rice cooking
Rice cooker
专利名称：Rice cooker发明人：田中 靖彦,浜岡 重男申请号：JP特願平1-342667申请日：19891228公开号：JP特公平7-4316B2公开日：19950125专利内容由知识产权出版社提供摘要：PURPOSE:To prevent boiling-over of 'sticky state' and to deliciously execute rice cooking with regard to all the rice cooking quantities by deciding the rice cooking quantity by a control means, thereafter, limiting the applied heating value to a prescribed heating value or below corresponding to each rice cooking quantity for a prescribed time. CONSTITUTION:When a start key 31 is depressed, a heater 35 is conducted electrically and a container 21 is heated. In such a state, by a first temperature detecting means 23, a temperature of the container 21 is inputted and whether the temperature exceeds 70 deg.C or not is decided. Subsequently, by a second temperature detecting means 24, a cover temperature of the upper part of the container 21 is inputted, water of the inside of the container 21 boils up, a cover temperature rises by aqueous vapor, and whether the cover temperature exceeds 80 deg.C or not is decided. Thereafter, by lowering to an electric conduction rate being a little lower than the electric conduction rate being optimal for the decided rice cooking quantity, the heater 35 is energized. Next, the heater 35 is returned to the optimal energizing rate corresponding to the rice cooking quantity and the energization is executed, and by a first temperature detecting means 23, a temperature of the inside of the container 21 is inputted. In such a state, whether it reaches a rice cooking end temperature or not is decide, and when it reaches the ricecooking end temperature, rice cooking is ended.申请人：松下電器産業株式会社地址：大阪府門真市大字門真1006番地国籍：JP代理人：小鍜治 明 (外2名)更多信息请下载全文后查看。
RICE COOKER
专利名称：RICE COOKER 发明人：MIWA YOSHUKI 申请号：JP13199489申请日：19890524公开号：JPH0346128B2公开日：19910715专利内容由知识产权出版社提供摘要：PURPOSE:To improve the visual confirmability of an operation panel and the operability of an operating part by inclining and providing the operation panel, which has the operating part to executes operation concerning rice cooking operation, in the upper surface part of a cover. CONSTITUTION:In the upper surface part of an operation panel 19, a sheet fitting recessed part 20 is formed to be inclined toward the side direction of a main body 1. On the upper surface of a printed circuit board 34 to be arranged between the operation panel 19 and an inner cover board 5, operating parts 35 and 36 of two operating switches, which execute the operation concerning the rice cooking operation, and four light emitting elements 37-40 to display the process of the rice cooking operation are arranged so as to face to respective opening parts 21-16. On an elastically deformable sheet 41 to be attached to the sheet fitting recessed part 20, indicating marks 42 and 43 to indicate the positions of the operating parts 35 and 36 are formed in parts, which face to the opening parts 21 and 22, and transparent window parts 44-47 are formed in parts to face to the opening parts 23-26 for display. Accordingly, the glance of a user goes to nearly vertical to the operation panel. Then, the visual confirmability of the operation panel can be widely improved and the operability can be extremely improved.申请人：TOSHIBA NETSUKIGU KK,TOSHIBA KK更多信息请下载全文后查看。
烝米饭的步骤英语作文
烝米饭的步骤英语作文Cooking rice is a fundamental skill in many cuisines around the world. Whether you're preparing a simple weeknight meal or an elaborate feast, the ability to properly cook rice can make all the difference. In this essay, I will guide you through the step-by-step process of cooking rice, ensuring that you end up with perfectly cooked grains every time.The first and most crucial step in cooking rice is to select the appropriate type of rice for your dish. Different varieties of rice, such as long-grain, short-grain, basmati, or jasmine, have unique characteristics that lend themselves to different culinary applications. Long-grain rice, for example, is known for its fluffy and separate grains, making it an excellent choice for dishes like pilaf or fried rice. Short-grain rice, on the other hand, is more sticky and tender, making it ideal for sushi or risotto. It's important to choose the right rice to ensure that the final