Garlic Peeler

Abstract

The present invention discloses a garlic peeler, which comprises a base, a first cutting member arranged in pairs on the base, and a pressing member for cooperating with the first cutting member to squeeze garlic cloves. The first cutting member is used for cutting open the garlic skin and cooperating with the pressing member to extrude the garlic pulp. There is a gap between adjacent first cutting members. When the first cutting member cooperates with the pressing member to extrude the garlic pulp, the garlic pulp enters the gap. There is an opening between adjacent first cutting members, and the garlic pulp in the gap escapes from the gap through the opening. This solution can peel the garlic skin of garlic cloves, thereby avoiding the problem that it is difficult to clean the garlic juice that gets into the hands and under the fingernails. At the same time, it can also improve the garlic peeling efficiency.

Description

Technical Field

[0001] The present invention relates to a living tool, specifically a garlic peeler. Background Art

[0002] Garlic has a unique smell and is loved by the public as one of the important seasonings in restaurants and home cooking. However, there is a layer of garlic skin on the surface of the garlic cloves, and this garlic skin adheres firmly to the surface of the garlic flesh. Before using garlic, the garlic skin needs to be peeled off first. The difficulty of peeling garlic skin is very high, and it is necessary to pick it off little by little with fingernails. On the one hand, it is easy to leave garlic juice in the nail seam, resulting in the garlic smell remaining in the nail seam for a long time, and the garlic juice is highly irritating to the skin and is likely to damage the skin. In some commercial garlic peelers, a relatively large number of garlic cloves need to be put in at the same time for peeling, and the garlic cloves will collide during the peeling process and cannot be stored for a long time. Except for some catering stores with a large consumption of garlic and commercial scenarios supplying goods to hotels, it is difficult to apply in ordinary household scenarios.

[0003] Although there are many household garlic cutters on the market at present, which can chop garlic into mashed garlic, the garlic skin still needs to be peeled manually by humans, and the problem of peeling garlic at home still cannot be solved. Therefore, it is necessary to improve how to peel garlic. Summary of the Invention

[0004] Aiming at the deficiencies of the existing technology, the purpose of the present invention is to provide a garlic peeler, which can peel the garlic skin of garlic cloves, thereby avoiding the problem that it is difficult to wash the garlic juice that gets into the hands and nail seams. At the same time, it can also improve the garlic peeling efficiency and is more suitable for household scenarios.

[0005] To achieve the above purpose, the present invention provides the following technical solution: A garlic peeler includes a base, a first cutting member arranged in pairs on the base, and a pressing member for cooperating with the first cutting member to squeeze the garlic cloves. The first cutting member is used for cutting open the garlic skin and cooperating with the pressing member to squeeze out the garlic flesh;

[0006] There is a gap between adjacent first cutting members. When the first cutting member cooperates with the pressing member to squeeze out the garlic flesh, the garlic flesh enters this gap. There is an opening between adjacent first cutting members, and the garlic flesh in the gap escapes from the gap through the opening.

[0007] As a further improvement of the present invention, the distance between the tops of adjacent first cutting members gradually increases towards the base.

[0008] As a further improvement of the present invention, a number of pairs of second cutting members are also arranged on the base, and the two second cutting members in a paired relationship are respectively located on both sides of the paired first cutting members;

[0009] When the number of the second cutting components is two pairs or more, they are successively distributed on both sides of the first cutting component.

[0010] As a further improvement of the present invention, the top ends of the first cutting component and the second cutting component are located on a V-shaped or U-shaped track.

[0011] As a further improvement of the present invention, the distance between the top end of the first cutting component and the top end of the adjacent second cutting component gradually increases towards the base; and / or,

[0012] the distance between the top ends of the adjacent second cutting components gradually increases towards the base.

[0013] As a further improvement of the present invention, a pressing block is provided on the pressing component, and the pressing block is used to press the garlic cloves and press the garlic cloves onto the first cutting component to cooperate with the cutting component to cut the garlic skin and squeeze out the garlic pulp;

[0014] grooves are provided at positions corresponding to at least one first cutting component or second cutting component on the pressing block for the top end parts of the first cutting component or the second cutting component to enter; or

[0015] a groove is formed between the pressing block and the pressing component for the top end parts of the first cutting component or the second cutting component to enter.

[0016] As a further improvement of the present invention, the top end of the first cutting component is a blunt surface.

[0017] As a further improvement of the present invention, notches are provided at positions for placing garlic cloves on several first cutting components or second cutting components, and the notch positions on several first cutting components or second cutting components correspond to each other and cooperate with each other for placing garlic cloves.

[0018] As a further improvement of the present invention, the distance between adjacent first cutting components is 3-25 mm.

[0019] As a further improvement of the present invention, the distance between adjacent first cutting components is 10-15 mm.

