CN111802920A - Method for making coarse cereal rice by electric cooker - Google Patents
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- CN111802920A CN111802920A CN202010549083.5A CN202010549083A CN111802920A CN 111802920 A CN111802920 A CN 111802920A CN 202010549083 A CN202010549083 A CN 202010549083A CN 111802920 A CN111802920 A CN 111802920A
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- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
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Abstract
The invention discloses a method for making coarse cereal rice by an electric cooker, belongs to the field of kitchen cooking appliances, and solves the defects of poor flavor and time consumption of the existing coarse cereal rice, and the method for making the coarse cereal rice by the electric cooker comprises the following steps: soaking and deodorizing: the method comprises a peculiar smell fusion step, wherein the air exhaust device works to maintain the cooking cavity at a preset negative pressure so as to promote the coarse cereal food material to release peculiar smell substances and fuse the peculiar smell substances with water; and a peculiar smell discharging step, wherein the air inlet device relieves the negative pressure state of the cooking cavity, so that peculiar smell substances are discharged out of the cooking cavity; and (3) cooking and heating stage: the method comprises a first cooking step, wherein the coarse cereal food materials are passivated by rapid heating so as to inhibit generation of peculiar smell; and a second cooking step of boiling and heating until the coarse cereal food material is cured. By the method provided by the invention, the taste of the coarse cereal rice is improved, and the cooking time of the coarse cereal rice is shortened.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the field of kitchen cooking appliances, in particular to a method for making coarse cereal rice by using an electric rice cooker.
[ background of the invention ]
In recent years, with the improvement of economic income and consumption level, people are pursuing healthier diet ways, and new concepts of low-sugar rice, low-sugar coarse cereal rice and the like are increasing, wherein the coarse cereal rice is rich in dietary fiber, multiple vitamins, mineral substances and the like, and has better health care effects on hypertension, hyperglycemia and hyperlipidemia as well as middle-aged and elderly people. Although the coarse cereal rice has many advantages, most consumers do not accept the coarse cereal rice, and the main reasons are that: the coarse cereals are compact in texture and coarse in taste, also contain beany flavor, grass flavor and other unpleasant odors, and are not easy to cause appetite of people; the existing electric cooker does not set corresponding cooking procedures for the coarse cereal rice, and the conventional coarse cereal rice cooking process needs to soak coarse cereals for more than four hours before cooking, which is time-consuming and labor-consuming.
[ summary of the invention ]
The invention aims to overcome the defects of the prior art and provides a method for making coarse cereal rice by using an electric cooker, so that the flavor of the coarse cereal rice is improved, and the cooking time is shortened.
In order to solve the technical problems, the invention adopts the following technical scheme:
the method for making the coarse cereal rice by the electric rice cooker comprises a cooking cavity, an air exhaust device and an air inlet device, wherein the air exhaust device enables the cooking cavity to form a negative pressure state, and the air inlet device is used for relieving the negative pressure state of the cooking cavity, and the method comprises the following steps:
soaking and deodorizing: the method comprises a peculiar smell fusion step, wherein the air exhaust device works to maintain the cooking cavity at a preset negative pressure so as to promote the coarse cereal food material to release peculiar smell substances and fuse the peculiar smell substances with water; and a peculiar smell discharging step, wherein the air inlet device relieves the negative pressure state of the cooking cavity, so that peculiar smell substances are discharged out of the cooking cavity;
and (3) cooking and heating stage: the method comprises a first cooking step, wherein the coarse cereal food materials are passivated by rapid heating so as to inhibit generation of peculiar smell; and a second cooking step of boiling and heating until the coarse cereal food material is cured.
In the method for making the coarse cereal rice by using the electric rice cooker, in the soaking and deodorizing stage, the temperatures of the coarse cereal food materials and water are kept at 40-60 ℃.
In the method for making the coarse cereal rice by the electric cooker, in the soaking and deodorizing stage, the peculiar smell fusing step and the peculiar smell discharging step are circularly carried out at least twice.
In the method for making the coarse cereal rice by the electric cooker, the duration of the peculiar smell fusing step is longer than that of the peculiar smell exhausting step.
In the method for making the coarse cereal rice by the electric cooker, the duration time of the peculiar smell fusion step is 3 min-6 min, and the duration time of the peculiar smell discharge step is 1 min-3 min.
