JP4995986B1 - Fish grill - Google Patents

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JP4995986B1
JP4995986B1 JP2011284879A JP2011284879A JP4995986B1 JP 4995986 B1 JP4995986 B1 JP 4995986B1 JP 2011284879 A JP2011284879 A JP 2011284879A JP 2011284879 A JP2011284879 A JP 2011284879A JP 4995986 B1 JP4995986 B1 JP 4995986B1
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fish
wire mesh
mesh member
longitudinal direction
roaster
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登志朗 遠藤
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登志朗 遠藤
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Abstract

【課題】簡易な構造で、料亭の膳に上がるような波型の焼形をした焼魚に調理することができる魚焼き器を提供する。
【解決手段】魚焼き器1は、魚50を長手方向に波型形状を形成するように焼き上げる器具であって、前記魚50を挟持する上金網11と下金網12とからなる一対の波型形状の金網部材10と、前記金網部材10の前記長手方向の一端側を支点として該金網部材10を開閉自在とする連結部材20と、前記金網部材10の左右両側端部12cに設けられ、前記魚50を押圧して係止する一対の係止部材30とを備えた。前記連結部材20は複数の環状材からなり、前記上金網11と前記下金網12それぞれの一端側の端縁部11b、12bが、該環状材内に遊挿されることにより、前記魚50の頭部先端が前記金網部材10に緩接する空間を確保することが好ましい。
【選択図】図3
[PROBLEMS] To provide a fish roaster with a simple structure that can be cooked into a corrugated grilled fish that goes up to the bowl of a restaurant.
A fish roast 1 is a device for baking a fish 50 so as to form a corrugated shape in the longitudinal direction, and a pair of corrugations comprising an upper wire mesh 11 and a lower wire mesh 12 sandwiching the fish 50. A wire mesh member 10 having a shape, a connecting member 20 that allows the wire mesh member 10 to be opened and closed with one end side in the longitudinal direction of the wire mesh member 10 as a fulcrum, and left and right side ends 12c of the wire mesh member 10, And a pair of locking members 30 for pressing and locking the fish 50. The connecting member 20 is made of a plurality of annular members, and the edge portions 11b and 12b on one end side of the upper wire mesh 11 and the lower wire mesh 12 are loosely inserted into the annular material, so that the head of the fish 50 It is preferable to secure a space where the front end of the portion is gently in contact with the wire mesh member 10.
[Selection] Figure 3

Description

本発明は魚焼き器に関し、更に詳しくは、簡易な構造で、料亭の膳に上がるような波型の焼形をした焼魚に調理することができる魚焼き器に関する。   The present invention relates to a fish roasting device, and more particularly to a fish roasting device having a simple structure that can be cooked into a corrugated grilled fish that goes up to a restaurant bowl.

料亭の膳に上がるような波型の焼形をした魚は、品格にあふれ、見た目の美味しさを醸し出している。
波型の形状をした焼形にするには、プロの職人が、熟練技で一匹一匹、生の魚に焼き串を上手く通した後、加熱して上記焼形に形成する(図4参照。)。なお、「焼き串」とは、魚の塩焼を調理する場合に、魚の口から尾の方向に波型を付けながら通す鉄串や竹串のことである。
しかしながら、一般家庭の調理で、生の魚を波型に焼き串を通すのは難しい。また、焼き串を通す際に、一方の手で生の魚をにぎる必要があり、手に臭み、ぬめりが残るという欠点もある。
ここで、波型の焼形に形成する魚焼き器が提案されている(例えば、特許文献1参照。)。この魚焼き器は、互いに平行状態を維持しながら間隔を広げたり狭めたりできるスライド機構を有する3本の載せ棒と、載せ棒どうしの中間位置において、先端をスライドさせ、載せ棒と平行に渡して固定できる2本の押え棒を備え、載せ棒の間隔を調整して魚を載せ、2本の押え棒で魚を押えて魚を波型にし、その状態のまま魚を焼き上げることができる。
Wave-shaped grilled fish that goes up to the restaurant's bowl is full of dignity and creates a delicious appearance.
To make a corrugated shape, a professional craftsman skillfully passes each skewer through raw fish one by one and then heats to form the shape (see FIG. 4). reference.). In addition, “yaki skewers” are iron skewers and bamboo skewers that are passed through with a wave shape from the mouth of the fish to the tail when cooking grilled fish.
However, in ordinary household cooking, it is difficult to pass raw fish in a corrugated shape. In addition, when passing the grilled skewers, it is necessary to bite the raw fish with one hand, which also has the disadvantage that odors and sliminess remain in the hands.
Here, a fish roaster that has a corrugated shape has been proposed (see, for example, Patent Document 1). This fish roasting machine has three slide bars that have a slide mechanism that can widen or narrow the distance while maintaining a parallel state with each other, and the tip is slid at an intermediate position between the load bars and passed parallel to the load bar. Two presser bars that can be fixed in place, the fish can be loaded by adjusting the distance between the support bars, and the fish can be waved by pressing the fish with the two presser bars, and the fish can be baked in that state.

