CN106510396A - Manufacturing method of flour chopsticks - Google Patents
Manufacturing method of flour chopsticks Download PDFInfo
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- CN106510396A CN106510396A CN201611269868.7A CN201611269868A CN106510396A CN 106510396 A CN106510396 A CN 106510396A CN 201611269868 A CN201611269868 A CN 201611269868A CN 106510396 A CN106510396 A CN 106510396A
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- chopsticks
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- high temperature
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- 235000013312 flour Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000003756 stirring Methods 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 16
- 239000006188 syrup Substances 0.000 claims description 16
- 235000020357 syrup Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 244000017020 Ipomoea batatas Species 0.000 claims description 14
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims description 14
- 241000209094 Oryza Species 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 11
- 239000010410 layer Substances 0.000 claims description 10
- 239000011241 protective layer Substances 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 4
- 235000019219 chocolate Nutrition 0.000 claims description 2
- 235000013373 food additive Nutrition 0.000 claims description 2
- 239000002778 food additive Substances 0.000 claims description 2
- 239000000049 pigment Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005336 cracking Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000007230 Sorghum bicolor Nutrition 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 238000004887 air purification Methods 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 210000004247 hand Anatomy 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G21/00—Table-ware
- A47G21/10—Sugar tongs; Asparagus tongs; Other food tongs
- A47G21/103—Chop-sticks
Landscapes
- Table Equipment (AREA)
Abstract
The invention relates to a method for manufacturing disposable chopsticks by utilizing flour. Raw materials are mixed according to a certain ratio and the toxin-free and environment-friendly disposable chopsticks are manufactured through utilizing manners of steaming, drying by air, baking at a high temperature and the like.
Description
Technical field
The present invention relates to a kind of manufacture method of tableware, particularly a kind of manufacture method of flour chopsticks.
Background technology
In recent years, taking out becomes more and more requisite ingredient in people's life.The stream of various carryout services
OK, many people are also allowed in the case of home-confined, convenience that food delivers to one's home and quick has been enjoyed.However, many is once
The use of property tableware, allows environment to suffer great destruction.
About 45,000,000,000 bilinear chopsticks of Chinese annual consumption, need to cut down 25,000,000 trees for this, averagely daily
Cut down more than 100 mus of forest land.The forest-covered area of China is constantly reduced, and this also causes the pollutant such as haze cannot be by air
Purification, environmental pollution are increasingly serious.Meanwhile, used in the manufacturing process of throwaway chopsticks a large amount of sulfide and other poisonous have
Evil chemical substance, there is also significant impact to the healthy of people.
India has a company to invent the disposable spoon made of Sorghum vulgare Pers. powder, directly can eat after use
With obtaining immense success.But the chopsticks with practicality cannot be produced with same method, because chopsticks are than spoon more
Carefully, more frangibility.The throwaway chopsticks produced with same way are easily broken off, not with real practical value.Cause
This, produces intensity height, and the throwaway chopsticks being not easily broken are the keys of problem.
A kind of method that mealy potato is fabricated to chopsticks is described in Chinese patent 200610010841.6, but puts into practice card
It is bright, easily fractureed with chopsticks made by the method, and cracking, flexural deformation are very easy in drying course, it is virtually impossible to
It is practical.Mealy potato itself has larger fragility, lacking toughness and rigidity.Pick up food with chopsticks in hand held with chopsticks made by the method
When, slightly will firmly be broken off.And no matter how the proportioning raw materials in the method adjust, and also can not change which and easily snap off
Characteristic.Reason be exactly mealy potato, flour or other starch materials after moisture is oven-dried, the captivation between molecule is just
Can be weakened, it is impossible to keep its rigidity.
In order to overcome this shortcoming, Chinese patent 201510433339.5 to describe the making side of another kind of throwaway chopsticks
Method, adds weeds, increases the rigidity and toughness of chopsticks.The composition of weeds is Plant fiber, and Plant fiber can play increase chopsticks
The effect of rigidity and toughness.The chopsticks so made are not easily broken really, and intensity increased a lot.But this method is same
There is no practicality.First, the addition of weeds makes chopsticks eat.Secondly, weeds cannot accomplish real sterilization, and some are miscellaneous
Grass even contains toxic component, also is difficult to eliminate which completely, material is thus formed secondary dirt in conventional production process
Dye.Therefore chopsticks made by this method are actually also unpractical.
