JP3018309U - Vegetables cooking board - Google Patents

Abstract

(57) [Summary] [Purpose] To provide a vegetable cooking board that can slice vegetables into various thicknesses and can be used for a wide variety of dishes. [Structure] A thin cutting means 2 formed by arranging a blade plate 5 on a slit 4, a fine cutting means 3 formed by standing a plurality of blade plates 13 at appropriate intervals in the width direction, and a plurality of through holes formed. 16 has a grinding means 19 formed by appropriately providing a projection 17 on one opening edge, and the thin-cutting means 2 is a standard thin-cutting portion 10.
By changing the thickness of the cooking board body 1, the standard thin sliced portion 1
Compared to 0, the blade 5 and the cooking board main body 1 surface is composed of extra-thin section 11 and 12, which are different in the interval, and the shredding means 3 comprises a standard shred 14 and a standard shred. It is composed of an extra-thin section 15 in which the interval between the blade plates 13 is different from that of the section 14.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a vegetable cooking board for cooking vegetables in thin slices, shreds, finely chopped and ground.

[0002]

[Prior art]

 Conventionally, for cooking vegetables in thin slices or thin slices, a blade plate is laid across a slit on the board to form a thin slice means, and a plurality of blade plates are arranged on the board at appropriate intervals in the width direction. Various types of cooking utensils are provided, each of which is erected to form a fine cutting means.

Such a cooking utensil cuts thinly by the thin-cutting means and finely cuts by the fine-cutting means, and has an advantage that a single cooking utensil can easily perform thin-cutting or fine-cutting.

[0004]

[Problems to be solved by the device]

 However, in such a conventional cooking utensil, as a thin-cutting means, one thin-cutting means is provided with a constant interval between the blade plate and the board for determining the thickness of the thin-cutting. Since there is only one blade that sets the interval between blade plates that determines the thickness of the fine cut, the thickness of the thin cut and fine cut is limited to one type, and this can be used The food was narrow.

In view of the above-mentioned inconveniences and the like, the present invention is capable of thinly or finely slicing vegetables into various thicknesses, which allows use in a wide variety of dishes. Is provided as an issue.

[0006]

[Means for Solving the Problems]

 For this reason, the present invention has a thin cutting means formed by installing a blade plate in a slit formed in the cooking board main body, and a thin section formed by vertically installing a plurality of blade plates in the width direction on the cooking board main body at appropriate intervals. It consists of cutting means and grinding means formed by appropriately providing a protrusion on one opening edge of a plurality of through holes, and the thin cutting means sets the gap between the blade plate and the cooking board body surface to a predetermined size. The standard thin section and the thickness of the cooking board body are increased or decreased to make the gap between the blade plate and the surface of the cooking board body different from the standard thin section described above, and at least one extra thin section. The fine cutting means comprises a standard fine cut portion in which the distance between the blade plates is set to a predetermined dimension, and at least one of the standard fine cut portions is different from the standard fine cut portion in the distance between the blade plates. The above problem is solved by being composed of the extra-fine cut portion.

[0007]

[Action]

 Therefore, according to the present invention, the vegetables are sliced by the slicing means formed by installing the blade plate in the slit. At this time, by selecting the standard thin section and the extra thin section, thin sections having different thicknesses can be made.

[0008] Furthermore, a plurality of parallel cuts are made in the vegetables by the cutting means formed by vertically arranging a plurality of blade plates on the cooking board body at appropriate intervals in the width direction. At this time, by selecting the standard fine cut portion and the extra fine cut portion, it is possible to make fine cuts having different widths.

Then, by cutting the portion cut by the fine-cutting means by the thin-cutting means, the fine-cutting can be performed with a constant width and thickness, and by the fine-cutting means so that the cut lines intersect. If you put a small piece into it, and cut it with a thin-cutting means, you can make finely chopped or diced pieces. It can be freely changed by selecting and combining the standard thin section and the extra thin section of the cutting means.

[0010] Furthermore, vegetables are grinded by a grinding means formed by appropriately providing a protrusion on one opening edge of a plurality of through holes.

[0011]

【Example】

 Hereinafter, an embodiment of the present invention will be described with reference to the drawings. Reference numeral 1 shown in the figure is a rectangular cooking board body formed of a transparent synthetic resin material. The cooking board body 1 is divided into four compartments in the width direction on one side thereof, and the thin slice means 2 is formed in the first, second, and third compartments from the left end, and the thin slice means is formed in the fourth compartment. Forming step 3.