特開2000−271015号公報JP 2000-271015 A

しかし、特許文献1に記載の魚焼き器は、3本の載せ棒と2本の押え棒を必要とし、やや構成が複雑である。   However, the fish roaster described in Patent Document 1 requires three loading bars and two presser bars, and is somewhat complicated in configuration.

本発明は、前記の問題を解決するものであり、簡易な構造で料亭の膳に上るような波型の焼形をした焼魚に調理することができる魚焼き器を提供することを目的とする。   The present invention solves the above-described problems, and an object thereof is to provide a fish roasting device that can be cooked into a corrugated grilled fish that can be climbed up to a restaurant bowl with a simple structure. .

本発明は以下の通りである。
1.魚を長手方向に波型形状を形成するように焼き上げる魚焼き器であって、
前記魚を挟持する上金網と下金網とからなる一対の波型形状の金網部材と、
前記金網部材の前記長手方向の一端側を支点として該金網部材を開閉自在とする連結部材と、
前記金網部材の左右両側端部に設けられ、前記魚を押圧して係止する一対の係止部材と、
を備え、前記金網部材を構成する各々の網目の形状が菱形形状であり、該菱形の前記長手方向を向く角が鈍角である魚焼き器。
2.前記連結部材は複数の環状材からなり、前記上金網と前記下金網それぞれの一端側の端縁部が、該環状材内に遊挿されることにより、前記魚の頭部先端が前記金網部材に緩接する空間を確保する1.に記載の魚焼き器。
3.前記鈍角は、140°〜150°である1.又は2.に記載の魚焼き器。
4.前記魚は、鮎、あまご、いわな、又はあじである1.乃至3.のうちのいずれか1項に記載の魚焼き器。
The present invention is as follows.
1. A fish roaster that bakes fish so as to form a wave shape in the longitudinal direction,
A pair of corrugated wire mesh members composed of an upper wire mesh and a lower wire mesh for sandwiching the fish;
A connecting member that opens and closes the wire mesh member with one end side in the longitudinal direction of the wire mesh member as a fulcrum;
A pair of locking members that are provided at both left and right ends of the wire mesh member and press and lock the fish;
A fish roaster in which each mesh constituting the wire mesh member has a rhombus shape, and an angle of the rhombus facing the longitudinal direction is an obtuse angle .
2. The connecting member is composed of a plurality of annular members, and the end of one end of each of the upper wire mesh and the lower wire mesh is loosely inserted into the annular material, so that the tip of the fish head is loosened to the wire mesh member. Secure a space to touch The fish roaster described in 1.
3. The obtuse angle is 140 ° to 150 ° . Or 2. The fish roaster described in 1.
4). The fish is a carp, eel, sea bream or horse mackerel. To 3. The fish-baking machine of any one of these.

