JP2002360442A - Rotary method and device for cooking grilled meat with grill pattern and grilled meat product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a method and device for cooking grilled meat that simultaneously marks a large number of meat slices with a grill pattern and adds a flavor peculiar to charcoal grilled meat, and retains tastefulness, juiciness, softness of meat and has features of a conventional roaster and a charcoal grill, and grilled meat products. SOLUTION: A meshy rotary drum made of a wire net is installed in a cooking device, and the flavor, juiciness and softness are increased by heating meat pieces stored in the meshy rotary drum at a high temperature by igneous rock as an heat dissipating body while rotating the meshed rotary drum at a low speed, marking the meat pieces with a grill pattern by applying them to the rotary drum, and lowering or stopping heating power at the end of a heating process and making soot occurring penetrate and stick to the meat pieces.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of heating a piece of meat contained in a mesh rotating drum using igneous rock as a radiator while rotating a mesh rotating drum having an outer periphery formed of a wire mesh at a low speed. The present invention relates to a method and apparatus for cooking meat to be grilled by being baked on a rotating drum and a grilled meat product.

[0002]

2. Description of the Related Art Grilled meat on a charcoal fire is cooked by placing a wire net or an iron plate having a large number of holes on a charcoal fire, and placing the meat on the grill. When cooking a large amount of grilled meat, a method of continuously heating, such as charcoal grilling from below, while swinging a wire mesh or an iron plate or moving the chain, is generally used.

[0003]

When grilling meat using a wire mesh or an iron plate having a large number of holes on a charcoal fire, if the amount of meat is small, it is performed while observing how the meat is grilled. It is possible to prevent seizure and scorch, but when a large amount of meat is grilled, the mechanical rocking of the wire mesh or iron plate makes it difficult for the meat stuck to the wire mesh or iron plate to peel off, resulting in uneven scorching or scorching For this reason, in addition to being not sufficiently baked, the yield is reduced and the production cost is increased. In addition, in order to continuously burn with a machine, it is necessary to adjust the shape of the raw meat. In addition, if a charcoal fire is used, it takes time to ignite, the heating power becomes unstable, or there is a risk that the unilateral heating from below may cause uneven burning or scorching.

Further, when the heating time is prolonged, leakage of gravy and umami components increases, and juicy softness is impaired. Further, there is a problem that the conventional roasting machine does not have a grilled mesh or a charcoal-grilled flavor.

[0005]

Means for Solving the Problems In order to solve the above problems, the following means are to be provided. That is, (1) the mesh rotating drum, the outer periphery of which is constituted by a plurality of metal mesh lids that can be independently opened and closed, is rotated at a low speed, and the meat pieces accommodated in the mesh rotating drum are rotated by a mesh. This is a method of cooking rotatable grilled meat with a grill, wherein the meat pieces are baked on a mesh lid by heating with a heat radiator provided below the drum. (2) The method for cooking grilled meat with a rotary grill according to the above item 1, wherein the radiator is igneous rock (lava) spread on a mesh bucket. (3) The heating is interrupted halfway, the rotation of the mesh rotating drum is stopped, and the mesh lid is opened. Then, the mesh lid is shocked, and the piece of meat baked on the mesh lid is quickly meshed without directly touching the mesh. Bounce off the lid, then close the mesh lid, heat the meat piece with a radiator interposed while rotating the mesh rotating drum at low speed, and let the non-netted surface of the meat piece stick to the mesh lid. 3. A method for cooking roasted grilled meat according to the above 1 or 2, wherein grilled meat is provided on the entire surface. (4) After the grilled mesh is attached to the meat piece, the heating is restricted or stopped, and the fat melted from the meat piece is dropped on the radiator, thereby increasing the amount of generated oil smoke and reducing the flavor of the meat piece in a short time. Item 1 characterized by enhancing osmotic adsorption
4. A method for cooking rotatable grilled meat according to any one of the above items 3 to 3. (5) The rotary mesh according to any one of (1) to (4) above, wherein the amount of the meat pieces in the mesh rotating drum is set to 80% or less of the surface area of the mesh lid constituting the mesh rotating drum. This is a method of cooking grilled meat. (6) By heating the piece of meat contained in the mesh rotating drum rotating at a low speed at a high temperature from below for a short period of time with igneous rocks in between, it is burned to the mesh to form a grilled mesh and melted from the piece of meat. This is a yakiniku product characterized by having fat added to igneous rocks, increasing the amount of generated oil smoke to permeate and adsorb the meat pieces, and cooking the meat to enhance the flavor and juicy softness. (7) A mesh rotating drum composed of a plurality of metal mesh lids whose outer periphery can be independently opened and closed, a driving mechanism for rotating the mesh rotating drum, and a rail on which the mesh rotating drum and the driving mechanism are mounted. A mounting table that can move up and down on the top,
A rotatable grilled meat cooking apparatus comprising a mesh bucket on which igneous rock as a heat radiator is mounted, and a heating device capable of heating the igneous rock on the mesh bucket from below.

