CN1548279A - Bamboo chopsticks producing process - Google Patents
Bamboo chopsticks producing process Download PDFInfo
- Publication number
- CN1548279A CN1548279A CNA031123996A CN03112399A CN1548279A CN 1548279 A CN1548279 A CN 1548279A CN A031123996 A CNA031123996 A CN A031123996A CN 03112399 A CN03112399 A CN 03112399A CN 1548279 A CN1548279 A CN 1548279A
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- bamboo chopsticks
- bamboo
- temperature
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- chopsticks
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- Table Equipment (AREA)
- Chemical And Physical Treatments For Wood And The Like (AREA)
Abstract
The bamboo chopsticks producing process includes steaming or roasting semi-finishied bamboo chopsticks at temperature over 80 deg.c for 1-9 hr. The high temperature processing can disinfect, dissolve or destroy plant protein and saccharides, prolong guarantee period and prevent moth bite and mildew, while improving the color.
Description
Technical field
The present invention relates to a kind of making processing method of bamboo chopsticks, particularly a kind of production disinfection treatment method.
Background technology
Chopsticks are the distinctive a kind of tablewares of Asians, and it is drawn materials extensively, health.And the special environmental protection of bamboo that has drawn from of bamboo chopsticks, the bamboo growth is fast, does not resemble trees to take two, 30 years and just can become a useful person, and bamboo generally can be cut in three, four years and draw, and growth is fast, and the cycle is short.Generally to handle earlier with bamboo system bamboo chopsticks, otherwise,, inconsistent though the bamboo color is natural, bamboo contains vegetable protein, sugar part is high, the worm post takes place easily or go mouldy, existing bamboo processing method is a chemical treatment method, promptly be with bamboo with sulphur fumigation or peroxide soak, boiling, bleach and sterilization, although above-mentioned chemical substance consumption is not high, although and Washing repeatedly, but still have the small amount of residual thing.Therefore, how to reduce and even carry out bamboo chopsticks without chemical substance and handle, can achieve the goal again to the industry must urgent problem.
Summary of the invention
The objective of the invention is to utilize the processing method of physics that bamboo or bamboo chopsticks are handled, reach the purpose of sterilizing, bamboo color and luster after treatment is even, attractive in appearance simultaneously, is fit to user's needs.
The present invention to the processing method of bamboo chopsticks be with bamboo chopsticks being higher than under 80 ℃ the temperature, carry out boiling or baking, the time is 1～9 hour.Adopt the high-temperature process obviously can sterilizing, thermophilic digestion or baking can allow the shelf-life of ductility bamboo chopsticks then with the vegetable protein in the bamboo chopsticks, sugar part dissolving or destroy for a long time, make it to be difficult for mouldy.And the bamboo chopsticks color and luster after handling is good.The present invention has kept the natural characteristic of bamboo chopsticks fully, does not add any chemical substance in the processing procedure, and is absolute reliable to using.
The present invention also can carry out thermophilic digestion stage by stage to the thermophilic digestion of bamboo chopsticks.
The present invention can handle bamboo chopsticks, also can handle the bamboo of certain specification.
Thermal source of the present invention can be the resistance wire heating, also can carry out heated baking with far infrared, microwave.And adopt its thermal efficiency height of heating using microwave, and penetrate into inside, more help the decomposition of bamboo internal sugar part, albumen, avoid the mouldy variable color of bamboo chopsticks.
The present invention is to the boiling or the stoving time of bamboo chopsticks, reduces with the rising of temperature.Be that temperature is high more, the used time can be short more, and temperature can not surpass the temperature of its carbonization certainly.Baking temperature is general more than 300 ℃, and the time is more than 2 hours; Preferably at 400-500 ℃, time 1-2 hour.Boiling is generally more than 120 ℃, time 2-5 hour.
The specific embodiment:
Embodiment 1:
At first bamboo is made the semi-finished product of bamboo chopsticks or bamboo chopsticks, put it in the roasting kiln and toast, temperature 400-500 ℃, stoving time is 1-2 hour, and handling back bamboo chopsticks color is uniform light brown.
Embodiment 2:
Bamboo chopsticks are put into airtight container can go into 120 ℃ water vapour boiling, 5 hours time.
