Bamboo cutting board, wooden cutting board and fungus-resistant treatment method of bamboo cutting board and wooden cutting board

Abstract

The invention discloses a bamboo cutting board, a wooden cutting board and a mildewproof treatment method of the bamboo cutting board and the wooden cutting board. The bamboo cutting board or the wooden cutting board comprises a bamboo cutting board portion or a wooden cutting board and edible vegetable oil at a mass ratio of 95-99.5%:0.5-5%, and an antioxidant and a preservative are added in the edible vegetable oil. The mildewproof treatment method of the bamboo cutting board and the wooden cutting board includes: adding appropriate amount of the antioxidant and the preservative in the edible vegetable oil; taking the bamboo cutting board or the wooden cutting board with less than 20% of water, and subjecting the cutting board to mildewproof treatment via the vegetable oil by a normal-pressure soaking method, a vacuum soaking method or a brushing method; naturally drying the cutting board, and packing the cutting board with a thin food packaging plastic film 0.04-0.1mm in thickness by means of heat sealing. The edible vegetable oil is selected from colza oil, tea-seed oil, cottonseed oil, peanut oil, sunflower seed oil, palm oil or blend oil with above oil blended in any proportion. The bamboo cutting board and the wooden cutting board subjected to the mildewproof treatment method are less prone to mildewing, stinking and cracking and are harmless to health.

Description

technical field [0001] The invention relates to a bamboo and wood chopping board, in particular to a bamboo and wood chopping board and a mildew-proof treatment method thereof. Background technique [0002] The investigation and research found that the following problems often occur in the use of bamboo and wood cutting boards: (1) When using and cleaning, water easily penetrates into the inside of the cutting board, causing bamboo and wood to be eroded by water for a long time and become moldy and rotten, shortening the use of the cutting board Lifespan; (2) The interior of the cutting board has high moisture content and sufficient oxygen, and the surface of the cutting board is prone to mildew and rot; (3) The volume of the cutting board changes greatly during the process of repeated water absorption and drying, and it is easy to crack. [0003] Chopping boards are mostly used for food segmentation and are in direct contact with food. Whether the anti-corrosion treatment m...

AI Technical Summary

Problems solved by technology

[0002] The investigation and research found that the following problems often occur in the use of bamboo and wood cutting boards: (1) When using and cleaning, water easily penetrates into the inside of the cutting board, causing bamboo and wood to be eroded by water for a long time and become moldy and rotten, shortening the use of the cutting board Longevity; (2) The internal moisture content of the cutting board is high, the oxygen is sufficient, and the surface of the cutting board is prone to mildew and rot; (3) The volume of the cutting board changes greatly during the process of repeated water absorption and drying, and it is easy to crack

Its shortcoming is: these substances can not effectively prevent moisture from penetrating into the inside of the chopping board, so that bamboo and wood are corroded by water for a long time and rot, shortening the service life of the chopping board; During the process of repeated water absorption and drying, the volume changes greatly and it is easy to crack; the chemical substances used in the chemical treatment method are generally copper, chromium, boron and arsenic, which are not conducive to health, and are not food additives. safety