JP3201878U - Fried chicken serving dish - Google Patents

Abstract

An object of the present invention is to provide a fried chicken dish serving dish using a specially configured dish to a customer who comes to the restaurant without losing the crunchy texture of fried chicken in a restaurant, for example. A fried chicken dish providing dish 1 on which a fried chicken and at least a salad to be attached to the fried chicken are placed at once, a dish main body 10 on which at least a salad to be attached to the fried chicken is put, and a dish upper surface portion 11 of the dish main body 10 There is a fried chicken skewer stick 20 provided at least in one place and extending upward from the dish upper surface part 11, and the fried chicken skewer stick 20 is detachable from the dish main body upper surface part 11, and The fried chicken skewer stick 20 has a length that allows a plurality of fried chickens to be lined up in series. [Selection] Figure 1

Description

  The present invention relates to a fried chicken serving dish suitable for providing, for example, a customer who visits a fried chicken in a restaurant without damaging the crispy texture of freshly fried food.

  Traditionally, fried chicken and salads to be added to it are often served in a single plate with a dressed salad or a coconut container containing tartar sauce. In such a case, it is necessary for the restaurant staff to arrange the dishes while taking care that the moisture contained in the salad and the dressing on the salad do not penetrate into the fried chicken after the plate is placed on the table. .

  On the other hand, in order to prevent the taste from being halved by sacrificing the crunchy texture of the fried food when seasoning such as sauce or sauce is soaked in the fried food when fried food such as tempura or tonkatsu is served on the plate There are known dishes for maintaining the taste of fried foods (see, for example, Patent Document 1 and Patent Document 2).

JP-A-11-216055 Utility Model Registration No. 3003663

  For example, when eating a large number of fried chicken at a restaurant using a common dish or the dishes described in Patent Documents 1 and 2 above, a salad with a dressing to be eaten together with the fried chicken, etc. If you try to put it on this plate at the same time, part of the salad dressing will accumulate at the bottom of the plate, but the other part will soak into the fried chicken next to the salad, and you will experience the crunchy texture of the fried chicken. Can not. In particular, if the salad and fried chicken are arranged roughly, the salad will cover part of the fried chicken, the moisture contained in the salad and the dressing on the salad will soak into the fried chicken, There was a problem that the deliciousness was halved at once.

  In addition, while fried chicken and dressed salad are separated on the plate, they are placed on the whole plate at once, so there is a part where the fried chicken's gravy mixes with the moisture and dressing contained in the salad, and the salad itself Will be halved.

  Therefore, if you eat fried chicken placed in a part where such fried chicken and salad do not touch early, you can taste the crunchy texture of that fried chicken, but after a while If you try to eat fried chicken next to a salad like the one mentioned above, the crunchy texture of the fried chicken is already lost because the moisture contained in the salad and the dressing on the salad soaked in the fried chicken, It becomes impossible to taste a pleasant texture as described above.

  In particular, when a large number of fried chicken and many salads are arranged so that a large number of people can share them, eat the fried chicken that you can taste the crunchy texture on the edge of the plate first. Those who enjoyed the deliciousness sufficiently, but those who were enthusiastic about conversation and later eaten fried chicken placed in the middle of the plate and in contact with the salad, are delicious as described above Can't eat and can't enjoy the food.

  An object of the present invention is to provide a fried chicken dish using a specially configured dish to a customer who comes to the store without impairing the crispy texture of freshly fried fried chicken at a restaurant, for example.

In order to achieve the above object, a fried chicken serving dish according to claim 1 of the present invention comprises:
A fried chicken dish serving with fried chicken and at least a salad to go with it,
A plate body on which at least a salad to be added to the fried chicken is placed;
At least one place on the dish upper surface of the dish body, and has a fried chicken skewer stick extending upward from the dish upper surface,
The fried chicken skewer stick is attachable to and detachable from the upper surface of the dish body, and the fried chicken skewer stick has a length that allows a plurality of fried chicken to be arranged in series. It is a feature.

