Rotating cutter and food processing device

Abstract

The present invention provides a rotary cutter, which relates to the field of household appliances. The rotary cutter comprises: a body, which extends along a first direction; a first toothed member, which extends from an edge surface of the body toward a second direction, and the second direction is substantially perpendicular to the first direction; wherein the first toothed member has a side surface connected to an edge surface of the body, and the angle between the side surface of the first toothed member and the edge surface is a preset angle. The rotary cutter can increase the speed of food agglomeration. The present invention also provides a food processing device using the rotary cutter, which can increase the speed of food agglomeration.

Description

Technical Field

[0001] The present invention relates to the field of household appliances, and in particular to a rotary cutter and a food processing device. Background Art

[0002] In the process of processing food, a rotating cutter is needed to drive the shredded food to move, so that the shredded food is fully mixed with water or liquid seasoning by stirring, and the inside of the food is combined to form a mass of food, that is, to make the food into a mass.

[0003] After the related rotating cutter fully mixes the food with water or liquid seasoning by stirring, it is difficult for the food that has initially formed a ball to move along with the rotating cutter, and the balled part of the food may even be torn apart, thereby reducing the speed at which the food forms a ball. Summary of the invention

[0004] The invention provides a rotary cutter and a food processing device to solve the technical problem of how to increase the food agglomeration speed.

[0005] An embodiment of the present invention provides a rotating tool, which includes: a main body, which extends along a first direction; a first tooth-like member, which extends from an edge surface of the main body toward a second direction, and the second direction is basically perpendicular to the first direction; wherein the first tooth-like member has a side surface connected to the edge surface of the main body, and the angle between the side surface of the first tooth-like member and the edge surface is a preset angle.

[0006] Furthermore, the first tooth-shaped member extends along the second direction.

[0007] Furthermore, the rotary tool also includes a second tooth-shaped member, and the second tooth-shaped member extends from the end surface of the main body in the extension direction.

[0008] Furthermore, the rotary tool further comprises a third tooth-like member, and the third tooth-like member extends from the end face of the main body in the extension direction; wherein, along the second direction, the second tooth-like member and the third tooth-like member are spaced apart from each other.

[0009] Furthermore, the second tooth-shaped member and the third tooth-shaped member both extend from the end surface along the first direction.

[0010] Furthermore, a length of the third tooth-shaped member extending from the end surface is different from a length of the second tooth-shaped member extending from the end surface.

[0011] Furthermore, the body extends along a curved direction.

[0012] Furthermore, the curve is an arc-shaped curve.

[0013] Furthermore, the rotating tool also includes a swinging member, which is rotatably connected to the body and can swing back and forth around a preset first rotation axis; wherein the swinging member extends from the body to a third direction, the third direction is perpendicular to the first direction, and the third direction is perpendicular to the second direction.

[0014] Further, the first rotation axis is parallel to the first direction, or the first rotation axis is parallel to the second direction.

[0015] An embodiment of the present invention also provides a food processing device, which includes: a container, which is provided with a accommodating cavity for accommodating food; a rotating tool as described in the above embodiment, which is rotatably connected to the container and is located in the accommodating cavity; and a driving member, which is connected to the rotating tool to drive the rotating tool to rotate around a preset second rotation axis.

[0016] Furthermore, the driving member is located at the bottom of the accommodating member, and the rotating tool is located at the bottom of the accommodating cavity.

[0017] Furthermore, the food processing device further includes: an extruded prism connected to the receiving member, adjacent to the receiving cavity, and located at the top of the receiving cavity.

[0018] Furthermore, the second direction points from the bottom of the accommodating cavity to the top of the accommodating cavity.

[0019] Furthermore, the third toothed member of the rotary tool is located above the second toothed member of the rotary tool, and the length of the third toothed member extending from the end surface is less than the length of the second toothed member extending from the end surface.

[0020] Furthermore, the geometric center axis of the extruded prism coincides with the second rotation axis.

[0021] Furthermore, the second rotation axis is substantially parallel to a central axis of the accommodating cavity in a height direction.

[0022] Furthermore, the second rotation axis coincides with a central axis of the accommodating cavity in a height direction.

[0023] Furthermore, the shape of the accommodating cavity is a polygonal column.

[0024] Furthermore, the distance between the second rotation axis and the central axis of the accommodating chamber in the height direction is not less than a preset distance.

[0025] Furthermore, the second rotation axis forms a preset acute angle with the central axis of the accommodating cavity in the height direction.

[0026] Furthermore, the body extends along an arc-shaped curve, and a protruding direction of the arc-shaped curve is opposite to a rotation direction of the rotating tool.

