KR20160144724A

KR20160144724A - A cooking stove for bake meat

Info

Publication number: KR20160144724A
Application number: KR1020150081219A
Authority: KR
Inventors: 설덕목
Original assignee: 설덕목
Priority date: 2015-06-09
Filing date: 2015-06-09
Publication date: 2016-12-19

Abstract

The present invention relates to a fire pot for roasting meat, effectively heating meat and fishes such as meat, pork, chicken, etc., so as to soften meatiness of the meat and enhance taste of the meat. According to the present invention, a direct roasting type using charcoal or briquette fire as a heat source for roasting meats and fishes such as meat, pork, chicken, etc., maintaining the temperature inside a roasting chamber made of a pottery material at high temperature, smoothly discharging oil, and preventing the oil from being dropped on the heat source is realized. Thus, the meat is roasted in a short time to minimize discharge of gravy, the surface and a core part of the meat are cooked at the same time to make taste and texture of the meat better, and a clean state can be always maintained due to easy maintenance. The fire pot comprises a heat source chamber, a roasting chamber, and an oil pan.

Description

{A COOKING STOVE FOR BAKE MEAT}

More particularly, the present invention relates to a frying oven using meatballs that can effectively soften the meat quality of flesh by effectively heating meat and fish such as beef, pork, and chicken.

Generally, there are two types of methods for baking meat and fish such as beef, pork and chicken, depending on the contact method of the heat source.

The direct grilling method is a method in which meat is directly exposed to a heat source such as an electric heater, a gas combustion fire, or a charcoal, and the grilling means such as a grill for grilling is used in most cases.

Of these direct grilling methods, the most commonly used heat source for roasting meat is charcoal, which utilizes the heat generated by the oxidation of charcoal, and at the same time penetrates into the flesh of the far-infrared rays emitted as they oxidize to soften the meat and improve the aesthetics It is known and widely used for roasting meat.

This direct grilling method is cooked at a high temperature in a relatively short time and is suitable for cooking meat such as thin steaks, chops, ribs, and chicken.

The indirect grilling method is a method in which meat is placed on a frying pan or a grill plate and placed in a heat source, and then the meat is baked when heated to a certain temperature.

In this indirect grilling method, frying pan or baking plate containing bio-ceramics generating far-infrared rays is produced, so that the meat quality of the grilled meat is softened and the taste is improved.

The direct grilling method using the charcoal or the indirect grilling method using the frying pan containing the bioceramics has an advantage that the far infrared rays penetrate into the baked meat, so that the meat quality becomes smooth and the taste is improved to some extent.

Usually, most meats have a unique taste, texture, and smell, and when cooked, these characteristics are manifested.

Typically, when most meats are heated above about 70 ° C, they can taste a unique meat taste.

However, it has been pointed out that the difference between the surface temperature of the meat and the depth of the ground is a big disadvantage because the meat so far has been subjected to dry heating by convection and conduction heat transfer and wet heat cooking only by conduction heat transfer.

That is, if the meat is cooked for a long time, the meat is first ripened from the surface of the meat, which causes the phosphatase, which hinders the taste of meat on the surface of the meat, to be activated, thereby deteriorating the meat taste.

On the other hand, when the surface of the meat and the deep part of the meat are cooked at about the same time, the acid which improves the flavor called inosinic acid accumulates in the meat to improve the meat taste.

However, when baked meat is heated for a long time, the juice contained in the meat is discharged to the outside, the juicy meat is easily hardened, and the hardened meat is easily burned by the heat.

As a result, the conventional meat grilling method, in particular the direct grilling method, unlike the original purpose of discharging the juice to the outside by heating for a long time in the exposed state to soften the meat quality of the meat, The burn has a fundamental problem.

The technology that is the object of the present invention is disclosed in Korean Registered Utility Model No. 20-0359017, Korean Patent Publication No. 10-1998-0065903, Korean Registered Utility Model No. 20-0397274.

