电饭煲，其中，还包括：
    上盖，盖设在所述锅体上；
    密封盖，盖设在所述水箱上；
    抽水装置，与所述控制装置电连接，将所述水箱中具有所述第二温度范围的液体通过所述出水口输送至所述第二容器中。
  23. 一种计算机可读存储介质，其上存储有计算机程序，其中，所述计算机程序被处理器执行时实现权利要求1至12任一项所述方法的步骤。
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