JP2005230173A - Fish-boiling plate for pot - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fish-boiling plate for a pot, which moves a boiled fish from the pot to a dish without deforming the fish. <P>SOLUTION: This fish-boiling plate 1 provided in the bottom of the pot 10 for putting the fish 8' to be boiled thereon is formed with holes 3 vertically penetrating a plate body 2 and a grip 4 projecting upward on the circumferential part of the upper surface of the sole plate body 2. This plate is so formed that the plate body 2 is bent to become gradually higher from the central parts toward the circumferential part and the circumferential part of the lower surface of the plate body 2 is provided with a plurality of legs 5. This constitution allows a user to raise the plate by clamping the handle 4 with pliers or the like and easily take out the boiled fish 8' from the pot 10. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a base plate used by laying on the bottom of a pan when cooking boiled fish with a pan, and more particularly to a base plate for boiled fish suitable for use in a Yatco pan.

  Yatsuko Nabe is a pan that has no handle and is held between the edges by Yatsuko. It is suitable for cooking boiled fish, soup stock, etc., and is widely used especially in Japanese restaurants. In addition, the Yatsuko pan has no handles and can be stacked for convenient storage. Even when cooking using multiple Yatco pans at the same time, there is an advantage of not taking up space because there is no handle.

  However, when cooking boiled fish with a Yatsuko pan, the Yatsuko pan is formed with a deep depth, so it is difficult to take out the boiled fish that is soft. Conventionally, when the cooked boiled fish is transferred from the Yatsuko pan to the plate, the boiled fish is scooped up using a spatula or the like, or the pan is lifted by the Yatsuko and tilted, and the boiled fish is slid down while shaking. However, with these methods, the shape of the boiled fish is easy to collapse, and even a skilled person cannot easily put the shape of the boiled fish on the plate.

  It is an object of the present invention to provide a pan for boiled fish in a pan that can transfer boiled fish from a pan to a plate without destroying the shape of the boiled fish.

  In order to solve the above-mentioned problems, according to the present invention, a floor plate for boiled fish that is placed at the bottom of a pan and on which boiled fish is placed, the bottom of the bottom plate body is formed with a hole penetrating vertically. A slab for boiled fish in a pan is provided, characterized in that a handle projecting upward is provided at the peripheral edge of the pot. According to such a slatted plate for boiled fish, the boiled fish can be easily taken out from the pan without breaking the shape of the boiled fish by lifting the handle by holding the handle with a yatco or the like. Furthermore, by tilting the boiled fish base plate, the boiled fish can be slid and transferred from the boiled fish base plate to the plate as it is, and the shape of the boiled fish can be prevented from collapsing. Therefore, the boiled fish can be transferred from the pot to the plate without breaking the shape of the boiled fish. Moreover, since the boiled fish can be taken out by dropping excess broth from the plurality of holes, the boiled fish can be beautifully arranged on the plate.

  It is preferable that the handle is formed by forming two cuts in the peripheral edge portion of the base plate body and bending the cuts upward. Thereby, a handle can be formed easily.

  Moreover, it is preferable to bend so that the said base-plate main body may become high as it goes to a peripheral part from a center part. If it does in this way, boiled fish will be stably put on the floor board for boiled fish.

  Furthermore, it is preferable to provide a plurality of legs on the bottom surface of the floorboard body. It is preferable that the leg is formed by forming two cuts in the peripheral edge portion of the base plate body and bending the cuts downward. Thereby, a leg can be formed easily.

  According to the present invention, the boiled fish can be easily taken out from the pan by sandwiching and lifting the handle with a rattle or the like. Furthermore, by tilting the boiled fish sheet as it is, it is easy to smoothly transfer the boiled fish from the boiled fish sheet to the dish. Without breaking the shape of the boiled fish, you can take the boiled fish from the pan and place it on a plate beautifully.

  Hereinafter, preferred embodiments of the present invention will be described. As shown in FIG.1 and FIG.2, the base plate body 2 of the base plate 1 for boiled fish concerning this invention is formed in the substantially circular thin plate shape. In addition, a plurality of circular through holes 3 penetrating vertically are formed in the floor plate body 2. A handle 4 is provided on the peripheral edge of the upper surface of the floor board body 2 so as to protrude upward. Further, three legs 5 are provided on the lower surface of the floorboard body 2.

