Pressing, cutting, edge sealing and modeling cutting die
By designing a hollow columnar press-cut edge sealing mold for a single part, the problems of uneven edge pinching and complex mold parts are solved, and simple and easy-to-use cutting and edge pressing operations are achieved, improving the aesthetics of dumpling wontons and edge sealing effect, and enhance cleaning convenience.
Patent Information
- Application Number
- CN202420436526.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-03-07
- Publication Date
- 2024-12-17
- Estimated Expiration
- 2034-03-07
AI Technical Summary
When making dumplings and wontons, the artificial edge pinching of the existing molds leads to unsightly shapes, complex operation and low efficiency, many parts and unstable, inconvenient use, and the solid design leads to cumbersome steps for cutting and pressing, making it difficult to clean.
A press-cut edge sealing cutting die is designed, adopting a hollow columnar structure, combining inner and outer cuts and arc cuts. A single part does not need to be assembled. The hollow design is easy to observe and clean. The material is plastic to avoid metal cutting hands and rust.
It achieves one-step completion of cutting and edge pressing, reduces operating steps, improves the aesthetics of the shape and edge sealing effect, reduces the breakage rate, enhances connection stability and cleaning convenience, and avoids the shortcomings of metal materials.
Smart Images
Figure CN222171100U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of kitchen utensils, in particular to a pressing cutting edge sealing shaping cutting die. Background Art
[0002] Dumplings and wontons are common pasta in our daily life. When making dumplings and wontons, people need to wrap them after putting in the fillings, and then pinch the two layers of dough together to prevent the fillings from leaking out. However, it is difficult to control the strength when pinching the edges manually, which can easily cause uneven pinching of the edges, resulting in unsightly shapes of the dumplings and wontons. In addition, the manual pinching steps are complicated and prone to deviations, which can cause the dough to not stick tightly and lead to problems such as stuffing leaking out. In addition, when making smaller dumplings and wontons manually, manual pinching is very inconvenient and the work efficiency is very low.
[0003] The existing molds on the market consist of multiple parts such as the shell, blade, pressure handle, push rod and spring. There are many parts and the production and assembly are complicated. The connection between the parts is not stable and easy to fall off. Stainless steel as the blade material is easy to deform, and the sharp edge is easy to cut your hands. At the same time, because the stainless steel blade is stuck in the shell, it is easy to fall off the shell during use. The push rod and the pressure handle are also separate and need to pass through the spring from the middle of the product and then press against each other. They are also easy to fall off during use. In addition, the cutting and edge pressing operations are separate during use. Users need to press to cut the dough first, and then press the edge of the dough to seal the edge. The steps are cumbersome, and users even need to read the instructions first to understand the operation steps, which is very inconvenient to use.
[0004] In addition, the existing molds on the market are all solid in design and closed on all sides. Users can only see the cutting line facing them. After the cutting is completed and they pick up the mold, they may find that the food filling of the dumplings or wontons has been broken during the cutting process, and they cannot take remedial measures in time. Because the product is solid and closed in design, users need to disassemble the entire mold when cleaning the inside of the product, but there are still many dead corners that cannot be cleaned, which is neither convenient nor hygienic.
[0005] Most existing molds adopt a flat compacted dough structure, so that the dumpling wonton filling and the edge of the dough are on the same water surface. During the boiling process of the dumplings and wontons, the dough is easily stretched, resulting in edge sealing failure. For this reason, we propose a press-cut edge sealing mold to solve the above problem. Utility Model Content
[0006] The purpose of the utility model is to provide a press-cut edge-sealing shaping die to solve the problems raised in the above-mentioned background technology.
[0007] To achieve the above-mentioned purpose, the utility model provides the following technical solutions: a press-cut edge banding shaping die, comprising a die body, the die body being a hollow cylindrical structure with openings at both ends, an outer cutout formed as an integral part is arranged on the outer side of the cutout at the bottom of the die body, an inner cutout is arranged on the inner side of the cutout at the bottom of the die body, and an arc-shaped cutout is arranged between the outer cutout and the inner cutout.
[0008] Preferably, the bottom of the external incision protrudes beyond the bottom of the internal incision.
[0009] Preferably, the top outer surface of the cutting die body is provided with an integrally formed hand guard.
[0010] Preferably, the contour shapes of the external incision and the hand guard are consistent, and the width of the hand guard is greater than the width of the external incision.
