CN105248604A - Household raw fish slice cutter - Google Patents

Abstract

The invention discloses a household sashimi knife, which belongs to the field of kitchen tools. The sashimi knife includes a transparent blade, a blade, a spacer and a fixing device. One end of the blade is bent upward to form a curved surface, and there is a spacer between the blade and the blade. The curved surface of the blade is close to the fish, so that the blade can fully contact the fish during cutting, the state of the fish is observed through the transparent blade, and finally the fish fillets are cut off with the thickness of the gasket. The household sashimi cutting knife proposed by the present invention is simple in structure, low in cost, convenient and easy to use, can cut large and complete sashimi with a thickness of about 1 mm, and is very suitable for household use.

Description

A household sashimi knife

technical field

The invention belongs to the field of kitchen tools, in particular to a household sashimi knife.

Background technique

The hot pot culture has a solid foundation in my country, and eating hot pot has become an indispensable part of people's dietary life. From the beginning of going to the restaurant to eat mutton hot pot, until the "Household Manual Guillotine Slicer for Slicing Mutton" invented by Chinese inventor Mr. Li Chunhe in 1999, the public number CN2320386Y, the people have the opportunity to use it at a lower cost. Do it yourself, cut out the standard mutton slices in the hotel, and you can eat mutton hot pot at home, which is convenient and hygienic.

With the continuous improvement of people's living standards, people are now not only pursuing good food, but also pursuing healthy food. The rise of various health-preserving hot pots has emerged as the times require, among which the health-preserving fish hot pot is particularly prominent, which is very suitable for the elderly and children . In addition to the delicious fish soup base pot, the core of Yangsheng Fish Hot Pot is the thin sashimi. However, the cost of a delicious meal of health-preserving fish hot pot is relatively high. The price of two standard fish fillets on a plate on the market is several yuan, and it takes a few dollars to eat one piece of fish fillet. The current health-preserving hot pot is generally expensive. However, the fish soup base pots used by a small number of unscrupulous businesses add various additives to make the fish soup delicious and attractive in appearance. The fish fillets used are not the ones claimed by customers to choose freshly killed fish, but soak the already filleted fish fillets in soybean oil to keep them fresh. The food safety is worrying, and the interests of consumers are not fully protected. .

Healthy fish hot pot is delicious, but if you want to cut sashimi as thin as cicada's wings, you can't do it without a certain level of knife skills. A time-consuming and laborious thing. Most of the fish used in health-preserving fish hot pot is black fish. Because of its toughness, it is not easy to rot when boiled, so it is very suitable for hot pot. The thickness of fish fillets used in hot pot is about 1 mm.

At present, there is no machine on the market that can cut very thin sashimi that meets the requirements of health-preserving fish hot pot. The machines that can realize the slicing function are mostly used for slicing meat. Take the hob-type meat slicer as an example. The machine uses side-by-side hobs with a certain distance. High, difficult to clean, and troublesome to maintain. This kind of machine is suitable for applications in the field of food processing that have low requirements on the thickness of meat slices and high requirements on efficiency, but its high cost hinders its promotion to families. Another kind of rotary cutter disc meat slicer, the thickness of the cut meat slices can be relatively thin, but the cutting material is required to be frozen meat and generally the rolled meat column is required, and it often needs to be thawed properly, and frozen meat that is too hard will affect The cutting speed and the cost of the machine are also high. If the cutting material is fresh meat, the fast rotating cutter head will throw the meat slices away. The lowest-cost manual guillotine-type meat slicer also requires the cutting material to be frozen meat, which is generally a meat column. However, it is difficult to cut the freshly taken out frozen meat with this machine, and it often needs to be thawed properly, which wastes time and wastes the material. Multiple thaws may also cause the material to deteriorate. Fresh meat is also not suitable for this kind of machine. The hard meat will be cut under the pressure of the blade. The fresh meat is soft, and the pressure will deform the meat so that it cannot be cut or the shape of the cut is deformed, especially for ultra-thin meat slices. All of the above machines cannot cut out thin, large and complete sashimi. Therefore, up to now, restaurants still use the manual cutting method of traditional knives, which is inefficient, time-consuming and labor-intensive, and the labor cost is high.

Healthy fish hot pot requires fish fillets as thin as a cicada's wings, large and complete. This kind of fish fillet is cut using the "double fly slice" cutting method in the chef industry, that is, the head of the fish is removed, and the fish fillet is cut into two thick slices along the direction of the spine, with the skin facing down and the flesh facing up, starting from the tail. Lower the knife, use the oblique knife to cut the fish meat to the skin of the fish with the first knife, cut off the fish meat and skin with the second knife, and spread the fish meat flat to get a large and complete fish fillet as thin as a cicada's wing. This kind of knife technique has extremely high requirements on knife skills and requires professional training.

