Bamboo chopsticks producing process

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 [0001] The invention relates to a production and processing method of bamboo chopsticks, in particular to a production and disinfection treatment method. Background technique [0002] Chopsticks are a kind of tableware unique to the Orientals, which are widely used and hygienic. Bamboo chopsticks are made of bamboo, which is particularly environmentally friendly. Bamboo grows fast. Unlike trees, which take 20 to 30 years to mature, bamboo can be cut in three to four years. It grows fast and has a short cycle. Bamboo chopsticks generally need to be treated first. Otherwise, although the color of bamboo is natural, it is inconsistent. Bamboo contains vegetable protein and high sugar content, which is prone to insect pillars or mildew. Bamboo is fumigated with sulfur or peroxide soaked, steamed, bleached and sterilized. Although the amount of the above chemical substances is not high, and despite repeated washing, there will still be a small amount of residue. ...

AI Technical Summary

Problems solved by technology

Bamboo chopsticks generally need to be treated first. Otherwise, although the color of bamboo is natural, it is inconsistent. Bamboo contains vegetable protein and high sugar content, which is prone to insect pillars or mildew. Bamboo is fumigated with sulfur or peroxide soaked, steamed, bleached and sterilized. Although the amount of the above chemicals is not high, and despite repeated washing, there will still be a small amount of residue