KR20010076028A - Apparatus for cooking the meat - Google Patents

Abstract

PURPOSE: A meat cooker is provided to detect the temperature during cooking by using a temperature sensor, to prevent separation of flesh from a bone by separately cooking broth and bone, and to obtain convenience by automating the meat cooker. CONSTITUTION: A meat cooker comprises inlet and outlet pipes(20,60) for steam to flow in and discharged from a heating source, a cooker body having first and second pots(32,36) and a steam circulation path(46), a housing for accommodating the cooker body, the temperature sensors(52) detecting temperatures of the first and second pots, a thermostat(56) keeping uniform temperature of the cooker body, and a logic circuit supplying steam to or isolating from the cooker body. A material is heated in the first and second pots heated by the steam supplied through the inlet pipe. Temperature rising of the material is recorded in the logic circuit by the temperature sensors. Reference the temperatures of the first and second pots are determined by 90deg.C. If temperature of the material becomes 90deg.C, warmth of the first and second pots is kept. Therefore, meat stock is prepared.

Description

Beef cooker {APPARATUS FOR COOKING THE MEAT}

The present invention relates to a cooker capable of cooking by heating or reheating meat, seafood, and the like with steam. More specifically, a large pot of various kinds of vegetables such as pork, beef, meat, bones, etc. It's about a meat cooker that can be boiled and then cooked.

Background Art Conventionally, as a device for pretreating such kinds of meat, fish and shellfish and the like and heating them to a constant temperature, for example, a water bath and a convection steam oven are known.

However, by using such a device, the temperature of the hot water changes depending on the amount of the hot water and the amount of the workpiece to be processed, resulting in scattering at the heating temperature, and it is difficult to obtain a product that can maintain a constant taste of food. it's difficult.

In addition, the general meat is added to taste and aroma by cooking, improves the appearance, such as color change, softens the muscles to help digestion. When cooking meat, know the nature of the meat to be cooked and prepare a proper recipe It is important to choose.

Cooking of such meats can be generally divided into dry heat method and moist heat method. Among them, the wet heat cooking method puts a large amount of connective tissue along with a large amount of water or liquid and covers it with a lid or heats it with a heating means such as gas or steams it with steam. These typical cooked foods can enhance the flavor of the meat through the haejangguk and broiler.

In addition, when the consumption of alcohol is high, as in Korea, the person who drank too much alcohol suffered the next day, and various ways to solve the hangover were devised. Among them, anytime, anywhere easy and inexpensive way Haejangguk is widely used food.

A typical haejangguk can be cooked by putting meat of pork meat and its spine together in a large pot together with a large amount of water, and by adding various seasonings or vegetables, and boiling it boiled. In Western cuisine, soup stock (soup stock) is called, and gradually, such a cooking method and apparatus is being developed in various ways.

However, when the haejangguk is put together in a large pot and boiled in a heating means such as briquettes or gas for 24 hours, the soup should be sufficiently eluted by keeping it at a constant temperature (for example, 80 to 90 ° C.) to taste the food. Because it tastes good, it must be kept heated at a constant temperature from the beginning, and people must watch it at all times to heat meat for a long time.

If the meat is put in boiling water, the surface of the meat solidifies first, and if the temperature change is severe, the components inside the meat are not sufficiently eluted. As such, the taste of the dish is determined by the temperature and time of heating, and even in this case, there was an inconvenience in that a person should always watch the fire to keep the temperature constant.

In addition, as a conventional cooking method when the soup is used to spread the broth by using the ladle by cooking the soup and bone in the same pot at the same time, the use is inconvenient, and in this case, the meat attached to the bone may fall off.

In view of the above problems, the present invention provides a meat cooker capable of cooking bone haejangguk, in order to solve the technical problem, by using a temperature sensor to detect a temperature, and by a thermostat The user can check whether the temperature is kept constant through the temperature display unit and cook the broth and bones in separate cooking means to provide a meat cooker that prevents the meat attached to the bones from dropping out. For the purpose of

1 is a perspective view of a water cooker according to the present invention.