dish has the desired texture and flavor.Once you've selected the appropriate rice, the next step is to thoroughly rinse it. Rinsing the rice helps to remove any excessstarch, which can lead to a gummy or sticky texture. To rinse the rice, simply place it in a fine-mesh strainer and run it under cold water, gently agitating the grains with your fingers. Continue rinsing until the water runs clear, indicating that the excess starch has been removed.After rinsing, it's time to measure the rice and water. The standard rice-to-water ratio is typically 1:2, meaning that for every cup of rice, you'll need two cups of water. However, this ratio may vary depending on the type of rice and the cooking method you're using. It's always a good idea to refer to the instructions on the rice package or consult a reliable recipe to ensure that you're using the correct ratio.Once you've measured the rice and water, it's time to start cooking. The most common method for cooking rice is the stovetop method, which involves simmering the rice in a pot on the stove. Begin by bringing the water to a boil in a medium-sized pot. Once the water is boiling, add the rinsed rice, stir briefly, and then reduce the heat to low. Cover the pot with a tight-fitting lid and let the rice simmer for the recommended cooking time, which can range from 15 to 25 minutes depending on the type of rice.During the simmering process, it's important to resist the temptation to lift the lid and check on the rice. Lifting the lid can release valuablesteam, which is essential for the rice to cook evenly. Instead, set a timer and let the rice do its thing.Once the cooking time is up, it's time to remove the pot from the heat and let the rice rest. This resting period is crucial, as it allows the rice to continue steaming and absorb any remaining liquid. Typically, you'll want to let the rice rest for 5 to 10 minutes, with the lid still on the pot.After the resting period, it's time to fluff and serve the rice. Using a fork or a rice paddle, gently fluff the rice, separating the grains and ensuring an even, fluffy texture. If the rice seems a bit dry, you can add a small amount of water or broth to moisten it.In addition to the stovetop method, there are several other ways to cook rice, each with its own advantages and considerations. One popular method is the rice cooker, which takes much of the guesswork out of the process. Rice cookers use a combination of heat and steam to cook the rice, and they often have features like automatic keep-warm settings and delayed start times.Another method is the microwave method, which can be a quick and convenient option for small batches of rice. To cook rice in the microwave, simply combine the rice and water in a microwave-safe container, cover, and cook on high for the recommended time.Regardless of the cooking method you choose, there are a few additional tips and tricks to ensure perfectly cooked rice every time. For example, you can add a bit of oil or butter to the cooking water to help prevent the rice from sticking together. You can also experiment with different seasonings, such as garlic, herbs, or spices, to infuse your rice with extra flavor.In conclusion, cooking rice is a simple but essential skill that can elevate any meal. By following the step-by-step process outlined in this essay, you'll be able to consistently produce perfectly cooked rice, whether you're preparing a simple side dish or a complex culinary masterpiece. So, don't be afraid to experiment and have fun with your rice cooking adventures!。
Rice cooker
专利名称：Rice cooker发明人：紺ノ 説三,新山 融,田中 靖彦,小坂 俊幸,川邉 勝,片粕 誠申请号：JP特願平2-101375申请日：19900417公开号：JP特公平7-98019B2公开日：19951025专利内容由知识产权出版社提供摘要：PURPOSE:To enable simple operation and at reduced cost by memorizing at a memory portion the rice cooking sequence of a rice cooking menu every time a signal is outputted from a rice cooking/menu key, and equipping an operation/control portion controlling a rice cooking heater drive portion and a rice cooking/menu display portion. CONSTITUTION:Without regard to the number of the rice cooking sequences of a rice cooking menu memorized at a memory portion 5, every time a signal is outputted from a rice cooking/menu key 3, the