Korea registered utility model 20-0359017 Korean Patent Publication No. 10-1998-0065903 Korean Registered Utility Model 20-0397274

Accordingly, the present invention was conceived in view of this point, and charcoal or briquettes were used as a heat source for baking meat and fish such as beef, pork, and chicken, and the temperature inside the roasting chamber of the jar was maintained at a high temperature It is possible to minimize the discharge of the juice by burning the meat in a short time by implementing a new type of direct grilling method which can effectively prevent the oil from falling into the heat source as well as the good oil discharge, At the same time, can improve the taste and aesthetics of the meat, and it is very easy to maintain and maintain a clean state at all times.

In order to achieve the above object, the present invention provides the following features.

The above-mentioned fire-fighting furnace has a heat source room using a charcoal or briquette fire as a heat source, a baking room for a heat-roasting material installed on the upper part of the heat source room, a lower heat- A grill chamber in which at least one or more grill plates on which a grill material is placed can be placed; a heat exchanger provided at an upper portion of the heat introducing hole formed in the bottom of the grill chamber, And an oil pan for preventing the oil falling from the roasting material from entering the heat source chamber.

Therefore, it is possible to minimize the discharge of the juice by baking the meat within a short time, and the surface and the deep portion of the meat can be cooked almost simultaneously to improve the taste and feel of meat.

Here, the oil pedestal includes a pedestal main body having a plurality of pipes for heat-conducting oil formed at a position of a hole for introducing heat, and an oil pipe installed at the upper end of the pipe for heat- It can be composed of a stick-shaped oil shutoff plate to flow.

At this time, the oil blocking plate of the oil pedestal may be formed with a plurality of narrow holes for heat-oiling, which are narrow on the upper side and relatively wide on the lower side.

In addition, the firing furnace for use in the invention is a means for controlling the thermal power by changing the position of the oil pan, and is provided with a fastening structure on a side portion of the roasting chamber, and a tip portion located inside the roasting chamber is connected to the oil pan through the bracket And a fire control lever for controlling the fire power in such a manner as to move the position of the oil pedestal through the rotation operation.

In addition, the abovementioned meatballing furnace may further include a spice material container which is installed in the inside of the roasting room and can contain various kinds of spice material, as means for allowing the spice to permeate the roasting material.

In the case of the heat source chamber, the briquetting unit may be provided at a lower portion of the briquetting unit to provide a briquetting power, and the briquetting unit may be disposed at an upper portion of the briquetting unit to provide a charcoal- And a type that supplies a combined heat source of charcoal and fired coal by including a charcoal burning port.

The firing furnace for use in the present invention has the following advantages.

First, by keeping the internal temperature of the roasting chamber of the jar constantly high, it is possible to grill meat and fish such as beef, pork and chicken, so that the meat can be cooked and cooked in a short period of time to prevent the discharge of juices. Far infrared rays penetrate, so that the meat quality of the meat becomes more smooth, and the taste and the beauty can be doubled.

Secondly, it is possible to effectively prevent the oil from splashing on charcoal or briquette fire, and it is possible to facilitate the discharge of oil, and the cleanliness and maintenance of the furnace are very easy.

Third, the intensity of firepower can be controlled according to the type of meat or fish, so it is possible to burn meat, such as beef, pork, chicken, and other seafood such as fish, more quickly and without burning.

Fourth, the spice material such as pine needles is installed in the inside of the roasting room to allow the spices to permeate into the roasted meat, thereby enhancing the deep taste of the meat while eliminating the smell of the meat.

FIG. 1 is a cross-sectional view showing a firing furnace for use in a firing line according to an embodiment of the present invention;
2 is a sectional view taken along the line AA in Fig. 1
3 is a cross-sectional view showing a firing furnace for firing in accordance with another embodiment of the present invention
FIG. 4 is a cross-sectional view showing a firing furnace for firing in accordance with another embodiment of the present invention
5 is an enlarged view showing a fire power control lever in a fire fighting furnace according to another embodiment of the present invention.
FIG. 6 is a cross-sectional view showing a use state of a firing furnace for use in a foul balloon according to an embodiment of the present invention

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

FIG. 1 is a cross-sectional view showing a fireball using furnace according to an embodiment of the present invention, and FIG. 2 is a sectional view taken along line A-A of FIG.

