KR20060106974A - A roast plate with a means against oil splash - Google Patents

Abstract

The present invention relates to a yakiniku plate, and more specifically, when grilling pork, etc., provided with a barrier layer for protecting the skin or coating of the human body from the phenomenon that oil from the meat splashes into the air due to the high temperature of the yakiniku plate. The present invention relates to an improved type of roasted meat plate that prevents excessive burning of meat and doubles sterilization of meat and roasted meat plate. According to the present invention, roasting by direct fire and roasting by ocher plate Provides all possible technical means.

Grilled meat plate, Meat oil, 튐 phenomenon, Silver, Ocher plate

Description

Grilled meat plate with oil splash layer {A ROAST PLATE WITH A MEANS AGAINST OIL SPLASH}

1 is a view in the laboratory of the oil 기름 phenomenon in the roasted meat plate.

2 is a perspective view of an embodiment of the present invention.

3 is a state diagram used in the roasting plate of the present invention.

4 is a cross-sectional view of one embodiment of the present invention.

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

6 is a cross-sectional view of the intermediate blocking portion of the present invention.

Figure 7 is a perspective view showing a state in which the ocher plate is combined as an embodiment of the present invention.

8 is another embodiment of FIG. 7.

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

1: yakiniku main plate

2: intermediate blocking part

3: flat part

4: side extension part

5: divided first area, second area, third area of main plate

6: oil discharge part

7: support part

8: Air entry auxiliary bending

9: lower extension

11: silver foil layer

12: ocher plate

13 crater

BRIEF DESCRIPTION OF THE DRAWINGS The drawings attached to the present invention are reference drawings for the embodiments, and the technical concept of the present invention is not limited to the specific shapes shown in the drawings.

The present invention relates to a yakiniku plate, and more specifically, when grilling pork, etc., provided with a barrier layer for protecting the skin or coating of the human body from the phenomenon that oil from the meat splashes into the air due to the high temperature of the yakiniku plate. The present invention relates to an improved roasted meat plate that prevents excessive burning of meat and doubles the bactericidal properties of meat and roasted meat plate.

As the life of modern man is getting richer, the consumption of meat is increasing more, and it is now the most common food culture in Korea to put meat on a grilled meat plate and eat it at homes and restaurants.

However, the biggest problem when grilling meat is the phenomenon that meat oil (especially oily pork) splashes from the grilled meat into the air due to the high heat of the roasted meat plate heated by a gas burner. . If the hot meat oil splashes on the human body, it may cause a burn, and it will not only contaminate the surrounding table, but also cause stains that cannot be easily removed if it is put on human clothes.

In order to solve this problem, there have been attempts to implement a means or a structure for smoothly discharging oil on a roasting board, and on the other hand, an apron is worn to protect clothes from splashing oil. However, even in such a way, since the meat oil is not fundamentally eliminated, the above problem cannot be completely solved.

The present invention is to solve the above problems, and to provide a roasted meat plate to further double the taste and taste of meat.

Based on this aspect, the first object of the present invention is to provide a technical means for solving the problem caused by the phenomenon that the meat oil splashes in all directions when grilling the meat.

It is a second object of the present invention to provide a means for cooking meat by using loess when roasting meat on a roasted meat plate. It is reported that cooking with ocher reduces the nutrients consumed to a minimum. In addition to far-infrared action, minerals and rare elements in ocher are eluted in the food, and microorganisms in ocher (500 million in one spoon of ocher) are rapidly cooled. As they die in the ascension, they infiltrate the BIO into the food, making the food fresh and delicious without losing its nutritional value. In this case, the loess may be used to cook the meat, and the cooking of the meat by the direct fire method may be performed by the user's choice.

It is a third object of the present invention to provide a means for doubling the nutrition state of ripe meat using silver. According to the herbaceous tree, if you have silver silver in your body, your five intestines will be comfortable, your mind and body will be stabilized, and your body will be longed by discharging morale and lightening your body. It is described that silver (銀) is effective in the prevention and treatment of gynecological diseases, such as mental disorders and epilepsy, such as epilepsy and game, and the excellent effect of silver antibacterial and bactericidal action is already well known. The efficacy of this silver is to be applied.

Still other objects and advantages of the present invention will be described below, which are broader by means of the disclosure in the claims and the disclosure of the embodiments thereof, as well as by means and combinations within a range readily contemplated therefrom. It will be added to the scope and will correspond to the unique effects of the present invention.

In order to achieve the above object, the present invention, the main body of the metal member formed to be inclined so that oil can flow down;

The meat roaster divides the main plate into a first region and a second region, and the meat roaster is formed by extending from the upper end of the main plate to the lower portion, having a height of 20 mm or more, and having a flat portion on which meat can be placed. part;

A side extension portion of which the meat piece extends in both directions to the side of the main plate and whose height is greater than the height of the intermediate cutoff portion of the end portion of which the meat piece extends with respect to the main plate;

An oil discharge part formed at the lower end of the yakiniku main plate; And

The meat appliance is placed on a heating means for heating the main plate, characterized in that the meat unit includes a support for supporting the main plate.

