Press frying apparatus and method of cooking fried bones using the same

Abstract

A press fryer and a method for cooking fried bones using the same are disclosed. A press fryer for cooking small bones of poultry according to an embodiment of the present invention comprises: a pan for frying small bones of poultry in oil; a press cover that helps to further heat the pan by compressing at least one small bone fried by the oil from above; and a press lever portion that is rotatably installed by a hinge bracket attached to one side of the pan and opens the press cover installed on a lower movable connecting shaft upward or closes it downward through the rotation, wherein the press lever portion is made of a weight with a constant load and presses the press cover with its own constant load when the press cover is closed.

Description

Technology Field

[0001] The present invention relates to a press fryer and a method for cooking fried bones using the same, and more specifically, to a press fryer for cooking fried bones of poultry such as chicken and a method for cooking fried bones using the same. Background Technology

[0002] Generally, poultry such as chickens and ducks are processed into products by separating the meat during the deboning process at processing plants, and the remaining bones are discarded.

[0003] For example, in the case of chicken, the amount of discarded chicken bones is increasing as the number of customers who prefer boneless products such as boneless fried chicken, dakgangjeong, chicken breast, and nuggets has recently grown. Typically, chicken bones account for over 30% of the chicken's weight, which is a significant amount, and are known to be rich in nutrients such as calcium, protein, and fat. However, most chicken bones are discarded during the processing stage because they are inconvenient to cook and eat, resulting in food waste, disposal costs, and environmental burden.

[0004] Accordingly, with the goal of providing customers with high-quality food at an affordable cost, we focused on researching cooking methods that utilize the remaining small bones after deboning chickens, enabling humans to consume the bones as well. During this research process, we discovered the following problems when applying conventional cooking methods.

[0005] For example, the conventional method of frying in oil has the problem that all the moisture in the bones is lost, making them hard, so they are difficult for people to chew and unsuitable for consumption.

[0006] In addition, the conventional method of stir-frying in a frying pan has the problem that the outside of the bone burns quickly while the inside remains uncooked, making it unsuitable for consumption.

[0007] Therefore, a new cooking device and method are required to solve these conventional problems and enable poultry bones to be eaten whole with a crispy texture.

[0008] The matters described in this background technology section are written to enhance understanding of the background of the invention and may include matters that are not prior art already known to those skilled in the art to which this technology belongs. The problem to be solved

[0009] The embodiment of the present invention aims to provide a press fryer capable of cooking bone-fried meat that can be eaten whole with a crispy texture by frying small bones of poultry, including chicken, in oil and then pressing them against a heated iron plate pan through the self-weight of the press lever part and the press cover for additional heating, and a method for cooking bone-fried meat using the same. means of solving the problem

[0010] According to one aspect of the present invention, a press fryer for cooking small bones of poultry comprises: a pan for frying small bones of poultry in oil; a press cover that helps to further heat by the pan by pressing at least one small bone fried by the oil from above; and a press lever portion that is rotatably installed by a hinge bracket attached to one side of the pan and opens the press cover installed on a lower movable connecting shaft upward or closes it downward through the rotation; wherein the press lever portion is made of a weight with a constant load and presses the press cover with its own constant load when the press cover is closed.

[0011] In addition, the above-mentioned steel plate fan may have a plurality of fixed legs at the bottom to prevent shaking on the grille, and a gripping movable ring formed on at least one side.

[0012] In addition, the press lever portion may be in the shape of a pipe extended in the longitudinal direction, and a rotating shaft joined in a "T" shape to one end may be rotatably connected by passing through the through holes on both sides of the hinge bracket, and a heat-blocking handle may be provided at the other end.

[0013] In addition, the press lever portion can be positioned parallel to the bottom portion of the steel plate pan according to the height (h1) of the center axis of the hinge bracket vertically from the upper surface of the press cover and the length (h2) of the movable connecting axis when closed.

[0014] In addition, the above-mentioned fluid connecting shaft is characterized by being installed so that the press cover can move freely at a certain angle while in a horizontal state, depending on the different sizes and heights of the irregular fine grooves.

[0015] Additionally, the fluid connecting shaft includes: a first link connected to the lower part of the press lever portion; a second link connected to the upper surface of the press cover; a fluid shaft that is movably coupled by penetrating the first link and the second link; and a stopper that forms a step on both sides of the first link centered on the fluid shaft to physically limit the range of movement of the second link.

