CN102961038A - Method for making foods by using pressure cooker - Google Patents
Method for making foods by using pressure cooker Download PDFInfo
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- CN102961038A CN102961038A CN2012104882810A CN201210488281A CN102961038A CN 102961038 A CN102961038 A CN 102961038A CN 2012104882810 A CN2012104882810 A CN 2012104882810A CN 201210488281 A CN201210488281 A CN 201210488281A CN 102961038 A CN102961038 A CN 102961038A
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Abstract
The invention relates to a method for making foods by using a pressure cooker. The method for making foods comprises a non-pressure cooking stage which comprises the following specific steps of: driving an electromagnetic exhaust steam valve to be opened by using an electric control device; communicating the inside of an inner container with external atmospheric air; driving a heating device to heat foods in the inner container to a boiling state by using the electric control device; calculating boiling time t by using the electric control device; and when the boiling time t is longer than preset time t1, ending the non-pressure cooking stage. Foods in the pressure cooker are driven to overturn in a non-pressure boiling way, so that the foods in the inner container can absorb water sufficiently and be heated uniformly, the risk of surface non-flatness caused by insufficient local water absorption is eliminated, foul smell can be vaporized, and the mouthfeel is improved.
Description
Technical field
The present invention relates to the domestic food processing technology field, relate in particular to the method that a kind of pressure cooker is made food.
Background technology
Along with the day by day raising of people's living standard, the food cooking quality of cooking apparatus also to be had higher requirement, how electric pressure rice cooker can cook all rice good and that nutrition leak is few of color, smell and taste need to be carried out deep research.
Yet, existing food bottom heating electric pressure rice cooker, usually abundant near the Mi Jiare of the bottom section of pot, be in the rice underheat away from the edge part of bottom, produce easily the rice inhomogeneous structure that is heated.Observation utilizes the state of the good rice of the culinary art of such electric pressure rice cooker, can find owing near the Mi Jiare the central part on the central portion that is in pot and top is fully sufficient, suction too much, and the madial wall zone is because heating is insufficient, the grain of rice expands little, the shape on the rice surface of seeing during uncap is not flat surface, but central upper portion section is high, near the low arc of upper periphery (madial wall of pot), visually lacks delicious effect.
Even nearest popular IH heated pressure electric cooker in the industry, the vortex flow that adopts load coil to produce generates heat to heat, but because pot is from constructing as heating, so be near the Mi Jiare in madial wall zone of pot abundant, be in central portion away from the pot of madial wall to the rice underheat of central upper, produce easily the rice inhomogeneous structure that is heated.In addition, observation utilizes the state of the good rice of such culinary art, meeting is found owing near the rice underheat the central part on the central portion that is in pot and top (central part on culinary art rice surface well), so unlike near the rice the madial wall, expand, the shape on the rice surface of seeing during uncap is not flat surface, but central upper portion section is low, near the high dish of upper periphery (madial wall of pot), visually lacks delicious effect.And then, cause the underheated rice of central upper portion section, half-cooked, good to eat not.
In addition, when utilizing existing bottom-heated disc type electric pressure rice cooker or IH electric pressure rice cooker to make food, because the structure of its sealing mineralization pressure realizes food is boiled under high-pressure situations.We know, contain the unpleasant tastes such as some volatile fatty acids in the food (particularly carnivorous), and existing pressure cooker is when making food, effectively exhaust is fully volatilized these materials, unpleasant taste will enter in the soup, bring offending taste, affect the quality of food.
Summary of the invention
In view of this, the pressure cooker that be necessary to provide a kind of and be of high nutritive value, mouthfeel is good is made the method for food.
