Garlic peeling assembly

Abstract

The garlic peeling assembly comprises a base and a garlic peeling mechanism connected to the base, the garlic peeling mechanism comprises a cutting component and a downward pressing component used for pressing garlic cloves to the cutting component, and the cutting component is used for cutting garlic peels open and is matched with the downward pressing component to extrude garlic meat. According to the scheme, garlic peels of garlic cloves can be peeled off, the problem that garlic juice enters hands and fingernail seams and is difficult to clean is solved, and meanwhile the garlic peeling efficiency can be improved.

Description

Technical Field

[0001] The utility model relates to a living tool, in particular to a garlic peeling component. 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 garlic cloves, which is firmly attached to the surface of garlic meat. Before using garlic, the garlic skin needs to be peeled off first. Peeling garlic skin is very difficult and needs to be removed little by little with fingernails. On the one hand, it is easy to leave garlic juice in the nail crevices, resulting in the garlic smell remaining in the nail crevices for a long time. Garlic juice is very irritating to the skin and can easily damage the skin.

[0003] Currently, there are many garlic cutters on the market that can mash garlic, but the garlic skin still needs to be peeled manually, and there is still no way to solve the problem of peeling garlic. Therefore, there is a need to improve how to peel garlic. Utility Model Content

[0004] In view of the deficiencies in the prior art, the purpose of the utility model is to provide a garlic peeling component, which can peel the garlic skin of garlic cloves, thereby avoiding the problem of garlic juice entering the hands and nail crevices that is difficult to clean, and at the same time can improve the efficiency of garlic peeling.

[0005] To achieve the above-mentioned purpose, the utility model provides the following technical solutions: a garlic peeling assembly, comprising a base and a garlic peeling mechanism connected to the base, the garlic peeling mechanism comprising a cutting component and a pressing component for pressing the garlic cloves down onto the cutting component, the cutting component is used to cut the garlic skin and cooperate with the pressing component to squeeze out the garlic meat.

[0006] As a further improvement of the present invention, the number of the cutting parts is at least two, and there is a gap between two adjacent cutting parts. When the cutting parts cooperate with the pressing parts to squeeze out the garlic meat, the garlic meat enters the gap.

[0007] As a further improvement of the present invention, at least one side of two adjacent cutting parts is provided with an opening for allowing the garlic in the gap to escape.

[0008] As a further improvement of the present invention, the distance between the top ends of adjacent cutting components gradually increases toward the base.

[0009] As a further improvement of the present invention, the end of the cutting component is a blunt surface.

[0010] As a further improvement of the present invention, the cutting component is integrally formed with the base; or, the cutting component is connected to the base via a connecting piece, the connecting piece is fixedly connected to the base, and the cutting component is fixedly connected to the connecting piece.

[0011] As a further improvement of the present invention, the number of the cutting parts is at least three, and they are respectively a first cutting part, a second cutting part, and a third cutting part, the second cutting part is located between the first cutting part and the third cutting part, and the top level of the second cutting part is lower than or equal to the first cutting part;

[0012] The horizontal height of the top end of the second cutting member is higher than or equal to the third cutting member; or the horizontal height of the top end of the second cutting member is lower than or equal to the third cutting member.

[0013] As a further improvement of the utility model, a pressing block is provided on the pressing component, and the pressing block is used to press the garlic cloves downward and press the garlic cloves downward onto the cutting component, cooperating with the cutting component to cut the garlic skin and squeeze out the garlic meat.

[0014] As a further improvement of the utility model, a groove is provided on the lower pressing block at a position corresponding to at least one cutting component for the top end of the cutting component to enter; or a groove is formed between the lower pressing block and the lower pressing component for the top end of the cutting component to enter.

[0015] The beneficial effects of the utility model include providing a solution to alleviate the problem of garlic juice remaining in the fingers and nail crevices due to peeling garlic skin with fingers, and the utility model has a simple structure and can be implemented by injection molding, 3D printing, etc. The utility model adopts a cutting and extrusion method, in which an opening is formed in the garlic skin by cutting, and the garlic flesh is squeezed out by extrusion. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a schematic diagram of the structure of an embodiment of five cutting components of the utility model;

[0017] Figure 2 It is a schematic diagram of the coordination structure of five cutting components and a pressing component of the utility model;

[0018] Figure 3 It is a schematic diagram of the base structure of five cutting components of the utility model;

[0019] Figure 4 This is a schematic diagram of the structure of the pressing component of the utility model;

