JPS62198362A - Method for cooking 'kamameshi' and apparatus therefor - Google Patents

Abstract

PURPOSE:To enable ready and safe preparation of a desired kind of KAMAMESHI (boiled rice with assorted ingredients and cooked in a small pot for one meal) containing desired ingredients, by separately packing rice, ingredient, soup and fuel of amounts necessary to cook a KAMAMESHI and cooking the above materials with a cooking device furnished with a cooking pot, earthen furnace and a fire grate. CONSTITUTION:A pot 5 of a capacity to contain one meal of KAMAMESHI is placed on an earthen furnace 1. A fire grate 12 having a long handle 14 and a fuel-holding cavity 13 is placed together with its holder under the earthen furnace 1. The above device can be freely transported when placed on a proper tray. Since the handling knob 10 of the pan lid 7 is bound to the lid 17 with a wire 11, there is no danger of needles or rivets falling into cooked rice. Various kinds of KAMAMESHI can be safely and easily prepared by using the above device in combination with a packed KAMAMESHI kit containing separately packed rice, ingredient, soup and fuel of amounts necessary to cook one meal of KAMAMESHI.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method and apparatus for simply cooking rice in pots fii and f.

BACKGROUND OF THE INVENTION Conventionally, when ordering kamameshi at a restaurant, the kamameshi will not be cooked until about 30 minutes after ordering, so the customer has to wait until the kamameshi is cooked.

Another drawback is that restaurants are crowded during lunch, making it difficult to serve kamameshi. In addition, traditionally, kamameshi was boiled over a gas fire in the kitchen, so it was not possible to cook it in front of the customers.

Japanese Utility Model Publication No. 60-63126 discloses a portable container with fuel, in which solid fuel is placed in the lower part of the pan, retort pouch food is placed in the upper part of the pan together with water, and rice is placed in a pig that also serves as a container. However, for rice and retort pouch foods, it is impossible to boil and steam the rice in advance, to boil the rice from the beginning just by heating it, or to select side dishes and season them with soup.

Problems to be Solved by the Invention The present invention eliminates the unnecessary waiting time between ordering and eating kamameshi at a cafeteria, and solves the problem in busy office areas during lunch, in locations far away from cafeterias, and during regular school lunches. The purpose of this system is to make it possible to easily cook rice in a pot at hand without using a gas fire in the kitchen, during school lunch hours after overtime work, during emergency school lunch hours, etc.

Means for Solving the Problems The present invention is based on a method in which a kudo and a fire plate are mounted on a base plate so that they can be assembled and disassembled, and a manufacturer of kamameshi materials places washed rice in the kettle.
Only the amount of meat, fish, vegetables, etc. that will be used once is packed in the pot, and the soup is packed only for the amount that will be used once for the rice and ingredients stored in the pot. Packed in a pack, solid or liquid fuel is made in a pack with enough calories to boil the rice, ingredients, and juice in the pot, and the container, pot, fire plate, and stand are used at home. Companies, banks, etc. have enough rice for several people (as long as you have a pot, you can cook it as many times as you want).The manufacturer of the above-mentioned kamameshi ingredients manufactures and prepares the rice, ingredients, soup, and fuel that are packed in a bag. If you are thinking of having kamameshi as a meal, 25 minutes before the person who received the delivery at a bank, etc. eats, ignite the packaged fuel on a fire plate and cook and steam it. This eliminates the waste of time and crowding during meals, and eliminates the drawbacks of the conventional method.

In addition, in the present invention, a moderately long handle is integrally formed on the fire pan on which the packed fuel is placed, so that when the fire pan is placed on the stand, the fire pan becomes stable, and when removing the embers from the fire pan after boiling, the handle becomes thicker. This allows the fire pan to be tipped over safely and reliably to scatter the embers.

Function The present invention is characterized in that the amounts of rice, ingredients, soup, and fuel required to cook the pot rice once in a pot are packed in separate packs. It is possible to manufacture rice in a place far away from a rice cooking area equipped with a rice cooker and transport it to each rice cooking area for use.

You can select and prepare ingredients that change daily. In addition, crowding in the cafeteria during meals and waiting time for rice to be cooked can be eliminated, the rice cooking process is simple, no need for an exaggerated kitchen, and the lid and gripping parts are not dangerous, making it possible to safely and reliably operate the rice cooker. I can do it.