[0011] Preferably, the shape of the external incision is one of heart shape, star shape, plum blossom shape, chrysanthemum shape, bear shape, fish shape, chicken shape, rabbit head shape, ingot shape, lucky bag shape, and dog paw shape.
[0012] Compared with the prior art, the beneficial effects of the utility model are:
[0013] 1. This cutting die has only one part, and does not require other parts to be combined with each other. It does not need to be assembled, which is convenient for factory production. At the same time, it can avoid the situation where parts fall off from each other in the later stage due to mutual assembly, and increase the stability of the connection between parts.
[0014] 2. Only one press is required to simultaneously complete the functions of cutting the dough and evenly compacting the edge of the dough, which can be done in one step, reducing the number of operation steps for the user. In addition, the cutting die has a simple design, and the user can perform the pressing operation easily and understandably without reading the instructions to learn the operation process.
[0015] 3. Through the hollow design inside the cutting mold, users can observe the cutting lines of each surface from the top to the bottom in real time, including the entire internal process of cutting and pressing. The cutting area can be adjusted in time to avoid damaging the dough and stuffing when cutting on the inner filling of dumplings and wontons, thereby reducing the breakage rate of the finished product.
[0016] 4. The hollow design inside the cutting die allows water to flow directly from top to bottom through the entire product without disassembly, making it convenient for users to rinse directly. The cutting die does not have an inherently complex structure, and there are no dead corners that cannot be cleaned. Users can effectively clean up residual food residues, which is more hygienic.
[0017] 5. This cutting die is made entirely of plastic material, without any metal material, to prevent cutting your hands and to prevent metal from rusting in a humid environment and affecting food hygiene and safety.
[0018] 6. The arc-shaped incision design can press the dough in an arc shape, and press around the edge of the dough to form a surrounding edge shape similar to the pizza curling edge, so that the dumpling wonton filling and the edge of the dough are not in the same horizontal plane. The arc-shaped pressing area can separate the dumpling wonton filling and the edge of the dough, preventing the dumpling wonton dough from being stretched out during the boiling process, further improving the edge sealing effect. BRIEF DESCRIPTION OF THE DRAWINGS
[0019] Figure 1 This is a schematic diagram of the overall structure of the cutting die of the embodiment of the utility model;
[0020] Figure 2 This is a reverse schematic diagram of the overall structure of the cutting die of the embodiment of the utility model;
[0021] Figure 3 This is an overall cross-sectional view of the cutting die of an embodiment of the utility model;
[0022] Figure 4 A top view of the cut surface of the cutting die of the embodiment of the utility model;
[0023] Figure 5 A top view of the hand guard surface of the cutting die according to an embodiment of the utility model.
[0024] In the figure: 1. Cutting die body; 2. External cutting cut; 3. Internal cutting cut; 4. Arc-shaped cutting cut; 5. Hand guard. DETAILED DESCRIPTION
[0025] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.
[0026] See also Figure 1-5The utility model provides a technical solution: a press-cut edge-sealing mold, comprising a mold body 1, the mold body 1 is a hollow columnar structure with openings at both ends, an outer incision 2 formed in one piece is arranged on the outer side of the incision at the bottom of the mold body 1, an inner incision 3 is arranged on the inner side of the incision at the bottom of the mold body 1, and an arc-shaped incision 4 is arranged between the outer incision 2 and the inner incision 3, and the hollow design in the middle of the mold body 1 is convenient for real-time observation of the cutting lines of each surface from the top to the inside, including the entire internal process of cutting and pressing the edge, and the cutting area can be adjusted in time to avoid cutting on the inner filling of dumplings and wontons, causing damage to the dough and breaking the filling, and reducing the breakage rate of the finished product, and the hollow design can make water flow directly from top to bottom throughout the entire product, and the user does not need to disassemble the product after use, and can directly place it under the faucet for washing, without any dead corners, and can effectively remove food residues remaining on it, and is very convenient to use and clean. The user holds the cutting die body 1 and places it above the dough wrapped with the filling, and applies a downward force to the hand guard 5 so that the outer incision 2 can cut the dough. At this time, the inner incision 3 is spaced a certain distance from the table. In the process of cutting the dough, the inner incision 3 and the arc incision 4 evenly press the dough, thereby increasing the adhesion between the dough, improving the appearance of dumplings and wontons, and reducing the possibility of the dough being damaged and exposing the filling. In the process of the inner incision 3 applying force to the dough, the arc incision 4 presses the dough in an arc shape, and there is a raised partition between the inner incision 3 and the outer incision 2. The arc incision 4 presses around the edge of the dough to form a surrounding edge shape similar to the pizza curling edge, so that the dumpling wonton filling and the edge of the dough are not in the same horizontal plane. The arc pressing part separates the dumpling wonton filling and the edge of the dough, thereby preventing the dumpling wonton dough from being stretched out during the boiling process, thereby further improving the edge sealing effect.