1.本発明の魚焼き器は、魚を挟持する上金網と下金網とからなる一対の波型形状の金網部材と、前記金網部材の前記長手方向の一端側を支点として該金網部材を開閉自在とする連結部材と、前記金網部材の左右両側端部に設けられ、前記魚を押圧して係止する一対の係止部材とを備え、前記金網部材を構成する各々の網目の形状が菱形形状であり、該菱形の前記長手方向を向く角が鈍角であるため、魚を金網部材に挟んで押圧、係止して加熱するだけという簡易な構造で料亭の膳において提供されるような波型の焼形をした焼魚に調理することができる。
2.連結部材が、複数の環状材からなり、前記上金網と前記下金網それぞれの一端側の端縁部が、該環状材内に遊挿されることにより、前記魚の頭部先端が前記金網部材に緩接する空間を確保する場合には、頭部先端がつぶれることなく、焼き上げることができる。
3.前記鈍角が、140°〜150°である場合には、魚の焼き跡が特に美しく見える。
4.前記魚が、鮎、あまご、いわな、又はあじである場合には、特に波型の焼形にする効果が大きい。
1. The fish roaster of the present invention is capable of opening and closing a pair of corrugated wire mesh members composed of an upper wire mesh and a lower wire mesh for sandwiching fish, and one end side in the longitudinal direction of the wire mesh member as a fulcrum. And a pair of locking members that are provided at both left and right end portions of the wire mesh member to press and lock the fish, and each mesh forming the wire mesh member has a rhombus shape. Yes, since the angle of the rhombus facing the longitudinal direction is an obtuse angle, the corrugated shape as provided in a restaurant's bowl with a simple structure in which a fish is sandwiched between wire mesh members, pressed , locked , and heated. Can be cooked into grilled grilled fish.
2. The connecting member is composed of a plurality of annular members, and the edge of one end of each of the upper wire mesh and the lower wire mesh is loosely inserted into the annular material, so that the tip of the fish head is loosened to the wire mesh member. In the case where a space for contact is secured, baking can be performed without crushing the tip of the head.
3. When the obtuse angle is 140 ° to 150 °, the fish burn mark looks particularly beautiful.
4). In the case where the fish is a carp, an egg, a snail, or a horse mackerel, the effect of making a corrugated shape is particularly great.

本発明の実施形態の魚焼き器を示す斜視図である。It is a perspective view which shows the fish roaster of embodiment of this invention. 本発明の実施形態の魚焼き器を示す斜視図である。It is a perspective view which shows the fish roaster of embodiment of this invention. 本発明の実施形態の魚焼き器を示す斜視図である。It is a perspective view which shows the fish roaster of embodiment of this invention. 料亭の膳に上がる魚の塩焼の焼形を示す側面図である。It is a side view which shows the grilled form of the salt-grilled fish which goes up to the bowl of a restaurant. 本発明の実施形態の魚焼き器を用いて加熱調理する様子を示す側面図である。It is a side view which shows a mode that it cooks using the fish-baking device of embodiment of this invention. 本発明の実施形態の魚焼き器の金網の形状を示す説明図である。It is explanatory drawing which shows the shape of the wire mesh of the fish roaster of embodiment of this invention.