In the method for making coarse cereal rice by using the electric rice cooker, the passivation treatment in the first cooking step comprises the following steps: heating the coarse cereal food materials and water to 80-98 ℃ within a preset time and keeping the temperature.
In the method for making the coarse cereal rice by the electric cooker, the preset time is not more than 5 min.
In the method for making the coarse cereal rice by the electric cooker, the preset negative pressure in the peculiar smell fusion step is 10 Kpa-40 Kpa.
In the method for making the coarse cereal rice by the electric cooker, the proportion of the coarse cereal food materials to the water is 1: 2-1: 4.
in the method for making coarse cereal rice by using the electric rice cooker, the electric rice cooker comprises a cooker body and a cooker cover, the cooker cover is covered on the cooker body to form the cooking cavity, the air exhaust device is a vacuum pump installed on the cooker cover, and the air inlet device is an air inlet valve installed on the cooker cover.
The invention has the beneficial effects that:
the method for making coarse cereal rice by using the electric cooker provided by the invention is provided with a soaking deodorization stage, and during the peculiar smell fusion step in the soaking deodorization stage, coarse cereal food materials and water absorb water and dissolve out peculiar smell substances in a negative pressure state in a vacuumizing mode, specifically: the coarse cereals referred to in the present invention generally include beans, corn, oats, etc., and the foreign flavor substances generated from these coarse cereals are classified into two types: one is volatile green grass smell and beany flavor, the main components are aldehydes, alcohols, ketones, furan and the like, and the products are generated by the decomposition of lipoxidase; the other is non-volatile bitter and astringent taste, which is sensed by taste, and the main components are phenolic acid, saponin, flavone, etc. Wherein alcohols, saponins, phenolic acids, flavonoid glycosides and the like are easily soluble in water, and the solubility of other furans, aldehydes, ketones and the like is increased along with the increase of water temperature. The coarse cereals release peculiar smell substances and are fused with water, and the dissolution of the peculiar smell substances is accelerated under the negative pressure state, and the dissolution of the peculiar smell substances is more uniform.
Because coarse cereals have high crude fiber content and compact tissue structure after drying, the conventional soaking water is not easy to permeate, the coarse cereals are often half-cooked or hard, and the conventional preparation of coarse cereal rice needs to be soaked for a long time to ensure that the coarse cereals fully absorb water, so that the cooking time is overlong, and the long-time soaking is easy to breed bacteria to generate new peculiar smell and even deteriorate. According to the invention, pressure change is generated in the cooking cavity through vacuum negative pressure, and internal tissue skeletons of coarse cereals are damaged and recombined to form a new permeation channel, so that moisture can permeate and be absorbed by starch and protein, and the coarse cereals can reach a full water absorption state in a short time, so that the water absorption rate and the water absorption uniformity of the coarse cereals are improved, the water absorption time is greatly shortened, and the total cooking time of the coarse cereals is also shortened; in addition, the problem that the miscellaneous cereals are soaked in water to breed bacteria so as to generate peculiar smell and even deteriorate can be avoided due to the fact that the miscellaneous cereals absorb water in a vacuum environment.
In the peculiar smell discharge step of soaking removing the flavor stage, air inlet unit relieves culinary art chamber negative pressure state, makes peculiar smell material discharge culinary art chamber, specifically speaking: the air inlet device is used for communicating the cooking cavity with the outside, outside air can enter the cooking cavity, and peculiar smell in the cooking cavity can be discharged to the outside, so that the peculiar smell is fully released and discharged in the peculiar smell discharging step.
In the first cooking step of the cooking and heating stage, the coarse cereal food materials are passivated by rapid temperature rise so as to inhibit the generation of peculiar smell, and specifically: the inactivation treatment in the first cooking step is mainly performed by lipoxygenase, which is present in various plants such as cereal seeds, beans, potatoes and the like and has the highest content in beans, and the lipoxygenase is inactivated by rapid temperature rise, so that the activity of the lipoxygenase is reduced in a short time to reduce the odor substances produced by decomposition of the lipoxygenase. In the second cooking step of the cooking and heating stage, the coarse cereal food materials are boiled and heated until being cured, the foreign flavor substances which are not dissolved out in the coarse cereals are continuously discharged through high-temperature boiling, and the substances such as fatty acid and the like are decomposed to generate the flavor substances such as acetylpyrroline, benzofuran and the like, so that the flavor of the coarse cereal rice is improved.