[0027] The embodiment of the present invention provides a rotary cutter, which includes a body extending in a first direction and a first tooth-shaped member extending from the edge of the body in a second direction, and the first direction is perpendicular to the second direction. By extending the body and the first tooth-shaped member in two different directions, the contact area between the rotary cutter and the food is increased, and more food can be driven to move with the rotary cutter, so that the food can contact water or other liquid additives more quickly, so that the food can absorb water or other liquid additives more quickly and expand and bond to form a primary food mass that can move with the rotary cutter; after the food forms a primary food mass, the contact area between the rotary cutter and the primary food mass is still increased by extending the body and the first tooth-shaped member in two directions, and the primary food mass can be more reliably driven to move with the rotary cutter, so that other structures can more fully apply tangential force and normal force to the primary food mass, so that the food in the primary food mass absorbs water or other liquid additives, and the initial food mass is accelerated to form a food mass that fully absorbs water and has a uniform internal structure; at the same time, the contact area between the rotary cutter and the primary food mass is increased, and the rotary cutter can also be prevented from tearing the primary food mass, thereby accelerating the speed of converting food into a food mass. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 A schematic structural diagram of a rotary tool provided by an embodiment of the present invention;

[0029] Figure 2 A schematic structural diagram of another rotary tool provided by an embodiment of the present invention;

[0030] Figure 3 A schematic structural diagram of another rotary tool provided by an embodiment of the present invention;

[0031] Figure 4 A schematic structural diagram of another rotary tool provided by an embodiment of the present invention;

[0032] Figure 5 A schematic structural diagram of another rotary tool provided by an embodiment of the present invention;

[0033] Figure 6 A structural schematic diagram of a food processing device provided by an embodiment of the present invention;

[0034] Figure 7 A schematic diagram of the assembly of a rotary cutter, a receiving member and a driving member in a food processing device provided by an embodiment of the present invention;

[0035] Figure 8A schematic diagram of the assembly of another rotary cutter, a receiving member and an extrusion prism in a food processing device provided by an embodiment of the present invention;

[0036] Fig. 9 A schematic diagram of the assembly of a rotary cutter, a receiving member and a driving member in a food processing device provided by an embodiment of the present invention;

[0037] Fig.10 A schematic diagram of the assembly of another rotary cutter, a receiving member and a driving member in a food processing device provided by an embodiment of the present invention;

[0038] Fig.11 A schematic diagram of the assembly of another rotary cutter, a receiving member and a driving member in a food processing device provided by an embodiment of the present invention;

[0039] Fig.12 A schematic diagram of the relationship between the protruding direction of the extension curve of the rotating tool and the rotation direction of the rotating tool in the food processing device provided by an embodiment of the present invention.

[0040] X-first direction, Y-second direction, Z-third direction, L1-first rotation axis, L2-second rotation axis, 1-food processing device, 10-rotating tool, 100-main body, 110-edge surface, 120-contact surface, 130-end surface, 200-first toothed member, 210-side surface, 300-second toothed member, 400-third toothed member, 310-auxiliary contact surface, 500-swinging member, 20-accommodating member, 21-accommodating chamber, 22-mounting hole, 30-driving member, 40-extrusion prism. DETAILED DESCRIPTION

[0041] The various specific technical features in the various embodiments described in the specific implementation methods can be combined in various ways without contradiction. For example, different implementation methods can be formed by combining different specific technical features. In order to avoid unnecessary repetition, the various possible combinations of the specific technical features in the present invention will not be described separately.

[0042] In an embodiment of the present invention, a rotary cutter is used to stir minced food, and the minced food is formed into a mass of food by stirring. For example, the rotary cutter is used to beat minced meat, that is, the minced meat is fully mixed with the liquid seasoning by stirring, and the protein in the minced meat adheres the minced meat to form a meat mass after absorbing water. For example, the rotary cutter is used to knead dough, that is, by stirring and kneading, the protein in the flour absorbs water or other liquid additives, expands and adheres to each other, forming a continuous membrane matrix that crosses and combines with each other to form a three-dimensional gluten network with certain elasticity, extensibility, viscosity and plasticity, wherein the liquid additive can be, for example, egg liquid or other liquid seasoning. The type of food that the rotary cutter is used to stir has no effect on the structure of the rotary cutter. The structure of the rotary cutter is exemplified below by taking the rotary cutter used for kneading dough as an example.

[0043] In some embodiments, Figure 1 As shown, the rotary tool 10 includes: a body 100 and a first toothed member 200. The body 100 extends along a first direction X, wherein the first direction X may be the direction of the maximum dimension of the body 100. It should be noted that the first direction X may be a straight line, for example, if the body 100 is a straight rod, the length direction of the straight rod is the first direction X; the second direction may also be a curve, for example, if the body 100 extends along the circumference around the preset center of a circle to form an arc-shaped curved rod, the circumference around the preset center of the circle of the curved rod is the first direction X. Optionally, the body 100 is a rod-shaped structure or a strip-shaped structure, that is, the size of the body 100 in the first direction X is much larger than the size of the body 100 in other directions.

