CN101828843A - Chopsticks and preparation method thereof - Google Patents
Chopsticks and preparation method thereof Download PDFInfo
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- CN101828843A CN101828843A CN 201010157224 CN201010157224A CN101828843A CN 101828843 A CN101828843 A CN 101828843A CN 201010157224 CN201010157224 CN 201010157224 CN 201010157224 A CN201010157224 A CN 201010157224A CN 101828843 A CN101828843 A CN 101828843A
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- glutinous rice
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Abstract
The invention belongs to the technical field of dinnerware, and discloses a method for preparing chopsticks. The technical scheme for preparing the chopsticks comprises the following steps of: putting wheat flour, sticky rice flour and an appropriate amount of water into a stirrer to uniformly mixing the mixture, putting the mixed flour into a mould machine for extrusion forming at a high temperature to form strips, and performing high-temperature baking, disinfection and packaging to prepare the chopsticks. In addition, plastics, metal sleeves or end caps are sleeved at the ends of bodies of the prepared chopsticks to form the chopsticks which can be used for a long time. The chopsticks prepared by the method solve the problems of wasting wood, destroying ecological environment and causing serious soil erosion existing in disposable chopsticks, and can be widely popularized.
Description
Technical field
The invention belongs to technical field of dinnerware, disclose a kind of chopsticks and preparation method thereof specifically.
Background technology
Chopsticks are instruments that people must use when having a meal.The chopsticks that existing market is general comprise wooden, bamboo matter or ivory's the chopsticks and the wooden throwaway chopsticks of long-term use, especially disposable its consumption of wooden chopsticks of above-mentioned chopsticks is very big, need a large amount of trees of felling to satisfy, caused the very big destruction of China's Forest Resources, and the soil erosion that causes thus, heavy damage ecological environment.Spreading unchecked of throwaway chopsticks becomes the social concern that receives much concern.
China Patent No. is 200610010841.6, Granted publication number discloses a kind of " production method of zoology potato chopsticks " for the patent of invention of CN1100453010C.The production method of this potato chopsticks, be to utilize potato, glutinous rice flour and flour to be raw material, at first fresh potato is boiled, be pressed into the mud shape after the peeling, allocate glutinous rice flour and flour more in proportion into, stir and make blank, blank is pressed into the strip of chopsticks, by the high-temperature baking moulding, sterilization packs again.And the produced chopsticks of the production method of this zoology potato chopsticks, owing to be major ingredient with the potato in the constituent material, and mashed potatoes is extremely water-soluble, can only disposablely use, and therefore exists short problem in service life, and equally also caused the waste of resource.
Summary of the invention
Purpose of the present invention just provides a kind of service time of long chopsticks and preparation method thereof.
For realizing that the technical scheme that the object of the invention adopted is:
A kind of preparation method of chopsticks comprises the following steps:
The first step is got material and is stirred
It is even that the glutinous rice powder of 100 weight portion wheat flours, 25-35 weight portion is inserted stirrer for mixing, adds the water of 20-25 weight portion again, and it is even to be stirred to material;
The oven dry of second one-step forming
Material is put into mould machinery, 60---be extruded to shape into strips under 100 ℃ the temperature, then by 150---dry under 160 ℃ the temperature.
The 3rd step sterilization wrap
With the chopsticks body process ultraviolet radiation for sterilizing and disinfecting of above-mentioned preparation, packing.
In addition, the granularity of described wheat flour and glutinous rice flour is the 200-500 order; Described glutinous rice flour is that glutinous broom corn or glutinous rice grind the flour of making; In the described moulding baking operation, described material put into mould machinery after, be squeezed in 60---be shaped into strip in the water of 100 ℃ temperature.
And the upper semisection of the chopsticks body that above-mentioned chopsticks preparation method prepares is set to prismatic structures, and lower semisection is a column structure.
---the chopsticks that utilize the described chopsticks body of claim 3 to prepare, it is characterized in that, be with plastics or metal sleeve at the prismatic upper semisection of the described chopsticks body of formation.
---the chopsticks that utilize the described chopsticks body of claim 3 to prepare, it is characterized in that, constituting the prismatic upper semisection end plug-in mounting end cap of described chopsticks body.
Chopsticks provided by the present invention and preparation method thereof, compare with prior art and to have the following advantages: one, constitute because the raw material that is adopted is wheat flour and glutinous rice flour, wherein contain a large amount of colloid albumen, therefore prepared chopsticks have the same hardness of wooden chopsticks and suppleness; Secondly, prepared chopsticks replace wooden chopsticks, have saved a large amount of timber, can reclaim processing after the use and make the animal feed, have great economic benefit and social benefit.