So, it is desirable to make a kind of real edible, it is hard and be not easily broken, will not also produce the disposable of secondary pollution
Chopsticks, not a duck soup.This why be also despite above-mentioned technical proposal or many similar inventions, but it is edible so far once
Property chopsticks are not widely used.
The content of the invention
It is an object of the invention to provide a kind of manufacture method of flour chopsticks.Chopsticks made by this method after the meal can be by
It is edible.Reach very strong intensity and hardness again simultaneously, be not easily broken, and do not result in secondary pollution.
The technical solution used in the present invention is：
Raw material is flour, sweet potato powder, glutinous rice flour, and proportioning is about 50: 30: 20, and manufacture method is as follows：
1) boiling water is slowly poured flour into, while do not stop stirring, until the sticky solid-state that is translucent；
2) sweet potato powder, glutinous rice flour are gradually added, while continuing not stop stirring；
3) raw material that stirring is completed is pressed into into chopsticks shape, and is put in pressure cooker, 10 are steamed with 100～200 degree of high temperature
To transparence, raw molecule gelatinizing is made within～15 minutes；
4) high temperature steamed chopsticks cord is tied up and is shaped on rod, air-dried 3～5 days at normal temperatures；
5) uniform application edible oil, egg juice or other protective layers on the chopsticks for air-drying；
6) chopsticks are put into into oven, 150～200 degree of high-temperature bakings about 3 minutes；
7) chopsticks are air-dried 1～2 day at normal temperatures；
8) by chopsticks disinfection, sealing preserve.
Raw material is flour, sweet potato powder, glutinous rice flour, and proportioning is about 80: 10: 10, and comprises the steps of：
1) boiling water is slowly poured flour into, while not stopping to stir；
2) sweet potato powder, glutinous rice flour are gradually added, while continuing not stop stirring；
3) raw material that stirring is completed is pressed into into chopsticks shape, and is put in pressure cooker, 10 are steamed with 100～200 degree of high temperature
To transparence, raw molecule gelatinizing is made within～15 minutes；
4) uniform application edible oil or other protective layers on chopsticks；
5) chopsticks are put into into oven, 150～200 degree of high-temperature bakings about 3 minutes；
6) chopsticks are air-dried 1～2 day at normal temperatures；
7) by chopsticks disinfection, sealing preserve.
Raw material is flour, and is comprised the steps of：
1) boiling water is slowly poured flour into, while not stopping to stir；
2) raw material that stirring is completed is pressed into into chopsticks shape, and is put in pressure cooker, 10 are steamed with 100～200 degree of high temperature
To transparence, raw molecule gelatinizing is made within～15 minutes；
3) chopsticks are put into into oven, 150～200 degree of high-temperature bakings about 3 minutes；
4) chopsticks are air-dried 1～2 day at normal temperatures；
5) other food additive are added；
6) by chopsticks disinfection, sealing preserve.
Raw material is flour and sugar, and is comprised the steps of：
1) it is syrup by sugared high temperature melt, and pours mould into make relatively thin shorter chopsticks kernel.
2) chopsticks kernel made by syrup is put into into refrigerator cooling.
3) boiling water is slowly poured flour into, while not stopping to stir, makes flour paste.
4) flour paste is wrapped in the outer layer of syrup chopsticks kernel, and is put into mould, form chopsticks shape.
5) chopsticks are put in pressure cooker, 10～15 minutes are steamed to transparence with 100～200 degree of high temperature, make raw molecule
Gelatinizing；
6) high temperature steamed chopsticks cord is tied up on rod, is air-dried 3～5 days at normal temperatures；
7) uniform application edible oil or other protective layers on the chopsticks for air-drying；
8) chopsticks are put into into oven, 150～200 degree of high-temperature bakings about 3 minutes；
9) chopsticks are air-dried 1～2 day at normal temperatures；
10) by chopsticks disinfection, sealing preserve.
Description of the drawings
Fig. 1 is the structural representation of chopsticks according to an embodiment of the invention.
Specific embodiment
Embodiment 1
First, 100 degrees Celsius of boiling water will slowly be poured in high gluten wheat flour (or other flour) into, while not stopping stirring.
