KR100521392B1 - Rapid vacuum marinator - Google Patents

Abstract

The present invention relates to a rapid vacuum seasoning machine, and the present invention provides a rapid vacuum seasoning machine capable of cutting liver in meat and cooking seasoned meat in a short time.

The present invention is seasoning housing 10 is provided with an opening and closing door 18; A rotator (90) rotating in the seasoning housing (10); A scalpel 40 inserted and fixed inside the rotator 90 to rotate in the same direction as the rotator 90 and to contain meat; Rotating means for rotating the rotator (90); A vacuum pump 70 for vacuuming the seasoning housing; It comprises a; plate (17) provided below the rotator 90.

According to the present invention, it is possible to cut meat in a short period of time while saving seasoning, and to smooth meat quality, to cook simple cut meat, and to vacuum a general container by using a check valve of a vacuum pump of the seasoning machine. You can, and when you cook the meat cut seasoning is effective to cook the meat from the inside without burning the seasoning.

Description

Rapid Vacuum Seasoning {RAPID VACUUM MARINATOR}

The present invention relates to a rapid vacuum seasoning machine, and more particularly, the present invention allows the meat or meat product to be cut short in a short time by using a vacuum, and the meat of the seasoned meat or meat is optimized at the same time. It relates to a rapid vacuum seasoning that can be cooked by heating to a temperature that can taste and flavor.

In general, fish and meat are abundant protein and are frequently used in the diet, depending on the part of the high-quality meat is characterized by tender and seasoning, but the price is expensive. Therefore, homes or restaurants use fish or meat of less than intermediate, the fish or meat of less than intermediate is characterized by a tough meat and a good seasoning.

Therefore, especially when cooking with meat of less than intermediate level, there is a hassle to chop or impact the meat with a knife to soften the meat. In addition, there is a problem that the meat must be immersed in the sauce for more than one day in order to make the meat well seasoned.

In order to solve the above problems, there are US patents "US 5,057,322", "US 4,818,550" and "US 6,405,645 B". Only one side of the meat was seasoned, and in order to season the whole meat, there was an inconvenience in that the meat had to be turned over manually. In addition, the patent has only the function to cut the liver in the meat has the inconvenience of cooking the meat using a separate roaster.

The present invention has been made to solve the above problems, an object of the present invention is to provide a rapid vacuum seasoning that can smooth the meat while at the same time to cut the liver while saving the seasoning in a short time.

Another object of the present invention is to provide a rapid vacuum seasoning machine capable of cooking simple cut meat.

Still another object of the present invention is to provide a rapid vacuum seasoning machine capable of vacuuming a general container by using a vacuum pump of a seasoning machine.

Another object of the present invention is to provide a rapid vacuum seasoning seasoned from the inside of the meat without cooking the seasoning when cooking seasoning cut meat.

The present invention is to achieve the above object, the rapid vacuum seasoning of the present invention;

Seasoning housing with opening and closing door;

A rotator rotating in the seasoning housing;

A scalpel inserted into the rotator and fixed to rotate in the same direction as the rotator about the rotating shaft and to contain meat;

Rotating means for rotating the rotator;

A vacuum pump for vacuuming the seasoning housing;

It comprises a; provided under the rotator.

In addition, the seasoning housing is characterized in that a vacuum room is formed.

In addition, a certain groove is formed on one side wall of the vacuum room to accommodate the rotation shaft.

In addition, the rotator is characterized in that the upper disk, the lower disk facing the upper disk, the bucket is provided between the upper disk and the lower disk is characterized in that the rotator is supplied to the meat contained in the scalpel in the tray when the rotation.

In addition, the bucket is characterized in that the three spaced apart at 120 degrees on the outer circumference of the rotator around the central axis of rotation of the upper disk and the lower disk.

In addition, the upper disk and the lower disk is characterized in that the through-hole through which the rotary shaft interlocked with the drive motor is formed.