Claims (6)
1, a kind of production method of bamboo chopsticks is, it is characterized in that bamboo chopsticks carrying out boiling or baking being higher than under 80 ℃ the temperature, and the time is 1～9 hour.
2, the production method of a kind of bamboo chopsticks according to claim 1 is characterized in that and can handle bamboo chopsticks, also can handle the bamboo of certain specification.
3, the production method of a kind of bamboo chopsticks according to claim 1 is characterized in that boiling or stoving time to bamboo chopsticks, reduces with the rising of temperature, and temperature can not surpass the temperature of its carbonization.
4, the production method of a kind of bamboo chopsticks according to claim 1 is characterized in that baking temperature is general more than 300 ℃, and the time is more than 2 hours.
5, the production method of a kind of bamboo chopsticks according to claim 1, the baking temperature that it is characterized in that bamboo chopsticks are at 400-500 ℃, time 1-2 hour.
6, the production method of a kind of bamboo chopsticks according to claim 1, the water vapour boiling that it is characterized in that bamboo chopstick be generally more than 120 ℃, time 2-5 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031123996A CN1548279A (en) | 2003-05-14 | 2003-05-14 | Bamboo chopsticks producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031123996A CN1548279A (en) | 2003-05-14 | 2003-05-14 | Bamboo chopsticks producing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1548279A true CN1548279A (en) | 2004-11-24 |
Family
ID=34319962
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031123996A Pending CN1548279A (en) | 2003-05-14 | 2003-05-14 | Bamboo chopsticks producing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1548279A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101934082A (en) * | 2009-06-30 | 2011-01-05 | 李文庆 | Anti-bacterial processing method for wooden or bamboo tableware and tableware manufactured by same |
| CN102247089A (en) * | 2011-08-12 | 2011-11-23 | 贵州省草业研究所 | Method for making disposable sanitary chopsticks |
| CN102267151A (en) * | 2011-07-29 | 2011-12-07 | 浙江双枪竹木有限公司 | Method for manufacturing carbonized bamboo chopsticks |
| CN104723433A (en) * | 2015-03-12 | 2015-06-24 | 霍山泓浩竹艺有限公司 | Method for producing bamboo chopsticks |
| CN106079008A (en) * | 2016-06-21 | 2016-11-09 | 安徽美祥实业有限公司 | A kind of production technology of bamboo chopsticks |
| CN106564109A (en) * | 2016-09-02 | 2017-04-19 | 覃健林 | Novel processing method for bamboo products |
| CN106945143A (en) * | 2017-04-28 | 2017-07-14 | 凯里经济开发区大溪鸟笼工艺品农民专业合作社 | A kind of birdcage, the raw material for making birdcage and preparation method thereof |
| CN110271064A (en) * | 2019-08-08 | 2019-09-24 | 浙江农林大学 | A kind of processing method of bamboo chopsticks bamboo silk |
-
2003
- 2003-05-14 CN CNA031123996A patent/CN1548279A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101934082A (en) * | 2009-06-30 | 2011-01-05 | 李文庆 | Anti-bacterial processing method for wooden or bamboo tableware and tableware manufactured by same |
| CN102267151A (en) * | 2011-07-29 | 2011-12-07 | 浙江双枪竹木有限公司 | Method for manufacturing carbonized bamboo chopsticks |
| CN102247089A (en) * | 2011-08-12 | 2011-11-23 | 贵州省草业研究所 | Method for making disposable sanitary chopsticks |
| CN104723433A (en) * | 2015-03-12 | 2015-06-24 | 霍山泓浩竹艺有限公司 | Method for producing bamboo chopsticks |
| CN106079008A (en) * | 2016-06-21 | 2016-11-09 | 安徽美祥实业有限公司 | A kind of production technology of bamboo chopsticks |
| CN106564109A (en) * | 2016-09-02 | 2017-04-19 | 覃健林 | Novel processing method for bamboo products |
| CN106945143A (en) * | 2017-04-28 | 2017-07-14 | 凯里经济开发区大溪鸟笼工艺品农民专业合作社 | A kind of birdcage, the raw material for making birdcage and preparation method thereof |
| CN110271064A (en) * | 2019-08-08 | 2019-09-24 | 浙江农林大学 | A kind of processing method of bamboo chopsticks bamboo silk |
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |