KR20020031115A - directly cooking by steam of herbal materials - Google Patents
directly cooking by steam of herbal materials Download PDFInfo
- Publication number
- KR20020031115A KR20020031115A KR1020020008580A KR20020008580A KR20020031115A KR 20020031115 A KR20020031115 A KR 20020031115A KR 1020020008580 A KR1020020008580 A KR 1020020008580A KR 20020008580 A KR20020008580 A KR 20020008580A KR 20020031115 A KR20020031115 A KR 20020031115A
- Authority
- KR
- South Korea
- Prior art keywords
- food
- cooking
- various
- steam
- hot
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
Description
일반적으로 식당에서 보쌈 이나 수육 등을 주문할 경우, 미리 요리된 음식을 내놓는다. 이럴 경우 음식이 빨리 식게 되므로 음식의 맛을 제대로 내지 못하고 있는 실정이다. 간혹 음식이 식는 것을 방지하기 위해 단순한 찜기를 가열 기구 위에 올려 놓기도 하는데 그다지 큰 효용을 거두지는 못하는 것이 현재의 상황이다.In general, when ordering bossam or suyuk in a restaurant, pre-cooked food is served. In this case, the food cools quickly, so the food does not taste properly. Sometimes a simple steamer is placed on a heating device to prevent food from cooling, but the current situation is that it does not have a great effect.
본 발명의 목적은 특별히 고안된 찜기를 이용하여 육류와 채소류를 별도로 구획된 공간에서 즉석으로 요리하여 음식 고유의 맛을 낼 수 있게 해주고, 끝까지 따듯한 음식을 먹을 수 있게 해주는 것이다. 특히 단순한 수증기를 발산시키는 것이 아니라 향이 좋은 각종 한방 재료를 넣은 물로 수증기를 일으켜 요리를 하므로 음식에 향을 주고 영양을 더해준다.An object of the present invention is to use a specially designed steamer to cook instant meat and vegetables in a separate compartment to give a unique taste of food, and to eat warm food to the end. In particular, it does not emit simple steam, but rather water, which contains various herbal ingredients with good scent, to produce steam and cook to add flavor and nutrition to food.
가열 기구 위에 넓은 냄비를 올리고 냄비에 감초, 당귀, 녹각 등 향이 좋고, 몸에 좋은 각종 한방재를 넣어 끓인다. 냄비 위에 가장자리 부분과 중앙 부분에 분리해서 요리 재료를 얹을 수 있게 고안된 찜기를 올리고 가장자리엔 육류를 중앙엔채소류를 놓고 즉석에서 음식물을 익힌다. 중앙 부분과 가장자리 부분을 분리해서 각기 별도로 덮을 수 뚜껑을 만들어 재료의 익는 속도에 따라 열어 음식을 먹을 수 있게 한다. 이에 따르면 즉석에서 요리된 맛있는 각종 찜 등을 먹을 수 있고, 육류와 채소류를 별도의 공간에서 요리하므로 각기 고유의 맛을 낼 수 있게 해주며, 끝까지 따듯한 음식을 먹을 수 있게 해준다.Place a large pot on a heating utensil and boil it with various flavors such as licorice, donkey, and green tea. Steam the steamer designed to separate the ingredients from the edges and the center of the pan and place the meat on the edges and cook the food immediately. Separate the center and the edges to create separate lids that can be opened according to the ripening speed of the food to be eaten. According to this, you can eat various kinds of delicious steamed foods on the spot, and cook meat and vegetables in separate spaces so that they can have their own unique flavors and eat warm foods to the end.
본 발명에 의하면 즉석에서 요리된 맛있는 각종 찜 등을 먹을 수 있고, 육류와 채소류를 별도의 공간에서 요리하므로 각기 고유의 맛을 낼 수 있게 해주며, 음식을 다 먹을 때까지 따듯한 음식을 먹을 수 있게 해준다. 또 뚜껑 부분이 별도로 되어 있으므로 요리 재료에 따라 각기 적당한 온도에서 적당한 시간을 요리하여 음식의 맛을 더해준다 또 물에 각종 한 방재를 넣어 증기를 발생시키므로 좋은 향을 낼 뿐 아니라, 건강 증진에도 도움을 준다.According to the present invention, you can eat various kinds of delicious steamed food, etc. cooked on the spot, and cook meat and vegetables in separate spaces so that each person can have a unique taste and eat warm food until all the food is eaten. Do it. In addition, since the lid is separate, the food is cooked at the right temperature at the right temperature to add the taste of the food. Also, various kinds of disaster prevention is added to the water to produce steam, which not only produces a good aroma but also helps to promote health. .
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020020008580A KR20020031115A (en) | 2002-02-18 | 2002-02-18 | directly cooking by steam of herbal materials |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020020008580A KR20020031115A (en) | 2002-02-18 | 2002-02-18 | directly cooking by steam of herbal materials |
Publications (1)
Publication Number | Publication Date |
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KR20020031115A true KR20020031115A (en) | 2002-04-26 |
Family
ID=19719303
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020020008580A KR20020031115A (en) | 2002-02-18 | 2002-02-18 | directly cooking by steam of herbal materials |
Country Status (1)
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KR (1) | KR20020031115A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20200031297A (en) | 2018-09-14 | 2020-03-24 | 박동수 | Agiing liquid for aging fork, low temperature wet type fork aging method and cooking method for boiled fork using the same |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR840001252U (en) * | 1982-09-15 | 1984-04-30 | 성일기계공업주식회사 | Food warmer |
KR20010037759A (en) * | 1999-10-19 | 2001-05-15 | 박형기 | The chicken-cooking method for improving taste and nutrition by utilizing the white wine and the Chinese medical material, etc. |
KR20010056227A (en) * | 1999-12-22 | 2001-07-04 | 최한권 | method for producing pork hock containing calcium |
-
2002
- 2002-02-18 KR KR1020020008580A patent/KR20020031115A/en not_active Application Discontinuation
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR840001252U (en) * | 1982-09-15 | 1984-04-30 | 성일기계공업주식회사 | Food warmer |
KR20010037759A (en) * | 1999-10-19 | 2001-05-15 | 박형기 | The chicken-cooking method for improving taste and nutrition by utilizing the white wine and the Chinese medical material, etc. |
KR20010056227A (en) * | 1999-12-22 | 2001-07-04 | 최한권 | method for producing pork hock containing calcium |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20200031297A (en) | 2018-09-14 | 2020-03-24 | 박동수 | Agiing liquid for aging fork, low temperature wet type fork aging method and cooking method for boiled fork using the same |
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