[0020] Figure 5 It is a schematic diagram of the structure of an embodiment of three cutting components of the utility model;

[0021] Figure 6 It is a schematic diagram of the coordination structure of three cutting components and a pressing component of the utility model;

[0022] Figure 7 This is another schematic diagram of the structure of the pressing component of the utility model;

[0023] Figure 8 This is a schematic structural diagram of another embodiment of the utility model with three cutting components;

[0024] Fig. 9 It is a schematic diagram of the structure of two cutting components of the present utility model;

[0025] Fig.10 This is a schematic structural diagram of another embodiment of two cutting components of the utility model;

[0026] Fig.11 This is a schematic structural diagram of another embodiment of the utility model with three cutting components;

[0027] Fig.12 It is a schematic diagram of the structure of an embodiment of four cutting components of the utility model;

[0028] Fig.13 This is a schematic structural diagram of an embodiment of a cutting component of the utility model;

[0029] Fig.14 It is a line graph of the cutting component spacing experiment of the utility model;

[0030] Fig.15 The utility model is a record table of peeling effects of garlic cloves at different intervals.

[0031] Reference numerals: 1, base; 2, garlic peeling mechanism; 21, cutting member; 211, first cutting member; 212, second cutting member; 213, third cutting member; 214, fourth cutting member; 215, fifth cutting member; 22, pressing member; 221, pressing block; 222, groove; 23, gap; 24, opening; 3, guide rod; 4, positioning groove. DETAILED DESCRIPTION

[0032] The present invention will be further described below with reference to the embodiments shown in the accompanying drawings.

[0033] Reference Figure 1-15 As shown,

[0034] A garlic peeling assembly comprises a base 1 and a garlic peeling mechanism 2 connected to the base 1. The garlic peeling mechanism 2 comprises a cutting component 21 and a pressing component 22 for pressing the garlic cloves down onto the cutting component 21. The cutting component 21 is used to cut the garlic skin and cooperate with the pressing component 22 to squeeze out the garlic flesh.

[0035] In the initial state, the base 1 is separated from the pressing component 22, and the cutting component 21 on the base 1 is fixedly connected to the base 1, which can be specifically integrally formed or fixed with screws. The cutting effect of the cutting component 21 on the garlic clove is the cutting effect caused by the garlic clove being pressed on the cutting component 21, which mainly produces the effect of cutting the garlic clove and squeezing the garlic flesh with the pressing component 22. In a specific application, the cutting component 21 does not directly cut the garlic clove, but cuts the garlic skin on the garlic clove, so that a certain opening is generated in the garlic skin. Based on the effect of the opening, the garlic flesh is squeezed out from the opening through the cutting component 21 and the pressing component 22. With the downward pressure of the pressing component 22, the garlic flesh can be squeezed out, and at the same time, the garlic skin corresponding to the side of the pressing component 22 will not be cut. Therefore, when squeezing out the garlic flesh, the connection state of the garlic skin corresponding to the side of the pressing component 22 can be maintained, and the garlic skin can be taken out more conveniently and more completely after peeling the garlic.

[0036] In specific use, if you want to squeeze out the garlic meat better, you can choose to set a groove 222 on the pressing part 22 at the position corresponding to the cutting part 21, so that the cutting part 21 can enter, and the size is adjusted to be close to the thickness of the cutting part 21. After the garlic skin is cut, the cutting part 21 will enter the groove 222, and the cutting part 21 will move into the groove 222 with the garlic cloves and garlic skin. At this time, the opening of the groove 222 can squeeze the garlic meat, so that the garlic meat can be squeezed out better.

[0037] It should be noted that the cutting mentioned in this solution refers to the process in which the cutting component 21 and the pressing component 22 cooperate to produce an extrusion effect to force the cutting component 21 to enter the garlic clove to form an opening in the garlic skin, not to cut back and forth to form an opening. At the same time, the cutting in the name of the cutting component 21 does not refer to a functional description of cutting back and forth, but is only used as a component name to refer to the action of entering the garlic clove to tear / tear / break the garlic skin. It should also be noted that in the process in which the cutting component 21 cooperates with the pressing component 22 to squeeze, it is inevitable that the garlic skin will burst and the opening will be inconsistent with the opening expected to be cut by the cutting component 21. However, this problem is due to the individual case of each garlic skin and will not affect the actual effect of squeezing out the garlic meat. Therefore, although this individual case does not form an opening according to the initial expectation of the cutting component in this solution, it itself is also based on the opening produced by the cooperation and extrusion of the cutting component 21 and the pressing component 22.