以下、図1〜6を参照しながら本発明を詳しく説明する。尚、本発明は、かかる図に記載された具体例に示すものに限られず、目的、用途に応じて種々変更したものとすることができる。
図1に示す魚焼き器1は、本発明を具体化している。
魚焼き器1は、図1に示すように、魚を長手方向に波型形状を形成するように焼き上げる魚焼き器であって、魚を挟持する上金網11と下金網12とからなる一対の波型形状の金網部材10と、金網部材10の長手方向の一端側を支点として金網部材10を開閉自在とする連結部材20と、前記金網部材の左右両側端部12c、12cに設けられ、魚を押圧して係止する一対の係止部材30とを備え、金網部材10を構成する各々の網目の形状が菱形形状であり、菱形の前記長手方向を向く角が鈍角である
Hereinafter, the present invention will be described in detail with reference to FIGS. In addition, this invention is not restricted to what is shown to the specific example described in this figure, It can be set as various changes according to the objective and the use.
A fish grill 1 shown in FIG. 1 embodies the present invention.
As shown in FIG. 1, the fish roaster 1 is a fish roaster that bakes fish so as to form a corrugated shape in the longitudinal direction, and includes a pair of upper wire mesh 11 and lower wire mesh 12 that sandwich the fish. A corrugated wire mesh member 10, a connecting member 20 that allows the wire mesh member 10 to be opened and closed with one end in the longitudinal direction of the wire mesh member 10 as a fulcrum, and left and right side ends 12c, 12c of the wire mesh member, The meshes constituting the metal mesh member 10 are rhombus-shaped, and the angle of the rhombus facing the longitudinal direction is an obtuse angle .

前記「魚」の種類は特に限定はないが、鮎、あまご、いわな、又はあじである場合には、特に波型の焼形にする効果が大きい。
前記「波型形状」とは、魚の長手方向において、その姿が波を打っているようにくねっている形状を意味する。例えば、図4に示すように、上半身が凸状に盛り上がり、下半身が凹状に窪んでいる形状をいう。
The type of the “fish” is not particularly limited. However, when it is a carp, an egg, a sea bream, or a horse mackerel, the effect of making a corrugated shape is particularly great.
The “wave shape” means a shape that is twisted like a wave in the longitudinal direction of the fish. For example, as shown in FIG. 4, it refers to a shape in which the upper body is raised in a convex shape and the lower body is recessed in a concave shape.

金網部材10は、図1に示すように、魚を挟持する上金網11と下金網12とからなり、それぞれ波型形状を形成している。上金網11は、金網部11aと、金網部11aの端部を構成する端縁部11b、側端部11cを備えている。図1に示す端縁部11b、側端部11cのように、枠線を形成していることが好ましい。同様に、下金網12も、金網部12aと、金網部12aの端部を構成する端縁部12b、側端部12cを備えている。そして、図1に示す端縁部12b、側端部12cのように、枠線を形成していることが好ましい。   As shown in FIG. 1, the metal mesh member 10 includes an upper metal mesh 11 and a lower metal mesh 12 that sandwich fish, and each has a corrugated shape. The upper wire mesh 11 includes a wire mesh portion 11a, an end edge portion 11b constituting the end portion of the wire mesh portion 11a, and a side end portion 11c. It is preferable to form a frame line like the end edge part 11b and the side edge part 11c shown in FIG. Similarly, the lower wire mesh 12 also includes a wire mesh portion 12a, an end edge portion 12b that constitutes an end portion of the wire mesh portion 12a, and a side end portion 12c. And it is preferable to form the frame line like the edge part 12b and the side edge part 12c shown in FIG.

金網部材10を構成する各々の網目の形状は、図6に示すように、菱形形状であり、菱形の前記長手方向を向く角が鈍角であるため魚の焼き跡が美しいものとなる。
更にその鈍角αが、140°〜150°である場合には、魚の焼き跡が特に美しく見える。それゆえ、鋭角βは30°〜40°であることが好ましい。
菱形の大きさも特に限定はないが、図6において、Aの長さが22mm〜28mm、Bの長さが7mm〜9mmであることが好ましい。
As shown in FIG. 6, the shape of each mesh constituting the metal mesh member 10 is a rhombus shape, and since the angle of the rhombus facing the longitudinal direction is an obtuse angle, the fish burn mark is beautiful.
Furthermore, when the obtuse angle α is 140 ° to 150 °, the fish burn mark looks particularly beautiful. Therefore, the acute angle β is preferably 30 ° to 40 °.
The size of the rhombus is not particularly limited, but in FIG. 6, the length of A is preferably 22 mm to 28 mm, and the length of B is preferably 7 mm to 9 mm.

