KR200212904Y1 - The roast plate for meat - Google Patents

Abstract

The present invention relates to a grilled meat plate that allows meat to be grilled in a restaurant or at home. The grilled meat plate that is grilled to eat meat is disc-shaped, and a central plate that is perforated with flame zigzag in the center is integrally formed. There is a concave inlet groove for storing water is formed in the concave and grooves on both sides of the concave groove bottom step formed stepped; It is selectively mounted on the step of the lower main body groove of the lower body and is raised in a state where the center plate and a predetermined interval are maintained, but in the center, the indirect flame and water vapor vortex, and the exhaust hole is drilled so as to pass while heating the entire area. The main feature is that it consists of a number of embossed protrusions zigzag.

Description

Roast plate for meat

The present invention relates to a meat roasting plate that can be placed on a stove in a restaurant or home or outdoors to eat meat. More specifically, the upper plate is heated while the indirect heat and steam vortex between the lower body and the upper plate. The meat can be grilled so that the meat can be grilled and eaten in a state where only the oil is completely removed without sticking to or burning the meat. In order to reduce the labor force and the meat does not stick to the plate after tasting, soaking only the hot water without using toxic detergent or brush when cleaning the plate makes the oil sticking to the plate relax easily. It is easy to use and can reduce washing labor power. As defined by use of one of the lower main body according to the interval can be used for looking up the roasted meat top plate in a holding state relates to a meat guyipan to be able to use the dual-compatibility by roasting and light employed.

In general, a grilled meat plate used on a stove in a restaurant or home is combined with a top plate for placing meat on the stove and placed at the bottom of the top plate. In order to prevent meat from falling to the table and to collect and collect the oil in one place, the groove has a double structure so that the meat can be eaten in the state of combining the lower support plate formed with the indentation, and the meat is formed by indenting the groove directly on the outer periphery of the roasting plate. In the state of collecting the oil from the outer periphery grooves to form a roasting plate in a single layer structure so that it can be easily collected through a hole on one side of the collection, the upper plate of the double structure of the roasting plate and a single layer of the roasting plate The upper surface is stoned or coated to be grilled to prevent protein sticking and baking. It is used to make the center of the roasting plate convex, but forms a cutout groove with a certain interval maintained, and at the outer periphery, it forms a recessed groove that can boil and store the seasoning broth seasoned with bulgogi meat and grill it with bulgogi. It is a well-known fact that they have used bulgogi plates for eating.

However, the roasting plate 101, which has a conventional dual structure so as to grill meat, has a top plate 103 and a top plate 103 which can be directly placed and grilled, that is, meat, that is, pork belly cut to a certain thickness as shown in FIG. 7. Grooves 106 are formed in the recesses so that the oil can be collected at a position close to the outer circumference of the upper plate 103 so as to prevent oil from the meat from falling into the bottom or flame of the stove, The central portion is composed of a lower support plate 102 formed with a through hole 104 to be heated in a state in which the flame of the gas range is directly in contact with the lower surface of the upper plate 103, the meat on the upper surface of the grill plate 101 It was produced by coating the coating so as not to stick to the surface of the top plate 103 during baking.

The conventional roasting plate 101 configured as described above puts the lower support plate 102 on the stove 110 when roasting meat (samgyeopsal, etc.), and then places the upper plate 103 on the upper support plate 102. After filling a certain amount of water to prevent oil burning when collecting the oil coming out of the meat in the inlet groove 106 formed on the outer periphery of the fire, if the fire on the stove 110, the fire of the stove 110 is lowered Through the through hole 104 in the center of the pedestal 102, the bottom of the top plate 103 was directly heated so that meat and the like could be grilled. Although the upper surface of the 103 is coated so that it can be burned in a suitable and unburned state, when the fire of the gas stove 110 is bent in a delayed state (at least two times), the bottom of the upper plate 103 is gas stove. To be heated continuously by the direct heat of 110 As the meat placed on the top plate 103 is burned as it is directly attached to the top plate, it is not only caused troublesome defects due to grilling while exchanging the heated top plate while grilling meat, and replaced with a new top plate 103. After heating for a certain period of time, the loss of fuel is increased, as well as a problem that adversely affects the health of long-term intake of burnt meat, and the meat is pressed onto the top plate 103 when the top plate 103 is cleaned after eating. Because it is hardened by using a strong detergent that is harmful to the human body, it is wiped with an iron brush, etc., so that the coating of the top plate 103 can be easily peeled off and the roasting plate 101 must be replaced at any time. Strong detergents are present in the gaps, and the detergents penetrate the meat on the next use. Repeated and repeated use in a state has caused problems such as harmful effects on the human body.

