JPH0312292Y2 - - Google Patents

Description

[Detailed description of the invention] "Industrial application field" This invention is used in sushi restaurants, small restaurants, department store food counters, supermarkets, fish shops, etc., for the production of living organisms such as fish and shellfish used for so-called sushi toppings, sashimi, etc. This invention relates to a biological cooking material storage container for displaying and storing cooking materials.

``Prior art'' When displaying a large number of biological cooking ingredients such as fish and shellfish, it is necessary for health and hygiene reasons to prevent different types of cooking ingredients from coming into contact with each other and to drain them thoroughly. However, in the past, there was no dedicated storage container with measures to satisfy such requirements, and the containers were stored in existing containers such as flat-bottomed vats, dishes, Styrofoam containers, or colanders. For this reason, in the past, it was insufficient to prevent different types of cooking ingredients from coming into contact with each other and to drain water, and the size of the containers also varied because they were not dedicated containers, making it difficult to display cooking ingredients for many living things. However, it has disadvantages in that it takes up unnecessary space and does not have a good appearance.

"Problems to be solved by the invention" The present invention solves the problems of the above-mentioned conventional technology by simplifying and specializing the structure of the storage container, and is suitable for hygiene and use. The purpose of the present invention is to provide a container for storing biological cooking materials.

``Means for Solving the Problems'' In order to solve the above-mentioned problems, the present invention aims to move the base plate on which the cooking ingredients of living organisms such as fish and shellfish are placed from one end to the other through the legs. At the same time, an appropriate number of draining grooves are formed in parallel on the surface of the baseplate along the direction of inclination, penetrating the back surface side, and at the tip of the surface of the baseplate on the lower side in the direction of inclination. An appropriate number of drainage holes are formed through the back side.

``Function'' The base plate on which the cooking ingredients of living things such as fish and shellfish are placed is inclined from one end to the other end through the legs, etc., and the base plate surface has an appropriate number of Drainage grooves are formed in parallel along the inclination direction, and
An appropriate number of drainage holes are formed at the lower tip of the base plate surface in the inclined direction, so when cooking ingredients such as fish and shellfish are placed on this base plate, the moisture contained in the cooking ingredients will drain away from the base plate. The water falls along the slope of the plate surface and drips downward from the drainage grooves and holes on the base plate surface, thereby draining the water. Furthermore, different types of cooking materials are not brought into contact with each other by separately placing different types of cooking materials on each base plate and placing the base plates adjacent to each other with a small gap between them.

``Example'' An example of implementing the present invention will be described with reference to the attached drawings FIGS. 1 to 4. 1 and 2 show a first embodiment, in which numeral 1 is a rectangular base plate on which cooking ingredients for living things such as fish and shellfish are placed; An inverted triangular leg 2 is attached to the lower surface of the side end, and triangular leg plates 3 and 3' are attached to the lower surface of both lengthwise ends of the base plate 1. 2 and the leg plates 3 and 3', it is inclined downward from one end toward the other end. On the surface of the base plate 1, an appropriate number of drainage grooves 4 are formed in parallel in the longitudinal direction, that is, along the inclination direction, penetrating the back surface side, and on the front side of the drainage grooves 4, that is, on the lower side in the inclination direction. A number of appropriate drainage holes 5 are drilled through the tip end to the back side. 3 and 4 show a second embodiment, in which partition walls 6, 6' are made to protrude above both ends of the base plate 1 in the longitudinal direction. The partition walls 6, 6' are for preventing different types of cooking materials from coming into contact with each other even when the base plates 1 are closely aligned in parallel without any gaps. Reference numeral 7 denotes a partition plate that stands above the lowermost end of the base plate 1 in the inclined direction, and is intended to prevent cooking ingredients placed on the inclined base plate 1 from falling off in the event of an accident, and to prevent different types of cooking ingredients from coming into contact with each other. It is for. No partition plate is provided at the top end of the inclined surface of the base plate 1 to facilitate the loading and unloading of cooking ingredients, but an opening. 8, 8 are connection protrusions formed protrudingly on the partition wall 6 and leg plate 3 at one end, and 8, 8' are connection protrusions formed in the partition wall 6' and leg plate 3' at the other end. This is for connecting the connecting protrusions 8, 8' with the fitted fitting holes. Therefore, a large number of base plates 1 can be closely connected to each other via the connecting projections 8, 8 and the fitting holes 8', 8'. Note that the base plate 1 in the above embodiment is designed to have a size on which an appropriate number of one type of cooking material can be placed, and a large number of separate preparations are prepared for each type of cooking material, but the size of the base plate 1 Let the area be equivalent to the size of several of these connected,
It is also possible to partition the surface of the container with several partition plates corresponding to partition walls, each of which accommodates a different type of cooking material.

