JP6532570B2 - Bivalve shell cooker - Google Patents

Bivalve shell cooker Download PDF

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Publication number
JP6532570B2
JP6532570B2 JP2018081115A JP2018081115A JP6532570B2 JP 6532570 B2 JP6532570 B2 JP 6532570B2 JP 2018081115 A JP2018081115 A JP 2018081115A JP 2018081115 A JP2018081115 A JP 2018081115A JP 6532570 B2 JP6532570 B2 JP 6532570B2
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cooking
shell
hole
abutment
heat source
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JP2019042473A (en
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景松 唐
景松 唐
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景松 唐
景松 唐
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Priority to TW106130512 priority
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Description

  The present invention relates to food cooking appliances, and more particularly to bivalve heating appliances.
  Bivalve molluscs are nutritious and many are considered to be of high economic value. Conventionally, when cooking bivalve molluscs, the cook judges the cooking time according to their own experience, and overcooking causes the flavor of the bivalve mollusks to be lost, and food sanitation because of inadequate fire passage. Could be a problem in terms of In particular, if the cook cooks two or more bivalves at the same time, the size of the shell, the constitution, the health condition are different from one another, and the time required for the fire to pass is also different from shell to shell. Unable to control to be properly cooked, the heat passing of each shell becomes uneven, and as a result, the shellfish is overcooked and the flavor is lost, and the shellfish is insufficiently cooked. Problems such as food hygiene have occurred.
  The present invention has been made in view of such a point, and its object is to automatically cut off or significantly cut off a heat source during cooking of bivalve shells, thereby reducing or blocking the heat received by shellfish. It is in providing a heating cooker which can do.
  In order to achieve the above objects and other objects, the present invention provides a clam shell cooking cooker comprising a cooking plate and at least one cooking unit, wherein the cooking plate has an upper surface and a lower surface. And at least one cooking hole on which bivalve shells can be placed, the cooking holes penetrating the upper and lower surfaces. Each heating unit corresponds to one heating hole, and the heating unit comprises a heat source blocking cover, an upper shell abutment member and a transmission unit, and the heat source blocking cover is on the lower surface side of the cooking plate The upper shell abutment member is located on the upper surface side of the cooking plate, and the upper shell abutment member can be moved between the closed shell position and the open shell position, and the upper shell abutment member is heated Can be placed on the shell of bivalve shells on the cooking hole. The transmission unit is connected to the upper shell abutment member and the heat source blocking cover, and interlocks the heat source shielding cover and the upper shell abutment member. When the upper shell abutment member is in the closed shell position, the heat source shielding cover does not shield the corresponding heating cooking hole, and when the upper shell abutment member is in the open shell position, the heat source shielding cover is interlocked with the transmission unit. Shield the cooking holes.
  According to the above design, when cooking bivalves, the upper shell opens up by the action of the ligament located between the upper and lower shells, and at the same time the upper shell abutment member pushes up to the open shell position in the process of opening As a result, the heat source blocking cover shields the cooking hole, and cuts or significantly cuts the bivalve shell from receiving further heat. Thereby, it is possible to prevent the taste of the bivalve shellfish from being damaged due to excessive cooking, and to prevent problems such as food hygiene due to insufficient cooking.
It is a three-dimensional schematic of 1st Example of this invention. FIG. 2 is a schematic cross-sectional view of the first embodiment of the present invention in use, in which the upper shell abutment member is in the closed shell position. FIG. 3 is a schematic sectional view of the first embodiment of the present invention in use, in which the upper shell abutment member is in the open shell position. It is the three-dimensional schematic of 2nd Example of this invention, and the cooking lid is shown separately with the plate for cooking in the figure. FIG. 7 is a schematic cross-sectional view of the second embodiment of the present invention in use, in which the upper shell abutment member is in the closed shell position. FIG. 7 is a schematic sectional view of the second embodiment of the present invention in use, in which the upper shell abutment member is in the open shell position. It is a three-dimensional schematic of 3rd Example of this invention. It is a side view of 3rd Example of this invention. It is a three-dimensional schematic of 4th Example of this invention. It is a three-dimensional schematic of 5th Example of this invention.
Example 1