[0038] In a preferred solution, the number of the cutting components 21 may be two or more. Taking two as an example, the solution is described below:

[0039] The number of the cutting components 21 is at least two, and there is a gap 23 between two adjacent cutting components 21. When the cutting components 21 cooperate with the pressing components 22 to squeeze out the garlic, the garlic enters the gap 23.

[0040] The two cutting parts 21 can both cut the garlic cloves to form two openings, which has a better peeling effect for some slightly larger garlic cloves. The gap 23 between the two cutting parts 21 is also convenient for squeezing out the garlic flesh. After squeezing out, the garlic flesh can be taken out from the gap 23 by turning it upside down, knocking it, or scraping it out. The use of the two cutting parts 21 can also facilitate the support of the garlic cloves. The garlic cloves are placed on the support surface formed by the two cutting parts 21 to produce a support effect, which is convenient for users to use.

[0041] Although it is mentioned in the embodiment that the garlic flesh will enter the gap 23, in fact, during the process of squeezing out the garlic flesh, the garlic flesh will also enter the outside of the cutting component 21 (that is, the side where the two cutting components 21 are away from each other). It can be seen from the figure that the garlic flesh will also enter the space between the cutting component 21 and the inner wall of the side of the base 1 when being squeezed out.

[0042] In order to facilitate the removal of the garlic from the gap 23 , in an optional embodiment, at least one side of two adjacent cutting components 21 is provided with an opening 24 for allowing the garlic in the gap 23 to escape.

[0043] There is an opening 24 between the two cutting parts 21, that is to say, the garlic flesh between the two cutting parts 21 can be taken out from the side opening 24, which is convenient for slapping the base 1 from the side or removing the garlic flesh from the side, and the operation is more convenient.

[0044] At the same time, as an implementation scheme that makes it easier to take out the garlic, the distance between the tops of the adjacent cutting parts 21 gradually increases toward the base 1. This solution means that the gap 23 between the two cutting parts 21 where the garlic enters gradually increases from the end to the bottom, and the gap 23 at the end is smaller, which is convenient for controlling the size of the garlic. As the garlic enters the gap 23, the gap 23 becomes larger, which can avoid squeezing between the garlic and the gap 23, causing the garlic to be stuck in the gap 23. Combined with the lateral opening 24, the garlic can be quickly poured out or taken out from the lateral opening 24, making it easier to take out the garlic, and even the garlic in the gap 23 can be poured out from the opening 24 by a simple pouring action.

[0045] In a preferred embodiment, the end of the cutting member is a flat surface. The flat surface can be a 0.5 mm thick flat angle, and the flat angle structure can cooperate with the pressing member 22 to press down to achieve the squeezing effect, unlike a sharp blade that directly enters the garlic clove without squeezing effect.

[0046] It should be added that in the further setting, based on the above-mentioned punching scheme, or a separate scheme can be formed, the truncated surface of the cutting part 21 corresponding to one end of the garlic clove tends to be triangular, and the tip is used as the top end of the cutting part to cut the garlic skin and cooperate with the pressing part 22 to squeeze out the garlic meat. This feature means that the cutting part 21 forms a structure similar to a triangle at one end of the garlic clove, and the tip position is not necessarily the tip shape of a triangle, and there may be a chamfer, a rounded corner, or a flat angle, but the overall shape itself tends to be triangular. The triangular shape can have the effect of spreading the garlic clove outward, can cut or tear the garlic meat, and facilitate the squeezing of the garlic meat.

[0047] The specific connection relationship between the cutting component 21 and the base 1 can be implemented in the following two ways:

[0048] 1. The cutting component 21 is integrally formed with the base 1. The base 1 and the cutting component 21 can be made of plastic material and directly integrally formed by a mold, which can be easily processed and produced.

[0049] 2. The cutting component 21 is connected to the base 1 through a connecting piece, and the connecting piece is fixedly connected to the base 1, and the cutting component 21 is fixedly connected to the connecting piece. The base 1 and the cutting component 21 are of a separate structure, and the cutting component 21 can be installed on the connecting piece first, wherein the number of cutting components 21 can be multiple, and all are connected by installing them on the connecting piece, and then installed on the base 1 through the connecting piece. The specific connecting piece can be fixed to the base 1 by screws, or welded to the base 1, or plugged into the base 1; the cutting component 21 can be welded to the connecting piece, plugged into the connecting piece, or fixed to the connecting piece by screws.

