KR20020047856A - Roaster for scorched rice for snack and meat - Google Patents
Roaster for scorched rice for snack and meat Download PDFInfo
- Publication number
- KR20020047856A KR20020047856A KR1020000076480A KR20000076480A KR20020047856A KR 20020047856 A KR20020047856 A KR 20020047856A KR 1020000076480 A KR1020000076480 A KR 1020000076480A KR 20000076480 A KR20000076480 A KR 20000076480A KR 20020047856 A KR20020047856 A KR 20020047856A
- Authority
- KR
- South Korea
- Prior art keywords
- lean meat
- heating plate
- meat
- lower heating
- material accommodating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 15
- 235000011888 snacks Nutrition 0.000 title claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 title description 9
- 235000009566 rice Nutrition 0.000 title description 9
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000010438 heat treatment Methods 0.000 claims abstract description 63
- 239000000463 material Substances 0.000 claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims 2
- 235000019198 oils Nutrition 0.000 claims 2
- 239000008159 sesame oil Substances 0.000 claims 1
- 235000011803 sesame oil Nutrition 0.000 claims 1
- 235000020997 lean meat Nutrition 0.000 abstract description 50
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 238000003825 pressing Methods 0.000 description 5
- 238000010411 cooking Methods 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 229910021653 sulphate ion Inorganic materials 0.000 description 1
Classifications
-
- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0611—Roasters; Grills; Sandwich grills the food being cooked between two heating plates, e.g. waffle-irons
-
- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/07—Roasting devices for outdoor use; Barbecues
- A47J37/0786—Accessories
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
본 발명은 누룽지의 제조를 겸하면서 육류, 특히 지방이 거의 없는 살코기의 구이가 가능하도록한 간식용 누룽지 제조겸용 육류구이기에 관한 것이다.The present invention relates to a nutritious snack for preparing nurungji, which is capable of roasting meat, especially lean meat with little fat.
본 발명은 본원인의 선등록 특허 제123409호를 개량한 것으로 누룽지의 제조와 함께 열 압착되는 상,하부가열판(10)(20)사이의 재료수용부(70)를 확대 또는 신축 가능하도록 함으로서 다양한 두께의 살코기를 수용하여 살코기 구이가 가능하도록 한다. 따라서 본 발명은 살코기의 두께에 따라 재료수용부의 상,하 폭이 조절될 수 있도록 하부가열판을 스프링(30)으로 탄력 설치하는 한편, 상기 스프링으로 탄력 설치된 하부가열판은 그 사방 모서리의 저부에 일단의 조작레버(43) 및 링크(42)(42')로 연동된 수평지지판(40)으로 지지한다. 즉, 누룽지의 제조시에는 상기 수평지지판이 하부가열판을 지지, 고정되도록 함으로서 재료수용부의 상,하 폭을 좁게 유지하고 살코기의 구이시에는 수평지지판의 지지를 해지하여 하부가열판이 스프링에 의해 탄력적으로 작동하여 재료수용부의 상,하 폭이 살코기의 두께에 따라 신축되게 한다. 살코기는 상,하부가열판에의해 구워지게 되나 살코기 자체가 재료수용부에 긴밀히 수용되면서 재료수용부를 밀폐 함으로서 구이시 살코기가 함유한 수증기가 증발되지 않으므로 살코기의 표면은 구워지고 내부는 익게된다.The present invention is an improvement of the applicant's pre-registered patent No. 123409, by expanding the material receiving portion 70 between the upper and lower heating plates (10, 20) that is heat-compressed with the production of Nurungji, various Accepts lean meat to allow roasting. Accordingly, the present invention elastically installs the lower heating plate with the spring 30 so that the upper and lower widths of the material accommodating part can be adjusted according to the thickness of the lean meat, while the lower heating plate elastically installed with the spring has one end at the bottom of the four corners. It is supported by the horizontal support plate 40 interlocked by the operation lever 43 and the links 42 and 42 '. In other words, during the manufacturing of Nurungji, the horizontal support plate supports and fixes the lower heating plate, thereby keeping the upper and lower widths of the material accommodating portion narrow, and when roasting the lean meat, the support of the horizontal support plate is released to lower the heating plate elastically by the spring. It is operated so that the upper and lower widths of the material accommodating part are stretched according to the thickness of the lean meat. The lean meat is baked by the upper and lower heating plates, but the lean meat is tightly housed in the material accommodating part to seal the material accommodating part so that the steam containing lean meat is not evaporated, so the surface of the lean meat is baked and the inside is cooked.
