KR200382378Y1 - Raw fish vessel for maintaining freshness - Google Patents

Abstract

Disclosed is a recycler for maintaining freshness. The present invention is made of a porous body that provides a cold air to the live fish or fresh fish sashimi is formed by the part where the live fish or fresh fish sashimi is formed a curved body portion, the air cooling portion of a predetermined space that can maintain the cold air inward A first cooling container is seated therein, and a hollow refrigerant passage part through which a coolant flows is formed to provide cold air to live fish or fresh fish sashimi, and is relatively colder than the first cooling container. Phosphorus second cooling vessel; comprising, primarily supplying cold air to live fish or fresh fish sashimi from the first cooling vessel, and secondly it is possible to continuously supply cold air from the second cooling vessel, to maintain freshness for a long time It can be eaten in a state.

Description

Raw fish vessel for maintaining freshness

The present invention relates to a recycler, and more particularly, to a recycler for maintaining the freshness of the structure is improved so that it is possible to eat fresh fish or fresh fish sashimi for a long time.

Typically, sashimi is cooked on the fly and edible in live conditions, or cooked live fish is aged for a certain time at low temperatures to eat in fresh fish. Live fish sashimi is prepared by eating live fish immediately. As the meat quality is solid, the chewability of fish is excellent.

Recently, the method of edible cooked sashimi for 5 to 10 hours at low temperature edible as a fresh fish, which is widely spread, which means that after a certain time the muscle contraction phenomenon increases the meat quality rather, the taste of fish Glutamic acid and inosine acid (IMP) are mainly determined by the fact that fresh fish sashimi accumulates IMP for a certain period of time after death, resulting in a taste.

In order to eat such live fish or fresh fish sashimi, it is laid in a constant thickness, and then put on a chaegigi and put on a chakjeunggi, and consumers are edible in the proper arrangement on it.

By the way, the conventional method of eating sashimi has the following problems.

First, fresh fish or fresh sashimi is kept fresh when it is placed in the sashimi, but as time elapses, the moisture on the surface of fresh fish or fresh sashimi evaporates, resulting in the taste of sashimi falling.

Second, the sashimi only functions as a container where live fish or fresh fish sashimi are placed, and it does not have a means of maintaining a temperature at which fresh fish or fresh fish sashimi can maintain freshness for a long time.

Third, in general, the freshness of fresh fish or fresh fish sashimi is rapidly decreased due to the increase in the temperature of the fresh fish or fresh fish sashimi over time. The taste will drop significantly.

Fourth, if the live fish or fresh fish sashimi can not maintain the proper temperature, the Vibrio bacteria are active and can be exposed to malignant diseases such as vibrio sepsis if misused.

Fifth, when a live fish or fresh fish is cooked and raised, the fish itself is not edible due to the fishy fishy smell. Therefore, there is a need to remove the fishy smell generated from live fish or fresh fish sashimi.

The present invention is to solve the problems as described above, to provide a regenerator for maintaining the freshness of the rehabilitation device that accommodates it so that it can be eaten while maintaining freshness for live fish or fresh fish for a long time The purpose is.

Retainer for maintaining the freshness according to an aspect of the present invention to achieve the above object,

The first portion of the porous container for providing fresh air to the live fish or fresh fish sashimi is formed by the portion where the live fish or fresh fish sashimi is formed to form a curved main body portion, and an air cooling unit of a predetermined space capable of maintaining cold air therein is provided. ; And

The first cooling vessel is seated, a hollow refrigerant passage portion is formed therein to allow the refrigerant to flow therein to provide cold air to live fish or fresh fish sashimi, second cooling is relatively lower than the first cooling vessel Container; characterized in that it comprises a.

In addition, a rib having a predetermined thickness protrudes from the bottom of the first cooling container so as to reduce the contact area so that the live fish or fresh fish sashimi does not freeze due to the cold air directly transmitted from the second cooling container.

In addition, the main body portion is characterized in that a plurality of cold air holes for supplying cold air from the air cooling unit in the thickness direction, and for discharging moisture due to condensation.

Further, the second cooling vessel is formed of an outer wall and a bottom surface integrally extending to the outer wall to seat the first cooling vessel, the height of the outer wall to continuously supply cold air to the surface of the live fish or fresh fish It is formed higher than the height of a 1st cooling container.

