KR100441544B1 - Many purposes cooker for steaming and roasting - Google Patents

Abstract

Disclosed is a multi-purpose steaming cooker capable of cooking steamed dishes such as dumplings, rice cakes, and sweet potatoes, as well as grilled dishes such as meat and fish. The disclosed cooker has a pot-shaped cooking main body 10 and a lid 20 covering the same, and a porous cooking plate 30 capable of supporting food to be cooked in the cooking main body and spilling oil generated from the food down. Wherein the cooking plate is rotatably supported at a distance from the inner bottom of the cooking body, the lid is partially removed and has openings 22 and 22 'which are opened. And shutters 23 and 23 'installed in the openings of the openings. In this type of cooker, the meat is not burned or pressed by oil, and the food can be cooked by rotating the cooking plate through the opening that is opened by the shutter, without opening the entire lid, thereby reducing heat loss and increasing convenience. To provide. In addition, the disclosed cooker is suitable for cooking as well as various steamed dishes.

Description

Many purposes cooker for steaming and roasting}

The present invention is used to bake meat such as meat or fish, and particularly relates to a multi-purpose steaming cooker which can be cooked without burning meat or pressed by oil, and can also be used for various steaming dishes such as dumplings or rice cakes.

Grilled meats and fish vary depending on the cooking utensils and the variety of flavors. Grilled foods generally use simple grills, pans, grilled meat, etc. Grills are grilled and grilled directly on the grill. Frying pans and grilled meats use heat that is conducted through the heated floor. In addition, electric appliances or ovens use radiant energy. On the other hand, smoked dishes that smoked with heat are also well known.

Taking the prior art related to a cooker for roasting dishes as follows.

Domestic Utility Model Registration 1982-0001061 `` Frying Pan with Grill '' has a lid with a glass plate to look inside and a carbon filter that absorbs and removes odors. It is provided with a pot body to accommodate a portion, and the grill is installed to be adjustable height in the body.

"Multipurpose food cooker using far infrared rays" disclosed in Korean Utility Model Publication No. 90-14206 includes a far-infrared radiator and a ceramic coated cooking plate installed on the bottom of the main body.

"The roasting plate that can be used together as a steamer" disclosed in the Korean Utility Model Publication No. 92-8909 is formed in the middle of the corrugated plate made of stone and rib groove and formed in the middle of it, and has a structure capable of steaming including a container part.

"Frying pan" disclosed in Korean Utility Model Publication No. 96-33468 is equipped with an oil-collecting chamber and a fumigation chamber, and is configured to cook smoked grills.

The cooking cooker needs to be improved in consideration of the taste of meat, convenience in use, and thermal efficiency.

Grilling meat on a direct grill or hot floor has the inconvenience that the meat is ripe on one side but not on the other side, so you have to flip it over and over. In particular, when you grill meat on the floor, the meat is pressed with oil to change its taste, and when it is cooled, it becomes harder to eat. The lidless structure, on the other hand, has a high heat loss.

On the other hand, the grill is placed on the bottom of the main body and the lid is covered using convection from the heat-conductive bottom, and the meat is almost uniformly cooked and is not pressed by oil. However, in such a structure to take out the ripe meat and put a new meat or to open the lid frequently to see the progress of roasting, there is still a lot of heat loss and the meat is not cooked well when the lid is open, it is inconvenient to use. In particular, in the early stages of cooking, it is common to bake on a high heat and to keep warm with a low heat when the meat is cooked.

On the other hand, a conventional cooking dish is not suitable for cooking other than roasting, and has low practicality.

Therefore, an object of the present invention is to install the grill in the body so that the meat is not burned or pressed by oil in the structure to cover the lid to solve the problem of the inconvenience of opening and closing the entire lid and heat loss, useful for grilling as well as steaming To provide a versatile steamed cooker that can be used.

1 is a perspective view of the multi-purpose steaming cooker according to the invention separated.

Figure 2 is an exploded perspective view of the lid of the multi-purpose steaming cooker according to the present invention.

Figure 3 is a cross-sectional view of the use state of the multi-purpose steaming cooker according to the present invention.

Explanation of symbols on the main parts of the drawings

10: cooking basic body 13: support protrusion

14: through hole 15: oil collection

16 oil outlet 20 lid body

22,22 ': Opening 23,23': Shutter

30: cooking plate 31: support hole

32: oil outflow hole

The multi-purpose steaming cooker according to the present invention for achieving the above object, and supports the cooking main body 10 and the lid body 20 to cover the cooking main body and the food to be cooked in the cooking main body for heating on a fire. In the cooking plate 30 capable of spilling the oil generated from the food down, cooking plate rotation support means for rotatably supporting the cooking plate at intervals from the inner bottom surface of the cooking base body; Including the opening and closing means for partially opening and closing the lid, it is possible to cook by rotating the cooking plate through the closing means without opening the lid, the cooking plate rotation support means, wherein the cooking plate Has a support hole drilled in the center thereof, and the cooking main body has a support protrusion formed at the center of the inner bottom thereof so as to rotatably support the support hole of the disc. That is characterized.