In addition, the vacuum pump is characterized in that the filter is provided to filter the seasoning introduced into the vacuum pump.

In addition, the scalpel is characterized in that consisting of the upper scalpel and the lower scalpel.

In addition, one end of the upper scalpel and the lower scalpel is hinged to rotate around the hinge, the other end is characterized in that the locking mechanism or unlocking is provided with a meslocker.

In addition, the upper scalpel and the lower scalpel is characterized in that the rotating shaft is rotated at the same time as the rotation of the rotator.

In addition, the upper scalpel and the lower scalpel is characterized in that it further comprises a spit fixed to the meat and the pointed portion formed on one end.

In addition, the rotation means is a drive motor;

Interlocked with the drive motor, characterized in that it comprises a rotary shaft penetrating the rotator and the scalpel.

In addition, the opening and closing door is characterized in that the hinge is coupled to the lower front of the seasoning housing to rotate from top to bottom.

In addition, a concave portion is formed in the seasoning housing front edge, the opening and closing door is characterized in that the projection is formed corresponding to the concave portion, the opening and closing door is characterized in that the fastening close to the seasoning housing.

In addition, the concave portion and the projection is characterized in that the sealing member is coated.

In addition, the present inventors rapid vacuum seasoning machine

Seasoning housing is provided with an opening door, the valve is mounted on the outer wall;

A rotator rotating in the seasoning housing;

A scalpel inserted into the rotator and fixed to rotate in the same direction as the rotator about the rotating shaft and to contain meat;

Rotating means for rotating the rotator;

A vacuum pump for vacuuming the seasoning housing;

The seasoning housing further comprises a roasting means for cooking by heating the meat cut the seasoning.

In addition, the seasoning housing is characterized in that it further comprises a reflecting plate perforated a plurality of holes.

In addition, the reflector is characterized in that the stainless material.

In addition, the outside of the drive motor is characterized in that the heat insulating member is coated.

In addition, the insulating member is characterized in that the ceramic material.

In addition, the heat sink is mounted on the rear surface of the drive motor, and when the drive motor is overheated, a valve mounted on the outer wall of the vacuum room is opened to release heat to the outside, thereby preventing overheating of the drive motor.

In addition, the seasoning dish is characterized by having a spice accommodating portion having a semicircular cross section in order to easily spread the seasoning to the bucket attached to the rotator when the rotator rotates.

In addition, the vacuum pump comprises an air inlet and an air outlet, the air inlet is provided with a two-way check valve is characterized in that the vacuum vessel, etc. can be vacuumed when the seasoning machine is not vacuumed.

In addition, the scalpel is characterized in that the adjustment means for adjusting the height according to the amount of meat is provided.

In addition, the roasting means is characterized in that the near-infrared lamp.

 Hereinafter, preferred embodiments of the present invention will be described in detail with reference to FIGS. 1 to 4 as follows.

Referring to FIGS. 1 and 2, the rapid vacuum seasoning machine 100 of the present invention includes a seasoning housing 10 in which a vacuum room 15 is formed, and a rotator 90 rotating in the seasoning housing 10. Is inserted into and fixed in the rotator 90, rotates in the same direction as the rotator 90, the scalpel 40 for fixing the meat, the rotary shaft 30 for rotating the rotator 90, the rotary shaft 30 Drive motor (M) for driving the vacuum pump 70 for vacuuming the seasoning housing (10), the dish 17 is provided below the rotator 90, the seasoning housing (10) It includes a near-infrared lamp 60 mounted on the top, an opening and closing door 18 that is hinged to the front lower portion of the seasoning housing 10 to open and close from the top to the bottom.

The seasoning housing 10 is formed with a vacuum room 15 as described above, the vacuum room 15 is used as a space for vacuuming the meat in the scalpel 40 using a vacuum pump 70, A through hole 144 is formed in the left wall of the vacuum room 15 so that the air inlet 72 of the vacuum pump 70 is inserted.

