CN218474498U

CN218474498U - Fry in shallow oil roast fish pot

Info

Publication number: CN218474498U
Application number: CN202222904271.2U
Authority: CN
Inventors: 张翔蔚
Original assignee: Jinhua Daidaiku Trading Co ltd
Current assignee: Jinhua Daidaiku Trading Co ltd
Priority date: 2022-10-31
Filing date: 2022-10-31
Publication date: 2023-02-14
Anticipated expiration: 2032-10-31

Abstract

The utility model discloses a fish frying and roasting pot, which comprises a pot body, wherein the pot body comprises a heating bottom wall and an annular surrounding wall arranged at the outer edge of the heating bottom wall in a surrounding way, and the heating bottom wall and the annular surrounding wall jointly define a cooking cavity; the upper wall of the heating bottom wall is a concave curved wall, and the contour of the curved wall is matched with the contour of the side surface of the fish, so that the whole side surface of the fish can be attached to the curved wall; the curved surface wall is provided with a deep concave area and a shallow concave area, the deep concave area is positioned in the middle of the curved surface wall, the shallow concave area is distributed around the deep concave area, the concave depth of the deep concave area is greater than the concave depth of the shallow concave area, and the deep concave area and the shallow concave area are in smooth transition. The utility model discloses a fry in shallow oil roast fish pot heating wall's upper wall adopts the curved surface wall that suits with the side profile of fish, and during the culinary art fish, the whole side of fish all can be laminated to curved surface wall thermally equivalent, has reduced the culinary art degree of difficulty, has guaranteed the culinary art taste.

Description

Fry in shallow oil roast fish pot

Technical Field

The utility model belongs to the technical field of the cooking utensil, concretely relates to fry in shallow oil roast fish pot.

Background

Fish nutrition is low fat, therefore more and more welcome, the mode of the culinary art of frying in shallow oil roast is adopted to the fish more, conventional frying in shallow oil roast pot, its bottom of a boiler inner wall is mostly the plane wall, and the fish has its particularity for other edible materials, it is mostly whole cooking, and can not turn at will, and the outline of fish is streamlined, two sides of fish are the curved surface, and planar structure is not, when adopting conventional frying in shallow oil roast pot culinary art fish, only the thickest department and the bottom of a boiler inner wall contact of fish body, and other positions can't be directly with the bottom of a boiler inner wall contact, lead to whole fish to be heated unevenly, the culinary art degree of difficulty is high, the unable guarantee of culinary art taste.

Disclosure of Invention

The utility model discloses to conventional fry in shallow oil roast pot culinary art fish among the prior art, the fish is heated unevenly, and the culinary art degree of difficulty is high, cooks the problem that the flavor can't be ensured, provides a fry in shallow oil roast fish pot.

The invention aims to be realized by the following technical scheme:

a fry and roast fish pot, it includes the pan body, the said pan body includes heating the bottom wall and surrounds the ring enclosure wall that sets up in heating the outer edge of bottom wall, heat bottom wall and ring enclosure wall and limit a cooking cavity together; the upper wall of the heating bottom wall is a concave curved wall, and the contour of the curved wall is adapted to the contour of the side surface of the fish, so that the whole side surface of the fish can be attached to the curved wall; the curved surface wall is provided with a deep concave area and a shallow concave area, the deep concave area is positioned in the middle of the curved surface wall, the shallow concave area is distributed around the deep concave area, the concave depth of the deep concave area is greater than that of the shallow concave area, and the deep concave area and the shallow concave area are in smooth transition. Among the above-mentioned scheme, the curved surface wall that the side profile adapted with the fish was adopted to the upper wall of heating wall, during the culinary art fish, the whole side of fish all can be laminated to curved surface wall thermally equivalent, and fish body middle part thickness is the biggest, consequently establishes corresponding deep concave district at curved surface wall's middle part for hold fish body middle part, avoid producing too big clearance between the culinary art face of fish body and the heating diapire.

Preferably, the curved wall has an axisymmetric structure, and a central axis of the curved wall passes through the deep concave region.

Preferably, the heating bottom wall is of a thin-wall structure, and the lower wall of the heating bottom wall and the curved wall have the same curvature. The heating bottom wall adopts the structure, so that the pot body is convenient to manufacture and form, and the heating bottom wall with the thin-wall structure has higher heating efficiency.

Preferably, a support piece is arranged below the pot body, and the support piece is provided with a support plane capable of keeping the pot body stable. The arrangement of the supporting piece facilitates the placement of the pot body and keeps balance.

Preferably, the supporting piece is a supporting plate which is arranged separately from the pot body, and the supporting plate is provided with an upper curved surface which is matched with the outer contour of the heating bottom wall and a lower plane which is used as a supporting plane. The pot body can be directly used as a plate for containing cooked fish and is matched with the supporting plate to be stably placed on a dining table.