Referring to FIG. 1, a first embodiment of a two-shelled heating cooker (hereinafter referred to as “heating cooker”) of the present invention is depicted here, which is a cooking plate 10 and a cooking unit 20. The bivalve is composed and can be used for cooking of bivalves, the bivalve comprising an upper shell, a lower shell, a ligament located between the upper and lower shells, and two closed shell muscles, which are alive. The bivalve constricts the closed muscle, pulls on the ligament, and tightly closes the upper and lower shells. Conversely, when the closed muscle ceases to contract, the elastic force of the ligament causes the upper and lower shells to open. Although the elasticity of bivalves differs depending on the type, size and health status of shellfish, according to the test, the length, width and height are 43.5 mm, 37.5 mm and 24 mm, respectively, and the weight is 24 g. In the clam of the present invention, the upper shell loaded with at least 40 g can be completely opened by the elastic force of the ligament during cooking, and the elastic force of the ligament is sufficient for the operation of the cooker with this degree. According to the present invention, the heating cooker is operated utilizing the elasticity of closed ligaments and the elasticity of the ligaments when the clam shell muscle loses action and can not pull the ligament during cooking of bivalve shells. Bivalves in the present text refer to molluscs having a shell of bivalve (Bivalvia), and in particular, clams, red shellfish, and clams, which have a structure that opens during cooking. The definitions of "upper shell" and "lower shell" in the text are not necessarily the same as in biology. In the text, "upper shell" refers to the shell located at the upper side when the bivalve is laid flat, and "lower shell" is the shell located at the lower side when the bivalve is laid flat. Point to The cooking method suitable for the cooker of the present invention includes a steaming method and a baking method.
  The cooking plate 10 has an upper surface, a lower surface, a heating cooking hole 11 and a concave net 12 on which bivalves can be placed, and the heating cooking hole 11 penetrates the upper and lower surfaces of the cooking plate 10, The concave net 12 is provided in the heating / cooking hole 11, and the concave net 12 is provided with a plurality of mesh openings penetrating vertically, and the concave net 12 is dented on the lower surface side of the cooking plate 10 to exhibit a concave arc shape. And conform to the contour of the lower shell of the bivalve and provide a good support for the bivalve. The cooking plate 10 and the concave mesh 12 are made of a hard, fire resistant, easy to clean material, such as stainless steel or other materials commonly used in panware. For mounting of the cooking unit 20, the cooking plate 10 can be provided with two cooking unit holders 13, each cooking unit holder 13 being provided with a bearing hole 131.
  The heating and cooking unit 20 is installed corresponding to the heating and cooking hole 11, and the heating and cooking unit 20 is configured of the heat source blocking cover 21, the upper shell abutment member 22 and the transmission unit 30.
  The heat source blocking cover 21 is located on the lower surface side of the cooking plate 10, and the cover body does not have a through hole, and its outline covers the heating and cooking holes 11 and the concave net 12 from below from above. It is sufficient to prevent air from flowing freely between the upper and lower surfaces of the cooking plate 10. In a possible embodiment, the heat source blocking cover 21 is cup-shaped or bowl-shaped.
  The upper shell abutment member 22 is located on the upper surface side of the cooking plate 10, and the upper shell abutment member 22 is used for abutment with the upper shell of bivalve shellfish on the heating cooking hole 11. The upper shell abutment member 22 can move between a closed shell position (shown in FIG. 2) and an open shell position (shown in FIG. 3). In a possible embodiment, when the upper shell abutment member is in the closed shell position, the upper shell abutment member already abuts on the upper shell of the bivalve. In another possible embodiment, when the upper shell abutment member is in the closed shell position, the upper shell abutment member is in the "open stroke" of the upper shell, and the "open stroke" is the action of the upper shell ligament. And the upper shell moves under the action of the ligament during the opening stroke when it is cooked, and abuts against the upper shell abutment member in the process of movement. The upper shell abutment member is pushed to the open shell position.
  The transmission unit 30 is connected to the upper shell abutment member 22 and the heat source blocking cover 21, and interlocks the heat source shielding cover 21 and the upper shell abutment member 22. In the present embodiment, the transmission unit 30 includes the forceps 31, and the forceps 31 is positioned between the first portion 311, the second portion 312 and the first portion 311 and the second portion 312 and serves as a fulcrum of the forceps 31. A shaft 313 is provided, the end of the first portion 311 is connected to the heat source blocking cover 21, the end of the second portion 312 is connected to the upper shell abutment member 22, and the shaft 313 is a bearing hole 131 of the heating and cooking unit holder 13. It is rotatably disposed inside, and the shaft 313 serves as a pivot to allow swinging of the forceps 31.
  The forceps 31 may further be provided with height adjustment mechanisms 32 to accommodate various heights of the bivalve shell so that the cooker can operate properly. In one possible embodiment, the second part 312 of the forceps 31 can be divided into a first section 3121 and a second section 3122, the first section 3121 being connected with the shaft 313 and the second section 3122 being the top The height adjustment mechanism 32 is connected to the shell abutment member 22, and includes a through hole / elliptical hole 321 and a bolt and nut set 322 formed in the first section 3121 and the second section 3122 respectively. If it is necessary to adjust the height of the upper shell abutment member 22, loosen the bolt and nut set 322 and tighten the bolt and nut set 322 again after the adjustment is completed to fix the height of the upper shell abutment member 22. Can.