In addition, a protrusion 15a having a recess 150a to which one end of the rotary shaft 30 is fixed is provided at the center of the left wall of the vacuum room 15. The vacuum room 15 is provided with a stainless reflector (R) for equally reflecting heat when cooking meat. A plurality of holes are drilled in the reflector R.

The rotator 90 rotating in the seasoning housing 10 is provided between the upper disk 92, the lower disk 94 facing the upper disk 92, and the upper disk 92 and the lower disk 94. It consists of a fixed bucket (96). The upper disk 92 and the lower disk 94 have through holes 92a and 94a through which the rotary shaft 30 penetrates and through holes 92b and 94b through which the spits 48 of the scalpel 40 will be described later. Is formed.

The bucket 96 mounted between the upper disk 92 and the lower disk 94 has a semi-circular shape, as shown in FIG. 3, and the semi-circular bucket 96 has three to ten holes. Preferably, three are most preferred. As shown in FIG. 1, by installing three buckets 96 spaced 120 degrees around the through holes 92a and 94a of the rotators 92 and 94, the rotator 90 is driven by the driving motor M. FIG. When it is rotated can be sprinkled evenly with the meat fixed to the scalpel (40).

The scalpel 40 inserted and fixed to the rotator 90 is composed of an upper scalpel 42 and a lower scalpel 44, as shown in FIG. 1, and the upper scalpel 42 and the lower scalpel 44 of the scalpel 44. One end is hinged to the hinge, the other end is preferably fastened using a meslocker. The meslocker is pivotally coupled to one end is hinged to the upper scalpel 42, the lower scalpel corresponding to the projection 420a of the rotating plate 42a, the projection (420a) formed on the bottom surface, the rotating plate 42a It consists of a fixed plate 44a fixedly mounted to the 44 and the groove 440a is formed.

In an embodiment of the present invention, the configuration of the meslocker has been described as being limited to a rotating plate having protrusions and a fixed plate having grooves corresponding to the protrusions, but various modifications are possible without being limited thereto.

In addition, although not shown in the drawings showing the present invention, it is preferable to equip the control member to adjust the length of the upper and lower scalpel according to the amount of meat inserted into the upper and lower scalpel.

In the center of the upper scalpel 42, the lower scalpel 44, as shown in Figure 1, it is preferable to form a seating portion 45 through which the rotary shaft 30 passes, the seating portion 45 as described above Rotating shaft 30 is seated in the rotation shaft 30 is rotated to the scalpel 40 also when rotated. On both sides of the seating portion 45, a seating portion 47 on which a spit is seated is formed.

The spit 48 penetrating the upper scalpel 42 and the lower scalpel 44 is used to fix a mass of meat when cooking whole chicken or meat.

As shown in FIG. 3, the saucer 17 is provided at the lower part of the rotator 90, and seasoning is put therein and a seasoning portion 17a for storing the sauce is formed. It is preferable that the cross-sectional shape of the dish 17 is semicircular. The reason why the cross-sectional shape is semicircular as described above is that when the rotator 90 rotates, the bucket 96 mounted on the rotator 90 draws a circle. Because it rotates. By making the cross section of the plate 17 semi-circular as described above, the condiments are saved more than the case where the cross section is flat.

One end of the rotary shaft 30 for rotating the rotator 90 and the scalpel 40 is accommodated in the groove 150a of the protrusion 15a provided on the left wall of the vacuum room 15, as shown in FIG. And idling, penetrating the through hole 92a of the upper disk 92 of the rotator 90, penetrating through the seating portion 45 of the scalpel 40 inserted into the rotator 90, and the other end of the driving motor. Mounted in conjunction with the rotation axis of (M).

The heat insulating member 51 is coated on the housing of the driving motor M for interlocking the rotary shaft 30, and the driving motor M is caused by the reflected heat generated when cooking meat using the near-infrared lamp 60. The phenomenon of overheating can be prevented.

The heat insulating member 51 is preferably using a ceramic or heat-resistant tempered glass.

