CN107334345A - A kind of edible disposable soup ladle - Google Patents
A kind of edible disposable soup ladle Download PDFInfo
- Publication number
- CN107334345A CN107334345A CN201710818122.5A CN201710818122A CN107334345A CN 107334345 A CN107334345 A CN 107334345A CN 201710818122 A CN201710818122 A CN 201710818122A CN 107334345 A CN107334345 A CN 107334345A
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- China
- Prior art keywords
- parts
- grease
- pork
- soup ladle
- edible
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000014347 soups Nutrition 0.000 title claims abstract description 36
- 239000004519 grease Substances 0.000 claims abstract description 45
- 235000015277 pork Nutrition 0.000 claims abstract description 32
- 235000004347 Perilla Nutrition 0.000 claims abstract description 28
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 20
- 239000003921 oil Substances 0.000 claims abstract description 20
- 239000011812 mixed powder Substances 0.000 claims abstract description 14
- 239000000341 volatile oil Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 30
- 230000004151 fermentation Effects 0.000 claims description 30
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 27
- 238000007711 solidification Methods 0.000 claims description 22
- 230000008023 solidification Effects 0.000 claims description 22
- 244000144730 Amygdalus persica Species 0.000 claims description 19
- 239000011521 glass Substances 0.000 claims description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 239000000758 substrate Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 7
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 240000006394 Sorghum bicolor Species 0.000 claims description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 238000000498 ball milling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000004570 mortar (masonry) Substances 0.000 claims description 6
- RVTZCBVAJQQJTK-UHFFFAOYSA-N oxygen(2-);zirconium(4+) Chemical compound [O-2].[O-2].[Zr+4] RVTZCBVAJQQJTK-UHFFFAOYSA-N 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 238000001179 sorption measurement Methods 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000003643 water by type Substances 0.000 claims description 6
- 229910001928 zirconium oxide Inorganic materials 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 208000027418 Wounds and injury Diseases 0.000 abstract description 5
- 230000006378 damage Effects 0.000 abstract description 5
- 208000014674 injury Diseases 0.000 abstract description 5
- 230000003115 biocidal effect Effects 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 230000015556 catabolic process Effects 0.000 abstract description 3
- 238000006731 degradation reaction Methods 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 125000004185 ester group Chemical group 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 238000003825 pressing Methods 0.000 abstract description 2
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 240000006413 Prunus persica var. persica Species 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 235000012054 meals Nutrition 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 230000007613 environmental effect Effects 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 239000004793 Polystyrene Substances 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 229920002223 polystyrene Polymers 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A47G21/04—Spoons; Pastry servers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/48—Products with an additional function other than for eating, e.g. toys or cutlery
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/09—Food product presented as a toy or amusement
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
The present invention relates to a kind of edible disposable soup ladle, belong to tableware preparing technical field.It uses following method to prepare, this method collects grease by fire-cureing pork first, it is used for absorbing purple perilla leaf essential oil after its cooled and solidified, it is blended again with the grease of various coarse food grains and absorption Fructus Perillae quintessence oil, coarse food grain is fermented in the presence of microorganism and is modified, last and peach gum compounding high pressure pressing mold produces edible soup ladle after drying.The present invention utilizes the essential oil with antibacterial action and the lard rich in hydrophobicity ester group, coarse food grain mixed-powder is modified under microbial action and improves its antibiotic property and hydrophobicity, the drying property and biocidal property of finished product can be kept, so as to extend storage period, using rear direct-edible, even if throw away can also fast degradation, without any preservative, to human body and environment without any injury, have broad application prospects.
Description
The application, which is that the invention of Application No. 2016108761279 is bright, turns into a kind of preparation method of edible disposable soup ladle
Divisional application.
Technical field
The present invention relates to a kind of preparation method of edible disposable soup ladle, belong to tableware preparing technical field.
Background technology
Disposable tableware is although easy to use, but because it contains polystyrene plastics material mostly, it is long-term use of not only right
Human body has injury, and pollution on the environment is also increasingly severe, and these disposable tablewares be finished after it is all direct
Abandon, even if they are embedded in underground, it is also desirable to can just be degraded within least 200 years.
The mobile Internet epoch for making meal so popular are particularly taken out in APP, even more exacerbate this kind of white pollution.According to
Statistics, only domestic market in 2015 take-away turnover just up to more than 450 hundred million, and sight is moved on in world wide, this number
Word will also be multiplied by general 16 times, this dishware mostly only it is used once, it is also not dirty to be just dropped to obsolete stage.Previous
Corn produced environment friendly tableware opposed plastic is safer also more environmentally friendly, but fact proved, their natural degradation speed is too slow, it is necessary to
Quick and complete it could be decomposed under high-temperature heating and specified conditions.And allow everyone with upper personal tableware also simultaneously
It is unactual, therefore a kind of Novel tableware of energy-conserving and environment-protective of invention has wide market prospects.
The content of the invention
Present invention mainly solves technical problem, be by polystyrene plastics mostly for currently used disposable soup ladle
It is made, it is difficult to it is biodegradable, pollute environment and have the defects of injury to human body, there is provided a kind of system of edible disposable soup ladle
Preparation Method, this method collect grease by fire-cureing pork first, are used for absorbing purple perilla leaf essential oil after its cooled and solidified, then with respectively
The grease blending of kind coarse food grain and absorption Fructus Perillae quintessence oil, modification of being fermented in the presence of microorganism to coarse food grain are last to be compounded with peach gum
High pressure pressing mold produces edible soup ladle after drying.The present invention utilizes the essential oil with antibacterial action and the pig rich in hydrophobicity ester group
Oil, coarse food grain mixed-powder is modified under microbial action and improves its antibiotic property and hydrophobicity, can keep finished product drying property and
Biocidal property, so as to extend storage period, using rear direct-edible, even if throw away can also fast degradation, without any preservative,
To human body and environment without any injury, have broad application prospects.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：
(1) one piece of 3~5kg pork is taken, it is 1~2cm uniformly to stamp 15~20 apertures on pork surface with card punch
Hole, radix glycyrrhizae is filled up into each hole, then pork is hung in baking oven, lights peach branch in baking oven bottom, use peach
Smog caused by branch burning fire-cures to pork, collects the grease dripped from pork；
(2) grease by above-mentioned collection is put into refrigerator, and 10~12h is placed at 4~6 DEG C, the grease solidified, is made
10~20 long 10cm, wide 5cm wooden frame, one piece of glass plate is first kept flat in wooden frame, in 0.5~1.0cm of its surface smear thickness
Solidification grease；
(3) 15~20min of fresh perilla leaf mortar grinder is taken, the perilla leaf after grinding is laid in above-mentioned glass plate
Solidify on oil layer, laying depth is 1~2cm, then takes one piece of identical glass plate, coats 0.8~1.0cm of thickness solidification oil
Fat, it is pressed against on purple perilla layer, standing adsorption 7~9 days, wherein purple perilla layer are changed once daily, after end to be adsorbed, will be contained
The grease of Fructus Perillae quintessence oil scrapes, standby；
(4) count in parts by weight, weigh 30~40 portions of sorghums, 20~25 parts of flour, 20~30 portions of wheats and 15~20 parts
Glutinous rice and 5~10 parts of rice brans are poured into ball mill successively, are 20 by ratio of grinding media to material:1 adds zirconium oxide ball milling pearl into ball mill,
2~3h is ground with 400~500r/min rotating speeds, obtains mixed-powder；
(5) count in parts by weight, weigh 70~80 parts of above-mentioned mixed-powders, 5~10 parts of peach gums, 5~8 parts standby contain
It is fitted into after the grease of Fructus Perillae quintessence oil and 30~50 parts of deionized waters are well mixed in fermentation tank and is used as fermentation substrate, is by inoculum concentration
10% accesses saccharomycete into fermentation substrate, heat-preservation fermentation 7~9 days at 30~40 DEG C；
(6) filtered off after fermentation ends except filtrate, obtain filter residue and put it into high-temperature sterilization pot, 120~140
Sterilized 5~10min at DEG C, and the filter residue after sterilizing is fitted into stainless steel mould, is suppressed with hydraulic press with 20~30MPa pressure
Shaping, is put into baking oven and is taken out at 105~110 DEG C after 20~24h of dry solidification, after it naturally cools to room temperature, form removal is
Obtain edible disposable soup ladle.