The present invention is achieved by the following technical solutions:
A kind of pressure cooker is made the method for food, and pressure cooker comprises pot cover, heater, electric control gear, temperature measuring equipment and the pressure-detecting device of inner bag, sealing inner container, and pot cover is provided with the electromagnetism exhaust steam valve, and the method for described making food comprises the steps:
S1: with no pressure cooking stage, electric control gear drives the electromagnetism exhaust steam valve and opens, and inner bag is inner to be communicated with ambient atmosphere, and electric control gear drives heater the food in the inner bag is heated to boiling, electric control gear calculates boiling time t, when boiling time t greater than preset time t
1, the with no pressure cooking stage finishes;
S2: the pressure cooking stage is arranged, and electric control gear drives the electromagnetism exhaust steam valve and cuts out, and electric control gear drives heater and the food in the inner bag is heated boosts, and pressure-detecting device detects the culinary art pressure P in the inner bag, when the culinary art pressure P reaches default exhaust steam pressure P
1The time, electric control gear drives electromagnetism exhaust steam valve intermittently starting and carries out the steam discharge realization to food boiling stirring in the inner bag, and electric control gear calculates steam discharge time t
2, as steam discharge time t
2Reach default steam discharge concluding time t
3The time, the electromagnetism exhaust steam valve cuts out again, when the culinary art pressure P reaches default dwell pressure P
2The time, electric control gear control heater carries out intermittent-heating or low-power heating, and simultaneously, electric control gear calculates dwell time t
4, as dwell time t
4Reach default dwell time t
5The time, there is the cooking stage of pressure to finish.
Described method also comprises: S3: in the pressure release stage, electric control gear drives the electromagnetism exhaust steam valve and opens steam discharge, and the culinary art pressure P in pressure-detecting device detects inner bag is less than default safe opening pressure P
SThe time, the user can open pot cover, this safe opening pressure P
S≤ 0.105MPa.
Described food is rice.
Also comprise S11 in the described S1 with no pressure cooking stage: in the suction stage, temperature measuring equipment detects the temperature T in the inner bag, and temperature T reaches preset temperature T in inner bag
1The time, electric control gear control heater carries out intermittent-heating or low-power heating, and electric control gear calculates the time t of intermittent-heating or low-power heating
6, work as t
6Reach default suction concluding time t
7The time, the suction stage finishes.
The described temperature T that presets
1Be 45 ℃ ~ 65 ℃, default suction concluding time t
7Be 5 ~ 10 minutes, preset time t
1It is 1 ~ 5 minute.
Described default exhaust steam pressure P
1Be 0.1 ~ 0.12 MPa, steam discharge concluding time t
3Be 15 ~ 200 seconds, default dwell pressure P2 is 0.12 ~ 0.15 MPa, default dwell time t
5It is 5 ~ 15 minutes.
Described food is soup or congee.
Described S2 also comprises S21 after the cooking stage of pressure is arranged: normal pressure is mended the burning stage, electric control gear drives the electromagnetism exhaust steam valve and opens, inner bag is inner to be communicated with ambient atmosphere, and electric control gear drives heater the food in the inner bag is heated to boiling again, and electric control gear calculates again boiling time t
8, as boiling time t
8Greater than preset time t
9, normal pressure is mended the end of burning stage.
Described preset time t
1And preset time t
9It all is 5 ~ 15 minutes.
Described default exhaust steam pressure P
1Be 0.12 ~ 0.15 MPa, steam discharge concluding time t
3Be 5 ~ 15 minutes, default dwell pressure P2 is 0.13 ~ 0.17 MPa, default dwell time t
5It is 10 ~ 20 minutes.
The invention has the beneficial effects as follows:
When adopting the above-mentioned method of the present invention to make rice, inner bag is inner to be communicated with ambient atmosphere, electric control gear drives heater the food in the inner bag is heated to boiling, and constantly boiling a period of time, so, because boiling drives the rolling of the grain of rice, can realize abundant, the homogeneous heating of rice suction in the inner bag, change it owing to the insufficient danger that causes the rice surface irregularity of local suction, and the unpleasant taste that can volatilize, mouthfeel promoted.
When adopting the above-mentioned method of the present invention to make soup or congee, inner bag is inner to be communicated with ambient atmosphere, electric control gear drives heater the food in the inner bag is heated to boiling, and constantly boiling a period of time, so, the unpleasant taste in the food materials (particularly carnivorous) that can volatilize promotes mouthfeel and nutritive value.
