Convenient chopsticks made from Conyza canadensis and processing technique
A production process and technology of chopsticks, applied in the manufacture of tools, wooden sticks, wood processing utensils and other directions, can solve the problems of waste of forest resources, soil erosion, damage to the ecological balance of the surrounding environment, etc., and achieve low cost, strong regeneration, Create convenient effects
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Embodiment 1
[0014] Take the stems of the mature succulent plants, comb and cut off the branches, soak in water for 4 to 6 hours, peel off the skin to the woody part, cut into the size of ordinary chopsticks, shape straight and bent at a temperature of 90°C to 120°C, dry, and sterilize , made into chopsticks.
Embodiment 2
[0016] 10kg of glutinous rice is added 20kg of water, 0.1kg of edible salt, 0.1kg of unslaked lime, 0.05kg of edible alum, after stirring evenly, heat and boil to form a viscous slurry, then put the chopsticks produced in Example 1 into the slurry and cook for 3~ After 8 minutes, take it out, squeeze and shape it, dry it, cut it, and pack it.
Embodiment 3
[0018] 10kg of glutinous rice is added 50kg of water, 0.5kg of edible salt, 0.3kg of unslaked lime, 0.08kg of edible alum, after stirring evenly, heat and cook to form a viscous slurry, then put the chopsticks produced in Example 1 into the slurry and boil for 3~ After 8 minutes, take it out, squeeze and shape it, dry it, cut it, and pack it.
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