A hanging fish steaming dish

Abstract

The utility model provides a kind of fish steaming dish of suspension, it includes oval dish body main part, middle is equipped with multiple support bar established on the arc base surface of upward convex, peripheral encircles annular flow guide groove of low in the middle of two ends, dish edge has lower bending along edge.Support bar and dish body junction and corner are all round angle design, main part, support bar and along edge integrally formed.The design is through support bar overhead fish body, so that hot steam can pass through food bottom without obstruction, so that food is heated simultaneously ripe up and down, also reduce the contact area of food and dish, utilize air heat insulation to avoid fish meat bottom overripe and change chaff.Support bar root upward convex arc base surface can effectively converge juice to the flow guide groove of annular of left and right sides, convenient to dip, so that food will not be soaked in sauce, prevent food salty, change chaff, mildew.The utility model solves the problem that traditional fish steaming dish makes fish meat easy to old and chaff, fish juice soaking, take slippery etc., improve fish steaming taste.

Description

Technical Field

[0001] This utility model relates to the field of kitchen utensils technology, specifically to a suspended fish steaming plate for steaming fish. Background Technology

[0002] In daily life, traditional steamed fish dishes are usually flat, with the fish ingredients placed directly on the surface. This design has the following drawbacks:

[0003] During the steaming process, the upper and lower parts of the fish will be heated at different rates, resulting in different cooking times. When the fish is fully cooked, the parts that cook easily will have overcooked and become tough.

[0004] After steaming or boiling, because the fish has a large contact area with the plate, the residual heat of the plate keeps the fish meat heated for a long time, making the fish meat seem to be constantly cooked, which causes the meat to gradually become tough and dry.

[0005] The fish juice that seeps out during steaming or boiling accumulates on the plate and soaks the bottom of the fish, affecting the texture and flavor of the fish.

[0006] After steaming, the sauce soaks the bottom of the fish for a long time, causing the fish to slowly become salty, tough, and moldy.

[0007] Traditional plates often have upright edges, which can make them slippery when handled, posing a safety hazard.

[0008] A small bowl is needed when dipping the food in the sauce, which is inconvenient and the sauce is easy to spill.

[0009] Therefore, there is an urgent need for a steaming plate that can suspend the fish, guide the fish juice to be collected, and is easy to handle, in order to solve the above problems. Utility Model Content

[0010] In view of this, the present invention provides a suspended fish steaming plate, which achieves the technical effects of suspended steaming of fish meat, concentrated diversion of fish juice and convenient use through structural innovation.

[0011] This invention provides a suspended steaming plate for fish, comprising a main body with multiple parallel support strips running along its center. These support strips are built on an upwardly convex arc-shaped base, and annular guide grooves surround the outer edges of the support strips. This invention suspends the fish in mid-air, allowing hot steam to pass unobstructed through the bottom of the food, ensuring even heating and simultaneous cooking. It also reduces the contact area between the food and the plate, utilizing air insulation to minimize direct heating of the fish bottom from prolonged contact with the hot plate surface, preventing the fish from becoming tough and dry, thus maintaining its tenderness. The annular grooves around the support strips feature a slope design, causing fish juices to flow from the center of the support strips into the grooves due to gravity, preventing the fish from soaking and affecting the taste, while also facilitating dipping and seasoning.

[0012] According to one embodiment of this application, the main body of the dish adopts an elliptical design, with the support strip parallel to the short side of the ellipse. The elliptical outline matches the arc shape of the fish's body, reducing space waste and making the heat distribution more even during steaming and cooking. This improves the spatial adaptability of the dish to the food and facilitates the placement of the fish.

[0013] According to one embodiment of this application, the cross-section of the support bar is rectangular.

[0014] Further description of the aforementioned solution: the annular guide channel is high at both ends and low in the middle, which is used to centrally store the juice (sauce) so that users can directly dip it without additional pouring or mixing; at the same time, it prevents the fish juice (sauce) from soaking at the bottom of the food, and prevents the bottom of the fish from being soaked in the juice for a long time, which would affect the flavor.

