KR100510072B1 - Apparatus for cooking hard-boiled food and frizzled food and method for cooking - Google Patents

Abstract

A body composed of a single body; It is formed integrally from the surface of the body, it is formed to have a first depth is directly heated by the heat source is steamed / stir-fried food cooking unit that is applied to cook the food after cooking the steamed and moved the cooked steamed; Steamed and stir-fried foods formed of a second depth smaller than the first depth on both sides of the cooked / fried food cooking unit, the cooked steamed and roasted consisting of a temperature-receiving storage unit applied to maintain the temperature by heating indirectly by a heat source Using a combined cooking utensil, steaming ingredients with basic seasoning, boiled with pickled steamed ingredients with seasoning and broth, and putting boiled steamed ingredients in a steamed / fried food cooker and cooking. Move to the temperature holding unit to maintain the temperature while cooking the steamed / stir-fried food in the steamed / stir-fried food cooking unit and cook the stir-fried food by mixing the remaining steamed condiments and vegetables. Due to the nature of cooking utensils, steamed and stir-fried foods can be cooked at the same time as the steamed and fried foods can be cooked at the same time compared to the conventional one, after which all the steamed foods can be eaten. There is an advantage to tasting.

Description

Apparatus for cooking hard-boiled food and frizzled food and method for cooking}

The present invention relates to a combination of steamed and fried food cooking utensils and a method of cooking steamed and fried foods at the same time, in more detail, while cooking the cooked steamed foods while cooking the fried foods using steamed condiments while maintaining a constant temperature It relates to a cooking utensil and a cooking method using the same.

When cooking steamed pork ribs or beef ribs, use a steaming utensil. In restaurants, steamed foods, steamed rice, seasoned rice cakes, etc. Provide seasoned saree services.

Because these services have different flavors depending on whether the steamed condiments are applied to meat, grains, rice cakes or noodles, customers want to enjoy different flavors at once.

However, as described above, since the fried foods are sequentially provided after the tasting for the steaming to some extent, the customer who prefers the fried foods to the steaming has a problem of waiting for the tasting of the steaming to end.

This is largely due to the structure of the cooking utensil itself for steamed dishes.

In addition, customers who want to envy steamed food as a meal rather than tasting it may want to cook fried foods with steamed food.

Accordingly, the present invention is presented by this need, the object of the present invention is to provide a steaming and fried food combined cooking utensils that can be cooked steamed and fried foods can be cooked at the same time while maintaining a constant temperature.

Another object of the present invention is to provide a method of cooking steamed and fried foods simultaneously using the steamed and fried foods combined cooking utensils.

Other objects and features of the present invention will be more clearly understood from the embodiments described below.

According to the cooking appliance of the present invention, a body consisting of a single body; It is formed integrally from the surface of the body, it is formed to have a first depth is directly heated by the heat source is steamed / stir-fried food cooking unit that is applied to cook the food after cooking the steamed and moved the cooked steamed; The steamed / fried food cooker is formed at a second depth smaller than the first depth and is formed by moving and storing the cooked steam and indirectly heated by a heat source to maintain temperature.

Preferably, a plurality of oil extraction protrusions are formed on the bottom surface of the storage unit for maintaining the temperature to space the space between the steam and the bottom surface.

According to the cooking method of the present invention, using the above-mentioned steamed and fried foods cooking utensils, and the steamed ingredients in the basic seasoning, and boiled the first pickled steamed ingredients in the first seasoning and broth, boiled steamed ingredients Cook steamed / fried foods in the cooking unit, and cook the steamed foods in the steamed / fried foods cooking unit while maintaining the temperature by moving the cooked steamed foods to the temperature holding unit and cook the fried foods by mixing the remaining steamed condiments and vegetables. .

Hereinafter, with reference to the accompanying drawings will be described an embodiment of the present invention.

1 is a perspective view showing a steamed and fried food combined cooking appliance according to the present invention.

As a whole, the body 100 is integrally made of a cast iron or stainless steel, and the upper surface is rectangular in shape, and the two receiving portions 10 and one cooking portion 20 are divided into different depths from the upper surface.

When viewed from the side, the projection 25 is formed corresponding to the steamed / fried food cooking unit 20, the projection 15 is formed corresponding to the storage unit 10 for maintaining the temperature.

In the case of a stainless steel material, for example, the storage unit 10 and the cooking unit 20 may be formed at the same time through a deep drawing process.

Steamed / fried food cooking unit 20 located in the center is formed to have a first depth, cooked steamed or cooked steamed meat using meat such as pork ribs or beef ribs, fried foods using the remaining steamed sauce, for example For example, it is used to cook fried rice.

