JPH0126352Y2 - - Google Patents

Description

[Detailed Description of the Invention] (Objective) The present application relates to a fish frying device that enables flavorful and fluffy cooking using far-infrared radiation effects.

(Conventional technology) Conventionally, ceramics and other radioactive substances combined with electricity have been used for drying and baking paint, etc., and as food-related products that do not have electrical circuits, small ceramic discs have been used in the bottom of tempura pots. It is reported that when placed in the oil, it can be cooked at a temperature 40 to 50 degrees Celsius lower than the normal oil temperature, and vegetables and fish with a high moisture content are less likely to splatter and are cooked through to the center. Also, what is known as an all-purpose sushi roaster uses the pot itself as a new ceramic, spreads pebbles on the bottom of the pot, and places stone-roasted sweet potatoes or sweet chestnuts on top. This is what was used.

As for the fish grilling device which is the intended use of the present application, there is no known fish grilling device that utilizes far-infrared rays.

The applicant had previously filed Utility Application No. 168320 (1983).
No. 75997) We developed a kitchen heating container for an electromagnetic cooker, but when we tried a general heating cooking container with the above-mentioned materials for electromagnetic cooking, we found that the flavor of the cooked products was slightly different. The purpose of the present application is to provide a fish grilling device that has a far-infrared radiation effect.

(Structure of the invention) The heating plate of a fish fryer for cooking fish is formed from a steel plate, subjected to a conventionally known aluminum immersion treatment, and then the aluminum layer on the surface of the steel plate is removed to form an Fe-Al alloy layer. It is characterized by exposing the Embodiments will be described in detail below with reference to the drawings.

(Example) In the figure, 1 is a fish fryer, which consists of a heating plate 2 and a stainless steel lattice surface 3 placed on the heating plate at a distance, and the heating plate 2 has a handle. 4 is fixed on the back side. The heating plate 2 is formed from a steel plate by press working, and has a corrugated plate shape with multiple rows, and the upper surface of its four peripheral edges 5 is flat. The corrugated slope is punched out with small ventilation holes 6 at regular pitches along the slope in the form of shutters.

The formed steel heating plate 2 is then immersed in 750° C. molten aluminum for 5 minutes, pulled out, washed with water, and dried using a conventional method. Its cross section is as shown in Fig. 3, where the center part 7 is an Fe layer, the surface 8 is an aluminized aluminum layer, and the middle part is an Fe layer.
This is an Al alloy layer 9. In order to remove the aluminum layer 8 of this intermediate product, in the example, a diffusion treatment was performed in a flux bath at 800°C to increase the Fe-Al layer 9.
The aluminum layer is reduced and the remainder is mechanically removed by polishing means to expose the Fe--Al alloy layer 9 on its surface. In short, Fe-Al alloy layer 9
The method is not limited as long as it is exposed on the upper surface.

(Function and effect) In the present application with the above configuration, when fish are placed on the grid surface 3 and heated with a heat source using city gas or propane, the time required to obtain a cooked product with an appropriate flavor is not treated as a heating plate. Not only was the time reduced by about 15% between the case of using the steel plate as it was and the heating plate of the present invention in which the Fe-Al alloy layer 9 was exposed,
The cooked product according to the present invention is heated and subjected to far-infrared radiation, and is baked to the center to create a more uniformly flavored product compared to conventionally cooked products.

Figure 4 shows a sample of the heating plate according to the present application, 30 mm x 30
This is comparative data obtained by requesting the Nagano Industrial Research Institute to conduct a comparative test of far-infrared spectral emissivity of mm and steel samples. According to this, the spectral emissivity of the present sample is 0.85 in the wavelength range of 3 μm to 10 μm, while
For steel plates, it was approximately 0.2 or less. The applicant has determined that the cooked product according to the present application has a unique flavor and a grilled finish that is firm to the center due to the influence of the far-infrared rays transmitting power from the entire area of the heating plate 2 of the fish griller. are doing. Note that the technical idea of the present application can be applied as is to a mochi baking machine.

Furthermore, in a fish fryer, cooked products fall onto the heating plate and cause serious damage, but the heating plate of the present invention has a robust surface that does not get damaged by surface cleaning, and does not rust, so it can be used for a long time. For commercial use, it has a long service life and is capable of cooking with unprecedented flavor, making it a great contribution to the food industry.For home use, it has improved the skills of housewives without much effort. The effect is extremely large.

[Brief explanation of the drawing]

FIG. 1 is a plan view of the fish fryer, and FIG. 2 is a sectional view taken from the side in FIG. 1. FIG. 3 is a partially enlarged view of a cross section of a heating plate subjected to aluminum immersion treatment, and is an intermediate product. FIG. 4 is a far-infrared radiation performance diagram, where the vertical axis shows the spectral emissivity and the horizontal axis shows the emission wavelength.
The measurement temperature was 250°C, and the upper row shows the performance curve of the sample treated according to the present invention, and the lower row shows the performance curve of the steel plate sample. FIG. 5 is a partially enlarged cross-sectional view of the heating plate according to the present application. 1... Fish griller, 2... Heating plate, 3... Grid surface,
6... Ventilation hole, 7... Fe (steel) layer, 8... Aluminum layer, 9... Fe-Al alloy layer.

Claims (1)

[Scope of utility model registration request] In a fish fryer that consists of a heating plate and a lattice surface made of stainless steel or the like that is placed on the heating plate at a certain distance,
The heating plate is made by immersing a thin steel plate in an aluminum solution, subjecting it to aluminum immersion treatment, and removing the aluminum layer on the surface using a conventional method to expose the Fe-Al alloy metal. A fish griller that cooks while receiving far-infrared radiation.