[0006]

Embodiments of the present invention will be described below with reference to the accompanying drawings. FIG. 1 is an external perspective view of the entire cooking device according to the present invention, and FIG. 2 is a side sectional view of the cooking device. A cover 2 is attached to each surface of the main body frame 1 except the bottom surface, and a casing of the cooking device is formed. A chimney 11 is mounted on the upper surface of the casing of the cooking device.

A mesh rotating drum 3 is provided inside the casing of the cooking device.
FIG. 3 is a perspective view of the mesh rotating drum 3, FIG. 4 is a perspective view of a drum frame 16 forming the framework of the mesh rotating drum 3, and FIG. The perspective view of the mesh lid 15 was shown.

The shaft 18 of the drum frame 16 is mounted on a bearing 7 formed in a V-shape. The shaft 18 is connected to the motor 5 which has been reduced at a low speed via a coupling 6 and is driven to rotate.

The mesh rotating drum 3 includes a drum frame 16
Is formed by attaching three mesh covers 15, 15, 15 to the outer periphery of the mesh. Wire mesh made of rolled steel wire
Approximately 50 g of meat pieces are to be baked, and plates 23 and 23 are provided at both ends.

[0010] Short pipe-shaped bearings 20 and 20 are attached to one side of the mesh lid 15 in the lateral direction, and hinges 21 and 21 are attached to the other end. Mesh lid 1
Numeral 5 is screwed to the angle 22 with screws via the hinges 21 and 21 so as to be freely opened and closed.

The drum frame 16 has a shaft 18 at the center, and frame reinforcing disks 17, 17, 1 at the left and right ends and the center.
7a, each disk has three angles 22,22,22
Are connected by Also, these angles 22 include:
Short pipe-shaped bearings 19, 19 are attached to two places, respectively. When the mesh lid 15 is closed, the bearing 19 on the angle 22 and the bearing 20 provided on the mesh lid 15 are adjacent to each other. Here, when the detachable rod 24 is inserted into both bearings, the mesh lid 15 is fixed. State.

A driving mechanism comprising the mesh rotating drum 3 and the motor 5 and the coupling 6 is mounted on a side surface of the main body frame, and the drum mounting table 4 is structured to be slidable on rails 9 back and forth. 18 is detachably connected by a coupling 6 so that the drum mounting table 4 can be disconnected when the drum mounting table 4 is pulled out. A mesh bucket 8 is provided below the drum mounting table 4, and igneous rock 25 as a heat radiator is spread on the mesh bucket 8.

A gas stove is arranged below the mesh bucket 8 as a heating device. Although four gas stoves are illustrated in FIG. 1, the number is not limited to this number.

[0014]

Next, an embodiment of a method for cooking roasted grilled meat using the cooking apparatus of the present invention will be described with reference to FIG. Here, a total of 23.3k with 4 heating devices
A high-watt gas stove having a capacity of w was used, and igneous rock erupted by Sakurajima was used as a radiator. The mesh rotating drum 3 has a diameter of 0.35 m, a length of 0.9 m, and a mesh area of 0.99 m ² , and is composed of an 18th-mesh, 15 mm open mesh.

