KR102115097B1 - Meat Grill - Google Patents

Abstract

The present invention relates to a high roasted plate, wherein the roasted plate is heated to a high temperature by a heating source, and the first storage hole to the third storage hole are perforated; Containing the configuration including; do.
Therefore, when roasting meat in a roasted portion, moisture loss can be minimized and the juice can be preserved. Since it can be mounted by standing on the mount, it is possible to fully ripen the cut side, and it is possible to mount it in a state where it is easy to eat.

Description

Grilled meat plate {Meat Grill}

The present invention relates to a roasted meat plate, and more particularly, to a roasted meat plate mounted on a stove in a home or restaurant, and grilled meat or seafood.

In general, meat and fish such as beef and pork (hereinafter, all referred to as "meat") are foods commonly consumed in the diet of the general public, and the consumption of meat has increased in recent years due to the improvement of diet.

These meats are cooked by boiling or grilling and frying, but most of them are cooked on stainless steel or aluminum alloy grills using a heat source such as gas or charcoal.

On the other hand, among the foods that are enjoyed with roasted meat, there is a miso jjigae, and in the past, the miso jjigae has been placed on a hot plate to keep the heat continuously.

However, there is a disadvantage in the conventional fireboard that there is a small space for placing miso soup, and the mounted form is unstable.

In addition, after grilling the meat, they were cut with scissors and placed on a plate. During the process of cutting with scissors, there was a risk of burns due to oil splashing on the hands or hot heat.

Also, when the meat was cut, the cutting surface was not ripe, so it was inconvenient because the meat had to be held in a rented position to cook the cut surface.

Korean Patent Application No. 20-2005-0030295

 The present invention has been devised to solve the problems of the prior art, by forming a roasted portion to improve the taste by minimizing the loss of juice, and provided with a cutting portion capable of constantly cutting the grilled meat to a suitable size, The object of the present invention is to provide a roasted meat plate with a mounting portion that can cook the side of the cut meat and can be mounted in a state that is easy to eat.

An object of the present invention described above, in a high-roasted plate, the heating plate is heated to a high temperature by a heating source, the first storage hole to the third storage hole is perforated; Meat including meat; a meat roasting part that is inserted into a first storage hole formed on one side of the fire plate and rotatably coupled, and the upper body and the lower body, which are opened and closed to receive meat, are engaged to make the meat stored inside and grilled It can be achieved by a baking sheet.

The upper portion and the lower body of the roasted portion are formed with concave concave portions symmetrically to each other, and fitting protrusions protruding from the rim of the upper body are formed, and fitting grooves are formed on the rim of the lower body. It can be combined by mutual occlusion, and the upper body or the lower body is formed with a discharge hole to discharge oil.

In addition, it is possible to uniformly cut the grilled meat, and consists of an upper cover with a plurality of cutter blades formed inside, and a lower body with a hinged end connected to the upper cover, and a storage space for storing meat. It includes; cutting portion coupled to the second storage hole.

Consists of a plurality of plate material protruding on the upper surface of the fire plate, and an insertion groove that is formed between the plurality of plate members to stand and cut the cut meat, so that the side of the meat can be cooked and can be easily mounted; It includes more.

It comprises a tray coupled to the third storage hole of the fire plate and receiving a pot and a lever member hinged to the side of the tray, formed at an end of the lever member, and composed of buttons exposed through the fire plate, Includes; a pot pot mounting portion that can set the height of the pot pot.

According to the present invention, when roasting meat in a roasted meat portion, moisture loss can be minimized and the juice can be preserved, so even if the taste can be improved, it is convenient to cut the grilled meat into a suitable size with a cutting portion. , Since the cut meat can be placed upright on the mounting part, the cut side can be sufficiently cooked, and it is effective to stand upright and ready to eat.

1 is a perspective view showing a roasted meat plate according to the present invention,
Figure 2 is a partial cross-sectional view showing a 'roasted portion' of the roasted meat plate according to the present invention,
Figure 3 is a front view showing a roasted meat plate according to the present invention,
4 is a cross-sectional view taken along line 'AA' in FIG. 3,
Figure 5 is a view showing the rising or falling operation of the 'tukbaegi mounting part' of the roasted meat plate according to the present invention,
Figure 6 is an exploded perspective view showing the 'cutting portion' of the roasted meat plate according to the present invention,
Figure 7 is a combined perspective view showing the 'cutting portion' of the roasted meat plate according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail based on the accompanying drawings.

Terms to be described later are defined in consideration of the functions in the present invention, which clearly indicates that they should be interpreted in terms of concepts consistent with the technical spirit of the present invention and commonly recognized or commonly recognized in the art.

In addition, when it is determined that a detailed description of a known function or configuration related to the present invention may obscure the subject matter of the present invention, the detailed description will be omitted.

Here, the accompanying drawings are exaggerated or simplified for a convenience and clarity of description and understanding of the structure and operation of the technology, and each component does not exactly match the actual size.

