电饭煲煮饭工艺（Rice cooker cooking process）.docVIP

电饭煲煮饭工艺（Rice cooker cooking process） Cooking knowledge Knowledge of cooking knowledge Cooking knowledge In this paper, In this paper Abstract: the summary of the knowledge of cooking and cooking, the history of cooking, heat preservation, rice cookers, the cooking of IH, the pressure of cooking, the performance of cooking The method, rice taste test method, determination of rice moisture content, etc. keywords Key words Key words: cooking, heat preservation, IH cooking, pressure cooking purpose Purpose of Objective: : : This is the training of the rice cooker designers. The aim is to improve the knowledge of cooking of rice cooker designers and improve the level of rice cookers in the future. one 11 1 how to cook Cook cook How to cook 1-1 what is cooking By heating the rice with water, the starch gelatinization of rice is made. The combination of rice starch is extremely stubborn, and it is difficult to enter in normal temperature. Born of eliminating Thats the reason for the difference. The condition is called beta starch. Adding water to the starch of beta state, heating, the movement of the molecules gradually, combined with the collapse, the water molecules freely enter, It becomes easily digestible and digestible. This state is called alpha starch. In this case, beta starch is called alpha starch and alpha starch is called alpha. Rice is the product of rice alphaization, so as a condition of alphaization, Need water more than 30%, more than 98 ℃ temperature, heat for 20 minutes. 1-2 basic cooking theory The theory of cooking rice for microcomputer rice cooker is illustrated in the following figure. The cooking project is divided into four parts. Water absorption (preheating) - heating - boiling - to - boil (basic sketch of cooking theory) The structure of beta amyloid The construction of alpha starch (starch gelatinized state) 1-2-1 water absorption (preheating) engineering It is to allow water content of 14 to 15 percent water to be converted into a project wi