  According to the present invention, it is possible to provide a fried chicken with a plurality of skewered fried chickens in which the area where the salad and dressing come into contact with each other is small or the fried chicken and the salad and dressing do not touch each other. At the same time, this state can be maintained during the fried chicken meal.

  This solves the problem of using a typical dish to provide fried chicken dishes with a fried chicken and a salad or tartar sauce cocot with it.

  Specifically, for example, when eating a large number of fried chickens in a restaurant using a common dish, let's put the dressed salad to eat together with the fried chicken on this dish at the same time. Then, the moisture contained in the salad and some of the dressing on the salad will collect on the bottom of the plate, but the rest will saturate into the fried chicken next to the salad, and the fried chicken will be infused and fried. I can not taste the crunchy texture of fried chicken.

  At this time, if you use a common dish, if you eat fried chicken placed on the part where the fried chicken and salad are not in contact early, you can taste the crunchy texture of the fried chicken. After a while, if you try to eat the fried chicken next to the salad as mentioned above, the crunchy texture of the fried chicken is already lost, and the fried chicken is added to the moisture and salad contained in the salad. As a result, the above dressing is included, and the above-mentioned comfortable texture cannot be obtained.

  However, according to the present invention, such a problem is not caused by having a unique configuration different from a general dish.

  In particular, if the staff who provide fried chicken dishes at restaurants is inexperienced, or if the staff is crowded and the staff alone is not able to provide fried chicken dishes quickly, add this to fried chicken. If the salad is mixed, the fried chicken's gravy will mix with the moisture contained in the salad and the dressing applied to the salad, so you can not only enjoy the crunchy texture of the fried chicken, but also the taste of the salad The fried chicken meat juice will change and customers will not be able to enjoy delicious fried chicken dishes. However, according to the present invention, such a problem does not occur.

  In addition, when a large number of fried chicken and many salads are arranged so that a large number of dishes can be separated by a large number of dishes, a fried chicken that can taste the crunchy texture that is placed near the edge of the dish The person who ate earlier can fully enjoy its deliciousness, but the person who ate fried chicken who was enthusiastic about conversation and placed in the middle of the plate and in contact with the salad later, You can't eat such delicious fried chicken and you can't enjoy the food. However, according to the present invention, such a problem can be avoided.

  In addition, according to the present invention, the fried chicken skewer stick has a structure that can be attached to and detached from the plate body. The fried chicken skewer stick can be removed and the dish body and fried chicken skewer stick can be separated and washed. Therefore, it is possible to keep dishes and fried chicken skewer sticks clean without taking time for washing work, and it is possible to store fried chicken dish serving dishes and fried chicken skewer sticks separately, so extra storage Does not require space.

It is a perspective view which shows the fried chicken provision plate which concerns on one Embodiment of this invention. It is a perspective view which shows the state at the time of providing a fried chicken dish using the fried chicken provision plate shown in FIG.

  Hereinafter, a fried chicken serving plate according to an embodiment of the present invention will be described. The fried chicken serving dish according to an embodiment of the present invention (hereinafter simply referred to as “fried chicken serving dish”) is a salad to be added to the fried chicken, regardless of the experience of the restaurant staff, or a dressing to be applied to the salad. It is a dish that can be loaded well at a time. This fried chicken serving dish is a salad to be added to the fried chicken, a delicious dressed salad, and a cocotte with tartar sauce (in this embodiment, two cocots each containing two types of tartar sauce) And a fried chicken skewer stick that is provided at least at one place on the upper surface of the dish body (one in the central portion in this embodiment) and extends upward from the upper surface of the dish via the connecting portion. The fried chicken skewer stick is removable from the upper surface of the plate body, and the fried chicken skewer stick has a length that allows a plurality of fried chicken to be arranged in series. .

  Hereinafter, a specific configuration of the above-described fried chicken serving dish will be described with reference to the drawings. FIG. 1 is a perspective view illustrating a fried chicken serving tray according to an embodiment of the present invention. Moreover, FIG. 2 is a perspective view which shows the state at the time of providing a fried chicken dish using the fried chicken provision dish shown in FIG.