  As shown in FIG. 2, it is preferable that the floorboard body 2 is formed in a dish shape so as to become higher from the central portion toward the peripheral portion. When the fish 8 is placed on the top surface of the bottom plate body 2 as shown in FIG. 3 by making the top surface of the bottom plate body 2 in a dish shape, it becomes easier to place the fish 8 in a more stable state. The outer diameter of the peripheral portion of the bottom plate body 2 is formed slightly smaller than the inner diameter of the bottom portion of the Yatsuko pan 10 shown in FIG. 3, and the insertion and removal of the bottom plate 1 for the boiled fish can be smoothly performed with respect to the bottom portion of the Yatco pan 10. It is like that. For example, stainless steel or the like is preferable as the material of the floor plate 1 for boiled fish.

  The through-hole 3 shown in FIG. 1 only needs to be sufficiently smaller than the fish 8, and for example, a circular hole having an inner diameter of about 3.5 to 6 mm is preferable. The through holes 3 are formed so as to be distributed over the entire floor plate body 2 and are arranged on, for example, multiple concentric circles. By forming the through hole 3, when the boiled fish base plate 1 is lifted and the boiled fish 8 ′ is taken out from the Yatko pan 10 as shown in FIG. 4, the broth 11 is cut from the boiled fish base plate 1 and the boiled fish 8 ′. It becomes easy.

  As shown in FIG. 1, the handle 4 is formed by arranging two small cuts 4 a and 4 b from the periphery of the base plate body 2 toward the center, and bends the portion between the cuts 4 a and 4 b upward. It is formed by. The size of the handle 4 may be any size that can be lifted by being sandwiched between the Yatco 12 shown in FIG.

  As shown in FIG. 1, the three legs 5 are provided at positions that are equidistant from each other at the peripheral edge of the floorboard body 2. As shown in FIG. 2, the height of each leg 5 is formed higher than the height from the center of the bottom surface of the floorboard body 2 to the peripheral edge. That is, as shown in FIG. 3, when the boiled fish laying board 1 is placed on the bottom surface of the yatco pan 10, the lower ends of the three legs 5 are in contact with the bottom surface of the yatco pan 10, and the lower surface of the bottom plate body 2 is the yatko pan. It is arranged so as to be spaced apart from the bottom surface of 10. Each leg 5 is formed by arranging two small linear cuts 5a and 5b from the peripheral edge of the floor plate body 2 toward the center, and the portion between the cuts 5a and 5b is bent downward. It is formed by.

  The lengths of the cuts 4a and 4b are longer than the cuts 5a and 5b, and the width between the cuts 4a and 4b is larger than the width between the cuts 5a and 5b. That is, the handle 4 is longer than the leg 5 and has a thick width.

  It is preferable to manufacture the floor board 1 for boiled fish by the process illustrated next. First, a disk is punched from a stainless steel flat plate by punching with a press machine, and a plurality of through holes 3 are formed in the disk by punching with a press machine. Next, the disk is bent into a dish shape along the mold by bending with a press. After that, cuts 4a and 4b and three sets of cuts 5a and 5b are made at the peripheral edge of the disc, and the handle 4 is formed by bending upward between the cuts 4a and 4b, and between the cuts 5a and 5b. The legs 5 are formed by bending them. In this way, the boiled fish base plate 1 can be efficiently manufactured in large quantities. In addition, the manufacturing process of the base plate 1 for boiled fish is not limited to the above. For example, when a disk is punched from a stainless steel flat plate, a plurality of through holes 3 may be formed at the same time, or the disk may be punched out in a curved shape.

  Also, Yatsuko pots are available in several sizes, so it is only necessary to make several types of boiled fish laying boards according to the inner diameter of the Yatsuko pot. In this way, consumers can select and purchase a boiled fish flooring that is sized to fit the Yatco pan they own. In addition, the size of the Yatsuko pan and the boiled fish floorboard may be manufactured and sold as a set.

  As shown in FIG.3 and FIG.4, the Yatsuko pan 10 does not have a handle and has a shape in which the diameter gradually increases toward the top. Those having an inner diameter of the upper edge of about 150 mm or about 300 mm are commercially available. When the inner diameter is about 300 mm, the depth is about 110 to 130 mm, for example. The material of the Yatsuko pan 10 is, for example, stainless steel, aluminum alloy or the like. When the Yatco pan 10 is lifted, the Yatco 12 holds the upper edge portion.