Description of drawings
Below in conjunction with accompanying drawing the present invention is described in further detail.
Fig. 1 is the flow chart that pressure cooker of the present invention is made method first embodiment of food;
Fig. 2 is the flow chart that pressure cooker of the present invention is made method second embodiment of food.
The specific embodiment
Below in conjunction with drawings and Examples the present invention is further described:
Embodiment one:
See also shown in Figure 1ly, pressure cooker of the present invention is made method first embodiment of food, and pressure cooker comprises pot cover, heater, electric control gear, temperature measuring equipment and the pressure-detecting device of inner bag, sealing inner container, and pot cover is provided with the electromagnetism exhaust steam valve.
Described food is rice, and its preparation method comprises:
Step S11: in the suction stage, electric control gear drives the electromagnetism exhaust steam valve and opens, and electric control gear drives heater the food in the inner bag is heated, and temperature measuring equipment detects the temperature T in the inner bag, and temperature T reaches preset temperature T in inner bag
1The time, electric control gear control heater carries out intermittent-heating or low-power heating, and electric control gear calculates the time t of intermittent-heating or low-power heating
6, work as t
6Reach default suction concluding time t
7The time, the suction stage finishes, and enters next step;
Step S1: the with no pressure cooking stage, inner bag is inner to be communicated with ambient atmosphere, electric control gear driving heater is heated to boiling to the food in the inner bag, electric control gear calculating boiling time t, when boiling time t greater than preset time t
1, the with no pressure cooking stage finishes, and enters next step;
Step S2: the pressure cooking stage is arranged, and electric control gear drives the electromagnetism exhaust steam valve and cuts out, and electric control gear drives heater and the food in the inner bag is heated boosts, and pressure-detecting device detects the culinary art pressure P in the inner bag, when the culinary art pressure P reaches default exhaust steam pressure P
1The time, electric control gear drives electromagnetism exhaust steam valve intermittently starting and carries out the steam discharge realization to food boiling stirring in the inner bag, and electric control gear calculates steam discharge time t
2, as steam discharge time t
2Reach default steam discharge concluding time t
3The time, the electromagnetism exhaust steam valve cuts out again, when the culinary art pressure P reaches default dwell pressure P
2The time, electric control gear control heater carries out intermittent-heating or low-power heating, and simultaneously, electric control gear calculates dwell time t
4, as dwell time t
4Reach default dwell time t
5The time, there is the cooking stage of pressure to finish, enter next step;
Step S3: in the pressure release stage, electric control gear drives the electromagnetism exhaust steam valve and opens steam discharge, and the culinary art pressure P in pressure-detecting device detects inner bag is less than default safe opening pressure P
SThe time, the user can open pot cover, this safe opening pressure P
S≤ 0.105MPa.
In step S11, the described temperature T that presets
1Be 45 ℃ ~ 65 ℃, default suction concluding time t
7It is 5 ~ 10 minutes.Further specify above-mentioned data area below by experiment.
The table 1 suction stage is to rice influential effect laboratory report:
Table 1 can be found out, preset temperature is when 65 ℃ of left and right sides in step S11, absorbent time 10 minutes, and reduced sugar and sensory evaluation scores all are peak, and advance the speed from it, 5 ~ 10 minutes reduced sugars and sensory evaluation scores are advanced the speed lower, and when stewing in view of user's working pressure, if it is oversize to make the rice time, can not satisfy efficiently rhythm of life, therefore, in the present embodiment, adopt to preset temperature T
1Be 65 ℃, default suction concluding time t
7It is 5 minutes.
In step S1, described preset time t
1It is 1 ~ 5 minute.Further specify above-mentioned data area below by experiment.This experiment is based on the boiling process that increases the with no pressure cooking stage on the above-mentioned experiment basis.
