JP3104886U - Anti-trap plate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To use more oil than necessary due to sticking of ingredients depending on the type of dish. At the time of grilled meat dishes, etc., it was difficult to process the gravy, and the appearance and flavor were not good.
SOLUTION: By laying a plate on the bottom of a hot plate or a frying pan with anti-sticking processing according to the dishes, the ingredients of the dishes are prevented from sticking, and the dishes of grilled and stir-fry can be easily cooked well. In addition, by forming the plate in an uneven shape, the processing of the broth of the grilled meat can be successfully performed and the grill can be baked well. Further, even when scorched, the cooking utensils themselves are not scorched because they are not in direct contact with the cooking utensils, so that they can be easily processed. By making a cut in one plate, it can be removed and used for cooking utensils of various sizes. The shape of the plate may be square or rectangular, and need not be limited to a round shape so as to fit the bottom of the cookware.
[Selection diagram] Fig. 1

Description

     The present invention is a non-stick plate that can be used regardless of the cooking method of a hot plate, a frying pan, and a pan.

     When cooking using a frying pan or hot plate with anti-scratch surface, the material sticks to the cooking utensil and it is difficult to cook. Finished. Also, it took time to clean up the cookware.

     When cooking fried rice such as fried rice and baked buckwheat, ingredients stuck to the frying pan and became dumplings.

     When cooking okonomiyaki, hot cakes, dumplings, etc., sticking and difficult to turn over, the skin of the dumplings is torn or deformed, making it difficult to do.

     During the cooking of yakiniku, the meat juice comes out and burns watery, and the flavor gets worse.

     In order to achieve the above object, the plate of the present invention is processed so that foodstuffs do not stick to the surface.

     Depending on the application, a flat plate or uneven plate is placed on the bottom of a frying pan or hot plate and used detachably.

     For cookware of various sizes, large and small, make a cut in the plate so that it can be removed freely. As shown in FIG. 6, it can be used by placing it only on a part.

     The shape of the plate can be selected according to the bottom of the cookware, such as round, rectangular, or square.

     By placing a plate with such a configuration on the bottom of a frying pan that is easily caught or a frying pan that has had its surface processed, cooking can be performed smoothly without caught by cooking ingredients, and flavor and shape can be improved.

     Depending on the content of the cooking and the cooking utensil, the size and shape of the plate are properly used. When grilling meat, using uneven plates makes the processing of gravy smoother and finishes better.

     An embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a plan view of a flat plate, and FIG. 3 is a plan view of a plate of a concavo-convex plate, both of which are processed so that food material does not stick to the surface.

     The plate can be cut off at the notch in FIG. 1 (2) so that it can be used in accordance with the bottom of the frying pan or the bottom of the hot plate. The flat plate and the concavo-convex plate forming the plate may be rectangular, square or round, and are made according to the shape of the bottom of the cooking utensil.

     When cooking such as grilled meat, use the uneven plate shown in FIGS.

Round plan view showing an embodiment of the present invention Side view of a plate laid on the bottom of a frying pan FIG. 2 is a plan view of a round shape having an uneven surface according to an embodiment of the present invention. Side view of an uneven plate laid on the bottom of a frying pan A plan view of a rectangle showing an embodiment of the present invention. Side view of uneven plate on the bottom of hot plate

Explanation of reference numerals

DESCRIPTION OF SYMBOLS 1 Flat plate of round plate 2A Separation place of round plate of flat plate 2B Separation place of rectangular plate of flat plate 3A Surface processed to prevent food from sticking 3B Surface processed to prevent food from sticking 4 Frying pan 5 Roughness Round plate of shape 6A Concave surface of round plate 6B Concave surface of rectangular plate 7A Convex surface of round plate 7B Convex surface of rectangular plate 8 Plate rectangular plate 9 Hot plate

Claims (2)

    A flat or irregularly shaped plate that has been processed so that food does not stick to the surface of the plate and is placed on the bottom of a hot plate or the bottom of a frying pan so that it fits snugly plate    Anti-scratch plate that can be cut off to make cooking utensils of various sizes available in one plate

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