[0020] As a further improvement of the present invention, when the distance between adjacent first cutting components is 5 mm, the included angle formed by the mutually remote surfaces of the adjacent first cutting components does not exceed 54°; or

[0021] when the distance between adjacent first cutting components is 10 mm, the included angle formed by the mutually remote surfaces of the adjacent first cutting components does not exceed 104°; or

[0022] when the distance between adjacent first cutting components is 15 mm, the included angle formed by the mutually remote surfaces of the adjacent first cutting components does not exceed 124°.

[0023] As a further improvement of the present invention, a plurality of guide rods are provided on the pressing member, and a plurality of positioning grooves are provided on the base. When the pressing member presses the garlic cloves, the guide rods move in the positioning grooves to guide the pressing block to cooperate with the cutting member to cut the garlic skin and squeeze out the garlic pulp.

[0024] The beneficial effects of the present invention are as follows: it can provide a solution to alleviate the problem that garlic juice remains on the fingers and in the nail grooves due to peeling garlic with fingers. Moreover, the structure is simple and can be implemented by injection molding, 3D printing, etc. It adopts the methods of cutting and extrusion, uses cutting to form openings on the garlic skin, and squeezes out the garlic pulp by extrusion. And there are openings between the cutting members, which can make it easier for the garlic pulp between adjacent cutting members to come out. It is convenient not only for peeling garlic but also for taking out the garlic pulp, and is especially suitable for household use. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a schematic structural diagram of an embodiment of five cutting members of the present invention;

[0026] Figure 2 It is a schematic structural diagram of the cooperation between five cutting members and the pressing member of the present invention;

[0027] Figure 3 It is a schematic structural diagram of the base of five cutting members of the present invention;

[0028] Figure 4 It is a schematic structural diagram of the pressing member of the present invention;

[0029] Figure 5 It is a schematic structural diagram of the cooperation between three cutting members and the pressing member of the present invention;

[0030] Figure 6 It is a schematic structural diagram of another embodiment of three cutting members of the present invention;

[0031] Figure 7 It is a schematic structural diagram of an embodiment of two cutting members of the present invention;

[0032] Figure 8 It is a schematic structural diagram of another embodiment of two cutting members of the present invention;

[0033] Figure 9 It is a schematic structural diagram of an embodiment of four cutting members of the present invention;

[0034] Figure 10 It is a schematic three-dimensional structural diagram of an embodiment of a cutting member with a notch of the present invention;

[0035] Figure 11 It is a schematic top view structural diagram of an embodiment of a cutting member with a notch of the present invention;

[0036] Figure 12 This is the line graph of the experiment on the spacing of the cutting parts of the present invention;

[0037] Figure 13 This is the record form of the peeling effect of garlic cloves at different spacings of the present invention.

[0038] Reference numerals in the drawings: 1. Base; 2. Garlic peeling mechanism; 211. First cutting part; 212. Second cutting part; 22. Pressing part; 221. Pressing block; 222. Groove; 23. Gap; 24. Opening; 3. Guide rod; 4. Positioning groove; 5. Notch. Detailed implementation manners

[0039] The following will further elaborate on the present invention in conjunction with the embodiments given in the accompanying drawings.

[0040] Refer to Figures 1 - 13 as shown

[0041] A garlic peeler includes a base 1, a first cutting part 211 arranged on the base 1, and a pressing part 22 for cooperating with the first cutting part 211 to squeeze garlic cloves. The first cutting part 211 is used to cut the garlic skin and cooperate with the pressing part 22 to extrude the garlic pulp;

[0042] There is a gap 23 between adjacent first cutting parts 211. When the first cutting part 211 cooperates with the pressing part 22 to extrude the garlic pulp, the garlic pulp enters this gap 23. There is an opening between adjacent first cutting parts 211, and the garlic pulp in the gap 23 escapes from the gap 23 through the opening.

[0043] The first cutting parts 211 in this solution are arranged in pairs and cooperate with each other to cut garlic cloves.

[0044] In the initial state, the base 1 is separated from the pressing part 22. The first cutting part 211 on the base 1 is fixedly connected to the base 1, specifically, it can be integrally formed or fixed by screws. The cutting action of the first cutting part 211 on the garlic cloves is the cutting action generated when the garlic cloves are stressed and extruded on the first cutting part 211, mainly for cutting the garlic cloves and cooperating with the pressing part 22 to extrude the garlic pulp. In specific applications, the first cutting part 211 does not directly cut off the garlic cloves, but cuts the garlic skin on the garlic cloves to make a certain opening in the garlic skin. Based on the effect of this opening, through the extrusion of the first cutting part 211 and the pressing part 22, the garlic pulp is extruded from this opening. As the pressing part 22 presses down, the garlic pulp can be extruded, and at the same time, the garlic skin on the side corresponding to the pressing part 22 will not be cut. Therefore, the connection state of the garlic skin on the side corresponding to the pressing part 22 can be maintained when extruding the garlic pulp, and the garlic skin can be taken out more conveniently and more completely after peeling the garlic.