[0044] The first toothed member 200 extends from the edge surface 110 of the body 100 to the second direction Y, and the second direction Y is substantially perpendicular to the first direction X. That is, in the second direction Y perpendicular to the first direction X, the first toothed member 200 has a part or all of the part that exceeds the body 100, but the shape, structure and extension direction of the first toothed member can be various. The first toothed member 200 can be a structure of any shape protruding from the edge 11 of the body 100, for example, the first toothed member 200 can be a triangular prism, a triangular pyramid or a cylinder. Depending on the first direction X, the second direction Y is perpendicular to the first direction X in different forms. The following is an exemplary description of the second direction Y being perpendicular to the first direction X in combination with different first directions X. When the first direction X is a straight line, the second direction Y is perpendicular to the first direction X, which means that the second direction Y is perpendicular to the straight line; when the first direction X is a curve extending in a preset plane, the second direction Y is perpendicular to the first direction X, which means that the second direction Y is perpendicular to the plane; when the first direction X is a spatial curve extending in a three-dimensional space, the second direction Y is perpendicular to the first direction X, which means that the second direction Y is perpendicular to the tangent of the first direction X at the connection between the second toothed member 20 and the body 100. It should be noted that the verticality mentioned above refers to substantially verticality, that is, a certain error is allowed between the angle between the first direction X and the second direction Y and 90 degrees. For example, the first direction X is a straight line, and the second direction Y is perpendicular to the first direction X, which can be understood as the angle between the first direction X and the second direction Y is between 85 degrees and 95 degrees. At the same time, those skilled in the art should understand that the first toothed member 200 extends from the edge surface 110 of the main body 100 in the second direction Y, which does not limit the first toothed member 200 to continue extending in the second direction after extending in the second direction Y. No limitation is imposed on the extension direction of the first toothed member 200 after extending from the main body 100 in the second direction Y.

[0045] The first toothed member 200 has a side surface 210 connected to the edge surface 110 of the body 100, and the angle between the side surface 210 of the first toothed member 200 and the edge surface 110 is a preset angle, that is, the first toothed member 200 extends out of the body 100 along the second direction Y and does not extend parallel to the first direction X, but extends out of the side surface 210, thereby increasing the contact area between the rotary cutter 10 and the flour or dough, thereby accelerating the dough-forming speed. It should be noted that during the dough-kneading process, the installation posture of the rotary cutter 10 is determined according to the extension direction of the first toothed member 200, so that the first toothed member 200 does not extend perpendicularly to the surface of the body 100 for contacting the dough, thereby preventing the first toothed member 200 from being inserted into the dough. That is, the surface of the first toothed member 200 for contacting the dough and the surface of the body 100 for contacting the dough are in contact with the dough together, thereby increasing the contact area between the rotary cutter 10 and the dough; rather than the first toothed member 200 extending from the surface of the body 100 for contacting the dough, thereby forming an uneven surface on the surface of the body 100 for contacting the dough, thereby increasing the contact surface area between the rotary cutter 10 and the dough. Figure 1 As shown, the main body 100 includes an edge surface 110 and a contact surface 120 for contacting the dough, the edge surface 110 and the contact surface 120 are adjacent, the area of ​​the edge surface 110 is much smaller than the area of ​​the contact surface 120, the first tooth-shaped member 200 extends out from the edge surface 110 of the main body 100, and the extension direction of the first tooth-shaped member 200 is not perpendicular to the edge surface 110, so that the contact surface 120 with a larger area of ​​the main body 100 and the surface of the first tooth-shaped member 200 are in contact with the dough.

[0046] In combination with the specific process of dough kneading, the principle of increasing the contact area between the rotating cutter 10 and the flour or dough to speed up the flour agglomeration speed is specifically described below. The dough kneading process refers to the process of stirring and kneading the protein in the flour to absorb water or other liquid additives, expand and bond to each other, form a continuous membrane matrix that crosses and bonds with each other, and form a three-dimensional gluten network with certain elasticity, extensibility, viscosity and plasticity, wherein the liquid additive can be, for example, egg liquid or other liquid seasoning. Specifically, the dough kneading process includes a stirring process and a kneading process. The stirring process refers to the process of stirring a part of the flour to fully contact with water or other liquid additives with the rotating cutter 10, so that a part of the flour absorbs water and then bonds to form a gluten network, and these gluten networks are bonded to each other to form a primary dough. During the stirring process, increasing the contact area between the rotating cutter 10 and the flour can make more flour move with the rotating cutter 10 and contact with water or other liquid additives, thereby accelerating the process of flour absorbing water to form a gluten network and bonding to each other to form a primary dough. Although the primary dough can move with the rotating prop, there is still some flour in the primary dough that has not absorbed water to form gluten. It is necessary to make the flour that has not formed gluten absorb water to form gluten through the kneading process. The kneading process refers to that the rotating tool 10 drives the primary dough to move as a whole, and through the cooperation of the rotating tool 10 and other structures, a tangential force and a normal force are applied to the primary dough to make the primary dough fully deformed, so that the flour in the primary dough contacts with water to form gluten, and all gluten are bonded into a uniform gluten network, that is, dough is formed. In the kneading process, increasing the contact area between the rotating tool 10 and the primary dough can more reliably make the primary dough move with the rotating tool 10, so that other structures can more fully apply tangential force and normal force to the primary dough, and can also prevent the rotating tool 10 from tearing the primary dough during the rotation process, resulting in the destruction of the gluten that has been formed by absorbing water and bonding, thereby accelerating the speed of the primary dough forming dough. Among them, the other elements are any structure that can apply tangential force and normal force to the primary dough during the movement of the primary dough with the rotating tool 10, for example, it can be a cylinder wall set around the rotating tool 10. To sum up, increasing the contact area between the rotating tool 10 and the flour and dough can drive more flour to move with the rotating tool 10 during the mixing process, speeding up the process of converting flour into primary dough. During the kneading process, the primary dough can be moved more reliably with the rotating tool 10, so that other structures can fully apply tangential force and normal force to the primary dough, while preventing the primary dough from being torn by the rotating tool 10, thereby increasing the speed of kneading.