FIG. 6 is a flowchart of a method for cooking roasted meat with a rotary grill. In the flowchart, (1) preheating of a rotary mesh drum 4 igneous rocks spread on a mesh bucket 8 for a total of 2
It is heated with a 3.3 kW gas stove, and the surface temperature of igneous rock, which is a radiator, is measured to be 600 ° C. or higher with an infrared thermometer. Thus, the required heating time was about 2 minutes.
During this time, the mesh rotating drum 3 is slowly rotated at 4 revolutions / minute.

(2) Material input The rotation of the mesh rotating drum 3 is stopped, the handle 14 is pulled up in the direction A, the door 13 is opened, and the mesh rotating drum 3 is pulled out together with the drum mounting table 4 forward. Then, the detachable bar 24 is pulled out to open the mesh cover 15, and the cut meat pieces are supplied into the mesh rotating drum 3. One piece of meat is cut into 30 g to 50 g, and the amount supplied at the same time is a batch type of about 10 kg. The amount of this meat is 80% of the mesh area of the mesh rotating drum 3.
This is an amount covering about 70%. The standard of this meat input is
Regardless of the shape of the raw meat, grill the entire surface,
This is because the upper limit of the area ratio occupied by the meat pieces to the net area was set to 70% to 80% based on the test results so far as a condition for maintaining a state in which heating was possible uniformly.

(3) First heating After the meat is supplied to the mesh rotating drum 3, the mesh cover 15 is closed, and the detachable rod 24 is pushed into the bearings 19 and 20, so that the mesh cover 15 is
After fixing the mesh rotating drum 3 in the casing of the cooking device, the door 13 is closed and the mesh rotating drum 3 is heated for 2 minutes while rotating the mesh rotating drum 3 at 4 revolutions / minute. At this time, the meat pieces are baked inside the mesh lid 15 over the entire surface, and the grill mesh is attached to the meat pieces.

(4) First reversal The heating is interrupted, the rotation of the mesh rotating drum 3 is stopped, the door 13 is opened, the mesh rotating drum 3 is pulled forward, and the detachable rod 24 is pulled to open the mesh lid 15. . Next, the mesh lid 15 is connected to the frame reinforcing disc 17 and the angle 2 with the hinge 21 as a fulcrum.
2 and an operation of bouncing off the meat pieces baked on the mesh lid 15 by the impact is performed. Some of the nets are scraped off manually using a gold spatula. After all the pieces of meat baked on the mesh cover 15 are separated, the mesh cover 15 is closed, and the detachable stick 24 is pushed in to fix the mesh cover 15. Next, the mesh rotating drum 3 is sent into the cooking device housing.

(5) Second heating Heat while heating the mesh rotating drum 3 for 1.5 minutes. At this time, the surface of the meat piece that has not been grilled by the first heating is baked on the mesh lid 15 and a new grill is added.

(6) Second inversion The same operation as in the first inversion in (4) is repeated.

(7) Third Heating The mesh rotating drum 3 is heated for one minute while rotating. Also at this time, the surface of the meat which has not been grilled until now is baked on the mesh lid 15 and a new grill is added.

(8) Flavor adsorption, preheating heating Reduce the heating power to 50% and reduce the output of the gas stove to 11.7k
The mesh rotating drum 3 is heated for 30 seconds as w. Next, all the heating power of the gas stove is stopped, and the gas stove is heated with residual heat for 30 seconds. During this time, the fat melted and dropped from the meat is not completely burned, but is absorbed into a large number of holes existing on the surface of the igneous rock as a radiator, instantaneously increasing oily smoke and enhancing permeation and adsorption of flavor to the meat pieces.

(9) Product take-out of mesh rotating drum The rotation of the mesh rotating drum 3 is stopped, the mesh rotating drum 3 is pulled out from the cooking device housing, and the detachable rod 24 is pulled to open the mesh cover 15,
The meat pieces therein are stored in a container placed under the mesh rotating drum 3.