[0045] The two first cutting components 211 can both cut the garlic cloves to form two openings, which has a better garlic peeling effect on some relatively large garlic cloves. The gap 23 between the two first cutting components 211 also facilitates the extrusion of the garlic pulp. After the extrusion is completed, the garlic pulp can be taken out from the gap 23 by methods such as inverting, knocking, or picking. The use of the two first cutting components 211 can also conveniently support the garlic cloves. Placing the garlic cloves on the supporting surface formed by the two first cutting components 211 together produces a supporting effect, thereby facilitating the user to use.

[0046] There is an opening 24 between the two first cutting components 211. That is to say, the garlic pulp between the two first cutting components 211 can be taken out from the side opening 24, which is convenient for slapping the base 1 from the side or laterally picking out the garlic pulp, and the operation is more convenient.

[0047] It should be noted that the incision mentioned in this solution refers to the process in which the cutting component cooperates with the pressing component to produce an extrusion effect to force the cutting component into the garlic clove to form an opening in the garlic skin, rather than forming an opening by cutting back and forth. At the same time, the "cutting" in the name of the cutting component does not refer to a functional description with back-and-forth cutting, but only serves as the name of the component that can enter the garlic clove to tear / open / break the garlic skin. It should also be noted that during the process of the cutting component cooperating with the pressing component to perform extrusion, it is inevitable that the garlic skin will burst and the opening is inconsistent with the opening expected by the cutting component to be cut. However, this problem is due to individual cases of each garlic skin and does not affect the actual effect of extruding the garlic pulp. Therefore, although this individual case does not form an opening as initially expected by the cutting component in this solution, it is also an opening based on the cooperation and extrusion of the cutting component and the pressing component.

[0048] To further facilitate the extraction of the garlic pulp and prevent the garlic pulp from getting stuck in the gap 23 between the two first cutting components 211, the distance between the tops of adjacent first cutting components 211 gradually increases towards the base 1. This solution means that the gap 23 for the garlic pulp to enter between the two first cutting components 211 gradually increases from the end to the bottom. The gap 23 at the end is smaller, which is convenient for controlling the size of the garlic pulp. As the garlic pulp enters the gap 23, the gap 23 becomes larger, which can prevent the garlic pulp from being squeezed between the gap 23, resulting in the garlic pulp getting stuck in the gap 23. Combined with the lateral opening 24, the garlic pulp can be quickly poured out or taken out from the lateral opening 24, thereby making it easier to take out the garlic pulp. Even through a simple pouring action, the garlic pulp in the gap 23 can be poured out from the opening 24.

[0049] In a preferred solution, the top of the first cutting component 211 is a blunt surface, which can be a flat angle with a thickness of 0.5 mm. The structure of the flat angle can cooperate with the pressing component 22 to perform downward pressure to achieve an extrusion effect, rather than directly entering the garlic clove like a sharpened blade without an extrusion effect.

[0050] In a further setting, based on the aforementioned truncated surface solution or a separate solution can be formed. The cross-sectional surface at the top of the first cutting member 211 tends to be triangular, and the tip serves as the top end of the first cutting member 211, which is used to cut the garlic skin and cooperate with the pressing member 22 to extrude the garlic cloves. This feature means that one end of the first cutting member 211 corresponding to the garlic cloves forms a structure similar to a triangle, and the tip position may not necessarily be the tip shape of the triangle, and there may be chamfers, rounded corners or flat corners, but the overall shape tends to be triangular. The triangular shape can exert an outward expanding effect on the garlic cloves, can cut or tear the garlic cloves, and is convenient for extruding the garlic cloves.

[0051] In the above solution, the implementation of the pair of first cutting members 211 is described. In fact, an additional cutting member can be separately provided between the two first cutting members 211. At this time, two first cutting members 211 and an additional cutting member located between the two first cutting members 211 will be formed, constituting three components. At this time, the number of cutting members is three and they are arranged in sequence. Based on the above solution, they are referred to as the first cutting member, the second cutting member, and the third cutting member, and are arranged in order. The high-low arrangements that can be formed in the state of 1 being low, 2 being medium, and 3 being high are: the arrangement ways of 333, 332, 331, 322, 321, 222, 221, 211, 111, or the arrangement ways of 333, 323, 322, 313, 312, 311, 222, 212, 211, 111. Of course, the above arrangements do not distinguish between left and right, and the first cutting member can be either on the left or right of the second cutting member.

[0052] Under the above arrangement rules, the three cutting members can produce a better supporting effect, can also make more cutting openings in the garlic cloves, can be more uniform and fast when extruding the garlic cloves, can reduce the dead corners of extruding the garlic cloves, and make the extrusion rate higher.

[0053] Moreover, different arrangement styles can meet different garlic clove shapes. In fact, the way of being sunken in the middle in the arrangement solution is the best. For example, the ways of 323, 313, 312, 212 can better fit the arc shape of the garlic cloves. After placing the garlic cloves, cooperate with the pressing member 22 to press down, reduce the sliding of the garlic cloves, and have a better cooperation effect.

