CN107494752A - A kind of edible tableware and preparation method thereof - Google Patents
A kind of edible tableware and preparation method thereof Download PDFInfo
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- CN107494752A CN107494752A CN201710751745.5A CN201710751745A CN107494752A CN 107494752 A CN107494752 A CN 107494752A CN 201710751745 A CN201710751745 A CN 201710751745A CN 107494752 A CN107494752 A CN 107494752A
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- edible tableware
- tableware
- edible
- filter residue
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G19/00—Table service
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to field of tableware, more particularly to a kind of edible tableware and preparation method thereof.The present invention is using bean dregs as raw material; its property is set to be adapted to make edible tableware after processing; add flavoring and natural glue; and bamboo fibre is added to lift the tough and tensile degree of tableware, the pasty solutions being mixed by Thallus Laminariae (Thallus Eckloniae) extract, peach gum, acetylated potato starch are sprayed in tableware surface, with isolation oil, water; make tableware more robust; finally given it is a kind of sturdy and durable, without chemical composition, harmless edible tableware.
Description
Technical field
The invention belongs to field of tableware, more particularly to a kind of edible tableware and preparation method thereof.
Background technology
The disposable tableware demand in China is huge, is mostly plastic products or paper products.The plastics system of industrialized production
Product are largely difficult to degrade, and Heavy environmental pollution is also resulted in while fossil energy is consumed；Paper products can bring forest again
The problems such as felling, film difficult degradation, water resource waste, and cost is higher.
Because China's disposable tableware usage amount is excessive, even if a large amount of will also result in life using degradable disposable tableware
The bulk deposition of rubbish living, and fail to recycle for discarded degradable disponsable tableware, cause a large amount of of raw material
Waste.
Therefore, it is the general orientation studied at present to make edible tableware, and edible tableware is all with food grade materials system
It is standby to form, without worrying to be dissolved into food and do harm to huamn body by chemical contamination, for consumer it is not edible can
Edible dishware, the degraded that can be exceedingly fast after environment is entered；It can also reclaim, feed or fertilizer are used as after cleaned sterilization,
The waste of raw material is reduced, the accumulation of house refuse will not be caused completely.
Bean dregs are to produce the byproduct during soymilk or bean curd.With a variety of nutrition such as protein, fat, calcium, phosphorus, iron
Material.China is the cradle of bean curd production, has long bean curd production history, the producing and selling amount of bean curd is all larger, phase
The bean dregs yield answered is also very big.
Relatively low to the utilization rate of bean dregs at present, traditional Land use systems are using bean dregs as animal feed, are directly fed dynamic
Thing, many high nutritive values in bean dregs are caused to be not fully utilized.In Japan, substantial amounts of bean dregs are incinerated.In Hong Kong, beans
Slag is stacked usually as discarded object, does not make any utilization.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of edible tableware and its preparation
Method, it is achieved particular by following art scheme：
(1) dry, pulverize after bean dregs are cleaned, cross 60 mesh sieves；
(2) okara powder after sieving is dissolved with the 6-8 times of water measured, thereto adds 3-5% protease, 5-8%
Cellulase, 46-50 DEG C of ultrasonic water bath heat 3-4h, are filtrated to get filtrate and filter residue；
(3) filter residue is washed 3-5 times with acid, aqueous slkali alternate repetition, washes away wherein protein and other impurities, make product
It is more easy to maintain, the finely ground mesh sieve of mistake 80 after drying, collect stand-by；
(4) 30-50% that volume is changed into original is concentrated the filtrate to, thereto adds 3-7% flavor enhancement, 8-14%
Natural glue, stir；
(5) 15-25% bamboo fibre is added into the filter residue after finely ground, is stirred；
(6) filter residue for being mixed with bamboo fibre is added in the filtrate after concentration, stirred, obtain soybean-drag fiber paste；
(7) soybean-drag fiber paste is poured into moulding press and be molded, taken out after shaping；
(8) Thallus Laminariae (Thallus Eckloniae) extract is measured at 4-6 times and dissolved in alkaline solution, adjusted solution ph to 7.2-8.0, add thereto
15-20% peach gum, 20-25% acetylated potato starch, then using the mixed liquor to the edible tableware after shaping
Surface is uniformly sprayed, and is produced.
The protease is trypsase.
The protease is papain.
The ultrasonic water bath heating, its ultrasonic power is 280W.
The step (3), acid solution are 1.0mol/L HCl solution, and aqueous slkali is 0.5mol/L NaOH solution.
The flavor enhancement, it is to be mixed by sugar, salt, monosodium glutamate with any weight ratio.