In addition, the first cooling vessel is characterized in that it is made of any one selected from a porous ceramic material, a synthetic resin in the form of foam, a mixture of the synthetic resin and ceramic material in the form of foam, porous wood, or charcoal.

Recycling device for maintaining the freshness according to another aspect of the present invention,

The first portion of the porous container for providing fresh air to the live fish or fresh fish sashimi is formed by the portion where the live fish or fresh fish sashimi is formed to form a curved main body portion, and an air cooling unit of a predetermined space capable of maintaining cold air therein is provided. ; And

An outer wall having a size accommodating the first cooling container and a bottom surface formed integrally extending from the outer wall to allow the first cooling container to be seated, and the height of the outer wall is cold air on the surface of the live fish or fresh fish And a second cooling container formed higher than the height of the first cooling container so as to be continuously supplied.

Hereinafter, with reference to the accompanying drawings will be described in detail a regenerator for maintaining the freshness according to a preferred embodiment of the present invention.

1 is a view showing a regenerator 100 according to a first embodiment of the present invention, FIG. 2 is a cutaway view in a state in which the regenerator 100 of FIG. 1 is coupled, and FIG. 1 shows a part of the cooling vessel 100 incision.

1 to 3, the ash container 100 includes a porous first cooling container 100 and a second cooling container 200 for accommodating the first cooling container 100.

The first cooling vessel 100 is provided with a circular body portion 110 on which live fish or fresh fish sashimi 50 is placed. The main body 110 is a portion where the live fish or fresh fish sashimi 50 is placed is formed to be curved upward at a predetermined angle to form a curved surface. For this reason, a predetermined space is formed in the opposite direction of the curved surface 110 to form the air cooling unit 130. The air cooling unit 130 is a space in which the internal air is blocked from the outside when the main body unit 110 is placed on the second cooling vessel 200 or the table to maintain the cold air for a long time.

An edge of the main body 110 extends integrally therewith to form the flange 120. The flange portion 120 extends from the main body portion 110 to a predetermined width to serve as a handle when the first cooling container 100 is moved to another place.

At the bottom edge of the main body unit 110, excessive cold air from the second cooling vessel 200 when the first cooling vessel 100 is seated on the second cooling vessel 200 is provided in the first cooling vessel 100. A rib 111 having a predetermined thickness is formed so as to be directly transmitted to the back and reduce the contact area in order not to freeze live fish or fresh fish sashimi. The ribs 111 protrude in an annular shape from the bottom of the body part 110 along the circumference of the air cooling part 130.

The first cooling vessel 100 is made of a material having a humidity control function, such as ganban stone, germanium, or a porous ceramic material, such as basalt, in order to prevent condensation, which is a phenomenon of moisture condensation due to temperature difference. It is preferable. Among them, blue rock is a mineral produced by mixing lava powder, shellfish, seaweed, and quartz, unlike ordinary rock, which is derived from terrestrial veins. And because it has a medicinal action can be said to be the most preferable.

Alternatively, the first cooling vessel 100 is a porous synthetic foam resin, or a mixture of ocher and synthetic resin in the form of foam, porous wood, charcoal, etc. material having a large number of pores Ramen is not limited to this.

At this time, the first cooling container 100 made of a porous material may be closed the pores 101 of the surface during processing, a special surface treatment process in order to prevent this phenomenon. That is, the first cooling container 100 is required to open the pores 101 of the surface by the injection means of the high pressure, or ultrasonic vibration.

On the other hand, the second cooling vessel 200 is integrally formed from an outer wall 201 and one end of the outer wall 201 to provide an inner space 230 for wrapping and receiving the periphery of the first cooling vessel 100; The bottom surface 202 extends and seats the rib 111 of the first cooling container 100.

In addition, the second cooling vessel 200 has a hollow refrigerant passage portion 203 formed therein. The refrigerant passage portion 203 is formed to communicate with the outer wall 201 and the entire bottom surface 202 in the thickness direction of the second cooling vessel 200. A coolant 201 such as a cooling gel or water is injected into the hollow refrigerant passage 203 to maintain a cooling state.