Description
본 발명은 누룽지제조겸용 육류구이기에 관한 것이다. 본 발명은 특히 본원인의 선등록 특허 제123409호의 장치부분을 개량하여 누룽지는 물론 육류, 특히 지방(기름)이 없는 쌀코기를 효과적으로 구워 양질의 살코기구이를 제공하는데 목적이 있다.The present invention relates to a meat bulge used in Nurungji. The present invention aims to provide a high-quality lean meat roast, especially by effectively improving the device portion of the applicant's registered patent No. 123409 and roasting rice, meat, and especially fat (oil) without rice.
누룽지는 과거, 가마솥이나 남비 등을 사용할 때는 많이 얻을 수 있으나 현재는 식생활 구조의 개선으로 거의 얻을 수 없다. 그러나, 최근에는 이와 같은 누룽지가 특히 어린이들에게 새로운 간식으로 요구되고 있는바, 상기한 본원인의 선등록 특허에서는 압력솥과 같은 제한, 밀폐된 상태에서 동일한 온도의 상,하가열판에 의해 적정 시간대로 가열 압착함으로서 누룽지의 조직에 무수한 모세공을 형성하는 한편, 1∼2mm 두께로 가공되어 맛과 취식이 우수한 양질의 누룽지를 제공하고 있다.Nurungji can be obtained a lot in the past when using a cauldron or pot, but at present it is hardly obtained by improving the dietary structure. However, in recent years, such nurungji is especially required as a new snack for children, the above-mentioned patent of the applicant of the present application in the appropriate time zone by the upper and lower heating plates of the same temperature in the same condition as the pressure cooker, sealed in a closed state The heat compression process forms numerous capillaries in the structure of the nurungji, and is processed to a thickness of 1 to 2 mm to provide high quality nurungji with excellent taste and eating.
한편, 육류의 경우 프라이팬이나 석쇄를 이용하여 굽는 것이 일반적이다. 이때 육류는 지방(기름)을 가지고 있기 때문에 구이도중 수분이 증발하더라도 표면이 타지않고 구워지며 내부는 익게 되는데 지방이 없는 살코기의 경우 상기 프라이팬이나 석쇄를 이용하여 구이를 할 경우 구이시 수분이 증발되어 내부가 익기전에 표면이 타버리게 되므로 구이가 불가능하다. 따라서 현재 소 또는 돼지고기 등 살코기의 경우 구이를 하기에는 불가능하며 다만 삶거나 장조림 등으로 조리하여 취식하게 되므로 조리수단이 극히 제한적이다.On the other hand, it is common to grill meat using a frying pan or crushed meat. At this time, the meat has fat (oil), so even if the water evaporates during roasting, the surface is baked without burning, and the inside is cooked.In the case of lean meat without fat, the water is evaporated when roasting using the frying pan or crushed meat. Grilling is not possible because the surface will burn before the inside is cooked. Therefore, in the case of lean meat such as beef or pork is impossible to grill, but the cooking means are extremely limited because it is cooked by boiled or cooked with jangjorim.