  Next, the usage method of the floor board 1 for boiled fish is demonstrated. First, as shown in FIG. 3 and FIG. The bottom plate 1 for the boiled fish is in a state where the lower ends of the three legs 5 are brought into contact with the peripheral edge of the bottom surface of the yatko pan 10 and a gap is formed between the bottom surface of the base plate body 2 and the bottom surface of the yatko pan 10. It is placed on the bottom of the pan 10.

  In this manner, the soup stock 11 and the like are put in the Yatco pan 10 equipped with the sill plate 1 for boiled fish, and the prepared fish 8 is put. The fish 8 is held in a state where it is placed on the upper surface of the floorboard body 2 at the bottom of the Yatco pan 10. Since the top surface of the bottom plate body 2 has a recessed shape, the fish 8 is held stably on the top surface of the bottom plate body 2. In addition, after putting the broth 11 etc., before putting the fish 8, you may make it put the bottom plate 1 for the boiled fish in the Yatko pan 10. Further, the fish 8 may be placed on the base plate body 2 and put in the Yatco pan 10 together with the base plate 1 for boiled fish.

  While the fish 8 is boiled, the fish 8 is placed on the bottom plate body 2 and is not in contact with the bottom surface of the yatko pan 10, so heat from the stove is not directly transmitted to the fish 8 from the bottom surface of the yatko pan 10. . Therefore, the fish 8 can be prevented from being burnt. Further, it is possible to prevent scorching due to the fish 8 from adhering to the bottom surface of the Yatsuko pan 10. Furthermore, a flow toward the top of the broth 11 is formed below the floorboard main body 2, and the broth 11 comes into contact with the lower side of the fish 8 through the through hole 3 from below the floorboard main body 2. Is easy to infiltrate uniformly and can be cooked suitably.

  When the fish 8 is boiled and the boiled fish 8 ′ is completed, as shown in FIG. 5, the handle 4 is held by the yatco 12 and lifted so that the boiled fish base plate 1 is moved substantially in parallel. The boiled fish 8 ′ is lifted together with the boiled fish floor plate 1 while being held on the upper surface of the floor plate body 2. In this manner, the boiled fish 8 ′ can be easily taken out from the yatko pot 10 by scooping up the boiled fish 8 ′ with the boiled fish base plate 1. Although the boiled fish 8 'is soft, it can be taken out without breaking the shape of the boiled fish 8' or damaging the boiled fish 8 '. Further, when the boiled fish 8 'is pulled up from the broth 11, the boiled broth 11 is dropped from the through holes 3 formed in the base plate body 2, so that the excess broth 11 is removed from the boiled fish base plate 1 and the boiled fish 8'. be able to.

  When the boiled fish base plate 1 and the boiled fish 8 'are taken out from the Yatco pan 10, the boiled fish base plate 1 and the boiled fish are placed above the plate 15 shown in FIG. Move 8 '. Since the top surface of the bottom plate body 2 is recessed, the boiled fish 8 ′ is held stably on the top surface of the bottom plate body 2, and when the bottom plate 1 for the boiled fish is moved from the Yatko pan 10 to the plate 15. It is possible to prevent the boiled fish 8 'from falling.

  After being moved above the plate 15, the boiled fish base plate 1 is tilted, the boiled fish 8 ′ is dropped from the base plate body 2 as it is, and is transferred from the boiled fish base plate 1 to the plate 15. In this way, the boiled fish 8 'can be smoothly and easily transferred to the plate 15, and can be transferred neatly to the plate 15 without breaking the shape of the boiled fish 8'. Since the boiled fish 11 has been sufficiently dropped from the boiled fish bed 1 and boiled fish 8 ', the boiled fish 11 spills while the boiled fish bed plate 1 is moved from the Yatko pan 10 to the plate 15, and the floor and the like become dirty. In addition, the excess boiled broth 11 does not adhere to the plate 15, and the boiled fish 8 ′ can be beautifully arranged on the plate 15.

  According to the floor plate 1 for the boiled fish, the boiled fish 8 ′ can be easily taken out from the yatko pan 10 by sandwiching and lifting the handle 4 with the yatco 12. Further, by tilting the boiled fish base plate 1 held by the yatco 12, the boiled fish 8 'can be easily transferred from the boiled fish base plate 1 to the plate 15 by sliding it. Therefore, the boiled fish 8 ′ can be taken out from the Yatco pan 10 without breaking the shape of the boiled fish 8 ′ and can be beautifully arranged on the plate 15.