[0016] In addition, the above-described press fryer may further include a lever fixing part that restrains the press cover from moving while it is open by the above-described press lever part.

[0017] In addition, the lever fixing part is characterized by being installed on one side of the steel plate fan alongside the hinge bracket to mechanically restrain the angle of the press lever part through a fixing clutch.

[0018] Additionally, the lever fixing part may include: a first clutch connected to one end of the rotation axis of the press lever part; a second clutch that engages with the first clutch when moving forward and disengages from the first clutch when moving backward; an actuator that operates the second clutch to move forward or backward; and a housing that houses the second clutch and the actuator and is mounted on one side of the steel plate pan.

[0019] In addition, the lever fixing part can be manufactured to fix the angle of the press lever part at a maximum of 80° and to fix various angles in stages according to the number of teeth designed for the first clutch and the second clutch.

[0020] In addition, the press cover may be lowered by the press lever portion to form a plurality of oil passages that allow the oil to pass through to the upper surface or be received inside when the fine bone is compressed.

[0021] In addition, the press cover may be lowered by the press lever portion to further form a protrusion pattern for reinforcing uniform compression force on irregular fine bones when compressing the fine bones.

[0022] Meanwhile, according to one aspect of the present invention, a method for cooking fried bones using a press fryer equipped with a steel plate pan, a press cover, and a press lever part may include: a step of heating oil in a steel plate pan to a predetermined cooking temperature while the press cover is opened upward through the press lever part; a step of frying at least one bone with its skin facing downward in the oil while the oil satisfies the cooking temperature; a step of closing the press cover through the press lever part and further heating the at least one bone fried by the oil by pressing it with its own weight using the heated steel plate pan; and a step of completing the fried bones by frying further with the press cover open until a desired fried color is satisfied when the additional heating is completed.

[0023] In addition, the frying step is characterized by frying with only one side of the bone submerged in oil, while frying the back side and the front side for 1 minute each.

[0024] In addition, the additional heating step is characterized by frying the bone in the oil and simultaneously additionally heating the back and front sides of the bone through the press cover for 2 minutes each. Effects of the invention

[0025] According to an embodiment of the present invention, by providing a press fryer that cooks the small bones of poultry, which are conventionally discarded, by pressing them in heated oil and on a hot plate to create a crispy texture so that even the bones can be eaten, it is possible to provide customers with affordable, nutritious, and high-quality food.

[0026] In addition, by making it possible to cook the small bones of poultry that were previously discarded into crispy fried bones, it is effective in solving the problems of food waste, disposal costs, and environmental burden.

[0027] In addition, by providing a new menu item (fried bones) utilizing affordable ingredients (small bones) to stores and / or small business owners struggling with rising prices, it is expected to have the effect of strengthening their business competitiveness. Brief explanation of the drawing

[0028] FIGS. 1 and FIGS. 2 are three-dimensional views showing the configuration of a press fryer according to an embodiment of the present invention. FIGS. 3 and 4 are side views showing the open and closed states of the press cover of a press fryer according to an embodiment of the present invention. FIG. 5 is a plan view showing the bone frying state of a press fryer according to an embodiment of the present invention. FIGS. 6 and 7 show the configuration and operating state of the lever fixing part according to an embodiment of the present invention. FIG. 8 schematically shows the flow structure of a flow connecting shaft formed at the lower part of a press lever portion according to an embodiment of the present invention. FIG. 9 shows a cross-sectional structure of a press cover with an enlarged view of portion "A" of FIG. 7 according to an embodiment of the present invention. FIG. 10 is a flowchart schematically illustrating a method for cooking fried bones using a press fryer according to an embodiment of the present invention. Figure 11 shows the step-by-step situation of a fried bone cooking method according to an embodiment of the present invention. Specific details for implementing the invention

[0029] Below, embodiments of the present invention are described in detail with reference to the attached drawings so that those skilled in the art can easily implement the invention.