Hereinafter, with reference to the accompanying drawings will be described a preferred embodiment of the multi-purpose steaming cooker according to the present invention.

As shown in Figure 1, the multi-purpose steamed cooker according to the present invention, the cooking body 10, the lid body 20 covering the cooking body 10 and the cooking plate 30 mounted in the cooking body 10 It consists of.

The cooking basic body 10 is a pot shape placed on a heating source such as a stove or a stove (not shown), and a side plate portion having a height that forms a sufficient space for cooking food and a base plate portion 11 that is heated by fire. It consists of (12). The bottom plate portion 11 is slightly convex in shape, which allows heat to be concentrated upon heating and at the same time considers that oil falling from meat or the like easily flows to the edge. The cooking body 10 is formed in a concave shape at the edge of the inner surface of the support plate 13, a through hole 14 penetrating through the support protrusion 13, and an inner surface of the base plate 11. The oil collector 15, the oil collector 15 has an oil outlet 16 penetrated to the outside from one side.

Here, the support protrusion 13 is provided as a rotation support means for rotatably supporting the cooking plate 30, the through hole 14 is for introducing the external heat directly into the body, oil collection unit 15 ) Is for collecting oil generated when cooking grilled dishes such as meat, and the oil outlet 16 is for discharging the collected oil to the outside.

Reference numerals 17 and 18 denote caps separately provided to block the above-described through holes 14 and the oil outlet 16, respectively.

The lid 20 is a slightly convex shape as a whole, its edge is seated on the top of the side plate portion 12 of the cooking base 10, the handle 21 is formed in the middle of the upper surface, a part of the upper surface It has openings 21 and 21 'largely cut open. Although two openings 22 and 22 'are formed in the figure, one or three or more openings may be formed.

The openings 22 and 22 'of the lid 20 are coupled to shutters 23 and 23' which can be opened and closed respectively. As shown in Fig. 2, the shutters 23 and 23 'are fan-shaped, and the shutter handles 24 and 24' are formed at one side thereof, and the hinge holes 25 and 25 'are formed at the top. The screw hole 26 is processed in the center of the inner surface side of the lid body 20, and the other screw shaft 27 passes through the hinge holes 25 and 25 'of the shutters 23 and 23' in order. It is intended to be fastened to the screw hole 26. That is, the shutters 23 and 23 'are rotatably supported about the screw shafts 27 fitted into the hinge holes 25 and 25', so that the shutters 23 and 23 'can be operated to open and close the openings 22 and 22'. will be. Guide grooves 28 and 28 'for inserting the edges of the shutters 23 and 23' on the lower inner side of the openings 22 and 22 'of the lid body 20 to guide the opening and closing movement thereof. ) Is formed.

The lid and the shutter may be made of any material that can withstand heat, but it is more convenient if both or the shutter is made of transparent heat-resistant glass to see the inside.

The cooking plate 30 drills a plurality of oil outflow holes 32 together with the support holes 31 among the original plates. The support hole 31 in the center is for rotational support and is rotatably supported by sandwiching the support protrusion 13 of the cooking base 10. The plurality of oil outflow holes 32 are intended for dropping the oil generated when the meat is grilled to the bottom of the bottom plate portion 11 of the cooking main body 10 below. have. This is to prevent the far-infrared radiating material 40 from being contaminated by oil when the far-infrared radiating material 40 such as ocher mass is received near the support protrusion 13 of the cooking main body 10 during cooking ( 3).

Instead of the cooking plate as shown, a general grill may be used, and the rotation supporting means may also be variously implemented.

Figure 3 shows the state of use of the multi-purpose steamed cooker according to the present invention carried out as described above. In this figure, reference numeral 50 denotes food (meat) and 60 denotes a charcoal-fired oven.

As shown in the drawing, when the cooking base 10 is placed on the stove 60 and the bottom plate 11 is heated, the internal temperature of the cooking base 10 is increased by the heat conducted to the bottom plate 11. Since the inside of the cooking base body 10 is covered with the lid body 20, there is little heat loss in a sealed state. Inside the cooking main body 10, the external heat flows directly into the inside through the through hole 14 that passes through the support protrusion 13 supporting the cooking plate 30. Therefore, the inside of the cooker is further warmed, thereby shortening the cooking time of the meat 50. In particular, inside the cooking body 10, the heat through the through hole 14 is directly applied to the food, so that the surface of the meat 50 can be obtained as in the case of a direct fire, and at the same time the fuel burned in the oven 60 Part of the smoke of (charcoal) is introduced together, so you can cook yakiniku with the same effect as smoked.