In conclusion, the method provided by the invention not only improves the taste of the coarse cereal rice, but also shortens the cooking time of the coarse cereal rice.
These features and advantages of the present invention will be disclosed in more detail in the following detailed description and the accompanying drawings.
[ description of the drawings ]
The invention is further described below with reference to the accompanying drawings:
FIG. 1 is a schematic view of a rice cooker according to an embodiment of the present invention;
fig. 2 is a flow chart of the electric rice cooker for making coarse cereal rice in one embodiment of the invention.
Reference numerals:
100 a cooker body, 110 an inner pot, 120 a heating device and 130 a cooking cavity;
200 pot covers;
300 vacuum pump, 310 exhaust pipe, 320 exhaust pipe;
400 intake valve.
[ detailed description ] embodiments
The invention provides a method for making coarse cereal rice by using an electric rice cooker, which is provided with a cooking cavity, an air exhaust device for forming a negative pressure state in the cooking cavity and an air inlet device for relieving the negative pressure state of the cooking cavity, wherein the method comprises the following steps: soaking and deodorizing: the method comprises a peculiar smell fusion step, wherein the air exhaust device works to maintain the cooking cavity at a preset negative pressure so as to promote the coarse cereal food material to release peculiar smell substances and fuse the peculiar smell substances with water; and a peculiar smell discharging step, wherein the air inlet device relieves the negative pressure state of the cooking cavity, so that peculiar smell substances are discharged out of the cooking cavity; and (3) cooking and heating stage: the method comprises a first cooking step, wherein the coarse cereal food materials are passivated by rapid heating so as to inhibit generation of peculiar smell; and a second cooking step of boiling and heating until the coarse cereal food material is cured. By the method, the taste of the coarse cereal rice is improved, and the cooking time of the coarse cereal rice is shortened.
The technical solutions of the embodiments of the present invention are explained and illustrated below with reference to the drawings of the embodiments of the present invention, but the following embodiments are only preferred embodiments of the present invention, and not all embodiments. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative effort belong to the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be construed as limiting the present invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, unless otherwise specified, "a plurality" means two or more unless explicitly defined otherwise.
In the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.
Referring to fig. 1 and 2, in an embodiment of the present invention, an electric rice cooker for making coarse cereals includes a cooker body 100 and a cooker cover 200, an inner pot 110 and a heating device 120 for heating the inner pot 110 are disposed in the cooker body 100, the cooker cover 200 covers the cooker body 100 and is in sealing fit with the inner pot 110 to form a cooking cavity 130, the heating device 120 may be a heating plate, the heating plate is disposed at the bottom of the cooker body for heating the bottom of the inner pot 110, the heating device 120 may also be an electromagnetic wire coil, and may be used for heating the bottom of the inner pot 110 or three-dimensionally heating the bottom and the side of the inner pot 110, and other heating methods may also be steam heating.
In order to realize the production of the coarse cereal rice, an air exhaust device and an air inlet device are further arranged on the cooker cover 200 of the electric cooker, and the following steps are exemplified: the air extracting device is a vacuum pump 300 arranged on the cooker cover 200, the vacuum pump 300 is provided with an air extracting pipe 310 and an air exhausting pipe 320, the air extracting pipe 310 is communicated with the cooking cavity 130, and the air exhausting pipe 320 is communicated with the outside; the intake device is an intake valve 400. When the cooking function needs to be performed under the negative pressure vacuum condition, the air inlet valve 400 is closed, the vacuum pump 300 works, the gas in the cooking cavity is extracted through the extraction pipe 310 and then is exhausted to the outside through the exhaust pipe 320, and the air extraction time is controlled, so that the cooking cavity can reach the preset vacuum degree. The air intake valve 400 communicates the cooking chamber with the outside when opened, for releasing the above-mentioned negative pressure state.