rice cooking sequence of a rice cooking menu whose order is the same with the number of times of signals outputted during that time, is chosen from the rice cooking sequences memorized at the memory 5, and the control of a rice cooking heater drive portion 2 is made in opposition to this, and a rice cooking/menu display portion is controlled. Also, the order of plural rice cooking menu rice cooking sequences memorized at the memory portion 5 is the order of rice cooking menus according to the frequency of use. As a result, the start of rice cooking and a rice cooking menu can be started by the operation of one key, and the operation is simple and convenient use is realized.申请人：松下電器産業株式会社地址：大阪府門真市大字門真1006番地国籍：JP代理人：滝本 智之更多信息请下载全文后查看。
RICE COOKER
专利名称：RICE COOKER 发明人：TSURITA TOSHIO 申请号：JP6021390申请日：19900312公开号：JPH03261416A 公开日：19911121专利内容由知识产权出版社提供摘要：PURPOSE:To prevent a fact that rice is not loosened for several hours after rice coking is finished by operating an informing part by a controller unless a temperature of a cover temperature detecting part falls to a temperature set in advance within a prescribed time after rice cooking finished. CONSTITUTION:When rice cooking is started, prescribed power is supplied to a heating element 12 by a controller 15, and as a temperature of the heating element 12 rises, a temperature of rice also rises, and a temperature of rice is balanced at 100 deg.C being a boiling point of water. When moisture in a pot 13 becomes small, the temperature of rice exceeds 100 deg.C, starts to rise again and reaches a temperature at the time when rice cooking is finished, and thereafter, it falls gradually until it becomes a warming temperature. At a prescribed time determined after rice cooking is finished, unless a temperature of a cover temperature detector 16 falls to a temperature determined in advance at a warming temperature or above, and also, at <=100 deg.C, a warming sound is generated by a buzzer 17. That is, it can be prevented that rice is not loosened for several hours after rice cooking is ended due to a fact that the end of rice cooking is not noticed, or it is forgotten to loose rice.申请人：MATSUSHITA ELECTRIC IND CO LTD更多信息请下载全文后查看。
电饭煲煮饭工艺（Ricecookercookingtechnology）
电饭煲煮饭工艺（Rice cooker cooking technology）Cooking knowledgeThe knowledge of cooking and the knowledge of cookingCooking knowledgeabstractAbstract abstractAbstract: summary information about cooking related knowledge, cooking, heat preservation, history of rice cookers, IH cooking, pressure cooking, cooking performanceConfirmation method, taste test method of rice, determination of moisture content of rice and other items.Key wordKeywords keywordsKeywords: cooking, heat preservation, IH cooking, pressure cookingobjectiveObjectivePurpose:This is the material that has been made by the designer of the electric cooker.The purpose of this paper is to improve the knowledge of cooking of the electric cooker designers and to improve the level of the electric cooker designers in the future.OneEleven1 cookingCook rice and cook riceCook rice1-1 what is cooking?The rice starch is gelatinized by adding water to the rice. The combination of rice starch is extremely stubborn, and it is difficult to enter water at normal temperature. The elimination of riceThat's why it's bad. This state is called beta starch.Add water, heating in the raw rice starch in the beta state, locomotor activity, gradually combined with the molecular collapse, water molecules enter freely,Become easy to water decomposition, easy to digest the state.This state is called alpha starch.In this way, the transformation of beta starch into alpha starch is called alpha. Rice is a product of rice alpha, therefore, as a condition of alpha,More than 30% moisture, 98 degrees of temperature, heating for more than 20 minutes.1-2 basic cooking theoryThe cooking theory of microcomputer electric rice cooker is illustrated by the following picture.Cooking project is roughly divided into 4. They are water absorption (preheating) - heating - boiling maintaining - stewing(basic cooking theory sketch)Structure of beta starchThe structure of alpha starch (gelatinized starch)1-2-1 water absorption (preheating) projectIt is to let the moisture content of 14 ~ 15% meters of rice water absorption, so that it changed into water content of about30% of the project. The temperature is about 50 DEG C without gelatinizationThat's ok。