[0050] Based on the second solution, there may be a spacing space between the connecting member and the bottom of the base 1, so that the cutting member 21 can be suspended in the air. At this time, the garlic meat can be squeezed into the gap 23 between the adjacent cutting members 21 and then directly fall to the position of the spacing space, and can also be easily taken out. The position of the spacing space is actually the opening 24 between the adjacent cutting members 21, and the position of the opening 24 faces the base 1. The garlic meat in the gap 23 falls from the position of the opening 24 onto the base 1.

[0051] The above scheme is described by taking two cutting parts 21 as an example, and the following is also described by taking three cutting parts 21 as an example: the number of the cutting parts 21 is at least three, and they are respectively a first cutting part 211, a second cutting part 212, and a third cutting part 213, the second cutting part 212 is located between the first cutting part 211 and the third cutting part 213, and the top level of the second cutting part 212 is lower than or equal to the first cutting part 211;

[0052] The horizontal height of the top end of the second cutting member 212 is higher than or equal to the third cutting member 213; or

[0053] The top end of the second cutting piece 212 has a level lower than or equal to that of the third cutting piece 213 .

[0054] In this solution, the number of cutting parts 21 is three and they are arranged in sequence. Based on the above solution, the first cutting piece 211, the second cutting piece 212, and the third cutting piece 213 are arranged in order, and the high and low arrangement that can be formed is described with 1 being low, 2 being medium, and 3 being high: 333, 332, 331, 322, 321, 222, 221, 211, 111 arrangement, or 333, 323, 322, 313, 312, 311, 222, 212, 211, 111 arrangement. Of course, the above arrangement does not distinguish between left and right, and the first cutting piece 211 can be on the left or right of the second cutting piece 212.

[0055] Under the above arrangement rule, the three cutting parts 21 can produce a better supporting effect and can also make more cutting openings for the garlic cloves, so that the garlic can be squeezed out more evenly and quickly, and the dead corners of the squeezed garlic can be reduced, so that the extrusion rate is higher.

[0056] Different arrangement styles can satisfy different garlic clove shapes. In fact, the arrangement scheme with a depression in the middle is the best. For example, the arrangements 323, 313, 312, and 212 can better fit the curved shape of the garlic cloves. After placing the garlic cloves, the pressing component 22 is used to press down, and the garlic cloves will not slide, which has a better matching effect.

[0057] In fact, a certain angle can be set between two adjacent cutting parts 21, so that the cutting parts 21 can be arranged radially with the position of the garlic clove as the center. At this time, the cutting parts 21 can also fit the curved surface of the garlic clove more closely, and at the same time, a gradually increasing structure of the gap 23 can be formed more naturally.

[0058] In the further configuration, four or five cutting parts 21 are used as an example for explanation:

[0059] 1. The cutting component 21 further includes a fourth cutting piece 214 , which is located between the first cutting piece 211 and the second cutting piece 212 , and a top end of the fourth cutting piece 214 is lower than or equal to the first cutting piece 211 .

[0060] 2. The cutting component 21 further includes a fifth cutting piece 215 , which is located between the third cutting piece 213 and the second cutting piece 212 , and a top level of the fifth cutting piece 215 is lower than or equal to the third cutting piece 213 .

[0061] The above scheme adds one more cutting component 21 on the basis of the above three cutting components 21. The above two cutting components 21, the fourth cutting component 214 and the fifth cutting component 215 can also be added at the same time to form a scheme with five cutting components 21. With the increase of cutting components 21, four and five cutting components 21 can more easily surround the garlic cloves. When radial arrangement is adopted, it is easier to form a scheme that fits the curved surface of the garlic cloves. Moreover, the arrangement based on the above scheme can adapt to different garlic peeling modes, and can be set according to different garlic varieties and sizes to produce product specifications with different cutting component 21 height distributions.

[0062] In further optimization based on any of the above implementation schemes, a pressing block 221 is provided on the pressing component 22, and the pressing block 221 is used to press down the garlic cloves and press the garlic cloves down onto the cutting component 21, cooperating with the cutting component 21 to cut the garlic skin and squeeze out the garlic meat.

