一种高效留存竹沥的烹饪用竹筒制作方法
By constructing a ring-shaped or arc-shaped bamboo sap overflow channel on the inner wall of the bamboo tube, the problem of high bamboo sap loss rate is solved, the bamboo sap retention rate is improved, the absorption of bamboo aroma and nutrients is enhanced, and it is suitable for a variety of cooking methods.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Filing Date
- 2026-05-27
- Publication Date
- 2026-07-17
AI Technical Summary
Existing bamboo tubes used for cooking have a high rate of bamboo sap loss during high-temperature cooking, which prevents food from fully absorbing the bamboo aroma and nutrients, thus failing to realize the core value of bamboo tubes.
By making a transverse saw cut along the circumference of the inner wall of the bamboo tube, an annular or arc-shaped bamboo sap overflow channel is constructed. The saw cut does not penetrate the outer wall of the bamboo tube, and the depth and width of the saw cut are controlled within a reasonable range to ensure that the bamboo sap retention rate is ≥60%.
It significantly improves the retention rate of bamboo sap, allowing food to continuously absorb polysaccharides, flavonoids, and other components from the bamboo sap during cooking, thereby enhancing the flavor and nutritional value of the food. It is suitable for various cooking methods and the process is simple and easy to follow.
Smart Images
Figure CN122398092A_ABST