[0015] Further describing the aforementioned solution, the edge of the main body of the dish is provided with a downward-curved edge, which makes it more stable when picked up, reduces the risk of burns caused by the dish slipping, and improves the safety of use.

[0016] Further description of the aforementioned solution: the connection between the support bar and the main body of the plate adopts a rounded corner design, and the corners of the support bar also adopt a rounded corner design to improve the durability of the plate, extend its service life, facilitate cleaning, meet the hygiene requirements of kitchen utensils, and ensure safe use.

[0017] According to one embodiment of this application, the spacing between the support strips is 8-20mm. The 8-20mm spacing provides sufficient support points for the fish body while ensuring steam circulation during steaming, preventing the formation of a closed space between the support strips, allowing steam to penetrate the fish body evenly, ensuring consistent cooking inside and out (top and bottom), and avoiding "undercooked" or "overcooked" phenomena.

[0018] Further description of the aforementioned solution: the main body of the dish, the support strip, and the edge are integrally molded structures, made of ceramic and glass, which are safe and non-toxic, meet food contact standards, and are easy to clean.

[0019] Compared with existing technologies, this invention has the following significant advantages: Traditional fish steaming plates are mostly flat structures, with a large contact area between the fish and the plate surface. During steaming, the bottom of the fish is easily overheated by the high temperature of the plate surface, becoming tough and dry. Furthermore, fish juices accumulate on the plate surface, soaking the fish and affecting the taste. The upright edge design also makes it easy to slip when handling. In contrast, this invention's suspended fish steaming plate uses an elliptical plate body with multiple support strips in the middle, elevating the fish and reducing the contact area with the plate surface. Air insulation prevents overheating of the bottom of the fish, keeping it tender. The annular guide grooves around the support strips are higher at both ends and lower in the middle, allowing fish juices to collect in the central concave pool due to gravity, preventing the fish from soaking and making it easier to dip. The downward-curving edges increase friction, making it more stable to handle and improving safety. The support strips are spaced 8-20mm apart, ensuring both support and steam circulation, resulting in even cooking of the fish from top to bottom. The rounded corners and edges enhance structural strength and facilitate cleaning. The one-piece molded ceramic and glass materials are heat-resistant, safe, and durable, preventing cracking due to thermal expansion and contraction, and are less prone to chemical reactions with fish sauce. This invention centrally collects fish sauce, eliminating the need for an additional bowl, simplifying operation. From structure to details, it is comprehensively optimized, solving many shortcomings of traditional dishes and improving the steaming experience and efficiency. Attached Figure Description

[0020] To more clearly illustrate the technical solutions in the embodiments of this utility model, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0021] Figure 1 This is an overall schematic diagram of an embodiment of the present utility model;

[0022] Figure 2 Top view provided for an embodiment of this utility model;

[0023] Figure 3 A schematic diagram of cross-section AA provided for an embodiment of this utility model;

[0024] Figure 4 A schematic cross-sectional view of BB provided for an embodiment of this utility model;

[0025] Figure 5 This is a schematic diagram of an inclined cross-section provided for an embodiment of the present utility model.

[0026] The following are the labeling elements in the figure:

[0027] 1. Disc body; 2. Support bar; 3. Annular guide groove; 4. Edge.

[0028] The accompanying drawings have illustrated specific embodiments of the present invention, which will be described in more detail below. These drawings and descriptions are not intended to limit the scope of the present invention in any way, but rather to illustrate the concept of the present invention to those skilled in the art through reference to specific embodiments. Detailed Implementation

[0029] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of the present utility model.

[0030] To make the technical solution and advantages of this utility model clearer, the embodiments of this utility model will be described in further detail below with reference to the accompanying drawings.