본 발명은 육류, 특히 지방이 거의 없는 살코기의 구이가 가능하도록 하되 누룽지의 제조도 겸하도록 함으로서 누룽지와 살코기구이를 선택적으로 수행할 수 있도록 한다. 본 발명은 전술한 바와같이 본원인의 선등록 특허를 개량한 것으로 누룽지의 제조와 함께 열 압착되는 상,하부가열판 사이의 재료수용부를 확대 또는 축소 가능하도록 함으로서 다양한 두께를 가지는 살코기를 효과적으로 수용하여 살코기 구이가 가능하도록 한다. 따라서 본 발명은 살코기의 두께에 따라 재료수용부의 상,하 폭이 조절될 수 있도록 하부가열판을 스프링으로 탄력 설치하는 한편, 상기 스프링으로 탄력 설치된 하부가열판은 그 사방 모서리의 저부에 일단의 조작레버 및 링크로 연동된 수평지지판으로 지지되도록 한다. 즉, 얇게 요구되는 누룽지의 제조시에는 상기 수평지지판이 하부가열판을 지지하여 고정되도록 함으로서 재료수용부의 상,하 폭을 협소하게 유지하고 살코기의 구이시에는 상기 수평지지판의 지지를 해지하여 하부가열판이 스프링에 의해 탄력적으로 작동하도록 함으로서 재료수용부의 상,하 폭이 살코기의 두께에 따라 신축 작용되도록 한다. 재료수용부에 수용된 살코기는 상,하부가열판에의해 구워지게 되나 살코기 자체가 재료수용부에 긴밀히 수용되면서 재료수용부를 밀폐하고 있는 상태가 되어 구이시 수증기가 증발되지 않고 거의 밀폐됨에 따라 살코기 표면은 구워지고 내부는 익게된다.The present invention enables the roasting of meat, especially lean meat, which is almost free of fat, but also serves to manufacture nurungji to selectively perform nurungji and lean meat. The present invention is an improvement of the applicant's pre-registered patent as described above, by allowing the material receiving portion between the upper and lower heating plates that are heat-compressed with the manufacture of Nurungji to be able to expand or contract the lean meat having various thicknesses effectively Allow roasting. Therefore, the present invention elastically installs the lower heating plate with a spring so that the upper and lower widths of the material accommodating part can be adjusted according to the thickness of the lean meat, while the lower heating plate elastically installed with the spring has one end of the operating lever and To be supported by a horizontal support plate linked by a link. In other words, when manufacturing the thinly required Nurungji, the horizontal support plate is fixed by supporting the lower heating plate to keep the upper and lower width of the material accommodating portion narrow, and when roasting the lean meat, the lower heating plate to release the support of the horizontal support plate By elastically operating by the spring so that the upper and lower width of the material accommodating portion stretches according to the thickness of the lean meat. The lean meat contained in the material accommodating part is baked by the upper and lower heating plates, but the lean meat itself is tightly accommodated in the material accommodating part and the material accommodating part is sealed. The inside is ripened.
도 1은 본 발명의 누룽지 제조상태의 횡단면구성도1 is a cross-sectional configuration diagram of Nurungji manufacturing state of the present invention
도 2는 본 발명의 요부 종단면구성도Figure 2 is a longitudinal cross-sectional view of the main part of the present invention
도 3은 본 발명의 개방상태의 측면도Figure 3 is a side view of the open state of the present invention
도 4a는 본 발명의 수평지지판이 하부가열판을 지지하는 평면상태도Figure 4a is a plan view of the horizontal support plate supporting the lower heating plate of the present invention
도 4b는 본 발명의 수평지지판이 하부가열판의 지지를 해지한 평면상태도Figure 4b is a plan view of the horizontal support plate released the support of the lower heating plate of the present invention
도 5는 본 발명의 육류(살코기)구이를 나타낸 횡단면구성도Figure 5 is a cross-sectional view showing a meat (lean) roast of the present invention
< 도면의 주요부분에 대한 부호의 설명 ><Description of Symbols for Major Parts of Drawings>
10 : 상부가열판 10' : 압착경사면10: upper heating plate 10 ': pressing slope
20 : 하부가열판 20' : 수용경사면20: lower heating plate 20 ': receiving slope
30 : 스프링 40 : 수평지지판30: spring 40: horizontal support plate
41 : 수직핀 42,42' : 링크41: vertical pin 42,42 ': link
43 : 조작레버 50 : 기름유출구43: operation lever 50: oil outlet
60 : 설합식기름받이통 70 : 재료수용부60: assemble oil sump container 70: material accommodating part
80 : 전열선80: heating wire
재료수용부(70)를 중심으로 전열선(80)을 갖는 상부가열판(10) 및 하부가열판(20)이 상,하로 구비된 통상의 것에 있어서, 상부가열판(10)의 저면은 압착경사면(10')으로, 그리고 하부가열판(11)의 상면은 이와 부합되는 수용경사면(11')으로 구성하되 하부가열판(20)의 중앙부에는 기름유출구(50)를 구성하고, 하부가열판(20)의 각 모서리 저면에는 스프링(30)을 용착하는 것과 함께 일측 수직핀(41)으로 유동되게 축설된 수평지지판(40)과 접면, 지지되게 구성하는 한편, 수평지지판(40)의 말단은 일단의 조작레버(43)와 연결된 링크(42)(42')로 연동하고 기름유출구(50)의 저부에는 설합식기름받이통(60)을 구비하여된 구조이다. 상기 전열선(80)은 관용수단인 온도조절기(도시없음)와 연동하여 가열시 항상 동일한 온도로 가열되도록 한다.In the conventional case in which the upper heating plate 10 and the lower heating plate 20 having the heating wire 80 around the material accommodating part 70 are provided up and down, the bottom surface of the upper heating plate 10 is a compression-inclined surface 10 '. And, the upper surface of the lower heating plate 11 is composed of the receiving inclined surface (11 ') corresponding to this, but the center of the lower heating plate 20 constitutes the oil outlet 50, the bottom of each corner of the lower heating plate 20 The spring 30 is welded together with the horizontal support plate 40 which is arranged to be flowed by one side vertical pin 41, and is configured to be supported, while the end of the horizontal support plate 40 is one end of the operation lever 43 Interlocked with the links 42, 42 'connected to the bottom of the oil outlet 50 is provided with a sultry oil sump (60). The heating wire 80 is always connected to a temperature controller (not shown) that is a common means to be always heated to the same temperature when heating.
