Red meat removing cutter for freshwater fish processing

Abstract

The utility model provides a cutter for removing red meat in raw freshwater fish processing, which solves the problem that the thickness is not easy to control when a manual kitchen cutter is used for cutting the red meat. The cutter comprises a cutter handle, a blade connecting body and two blades, the cutter handle extends in the left-right direction, and the right end of the cutter handle is detachably connected with the left side of the blade connector; the right side of the blade connector is rotationally connected with the left sides of the two blades, the blades are perpendicular to the right side face of the blade connector, the two blades are arranged in a front-back spaced mode, and cutting edge structures are arranged on the edges of the bottoms of the blades. The cutting edge structures at the bottoms of the blades can swing back and forth in a vertical interface to form an inner splayed space structure, so that the width between the cutting edge structures of the two blades can be adjusted; limiting structures are arranged at the connecting positions of the blades and the blade connecting bodies and used for fixing the angles of the blades after swinging, so that the width between the cutting edge structures of the two blades can be fixed.

Description

Technical Field

[0001] This utility model relates to the field of kitchen knife technology, and in particular to a knife for removing red meat when processing freshwater raw fish. Background Technology

[0002] Raw fish, also known as sashimi, is a traditional delicacy with a long history, especially in southern my country, such as Guangdong and Guangxi. Raw fish culture reflects the Chinese people's pursuit of the finest ingredients and the exquisite art of cooking. In terms of ingredient selection, raw fish must be of superior quality, of moderate size, and must be kept in clean water for a period of time to reduce fat intake. The preparation process involves strict steps such as bleeding, gutting, and removing non-edible parts. The preparation method for raw fish in Shunde, Guangdong, typically involves selecting grass carp weighing about 4.5 jin (approximately 2.25 catties) and suspending them in spring water for 20 to 30 days to reduce their body fat. When killing the fish, a cut is made at the lower jaw and tail to bleed it, resulting in snow-white fillets. After removing the scales, skin, head, tail, bones, and red meat, the resulting snow-white fillets are further sliced ​​by the chef.

[0003] Removing the red meat is one of the key steps in making sashimi. Using traditional manual kitchen knives (such as spatulas) to remove the red meat is quite tedious, and inexperienced people may find it difficult to control the thickness of the red meat when cutting it, resulting in a lot of fish meat being wasted. Utility Model Content

[0004] To address the problem of difficulty in controlling the thickness of red meat when using manual kitchen knives to remove it in the background art, this utility model proposes a knife for removing red meat during freshwater fish processing.

[0005] The technical solution of this utility model is: a knife for processing freshwater raw fish and removing red meat, including a handle, a blade connector and two blades;

[0006] The handle extends in the left and right direction, and the right end of the handle is detachably connected to the left side of the blade connector.

[0007] The right side of the blade connector is rotatably connected to the left side of the two blades. The blades are perpendicular to the right side of the blade connector. The two blades are spaced apart. The bottom edge of the blades is provided with a cutting edge structure.

[0008] The blade structure at the bottom of the blade can swing back and forth within the vertical interface to form an inward V-shaped space structure, so that the width between the blade structures of the two blades can be adjusted.

[0009] A limiting structure is provided at the connection between the blade and the blade connector. The limiting structure is used to fix the angle after the blade swings, so that the width between the cutting edge structures of the two blades can be fixed.

[0010] Preferably, the blade structure at the bottom of the two blades can rotate within the vertical interface to form an outward-facing straight-line structure with the two blade structures facing away from each other.

[0011] Preferably, the blade connector includes a blade connector, which is a box structure with an open top. The top of the blade connector is provided with a detachable cover, and the left side of the blade connector is detachably connected to the right end of the blade holder.

[0012] The limiting structure includes a multi-faceted through hole on the right side plate of the blade connector. A connecting shaft extending to the left is fixedly connected to the left side of the blade. The connecting shaft passes through the multi-faceted through hole. From right to left, the connecting shaft includes an integrally connected multi-faceted prism segment, a smooth rod segment, and a second threaded rod segment. The multi-faceted prism segment is inserted into the multi-faceted through hole and is adapted to the multi-faceted through hole. The length of the smooth rod segment is greater than or equal to the length of the multi-faceted prism segment.

[0013] The second threaded rod section is fitted with a threaded sleeve that is threadedly connected to it. A limiting plate is fixed at the left end of the threaded sleeve. The diameter of the limiting plate is larger than the outer diameter of the threaded sleeve. A compression spring is fitted on the connecting shaft. The left end of the compression spring abuts against the right side of the limiting plate, and the right end of the compression spring abuts against the right side plate of the blade connector.

[0014] When the compression spring is in its initial state, the polygonal prism segment is inserted into the polygonal through hole, and the compression spring is in a compressed state.