[0031] Please see Figures 1-5 As shown, the main body of the plate 1 adopts an elliptical design, with a major axis length typically of 280-350mm and a minor axis length of 180-240mm. This size specification can accommodate common fish ingredients on the market, such as sea bass with a body length of 25-35cm and mandarin fish with a body length of 30-40cm. The direction of the major axis of the ellipse is consistent with the extension direction of the fish's body, while the direction of the minor axis matches the width of the fish's body. When placing the fish, the fish's mouth can face one end of the major axis and the fish's tail can face the other end, allowing the fish's body to naturally extend and fully fit the contour of the plate, reducing space waste caused by shape mismatch.

[0032] The main body 1, support strip 2, and rim 4 of the dish are integrally molded, commonly using materials including ceramic, glass, and high-temperature resistant plastics. The main body 1 features a downward-curving rim 4. Taking a ceramic dish as an example, the connection between the downward-curving part of the rim 4 and the main body 1 is smooth, preventing stress concentration and cracking. This downward-curving structure increases the contact area between the hand and the dish. When the hand holds the rim 4, the downward-curving edge provides a certain degree of envelopment, increasing friction. In practical use, the downward-curving rim 4 also serves as an anti-overflow structure. When soup overflows due to boiling during steaming, the downward-curving design of the rim 4 guides the soup down the rim 4, preventing it from dripping onto the steamer or stovetop, keeping the kitchen clean. Furthermore, for glass dishes, the downward-curving part of the rim 4 also provides some impact protection, reducing the probability of breakage when the dish edge collides with other tableware. Of course, other food-grade materials can also be used.

[0033] The main body 1 of the dish has multiple parallel support strips 2 in the middle. The number of support strips 2 depends on the size of the dish. In this embodiment, the support strips 2 have a rectangular cross-section. In some embodiments, an arc-shaped support strip 2 with a higher center and lower sides can be used. The highest point of the arc is located in the middle of the support strip 2, gradually decreasing towards both sides. Taking a ceramic support strip 2 as an example, the radius of curvature of the arc-shaped support strip is 20-30mm, and the highest point in the middle is 5-8mm higher than the sides. The slope formed by this arc structure is 5°-10°, allowing the fish juice to slide naturally down the sides of the support strip 2 under the action of gravity. Of course, in some embodiments, the arc-shaped support strip 2 can be higher on both sides and lower in the middle to better fit the shape of the fish.

[0034] Taking a 500g sea bass as an example, when placed on a traditional flat plate, the contact area between the fish and the plate surface is approximately 150-200cm². 2 However, when placed on the dish of this invention, the contact area is only 30-50 cm². 2 The contact area is reduced by 75%-85%. This reduction in contact area significantly decreases the direct heating area of ​​the fish meat from the high temperature of the dish. Simultaneously, the suspended structure forms an air insulation layer. Air's thermal conductivity (0.023 W / (m·K)) is far lower than that of ceramic (1.0 W / (m·K)) and glass (0.78 W / (m·K), thus reducing heat conduction to the bottom of the fish meat. Temperature testing showed that after 10 minutes of steaming, the bottom temperature of the fish meat on a traditional dish can reach 85-90℃, while the bottom temperature on the dish of this invention is only 70-75℃, effectively preventing the fish meat from becoming tough and dry due to overheating.

[0035] The 8-20mm spacing of the support bars 2 ensures proper steam circulation during steaming. As steam rises from the bottom of the steamer, it penetrates the fish evenly through the gaps between the support bars 2, ensuring consistent cooking throughout the fish. Timed tests showed that steaming a 500g sea bass using this new dish takes 12-15 minutes to reach full cooking, while traditional dishes require 18-20 minutes. Furthermore, fish steamed using traditional dishes often results in overcooked exteriors and undercooked interiors.

[0036] The connection between the support bar 2 and the main body 1 of the disc, as well as the corners of the support bar 2, are all designed with rounded corners. The rounded corner design has the following advantages:

[0037] Enhanced structural strength: To prevent cracking due to stress concentration at right-angle joints, the rounded corner design of the support strip 2 has been tested and found to have a flexural strength that is 15%-20% higher than that of the right-angle design.

