JPH0433085Y2 - - Google Patents

Description

[Detailed Description of the Invention] (Field of Industrial Application) The present invention relates to a cooking aid that can quickly heat and cook food without impairing its flavor.

(Problems to be solved by conventional techniques and ideas) Generally, when frying fillet cutlet or the like using thick meat, it is difficult to cook the inside of the meat.

For example, when fillet meat with a major axis of 60 mm, a minor axis of 40 mm, and a length of 80 mm was fried in oil at a temperature of 163 degrees Celsius for about 5 minutes, the surface of the meat became golden brown, but the inside was still raw. Therefore, as a result of testing with the same oil temperature and increasing the heating time to 7, 8, and 9 minutes, the inside was still raw.

So, I increased the cooking time even further and fried it for 11 minutes, and it was cooked through to the inside.

However, when cooked to this point, the outer periphery of the meat loses its umami juices and becomes dry. Also, even if you eat it,
It was hard and tasteless.

Furthermore, a method of lowering the oil temperature and frying for a long time has been considered, but this method has the disadvantage that the oil does not drain well, the product becomes sticky, and the surface does not brown.

It was difficult to cook thick meat in such a way that it was delicious and cooked through to the inside.

The purpose of this invention was to take into consideration the above-mentioned drawbacks, and the purpose of this invention is to cook meat sufficiently even when it is thick, so that the inside of the meat is thoroughly cooked, and the outer periphery does not become hard or become dry due to moisture loss. The aim is to provide aids.

(Means for Solving the Problems) A cooking aid according to the present invention includes a hollow pipe having a tapered tip, and a core metal having a conical tip and configured to be inserted into and removed from the pipe. The core member is characterized in that when the core member is inserted into the hollow pipe, the tapered end portion and the conical end portion form an integral conical shape.

The elliptical hollow pipe has a tapered tip, and an elliptical core member has a conical tip and is configured to be inserted into and removed from the pipe. It may be characterized in that the tapered end portion and the elliptical conical end portion form an integral elliptic conical shape when inserted into a pipe.

(Function) As described above, since the cooking aid according to the present invention inserts the hollow pipe into the meat that is the food material, even if the meat is thick, it can be easily cooked to the inside. Therefore, thermal conductivity is improved and energy can be used effectively.

(Example) An example of the present invention will be described below with reference to the accompanying drawings.

In the figure, the cooking aid is a hollow pipe 1 with a tapered part 1a at the tip.
and a core metal member 2 which has a conical part 2a formed at the tip and is configured to be inserted into and removed from the pipe 1, and the core metal member 2 is inserted into the hollow pipe 1.
The tapered end portion 1a and the conical end portion 2a are configured to form an integral conical shape when inserted into the body. Here, the hollow pipe 1 is made of a member such as stainless steel that is resistant to rust and has excellent thermal conductivity. Note that plating may be applied to aluminum or the like. The core member 2 is made of a wire made of solid stainless steel or the like. Further, a grip portion 2b is formed for easy operation.

Next, a method of using the cooking aid constructed as above will be explained. First, as shown in FIG. 2, a core member is inserted into the hollow pipe 1 and integrated, and then the sharp end is inserted into the center of the meat. At this time, since the core metal member 2 is inserted inside the hollow pipe 1, the inside of the pipe will not be clogged with meat. Thereafter, as shown in FIG. 3, the core member is pulled out, leaving only the hollow pipe 1. In this state,
Put the meat into the oil tank and cook. in this way,
When using the cooking aid of the present invention, thick meat is cooked to the center after 5 minutes. What's more, it doesn't impair the flavor. FIG. 4 shows a cut state of meat cooked using the cooking aid of the present invention. In this way, the fire gets well inside.

FIG. 5 shows another embodiment of the present invention. In the figure, the cooking aid includes an elliptical hollow pipe 3 having a tapered tip and an elliptical core member 4 configured to be insertable and removable into the pipe having a conical tip. When the elliptical core metal member 4 is inserted into the elliptical hollow pipe 3, the tapered end portion 3a and the elliptical conical end portion 4a form an integral elliptic conical shape.

In the above embodiment, since the elliptical hollow pipe 3 is elliptical, the marks left by the pipe on the meat after cooking are reduced. Therefore, the appearance of the meat after cooking can be finished beautifully.

In addition, although the above example describes the case where cooking is carried out using a pot of oil, the use is not limited thereto, and the same can be used even when boiling with other cooking liquids such as water.

Note that the present invention is not limited to the above-described embodiments, and various design changes can be made based on the technical idea of the present invention.

(Effects of the Invention) As explained above in detail, the cooking aid according to the present invention allows cooking by inserting a hollow pipe into the center of the food, so that the food can be heated without spoiling its flavor. Moreover, cooking time can be significantly shortened. In other words, if a hollow pipe with excellent thermal conductivity is used, such as stainless steel or aluminum with a plated surface, the cooking time can be further shortened.

[Brief explanation of the drawing]

Fig. 1 is an assembly diagram of a cooking aid which is an embodiment of the present invention, Fig. 2 is a sectional view of essential parts of a cooking aid which is an embodiment of the invention, and Fig. 3 is a cooking aid of the present invention. FIG. 4 is a perspective view showing how the cooking aid of the present invention is used to cut fried meat, and FIGS. 5 and 6 are other embodiments of the present invention. FIG. 2 is a perspective view of the cooking aid. DESCRIPTION OF SYMBOLS 1... Hollow pipe, 1a... Conical part, 2... Core metal member, 2a... Conical tip part, 3... Oval hollow pipe, 3a... Tapered tip part, 4... Oval core metal member, 4a... ...Top elliptical conical part.

Claims (1)

[Claims for Utility Model Registration] 1. A hollow pipe having a tapered tip and a core member having a conical tip and configured to be inserted into and removed from the pipe. A cooking aid characterized in that when the cooking aid is inserted into the hollow pipe, the tapered tip portion and the conical tip portion form an integral conical shape. 2 Consisting of an elliptical hollow pipe with a tapered tip and an elliptical core member with a conical tip and configured to be inserted into and removed from the pipe, and the elliptical core member is inserted into the elliptical hollow pipe. A cooking aid characterized in that the tapered tip portion and the elliptical conical tip portion form an integral elliptic conical shape when inserted into the cooking aid.