Therefore, need to invent a kind of simple in structure, with low cost, convenient and practical, suitable for household, the fish fillet effect of cutting out is comparable to the fish fillet cutting tool of restaurant, makes people's masses can make fish fillet chafing dish by oneself at home. Simultaneously, this fish fillet tool helps to reduce the labor cost of the catering industry.

Contents of the invention

The purpose of the present invention is to overcome the above-mentioned shortcoming of prior art, provide a kind of simple in structure, low in cost, convenient and easy to use, needn't fish freezing, can cut large and complete, even thickness and very thin sashimi tools.

Another object of the present invention is to provide a more convenient and safe way for people to slice other fresh meats.

In order to achieve the above object, the household sashimi knife proposed by the present invention adopts the following technical solutions.

The household sashimi knife proposed by the present invention includes a knife body, a blade, a handle, a spacer and a fixing device; the knife body is made of a rigid transparent material, the bottom surface of the knife body is flat, and one end of the knife body is bent upward to form a curved surface. The curved surface and the bottom surface intersect on a straight line; the blade has a certain hardness, is not easy to bend, and is not easy to rust. The vertical projection on the bottom of the blade coincides with the straight line where the bottom of the blade and the curved surface of the blade intersect; the handle is connected to the blade; Blade adjustment; the said fixing device connects and fixes the knife body, spacer and blade.

In the household sashimi knife proposed by the present invention, the knife body is made of thermoplastic or thermosetting rigid transparent material that can be injection molded.

In the household sashimi cutting knife proposed by the present invention, the curved surface of the blade body is formed by bending one end of the blade upward at an acute angle, and the transition from the bottom surface of the blade body to the curved surface of the blade body is smooth.

In the household sashimi cutting knife proposed by the present invention, the blade is made of stainless steel or ceramic material, and the blade angle is less than 20 degrees.

In the household sashimi knife proposed by the present invention, the handle is formed by bending the other end of the blade upward at an obtuse angle.

In the household sashimi knife proposed by the present invention, the fixing device is composed of screws and nuts running through the knife body, gasket and blade.

In the household sashimi knife proposed by the present invention, the fixing device is located at both ends of the blade along the direction of the straight line where the bottom surface of the blade intersects the curved surface of the blade.

According to the sashimi knife constructed according to the present invention as above, the structure is very simple and the cost is low.

When using a sashimi knife, place the fish after the spine has been removed with the skin down and the flesh up on the cutting board. When cutting the fish, just make sure that the blade and the curved surface of the blade are pressed against the fish. Observe through the transparent blade to ensure The fish meat should be close to the curved surface of the blade. Then do the cutting action, the fish will be cut, and the cut fish will enter between the bottom surface of the knife body and the bottom surface of the blade, and continue to cut. The transparent knife body allows the user to adjust the cutting force to ensure that the fish meat and the curved surface of the knife body are in close contact during the cutting process , the fish meat is finally cut uniformly, large and completely with the thickness of the gasket, which is very simple and easy to use, and the user can quickly and completely cut the fish fillets after a simple trial.

The sashimi knife proposed by the present invention is also suitable for slicing other fresh meats, or slicing soft foods.

Description of drawings

FIG. 1 is an exploded perspective view of a household sashimi knife according to an embodiment of the present invention.

Figure 2 is a side view of a household sashimi knife according to one embodiment of the present invention.

detailed description

In order to understand the technical content of the present invention more clearly, hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The matters defined in the description are only specific details provided to help those skilled in the art fully understand the present invention, and the present invention is only limited in the scope of the appended claims.

Fig. 1 is an exploded perspective view of a household fillet knife according to one embodiment of the present invention. Figure 2 is a side view of a household sashimi knife according to one embodiment of the present invention.

A household sashimi knife according to an embodiment of the present invention will be described below with reference to FIGS. 1 and 2 . A household sashimi knife according to one embodiment of the present invention includes a knife body 1 , a handle 11 , a blade 2 , a washer 3 , a screw 4 and a nut 5 .

Preferably, the blade 1 is made of thermoplastic transparent and rigid plexiglass, because the thermoplastic plexiglass can be thermally bent and formed into the blade 1 or thermally injected into the blade 1 with a flat material, which is convenient for processing and low in cost. The bottom surface of the knife body 1 is flat, one end of the knife body 1 is bent upward to form a curved surface, and the bottom surface of the knife body 1 and the curved surface formed by the upward bending of the knife body 1 intersect on a straight line. Preferably, the upward bending angle of one end of the blade body 1 is 60 degrees, because a too small bending angle will affect the final cutting of the fish meat, especially the fish skin, by the blade 2 . Preferably, the transition from the bottom surface of the knife body 1 to the curved surface of the knife body 1 is a circular arc with a radius of 2mm, because too long a transition distance will also make the angle between the knife body 1 and the cutting board too small during cutting, which will affect the cutting of fish meat and fish skin.