Why boiling water to be added, be because that high temperature contributes to for flour molecule forming the higher chemical bond of tension force, contribute to being lifted firmly
Degree and rigidity.Subsequently, according to 50% wheat flour, 30% sweet potato powder, 20% glutinous rice flour ratio, add sweet potato powder and Oryza glutinosa
Powder, and mix well.Sweet potato powder and glutinous rice flour contribute to the viscosity and hardness for lifting chopsticks.But the sweet potato powder and glutinous rice flour of excess are easy
Chopsticks are caused to deform.
After dispensing is mixed well, you can raw material is pressed into chopsticks shape.Machine pressure can be carried out with corresponding mould
System.Finally the stock for suppressing is put in pressure cooker and is steamed 10～15 minutes.This step is critically important, because other technologies scheme is straight
Connect by the way of baking, but when the moisture evaporation in flour after, starch molecule structure loose before recovering again causes
It is very crisp, easily snap off.And the mode steamed with high temperature, starch molecule can be allowed to produce a kind of " gelatinizing " effect, become a kind of half
Transparence colloid.Starch grain crystal structure disappears, and viscosity steeply rises, and forms a kind of new non-crystal structure.Which increases
Tension force between molecule.And this structure still can keep very strong rigidity after hydrone evaporation.
Water temperature boiling point can be improved with pressure cooker, and then reach the effect for improving temperature.Temperature is higher, and gelatinizing effect is got over
Well, chopsticks made by are also firmer.Certainly, certain gelatinizing effect, but the rigidity of chopsticks can also be reached with common steaming and decocting
Can have a greatly reduced quality with hardness, it is possible to the hardness of needs can not reached.
After cooking, air-dry under the semi-finished product of chopsticks being put into room temperature or low temperature.In this process, need chopsticks
Solid shape, can keep the straight and shape of chopsticks by being bundled on some other objects.The step for importance exist
In avoiding the too fast evaporation of moisture that chopsticks can be caused to ftracture, deform.And air-dry and moisture can be allowed slowly to evaporate, keep chopsticks script
Shape, also has lifting to the hardness of chopsticks.
After air-drying, chopsticks directly can't be used.Although because the very flexible of chopsticks at this moment, softer.Heat
The bubble of water one will deform.Therefore need further to toast.Before baking, can apply last layer edible oil, egg juice or its
His protective layer, it is ensured that the shell smoother of chopsticks, can also alleviate cracking, and keep away from moisture.Mouthfeel can also be lifted simultaneously.
If applying last layer sugar, can further increase hardness, it is to avoid moisture regain.
Toast in being just placed on oven afterwards, be evaporated all moisture.Chopsticks now can also become very rigid.
Finally, in order to avoid expanding with heat and contract with cold and getting damp again, chopsticks are continued to air-dry, when contributing to preserving at room temperature longer
Between.
The step of above example most before, it is middle or last, different appropriate food additive can also be added, such as
Gelatin, Fructus Hordei Germinatus saccharin etc., can further lift the hardness of chopsticks.Edible essence, the pigment of different taste can also be added,
Make strawberry flavor, barbecue taste, sweet taste, into the chopsticks of the different tastes such as taste or red, green, colored chopsticks.Can also
Add other complementary raw materials, such as the edible raw material such as egg, chocolate, vitamin, Semen Juglandis.
As the hardness and rigidity of chopsticks are relative indexs, in the less high situation of the hardness requirement to chopsticks
Under, above step can be with exchange sequence or omission one or multi-step therein.Meanwhile, the ratio of wheat flour, sweet potato powder and glutinous rice flour
Example can also be adjusted, or even reduce one or more of which raw material, or increase other kinds of raw material.
Embodiment 2
Key step is substantially the same manner as Example 1, and difference is that the ratio of wheat flour, sweet potato powder and glutinous rice flour is 80: 10
∶10；Embodiment 1 cook step after, do not air-dried；Another mould solid shape is put into after being cooled to room temperature, directly
Tap into capable baking.The advantage of this scheme is that fabrication cycle shortens, and the time is reduced.
Embodiment 3
Key step is substantially the same manner as Example 1, and difference is that raw material all uses wheat flour.With embodiment 1 another
Difference is not smear protective layer.Although hardness can decline, can be with reduces cost.