[0063] The pressing block 221 can cooperate with the garlic cloves to press down, and can apply pressure to the garlic cloves more directly. Moreover, the pressing block 221 is provided on the pressing component 22, and the pressing block 221 is more convenient to adjust the shape, so that the pressing block 221 can be more convenient to cooperate with the multiple cutting components 21. For example, when the cutting components 21 are arranged in the aforementioned radial shape, the shape can be adjusted according to the shape, so that the shape formed by the pressing block 221 and the end of the cutting component 21 is adapted to improve the squeezing effect on the garlic cloves.

[0064] As a preferred solution for improving the garlic extrusion effect, a groove 222 is provided on the lower pressing block 221 at a position corresponding to at least one cutting component 21 for the top end of the cutting component 21 to enter; or a groove 222 is formed between the lower pressing block 221 and the lower pressing component 22 for the top end of the cutting component 21 to enter.

[0065] As described above, the groove 222 can allow the cutting component 21 to enter, and its size is adjusted to be close to the thickness of the cutting component 21. After the garlic skin is cut, the cutting component 21 will enter the groove 222, and the cutting component 21 will move into the groove 222 with the garlic cloves and garlic skin. At this time, the opening of the groove 222 can squeeze the garlic meat, making the garlic meat more effectively squeezed out.

[0066] In a further configuration, in order to facilitate the cooperation between the cutting part 21 and the groove 222, a plurality of guide rods 3 are provided on the pressing part 22, and a plurality of positioning grooves 4 are provided on the base 1. When the pressing part 22 presses down the garlic cloves, the guide rods 3 are located in the positioning grooves 4 and move to guide the pressing block 221 to cooperate with the cutting part 21 to cut the garlic skin and squeeze out the garlic meat. It should be noted that the positioning grooves 4 can be through grooves or non-through grooves, as long as the guide rods 3 can move inside.

[0067] The cooperation between the guide rod 3 and the positioning groove 4 can form a guiding effect of the pressing component 22. The guide rod 3 is inserted into the positioning groove 4 and moves, so that the pressing component 22 has a positioning effect when performing the pressing action, and the groove 222 on the pressing block 221 can be aligned with the cutting component 21, so that the garlic skin cutting and garlic meat squeezing effects are more stable and convenient for users to use.

[0068] When in use, first the pressing component 22 can be separated from the base 1, and the garlic cloves are placed on the cutting component 21. Different placement methods are adopted according to the number of cutting components 21. For example, if there is only one cutting component 21, the garlic cloves can be pressed on the cutting component 21 by squeezing. At this time, at least a part of the cutting component 21 enters the garlic cloves, and then the garlic cloves are stuck on the cutting component 21. For example, if there are two or more cutting components 21, the garlic cloves can be supported by the cutting component 21. At this time, the cutting component 21 does not need to be pressed into the garlic cloves. After completing the above-mentioned placement of the garlic cloves, align the guide rod 3 on the pressing component 22 with the positioning groove 4, so that the position of the cutting component 21 and the groove 222 can also be naturally aligned. At this time, the pressing component 22 is pressed down, and the pressing block 221 will press the garlic cloves down, and form the effect of cutting the garlic skin and squeezing out the garlic meat, and then let the garlic meat come out through the opening 24 between adjacent cutting components 21, thereby completing one garlic peeling.

[0069] As parameter optimization, the following experimental data are provided for those skilled in the art to select the size of the gap 23 between adjacent cutting parts 21, the angle between the ends of the cutting parts 21, etc.

[0070] Experiments on the gap size between adjacent cutting parts (in the experiments, the shaft is described as the cutting part)

[0071] 1. Purpose

[0072] The optimal horizontal distance range between two adjacent axes of the garlic peeling component was determined through experiments to meet the requirement of achieving a peeling effect of more than 2 / 3. The effects of different spacings (3, 5, 10, 15, 20, 25, 30 mm) on the peeling effect of various types of garlic (large cloves, medium cloves, and small cloves) were studied.

[0073] 2. Experimental Background

[0074] The design of the garlic peeling component needs to adapt to garlic cloves of different sizes. The axis spacing is a key factor affecting the peeling effect. By optimizing the spacing through experiments, the versatility and efficiency of the garlic peeling component can be improved. The base is made using 3D printing technology to ensure the accuracy and repeatability of the experiment.

[0075] 3. Experimental Materials and Equipment

[0076] 3.1 Garlic classification

[0077] Use a digital scale to weigh the garlic and classify it into three categories:

[0078] - Large garlic cloves: single clove weight ≥ 5 grams.