  Next, a heating and cooking method to which the above-described heating and cooking apparatus is applied will be described.
  Referring to FIG. 2, place the uncooked clam 1 on the concave net 12 of the cooking hole 11, loosen the bolt and nut set 322, adjust the height of the upper shell butting member 22, adjust the upper shell butt The backing member 22 is in the closed shell position and in the opening stroke of the upper shell 2 and provides a heat source such as fire, charcoal or electric heater on the lower surface side of the cooking plate 10, the heat source heating The clam 1 is heated through the cooking hole 11 and the concave net 12.
  Referring to FIG. 3, when bivalve shellfish 1 is cooked, upper shell 2 opens upward and pushes upper shell abutment member 22 to the open shell position, and at this time, heat source blocking cover 21 is heated by cooking hole 11. And driven to shield the concave net 12 so that the hot air of the heat source can not freely pass through the cooking holes 11 and the concave net 12, an effect of blocking or largely cutting the heat received by the clam 1 is achieved. This makes it possible to prevent or delay the taste of the clam 1 being overcooked.
Second Embodiment
Referring to the second embodiment of the present invention depicted in FIG. 4, it further comprises a cooking lid 40 placed on the upper surface of the cooking plate 10, the cooking lid 40 corresponding to the cooking hole 11, and It is used to cover the cooking holes 11 and the corresponding cooking unit 20. In a possible embodiment, the cooking lid 40 is made of a transparent or translucent material so that the cook can observe the cooking process.
  Referring to FIGS. 5 and 6, the cooking method of the present invention is also suitable for a steaming method, and the heat source is steam generated by heating water in a pan with fire, charcoal, or an electric heater. When the upper shell abutment member 22 is in the closed shell position, steam can heat the bivalve shellfish through the cooking hole 11 and the concave mesh 12. The cooking lid 40 can be placed to fill the interior space of the cooking lid 40 with steam to speed up the heating of the clam 1. When bivalve shellfish 1 is cooked, upper shell 2 opens upward, and heat source blocking cover 21 shields heating cooker hole 11 and concave net 12, and cuts off or significantly cuts heat in bivalve shellfish 1 further. .
Third Embodiment
Referring to FIGS. 7 and 8, a third embodiment of the heating cooker according to the present invention is illustrated here, whose transmission unit further comprises two retaining rings 33A, 33B and a coil spring 34, two The retaining rings 33A, 33B are C-shaped retaining rings etc. and are respectively provided on the shaft 313, of which the cooking unit holder 13 is located between the two retaining rings 33A, 33B and both ends of the coil spring 34 are each With the retaining ring 33A and the cooking unit holder 13 in contact, another retaining ring 33B allows the cooking unit holder 13 to be firmly pressed, and the slight friction force generated between them allows the forceps 31 to rotate naturally. It can be prevented from occurring.
  In other possible embodiments, the transmission unit may be another transmission mechanism, such as a gear set or link mechanism, eg one end of the heat source blocking cover and one end of the upper shell abutment member are both formed in a rack and by another pinion Both may be interlocked, or both the heat source blocking cover and the upper shell abutment member may have independent supporting shafts, and may be connected to each other using a float shaft. In another possible embodiment, the upper shell abutment member and the heat source blocking cover may be designed to move linearly instead of swinging movement, for example, both may be changed to move vertically.
Fourth Embodiment
Further, referring to FIG. 9, the heating cooker according to the fourth embodiment of the present invention is constituted by a plurality of heating holes 11 and a plurality of heating units 20. The cooking device of this embodiment allows the cook to cook many clams at once.
Fifth Embodiment
Referring to FIG. 10, the heating cooker described in the fifth embodiment of the present invention includes a plurality of heating holes, a plurality of heating units, and a plurality of heating lids 40. The cooking unit and the cooking lid are formed on the periphery of the cooking plate 10, and the cooking plate 10 is provided with a simmering pan 15 indented toward the lower surface side, and a plurality of heat sources located on the lower surface side The bivalve shell on the cooking hole and the dish in the cooking pot 15 can be heated at the same time. In the heating cooker of the present embodiment, a plurality of persons can separately eat appropriately cooked and cooked bivalve shells and the cooking in the cooking pot 15. In a possible embodiment, the cooker and the cooking plate are an integrally formed integral article. In another possible embodiment, the cooking pan is a separate removable item so that the whole pan can be replaced at any time with another menu pan and it is also convenient to remove and wash after meals.
DESCRIPTION OF SYMBOLS 1 Bivalve shell 2 Upper shell 10 Cooking plate 11 Heating cooking hole 12 Concave net 13 Heating cooking unit holder 131 Bearing hole 15 Boiling pan 20 Heating cooking unit 21 Heat source shielding cover 22 Upper shell butting member 30 Transmission unit 31 Forceps 311 1st part 312 2nd part 3121 1st section 3122 2nd section 313 shaft 32 height adjustment mechanism 321 oval hole 322 bolt nut set 33A, 33B snap ring 34 coil spring 40 cooking lid