  Although an example of a preferred embodiment of the present invention has been described above, the present invention is not limited to the embodiment described here. For example, the floor plate 1 for boiled fish according to the present invention is not limited to the method of use for cooking boiled fish prepared in the Yatco pan 10, and used in various pots such as one-handed pans, two-handed pans, etc. Also good. In addition to boiled fish dishes, it may be used for cooking boiled products such as meats and vegetables.

  Although the floor plate body 2 is curved in a dish shape, it may be flat instead of being curved in a dish shape. Also in this case, the boiled fish 8 ′ can be lifted together with the boiled fish base plate 1, and can be easily taken out from the yatko pot 10, and can be easily transferred to the dish 15.

  The shape of the through-hole 3 is not limited to a circle, and may be, for example, an ellipse or an elongated slit. The sizes and shapes of the through holes 3 may be different from each other. The through holes 3 are arranged on multiple concentric circles. However, the through holes 3 may be irregularly arranged, arranged on a lattice, or formed only in the vicinity of the center portion of the base plate body 2.

  The handle 4 is formed by bending upward between the two cuts 4a and 4b formed on the peripheral edge of the floorboard body 2, but is not limited to this, and has a shape protruding upward. I just need it. For example, a plate-like handle may be fixed to the upper surface by welding. The length of the handle is not limited as long as it can be held by the Yachko 12, but it may be formed longer so that it can be held by a tool other than the Yatco 12 or by the hand. For example, when the bottom plate 1 of the boiled fish is provided at the bottom of the yatko pan 10, the length of the handle may be such that the upper end of the handle is located near the upper edge of the yatko pan 10. The handle may be held by an instrument or a hand other than the yatco 12. However, if the yatko 12 for holding the yatko pan 10 and the yatko 12 for holding the handle of the sill plate 1 for boiled fish are combined. , A dedicated instrument for holding the handle of the boiled fish slat 1 is unnecessary and convenient. Two or more handles may be provided. In this case, for example, the handle may be sandwiched between the two hands 12 and the two handles 12 may be held between the two handles 12.

  Although three legs 5 are provided, four or more legs 5 may be provided. Further, the leg 5 is formed by bending downward between the two notches 5a and 5b formed on the peripheral edge of the floorboard body 2, but is not limited thereto, and protrudes downward. Any shape is acceptable. For example, the legs may be fixed to the lower surface of the base plate body 2 by welding. The arrangement of the legs is not limited to the peripheral edge portion of the base plate body 2 shown in the embodiment, and for example, the legs may be provided at the center of the bottom surface of the base plate body 2. Also, the legs need not be provided. In this case, for example, if the entire bottom surface of the bottom plate body 2 or the center of the bottom surface of the bottom plate body 2 is made flat, the bottom plate 1 for boiled fish can be placed in a stable state.

It is a top view of the floor board for boiled fish concerning this Embodiment. It is sectional drawing of the base plate for boiled fish concerning this Embodiment. It is sectional drawing which has shown the state which has arrange | positioned the baseplate for boiled fish in the bottom part of the Yatsuko pan, and put the fish and the broth. It is explanatory drawing explaining the state which lifts the board for boiled fish from a Yatsuko pan, and takes out boiled fish. It is explanatory drawing explaining the state which transfers boiled fish from the baseplate for boiled fish to a plate.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Boiled fish base plate 2 Base plate main body 3 Through-hole 4 Handle 5 Leg 8 Fish 8 'Boiled fish 10 Yatko pan

Claims (5)

A floor plate for boiled fish that is placed on the bottom of the pan and on which boiled fish is placed,
The bottom plate body has holes that penetrate vertically.
A bottom plate for boiled fish in a pan, characterized in that a handle projecting upward is provided at the peripheral edge of the bottom plate body. The cooker of the pan according to claim 1, wherein the handle is formed by forming two cuts in a peripheral portion of the base plate body and bending the cuts upward. Floorboard. The slatted plate for boiled fish in a pan according to claim 1 or 2, wherein the slatted plate body is curved so as to become higher as it goes from the central part toward the peripheral part. The ladle for boiled fish in a pan according to claim 1, 2 or 3, wherein a plurality of legs are provided on the bottom surface of the bottom plate body. The said leg is formed by forming two cuts in the peripheral part of the base plate body, and bending the gaps between the cuts downward. Floorboard.

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