A handheld vegetable strip cutting device

Abstract

This utility model discloses a handheld device for cutting dried radish strips, including a semi-circular guide groove, a cutting blade, a buffer layer, and a handle. The cutting blade is fixed to the middle of the inner surface of the semi-circular guide groove and located at one end along the length of the semi-circular guide groove. The tip of the cutting blade extends out of the end face along the length of the semi-circular guide groove. A buffer layer is attached to the inner surface of the semi-circular guide groove. The handle is fixed to the top of the outer side of the semi-circular guide groove. The advantages of this utility model are: it can ensure efficient, stable, and uniform manual cutting of dried radish strips. Compared with traditional methods, the Y-shaped branch lengths of the dried radish strips cut in this application are the same, resulting in better quality dried radish after drying.

Description

Technical Field

[0001] This utility model relates to the field of cutting dried radish strips, and in particular to a handheld dried radish strip cutting device. Background Technology

[0002] Dried gongcai (a type of dried vegetable) is typically dried for easier preservation and consumption. To make dried gongcai, fresh gongcai is first sliced ​​into strips, leaving a 5mm-10mm root portion. Then, the strips are cut along their longitudinal axis towards the tip, creating a Y-shaped branching structure where the roots remain connected. The strips are then separated at the branching points and hung on drying ropes to dry. However, currently, the gongcai strips are usually cut by hand with a small knife. If the strips are not laid straight, the cutting may occur before reaching the tip, resulting in uneven Y-shaped branches. The longer end is less likely to dry, making it difficult to guarantee the quality of the dried gongcai. Utility Model Content

[0003] The technical problem to be solved by this utility model is to provide a handheld vegetable strip cutting device.

[0004] To solve the above-mentioned technical problems, the technical solution of this utility model is as follows:

[0005] A handheld vegetable strip cutting device includes a semi-circular guide groove, a cutting blade, a buffer layer, and a handle; the cutting blade is fixedly connected to the middle of the inner surface of the semi-circular guide groove and located at one end along the length direction of the semi-circular guide groove; the tip of the cutting blade extends out of the end face at one end along the length direction of the semi-circular guide groove; a buffer layer is attached to the inner surface of the semi-circular guide groove; and the handle is fixedly connected to the top of the outer side of the semi-circular guide groove.

[0006] Furthermore, a first arc segment is fixedly connected to one end of the semicircular guide groove along its length; the tip of the cutting blade extends out of the end face of the first arc segment away from the end of the semicircular guide groove.

[0007] Furthermore, a second arc segment is fixedly connected to the other end of the semicircular guide groove along its length.

[0008] Furthermore, the length of the second arc segment along the length of the semicircular guide groove is greater than twice the length of the first arc segment along the length of the semicircular guide groove.

[0009] Furthermore, the lower edge of the buffer layer is higher than the horizontal plane of the lower edge of the semi-circular guide groove.

[0010] Furthermore, the lower edge of the buffer layer is higher than the horizontal plane of the lower edges of the semi-circular guide groove, the first arc segment, and the second arc segment.

[0011] Furthermore, the lower end of the cutting blade is located on the same horizontal plane as the semi-circular guide groove.

[0012] Furthermore, the buffer layer material is made of synthetic rubber.

[0013] The beneficial effects of this utility model are:

[0014] This application ensures efficient, stable, and uniform manual cutting of dried gongcai strips. Compared with traditional methods, the Y-shaped forks of the gongcai strips cut in this application have the same length, resulting in high-quality dried gongcai after drying. Attached Figure Description

[0015] Figure 1 This is a three-dimensional structural diagram of the present invention;

[0016] Figure 2 for Figure 1 The front view;

[0017] Figure 3 for Figure 2 Side view;

[0018] Figure 4 A three-dimensional structural diagram of the present invention after adding the first arc segment and the second arc segment;

[0019] Figure 5 for Figure 4 The front view;

[0020] Figure 6 for Figure 4 Side view.

[0021] In the picture,

[0022] 1-Semicircular guide groove, 2-Sliding blade, 3-Buffer layer, 4-Handle, 5-First arc segment, 6-Second arc segment. Detailed Implementation

[0023] The specific embodiments of this utility model will be further described below with reference to the accompanying drawings. It should be noted that these descriptions are for the purpose of aiding understanding of this utility model, but do not constitute a limitation thereof. Furthermore, the technical features involved in the various embodiments of this utility model described below can be combined with each other as long as they do not conflict with each other.

