Meat tendon lifting device

Abstract

The invention relates to the technical field of meat processing appliances, in particular to a meat tendon lifting device. The meat tendon lifting device comprises a handle, a seat plate, baffle plates, and steel hooks, wherein the handle is fixedly arranged on the upper part of the seat plate, the two baffle plates are fixedly arranged on two sides of the seat plate, the multiple steel hooks arewelded at the bottom of the seat plate, the steel hooks are located between the two baffle plates, a vertical distance between the bottoms of the steel hooks and the bottom of the seat plate is less than a vertical distance between the bottoms of the baffle plates and the bottom of the seat plate, hook tips of the multiple steel hooks face the same direction, and the hook tips face a space openingenclosed by the two baffle plates. When removing meat tendons from meat, the handle can be held by a hand, the bottom of the seat plate is pressed on the meat tendons and the seat plate is pushed forward, the steel hooks are inserted into the meat tendons, then the handle is lifted upwards, a knife is used to cut off the meat tendons from front to back along the bottoms of the baffle plates, because two ends of the knife are blocked at the bottoms of the two baffle plates, the knife edge moves smoothly backwards along the bottoms of the baffle plates, and thereby a smooth and beautiful surface of the meat is ensured after the meat tendons are cut off. Due to the application of the meat tendon lifting device, a traditional cutting-off manner of pulling and cutting meat tendons by hands isavoided, and the efficiency of tendon removal is greatly improved.

Description

technical field [0001] The invention relates to the technical field of meat processing appliances, in particular to a meat tightener. Background technique [0002] Leg meat is composed of many muscle blocks, and each muscle block is covered with a layer of white fascia. The fascia is not easy to boil, which will affect the taste of the meat. Therefore, when eating leg meat, the fascia must be removed first. At present, whether it is in the vegetable market or when people remove the fascia at home, they can only hold the fascia with their hands, and then use a knife to remove the fascia a little bit. It only takes a little labor and time to cook at home. The removal time and aesthetics of fascia are not affected, but in vegetable markets, hot pot restaurants, restaurants and other places, it is necessary to pursue the aesthetics and efficiency of muscle removal. [0003] Because the fascia is pulled by hand, the hand needs to be constantly shifted to pull the fascia, and the...

AI Technical Summary

Problems solved by technology

[0003] Because the fascia is pulled by hand, the hand needs to be constantly shifted to pull the fascia, and the knife can only be operated with experience and the level of the bracelet, which will inevitably cause uneven strength and affect the appearance of the meat after removing the fascia. degree, but also very low efficiency

The market lacks a portable device that can quickly remove ribs to improve the efficiency and aesthetics of rib removal

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