Meat and bone weighing and cutting device

Abstract

The invention discloses a meat and bone weighing and cutting device, which belongs to the field of cutting devices. The meat and bones weighing and cutting device can change the manual "chopping" operation into cutting, so as to prevent the user from lifting the knife downwards. The operation of chopping improves safety, and the applied force is relatively small, which reduces the difficulty of separating meat and bones. At the same time, through the setting of the foam collection cover, the range of splashing of minced meat and slag is significantly reduced, reducing the difficulty of cleaning, and effectively avoiding its splashing to the On the human body, it reduces health and safety hazards, and at the same time cooperates with the setting of the inner bump layer and the double-layer outer rough inner layer. The slag can be concentrated on the external and internal rough layer to further reduce its distribution range. On the other hand, when cleaning, the external and internal rough layer is ventilated to make the rough part smooth, which significantly reduces the external and internal rough layer. It is difficult to clean up the minced meat and slag, which is convenient for the re-use of the outer and inner rough layers.

Description

technical field [0001] The invention relates to the field of cutting devices, more specifically, to a meat and bone weighing and cutting device. Background technique [0002] Meat bones are pork ribs, which refer to the ribs and vertebrae left after meat removal from pigs, cattle, sheep and other animals, with a small amount of meat attached to them, which can be eaten. [0003] Classification of Ribs: [0004] Small ribs, small ribs refer to the pork ribs near the belly of the pig's abdomen. On the upper side are ribs and sub-ribs. The meat layer of the small ribs is relatively thick and has white cartilage. It is suitable for steaming, frying and roasting, but it should be chopped into small pieces. [0005] Sub-pai, sub-pai refers to the part where the abdominal cavity connects to the back. Below it is the pork belly. The ribs under the slice are 30 cm long and are in the shape of triangular oblique slices. The meat layer of the sub-rib is very thick, with a piece of p...

AI Technical Summary

Problems solved by technology

[0008] Due to the relatively high hardness of the meat and bone, it is necessary to use a relatively large force when cutting and separating. On the other hand, minced meat is more likely to adhere to bacteria. When it adheres to the human body and is not removed in time, under the action of bacteria, corruption occurs, which poses a certain threat to the health and safety of the human body. Internally, for the separation of meat and bones, heavy knives are often used for manual chopping and manual separation. Because the bones are hard, it is laborious and dangerous.

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