In addition, the cooking material container according to the above embodiment is made of an appropriate material such as cardboard, board, synthetic resin, etc., and may be colored or decorated with a pattern as appropriate. It is something that makes you add something.

"Effects of the invention" Since the present invention is constructed as described above, it has the following effects. First of all, the base plate on which cooking ingredients for living things such as fish and shellfish are placed is inclined downward from one end to the other end via legs, etc. An appropriate number of drainage grooves are formed in parallel along the inclination direction, penetrating the back side, and an appropriate number of drainage holes are formed in the lower tip of the base plate surface in the inclination direction, penetrating the back side. So,
Unlike conventional cooking materials, the moisture contained in the cooking material is reliably removed through the inclined surface of the base plate, the draining grooves, and the holes, and the draining effect is fully exhibited. As a result, moisture does not accumulate between the cooking ingredients placed on the plate and the surface of the base plate, and this is combined with the fact that the slope of the base plate and the drainage grooves or holes provide good ventilation toward the bottom of the cooking ingredients. This prevents water retention in cooking ingredients and deterioration of freshness and taste due to poor ventilation.

Second, by preparing separate containers according to the types of cooking ingredients and designing them with areas and shapes (such as rectangular shapes) that correspond to the amount of cooking ingredients that can be stored, various types of cooking ingredients can be stored. Since each type of cooking material can be stored separately in each container and the containers can be arranged side by side with extremely small gaps, unlike the case where different types of cooking ingredients are stored in unnecessarily large vats, plates, etc. Different types of cooking ingredients do not come into contact with each other, which prevents deterioration of the freshness and taste of the cooking ingredients, and allows for rational display of multiple types of cooking ingredients without taking up much space. can be done.

Thirdly, in addition to being able to display a wide variety of cooking ingredients in an orderly manner, the tabletop on which the cooking ingredients are placed is slanted from one side to the other. By arranging them side by side in a display case equipped with refrigeration equipment and with the lowest end in the sloping direction facing the customer, it is possible to easily see all the cooking ingredients placed on the base plate at a glance. It has a good appearance, and can also provide a visual and taste sensation.

As described above, the present invention is suitable for displaying and storing biological cooking materials such as fish and shellfish in terms of hygiene and use.

[Brief explanation of drawings]

The drawings show an example of the implementation of the present invention, and FIG. 1 is a plan view showing the first embodiment, and FIG. 2 is a plan view showing the first embodiment.
-A sectional view, FIG. 3 is a plan view showing the second embodiment, and FIG. 4 is a BB sectional view of the same. 1... Base plate, 2... Leg part, 3, 3'... Leg plate,
4... Drain groove, 5... Drain hole.

Claims (1)

[Scope of utility model registration request] The base plate on which the biological cooking material is placed is tilted from one end toward the other end via the legs, etc.
An appropriate number of drain grooves are formed in parallel on the surface of the base plate along the inclination direction, passing through the back side, and an appropriate number of drain holes are formed in the lower tip of the base plate surface in the direction of inclination, passing through the back side. A container for storing biological cooking materials, characterized in that the container is formed by: