JP3055013U - Cooking device and cooking utensils for shellfish - Google Patents

Abstract

(57) [Abstract] [Problem] To improve the appearance of shellfish meat remaining in the lower half of the shell, and to make the shellfish meat more delicious by the broth well penetrating into the shell meat. Provided are a shellfish cooking device and a cooking utensil. SOLUTION: Heating of a shell provided with a shell mounting plate 12 on which a shell 14 is mounted, and heating means 20 for heating the shell 14 arranged above the shell mounting plate 12 at intervals. In the cooking device 10, the shell mounting plate 12 has a plurality of bottomed recesses 12a for mounting shells formed at circumferentially spaced positions near the peripheral edge, and a bottomed recess formed at the center. An inverted conical central recess 12b having a bottom at a position lower than the bottom of 12a.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a cooking apparatus and a cooking utensil for shellfish, for example, for a customer to cook shellfish such as clams by himself in a restaurant or the like.

[0002]

[Prior art]

 Conventionally, when cooking shellfish such as clams, the shellfish is boiled by placing the shellfish on a grill or the like and roasting and heating it from below using a heating means such as charcoal fire or gas flame. He cooked with his mouth open.

[0003]

[Problems to be solved by the invention]

 However, in such a conventional cooking method of shellfish, since the roasting is carried out by heating means from the bottom, the lower side of the shellfish is boiled first and the shell of the lower half is cut from the shell. The meat is separated cleanly, but the upper part of the shell meat is still boiled and poorly separated from the upper half of the shell, so the shell meat eventually sticks inside the upper half of the shell and is lifted.

[0004] For this reason, the customers of the shop seem to have no meat, and the appearance of the cooked shellfish is not good, and the broth and shellfish meat stored in the lower half of the shell are separated separately. However, there was a problem that the broth rich in the extract could not seep into the shellfish meat, and the shellfish meat could not be cooked more deliciously.

[0005] In view of the above problems, the present invention can improve the appearance of shellfish meat remaining in the lower half of the shell, and the broth can well penetrate into the shellfish meat to improve the appearance of the shellfish. It is an object of the present invention to provide a cooking apparatus and a cooking utensil for shellfish which can make meat more delicious.

[0006]

Means for Solving the Problems In order to solve the above problems, the present invention provides a shell mounting plate on which a shell is mounted, and a shell arranged at a distance above the shell mounting plate. And a heating means for heating the shell, wherein the shell-mounting plate has a plurality of bottomed recesses for mounting shells formed at circumferentially spaced positions near the peripheral edge. And an inverted conical central recess formed at the center and having a bottom at a position lower than the bottom of the bottomed recess.

[0007] According to the shellfish cooking apparatus having such a configuration, the heating means is arranged above the shell-mounting plate at intervals, and the shellfish is heated from above, so that the upper part of the shell meat is heated. Is cooked before the lower side and the flesh is separated from the upper half of the shell, so the shell remains in the lower half of the shell, so that the appearance inside the shell after cooking can be improved, The broth of the shell in the lower half of the shell can well penetrate the shell meat, making the shell meat more delicious.

[0008]

[Embodiment of the invention]

 Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. 1 to 8 are views for explaining a first embodiment of a shellfish cooking apparatus according to the present invention.

FIG. 1 is a front view showing a shellfish cooking apparatus 10 according to the present embodiment, and FIG. 2 is a top view of the shellfish cooking apparatus 10. In the heating and cooking apparatus 10 for shellfish shown in FIG. 1, a shell mounting plate 12 is provided at the center in the vertical direction in the figure, and on the shell mounting plate 12, as shown in FIG. A shell 14 such as a clam is placed on the shell.

As shown in FIG. 1, a heating means 20 is arranged above the shell placing plate 12 at an interval, and the heating means 20 is provided with a frame 18 extending upward from the table 16. Is fixed downward to the upper end portion 18a. A heating means 21 is disposed below the shell-mounting plate 12 in the vicinity of the shell 12 at an interval, and the heating means 21 is fixed upward on the table 16.

As shown in FIG. 6, the heating means 20 above the shell placing plate 12 is constituted by a nichrome wire 24 provided in an annular groove formed on the surface of a porcelain disk. As shown in FIG. 7, the heating means 21 below the shell mounting plate 12 is constituted by a nichrome wire 25 provided in an annular groove also formed on the surface of a porcelain disk.