[0027] Furthermore, the bottom of the outer incision 2 protrudes from the bottom of the inner incision 3, and there is a height difference between the outer incision 2 and the inner incision 3. The outer incision 2 is used to cut the dough, and the inner incision 3 is used to press out patterns but does not cut the dough, so the dough can be evenly pressed and compacted. In the process of the inner incision 3 cutting the dough, the inner incision 3 can compact the edge of the dough to prevent the dumplings and wontons from revealing the stuffing, so as to achieve the effect of edge sealing, and the even pressing of the edge of the dough can enhance the aesthetic appearance of the food shape.
[0028] Furthermore, an integrally formed hand guard 5 is provided on the top outer surface of the cutting die body 1 . The design of the hand guard 5 makes it easy for the user to operate the cutting die body 1 without hurting the hand.
[0029] Furthermore, the contour shapes of the external cut 2 and the hand guard 5 are consistent, and the width of the hand guard 5 is greater than the width of the external cut 2, which is conducive to observing the cutting and pressing operations inside the cutting die body 1.
[0030] Furthermore, the shape of the external incision 2 is one of heart shape, star shape, plum blossom shape, chrysanthemum shape, bear shape, fish shape, chicken shape, rabbit head shape, ingot shape, lucky bag shape, and dog paw shape, which can increase the user's selectivity.
[0031] Working principle: when in use, the user holds the cutting die body 1 and places it above the dough wrapped with the filling, and applies a downward force to the hand guard 5 so that the outer incision 2 can cut the dough. At this time, the inner incision 3 is spaced a certain distance from the table. In the process of cutting the dough, the inner incision 3 and the arc incision 4 evenly press the dough, thereby increasing the adhesion between the dough, improving the appearance of dumplings and wontons, and reducing the possibility of the dough being damaged and exposing the filling. In the process of the inner incision 3 applying force to the dough, the arc incision 4 presses the dough in an arc shape, and there is a raised partition between the inner incision 3 and the outer incision 2. The arc incision 4 presses around the edge of the dough to form a surrounding edge shape similar to the pizza curling edge, so that the dumpling wonton filling and the edge of the dough are not in the same horizontal plane. The arc pressing part separates the dumpling wonton filling and the edge of the dough, thereby preventing the dumpling wonton dough from being stretched open during the boiling process, thereby further improving the edge sealing effect.
[0032] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A pressing cutting edge banding shaping die, comprising a die body (1), characterized in that: The cutting die body (1) is a hollow columnar structure with openings at both ends; an integrally formed external cutout (2) is arranged on the outer side of the cutout at the bottom of the cutting die body (1); an internal cutout (3) is arranged on the inner side of the cutout at the bottom of the cutting die body (1); and an arc-shaped cutout (4) is arranged between the external cutout (2) and the internal cutout (3).
2. A pressing and cutting edge banding shaping die according to claim 1, characterized in that: The bottom of the external incision (2) protrudes from the bottom of the internal incision (3).
3. The pressing and cutting edge banding shaping die according to claim 1, characterized in that: An integrally formed hand guard (5) is provided on the top outer surface of the cutting die body (1).
4. A pressing cutting edge banding shaping die according to claim 3, characterized in that: The contour shapes of the external incision (2) and the hand guard surface (5) are consistent, and the width of the hand guard surface (5) is greater than the width of the external incision (2).
5. A pressing cutting edge banding shaping die according to claim 4, characterized in that: The shape of the external incision (2) is one of a heart shape, a star shape, a plum blossom shape, a chrysanthemum shape, a bear shape, a fish shape, a chicken shape, a rabbit head shape, a gold ingot shape, a lucky bag shape, and a dog paw shape.