Table 2 with no pressure cooking stage boiling time t is to rice influential effect laboratory report:
As can be seen from Table 2, boiling duration t is longer in the with no pressure cooking stage, the soaking effect of the grain of rice is better, and water needs a large amount of water of evaporation when being in boiling, cause time of continuing longer, the water of later stage culinary art is just fewer, and the water absorption rate from the grain of rice surpasses 1 minute later increase effect in addition, but the efficient of its increase obviously reduces, therefore, present embodiment is set the preset time t that boiling continues
1It is 1 minute.
In step S2, described default exhaust steam pressure P
1Be 0.105 ~ 0.12 MPa, steam discharge concluding time t
3Be 15 ~ 200 seconds, if pressure is higher than 0.12 MPa, inside and outside differential pressure is excessive during steam discharge, causes noise excessive, and the water etc. in the inner bag easily discharges from exhaust steam valve, contaminated environment, and therefore, present embodiment is set exhaust steam pressure P
1Be 1.15 MPa.
Further specify steam discharge concluding time t below by experiment
3Scope, this experiment is based on above-mentioned two experiment basis to be carried out.
Table 3 has the cooking stage steam discharge concluding time t of pressure
3To rice influential effect laboratory report:
Illustrate that it is better to show the water uniformity poor and that the poor less surface of center edge moisture makes rice of levels moisture in upper 3.
As can be seen from Table 3, the pressure cooking stage is being arranged, the time t of pressure vapour is being arranged
3In the time of 200 ~ 225 seconds, resultant effect is best, and the steam discharge overlong time can cause the loss of moisture, is unfavorable for the culinary art in later stage, is prone to the risk of the complete slaking of Mi Buneng.Given this, present embodiment is taked the concluding time t of steam discharge
3It is 200 seconds.
In addition, described default dwell pressure P
2Be 0.12 ~ 0.15 MPa, default dwell time t
5It is 5 ~ 15 minutes.Realization guarantees the complete slaking of the grain of rice to the processing of cooking rice over a slow fire of the rice in the inner bag.This dwell pressure P
2With default dwell time t
5Select according to the rice amount of making.
In the present embodiment, last pressure release stage S3 is with the pressure decreased safe opening pressure P S≤0.105MPa in the inner bag.So, what the user can safety opens loam cake, avoids the risk of uncapping under the pressure condition.
The present invention is by having increased the boiling control in the with no pressure cooking stage on traditional pressure cooker basis, be that electric control gear driving electromagnetism exhaust steam valve is opened, inner bag is inner to be communicated with ambient atmosphere, electric control gear drives heater the food in the inner bag is heated to boiling, and constantly boiling 60 seconds, so that the rice that utilizes pressure cooker to make is more smooth, the rice suction is more full and uniform, and the mouthfeel of rice is more fragrant and more sweet.
Pressure-detecting device of the present invention also can pass through the temperature sensor detected temperatures, by pressure and vs. temperature, calculates force value or pressure sensor directly is set.
Temperature measuring equipment of the present invention can be arranged on the temperature sensor of loam cake or bottom.The variation of so this non-essence of the present invention is also within protection domain of the present invention.
Embodiment two:
See also pressure cooker of the present invention shown in Figure 2 and make method second embodiment of food, described food is soup, describes as an example of pig's feet soup example in the present embodiment.
Its preparation method comprises:
S1: with no pressure cooking stage, electric control gear drives the electromagnetism exhaust steam valve and opens, inner bag is inner to be communicated with ambient atmosphere, electric control gear drives heater the food in the inner bag is heated to boiling, electric control gear calculates boiling time t, when boiling time t greater than preset time t 1, the with no pressure cooking stage finishes;
S2: the pressure cooking stage is arranged, electric control gear drives the electromagnetism exhaust steam valve and cuts out, electric control gear drives heater and the food in the inner bag is heated boosts, pressure-detecting device detects the culinary art pressure P in the inner bag, when the culinary art pressure P reaches default exhaust steam pressure P1, electric control gear drives electromagnetism exhaust steam valve intermittently starting and carries out the steam discharge realization to food boiling stirring in the inner bag, electric control gear calculates steam discharge time t2, when steam discharge time t2 reaches default steam discharge concluding time t3, the electromagnetism exhaust steam valve cuts out again, when the culinary art pressure P reaches default dwell pressure P2, electric control gear control heater carries out intermittent-heating or low-power heating, and simultaneously, electric control gear calculates dwell time t4, when dwell time t4 reaches default dwell time t5, there is the cooking stage of pressure to finish;
Be positioned at the step S21 behind the step S2: normal pressure is mended the burning stage, electric control gear drives the electromagnetism exhaust steam valve and opens, inner bag is inner to be communicated with ambient atmosphere, electric control gear drives heater the food in the inner bag is heated to boiling again, electric control gear calculates again boiling time t8, when boiling time t8 greater than preset time t 9, normal pressure is mended the burning stage and is finished.
