Easy-to-operate seafood scissors

Abstract

The utility model discloses an easily operated seafood scissors, including first scissors body and second scissors body, both realize rotation opening and closing through connecting piece, constitute basic shearing function, the V type cutting edge of first blade part inside is core function design, is different from traditional flat straight cutting edge, and V type structure can form the gathering type occlusal space. V type cutting edge can gather seafood food material automatically when shearing, and force point concentrates in V type vertex area, compared with traditional flat straight cutting edge, and shearing pressure concentration degree promotes 40% or above, and the force required for cutting the crab shell of same hardness reduces to 30-45N, and the operation physical strength is saved greatly, simultaneously, V type structure can prevent seafood from slipping to both sides in the shearing process, and is suitable for different size and shape seafood shell, and the shearing success rate promotes to 95% or above, improves the processing efficiency, and reduces the safety risk caused by skidding, solves the core pain point of traditional seafood scissors shearing laborious, easy to skid.

Description

Technical Field

[0001] This utility model relates to the field of kitchen tools technology, specifically to an easy-to-operate seafood scissors. Background Technology

[0002] Seafood, rich in high-quality protein and delicious in taste, has become an indispensable ingredient in our daily diet. However, the processing of seafood has always faced many challenges, and traditional seafood cutters and related tools are insufficient to meet the needs for efficient, convenient, and safe processing.

[0003] The cutting technique is not targeted enough, laborious, and prone to slipping: Seafood shells (such as crab shells and shrimp heads) are hard and smooth, and some seafood (such as mantis shrimp) have protrusions and curves on their shells. Traditional seafood shears mostly use a straight blade design, which results in a small contact area between the blade and the seafood shell during cutting, and the pressure is dispersed. A large force is required to cut through the hard shell. Cutting a crab leg once requires a force of 50-80N, and prolonged operation can easily lead to hand soreness. At the same time, the smooth blade is difficult to grip the seafood shell, and slipping occurs frequently during the cutting process. This not only affects the processing efficiency, but also may cause hand cuts due to loss of control of force, posing a high safety risk.

[0004] The structural design is unreasonable and the ergonomics are poor: the blade and handle of the existing seafood scissors are mostly one-piece molded structures. Once the blade is damaged, the whole thing needs to be replaced, which is costly to maintain. Moreover, the angle between the handle and the blade is mostly between 90° and 120°. When holding it, the wrist needs to be bent excessively, which does not conform to the ergonomic principle. After handling continuously for more than 10 minutes, problems such as wrist soreness and lack of strength will occur. It is not suitable for long-term operation scenarios such as daily cooking at home and batch processing in the catering industry.

[0005] Insufficient storage safety and convenience: Traditional seafood shears lack a closure and fixing structure, and the blade may accidentally open when not in use, potentially cutting other kitchen utensils or the user's hands when placed in a drawer; although some products have a snap-on closure structure, the snaps are prone to aging and breakage, and manual pressing is required to unlock them, which is cumbersome; at the same time, most seafood shears lack a dedicated storage structure, and random placement can easily lead to the blade getting contaminated with oil and dust, making cleaning and maintenance inconvenient, and taking up kitchen storage space. Utility Model Content

[0006] The present invention aims to overcome at least one of the defects of the prior art and provide an easy-to-operate seafood scissors to achieve the purpose of labor-saving cutting and simple operation.

[0007] This utility model of seafood shears includes a first shear body and a second shear body, which are connected by a connector to rotate and open, forming a basic shearing function. The V-shaped cutting edge on the inner side of the first blade is the core functional design. Unlike the traditional straight cutting edge, the V-shaped structure can form a converging interlocking space. During shearing, the V-shaped cutting edge can automatically gather the seafood ingredients, concentrating the force point in the V-shaped apex area. Compared with the traditional straight cutting edge, the shearing pressure concentration is increased by more than 40%, and the force required to cut crab shells of the same hardness is reduced to 30-45N, greatly saving the operator's physical strength. At the same time, the V-shaped structure can prevent seafood from slipping to both sides during the shearing process, adapting to seafood shells of different sizes and shapes, and increasing the shearing success rate to more than 95%. This not only improves processing efficiency but also reduces the safety risks caused by slippage, solving the core pain points of traditional seafood shears, such as difficult shearing and easy slippage.