The embodiment 1 has 11 heat passages 2 extending from the top to the bottom, a cauldron mounting part 3 in the upper part, and a space part 4 for placing a fire pan in the lower part. The pot 5 is provided with a collar 6t which is placed on the pot mount 3 of the pot, and the lid 7 is made up of a peripheral wall 8 that covers the opening of the pot 5 and a top plate 9, and the top plate 9 has a wooden or Glass gripping member 1
0'ft, and is tied and fixed with a wire 11 that penetrates from the back side of the top plate 9.

The fire pan 12 is made of cast iron, such as porcelain, and is provided with a fuel receiving recess 13 and a handle 14 to prevent it from tipping over and to serve as a comb for easily scraping out the embers from the fuel pack.

The fuel 15 is solid, liquid, etc., and is heated to enough heat to boil one meal of rice in a polyethylene puncture 16 for about 18 minutes.
Store the amount to obtain xk.

The rice 17 is washed and stored in a polyethylene bank 18 for one serving. Ingredients 19 include vegetables such as shiitake mushrooms, shimeji mushrooms, and peas, fried tofu, fish and shellfish such as shrimp, salmon, hatchet shellfish, and chikuwa, processed fish and shellfish, and spoiled meat for the day. Select several types according to the table, mix them, and store them in a polyethylene pack 20. Soup 21 is konbu, bonito flakes,
A polyethylene pack 22 is filled with one serving of sake, soy sauce, water, etc. mixed and boiled. 231d shows a frame for the fire pan 12 and the polyethylene pack 22.

How to cook: Open the rice pack 18, the ingredients 20 and the soup 22, put rice 17 and ingredients 19 in the pot 5, and pour the soup 21' on top.
Place the lid 7tl on the pot 5 and seal the opening of the pot 5. A fuel pack 16 is accommodated in a recess 13 of a fire pan 12 and the fuel is ignited. 18 minutes after the fuel is ignited, the fuel burns out and spontaneously extinguishes.

Steam for about 7 minutes to finish the process.

Effects of the Invention The present invention independently packs the rice, ingredients, soup, and fuel as quantities for cooking one batch of pot rice.
Instead of having to procure and process these kamameshi ingredients by the person eating the kamameshi, the person who eats the kamameshi can prepare the ingredients and fuel by having a supplier such as a caterer prepare and deliver the desired ingredients to the person eating the meal. When the food is ready, the person eating or the person in charge of cooking should place a pedestal on a pedestal at hand, place a pot on top of the pedestal, place a fire pan on the inside of the bottom of the pedestal, and place the supplied fuel on the fire pan. All you have to do is put the kamameshi ingredients in the kettle, put the lid on, ignite the fuel, boil for about 18 minutes, and steam for about 7 minutes.There is no need for any effort during that time, so you can make kamameshi for a large number of people, such as for 20 or 30 people. At the same time, it is possible to safely and easily cook and supply rice.

[Brief explanation of drawings]

Fig. 1 is a bottom view of the present invention showing the water plate state with a part cut away;
Fig. 4C is a perspective view of the lid shown in sections, Fig. 5A is a plan view of the fire pan, Fig. 5B is a vertical side view of the fire pan, Fig. 6 is a perspective view of the pedestal, and Figs. 7A and B , C1D is a perspective view showing six packs each of rice, ingredients, soup, and fuel.

Claims (2)

[Claims] (1) A kudo, a pot with a lid placed on the kudo, a fire plate containing a pack containing fuel to heat the kettle placed on the kudo, a pack filled with washed rice, and a container containing ingredients. A pack containing the soup, a pack containing the soup, and a container are placed on a stand, etc., a pot is fitted into the container, the lid of the pot is opened, and the washed rice packed in the pack is taken out from the pack and placed in the pot.
Open the pack, take out the ingredients, place them on top of the washed rice in the pot, open the pack and pour the soup over the washed rice and ingredients, then put the lid on the pot and place it on the fire plate placed directly below the pot. This method of producing kamameshi is characterized in that the fuel pack inside is ignited to boil washed rice, ingredients, and soup, and after the fuel has burned out, the rice boiled in the residual heat of the kettle is served as steamed food. (2) A door 1 having a heat passage 2 penetrating from above to below, a pot holder 3 at the top and a space 4 for placing a fire pan at the bottom, and a flange 6 to be placed on the pot holder 3 of the door 1. A pot 5 provided with an opening 5a, a peripheral wall 8 covering the opening 5a of the pot 5, a top plate 9, and a top plate 9.
a lid 7 having a gripping member 10 placed on the top surface and fixed with a wire 11 penetrating from the bottom surface to the top surface of the top plate 9; a fire pan 12 provided with a fuel receiving recess 13 and a long handle 14; Kudo 1
and a pedestal 23 on which a fire plate 12 is placed.