Description of drawings
Fig. 1 is the body construction schematic diagram of chopsticks provided by the invention;
Fig. 2 is a kind of structural representation of chopsticks;
Fig. 3 is the structural representation of another kind of chopsticks.
The specific embodiment
Below in conjunction with accompanying drawing the embodiment that utilizes chopsticks provided by the present invention and preparation method thereof is further described:
As shown in Figure 1, for being set to prismatic structures lower semisection 2, the upper semisection 1 that utilizes flour, glutinous rice flour and water to be made into is the chopsticks body of column structure.
These chopsticks are made of flour, glutinous rice flour, and its surface can Yin Gaowen or immersion and the sticking hand that becomes reuses very inconvenient after use.In order can repeatedly to use, putting at the upper semisection of chopsticks that plastics or metal sleeve 3 constitute as shown in Figure 2 can reusable chopsticks.After the chopsticks body in the sleeve uses time enough, it is extracted in sleeve chopsticks body new on the plug-in mounting again, constituted new chopsticks again.Certainly the structure of chopsticks can also at end cap 4 of the end of chopsticks body plug-in mounting, can reach purpose of the present invention as shown in Figure 3 equally.The chopsticks of this structure can extensively be promoted, the sleeve and the end cap that constitute chopsticks can repeatedly use, constituting the chopsticks body by flour, glutinous rice powder can be according to using needs to change, the severe water and soil erosion problem of thoroughly solved the existing waste wood of present throwaway chopsticks, destroying ecological environment and cause.
The manufacturing embodiment that constitutes above-mentioned chopsticks body is:
Embodiment 1
Getting granularity is the wheat flour of 200 purposes, 100 weight portions, the glutinous broom corn flour of 30 weight portions and the water of 20 weight portions; Wheat flour and glutinous broom corn flour adding stirrer for mixing is even, again water is added, it is even to be stirred to material; The material that stirs is put into mould machinery, under 80 ℃ temperature, be extruded to shape into strips, then by 150---dry under 160 ℃ the temperature;
With the chopsticks body process ultraviolet radiation for sterilizing and disinfecting of above-mentioned preparation, packing.
The chopsticks body of preparing by above-mentioned operation continuous dipping 18 hours in 100 ℃ hot water, its hardness is constant substantially, still can be with 80---and noodles are pulled use out in 100 ℃ the hot water.These chopsticks can satisfy 18 times use under normal situation about using.
Getting granularity is the wheat flour of 450 purposes, 100 weight portions, the glutinous rice flour of 25 weight portions and the water of 25 weight portions; Wheat flour and glutinous rice flour adding stirrer for mixing is even, again water is added, it is even to be stirred to material; The material that stirs is put into mould machinery, under 60 ℃ temperature, be extruded to shape into strips, then by 150---dry under 160 ℃ the temperature;
With the chopsticks body process ultraviolet radiation for sterilizing and disinfecting of above-mentioned preparation, packing.
The chopsticks body of preparing by above-mentioned operation continuous dipping 12 hours in 100 ℃ hot water, its hardness is constant substantially, still can be with 80---and noodles are pulled use out in 100 ℃ the hot water.These chopsticks can satisfy 12 times use under normal situation about using.
Embodiment 3
Getting granularity is the wheat flour of 500 purposes, 100 weight portions, the glutinous broom corn flour of 35 weight portions and the water of 20 weight portions; Wheat flour and glutinous broom corn flour adding stirrer for mixing is even, again water is added, it is even to be stirred to material; The material that stirs is put into mould machinery, under 100 ℃ temperature, be extruded to shape into strips, then by 150---dry under 160 ℃ the temperature;
With the chopsticks body process ultraviolet radiation for sterilizing and disinfecting of above-mentioned preparation, packing.
The chopsticks body of preparing by above-mentioned operation continuous dipping 24 hours in 100 ℃ hot water, its hardness is constant substantially, still can be with 80---and noodles are pulled use out in 100 ℃ the hot water.These chopsticks can satisfy 24 times use under normal situation about using.
In above-mentioned process to the chopsticks body:
---smooth in order to guarantee the chopsticks body surface, should insert 60 when being extruded to shape into strips---boil in 100 ℃ the hot water.
---, can improve the ratio of broomcorn millet rice and flour or glutinous rice flour in order to improve the hardness and the suppleness of prepared chopsticks body.
After restaurant, school etc. preferably can also every uses once when in a large number the occasions of edible chopsticks are used these chopsticks, can carry out a high-temperature sterilization.The hardness that so both can keep chopsticks, can make again simultaneously the chopsticks body as early as possible drying be beneficial to reuse.
