Semi-automatic handheld eggbeater

Abstract

The invention belongs to the technical field of kitchen tools, in particular to a semi-automatic handheld eggbeater. The semi-automatic handheld eggbeater is characterized by comprising a shell, a stirring head, a one-way transmission mechanism and a flywheel transmission mechanism, wherein the shell comprises a main outer shell, a lifting handle, a reset spring, a group of air inlets which are arranged along the circumference of the outer surface at the tail of the main outer shell, a sliding baffle and an air outlet; and the stirring head comprises two sleeves, a hollow transmission shaft Iand a hollow transmission shaft II which are respectively arranged in the two sleeves, a flexible coupling for connecting the hollow transmission shaft I and the hollow transmission shaft II, and a porous stirring head connected with the hollow transmission shaft I. The eggbeater is ingenious in design; by adding the air outlet holes in the hollow stirring wires, the contact area of the egg liquidand the air is increased, and the stirring and beating speed is increased; at the aspect of power source, the pull-up force of fingers is used as the power source to drive the stirring head part of the eggbeater to rotate; and by adding a flywheel energy storage device, the action that the stirring head still rotates under the condition that power does not need to be continuously applied, is achieved.

Description

technical field [0001] The invention belongs to the technical field of kitchen tools, in particular to a semi-automatic hand-held egg beater. Background technique [0002] In most dishes, the eggs are processed in the same way, and the eggs must be fully whipped to meet the needs of the dishes. Most Chinese dishes are mixed with egg whites and whipped, and used after whipping evenly. The egg liquid that is not fully whipped will appear after preheating when cooking, while the egg liquid that has been fully whipped has a more uniform texture and a better taste. More delicate, more beautiful appearance. [0003] Western-style dishes have higher requirements for eggs. Most Western-style cakes are egg whites that are beaten separately. Taking sponge cake as an example, because no yeast is added during the production process, the key to leavening the cake is to fully beat the egg whites until the volume expands and fill it with air, so that the baked cake will be smooth. Soft ...

AI Technical Summary

Problems solved by technology

However, it takes a lot of time and effort to beat the egg whites completely by hand; another example is the electric egg beater of 201820756634.3, which has the advantages of saving time and labor, but the disadvantage is that it uses the motor as the power source and consumes electricity. And the volume and weight of the whole machine are large, and similar products with good quality are more expensive

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