[0054] In fact, a certain angle can also be set between adjacent first cutting members 211, so that the first cutting members 211 are radially arranged with the position of the garlic cloves as the center. At this time, the first cutting members 211 can also better fit the arc surface of the garlic cloves, and at the same time more naturally form a structure with a gradually increasing gap 23.

[0055] In a further setting, a number of pairs of second cutting members 212 are also provided on the base. The two second cutting members 212 in a paired relationship are respectively located on both sides of the paired first cutting members 211.

[0056] When the number of the second cutting members 212 is two pairs or more, they are sequentially distributed on both sides of the first cutting members 211.

[0057] This solution is equivalent to adding second cutting members 212 on the outside of both first cutting members 211. Combined with the above-mentioned optional additional cutting members for cooperation, a cooperation of four or five cutting members can be formed.

[0058] Refer to Figure 1 、 2 Figures 3, 9, 10, and 11 for example, the case of four or five cutting members will be described:

[0059] Four or five cutting members can more easily form an enclosure for the garlic cloves. When arranged in a radial pattern, it is easier to form a solution that conforms to the arc surface of the garlic cloves. Moreover, the arrangement based on the above solution can adapt to different garlic peeling modes and can be set according to different garlic varieties and sizes, resulting in product specifications with different height distributions.

[0060] In particular, the top ends of the first cutting members 211 and the second cutting members 212 are located on a V-shaped or U-shaped trajectory.

[0061] At this time, the larger garlic cloves will be first cut and squeezed by the outer second cutting members 212, so that the parts at both ends of the garlic cloves are separated. At this time, as the garlic cloves continue to be squeezed, they will cooperate with the first cutting members 211 for cutting and squeezing, which can initially separate and squeeze the larger garlic cloves, making the extrusion effect of the garlic flesh more stable, and can also have an adaptation effect on the size of the garlic cloves. If the smaller garlic cloves are smaller than the distance between the two second cutting members 212, they will directly go to the first cutting members 211 for cutting and squeezing.

[0062] Specifically, the connection relationship between the first cutting members 211 and the second cutting members 212 and the base 1 can be implemented in the following two ways:

[0063] 1. The first cutting members 211 and the second cutting members 212 are integrally formed with the base 1. The base 1, the first cutting members 211, and the second cutting members 212 can all be made of plastic material and directly integrally formed by a mold, which is convenient for processing and production.

[0064] 2. The first cutting member 211 and the second cutting member 212 are connected to the base 1 through a connecting member. The connecting member is fixedly connected to the base 1, and the first cutting member 211 and the second cutting member 212 are fixedly connected to the connecting member. The base 1, the first cutting member 211, and the second cutting member 212 are of a split structure. The first cutting member 211 and the second cutting member 212 can be first installed on the connecting member. The number of the first cutting member 211 and the second cutting member 212 can be multiple, and they are all connected by being installed on the connecting member, and then installed on the base 1 through the connecting member. Specifically, the connecting member can be fixed to the base 1 by screws, or welded to the base 1, or inserted into the base 1; the first cutting member 211 and the second cutting member 212 can be welded to the connecting member, or inserted into the connecting member, or fixed to the connecting member by screws.

[0065] Based on the second solution, there can also be a gap space between the connecting member and the bottom of the base 1, which can suspend and support the first cutting member 211 and the second cutting member 212. At this time, after the garlic cloves are squeezed into the gap 23 between the adjacent first cutting member 211 or the second cutting member 212, they can directly fall to the position of this gap space, and it is also convenient to take out. In fact, the position of this gap space is also the opening 24 between the adjacent first cutting members 211. The position of this opening 24 faces the base 1, and the garlic cloves in the gap 23 fall onto the base 1 from the position of the opening 24.

[0066] In the further optimization based on any of the above implementation solutions, a pressing block 221 is provided on the pressing member 22. The pressing block 221 is used to press the garlic cloves and press the garlic cloves onto the first cutting member 211 or the second cutting member 212, so as to cooperate with the first cutting member 211 and the second cutting member 212 to cut the garlic skin and squeeze out the garlic cloves.

[0067] The pressing block 221 can cooperate with the garlic cloves for pressing, and can directly apply pressure to the garlic cloves. Moreover, there is a pressing block 221 on the pressing member 22, and the pressing block 221 is also more convenient to adjust its shape, so that the pressing block 221 is more convenient to cooperate with multiple cutting members. For example, when multiple cutting members are arranged in the aforementioned radial pattern, it can be adjusted according to the shape to make the pressing block 221 adapt to the shape formed by the ends of the first cutting member 211 and the second cutting member 212, thereby improving the squeezing effect on the garlic cloves.

[0068] In a preferred solution for improving the garlic meat extrusion effect, a groove 222 is provided at a position on the lower pressing block 221 corresponding to at least one of the first cutting member 211 or the second cutting member 212 for the top end of the first cutting member 211 or the second cutting member 212 to enter; or a groove 222 is formed between the lower pressing block 221 and the lower pressing member 22 for the top end of the first cutting member 211 or the second cutting member 212 to enter.