[0038] Easy to clean: The rounded corners eliminate hard-to-clean areas, and after use, you can wipe it with a sponge or cloth to remove any fish juice residue.

[0039] The annular flow channel 3 is arranged around the support bar 2, with higher ends and a lower middle, forming a certain slope. Taking an elliptical dish as an example, the height of the two ends of the flow channel is 3-10mm higher than the middle, and the slope of the entire flow channel is 2°-5°. This slope design utilizes gravity to allow the fish juice to converge from both sides of the support bar 2 and the two ends of the flow channel into the central concave pool, enabling rapid and concentrated storage of the juice.

[0040] During the steaming process, the fish juices seeping from the fish flow along the curved surface of support strip 2 into the guide channel. Due to the slope of the guide channel, which is higher at both ends and lower in the middle, the fish juices converge in the central concave pool. When dipping the fish in the sauce, users can directly use chopsticks or a spoon to scoop the sauce from the central concave pool without needing an extra small bowl. This design simplifies the operation process and avoids the problem of spillage caused by using an extra small bowl. According to user surveys, over 90% of users found this centralized storage design convenient and practical.

[0041] In addition, the plate can also be used to steam other ingredients, such as shrimp, crab, and tofu. The design of support bar 2 can also prevent the ingredients from excessively contacting the plate surface, keeping the ingredients fresh and tender.

[0042] Other embodiments of the present invention will readily occur to those skilled in the art upon consideration of the specification and practice of the invention. This application is intended to cover any variations, uses, or adaptations of the invention that follow the general principles of the invention and include common knowledge or customary techniques in the art not disclosed herein. The specification and embodiments are to be considered exemplary only, and the true scope and spirit of the invention are indicated by the foregoing claims.

[0043] It should be noted that when an element is referred to as being "fixed to" another element, it can be directly on the other element or there may be an intermediate element. When an element is considered to be "connected to" another element, it can be directly connected to the other element or there may be an intermediate element present. Conversely, when an element is referred to as being "directly on" another element, there is no intermediate element. The terms "vertical," "horizontal," "left," "right," and similar expressions used herein are for illustrative purposes only and do not represent the only possible implementations. The terms "upper end," "lower end," "left side," "right side," "front end," "rear end," and similar expressions used herein refer to the positional relationship with reference to the accompanying drawings.

[0044] It should be understood that this invention is not limited to the precise structure described above and shown in the accompanying drawings, and various modifications and changes can be made without departing from its scope. The scope of this invention is limited only by the appended claims.

Claims

1. A suspended steaming plate for fish, characterized in that: Includes a disc body (1), the disc body (1) has multiple support bars (2) built on an upwardly convex arc-shaped base surface in the middle, and the support bars (2) are surrounded by annular guide grooves (3). The annular guide channel (3) is high at both ends and low in the middle, forming a slope of 2°-5°. It uses gravity to guide the juice to converge in the central concave pool, which is convenient for storage and dipping. The support strips (2) are spaced 8-20mm apart.

2. The suspended fish steaming plate according to claim 1, characterized in that: The main body (1) of the disc adopts an elliptical design, and the support bar (2) is parallel to the short side of the ellipse.

3. A suspended fish steaming plate according to claim 1, characterized in that: The cross-section of the support bar (2) is rectangular.

4. A suspended fish steaming plate according to claim 1, characterized in that: The disc body (1) has a downward-curved edge (4) at its edge.

5. A suspended fish steaming plate according to claim 1, characterized in that: The connection between the support bar (2) and the main body of the disc (1) is designed with rounded corners, and the corners of the support bar (2) are designed with rounded corners.

6. A suspended fish steaming plate according to claim 4, characterized in that: The main body (1), support strip (2) and edge (4) of the disc are integrally formed and are made of ceramic, glass or high-temperature resistant plastic.

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