As shown in Figs. 1 and 2, the above-described fire-fighting furnace includes a roasting chamber such as a jar material, a roasting chamber for providing a fire power of charcoal or briquetting fire, and an oil pan for effectively blocking oil falling when roasting meat , Meat can be baked while being cooked evenly, and the discharge of juice can be minimized, which further enhances the meat quality of meat and enhances taste and aesthetics.

For this purpose, the fireplace utilization furnace includes a heat source room 10 using a charcoal or briquette fire as a heat source.

The heat source room 10 is configured to provide a combined fire power of either charcoal or briquette charcoal or charcoal charcoal and briquette charcoal. Inside the heat source room main body 23, which is movable using the wheels 22, It is possible to install a briquetting vessel 20 in which a plurality of briquettes can be stacked or a charcoal fire port 21 capable of containing a predetermined amount of charcoal.

In this case, a briquetting vessel 20 is provided below the heat source chamber main body 23 to provide a briquetting fire power, and in this case, Above the briquetting vessel 20 to be disposed, a charcoal compartment 21 for providing a charcoal firepower, for example, a charcoal box capable of charging a certain amount of charcoal with charcoal firepower is disposed.

Accordingly, the firepower of the briquette and the firepower of the charcoal can be used together to burn the meat.

The heat source room 10 may include a drawer-type re-collection box 24 installed at the bottom of the heat source room main body 23 for processing briquettes and charcoal ash.

In addition, the frying furnace includes a roasting chamber 15 which provides a space for substantially roasting meat.

A plurality of heat introduction holes 11 are formed in the bottom of the bottom of the roasting chamber 15 for introducing thermal power supplied from the heat source chamber 10 into the roasting chamber. And an oil outlet 25 for discharging oil falling to the outside when brewing meat is provided at one side of the side contacting the bottom of the lower portion. .

A door 13 is provided on the front surface of the grill chamber 15 so as to be openable and closable with a see-through window 26 and a handle 27. The door 13 at this time is supported by the grill .

A grill plate 14, for example, a grill can be horizontally disposed on the inside of the grill chamber 15, on which a grill material such as meat or fish can be placed. The grill plate 14 at this time has a plurality of stages And the grill plate 14 disposed in this manner is supported by a structure that rests on a guide rail 28 provided on both sides of the inner wall of the grill chamber 15 to be easily taken out of the grill chamber and into the grill chamber Or can be inserted.

In addition, the firing furnace includes a role of distributing the heat supplied to the inside of the grill chamber evenly, and an oil pan 16 which blocks the oil falling from the grill material from entering the heat source chamber.

The oil support 16 is installed in the inside of the roasting chamber 15 and is disposed in a state of obstructing the upper part of the heat introduction hole 11 formed in the bottom of the roasting chamber, It is possible to uniformly distribute the thermal power coming into the inside of the roasting chamber through the heat introducing holes 11. [

The oil pan (16) is made of a combined structure of the pedestal body (16b) and the oil shutoff plate (16c).

For example, the pedestal main body 16b is in the form of a plate having vertically bent support pieces at the edges, and is disposed side by side while maintaining a slight distance from the bottom of the pedestal chamber. And a plurality of heat-radiating tubes 16a protruding upward at a position corresponding to the positions of the heat-introducing holes 11 at the bottom of the heat-radiating tubes 15.

This allows the thermal power from the heat source chamber 10 to be supplied to the inside of the roasting chamber 15 via the heat introduction hole 11 and the heat flow pipe 16a.

The oil shutoff plate 16c is formed in a shape of a shed so as to substantially block the oil and is installed in a structure that blocks the upper end of the heat flow pipe 16a in the pedestal body 16b.