The coarse cereals in the embodiment comprise beans, corns, oats and the like, and are rich in dietary fibers, multiple vitamins, minerals and the like, so that the coarse cereals have a good health care effect on hypertension, hyperglycemia and hyperlipidemia and the middle-aged and elderly people. However, the coarse cereals are compact in texture and rough in taste, contain unpleasant smells such as beany flavor and grass flavor, and are not easy to cause appetite of people, so that the method provided by the embodiment improves the flavor of the coarse cereal rice; in addition, the existing electric cooker does not set a corresponding cooking program for the coarse cereal rice, and the conventional coarse cereal rice cooking requires that coarse cereals are soaked for more than four hours and then cooked, which is time-consuming and labor-consuming, so that the method provided by the embodiment also solves the problem of overlong cooking time of the coarse cereal rice.
Based on the requirements, the method for making the coarse cereal rice by the electric cooker comprises the following steps:
a soaking deodorization stage, comprising a peculiar smell fusion step and a peculiar smell discharge step, wherein:
and a step of peculiar smell fusion, in which the vacuum pump works to maintain the cooking cavity at a preset negative pressure, so that the coarse cereal food materials are promoted to release peculiar smell substances and are fused with water. Specifically, in the step of blending the peculiar smell, coarse cereals are cleaned and put into an inner pot, and water is added, wherein the proportion of the coarse cereals to the water is 1: 2-1: 4, the proportion of rice and water in conventional rice cooking is generally 1:1.2, more water is needed in the process of cooking coarse cereal rice, on one hand, the coarse cereal rice has high coarse fiber content and a compact tissue structure after drying, and sufficient soaking is needed to ensure that the coarse cereal rice fully absorbs water, on the other hand, the dissolution of the odor substances is a process of finally achieving balance from high concentration to low concentration diffusion, and the proportion of the water is increased to allow more odor substances to be fused in the water, so that the odor removal effect is better.
As mentioned above, the peculiar smell substances generated by the coarse cereals are divided into two types: one is volatile green grass smell and beany flavor, the main components are aldehydes, alcohols, ketones, furan and the like, and the products are generated by the decomposition of lipoxidase; the other is non-volatile bitter and astringent taste, which is sensed by taste, and the main components are phenolic acid, saponin, flavone, etc. Wherein alcohols, saponins, phenolic acids, flavonoid glycosides and the like are easily soluble in water, and the solubility of other furans, aldehydes, ketones and the like is increased along with the increase of water temperature. The coarse cereals release peculiar smell substances and are fused with water, and the dissolution of the peculiar smell substances is accelerated under the negative pressure state, and the dissolution of the peculiar smell substances is more uniform.
In addition, pressure change is generated in the cooking cavity through vacuum negative pressure, internal tissue frameworks of the coarse cereals are damaged and recombined to form a new permeation channel, so that moisture is permeated, and the permeation channel is absorbed by starch and protein, the coarse cereals can reach a full water absorption state in a short time, the water absorption rate and the water absorption uniformity of the coarse cereals are improved, the water absorption time is greatly shortened, and the total cooking time of the coarse cereals is also shortened; in addition, the problem that the miscellaneous cereals are soaked in water to breed bacteria so as to generate peculiar smell and even deteriorate can be avoided due to the fact that the miscellaneous cereals absorb water in a vacuum environment.
And (3) peculiar smell discharging, namely, releasing the negative pressure state of the cooking cavity by an air inlet valve to discharge peculiar smell substances out of the cooking cavity, specifically: the air inlet valve is opened to communicate the cooking cavity with the outside, outside air can enter the cooking cavity, and peculiar smell in the cooking cavity can be exhausted to the outside, so that the peculiar smell is fully released and exhausted in the peculiar smell exhausting step.
In the peculiar smell fusing step, the cooking cavity is kept for 3min to 6min under the vacuum degree of 15Kpa to 40Kpa, in the peculiar smell discharging step, the cooking cavity is kept in the normal pressure state for 1min to 3min, the duration time of the peculiar smell fusing step is relatively longer, so that the coarse cereals fully absorb water and dissolve more peculiar smell substances, but the dissolution of the peculiar smell substances is a process of finally reaching the balance from high concentration to low concentration diffusion, the dissolution speed of the peculiar smell substances is reduced along with the prolonging of time, and in order to save the cooking time, the duration time of the peculiar smell fusing step is set to be 3min to 6min, such as 3min, 4min, 5min and 6 min. The duration of the odor discharge step is relatively short, so that the contact between the lipoxygenase and oxygen in the air is reduced, the lipoxygenase activity is prevented from being excited to decompose the odor substances, and the duration of the odor discharge step is set to be 1-3 min, such as 1min, 2min and 3min, considering the discharge time of the odor substances.