Among the accompanying drawings, FIG. 1 is a perspective view showing a roasted meat plate according to the present invention, FIG. 2 is a partial cross-sectional view showing a 'roasted meat portion' of the roasted meat plate according to the present invention, and FIG. 3 is a front view showing the roasted meat plate according to the present invention FIG. 4 is a cross-sectional view taken along line 'AA' in FIG. 3, and FIG. 5 is a view showing an operation of raising or lowering the 'tukbaegi mounting part' of the roasted meat plate according to the present invention, and FIG. 6 is a 'cutting part of the roasted meat plate according to the present invention. Exploded perspective view showing ', Figure 7 is a combined perspective view showing the' cutting portion 'of the roasted meat plate according to the present invention.

The roasted plate according to the present invention is heated to a high temperature by a heating source, and the first storage hole 21 to the third storage hole 23 is a perforated plate 2 formed; It is inserted into the first storage hole 21 formed on one side of the fire plate 2 and rotatably coupled, and the upper body 41 and the lower body 42, which are opened and closed to receive meat, are engaged with each other so that the meat 100 It is configured to include a; roasted portion (4) that is stored inside and baked.

The heating source refers to various heating means such as a gas stove, fire oven, and charcoal fire.

On both sides of the fire plate 2, cut portions 6 for simultaneously cutting the ripe meat 100 to a predetermined size are provided.

The center of the fire plate 2 is provided with a pot part 8 to heat miso stew and the like.

The fire plate 2 is made of cast iron or the like, and is formed in a substantially rectangular shape, and the upper surface is convexly protruded upward to form oil so that oil can flow down, and an oil receiving groove is formed at the edge so that oil is discharged. The first storage hole 21 to the third storage hole 23 are formed.

The first storage hole 21 is formed with a stepped portion 212 so that the roasted portion 4 is coupled, and a hinge groove 214 is formed in a portion of the stepped portion 212.

The upper portion 41 and the lower body 42 of the roasted portion 4 are symmetrically concave concave portions 40 are formed on the inner sides, respectively, and hinge shafts 43 are formed on both sides of the outer surface to form first storage holes 21 ) Is coupled to the hinge groove 214 formed on the stepped 212.

The upper body 41 and the lower body 42 are formed in the same size, and are formed in a rectangle to conform to the shape of the pork belly, which is roughly distributed, and the corner portion is formed in a round shape having a curvature to rotate the roasted portion 4 It is preferably formed so that there is no jam when ordering.

Also, the upper body 41 and the lower body 42 include appropriate coupling means so that they can be maintained with a constant coupling force when closed.

An example of the coupling means is to combine the upper body 41 and the lower body 42, as shown in Figure 2, the fitting protrusion 411 protruding from the rim of the upper body 41 is formed , A fitting groove 422 to which the fitting protrusion 411 is coupled may be formed at the edge of the lower body 42 to be coupled by mutual occlusion.

Meanwhile, a discharge hole 44 is formed in the upper body 41 or the lower body 42 to discharge oil.

Therefore, after opening and closing the upper body 41 and the lower body 42 constituting the roasted portion 4, the meat 100 is put into the first storage hole 21, and the hinge shaft 43 is a hinge groove 214 ), So that when it is horizontal, the outer periphery is in close contact with the stepped 212 to be temporarily fixed.

Thereafter, the roasted portion 4 is rotated so that both surfaces are evenly heated. In this way, since the meat 100 is baked in a state in which the upper body 41 and the lower body 42 are closed, moisture loss can be minimized and the taste can be improved by preserving the juice.

The meat 100 baked in the above-described roasted meat part 4 is put into the cutting part 6 so as to be cut to a size that is easy to eat and cut.

The cutting part 6 allows the grilled meat to be constantly cut to an appropriate size, and as shown in FIG. 6, the upper cover 62 and the upper cover 62, in which a plurality of cutter blades 7 are formed therein, It is composed of a lower body 64 formed with a storage space 640 for receiving meat 100 and opened and closed at one end, and is coupled to the second storage hole 22.

The lower body 64 allows the uncooked meat to be cooked in the concave storage space 640 to be spread out.

The upper cover 62 is coupled with a hinge pin 65 on one side of the lower body 64 to be rotatably coupled, and handles 622 and 643 are formed on the upper cover 62 and the lower body 64, respectively, to form an upper cover. By closing the (62) and grabbing the handles (622,643) on both sides, the meat (100) accommodated in the lower body (64) can be cut simultaneously by a plurality of cutter blades (7) formed on the bottom of the upper cover (62).

Referring to the enlarged view of FIG. 6, the cutter blade 7 has a first blade portion 71 having an inverted triangular cross-sectional area formed on the upper portion, and is formed to extend below the first blade portion 71 and has a sharp tip. It is composed of a second blade portion (72).

First cutting in the second blade portion 72, the first blade portion 71 in a heated state is cut secondarily, and at the same time, the action of cooking and heating the cutting surface can be performed.