[0047] An embodiment of the present invention provides a rotating tool, which includes a body extending in a first direction and a first tooth-shaped member extending from an edge of the body in a second direction, and the first direction is perpendicular to the second direction. By extending the body and the first tooth-shaped member in two different directions, the contact area between the rotating tool and the food is increased, and more food can be driven to move with the rotating tool, so that the food can contact water or other liquid additives more quickly, so that the food can absorb water or other liquid additives more quickly and expand and bond to form a primary food mass that can move with the rotating tool; after the food forms a primary food mass, the contact area between the rotating tool and the primary food mass is increased, and the primary food mass can be driven to move with the rotating tool more reliably, so that other structures can more fully apply tangential force and normal force to the primary food mass, so that the food in the primary food mass absorbs water or other liquid additives, and the initial food mass is accelerated to form a food mass that fully absorbs water and has a uniform internal structure; at the same time, the contact area between the rotating tool and the primary food mass is increased, and the rotating tool can be prevented from tearing the primary food mass, thereby accelerating the speed of converting food into a food mass.

[0048] In some embodiments, Figure 1 As shown, Figure 1 As shown, the side surface 210 of the first tooth-shaped member 200 is connected to the edge surface 110 of the main body 100, that is, there is a smooth transition between the first tooth-shaped member 200 and the main body 100, and there is no sharp structure between the side surface 210 and the edge surface to prevent the sharp structure from applying excessive stress to the dough, causing the dough to be torn, thereby further improving the speed of converting flour into dough, wherein the sharp structure can, for example, be a sharp point formed by the intersection of the side surface 210 and the edge surface 110.

[0049] In some embodiments, Figure 1 As shown, the first toothed member 200 extends along the second direction Y, that is, after the first toothed member 200 extends from the edge surface 110 of the body 100 to the second direction Y, it continues to extend along the second direction Y, so that the second direction Y is the direction corresponding to the maximum size of the first toothed member 200. The body 100 and the first toothed member 200 extend along two mutually perpendicular directions to drive a larger area of ​​dough to move with the rotating tool 10, thereby further accelerating the speed of converting flour into dough. Exemplarily, during the dough kneading process, the first direction X extends along the length direction of the dough, and the second direction Y extends along the height direction of the dough, that is, the body 100 and the first toothed member 200 are used to contact the dough from the length direction and the height direction of the dough, respectively, so that the rotating tool can contact the dough in both the length direction and the height direction of the dough, and then more reliably drive the dough to move with the rotating tool. At the same time, the first toothed member 200 extends along the second direction Y after extending along the second direction Y, so that the structure of the first toothed member 200 is simple, thereby reducing the processing difficulty of the first toothed member 200.

[0050] In some embodiments, Figure 2 As shown, the rotary cutter 10 also includes a second tooth-shaped member 300, which extends from the end face 130 of the main body 100 in the extension direction. By arranging the second tooth-shaped member 300 at the end of the main body, the contact area between the rotary cutter 10 and the dough is further increased, thereby improving the speed of flour balling.

[0051] In some embodiments, Figure 2 As shown, the rotary cutter 10 further includes a third toothed member 400, and the third toothed member 400 extends from the end face 130 in the extension direction of the body 100, that is, the second toothed member 300 and the third toothed member 400 both extend from the end face 130. Among them, along the second direction Y, the second toothed member 300 and the third toothed member 400 are arranged at intervals. The second toothed member 300 and the third toothed member 400 are arranged at intervals along the second direction Y, so that the dough can enter the gap between the second toothed member 300 and the third toothed member 400, thereby increasing the contact surface area between the dough and the rotary cutter 10. At the same time, in a state where a cylinder wall is arranged around the rotary cutter 10, the interval arrangement of the second toothed member 300 can also increase the contact area between the dough and the cylinder wall, so that in the process of the rotary cutter 10 driving the dough to move, the cylinder wall can more fully apply a tangential force to the dough, further accelerating the speed of converting flour into dough.