金網部材10の材質は加熱に耐えうる金属製であれば特に限定はないが、鉄製で亜鉛メッキ、ユニクロメッキなどが施してある材質であれば、好適に使用できる。そして、洗浄して何度でも使用することができる。   The material of the metal mesh member 10 is not particularly limited as long as it is a metal that can withstand heating, but can be suitably used as long as it is a material made of iron and subjected to galvanization, UNIQLO plating, or the like. And it can be washed and used any number of times.

前記「連結部材」は、金網部材10の長手方向の一端側を支点として金網部材10を開閉自在とする部材である。金網部材10を開閉自在とすることができれば特に限定はなく、蝶番等を用いることができるが、図1に示すように、連結部材20が、複数の環状材からなる場合には、簡易な構造で、開閉自在にすることができる。
更に、上金網11と下金網12それぞれの一端側の端縁部11b、12bが、環状材20内に遊挿されることにより、魚の頭部先端が金網部材10に緩接する空間を確保する場合には、頭部先端がつぶれることなく、焼き上げることができる。例えば図5に示すように、端縁部11b、12bの径を2mmとした場合、環状材20の内径Cが7〜9mmであることが好ましい。
The “connecting member” is a member that allows the wire mesh member 10 to be opened and closed with one end side in the longitudinal direction of the wire mesh member 10 as a fulcrum. There is no particular limitation as long as the metal mesh member 10 can be opened and closed, and a hinge or the like can be used. However, as shown in FIG. 1, when the connecting member 20 is made of a plurality of annular materials, a simple structure is used. It can be opened and closed freely.
Furthermore, when the edge parts 11b and 12b of the one end side of each of the upper metal mesh 11 and the lower metal mesh 12 are loosely inserted in the annular material 20, the space | gap where the fish head front-end | tip contacts the metal mesh member 10 loosely is ensured. Can be baked without crushing the tip of the head. For example, as shown in FIG. 5, when the diameter of the edge portions 11b and 12b is 2 mm, the inner diameter C of the annular member 20 is preferably 7 to 9 mm.

前記「係止部材」は、金網部材の左右両側端部に設けられ、魚を押圧して係止する部材である。魚を押圧して係止することができる部材であれば、特に限定はない。
図1に示す係止部材30は、金網部材10の左右の両側端部12c、12cに設けられている。係止部材30は、側端部12cに回動自在に取り付けられており、係止部30aは、3段階に係止箇所を調節可能としている。
そして、図3に示すように、魚50を上金網11、下金網12で挟持した後、係止部材30の係止部30aを側端部11cに係止して、魚50を押圧係止する。
The “locking member” is a member that is provided at both left and right ends of the wire mesh member and presses and locks the fish. If it is a member which can press and latch a fish, there will be no limitation in particular.
The locking member 30 shown in FIG. 1 is provided at the left and right side end portions 12 c and 12 c of the wire net member 10. The locking member 30 is rotatably attached to the side end portion 12c, and the locking portion 30a can adjust the locking position in three stages.
Then, as shown in FIG. 3, after the fish 50 is sandwiched between the upper wire mesh 11 and the lower wire mesh 12, the locking portion 30a of the locking member 30 is locked to the side end portion 11c, and the fish 50 is pressed and locked. To do.

連結部材20、係止部材30も金網部材10と同様、金属製であることが好ましい。そして、この魚焼き器1全体は、洗浄して何度でも使用することができる。   The connecting member 20 and the locking member 30 are preferably made of metal, like the wire mesh member 10. The entire fish roaster 1 can be washed and used any number of times.