A plurality of slits 642 are formed on the bottom surface of the storage space 640 of the lower body 64 to correspond to the tip of the cutter blade 7.

Therefore, the tip of the cutter blade 7 is pulled up to the slit 642, so that the meat can be cut accurately enough.

On the other hand, the pot holder 2 is formed in the third storage hole 23 formed in the center of the fire plate 2.

1 and 5, the tray 82 is coupled to the third storage hole 23 of the fire plate 2 and accommodates the pot 82, and the tray 82 ) Includes a lever member 84 hinged to a side surface, and is formed at an end of the lever member 84 and is formed of a button 85 exposed through the fire plate 2.

The lever member 84 is a ring portion 842 coupled by a pin 841 to a ring formed on the bottom surface of the fire plate 2, and a 'V'-shaped support formed symmetrically on both sides of the ring portion 842 ( 843), the button 85 is formed perpendicular to the end of one side support 843.

Therefore, when the button 85 is pressed, the tray 843 is rotated in accordance with the Siiso principle, thereby lifting the tray 82.

And the height of the pot 81 can be set according to the depth at which the button 85 is pressed.

On the disc 2, an adjusting groove 87 having a locking jaw is further formed to fix the button 85 step by step to adjust the height of the tray 82.

By fixing the button 85 to the stepped position on the locking jaw of the adjusting groove 87, it is possible to adjust the height of the tray 82 in which the pot 81 is accommodated so that it can be maintained at a good temperature to eat.

On the other hand, the meat 100 cut from the cutting part 6 may be placed on the fire plate 2, but the mounting part 9 is provided to stand upright and accommodate.

The mounting portion 9 is composed of a plurality of plate members 92 protruding on the upper surface of the fire plate 2, and an insertion groove 94 formed between the plurality of plate members 92 so as to stand and cut the cut meat. do.

Therefore, by inserting the meat for each insertion groove 94, the side of the meat 100 can be cooked by directly touching the fire plate 2, and can be picked up and mounted with chopsticks.

The present invention is not limited by the above-described embodiments and the accompanying drawings, and various modifications and applications not illustrated are possible without departing from the technical spirit of the present invention, as well as substitution of components and other equivalent embodiments Since it can be changed, the contents related to the modification and application of the features of the present invention should be interpreted as being included within the scope of the present invention.

2: Bulletin board 4: Grilled meat
6: cutting part 8: mounting part
21: first storage hole 22: second storage hole
23: third storage hole 41: upper body
42: lower body 43: hinge shaft
44; Outlet 7: Cutter blade
62: upper cover 64: lower body
65: hinge pin 81: pot
82: tray 84: lever member
85: Button 87: Adjusting groove
9: mounting portion 92: plate
94: insertion groove

Claims (7)

A fire plate heated to a high temperature by a heating source and having first to third storage holes perforated;
It includes; a roasted portion that is inserted into a first storage hole formed on one side of the fire plate and rotatably coupled, and the upper body and the lower body, which are opened and closed to receive meat, are engaged to allow the meat to be stored and baked inside.
It is formed on the upper surface of the fire plate and includes a pot portion for storing pots,
The pot mounting portion,
The tray is coupled to the third storage hole of the fire plate and accommodates the pot,
It includes a lever member hinged to the side of the tray,
It is formed at the end of the lever member and consists of a button exposed through the fire plate,
It is to be able to set the height of the pot,
The lever member
A ring portion coupled with a pin to a ring formed on the bottom surface of the fire plate, and a support symmetrically formed on both sides of the ring portion, and
Includes a button formed perpendicular to one end of the support;
Included in the adjustment groove is formed on the plate is provided with a locking jaw to adjust the height of the tray by fixing the button step by step, includes,
The roasted meat part
The upper body and the lower body are formed with concave recesses symmetrically to each other, respectively,
A fitting protrusion protruding from the rim of the upper body is formed,
A fitting groove to which a fitting protrusion is coupled may be formed at the rim of the lower body, and may be coupled by mutual occlusion.
A discharge hole is formed in the upper body or the lower body to discharge oil,
One side of the fire plate includes a cutting unit for cutting the grilled meat;
The cutting portion is composed of an upper cover with a plurality of cutter blades formed therein, and a hinged one end coupled to the upper cover to open and close, and a lower body having a storage space for storing meat is coupled to the second storage hole,
The cutter blade has a first blade portion having an inverted triangular cross-sectional area formed on the upper portion, an extension portion formed under the first blade portion, and a second blade portion having a sharp tip,
A plurality of slits are formed on the bottom surface of the storage space of the lower body to correspond to the tip of the cutter blade,
On the upper surface of the fire plate is formed a mounting portion for mounting meat,
The mounting portion
And a plurality of plate members protruding on the upper surface of the fire plate, and an insertion groove formed between the plurality of plate members to stand and cut the cut meat.



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