CN101467550A - Fresh-keeping method of fresh bamboo shoots - Google Patents
Fresh-keeping method of fresh bamboo shoots Download PDFInfo
- Publication number
- CN101467550A CN101467550A CNA2007100607315A CN200710060731A CN101467550A CN 101467550 A CN101467550 A CN 101467550A CN A2007100607315 A CNA2007100607315 A CN A2007100607315A CN 200710060731 A CN200710060731 A CN 200710060731A CN 101467550 A CN101467550 A CN 101467550A
- Authority
- CN
- China
- Prior art keywords
- bamboo shoot
- fresh
- container
- bright bamboo
- preservation method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention provides a fresh-keeping method for fresh bamboo shoots, relating to a fruit and vegetable fresh-keeping technology. In the invention, the fresh bamboo shoots are selected, boiled with cases, rinsed, cut, filled into a container, seal processed with preservative. The fresh bamboo shoots processed according to the invention have long fresh-keeping period and rich flavor, and is suitable for fresh bamboo shoots flavor food or drinks as raw materials; the preservation rate of vitamin C is up to 70% above. The invention solves the fresh bamboo shoots fresh-keeping problem in long-distance transportation and is also suitable for other fresh fruit and vegetable.
Description
One, technical field
The present invention relates to a kind of preservation technique of fruits and vegetables, relate in particular to a kind of short term stored of bright bamboo shoot and a kind of preservation method of the bright bamboo shoot that transport on way far away of being applicable to.
Two, background technology
Bamboo shoots are shorter term, and only about one month, output is very big, so fresh-keeping storage problem particular importance.At present, Chang Yong preservation method is to be processed into Bamboo shoots.Need certain investment to build plant and equipment but carry out can processing, bamboo shoot farming and general family can't use.Other fresh-keeping method of bamboo shoots, market once had the sulfur-bearing antistaling agent to sell, and this method is that the bright bamboo shoot of peeling off are admixed the sulfur-bearing antistaling agent.But this method exists bamboo shoot meat to decolour easily and contains the problem of residual sulphur.Can cause very big harm to human body behind long-term edible this kind material.
Still there is not now the Study on preservation technique of a kind of bright bamboo shoot to succeed on the market.
Three, summary of the invention
Main purpose of the present invention is to overcome the shortcoming of the preservation technique that has bright bamboo shoot now, and a kind of a kind of preservation method that can make the fresh-keeping bright bamboo shoot of bright bamboo shoot short-term is provided, to overcome above-mentioned shortcoming.
The objective of the invention is to realize by following technical scheme.
The present invention relates to a kind of preservation method of a kind of bright bamboo shoot, it is characterized in that: the bright bamboo shoot that will just take through select materials, with shell boiling, flushing, the container that cuts, packs in, add antistaling agent, the encapsulation process of dissolving.The specific embodiment of its preservation method is:
A, select materials: at first choose lovely luster, completely filled fruit is not damaged by worms and harmless bright bamboo shoot;
B, band shell boiling: the bright bamboo shoot after will choosing are put into container and water together under 90-130 ℃ of high temperature, boiling 3-10 minute;
C, flushing: the bamboo shoot after will heating add clear water and rinse well;
D, cutting: bulk or sheet are peeled, are cut into to raw material;
In E, the container of packing into: the raw material of excision forming is put into container;
The antistaling agent of F, adding dissolving: raw material and water are in the same place, add the antistaling agent 2 of dissolving, 4-two diluted acids [CH3 (CH) 4COOH] aqueous solution protects look;
G, encapsulation process: the material specification of handling well is according to the rules sealed.
A kind of preservation method of aforesaid bright bamboo shoot is characterized in that: antistaling agent 2, the ratio of 4-two diluted acids [CH3 (CH) 4COOH] aqueous solution and water is 2-10%:90-98%.
A kind of preservation method of aforesaid bright bamboo shoot is characterized in that: container is water vat, various jar, special pond, the pot of stainless steel products and one or more combinations in the basin.
The beneficial effect of a kind of preservation method of the bright bamboo shoot of the present invention is, the bright bamboo shoot energy long-period freshness preserving of handling like this, and with rich flavor, the vitamin C storage rate is more than or equal to 70%.Still keep bright bamboo shoot fragrance of natural fresh and quality, be suitable as the raw material of various bright bamboo shoot typical local food or drink.And can solve the fresh-keeping difficult problem of bright bamboo shoot in the transportation of way far away, this has bigger economic worth for the way far away transportation of bright bamboo shoot.Such method is suitable for handling other fruits and vegetables simultaneously.
