TWI231193B - Method for producing environmentally friendly and edible dining ware and additive formula - Google Patents

Abstract

The present invention relates to a method for producing an environmentally friendly and edible dining ware and an additives formula. The invented method mainly comprises: mixing 15% of a banana powder, 9% of a farinha powder, 15% of a potato powder, 7% of a potato Hugh's starch, 4% of a dry farinha powder, 25% of unboiled water, 7% of an Elephant-foot slurry, 8% of a mung bean powder, 4% of a soy bean powder (soy bean powder Hugh's starch), 3% of white yam, 3% of bread flour, 0.03% of an emulsion stabilizer to form a mixture; extruding the mixture into filaments or strips; drying the filaments or strips; immersing the filaments or strips in water to restore 30% of moisture content; forming the filaments or strips by braiding; drying the formed semi-product to form a dining ware with a specified configuration. Thus, since the raw materials used are edible, the formed product can be separately for jointly cooked in soup with other food and has a beautiful outlook and a good flavor. Such a dining ware has no environmental pollution and no waste treatment problem and provides a best control on improving environmental pollution.

Description

1231193

• Description of the invention (1) ‘Technical field of interest’ More specifically, special methods and additive formulations. Don't mention that the present invention is related to a natural food formula. It refers to the manufacture of an edible environmentally friendly tableware. [Previous technology]

One of the largest consumer markets for disposable tableware in the general world,-Jufan- 'self-service restaurants, snack bars, restaurants and other eating places will control ",, customers hold food, these disposable tableware are dishes, dye problems, and It has the following shortcomings in use: it is said to cause damage to the plastic tableware: it will soften and release at the temperature of 85 ° C with foaming grade (benzocurene monomer). In addition, it is "white pollution" Pollution, the incineration experience can pollute the air and endanger the ecological environment of paper-made tableware: the raw materials are from pulp wood and the discharge of papermaking wastewater. Compared to environmental foam, paper products have changed the way to the environment. In addition, the main obstacles to the promotion of paper, Therefore, the whole is the most ideal substitute. It just releases toxic substances that are not easy to decompose. It is reasonable to release the environment and human beings, and the other damage caused by the manufacture of paper is only the benefit of the tableware. PS ) Quality, that is, the immune system pulp that will not be released for a hundred years must be destroyed by making the price 5 in advance, made of paper only. Dioxin rot causes toxic gas. Deforestation, and soaking time, which is its quality is not impossible

Page 4 1231193 V. Description of the invention (2) Third, with: times; the leading direction of tableware development. Degradable substances, which are made by adding photosensitizers and starches in plastics, which are waterproof, anti-repellent, and beneficial owners, relying on plastic strips to make excessive reliance on external strips /, ... No, but the hardness is poor; the degradation process, Material conditions require proper sunlight, air, water, and 5 to be used in order to achieve the degradation effect. The actual level of military leisure is often unsatisfactory, and it is usually just a block network.疋 Large and small pieces, small natural and multiple known techniques using agricultural products can be used in large & ® ##################################### 1 ########################## 1 ##### ############################## 1 _ ###### ##################################### 1_A1 ## 4, I ’m trying to solve the aforementioned environmental issues; for example, ί 二 = 5 0 0 7 4 6 、 Patent cases No. 440512, Announcement No. 398 964, No. 41 0149 and other patent cases do not 'or 疋 疋 other starch-based tableware; However, these former patent cases or known temple powders have common characteristics It is brittle, brittle, easy to damp and not easy to store / most importantly, although it is made of starch, it is not edible and must be thrown away after use. It is a great waste of food and cannot achieve economic efficiency.

In summary, the problem of "white pollution" in China has not been banned fundamentally. The most important problem is the lack of suitable substitutes. [Summary of the Invention]

Page 5 1231193 (3) V. Description of the invention

"The technical problem to be solved" For the problem to be solved by the present invention, the tableware made by the food must be discarded after use, and the tableware itself is cooked in the wok, which fully regrets the food. It is a traditional starch. The lack of tableware inedible food, and instead let the food be eaten directly after use without the waste of resources "Technical means to solve the problem" In order to solve the aforementioned lack of edible traditional starch tableware, the invention is different The manufacturing method and additives of the conventional starch tableware are mainly banana powder 15%, cassava powder 9%, potato powder 15%, stirrup, starch 7%, dried cassava powder 4%, raw water 25%, Mortar 7%, mung bean 8%, soy protein powder (soybean flour Hugh's starch 4%), white yam, = gluten flour 3%, emulsifier stabilizer 0.03%, mix the above raw materials ° After being squeezed into silk or strips and dried, they are soaked to reduce 30% of moisture. After autumn, they are woven into flower baskets or various bowls and trays, and finally dried again. , Easy to obtain 'low cost, use Q can eat delicious and fragrant, beautiful and cook Mao ^ no waste disposal problem, with one hundred percent of the effect of environmental protection, provide the best technical and creative control environmental pollution. '' "Compared with the prior art" Compared with the prior art, the manufacturing method provided by the present invention and