魚焼き器1を用いて実際に魚を焼き上げた例を以下説明する。使用した魚焼き器1は、図1において、端縁部11bの長さが30cm、側端部11cの底面への投影が長さ19cmの大きさであった。網目は図6に示す菱形形状であり、縦Aの長さが、約25mm、横Bの長さが約8.5mm、鈍角αが145°、鋭角βが35°であった。
魚として、体長17cm、体重70gの鮎3匹を用意した。鮎には、大きさにより区分があり、40g未満は規格外、40g以上60g未満が「小」、60g以上80g未満が「中」、80g以上100g未満が「大」、100g以上が「特大」(岐阜県郡上市漁協調べ)と決まっている。
本実施例の鮎は体重70gであるため、「中」であり、平均的なものといえる。
An example in which fish is actually baked using the fish grill 1 will be described below. The used fish roast 1 in FIG. 1 has a length of 30 cm at the end edge portion 11b and a size of 19 cm in length projected onto the bottom surface of the side end portion 11c. The mesh has a rhombus shape as shown in FIG. 6, and the length of the vertical A is about 25 mm, the length of the horizontal B is about 8.5 mm, the obtuse angle α is 145 °, and the acute angle β is 35 °.
Three fish were prepared as fish with a length of 17 cm and a weight of 70 g. There is a classification according to size, less than 40g is not standard, 40g to less than 60g is "small", 60g to less than 80g is "medium", 80g to less than 100g is "large", 100g or more is "extra large" (According to a survey by the Gujo Fisheries Cooperative in Gifu Prefecture).
Since the wrinkles in this example have a weight of 70 g, they are “medium” and can be said to be average.

最初に、鮎に適量の化粧塩をふった。「化粧塩」は、鮎の塩焼を調理する場合に、ヒレが焼きくずれないようにヒレに厚めに塩をふったり、頭部の頬のあたりに厚めに塩をふって焼き上がりの見栄えを良く美しく見せるためのふり塩のことである。   First, a suitable amount of cosmetic salt was applied to the candy. “Cosmetic salt” is a good way to cook grilled salmon with a thick salt on the fins so that the fins don't break down, or with a thick layer of salt around the cheeks on the head. It's a pretending salt to make it look beautiful.

次いで、図2に示すように、魚焼き器1の上金網11を開いて、下金網12の金網部11a上に、端縁部12bに鮎の頭部先端(口元)を合わせ、目分量で端縁部12bと鮎の
側線が垂直になるように、3匹の鮎を平行に並べて載せた。ここで、「鮎の側線」とは、鮎の体側の中心に線状に並び、水圧、水流、振動、温度刺激などを感じ取る器官である。
そして、図3に示すように、一端側の端縁部11b、12bを支点として、連結部材20を介して上金網11を被せた。
次いで、上金網11を上部から両手で軽く押し付け、上金網11と下金網12とで鮎を挟持して、波型の焼形形状に調製した。
Next, as shown in FIG. 2, the upper wire mesh 11 of the fish grill 1 is opened, the head edge (mouth) of the salmon head is aligned with the edge 12 b on the wire mesh portion 11 a of the lower wire mesh 12, Three scissors were placed side by side in parallel so that the edge 12b and the scissor side line were vertical. Here, the “side line of the heel” is an organ that is linearly arranged at the center of the body side of the heel and senses water pressure, water flow, vibration, temperature stimulation, and the like.
Then, as shown in FIG. 3, the upper wire mesh 11 was covered via the connecting member 20 with the edge portions 11 b and 12 b on one end side as fulcrums.
Next, the upper wire mesh 11 was lightly pressed from above with both hands, and a ridge was sandwiched between the upper wire mesh 11 and the lower wire mesh 12 to prepare a corrugated fired shape.