[0052] In some embodiments, Figure 2 As shown, the second toothed member 300 and the third toothed member 400 both extend from the end surface 130 in the extension direction of the body 100. During the dough kneading process, the second toothed member 300 and the third toothed member 400 both extend from the end surface 130 to increase the contact area between the rotary cutter 10 and the dough, thereby making the rotary cutter 10 more reliably drive the dough to move. In some embodiments, as Figure 2 As shown, the second toothed member 300 extends from the end face 130 of the body 100 along the first direction X, and the size of the rotary cutter 10 is increased along the first direction X, so that the rotary cutter can more reliably drive the dough to move. At the same time, the extension direction of the second toothed member 300 is the same as the extension direction of the body 100, which can also reduce the processing difficulty of the second toothed member 300. Optionally, the second toothed member 300 has an auxiliary contact surface 310 for contacting the dough, and the auxiliary contact surface 310 is smoothly connected to the end face 130 of the body to prevent a sharp structure from being formed between the auxiliary contact surface 310 and the end face 130, causing the sharp structure to apply excessive stress to the dough and cause the dough to break.

[0053] In some embodiments, Figure 2As shown, the length of the second toothed member 300 extending from the end face 130 is different from the length of the third toothed member 400 extending from the end face 130. The second toothed member 300 and the third toothed member 400 are set to have different lengths, so that the rotary cutter 10 can apply a tangential force to the dough along the circumferential direction of rotation and a normal force to the dough along the radial direction of rotation during the process of the rotary cutter 10 driving the dough to rotate, so that the dough is deformed more fully and the speed of forming the dough is further accelerated.

[0054] In some embodiments, Figure 3 As shown, the body 100 extends along a curved direction, that is, by extending the body 100 along a non-linear direction, the contact surface 120 of the body 100 for contacting flour or dough forms an uneven surface, thereby increasing the contact area between the body 100 and the flour or dough, so that the dough can more reliably move along with the rotation of the rotary cutter 10. The body 100 can extend along any curve, such as an arc curve or a broken line. In some embodiments, as Figure 3 As shown, the body 100 extends along an arc-shaped curve, so that the contact surface 120 of the body 100 for contacting flour or dough forms an arc surface, which increases the contact area between the contact surface 120 and the flour or dough while preventing the contact surface 120 from having any sharp structure, thereby preventing the sharp structure from exerting excessive stress on the dough and causing the dough to break.

[0055] In some embodiments, Figure 4 As shown, the rotary cutter 10 further includes a swinging member 500, which is rotatably connected to the body 100 and can swing back and forth around the first rotation axis L1. The swinging member 500 extends from the body to a third direction Z, wherein the third direction Z is perpendicular to the first direction X, and the third direction Z is perpendicular to the second direction Y. Specifically, the swinging member 500 is rotatably connected to a contact surface 120 of the body 100 for contacting flour or dough, and extends from the contact surface 120 along the third direction Z. During the dough kneading process, the dough is driven to swing around the first rotation axis L1 by the swinging member 500 swinging back and forth around the first rotation axis L1, so that during the dough swinging back and forth around the first rotation axis L1, positive pressure is generated between the dough and the cylinder wall arranged around the rotary cutter 10, thereby causing the dough to deform more fully, thereby accelerating the speed of converting flour into dough. At the same time, the swing member 500 extends along the third direction Z, and is inserted into the dough during the kneading process. The dough is driven to swing by the supporting force between the swing member 500 and the dough, thereby more reliably driving the dough to swing back and forth around the first rotation axis L1.

[0056] In some embodiments, the first rotation axis L1 is parallel to the first direction X, and during the dough kneading process, the rotary cutter 10 is located in a dough barrel arranged around the outside of the rotary cutter 10. Figure 4 As shown, the first rotation axis L1 is parallel to the first direction X, thereby driving the dough to swing back and forth around the first direction X, and then the dough and the dough barrel are pressed against the bottom and top surfaces of the dough barrel in turn, and the dough is fully deformed by the positive force applied to the dough by the bottom and top surfaces of the dough barrel, thereby accelerating the speed of converting flour into dough. Figure 5 As shown, the first rotation axis L1 is parallel to the second direction Y, thereby driving the dough to swing back and forth around the second direction Y, and then the dough is intermittently pressed against the side wall of the dough barrel, and a positive force is applied to the dough through the side wall of the dough barrel to fully deform the dough, thereby accelerating the speed of converting flour into dough.

[0057] An embodiment of the present invention also provides a food processing device, which is used to convert food into food balls. The structure and function of the food processing device are exemplified below by taking the use of the food processing device for kneading dough as an example. The type of food processed by the food processing device has no effect on the structure of the food processing device.

[0058] In some embodiments, Figure 6 As shown, the food processing device 1 comprises: a rotating cutter 10, a receiving member 20 and a driving member 30. The rotating cutter 10 is as shown in FIG. Figures 1 to 5 The accommodating member 20 is provided with an accommodating cavity 21 for accommodating food. The rotary cutter 10 is rotatably connected to the accommodating member 20 , and the rotary cutter 10 is located in the accommodating cavity 21 .

