JP3166761U - Cooking cold dish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cold storage plate for cooking capable of maintaining the freshness and deliciousness of ingredients for a long time. SOLUTION: The container is made of cast iron of a flat plate or a deep plate, and a thick portion of a bottom portion 1a and a side portion 1b or a bottom portion 1a has a hollow structure, and a cooling agent 2 is sealed in the hollow portion 1c. It consists of. [Selection diagram] Fig. 1

Description

  It relates to a cooking cold dish.

  Currently, dishes that are generally used to serve sashimi and ice confectionery are ceramic, wooden, or iron plate dishes, and since they do not have a cooling effect, The actual condition is that the freshness is lowered under the influence of the surrounding temperature and not only the taste is impaired, but it is finally impossible to eat.

  Sashimi and ice confectionery are necessary conditions to eat deliciously, but there is no effective means to do so at this time, so there are flowers in the story, especially when enjoying meals at banquets and groups. However, since the meal does not progress easily, and it becomes a form to leave these ingredients for a long time, it often happens that the freshness of the ingredients decreases and eventually it becomes impossible to eat. Is to solve.

  The present invention has been made to solve the above problems, and the shape of the cooking cold dish (1) is a flat plate or a deep plate, and the outer shape is a circle, an ellipse, a rectangle, a polygon, or an irregular shape. The bottom part (1a) and the side part (1b) or the thick part of the bottom part (1a) has a hollow structure, and the hollow part (1c) is filled with a cooling agent (2). To do.

The material for the cooking cold dish (1) of the present invention is made of cast iron. The shape is a flat dish or a deep dish, and the outer shape is a circle, ellipse, square, polygon, or irregular shape, and the bottom (1a) and side (1b), or the thick part of the bottom (1a) is hollow. It has a structure and has a hollow part (1c) there. The hollow portion (1c) is manufactured by applying the technology of the patent (No. 4099535) invented and acquired by the applicant.
The bottom (1a) is provided with a thread tail (1g) for stably setting the cooking cold dish (1) on the table, and a boss (1d) is provided at the center of the bottom (1a). Is provided. A hole (1e) is provided in the central portion of the boss portion (1d). This hole (1e) has two roles. That is, the first is the hole (1e) necessary to form the hollow part (1c) in the thick part of the bottom part (1a) and the side part (1b) or the bottom part (1a), and the second is A hole (1e) for injecting a cooling agent (2) into the hollow portion (1c) through the hole (1e) and fitting a seal bolt (3) for sealing the injected cooling agent (2) Used as
Whether the bottom part (1a) and the thick part of the side part (1b) have a hollow structure or only the thick part of the bottom part (1a) has a hollow structure, the shape of the dish or the food to be placed on the dish You can decide by.
The bottom (1a) may be a flat surface or a slope with a slight inclination. You may provide the handle | grip part (1f) for carrying this cold-keeping dish (1) for cooking in the upper part of a side part (1b).
The hollow part (1c) provided in the bottom part (1a) and the side part (1b) or the thick part of the bottom part (1a) is cooled from the hole (1e) of the boss part (1d) in the bottom part (1a). The agent (2) is injected so as to fill the hollow portion, and then the seal bolt (3) is fitted into the hole (1e) to seal the cold insulation agent (2). At this time, a caulking operation is performed on the boss portion (1d) to prevent the seal bolt (3) from loosening.

  As the cryogen (2) to be put into the hollow part (1c), a commercially available product may be usually used, which is gel-like at normal temperature and solid at low temperature. Since it is gel at normal temperature, it can be easily injected into the hollow part (1c) from the hole (1e).

  When using the cold-reserving dish (1) for main cooking, first put the cold-heating dish (1) for cooking into a freezer and freeze the cold-reserving agent (2). When the freezing is completed, the cooking cold tray (1) is taken out of the freezer, and sashimi or ice confectionery is placed on the cooking cold tray (1). Next, the prepared dish for cooking (1) is placed on a table, and sashimi or ice confectionery is eaten. At this time, even if this sashimi, ice confectionery, etc. are left on the table for a long time, the sashimi, ice confectionery, etc. are kept on the table due to the cooling effect of the cooling agent (2) and the temperature rise is suppressed. You can taste the same freshness and taste.

