JPH0647401Y2 - Steamed device - Google Patents

Steamed device


Publication number
JPH0647401Y2 JP1991025554U JP2555491U JPH0647401Y2 JP H0647401 Y2 JPH0647401 Y2 JP H0647401Y2 JP 1991025554 U JP1991025554 U JP 1991025554U JP 2555491 U JP2555491 U JP 2555491U JP H0647401 Y2 JPH0647401 Y2 JP H0647401Y2
Prior art keywords
water tank
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
Other languages
Japanese (ja)
Other versions
JPH04121841U (en
Original Assignee
島田 定一
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 島田 定一 filed Critical 島田 定一
Priority to JP1991025554U priority Critical patent/JPH0647401Y2/en
Publication of JPH04121841U publication Critical patent/JPH04121841U/ja
Application granted granted Critical
Publication of JPH0647401Y2 publication Critical patent/JPH0647401Y2/en
Application status is Expired - Fee Related legal-status Critical



【考案の詳細な説明】 Description of the invention]

【0001】 [0001]

【産業上の利用分野】本考案は、燃焼器の加熱熱気で肉塊等を蒸焼すると同時に芳香材の燻煙によって匂いを添加する蒸焼器に関する。 INVENTION The present invention relates to a roasted device for adding odor by smoke at the same time aromatic materials when braising meat mass or the like in the heating hot air of the combustor.

【0002】 [0002]

【従来の技術】蒸焼器としては実公昭56−27850 Real Publication is as BACKGROUND OF THE INVENTION steamed device 56-27850
号公報がある。 There is a JP. しかし蒸焼と同時に肉塊に芳香を添加させるようにしたものはない。 But none have so as to add the aroma to the meat mass at the same time as the roasted.

【0003】 [0003]

【考案が解決しようとする課題】解決しようとする問題点は、蒸焼した肉には、肉特有の匂いがあり、この匂いに対応させて変えるようにしたものがなかった。 The present invention is to provide a problem to be solved is that, in the meat was roasted, there is a meat characteristic odor, there was no one that was to change so as to correspond to this smell.

【0004】 [0004]

【課題を解決するための手段】本考案は、肉蒸焼器内に、蒸焼に使用する燃焼器を利用して燻し釜に収容した適宜の芳香材を燻し燻煙を肉内に浸透させ、簡単に芳香を添加させることを目的としたものである。 This invention SUMMARY OF THE INVENTION are in the meat casserole vessel, impregnated with smoke smoked an appropriate fragrance material accommodated in the kettle fumigation using the combustors employed steamed in meat, easy it is intended to be added to aroma.

【0005】 [0005]

【作用】水タンク2に水を満量になるまで入れると共に、蒸気発生釜19に水を収容すると共に燻し釜17内に芳香粉材a等を入れ、更にあらかじめ用意した肉塊b [Action] with the water tank 2 Add to a full amount of water, placed in an aromatic powder material a such as fumigation kiln 17 accommodates water to the steam generating pot 19, further meat chunks b previously prepared
を胴体3内の上部に設けた掛止杆12に吊鈎に吊して掛架し、更に肉塊bには胴体3の外側からセンサーを中心部まで挿入し、この準備が終ると、下部の窓孔5内に位置させた燃焼器9を着火し、燃焼させると、この燃焼の熱気は燻し釜17に入れられた芳香材aを燻り、この燻煙は蒸気発生釜19を下部から加熱すると共に調整環1 To Kaketome杆 12 provided in the upper part of the fuselage 3 hung on Tsukagi was hung, further inserted from the outside of the body 3 in the meat mass b of the sensor to the center, this preparation is completed, the lower ignited combustor 9 is positioned window hole 5 of the burning, the heat of combustion smoldering fragrance material a that is placed on the fumigation hook 17, the smoke is heated steam generating pot 19 from the bottom adjustment ring while 1
8の上縁放出部18aから胴体3内に放出され、一方、 From the upper edge emitting portion 18a of the 8 released into the body 3, whereas,
蒸気発生釜19は前記した下部からの加熱で内部の水は蒸気を発生しながら周りに拡がるから燻煙と一緒になって温度を高めながら上部に向かって上昇し、吊された肉塊bを斑なく蒸焼にすると共に芳香の燻煙は肉塊b内部まで浸透着香し、香りと味覚及び風味色沢とを有する肉を得るものである。 Steam generating pot 19 is raised towards the top while increasing the temperature, together with the smoke from water inside the heating from the bottom of the said spreads around while generating steam, meat chunks b was suspended smoke aroma while mottled without steamed is to obtain meat with penetrating adhesive to the inside wall mass b Kaguwashi, the aroma and taste and flavor Irosawa.