RICE COOKER
专利名称：RICE COOKER 发明人：KUBO MASAFUMI 申请号：JP12321389申请日：19890517公开号：JPH02302215A公开日：19901214专利内容由知识产权出版社提供摘要：PURPOSE:To enlarge the moving range of a heat insulating lever, to prevent the heat insulating lever from being stopped in the middle of operation without being completely switched and to prevent defective switching by providing a switching spring to switch the position of the heat insulating level and an energizing spring to energize the heat insulating lever in one direction. CONSTITUTION:In a frame 8, a switching spring 10 having a projecting part is provided and engaged with the tip part of a heat insulating lever 7. Between the heat insulating lever 7 and frame 8, an energizing spring 11 energizes a button part 7a of the heat insulating lever 7 in a direction where the button part is moved in a lower side. A rice cooking switch 12 is fitted to the frame 8 and switches a rice cooking circuit and a heat insulating circuit according to the motion of a rice cooking lever 5. A heat insulating switch 13 is fitted to a rice cooking main body 1 and opens or closes the heat insulating circuit according to the motion of an upper end part 7b in the heat insulating lever 7. The heat insulating lever 7 is held in a position where the lever 7 exceeds the projection of the switching spring 10. Reversely, in a direction where the heat insulating lever is energized by the energizing spring 11, when the lever 7 exceeds the projection of the switching spring 10, the lever 7 is pushed by the energizing spring 11 and moved to the turning limit of the heat insulating lever 7. Then the movingquantity of the heat insulating lever 7 is enlarged and the lever 7 is not stopped in the middle of the operation.申请人：MATSUSHITA ELECTRIC IND CO LTD更多信息请下载全文后查看。
RICE COOKER
专利名称：RICE COOKER发明人：MIYAKE KAZUYA,TANAKAKAZUHIRO,KITAZAWASATORU,URUSHIYAMA HIROMITSU 申请号：JP9556991申请日：19910425公开号：JPH04325122A公开日：19921113专利内容由知识产权出版社提供摘要：PURPOSE:To suppress a dewing generated on the inside surface of a cover body at the time of rice cooking by a simple circuit configuration. CONSTITUTION:At the time of rice cooking, a rice cooking heater 36 is energized and deenergized by opening and closing a relay 74, and also, a barrel heater 37 and a cover heater 38 are energized by turning on a triode AC switch 75. At the time of warming, the rice cooking heater 36 is always deenergized by opening the relay 74, and also, the barrel heater 37 and the cover heater 38 is energized and deenergized by turning on and off the triode AC switch 75. In the course of rice cooling, the cover heater 38 heats the cover body, and dewing on its inside surface is prevented. Since the rice cooking heater 36 is not energized at the time of warming, it is unnecessary to add one triode AC switch for the circuit configuration, and the circuit configuration becomes simple.申请人：TOSHIBA HOME TECHNO KK更多信息请下载全文后查看。
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
Rice Cooking
Rice is very much under appreciated in the United States. / With the exception of Asian cooking, / rice is usually a side dish or combined with other ingredients. / Rice is very nutritious, low cost and easy to prepare food. / There are different types of rice available and the cooking time varies by type of rice. / Follow the package instructions for the amount of liquid necessary and the cooking times. / Both vary for each type of rice. / Regular white rice has been milled / to remove the hull comes in long, medium and short grains. / Long grained rice is the best for all-purpose use. / Brown rice has a pleasant nutty flavor and a firmer texture. / While white rice is cooked in about 15 minutes, / brown rice takes 45 to 50 minutes to cook. / When cooking rice do not be concerned if you have cooked rice left over. / There are some excellent recipes, which use cooked rice. / (151 words)
Useful words and expressions: ingredient：n. 原料；组成部分nutritious：adj. 有营养的
package instructions：包装上的使用说明mill：v.碾磨；磨细
hull：外壳
nutty：adj.产坚果的
texture: n.手感, 质感,口感
recipe：食谱。