The present invention has been devised to solve the above-described conventional drawbacks and problems, the main purpose of the present invention is to integrate the central plate convex upward in the state that the gas stove fire can be blocked in the center of the lower body. The central plate is formed in a zigzag perforated a plurality of fireballs of a predetermined size, the outer periphery to form a concave groove for containing water, the upper body of the lower body and the upper concave groove and the entire upper middle plate The top plate that can be covered is kept at a fixed interval, and the gas from the heated inlet groove is vortexed while the gas fire is able to insert indirect heat through the fire between the lower body and the top plate. Heated meat on the top plate can be grilled and eaten so that the meat is not pressed or burned on the top plate even if it is grilled for a long time. Intended to provide a meat guyipan one to make.

Another object of the present invention is to place the top plate on the outer periphery of the middle plate of the lower body to maintain a certain interval, and to cook by heating the meat for bulgogi on the top of the top plate, by one lower body of the top plate It aims to provide a grilled meat board that can be scaled and used interchangeably for roasting and bulgogi.

1 is an exploded perspective view of a baking plate to which the present invention is applied.

Figure 2 is a perspective view of the baking plate of the present invention.

3 is a cross-sectional view of the present invention.

Figure 4 is a cross-sectional view of the use state of the present invention.

5 is a cross-sectional view showing another embodiment of the present invention.

Figure 6 is a cross-sectional view using another embodiment of the present invention.

Figure 7 is a cross-sectional view of the use state of the roasting plate to explain the prior art.

<Explanation of symbols for main parts of the drawings>

1: roasting plate 2: lower body

3: top plate 4: center plate

5: fireman 6: concave groove

7, 7 ': step 8: discharge hole

9: embossing

The roasting plate to be able to eat the meat of the present invention that can achieve the above object is a disc-shaped, the center plate is formed integrally with a plurality of perforated with flame ball zigzag in the center and the indentation groove for storing water in the outer periphery A lower main body formed on both side walls of the recessed groove and having a stepped step; It is selectively mounted on the step of the lower main body groove of the lower body and is raised in a state where the center plate and a predetermined interval are maintained, but in the center, the indirect flame and water vapor vortex so that the exhaust hole is perforated and passed through while heating the entire area. It is characterized by consisting of a number of embossed protrusions protruding zigzag.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is an exploded perspective view of a baking plate to which the present invention is applied,

2 is a perspective view of the roasting plate of the present invention,

3 is a cross-sectional view of the subject innovation.

The present invention is a roasting plate (1) to be grilled meat as shown in Figures 1 to 3 is coupled to the upper body of the lower body (2) and the lower body (2) which is placed on the stove and put the meat to bake It consists of an upper plate (3) so that the central portion of the lower body (2) is integrally pressed so that the gas fire can be blocked by the central plate (4), pressing the central plate (4) to be arc In addition, the outer periphery of the central plate (4) punctures a plurality of fire holes (5), the outer periphery of the lower body 2, that is, a constant depth to store a certain amount of water outside the central plate (4) To form a concave groove (6) having a stepped step (7) (7 ') of stepped to both sides of the concave groove (6).

In this case, it is preferable that the plurality of fire holes 5 drilled in the center plate 4 are arranged in a zigzag arrangement so that a small amount of flames are dispersed and passed in a state in which the entire flame from the gas stove is blocked.

And the upper plate (3) is placed on the upper side of the lower body (2) is formed so that the arc shape similar to the arc shape of the middle plate (4), but the center of the upper plate (3) perforated in the central plate (4) Indirect heat of the flame rising to the plurality of fire holes (5) and high-pressure steam of boiled water in the inlet groove (6) is mixed to discharge the upper side while evenly heating the bottom of the top plate 3 by the vortex phenomenon Perforations (8) and a plurality of embossed projections (9) on the surface of the upper plate (3) to allow the oil from the meat to flow down in a circular manner without the meat such as pork belly being completely in contact with the upper surface of the upper plate (3). It is formed to protrude zigzag.

At this time, the interval between the center plate 4 and the upper plate 3 of the lower body 2 is maintained at about 2-3 mm is most appropriate and quickly rolled, it may be maintained more or less than the interval, the lower Bulgogi top plate 3 'is placed on the inner step 7 of the step 7 and 7' formed on both side walls of the recessed groove 6 of the main body 2 to cook the bulgogi meat mixed with the seasoning broth. It is to be able to put the top plate (3) for roasting such as pork belly on the outside step (7 ') is to be baked.

Reference numeral 10 is a stove, 11 is grilled meat such as pork belly, 12 is bulgogi meat.

When grilling meat such as pork belly using the roasting plate 1 of the present invention configured as described above, the lower body 2 and the upper plate 3 are combined with the stove 10 as shown in FIG. 4. Put the top, but the top plate (3) for roasting on the step (7 ') formed on the outside of the inlet groove (6) in the state filled with the inlet groove (6) of the lower body (2) and the stove 10 When ignited, the bottom surface of the central plate 4 of the lower body 2 is heated intensively, and a small amount of sparks are lowered through the lower body 2 through a plurality of perforated fire holes 5 zigzag in the middle plate 4. Indirect heating between the upper plates (3).