[0059] The driving member 30 is connected to the rotary cutter 10, so as to drive the rotary cutter 10 to rotate around the preset second rotation axis L2. Optionally, the driving member 30 is used to drive the driving shaft of the rotary cutter 10 to rotate, and is connected to one end of the body 100 of the rotary cutter 10, so that all dimensions of the body 100 in the first direction X are used to contact with flour or dough, and the contact area between the rotary cutter 10 and the flour or dough is increased without increasing the size of the rotary cutter 10. Optionally, the driving member 30 is located in the accommodating chamber 21, and the driving member 30 is connected to the rotary cutter 10 in the accommodating chamber 21, so as to drive the rotary cutter to rotate around the second rotation axis L2. Optionally, the driving member 30 is located outside the accommodating chamber 21, and the accommodating chamber 20 is provided with a mounting hole for the driving shaft of the driving member 30 to pass through, and the driving shaft of the driving member 30 passes through the mounting hole and is connected to the rotary cutter 10 in the accommodating chamber 21. Optionally, the driving member 30 is used to drive the driving shaft of the rotating tool 10 to rotate, and is connected to the middle part of the body of the rotating tool 10, so that the geometric center axis of the rotating tool 10 coincides with the rotation axis of the rotating tool 10, thereby avoiding the centrifugal force generated by the dynamic imbalance of the rotating tool 10 during the rotation of the rotating tool 10, which causes wear on the driving shaft of the driving member 30, thereby extending the service life of the driving member 30.

[0060] Combine the following Figure 6 The process of kneading dough by the food processing device is described as an example. Flour and water or liquid additives are added into the accommodating chamber 21, and the driving member 30 drives the rotating cutter 10 to rotate. The rotating cutter 10 drives part of the flour to rotate so that the flour and the water or liquid additive are fully mixed. After the flour is mixed with the water or liquid additive, the protein in the flour absorbs water or liquid additives to expand and bond to form gluten. The gluten bonds with each other to form a primary dough. In this state, the primary dough as a whole can move with the rotating cutter 10. In the process of the primary dough moving with the rotating cutter 10, the inner wall of the accommodating chamber 21 applies tangential force and normal force to the primary dough, simulating the process of kneading dough when kneading dough manually, so that the primary dough is fully deformed. In the process of deformation, the flour in the primary dough that has not absorbed water to form gluten contacts water, so that the flour in the primary dough absorbs water to expand and form gluten, and all gluten bonds to form a uniform gluten network, that is, the primary dough is converted into dough.

[0061] In some embodiments, Figure 7As shown, the driving member 30 is located at the bottom of the accommodating member 20, and the rotating tool 10 is located at the bottom of the accommodating chamber 21. Specifically, the accommodating member 20 is located outside the accommodating chamber 21, and a mounting hole 22 is provided on the bottom surface of the accommodating member 20. The output shaft 31 of the driving member 30 passes through the mounting hole 22 and is connected to the rotating tool 10 located at the bottom of the accommodating chamber 21, thereby driving the rotating tool 10 to rotate. By arranging the driving member 30 outside the accommodating chamber 21, the occupation of the space of the accommodating chamber 21 by the driving member 30 is avoided, and the volume of flour that can be accommodated in the accommodating chamber 21 is increased. At the same time, by arranging the driving member 30 at the bottom of the accommodating member 20 and arranging the rotating tool 10 at the bottom of the accommodating chamber 21, the length of the driving shaft of the driving member 30 is shortened, so that the driving member 30 can more reliably drive the rotating tool 10 to rotate.

[0062] In some embodiments, Figure 8 As shown, the food processing device 1 further includes an extrusion prism 40, which is connected to the receiving member 20 and adjacent to the receiving cavity 21, and is located at the top of the receiving cavity 21. Specifically, the side wall of the extrusion prism 40 surrounds the top surface, the side surface and the bottom surface of the receiving cavity 21 to form the receiving cavity 21. The side wall of the extrusion prism 40 includes at least three edge faces, and the intersection line of adjacent edge faces is an edge edge, and the distance between the edge edge and the side surface of the receiving cavity 21 is smaller than the distance between the edge face and the side surface of the receiving cavity 21. In the process of the rotating cutter 10 driving the dough to move, the dough moves between the edge face of the extrusion prism 40 and the side surface of the receiving cavity 21 and between the edge face of the extrusion prism 40 and the side surface of the receiving cavity in turn, and the dough is intermittently squeezed by the edge face and the side surface of the receiving cavity 21, thereby further applying positive pressure to the dough, thereby causing the dough to deform more fully, and further accelerating the speed of converting flour into dough.

[0063] In some embodiments, Figure 8 As shown, the second direction Y points from the bottom of the accommodating cavity 21 to the top of the accommodating cavity 21, that is, the first toothed member 200 extends from the edge surface 110 of the main body 100 to the top of the accommodating cavity 21, so that in the process of the rotating cutter 10 stirring the flour, the first toothed member 200 applies an upward force to the dough, and presses the dough between the extrusion prism 40 and the side of the accommodating cavity 21, so that the edges of the extrusion prism 40 and the side of the accommodating cavity 21 can more fully apply intermittent extrusion to the flour, thereby causing the dough to be more fully deformed, further accelerating the speed of converting the flour into dough.