The natural glue, it is according to 2 by peach gum, Arabic gum, sodium alginate：2：1 weight ratio mixes.
The natural glue, it is according to 3 by chitin, peach gum, dextrin:3:1 weight ratio mixes.
The natural glue, it is according to 3 by chitosan, sodium alginate, peach gum:2:2 weight ratio mixes.
Chitin：The structure homopolysaccharide being polymerized for N-acetyl-glucosamine by β connections, not only with adhesion, right
Human-body safety is harmless, also with certain degerming ability, can extend product storage life.
Chitosan：Chitin takes off the product of N- acetyl group, and its adhesion is more preferable than chitin, and degerming ability is than chitin more
By force.
Acetylated potato starch：It is the starch for carrying out obtaining after acetylation is composite modified to farina, not only has
There is adhesion, the hardness of product can also be increased.
Compared with prior art, the technique effect of the invention is embodied in：
The present invention using bean dregs as raw material, make after processing its property be adapted to make edible tableware, add flavoring with
Natural glue, and add bamboo fibre to lift the tough and tensile degree of tableware, tableware surface spraying by Thallus Laminariae (Thallus Eckloniae) extract, peach gum,
The pasty solutions that acetylated potato starch is mixed, with isolation oil, water, make tableware more robust, finally given a kind of heavily fortified point
Gu it is durable, without chemical composition, harmless edible tableware.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment 1
(1) dry, pulverize after 300kg bean dregs are cleaned, cross 60 mesh sieves；
(2) water of 7 times of amounts of the okara powder after sieving is dissolved, adds 4% trypsase, 6.5% fibre thereto
Plain enzyme is tieed up, 48 DEG C, 280W ultrasonic water baths heating 3.5h, is filtrated to get filtrate and filter residue；
(3) filter residue is washed 4 times with 1.0mol/L HCl solution, 0.5mol/L NaOH solution alternate repetition, after drying
The finely ground mesh sieve of mistake 80, collect stand-by；
(4) volume is changed into original 40% is concentrated the filtrate to, adds 5% flavor enhancement thereto, 11% natural sticks
Mixture, stir；
(5) 20% bamboo fibre is added into the filter residue after finely ground, is stirred；
(6) filter residue for being mixed with bamboo fibre is added in the filtrate after concentration, stirred, obtain soybean-drag fiber paste；
(7) soybean-drag fiber paste is poured into moulding press and be molded, taken out after shaping；
(8) Thallus Laminariae (Thallus Eckloniae) extract 20kg is dissolved in 5 times of amount alkaline solutions, adjusts solution ph to 7.6, add thereto
17.5% peach gum, 22.5% acetylated potato starch, then using the mixed liquor to the edible tableware table after shaping
Face is uniformly sprayed, and is produced.
The flavor enhancement, be by sugar, salt, monosodium glutamate with etc. weight ratio mix.
The natural glue, it is according to 2 by peach gum, Arabic gum, sodium alginate：2：1 weight ratio mixes.
Embodiment 2
(1) dry, pulverize after 300kg bean dregs are cleaned, cross 60 mesh sieves；
(2) water of 6 times of amounts of the okara powder after sieving is dissolved, adds 3% trypsase, 5% fiber thereto
Plain enzyme, 46 DEG C, 280W ultrasonic water baths heating 3h, is filtrated to get filtrate and filter residue；
(3) filter residue is washed 3 times with 1.0mol/L HCl solution, 0.5mol/L NaOH solution alternate repetition, after drying
The finely ground mesh sieve of mistake 80, collect stand-by；
(4) volume is changed into original 30% is concentrated the filtrate to, adds 3% flavor enhancement, 8% natural bonding thereto
Agent, stir；
(5) 15% bamboo fibre is added into the filter residue after finely ground, is stirred；
(6) filter residue for being mixed with bamboo fibre is added in the filtrate after concentration, stirred, obtain soybean-drag fiber paste；
(7) soybean-drag fiber paste is poured into moulding press and be molded, taken out after shaping；
(8) Thallus Laminariae (Thallus Eckloniae) extract 20kg is dissolved in 4 times of amount alkaline solutions, adjusts solution ph to 7.2, add thereto
15% peach gum, 20% acetylated potato starch, it is then equal to the edible tableware surface after shaping using the mixed liquor
Even sprinkling, is produced.
The flavor enhancement, it is with according to 3 by sugar, salt, monosodium glutamate:1:1 weight ratio mixes.
The natural glue, it is according to 2 by peach gum, Arabic gum, sodium alginate：2：1 weight ratio mixes.