2 is a perspective view of a cooker according to the present invention.

Figure 3 is a front view of the water cooker according to the present invention.

Figure 4 is a left side view of the cooker according to the present invention.

Figure 5 is a block diagram showing the operating state of the cooker according to the present invention.

6 is a cross-sectional view of the beef cooker cut along the line A-A of FIG.

<Explanation of symbols for the main parts of the drawings>

10: cooker 20: inflow pipe

22: T-shaped joint 24: regulating valve

26: automatic valve 28: pressure gauge

30: cooking body 32: first storage pot

34: first storage pot lid 36: second storage pot

38: second storage pot lid 40: net

43: second discharge valve 46: steam passage

50: controller 52: temperature sensor

54: temperature display section 56: thermostat

60: outflow pipe

The meat cooker according to the present invention for achieving the above object includes an inlet pipe and an outlet pipe through which a constant pressure of steam flows in and out of a heating source; A first storage pot and a second storage pot, each of which can accommodate food and have a net formed therebetween, respectively, and are provided with a passage through which steam circulates at the lower circumferential edges of the first storage pot and the second storage pot. A main body; A housing portion for storing the cooking body; A temperature sensor for detecting temperatures of the first and second storage pots, a temperature display portion for displaying the results detected by the temperature sensor, a thermostat for maintaining a constant temperature of the cooking body based on the detection result; It comprises a control device consisting of a logic circuit for turning on / off the steam supplied to the cooking body.

The cooker according to the present invention is characterized in that the first storage pot and the second storage pot are composed of a plurality of stages.

The cooker according to the present invention is characterized in that to maintain a constant temperature of the cooking body based on the temperature of the steam supplied from the heating source.

(Example)

Hereinafter, with reference to the accompanying drawings, the configuration and operation of the present invention will be described in detail below.

1 is a perspective view of a beef cooker according to the present invention, FIG. 2 is a perspective view of a beef cooker according to the present invention, FIG. 3 is a front view of a beef cooker according to the present invention, and FIG. 4 is a left side of the cooker according to the present invention. 5 is a block diagram of a meat cooker according to the present invention, and FIG. 6 is a cross-sectional view of the meat cooker taken along line AA of FIG. 3.

In FIG. 1, the inlet pipe 20 of the beef cooker 10 passes steam supplied from the boiler (not shown) to the cooking body 30. In this way, the inlet pipe 20 is connected to the cooking body 30 has a structure in which hot steam is supplied to the cooking body 30. The T-shaped joint portion 22 of the inflow pipe 20 is equipped with a control valve 24, an automatic valve for steam 26 and a pressure gauge 28, respectively, and a control valve (T) in the T-shaped joint portion 22 24 is installed to manually open and close the steam passing through the inlet pipe (20).

In addition, the automatic valve for steam 26 is a valve for automatically adjusting the steam to maintain a constant 1 to 10 kPa, preferably 2 to 3 kPa, the steam beyond the above range by the control device 50 described in detail later When steam is supplied, the steam automatic valve 26 is configured to automatically block the amount of steam supplied to the inlet pipe 20. As such, when the steam pressure passing through the inlet pipe 20 exceeds 3 kPa, the automatic valve 26 for steam is automatically shut off, and thus, excessive pressure is not applied to the cooking body 30, thereby having an advantage of safe use. .

The pressure gauge 28 located on the right side of the automatic valve 26 for steam is an instrument for displaying the pressure of steam passing through the inlet pipe 20. The pressure gauge 28 may be a conventional pressure gauge.

On the other hand, the steam passing through the inlet pipe 20 is supplied to the cooking body (30). The cooking body 30 is composed of a first storage pot 32, a first storage pot lid 34, a second storage pot 36, and a second storage pot lid 38.