この焼形形状に調製した後、上金網11を覆い被せるくらいの力で、側端部12cに設けられている係止部材30の係止部30aを上金網11の側端部11cに係止した。
ここで、図5に示すように、環状材である連結部材20の内径を7mmとしたことにより、上金網11と下金網12のそれぞれの端縁部11b、12bが連結部材20に遊挿されている。そのため、鮎の頭部先端(口元)が金網部材10に緩接する空間を確保することができた。
After preparing this baked shape, the engaging portion 30a of the engaging member 30 provided on the side end portion 12c is engaged with the side end portion 11c of the upper wire mesh 11 with a force sufficient to cover the upper wire mesh 11. did.
Here, as shown in FIG. 5, by setting the inner diameter of the connecting member 20, which is an annular material, to 7 mm, the end edges 11 b and 12 b of the upper wire mesh 11 and the lower wire mesh 12 are loosely inserted into the connecting member 20. ing. Therefore, it was possible to secure a space in which the tip of the heel head (mouth) loosely contacts the wire mesh member 10.

次いで、魚焼き器1にセットされた鮎を電気コンロ(ナショナルフィッシュロースター、品番:NF―RT600)の焼台80に載置し、1300ワットの電熱ヒータ70により、上火焼きで、上部から加熱した。8分間加熱した後、裏返して、7分間加熱した。
その後、魚焼き器1の係止部材30を外して、金網部材10を開き、焼き上がった鮎を取り出した。
Next, the salmon set in the fish roaster 1 is placed on a heating stand 80 of an electric stove (National Fish Roaster, product number: NF-RT600), and is heated from the top by a 1300 watt electric heating heater 70. did. After heating for 8 minutes, it was turned over and heated for 7 minutes.
Thereafter, the locking member 30 of the fish grill 1 was removed, the wire mesh member 10 was opened, and the baked salmon was taken out.

焼き上がった鮎は、料亭の膳において提供されるような波型の焼形をしていた。更に、長手方向に対して145°の角度の菱形形状の網目模様の焼き跡が鮎表面に美しく浮かび上がっていた。そして、食したところ、鮎の芯までよく火が通っており、ふっくらとして大変美味しかった。   The baked salmon had a corrugated shape like that offered at a restaurant. Further, a rhombus-shaped mesh pattern burned at an angle of 145 ° with respect to the longitudinal direction appeared beautifully on the surface of the ridge. And when I ate it, it was well cooked to the core of the bowl, and it was very tasty as a plump.

比較例として、本魚焼き器1を使用しないで、他は同一の加熱条件で3匹の鮎を並べて焼いたところ、同一の加熱の時間でほぼ同一の焼き上がり具合となった。
魚焼き器1を使用して焼く場合には、図5に示すように、上金網11及び下金網12の厚さ、曲がり具合で、鮎自体が通常の焼位置よりも、電熱ヒータ70に近づくことになる。すなわち、本実施例では、図5に示すように、頭部の高さDが5mm、腹部Eが20mm、下腹部Fが5mm、尾部Gが25mm焼位置が高い状態であった。
同一の加熱時間で、比較例とほぼ同一の焼き上がり具合となった理由として、魚焼き器1の金網部材10が、微量ではあるが電熱ヒータからの放射熱を寸断したこと、及び金網部材10内の放射熱伝導により、遠火で焼いたと同様の効果があったと考えられる。
As a comparative example, when the fish roasting apparatus 1 was not used and the other three were baked side by side under the same heating conditions, the baking conditions were almost the same in the same heating time.
When grilling using the fish roaster 1, as shown in FIG. 5, due to the thickness and bending of the upper wire mesh 11 and the lower wire mesh 12, the salmon itself is closer to the electric heater 70 than the normal firing position. It will be. That is, in this example, as shown in FIG. 5, the height D of the head was 5 mm, the abdomen E was 20 mm, the lower abdomen F was 5 mm, and the tail G was 25 mm.
The reason why the baking was almost the same as that of the comparative example in the same heating time was that the wire mesh member 10 of the fish roaster 1 cut off the radiant heat from the electric heater, although the amount was small, and the wire mesh member 10. It is thought that there was the same effect as baked in a long fire due to the radiant heat conduction inside.