The concrete application method of the present invention：It can normally be had a meal, eaten soup with soup ladle produced by the present invention, can be straight after use
Connect edible, after testing, soup ladle produced by the present invention is placed in hot soup, will not be soaked in 30min, and storage period often lost up to 4~6 years
Abandon in natural environment in 3 days will natural decomposition, not only environmental protection but also conveniently.
The beneficial effects of the invention are as follows：
(1) edible disposable soup ladle produced by the present invention will not heat, meet water dissolve at once, it is placed on hot meal or heat
It will not be wetted in Tang Zhong, 30min；
(2) edible disposable soup ladle produced by the present invention is free of any preservative, and soup ladle is hydrophobic, antibacterial, can be long-term
Storage, storage period was up to 4~6 years；
(3) can directly be eaten after edible disposable soup ladle use produced by the present invention, mouthfeel is good, even if being not desired to eat
Directly abandon, in natural environment in 3 days will natural decomposition, there is no any injury to environment and human body.
Embodiment
One piece of 3~5kg pork is taken, uniformly stamps the hole that 15~20 apertures are 1~2cm on pork surface with card punch
Hole, radix glycyrrhizae is filled up into each hole, then pork is hung in baking oven, peach branch is lighted in baking oven bottom, with peach branch
Smog fire-cures to pork caused by burning, collects the grease dripped from pork；The grease of above-mentioned collection is put into refrigerator,
10~12h is placed at 4~6 DEG C, the grease solidified, 10~20 long 10cm, wide 5cm wooden frame are made, first in wooden frame
One piece of glass plate is inside kept flat, in 0.5~1.0cm of its surface smear thickness solidification grease；Take fresh perilla leaf mortar grinder 15
~20min, the perilla leaf after grinding is laid on the solidification oil layer of above-mentioned glass plate, laying depth is 1~2cm, then is taken
One piece of identical glass plate, 0.8~1.0cm of thickness solidification grease is coated, is pressed against on purple perilla layer, standing adsorption 7~9 days,
Wherein purple perilla layer is changed once daily, and after end to be adsorbed, the grease containing Fructus Perillae quintessence oil is scraped, standby；In parts by weight
Meter, weigh 30~40 portions of sorghums, 20~25 parts of flour, 20~30 portions of wheats and 15~20 parts of glutinous rice and 5~10 parts of rice brans according to
It is secondary to pour into ball mill, it is 20 by ratio of grinding media to material:1 adds zirconium oxide ball milling pearl into ball mill, is ground with 400~500r/min rotating speeds
2~3h is ground, obtains mixed-powder；Count in parts by weight, weigh 70~80 parts of above-mentioned mixed-powders, 5~10 parts of peach gums, 5~8 parts
It is fitted into after the standby grease containing Fructus Perillae quintessence oil and 30~50 parts of deionized waters are well mixed in fermentation tank and is used as fermentation substrate,
Saccharomycete is accessed into fermentation substrate for 10% by inoculum concentration, heat-preservation fermentation 7~9 days at 30~40 DEG C；After fermentation ends
Filter off and remove filtrate, obtain filter residue and put it into high-temperature sterilization pot, sterilize 5~10min at 120~140 DEG C, will sterilize
Filter residue afterwards is fitted into stainless steel mould, compressing with 20~30MPa pressure with hydraulic press, is put into baking oven 105~110
Taken out at DEG C after 20~24h of dry solidification, after it naturally cools to room temperature, form removal produces edible disposable soup ladle.
