JPS607488B2 - pot type cooking utensils - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a pot-shaped cooking utensil for cooking meat, fish, etc. in bran.

Conventionally, it has been common to use a frying pan to grill meat, etc. with oil.

In this case, the frying pan should be covered with an appropriate lid so that the top and bottom surfaces of the meat, etc. are evenly heated.
For this reason, many types of pots have been developed that have lids that are sealed in advance. However, in order to grill meat, etc. on the bottom plate of a pot, it is natural that the fat contained in the meat itself or a liquid juice such as oil added from outside is required.
If one side of the meat is soaked in liquid and the meat is held with a slatted board placed on the bottom plate, there is a disadvantage that one side will receive excessive steam or smoke and the taste will deteriorate.

On the other hand, this invention obtains delicious dishes by smoking the whole surface of meat with a moderate amount of steam. In this pot-shaped cooking utensil, the main body 2 of the pot has a peripheral wall 3 provided with a wire mesh hook 4 on the inner surface, and is bent outward at a required height to form a bent top, and a through hole 5 is formed in the bent top. The top cover has a dome-shaped top surface with an exhaust port 6 that can be freely opened and closed, and an upper cover with a dome-shaped top surface. A step part 9 for a clover rack is provided on the inner surface, and the lower part thereof is formed into a hemispherical shape with a hanging green 7a surrounding the peripheral wall 3 of the pot main body 2 and having a lower edge located below the pot main body 2, as shown in the figure. It is used by engaging the stage part 9 for the battle rack with the lid platform rim 10 as shown in FIG.
This invention has the above-mentioned configuration, ``As shown in FIG.
The exhaust port 61 of the upper lid 7 is covered with the cap 8, and the upper lid 7 is placed on it.

When heated on the gas stove 3 in this way, the meat, etc. 12 is heated at the bottom of the heated pot main body 2 and at the hanging edge 7a of the upper lid 7.
The fat that oozes out and drips from the grilled meat, etc. 12 is grilled and emitted from the bottom of the pan body 2. It is surrounded by steam and smoke and turns into phosphorous in a closed container formed through the upper lid 7. In this invention, the lower end of the hanging edge Ta achieved on the upper lid 7 is located at the bottom of the peripheral wall of the pot main body 2. In other words, since it reaches further down beyond the bottom of the pot, the bottom of the pot main body 2 and the outer surface of the peripheral wall 3 are drooping green 7.
a Gas stove 13 that burns inside a pocket made on the inner surface
The heat of the fire does not dissipate outwards, but rises as it is, and flows through the through hole 5 to the steel-shaped cooking utensil turtle. Intense convection occurs along the inside of the dome of the upper lid 7. Since the through holes 5 are located above the wire mesh 11, the hot air rises mainly along the top surface of the meat, etc. 12, and the internal air that descends due to convection is the steam generated by being roasted at the bottom. , circulates with smoke. In this way, meat etc. 1
2, the whole food can be cooked evenly and cooked efficiently.The exhaust port 6 on the top surface of the upper lid 7 can be opened and closed freely from the cap, but this cap can be opened and closed in several places as shown in Figure 2. The caps 6a and 6b may be stacked on top of each other, or the rotary plate 6c may be provided with a shaft 6d as shown in FIG.

In addition, the bottom surface of the steel main body 2 is made to have raised plates 2a and wavy surfaces 2b as shown in Figures 4 and 5 to enlarge the heat radiation surface, and these raised surfaces 2a and wavy surfaces 2b serve as wire mesh. After cooking is finished, turn off the gas stove 13 and then lift up the Kamishi 7, the hot air inside as well as the hot air surrounding the outside of the pot main body 2 will be radiated into the atmosphere at once. ``The surface of the meat etc. 12 is evenly cooled and dried.

In this way, this invention is suitable for making dishes that require delicate heating.

[Brief explanation of the drawing]

FIG. 1 is a sectional view showing an embodiment of the invention, FIG.
The figure also includes a cross-sectional view showing another example of the discharge port.
FIG. S is a sectional view showing another cross section made mainly of steel. Codes in the figure are Kawama steel type cooking utensils, 2 is the pot body, 3 is the surrounding wall, 4 is wire mesh, 5 is a through hole, 8 is a discharge port, 7 is a top lid, 7
a is the hanging edge, 8' is the cap ~ 9 is the stepped part for several racks.
The edge of Q's cap is shown. Figure 1 Figure 2 Figure 3 Figure 4 Figure 5

Claims (1)

[Claims] 1 The periphery with a wire netting formed on the inside is folded back to the outside at the required height to provide a folded top and a lid placement edge, as well as a pot main body with a through hole in the folded top and a dome-shaped top that can be opened and closed. Each of the exhaust ports has a mounting stage part in the middle thereof, and a hanging edge extending downward from the mounting stage part and surrounding the peripheral wall of the pot main body, the lower edge of which is located below the pot main body, is connected. A pot-shaped cooking utensil characterized by a dome-shaped upper lid.