[0030] The terms used herein are for the purpose of describing specific embodiments only and are not intended to limit the invention. As used herein, singular forms are intended to include plural forms as well, unless explicitly otherwise indicated in the context. It will also be understood that the terms “include” and / or “include,” as used herein, specify the presence of the mentioned features, integers, steps, operations, components and / or components, but do not exclude the presence or addition of one or more of other features, integers, steps, operations, components, components and / or groups thereof. As used herein, the term “and / or” includes any one or all combinations of the items listed in association.

[0031] Throughout the specification, terms such as first, second, A, B, (a), (b), etc., may be used to describe various components, but said components shall not be limited by said terms. These terms are intended only to distinguish a component from other components, and the nature, order, or sequence of said component is not limited by said terms.

[0032] Throughout the specification, when it is stated that one component is 'connected' or 'joined' to another component, it should be understood that it may be directly connected to or joined to that other component, or that there may be other components in between. On the other hand, when it is stated that one component is 'directly connected' or 'directly joined' to another component, it should be understood that there are no other components in between.

[0033] Throughout the specification, the terms used are merely for describing specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

[0034] Now, a press fryer according to an embodiment of the present invention and a method for cooking fried bones using the same will be described in detail with reference to the drawings.

[0035] FIGS. 1 and FIGS. 2 are three-dimensional views showing the configuration of a press fryer according to an embodiment of the present invention.

[0036] FIGS. 3 and 4 are side views showing the open and closed states of the press cover of a press fryer according to an embodiment of the present invention.

[0037] FIG. 5 is a plan view showing the bone frying state of a press fryer according to an embodiment of the present invention.

[0038] Referring to FIGS. 1 to 5, a press fryer (100) for cooking small bones of poultry according to an embodiment of the present invention includes a steel plate pan (110), a press cover (120), and a press lever part (130).

[0039] The iron plate pan (110) fries the pre-prepared poultry bones (10) in oil (20).

[0040] The press cover (120) presses at least one small bone (10) that is fried by the oil (20) from the top to help with additional heating by the iron plate pan (110).

[0041] The press lever part (130) is rotatably installed by a hinge bracket (140) attached to one side of the steel plate fan (110), and through the rotation, the press cover (120) installed on the lower movable connecting shaft (131) is opened upward or closed downward. This press lever part (130) is made of a weight having a constant load and is characterized by pressing the press cover (120) with its own constant load when the press cover (120) is closed.

[0042] This press fryer (100) is structured to alternately fry the front and back sides of the bone (10) and to heat it further by natural compression with the weight of the press cover (120), thereby cooking the bone (10) until it is crispy inside, so that the bone can be chewed and eaten.

[0043] In the present invention, poultry includes chickens, ducks, quails, pheasants, etc. Hereinafter, the present invention is described by assuming a representative chicken as poultry, but the embodiments are not limited thereto.

[0044] The bone fragments (10) include neck bones, rib bones, and wing bones, excluding thick chicken leg bones. Here, there may be remaining flesh that is not completely separated from the bones during the deboning process of the chicken (e.g., flesh attached to the neck bone or meat attached to the rib bone), but in the present invention, these are included and defined as bone fragments (10). In addition, in the present invention, bone fry refers to food in which the bone fragments (10) have been cooked using a press fryer (100).

[0045] The iron plate pan (110) is placed on the kitchen stove (30) and, while filled with oil (20) inside, is heated by an external heat source such as a burner (31) to fry the bone (10). At this time, unlike a conventional fryer, it is preferable for the iron plate pan (110) to hold the oil (20) at a height where the bone (10) is not submerged inside, for example, at a height where about half of the bone (10) is submerged.

[0046] A steel plate pan (110) according to a preferred embodiment of the present invention is manufactured in the shape of a rectangular box with a certain depth and area using at least one material selected from cast iron, carbon steel, carbon steel, and stainless steel. However, the embodiments of the present invention are not limited thereto and may be manufactured to have various shapes and sizes, such as a circle.

[0047] For example, the iron plate pan (110) can be manufactured to have a size (area) that matches the size and number of the kitchen burners (30) or stoves (31), for example, it can be manufactured with a bottom size that can cover one stove (e.g., square) or with a bottom size that can cover two adjacent stoves at the same time (e.g., rectangular).

[0048] The iron plate pan (110) may have a plurality of fixed legs (111) that are fixed so as not to shake on the lower part of the pan (30), and a gripping movable ring (112) formed on at least one side to facilitate movement and cleaning.