[0064] In some embodiments, Figure 8As shown, the third toothed member 400 of the rotary cutter 10 is located above the second toothed member 300 of the rotary cutter 10, that is, along the second direction Y, the distance between the third toothed member 400 and the top of the accommodating cavity 21 is smaller than the distance between the second toothed member 300 and the top of the accommodating cavity 21. The length of the third toothed member 400 extending from the end face 130 is smaller than the length of the second toothed member 300 extending from the end face 130. When the rotary cutter 10 drives the dough to move, the second toothed member 300 and the third toothed member 400 exert an upward force on the dough, pressing the dough between the extrusion prism 40 and the side of the accommodating cavity 21, so that the edges of the extrusion prism 40 and the side of the accommodating cavity 21 more fully exert intermittent extrusion on the flour, thereby causing the dough to be more fully deformed, further accelerating the speed of converting the flour into dough.

[0065] In some embodiments, Figure 8 As shown, the geometric center axis of the extrusion prism 40 coincides with the second rotation axis L2. During the kneading process, the dough rotates around the geometric center axis of the extrusion prism 40, so that when the dough moves with the rotating tool 10, the edges and prisms of the extrusion prism 40 can apply a uniform positive force to the dough, thereby causing the dough to deform uniformly, thereby preventing the dough from breaking due to excessive stress.

[0066] In some embodiments, Figure 8As shown, the second rotation axis L2 is substantially parallel to the central axis L3 in the height direction of the accommodating chamber 21, so that in the process of the rotating cutter 10 driving the dough to move, the wall of the accommodating chamber 21 exerts a uniform force on the dough in the height direction of the accommodating chamber 21, thereby causing the dough to be uniformly deformed, and preventing the uneven speed of forming dough in different parts of the dough due to the uneven magnitude of the force on the dough in the height direction of the accommodating chamber 21. The second rotation axis L2 is substantially parallel to the central axis L3 in the height direction of the accommodating chamber 21, which can be understood as allowing the second rotation axis L2 and the central axis L3 in the height direction of the accommodating chamber 21 to have an angle less than a preset angle due to manufacturing error or assembly error. For example, if the preset angle is 5 degrees, the angle between the second rotation axis L2 and the central axis L3 in the height direction of the accommodating chamber 21 is less than 5 degrees. Optionally, the second rotation axis L2 coincides with the central axis L3 in the height direction of the accommodating chamber 21, that is, the rotating cutter 10 drives the dough to rotate around the central axis L3 in the height direction of the accommodating chamber 21, so that the tangential force exerted by the wall of the accommodating chamber 21 on the dough causes the dough to deform. Optionally, the second rotation axis L2 is at a preset distance from the center axis L3 of the height direction of the accommodating chamber 21. When the rotating tool 10 drives the dough around the second rotation axis L2, the distance between the dough and the wall of the accommodating chamber 21 changes, so that the wall of the accommodating chamber 21 can apply a tangential force to the dough while also applying a positive force to the dough at preset time intervals, thereby causing the dough to deform more fully and accelerating the speed of converting flour into dough.

[0067] In some embodiments, Fig. 9 As shown, the accommodating cavity 21 is in the shape of a polygonal prism, which may be, for example, a quadrangular prism or a pentagonal prism, wherein the distance between a point on the edge of the polygonal prism and the second rotation axis L2 is smaller than the distance between a point on the edge of the polygonal prism and the second rotation axis L2. When the primary dough moves in the accommodating cavity 21 along with the rotating cutter 10, the faces and edges of the polygonal prism can exert positive forces of different magnitudes on the primary dough, thereby causing the primary dough to be sufficiently deformed under the action of the positive force, so that the flour in the primary dough can absorb water and expand to form gluten and bond to form a uniform dough inside.

[0068] In some embodiments, Fig.10As shown, the distance between the second rotation axis L2 and the central axis L3 in the height direction of the accommodating cavity 21 is not less than the preset distance, that is, the distance between the second rotation axis L2 and the central axis L3 in the height direction of the accommodating cavity 21 is large enough. For example, the preset distance can be 5 mm, which can be understood as the second rotation axis L2 is parallel to the central axis L3 in the height direction of the accommodating cavity 21, and the distance is not less than 5 mm. By setting the distance between the second rotation axis L2 and the central axis L3 in the height direction of the accommodating cavity 21 to be greater than the preset distance, so that the difference between the maximum value and the minimum value of the distance between the inner wall surface of the accommodating cavity 21 and the central axis L3 is large enough, so that when the rotary cutter 10 drives the primary dough to rotate in the accommodating cavity 21, the difference between the maximum value and the minimum value of the positive force applied by the inner wall surface to the primary dough is large enough, so that the primary dough is sufficiently deformed under the action of the positive force applied by the inner wall surface to the primary dough, so that the flour in the primary dough can absorb water and expand to form gluten and bond to form a uniform dough inside.