本実施例では、上部に設けた電熱ヒータによる加熱により調理したが、オーブン、グリル等の窯などで下皿に載せて加熱調理することもできる。
なお、本実施例の魚焼き器1で50g〜90gまでの鮎を本実施例と同様に加熱調理することができる。
In this embodiment, cooking is performed by heating with an electric heater provided in the upper portion, but cooking can also be performed by placing it on a lower plate in a kiln such as an oven or a grill.
In addition, 50g-90g salmon can be cooked in the same manner as in the present embodiment with the fish roaster 1 of the present embodiment.

1;魚焼き器、10;金網部材、11;上金網、12;下金網、11b、12b;端縁部、11c、12c;側端部、20;連結部材、30;係止部材、50;魚、α;鈍角 DESCRIPTION OF SYMBOLS 1; Fish grill, 10; Wire mesh member, 11; Upper wire mesh, 12; Lower wire mesh, 11b, 12b; End edge part, 11c, 12c; Side edge part, 20: Connection member, 30; Fish, α; obtuse angle

Claims (4)

魚を長手方向に波型形状を形成するように焼き上げる魚焼き器であって、
前記魚を挟持する上金網と下金網とからなる一対の波型形状の金網部材と、
前記金網部材の前記長手方向の一端側を支点として該金網部材を開閉自在とする連結部材と、
前記金網部材の左右両側端部に設けられ、前記魚を押圧して係止する一対の係止部材と、
を備え、前記金網部材を構成する各々の網目の形状が菱形形状であり、該菱形の前記長手方向を向く角が鈍角である魚焼き器。
A fish roaster that bakes fish so as to form a wave shape in the longitudinal direction,
A pair of corrugated wire mesh members composed of an upper wire mesh and a lower wire mesh for sandwiching the fish;
A connecting member that opens and closes the wire mesh member with one end side in the longitudinal direction of the wire mesh member as a fulcrum;
A pair of locking members that are provided at both left and right ends of the wire mesh member and press and lock the fish;
A fish roaster in which each mesh constituting the wire mesh member has a rhombus shape, and an angle of the rhombus facing the longitudinal direction is an obtuse angle .
前記連結部材は複数の環状材からなり、前記上金網と前記下金網それぞれの一端側の端縁部が、該環状材内に遊挿されることにより、前記魚の頭部先端が前記金網部材に緩接する空間を確保する請求項1に記載の魚焼き器。   The connecting member is composed of a plurality of annular members, and the end of one end of each of the upper wire mesh and the lower wire mesh is loosely inserted into the annular material, so that the tip of the fish head is loosened to the wire mesh member. The fish roaster according to claim 1, wherein a space for contact is secured. 前記鈍角は、140°〜150°である請求項1又は2に記載の魚焼き器。 The fish-baking device according to claim 1 or 2 , wherein the obtuse angle is 140 ° to 150 °. 前記魚は、鮎、あまご、いわな、又はあじである請求項1乃至のうちのいずれか1項に記載の魚焼き器。 The fish roaster according to any one of claims 1 to 3 , wherein the fish is a carp, an egg, a sea bream, or a horse mackerel.
JP2011284879A 2011-12-27 2011-12-27 Fish grill Expired - Fee Related JP4995986B1 (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4872167U (en) * 1971-12-11 1973-09-10
JPS53136366U (en) * 1977-03-31 1978-10-28
JPS5436565U (en) * 1977-08-17 1979-03-09
JPH06154098A (en) * 1992-11-18 1994-06-03 Endo Seisakusho:Kk Grill and its manufacture
JP2010119544A (en) * 2008-11-19 2010-06-03 Hiromitsu Kuno Gridiron for easily peeling off sticking

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4872167U (en) * 1971-12-11 1973-09-10
JPS53136366U (en) * 1977-03-31 1978-10-28
JPS5436565U (en) * 1977-08-17 1979-03-09
JPH06154098A (en) * 1992-11-18 1994-06-03 Endo Seisakusho:Kk Grill and its manufacture
JP2010119544A (en) * 2008-11-19 2010-06-03 Hiromitsu Kuno Gridiron for easily peeling off sticking

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