At this time, a gap is formed between the bottom surface of the oil shielding plate 16c provided at the upper end of the heat-oiling pipe 16a and the upper end of the heat-oiling pipe 16a, A large number of through holes 16d are formed with outer diameters so that the thermal power can escape through these spaces and through holes to enter the inside of the roasting chamber.

In particular, the oil shielding plate 16c also has a plurality of heat-conducting holes 16e formed therein. The heat-conducting holes 16e at this time are narrow in the upper part and relatively wide in the lower part, And the oil does not fall down through the hole.

When the oil generated when brewing the meat falls down due to the disposition of the oil shutoff plate 16c at the position of the heat introduction hole 11 in which the thermal power is inputted, the oil at this time is separated from the oil shutoff plate 16C And then flows down below the periphery of the heat-conducting pipe 16a, and then is collected on the bottom of the roasting chamber 15 through the upper surface of the pedestal body 16b.

Accordingly, the oil falling down when meat is cooked can be guided to the bottom of the roasting chamber of the oil shutoff plate 16c, so that the flow of oil into the heat source chamber 10 can be blocked at the source.

FIG. 3 is a cross-sectional view showing a fireball using furnace according to another embodiment of the present invention, wherein the oil pan 16 can be used as a general fire plate if necessary. The outer peripheral surface of the edge of the pedestal main body 16b is formed with an oil receiving portion 160a which is bent into a U shape to be filled with oil and the oil outlet 160b is formed on one side of the oil receiving portion 160b. .

On the other hand, the above-described meatball-use oven comprises a spice material container 19 capable of containing various types of spice materials such as pine needles, as means for allowing spices to permeate into a roasting material such as meat.

Such an antimicrobial material web 19 is installed in parallel with the upper part of the oil pedestal 16 in the inside of the roasting chamber 15 so that the antimicrobial material contained in the antimicrobial material web 19 receives heat It is possible to emit a unique flavor and eventually the fragrance of the spicy material is permeated into the meat so that the smell of the meat can be eliminated and the flavor of the meat can be added to the taste of the meat.

FIG. 4 is a cross-sectional view showing a fire fighting furnace according to another embodiment of the present invention, and FIG. 5 is an enlarged view showing a firepower control lever in a fire fighting fireplace according to another embodiment of the present invention.

As shown in FIGS. 4 and 5, here, a method of controlling the thermal power supplied from the heat source chamber 10 to the roasting chamber 15 is shown.

The thermal power control lever 18 is installed at the lower end of the side portion of the roasting chamber 15 and the thermal power control lever 18 is turned by hand to manipulate the position of the oil pedestal 16 You will be able to move around.

The screw member of the thermal power control lever 18 is fastened to a nut member mounted on the side of the roasting chamber and the tip portion located inside the roasting chamber 15 passes through the bracket 17, And is connected to the pedestal body 16b.

Accordingly, when the lever portion of the thermal power control lever 18 that is out of the grill chamber 15 is turned to the right or to the left, the entire oil pan 16 can be moved forward or backward, The communication area between the heat introducing hole 11 at the bottom of the room and the heat-conducting pipe 16a at the bottom of the oil pan is varied, so that the thermal power can be adjusted.

For example, when the heat-introducing hole 11 and the heat-oiling pipe 16a are coaxially aligned and communicated, the maximum heat power can be provided. As the position of the oil pedestal 16 is shifted, When the hole 11 and the heat-for-use pipe 16a overlap each other by about 1/2, the thermal power can be provided by about 1/2. Similarly, as the position of the oil support 16 is shifted, If the heat pipe 11 and the heat-for-oil pipe 16a are completely out of communication with each other, a minimum thermal power can be provided.

FIG. 6 is a cross-sectional view illustrating a use state of a flesh and water balloon according to an embodiment of the present invention.

6, after the door 13 is opened and the grill plate 14 on which the meat is placed is placed inside the grill chamber 15 with briquettes or charcoal grilled in the heat source chamber 10, 13), the meat will be baked from this time.