Embodiment 3
(1) dry, pulverize after 300kg bean dregs are cleaned, cross 60 mesh sieves；
(2) water of 8 times of amounts of the okara powder after sieving is dissolved, adds 5% trypsase, 8% fiber thereto
Plain enzyme, 50 DEG C, 280W ultrasonic water baths heating 4h, is filtrated to get filtrate and filter residue；
(3) filter residue is washed 3 times with 1.0mol/L HCl solution, 0.5mol/L NaOH solution alternate repetition, after drying
The finely ground mesh sieve of mistake 80, collect stand-by；
(4) volume is changed into original 50% is concentrated the filtrate to, adds 7% flavor enhancement thereto, 14% natural sticks
Mixture, stir；
(5) 15% bamboo fibre is added into the filter residue after finely ground, is stirred；
(6) filter residue for being mixed with bamboo fibre is added in the filtrate after concentration, stirred, obtain soybean-drag fiber paste；
(7) soybean-drag fiber paste is poured into moulding press and be molded, taken out after shaping；
(8) Thallus Laminariae (Thallus Eckloniae) extract 20kg is dissolved in 6 times of amount alkaline solutions, adjusts solution ph to 8, add 20% thereto
Peach gum, 25% acetylated potato starch, then the edible tableware surface after shaping is uniformly sprayed using the mixed liquor
Spill, produce.
The flavor enhancement, it is with according to 1 by sugar, salt, monosodium glutamate:3:1 weight ratio mixes.
The natural glue, it is according to 2 by peach gum, Arabic gum, sodium alginate：2：1 weight ratio mixes.
Embodiment 4
(1) dry, pulverize after 300kg bean dregs are cleaned, cross 60 mesh sieves；
(2) water of 7 times of amounts of the okara powder after sieving are dissolved, add thereto 4% papain, 6.5%
Cellulase, 48 DEG C, 280W ultrasonic water baths heating 3.5h, is filtrated to get filtrate and filter residue；
(3) filter residue is washed 4 times with 1.0mol/L HCl solution, 0.5mol/L NaOH solution alternate repetition, after drying
The finely ground mesh sieve of mistake 80, collect stand-by；
(4) volume is changed into original 40% is concentrated the filtrate to, adds 5% flavor enhancement thereto, 11% natural sticks
Mixture, stir；
(5) 20% bamboo fibre is added into the filter residue after finely ground, is stirred；
(6) filter residue for being mixed with bamboo fibre is added in the filtrate after concentration, stirred, obtain soybean-drag fiber paste；
(7) soybean-drag fiber paste is poured into moulding press and be molded, taken out after shaping；
(8) Thallus Laminariae (Thallus Eckloniae) extract 20kg is dissolved in 5 times of amount alkaline solutions, adjusts solution ph to 7.6, add thereto
17.5% peach gum, 22.5% acetylated potato starch, then using the mixed liquor to the edible tableware table after shaping
Face is uniformly sprayed, and is produced.
The flavor enhancement, be by sugar, salt, monosodium glutamate with etc. weight ratio mix.
The natural glue, it is according to 2 by peach gum, Arabic gum, sodium alginate：2：1 weight ratio mixes.
Embodiment 5
(1) dry, pulverize after 300kg bean dregs are cleaned, cross 60 mesh sieves；
(2) water of 7 times of amounts of the okara powder after sieving is dissolved, adds 4% trypsase, 6.5% fibre thereto
Plain enzyme is tieed up, 48 DEG C, 280W ultrasonic water baths heating 3.5h, is filtrated to get filtrate and filter residue；
(3) filter residue is washed 4 times with 1.0mol/L HCl solution, 0.5mol/L NaOH solution alternate repetition, after drying
The finely ground mesh sieve of mistake 80, collect stand-by；
(4) volume is changed into original 40% is concentrated the filtrate to, adds 5% flavor enhancement thereto, 11% natural sticks
Mixture, stir；
(5) 20% bamboo fibre is added into the filter residue after finely ground, is stirred；
(6) filter residue for being mixed with bamboo fibre is added in the filtrate after concentration, stirred, obtain soybean-drag fiber paste；
(7) soybean-drag fiber paste is poured into moulding press and be molded, taken out after shaping；
(8) Thallus Laminariae (Thallus Eckloniae) extract 20kg is dissolved in 5 times of amount alkaline solutions, adjusts solution ph to 7.6, add thereto
17.5% peach gum, 22.5% acetylated potato starch, then using the mixed liquor to the edible tableware table after shaping
Face is uniformly sprayed, and is produced.
The flavor enhancement, be by sugar, salt, monosodium glutamate with etc. weight ratio mix.
The natural glue, it is according to 3 by chitin, peach gum, dextrin:3:1 weight ratio mixes.