  As described above, by placing ingredients such as sashimi and ice confectionery on this cold plate for cooking (1), the freshness and deliciousness when ingredients such as sashimi and ice confectionery are made can be maintained for a long time. Because it has the effect of being able to do so, it also has the effect of preventing the wasteful use of foodstuffs that have become warm and can no longer be eaten.

It is sectional drawing of the cold-reservation dish (1) for cooking of this invention. It is a front view of the cold-reservation dish (1) for cooking of this invention.

Embodiments will be described below with reference to the drawings.
Reference numeral 1 denotes a deep dish oval cold dish made of cast iron material. In this embodiment, a thick part is provided at the bottom (1a) and the side (1b), and this part has a hollow structure. It was. This hollow structure is manufactured by applying the technology of the patent (40999535) previously invented and acquired by the applicant, and the refrigeration agent (2) is placed on the boss portion of the bottom (1a). (1d) is injected from the hole (1e), and then, a seal bolt (3) for sealing the coolant (2) is fitted into the hole (1e), and the boss part ( The dish-cooled dish (1) was produced by caulking 1d).

  The size of the oval cooking cold dish (1) of this deep dish is 16cm for the major axis, 11.2cm for the minor axis, the thickness of the bottom part (1a) and the side part (1b) is 6mm, and the dish depth is A handle having a length of 1.5 cm and a thickness of 3 mm was provided at both ends on the long diameter side at 3.5 cm.

  The size of the gap for inserting the cold-retaining agent in the hollow part (1c) provided in the thick part of the bottom part (1a) and the side part (1b) of the elliptical dish-shaped cold-reserving dish (1) of this deep dish extends over the entire area. It was 3 mm.

  The hole (1e) in the center part of the boss part (1d) provided in the center part of the bottom part (1a) of the oval cooking cold preservation dish (1) of this deep dish is a 6 mm hole (1e). This hole (1e) has two roles. That is, the first is a hole (1e) necessary for forming a hollow part (1c) in the thick part of the bottom part (1a) and the side part (1b), and the second is this hole (1e). The cooling agent (2) was injected into the hollow portion (1c) through the hole and used as a hole (1e) for fitting a seal bolt (3) for sealing the injected cooling agent (2).

  In this embodiment, the bottom (1a) has a slightly inclined shape as shown in the figure. The bottom (1a) was provided with a thread tail (1g) for stably setting the cooking cold tray (1) on the table. The hollow part (1c) provided in the thick part of the bottom part (1a) and the side part (1b) is passed through the hole (1e) of the boss part (1d) in the bottom part (1a) and the cold insulation agent (2) (Tamai Kasei Co., Ltd. cryogen) was injected so as to fill the hollow portion, and then a seal bolt (3) was fitted into the hole (1e) to seal the cryogen (2). At this time, a caulking operation was performed on the boss portion (1d) to prevent the seal bolt (3) from loosening.

  This cold-keeping dish (1) for cooking is put into a freezer, and the cold-reserving agent (2) is frozen. When freezing of the cold insulation agent (2) was completed, the cooking cold tray (1) was taken out of the freezer, and sashimi, ice confectionery, etc. were placed on the cooking cold tray (1).

  Next, the prepared dish for cooking (1) was placed on a table, and sashimi or ice confectionery was eaten. At this time, even if this sashimi, ice confectionery, etc. are left on the table for a long time, the sashimi, ice confectionery, etc. are kept on the table due to the cooling effect of the cooling agent (2) and the temperature rise is suppressed. I was able to taste the same freshness and taste.

  Since the freshness and deliciousness of the food can be maintained for a long time even in general homes and business use, it is possible to expect wide use because the food is not wasted without being eaten.

DESCRIPTION OF SYMBOLS 1 Deep dish oval cast iron cooking cold dish 1a Bottom part 1b Side part 1c Hollow part 1d Boss part 1e Hole 1f Handle part 1g Yarn bottom 2 Coolant 3 Seal bolt

Claims (1)

  A flat plate or deep plate cast iron container, the bottom (1a) and side (1b), or the thick part of the bottom (1a) has a hollow structure, and the hollow (1c) is kept cold. Chilled dish (1) for cooking, characterized by encapsulating agent (2).

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