http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104760100-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B27K2240-20 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B27K3-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B27K5-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B27K3-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B27K3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B27K5-0085 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B27K5-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B27M3-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B27K3-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B27K5-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-42 |
| filingDate | 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104760100-B |
| titleOfInvention | A kind of production method of processing with enzyme preparation disposable bamboo chopsticks |
| abstract | The invention provides the production method of a kind of processing with enzyme preparation disposable bamboo chopsticks, comprise the following steps: bamboo base bamboo chopsticks forming machine is whittled into blank bamboo chopsticks；Described blank bamboo chopsticks are put in compound enzymic preparation solution and soaks；Blank bamboo chopsticks after enzyme preparation being soaked dry and sterilize；Blank bamboo chopsticks after drying are polished, thus produce the disposable bamboo chopsticks of finished product.Above-mentioned disposable method for producing bamboo chopsticks, solves the microbiological indicator of the disposable bamboo chopsticks using chemical addition agent to cause itself and the problem that sulfur dioxide leaching content is too high, thus reduces the most greatly to the healthy harm brought of consumer；The reduction of the chemical constituent such as starch, fat, pectin simultaneously decreases disposable bamboo chopsticks and is susceptible to variable color and the quality problems gone mouldy. |
| priorityDate | 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 123.