And it is preferable that the support portion has a means for guiding the flame of the heating means inwards and assisting in and out of the air.

In still another embodiment, two intermediate cut-off parts are provided, so that the main body may be divided into three regions.

Furthermore, it is preferable that a silver foil layer is formed on the flat portion of the intermediate cut-off portion.

In addition, it is preferable to further include a loess plate freely detachable to the meat plate, which is divided by the intermediate cut-off part on the main plate, a plurality of craters formed in the main plate to increase the heating efficiency It is preferable to further include (火口).

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, when it is determined that the subject matter of the present invention may be unnecessarily obscured as a matter already known to those skilled in the art, such as a known function or a known configuration, the detailed description thereof will be omitted.

Figure 1 is an experimental view of the situation where the meat oil splashes when grilled meat on the yakiniku plate.

As shown in (a) of FIG. 1, a test paper was placed next to the heated roasted meat plate. The meat oil starts to fry in all directions as the roasted meat plate is heated. First, the experimental example in the drawing was tested only in one direction, but the meat oil actually bounced in the other direction. Figure 1 (b) shows the location of the meat oil on the test paper after the experiment of (a), the distribution of the splashing position of the meat oil represented by the point on the test paper is concentrated on the bottom of the test paper In fact, it was concluded that if the frying angle of meat oil was small or the initial angle was high, the frying distance was short. Through these experiments, it was found that if the anti-oil spoiling barrier is installed on the roasting board, the problem of oil splashing when grilling meat can be solved.

Figure 2 shows an embodiment of the roasted meat plate of the present invention equipped with a predetermined oil barrier film based on the above experimental results. The roasted meat plate of the present invention is divided into a roasted meat main plate (1), an intermediate blocking portion (2) having a flat portion (3), the main plate extending portion (4), the middle blocking portion (2) on both sides of the main plate as shown in FIG. It comprises a region (5), meat oil discharge portion (6), the main plate support portion (7), the ventilation means (8), the bottom plate extension portion (9).

First, the yakiniku main plate 1 is made of a plane, but is inclined. The reason for the inclination is that the oil flows well underneath, and the principle of making the inclination is not the yakiniku main plate 1 itself, but the yakiniku main plate 1 at an angle and the support for supporting the yakiniku main plate 1. It depends on (7).

The middle cutoff part 2 is provided in the middle of the meat roasting main plate 1, and the middle cutoff part 2 divides the main plate 1 into two regions. However, in another embodiment, two intermediate cut-off parts 2 may be configured to divide the main plate 1 into three areas. The difference between these two embodiments is that the former has the advantage that the meat is easier to grill because the area of the divided main plate 1 is wider, while the latter further suppresses the oil splashing by narrowing the oil splashing angle. There is an advantage to this. Since the basic role of the intermediate cut-off part 2 is to prevent oil splashing, it must have a certain height, at least 20 mm or more, and has a height of 40 mm to 50 mm through the experiment as shown in FIG. 1. It has been found that the oil problem can be sufficiently solved. However, if it is too high, it is inconvenient to roast meat.

And the said intermediate | middle interruption part 2 is provided with the flat part 3 of the upper surface which has predetermined thickness (the width | variety of an upper surface from a viewpoint seen from an upper surface). The temperature of the heated main plate (1) is close to the flame of the heating means and is very high by its firepower, so that the meat placed on the main plate (1) is burned hard over time, so that the meat has a unique taste. There is a risk of losing it. Therefore, the ripe meat is placed on the flat part 3 to prevent the meat from burning.

On the other hand, both sides of the main plate 1 are also prevented from taking oil. That is, both side surfaces of the main plate 1 are provided as side extension portions 4 of the main plate extending to the main plate 1 and formed so that the height thereof becomes gradually higher. However, since the extension portion with the main plate is not bent upward at a sharp angle, the height of the side extension portion 4 is larger than the height of the intermediate cut-off portion 2 in order to effectively prevent grease.

The configuration of the intermediate cut-off part 2 and the side extension part 4 is shown well in FIGS. 4 and 5.

4 and 5 show a cross section of the roasting plate with the support 7 omitted. In the case of FIG. 4, the main plate 1 is divided into two areas by configuring one intermediate blocking part 2, and in the embodiment of FIG. 5, two intermediate blocking parts 2 and 2 ′ are provided. As a result, the main plate 1 is divided into three regions, and the meat is baked in the divided region of the main plate 1. 4 and 5, it can be seen that the lateral extension 4 of the main plate 1 is higher than the height of the intermediate cut-off portion 2.

