KR20050007759A - Loess roaster and manufacturing process - Google Patents

Abstract

PURPOSE: A meat roasting plate by using loess and a manufacturing method thereof are provided to promote the health by radiating far infrared rays from the loess roasting plate, to improve the flavor of meat by absorbing fat and restricting meat from getting cold and burned, and to prevent breakage of the plate by forming the plate with the wet manufacturing method. CONSTITUTION: Clean loess is collected, and dried naturally and ripened. The dry loess is crushed as large as the wheel grain, and mixed and kneaded by using a low speed kneader to improve the viscosity of loess. The kneaded loess is mixed with water to prevent crack or breakage of the meat roasting plate by removing air among earth completely. A loess plate is manufactured by using loess including moisture of 18 to 20 %, and the loess meat roasting plate is formed by using loess drying and ripening in the drying chamber.

Description

Grilled meat plate using loess and its manufacturing method {Loess roaster and manufacturing process}

The present invention relates to a pottery plate based on ocher (黄 제조) and a method for manufacturing the same, more particularly using pure loess using the ocher to increase the moldability and far-infrared emission and to increase the simplicity and use effect It relates to a roasting plate and a method of manufacturing the same.

As is well known, when grilling meats such as bulgogi and ribs at home or in restaurants, a grill plate made of metal, a grill made of metal wire, and the like were used.

These metal roasters have a high thermal conductivity, so they can be easily heated and fast roasted, while meat burns easily and burnt meat causes cancer with deterioration of meat taste. As you do not eat a lot of waste was increased.

In addition, even when the meat is cooked on a roasting plate after the meat is cooked, the meat becomes hard to be ingested, and the taste of meat is significantly lowered, which causes the meat to be discarded without ingesting meat.

Particularly, when meat is grilled on a metal roasted meat board, the meat is heated and cooked, and fat (脂肪) sticks to the surface of the roasting plate, and when it cools, it becomes entangled on the surface, making it very difficult to clean and it takes a long time to remove the fat. In addition to the disadvantages that must be washed in addition to using a lot of detergent has the disadvantage of causing environmental pollution.

In order to improve such a waste, a baking plate using soil, alloying materials, etc. has been known in recent years.

In particular, as the roasting plate using the soil, ocher has been known to manufacture a roasting plate using the ocher together with the Onggi-type roasting plate manufactured by using a conventional technique, such as baking a conventional Onggi.

The ocher-based roasting plate is extremely poor in its commerciality due to the fact that gold (cutting) is easily formed during the firing process after molding and many problems due to the treatment of meat oil are known even in use. It is known that the ocher roasted meat plate of 0327050 and its manufacturing method have been improved.

The sun patent is characterized in that the baking sheet is prepared by adding a predetermined amount of sodium chloride to the loess.

That is, quantitative ocher is dissolved in water, and it is semi-dried by placing the submerged ocher in a mixture of several ochers that have passed the melted ocher several times in a sieve of different sizes, and then mixing it with a predetermined amount of sodium chloride (salt) and semi-dried ocher After passing through the crusher of the ocher formed in a plastic bag put in a plastic bag to cure in the shade to achieve moisture control to provide a step of forming and drying.

This selection has the disadvantage of not being realistic in terms of products requiring mass production systems and low cost production.

As an example, the prior patent has a disadvantage that is impossible to implement in a small and medium business as it is a lot of time and manpower is consumed by discharging the soil in water as described above and a lot of time and manpower is consumed. As a result, the production of realistic commodities has not been achieved.

In addition, even when the clay is formed into water and molded into a desired shape, drying the molding does not cause the molding to crack and cracks. Furthermore, in the case of the dried meat board, the crack is more severely cracked and broken when heated on a fire. It is not developed.

The above-mentioned patent is characterized by mixing a small amount of salt to prevent cracking, but the effect is so small that it does not create the desired effect, and when heated to fire, small cracking caused by salt mixed in the baking sheet Increased lung is generated.

The present invention has been made in view of the above problems, and an object of the present invention is to provide an ocher roasted meat plate and a method of manufacturing the same, which are not cracked even in drying or heating in particular.

The present invention has the amazing function and eco-friendly advantages of ocher in the present situation in which the ocher wind is blowing with increasing interest in the health and environment of modern people in the modern society, that is, the property of adsorbing toxic gases and odors in the air. Excessive amount of anion, inorganic germanium and far-infrared radiation (wavelength 3-25 microns), toxin removal, bacteriostatic action of viruses, bacteria, fungi, decompose synthetic chemicals, and also heavy metal ions, It is an object of the present invention to provide a roasted meat plate made of only loess so as to be utilized for health of dietary life with ocher, which is known to have the property of adsorbing organic ions and water purification function, and its manufacturing method.

In addition, the loess yakiniku according to the present invention absorbs the fat produced when grilling meat, so that the meat does not burn or harden due to the meat, and the pollution of the meat due to the increase in taste and disposal due to flavor occurring in the loess is eliminated. It is to reduce.

It is another object of the present invention to create a wet manufacturing method, not dry, in the molding of ocher roasted meat plate to prevent mass productivity and damage during molding and firing.

Hereinafter, the method of manufacturing the ocher roasted meat plate according to the present invention will be described in more detail with reference to Examples.

1. Collect the uncontaminated ocher from the soil surface about 30 ~ 40cm deep from the soil surface, and remove the impurities contained in the ocher after drying the soil with 20% moisture condition by solar heat and wind.

2. After the above-mentioned natural dried ocher is aged for 14 days in the shade, it is filtered again with a sieve having a size of about 3m / m, and only the aged ocher passed through the second sieve is taken to prepare raw materials of the oak roasted meat plate. Equipped.