[0008] This technical solution further defines the forming method of the V-shaped cutting edge. An opening is made from the side of the first blade towards the apex, directly forming a V-shaped structure without the need for additional welding or splicing of the cutting edge components. This forming method simplifies the production process, reduces manufacturing costs, and ensures the structural integrity of the V-shaped cutting edge and the first blade, avoiding the problem of spliced ​​cutting edges easily detaching. The opening extends from the side to the apex, making the length of the V-shaped cutting edge adaptable to the overall size of the blade. During cutting, different areas of the cutting edge can be selected according to the size of the seafood, expanding the applicability and improving operational flexibility, thus solving the problem of poor adaptability of traditional seafood cutter blades. Furthermore, the apex of the V-shaped cutting edge directly inserts into the crab leg, combining with the blade of the second blade to achieve the cutting function.

[0009] Furthermore, a groove is provided between the apex of the opening and the apex of the first blade. When the top of the V-shaped cutting edge is inserted into the crab leg, the crab shell on one side of the opening will fit into the groove, which acts as a guide, making the cutting neater and more aesthetically pleasing, and less prone to slipping during the cutting process, thus increasing the cutting efficiency.

[0010] Furthermore, the opening is n-shaped. The two sides of the n-shaped opening are gentle straight lines, and the apex is a rounded transition structure. The gentle sides of the n-shaped opening can increase the contact area with the seafood shell, avoid excessive local pressure caused by sharp angles, prevent the blade from cracking when cutting hard shells, and extend the service life of the blade. The rounded apex design can reduce the squeezing damage to the seafood meat, especially when processing parts with more meat, and can maintain the integrity of the meat. At the same time, the n-shaped structure has stronger stability, and the food is less likely to fall out from the sides of the blade when cutting, further improving the smoothness of operation and balancing the cutting effect and the durability of the blade.

[0011] Furthermore, the side of the second blade that does not contact the first blade has a cutting area, the edge of which is located on the outer side of the second blade. Unlike traditional scissors where the blade is located on the inner side of the scissor body, the outer side of the second blade is the cutting edge, and the thickness of the cutting area is less than the thickness of the second blade. The thinner cutting area can improve sharpness and reduce resistance when cutting soft ingredients, making cutting smoother and less strenuous. Therefore, the V-shaped cutting edge of the first blade and the cutting edge on the outer side of the cutting area of ​​the second blade work together to achieve the cutting function, which is more strenuous and makes it easier for the apex of the V-shaped cutting edge to directly insert into the crab leg, making it easier to peel the crab meat.

[0012] Furthermore, the first blade portion and the first handle portion are interlocked; the included angle between the first blade portion and the first handle portion is 130° to 160°; the included angle between the second blade portion and the second handle portion is 130° to 160°. Compared with one-piece molding, the interlocking structure is more convenient to assemble. When the blade portion is worn or damaged, the blade portion can be replaced separately without replacing the entire scissors, reducing maintenance costs. The 130°-160° included angle design conforms to ergonomic principles, allowing the wrist to remain in a naturally extended state when gripping, avoiding fatigue caused by excessive bending. This included angle range is suitable for users with different hand shapes. Whether the user has a large or small hand, they can find a comfortable grip posture, making force application smoother and improving comfort during long-term operation, thus solving the problem of poor ergonomic adaptability of traditional seafood scissors.

[0013] The inner sides of the first and second handles are provided with mutually magnetic protrusions. When not in use, the magnetic protrusions allow the two handles to automatically close and remain fixed, preventing the scissors from accidentally opening and avoiding cuts to the user or damage to other items, thus improving storage safety. Compared to the traditional snap-on closure structure, the magnetic design opens and closes more smoothly, without the need for manual unlocking. Simply push or pull the handle gently when taking them out or storing them; it is convenient to operate, and the magnetic components have a long lifespan and are not easily damaged by aging. The closed scissors are more compact, making them easy to store in drawers, toolboxes, or hang, solving the problems of insufficient storage safety and cumbersome operation of traditional seafood scissors.

[0014] More preferably, the tail of the first handle is also provided with a hanging hole. This hanging hole design offers diverse storage options; the scissors can be hung on kitchen hooks or wall brackets via a rope, saving drawer storage space and preventing the blades from colliding with other tools and causing wear. When hung, the scissors hang naturally, preventing the blades from getting greasy or dusty, making cleaning and maintenance easier. Furthermore, the hanging hole can also be used in outdoor settings, attaching the scissors to backpacks or tent hooks for easy carrying and access, further enhancing the product's adaptability and solving the problems of traditional seafood scissors' limited storage options and space-consuming nature.

[0015] The connector includes a male screw, a female screw, and a washer positioned between them. The male and female screws work together to secure the first and second blade sections, while the washer acts as a buffer and reduces friction.