The rotation shaft 30 is connected to the rotation shaft of the drive motor M, so that the rotation shaft 30 is interlocked when the driving motor M is operated. In addition, the rear surface of the operating motor (M) is provided with a heat radiating fan 53 serves to discharge the heat generated from the driving motor (M) to the outside. In addition, a valve 55 is mounted on an outer surface of the vacuum room 15 to discharge high temperature heat from the heat radiating fan 53 to the outside.

The vacuum pump 70 for vacuuming the vacuum room 15 in the seasoning housing 10 is composed of an air inlet and an air outlet, as shown in Figure 4, the air inlet is a two-way check valve (C) It is prepared.

The check valve (C) is composed of a tube 74 for vacuuming the housing 10 and a tube 72 for vacuuming the container. In the above configuration, when the seasoning apparatus 100 is not used, the vacuum container may be vacuumed.

In addition, although not shown in the embodiment of the present invention, the filter is installed in front of the air inlet of the vacuum pump 70 to the phenomenon that the seasoning inflow into the vacuum pump 15 to the vacuum pump 70 to the vacuum pump. You can prevent it.

The near infrared rays generated by the near-infrared lamp 60 mounted on the seasoning housing 10 are the infrared rays closest to the radiant heat of the sun generated when the temperature of the heating element is 1800 ° C to 2200 ° C, and the wavelength is 0.8 to 1, It is a short-wavelength ray that is harmless to the human body that transmits only the object at a thermal wavelength without heating air at 4 μm.

In the present invention, by using the near-infrared lamp 60 that emits only the near-infrared light, heating the meat directly without heating the air in the housing 10 enables rapid cooking and prevents the burning of spices, but also from the inside of the meat first. By heating, the meat can be cooked uniformly.

In addition, the reflector R mounted on the seasoning housing 10 reflects heat in the vacuum room 15 so that the meat fixed to the scalpel 40 can be cooked more quickly.

It is preferable to further provide a light collecting plate (not shown) on the near infrared lamp to increase the heating efficiency of the lamp.

The opening and closing door 18 is hinged to the lower front of the seasoning housing 10 is rotated from top to bottom. The present invention is characterized in that the seasoning in the meat by vacuuming the vacuum room 15 of the seasoning machine 100, the vacuum room 15 is to be a vacuum when the door 18 is closed. In order to allow the vacuum room 15 to become a vacuum, a concave portion 10a filled with a sealing member of silicon material is formed in the front rim of the seasoning housing 10, and the concave portion is formed in the opening / closing door 18. Sealing member made of a silicon material is filled in the protrusion (10b) corresponding to (10a), the opening and closing door 18 is tightly coupled to the front of the seasoning housing 10 can make the vacuum room 15 into a vacuum state .

The vacuum seasoning operation for cutting liver in meat using the present invention is as follows.

The scalpel 40 is disassembled by the upper scalpel 42 and the lower scalpel 44 using a meslocker, and then the meat is placed in the lower scalpel 44, and then the rotary shaft 30 is seated on the lower scalpel 44. After seating on the part 45, the upper scalpel 42 is covered and the upper scalpel 42 and the lower scalpel 44 are fastened using a meslocker.

Thereafter, the spits 48 are seated on the seating portions 47 of the upper scalpel 42 and the lower scalpel 44, and the meat is penetrated and fixed by using the peaks 48a of the spits 48. The spit 48 passes through the through holes 92b and 94b of the upper disk 92 and the lower disk 94 to fasten the rotator 90 and the scalpel 40.

Thereafter, the sauce is placed in the sauce dish 18 and the dish 18 is inserted into the saucer housing.

Thereafter, the rotator 90 is fastened to the seasoning housing 10, and the fastening method is as follows.

One end of the rotary shaft 30 seated on the scalpel 40 to the groove 150a of the protrusion 15a mounted in the vacuum room 15, and then the other end of the rotary shaft 30 to drive motor (M). Fasten to the rotating shaft.