Preferably, the supporting piece is a supporting frame which is integrated with the pot body, the supporting frame comprises an upper edge which is matched with the outer contour of the heating bottom wall and the outer contour of the annular surrounding wall, and a lower edge which is used as a supporting plane, and a plurality of hollow-out areas are arranged on the supporting frame. The support frame can carry out the outrigger to the pot body, does not influence the pot body again and is heated, and the setting in fretwork district makes things convenient for the heating diapire direct and heating source contact to be heated.

Preferably, the heating bottom wall is of a thick-wall structure, the lower wall of the heating bottom wall is a plane wall, and the electric heating wire is embedded in the heating bottom wall.

Preferably, the annular surrounding wall extends upwards from the outer edge of the heating bottom wall and gradually expands outwards from bottom to top; the annular surrounding wall is adapted to the side lying outer contour of the fish. The annular enclosure wall adopts the structure, so that the cooking operation is convenient, and the fish can conveniently enter the cooking cavity in a correct pose, so that the side surface of the fish is attached to the curved wall.

Preferably, the upper end of the annular surrounding wall is formed with an outward turning supporting edge extending outwards along the horizontal direction, and the outer edge of the outward turning edge is formed with an upward extending limiting edge. The pot cover is conveniently supported and limited by the arrangement.

Preferably, the annular surrounding wall is fixedly connected with a handle and the handle is arranged oppositely.

Compared with the prior art, the utility model discloses following beneficial effect has: the upper wall of the heating wall adopts a curved wall which is matched with the profile of the side surface of the fish, so that the whole side surface of the fish can be attached to the curved wall to be uniformly heated when the fish is cooked, the cooking difficulty is reduced, and the cooking taste is ensured; the thickness of the middle part of the fish body is the largest, so that a corresponding deep concave area is arranged in the middle part of the curved wall and used for accommodating the middle part of the fish body, and an overlarge gap is prevented from being generated between the cooking surface of the fish body and the heating bottom wall; the heating bottom wall can be in a thin-wall structure or a thick-wall structure according to different heating modes; the support frame arranged on the heating bottom wall of the thin-wall structure can stably support the pot body without influencing the heating of the pot body; the annular enclosure wall is gradually enlarged from bottom to top, and the annular enclosure wall is matched with the heating bottom wall to ensure that the fish enters the cooking cavity in a correct pose so as to ensure that the side surface of the fish is attached to the curved surface wall.

Drawings

FIG. 1 is a schematic structural view of embodiment 1;

FIG. 2 is another schematic structural view of embodiment 1;

FIG. 3 is a schematic structural view of example 2;

FIG. 4 is another schematic structural view of embodiment 2;

FIG. 5 is a schematic view showing the structure of a support plate in embodiment 2;

FIG. 6 is a schematic structural view of example 3;

FIG. 7 is another schematic view of the structure of embodiment 3;

the labels in the figure are: heating the bottom wall 10; a curved wall 11; a lower wall 12; an annular wall 20; a support edge 21; a limiting edge 22; a support frame 30; a lower edge 32; a hollowed-out area 33; a support plate 40; an upper curved surface 41; a lower flat surface 42; a grip 51; a handle 52; a lid 60.

Detailed Description

The invention will be further described with reference to the embodiments shown in the drawings to which:

example 1

As shown in fig. 1 and fig. 2, the embodiment discloses a fish frying and roasting pan, which is specially used for frying and roasting fish, and comprises a pan body made of integrally formed metal, wherein the pan body comprises a heating bottom wall 10 and a circumferential wall 20 surrounding the outer edge of the heating bottom wall 10, and the heating bottom wall 10 and the circumferential wall 20 together define a cooking cavity; the upper wall of heating diapire 10 is concave curved wall 11, and the profile of this curved wall 11 suits with the side profile of fish to make the whole side of fish can laminate to curved wall 11 thermally equivalent, reduced the culinary art degree of difficulty, guaranteed the culinary art taste.

The curved wall 11 is provided with a deep concave area and a shallow concave area, the deep concave area is positioned in the middle of the curved wall 11, the shallow concave area is distributed around the deep concave area, the thickness of the middle part of the fish body is the largest, therefore, the middle part of the curved wall 11 is provided with a corresponding deep concave area for accommodating the middle part of the fish body, an overlarge gap is avoided between the cooking surface of the fish body and the heating bottom wall 10, the concave depth of the deep concave area is greater than that of the shallow concave area, and the deep concave area and the shallow concave area are in smooth transition; the curved wall 11 is of an axisymmetric structure, and the central axis of the curved wall 11 passes through the deep concave area.

The heating bottom wall 10 is of a thin-wall structure, and the lower wall 12 of the heating bottom wall 10 and the curved wall 11 have the same curvature, so that the processing and the forming of the pot body are facilitated, and the heating efficiency is improved; the annular surrounding wall 20 extends upwards from the outer edge of the heating bottom wall 10 and gradually expands outwards from bottom to top; the circumferential wall 20 is adapted to the side-lying outer contour of the fish, so that the fish can enter the cooking cavity in a correct position and posture, the side face of the fish is attached to the curved wall 11, and cooking is facilitated.