And (3) cooking and heating stage: comprising a first cooking step and a second cooking step, wherein;
the method comprises a first cooking step, wherein coarse cereal food materials are passivated by rapid temperature rise to inhibit generation of peculiar smell, specifically, after a soaking deodorization stage is completed, heating power is increased, so that the coarse cereal food materials and water in a cooking cavity are heated to 80-98 ℃ and kept at the 80-98 ℃ in a short time, the passivated object in the first cooking step is mainly lipoxygenase which exists in various plants such as cereal seeds, beans, potatoes and the like and has the highest content in the beans, and the activity of the lipoxygenase is reduced in a short time by the rapid temperature rise to reduce the peculiar smell substances produced by decomposition of the lipoxygenase, and researches show that 95% of the lipoxygenase loses activity at the temperature of more than 80 ℃ and the shorter the temperature rise process is, the higher the speed of the lipoxygenase passivation is, the less the peculiar smell substances are produced, so the temperature rise process is set to be completed within 1-5 min, for example, after the soaking and deodorizing stage is completed, the heating power is increased, so that the coarse cereal food materials and the water in the cooking cavity are increased by 98 ℃ within 3min, the lipoxygenase is effectively passivated, and the temperature rise process in the second cooking step can be shortened, so that the time of the whole cooking and heating stage is shortened.
And a second cooking step, boiling and heating until the coarse cereal food materials are cured, continuously discharging the foreign flavor substances which are not dissolved out in the coarse cereals through high-temperature boiling, decomposing substances such as fatty acid and the like to generate fragrance substances such as acetylpyrroline, benzofuran and the like, and increasing the fragrance of the coarse cereal rice. The following are exemplary: in the first cooking step, the coarse cereal food materials and the water in the cooking cavity are heated to 98 ℃ and are kept until the first cooking step is finished, and then the temperature of the coarse cereal food materials and the water in the second cooking step is kept above 98 ℃ until the coarse cereal food materials are cooked.
In one embodiment of the present invention, the method according to the above embodiment: in the soaking and smell removing stage, the temperature of the coarse cereal food materials and water is kept between 40 ℃ and 60 ℃ to reach a slightly hot state, on one hand, the proper temperature can promote the fusion of peculiar smell substances to improve the smell removing efficiency, on the other hand, if the temperature is lower than 40 ℃, the water absorption speed of the coarse cereals is slow, the expected water absorption rate cannot be reached within a fixed time, and if the temperature is higher than 60 ℃, the surfaces of the coarse cereals are gelatinized, and the water is difficult to permeate into the coarse cereals, so that the taste of the coarse cereals is poor. Therefore, in the soaking and deodorizing stage, the soaking temperature of 40-60 ℃ is set, so that the fusion of the odor substances can be promoted, the full water absorption of the coarse cereals can be ensured, and the temperature of 40 ℃, 42 ℃, 45 ℃, 47 ℃, 49 ℃, 50 ℃, 51 ℃, 55 ℃, 57 ℃ and 60 ℃ can be actually selected.
In one embodiment of the present invention, the method according to the above embodiment: in the soaking and deodorizing stage, the peculiar smell fusing step and the peculiar smell discharging step are circularly carried out at least twice. For example: after entering the soaking and deodorizing stage, keeping the cooking cavity at the vacuum degree of 15-40 Kpa for 3-6 min, keeping the cooking cavity at the normal pressure for 1-3 min, vacuumizing to keep the cooking cavity at the vacuum degree of 15-40 Kpa for 3-6 min, and repeating the steps until the preset cycle number is reached.
In the circulation process, the cooking cavity is repeatedly changed between the vacuum state and the normal pressure state, and the repeated pressure change accelerates the destruction and recombination of the internal tissue skeleton of the coarse cereals, is beneficial to the permeation of water, and is absorbed by starch, protein and the like, so that the cooked taste of the coarse cereals is softer and more glutinous, and the cooking and heating time (the cooking and heating period in the embodiment) is effectively shortened.
