JP3784160B2 - Food cooking pot and cooking method - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a food cooking pot and a cooking method.
[0002]
[Prior art]
For example, when making pork bone soup, extract the extract by pouring water and raw bones into a sealable pot, closing the lid, and heating the pot to a set temperature (eg 120 ° C). Has been done. During extraction, if convection is generated in the liquid by heating from the bottom, extraction will be promoted and a good quality product will be produced in a short time, but in order to continue heating, the steam in the kettle is discharged and the kettle is It is necessary to prevent the inside temperature from becoming too high. However, when the steam is discharged out of the kettle, blowing noise and odor are generated, which deteriorates the working environment. Furthermore, if the steam is exhausted too much, the liquid inside the kettle may spout, and the exhaust amount is limited, so that sufficient exhaust cannot be performed and cooling may be insufficient. In addition, when an extraction port is provided at the bottom of the pot and the finished soup is extracted through the extraction port, a cover plate is put on the extraction port in order to prevent the extracted waste from being extracted with the soup. However, when the extract was extracted using the pulverized raw material, clogging was generated in the liquid draining plate due to the waste, so that the pulverized raw material could not be used.
[0003]
[Problems to be solved by the invention]
The problem to be solved by the present invention is to prevent the working environment from deteriorating during food cooking and to prevent clogging at the liquid draining plate when extracting the liquid in the pot.
[0004]
[Means for Solving the Problems]
In a food cooking pot where a steam jacket is provided at the bottom of the pot that can be sealed, and raw materials and water are put inside the pot and sealed, and steam is introduced into the steam jacket to heat the pot and cook food. A cooling pipe is installed in the non-wetted part at the top of the hook, and the cooling water inlet and cooling water outlet outside the pot are connected to the cooling pipe. A connected extraction pipe and a direct steam pipe for injecting steam from the lower side of the liquid cutting plate toward the liquid cutting plate are provided, respectively, for heating the liquid in the pot at the bottom of the pot when cooking food and cooling water in the cooling pipe. Simultaneously cools the steam in the upper part of the pot by passing water.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
An embodiment of the present invention will be described with reference to the drawings. The lower part of the hook body 1 is covered with a steam jacket 2, and the upper part is opened and closed by a lid 3. A cooling pipe 4 is provided at a portion of the upper portion of the hook body 1 that does not come into contact with liquid, a cooling water inlet 5 is provided at one end of the cooling pipe 4, and a cooling water outlet 6 is provided at the other end. An extraction port 7 is provided at the bottom of the hook body, an extraction pipe 8 is connected to the extraction port 7, and an extraction valve 15 provided in the middle of the extraction pipe 8 is opened to allow the liquid in the pot to flow from below the pot body 1. So that it can be removed. The extraction port 7 is covered with a liquid cutting plate 14 having a large number of holes so that only the liquid in the pot body 1 can be extracted while leaving the raw materials inside. The steam jacket 2 is divided inside to form a two-chamber of a main jacket 9 at the center bottom and a side jacket 10 at the side portion. Steam piping 11 is connected to the main jacket 9 and the side jacket 10, respectively, and the steam piping 11 connected to the main jacket 9 is in the middle of the main steam valve 12 and the steam piping 11 connected to the side jacket 10. Is provided with a side steam valve 13. Further, a steam pipe 11 is also provided in the extraction pipe 8, a steam valve 16 is provided directly in the middle of the steam pipe 11, and when the steam valve 16 is directly opened, the inside of the extraction pipe 8 is directed toward the liquid cutting plate 14. Steam is injected.
[0006]
A case where pork bone soup is extracted using the food cooking pot will be described as an example. First, with the extraction valve 15 and the direct steam valve 16 closed, the required water is put into the main body 1, the main steam valve 12 and the side steam valve 13 are opened, and steam is introduced into the main jacket 9 and the side jacket 10. To do. By introducing steam into the main jacket 9 and the side jacket 10, the water in the kettle is heated, and when the temperature is raised to a preset temperature (for example, 90 ° C.) for feeding the raw material, bones of the raw material are put into the kettle. After the raw material is charged, the lid 3 is closed and the heating process is completed by heating to the preset extraction temperature (for example, 120 ° C.).
[0007]
After reaching the set temperature, the side steam valve 13 is closed to stop the supply of steam to the side jacket 10, and cooling water flow is started from the cooling water inlet 5. Since the supply of steam to the main jacket 9 is continued, convection due to heating occurs in the liquid in the kettle, and extraction of the extract from the raw material is promoted. When heating is performed, steam is generated, and the pressure starts to increase due to the steam in the upper part of the kettle. However, the heating from the main jacket 9 and the cooling by the cooling pipe 4 are set to be balanced, and the cooling pipe 4 is connected. By cooling the steam in the kettle by sending the cooling water, the temperature in the kettle is kept constant, and heating can be continued without discharging the steam.
[0008]
When the time necessary for extraction (for example, 60 minutes) elapses, the extract extraction process is terminated, the main steam valve 12 is closed, and heating is stopped. After the extraction time has elapsed, cooling water continues to be fed, and a cooling process is performed to reduce the pressure in the kettle to normal pressure. When the cooling process is completed, the soup is taken out. When the extraction valve 15 is opened, the completed soup is taken out through the extraction port 7 and the extraction pipe 8. When clogging occurs in the liquid draining plate 14 at the time of taking out the soup, the extraction valve 15 is closed once, and the steam valve 16 is directly opened to inject a small amount of steam toward the liquid draining plate 14. When steam is jetted from the back side of the liquid draining plate 14, the clogged surface is removed from the front side of the liquid draining plate 14, and then the steam valve 16 is directly closed and the extraction valve 15 is opened to resume taking out the soup.
[0009]
In addition, although the soup extraction was made into an example in the present Example, it can be used also when cooking other foods, for example, even when a bean is cooked, the above-mentioned cooking causes deterioration of the working environment. In addition, the temperature unevenness in the pot is eliminated, which helps to improve the quality, and even when the liquid draining plate is clogged, the clogging can be eliminated by steam injection.
[0010]
【The invention's effect】
When the steam in the kettle is cooled by the cooling pipe as described above, it is not necessary to discharge the steam at the time of extraction, so that the exhaust sound and smell of steam are not generated, the working environment is not deteriorated, and cooling is not performed. It will not be enough. If the steam jacket is set as two air chambers, and the entire jacket is heated at the time of temperature rise and only the main jacket is heated at the time of extraction, the temperature can be raised in a short time, and the heating will continue from the center bottom at the time of extraction. Convection occurs in the internal liquid, and a high-quality product is produced. Further, even if the liquid draining plate is clogged, it can be easily removed.
[Brief description of the drawings]
FIG. 1 is a configuration diagram in one embodiment of the present invention. FIG. 2 is a time chart in one embodiment of the present invention.
DESCRIPTION OF SYMBOLS 1 Pot body 2 Steam jacket 3 Cover 4 Cooling pipe 5 Cooling water inlet 6 Cooling water outlet 7 Extraction port 8 Extraction pipe 9 Main jacket 10 Side jacket 11 Steam piping 12 Main steam valve 13 Side steam valve 14 Liquid draining plate 15 Extraction Valve 16 Direct steam valve