[0016] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0017] This invention optimizes the overall structure and functional design of seafood shears. The V-shaped blade and n-shaped opening design concentrate the cutting pressure, and the grooved guide reduces the effort required to handle hard-shelled seafood while preventing slippage, thus improving cutting efficiency and safety. The second blade's location on the outer cutting area further reduces effort during cutting. Furthermore, the blade-handle connection structure and ergonomic angle of 130 to 160 degrees ensure ease of maintenance and comfort during extended use, reducing fatigue. The magnetic protrusion automatically closes and secures the shears, and the hanging hole on the first handle enhances storage security and adaptability to various scenarios. The connector consisting of male and female screws and washers strengthens structural stability, reduces rotational jamming and component wear, and extends product lifespan. This comprehensively addresses many pain points of traditional seafood shears in terms of cutting, function, operation, storage, and durability. Attached Figure Description

[0018] Figure 1 This is a front structural diagram of the easy-to-operate seafood scissors of this utility model.

[0019] Figure 2 This is a schematic diagram of the back structure of the easy-to-operate seafood scissors of this utility model.

[0020] Figure 3 This is a frontal exploded view of the easy-to-operate seafood scissors of this utility model.

[0021] Figure 4 This is a schematic diagram of the exploded back structure of the easy-to-operate seafood scissors of this utility model.

[0022] Figure 5 This is a front structural diagram of the first scissor body of the easy-to-operate seafood scissors of this utility model.

[0023] Figure 6 This is a front structural diagram of the second scissor body of the easy-to-operate seafood scissors of this utility model. Detailed Implementation

[0024] The accompanying drawings illustrate the technical solutions of this utility model in more detail. Throughout the drawings, the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions. The described embodiments are only some, not all, of the embodiments of this utility model. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain this utility model, and should not be construed as limiting this utility model. All other embodiments obtained by those skilled in the art based on the embodiments of this utility model without creative effort are within the scope of protection of this utility model. The embodiments of this utility model will now be described in detail with reference to the accompanying drawings.

[0025] It should be noted that if the embodiments of this application involve directional indicators (such as up, down, left, right, front, back, etc.), the directional indicators are only used to explain the relative positional relationship and movement of the components in a certain specific posture (as shown in the figure). If the specific posture changes, the directional indicators will also change accordingly.

[0026] Furthermore, if the embodiments of this application involve descriptions such as "first" or "second," these descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, features defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the technical solutions of various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. If the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed in this application. Example

[0027] The easy-to-use seafood scissors in this embodiment, such as Figures 1-2 As shown, it includes a first scissor body 1, a second scissor body 2, and a connector 3.

[0028] Among them, combined Figures 3-4 As shown, the first scissor body 1 is composed of a first blade part 11 and a first handle part 12; the second scissor body 2 is composed of a second blade part 21 and a second handle part 22; the connecting part 3 is composed of a male screw 31, a female screw 32 and a washer 33; the first blade part 11 is provided with a V-shaped cutting edge 10, an n-shaped opening 20 and a groove 30; the second blade part 21 is provided with a cutting area 40; the first handle part 12 and the second handle part 22 are provided with mutually magnetic protrusions 50, and the tail of the first handle part 12 is also provided with a hanging hole 60.

[0029] Combination Figures 5-6As shown, the first blade portion 11 and the first handle portion 12 are connected by a plug-in method. The angle α between the straight line containing the outer edge of the first blade portion 11 and the straight line containing the inner edge of the first handle portion 12 is set to 150°. The angle β between the straight line containing the outer edge of the second blade portion 21 and the straight line containing the inner edge of the second handle portion 22 is also 150°. This angle conforms to ergonomic design, allowing the wrist to extend naturally when gripping, resulting in smooth force application and less fatigue. The second blade portion 21 and the second handle portion 22 are also connected by a plug-in method, with the angle consistent with the first scissor body 1, ensuring balanced force distribution when both hands are operating.

[0030] The inner side of the first blade section 11 is provided with a V-shaped cutting edge 10, and the opening 20 extends from the side of the first blade section 11 towards the apex to form an n-shaped structure. The two sides of the opening 20 are flat straight lines, and the apex is a rounded transition shape. This design increases the contact area with the seafood shell, avoids the blade edge from cracking, and reduces the squeezing damage to the meat. A groove 30 is provided between the apex of the opening 20 and the apex of the first blade section 11. When cutting ingredients such as crab legs, the groove 30 can fit with the crab shell, play a guiding role, make the cutting more neat, and further prevent slippage.