Embodiment 6
(1) dry, pulverize after 300kg bean dregs are cleaned, cross 60 mesh sieves；
(2) water of 7 times of amounts of the okara powder after sieving is dissolved, adds 4% trypsase, 6.5% fibre thereto
Plain enzyme is tieed up, 48 DEG C, 280W ultrasonic water baths heating 3.5h, is filtrated to get filtrate and filter residue；
(3) filter residue is washed 4 times with 1.0mol/L HCl solution, 0.5mol/L NaOH solution alternate repetition, after drying
The finely ground mesh sieve of mistake 80, collect stand-by；
(4) volume is changed into original 40% is concentrated the filtrate to, adds 5% flavor enhancement thereto, 11% natural sticks
Mixture, stir；
(5) 20% bamboo fibre is added into the filter residue after finely ground, is stirred；
(6) filter residue for being mixed with bamboo fibre is added in the filtrate after concentration, stirred, obtain soybean-drag fiber paste；
(7) soybean-drag fiber paste is poured into moulding press and be molded, taken out after shaping；
(8) Thallus Laminariae (Thallus Eckloniae) extract 20kg is dissolved in 5 times of amount alkaline solutions, adjusts solution ph to 7.6, add thereto
17.5% peach gum, 22.5% acetylated potato starch, then using the mixed liquor to the edible tableware table after shaping
Face is uniformly sprayed, and is produced.
The flavor enhancement, be by sugar, salt, monosodium glutamate with etc. weight ratio mix.
The natural glue, it is according to 3 by chitosan, sodium alginate, peach gum:2:2 weight ratio mixes.
Comparative example 1
(1) milk 40g, berry sugar 80g, salt-free butter 160g, flour 200g, salt 2g, almond powder 40g and baking powder are weighed
3g；
(2) after salt-free butter room temperature is softened, by its dozen to pureed, and berry sugar is added, be mixed evenly；
(3) mixture of above-mentioned salt-free butter and berry sugar is constantly beaten, salt-free butter is dismissed to enlarged volume, color
Shoal；
(4) milk is added, is mixed evenly to form butter paste, ensures that the milk of above-mentioned addition and salt-free butter are completely mixed
Close without separation；
(5) almond powder of above-mentioned parts by weight, flour, salt and baking powder are mixed, forms mixed flour；
(6) mixed flour is sieved into butter paste, and the uniform dough of composition that stirs；
(7) it is compressing with tableware pressing mold after above-mentioned dough is carried out；
(8) toasted, surface can come out of the stove in golden yellow, be sealed after cooling.
Embodiment 1-6, the durability of comparative example 1, degradation time, shelf-life are contrasted：
| Breakdown strength (MPa) | Rigidity (105N/m2) | Degradation time/d | Shelf-life/d | |
| Embodiment 1 | 23.6 | 2.03 | 15 | 306 |
| Embodiment 2 | 20.8 | 1.80 | 12 | 275 |
| Embodiment 3 | 24.5 | 2.07 | 17 | 308 |
| Embodiment 4 | 24.0 | 2.06 | 14 | 310 |
| Embodiment 5 | 25.8 | 2.24 | 20 | 337 |
| Embodiment 6 | 28.4 | 2.47 | 18 | 345 |
| Comparative example 1 | 18.9 | 1.94 | 8 | 26 |
The degraded, it is during edible tableware is placed into the soil, treats that its is degradable, records the time.
The shelf-life is that edible tableware is placed in the environment of 25 DEG C of temperature, humidity 50% to deposit, and is started to it soft
Change or rotten, record the time.
Contrast understands, the obtained edible tableware of the present invention has higher intensity and just than the edible tableware of routine
Degree, degradation time increased, but there is significant advantage the shelf-life, be more suitable for business.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, can also there is many deformations.One of ordinary skill in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of edible tableware, it is characterised in that comprise the following steps：
(1) dry, pulverize after bean dregs are cleaned, cross 60 mesh sieves；
(2) okara powder after sieving is dissolved with the 6-8 times of water measured, adds 3-5% protease, 5-8% fiber thereto
Plain enzyme, 46-50 DEG C of ultrasonic water bath heat 3-4h, are filtrated to get filtrate and filter residue；
(3) filter residue is washed 3-5 times with acid, aqueous slkali alternate repetition, the finely ground mesh sieve of mistake 80 after drying, collected stand-by；
(4) concentrate the filtrate to the 30-50% that volume is changed into original, add thereto 3-7% flavor enhancement, 8-14% it is natural
Binder, stir；
(5) 15-25% bamboo fibre is added into the filter residue after finely ground, is stirred；
(6) filter residue for being mixed with bamboo fibre is added in the filtrate after concentration, stirred, obtain soybean-drag fiber paste；
(7) soybean-drag fiber paste is poured into moulding press and be molded, taken out after shaping；
(8) Thallus Laminariae (Thallus Eckloniae) extract is measured at 4-6 times and dissolved in alkaline solution, adjusted solution ph to 7.2-8.0, add 15- thereto
20% peach gum, 20-25% acetylated potato starch, then using the mixed liquor to the edible tableware surface after shaping
Uniformly sprinkling, is produced.