[0049] The press cover (120) is made of a flat plate with a smaller surface area and the same shape as the bottom part (113) of the iron plate pan (110).

[0050] The press cover (120) can be made using at least one material among cast iron, carbon steel, carbon steel, and stainless steel, just like the iron plate pan (110).

[0051] The hinge bracket (140) is joined (welded) to one side of the steel plate pan (110) and connected to the rotation axis (132) of the press lever part (130) through the through hole (141).

[0052] The press lever portion (130) is in the shape of a pipe extended in the longitudinal direction, and a rotating shaft (132) joined in a "T" shape to one end is rotatably connected by passing through the two through holes (141) of the hinge bracket (140), and a heat blocking handle (133) is provided at the other end. The heat blocking handle (133) is a part that is gripped by the user and can be made of a heat-blocking material such as rubber or silicone to block heat from the press lever portion (130) formed of metal.

[0053] Additionally, the press lever part (130) has a pipe shape for its entire length, but a certain section with a heat-blocking handle (133) may have a heavy material (134), such as concrete, fixed inside the pipe to reinforce the load. Therefore, when compressing the fine bone (10) for additional heating through the heated steel plate pan (110), it has the effect of being able to compress sufficiently by its own weight, and has the advantage of not requiring a person to compress the press lever part (130) for compression.

[0054] Referring to FIG. 4, when closed, the press lever portion (130) is positioned parallel (horizontally) to the bottom portion (113) of the iron plate pan (110) according to the height of the central axis (h1) of the hinge bracket (140) which is vertical from the upper surface of the press cover (120) and the length (h2) of the fluid connecting shaft (131). That is, when designing the press fryer (100), the design values ​​of the height of the central axis (h1) of the hinge bracket (140) and the length (h2) of the fluid connecting shaft (131) are determined in order to position the press lever portion (130) parallel (horizontally) to the bottom portion (113) of the iron plate pan (110).

[0055] Meanwhile, the press fryer (100) may further include a lever fixing part (124) that restrains the press cover (120) from moving when it is open by the press lever part (130).

[0056] For example, FIGS. 6 and 7 show the configuration and operating state of a lever fixing part according to an embodiment of the present invention.

[0057] Referring to FIGS. 6 and 7, a lever fixing part (150) according to an embodiment of the present invention is installed on one side of a steel plate fan (110) alongside a hinge bracket (140) and mechanically restrains the angle of a press lever part (130) through a fixing clutch (151, 152).

[0058] The lever fixing part (150) comprises a first clutch (151) connected to one end of the rotation axis (132) of the press lever part (130), a second clutch (152) that engages with the first clutch (151) when moving forward and disengages from the first clutch (151) when moving backward, an actuator (153) that operates the second clutch (152) forward or backward by an external force, and a housing (154) that houses the second clutch (152) and the actuator (153) and is mounted on one side of the steel plate pan (110). Here, the first clutch (151) and the second clutch (152) may be collectively referred to as a fixed clutch.

[0059] The actuator (153) is shaped like a rod and can be operated forward and backward by an external force from the user, and the second clutch (152) can slide about the rotation axis (132) by the operating force.

[0060] As shown in FIG. 6, the lever fixing part (150) can restrain the rotation axis (132) by advancing the second clutch (152) through the actuator (153) while the press cover (120) is open by the press lever part (130) and engaging with the first clutch (151). At this time, the lever fixing part (150) can preferably fix the angle of the press lever part (130) to a maximum of 80°, and can be manufactured to fix various angles (e.g., 80°, 60°, 30°, etc.) in stages depending on the number of teeth designed for the fixing clutch (151, 152).

[0061] As shown in FIG. 7, when the press cover (120) is closed through the press lever part (130), the lever fixing part (150) retracts the second clutch (152) through the actuator (153) to release the engagement with the first clutch (151). Thus, the rotation axis (132) of the press lever part (130) becomes rotatable.

[0062] Meanwhile, since the bone (10) is a natural byproduct rather than a manufactured product, its size and height (thickness) cannot be uniform, and there may be relatively high or low parts even within a single bone (10). When the bone (10) is pressed against a heated iron plate pan (110) using a horizontal press cover (120), the relatively high part (thick part) comes into contact with the press cover (120) first, and the contact area gradually increases due to the weight of the press lever part (130). However, it must be considered that the compressive force is formed differently depending on the height (thickness) of the bone (10), and the lowest part (thin part) does not come into contact with the press cover (120) and lifts up, which may cause variations in the heating speed and degree of cooking depending on the part.