A slit 4 is provided in the center of each of the first to third compartments so as to cross these three compartments at an angle. The blade plate 5 is installed to form the slicing means 2. In the embodiment, a locking plate 6 which is detachable by a locking hole 7 and a locking pin 8 is arranged on the surface of the cooking board body 1 on the side of one end of the slit 4, and the blade plate 5 is attached by the locking plate 6. While sandwiching one end of the, the insertion hole 9 is provided inside the other end of the slit 4, and the other end of the blade plate 5 is inserted into the insertion hole 9 to fix the blade plate 5, It is possible to remove the locking plate 6 and re-sharpen the blade plate 5 or replace it.

As shown in FIG. 2, the three compartments are provided with a difference in the distance between the blade plate 5 and the surface of the cooking board body 1 by changing the thickness of the cooking board body 1 itself. Is a standard thin section 10 in which the distance between the blade plate 5 and the surface of the cooking board body 1 is set to 1.5 mm, and the next to the left is the first thin section in which the distance is set to 0.5 mm. A second extra-thin section 12 having an interval of 3 mm is provided on the right side of No. 11.

According to the slicing means 2, however, when the vegetables to be processed are brought into contact with the cooking board body 1 and are reciprocated so as to traverse the blade plate, the vegetables have a constant thickness. Since it is cut, it can be cut from three types of 0.5 mm, 1.5 mm, and 3 mm by the first extraordinary thin section 11, the standard thin section 10, and the second extra thin section 12. The thickness to be cut can be appropriately selected and used.

In the right end section of the cooking board main body 1, a plurality of small piece-shaped blade plates 13 are erected at appropriate intervals in the width direction to form the fine cutting means 3. Actually, a trapezoidal plate 13 having a height of about 6 mm and an upper bottom shorter than the lower bottom and having blades on both sides is provided so as to be vertically planted on the surface of the cooking board body 1. is there.

In the finely chopping means 3 of the embodiment, two types are provided, one with the interval between the blade plates 13 set to 3 mm and one with the interval between the blade plates 13 set to 1.5 mm. Therefore, the former was used as the standard finely cut portion 14 and the latter was used as the extra finely cut portion 15.

However, according to the fine cutting means 3, when the vegetables to be processed are brought into contact with the cooking board main body 1 and slid once in the direction along the blade plate 6, the vegetables are not The scoring line can be made to a certain width at a depth of mm, and the scoring line width can be appropriately selected from two types of 1.5 mm and 3 mm by the extra-fine cutting part 15 and the standard cutting part 14. It is possible to select and use it.

On the other hand, the other surface of the cooking board body 1 is regularly provided with a plurality of through holes 16 penetrating into the one surface thereof, and a fine triangular shape is formed at the opening edge of the other surface side of the through holes 16. The conical protrusion 17 is provided to form the grinding means 18. A plurality of triangular pyramid-shaped protrusions 19 are regularly arranged next to the scraping means 18 to form a second scraping means 20.

The grazing and grabbing means 18 is suitable for making daikon radish and the like, and the second grabbing and grabbing means 20 is suitable for grabbing beetroot, ginger and the like.

In the vegetable cooking board of the present invention configured as described above, the vegetables can be cut into round slices or flat slices using only the thin slice means 2, and the vegetable slices can be formed using the fine slice means 3. After making an appropriate width incision, cut the portion with the thin slicing means 2, the vegetables can be shredded, and further, by using the fine slicing means 3, the slicing lines cross or cross diagonally. It is also possible to make fine cuts or square cuts by making two cuts as described above and then cutting that portion by the thin cutting means 2.

Moreover, the thin-cutting means 2 can select a thickness from three types, that is, the first extra-thin cut-out portion 11, the standard thin-cut portion 10 and the second extra-thin cut-out portion 12, and the thin-cutting means 3 is Since the width can be selected from two types, the extra-fine cut portion 15 and the standard fine cut portion 14, it is possible to make a wide variety of dimensions such as shredded, finely chopped, and square cuts.

Further, in the case of slicing a vegetable large enough to protrude from one section of the slicing means 2, for example, by pressing it against the board surface of the first extra-thick slicing portion 11 and sliding it. The portion protruding to the adjacent standard thin section 10 can also be sliced to the same 0.5 mm thickness as the first extraordinary thin section 11.

Further, since the cooking board body 1 is formed of a transparent synthetic resin material, when the thin-slicing means 2, the grabbing means 19 and the second grazing means 20 are used, the cooking board body 1 is placed under the cooking board body 1. The amount of processed vegetables accumulated in the installed container can be checked through the main body of the cooking board, and cooking can be performed with ease.

In this embodiment, one blade is installed in one slit to form a slicing means, which is divided into three in the width direction, and is divided into the first extra-thin section and the standard thin section. Although the cut portion and the second extra thin cut portion are formed, the present invention is not limited to this and the standard thin cut portion and the extra thin cut portion may be formed by separate slits and blades, respectively.

