JP2006314261A - Method for roasting meat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for roasting meat by which meat is roasted so as to be highly flavored and get juicy without losing the delicious taste inherent in the meat. <P>SOLUTION: The method for roasting meat comprises the following process: attaching a hanging ring 8 for hanging a piece of meat 7 soaked in sauce on the upper part inner peripheral wall surface in a porous oblong large pot 1; housing an ignited briquette 9 in a clay charcoal stove 11 disposed on the bottom wall 4 in the large pot 1; placing ignited charcoal 10 on the briquette 9; interlocking a porous earthen ware pot 3 into the upper end opening part 2 of the large pot 1 to seal up the inside of the large pot 1 so as to roast the piece of meat 7 via far-infrared radiation effect, deodorization effect and negative ion effect provided by the charcoal 10, and strong firepower of the charcoal 10 and the briquette 9; and letting smoking effect affect on the piece of meat 7 via smoke generated when the sauce dripping down on the briquette 9 and the charcoal 10 is fallen onto the briquette 9 and the charcoal 10. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a method for producing grilled meat such as beef, pork and chicken using salmon.

Conventionally, there is no known method for producing grilled meat such as beef, pork and chicken using salmon. And if the past patent documents are searched retrospectively regarding the manufacturing method of yakiniku, what was indicated in the following patent documents 1 is publicly known.

JP 2002-360442 A

The one disclosed in Patent Document 1 does not manufacture grilled meat using straw, and the object is to heat a piece of meat stored in a mesh rotating drum and use the meat piece as a mesh rotating drum. It is made to be baked and grilled, and can not expect far-infrared effect, deodorizing effect and negative ion effect, does not escape the original taste of meat, it is fragrant and cannot be baked juicy There was a problem.

The present invention has been made in order to solve the above-mentioned problem, and the charcoal has been obtained by suspending the meat soaked in the sauce in an unglazed bonito and baking it with a strong heat of charcoal and briquette. An object of the present invention is to provide a method for producing yakiniku that can be savory and succulent without losing the original flavor of the meat by the far infrared ray effect, deodorizing effect and negative ion effect.

The present invention attaches a suspension ring for suspending a piece of meat soaked in a saucer to the inner wall surface of the upper part of an unglazed vertically long bowl, while the seven wheels are arranged on the bottom wall of the bowl. While storing the ignited briquette inside, placing the ignited charcoal on the briquette, and inserting an unglazed earthenware pot into the upper end opening of the large pot, and sealing the inside of the large pot, Due to the far-infrared effect, deodorizing effect and negative ion effect of charcoal, and the strong thermal power of charcoal and briquette, the meat pieces are baked, and the sauce dripped on the briquettes and charcoal falls into the briquettes and charcoal. Means to cause smoke to be exerted on the piece of meat by the smoke generated, or
A suspension ring for suspending a piece of meat soaked in a saucer was attached to the inner wall surface of the upper part of the unglazed vertically long bowl, and the seven wheels arranged on the bottom wall in the bowl were ignited. The briquette is stored, the ignited charcoal is placed on the briquette, and an unglazed earthenware pot is inserted into the upper end opening of the large brim to seal the inner wall of the large brim and By the infrared effect, deodorizing effect and negative ion effect, and the strong thermal power of charcoal and briquette, the meat piece is baked, and further smoked by placing a smoke chip on the charcoal so that the smoke piece has a smoked effect means,
The above-mentioned problem was solved by adopting.

According to the method for producing yakiniku of the present invention, by suspending the meat soaked in sauce in an unglazed bonito and baking it with a strong thermal power of charcoal and briquette, the far infrared effect and deodorizing effect of charcoal and Due to the negative ion effect, the original flavor of meat is not missed and it is fragrant and succulent. Furthermore, the smoked meat pieces can be smoked.

Examples of the present invention will be described in detail. The present invention attaches a suspension ring for suspending a piece of meat soaked in a saucer to the inner wall surface of the upper part of an unglazed vertically long bowl, while the seven wheels are arranged on the bottom wall of the bowl. Inside, the ignited briquette is stored, and the ignited charcoal is placed on the briquette, and a clay pot for heat insulation made of unglazed food is inserted into the upper end opening of the bonito, and the inside of the bonito is sealed. In the state, the far-infrared effect, deodorizing effect and negative ion effect of charcoal, and the strong thermal power of charcoal and briquette, the meat pieces are baked, and the dripping dripping onto the briquettes and charcoal is the briquettes and charcoal. It is a method for manufacturing yakiniku that has smoked effect on meat pieces by smoke generated by falling inside or smoked with smoke chips.

Hereinafter, the present invention will be described in detail with reference to the drawings. Porcelain clay is molded and dried, placed in a kiln, and unglazed vertically-shaped large bowl 1 is fired at a temperature of 600 ° C to 800 ° C. An unglazed earth retaining pot 3 baked in the same manner as the large jar 1 is inserted into the upper opening 2 of the ridge 1 so that the large ridge 1 can be sealed, and the periphery in the vicinity of the bottom wall 4 is An air intake hole 6 having an opening / closing door 5 is provided on the wall surface.

A hanging ring 8 for suspending the meat piece 7 is attached to the inner wall surface of the upper portion inside the large bowl 1 and a seven wheel 11 for storing briquettes 9 and charcoal 10 serving as heat sources on the bottom wall 4. Can be placed. In the seven wheels 11, the ignited briquette 9 is stored, and the ignited charcoal 10 is placed on the briquette 9 as a heat source. Adjustment of the thermal power of the ignited briquette 9 and charcoal 10 is performed by opening and closing the opening / closing door 5 as appropriate and adjusting the degree of opening of the air intake hole 6.