[0063] That is, the press fryer (100) according to the embodiment of the present invention must sufficiently consider that, due to the characteristic of cooking fried bones with a crispy texture by pressing the bone (10) with a press cover (120) while frying it and adding heat, the texture of each part may differ if the degree of additional heating differs for each part.

[0064] Accordingly, the fluid connecting shaft (131) formed at the lower part of the press lever part (130) according to an embodiment of the present invention is characterized by being installed so that the press cover (120) can move freely at a certain angle depending on the size and height of different fine grooves (10).

[0065] For example, FIG. 8 schematically shows the flow structure of a flow connecting shaft formed at the lower part of a press lever portion according to an embodiment of the present invention.

[0066] Referring to FIG. 8, the fluid connecting shaft (131) according to an embodiment of the present invention comprises a first link (1311) connected to the lower part of a press lever part (130), a second link (1312) connected to the upper surface of a press cover (120), a fluid shaft (1313) that is movably coupled by penetrating the first link (1311) and the second link (1312), and a stopper (1314) that forms a step on both sides of the first link (1311) centered on the fluid shaft (1313) to physically limit the range of movement (angle) of the second link (1312).

[0067] According to this fluid connecting shaft (131), as shown in FIG. 8(A), when a press cover (120) that descends in a horizontal state by the fluid connecting shaft (131) comes into contact with and presses the upper part of a bone (10) that has different heights in different parts, as shown in FIG. 8(B), the angle can be freely changed within the movable range of the fluid shaft (1313) so that all parts of the bone (10) can be pressed uniformly.

[0068] Therefore, by applying a uniform compressive force with a wide contact area to the small bones (10) of different sizes and heights in each part through the press cover (120), it is possible to heat them, thereby maintaining a balance between the heating speed and the degree of cooking in each part.

[0069] Meanwhile, the press fryer (100) according to the embodiment of the present invention is equipped with components for user safety due to the characteristic of cooking fried bones using high-temperature oil (20).

[0070] FIG. 9 shows a cross-sectional structure of a press cover with an enlarged view of portion "A" of FIG. 7 according to an embodiment of the present invention.

[0071] As described above, when using the press fryer (100), the fine bone (10) is placed in the heated oil (20) of the iron plate pan (110), and the press lever part (130) is lowered to press it with the press cover (120). At this time, assuming a worst-case scenario, if an inexperienced person (beginner) puts too much oil (20) into the iron plate pan (110) to the extent that the fine bone (10) is submerged and closes the press lever part (130) too quickly, pressure from the entire surface area of ​​the press cover (120) is applied to the heated oil (20) instantaneously, causing the oil (20) to slosh and be pushed to the edge of the iron plate pan (110), overflowing, or splashing onto the user, a dangerous situation may occur.

[0072] Accordingly, referring to FIG. 9, a press cover (120) according to one embodiment of the present invention may be lowered by a press lever part (130) to form a plurality of oil passages (121) that allow oil (20) to pass through to the upper surface or be contained inside when the fine bone (10) is compressed. Here, the appropriate amount of oil (20) in the iron plate pan (110) may be such that half of the fine bone (10) is submerged.

[0073] Therefore, when a plurality of oil passages (121) are formed in the press cover (120), even if a large amount of oil (20) is introduced, the entire surface area does not pressurize the oil (20), thus minimizing sloshing and preventing overflow by allowing the oil (20) to pass to the upper surface or be contained inside through the plurality of oil passages (121).

[0074] Additionally, when the press cover (120) is lowered by the press lever part (130) to compress the fine bone (10), a protrusion pattern (122) may be further formed to reinforce the uniform compressive force on the irregular fine bone (10) in addition to the flow structure of the flow connecting shaft (131). At this time, the plurality of oil passages (121) may be formed in the concave part (123) between the protrusion pattern (122).

[0075] Generally, when grilling irregularly shaped ingredients such as meat or fish on a flat pan, the cook presses down evenly on the top of the ingredients with several fingers to maximize the surface contact with the pan and heat them evenly.