Step S3: in the pressure release stage, electric control gear drives the electromagnetism exhaust steam valve and opens steam discharge, and the culinary art pressure P in pressure-detecting device detects inner bag is during less than default safe opening pressure P S, and the user can open pot cover, this safe opening pressure P S≤0.105MPa.
It is 5 ~ 15 minutes in preset time t described in the step S1 1.Further specify the data area of time t1 below by experiment.This experiment adopts protein, soluble solid, the total solid evaluation in the soup to make the nutritive index of soup, by sense organ state evaluation delicious food degree and color and luster.Formulate sense organ evaluating meter as shown in table 4.
Table 4 pig's feet soup subjective appreciation table
Table 5 with no pressure cooking stage preset time t
1To Baoshang influential effect laboratory report:
As can be seen from Table 5, traditional pressure cooker technique Baoshang is the 1# pressure cooker, and the boiling that has prolonged in the with no pressure cooking stage finishes preset time t 1, can obviously improve the making effect of soup, and after reaching 5 minutes, its successful increases, and particularly meat fishy smell is removed obviously.If but in view of this overlong time, can prolong the total time of Baoshang, therefore, setting this time in the present embodiment is 5 minutes.
Be 0.12 ~ 0.15 MPa at default exhaust steam pressure P1 described in the step S2, steam discharge concluding time t3 is 5 ~ 15 minutes, and default dwell pressure P2 is 0.13 ~ 0.17 MPa, and default dwell time t5 is 10 ~ 20 minutes, and preset time t 9 is 5 ~ 15 minutes among the step S21.By setting above-mentioned parameter, so that Baoshang technique is further perfect, the Baoshang effect further increases.
Preset time t 9 is 5 ~ 15 minutes among the step S21.Further specify the data area of preset time t 9 below by experiment.This experiment is based on above-mentioned with no pressure cooking stage preset time t
1Get and carried out on the basis in 5 minutes.
Table 6 normal pressure is mended burning stage preset time t
9To Baoshang influential effect laboratory report:
As can be seen from Table 6, mend the burning stage further so that the soup boiling guarantees slaking by normal pressure, and very large for the light transmittance impact of soup, light transmittance directly reflects the dense thick degree of soup.If but should the time long greater than 15 minutes, can cause soup to divide disappearance too much, and it is long to increase whole Baoshang, the time, dense multiviscosisty effect and peculiar smell were discharged not thorough less than 5 minutes, and therefore, it is 5 minutes that present embodiment is set the above-mentioned time.
Food of the present invention also can be congee, and its manufacturing process is identical with the process of soup.
Pressure cooker of the present invention is made the method for soup, by increasing atmospheric boiling on traditional pressure cooker basis, and the time of control atmospheric boiling, to discharge the peculiar smell such as fishy smell in the food materials (particularly meat), so that the fragrance of soup is purer, the soup better effects if of making.Normal pressure is set in addition mends burning, so that the nutriment in the food materials is better separated out and entered in the soup, soup is nutrition more.