After that, the opening / closing door 18 of the housing 10 is closed, and when the power switch of the control panel 80 is turned on, the vacuum pump 70 starts to operate.

The vacuum pump 70 discharges the air inside the vacuum room until the internal vacuum pressure of the vacuum room becomes 21 to 24 in Hg. The meat fixed to the scalpel 40 is discharged while the juice is discharged, the juice is put into a dish.

When the vacuum pump 70 stops operation after operating for about 10 minutes while the vacuum pressure inside the vacuum room 15 becomes 24 in Hg, the check valve C of the vacuum pump 70 is released to vacuum As the valve of the outer wall of the room 15 opens, the outside air is rapidly sucked into the vacuum room 15.

Thereafter, when the operation switch for operating the operation switch for operating the drive motor of the control panel panel 80 is pressed, the drive motor M for rotating the rotation means 30 is operated.

When the motor (M) operates, the rotary shaft 30 for rotating the rotator 90 rotates so that the rotator 90 rotates, and the bucket 96 fixed to the rotator 90 is attached to the dish 17. Feed the meat fixed in the scalpel (40) while spreading the added spice.

Optionally repeat the above process.

After that, turn off the power switch.

After seasoning the meat using the seasoning machine 100, the process of roasting the meat is marinated as follows.

When the roasting switch and the timer (not shown) of the control panel 80 attached to the front of the seasoning housing 10 is operated, the near-infrared lamp 60 mounted on the top of the housing 10 starts to operate.

At this time, the scalpel 40 rotates, and the near-infrared radiation generated from the near-infrared lamp 60 cooks the meat fixed to the scalpel 40.

In addition, since the two-way check valve C is attached to the air inlet of the vacuum pump 70, the container etc. can be vacuumed when a seasoning machine is not used.

As described above in detail the embodiment according to the rapid vacuum seasoning machine equipped with a roaster, the scope of the present invention is not limited to this, to one that is substantially equivalent to one embodiment of the present invention The scope of the present invention extends.

According to the present invention, it is possible to cut meat in a short amount of seasoning in a short period of time and to soften the meat, to cook the cut meat, and to vacuum a general container by using the vacuum pump of the seasoning machine. There is an effect that can be cooked from the inside of the meat without cooking the seasoning when the seasoning meat is cut.

1 is an exploded perspective view of the present invention.

2 is a cross-sectional view of FIG.

3 is a view showing a state in which the rotator rotates in the dish shown in FIG.

4 is a perspective view of a pump used in the present invention.

* Description of Major Symbols in Drawings *

DESCRIPTION OF SYMBOLS 100 Spice 10 Housing 10a Recess 10b Protrusion

14: bulkhead 15: vacuum room 15a: protrusion 150a: groove

17: plate 17a: spice holder 18: door opening 19: handle

30: rotating shaft 40: mes (42): upper scalpel 42a: rotating plate

420a: protrusion 44: lower blade 44a: fixed plate 440a: groove

45, 47: seating portion 50: rotation means 60: roasting 70: vacuum pump

C: check valve 72, 74: tube 80: control panel 90: rotator

92: upper disk 94: lower disk 92a, 94a: through hole 96: bucket

Claims (25)