[0015] Preferably, the right end of the tool holder is provided with a first threaded rod segment, and the left side plate of the blade connector is provided with a connector head. The connector head has an internal threaded hole with a left opening, and the first threaded rod segment is inserted into the internal threaded hole and threadedly connected to it.

[0016] Preferably, the blade includes a back structure located at its top, and the blade thickness gradually increases from the cutting edge structure to the back structure in the direction of extension.

[0017] Preferably, the blade has an arc-shaped, chamfered edge structure at the lower right corner.

[0018] Preferably, the handle includes a first anti-slip section, a grip section, and a second anti-slip section integrally connected from right to left. The upper and lower coverage of the first and second anti-slip sections is greater than the upper and lower height of the grip section. The bottom connection between the first anti-slip section and the grip section, and between the third anti-slip section and the grip section, are provided with a gradually changing slope structure.

[0019] The grip section has anti-slip texture, and the surfaces of the first and second anti-slip sections have anti-slip raised structures.

[0020] Preferably, the bottom of the grip section has four finger slots spaced apart on the left and right and open at the bottom.

[0021] Preferably, the surface of the blade is provided with an anti-rust coating.

[0022] Advantages of this utility model: The two blades of this knife can swing back and forth within the vertical interface to form an inward V-shaped spatial structure, so that the width between the blade structures of the two blades can be adjusted. This allows the knife to quickly adjust the width between the blade structures of the two blades according to the thickness of the sashimi to be made and the thickness of the red meat to be removed, so as to perform sashimi slicing operations or red meat removal operations with uniform thickness. Attached Figure Description

[0023] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0024] Figure 1 This is a schematic diagram of the external main structure of the cutting tool in Example 1;

[0025] Figure 2 for Figure 1 Internal structure diagram;

[0026] Figure 3 for Figure 2 Enlarged view of the structure at point A in the image;

[0027] Figure 4 for Figure 2 Enlarged view of the structure at point B in the image;

[0028] Figure 5 for Figure 2 A structural diagram of the blade from the right perspective;

[0029] Figure 6 for Figure 1 A top-down structural diagram;

[0030] Figure 7 This is a top-view structural diagram of the two blades forming an inward V-shape in Example 1;

[0031] Figure 8 for Figure 7 A schematic diagram of the spatial relationship between the two blades from the right perspective;

[0032] Figure 9 This is a top-view structural diagram of the two blades forming an outward-facing "I" shape in Example 1;

[0033] Figure 10 for Figure 9 A schematic diagram of the spatial relationship between the two blades from the right perspective;

[0034] In the diagram, 1. Handle, 101. First anti-slip section, 102. Grip section, 103. Second anti-slip section, 104. Finger groove, 105. Anti-slip texture, 106. Anti-slip raised structure, 107. First threaded rod section, 2. Blade connector, 201. Connector, 3. Cover, 301. Snap groove, 4. Blade, 5. Connecting shaft, 501. Polygonal prism section, 502. Smooth rod section, 503. Second threaded rod section, 6. Threaded sleeve, 7. Limiting plate, 8. Compression spring. Detailed Implementation

[0035] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0036] Example 1: A knife for removing red meat during freshwater fish processing, such as... Figure 1 and Figure 2 As shown, it includes a handle 1, a blade connector and two blades 4.

[0037] The handle 1 extends in the left and right direction. The handle 1 is made of high-quality ABS material. The handle 1 includes a first anti-slip section 101, a grip section 102 and a second anti-slip section 103 connected in sequence from right to left. The upper and lower coverage of the first anti-slip section 101 and the second anti-slip section 103 is greater than the upper and lower height of the grip section 102, so as to reduce the possibility of the palm slipping out from the grip section 102.

[0038] The bottom connection between the first anti-slip section 101 and the grip section 102, and the third anti-slip section 103 and the grip section 102, are all provided with a gradually changing slope structure to avoid the vertical step structure from injuring the palm.

[0039] The grip section 102 is provided with anti-slip texture 105, and the bottom of the grip section 102 is provided with four finger grooves 104 that are spaced apart from left to right and have downward openings. The surfaces of the first anti-slip section 101 and the second anti-slip section 103 are provided with anti-slip protrusions 106.

[0040] The shape of the handle underwent multiple ergonomic tests before being finalized as a streamlined design that conforms to the curve of the palm. This design allows the user to grip the knife more naturally, reducing hand fatigue.

[0041] like Figure 3As shown, the blade connector includes a blade connector 2, which is a box structure with an open top. The top of the blade connector 2 is provided with a detachable cover 3. The inner side wall of the blade connector 2 is provided with at least two spaced support blocks. The support blocks are provided with through holes that are open at the top and bottom. The bottom of the cover 3 is provided with a rubber post that corresponds to, fits, and is bendable, and is inserted into the through hole. The top of the cover 3 is provided with a groove 301 for prying with fingers.