Claims (10)
1. a pressure cooker is made the method for food, pressure cooker comprises pot cover, heater, electric control gear, temperature measuring equipment and the pressure-detecting device of inner bag, sealing inner container, pot cover is provided with the electromagnetism exhaust steam valve, it is characterized in that, the method for described making food comprises the steps:
Step S1: with no pressure cooking stage, electric control gear drives the electromagnetism exhaust steam valve and opens, and inner bag is inner to be communicated with ambient atmosphere, and electric control gear drives heater the food in the inner bag is heated to boiling, electric control gear calculates boiling time t, when boiling time t greater than preset time t
1, the with no pressure cooking stage finishes;
Step S2: the pressure cooking stage is arranged, and electric control gear drives the electromagnetism exhaust steam valve and cuts out, and electric control gear drives heater and the food in the inner bag is heated boosts, and pressure-detecting device detects the culinary art pressure P in the inner bag, when the culinary art pressure P reaches default exhaust steam pressure P
1The time, electric control gear drives electromagnetism exhaust steam valve intermittently starting and carries out the steam discharge realization to food boiling stirring in the inner bag, and electric control gear calculates steam discharge time t
2, as steam discharge time t
2Reach default steam discharge concluding time t
3The time, the electromagnetism exhaust steam valve cuts out again, when the culinary art pressure P reaches default dwell pressure P
2The time, electric control gear control heater carries out intermittent-heating or low-power heating, and simultaneously, electric control gear calculates dwell time t
4, as dwell time t
4Reach default dwell time t
5The time, there is the cooking stage of pressure to finish.
2. pressure cooker as claimed in claim 1 is made the method for food, it is characterized in that, described method also comprises: step S3: in the pressure release stage, electric control gear drives the electromagnetism exhaust steam valve and opens steam discharge, and the culinary art pressure P in pressure-detecting device detects inner bag is less than default safe opening pressure P
SThe time, the user can open pot cover, this safe opening pressure P
S≤ 0.105MPa.
3. pressure cooker as claimed in claim 1 or 2 is made the method for food, it is characterized in that described food is rice.
4. pressure cooker as claimed in claim 3 is made the method for food, it is characterized in that, also comprises step S11 in the described step S1 with no pressure cooking stage: in the suction stage, temperature measuring equipment detects the temperature T in the inner bag, and temperature T reaches preset temperature T in inner bag
1The time, electric control gear control heater carries out intermittent-heating or low-power heating, and electric control gear calculates the time t of intermittent-heating or low-power heating
6, work as t
6Reach default suction concluding time t
7The time, the suction stage finishes.
5. pressure cooker as claimed in claim 4 is made the method for food, it is characterized in that the described temperature T that presets
1Be 45 ℃ ~ 65 ℃, default suction concluding time t
7Be 5 ~ 10 minutes, preset time t
1It is 1 ~ 5 minute.
6. pressure cooker as claimed in claim 5 is made the method for food, it is characterized in that described default exhaust steam pressure P
1Be 0.105 ~ 0.12 MPa, steam discharge concluding time t
3Be 15 ~ 200 seconds, default dwell pressure P2 is 0.12 ~ 0.15 MPa, default dwell time t
5It is 5 ~ 15 minutes.
7. pressure cooker as claimed in claim 1 or 2 is made the method for food, and it is characterized in that: described food is soup or congee.
8. pressure cooker as claimed in claim 7 is made the method for food, it is characterized in that, described method also comprises the step S21 that is positioned at behind the step S2: normal pressure is mended the burning stage, electric control gear drives the electromagnetism exhaust steam valve and opens, inner bag is inner to be communicated with ambient atmosphere, electric control gear drives heater the food in the inner bag is heated to boiling again, and electric control gear calculates again boiling time t
8, as boiling time t
8Greater than preset time t
9, normal pressure is mended the end of burning stage.
9. pressure cooker as claimed in claim 8 is made the method for food, it is characterized in that described preset time t
1And preset time t
9It all is 5 ~ 15 minutes.
10. pressure cooker as claimed in claim 9 is made the method for food, it is characterized in that described default exhaust steam pressure P
1Be 0.12 ~ 0.15 MPa, steam discharge concluding time t
3Be 5 ~ 15 minutes, default dwell pressure P2 is 0.13 ~ 0.17 MPa, default dwell time t
5It is 10 ~ 20 minutes.
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