In addition, in this embodiment, the cooking board body 1 is formed of a transparent synthetic resin material, but as another embodiment, if it is lightly colored, it is conspicuous and convenient for finding. Also, if it is made of a synthetic resin material that has been subjected to antibacterial treatment, it will be excellent in hygiene.

Further, in this embodiment, the blade plate 5 is attached to the surface of the cooking board body 1 by the locking plate 6 which can be attached and detached by the locking hole 7 and the locking pin 8. The blade plate 5 may be attached to the board so as to be detachably formed by screwing.

In addition, the material, size, shape and configuration of the cooking board body, the size, shape and configuration of the slicing means, the number of extra thin section, the size, shape, configuration of the slicing section, and the extra slicing section It goes without saying that the numbers and the like are not limited to the above-mentioned embodiments.

[0028]

[Effect of device]

 According to the present invention configured as described above, the thin slice means 2 formed by installing the blade plate 5 on the slit 4 formed on the cooking board body 1 and the blade plate 13 on the cooking board body 1 are appropriately spaced in the width direction. Each of them comprises a plurality of finely cutting means 3 provided upright and a grinding means 19 formed by appropriately providing a protrusion 17 at one opening edge of the plurality of through holes 16 formed. The standard thin section 10 in which the distance between the blade plate 5 and the surface of the cooking board body 1 is set to a predetermined dimension, and the thickness of the cooking board body 1 is increased or decreased so that the blade plate 5 is larger than the standard thin section 10. And at least one extra-thin section 11 or 12 having a different distance between the surface of the cooking board body 1 and the cutting means 3, the cutting means 3 is a standard in which the distance between the blade plates 13 is set to a predetermined dimension. Compared to the fine cut portion 14 and the standard fine cut portion 14, the gap between the blade plates 13 is different. Because it consisted with the at least one off-grade minced portion 15. In this cooking board body 1 one, sliding vegetables wholesale, sliced, minced wear and easy cooking.

In particular, the thin-slicing means 2 is a standard thin-slicing portion 10 and at least one extra-thin thin-slicing portion in which the gap between the blade plate 5 and the surface of the cooking board body 1 is different from that of the standard thin-slicing portion 10. The cutting means 11 and 12 are provided, and the shredding means 3 is provided with a standard shredding section 14 and at least one extra-thin section having a difference in the interval between the blade plates 13 as compared with the standard shredding section 14. Since it is composed of 15 and 15, the thickness of the thin slice by the thin slice means 2 and the width of the incision by the fine slice means 3 can be appropriately selected according to the dish. By combining with the cutting means 3, it becomes possible to make shreds, finely chopped pieces, diced pieces, etc. having various sizes and shapes.

As described above, according to the present invention, vegetables can be quickly cut into various shapes and sizes, and thus can be used for a wide range of dishes, and the structure can be easily provided at low cost. It has an extremely beneficial effect in practical use.

[Brief description of drawings]

FIG. 1 is an exploded perspective view showing an embodiment of the present invention.

FIG. 2 is a front view of the cooking board body cut along the longitudinal direction of the blade plate of the thin cutting means while omitting the fine cutting means.

FIG. 3 is a partially omitted bottom view showing an unloading means and a second unloading means.

[Explanation of symbols]

1 Cooking Board Main Body 2 Thin Slicing Means 3 Fine Slicing Means 4 Slit 5 Blade Plate 6 Locking Plate 7 Locking Hole 8 Locking Pin 9 Insertion Hole 10 Standard Thin Cutting Section 11 Outer Thin Cutting Section 12 Outer Thin Cutting Section 13 Blade Plate 14 Standard fine cut portion 15 Extra fine cut portion 16 Through hole 17 Protrusion 18 Dismounting means 19 Protrusion 20 Second dismounting means

Claims (1)

[Scope of utility model registration request] 1. A thin-cutting means formed by bridging a blade plate in a slit formed in a cooking board main body, and a fine-cutting means formed by vertically standing a plurality of blade plates in the cooking board main body at appropriate intervals. And a grinding means formed by appropriately providing a protrusion on one opening edge of a plurality of through-holes, wherein the thin-cutting means is a standard in which the interval between the blade plate and the cooking board body surface is set to a predetermined dimension. A thin section and at least one extraordinary thin section having a difference in the distance between the blade plate and the cooking board body surface as compared to the standard thin section by increasing or decreasing the thickness of the cooking board body, The fine cutting means is a standard fine cut portion in which the distance between the blade plates is set to a predetermined dimension, and at least one extraordinary fine cut portion in which the distance between the blade plates is different from the standard fine cut portion. A vegetable cooking board characterized by being composed of.