JPS6328372A - Preparation of 'chawan-mushi' - Google Patents

Abstract

PURPOSE:To simplify the preparation process of CHAWAN-MUSHI (pot-steamed hotchpotch) and to stimulate the appetite of guest, by putting soup stock in a soup pan, placing a plurality of wooden steamers containing pots for CHAWAN-MUSHI and steaming the CHAWAN-MUSHI pots. CONSTITUTION:A required soup stock in a soup box 4 is put into a soup pan 2. Pots 5 for CHAWAN-MUSHI containing ingredients and soup S are put into a steamer 3 and a plurality of the steamers 3 are stacked on the soup pan 2. The uppermost steamer 3 is closed with a perforated lid 6 and a gas heater 1 is ignited. When water in the pan 2 begins to boil, steam containing the component of soup stock in the soup box 4 is blasted up, moved upward while heating the inside of the steamer 3 and released to the atmosphere through the perforated lid 6. After the lapse of a predetermined period, the temperature of each steamer 3 reaches close to 100 deg.C and the pot 5 is heated to obtain a CHAWAN-MUSHI.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing chawanmushi that is conveniently applied when producing a large amount of chawanmushi, such as in restaurants and hotels.

[Conventional technology and its problems]

Pour the amount into a bowl for chawanmushi, put the lid on, and put it into the steamer.Separately, put a steam temperature filled with water or hot water on the stove F as a heat source, and put the above ingredients and soup stock on the stove F as a heat source. It was manufactured by heating a filled chawanmushi bowl.

In other words, the process of steaming the chawanmushi and making the stock were done separately, which made the process complicated.
This made it difficult to reduce utility costs.

[Object of the invention, outline of the structure]

The purpose of this invention is to solve the problem of L-ligation, simplify the manufacturing process of chawanmushi, and at the same time whet the appetite of diners. Put the required amount of dashi into a dashi pot, place multiple wooden steamers containing chawanmushi bowls on top of the dashi pot, and steam the chawanmushi using the steam of the dashi emanating from the dashi pot. Features.

〔Example〕

Hereinafter, the present invention will be described with reference to the illustrated embodiments. In FIG. 1, reference numeral 1 denotes a gas stove as a heat source, which is a so-called 20 stove having two flame ports.

A dashi pot 2 is placed on the top of the stove 1, and three wooden steamers 3.3 are stacked on top of the top.

As shown in Figure 3, the dashi pot 2 is a metal pot with an open top, and the interior is filled with hot water to be used as the dashi soup S, and the dashi pot 4 is filled with kelp, vegetables, shiitake mushrooms, bonito flakes, and other dashi ingredients. is sinking. As shown in FIG. 4, the dashi box 4 consists of a stainless steel box body 4a having a large number of through holes, and a lid 4b placed on the box body 4a. 4c is a metal leg fixed to the lower surface of the box body 4a.

As shown in Fig. 3, the steamer 3 has an inner frame 3b nailed to the lower inner surface of the side frame 3a made of wood, and a bottom plate 3c also made of stainless steel with many through holes drilled in its F side. This is what was posted. 3d is a through hole opened in the side frame 3a for use as a handle, and the inner surface of the through hole 3d is covered with a rubber-like cover 38. That is, the cover 38 is attached to the side frame 3 only on the F side.
A, and the lower part can be bent inward. Therefore, when lifting the steamer 3, the fingertips can be inserted into the side frame 3a, making it easy to lift the steamer 3 even with a relatively large weight. Further, since the through hole 3d is normally closed by the elasticity of the cover 3e, no steam is wasted.

The stalking device 3 further has a tapered shape that expands from the bottom surface to the bottom surface, and the three pieces combined are made gradually larger from the bottom to the bottom, so that when stacked, it is just like an exercise ball. It's like an upside-down flying box, with the dimensions increasing from the bottom. Therefore, when disassembled, small items can be stored inside large items, and the design is designed to reduce the external size when stored. Reference numeral 5 denotes bowls for steaming chawanmushi that are arranged inside the pickler 3, and 6 is a perforated lid that closes the opening on one side of the pickler 3 at the top.

Next, to explain how to use this embodiment, first, add the required dashi seeds stored in the dashi box 4 to the dashi pot 2, and then
Three steamers 3 containing chawanmushi bowls 5 containing ingredients and soup stock S are placed on the stove, the steamer 3 at the far end is closed with a hole M6, and the gas stove 1 is ignited. When the water in the dashi pot 2 begins to boil, components from the dashi seeds in the dashi pot 4 flow into the water, and as a result, the hot water becomes dashi soup S. Further, steam containing the ingredients of the dashi seeds is blown out from the boiling soup stock, heats the inside of the stemming device 3, rises upwards, and is released into the atmosphere through the perforated lid 6. After a predetermined period of time has elapsed, the temperature of each stalking device 3 reaches a high temperature close to 100''C, the tea bowl 5 is heated, and a chawanmushi is completed.

At the same time, the soup stock for making chawanmushi next time is also ready. Note that this soup stock is not limited to this use.

〔Effect of the invention〕

In this invention, as described below, a wooden steamer containing a chawanmushi bowl is placed on the heat source of a dashi pot for chawanmushi, and chawanmushi is made using the steam of the dashi evaporating from the dashi pot. Because of this, compared to the traditional method of boiling the dashi stock and steaming the chawanmushi separately,
The use of heat is effective and economical. In addition, the steam from the stock permeates into the inside of the steamer 3, so if you carry the steamer 3 to the dining area and serve it directly in front of the meal, the steam containing the aroma of the stock will flow out from the inner wall of the steamer 3 before serving the food. Floating around the dining area, it has the effect of increasing appetite.

[BRIEF DESCRIPTION OF THE DRAWINGS] The drawings show an embodiment of the present invention; FIG. 1 is an external view showing the steamer in use, FIG. 2 is a front view thereof,
Figure 3 is a cross-sectional view of the fan, Figure 4 is an external view of the main parts, and Figure 5 is a cross-sectional view of the fan.
The figure is also an external view of the main parts, and Figure 6 is the second figure showing the stored state.
It is an IE side view corresponding to the figure.

Claims (4)

[Claims] (1) Put the required dashi seeds into a dashi pot for chawanmushi placed on a heat source, place multiple wooden steamers containing chawanmushi bowls on top of this dashi pot, and evaporate from the dashi pan. A method for producing chawanmushi in which chawanmushi is steamed using steam from dashi stock. (2) The dashi seeds are stored in a dashi container having a large number of through holes communicating inside and outside and placed in a dashi pot. Claim 1
The method for producing chawanmushi described in section 1. (3) The method for producing chawanmushi according to claim 1, wherein the plurality of steamers have a tapered shape that expands from the bottom surface to the top surface. (4) A through-hole is provided in the side frame of the steamer for use with the hand, and a rubber-like cover fixed to the side wall is hung from the inner surface of the through-hole only at the upper surface of the through-hole. The method for producing chawanmushi according to claim 1, which is configured to be openable and closable.