The second cooling container 200 is preferably formed in a jar shape in order to prevent the internal air cooled by the refrigerant 201 from flowing out. In addition, the height of the outer wall 201 is preferably higher than the height of the first cooling container 100 to prevent the cold air remaining in the interior space 230 to flow to the outside. This is to continuously supply cold air to the surface of the live fish or fresh fish sashimi (50). In particular, the upper portion of the outer wall 201 may be further formed with a wing 205 that can act as an air curtain (air curtain).

In this case, an injection hole 204 is formed at an upper end of the outer wall 201 of the second cooling container 200, and the injection hole 204 is in communication with the refrigerant passage part 203 into which the refrigerant 210 is injected. . The cap 220 is coupled to the inlet 204 to prevent leakage of the refrigerant 210 after being injected therethrough.

The second cooling vessel 200 is preferably made of a metal material in order to improve the conductivity with respect to the refrigerant (210). Alternatively, any one selected from synthetic resin and ceramic material may be used.

Referring to Figures 1 to 3 the action of the sake vessel having the configuration as described above is as follows.

First, the live fish is cooked to prepare live fish or fresh fish sashimi 50, arranged on the main body portion 110 forming the curved surface of the first cooling vessel 100, and then the first cooling vessel 100 Is edible in a state seated in the second cooling vessel 200.

At this time, looking at the process of preparing the first cooling vessel 100, after washing the entire surface of the first cooling vessel 100, the surface pore (using a high-pressure injection means or ultrasonic vibration means) The impurities remaining in 101 are removed, thereby opening them.

Next, the first cooling container 100 is kept in a refrigerator to maintain a low temperature state, for example, 10 ° C. or less. In this low temperature state, the first cooling vessel 100 is taken out and the prepared live fish or fresh fish sashimi 50 is raised.

On the other hand, looking at the process of preparing the second cooling vessel 200, through the injection port 202 formed on the outer wall 201 of the second cooling vessel 200 by injecting a refrigerant 210, such as water or cooling gel After filling the hollow refrigerant passage portion 203 formed in the second cooling vessel 200, the injection hole 204 is blocked by the cap 220.

Next, the second cooling vessel 220 is stored in a freezer high speed to maintain a low temperature state, such as 0 ° C or less than the first cooling vessel 100 to completely cool the refrigerant 210. In this low temperature state, the first cooling vessel 100 is seated on the bottom surface 202.

The first and second cooling containers 100 and 200 prepared through this process are continuously maintained at a low temperature while the consumer eats fresh fish or fresh fish sashimi 50.

That is, the first cooling vessel 100 delivers cold air directly to the lower surface of the live fish or fresh fish sashimi 50 to enable edible at an optimum temperature state, for example around 7 ℃. In this case, an air cooling unit 130 is formed below the main body 110 having a curved surface on which the live fish or fresh fish sashimi 50 is placed, and the air cooling unit 130 includes the second cooling container 200. Heat exchange with the outside air is blocked by the rib 111 in contact with the bottom surface 202 of the). Therefore, the cool air is maintained in the air cooling unit 130 and is transmitted to the lower surface of the live fish or fresh fish sashimi 50 through the main body unit 110.

In addition, the first cooling container 100 is formed with a plurality of pores 101 having an open surface, so even if condensation occurs, it is discharged to the pores 101, so the taste for live fish or fresh fish sashimi 50 Will not change.

As such, the live fish or fresh fish sashimi 50 is provided with cold air primarily by the first cooling vessel (100). At this time, since the first cooling vessel 100 maintains a temperature of 0 ° C or more, the live fish or fresh fish sashimi 50 is not frozen.

On the other hand, when the first cooling vessel 100 made of a porous material is exposed to room temperature, the temperature rises over a relatively short time. In this case, freshness or fresh fish sashimi 50 may decrease.

In order to prevent such a phenomenon, the air cooling unit 130 formed below the main body unit 110 includes cold air from the refrigerant 210 cooled in the refrigerant passage unit 201 of the second cooling container 200. 2 is continuously supplied through the bottom surface 202 of the cooling vessel (200).

That is, since the first cooling container 100 is provided in a state where the porous material is kept at a low temperature, substantially cold air or fresh fish sashimi 50 is eaten only for a relatively short time of about 20-40 minutes. Will be provided.

