JPH0695987B2 - How to grill fish - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a simple and efficient method of grilling a fish for grilling the fish into a so-called corrugated state in which the fish jumps.

(Prior Art) By roasting fish into a corrugated shape, it is possible to enhance the appetite and increase the added value of the fish by making it look fresh and vibrant and beautiful.

In the past, when grilling a fish into a corrugated shape, conventionally, a skewer is pierced through a raw fish so that the shape of the fish is retained in the corrugated shape.

(Problems to be Solved by the Invention) With the above-mentioned conventional general means, it takes a lot of time to pierce fish with skewers, especially for food manufacturers and caterers who have to process a large amount of fish. Is a problem that cannot be ignored.

The use of skewers also has the problem of leaving sting marks on the baked fish.

It is an object of the present invention to provide a novel and useful method of grilling fish that solves the above problems.

(Means for Solving the Problems) The net for fish grilling of the present invention is a side member 2a facing a rectangular frame,
A large number of projecting members 9 are erected at appropriate intervals on 2a, and the three rods having lengths corresponding to the mutual dimensions of the side members 2a, 2a are provided at both ends with A fish head supporting rod body 6 and a body portion supporting rod body 7 having an H-shaped overall shape by fixing a pipe member having an appropriate length to be fitted onto the projecting member 9.
And the tail supporting rod body 8 are formed, and the height dimensions h ₁ , h ₂ , h ₃ of the rod bodies 6, 7, 8 are made to have a relationship of h ₁ <h ₂ <h ₃ and meshes are arranged in the above order. The rod member for each rod is fitted and arranged to the protrusion member near the center of the body through the pipe member of each rod, and the rod rod 6 for head support locks the head of the fish between the upper face of the net and the body portion. The supporting rod 7 supports the body of the fish from below, while the tail supporting rod 8
Is a state in which the fish tail is pressed and supported in a substantially vertical direction from behind, is placed on a pair of traveling chain conveyors, and is heated and baked by a heating element appropriately arranged during the transportation. It is characterized by being called.

It is desirable to cover the tail of this fish with a heat shield bending plate to prevent it from burning.

(Action) The height and the mutual distance of the three rods on the net are changed and adjusted according to the type and size of the fish or the desired waveform. The head, the body and the tail of the fish placed on are locked or supported at different height positions to hold them in a desired waveform.

Further, the heat shield bending plate acts to weaken the heat applied to the tail portion of the fish and prevents the tail portion from burning.

(Examples) Hereinafter, specific examples of the present invention will be described with reference to the drawings.

FIG. 1 is an overall perspective view, FIG. 2 is a view showing a rod body and a bending plate,
3 to 5 are views showing the usage state.

In the figure, reference numeral 1 denotes a flat fish grilling net, in which a large number of vertical steel wires 3 and one horizontal steel wire 4 are arranged in a rectangular frame 2. Reference numerals 5 and 5 are handles fixed to the rectangular frame 2.

Thus, 6 is a head supporting rod, 7 is a trunk supporting rod, and 8 is a tail supporting rod.

Each of these rods 6 to 8 is arranged in parallel at different height positions on the upper surface side of the fish grilling net 1 so that the mutual distance can be changed and adjusted.

That is, in this example, a large number of projecting members 9 ... Are erected at appropriate intervals on each of the side members 2a, 2a forming the rectangular frame 2, and the lengths of the rod members 6, 7, 8 are different from each other. Both side members of the rectangular frame 2
2a, 2a are matched with each other's mutual dimensions, and a pair of pipe members 10a and 10a, 10b and 10b, 10c and 10c of a specific length are vertically fixed to both ends thereof to form an overall H-shape, and These pipe members 10a and 10a, 10b and 10b, 10c and 10c
Each pair is selectively fitted on any two of the projecting members 5 ... Which face each other, as shown in FIG. 1, for example. Due to the pipe members 10a to 10c, the height dimension h1 of the head supporting rod 6 is the lowest, then the height dimension h2 of the trunk supporting rod 7 and then the tail supporting rod 8
The height is increased in order of h3, and there are several types of height that are appropriately different depending on the type and size of fish to be baked.