That is to say, the thermal power from the heat source chamber 10 is transferred from the fuel introducing hole 11 of the roasting chamber 15 to the heat-oiling pipe 16a of the oil pan 16, the heat-oiling pipe 16a and the oil- And is supplied to the inside of the roasting chamber 15 through the gap between the through holes 16d and 16e and the heat dissipating hole 16e of the oil shutoff plate 16c.

Since the supplied thermal power is directly or indirectly applied to the meat in the entire inner space of the roasting chamber 15, the meat is quickly and uniformly baked, and the surface and the deep portion are baked at almost the same time, And can improve the taste and aesthetics of the meat.

Since the oil falling down when the meat is burnt is cut off by the oil pan 16, it is possible to completely solve the problem of briquette fire and charcoal fire splashing.

In addition, when the meat is baked, the flavor and flavor of the meat can be further enhanced by allowing the meat to permeate the meat.

Thus, in the present invention, by providing a new meat grill using a meat grill that can effectively burn meat and fish such as beef, pork, and chicken, it is possible to further soften the meat quality of the meat when grilling the meat, .

10: heat source room
11: hole for heat introduction
12: communication
13: Door
14: Griddle
15: Roasting room
16: Oil support
16a: tube for heat flux 16b: base body
16c: oil shield plate 16d: through hole
16e: Heat oil hole
17: Bracket
18: Fire power control lever
19: Tibetan
20: Briquetting section
21: Charcoal
22: Wheels
23: heat source chamber body
24: Re-collection
25: Oil outlet
26: perspective window
27: Handle
28: Guide rail

Claims

A heat source room (10) having a charcoal or briquette lamp as a heat source;
The heat source chamber 10 has a lower heat introduction hole 11, an upper communication 12, and a door 13 on the front side, A grill chamber (15) capable of placing at least one grill (14) on which a grill material is placed;
Is provided at an upper portion of a heat introducing hole (11) formed at the bottom of the roasting chamber (15) to distribute the heat supplied to the inside of the roasting room evenly through the heat introducing hole (11) (16) for blocking the oil falling from the heat source chamber (10) from entering into the heat source room (10);
Wherein the firing furnace comprises a firing furnace.

The method according to claim 1,
The oil pan 16 includes a pedestal main body 16b having a plurality of heat transfer pipes 16a formed at the positions of the heat introduction holes 11 and a heat exchange pipe 16a formed in the pedestal main body 16b Shaped oil shielding plate 16c installed at the upper end of the heat-oiling pipe 16b so as to allow the oil falling from the upper portion to flow below the periphery of the heat-oiling pipe 16b.

The method of claim 2,
And a plurality of holes (16d) for heat-oiling which are narrow on the upper side and relatively wide on the lower side are formed on the oil-blocking plate (16c) of the oil pan (16).

The method of claim 2,
The oil pan 16 is formed with an oil pan 160a which is bent in a U-shape on the peripheral edge of the edge of the pedestal body 16b to allow the oil to flow and fill the oil pan. And a discharge port (160b) is formed.

The method according to claim 1,
The front end portion of the grill chamber 15 located inside the grill chamber 15 is connected to the grill chamber 15 through a bracket 17 so as to adjust the thermal power by varying the position of the oil pan 16. Further comprising a thermal power control lever (18) connected to the oil pan (16) side for adjusting the thermal power by moving the position of the oil pan (16) through a rotating operation.

The method according to claim 1,
Characterized in that it further comprises a spice material pot (19) which is installed in the inside of the roasting chamber (15) and which can contain various kinds of spice material, by means of which the spice penetrates into the roasting material.

The method according to claim 1,
Characterized in that the roasting chamber (15) is made of a jar material which is a kind of earthenware vessel.

The method according to claim 1,
The heat source chamber 10 includes a briquetting vessel 20 disposed at a lower portion thereof to provide a briquetting power and a charcoal opening 21 disposed at an upper portion of the briquetting vessel 20 to provide a charcoal- And a type that supplies a mixed heat source of briquetting fires.