[0024] Reference Figure 1-6 As shown, a handheld vegetable strip cutting device includes a semi-circular guide groove 1, a cutting blade 2, a buffer layer 3, and a handle 4; the cutting blade 2 is fixed to the middle of the inner surface of the semi-circular guide groove 1 and located at one end along the length direction of the semi-circular guide groove 1; the tip of the cutting blade 2 extends out of the end face of one end along the length direction of the semi-circular guide groove 1; the buffer layer 3 is attached to the inner surface of the semi-circular guide groove 1; and the handle 4 is fixed to the top of the outer side of the semi-circular guide groove 1.

[0025] It should be noted that the semi-circular guide groove 1 has a slender semi-cylindrical shell structure with a semi-circular cross-section (preferably with a central angle of 180°±10°), used to accommodate and guide the strips of dried mustard greens to be cut along its length. The guide groove 1 can be made of food-grade stainless steel, ABS plastic, or other hard materials that meet food safety requirements, and has a certain strength. The guide groove 1 has two opposite ends along its length. The blade 2 is fixedly connected to the middle of the inner surface of the semi-circular guide groove 1, and is located at one end (defined as the front end) along the length of the semi-circular guide groove 1. The blade 2 can be fixed by bonding, snap-fitting, screw connection, or integral injection molding with the guide groove 1 (if the material allows). The blade tip needs to extend beyond the end face of this end (front end) along the length of the semi-circular guide groove 1. The blade 2 is preferably made of sharp, corrosion-resistant food-grade stainless steel (such as 420J2 or 3Cr13). The thickness of the blade 2 can be selected by those skilled in the art according to actual conditions. The blade thickness in this application is 2mm to facilitate cutting into the dried vegetable strips and maintain smooth cutting. A buffer layer 3 is laid close to the inner surface of the semi-circular guide groove 1. This buffer layer 3 covers the main area of ​​the inner wall of the guide groove 1 (except for the area that may be used to fix the blade 2). Its function is to provide elastic support, keeping the dried vegetable strips stable during cutting and aligning with the semi-circular end that is not cut by the blade 2 to ensure uniform cutting. The material of the buffer layer 3 is preferably food-grade synthetic rubber, such as silicone rubber, EPDM rubber, or thermoplastic elastomer (TPE), which have good elasticity and food safety. The buffer layer 3 can be firmly adhered to the inner wall of the guide groove 1 with an adhesive. A handle 4 is fixedly connected to the top central area of ​​the outer side of the semi-circular guide groove 1. The shape of the handle 4 should be ergonomically designed for easy gripping and force application. Its material can be plastic, rubber-coated plastic, or metal (selected according to the material of the semi-circular guide groove 1). The connection method can be screw fixing, snap-fit, or integral molding with the guide groove 1. The handle 4 is designed so that the operator can hold the entire device stably and apply force easily.

[0026] To optimize the shape of the inlet and outlet of the semicircular guide groove 1 and guide the dried vegetable strips smoothly into and out of the cutting area, a first arc segment 5 is fixedly connected to one end of the semicircular guide groove 1 along its length. The tip of the cutting blade 2 extends out of the end face of the first arc segment 5 away from the end of the semicircular guide groove 1. The function of the first arc segment 5 is to form a flared opening, which can prevent the semicircular guide groove 1 from directly contacting the dried vegetable strips and causing them to break. The tip of the cutting blade 2 extends out of the end face of the first arc segment 5 away from the end of the semicircular guide groove 1 (i.e., the outer end face of the first arc segment 5). This means that the cutting point of the blade 2 is located at the port of the combined channel formed by the guide groove 1 and the first arc segment 5. A second arc segment 6 is fixedly connected to the other end of the semicircular guide groove 1 along its length. The function of the second arc segment 6 is to extend the guiding length of the guide groove 1, providing the operator with a longer operating distance and better support for cutting the dried vegetable strips. This helps to maintain the straight movement of the dried vegetable strips during the cutting process and prevents deviation, which would cause the cutting blade 2 to complete the cutting prematurely, resulting in uneven Y-shaped forks.