The cooking plate 10 supporting the meat 50 is not significantly different from the internal temperature of the cooking main body 10, so the meat 50 is cooked evenly without burning locally. Preferably, as shown in the figure, the far-infrared radiation substance 40, such as an ocher mass, is put around the support protrusion 13 of the cooking main body 10. As shown in FIG. Then, the radiation material is heated to emit a large amount of far infrared rays, the far infrared rays are penetrated into the meat of the meat 50 to obtain the effect that the inside and the outside of the meat 50 is cooked at the same time. Ocher is also porous, eliminating bad odors on the basis of adsorption, and giving off a unique taste to yakiniku by releasing ocher's distinctive aroma.

As the cooking of the roasted meat proceeds, the oil generated from the meat 50 falls to the bottom of the bottom plate portion 11 of the cooking base body 10 below through a plurality of oil spill holes 31 formed in the cooking plate 30. After that, it is collected at the edge of the oil collecting portion 15, and guided to the oil outlet 16 along the oil collecting portion 15, and is easily discharged to the outside.

That is, the oil does not remain in the meat 50 and is discharged as it is, so that the meat 50 may be prevented from being pressed or damped in the oil, thereby preventing the taste of the meat from being deteriorated by the oil. Since the oil outflow hole 31 is not present in the center portion of the cooking plate 30, the above-mentioned loess is not contaminated with oil.

On the other hand, when the roasted meat is cooked as described above, when the ripe meat is to be taken out and eaten or new meat is inserted, the openings 22 and 22 'are operated by operating the shutters 23 and 23' without opening the lid 20. Just open it. That is, the ripe meat can be taken out or new meat can be inserted through the openings 22 and 22 'without opening the lid completely, thereby minimizing the loss of heat. When removing the meat placed at a position far from the openings 22 and 22 'or inserting the new meat therein, the cooking plate 30 is rotated with the chopsticks held to open the desired portion on the cooking plate 30. It can be moved to (22,22 '). Ripe meat is placed on portions other than the openings 22 and 22 'of the lid 20 to maintain the best taste and to be convenient to eat.

Closing the through hole 13 with a stopper 17, it is possible to block the heat flowing into the through hole (13). That is, the stopper 17 can be used when it is necessary to block the heat of the fire according to the food or to keep the cooked food on low heat.

The stopper 18 for the oil outlet 16 is useful for steaming dishes such as dumplings, rice cakes, or sweet potatoes. That is, the oil outlet (16) is plugged with the stopper (18), it is possible to fill the cooking water (10) inside the necessary water for steamed dishes. Even when checking steamed food cooking conditions such as dumplings, the lid body 20 can be easily checked through the openings 22 and 22 'opened by the shutters 23 and 23' without opening the lid 20 completely.

As described through the above embodiments, the multi-purpose steamed and cooked cooker according to the present invention has a structure in which a grill is installed in the main body so as to cook the grilled food so as not to burn food (meat) or pressed by oil. By supporting a cooking plate such as a grill so as to be rotatable in the main body and providing a shutter capable of opening and closing a part of the lid, the inconvenience of opening and closing the entire lid one by one and eliminating the problem of heat loss.

In addition, the outside heat can be introduced together with the smoke, so the grilled food can be cooked to the best taste by the effect of direct fire and smoke.

In addition, the present invention is very suitable for steamed dishes such as dumplings, rice cakes or sweet potatoes, as well as grilled dishes such as meat and fish, and likewise, it is an effective invention that provides little heat loss and convenience in use.

Claims (9)

Cooking main body 10 for heating on a fire and a lid body 20 covering the cooking main body and a cooking plate for supporting the food to be cooked in the cooking main body and spilling oil generated from the food down ( 30), comprising: a cooking plate rotation support means for rotatably supporting the cooking plate at intervals from an inner bottom surface of the cooking base body; and opening / closing means for partially opening and closing the lid body. Without opening the lid, it is possible to cook by rotating the cooking plate through the closing means, As said cooking plate rotation support means, said cooking plate has a support hole drilled in the center, and the said cooking base body has the support projection which protruded so that the support hole of the said disc may be rotatably supported in the center of the inner bottom surface. Multi-purpose steamed cooker characterized in that. delete The multipurpose steaming cooker according to claim 1, wherein a through hole is formed through the support protrusion to allow external heat to flow into the cooking body. The multipurpose steaming cooker of claim 3, further comprising a separate stopper to block the through hole. The multipurpose steaming cooker according to claim 1, wherein as the opening and closing means, the lid has at least one opening whose part is cut open and is provided with a shutter capable of opening and closing the opening. The multipurpose steaming cooker according to claim 5, wherein the shutter can be opened and closed by rotating the lid. The multipurpose steaming cooker according to claim 1, wherein the cooking plate is provided with a plurality of oil spill holes through which the oil can flow out of a portion other than a certain radius from the rotation center thereof. The oil collecting part of claim 1, further comprising an oil collecting part for collecting and guiding oil flowing out of the food on the cooking plate, and an oil outlet for discharging oil at one point of the oil collecting part. Multipurpose steamed cooker. The multipurpose steaming cooker according to claim 8, comprising a separate stopper for blocking the oil outlet.