In this regard, the detailed configuration of the present invention will be described with reference to FIG. 2 in which the opening and closing doors are opened, and these first and second receiving pots 32 and 36 are formed in a semi-elliptic shape in which the upper part is opened. Possible first and second pot lids 34 and 38 are stacked.

On the other hand, the depth of the first storage pot 32 of the cooking body 30 is a jaw (interposed wall) 39 is formed in a plurality of stages so as to be configured deeper than the depth of the second storage pot 36, Although the first storage pot 32 and the second storage pot 36 are integrally formed to communicate with each other, a mesh 40 is installed in the middle so that a liquid such as a broth can communicate with the storage pots 32 and 36. However, materials such as bones will not be able to communicate.

In addition, a first discharge hole 42 and a second discharge hole 43 are formed in the center bottom portions of the first storage pot 32 and the second storage pot 36, respectively, and these storage pots 32 and 36 are formed. ) Or to easily discharge the contents to the outside. Valves 44 for opening and closing the drainage of these first and second discharge holes 42 and 43 are provided at the lower portions, respectively.

In addition, the storage pots 32 and 36 may be comprised from stainless steel or brass. The first and second storage pots 32 and 36 have a space in which steam supplied from a heating source (not shown) can be supplied. This space is indicated by the steam passage 44 in the figure.

The steam passage 44 is configured to circulate around the circumference of the storage pots 32 and 36 as shown in FIG. 2 to heat the storage pots 32 and 36 to maintain a constant temperature. The low temperature steam circulated through the first and second storage pots 32 and 36 is supplied to a heating source (not shown) through the outflow pipe 62 so as to return to the heating source again.

The steam circulates through the circumferential edges of the first and second storage pots 32 and 36, whereby the first and second storage pots 32 and 36 are reheated. The outflow pipe 62 is configured to be opened and closed by the control valve 50.

On the other hand, the front door of the cooking body 30 is provided with a door 48 that can be opened and closed if there is a failure in the interior of the cooking body 30 and the valve 44 of the first and second storage pots (32, 36) It is configured to use.

And, the control device 50 is installed on the upper rear of the cooking body 30. The control device 50 is installed in each of the first and second storage pots 32 and 36 so as to sense the temperature of the first and second storage pots 32 and 36, and the measured value is stored in a logic circuit ( And a temperature sensor 52 installed on each of the first and second storage pots 32 and 36 so as to be able to record them (described later), and sensed by the temperature sensor 52. And a thermostat 56 controlled by the current of the logic circuit 58, the thermostat 56 maintained at a constant temperature based on the measured value of the temperature sensor, and the measured temperature. It consists of the temperature display part 54 to display.

The temperature display unit 54 displays the temperature sensed by the temperature sensor 52, through which the user is configured to allow the user to recognize the temperatures of the first and second storage pots 32 and 36.

(Preparation Process)

First, the preparation process will be described with reference to FIG. 3. First, the meat storage such as pork meat may be first received through an open portion in which upper portions of the first storage pot 32 and the second storage pot 36 are formed. Into the pot 32, the spine is put into the second storage pot 36, and then about 2/3 of the depth of the first storage pot 32 and the second storage pot 36 of the cooking body 30 Add a lot of water together to keep it.

In addition, appropriate amounts of various seasonings and vegetables are put into these storage pots 32 and 36, and hot steam supplied from a boiler (not shown) passes through the inlet pipe 20 of the meat cooker 10 from a heating source to pass through the cooking body. The first and second receiving pots 32 and 36 of 30 are heated. The first and second storage pots 32 and 36 are heated by this steam, and the automatic valve 26 is installed in the T-shaped joint portion 22 so that the inlet pipe 20 is heated at or above a predetermined temperature. The amount of steam passing through can be opened and closed automatically.