Example 1
One piece of 3kg pork is taken, the hole that 15 apertures are 1cm is uniformly stamped on pork surface with card punch, to each
Radix glycyrrhizae is filled up in hole, then pork is hung in baking oven, peach branch is lighted in baking oven bottom, caused by the burning of peach branch
Smog fire-cures to pork, collects the grease dripped from pork；The grease of above-mentioned collection is put into refrigerator, in 4 DEG C of decentralizations
10h is put, the grease solidified, 10 long 10cm, wide 5cm wooden frame is made, one piece of glass plate is first kept flat in wooden frame, at it
Surface smear thickness 0.5cm solidification grease；Fresh perilla leaf mortar grinder 15min is taken, the perilla leaf after grinding is laid in
On the solidification oil layer of above-mentioned glass plate, laying depth 1cm, then one piece of identical glass plate is taken, coat thick 0.8cm solidification
Grease, it is pressed against on purple perilla layer, standing adsorption 7 days, wherein purple perilla layer are changed once daily, after end to be adsorbed, will be contained
The grease of Fructus Perillae quintessence oil scrapes, standby；Count in parts by weight, weigh 30 portions of sorghums, 20 parts of flour, 20 portions of wheats and 15 parts of glutinous rice
It is 20 by ratio of grinding media to material and 5 parts of rice brans are poured into ball mill successively:1 adds zirconium oxide ball milling pearl into ball mill, with 400r/
Min rotating speeds grind 2h, obtain mixed-powder；Count in parts by weight, weigh 70 parts of above-mentioned mixed-powders, 5 parts of peach gums, 5 parts it is standby
The grease containing Fructus Perillae quintessence oil and 30 parts of deionized waters it is well mixed after be fitted into fermentation tank and be used as fermentation substrate, by inoculum concentration
Saccharomycete is accessed into fermentation substrate for 10%, heat-preservation fermentation 7 days at 30 DEG C；Filter off except filtrate, obtain after fermentation ends
To filter residue and put it into high-temperature sterilization pot, sterilized 5min at 120 DEG C, and the filter residue after sterilizing is loaded into stainless steel mould
In, it is compressing with 20MPa pressure with hydraulic press, it is put into baking oven and is taken out at 105 DEG C after dry solidification 20h, treats its nature
After being cooled to room temperature, form removal produces edible disposable soup ladle.
Normally had a meal, eaten soup with soup ladle produced by the present invention, it is direct-edible after use, after testing, present invention system
The soup ladle obtained is placed in hot soup, will not be soaked in 30min, and storage period, being discarded in natural environment in 3 days will be certainly often up to 4 years
So decompose, not only environmental protection but also conveniently.
Example 2
One piece of 4kg pork is taken, the hole that 18 apertures are 1cm is uniformly stamped on pork surface with card punch, to each
Radix glycyrrhizae is filled up in hole, then pork is hung in baking oven, peach branch is lighted in baking oven bottom, caused by the burning of peach branch
Smog fire-cures to pork, collects the grease dripped from pork；The grease of above-mentioned collection is put into refrigerator, put at 5 DEG C
11h is put, the grease solidified, 15 long 10cm, wide 5cm wooden frame is made, one piece of glass plate is first kept flat in wooden frame, at it
Surface smear thickness 0.8cm solidification grease；Fresh perilla leaf mortar grinder 18min is taken, the perilla leaf after grinding is laid in
On the solidification oil layer of above-mentioned glass plate, laying depth 1cm, then one piece of identical glass plate is taken, coat thick 0.9cm solidification
Grease, it is pressed against on purple perilla layer, standing adsorption 8 days, wherein purple perilla layer are changed once daily, after end to be adsorbed, will be contained
The grease of Fructus Perillae quintessence oil scrapes, standby；Count in parts by weight, weigh 35 portions of sorghums, 23 parts of flour, 25 portions of wheats and 18 parts of glutinous rice
It is 20 by ratio of grinding media to material and 8 parts of rice brans are poured into ball mill successively:1 adds zirconium oxide ball milling pearl into ball mill, with 450r/
Min rotating speeds grind 2h, obtain mixed-powder；Count in parts by weight, weigh 75 parts of above-mentioned mixed-powders, 8 parts of peach gums, 7 parts it is standby
The grease containing Fructus Perillae quintessence oil and 40 parts of deionized waters it is well mixed after be fitted into fermentation tank and be used as fermentation substrate, by inoculum concentration
Saccharomycete is accessed into fermentation substrate for 10%, heat-preservation fermentation 8 days at 35 DEG C；Filter off except filtrate, obtain after fermentation ends
To filter residue and put it into high-temperature sterilization pot, sterilized 8min at 130 DEG C, and the filter residue after sterilizing is loaded into stainless steel mould
In, it is compressing with 25MPa pressure with hydraulic press, it is put into baking oven and is taken out at 108 DEG C after dry solidification 22h, treats its nature
After being cooled to room temperature, form removal produces edible disposable soup ladle.