In addition, the temperature maintaining housing 10 formed on both sides of the steamed / fried food cooking unit 20 is formed to a second depth smaller than the steamed / fried food cooking unit, the meat cooked in the steamed / fried food cooking unit 20 Steaming is used to maintain a constant temperature and to separate the oil extracted from the meat steaming.

Preferably, a plurality of oil extraction protrusions 12 are arranged in a stripe shape on the bottom of the temperature maintaining housing 10 to space the space between the meat steaming and the bottom.

As shown in Figure 1, when combined with a steaming and fried food cooking utensils according to the present invention on a heat source 200, such as a gas range, the depth of the steamed / fried food cooking unit 20 is a temperature holding unit 10 Since the heat source is much larger than the depth of), only the food stored in the steamed / fried food cooking unit 20 is cooked because it affects only the bottom of the steamed / fried food cooking unit 20.

In addition, the food stored in the temperature maintaining storage unit 10 which is relatively less affected by the heat source 200 is not cooked, but can maintain a constant temperature.

Hereinafter, a method of cooking using the above-described steamed and fried food combined cooking appliance will be described in detail.

2 is a flowchart showing a procedure of a cooking method. For convenience of explanation, take a case of cooking steamed pork ribs and cooking fried rice with steamed condiments.

First, first pickled pork ribs as a basic seasoning (step S21).

Then, mix the boiled seasoned condiments and boil the broth (step S22).

In this state is provided to the customer to cook using a steamed and fried food combine cooker, boiled pork ribs in the steamed / fried food cooking unit 20 and cooked completely (step S23).

Pork rib braised steamed in the state combined with meat broth and steamed condiments are transferred to the temperature holding unit 10 (step S24). As described above, since the heat source does not directly affect the temperature-retaining storage unit 10, the pork ribs that have been cooked and heated are maintained at a constant temperature without cooling any longer.

In particular, a space is formed between the steaming and the bottom surface by the oil extraction protrusions 12 formed on the bottom of the temperature maintaining housing 10 to separate the oil extracted from the rib steaming into the bottom.

Along with this, the steamed / fried food cooking unit 20 has some steamed seasoned soaked in pork ribs, and cooks the fried rice while putting rice and vegetables in it (step S25).

By doing so, customers can try fried rice and steamed ribs at the same time, and in particular, steamed ribs will not burn while maintaining a constant temperature over time.

Although the above has been described with reference to one embodiment of the present invention, various changes can be made in the level of those skilled in the art. In other words, the steaming material is not limited to meat, and even if it is meat, various other types may be used in addition to the above-described pork ribs or beef ribs, and instead of fried rice, it may be replaced by tteokbokki or seasoning saori or fried noodles.

Therefore, the scope of the present invention should not be limited to the above embodiment, but should be determined by the claims described below.

As described above, the present invention has various advantages.

Conventionally, after cooking all the steamed foods because of the nature of the cooking utensils can be eaten the fried food, according to the present invention has the advantage that can be selectively sampled by cooking steamed and fried foods at the same time.

In addition, there is an advantage that can be tried while maintaining the cooked steamed at a constant temperature through the tasting process.

1 is a perspective view showing a steamed and fried food combined cooking appliance according to the present invention.

2 is a flow chart showing a procedure for the cooking method according to the present invention.

Claims (3)

A body composed of a single body; It is formed integrally from the surface of the body, it is formed to have a first depth is directly heated by a heat source and steamed / stir-fried food cooking unit that is applied to cook the food after cooking the steamed and moved the cooked steamed; It is formed on both sides of the steamed / fried food cooking unit having a second depth smaller than the first depth, the cooked steamed by moving the storage and is indirectly heated by the heat source is applied to maintain the temperature holding unit Steamed and fried food combine cooker, characterized in that made. The cooking utensil of claim 1, wherein a plurality of oil extraction protrusions are formed on the bottom surface of the storage unit for maintaining the temperature to separate the space between the steaming and the bottom surface. Use the steamed and fried foods cookware of claim 1, Steaming ingredients in a basic seasoning; Boiling the marinated steamed ingredients with vinegar seasoning and broth; Cooking the boiled steamed ingredients in the steamed / fried food cooking unit; Moving the cooked steamed steam to a temperature holding unit to maintain a temperature; And Simultaneously cooking the steamed / stir-fried food cooking unit and steamed and stir-fried food cooking method comprising the step of cooking the stir-fried food by mixing the remaining steamed condiments and vegetables.