Embodiment 4
It is syrup first to melt sugar with high temperature, pours syrup into mould, the kernel of the thin chopsticks shape of comparison.Then
Chopsticks kernel made by syrup is put into into refrigerator cooling.Boiling water is poured in flour, is stirred.Then flour paste is wrapped in
The outer layer of syrup chopsticks kernel, is put into mould shape, forms the chopsticks being made up of syrup kernel, flour shell.Afterwards the step of
It is similar to Example 1, chopsticks are put into into pressure cooker and are steamed 10～15 minutes, air-dried, apply up-protective layer, be put into oven baking.
As shown in figure 1,101 is that with chopsticks kernel made by syrup, 102 is the chopsticks outer layer wrapped up with flour.
Using syrup as the purpose of chopsticks kernel it is, it is very rigid after syrup cooling, while also having very strong tough
Property.Sugar minor structure is less, easily forms even closer and firm crystal structure.Sugar is difficult to be softened by water simultaneously.Therefore i.e.
It is broken off the flour layer of outer layer, or is softened by water, the syrup kernel of internal layer is still very rigid, similar reinforcing bar can be played and mixed
Coagulate the effect of soil.But syrup must coordinate the flour of outer layer, and otherwise on the one hand excessively thick sugar easily can ftracture, and compare appearance
Handss easy to stick.It is apt to deteriorate that aerial sugar is exposed in addition.
The chopsticks being fabricated in this way are made, can be firmer than the chopsticks of embodiment 1, can bear more than 2000g
Weight, and soak in 80 degree of hot water.Certainly, sugared cost can be higher by one
A bit.
Technical advantage
With throwaway chopsticks made by the present invention, conventional solution is compared, had the advantage that：
1) intensity height, toughness are high.According to actual test, a chopsticks highest can be born the pressure of 1000 gram weights, be picked up food with chopsticks
When exert oneself anyway, also will not be broken off substantially.And other make the technical scheme of chopsticks of starch materials, highest can be held
By the pressure less than 200 grams, also easily it is broken off.This is primarily due to the processing technology of the present invention by flour molecule gelatinizing, increases
The tension force between molecule and molecule is added, while the brought craze and transfiguration of tradition baking is it also avoid when moisture removal is removed.
2) it is heat-resisting, moisture resistance.Chopsticks are placed on immersion in 80 degree of hot water to deform within 30 minutes, are progressively become after 40 minutes
It is soft.But this has reached the time of ordinary people's a meal enough.And after chopsticks soften, easily bitten into pieces, easily eat.
3) dimensionally stable unification.Chopsticks made by conventional solution are easily deformed, and the chopsticks of the present invention are not opened
Split, it is indeformable, by industrialized production, it is easy to reach the quality of real chopsticks.
4) raw material environmental protection, easily stores, non-secondary pollution.The similar disposable chopsticks made with other raw materials such as weeds
Son, it is easy to secondary pollution is produced in disinfecting process.But the raw material of the present invention is natural, easily preserve.
5) processing technology is simple, low cost.It is estimated that the throwaway chopsticks cost made with timber is in 0.07 yuan of a pair of.
And chopsticks made by the method for the present invention are used, cost is at 0.15～0.18 yuan.After large-scale mass production, cost can be controlled
Within 0.1 yuan.Although cost is more slightly higher than throwaway chopsticks, remain basically stable.So also it is more easy to promote than technical scheme before.
Claims (7)
1. a kind of manufacture method of flour chopsticks, it is characterised in that：Raw material is flour, sweet potato powder, glutinous rice flour, and proportioning is 50: 30:
20, and comprise the steps of：
1) boiling water is slowly poured flour into, while not stopping to stir；
2) sweet potato powder, glutinous rice flour are gradually added, while continuing not stop stirring；
3) raw material that stirring is completed is pressed into into chopsticks shape, and is put in pressure cooker, 10～15 are steamed with 100～200 degree of high temperature
Minute, to transparence, makes raw molecule gelatinizing；
4) high temperature steamed chopsticks cord is tied up on rod, is air-dried 3～5 days at normal temperatures；
5) uniform application edible oil or other protective layers on the chopsticks for air-drying；
6) chopsticks are put into into oven, high-temperature baking is carried out under 150～200 degree；
7) chopsticks after baking are air-dried 1～2 day at normal temperatures；
8) by the chopsticks disinfection after air-drying, sealing preserve.
2. the method for claim 1, it is characterised in that：Setting deal food additive is added in the feed.