Normally had a meal, eaten soup with soup ladle produced by the present invention, it is direct-edible after use, after testing, present invention system
The soup ladle obtained is placed in hot soup, will not be soaked in 30min, and storage period, being discarded in natural environment in 3 days will be certainly often up to 5 years
So decompose, not only environmental protection but also conveniently.
Example 3
One piece of 5kg pork is taken, the hole that 20 apertures are 2cm is uniformly stamped on pork surface with card punch, to each
Radix glycyrrhizae is filled up in hole, then pork is hung in baking oven, peach branch is lighted in baking oven bottom, caused by the burning of peach branch
Smog fire-cures to pork, collects the grease dripped from pork；The grease of above-mentioned collection is put into refrigerator, in 6 DEG C of decentralizations
12h is put, the grease solidified, 20 long 10cm, wide 5cm wooden frame is made, one piece of glass plate is first kept flat in wooden frame, at it
Surface smear thickness 1.0cm solidification grease；Fresh perilla leaf mortar grinder 20min is taken, the perilla leaf after grinding is laid in
On the solidification oil layer of above-mentioned glass plate, laying depth 2cm, then one piece of identical glass plate is taken, coat thick 1.0cm solidification
Grease, it is pressed against on purple perilla layer, standing adsorption 9 days, wherein purple perilla layer are changed once daily, after end to be adsorbed, will be contained
The grease of Fructus Perillae quintessence oil scrapes, standby；Count in parts by weight, weigh 40 portions of sorghums, 25 parts of flour, 30 portions of wheats and 20 parts of glutinous rice
It is 20 by ratio of grinding media to material and 10 parts of rice brans are poured into ball mill successively:1 adds zirconium oxide ball milling pearl into ball mill, with 500r/
Min rotating speeds grind 3h, obtain mixed-powder；Count in parts by weight, weigh 80 parts of above-mentioned mixed-powders, 10 parts of peach gums, 8 parts it is standby
The grease containing Fructus Perillae quintessence oil and 50 parts of deionized waters it is well mixed after be fitted into fermentation tank and be used as fermentation substrate, by inoculum concentration
Saccharomycete is accessed into fermentation substrate for 10%, heat-preservation fermentation 9 days at 40 DEG C；Filter off except filtrate, obtain after fermentation ends
To filter residue and put it into high-temperature sterilization pot, sterilized 10min at 140 DEG C, and the filter residue after sterilizing is loaded into stainless steel mould
In, it is compressing with 30MPa pressure with hydraulic press, it is put into baking oven and is taken out at 110 DEG C after dry solidification 24h, treats its nature
After being cooled to room temperature, form removal produces edible disposable soup ladle.
Normally had a meal, eaten soup with soup ladle produced by the present invention, it is direct-edible after use, after testing, present invention system
The soup ladle obtained is placed in hot soup, will not be soaked in 30min, and storage period, being discarded in natural environment in 3 days will be certainly often up to 6 years
So decompose, not only environmental protection but also conveniently.