Seasoning housing with opening and closing door; A rotator rotating in the seasoning housing; A scalpel inserted into the rotator and fixed to rotate in the same direction as the rotator about the rotating shaft and to contain meat; Rotating means for rotating the rotator; A vacuum pump for vacuuming the seasoning housing; And Rapid vacuum seasoning, characterized in that consisting of; a plate provided below the rotator. The method of claim 1, Rapid seasoning seasoning, characterized in that the vacuum chamber is formed in the seasoning housing. The method of claim 2, Rapid vacuum seasoning, characterized in that a constant groove is formed on one side wall of the vacuum room to accommodate the rotary shaft. The method of claim 1, The rotator is an upper disk, a lower disk facing the upper disk, a bucket is provided between the upper disk and the lower disk is a rapid vacuum seasoning, characterized in that to supply the meat contained in the scalpel seasoned in the tray when the rotator rotates . The method of claim 4, wherein The bucket is a rapid vacuum seasoner, characterized in that three spaced apart at 120 degrees on the outer circumference of the rotator around the central axis of rotation of the upper disk and the lower disk. The method of claim 4, wherein Rapid upper seasoning season characterized in that the upper disk and the lower disk through-holes through which the rotational shaft linked to the drive motor is formed. The method of claim 1, The vacuum pump is provided with a filter for rapid vacuum seasoning, characterized in that to filter the seasoning introduced into the vacuum pump. The method of claim 1, The scalpel is a rapid vacuum seasoning, characterized in that consisting of the upper scalpel and the lower scalpel. The method of claim 8, One end of the upper scalpel and the lower scalpel is hinged to rotate around the hinge, the other end is provided with a meslocker fast vacuum seasoning, characterized in that the locked state or unlocked. The method of claim 8, The upper scalpel and the lower scalpel is a rapid vacuum seasoning, characterized in that the rotating shaft penetrates and rotates simultaneously with the rotation of the rotator. The method according to any one of claims 8 to 10, The upper scalpel and the lower scalpel fastening seasoning meat, characterized in that it further comprises a spit formed with a pointed portion at one end. The method of claim 1, The rotating means is a drive motor; A rapid vacuum seasoning device, which is linked to the drive motor and comprises a rotating shaft passing through the rotator and the scalpel. The method of claim 1, The opening and closing door is a fast vacuum seasoning season, characterized in that the hinge is coupled to the lower portion of the seasoning housing housing from the top to the bottom. The method of claim 1, A concave portion is formed at the front edge of the seasoning housing, and a protrusion is formed at the opening / closing door to correspond to the concave portion, and the open / close door is fastened to the front of the seasoning housing. The method of claim 14, Rapid concave seasoning season, characterized in that the sealing member is coated on the recess and the projection. Seasoning housing is provided with an opening door, the valve is mounted on the outer wall; A rotator rotating in the seasoning housing; A scalpel inserted into the rotator and fixed to rotate in the same direction as the rotator about the rotating shaft and to contain meat; Rotating means for rotating the rotator; A vacuum pump for vacuuming the seasoning housing; A plate provided under the rotator; And The seasoning housing further comprises a roasting means for cooking by heating the meat cut the seasoning seasoning. The method of claim 16, The seasoning housing is a rapid vacuum seasoning, characterized in that it further comprises a reflective plate perforated a plurality of holes. The method of claim 17, Rapid reflector, characterized in that the reflector is made of stainless steel. The method of claim 1, The rapid vacuum seasoning, characterized in that the outside of the drive motor is coated with a heat insulating member. The method of claim 19, The heat insulating member is a rapid vacuum seasoning, characterized in that the ceramic material. The method of claim 19 or 20, The rear of the drive motor is equipped with a heat sink is a fast vacuum seasoner characterized in that when the drive motor is overheated, a valve mounted on the outer wall surface of the vacuum room is opened to release heat to the outside to prevent the drive motor from overheating. The method according to claim 1 or 16, The seasoning dish is a rapid vacuum seasoning season, characterized in that the rotator is equipped with a seasoning accommodating portion having a semicircular cross section in order to easily spread the seasoning to the bucket attached to the rotator when rotating. The method according to claim 1 or 16, The vacuum pump comprises an air inlet and an air outlet, and the air inlet is provided with a two-way check valve is a rapid vacuum seasoning, characterized in that the vacuum vessel, etc. can be vacuum when the seasoning machine is not vacuumed . The method according to claim 1, 8 or 16, The scalpel is a rapid vacuum seasoning, characterized in that the adjusting means for adjusting the height according to the amount of meat. The method of claim 16, The roasting means is a rapid vacuum seasoning, characterized in that the near-infrared lamp.