Further, in FIG. 2, reference numeral 11 is a heat shield bending plate for covering the tail of the fish, which is formed by folding a stainless steel plate or the like in two. In this example, the pipe member 10c of the rod 8 for supporting the tail, It is designed so that it can be bridged between the upper ends of 10c.

Each product formed as described above is used as follows.

In consideration of the type and size of the fish to be grilled first and the desired waveform, each of the rods 6, 7, 8 is formed into a protruding member 9 ...
Are mounted via the tube members 10a to 10c. In this case, the height dimension of each rod body 6, 7, 8 is h1 <h2 <h3.

Then, as shown in FIG. 3, the tip of the head of the fish F is inserted and locked between the head supporting rod 6 and the upper surface of the net body 1, and the body is lowered by the body supporting rod 7. And the tail portion is pressed and supported from the rear by the tail portion supporting rod body 8 in a substantially vertical direction. By repeating such an operation, a plurality of fishes F can be attached to each of the rods 6 to 8 as shown by the chain double-dashed line in the figure.
Are arranged in parallel along with. As a result, each fish F is restricted to a desired waveform by the locking force due to the contact with the rods 6 to 8.

Next, as shown in FIG. 4, the heat-shielding bending plate 11 is arranged so as to bridge between the tube members 10c, 10c of the tail supporting rod 8 and only the tail of the fish F is covered with the bending plate 11. To do so.

After that, this is placed on a chain conveyor b of a fish grill a, for example, as shown in FIG. 5, and its upper and lower surfaces are kept constant by a heating element c which is appropriately arranged during the transportation process by the chain conveyor b. Let it heat for an hour. Since the fish F is regulated by the rods 6 to 8 to have a constant waveform, the fish F is not deformed and is baked as it is. In addition, the tail portion, which is generally easily burnt, can be neatly baked without burning due to the presence of the heat-shielding bending plate 11.

(Effects of the Invention) As described above, according to the present invention, fish can be baked into a desired waveform by an appropriate combination of the use of the rods 7, 8 and 9. Therefore, when fish is handled using a conventional skewer. In addition to being much simpler than the above, the efficiency of the baking process is improved, and the fish does not have the cutting scratches due to the skewers as in the past,
You will get a beautiful figure.

[Brief description of drawings]

FIG. 1 is an overall perspective view, FIG. 2 is a view showing a rod and a heat shield bending plate, FIG. 3 is a perspective view showing a state where fish are placed, and FIG.
The figure is a perspective view showing a state in which a bent plate is covered on the tail of the fish,
The figure is an explanatory diagram showing a state in which the grilling is performed. 1 ... Fish grilling net, 6 ... Head locking rod, 7 ... Body supporting rod, 8 ... Tail supporting rod.

Claims (1)

[Claims] 1. A fish grilling net is a side member facing a rectangular frame.
A large number of protruding members 9 are erected at appropriate intervals on 2a, 2a, and at each end of each of the three rods having lengths that match the mutual dimensions of the side members 2a, 2a. , The projection member 9
A fish head supporting rod 6, a body supporting rod 7 and a tail supporting rod 8 having an H shape as a whole by fixing a pipe member having an appropriate length to be fitted on the outside are prepared. , The height dimensions h ₁ , h ₂ , and h ₃ of the rods 6, 7, and 8 are in the relationship of h ₁ <h ₂ <h ₃ , and in addition to the above-mentioned order, the rods are attached to the protrusions toward the center of the net. The head supporting rod 6 locks the fish head between the fish head and the upper surface of the net, while the body supporting rod 7 holds the fish body. On the other hand, the tail supporting rod 8 is supported from below, and the tail of the fish is pressed and supported from the rear in a substantially vertical direction, and is placed on a pair of traveling chain conveyors, and is appropriately transferred during its transportation. A method of grilling a fish characterized in that heating is performed with a heating element provided.