Note that a hook 12 for hooking and suspending the meat piece 7 and a wire net-like storage basket 13 for storing and suspending the meat piece 7 are attached to the suspension ring 8 so as to be removable. . In the figure, reference numeral 14 denotes a lid placed on the earthenware pot 3 to be crowned.

The operation of the present invention having the above configuration will be described. The ignited briquette 9 is accommodated, and a seven wheel 11 on which the ignited charcoal 10 is placed is placed on the bottom wall 4 of the big bowl 1. Then, the meat piece 7 soaked in the sauce is inserted into the hook 12, and the hook 12 is hooked on the suspension ring 8 in the large bowl 1 to suspend the meat piece 7, and / or A piece of meat 7 that cannot be inserted is stored in a storage box 13 having a mesh shape, for example, and the storage box 13 is hooked on the suspension ring 8 to suspend the piece of meat 7. Then, the earthenware pot 3 is inserted in the upper opening part 2, and the inside of the said large pot 1 is sealed, and it enters into a yakiniku process.

When entering the yakiniku process, the large bowl 1 has a vertically long shape, and therefore, from the seven wheels 11 serving as a heat source to the meat piece 7 suspended on the suspension ring 8 is separated by a space 15 having a considerably high height. Therefore, the meat piece 7 is not an open flame baked in an extremely short time, but is baked slowly over a period of about 2 to 4 hours, depending on the type of meat.

When briquette 9 or charcoal 10 alone is used as a heat source, the thermal efficiency is poor. By using briquette 9 and charcoal 10 at the same time, it is possible to obtain a strong thermal power. Therefore, even if the space 15 is present, the meat piece 7 can be baked.

The meat piece 7 suspended on the suspension ring 8 not only burns the surface of the meat piece 7 due to the strong thermal power and the far-infrared effect held by the charcoal 10, but also penetrates the wavelength to the back. Homogeneously and overall heat is baked and the deodorizing effect and negative ion effect possessed by the charcoal 10 have the effect of eliminating the meat's original taste, removing the meat odor and increasing the aroma and making it succulent. In addition, the surface of the meat is crisp, crisp, and the back is softly baked, increasing the unique flavor and aroma. In addition, if the meat piece 7 is stored in the storage basket 13 and baked, the meat piece 7 can be grilled.

And when briquette 9 and charcoal 10 are used in the said large bowl 1, while keeping a fire good, while preventing the decomposition | disassembly of protein with the unique thermal power which cannot be obtained with a monotonous heat source like oil, gas, and electricity, The amino acid for making delicious can be formed, and also the glutamic acid which invites appetite by far infrared rays can be increased.

Further, from the meat piece 7 that burns in the large bowl 1, the sauce dripping down and the smoke generated by the burning of the briquettes 9 and 10 is raised, and the smoked smoke is exerted on the meat piece 7. Furthermore, the meat piece 7 can be made delicious.

Furthermore, a plate 17 containing smoke chips 16 such as oak, oak, cherry blossom, white oak, walnut, etc., which differ from season to season, is placed on the charcoal 10 for 5 to 10 minutes. By smoked to a certain extent and exerting a smoke effect on the meat piece 7, the scent peculiar to the smoked chip can eliminate the unique odor of the meat and make the meat piece 7 more delicious.

Then, the baked meat piece 7a is stored in the earthenware pot 3 and the lid 14 is placed on the earthenware pot 14 so that the baked meat piece 7a can be kept warm.

It is a longitudinal cross-sectional view which shows the use condition of the big bowl in the manufacturing method of the yakiniku of this invention.

Explanation of symbols

1 Oiso 2 Top opening 3 Earthenware pot 4 Bottom wall 7 Meat piece 8 Suspension ring 9 Briquette 10 Charcoal 16 Smoked chip

Claims (2)

On the inner wall surface of the upper part of the unglazed vertical bowl, a suspension ring for hanging a piece of meat soaked in a saucer is attached, while in the seven wheels arranged on the bottom wall in the bowl, ignition occurs. The briquette is stored, and the ignited charcoal is placed on the briquette, and an unglazed earthenware pot is inserted into the upper end opening of the large briquette so that the large briquette is sealed, and the charcoal has The far-infrared effect, deodorizing effect and negative ion effect, and the strong thermal power of charcoal and briquette, the meat pieces are baked, and the sauce dripped on the briquettes and charcoal falls into the briquettes and charcoal and is generated A method for producing yakiniku, characterized in that smoked smoke has a smoked effect on meat pieces. On the inner wall surface of the upper part of the unglazed vertical bowl, a suspension ring for hanging a piece of meat soaked in a saucer is attached, while in the seven wheels arranged on the bottom wall in the bowl, ignition occurs. The briquette is stored, and the ignited charcoal is placed on the briquette, and an unglazed earthenware pot is inserted into the upper end opening of the large briquette so that the large briquette is sealed, and the charcoal has By the far infrared effect, deodorizing effect and negative ion effect, and the strong thermal power of charcoal and briquette, the meat pieces were baked, and smoke chips were placed on the charcoal to smoke and the meat pieces were smoked. A method for producing yakiniku, characterized in that.

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