[0069] The groove 222 can allow the first cutting member 211 or the second cutting member 212 to enter, and its size is adjusted to be close to the thickness of the first cutting member 211 or the second cutting member 212. After the garlic skin is cut, the first cutting member 211 or the second cutting member 212 will enter the groove 222, and the first cutting member 211 or the second cutting member 212 will push the garlic cloves and the garlic skin into the groove 222. At this time, the opening of the groove 222 can squeeze the garlic meat, making the garlic meat extrusion effect better.

[0070] Since the garlic cloves may slide when being squeezed, according to the acting lengths of the lower pressing block 221 and the cutting members, the problem of the garlic cloves detaching due to sliding can be overcome to a certain extent, but at the same time, the cost is increased to a certain extent. In order to better stabilize the garlic cloves on the premise of controlling the cost, notches 5 are provided at the positions for placing the garlic cloves on several of the first cutting members 211 or the second cutting members 212. The positions of the notches 5 on several of the first cutting members 211 or the second cutting members 212 correspond to each other and cooperate to place the garlic cloves.

[0071] The positions of the notches 5 can provide a certain limiting effect on the garlic cloves. After the garlic cloves are placed at the positions of the notches 5, the garlic cloves are not likely to slide on the first cutting member 211 and the second cutting member 212 when the lower pressing block 221 is pressed, making the cooperation between the lower pressing block 221 and the first cutting member 211 and the second cutting member 212 more stable and better in cost control.

[0072] Preferably, the opening of the notch 5 corresponding to the garlic clove is a flared opening. The flared opening setting can make the garlic cloves more stable in the limiting effect and can adapt to more sizes of garlic cloves.

[0073] Of course, the depth and size of the notch 5 need to be controlled to prevent the garlic cloves from being embedded in the notch 5, resulting in the inability of the lower pressing block 221 to cooperate with the first cutting member 211 or the second cutting member 212 to cut the garlic cloves. The notch 5 only serves as a limiting function, so only a little sinking is required, only to be able to allow the lower pressing block 221 to stably press the garlic cloves, and when the first cutting member 211 or the second cutting member 212 enters the garlic cloves, it can make the garlic cloves difficult to slide.

[0074] In further optimization, the position of the flaring corresponding to the surface of the first cutting member 211 or the second cutting member 212 can be rounded. Since the cooperation between the garlic clove and the pressing block 221 is mainly through extrusion, the rounding setting can improve the service life. When the first cutting member 211 or the second cutting member 212 is made of materials such as plastic, there may be a problem of low strength. The rounding can prevent the edge of the flaring from being easily broken. On the one hand, it extends the service life, and on the other hand, it avoids the broken parts from entering the garlic pulp and affecting safety.

[0075] In a further setting, in order to facilitate the cooperation between the first cutting member 211 and the second cutting member 212 and the groove 222, a plurality of guide rods 3 are provided on the pressing member 22, and a plurality of positioning grooves 4 are provided on the base 1. When the pressing member 22 presses the garlic clove, the guide rods 3 are located in the positioning grooves 4 and move to guide the pressing block 221 to cooperate with the first cutting member 211 and the second cutting member 212 to cut the garlic skin and extrude the garlic pulp. It should be noted that the positioning groove 4 can be a through groove or a non-through groove, as long as it can satisfy the internal movement of the guide rod 3.

[0076] The cooperation between the guide rod 3 and the positioning groove 4 can form a guiding function for the pressing member 22. The guide rod 3 is inserted into the positioning groove 4 and moves, so that the pressing member 22 has a positioning function when performing the pressing action, which can align the groove 222 on the pressing block 221 with the first cutting member 211 or the second cutting member 212, making the garlic skin cutting and garlic pulp extrusion more stable and convenient for users.

[0077] During use, first, the pressing member 22 can be separated from the base 1, and the garlic clove is placed on the first cutting member 211 or the second cutting member 212. The first cutting member 211 or the second cutting member 212 can support the garlic clove. After the above-mentioned garlic clove placement is completed, align the guide rod 3 on the pressing member 22 with the positioning groove 4, so that the positions of the first cutting member 211 or the second cutting member 212 and the groove 222 can also be naturally aligned. At this time, press down the pressing member 22, and the pressing block 221 will press down the garlic clove, and perform the functions of cutting the garlic skin and extruding the garlic pulp. Then, the garlic pulp is discharged through the opening 24, and thus one-time garlic peeling is completed.

[0078] The following are parameter optimizations, providing the following experimental data for those skilled in the art to select the size of the gap 23 between adjacent first cutting members 211, the angle between the ends of the first cutting members 211, etc.

[0079] Experiment on the size of the gap between adjacent cutting members (in the experiment, the shaft is described as the first cutting member 211)

[0080] 1. Experimental purpose

[0081] Determine the optimal horizontal distance range between adjacent axes of the garlic peeler through experiments to meet the requirement that the peeling effect reaches more than 2 / 3. Study the influence of different spacings (3, 5, 10, 15, 20, 25, 30 mm) on the peeling effects of various types of garlic (large cloves, medium cloves, small cloves).