Page 61231193 V. Description of the invention (4) In addition to the meals produced by the combination of agents, 'after use, it can be counted to be very suitable for cooking appliances such as hot pot restaurants, etc., using the food prepared by the present invention' diners eat food After the tableware is cooked in the pot, the tableware made by the present invention is well-known and often eaten. "The tableware such as winter powder is provided free of charge and customers can purchase winter money at no extra charge. [Embodiment] Please refer to The first picture includes the following steps: a. Sequentially add the raw materials to the stirrer and heat to make it stir evenly, then b. After the dough enters the mixer, use the stirrer again to make it more uniform; its function is to force the machine to operate. The dough makes the material more detailed. Then the powder dough is mashed again, so that it can be used as a container for cooking directly in the pot for consumption; this kind of beverage industry; because the hot pot itself is a tableware bowl such as a flower basket, bowl, plate, etc. When the tableware is left, you can eat it directly without any waste of food. After cooking, we will become the current "or" fans ". The powder is not only creative, but also saves the preferred embodiment of the present invention. After the tube is filled with an appropriate amount of water, it becomes a semi-cooked powder dough (wet tree) after the steam. The powerful fan dissipates the heat of the powder dough. The density is enhanced to increase the Q degree. The second time to force the machine to send food again, set up cooking and add 0 to the person's gold, and should be 1231193 -------- V. Description of the invention (5) e • Knead the dough again f Kneaded powder g. Extruded into strips. h. Form the noodles for about 3 to 4 hours. For a more detailed Q degree. The dough is pressed into a band by a dough pressing machine to increase the density and Q degree. Time required for cooling and separation to get rid of the inferior product. • The steamed dough is fully cooked in a two-alpha steamer, and the temperature is controlled at 110 ° c 'for about 50 minutes. j · Cut out the specifications required by the customer. k • Using the closed method to make the thermal energy impact each other to separate the noodles naturally. 1 · Organize and shape. I use an electric heating tube under the conveyor belt, and use a fan to blow the steam: the moisture content of the product is controlled below 2%, and the first drying is completed. η · Send the dried fans in ultraviolet rays to sterilize them. 〇 · Check for foreign matter with a metal detector after sending ultraviolet sterilization. Ρ · After quality control, it is sent to the warehouse for weaving. The manufacturing process of the noodles after weaving. The present invention is made as described above. Please refer to the second figure.

q · Send noodles after drying inspection to 30% to increase toughness. r · Knit the noodles after reducing the humidity s · Send them to dry 12 ° / 〇.

1231193

t · Ultraviolet sterilization. U · Foreign matter is inspected by a metal depth sensor. V. After the quality control inspection, it can be packaged for sale on the market. When the bird of the invention is invented, it will be raised after eating. It is also beautiful and environmentally friendly, and it will pollute the environment. It can be used separately on the appearance side, which is useful, effective, and provides in-depth instructions to create an aesthetically pleasing material for a variety of hot pot materials and put it in the soup together. After weaving it, it breaks the tradition. It is the best in the industry. The characteristics and innovations of the present invention are also edible environmentally friendly tableware. Due to the food ingredients, when used to hold fire and put in the soup, it can also be cooked in a hot pot for a long time. Formed into the shape of a flower blue or a variety of utensils,% fire steel can be eaten with a plate, it can be planted with zero pollution, and it has a thorough treatment problem. The above are only for the purpose of solving the non-intentional attempt to do anything to the present invention in the same spirit of the invention, and they should still be included in the present invention and are intended to explain the preferred embodiments of the present invention. Therefore, the scope of any modification or change protection related to the present invention.

1231193 Brief Description of Drawings The first drawing is a manufacturing flowchart of a preferred embodiment of the present invention. The second figure is a weaving flowchart of a preferred embodiment of the present invention.

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Claims (1)

1231193 Sixth, application-a Vo step edible tableware manufacturing method, including the following a · the original must 7 female 丨 a 枓 物 枓 sequentially added to the mixing drum, and then add an appropriate amount of water, using steaming 'fly heating' to make It stirs evenly and then becomes half-cooked flour dough; 7 enter the stirrer and use a powerful fan to disperse the heat of the dough and stir again to make it more uniform; C • Knead the dough to make the material more detailed and increase the Q degree; • Pulverize the meal again to facilitate the second time to force the machine to function again; e · Knead the dough again to obtain a more detailed q degree; f · Press the kneaded dough with a dough pressing machine Increase the density in a band shape; g · Extruded into strips; h · Cool the formed noodles, separate and knock out the defective products; 1 · Steam the noodles to full maturity with a steaming steam oven, and control the temperature at a temperature of 丨丨 〇 It takes about 50 minutes; j · Cut out the specifications required by the customer; k. Use the closed method to make the thermal energy impact each other to naturally separate the noodles. 1 · Finish and shape the specifications; m. Use electric heating pipes to convey Bring the lower side and the upper side to use a fan to blow steam to control the moisture content of the product. Control below 2%, complete the second 1231193 < Scope of patent application η · Sending dried strips of fans to ultraviolet sterilization; 〇 · Using ultraviolet sterilization to detect the presence of foreign matter with metal ρ · After quality control, they are sent to the warehouse for weaving in the P step The weaving process includes the following steps: d · Send the dried noodles to the automatic spray box to reduce the humidity of the noodles to 30%; ', r · Weave the dried noodles to the desired shape S. Feed 12% for drying; t · UV 1 ^: bacteria; u · Check for foreign objects by metalware; v · Pack and market after passing the quality control inspection. 3. The ingredients used to make an environmentally friendly and edible powder dough include tableware additive formulations: banana powder 15%, cassava powder 9%, powder 7%, dried cassava powder 4%, "0 Department such as 15% potato Hugh's step "25% water, 7% Weng pulp, green mesh powder 8%, large and protein powder (soybean flour Hugh ~ soy sauce, high gluten flour 3% and emulsifying stabilizer 0 degrees. 2 °) · Yam 3 jealous 1231193 VI. Scope of Patent Application Page 13