[0079] - Medium clove garlic: Single clove weighs 3.3-5 grams.

[0080] - Small cloves of garlic: Single clove weighs 2.5-3.2 grams.

[0081] 3.2 3D printed base and press-down parts

[0082] Design software: Use Solid Works to design the base model.

[0083] Printing equipment: FDM 3D printer.

[0084] Printing material: PLA.

[0085] Base specifications:

[0086] - Base size: designed according to experimental requirements.

[0087] - Cutting parts spacing: 3, 5, 10, 15, 20, 25 mm respectively.

[0088] - Cutting part thickness: designed according to actual needs (such as 5 mm).

[0089] 3.3 Other equipment

[0090] - Measuring tools: electronic scale (for weighing garlic), calipers (for measuring spacing).

[0091] - Recording tools: experimental record sheet, camera (used to record the peeling effect).

[0092] 4. Experimental Methods

[0093] 4.1 Garlic Classification

[0094] Use a digital scale to weigh and sort the garlic into four categories (large cloves, medium cloves, and small cloves).

[0095] 4.2 Base preparation

[0096] 1. Use a 3D printer to print bases with different axis spacings (3, 5, 10, 15, 20, 25, 30 mm).

[0097] 2. Check the print quality of each base to ensure that the axle spacing is accurate and the structure is stable.

[0098] 4.3 Experimental Procedure

[0099] 1. Perform 50 peeling tests on each type of garlic at each spacing.

[0100] 2. After each experiment, evaluate the peeling effect:

[0101] Success: The peeled area should reach more than 50% of the total area of ​​the garlic clove.

[0102] Failure: The peeling area does not reach 50%.

[0103] 3. Record the peeling ratio results for each experiment.

[0104] 4.4 Data Recording

[0105] Use the lab record sheet to record the following information for each lab:

[0106] 1. Garlic category. 2. Interaxial distance. 3. Peeling effect (peeling percentage).

[0107] 5. Experimental Results

[0108] 5.1 Data Table

[0109] Table 1 Average peeling rate

[0110] spacing Small clove of garlic (average) Medium clove garlic (average) Large clove 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%

[0111] Fig.15 Shown in the table is a record of the peeling results of garlic cloves at different intervals.

[0112] 5.2 Chart Display

[0113] use Fig.14 The line chart shown in shows the peeling rate (percentage) of various types of garlic at different intervals.

[0114] In the figure, the X-axis is the spacing (mm) and the Y-axis is the peeling rate (%).

[0115] 6. Data Analysis

[0116] 6.1 Trend analysis - Analyze the influence trend of different spacing on the peeling effect of various types of garlic.

[0117] The average peeling rate of garlic increased with the increase of the spacing between 3-10 mm, and decreased with the increase of the spacing between 20-30 mm. The average peeling rate of garlic was almost zero with the spacing of 30 mm.

[0118] 6.2 Optimal Spacing Range - The optimal spacing range is determined based on the peeling rate.

[0119] When the spacing is 10-20 mm, the peeling rate of all types of garlic reaches more than 70%.

[0120] 6.3 Available Effective Range.

[0121] Peeling greater than 50% is effective, and experiments have shown that the effective usable distance is between 3-25 mm.

[0122] 7. Conclusion

[0123] The optimal spacing range is 10-15 mm, which can meet the requirement of more than 2 / 3 peeling effect of various types of garlic. Large cloves of garlic have a strong adaptability to spacing, while small cloves of garlic are more sensitive to spacing.

[0124] Experiments on the angle between the ends of the cutting parts (in the experiments, the shaft is described as the cutting part)

[0125] 1. Purpose

[0126] The maximum allowable angle between two adjacent axes of garlic splitting was determined through experiments to ensure that the middle clove of garlic can be pressed down smoothly and split. The effect of the angle between the two axes on the splitting effect was studied under different axis spacings (5 mm, 10 mm, and 15 mm).

[0127] 2. Experimental Background

[0128] The design of the base needs to adapt to garlic cloves of different sizes. The angle between the two axes is a key factor affecting the segmentation effect. By optimizing the angle through experiments, the versatility and efficiency of the base can be improved. All experiments were conducted using medium-sized garlic cloves because the size of medium-sized garlic cloves is representative. If medium-sized garlic cloves cannot be segmented, the solution is not feasible.