The heating means 20 above the shell placing plate 12 is provided with double nichrome wires 24, whereas the heating means 21 below the shell placing plate 12 is provided with a nichrome wire 25. Since they are provided in a single layer, the heating capacity of the heating means 20 is about three times greater than that of the heating means 21.

The shell placing plate 12 has a cross section as shown in FIG. 4, and can be formed by pressing a thin metal plate. As shown in FIG. 5, the shell-mounting plate 12 is provided with a concave portion 12a having a semicircular cross section at six positions at equal intervals in the circumferential direction at positions near the peripheral edge. I have. A shellfish to be heated and cooked is placed on the circular peripheral portion of the bottomed concave portion 12a.

An inverted conical juice pool recess 12b (central recess) is formed in the center of the shell mounting plate 12 inside the radius. As shown in FIG. 4, the deepest bottom portion P of the juice reservoir recess 12b is provided at a position lower than the bottom Q of the bottomed recess 12a. A communication groove 12c is formed between the bottomed concave portion 12a and the juice reservoir concave portion 12b for allowing the boiling of the shellfish collected in the bottom concave portion 12a to flow into the juice reservoir concave portion 12b. .

As shown in FIG. 2, a projecting piece 26 is provided on a part of the shell placing plate 12 in the circumferential direction so as to project radially outward. The projecting piece 26 has a fulcrum hole 26a (see FIG. 2) which fits into a fulcrum pin 27 standing upright from the base 16 side as shown in FIG. 1, and a flange 28 as shown in FIG. Supported above.

For this reason, as shown in FIG. 8, the shell placing plate 12 is rotated in a direction indicated by an arrow in FIG. It can be moved back and out, or rotated in the opposite direction so that it can be returned between the heating means 20 and 21.

An operation piece 29 is provided on the shell mounting plate 12 on the side opposite to the protruding piece 26 in the diametrical direction. By rotating the placing plate 12 as described above, the shell placing plate 12 can be freely taken in and out between the heating means 20 and 21.

Hereinafter, the operation of such a shellfish cooking device 10 will be described. First, the Nichrome wires 24 and 25 of the heating means 20 and 21 are energized to generate heat. Next, as shown in FIG. 8, the shell 14 is placed on the circular peripheral portion of each bottomed concave portion 12a of the shell placing plate 12 that is exposed to the outside.

Next, the operating piece 29 is operated with chopsticks or the like to rotate the shell placing plate 12 in the direction opposite to the arrow in FIG. 8, and as shown in FIG. Insert between 21. Then, the shellfish 14 is heated from above by the heating means 20, and is also heated from the back side of the bottomed concave portion 12 a of the shell mounting plate 12 by the heating means 21.

At this time, as described above, the heating means 20 has a heating capacity about three times as large as that of the heating means 21, and the heating means 21 is connected to the shell 14 from the back side of the bottomed recess 12 a of the shell mounting plate 12. Is heated more strongly on the upper side of the shell 14 than on the lower side, and the shell 14 is heated quickly.

[0021] For this reason, the upper side of the meat of the shellfish 14 is boiled better than the lower side, so that the meat of the shellfish 14 has good separation from the upper half shell, and the meat of the shellfish 14 is less than the lower half of the shell. Remaining inside, the inside of the shell 14 can be improved for shoppers and the like.

Further, since the meat of the shellfish 14 remains in the lower half of the shell, the meat is soaked in the broth oozing from the meat of the shellfish 14 by heating. It can seep into the meat and make the meat of the shellfish 14 delicious.

When too much of the broth overflows from the lower half of the shell of the shell 14 in the bottom recess 12 a of the shell mounting plate 12, part of the broth passes through the communication groove 12 c. And flows into the juice reservoir recess 12b. Then the boiled shellfish 14 evaporates while being heated in the juice reservoir recess 12b.

For this reason, the broth overflowing from inside the lower half of the shell of the shell 14 falls on the nichrome wire 25 of the heating means 21 below the shell mounting plate 12, and heat is applied to the nichrome wire 25. By giving a proper change, it is possible to prevent the internal structure from being damaged and shortening the durability of the nichrome wire 25. Further, by heating the lower side of the shell placing plate 12 by the heating means 21, it is possible to prevent the lower side of the meat of the shell 14 from being boiled.

In the above-described embodiment, the case where the shell placing plate 12 is provided so as to be rotatable about the fulcrum pin 27 as a fulcrum and can be freely inserted and removed is described. A handle or the like may be provided on a part of the periphery of the shell-mounting plate 12 so that the shell-mounting plate 12 can be held.