[0082] 2. Experimental Background

[0083] The design of the garlic peeler needs to adapt to garlic cloves of different sizes, and the axial spacing is a key factor affecting the peeling effect. By optimizing the spacing through experiments, the versatility and efficiency of the garlic peeler can be improved. The base is made using 3D printing technology to ensure the accuracy and repeatability of the experiment.

[0084] 3. Experimental Materials and Equipment

[0085] 3.1 Garlic Classification

[0086] Weigh the garlic using an electronic scale and divide it into three categories:

[0087] - Large cloves of garlic: single clove weight ≥ 5 grams.

[0088] - Medium cloves of garlic: single clove weight 3.3 - 5 grams.

[0089] - Small cloves of garlic: single clove weight 2.5 - 3.2 grams.

[0090] 3.2 3D Printed Base, Pressing Component

[0091] Design software: Use Solid Works to design the base model.

[0092] Printing equipment: FDM 3D printer.

[0093] Printing material: PLA.

[0094] Base specifications:

[0095] - Base size: Designed according to experimental requirements.

[0096] - Spacing of cutting components: 3, 5, 10, 15, 20, 25 mm respectively.

[0097] - Thickness of cutting components: Designed according to actual requirements (such as 5 mm).

[0098] 3.3 Other Equipment

[0099] - Measuring tools: Electronic scale (for weighing garlic), caliper (for measuring spacing).

[0100] - Recording tools: Experimental record form, camera (for recording the peeling effect).

[0101] 4. Experimental Method

[0102] 4.1 Garlic Classification

[0103] Use an electronic scale to weigh the garlic and classify it into four categories (large cloves, medium cloves, small cloves).

[0104] 4.2 Base Preparation

[0105] 1. Use a 3D printer to print bases with different shaft spacings (3, 5, 10, 15, 20, 25, 30 mm).

[0106] 2. Check the printing quality of each base to ensure that the shaft spacing is accurate and the structure is stable.

[0107] 4.3 Experimental Process

[0108] 1. Conduct 50 peeling experiments on each type of garlic at each spacing.

[0109] 2. After each experiment, evaluate the peeling effect:

[0110] Success: The peeled area reaches more than 50% of the total area of the garlic clove.

[0111] Failure: The peeled area does not reach 50%.

[0112] 3. Record the peeling ratio results of each experiment.

[0113] 4.4 Data Recording

[0114] Use an experimental record form to record the following information for each experiment:

[0115] 1. Garlic category. 2. Shaft spacing. 3. Peeling effect (peeling percentage).

[0116] 5. Experimental Results

[0117] 5.1 Data Table

[0118] Table 1 Average Peeling Rate

[0119] Spacing Small cloves of garlic (average) Medium cloves of garlic (average) Large cloves of garlic (average) Overall average 3 48.68% 50.40% 56.60% 51.89% 5 41.80% 76.08% 58.54% 58.81% 10 89.54% 80.88% 87.46% 85.96% 15 50.12% 78.38% 81.58% 70.03% 20 42.08% 83.14% 81.54% 68.92% 25 2.64% 3.26% 28.54% 11.48% 30 0.00% 0.00% 19.38% 6.46%

[0120] Figure 13 Shown in the table is the record form of the peeling effect of garlic cloves at different spacings.

[0121] 5.2 Chart Display

[0122] Use Figure 12 The line chart shown in

[0123] to display the peeling rate (percentage) of each type of garlic at different spacings. The X-axis in the figure: Spacing (mm). Y-axis: Peeling rate (%).

[0124] 6. Data Analysis

[0125] 6.1 Trend Analysis - Analyze the influence trend of different spacings on the peeling effect of various types of garlic.

[0126] For the spacing of 3 - 10 mm, as the spacing increases, the average peeling rate of garlic gradually increases. For the spacing of 20 - 30 mm, as the spacing increases, the average peeling rate of garlic gradually decreases. The peeling rate at a spacing of 30 mm is almost 0.

[0127] 6.2 Optimal Spacing Range - Determine the best spacing range based on the peeling rate.

[0128] When the spacing is between 10 - 20 mm, the peeling rate of various types of garlic reaches over 70%.

[0129] 6.3 Available Effective Range.

[0130] Peeling with a rate greater than 50% is considered effective. The experiment shows that the effective available distance is between 3 - 25 mm.

[0131] 7. Conclusion

[0132] The best spacing range is 10 - 15 mm, which can meet the requirement that the peeling effect of various types of garlic reaches more than 2 / 3. Large - clove garlic has a stronger adaptability to the spacing, while small - clove garlic is more sensitive to the spacing.

[0133] Experiment on the angle between the ends of the cutting parts (in the experiment, the shaft is described as the cutting part)

[0134] 1. Experimental Purpose

[0135] Determine the maximum allowable angle between adjacent two shafts for dividing garlic through experiments to ensure that medium - sized cloves of garlic can be smoothly pressed down and divided. Study the influence of the angle between the two shafts on the dividing effect under different shaft spacings (5 mm, 10 mm, 15 mm).