2. the preparation method of edible tableware according to claim 1, it is characterised in that the protease is tryptose
Enzyme.
3. the preparation method of edible tableware according to claim 1, it is characterised in that the protease is Papain
Enzyme.
4. the preparation method of edible tableware according to claim 1, it is characterised in that the ultrasonic water bath heating, its
Ultrasonic power is 280W.
5. the preparation method of edible tableware according to claim 1, it is characterised in that the step (3), acid solution are
1.0mol/L HCl solution, aqueous slkali are 0.5mol/L NaOH solution.
6. the preparation method of edible tableware according to claim 1, it is characterised in that the flavor enhancement, be by sugar,
Salt, monosodium glutamate are mixed with any weight ratio.
7. the preparation method of edible tableware according to claim 1, it is characterised in that the natural glue, be by
Peach gum, Arabic gum, sodium alginate are according to 2：2：1 weight ratio mixes.
8. the preparation method of edible tableware according to claim 1, it is characterised in that the natural glue, be by
Chitin, peach gum, dextrin are according to 3:3:1 weight ratio mixes.
9. the preparation method of edible tableware according to claim 1, it is characterised in that the natural glue, be by
Chitosan, sodium alginate, peach gum are according to 3:2:2 weight ratio mixes.
10. the edible tableware prepared by the preparation method of the edible tableware described in claim 1-9 any one.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710751745.5A CN107494752A (en) | 2017-08-28 | 2017-08-28 | A kind of edible tableware and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710751745.5A CN107494752A (en) | 2017-08-28 | 2017-08-28 | A kind of edible tableware and preparation method thereof |
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| CN107494752A true CN107494752A (en) | 2017-12-22 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063453A (en) * | 2019-05-21 | 2019-07-30 | 袁兴飞 | A kind of edible tableware and its preparation process |
| CN111084329A (en) * | 2020-01-06 | 2020-05-01 | 王卓宇贺 | Preparation method of edible bean curd skin tableware |
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|---|---|---|---|---|
| JPH0457734A (en) * | 1990-06-18 | 1992-02-25 | Toshiro Mogi | Pollution-free vessel and its manufacturing method |
| CN1181892A (en) * | 1997-11-28 | 1998-05-20 | 毛春生 | Once-used edible tableware |
| CN1317283A (en) * | 2001-05-11 | 2001-10-17 | 吴国定 | Disposable chopsticks made of degreadable plant material |
| EP2135894A1 (en) * | 2008-05-27 | 2009-12-23 | Wu, Jui-Liang | Biodegradable fibrous material composition |
| CN104846686A (en) * | 2015-05-28 | 2015-08-19 | 句容市茂源织造厂 | Natural moisture-proof edible food packaging paper and preparation method thereof |
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2017
- 2017-08-28 CN CN201710751745.5A patent/CN107494752A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0457734A (en) * | 1990-06-18 | 1992-02-25 | Toshiro Mogi | Pollution-free vessel and its manufacturing method |
| CN1181892A (en) * | 1997-11-28 | 1998-05-20 | 毛春生 | Once-used edible tableware |
| CN1317283A (en) * | 2001-05-11 | 2001-10-17 | 吴国定 | Disposable chopsticks made of degreadable plant material |
| EP2135894A1 (en) * | 2008-05-27 | 2009-12-23 | Wu, Jui-Liang | Biodegradable fibrous material composition |
| CN104846686A (en) * | 2015-05-28 | 2015-08-19 | 句容市茂源织造厂 | Natural moisture-proof edible food packaging paper and preparation method thereof |
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| Title |
|---|
| 曹龙奎: "《粮油深加工技术》", 30 June 2007, 东北林业大学出版社 * |
| 李华昌等: "《化验师技术问答》", 31 March 2006, 冶金工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063453A (en) * | 2019-05-21 | 2019-07-30 | 袁兴飞 | A kind of edible tableware and its preparation process |
| CN111084329A (en) * | 2020-01-06 | 2020-05-01 | 王卓宇贺 | Preparation method of edible bean curd skin tableware |
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Application publication date: 20171222 |