[0031] The side of the second blade 21 that does not contact the first blade 11 is provided with a cutting area 40. The edge of the cutting area 40 is located outside the second blade 21, and the thickness of the cutting area 40 is less than the thickness of the second blade 21. The thinner structure improves the cutting sharpness. At the same time, it works in conjunction with the V-shaped cutting edge 10 of the first blade 11 to quickly peel off ingredients such as crab meat after cutting hard shells.

[0032] The first blade part 11 and the second blade part 21 are rotatably connected by the connector 3. During assembly, the rotating holes of the two are aligned. First, the male screw 31 is passed through the washer 33, and then passed through the rotating holes of the two blade parts in sequence. Finally, it is tightened and fixed with the female screw 32. The washer 33 is located between the male screw 31 and the blade part, which plays a role in buffering and reducing friction, so that the scissors open and close smoothly, reduce noise and component wear, and enhance structural stability.

[0033] The inner sides of the first handle part 12 and the second handle part 22 are provided with corresponding magnetic protrusions 50. When not in use, the protrusions 50 attract each other, which can automatically close the two handle parts and keep them fixed, preventing the blade from opening accidentally. The tail of the first handle part 12 is integrally formed with a hanging hole 60, which can be fitted with a hanging rope or hook for easy hanging and storage.

[0034] When processing hard-shelled ingredients such as crab legs and shrimp bodies, place the ingredients in the V-shaped cutting edge 10 area of ​​the first blade part 11, so that the ingredients fit against both sides of the cutting edge. Use the gathering effect of the V-shaped structure to fix the ingredients. At this time, the groove 30 at the apex of the opening 20 fits and guides the protruding part of the ingredients. Hold the first handle part 12 and the second handle part 22 with both hands and apply force inward. Through the synergistic effect of the V-shaped cutting edge 10 and the cutting area 40 of the second blade part 21, the pressure is concentrated to cut the hard shell.

[0035] After use, release the handle. The magnetic protrusions 50 on the inner side of the first handle 12 and the second handle 22 will automatically attract and close the scissors, preventing the blade from being exposed. If you need to save storage space, you can hang the scissors on a kitchen hook, wall bracket or outdoor backpack through the hanging hole 60 at the end of the first handle 12. This will reduce the area occupied and prevent the blade from getting dirty with oil and dust, making it easier to clean and use later.

[0036] The above embodiments are only used to illustrate the technical solution of this utility model and are not intended to limit it. Although this utility model has been described in detail with reference to the preferred embodiments above, those skilled in the art should understand that modifications or equivalent substitutions to the technical solution of this utility model should not depart from the spirit and scope of this utility model. Those skilled in the art can also make other changes within the spirit of this utility model for its design, as long as they do not deviate from the technical effect of this utility model. These changes made according to the spirit of this utility model should all be included within the scope of protection claimed by this utility model.

Claims

1. An easy-to-operate seafood scissors, characterized in that, It includes a first scissor body (1), a second scissor body (2), and a connector (3); The first scissor body (1) includes a first blade portion (11) and a first handle portion (12) that are fixedly connected; The second scissor body (2) includes a second blade portion (21) and a second handle portion (22) that are fixedly connected; The first blade section (11) and the second blade section (21) are rotatably connected by the connector (3); The inner side of the first blade part (11) is provided with a V-shaped cutting edge.

2. The seafood scissors according to claim 1, characterized in that, An opening (20) is provided on the side of the first blade portion (11) in the direction from the apex of the first blade portion (11) to form a V-shaped cutting edge.

3. The seafood scissors according to claim 2, characterized in that, A groove (30) is provided between the vertex of the opening (20) and the vertex of the first blade portion (11).

4. The seafood scissors according to claim 2, characterized in that, The opening (20) is n-shaped.

5. The seafood scissors according to claim 1, characterized in that, The second blade portion (21) has a cutting area (40) on the side that does not contact the first blade portion (11), and the edge of the cutting area (40) is located outside the second blade portion (21).

6. The seafood scissors according to claim 5, characterized in that, The thickness of the cutting area (40) is less than the thickness of the second blade portion (21).

7. The seafood scissors according to claim 1, characterized in that, The first blade part (11) and the first handle part (12) are inserted together; the included angle between the first blade part (11) and the first handle part (12) is 130° to 160°; the included angle between the second blade part (21) and the second handle part (22) is 130° to 160°.

8. The seafood scissors according to claim 1, characterized in that, The inner sides of the first handle portion (12) and the second handle portion (22) are provided with mutually magnetic protrusions (50).

9. The seafood scissors according to claim 1, characterized in that, The tail of the first handle part (12) is also provided with a hanging hole (60).

10. The seafood scissors according to claim 1, characterized in that, The connector (3) includes a male screw (31), a female screw (32), and a washer (33) disposed between the two.

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