Method for preparing chopsticks by adopting pure physical carbonization process

By processing bamboo or wood through a purely physical carbonization process, the problems of chemical residues and environmental pollution in traditional bamboo and wood chopsticks processing are solved, achieving the production of safe and environmentally friendly bamboo and wood chopsticks without chemical residues, thus meeting food safety and environmental protection standards.

CN122275121APending Publication Date: 2026-06-26SHANGHAI LIZUO IND CO LTD +1
0 Cites 0 Cited by

Patent Information

Application Number
CN202610594688.3
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-04-30
Publication Date
2026-06-26

AI Technical Summary

Technical Problem

Traditional bamboo and wood chopsticks processing techniques suffer from problems such as chemical residues, reliance on chemical agents for mildew prevention, and the generation of sulfur- and chlorine-containing wastewater during production, making it difficult to meet the high standards of green manufacturing and food safety.

Method used

Using a purely physical carbonization process, through steps such as high-temperature carbonization, re-moistening, re-carbonization, and conditioning, the chemical bleaching and fumigation processes are completely eliminated. Saturated steam is used to treat bamboo or wood in an oxygen-free or oxygen-deficient environment to decompose the sugars and proteins that mold depends on for survival. Combined with multiple physical polishing and sterilization processes, the chopsticks are guaranteed to be free of chemical residues and naturally mold-resistant.

Benefits of technology

The bamboo and wood chopsticks produced are free of chemical residues, safe and environmentally friendly, meet food safety standards, have a clean production process, are made of stable materials, are not easily bent or deformed, have a smooth and non-irritating surface, and meet environmental protection requirements.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

The invention belongs to the technical field of bamboo tableware processing, and particularly relates to a method for preparing chopsticks by adopting a pure physical carbonization process, which comprises the steps of raw material screening, bamboo breaking and wiredrawing, high-temperature carbonization, moisture regaining and balancing, re-carbonization and maintenance, segmenting and sharpening and chamfering forming, polishing, sorting, sterilizing and the like. Through composite treatment of primary carbonization, moisture regaining balance, secondary carbonization and curing, nutrient substances such as carbohydrates and protein in the bamboo are thoroughly decomposed and denatured, the mould breeding condition is destroyed, meanwhile, natural color forming is achieved through carbonization, and sulfur fumigation and hydrogen peroxide bleaching are not needed; by combining multiple physical polishing, the healthy chopsticks which are smooth in surface, free of paint and wax and free of chemical residues are obtained. The process is green and environment-friendly, and the prepared chopsticks are safe, non-toxic, excellent in mildew resistance, stable in size, not prone to deformation, capable of meeting the safety standard of food contact materials and good in market application prospect.
Need to check novelty before this filing date? Find Prior Art