JPH06225839A - Cooking basket with handle - Google Patents

Abstract

PURPOSE:To improve the cooking performance, cooking efficiency, and heat efficiency and save the initial cost by providing a basket main body having a rectangular cross-sectional shape, and arranging a relatively rough mesh at its circular arc-shaped bottom face section. CONSTITUTION:Food is stored in a basket main body 1 having a group of hot-water passing holes 2a, the basket main body 1 is dipped in the cooking hot water for defrosting or boiling in a cooking basket with a handle 5, the basket main body 1 is formed into a rectangular cross-sectional shape, and a relatively rough mesh 2b is arranged at the circular arc-shaped bottom face section 1c of the basket main body 1.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a basket with a handle for storing foods such as tori, udon, buckwheat, noodles such as ramen and spaghetti and immersing them in cooking hot water for thawing or cooking by boiling. Is.

[0002]

2. Description of the Related Art To explain the cooking of noodles as described above, it is necessary to quickly treat the noodles with boiling water in order to boil them deliciously, and the noodles are thawed (for frozen foods) or boiled again. When cooking such as
Normally, a basket with a handle called a swing colander with a circular cross-section (round shape) made by weaving bamboo or stainless steel wire mesh is used, and a certain amount of noodles that are rolled into the basket for cooking with a handle are used. And boil them in boiling water of a noodle utensil (cooking machine), immerse multiple cooking baskets with handles according to the number of customers' orders, and stir the noodles in each cooking basket with boiling water. , Is rapidly thawed or boiled and cooked.

[0003]

The conventional cooking basket with a handle is formed into a circular cross section (round shape) made of bamboo or stainless wire mesh as described above, and the boiling water coming in and out from the entire circumference of Food (noodles, etc.) is irregularly stirred in all directions, and when it is loosened, thawed or boiled again,
Boiled unevenly or easily scratched by a rough mesh, and the basket body with a circular cross section (round shape) requires a relatively large immersion area in the water tank of a boiling noodle device (cooking machine) and steam. Is more likely to occur, which is a cause of a decrease in cooking performance, cooking efficiency, and thermal efficiency.

The present invention was developed in order to solve the above-mentioned problems, and the object of the present invention is to construct a cage body having a rectangular cross section and a relatively large mesh on its arcuate bottom surface. The purpose of the present invention is to provide a basket with a handle, which is provided with a mesh to improve cooking efficiency and heat efficiency as well as cooking performance and reduce initial cost.

[0005]

Means for Solving the Problem The present invention provides a cooking basket with a handle for storing food in a basket body having hot water circulation holes, immersing the food in cooking water, and thawing or boiling. The basket body is formed in a transverse rectangular shape, and a relatively large mesh mesh is arranged on the arc-shaped bottom surface of the basket body, and the jet of cooking hot water is generated from the arc-shaped bottom surface of the basket body by the mesh mesh. Inflow, effectively stir the food in the transverse rectangular basket body and sometimes cook rapidly to eliminate boiling unevenness and pain to improve cooking performance, and it is possible to cook many foods at the same time and generate steam. Reduced to improve cooking efficiency and thermal efficiency.

[0006]

[Function] The relatively large mesh mesh arranged on the arc-shaped bottom of the basket body effectively causes the jet of cooking hot water to flow from the arc-shaped bottom of the basket body, and the bottom of the basket body with the hot water circulation hole group. Due to the rising jet flow that flows into the inside, the food inside is effectively stirred in the transverse rectangular portion to unravel and cook rapidly, effectively eliminating unevenness in boiling and its pain and excellent cooking performance and reliability. In addition, the basket itself has a rectangular cross-section, and many cooking baskets can be dipped in a hot water tank to cook, thereby reducing steam and improving cooking efficiency and thermal efficiency.

[0007]

1 shows an embodiment of the present invention, and FIGS. 2 and 3 show an example of use of the present invention. In the figure, 1 is a side plate portion 1a and an end plate portion 1
2b is a circular arc shape of the basket body 1 and 2b is a large number of hot water flow holes provided in the side plate portion 1a and the end plate portion 1b of the basket body 1 A relatively large mesh mesh provided on the bottom surface portion 1c, 3 is a locking collar portion formed on the upper edge portion of the basket body 1,
5 is a handle protruding from one end of the collar 3, F is food such as noodles (see FIG. 2), W is cooking hot water (see FIG. 2), and 10 is a cooking basket with a handle of the present invention. The embodiment shown in FIG. 1 is for cooking with a handle 5 for storing food F in a basket body 1 with a group of hot water flow holes 2a and immersing it in cooking water W for thawing or cooking such as boiling. In the basket, the basket main body 1 is formed in a transverse rectangular shape, and a relatively large mesh mesh 2b is arranged on the arcuate bottom surface 1c of the basket main body 1 to form a cooking basket 10 with a handle.

More specifically, the cooking basket 10 with a handle is made of thermosetting synthetic resin, stainless steel or the like, and the basket body 1 has a pair of side plate portions 1a formed wide as shown in the figure. , A plurality of hot water flow holes 2a formed in the side plate portion 1a and the end plate portion 1b. Is punched from the inner surface side to form a smooth inner surface, and the arc-shaped bottom portion 1c is punched from the inner surface side to form a mesh mesh 2b so that the inner surface is smoothly formed to reduce pain caused by scratches or the like of the food F such as noodles contained therein. is doing. Further, the hot water flow holes 2a have a relatively small diameter and are arranged at appropriate intervals to reduce the flow of the cooking hot water W, while the arcuate bottom surface portion 1c is formed in a relatively large mesh mesh 2b. The jet flow of W is effectively taken in, and the jet flow has a structure in which the food F is stirred and loosened in the basket main body 1 with the group of transverse rectangular hot water flow holes 2a and rapidly thawed or boiled. In the case of stainless steel, if necessary, a stainless steel net is attached to the arcuate bottom surface 1c to form it. As shown in the figure, the handle 5 preferably has a shape that is moderately bent in the middle portion, which facilitates handling of the basket main body 1 and attachment of the food F by lying down. In the case of stainless steel, it is also possible to form a relatively large-diameter wire rod into a U-shape and attach a synthetic resin plate to it. A lid is attached to suppress the generation of water vapor.

