Dry-type bamboo chopstick processing method

Abstract

The invention discloses a dry-type bamboo chopstick processing method which comprises the steps of piece splitting, basket loading, steaming and boiling, drying, basket unloading, storing and displaying, wiredrawing, billet cutting, tip cutting and polishing. Compared with chopsticks obtained through the wet-type processing method in the prior art, the hardness of the chopsticks of the chopsticks obtained through the dry-type bamboo chopstick processing method is increased by over 50%, the chopsticks are smooth and luster, the rate of qualified products is increased by over 50%, the production cycle is shortened by over 50%, the bamboo utilization rate is increased by over 10%, the economical benefits are increased, the problem that it is difficult to produce high-level or high-quality wet-type bamboo chopsticks is completely solved, the processing process is concise, and the production cost is lowered.

Description

technical field [0001] The invention belongs to the technical field of bamboo processing, and in particular relates to a dry processing method for bamboo chopsticks. Background technique [0002] At present, all bamboo chopsticks processing generally adopts the wet processing method, that is, the round bamboo is first made into chopsticks, and then steamed and dried. The processing steps are: fresh round bamboo-opening-drawing-cutting-sharpening , Round head-basketing-cooking-drying-basket unloading-storage and health preservation-basketing-carbonization re-expansion-back drying (or drying)-basket unloading-polishing-polishing. Because bamboo grows in different environments and the age of bamboo varies from old to tender, and the bamboo green and bamboo yellow are cut off during wire drawing and the other end is sharpened into chopsticks before steaming and drying, the chopsticks generally shrink severely and need to be carbonized Expansion treatment, the hardness of the pr...

AI Technical Summary

Problems solved by technology

Because bamboo grows in different environments and the age of bamboo varies from old to tender, and the bamboo green and bamboo yellow are cut off during wire drawing and the other end is sharpened into chopsticks before steaming and drying, the chopsticks generally shrink severely and need to be carbonized Expansion treatment, the hardness of the product is greatly reduced, the appearance is rough and the shape is highly variable, it is difficult to produce high-end chopsticks and fine chopsticks, the moisture content is difficult to control, it is easy to mold and seriously bend, the scrap rate is high, the size of the chopsticks is short, the loading and unloading basket is time-consuming, labor-intensive, and the production cycle is long (up to More than 21 days) and other technical bottlenecks that need to be solved urgently, and the processing procedures are complicated, which increases production costs

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