Claims (7)
1. the preparation method of chopsticks comprises the following steps:
The first step is got material and is stirred
It is even that the glutinous rice powder of 100 weight portion wheat flours, 25-35 weight portion is inserted stirrer for mixing, adds the water of 20-25 weight portion again, and it is even to be stirred to material;
The oven dry of second one-step forming
Material is put into mould machinery, under 60-100 ℃ temperature, be extruded to shape into strips, and then under 150-160 ℃ temperature, dry;
The 3rd step sterilization wrap
With the chopsticks body process ultraviolet radiation for sterilizing and disinfecting of above-mentioned preparation, packing.
2. the preparation method of a kind of chopsticks as claimed in claim 1, it is characterized in that: the granularity of described wheat flour and glutinous rice flour is the 200-500 order.
3. the preparation method of a kind of chopsticks as claimed in claim 1 or 2 is characterized in that: described glutinous rice flour is that glutinous broom corn or glutinous rice grind the flour of making.
4. the preparation method of a kind of chopsticks as claimed in claim 1 is characterized in that: in the described moulding baking operation, described material put into mould machinery after, be squeezed in 60-100 ℃ the water of temperature and be shaped into strip.
5. utilize the upper semisection of the chopsticks body that aforesaid right requirement chopsticks preparation method prepares to be set to prismatic structures, lower semisection is a column structure.
6. the chopsticks that utilize the described chopsticks body of claim 5 to prepare is characterized in that, are with plastics or metal sleeve at the prismatic upper semisection of the described chopsticks body of formation.
7. the chopsticks that utilize the described chopsticks body of claim 5 to prepare is characterized in that, are constituting the prismatic upper semisection end plug-in mounting end cap of described chopsticks body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010157224 CN101828843A (en) | 2010-04-28 | 2010-04-28 | Chopsticks and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010157224 CN101828843A (en) | 2010-04-28 | 2010-04-28 | Chopsticks and preparation method thereof |
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| Publication Number | Publication Date |
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| CN101828843A true CN101828843A (en) | 2010-09-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201010157224 Pending CN101828843A (en) | 2010-04-28 | 2010-04-28 | Chopsticks and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106073404A (en) * | 2016-04-21 | 2016-11-09 | 靳岐亮 | A kind of edible throwaway chopsticks and preparation method thereof |
| CN106510396A (en) * | 2016-12-30 | 2017-03-22 | 王可滢 | Manufacturing method of flour chopsticks |
| WO2022023075A1 (en) * | 2020-07-27 | 2022-02-03 | Société des Produits Nestlé S.A. | A packaged savoury food product |
| CN115486679A (en) * | 2022-10-10 | 2022-12-20 | 劲旅建设(广州)有限公司 | Edible disposable environment-friendly chopsticks |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228951A (en) * | 1998-09-11 | 1999-09-22 | 关伟立 | Edibility disposable chospticks and making technology |
| CN1689488A (en) * | 2004-04-19 | 2005-11-02 | 李跃进 | Method for producing reclaimable and disposable corn convenient chopstick |
| CN101061917A (en) * | 2006-04-24 | 2007-10-31 | 昆明市西山区阳光小学 | Method of producing zoology potato chopsticks |
| CN101156740A (en) * | 2007-11-23 | 2008-04-09 | 范义涵 | An edible chopstick |
| CN101342044A (en) * | 2008-08-20 | 2009-01-14 | 李跃进 | Manufacturing method for disposal corn convenient chopsticks |
-
2010
- 2010-04-28 CN CN 201010157224 patent/CN101828843A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228951A (en) * | 1998-09-11 | 1999-09-22 | 关伟立 | Edibility disposable chospticks and making technology |
| CN1689488A (en) * | 2004-04-19 | 2005-11-02 | 李跃进 | Method for producing reclaimable and disposable corn convenient chopstick |
| CN101061917A (en) * | 2006-04-24 | 2007-10-31 | 昆明市西山区阳光小学 | Method of producing zoology potato chopsticks |
| CN101156740A (en) * | 2007-11-23 | 2008-04-09 | 范义涵 | An edible chopstick |
| CN101342044A (en) * | 2008-08-20 | 2009-01-14 | 李跃进 | Manufacturing method for disposal corn convenient chopsticks |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106073404A (en) * | 2016-04-21 | 2016-11-09 | 靳岐亮 | A kind of edible throwaway chopsticks and preparation method thereof |
| CN106510396A (en) * | 2016-12-30 | 2017-03-22 | 王可滢 | Manufacturing method of flour chopsticks |
| WO2022023075A1 (en) * | 2020-07-27 | 2022-02-03 | Société des Produits Nestlé S.A. | A packaged savoury food product |
| CN115486679A (en) * | 2022-10-10 | 2022-12-20 | 劲旅建设(广州)有限公司 | Edible disposable environment-friendly chopsticks |
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Application publication date: 20100915 |