On the contrary, since the second cooling vessel 200 is provided in a state in which the refrigerant 210 is cooled through the hollow refrigerant passage 203, the second cooling vessel 200 may be in a low temperature state for at least several hours to several days depending on the type of the refrigerant 210. Can be maintained.

Accordingly, the cool air delivered from the bottom surface 202 of the second cooling vessel 200 is supplied to the air cooling unit 130, which is cut off from the outside by the ribs 111, as indicated by the arrows, and at the same time The first cooling vessel 100 may also be delivered through the ribs 111 to maintain the low temperature state of the first cooling vessel 100 for a long time. As a result, live fish or fresh fish sashimi 50 in a low temperature state can be maintained.

On the other hand, the upper surface of the live fish or fresh fish sashimi 50 is dried over time and the freshness is greatly reduced, the second cooling vessel 200 to prevent this.

That is, the height of the outer wall 201 of the second cooling vessel 200 is formed relatively higher than the height of the main body 110 forming the curved surface of the first cooling vessel 100, the internal space ( The refrigerant 210 remains in the 230 through the hollow refrigerant passage 201. In addition, the upper portion of the outer wall 201 is formed with a wing portion 205 acting as an air curtain, thereby delaying the phenomenon that the cold air escapes to the outside.

Therefore, cool air is blown from the inner surface of the outer wall 201 to the inner space 230, and the cool air flows downward as indicated by the arrow. Accordingly, the upper surface of the live fish or fresh fish sashimi 50 placed on the first cooling vessel 100 is to maintain the freshness for a long time without evaporation of moisture.

As such, cold air is secondarily provided to the live fish or fresh fish sashimi 50 by the second cooling vessel 200.

Figure 4 shows a recycler according to a second embodiment of the present invention.

Hereinafter, the same reference numerals as in the above-described drawings indicate the same members having the same function.

Referring to the drawings, the container includes a first cooling container 100 and a second cooling container 400 for accommodating the first cooling container 100.

The first cooling container 100 is a porous material, and consists of a circular body portion 110 having a curved surface and a flange portion 120 extending to the edge of the body portion 110, live or fresh fish sashimi 50 is mounted on the surface of the main body 110.

In addition, in the first cooling container 100, since the main body 110 has a curved surface with a predetermined curvature in the upward direction, a predetermined air cooling unit 130 is formed on the opposite side thereof.

A rib 111 is formed at the bottom of the main body 110 to prevent excessive cold air from being transferred from the second cooling container 400. The ribs 111 are formed to minimize the contact area with respect to the second cooling vessel 400, and protrude in an annular shape with a predetermined thickness.

Meanwhile, cold air is discharged upward from the air cooling unit 130 to the main body 110 of the first cooling container 100, and conversely, a plurality of cold air holes may be discharged downward to discharge water due to condensation. 112 penetrates in the thickness direction.

The first cooling vessel 100 is accommodated in the second cooling vessel 400. The second cooling container 400 extends integrally from the outer wall 401 surrounding the first cooling container 100 and the outer wall 401, and the rib 111 of the first cooling container 100 is It consists of a bottom surface 402 in contact. In addition, the upper end of the outer wall 401 may be further formed with a wing 405 that can act as an air curtain integrally therewith.

The height of the outer wall 401 is formed relatively higher than the body portion 110 forming the curved surface of the first cooling container 100, the space of the inner space 430 is enlarged toward the upper side from the bottom surface 402 have.

In addition, a hollow coolant passage part 403 is formed inside the second cooling container 400, and a coolant 420 in which water or a cooling gel is cooled is injected into the coolant path part 403. . The refrigerant passage portion 403 communicates with an injection hole 404 formed at an upper end of the outer wall 401, and the injection hole 405 is sealed by a cap 420.

Accordingly, cold air is first transmitted from the first cooling vessel 100 to the lower surface of the live fish or fresh fish sashimi 50, and the second cooling vessel 400 passes through the first cooling vessel 100 through the first cooling vessel 100. It will be delivered automatically.

In addition, since the outer wall 401 of the second cooling vessel 400 is higher than the height of the first cooling vessel 100, the cool air from the inner surface of the outer wall 401 is the upper surface of the fresh fish or live fish sashimi 50. Can be sprayed on to maintain freshness.