본 발명에서 누룽지(90)제조의 경우 쌀밥, 콩밥, 또는 현미밥 등 선택적으로 사용 가능하며 밥의 상태는 평상시에 취식이 가능할 정도면 적당하다. 이는 본원인의 선등록 특허에서도 기술한바 있다. 다만 본 발명은 상,하부가열판(10)(20)이 상호 부합하는 압착경사면(10') 및 수용경사면(20')으로 구성되어 누룽지의 완료시 단면 V형으로 형성되는바, 취식에는 아무른 지장이 없으며 이와같은 압착 및 수용경사면(10')(20')의 구조는 본 발명에서 살코기(100)구이시 기름의 용이한 배출을 위한 것이다.In the present invention, nurungji (90) in the manufacture of rice, soybean, or brown rice can be optionally used, such as the state of the rice is suitable if enough to eat normally. This has also been described in the applicant's pre-registered patent. However, the present invention is composed of a compression inclined surface (10 ') and a receiving inclined surface (20') that the upper and lower heating plates (10) and 20 are mutually matched to form a cross-section V-shaped at the completion of Nurungji, barring any eating There is no such a structure of the pressing and receiving slopes (10 ', 20') is for the easy discharge of oil when roasting lean meat 100 in the present invention.
누룽지의 제조는 본원인의 선등록 특허에서 실시하고 있는 바와같이 밥을 재료수용부(70)에 투입하고 뚜껑을 겸하고 있는 상부가열판(10)을 덮어 밀폐시킨 다음, 전열선(80)을 가열시키면 밥은 상,하부가열판(10)(20)에 의해 압착된 상태에서 상기 전열선(80)에 의해 가열되는 상,하부가열판(10)(20)의 압착 및 수용경사면(10')(20')에 의해 양 표면이 구워지게 된다. 그리고 이와같은 누룽지의 제조시 상부가열판(10)과 하부가열판(20)사이의 재료수용부(70)상,하 폭은 1∼2mm 정도로 유지되는바, 이는 바삭거림을 높혀주기위한 바람직한 누룽지의 두께가 된다. 또 하부가열판(20)은 도 1 및 도 4a에서와 같이 각 모서리의 저부에 수평지지판(40)이 접면되어 지지되고 있으므로 하중에 관계없이 그 위치에서 고정된 상태를 유지한다. 따라서 재료수용부(70)에 밥을 투입한 후 상부가열판(10)을 밀폐하더라도 하부가열판(20)에 대한 하중이 제어되므로 상기한 재료수용부(70)의 일정한 상,하 폭은 항상 유지된다. 본 발명은 실험결과 쌀밥은 5분, 콩밥은 4분, 그리고 현미밥은 3분간 가열 압착하게 되면 누룽지가 완료된다.The manufacturing of Nurungji is to put rice into the material accommodating portion 70, and cover the top heating plate 10 also serves as a lid and sealed, and then heating the heating wire (80) On the pressing and receiving inclined surfaces 10 'and 20' of the upper and lower heating plates 10 and 20 heated by the heating wires 80 in the compressed state by the upper and lower heating plates 10 and 20. Both surfaces are baked by this. And in the manufacture of such nurungji, the upper and lower width of the material receiving portion 70 between the upper heating plate 10 and the lower heating plate 20 is maintained at about 1 ~ 2mm, which is the preferred thickness of the nurungji to increase the crispy Becomes In addition, the lower heating plate 20 is supported by the horizontal support plate 40 is folded to the bottom of each corner as shown in Figure 1 and Figure 4a is maintained in that position regardless of the load. Therefore, even if the upper heating plate 10 is sealed after the rice is put into the material accommodating part 70, since the load on the lower heating plate 20 is controlled, the constant upper and lower widths of the material accommodating part 70 are always maintained. . According to the present invention, the rice is 5 minutes, soybean rice is 4 minutes, and brown rice is heat-pressed and pressed for 3 minutes to finish the nurungji.
