JPH06284980A - Cooking method using pumice stone and cooking using the method - Google Patents

Abstract

PURPOSE:To make it possible to avoid burning to stick and unevenness of grilling of food and to grill till inside of food well in a short time. CONSTITUTION:The lower net 6 is easily attached to or removed from a supporting part and the pumice stones 7 covered on the lower net 6 are prepared by high-temp. drying of natural zeolite. The both edges of the upper net 8 on which the meat 9 is put are bent down, and the net is easily attached to or removed from the upper end of the outer shell 1 of the body. Once the burner 3 is ignited, the pumice stones 7 covered on the lower net 6 are heated to radiate infrared ray and heat the meat 9 on the upper net 8. The fat or meat juice dripping from the heated meat 9 is absorbed by the pumice stones 7 lying under. The fat or the like that is not absorbed by the pumice stones 7 drops on the water in the pan 2 under the lower net 6. Unevenness of grilling is avoided and the inside of food is grilled well in a short time because of infrared rays radiated from the heated pumice stones 7 just like charcoal. Moreover, smoke or undesirable smell is not generated because the meat 9 is not exposed to flame, and this cooking device is work-saving and higienic because the dripping fat or meat juice is absorbed by the pumice stones 7 and cleaning only the upper and lower nets suffices.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for baking food such as grilled meat, grilled fish, vegetables and the like and an apparatus used for the method.

[0002]

2. Description of the Related Art A conventional device for baking foods, particularly a general device used for roasting meat, is a net installed above the gas burner, which uses city gas, propane gas or the like as a fuel to eject a flame from the gas burner. I put the meat on and baked it.

For this reason, the meat is directly exposed to the flame, the meat burns, smoke rises, and the dripping fat burns in the flame. Moreover, since the meat is scorched, there is a drawback that the scorched meat cannot be burned to the inside of the meat sufficiently, and the dripping oil, gravy and scorch adhere to the device, which requires time and effort to clean. .

[0004]

DISCLOSURE OF THE INVENTION The present invention is to make it possible to bake foods, especially fatty fatty birds and meats, to the inside without burning and without uneven burning in a short time. Is an issue.

[0005]

According to the method of the present invention, pumice stones subjected to high heat drying, which are laid on a lower net installed above a heat source, are heated by the heat source, and food is placed on the upper net installed above the lower net. It is characterized by placing and baking.

In the apparatus used in this method, a lower net for laying pumice stones subjected to high heat drying treatment is detachably installed above the heat source, and an upper net for placing food is detachably installed above the lower net. Is characterized by.

[0007]

1 and 2 show an example of an apparatus according to the present invention using a grill. Reference numeral 1 denotes an outer shell, the upper portion of which is open, and the bottom portion of which is provided with a dish 2 for storing water, the upper portion of which is open and which can be freely taken in and out. Reference numeral 3 denotes a burner serving as a heat source, which is fixed to the opposing inner walls of the outer shell 1 via a support tool 4. An electric heater may be used as the heat source. Moreover, provision of the dish 2 is optional.

Reference numeral 5 designates an eave fixed above the burner 3 so as to prevent the jet port of the burner 3 from being blocked by the dripping oil or gravy, and the lower net 6 can be detached. To be placed on. In the embodiment, the eaves 5 descends inward so that the placed lower net 6 can be stably supported. When the eaves 5 are not provided, a support for the lower net 6 may be provided on the inner wall of the outer shell 1 so as to project.

The lower net 6 has its opposite side edges bent according to the inclination of the eaves 5. However, when a supporting tool is provided instead of the eaves 5, the lower net 6 can be attached to and detached from the supporting tool. One or both of them may be formed so that they can be locked to.

Reference numeral 7 is a pumice stone laid on the lower net 6, which is obtained by subjecting natural boiling stones to a high heat drying treatment, which is commercially available as a gardening product and is easily available and easy to handle and hygienic. The pumice stone 7 may have a size that does not spill from the eyes of the lower net 6, and the size can be appropriately selected depending on the size of the eyes of the lower net 6. Pumice stone 7 is not only natural pumice stone that has been subjected to high-temperature drying treatment, but is also porous so that it can absorb fat and gravy dripping when meat is baked, and if it can emit infrared rays when heated, natural pumice stone, It does not matter whether it is artificial pumice.

Reference numeral 8 denotes an upper net on which the meat 9, which is food, is placed, and in the case of the embodiment, both outer edge portions are bent downward so that they can be detachably locked to the upper end of the outer shell 1. Like the lower net 6, the upper net 8 may have any shape, and a support may be appropriately provided on the outer shell 1 depending on the structure of the outer shell 1. However, it is convenient if the upper net 8 is detachably locked above the lower net 6.

[0012]

When the burner 3 is ignited, the pumice stones 7 laid on the lower net 6 are heated to emit infrared rays and heat the meat 9 placed on the upper net 8. Fat and gravy dripping from the heated meat 9 are absorbed by the pumice stone 7 below. The fat and the like that cannot be absorbed by the pumice stone 7 falls into the water contained in the dish 2 below the lower net 6.

[0014]

[Effects of the Invention] When baking foods, especially poultry meat that is high in fat, the meat is not directly exposed to the flame and the infrared rays emitted by the heated pumice stones are used in the same way as charcoal, so there is no unevenness in the baking and the interior is baked in a short time. It can be cooked and is soft-baked to bring out the original taste of meat.

Further, since the meat is not exposed to the flame, smoke and odor are not generated, and the dripping fat and gravy are absorbed by the pumice stone,
After eating, most of the time you just need to clean the upper and lower nets, which is both hassle-free and hygienic.

Further, since the heated pumice cools quickly, it does not require time for post-treatment, and dirty pumice can be easily replaced because it is inexpensive.

[Brief description of drawings]

FIG. 1 is a vertical sectional view of an apparatus.

FIG. 2 is a plan view of the device.

[Explanation of symbols]

 3 Burner 6 Lower net 7 Pumice stone 8 Upper net 9 Meat

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[Procedure amendment]

[Submission date] April 1, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0015

[Correction method] Change

[Correction content]

Further, since the drip fat and the gravy are absorbed by the pumice stones, it is usually only necessary to clean the upper and lower nets after eating, which is both time-consuming and hygienic.

Claims (2)

[Claims] 1. A pumice stone characterized by heating high-heat-dried pumice laid on a lower net installed above a heat source with a heat source and placing food on the upper net installed above the lower net to bake. How to bake food using. 2. A pumice stone characterized in that a lower net for laying out pumice that has been subjected to high heat drying treatment is detachably installed above the heat source, and an upper net for placing food is detachably installed above the lower net. A device that uses food to bake.