  The dish body 10 of the fried chicken serving dish 1 is a flat dish having a shallow depth, and is composed of a circular dish upper surface part 11 and an edge part 12 rising over the entire periphery of the dish upper surface part 11. As shown in FIG. 2, the size of the plate body 10 is such that, for example, two to four or five people share the fried chicken 101, 102, 103, 104, 105,. It is large enough to carry an amount that each person can eat.

  In FIG. 2, two cocots 300 each containing a different-tasting tartar sauce to be attached to the dressed salad 200 and the fried chicken 100 are put together on the plate body 10. Then, a female screw portion (not shown in detail in the drawing) is formed up to a predetermined position in the thickness direction of the plate body 10 at the center of the plate upper surface portion 11 forming the circular shape of the plate body 10.

  In the case of this embodiment, the fried chicken skewer stick 20 is made of an elongated stainless steel rod, and has a sharp tip 21 with a sharp tip. As shown in FIG. 2, the fried chicken skewer stick 20 has a sufficient length so that a plurality of fried chickens 100 can be easily skewed from the stick tip acute angle portion 21 from below the stick. In FIG. 2, after the necessary number of fried chickens 100 have been stabbed, a paper-made tag 500 serving as an appeal when the fried chicken providing dish 1 according to the present invention is provided to the customer at the stick tip acute angle portion 21 is provided. It is tied. In the present embodiment, the tag 500 is labeled in English with the name “Rocket Chicken” so as to impress customers using the unique fried chicken serving dish 1 to provide fried chicken dishes.

  At the lower end portion of the fried chicken skewer stick 20, a male screw portion 22 is formed and screwed into the female screw portion (not shown) formed on the upper surface portion 11 of the plate body 10 described above to firmly connect both. When the staff tidys the used fried chicken serving dish 1 and washes it, the fried chicken skewer stick 20 can be easily removed from the dish body 10 by loosening the screw.

  Note that the length of the fried chicken skewer stick 20 is not limited to a specific length. That is, the fried chicken skewer having a length corresponding to the number of fried chickens 100 to be skewered so that the fried chicken 100 can be skewered according to the number of customers when serving using the fried chicken serving dish 1. If a predetermined number of sticks 20 are prepared in advance, the usability of the fried chicken serving dish 1 is improved.

  With the configuration as described above, by providing the salad 200 to be added to the fried chicken 100 using the fried chicken serving dish 1 at a restaurant, the portions where the fried chicken 100 skewered, the salad 200 and the dressing are in contact with each other It is possible to provide a fried chicken dish in a state where the area is small, or the fried chicken 100 is not in contact with the salad 200 or dressing, and this state can be maintained during the meal of this dish.

  Hereinafter, the advantages of the fried chicken serving dish 1 according to the present invention compared with the conventional dish will be confirmed again. If you try to serve fried chicken dishes on a traditional dish, the moisture contained in the salad and the salad dressing between the dish and the fried chicken will be lost by soaking in the fried chicken, and it will come out of the fried chicken Because the meat juice comes out more than necessary, the crunchiness that is the biggest attraction of freshly fried chicken is not quickly lost, but the fried chicken meat is mixed with the dressing and the taste of the salad is also good However, according to the fried chicken serving dish according to the present invention, such a problem can be avoided.

  Also, since the fried chicken and salad are put together on a conventional plate so that they touch each other, if the fried chicken is dressed, the taste of the fried chicken itself will change depending on the taste of this dressing, According to the chicken serving dish, such a problem can be avoided.

  In addition, when providing fried chicken dishes, the store staff sometimes took each customer one plate at a time, which was very time consuming. However, according to the fried chicken serving dish according to the present invention, a large number of fried chicken dishes are provided. A salad to be added to this, along with a dressed salad and a coconut with tartar sauce, can be taken to the customer's table at one time, so the above-mentioned problems do not occur.

