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Restaurant waste water deodorant and preparation method thereof
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A technology for catering wastewater and pure water, which is applied in chemical instruments and methods, water/sewage treatment, water/sludge/sewage treatment, etc., can solve the problems of environmental pollution and catering wastewater damage to human body, and achieve low cost, Avoid damage to human health and the effect of environmental pollution
Inactive Publication Date: 2016-12-07
ANHUI TIANJIAN ENVIRONMENTAL PROTECTION
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Abstract
Description
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Problems solved by technology
[0004] The purpose of the present invention is to solve the defects of the catering wastewater in the prior art that damages the human body and pollutes the environment, and provides a deodorant for catering wastewater and its preparation method to solve the above problems
Method used
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Examples
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Comparison scheme
Effect test
Embodiment 1
[0023] A catering wastewater deodorant, made of the following components according to the mass percentage: chuanxiong 8%, angelica 7%, theophylline 4%, mint leaves 6%, lily 5%, angelica 4%, ginger 6%, camphor 5%, polyethylene glycol 15%, purified water 40%.
[0024] The preparation method of the above-mentioned catering wastewater deodorant comprises the following steps: according to the above-mentioned mass percentage, weigh Chuanxiong, angelica, theophylline, mint leaves, lily, angelica, ginger and add them into a casserole, then add pure water, soak for 5 hours, Then decoct for 25 minutes, filter out the medicinal liquid, then crush the camphor and add it to the medicinal liquid, finally add polyethylene glycol to the medicinal liquid, stir evenly, and bottle it.
Embodiment 2
[0026] A catering wastewater deodorant, made of the following components according to the mass percentage: 4% Chuanxiong Rhizoma, 11% Angelica sinensis, 1% theophylline, 10% mint leaf, 4% Lily, 2% Angelica dahurica, 9% ginger, camphor 4%, polyethylene glycol 16%, purified water 39%.
[0027] The preparation method of the above-mentioned catering wastewater deodorant comprises the following steps: according to the above-mentioned mass percentage, weigh Chuanxiong, Angelica, theophylline, mint leaves, lily, Angelica dahurica, ginger and add them into a casserole, then add pure water, soak for 4 hours, Then decoct for 20 minutes, filter out the medicinal liquid, then crush the camphor and add it to the medicinal liquid, finally add polyethylene glycol to the medicinal liquid, stir evenly, and bottle it.
Embodiment 3
[0029] A catering wastewater deodorant, made of the following components according to the mass percentage: chuanxiong 12%, angelica 3%, theophylline 7%, mint leaves 3%, lily 9%, angelica 1%, ginger 9%, camphor 1%, polyethylene glycol 20%, purified water 35%.
[0030] The preparation method of the above-mentioned catering wastewater deodorant comprises the following steps: according to the above mass percentage, weigh Chuanxiong, angelica, theophylline, mint leaves, lily, angelica, ginger and add them into a casserole, then add pure water, soak for 6 hours, Then decoct for 30 minutes, filter out the medicinal liquid, then crush the camphor and add it to the medicinal liquid, finally add polyethylene glycol to the medicinal liquid, stir evenly, and bottle it.
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Abstract
The invention discloses a restaurant waste water deodorant and a preparation method thereof. The restaurant waste water deodorant is prepared from, by mass, 4-12% of rhizoma chuanxiong, 3-11% of radix angelicae sinensis, 1-7% of theophylline, 2-10% of mint leaves, 1-9% of lily, 1-7% of radix angelicae dahuricae, 3-9% of fresh ginger, 1-9% of camphor , 10-20% of polyethylene glycol and 35-45% of purified water. The preparation method includes the following steps of weighing and adding rhizoma chuanxiong, radix angelicae sinensis, theophylline, mint leaves, lily, radix angelicae dahuricae and fresh ginger into a marmite, adding purified water, conducting soaking for 4-6 h, conducting decocting for 20-30 min, conducting filtering to obtain liquid medicine, smashing camphor, adding the smashed camphor to the liquid medicine, adding polyethylene glycol to the liquid medicine to be evenly stirred, and bottling the product to obtain the restaurant waste water deodorant. The restaurant waste water deodorant has the advantages of effectively removing odor, being harmless to human bodies and the like.
Description
technical field [0001] The invention relates to the field of catering swill treatment, in particular to a catering wastewater deodorant and a preparation method thereof. Background technique [0002] Families or restaurants pour the leftovers together after eating and mix them together. These leftovers are called slops, also called slops, also known as bad water. Urban swill refers to people’s cooking in restaurants, restaurants, schools, unit canteens, etc. Discarded leftovers. [0003] Littering swill will not only cause great harm to the environment, but also there is a risk that criminals will process it into waste oil. Therefore, for large-scale swill, people mainly use swill separators for centralized treatment of swill. Among them, the swill treatment Finally, the solid leftovers, waste oil and waste water are separated. However, although the swill has been treated, the separated catering wastewater still has a strong oily smell, especially after a period of time, th...
Claims
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Application Information
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