On the other hand, the outer side of the outer wall 401 of the second cooling container 400 is provided with a heat insulating material 530 for storing the cold air for a longer time. The heat insulator 530 includes an outer wall 531 and a bottom surface 532 integrally extending therefrom so as to surround the outside of the second cooling container 400. In addition, a flange portion 533 is extended at an upper end of the outer wall 531.

The heat insulator 530 also serves to preserve the cold air of the second cooling container 400 for a long time, but can be attached to the ornament or take the form of a turtle or fish in itself to enhance the aesthetics. The heat insulator 530 is made of any one selected from wood, synthetic resin, styrofoam, or molding material.

Figure 5 shows a recycler according to a third embodiment of the present invention.

Referring to the drawings, the container includes a first cooling container 100 and a second cooling container 500 for accommodating the first cooling container 100.

The first cooling container 100 includes a circular body portion 110 having a curved surface, a flange portion 120 extending from the edge of the body portion 110, the lower portion of the body portion 110 In the direction, a predetermined air cooling unit 130 is formed. The first cooling container 100 is made of a porous material. In addition, a rib 111 having a predetermined thickness protrudes in an annular shape from the bottom of the main body 110. On the other hand, the body portion 100 is formed with a plurality of cold air holes 112 along the thickness direction.

The first cooling vessel 100 is accommodated in the second cooling vessel 500. The second cooling container 500 includes an outer wall 501 surrounding the first cooling container 100 and a bottom surface 502 integrally extending from the outer wall 501. In addition, the upper end of the outer wall 501 may be further formed with a wing 504 that can act as an air curtain integrally therewith.

At this time, the bottom surface 502 is formed with a through-hole 503 that can communicate with the air cooling unit 130. The rib 111 of the first cooling container 100 is inserted into the through hole 530 to determine its position.

The second cooling container 400 is not a structure in which the refrigerant is injected through the refrigerant passage portion formed through the inside, as in the above-described embodiment, the cold air generated from the first cooling container 100 is an internal space 530. It is formed in a jar shape so that it can be maintained for a long time.

Meanwhile, the second cooling container 400 may be mounted on the cooling table 600 in a state where the first cooling container 100 is seated through the internal space 530. The cooling table 600 is provided with a refrigerant, a compressor, a condenser, a dryer, an evaporator, a blower, and the like. Alternatively, it may be cooled by applying Peltier, a semiconductor thermoelectric element.

Accordingly, the air cooled through the cooling table 600 is transferred to the air cooling unit 130 of the first cooling vessel 100 through the through hole of the second cooling vessel 500, or the first cooling vessel ( It is delivered through the rib 111 of 100 can keep the fresh fish or fresh fish sashimi for a long time.

As described above, a regenerator for maintaining the freshness of the present invention can obtain the following effects.

First, the first cooling container for accommodating live fish or fresh fish sashimi, and the second cooling container in which the first cooling container is accommodated, thereby primarily supplying cold air to live fish or fresh fish from the first cooling container, and secondly 2 It is possible to continuously supply cold air from the cooling container, and it is possible to eat food while keeping fresh for a long time.

Second, since one cooling vessel on which live fish or fresh fish sashimi is directly placed is made of a porous material, even if condensation occurs, moisture can be absorbed to maintain the taste of live fish or fresh fish sashimi.

Third, a large number of cold air pores are formed in the porous first cooling vessel, so that cold air can be supplied to the lower surface of live fish or fresh fish for a long time.

Fourth, since the first cooling container includes the main body portion of the curved surface, cold air is preserved through the air cooling portion formed below it, and can be supplied to live fish or fresh fish sashimi.

Fifth, since a rib having a predetermined thickness protrudes from the bottom of the first cooling vessel, excessive cold air can be prevented from being transmitted from the second cooling vessel in a relatively low temperature state, thereby preventing freezing of fish or fresh fish.

Sixth, the first cooling vessel emits a large amount of far infrared rays, which is beneficial to the human body, and can enjoy ionic and medicinal effects, antibacterial effects, and oxygen dissolved effects.

Seventh, since the water or cooling gel is frozen in the hollow refrigerant passage in the second cooling vessel, the first cooling vessel having a relatively inferior cooling effect can be kept at a low temperature for a long time.