In this case, it is necessary to provide a support member for placing a separate shell placing plate between the heating means 20 and 21 as such a heating cooker in the shellfish cooking apparatus 10. By using the shell-mounting plate 12 as a separate cooking device as described above, the range of application of the method of using the shell-heating cooking device 10 can be expanded.

By separately providing the shell-mounting plate in this way, it is possible to eliminate the troublesome work of detaching and washing the shell-mounting plate 12 one by one, washing it, and then attaching it again. In addition, when the meat of the shellfish 14 is boiled, it can be eaten on the plate or table as it is while holding the shellplate, and the shellfish 14 is cooked again with another shellplate while eating. be able to.

In the above embodiment, the case where the nichrome wires 24 and 25 are used as the heating means has been described. However, in addition to other electric heating means such as far infrared rays, gas, charcoal, and chemical Any type of heating means, such as a solid fuel, may be used.

Also, in the above-described embodiment, the case where the shellfish heating / cooking apparatus 10 is used for business use in a restaurant or the like has been described as an example, but the present invention is not only used for business use but also used at home. It goes without saying that you can do it.

Further, in the above-described embodiment, the case where six bottomed recesses 12 a are provided in the shell-mounting plate 12 has been described, but the number of bottomed recesses 12 a may be five or less, or seven or more. Needless to say.

In the above-described embodiment, the shell-mounting plate 12 is provided on the heating and cooking apparatus 10 for the shell so that the shell-mounting plate 12 rotates. You may make it move to a direction and put it in and out of the heating-cooking apparatus 10 of a shellfish.

As described above, the embodiments of the present invention have been specifically described. However, the present invention is not limited to the above-described embodiment, and based on the technical idea of the present invention, there are also other embodiments. Various changes are possible.

[0033]

[Effects of the Invention] As described above, according to the present invention, the heating means is arranged above the shell-mounting plate at intervals, and the upper part of the shell meat is heated by the shell being heated from above. Boiled before the side, the flesh is separated from the upper half of the shell, and the shell remains in the lower half of the shell, so the appearance inside the shell after cooking can be improved and the lower half can be improved. The broth of the shellfish inside the shell can seep into the shell meat and make the shell meat more delicious.

[Brief description of the drawings]

FIG. 1 is a front view showing a shellfish cooking apparatus 10 according to a first embodiment of the shellfish cooking apparatus according to the present invention.

FIG. 2 is a top view of the shellfish cooking device 10 in FIG.

FIG. 3 is a front view showing a use state of the shellfish cooking device 10 in FIG. 1;

4 is an IV-IV of the shell placing plate 12 in FIG.
It is a line sectional view.

5 is a top view of the shell placing plate 12. FIG.

FIG. 6 is a bottom view of the heating means 20.

7 is a top view of the heating unit 21. FIG.

FIG. 8 is a top view showing a use state of the shellfish cooking device 10.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Shellfish heating cooking apparatus 12 Shellfish mounting plate 12a Bottom concave part 12b Juice pool concave part 12c Communication groove 14 Shellfish 16 units 18 Frame 18a Upper end part 20, 21 Heating means 24, 25 Nichrome wire 26 Projection piece 26a Fulcrum hole 27 Support pin 28 Flange 29 Operation piece

Claims (5)

[Utility model registration claims] An apparatus for heating and cooking a shell, comprising: a shell mounting plate on which a shell is mounted; and heating means for heating a shell disposed at an interval above the shell mounting plate. In the shell-mounting plate, a plurality of bottomed recesses for mounting shells formed at circumferentially spaced positions near a peripheral edge portion, and a plurality of bottomed recesses formed at a center portion, An apparatus for heating and cooking shellfish, comprising: an inverted conical central recess provided with a bottom at a low position. 2. The heating and cooking apparatus for shellfish according to claim 1, wherein the shell mounting plate is provided so as to be able to be taken in and out of the apparatus by rotating the shell mounting plate in a horizontal plane. 3. The apparatus for heating and cooking a shellfish according to claim 1, wherein a heating means for heating the shellfish is disposed in the vicinity of the shell-mounting plate at a distance below the plate. 4. The heating and cooking apparatus for shellfish according to claim 1, wherein the shell mounting plate is provided as a separate body that can be manually held and removed under the upper heating means. 5. A plurality of bottomed recesses for placing shells formed at intervals in the circumferential direction at a position near the peripheral edge, and a bottom formed at a central portion and lower than the bottom of the bottomed recess. And an inverted conical central recess provided with a shell.