In addition, since a certain amount of water begins to boil due to the heating of the gas stove 10 by the flame of the gas stove 10, the water is filled in the indentation groove 6 formed in the outer periphery of the lower body 2, and thus, the high pressure steam is generated. Flame to pass through the fire (5) perforated to the central plate (4) of the) is caught in a high-pressure steam, or the state is forcibly blocked, so the bottom of the top plate (3) by the indirect flame and high-pressure steam (3 ) By heating, the meat 11 such as the pork belly placed on the upper surface of the top plate 3 is properly baked in an easy-to-eat state.

At this time, between the lower body (2) and the upper plate (3) of the present invention, the flame to pass through the fire hole (5) of the central plate (4) by the pressure of water vapor generated in the recess 6 of the outer periphery Mixing and vortex heating the top plate (3) and the heating medium is to be forced to discharge itself into the atmosphere through the discharge hole (8) perforated in the center of the top plate 3, evenly spreading the entire surface of the top plate (3) The meat placed on the upper surface is heated without being pressed or burned, and the meat such as pork belly is placed on the embossed protrusion 9 protruding zigzag on the upper surface of the upper plate 3 so that the upper surface and the meat are kept at a fine interval. Since the oil flows down at this interval, the pork belly is cooked brownish in an easy-to-eat state, so that the taste of meat (11) can be made protein and savory.

And when roasting unused meat, as shown in Figure 6 put the lower body (2) on the stove 10 in the same state as the former roasting and then inside the yaw groove (6) of the lower body (2) Combine the bulgogi top plate (3 ') to the formed step (7).

At this time, the upper plate (3 ') is preferably placed to maintain a constant interval with the central plate (4) of the lower body (2).

Put the bulgogi meat 12 on the top plate 3 'in the state in which the upper plate is coupled to the lower body 2 as described above, and then put it on the stove 10 and ignite the gas fire to center the lower body 2. A gas fire directly heats the plate 4 to transfer the indirect heat to the top plate 3, and heats only a small amount of flame through the small number of flame holes 5 zigzag perforated in the center plate 4 to heat the top plate. Bulgogi meat 12 placed on (3 ') is cooked while maintaining a proper temperature in a non-burning state, and the seasoning broth is in the indentation groove (6) formed integrally on the outer periphery of the lower body (2) As it is collected and boiled, it will be possible to eat ripe bulgogi and the soup of the indentation groove (6) when tasting.

As described above, the roasting plate, which allows the meat of the present invention to be used for roasting or bulgogi, is integrally formed with a central plate convex upwardly in a state in which a gas stove can be blocked at the center of the lower body. Zigzag drills a number of fireballs of a certain size, and forms an indentation groove in the outer circumference thereof to hold a certain amount of water, and an upper plate on the upper side of the lower body to cover the indentation groove and the entire upper part of the center plate. It is placed in a state where it is maintained at regular intervals, and the high pressure steam from the water of the heated inlet groove is vortexed while the gas fire is allowed to indirect heat flow through the lower body and the upper plate. It is possible to grill meat such as pork belly that is placed on the grill so that the meat does not stick or burn on the top plate even after grilling the meat for a long time. In addition, the grilled meat plate is baked by indirect heat after being baked, and the pressed meat residues are easily relaxed by simply putting them in hot water. The upper plate is placed on the outer periphery of the middle plate of the lower body so that a certain distance is maintained, and the barbecue meat is placed on the upper plate so that the meat can be heated and cooked. It is a very useful design that can be used interchangeably for roasting and bulgogi.

Claims (4)

In the roasting plate to be grilled meat, the roasting plate (1) is formed in a disk-shaped central plate (4) integrally formed with a plurality of holes (5) in the center and a certain amount of water to be stored at the outer periphery A lower main body 2 having a concave concave groove 6 formed therein and having stepped portions 7 and 7 ′ formed in a stepped manner on both side walls of the concave groove 6; It is selectively placed on the step 7 'of the lower main body 2 of the lower main body 2, and is raised in a state where the center plate 4 is maintained at a constant interval, but indirect flame and water vapor vortex at the center. The meat roasting plate, characterized in that consisting of the upper plate (3) protruding the discharge hole (8) so as to pass while heating the outer periphery of the embossed projection (9). The meat roasting plate according to claim 1, wherein a gap of 2 to 3 mm is maintained between the lower body (2) and the upper plate (3). The meat roasting plate according to claim 1, characterized in that the lower body (3) is configured to be used by combining the upper plate (3) for bulgogi with a step (7) formed in the inner wall of the recessed groove (6). The method according to claim 1, characterized in that a plurality of fire holes (5) perforated in the middle plate (4) is perforated in a zigzag, and the embossed projections (9) protruding in the top plate (3) are formed in a zigzag. Meat grilled plate.