[0129] 3. Experimental Materials and Equipment

[0130] 3.1 Garlic classification

[0131] - Use medium cloves of garlic (single clove weighing 3.3-5 g) for the experiment.

[0132] 3.2 3D Printed Base

[0133] - Design software: Use Solid Works to design the base model.

[0134] - Printing equipment: 3D printer (FDM).

[0135] - Printing Material: PLA.

[0136] - Base Specifications:

[0137] - Cutting parts spacing: 5 mm, 10 mm, 15 mm.

[0138] - Cutting part shape: 1 mm wide at the tip, 12 degrees angle, widening downwards.

[0139] - Angle range: designed according to experimental requirements (such as 80 degrees, 100 degrees, 120 degrees, etc.).

[0140] 3.3 Other equipment

[0141] - Measuring tools: electronic scale (for weighing garlic), calipers (for measuring distances and angles).

[0142] - Recording tools: experimental record sheet, camera (used to record the garlic peeling effect).

[0143] 4. Experimental Methods

[0144] 4.1 Base preparation

[0145] 1. Use a 3D printer to print bases with different axis spacing (5 mm, 10 mm, 15 mm) and different angles (such as 30 degrees, 80 degrees, 100 degrees, 120 degrees).

[0146] 2. Check the print quality of each base to ensure that the axis spacing and angle are accurate and the structure is stable.

[0147] 4.2 Experimental Procedure

[0148] 1. Test the segmentation effect of different angles at each axis spacing.

[0149] - At 15mm spacing, test angles of 120, 100 and 80 degrees.

[0150] - At 10mm spacing, test angles of 100, 80 and 60 degrees.

[0151] - At 5mm spacing, test the angles of 40, 30 and 20 degrees.

[0152] 2. Pressing direction:

[0153] The pressing direction is, for example, Fig.10 As the vertical direction of the line connecting the two axis vertices in the front view, that is, the pressure device applies pressure from top to bottom perpendicularly to the line connecting the two axis vertices.

[0154] 3. After each experiment, evaluate the segmentation effect:

[0155] - Success: The garlic clove is pressed down smoothly between the two axes and split.

[0156] - Failure: The garlic clove cannot be pressed down between the two axes or is not completely split.

[0157] 4. Record the results (success or failure) and abnormal situations of each experiment.

[0158] 4.1 Data Recording

[0159] Use the lab record sheet to record the following information for each lab:

[0160] 1. Axis spacing (mm). 2. Angle between the two axes (degrees). 3. Angle between the outer axes (degrees). 4. Segmentation effect (successful or failed).

[0161] 5. Experimental Results

[0162] 5.1 Data Table

[0163] Table 3 Axis angle experiment

[0164] Axle spacing (mm) Angle between two axes (degrees) External axis angle (degrees) Number of experiments Number of successes Success rate Remark 5 20 44 50 49 96% Complete success 5 30 54 50 8 16% Partial success 5 40 64 50 0 0% Indivisible 10 60 84 50 49 98% Complete success 10 80 104 50 6 12% Partial success 10 100 124 50 0 0% Indivisible 15 80 104 50 48 96% Complete success 15 100 124 50 12 24% Partial success 15 120 144 50 0 0% Indivisible

[0165] 5.2 Results Analysis

[0166] 5mm Pitch:

[0167] The segmentation effect with the two-axis angle of 20, 30, and 40 degrees was tested, and the corresponding outer axis angle was 44, 54, and 64 degrees. The experimental results show that when the outer axis angle reaches 54 degrees, the segmentation effect is significantly reduced and cannot meet the requirements. Therefore, the critical outer axis angle at 5 mm spacing is 54 degrees.

[0168] 10mm Pitch:

[0169] The segmentation effect of the two-axis angle of 60, 80, and 100 degrees was tested, and the corresponding outer axis angle was 84, 104, and 124 degrees. The experimental results show that when the outer axis angle reaches 104 degrees, the segmentation effect is significantly reduced and cannot meet the requirements. Therefore, the critical outer axis angle at 10 mm spacing is 104 degrees.

[0170] 15mm Pitch:

[0171] The segmentation effect of the two-axis angle of 80, 100, and 120 degrees was tested, and the corresponding outer axis angles were 104, 124, and 144 degrees. The experimental results show that when the outer axis angle reaches 124 degrees, the segmentation effect is significantly reduced and cannot meet the requirements. Therefore, the critical outer axis angle at 15 mm spacing is 124 degrees.