한편, 본 발명에서 제공되는 살코기(100)는 적정 두께를 가지면서 넓고 평편하게 이루어진 것으로 전체 크기는 재료수용부(70)에 수용시 재료수용부(70)를 벗어나지 않도록 재단하여 사용한다. 그리고 이와같은 살코기구이의 경우 살코기 (100)의 두께에 따라 재료수용부(70)의 상,하 폭이 신축되면서 살코기의 상,하면이 상,하부가열판(10)(20)에 긴밀히 밀착되도록할 필요가 있다. 즉, 살코기를 구이하고자할 경우 하부가열판(20)에 대한 수평지지판(40)의 지지를 해지하여 하부가열판 (20)이 이와 탄접된 스프링(30)에 의해 탄력적으로 작용하여 상,하 유동 가능하도록 함으로서 살코기가 그 두께에 관계없이 상,하부가열판(10)(20)사이의 재료수용부(70)에 수용될 수 있도록 한다.On the other hand, the lean meat provided in the present invention 100 is made of a wide and flat while having a suitable thickness, the entire size is used to cut so as not to leave the material accommodating portion 70 when accommodated in the material accommodating portion 70. And in the case of the lean meat such as the upper and lower width of the material accommodating portion 70 is stretched according to the thickness of the lean meat 100 to ensure that the upper and lower sides of the lean meat is in close contact with the heating plate (10) (20) There is a need. That is, when the lean meat is to be roasted, the support of the horizontal support plate 40 to the lower heating plate 20 is released so that the lower heating plate 20 is elastically acted by the spring 30 in contact with it so that the upper and lower flows are possible. The lean meat may be accommodated in the material accommodating part 70 between the upper and lower heating plates 10 and 20 regardless of the thickness thereof.
본 발명에서 도 4a는 전술한 누룽지(90)제조시에 수평지지판(40)이 하부가열판(20)을 지지하고 있는 상태이며, 살코기(100)구이시에는 도 4b에서와 같이 수평지지판(40)을 이동시켜 하부가열판(20)의 지지를 해지한다. 즉, 살코기(100)를 구이하고자할 경우 일단의 조작레버(43)를 일방향으로 돌려주면 이와 연결된 일측 링크(42)는 도면상 우측으로 당겨지고 이와 마주하는 타측 링크(42')는 도면상 좌측으로 밀려지게 된다. 따라서 상기 링크(42)(42')와 연동된 각 수평지지판(40)은 일단의 수직핀(41)을 편축으로 하여 링크(42)(42')가 미는 방향으로 회동되면서 하부가열판(20)의 저면에서 벗어나게 된다. 이와같은 상태의 하부가열판(20)은 상기 수평지지판(40)의 지지상태에서 해지되고 단지 그 저면 각 모서리에 용착된 스프링(30)에만 의존하게 된다. 따라서 재료수용부(70)에 살코기(100)를 수용한 다음, 상부가열판(10)을 밀폐하더라도 하부가열판(20)이 살코기(100)의 두께만큼 스프링(30)을 수축시키며 하강하게 되므로 재료수용부(70)는 살코기(100)의 두께에 관계없이 모두 수용하게 된다. 특히 이때의 살코기(100)는 그 상면 및 하면이 스프링(30)에 의해 상방으로 탄력을 받는 하부가열판(20)에 의해 경사압착면(10') 및 경사수용면(20')에 긴밀히 밀착된 상태를 가지므로 재료수용부(70)는 살코기(100)의 두께에 관계없이 살코기의 수용과 동시에 항상 밀폐된 상태를 유지한다. 이와같이 살코기(100)기 수용되면 누룽지의 제조시와 마찬가지로 전열선(80)에 전원을 인입하면 전열선(80)이 가열되고 동시에 상,하부가열판(10)(20)도 가열되면서 살코기(10)의 상면 및 저면은 이와 밀착된 압착 및 수용경사면(10')(20')에 의해 구워지게 된다. 이때 본 발명에서는 상기 살코기(100)가 재료수용부(70)전체를 밀폐하고 있기 때문에 살코기(100)의 가장자리 측면을 제외하고는 살코기(100)자체도 밀폐된 상태가 되어 살코기(100)의 양면은 구워지고 살코기의 내부는 증숙되면서 익게 된다. 즉, 이와같은 이유는 살코기(100)가 가지고 있는 수분이 거의 밀폐되어 있기 때문에 지방이 없는 살코기라 하더라도 수분이 유지되어 표면이 타지않고 구워지게 되는 것이다. 그리고 본 발명에서 제공되는 육류가 살코기(100)라 하더라도 미량의 지방은 함유하고 있으므로 살코기의 구이시 발생하는 기름은 수용경사면 (20')을 타고 용이하게 흘러내리면서 하부가열판(20)의 중앙에 형성된 기름유출구 (50)를 통해 배출되며 또 이와같이 배출되는 기름은 저부의 설합식기름받이통(60)에 유입되게 된다. 