[0027] Specifically, the length of the second arc segment 6 along the length direction of the semicircular guide groove 1 is greater than twice the length of the first arc segment 5 along the length direction of the semicircular guide groove 1, so that the guiding part at the rear end of the device (the end that the operator holds and pushes in) is significantly longer than the front end (the cutting exit end), providing the operator with a more sufficient and stable pushing stroke and reducing the deviation or jamming of the dried vegetable strips during the cutting process.

[0028] Specifically, the lower edge of the buffer layer 3 is higher than the horizontal plane of the lower edge of the semicircular guide groove 1. This means that the buffer layer 3 does not completely cover the semicircular inner wall of the guide groove 1 to its lowest point, but leaves a certain gap near the bottom. This prevents friction between the buffer layer 3 and the platform for placing the preserved vegetable strips, thus facilitating cutting. Similarly, in another embodiment, the lower edge of the buffer layer 3 is higher than the horizontal plane of the lower edges of the semicircular guide groove 1, the first arc segment 5, and the second arc segment 6, also to prevent friction.

[0029] To prevent the cutting blade 2 from cutting the platform where the dried vegetable strips are placed, the lower end of the cutting blade 2 is on the same horizontal plane as the semi-circular guide groove 1.

[0030] The working principle of this utility model:

[0031] When using it, the operator holds the handle 4 with one hand, leaves 5mm to 10mm of the root, and then cuts the dried vegetable strip along the longitudinal axis to the tip using the cutting blade 2, forming a Y-shaped forked structure with the root connected. At this time, the first arc segment 5 can guide and position, preventing the semi-circular guide groove 1 from directly contacting the dried vegetable strip and causing it to break. The second arc segment 6 can extend the guiding length of the guide groove 1, straightening the bent dried vegetable strip and making it easier to cut.

[0032] This application ensures efficient, stable, and uniform manual cutting of dried gongcai strips. Compared with traditional methods, the Y-shaped forks of the gongcai strips cut in this application have the same length, resulting in high-quality dried gongcai after drying.

[0033] The embodiments of this utility model have been described in detail above with reference to the accompanying drawings, but this utility model is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of this utility model, and these variations still fall within the protection scope of this utility model.

Claims

1. A handheld vegetable strip cutting device, characterized in that: It includes a semi-circular guide groove (1), a cutting blade (2), a buffer layer (3), and a handle (4); the cutting blade (2) is fixed to the middle of the inner surface of the semi-circular guide groove (1) and located at one end along the length direction of the semi-circular guide groove (1); the tip of the cutting blade (2) extends out of the end face along the length direction of the semi-circular guide groove (1); the buffer layer (3) is attached to the inner surface of the semi-circular guide groove (1); and the handle (4) is fixed to the top of the outer side of the semi-circular guide groove (1).

2. The handheld vegetable strip cutting device according to claim 1, characterized in that: One end of the semicircular guide groove (1) along its length is fixedly connected to a first arc segment (5); the tip of the cutting blade (2) extends out of the end face of the first arc segment (5) away from the end of the semicircular guide groove (1).

3. The handheld vegetable strip cutting device according to claim 2, characterized in that: The other end of the semicircular guide groove (1) along its length is fixedly connected to a second arc segment (6).

4. The handheld vegetable strip cutting device according to claim 3, characterized in that: The length of the second arc segment (6) along the length direction of the semicircular guide groove (1) is greater than twice the length of the first arc segment (5) along the length direction of the semicircular guide groove (1).

5. The handheld vegetable strip cutting device according to claim 1, characterized in that: The lower edge of the buffer layer (3) is higher than the horizontal plane of the lower edge of the semi-circular guide groove (1).

6. The handheld vegetable strip cutting device according to claim 3, characterized in that: The lower edge of the buffer layer (3) is higher than the horizontal plane of the lower edge of the semicircular guide groove (1), the first arc segment (5) and the second arc segment (6).

7. The handheld vegetable strip cutting device according to any one of claims 1 to 6, characterized in that: The lower end of the cutting blade (2) is on the same horizontal plane as the semi-circular guide groove (1).

8. The handheld vegetable strip cutting device according to any one of claims 1 to 6, characterized in that: The buffer layer (3) is made of synthetic rubber.

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