3. the method for claim 1, it is characterised in that：The egg liquid or chocolate of setting deal are added in the feed.
4. method as claimed in claim 2, it is characterised in that：The edible pigment of setting deal is added in the feed.
5. method as claimed in claim 2, it is characterised in that：The edible essence of setting deal is added in the feed.
6. a kind of manufacture method of flour chopsticks, it is characterised in that：Raw material is flour, sweet potato powder, glutinous rice flour, and proportioning is 80: 10:
10, and comprise the steps of：
1) boiling water is slowly poured flour into, while not stopping to stir；
2) sweet potato powder, glutinous rice flour are gradually added, while continuing not stop stirring；
3) raw material that stirring is completed is pressed into into chopsticks shape, and is put in pressure cooker, 10～15 are steamed with 100～200 degree of high temperature
Minute, to transparence, makes raw molecule gelatinizing；
4) uniform application edible oil or other protective layers on chopsticks；
5) chopsticks are put into into oven, high-temperature baking is carried out under 150～200 degree；
6) chopsticks after baking are air-dried 1～2 day at normal temperatures；
7) by the chopsticks disinfection after air-drying, sealing preserve.
7. a kind of manufacture method of flour chopsticks, it is characterised in that：Raw material is flour and sugar, and is comprised the steps of：
1) it is syrup by sugared high temperature melt, and pours mould into make relatively thin shorter chopsticks kernel.
2) chopsticks kernel made by syrup is put into into refrigerator cooling.
3) boiling water is slowly poured flour into, while not stopping to stir, makes flour paste.
4) flour paste is wrapped in the outer layer of syrup chopsticks kernel, and is put into mould, form chopsticks shape.
5) chopsticks are put in pressure cooker, 10～15 minutes are steamed to transparence with 100～200 degree of high temperature, make raw molecule gelatinizing；
6) high temperature steamed chopsticks cord is tied up on rod, is air-dried 3～5 days at normal temperatures；
7) uniform application edible oil or other protective layers on the chopsticks for air-drying；
8) chopsticks are put into into oven, high-temperature baking is carried out under 150～200 degree；
9) chopsticks after baking are air-dried 1～2 day at normal temperatures；
10) by the chopsticks disinfection after air-drying, sealing preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611269868.7A CN106510396A (en) | 2016-12-30 | 2016-12-30 | Manufacturing method of flour chopsticks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611269868.7A CN106510396A (en) | 2016-12-30 | 2016-12-30 | Manufacturing method of flour chopsticks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106510396A true CN106510396A (en) | 2017-03-22 |
Family
ID=58336432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611269868.7A Pending CN106510396A (en) | 2016-12-30 | 2016-12-30 | Manufacturing method of flour chopsticks |
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| Country | Link |
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| CN (1) | CN106510396A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101061917A (en) * | 2006-04-24 | 2007-10-31 | 昆明市西山区阳光小学 | Method of producing zoology potato chopsticks |
| JP2008289825A (en) * | 2007-05-23 | 2008-12-04 | Eibikku:Kk | Chopsticks |
| CN101721099A (en) * | 2008-10-29 | 2010-06-09 | 同济大学附属七一中学 | Edible chopsticks |
| CN101828843A (en) * | 2010-04-28 | 2010-09-15 | 河北永生食品有限公司 | Chopsticks and preparation method thereof |
| CN106073404A (en) * | 2016-04-21 | 2016-11-09 | 靳岐亮 | A kind of edible throwaway chopsticks and preparation method thereof |
-
2016
- 2016-12-30 CN CN201611269868.7A patent/CN106510396A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101061917A (en) * | 2006-04-24 | 2007-10-31 | 昆明市西山区阳光小学 | Method of producing zoology potato chopsticks |
| JP2008289825A (en) * | 2007-05-23 | 2008-12-04 | Eibikku:Kk | Chopsticks |
| CN101721099A (en) * | 2008-10-29 | 2010-06-09 | 同济大学附属七一中学 | Edible chopsticks |
| CN101828843A (en) * | 2010-04-28 | 2010-09-15 | 河北永生食品有限公司 | Chopsticks and preparation method thereof |
| CN106073404A (en) * | 2016-04-21 | 2016-11-09 | 靳岐亮 | A kind of edible throwaway chopsticks and preparation method thereof |
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