또 상기 설합식기름받이통(60)은 저부의 레일(도시없음)을 이용한 출입구조로서 기기본체에서 간단히 인출 및 재결합되므로 유입된 기름의 용이한 제거수단을 제공한다.In the present invention, Figure 4a is a state in which the horizontal support plate 40 supports the lower heating plate 20 at the time of manufacturing the above-mentioned Nurungji 90, the horizontal support plate 40 as shown in FIG. Move to release the support of the lower heating plate (20). That is, when the lean meat 100 is to be roasted, when one end of the operating lever 43 is turned in one direction, one side link 42 connected thereto is pulled to the right in the drawing, and the other side link 42 'facing the left side in the drawing is left. Will be pushed. Accordingly, each horizontal support plate 40 interlocked with the links 42 and 42 'is rotated in a direction in which the links 42 and 42' are pushed with one end of the vertical pin 41 as a single axis, and the lower heating plate 20 is rotated. Will be removed from the bottom of the. The lower heating plate 20 in this state is released from the supporting state of the horizontal support plate 40 and only depends on the spring 30 welded to each corner of its bottom. Therefore, after the lean meat 100 is accommodated in the material accommodating part 70, even if the upper heating plate 10 is sealed, the lower heating plate 20 contracts and lowers the spring 30 by the thickness of the lean meat 100, thus accommodating the material. The unit 70 accommodates all, regardless of the thickness of the lean meat (100). In particular, the lean meat 100 is in close contact with the inclined pressing surface (10 ') and the inclined receiving surface (20') by the lower heating plate 20 that the upper and lower surfaces are elastically upward by the spring (30). Since the material accommodating part 70 maintains a closed state at the same time as the lean meat is accommodated regardless of the thickness of the lean meat 100. When the lean meat 100 is accommodated as described above, when the power is supplied to the heating wire 80 as in the manufacturing of Nurungji, the heating wire 80 is heated and at the same time, the upper and lower heating plates 10 and 20 are also heated and the upper surface of the lean meat 10 is heated. And the bottom is baked by the pressing and receiving inclined surface (10 ', 20') in close contact with it. At this time, in the present invention, since the lean meat 100 seals the entire material accommodating part 70, except for the edge side of the lean meat 100, the lean meat 100 itself is also in a sealed state, so that both sides of the lean meat 100 are closed. Is baked and the inside of the lean meat is steamed and cooked. In other words, the reason for this is that the lean meat 100 has almost closed moisture, so even the lean meat without fat retains moisture and is burned without burning. And even if the meat provided in the present invention is a lean meat 100, because it contains a small amount of fat, the oil generated when roasting lean meat easily flows down the receiving slope (20 ') in the center of the lower heating plate (20) The oil is discharged through the outlet 50 is formed and the oil discharged in this way is introduced into the bottom sulphate reservoir 60. In addition, the settable oil sump container 60 is an access structure using a bottom rail (not shown), and thus is easily drawn out and recombined from the main body of the device, thereby providing an easy removal means of oil introduced therein.