Eighth, since the height of the 2nd cooling container is formed higher than the height of the 1st cooling container, cold air can be maintained in an internal space, and cold air is continuously supplied to the surface of live fish or fresh fish.

Ninth, the vibrio septic bacteria can be prevented in advance as the first and second cooling containers can be kept in a cooled state for a long time.

Tenth, since the second cooling container is provided with a heat insulating material on the outside, the cold storage effect can be further maintained, and at the same time, it can be decorated with various decorations to enjoy the display effect.

Although the present invention has been described with reference to one embodiment shown in the drawings, this is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent other embodiments are possible. Therefore, the true technical protection scope of the present invention should be defined by the technical spirit of the appended claims.

1 is an exploded perspective view showing a recycler according to a first embodiment of the present invention,

Figure 2 is a cross-sectional view showing the incision in the combiner of Figure 1,

3 is a perspective view of a partially cut away first cooling vessel of FIG.

4 is a cross-sectional view showing a recycler according to a second embodiment of the present invention,

5 is a cross-sectional view showing a recycler according to a third embodiment of the present invention.

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

100 ... 1st cooling vessel 101 ... pores

110.Headquarters 111 ... Rib

120 Flange 130 Air Cooling

200..2nd Cooling Vessel 201 ... Outer Wall

202 ... bottom 203 ... refrigerant passage section

210.Refrigerant 220.Cap

Claims (11)

The first portion of the porous container for providing fresh air to the live fish or fresh fish sashimi is formed by the portion where the live fish or fresh fish sashimi is formed to form a curved main body portion, and an air cooling unit of a predetermined space capable of maintaining cold air therein is provided. ; And The first cooling vessel is seated, a hollow refrigerant passage portion is formed therein to allow the refrigerant to flow therein to provide cold air to live fish or fresh fish sashimi, second cooling is relatively lower than the first cooling vessel A container for maintaining freshness, characterized in that it comprises a container. The method of claim 1, A rib of a predetermined thickness is projected on the bottom of the first cooling vessel so that the contact area is reduced so that the live fish or fresh fish sashimi do not freeze due to cold air directly transmitted from the second cooling vessel. Regenerator. The method of claim 1, And a plurality of cold air holes for supplying cold air from the air cooling part in a thickness direction to discharge moisture due to condensation. The method of claim 1, The first cooling vessel is made of porous ceramic material, foamed synthetic resin, a mixture of foamed synthetic resin and ceramic material, porous wood or charcoal selected from any one of the ashes for maintaining freshness. Vessel. The method of claim 1, The second cooling vessel is formed of an outer wall and a bottom surface integrally extending to the outer wall so that the first cooling vessel is seated, and the height of the outer wall allows the first cooling vessel to continuously supply cold air to the surface of the live fish or fresh fish. A regenerator for maintaining freshness, characterized in that formed above the height of the cooling vessel. The method of claim 5, wherein The second cooling vessel is a regenerator for maintaining the freshness, characterized in that formed in a jar shape to prevent the internal air cooled by the refrigerant to flow out. The method of claim 1, The second cooling container is any one selected from a metal material, a synthetic resin, and a ceramic material. The method of claim 1, Regenerator for maintaining the freshness, characterized in that the outer surface of the second cooling container is further installed to protect the cold to completely wrap it. The first portion of the porous container for providing fresh air to the live fish or fresh fish sashimi is formed by the portion where the live fish or fresh fish sashimi is formed to form a curved main body portion, and an air cooling unit of a predetermined space capable of maintaining cold air therein is provided. ; And An outer wall of an acceptable size for the first cooling container and a bottom surface integrally extending from the outer wall to seat the first cooling container, wherein the height of the outer wall continuously supplies cold air to the surface of the live fish or fresh fish And a second cooling vessel formed to be higher than the height of the first cooling vessel so as to maintain freshness. The method of claim 9, And a rib having a predetermined thickness to protrude from the bottom of the first cooling container so as to reduce the contact area so that the live fish or fresh fish sashimi do not freeze due to cold air directly transmitted from the outside. The method of claim 9, And a plurality of cold air holes for supplying cold air from the air cooling part in a thickness direction to discharge moisture due to condensation.