Claims (3)

In a food cooking pot where a steam jacket is provided at the bottom of the pot that can be sealed, and raw materials and water are put inside the pot and sealed, and steam is introduced into the steam jacket to heat the pot and cook food. A cooling pipe is provided in the non-wetted part of the upper part of the pot, and the cooling water inlet and the cooling water outlet outside the pot are connected to the cooling pipe. By simultaneously cooling the steam in the upper part of the kettle by passing cooling water through the inside, it is possible to continue heating without discharging the steam, and convection by heating in the liquid in the kettle A method for cooking a food cooking kettle characterized by generating 2. The food cooking kettle according to claim 1, wherein the inside of the steam jacket is divided into two air chambers, ie, a main jacket at the center bottom and a side jacket at the side, and the inside of the kettle is introduced only by the main jacket during food cooking. By simultaneously heating the liquid and cooling the steam in the upper part of the pot by passing cooling water through the cooling pipe, it is possible to continue heating without discharging the steam. A method for cooking a food cooking kettle, characterized in that convection due to heating is generated in the liquid . In a food cooking pot where a steam jacket is provided at the bottom of the pot that can be sealed, and raw materials and water are put inside the pot and sealed, and steam is introduced into the steam jacket to heat the pot and cook food. A cooling pipe is provided in the non-wetted part of the upper part of the pot, and the cooling water inlet and the cooling water outlet outside the pot are connected to the cooling pipe. By simultaneously cooling the steam in the upper part of the kettle by passing cooling water through the inside, it is possible to continue heating without discharging the steam and generate convection by heating in the liquid in the kettle It is a food cooking kettle that has been made to operate, and has an outlet with a liquid draining plate at the bottom of the kettle, an extraction pipe connected to the outlet, and direct jetting of steam from below the liquid draining plate toward the liquid draining plate. Each provided with a steam pipe Food cooking kettle and wherein the door.

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