본 발명은 실험결과 누룽지 제조시에는 전열선(80)의 온도가 200∼250℃(적정온도 240℃), 그리고 살코기 구이시에는 200℃가 가장 바람직한 온도로 나타났으며 살코기구이는 약 1분 이내에 구이가 완성된다. 그리고 본 발명은 상기한 누룽지 및 살코기 외에도 밀가루 또는 감자 등의 반죽을 이용한 부침개의 조리도 가능하며 이때의 온도는 다소 저온인 150℃가 적당한 것으로 나타났다.According to the present invention, the temperature of the heating wire 80 was 200-250 ° C. (suitable temperature 240 ° C.) and 200 ° C. when the lean meat was cooked, and the roasted meat was roasted within about 1 minute. Is completed. In addition, the present invention is also possible to cook cooked pancake using dough, such as flour or potatoes, in addition to the nurungji and lean meat, the temperature is found to be a moderate temperature 150 ℃.
본 발명의 누룽지는 압력솥과 같은 제한, 밀폐된 상태에서 동일한 온도의 상,하가열판에 의해 적정 시간대로 가열 압착한 것으로서 이는 조직이 치밀하고 딱딱한 재래식 누룽지의 결점을 해소하고 맛과 질감이 우수한 누룽지를 제공하는 한편, 나아가 본 발명은 이와같은 누룽지의 제조와 함께 살코기의 구이도 가능하도록 함으로서 그 사용용도를 확대하게 된다. 특히 본 발명은 종래 삶거나 장조림 등 조리수단이 극히 제한되고 불가능한 것으로 인식되어온 살코기의 구이를 가능하게 함으로서 새로운 맛을 제공하는 양질의 살코기 구이를 제공하게 되며 극히 단시간(1분 이내)에 구이가 이루어질 뿐 아니라 조리도중 연기가 거의 발생되지 않아 매우 위생적이다.The nurungji of the present invention is heat-pressed and pressed at the appropriate time by the upper and lower heating plates of the same temperature in the same condition as the pressure cooker in a sealed state, which eliminates the defects of the dense and rigid conventional nurungji, and has excellent taste and texture. On the other hand, the present invention further extends its use by allowing lean meat to be grilled together with the production of such nurungji. In particular, the present invention provides a high-quality lean meat roast that provides a new taste by enabling the roasting of lean meat that has been recognized as conventionally limited and impossible cooking means such as boiled or cooked and made in a very short time (within 1 minute) In addition, it is very hygienic because there is little smoke during cooking.
Claims (2)
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| KR1020000076480A KR20020047856A (en) | 2000-12-14 | 2000-12-14 | Roaster for scorched rice for snack and meat |
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| KR1020000076480A KR20020047856A (en) | 2000-12-14 | 2000-12-14 | Roaster for scorched rice for snack and meat |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754642A (en) * | 2019-08-21 | 2020-02-07 | 刘玉彪 | Seasoning for fast food baking tray |
| CN111182820A (en) * | 2017-08-04 | 2020-05-19 | 因布鲁尔工业有限公司 | A device for heating brioche bread with filling |
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| KR970064527A (en) * | 1996-03-22 | 1997-10-13 | 구자홍 | Electric grill |
| KR20000004712U (en) * | 1998-08-08 | 2000-03-15 | 장순자 | Coupling Structure of Molding Frame of Nurungji Machine Using Electric Roasting Machine |
| KR200222833Y1 (en) * | 2000-12-14 | 2001-05-15 | 주광산업주식회사 | Roaster for scorched rice for snack and meat |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111182820A (en) * | 2017-08-04 | 2020-05-19 | 因布鲁尔工业有限公司 | A device for heating brioche bread with filling |
| CN111182820B (en) * | 2017-08-04 | 2022-10-14 | 因布鲁尔工业有限公司 | A device for heating brioche bread with filling |
| CN110754642A (en) * | 2019-08-21 | 2020-02-07 | 刘玉彪 | Seasoning for fast food baking tray |
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