  Further, the plate body and the fried chicken skewer bar can be washed separately by loosening the connecting portion of the fried chicken skewer bar and the plate body with the screw and removing the fried chicken skewer bar from the plate body. In other words, for example, only a large number of fried chicken skewer sticks with only fried chicken broth can be washed at once, so that it is possible to reduce the washing time and improve the cleanliness of the fried chicken skewer sticks. it can.

  In addition, since the plate body and the fried chicken skewer bar can be stored separately, they can be stored and stored rationally without taking up unnecessary storage space.

  Moreover, the burden of the restaurant staff at the time of providing fried chicken dishes can be reduced, and freshly prepared fried chicken dishes can be quickly provided to the customer without waiting for the customer. Specifically, for example, you can bring a fried chicken dish for 3 people to the table where the customer waits with one fried chicken serving dish, so there is no need for the staff to go back and forth between the kitchen and the table many times to provide fried chicken . In addition, even an inexperienced staff can put fried chicken and salad on a single fried chicken serving plate in a surely divided state, so that delicious fried chicken with a crunchy feeling can always be provided to customers.

  In addition, the fried chicken served with fried chicken and salad has a very good appearance, and it is a unique dish that leaves an impression at a glance, so many customers have uploaded photos on SNS and marketing. The burden of. As a result, it is possible to easily expand a way that cannot be found anywhere else by providing the deliciousness of fried chicken.

  In the present invention, as described in the above-described embodiment, the plate body is not limited to a plate made of wood, and may be a plate made of resin or metal. Even a dish made of earthenware can be used if it is devised so that it can be attached to and detached from a fried chicken skewer stick.

  In addition, the plate body and the fried chicken skewer stick can be connected to each other with a screw or removed from each other, but it is not always necessary to have a fastening configuration with the screw. However, the connection between the plate body and the fried chicken skewer stick is screwed so that the staff can carry the fried chicken to the customer or enjoy the conversation while the fried chicken is left on the table. While improving the stability and safety of the dish when tasting fried chicken.

  In addition, although the fried chicken skewer stick was made of stainless steel in the above-described embodiment, it goes without saying that the fried chicken skewer stick is not limited to this material as long as the effect of the present invention is exhibited.

  Further, in the above-described embodiment, a female screw portion is provided at the center of the upper surface portion of the plate body, and the lower end portion of the fried chicken skewer stick is screwed into and removed from this female screw portion. For example, two fried chicken skewer sticks can be attached to and detached from the plate at equal intervals from the center of the plate in the diametrical direction. Such an attachment / detachment portion may be provided at an angle of 3 so that the three fried chicken skewer sticks can be attached / detached.

  By doing so, it is possible to provide a plurality of fried chickens to customers with the same number of fried chickens stabbed on the fried chicken skewer sticks according to the number of people who eat them, which improves usability .

  Note that the present invention can be used even when the shape of the dish is inclined such that the upper surface of the dish is not flat but is inclined at a certain angle from the center.

  Moreover, it is also possible to provide a customer with a plurality of spare ribs inserted into a fried chicken skewer stick instead of fried chicken using the fried chicken providing dish according to the present invention.

  Finally, the above-described embodiment is merely an example of the present invention, and it is not necessary to limit the present invention to the above-described dimensions, materials, and shapes without departing from the scope of the present invention. Needless to say, this is possible.

DESCRIPTION OF SYMBOLS 1 Fried chicken offer dish 10 Dish main body 11 Dish upper surface part 12 Edge part 20 Fried chicken skewer stick 21 Stick acute angle part 22 Male thread part 101,102,103,104, ... (100) Fried chicken 200 Salad 300 Coco 500 tag

Claims (1)

A fried chicken dish serving with fried chicken and at least a salad to go with it,
A plate body on which at least a salad to be added to the fried chicken is placed;
At least one place on the dish upper surface of the dish body, and has a fried chicken skewer stick extending upward from the dish upper surface,
The fried chicken skewer stick is attachable to and detachable from the upper surface of the dish body, and the fried chicken skewer stick has a length that allows a plurality of fried chicken to be arranged in series. A featured dish of fried chicken dishes.

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