Claims (6)

  1. A cooking plate comprising an upper surface, a lower surface and at least one cooking hole on which bivalves can be placed, the cooking hole penetrating the upper surface and the lower surface;
    Comprising at least one cooking unit corresponding to the cooking hole;
    Each of the cooking units is
    A heat source blocking cover located on the lower surface side of the cooking plate,
    It is located on the upper surface side of the cooking plate and can be moved between the closed shell position and the open shell position, and abut on the upper shell of the clam placed on the cooking hole. Top shell abutment member,
    And a power transmission unit connected to the upper shell abutment member and the heat source blocking cover and interlocking the heat source shielding cover and the upper shell abutment member.
    Among them, when the upper shell abutment member is in the closed shell position, the heat source blocking cover does not shield the corresponding heating cooking hole, and when the upper shell abutment member is in the open shell position, the transmission unit Interlocking with the heat source shielding cover blocks the corresponding heating cooking hole,
    A two-shelled heating cooker characterized by
  2. The transmission unit comprises a forceps,
    The insulator has a fulcrum between its ends, one end of the insulator is connected to the heat source blocking cover, and the other end of the insulator belongs to the upper shell abutment member.
    The heating cooker for two-pieces according to claim 1, characterized in that.
  3. The cooking plate comprises two cooking unit holders,
    The cooking unit holders are each provided with a bearing hole.
    The transmission unit includes a shaft serving as a fulcrum point,
    The shaft is rotatably disposed in the bearing holes of the two cooking unit holders,
    The transmission unit further comprises two retaining rings and a coil spring,
    The two retaining rings are respectively provided on the shaft,
    Wherein the cooking unit holder is located between the two retaining rings,
    Each end of the coil spring is abutted to the cooking unit holder located between one of the retaining rings and the two retaining rings.
    The heating cooker for two-shell clam according to claim 2, characterized in that.
  4. The forceps includes a height adjustment mechanism for adjusting the distance between the fulcrum and the upper shell abutment member.
    The heating cooker for two-shell clam according to claim 2, characterized in that.
  5. The cooking plate further comprises at least one concave mesh corresponding to the cooking hole;
    The concave net is recessed toward the lower surface side of the cooking plate,
    The heating cooker for two-pieces according to claim 1, characterized in that.
  6. The heating plate further comprises at least one cooking lid placed on the upper surface of the cooking plate;
    The cooking lid corresponds to the cooking hole,
    The cooking lid is used to cover the cooking hole and the corresponding cooking unit.
    The heating cooker for two-pieces according to claim 1, characterized in that.
JP2018081115A 2017-09-06 2018-04-20 Bivalve shell cooker Active JP6532570B2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
TW106130512A TWI622353B (en) 2017-09-06 2017-09-06 Cooking Apparatus And Cooking Method for Bivalve
TW106130512 2017-09-06

Publications (2)

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JP2019042473A JP2019042473A (en) 2019-03-22
JP6532570B2 true JP6532570B2 (en) 2019-06-19

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JP2018081115A Active JP6532570B2 (en) 2017-09-06 2018-04-20 Bivalve shell cooker

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Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWM466611U (en) * 2013-05-29 2013-12-01 Kuo-Chen Yu Appliance to maintain balance for grilling clam
TWM466502U (en) * 2013-06-27 2013-12-01 Kuo-Chen Yu Balance maintaining instrument for clam roasting

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JP2019042473A (en) 2019-03-22
TWI622353B (en) 2018-05-01
TW201912039A (en) 2019-04-01

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