[0069] In some embodiments, Fig.11 As shown, the second rotation axis L2 forms a preset acute angle with the central axis L3 in the height direction of the accommodating cavity 21. The second rotation axis L2 forms a preset acute angle with the central axis L3, so that the rotary cutter 10 rotates obliquely in the accommodating cavity 21. During the rotation of the rotary cutter 10, the distance between the end of the rotary cutter 10 and the inner wall surface of the accommodating cavity 21 changes, so that when the primary dough moves with the rotary cutter 10 in the accommodating cavity 21, the inner wall surface of the accommodating cavity 21 can exert a positive force of varying magnitude on the primary dough, so that the primary dough is fully deformed under the action of the changing positive force, so that the flour in the primary dough contacts with water or liquid seasoning, and then the dough absorbs water and expands to form gluten and adheres to form a dough with a uniform internal structure.

[0070] In some embodiments, Fig.12 As shown, the body 100 of the rotary tool 10 extends along an arc-shaped curve, and the protruding direction of the arc-shaped curve is opposite to the rotation direction of the rotary tool 10. For example, the rotary tool 10 rotates counterclockwise around the second rotation axis L2 ( Fig.12 The circular arc curve is in the clockwise direction ( Fig.12 By making the body of the rotary cutter 10 extend along the arc curve, and the protruding direction of the arc curve is opposite to the rotation direction of the rotary cutter 10, the body 100 can make the dough concentrate in the rotation direction of the rotary cutter 10 when driving the dough to move, thereby more reliably driving the dough to rotate.

[0071] The above description is only a preferred embodiment of the present invention and is not intended to limit the protection scope of the present invention.

Claims

1. A rotary tool, characterized in that: include: A body extending along a first direction; a first tooth-shaped member, the first tooth-shaped member extending from an edge of the body toward a second direction, the second direction being substantially perpendicular to the first direction; Wherein, the first tooth-shaped member has a side surface connected to the edge surface of the body, and the angle between the side surface of the first tooth-shaped member and the edge surface is a preset angle; The rotary cutter further comprises a swinging member, which is rotatably connected to the body and can swing back and forth around a preset first rotation axis; Wherein, the swinging member extends from the main body to a third direction, the third direction is perpendicular to the first direction, and the third direction is perpendicular to the second direction.

2. The rotary cutter according to claim 1, characterized in that The first tooth extends along the second direction.

3. The rotary cutter according to claim 1, characterized in that: The rotary cutter further comprises a second tooth-shaped member, and the second tooth-shaped member extends from an end surface of the body in an extending direction.

4. The rotary cutter according to claim 3, characterized in that: The rotary tool further comprises a third tooth-like member, and the third tooth-like member extends from the end surface of the main body in the extension direction; wherein, along the second direction, the second tooth-like member is spaced apart from the third tooth-like member.

5. The rotary cutter according to claim 4, characterized in that: The second tooth-shaped member and the third tooth-shaped member both extend from the end surface along a first direction.

6. The rotary cutter according to claim 5, characterized in that A length by which the third tooth-shaped member extends from the end surface is different from a length by which the second tooth-shaped member extends from the end surface.

7. The rotary cutter according to claim 1, characterized in that: The body extends along a curved line.

8. The rotary cutter according to claim 7, characterized in that The curve is a circular arc curve.

9. The rotary cutter according to claim 1, characterized in that: The first rotation axis is parallel to the first direction, or the first rotation axis is parallel to the second direction.

10. A food processing device, characterized in that: include: A container, wherein a container cavity for containing food is provided inside; The rotary tool according to any one of claims 1 to 9, wherein the rotary tool is rotatably connected to the receiving member and is located in the receiving cavity; A driving member is connected to the rotating tool to drive the rotating tool to rotate around a preset second rotation axis.

11. The food processing device according to claim 10, characterized in that: The driving member is located at the bottom of the accommodating member, and the rotating tool is located at the bottom of the accommodating cavity.

12. The food processing device according to claim 11, characterized in that: The food processing device further comprises: An extruded prism is connected to the receiving member, adjacent to the receiving cavity, and located at the top of the receiving cavity.

13. The food processing device according to claim 12, characterized in that: The second direction points from the bottom of the accommodating cavity to the top of the accommodating cavity.

14. The food processing device according to claim 13, characterized in that: The third toothed member of the rotary tool is located above the second toothed member of the rotary tool, and a length of the third toothed member extending from the end surface is less than a length of the second toothed member extending from the end surface.

15. The food processing device according to any one of claims 12 to 14, characterized in that: The geometric center axis of the extruded prism coincides with the second rotation axis.

16. The food processing device according to claim 11, characterized in that: The second rotation axis is substantially parallel to a central axis of the accommodating chamber in a height direction.

17. The food processing device according to claim 16, characterized in that: The second rotation axis coincides with a central axis of the accommodating chamber in a height direction.

18. The food processing device according to claim 17, characterized in that: The shape of the accommodating cavity is a polygonal column.

19. The food processing device according to claim 16, characterized in that: The distance between the second rotation axis and the central axis of the accommodating chamber in the height direction is not less than a preset distance.

20. The food processing device according to claim 10, characterized in that The second rotation axis forms a preset acute angle with the central axis of the accommodating chamber in the height direction.

21. The food processing device according to claim 10, characterized in that The body extends along an arc-shaped curve, and a protruding direction of the arc-shaped curve is opposite to a rotation direction of the rotating tool.

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