[0042] The left side of the blade connector 2 is detachably connected to the right end of the blade holder 1, specifically, as follows: Figure 3 As shown, the right end of the first anti-slip section 101 is provided with a first threaded rod section 107, and the left side plate of the blade connector 2 is provided with a connector 201. The connector 201 has an internal threaded hole with a left opening. The first threaded rod section 107 is inserted into the internal threaded hole and threadedly connected to it.

[0043] The right side of the blade connector is rotatably connected to the left side of the two blades 4. The blades 4 and the right side of the blade connector are perpendicular to each other. The two blades 4 are spaced apart. The bottom edge of the blades 4 is provided with a cutting edge structure.

[0044] The cutting edge structure at the bottom of blade 4 can swing back and forth within the vertical interface to adjust the width between the cutting edge structures of the two blades 4; the cutting edge structures at the bottom of the two blades 4 can rotate within the vertical interface to form a shape like... Figure 7 and Figure 8 The inward-pointing V-shaped spatial structure, or the two-blade structure, forms a shape like... Figure 9 and Figure 10 The two opposing outer-shaped structures are shown.

[0045] A limiting structure is provided at the connection between the blade 4 and the blade connector. This limiting structure is used to fix the angle of the blade 4 after it swings, so that the width between the cutting edges of the two blades 4 can be fixed. Specifically, as shown... Figure 4 As shown, the limiting structure includes a multi-faceted through hole on the right side plate of the blade connector 2. A connecting shaft 5 extending to the left is fixedly connected to the left side of the blade 4. The connecting shaft 5 passes through the multi-faceted through hole. From right to left, the connecting shaft 5 includes an integrally connected multi-faceted prism segment 501, a smooth rod segment 502, and a second threaded rod segment 503. The multi-faceted prism segment 501 is inserted into the multi-faceted through hole and is adapted to the multi-faceted through hole. The length of the smooth rod segment 502 is greater than or equal to the length of the multi-faceted prism segment 501. A threaded sleeve 6 is fitted on the second threaded rod segment 503 and is threadedly connected to it. A limiting plate 7 is fixedly provided at the left end of the threaded sleeve 6. The diameter of the limiting plate 7 is greater than the outer diameter of the threaded sleeve 6. A compression spring 8 is fitted on the connecting shaft 5. The left end of the compression spring 8 abuts against the right side of the limiting plate 7, and the right end of the compression spring 8 abuts against the right side plate of the blade connector 2.

[0046] When the compression spring 8 is in its initial state, the polygonal prism segment 501 is inserted into the polygonal through hole, and the compression spring 8 is in a compressed state.

[0047] The blade 4 in this embodiment is made of high-carbon stainless steel, which has excellent hardness and toughness, can maintain its sharpness for a long time, and is not easy to rust.

[0048] like Figure 5 As shown, the blade 4 includes a back structure located at its top. The blade thickness of the blade 4 gradually increases from the blade structure to the back structure, thereby increasing the weight of the blade and making it easier to cut. At the same time, it allows the cut sashimi to slide obliquely to both sides of the blade 4.

[0049] like Figure 1 and Figure 5 As shown, the lower right corner of the blade 4 has an arc-shaped chamfered blade structure to provide better support at the right end of the blade 4 during cutting, reduce the slippage of the fish meat, and ensure the stability of the cut.

[0050] The surface of blade 4 is coated with a nano-rust-proof coating to prevent the blade from rusting, reduce the adhesion of food residue, and make cleaning easier.

[0051] Operating principle: During scale removal, the two blades 4 can be pulled to the right, causing the polygonal prism section 501 to move out of the polygonal prism hole, and the smooth rod section 502 to insert into the polygonal prism hole. Then, they are rotated in opposite directions to a horizontal position, forming a shape as shown. Figure 9 and Figure 10 The two blades are shown in an outward-facing, straight-line configuration. Then, the blades 4 are released, and under the push of the compression spring 8, the polygonal prism section 501 is reinserted into the polygonal prism hole, locking the angle of the blades 4, and the scales are scraped off by the two blades 4.

[0052] When making sashimi, refer to the above steps and adjust the angle between the two blades 4 to about 180 degrees, so as not to obstruct your view. Then, proceed with cutting the sashimi.

[0053] When removing the red meat, adjust the two blades 4 according to the thickness of the red meat, referring to the above operation, to form the shape shown. Figure 7 and Figure 8 As shown in the figure-eight structure, adjust the width between the blades of the two blades 4, align the blades of the two blades 4 with the sides of the red meat, press down on the sashimi slice, and pull the two blades 4 along the length of the sashimi slice to cut off the red meat. The cut red meat slides out from between the two blades 4.