The above-mentioned cooking basket 10 with a handle is used in a water bath 1 of a cooking machine (eg, a boiled noodle bowl) 11 as shown in FIGS. 2 and 3.
It is used by immersing a plurality of it in the cooking water W in 3. The illustrated cooker 11 has a hot water tank 13 for accommodating a fixed amount of hot water W provided in an upper portion of a main body 12, and has fitting holes for a plurality of cooking baskets 10 with handles provided on the main body 12 for opening and closing. A lid 14 is provided, an electric heating type heating means 14 is provided on the bottom side of the hot water tank 13, and a circulation pipe 16 with a plurality of ejection holes 16a for circulating the cooking hot water W is provided from the upper part to the bottom part of the hot water tank 13. A circulating pump 17 is provided, and an overflow chamber 18 that also serves as an exhaust for overflowing the cooking hot water W is provided around the hot water tank 13. The hot water temperature of the cooking hot water W is detected and a control signal 19a for the heating means 15 is provided. The structure is provided with a hot water temperature sensor 19 for outputting a control signal 19b of the circulation pump 17.

The cooking machine 11 is driven and controlled by an appropriate control mechanism (not shown). When hot water is supplied to the hot water tank 13 to operate, the cooking hot water W in the hot water tank 13 is substantially constant due to overflow and appropriate replenishing means. And is forcibly circulated by the circulation pipe 16 having the circulation pump 17 and heated by the heating means 14, and the heating control by the control signal 19a of the hot water temperature sensor 19 and the control signal 19
By the circulation control by b, the temperature is uniformly and accurately controlled to a predetermined temperature corresponding to the food F. For example, in the case of noodles, the temperature of the cooking water W is controlled to about 95 ± 3 ° C., and a fixed amount of food F such as noodles is put into the cooking basket 10 with a handle shown in FIG. As shown in FIG. 3, when fitted into each fitting hole of the lid 14 and locked by the collar portion, many cooking baskets 10 with handles are easily set at fixed positions in the water bath 13 as shown in the drawing, and the cooking water is cooked. It is dipped in W and thawed (in the case of frozen food) or cooked by boiling.

During the cooking, the cooking water W is temperature-controlled uniformly and precisely as described above by the heating control by the heating means 14 and the circulation control by the circulation pump 17, and is circulated in the bottom of the hot water tank 13. A relatively large mesh provided on the arcuate bottom surface 1c of the basket body 1 is supplied from below to each arcuate bottom surface 1c of the cooking basket 10 as a circulating jet of a desired amount and flow velocity by each ejection hole 16a of the pipe 16. Due to the mesh 2b, the circulating jet of the cooking hot water W effectively flows in and becomes a relatively strong upward jet in the cooking basket 10 to effectively loosen the food inside. The food F is
The stirring range is moderately restricted in the basket body 1 with the group of transverse rectangular hot water flow holes 2a, and when the stirring jet is effectively stirred by the rising jet, it is loosened and heat is exchanged, and uneven boiling and pain are effectively eliminated. The excellent cooking performance and reliability are obtained. In addition, the basket main body 1 formed in a transverse rectangular shape,
As shown in the drawing, a large number are efficiently arranged in the hot water tank 13, and the lid 14 can be provided on the hot water tank 13 as shown in the drawing. The generation of steam is significantly reduced, and the cooking efficiency and the thermal efficiency are improved. Furthermore, the large mesh mesh 2b provided on the arcuate bottom portion 1c facilitates draining after cooking,
The lid 14 is provided with an appropriate drainage means if necessary.

[0012]

The present invention has the above-mentioned structure.
Due to the relatively large mesh network arranged on the arc-shaped bottom of the basket body, the jet of cooking hot water effectively flows into the bottom of the basket body, and the jet flow crosses as a rising jet in the bottom of the basket body. While the food is effectively stirred in the basket body with the rectangular hot water circulation holes, it is quickly cooked by loosening it, and the uneven cooking and pain are effectively eliminated, and excellent cooking performance and reliability are obtained. A large number of baskets with a rectangular cross section are simultaneously immersed in a hot water tank for cooking, which suppresses the generation of steam and significantly improves cooking efficiency and thermal efficiency. Therefore, the initial cost can be remarkably reduced.

[Brief description of drawings]

FIG. 1 is a side view (A), a front view (B) and a plan view (C) showing an embodiment of the present invention.

FIG. 2 is a plan view showing a usage example of the present invention.

FIG. 3 is an XX sectional view (A) and an YY sectional view (B) showing a usage example of the present invention.

[Simple explanation of symbols]

 1 basket main body 1c arcuate bottom part (basket main body) 2a hot water circulation hole 2b mesh mesh 5 handle F food (noodles, etc.) W cooking water

Claims (1)

[Claims] 1. A cooking basket with a handle, in which food is contained in a basket body having a group of hot water circulation holes and is immersed in cooking hot water to be thawed or boiled for cooking. A basket for cooking with a handle, characterized in that a relatively large mesh mesh is formed on the arc-shaped bottom of the basket body.