【0006】 [0006]

【実施例】図は、本考案による肉蒸焼燻製品の一実施例を示すもので、基台1と水タンク2と胴体3及び蓋4により構成し、分解可能になっている。 EXAMPLES figure shows an embodiment of a meat steamed smoked articles according the present invention, constituted by the base 1 and the water tank 2 and the body 3 and the lid 4, and is degradable. 基台1は中央部に窓枠5を穿ち、この基台1上には銅製からなる前記水タンク2を載せて組合せるようにしてある。 Base 1 bored a window frame 5 in central and on the base 1 are as combined put the water tank 2 made of copper.

【0007】水タンク2は外側板2aと前記基台1の窓孔5に対応させた内側板2b底板で構成し、上部は開放してある。 [0007] The water tank 2 is constituted by the inner plate 2b bottom plate to correspond to the window hole 5 of the outer plate 2a base 1, top are open.

【0008】また水タンク2内には、上部側に、上端より低い位置の一部に、凹部6を形成した油受皿7を取付け、更に凹部6には外側板2aより先端を露出させた誘導管8の一端を取付けて油受皿7に溜った油を排出するようにしてある。 [0008] In the water tank 2, the upper side, a portion of a position lower than the upper end, fitted with an oil pan 7 forming the recesses 6, further into the recess 6 to expose the distal end than the outer plate 2a induction the oil collected in the oil pan 7 is attached to one end of the tube 8 are to be discharged. 水タンク2の内側板2b内には燃焼器9を位置させるようにしてある。 The inner plate 2b of the water tank 2 are so as to position the combustor 9.

【0009】水タンク2上には前記した胴体3が載せられる。 [0009] fuselage 3 described above is placed on top of water tank 2. 胴体3は、断熱材10を充填した内外金属板3 Fuselage 3, the inner and outer metal plates 3 filled with insulation material 10
a,3bで構成され、胴体3内の上部側には、吊鈎11 a, it is composed of 3b, on the upper side of the fuselage 3, Tsukagi 11
を吊して掛架する掛止杆12を設けて吊鈎11には肉塊bを掛けるようにする。 So as it applies a meat mass b in Tsukagi 11 provided Kaketome杆 12 hung by hanging.

【0010】胴体3の上部には蓋4を載せてある。 [0010] The upper part of the body 3 are placed on the lid 4. 蓋4 Lid 4
は、二重構造に成形すると共に、調整孔を穿った調整盤13を設けた排気孔14を設けて排気を調整できるようにしてある。 , Together with the molded dual structure are also available adjust the exhaust is provided an exhaust hole 14 provided with the adjustment plate 13 bored adjustment hole.

【0011】前記胴体3内には、水タンク2の内側板2 [0011] Within the body 3, the inner panel 2 of the water tank 2
bの上縁には、支脚15に設け環部16を載せて、芳香材aを収容する上部を開放した逆梯形状の燻し釜17を載せ、更にこの燻し釜17の上縁部には、縁部に自由に放出部18aを成形できる調整環18を位置させると共に、この上には燻し釜17と略同形の蒸気発生釜19を載せて、この発生釜19に水を収容して下部からの加熱で蒸気を発生させる。 The upper edge of b, put a ring portion 16 provided on the support leg 15, placing the fumigation hook 17 of Gyakuhashigo shape having an open top for containing a fragrance material a, further the upper edge of the fumigation hook 17, together to position the adjustment ring 18 can be molded freely emitting portion 18a to the edge, this is on put the hook 17 and substantially the same shape of the steam generating pot 19 fumigation, from the bottom to accommodate the water to the generator kettle 19 to generate steam in the heating.

【0012】また胴体3の上部には温度計20を設け内部の温度を検出すると共に、胴体3の上部には挿入孔2 [0012] The upper portion of the body 3 detects the temperature inside provided thermometer 20, the upper part of the fuselage 3 the insertion hole 2
1aから肉塊bの中央部分まで挿込むセンサー21を設け、センサー21で肉塊bの焼け具合を知るようになっている。 The insertion-free sensor 21 provided from 1a to the central portion of the meat mass b, has to know the burning condition of meat chunks b by the sensor 21.