3. Grind the aged ocher with 3m / m grain size through the metering feeder using a primary mill with a 3m / m wheat grain size.

The primary pulverized loess is pulverized again using a secondary mill of 1 m / m wheat grain size.

The crushing of the predetermined size is to form a constant wheat grain from the loess in order to prevent cracking or rupture of the lamellae plate when forming the lamellae plate using the loess.

4. In order to provide the loess necessary for forming the roasting board, it is mixed evenly for the viscous force of the loess formed by the uniform wheat grain, and then mixed and mixed several times using a low speed kneader to make the loess good for molding.

5. Mix a little water with the well-mixed loess which has passed through 2-5 kneaders, and make the loess with 18 ~ 20% of the moist state of the loess for shaping the loess plate using a refining machine.

The reason for using the refining machine at this time is as follows.

Ocher, which has gone through the foregoing process, is a process that removes air in the soil of the granules as completely as possible through the vacuum drill machine process so that there is no cracking and rupture in the molding of the solid sheet.

6. The ocher formed by the above is made in the shape of cake according to the product standard and size. At this time, the ocher cake is aged and dried in a drying room so that the moisture state of the cake is maintained at 16-18%.

7. The loess supplied by the mold is formed into a solid sheet by applying pressure to the mold of a known molding machine using the loess cake without cracking.

8. The molded ocher roasted meat plate allows the molded product to be dried for 1 hour in the first stage.

When the ocher roasted plate is dried to some extent by using a drying facility, the naturally dried ocher roasted plate is put into a thermal kiln using a trolley in a drying room, and the kiln temperature is raised to be fired for a predetermined time.

The firing temperature at this time is about 100 hours after the temperature of the thermal kiln is stopped, and after 3 hours has elapsed, the kiln is opened again. You get the product, loess yakiniku plate,

Only the perfect product is selected by inspection of the fired state, and the ocher roasted meat plate is released without any cracks, even cotton and good color products.

By manufacturing the ocher roasted plate as described above, it is possible to obtain a high-volume and high quality ocher roasted plate, and when the meat is grilled, the soil does not come out of the meat plate and can be supplied to consumers through a manufacturing process that can be supplied at a low price.

The ocher roasted meat plate according to the present invention absorbs the fat that comes out when the meat is grilled, so there is no waste of meat, and the meat is not burned or cooled and hardened. Depending on the degree of contamination of the roasting plate, there is no need to clean it after using it two or three times.Therefore, there is no concern for environmental pollution due to the use of detergent, and meat taste due to far-infrared rays generated by heating of the loess is excellent. It also promotes good health, and the used ocher roasted meat is naturally friendly because it is reduced back to nature.

The ocher roasted meat plate manufactured by the manufacturing method of the present invention is simple in the manufacturing process, the manufacturing cost is low, and mass production is possible using an automated machine not shown.

The ocher roasted meat plate manufactured by the manufacturing method of the present invention has a simple manufacturing process, which is inexpensive in manufacturing cost, and can be mass-produced using an automatic machine not shown. Such roasting plate has a high fat absorption rate when roasting meat, It has the effect of improving the disadvantages of cooling and hardening and discarding it after about 1 ~ 3 times of use.Therefore, there is no fear of environmental pollution due to the labor force and detergent use due to washing, and the taste of meat is excellent due to the ocher flavor generated by heating. In addition to exerting a beneficial effect on the health of the release, in particular, the characteristics of preventing breakage during firing and rupture due to heating during use due to the specification of the manufacturing stage are exhibited.

According to the embodiment of the present invention described above, it is a matter of course that other moldings other than the roasting plate using the loess may be obtained depending on the shape of the molding die.

Claims (2)

Ocher mining step of collecting uncontaminated ocher, crushing step of crushing the collected loess to natural particle size after milling and drying, and mixing kneading step of mixing and kneading using low speed kneader for viscosity The ocher plate manufacturing step comprising ocher made up to ˜20% of the ocher plate, and the baking plate forming step of forming the ocher after the aging drying step of drying in a drying chamber, and the calcining step of firing Grilled meat version. Ocher extraction step of collecting the uncontaminated ocher at a depth of 30 ~ 40cm from the soil surface and drying and removing impurities in 20% moisture state, The dried ocher is naturally dried and aged for 14 days in the shade, and then aged through a plurality of sieves having a size of about 3 m / m. The aged ocher is 3m / m through the metering feeder. A pulverizing step using a first crusher and a second crusher having a 1 m / m wheat grain size, A mixing kneading step of mixing and kneading a plurality of times using a low-speed kneading machine for the viscous force of the loess formed by the constant wheat particles, Ocher plate manufacturing step of obtaining ocher plate by mixing water with ocher passing through kneading machine to obtain ocher plate with ocher with 18 ~ 20% of ocher moisture state, A maturation drying step of constituting the loess formed in a cake shape and aging and drying in a drying room to maintain the moisture state at 16-18%; The baking plate forming step in which the loess supplied by the mold is formed into a solid plate by supplying pressure of the loess cake without cracking to the mold of the molding machine, and In the firing stage where the molded product is put into natural drying for about 1 hour and heated in a kiln for the first time, and the temperature of the kiln is raised for a predetermined time, the firing temperature is about 3 hours after stopping the temperature of the kiln at 100 degrees. After the passage of time, open the kiln again and be careful not to receive the cold wave, and then cool the heat for about 4 hours to make the firing step to obtain the ocher roasted meat plate of this product. Manufacturing method.