[0076] The protrusion pattern (122) formed on the lower part of the press cover (120) acts like the multiple fingers and has the effect of securing the maximum compression surface and evenly additional heating by applying pressure at multiple points on the upper part of the uneven fine bone (10).

[0077] Meanwhile, a method for cooking fried bones using the aforementioned press fryer (100) will be explained, assuming a scenario in which the food is cooked in a store according to one embodiment.

[0078] In the processing plant, the bones (10) from which chickens (poultry) have been deboned are washed with water to remove any remaining residue inside, and the clean bones (10) are frozen and then shipped to the store.

[0079] FIG. 10 is a flowchart schematically illustrating a method for cooking fried bones using a press fryer according to an embodiment of the present invention.

[0080] Figure 11 shows the step-by-step situation of a fried bone cooking method according to an embodiment of the present invention.

[0081] Referring to FIGS. 10 and 11, the store thaws the amount of bone (10) to be used and performs a pretreatment process to remove as much as possible the tail, fat, impurities, and moisture that cause the off-flavor (S10). At this time, the bone (10) from which moisture has been removed is placed on a cutting board, and the central spine, shoulder, and pelvic area is pressed to flatten it, and salt, pepper, and seasoning sauce are applied appropriately to marinate it, thereby completing the preparation for cooking.

[0082] When an order is received after the above pre-processing, the oil (20) of the iron plate pan (110) is heated to a predetermined cooking temperature (e.g., 180°C to 200°C) with the press cover (120) opened upward through the press lever part (130) of the press fryer (100) (S20). At this time, the oil (20) of the iron plate pan (110) can be added in such a way that half (height) of the groove (10) is submerged. The iron plate pan (110) can be heated through at least one burner.

[0083] When the oil (20) satisfies the cooking temperature, the bone (10) is placed in the iron plate pan (110) with the skin facing down and fried in the oil (20) (S30). At this time, up to 4 bone (10) can be placed in the iron plate pan (110) of the press fryer (100) and cooked simultaneously. Additionally, only one side of the bone (10) is submerged in the oil (20) while frying, and the back side (back) and front side (front) can each be fried for about 1 minute.

[0084] The press fryer (100) closes the press cover (120) through the press lever part (130) and presses at least one bone (10) that is fried in oil (20) by its own weight, and is further heated by the iron plate pan (110) (S30). At this time, the press fryer (100) can fry the bone (10) in oil (20) and simultaneously further heat the back and front sides of the bone (10) through the press cover (120) for about 2 minutes each.

[0085] When the above additional heating is completed, the press fryer (100) can further fry the back and front sides until the desired fried color (e.g., brown) is satisfied with the press cover (120) open through the press lever part (130) to complete the fried bone (S40).

[0086] Afterwards, the finished fried bones can be coated with mala sauce and placed on a plate lined with parchment paper (30) to serve to customers (S50). In addition, in addition to the mala sauce, various commonly known sauces such as chili, curry, garlic, honey, ketchup, mustard, soy sauce, and mayonnaise can be optionally provided.

[0087] Thus, according to an embodiment of the present invention, by providing a press fryer that cooks the small bones of poultry, which are conventionally discarded, by pressing them in heated oil and on a hot plate so that even the bones can be eaten with a crispy texture, it is possible to provide customers with affordable, nutritious, and high-quality food.

[0088] In addition, by making it possible to cook the small bones of poultry that were previously discarded into crispy fried bones, it is effective in solving the problems of food waste, disposal costs, and environmental burden.

[0089] In addition, by providing a new menu item (fried bones) utilizing affordable ingredients (small bones) to stores and / or small business owners struggling with rising prices, it is expected to have the effect of strengthening their business competitiveness.