Because the dissolving-out of the odor substances is a process of finally achieving balance from high-concentration to low-concentration diffusion, after the odor substances are discharged to the outside in the first circulation, the concentration of the odor substances outside the coarse cereals is reduced, a new round of diffusion dissolving-out is started, the dissolving-out of the odor substances is accelerated in the odor fusion step in the second circulation, the dissolving-out of the odor substances is more uniform, the residual odor substances inside the coarse cereals are greatly reduced through multiple times of odor dissolving-out fusion, and the taste of the coarse cereals is better; in addition, after the odor substances are discharged to the outside in the first circulation, residual odor can be generated in the cooking cavity, and the residual odor can be extracted in the vacuumizing process through the odor fusion step in the second circulation.
While the invention has been described with reference to specific embodiments thereof, it will be understood by those skilled in the art that the invention is not limited thereto, but rather is intended to cover all modifications and equivalents falling within the spirit and scope of the present invention as defined by the appended claims. Any modification which does not depart from the functional and structural principles of the present invention is intended to be included within the scope of the claims.
Claims (10)
1. The method for making the coarse cereal rice by the electric rice cooker is characterized by comprising the following steps of:
soaking and deodorizing: the method comprises a peculiar smell fusion step, wherein the air exhaust device works to maintain the cooking cavity at a preset negative pressure so as to promote the coarse cereal food material to release peculiar smell substances and fuse the peculiar smell substances with water; and a peculiar smell discharging step, wherein the air inlet device relieves the negative pressure state of the cooking cavity, so that peculiar smell substances are discharged out of the cooking cavity;
and (3) cooking and heating stage: the method comprises a first cooking step, wherein the coarse cereal food materials are passivated by rapid heating so as to inhibit generation of peculiar smell; and a second cooking step of boiling and heating until the coarse cereal food material is cured.
2. The method for making coarse cereal rice by using the electric cooker as claimed in claim 1, wherein in the soaking and deodorizing stage, the temperatures of the coarse cereal food materials and water are kept at 40-60 ℃.
3. The method for cooking rice with miscellaneous cereals by using the electric cooker as claimed in claim 1, wherein the step of blending the odor and the step of discharging the odor are performed at least twice in a cycle in the soaking and deodorizing stage.
4. The method for cooking rice with miscellaneous cereals by using the electric cooker as claimed in claim 1, wherein the duration of the foreign flavor fusion step is longer than the duration of the foreign flavor discharge step.
5. The method for cooking rice with miscellaneous cereals by using an electric cooker as claimed in claim 4, wherein the duration of the step of blending the foreign flavor is 3min to 6min, and the duration of the step of discharging the foreign flavor is 1min to 3 min.
6. The method for cooking rice with miscellaneous cereals by using the rice cooker as claimed in claim 1, wherein the passivation treatment in the first cooking step comprises: heating the coarse cereal food materials and water to 80-98 ℃ within a preset time and keeping the temperature.
7. The method for cooking rice with miscellaneous cereals by using the electric cooker as claimed in claim 6, wherein the predetermined time is not more than 5 min.
8. The method for cooking rice with miscellaneous cereals by using the electric cooker as claimed in any one of claims 1 to 7, wherein the preset negative pressure in the step of blending the foreign flavor is 10Kpa to 40 Kpa.
9. The method for making coarse cereal rice by using the electric cooker as claimed in any one of claims 1 to 7, wherein the ratio of the coarse cereal food material to the water is 1: 2-1: 4.
10. the method for cooking coarse cereal rice by using the electric rice cooker as claimed in one of claims 1 to 7, wherein the electric rice cooker comprises a cooker body and a cooker cover, the cooker cover is covered on the cooker body to form the cooking cavity, the air exhaust device is a vacuum pump mounted on the cooker cover, and the air intake device is an air intake valve mounted on the cooker cover.
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| CN114587137A (en) * | 2020-12-07 | 2022-06-07 | 佛山市顺德区美的电热电器制造有限公司 | Odor removal apparatus, cooking apparatus, control method of cooking apparatus, and storage medium |
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