Preferably, the blade 2 is made of stainless steel with a certain hardness, because the stainless steel material is easy to process and low in cost. The bottom surface of blade 2 is flat, the bottom surface of blade 1 is parallel to the bottom surface of blade 2, one side of blade 2 is edged, the top of the blade is on the bottom of blade 2, and the vertical projection of the top of the blade on the bottom of blade 1 is the line where the bottom surface of blade 1 intersects the curved surface of blade 1 coincide. Preferably, the blade angle of the blade 2 is 10 degrees, because the larger the blade angle is, the worse its sharpness is. When the user cuts fish at a small angle, for example, the angle between the blade 1 and the fish meat is less than 30 degrees, and at this time, it is greater than 20 degrees. A sharp blade will be difficult to cut the fish, and the user needs to use a large force in the direction perpendicular to the fish to cut the fish. Too small blade angle will inevitably cause the stainless steel blade 2 to be too thin, so that the blade 2 is easily bent, which affects the function of the spacing between the bottom surface of the knife body 1 and the bottom surface of the blade 2 on the thickness of the fillet.

The handle 11 and the blade 1 are integrally formed of plexiglass, so that there is no need to additionally fix the handle 11, which reduces the cost and is simple and beautiful.

The spacer 3 is close to the bottom surface of the blade body 1 and the blade 2, and the distance therebetween is adjusted by the thickness of the spacer 3. Preferably, the thickness of the spacer 3 is 1mm.

Preferably, both sides of the knife body 1 and the blade 2 have round holes, and there is a round hole in the middle of the gasket 3. The screw 4 runs through the round holes of the knife body 1, the blade 2 and the gasket 3, and the knife body 1, the blade 2 and the nut 5 are connected together. Spacer 3 is fixed.

According to the sashimi knife constructed according to the present invention as above, the structure is very simple and the cost is low.

When using a sashimi knife, place the fish after the spine has been removed with the skin down and the flesh up on the cutting board. When cutting the fish, just make sure that the blade and the curved surface of the blade are pressed against the fish. Observe through the transparent blade to ensure The fish meat should be close to the curved surface of the blade. Then do the cutting action, the fish will be cut, and the cut fish will enter between the bottom surface of the knife body and the bottom surface of the blade, and continue to cut. The transparent knife body allows the user to adjust the cutting force to ensure that the fish meat and the curved surface of the knife body are in close contact during the cutting process , the fish meat is finally cut uniformly, large and completely with the thickness of the gasket, which is very simple and easy to use, and the user can quickly and completely cut the fish fillets after a simple trial.

The sashimi knife proposed by the present invention is also suitable for slicing other fresh meats, or slicing soft foods.

Claims (7)

1. A household knife for cutting sashimi, characterized in that it includes a knife body, a blade, a handle, a spacer and a fixing device; the knife body is made of a rigid transparent material, the bottom surface of the knife body is flat, and one end of the knife body is bent upwards Form a curved surface, the curved surface and the bottom surface intersect on a straight line; the blade has a certain hardness, is not easy to bend, is not easy to rust, the bottom surface of the blade is flat, the bottom surface of the blade is parallel to the bottom surface of the blade body, one side of the blade is edged, and the top of the blade is on the bottom surface of the blade On the top, the vertical projection of the top of the blade on the bottom of the blade coincides with the straight line where the bottom of the blade and the curved surface of the blade intersect; the handle is connected to the blade; the gasket is close to the bottom of the blade and the bottom of the blade, between The distance is adjusted by the gasket; the fixing device connects and fixes the knife body, the gasket and the blade. 2 . A household sashimi knife according to claim 1 , wherein the knife body is made of thermoplastic or thermosetting rigid transparent material that can be injection molded. 3 . 3. A household sashimi knife according to claim 1, wherein the curved surface of the blade body is formed by bending one end of the blade upward at an acute angle, and the transition from the bottom surface of the blade body to the curved surface of the blade body is smooth. 4. A household sashimi knife as claimed in claim 1, wherein the blade is made of stainless steel or ceramic, and the blade angle is less than 20 degrees. 5. A household sashimi knife according to claim 1, characterized in that, the handle is formed by bending the other end of the blade upward at an obtuse angle. 6. A household sashimi knife as claimed in claim 1, wherein the fixing device is composed of screws and nuts that go through the knife body, the gasket and the blade. 7. A household sashimi knife according to claim 6, characterized in that, said fixing device is located at both ends of the blade along the direction of the straight line where the bottom surface of the blade intersects the curved surface of the blade.