The pot body is provided with a pot cover 60, the upper end of the annular surrounding wall 20 is formed with an outward turning supporting edge 21 which extends outwards along the horizontal direction, the outer edge of the outward turning edge is formed with an upward extending limiting edge 22, the outer edge of the pot cover 60 is supported on the supporting edge 21, and the limiting edge 22 limits the pot cover 60; for cooking convenience, a handle 51 and a handle 52 are fixed on the circumferential wall 20, and the handle 51 and the handle 52 are oppositely arranged.

Embodiment 2, as shown in fig. 3 and 4, the difference between this embodiment and embodiment 1 lies in that a support member is arranged below the pot body to keep the pot body stable, the support member is a support frame 30 integrally arranged with the pot body, the support frame 30 includes an upper edge adapted to the outer contour of the heating bottom wall 10 and the outer contour of the circumferential wall 20, and a lower edge 32 serving as a support plane, a plurality of hollow areas 33 are arranged on the support frame 30, the support frame 30 can stably support the pot body without affecting the heating of the pot body, the arrangement of the hollow areas 33 facilitates the direct contact and heating of the heating bottom wall 10 with a heating source.

In practical applications, a separate supporting plate 40 can be provided, as shown in fig. 5, the supporting plate 40 has an upper curved surface 41 adapted to the outer contour of the heating bottom wall 10 and a lower flat surface 42 as a supporting plane, and the pot body can be directly used as a plate for containing cooked fish and can be stably placed on a dining table in cooperation with the supporting plate 40.

Embodiment 3, as shown in fig. 6 and 7, the present embodiment is different from embodiment 1 in that the heating bottom wall 10 has a thick wall structure, the lower wall 12 of the heating bottom wall 10 is a planar wall, and an electric heating wire is embedded in the heating bottom wall 10 for electric heating.

It should be understood that in the claims and the description of the present invention, all of "including 8230 \8230;" including 8230; "being understood as an open meaning, i.e., the meaning is equivalent to" including at least 8230; \8230; "8230;" and "not being understood as a closed meaning, i.e., the meaning is not to be understood as" including only 8230; \8230; "8230;". 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.

The above description is only the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and those skilled in the art should be able to make changes, modifications, additions or substitutions within the scope of the present invention.

Claims

1. A fry-roast fish pot comprises a pot body and is characterized in that the pot body comprises a heating bottom wall and an annular surrounding wall arranged at the outer edge of the heating bottom wall in a surrounding way, and the heating bottom wall and the annular surrounding wall jointly define a cooking cavity; the upper wall of the heating bottom wall is a concave curved wall, and the contour of the curved wall is matched with the contour of the side surface of the fish, so that the whole side surface of the fish can be attached to the curved wall; the curved surface wall is provided with a deep concave area and a shallow concave area, the deep concave area is positioned in the middle of the curved surface wall, the shallow concave area is distributed around the deep concave area, the concave depth of the deep concave area is greater than the concave depth of the shallow concave area, and the deep concave area and the shallow concave area are in smooth transition.

2. The fry and roast fish pot of claim 1, wherein the curved wall is axisymmetric with the central axis of the curved wall passing through the deep well.

3. The fry and roast fish pan of claim 2, wherein the heating bottom wall is of a thin-walled construction, and the lower wall of the heating bottom wall has the same curvature as the curved wall.

4. The fry and roast fish pot of claim 3, wherein a support member is provided under the pot body, the support member having a support plane capable of holding the pot body stable.

5. The fry and roast fish pan of claim 4, wherein the support member is a support plate separate from the pan body, the support plate having an upper curved surface adapted to the outer contour of the bottom wall and a lower flat surface as a support plane.

6. The fry and roast fish pot of claim 4, characterized in that, the support member is a support frame integrally formed with the pot body, the support frame comprises an upper edge corresponding to the outer contour of the heating bottom wall and the outer contour of the circumferential enclosing wall, and a lower edge serving as a support plane, and a plurality of hollow areas are formed on the support frame.

7. The fry and roast fish pot of claim 2, wherein the heating bottom wall is a thick-walled structure, the lower wall of the heating bottom wall is a plane wall, and the electric heating wire is embedded in the heating bottom wall.

8. Frying and roasting fish pan according to any of claims 1-7, characterized in that said peripheral wall extends upwards from the outer edge of the heating bottom wall and gradually expands outwards from bottom to top; the annular surrounding wall is adapted to the side lying outer contour of the fish.

9. The fry and roast fish pot of claim 1, wherein the upper end of the peripheral wall is formed with an outwardly turned support rim extending horizontally outwardly, and the outer edge of the outwardly turned rim is formed with an upwardly extending stop rim.

10. The fry and roast fish pot of claim 1, wherein the circumferential wall is affixed with a handle and a hand grip, the handle and the hand grip being disposed opposite one another.