JP3181691U - Fish cooker - Google Patents
Fish cooker Download PDFInfo
- Publication number
- JP3181691U JP3181691U JP2012006362U JP2012006362U JP3181691U JP 3181691 U JP3181691 U JP 3181691U JP 2012006362 U JP2012006362 U JP 2012006362U JP 2012006362 U JP2012006362 U JP 2012006362U JP 3181691 U JP3181691 U JP 3181691U
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- JP
- Japan
- Prior art keywords
- spatula
- wire
- fish
- cooker
- tip
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Abstract
【課題】イワシなどの身の軟らかい魚を調理するに当たり、内臓の取り出しと身を捌く動作を、一つの調理器でしやすくした魚調理器を提供する。
【解決手段】棒の一端側をへら状2とし、他端側を二股状3とすると共に、二股の間に、先端部分にあけた0.5mmφ程度の穴を通して硬質針金4を取り付けた構造を特徴とし、さらには、棒の一端側のへら状部分をわん曲形状にしたことを特徴とする。棒の両端に二つの別の機能を持たせることにより、作業の効率化を図るものである。
【選択図】図1Provided is a fish cooker that makes it easy to take out the internal organs and to grind the body when cooking a soft fish such as sardines.
A structure in which one end side of a bar is made into a spatula shape 2 and the other end side is made into a bifurcated shape 3, and a hard wire 4 is attached between the two forks through a hole of about 0.5 mmφ formed in the tip portion. Further, the spatula-shaped part on one end side of the rod is bent. By providing two different functions at both ends of the bar, work efficiency is improved.
[Selection] Figure 1
Description
本考案は、イワシなどの身の軟らかい魚を調理するに当たり、内臓の取り出しと身を捌く動作を、一つの調理器でしやすくすることに係る。 The present invention relates to facilitating the removal of the internal organs and the action of scolding with a single cooker when cooking a soft fish such as sardines.
イワシの身は軟らかく、従来から手指の腹で内臓を取り出し、身を捌くことが行われてきた。しかし、手指は相応の太さがあり、うまく処理するには時間がかかるものと考えられた。 Since sardines are soft, it has been practiced to remove the internal organs with the belly of the fingers and comb them. However, the fingers were reasonably thick and thought to take time to process well.
特許文献等の先行技術文献は、平成5年以降の中には確認できない。 Prior art documents such as patent documents cannot be confirmed after 1993.
イワシの腹部を切り裂きやすくするとともに内臓を取り出し、次に身をきれいに捌けるようにする。 Make the abdomen of the sardines easy to tear, remove the internal organs, and then make your body clean.
調理器の一端を若干わん曲を持たせたへら状にし、この部分で腹部の切り裂きと内臓の取り出しを行う。 One end of the cooker is made into a spatula with a slight curvature, and the abdomen is cut off and the internal organs removed at this part.
反対の先を二股にしたものにピアノ線等の硬質針金を取り付け、この針金を背骨に沿って引くことにより身を捌く。 A hard wire such as a piano wire is attached to the opposite end of the fork, and the wire is pulled by pulling the wire along the spine.
内臓の取り出しと身の捌きが一つの調理器でできることによる時間の短縮と、ピアノ線等の硬質針金で捌くことによる切り身のきれいさに効果が望まれる。 It is desirable to shorten the time by removing the internal organs and whistling with one cooker, and to clean the fillet by rolling with a hard wire such as a piano wire.
以下に、図面に示す符号を用いてその手順を説明するが、本考案を実施するに当たり、この説明・手順に限定されるものではない。 Hereinafter, the procedure will be described using the reference numerals shown in the drawings. However, the present invention is not limited to this description and procedure in carrying out the present invention.
調理器1の柄をもち、へら状先端を用いて魚の腹を切り裂き、湾曲部分により内臓を取り出す。 Hold the handle of the cooker 1 and cut the belly of the fish with a spatula tip and take out the internal organs through the curved part.
身を捌くには調理器1を逆に持ち替え、針金部分を魚の鰓のところから背骨に直角に押し込み、背骨に沿って尾の方向にスライドさせる。 To comb yourself, hold the cooker 1 upside down and push the wire part perpendicularly into the spine from the fish cage and slide it along the spine in the direction of the tail.
へら状の先端を用いれば、腹開きの2枚下しもできる。 If a spatula-shaped tip is used, two sheets of abdominal opening can be lowered.
1 ・・・・・ イワシ調理器本体
2 ・・・・・ へら状先端
3 ・・・・・ 二股状先端
4 ・・・・・ ピアノ線等の硬質針金1 ... Sardine
調理業界では針金状のもので身を捌くことは行われている可能性もあるが、へら状先端部分を一体化したことにより、利用度は上がるものと考えられる。 In the cooking industry, there is a possibility that scooping with a wire-like object, but it is thought that the utilization will increase by integrating the spatula tip.
手指を用いることに比べ、腹部を切り裂きやすくするとともに、内臓を取り出し、身をきれいに捌けるようにする。 Compared to using fingers, it makes the abdomen easier to tear, removes the internal organs, and makes the body clean.
反対側の先を二股状にしたものに硬質針金を取り付け、この針金を背骨に沿って引くことにより身を捌く。 A hard wire is attached to the other end of the fork, and the wire is pulled by pulling the wire along the spine.
内臓の取り出しと身の捌きが一つの調理器でできることによる時間の短縮と、硬質針金で捌くことによる切り身のきれいさに効果が望まれる。 It is desirable to shorten the time by removing the internal organs and whistling with a single cooker, and to clean the fillet by burning with a hard wire.
魚調理器 1の棒の部分をもち、へら状先端を用いて魚の腹を切り裂き、わん曲部分により内臓を取り出す。 Fish cooker 1 Hold the stick part, cut the belly of the fish with a spatula tip, and take out the internal organs through the curved part.
1 ・・・・・ 魚調理器本体
2 ・・・・・ へら状先端
3 ・・・・・ 二股状先端
4 ・・・・・ 硬質針金DESCRIPTION OF SYMBOLS 1 ...
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012006362U JP3181691U (en) | 2012-10-01 | 2012-10-01 | Fish cooker |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012006362U JP3181691U (en) | 2012-10-01 | 2012-10-01 | Fish cooker |
Publications (1)
Publication Number | Publication Date |
---|---|
JP3181691U true JP3181691U (en) | 2013-02-21 |
Family
ID=50425862
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2012006362U Expired - Fee Related JP3181691U (en) | 2012-10-01 | 2012-10-01 | Fish cooker |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3181691U (en) |
-
2012
- 2012-10-01 JP JP2012006362U patent/JP3181691U/en not_active Expired - Fee Related
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20121119 |
|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20160130 Year of fee payment: 3 |
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LAPS | Cancellation because of no payment of annual fees |