[0172] 5.4 Summary of rules

[0173] The experimental results show that as the distance between the axes increases, the critical external axis angle gradually increases. Specifically:

[0174] 5mm pitch: critical external axis angle is 54 degrees. 10mm pitch: critical external axis angle is 104 degrees. 15mm pitch: critical external axis angle is 124 degrees.

[0175] 6. Conclusion

[0176] The critical external axis angle under different axis spacing was determined through experiments: 5 mm spacing: critical external axis angle is 54 degrees. 10 mm spacing: critical external axis angle is 104 degrees. 15 mm spacing: critical external axis angle is 124 degrees. These results provide important basis for the design of cutting parts.

[0177] The above-mentioned external axis angle refers to the angle formed by the two axes away from each other, and the two-axis angle refers to the angle formed by the two axes corresponding to each other. Figure 6 As shown in , the outer axis angle is determined by the angle of the inclined surface at the top end of the cutting part. Fig.10 As shown in the figure, the angle of 23 degrees is the angle between the two axes, and the angle of 35 degrees is the angle between the outer axes.

[0178] The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments. All technical solutions under the concept of the present invention belong to the protection scope of the present invention. For ordinary technicians in this technical field, some improvements and modifications without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

Claims

1. A garlic peeling assembly, characterized in that: The utility model comprises a base and a garlic peeling mechanism connected to the base, wherein the garlic peeling mechanism comprises a cutting component and a pressing component for pressing the garlic cloves down onto the cutting component, wherein the cutting component is used for cutting the garlic skin and cooperating with the pressing component to squeeze out the garlic flesh.

2. The garlic peeling assembly according to claim 1, characterized in that: The number of the cutting parts is at least two, and there is a gap between two adjacent cutting parts. When the cutting parts cooperate with the pressing parts to squeeze out the garlic meat, the garlic meat enters the gap.

3. The garlic peeling assembly according to claim 2, characterized in that: At least one side of two adjacent cutting parts is provided with an opening for allowing the garlic in the gap to escape.

4. The garlic peeling assembly according to claim 3, characterized in that: The distances between the top ends of adjacent cutting members gradually increase toward the base.

5. The garlic peeling assembly according to claim 1, characterized in that: The end of the cutting component is a blunt surface.

6. The garlic peeling assembly according to claim 2, characterized in that: The cutting member is integrally formed with the base; or, The cutting component is connected to the base via a connecting piece, the connecting piece is fixedly connected to the base, and the cutting component is fixedly connected to the connecting piece.

7. The garlic peeling assembly according to claim 1 or 2 or 3 or 4 or 5 or 6, characterized in that: The number of the cutting parts is at least three, and they are respectively a first cutting part, a second cutting part, and a third cutting part, the second cutting part is located between the first cutting part and the third cutting part, and the top level of the second cutting part is lower than or equal to the first cutting part; The horizontal height of the top end of the second cutting member is higher than or equal to the third cutting member; or The level of the top end of the second cutting member is lower than or equal to that of the third cutting member.

8. The garlic peeling assembly according to claim 7, characterized in that: The cutting component further includes a fourth cutting piece, the fourth cutting piece is located between the first cutting piece and the second cutting piece, and the level of the top end of the fourth cutting piece is lower than or equal to the first cutting piece; and / or, The cutting component further includes a fifth cutting piece, which is located between the third cutting piece and the second cutting piece, and a top end level of the fifth cutting piece is lower than or equal to the third cutting piece.

9. The garlic peeling assembly according to claim 1 or 2 or 3 or 4 or 5 or 6, 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 cutting component, so as to cooperate with the cutting component to cut the garlic skin and squeeze out the garlic flesh.

10. The garlic peeling assembly according to claim 9, characterized in that: A groove is provided on the lower pressing block at a position corresponding to at least one cutting component, for the top end of the cutting component to enter; or A groove is formed between the pressing block and the pressing component for the top end of the cutting component to enter.

11. The garlic peeling assembly according to claim 7, 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 piece, the second cutting piece and the third cutting piece, and cooperate with the first cutting piece, the second cutting piece and the third cutting piece to cut the garlic skin and squeeze out the garlic meat.

12. The garlic peeling assembly according to claim 11, characterized in that: A groove for the top end to enter is arranged on the lower pressing block or between the lower pressing block and the lower pressing component at a position corresponding to at least one of the first cutting piece, the second cutting piece and the third cutting piece.

13. The garlic peeling assembly according to claim 10, 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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