[0090] Although embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims also fall within the scope of the present invention. Explanation of the symbols

[0091] 10: Small bones 20: Fat 30: Selection Period 31: Fireplace 100: Deep fryer 110: Iron pan 111: Fixed leg 112: Movable hook 113: Bottom part 120: Press cover 121: Oil drum hole 122: Protrusion pattern 123: Concave part 124: Lever fixing part 130: Press lever section 131: Floating connecting shaft 132: Rotating axis 133: Heat blocking handle 134: Heavy objects 140: Hinge bracket 141: Penetration part 150: Lever fixing part 151: First clutch 152: Second clutch 153: Actuator 154: Housing

Claims

Claim 1 A press fryer for cooking small bones of poultry comprises: a griddle pan for frying small bones of poultry in oil; a press cover that assists in additional heating by the griddle pan by compressing at least one small bone fried by the oil from above; a press lever part that is rotatably installed by a hinge bracket attached to one side of the griddle pan and, through said rotation, opens the press cover installed on a lower movable connecting shaft upward or closes it downward; and a lever fixing part that restrains the press cover from moving while it is in an open state by the press lever part, wherein the press lever part is made of a weight body with a constant load and presses the press cover with its own constant load while the press cover is closed, and the lever fixing part comprises: a first clutch connected to one end of the rotation shaft of the press lever part; a second clutch that engages with the first clutch when moving forward and disengages from the first clutch when moving backward; and an actuator that operates the second clutch to move forward or backward. A press fryer characterized by including a housing that incorporates the second clutch and actuator and is mounted on one side of the iron plate pan. Claim 2 In claim 1, the above-mentioned iron plate pan is a press fryer having a plurality of fixed legs that fix it to the bottom so as not to shake on a grill, and a gripping movable ring formed on at least one side. Claim 3 A press fryer according to claim 1, wherein the press lever portion is in the shape of a pipe extended in the longitudinal direction, and a rotating shaft joined in a "T" shape to one end is rotatably connected through the through holes on both sides of the hinge bracket, and a heat-blocking handle is provided at the other end, and a heavy object for load reinforcement is fixed inside the pipe in a certain section where the heat-blocking handle is located. Claim 4 In paragraph 3, the press lever portion is positioned parallel to the bottom portion of the iron plate pan according to the height of the center axis (h1) of the hinge bracket vertically from the upper surface of the press cover and the length (h2) of the movable connecting axis when closed. Claim 5 A press fryer according to claim 1, characterized in that the fluid connecting shaft is installed to allow the press cover to move freely at a certain angle while in a horizontal state, depending on the different sizes and heights of irregular fine grooves. Claim 6 A press fryer according to claim 5, wherein the fluid connecting shaft comprises: a first link connected to the lower part of the press lever portion; a second link connected to the upper surface of the press cover; a fluid shaft that is movably coupled by penetrating the first link and the second link; and a stopper that forms a step on both sides of the first link around the fluid shaft to physically limit the range of movement of the second link. Claim 7 delete Claim 8 A press fryer according to claim 1, characterized in that the lever fixing part is installed on one side of the iron plate pan alongside the hinge bracket and mechanically restrains the angle of the press lever part through a fixing clutch. Claim 9 delete Claim 10 A press fryer according to claim 1, wherein the lever fixing part fixes the angle of the press lever part to a maximum of 80° and is manufactured to fix various angles in stages according to the number of teeth designed for the first clutch and the second clutch. Claim 11 A press fryer according to claim 1, wherein the press cover is lowered by the press lever part and a plurality of oil passages are formed to allow the oil to pass to the upper surface or be received inside when the fine bone is compressed. Claim 12 In claim 11, the press cover is lowered by the press lever part, and a protrusion pattern is further formed to enhance uniform compression force on irregular fine bones when compressing the fine bones. Claim 13 A method for cooking fried bones using a press fryer equipped with an iron plate pan, a press cover, and a press lever, comprising: a step of heating oil in an iron plate pan to a predetermined cooking temperature while the press cover is opened upward through the press lever; a step of frying at least one small bone with its skin facing downward in the iron plate pan when the oil satisfies the cooking temperature; a step of closing the press cover through the press lever and further heating the at least one small bone fried by the oil by pressing it with its own weight using the heated iron plate pan; and a step of completing the fried bones by frying further with the press cover open until a desired fried color is satisfied when the additional heating is completed. Claim 14 A method for cooking fried bones according to claim 13, wherein the frying step is characterized by frying the bone with only one side submerged in oil, and frying the back side and the front side for 1 minute each. Claim 15 A method for cooking fried bones according to claim 13, wherein the additional heating step is characterized by frying the bone in the oil and simultaneously additionally heating the back and front sides of the bone through the press cover for 2 minutes each.

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