JP4995986B1 - Fish grill - Google Patents

Abstract

[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

  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.

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.

JP 2000-271015 A

  However, the fish roaster described in Patent Document 1 requires three loading bars and two presser bars, and is somewhat complicated in configuration.

  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. .

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. 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.

It is a perspective view which shows the fish roaster of embodiment of this invention. It is a perspective view which shows the fish roaster of embodiment of this invention. It is a perspective view which shows the fish roaster of embodiment of this invention. It is a side view which shows the grilled form of the salt-grilled fish which goes up to the bowl of a restaurant. It is a side view which shows a mode that it cooks using the fish-baking device of embodiment of this invention. It is explanatory drawing which shows the shape of the wire mesh of the fish roaster of embodiment of this invention.

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 .

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.

  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.

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.

  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.

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.

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.

  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.

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.

  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.

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.

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.

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.

  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.

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.

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.

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)

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 .   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. The fish-baking device according to claim 1 or 2 , wherein the obtuse angle is 140 ° to 150 °. 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.

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