【0013】 [0013]

【考案の効果】本考案によれば、燃焼器の燃焼で燻し釜を加熱すると共に燻し釜からの熱気で蒸気発生釜を加熱し燻煙と蒸気を発生し、燻煙と蒸気と一緒になって温度を高めて上昇し吊された肉塊を斑なく蒸焼ができると共に芳香の燻煙は肉塊に浸透する。 According to the invention present invention, heating the steam generator kettle hot air from fumed kettle while heating the pot smoked in the combustion of the combustor to generate smoke and steam, together with the smoke and steam smoke aroma with elevated suspended meat mass by increasing the temperature can plaques rather steamed Te penetrates into the meat mass. 従って焼上げ時間の短縮と、蒸気の発生により目減率が少なく、しかも肉塊に着香し香り、味覚と、色沢及び風味が増大する等の効果がある。 Thus a shorter burn-up time, there is an effect such that less eye lapse rate by generation of steam, moreover flavored fragrance meat chunks, and taste, Irosawa and flavor are increased.


【図1】本考案による肉蒸焼燻製器の一部を切截した正面図である。 1 is a front view of the chopped some meat steamed smoked in accordance with the present invention.

【図2】図1の燻す釜及び蒸気発生釜と環体の分解した斜視図である。 2 is a perspective view exploded in the kettle and the steam generating pot and annulus Ibusu of FIG.


1 基台 2 水タンク 2a 外側板 2b 内側板 3a,3b 内外金属板 4 蓋 5 窓孔 6 凹部 7 油受皿 8 誘導管 9 燃焼器 10 断熱材 11 吊鈎 12 掛止杆 13 調整盤 14 排気孔 15 支脚 16 環部 17 燻し釜 18 調整環 18a 放出部 19 蒸気発生釜 20 温度計 21 センサー 21a 挿入孔 a 芳香材 b 肉塊 1 base plate 2 water tank 2a the outer panel 2b inner plates 3a, 3b and out the metal plate 4 cover 5 window holes 6 recess 7 oil pan 8 induction pipe 9 combustor 10 heat insulating material 11 Tsukagi 12 Kaketome杆 13 adjustment plate 14 vents 15 support leg 16 ring section 17 fumigation hook 18 adjustment ring 18a emitting unit 19 steam generating pot 20 thermometer 21 sensors 21a insertion hole a fragrance material b meat chunks

Claims (1)

    【実用新案登録請求の範囲】 [Range of utility model registration request]
  1. 【請求項1】 中央部に燃焼器を位置させる窓孔を設けた基台と、基台上に水タンクを設け、更に水タンク上には、上部に肉塊を吊持する掛止杆を有する胴体を、また胴体の上端に、調整可能な排気孔を有する蓋を設け、更に胴体内の前記窓孔に位置させた燃焼器の上部に蒸気発生釜を設けた蒸焼器において、前記燃焼器上部に位置させた蒸気発生釜は、燃焼器の直上に支脚により支えられた芳香材の燻し釜上の上縁部に適当な燻煙放出部を設けた調整環上に位置させて設けた事を特徴とした蒸焼器。 And 1. A base provided with a window hole to locate the combustor in the central portion, the water tank is provided on the base, and more on the water tank, the hanging Jisuru latching lever meat chunks on top the body has, also in the body of the upper end, the lid having an adjustable vents provided, in yet braising vessel having a steam generating pot to the top of the combustor is located in the window holes in the fuselage, the combustor steam generation kettle is located at the top, it was provided by positioning a suitable smoke emission unit on the adjustment ring provided on the edge of the pot smoked of sustained fragrance material by support leg just above the combustor braising vessel was characterized by.
JP1991025554U 1991-04-16 1991-04-16 Steamed device Expired - Fee Related JPH0647401Y2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1991025554U JPH0647401Y2 (en) 1991-04-16 1991-04-16 Steamed device

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1991025554U JPH0647401Y2 (en) 1991-04-16 1991-04-16 Steamed device

Publications (2)

Publication Number Publication Date
JPH04121841U JPH04121841U (en) 1992-10-30
JPH0647401Y2 true JPH0647401Y2 (en) 1994-12-07



Family Applications (1)

Application Number Title Priority Date Filing Date
JP1991025554U Expired - Fee Related JPH0647401Y2 (en) 1991-04-16 1991-04-16 Steamed device

Country Status (1)

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JP (1) JPH0647401Y2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101404122B1 (en) * 2012-11-06 2014-06-10 이현우 Roaster

Also Published As

Publication number Publication date
JPH04121841U (en) 1992-10-30

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