[0024]

According to the present invention, the following effects can be expected. (1) At the same time, a large amount of meat can be efficiently and uniformly grilled, thereby improving the yield and quality of grilled meat and reducing manufacturing costs. (2) Irrespective of the shape of the meat piece, a uniform grill can be applied to the meat piece without any trouble. (3) It has a flavor unique to charcoal grilling, and can cook savory meat with a lot of savory and juicy softness. It is possible to obtain a yakiniku product that has the characteristics of both a conventional roast cooker and charcoal grilled meat. . (4) The mesh rotating drum can be easily disassembled, and there is little sticking of the scorch, so that the grilled meat cooking device can be easily cleaned.

[Brief description of the drawings]

FIG. 1 is an external perspective view of a cooking device according to the present invention.

FIG. 2 is a side sectional view of the cooking device.

FIG. 3 is a perspective view of a mesh rotating drum.

FIG. 4 is a perspective view of a drum frame.

FIG. 5 is a perspective view of a mesh lid.

FIG. 6 is a flowchart of a method for cooking roasted grilled meat;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Main body frame 2 Cover 3 Mesh rotating drum 4 Drum mounting stand 5 Motor 6 Coupling 7, 19, 20 Bearing 8 Mesh bucket 9 Rail 10 Gas stove 11 Chimney 12, 21 Hinge 13 Door 14 Handle 15 Mesh cover 16 Drum frame 17, 17a Frame reinforcing disk 18 axis 22 angle 23 plate 24 detachable rod 25 igneous rock

Claims (7)

[Claims] 1. A mesh rotating drum whose outer periphery is constituted by a plurality of metal mesh lids which can be independently opened and closed,
By heating the meat pieces contained in the mesh rotating drum with a heat radiator installed below the mesh rotating drum while rotating at low speed, the meat pieces are baked on the mesh lid, A method of cooking grilled meat with a rotary grill, characterized by attaching. 2. The method according to claim 1, wherein the heat radiator is igneous rock spread on a mesh bucket. 3. The heating method is interrupted, the rotation of the mesh rotating drum is stopped, the mesh cover is opened, and an impact is applied to the mesh cover. From the mesh lid, then close the mesh lid, heat the meat piece with a radiator interposed while rotating the mesh rotating drum at a low speed, and burn the non-netted surface of the meat piece to the mesh lid. 3. The method for cooking roasted grilled meat according to claim 1, wherein grilled meat is provided on the entire surface. 4. After the meat pieces are gridded, the heating is restricted or stopped, and the fat melted from the meat pieces is dropped on the radiator to increase the amount of generated oil smoke and to reduce the time required for the meat pieces. The method for cooking roasted grilled meat according to any one of claims 1 to 3, wherein permeation adsorption of the flavor is enhanced. 5. The mesh rotating drum according to claim 1, wherein the amount of the meat pieces in the mesh rotating drum is not more than 80% of the surface area of the mesh lid constituting the mesh rotating drum. How to cook roasted grilled meat. 6. A piece of meat contained in a mesh rotating drum rotating at a low speed is heated at a higher temperature from below for a short period of time with igneous rocks interposed therebetween, so that the piece of meat is burned into a mesh to form a grilled mesh. A grilled meat product characterized by increasing the flavor and juicy softness by dropping molten fat from the igneous rock onto the igneous rock and cooking by absorbing and absorbing the oily smoke generated by the meat pieces. 7. A mesh rotating drum constituted by a plurality of metal mesh lids each having an outer periphery which can be independently opened and closed, a driving mechanism for rotating the mesh rotating drum, a mesh rotating drum, and a driving mechanism. A rotary table, which comprises a mounting table that can move back and forth on the rail, a mesh bucket on which igneous rock as a radiator is mounted, and a heating device that can heat the igneous rock on the mesh bucket from below. Cooking device for grilled meat with mesh.