Claims (1)
1. a kind of edible disposable soup ladle, it is characterised in that prepared using following method, specific preparation process is：
(1) one piece of 3~5kg pork is taken, uniformly stamps the hole that 15~20 apertures are 1~2cm on pork surface with card punch
Hole, radix glycyrrhizae is filled up into each hole, then pork is hung in baking oven, peach branch is lighted in baking oven bottom, with peach branch
Smog fire-cures to pork caused by burning, collects the grease dripped from pork；
(2) grease by above-mentioned collection is put into refrigerator, 10~12h of placement at 4~6 DEG C, the grease solidified, and making 10~
20 long 10cm, wide 5cm wooden frame, one piece of glass plate is first kept flat in wooden frame, in the solidifying of 0.5~1.0cm of its surface smear thickness
Gu grease；
(3) 15~20min of fresh perilla leaf mortar grinder is taken, the perilla leaf after grinding is laid in the solidification of above-mentioned glass plate
On oil layer, laying depth is 1~2cm, then takes one piece of identical glass plate, coats 0.8~1.0cm of thickness solidification grease, will
It is pressed on purple perilla layer, and standing adsorption 7~9 days, wherein purple perilla layer are changed once daily, after end to be adsorbed, will contain purple perilla
The grease of essential oil scrapes, standby；
(4) count in parts by weight, weigh 30~40 portions of sorghums, 20~25 parts of flour, 20~30 portions of wheats and 15~20 parts of glutinous rice
It is 20 by ratio of grinding media to material and 5~10 parts of rice brans are poured into ball mill successively:1 adds zirconium oxide ball milling pearl into ball mill, with
400~500r/min rotating speeds grind 2~3h, obtain mixed-powder；
(5) count in parts by weight, weigh 70~80 parts of above-mentioned mixed-powders, 5~10 parts of peach gums, 5~8 parts standby contain purple perilla
It is fitted into after the grease of essential oil and 30~50 parts of deionized waters are well mixed in fermentation tank and is used as fermentation substrate, is 10% by inoculum concentration
Saccharomycete is accessed into fermentation substrate, heat-preservation fermentation 7~9 days at 30~40 DEG C；
(6) filtered off after fermentation ends except filtrate, obtain filter residue and put it into high-temperature sterilization pot, at 120~140 DEG C
Sterilized 5~10min, and the filter residue after sterilizing is fitted into stainless steel mould, is pressed into hydraulic press with 20~30MPa pressure
Type, it is put into baking oven and is taken out at 105~110 DEG C after 20~24h of dry solidification, after it naturally cools to room temperature, form removal produces
Edible disposable soup ladle.
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| CN201710818122.5A CN107334345A (en) | 2016-10-08 | 2016-10-08 | A kind of edible disposable soup ladle |
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| CN201610876127.9A CN106510388B (en) | 2016-10-08 | 2016-10-08 | A kind of preparation method of edible disposable soup ladle |
| CN201710818122.5A CN107334345A (en) | 2016-10-08 | 2016-10-08 | A kind of edible disposable soup ladle |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111571525A (en) * | 2020-05-28 | 2020-08-25 | 游毅 | Soup ladle replacing hydraulic tool of non-ferrous metal smelting furnace soup taking machine |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107309801B (en) * | 2017-08-04 | 2023-08-29 | 广东埃华路机器人工程有限公司 | Stainless steel soup ladle polishing system |
| CN107594300A (en) * | 2017-09-08 | 2018-01-19 | 董晓 | A kind of preparation method of edible ice cream spoon |
| CN107501628A (en) * | 2017-10-09 | 2017-12-22 | 常州莱尚纺织品有限公司 | A kind of preparation method of water-resistant type edible disposable chopsticks |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN106510388B (en) | 2017-12-01 |
| CN106510388A (en) | 2017-03-22 |
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