[0136] 2. Experimental Background

[0137] The design of the base needs to adapt to garlic cloves of different sizes. The angle between the two shafts is a key factor affecting the dividing effect. By optimizing the angle through experiments, the versatility and efficiency of the base can be improved. All experiments are carried out using medium - sized cloves of garlic because the size of medium - sized cloves is representative. If medium - sized cloves cannot be divided, the scheme is not feasible.

[0138] 3. Experimental Materials and Equipment

[0139] 3.1 Garlic Classification

[0140] - Conduct experiments using medium - sized cloves of garlic (single - clove weight 3.3 - 5 g).

[0141] 3.2 3D Printed Base

[0142] - Design Software: Use Solid Works to design the base model.

[0143] - Printing Equipment: 3D printer (FDM).

[0144] - Printing Material: PLA.

[0145] - Base Specifications:

[0146] - Spacing between Cutting Parts: 5 mm, 10 mm, 15 mm.

[0147] - Shape of Cutting Parts: The tip is 1 mm wide, the angle is 12 degrees, and it widens downwards.

[0148] - Angle Range: Designed according to experimental requirements (such as 80 degrees, 100 degrees, 120 degrees, etc.).

[0149] 3.3 Other Equipment

[0150] - Measuring Tools: Electronic scale (for weighing garlic), caliper (for measuring spacing and angle).

[0151] - Recording Tools: Experimental record form, camera (for recording the garlic peeling effect).

[0152] 4. Experimental Method

[0153] 4.1 Base Preparation

[0154] 1. Use a 3D printer to print bases with different shaft spacings (5 mm, 10 mm, 15 mm) and different angles (such as 30 degrees, 80 degrees, 100 degrees, 120 degrees).

[0155] 2. Check the printing quality of each base to ensure that the shaft spacing and angle are accurate and the structure is stable.

[0156] 4.2 Experimental Process

[0157] 1. Under each shaft spacing, test the segmentation effect of different angles.

[0158] - At a 15-mm spacing, test angles of 120 degrees, 100 degrees, and 80 degrees.

[0159] - At a 10-mm spacing, test angles of 100 degrees, 80 degrees, and 60 degrees.

[0160] - At a 5-mm spacing, test angles of 40 degrees, 30 degrees, and 20 degrees.

[0161] 2. Pressing Direction:

[0162] The pressing direction is, for exampleFigure 8 As the vertical direction of the line connecting the two-axis vertices in the front view, that is, the lower press applies pressure vertically downward from top to bottom perpendicular to the line connecting the two-axis vertices.

[0163] 3. After each experiment, evaluate the segmentation effect:

[0164] - Success: The garlic cloves are smoothly pressed down between the two axes and the segmentation is completed.

[0165] - Failure: The garlic cloves cannot be pressed down or the segmentation is incomplete between the two axes.

[0166] 4. Record the results (success or failure) and abnormal situations of each experiment.

[0167] 4.1 Data recording

[0168] Use an experiment record form to record the following information for each experiment:

[0169] 1. Axis spacing (millimeters). 2. Angle between the two axes (degrees). 3. Angle of the outer axis (degrees). 4. Segmentation effect (success or failure).

[0170] 5. Experimental results

[0171] 5.1 Data table

[0172] Table 3 Axis angle experiment

[0173] Axial spacing (mm) Angle between two axes (degrees) Outer axis angle (degrees) Number of experiments Number of successes Success rate Remarks 5 20 44 50 49 96% Complete success 5 30 54 50 8 16% Partial success 5 40 64 50 0 0% Unable to divide 10 60 84 50 49 98% Complete success 10 80 104 50 6 12% Partial success 10 100 124 50 0 0% Unable to divide 15 80 104 50 48 96% Complete success 15 100 124 50 12 24% Partial success 15 120 144 50 0 0% Unable to divide

[0174] 5.2 Result analysis

[0175] 5 mm spacing:

[0176] The segmentation effects at angles between the two axes of 20, 30, and 40 degrees were tested, corresponding to angles of the outer axis of 44, 54, and 64 degrees. The experimental results show that when the angle of the outer axis reaches 54 degrees, the segmentation effect significantly decreases and cannot meet the requirements. Therefore, the critical angle of the outer axis at 5 mm spacing is 54 degrees.

[0177] 10 mm spacing:

[0178] The segmentation effects at angles between the two axes of 60, 80, and 100 degrees were tested, corresponding to angles of the outer axis of 84, 104, and 124 degrees. The experimental results show that when the angle of the outer axis reaches 104 degrees, the segmentation effect significantly decreases and cannot meet the requirements. Therefore, the critical angle of the outer axis at 10 mm spacing is 104 degrees.

[0179] 15 mm spacing:

[0180] The splitting effects at two-axis included angles of 80, 100, and 120 were tested, corresponding to outer-axis included angles of 104, 124, and 144 degrees. The experimental results show that when the outer-axis included angle reaches 124 degrees, the splitting effect significantly decreases and fails to meet the requirements. Therefore, the critical outer-axis included angle at a 15-mm spacing is 124 degrees.