2 again, the meat oil flows down the main plate along the oblique slope of the main plate 1, and the lower extension 9 formed at the bottom of the main plate 1 transfers the flowing oil to the oil discharge unit 6. It serves as a guide. On the other hand, the support portion 7 is configured to be placed on the base of the heating means such as a portable gas burner to support the main plate (1) smoothly, the inner portion of the heating means based on the part in contact with the base of the heating means therein the flame of the heating means You will have a kind of barrier to make room for it. At this time, the blocking film of the support 7 makes a slight up and down bend to assist the in and out of the air, and the air enters into the groove formed by the bend.

The actual use state of the roasted meat plate as in the above embodiment is as shown in FIG.

On the other hand, in another embodiment based on the above embodiment, the intermediate blocking portion 2 may be composed of two layers. As shown in FIG. 6, the intermediate blocking part 2 has a structure in which a silver foil layer is formed to form a thin film on the general metal member 10. In other words, through this, the user puts the meat grilled on the main plate (1) on the middle block (2), and not only prevents the meat from burning, but also puts the meat on the silver foil layer that is beneficial to the human body. Along with this, the effect of ingesting silver ions can be achieved. Of course, not to mention the sterilization effect on meat.

On the other hand, Fig. 7 shows a structure in which the ocher plate 12 is placed on the main plate 1 and the meat can be grilled on the ocher plate 12. To this end, by adjusting the correspondence between the size (width and length) of the main plate 1 and the size of the ocher plate 12 in advance, the ocher plate 12 is sandwiched and used on the main plate 1, and then the ocher plate is used. (12) to be removed. In other words, the ocher plate 12 of the present invention has the advantage that the detachable to the main plate 1 is free to replace and manage. If combined with the embodiment of Figure 6 and the embodiment of Figure 7, the user makes the best nutrition and taste by baking the meat on the ocher plate and then put it on the silver foil layer to eat, nutrition, taste of the meat Hygiene can be maintained in an optimal state.

In this case, since the ocher plate 12 is placed on the main plate 1 made of a metal member, the efficiency problem of heat conduction may be pointed out. This problem may be solved by keeping the thickness of the metal member thin, but preferably, if a plurality of fireballs 13 are formed on the main plate 1 as shown in FIG. By heating the flame out of the heating means to the ocher plate 12 can be completely solved the problem of efficiency of heat conduction.

On the other hand, FIG. 8 shows an example of another embodiment of the crater 13, and if the crater is configured in this way, it will be more similar to grilling meat in the grill manner than in the case of FIG. As a result, the embodiments of FIGS. 7 and 8 can grill meat even in a direct fire form according to the present invention, and provide a dual-purpose grilled meat plate that can bake meat on the ocher plate by sandwiching the ocher plate. .

 The above embodiments are merely for illustrating the present invention, and the protection scope of the present invention is not limited by these embodiments.

According to the present invention as described above, there is an advantageous effect that can solve the problem of meat oil splashing in all directions when grilling meat.

In addition, because the meat is cooked using ocher, there is another effect of maintaining the nutritional state and taste of the meat in an optimal state. Furthermore, a silver foil layer is formed on the flat portion of the intermediate block, and the meat is placed on the silver foil layer. Because of this, there is an advantage in creating a health-healthy Well-Being diet.

Of course, since the main plate is separated into two or more regions by the intermediate cutoff portion, it is also found that there is a useful effect of eating different meats for each separated region.

In addition, depending on the user's choice may be adopted ocher plate grilled, there is an advantage that you can eat meat grilled by direct fire method.

In addition, the unique effects generated by the peculiar constitution of the present invention can be easily estimated in the range described in the constitution of the present invention, and the effect of the present invention is not only the matters described in the above-described embodiments and claims of the present invention, but these It is noted that it will be encompassed by a wider range of potential effects that may occur within a range that can be easily drafted from, and potential advantages that contribute to industrial development.

Claims (6)

The main plate of the metal member formed to be inclined so that oil can flow down; The meat roaster divides the main plate into a first region and a second region, and the meat roaster is formed at an upper end of the main plate and extends to a lower portion, and has a height of 20 mm or more and a flat portion on which meat can be placed. ; A side extension portion of which the meat piece extends in both directions toward the side of the main plate and whose height is greater than the height of the intermediate cutoff portion of the end portion extending from the main plate; An oil discharge part formed at the lower end of the yakiniku main plate; And The roasted meat plate is placed on a heating means for heating the main plate, the roaster comprises a support for supporting the main plate. The method of claim 1, And the support portion has means for guiding the flame of the heating means inwards and assisting in and out of air. The method of claim 1, The intermediate plate is provided with two, the yakiniku plate to divide the main plate of the yakiniku into three areas. The method of claim 1, The roasted meat board in which the silver foil layer was formed on the said flat part of the said intermediate | middle interruption | block part. The method of claim 1, The roasted meat plate, which is divided by the intermediate cut-off part, is placed on the main plate, and further comprising a freely detachable ocher plate. The method of claim 5, The yakiniku further comprises a plurality of craters formed in the main plate to increase the heating efficiency.

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