[0054] It will be apparent to those skilled in the art that this invention is not limited to the details of the exemplary embodiments described above, and that it can be implemented in other specific forms without departing from the spirit or essential characteristics of this invention. Therefore, the embodiments should be considered illustrative and non-limiting in all respects, and the scope of this invention is defined by the appended claims and not by the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within this invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. A knife for removing red meat during freshwater fish processing, characterized in that: It includes a handle (1), a blade connector and two blades (4); The handle (1) extends in the left and right direction, and the right end of the handle (1) is detachably connected to the left side of the blade connector. The right side of the blade connector is rotatably connected to the left side of the two blades (4). The blades (4) are perpendicular to the right side of the blade connector. The two blades (4) are spaced apart. The bottom edge of the blades (4) is provided with a blade structure. The blade structure at the bottom of the blade (4) can swing back and forth within the vertical interface to form an inward V-shaped space structure, so that the width between the blade structures of the two blades (4) can be adjusted. A limiting structure is provided at the connection between the blade (4) and the blade connector. The limiting structure is used to fix the angle after the blade (4) swings so that the width between the blade structures of the two blades (4) can be fixed.

2. The freshwater fish sashimi processing knife for removing red meat as described in claim 1, characterized in that: The blade structure at the bottom of the two blades (4) can rotate within the vertical interface to form an outer I-shaped structure with the two blade structures facing away from each other.

3. A freshwater fish processing knife for removing red meat as described in claim 1 or 2, characterized in that: The blade connector includes a blade connector (2), which is a box structure with an open top. The top of the blade connector (2) is provided with a detachable cover (3), and the left side of the blade connector (2) is detachably connected to the right end of the handle (1). The limiting structure includes a multi-faceted through hole on the right side plate of the blade connector (2). A connecting shaft (5) extending to the left is fixedly connected to the left side of the blade (4). The connecting shaft (5) passes through the multi-faceted through hole. The connecting shaft (5) includes, from right to left, an integrally connected multi-faceted prism segment (501), a smooth rod segment (502), and a second threaded rod segment (503). The multi-faceted prism segment (501) is inserted into the multi-faceted through hole and is adapted to the multi-faceted through hole. The length of the smooth rod segment (502) is greater than or equal to the length of the multi-faceted prism segment (501). The second threaded rod section (503) is fitted with a threaded sleeve (6) that is threadedly connected to it. A limiting plate (7) is fixedly provided at the left end of the threaded sleeve (6). The diameter of the limiting plate (7) is larger than the outer diameter of the threaded sleeve (6). A compression spring (8) is fitted on the connecting shaft (5). The left end of the compression spring (8) abuts against the right side of the limiting plate (7), and the right end of the compression spring (8) abuts against the right side plate of the blade connector (2). When the compression spring (8) is in its initial state, the polygonal prism segment (501) is inserted into the polygonal through hole, and the compression spring (8) is in a compressed state.

4. The freshwater fish processing knife for removing red meat as described in claim 3, characterized in that: The right end of the handle (1) is provided with a first threaded rod section (107), and the left side plate of the blade connector (2) is provided with a connector (201). The connector (201) has an internal threaded hole with a left opening. The first threaded rod section (107) is inserted into the internal threaded hole and threadedly connected to it.

5. The freshwater fish sashimi processing knife for removing red meat as described in claim 1, characterized in that: The blade (4) includes a back structure located at its top, and the blade thickness of the blade (4) gradually increases from the blade structure to the back structure in the direction of extension.

6. A freshwater fish processing knife for removing red meat as described in claim 1, 4, or 5, characterized in that: The blade (4) has an arc-shaped chamfered blade structure at the lower right corner.

7. The freshwater fish sashimi processing knife for removing red meat as described in claim 1, characterized in that: The handle (1) includes a first anti-slip section (101), a grip section (102), and a second anti-slip section (103) that are integrally connected from right to left. The upper and lower coverage of the first anti-slip section (101) and the second anti-slip section (103) is greater than the upper and lower height of the grip section (102). The bottom connection between the first anti-slip section (101) and the grip section (102) and the second anti-slip section (103) and the grip section (102) is provided with a gradually changing slope structure. The grip section (102) is provided with anti-slip texture (105), and the surfaces of the first anti-slip section (101) and the second anti-slip section (103) are provided with anti-slip raised structures (106).

8. The freshwater fish sashimi processing knife for removing red meat as described in claim 1, characterized in that: The bottom of the control section (102) has four finger slots (104) spaced apart on the left and right and open at the bottom.

9. The freshwater fish sashimi processing knife for removing red meat as described in claim 1, characterized in that: The surface of the blade (4) is coated with an anti-rust coating.

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