[0181] 5.4 Summarize the rules

[0182] The experimental results show that as the axis spacing increases, the critical outer-axis included angle gradually increases. Specifically:

[0183] 5-mm spacing: The critical outer-axis included angle is 54 degrees. 10-mm spacing: The critical outer-axis included angle is 104 degrees. 15-mm spacing: The critical outer-axis included angle is 124 degrees.

[0184] 6. Conclusion

[0185] The critical outer-axis included angles at different axis spacings were determined through experiments: 5-mm spacing: The critical outer-axis included angle is 54 degrees. 10-mm spacing: The critical outer-axis included angle is 104 degrees. 15-mm spacing: The critical outer-axis included angle is 124 degrees. These results provide an important basis for the design of cutting components.

[0186] The above-mentioned outer-axis included angle refers to the included angle formed by the sides where the two axes are away from each other, and the two-axis included angle refers to the included angle formed by the corresponding sides of the two axes. As shown in Figure 5 as shown, the outer-axis included angle is judged by the inclined plane at the top end of the cutting component. Referring to Figure 8 as shown, the 23-degree angle is the two-axis included angle, and the 35-degree angle is the outer-axis included angle.

[0187] The above is only the preferred implementation mode of the present invention. The protection scope of the present invention is not limited to the above embodiments. All technical solutions falling within the idea of the present invention belong to the protection scope of the present invention. For those of ordinary skill in the art in this technical field, several improvements and refinements made without departing from the principle of the present invention should also be regarded as within the protection scope of the present invention.

Claims

1. A garlic peeler, characterized in that: It comprises a base, first cutting parts arranged in pairs on the base, and a pressing part used to cooperate with the first cutting parts to squeeze the garlic cloves, wherein the first cutting parts are used to cut the garlic skin and cooperate with the pressing parts to squeeze out the garlic flesh; There is a gap between adjacent first cutting parts. When the first cutting parts cooperate with the pressing part to squeeze out the garlic meat, the garlic meat enters the gap. There is an opening between adjacent first cutting parts. The garlic meat in the gap escapes from the gap through the opening. The base is also provided with a plurality of second cutting components arranged in pairs, and the two second cutting components in a pair are respectively located on both sides of the paired first cutting components; When the number of the second cutting components is two pairs or more, they are sequentially distributed on both sides of the first cutting component; The top ends of the first cutting member and the second cutting member are located on a V-shaped or U-shaped track.

2. The garlic peeler according to claim 1, characterized in that: The distances between the top ends of adjacent first cutting members gradually increase toward the base.

3. The garlic peeler according to claim 1, characterized in that: The distance between the top end of the first cutting member and the adjacent second cutting member gradually increases toward the base; and / or, The intervals between the top ends of adjacent second cutting members gradually increase toward the base.

4. The garlic peeler according to claim 1, characterized in that: The pressing component is provided with a pressing block, which is used to press the garlic cloves downward and press the garlic cloves downward onto the first cutting component, cooperating with the cutting component to cut the garlic skin and squeeze out the garlic flesh; A groove is provided on the lower pressing block at a position corresponding to at least one of the first cutting member or the second cutting member, for the top end of the first cutting member or the second cutting member to enter; or A groove is formed between the pressing block and the pressing component, for the top end of the first cutting component or the second cutting component to enter.

5. The garlic peeler according to any one of claims 1 to 4, characterized in that: The top ends of the first cutting member and the second cutting member are blunt surfaces.

6. The garlic peeler according to any one of claims 1 to 4, characterized in that: Notches are provided on a plurality of the first cutting parts or the second cutting parts at positions for placing the garlic cloves, and the positions of the notches on the plurality of the first cutting parts or the second cutting parts correspond to each other and cooperate with each other for placing the garlic cloves.

7. The garlic peeler according to any one of claims 1 to 4, characterized in that: The distance between adjacent first cutting parts is 3-25 mm.

8. The garlic peeler according to any one of claims 1 to 4, characterized in that: The distance between adjacent first cutting parts is 10-15 mm.

9. The garlic peeler according to claim 7, characterized in that: When the distance between adjacent first cutting parts is 5 mm, the angle formed by the faces of adjacent first cutting parts that are away from each other does not exceed 54°; or When the distance between adjacent first cutting members is 10 mm, the angle formed by the faces of the adjacent first cutting members that are away from each other does not exceed 104°; or When the distance between adjacent first cutting parts is 15 mm, the angle formed by the faces of adjacent first cutting parts that are away from each other does not exceed 124°.

10. The garlic peeler according to any one of claims 1 to 4, characterized in that: The pressing component is provided with a plurality of guide rods, and the base is provided with a plurality of positioning grooves. When the pressing component presses down the garlic cloves, the guide rods are located in the positioning grooves and move to guide the pressing block to cooperate with the cutting component to cut the garlic skin and squeeze out the garlic meat.

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