(Heating, cooking process)

The steam supplied by the above method is automatically regulated by the automatic valve for steam 26 so as to be kept constant at 1 to 10, preferably 2 to 3 kPa. The valve 26 is automatically shut off to block the amount of steam supplied to the inlet pipe 20. In this way, the steam passing through the inlet pipe 20 does not exceed 3 kPa, so that excessive pressure is not applied to the meat cooker 10, so that it can be used safely.

In addition, steam is supplied to the cooking body 30 through the inlet pipe 20. The supplied steam circulates around the circumference of the storage pots 32 and 36 (indicated by the arrow) to heat the first and second storage pots 32 and 36. The low temperature steam circulated through the heated first and second storage pots 32 and 36 is supplied to a heating source (not shown) again.

On the other hand, the temperature display unit 58 of the control device 50 displays the temperature detected by the temperature sensor 52, through which the user can recognize the temperature of the first storage pot (32, 36). . At this time, the steam pressure is 2 to 3 kPa, the temperature is maintained at about 80 to 100 ℃ while maintaining this state continuously to heat the first and second receiving pots (32, 36).

The state in which the temperature of the workpiece rises is recorded in the logic circuit by the temperature measuring sensor, which can be confirmed by the temperature display unit 54, and after a predetermined time, the contents of the first and second receiving pots 32 and 36 are passed. When the temperature reaches the predetermined temperature (90 ° C. in this embodiment), the temperature control device is operated to set the set temperatures of the first and second storage pots 32 and 36 to 90 ° C., for a predetermined time. Lasts for a while. The first and second storage pots 32 and 36 heated as described above may be heated, and these ingredients may be boiled and cooked to prepare a desired taste.

4 is a view showing the left side of the meat cooker according to the present invention, and is configured to prevent foreign matter from entering and closing the contents while opening and closing the first storage pot lid 34 up and down. On the other hand, since the control device 50 has already been described above, it will be omitted here.

5 is a view through the meat cooker of the present invention, by opening and closing the first and second storage pot lids 34 and 38 to pour out the soup of the first storage pot 32 through the ladle, the second storage pot lid 38 is opened so that a substance such as bone can be taken out from the second storage pot 36.

FIG. 6 is a block diagram showing an operating state of the meat cooker according to the present invention, and has a structure in which the automatic valve 26 and the outlet valve 60 are controlled by the control device 50. As described above, the temperature of the first storage pot 32 and the second storage pot 36 is detected by the temperature sensor 52, and based on the result, the logic circuit 58 of the control device 50 operates. do.

As mentioned above, in order to understand the structure of this invention, it demonstrated with respect to the preferable embodiment, The present invention can be carried out in various forms without deviating from the objective and principle, and is implemented without deviating from the objective and principle of this invention. It will be understood by those skilled in the art that all possible embodiments and variations of the embodiments are within the scope of the present invention.

As described above, according to the meat cooker of the present invention, it can be confirmed that a certain temperature is maintained by using a temperature sensor, and the broth and the bone are cooked in separate cooking means so that the meat attached to the bone does not fall. In addition, by breaking the conventional manual cooking method is expected to effect the convenience of cooking meat and bone, such as pork, beef and the like conveniently.

Claims (3)

An inlet pipe and an outlet pipe through which hot steam at a constant pressure flows in and out from a heating source; A first storage pot and a second storage pot, each of which can accommodate food and have a net formed therebetween, are respectively provided, and a frame portion for storing the first storage pot and the second storage pot is configured. A cooking body having a passage through which the steam from the inlet pipe circulates on the lower circumference and flows out of the outlet pipe; A temperature sensor for detecting temperatures of the first and second storage pots, a temperature display portion for displaying the results detected by the temperature sensor, a thermostat for maintaining a constant temperature of the cooking body based on the detection result; And a control device comprising a logic circuit for turning on / off steam supplied to the cooking body. The meat cooker of claim 1, wherein the first storage pot and the second storage pot comprise a plurality of stages. The meat cooker according to claim 1, wherein the temperature of the cooking body is kept constant based on the temperature of steam supplied from a heating source.