Four, the specific embodiment
A kind of preservation method of embodiment 1, a kind of bright bamboo shoot is characterized in that: the bright bamboo shoot that will just take through select materials, with shell boiling, flushing, the container that cuts, packs in, add antistaling agent, the encapsulation process of dissolving.The specific embodiment of its preservation method is:
1, select materials: at first choose lovely luster, completely filled fruit is not damaged by worms and harmless bright bamboo shoot;
2, band shell boiling: the bright bamboo shoot after will choosing are put into container and water together under 130 ℃ of high temperature, boiling 5 minutes;
3, flushing: the bamboo shoot after will heating add clear water and rinse well;
4, cutting: bulk or sheet are peeled, are cut into to raw material;
5, pack in the container: the raw material of excision forming is put into container;
6, the antistaling agent that adds dissolving: raw material and water are in the same place, add the antistaling agent 2 of dissolving, 4-two diluted acids [CH3 (CH) 4COOH] aqueous solution protects look;
7, encapsulation process: the material specification of handling well is according to the rules sealed.
The beneficial effect of a kind of preservation method of the bright bamboo shoot of the present invention is, the bright bamboo shoot energy long-period freshness preserving of handling like this, and with rich flavor, the vitamin C storage rate is more than or equal to 70%.Still keep bright bamboo shoot fragrance of natural fresh and quality, be suitable as the raw material of various bright bamboo shoot typical local food or drink.And can solve the fresh-keeping difficult problem of bright bamboo shoot in the transportation of way far away, this has bigger economic worth for the way far away transportation of bright bamboo shoot.Such method is suitable for handling other fruits and vegetables simultaneously.The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (3)
1, a kind of preservation method of a kind of bright bamboo shoot is characterized in that: the bright bamboo shoot that will just take through select materials, with shell boiling, flushing, the container that cuts, packs in, add antistaling agent, the encapsulation process of dissolving; The specific embodiment of its preservation method is:
A, select materials: at first choose lovely luster, completely filled fruit is not damaged by worms and harmless bright bamboo shoot;
B, band shell boiling: the bright bamboo shoot after will choosing are put into container and water together under 90-130 ℃ of high temperature, boiling 3-10 minute;
C, flushing: the bamboo shoot after will heating add clear water and rinse well;
D, cutting: bulk or sheet are peeled, are cut into to raw material;
In E, the container of packing into: the raw material of excision forming is put into container;
The antistaling agent of F, adding dissolving: raw material and water are in the same place, add the antistaling agent 2 of dissolving, 4-two diluted acids [CH3 (CH) 4COOH] aqueous solution protects look;
G, encapsulation process: the material specification of handling well is according to the rules sealed.
2, a kind of preservation method of bright bamboo shoot according to claim 1 is characterized in that: antistaling agent 2, the ratio of 4-two diluted acids [CH3 (CH) 4COOH] aqueous solution and water is 2-10%:90-98%.
3, a kind of preservation method of bright bamboo shoot according to claim 1 is characterized in that: container is water vat, various jar, special pond, the pot of stainless steel products and one or more combinations in the basin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100607315A CN101467550A (en) | 2007-12-27 | 2007-12-27 | Fresh-keeping method of fresh bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100607315A CN101467550A (en) | 2007-12-27 | 2007-12-27 | Fresh-keeping method of fresh bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101467550A true CN101467550A (en) | 2009-07-01 |
Family
ID=40825541
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100607315A Pending CN101467550A (en) | 2007-12-27 | 2007-12-27 | Fresh-keeping method of fresh bamboo shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101467550A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518833A (en) * | 2012-07-02 | 2014-01-22 | 安吉老奶奶食品有限公司 | Method for quickly and efficiently producing high-quality boiled bamboo shoots |
-
2007
- 2007-12-27 CN CNA2007100607315A patent/CN101467550A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518833A (en) * | 2012-07-02 | 2014-01-22 | 安吉老奶奶食品有限公司 | Method for quickly and efficiently producing high-quality boiled bamboo shoots |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101869260A (en) | Fresh-cut lotus root browning inhibitor and preparation method and application thereof | |
| CN100512683C (en) | Industrial processing and sterilizing method for crab paste | |
| CN102726510A (en) | Sulfur-free color protection method for controlling browning of dried leechee and longan pulps | |
| CN103976017B (en) | A kind of fresh-cut fruit antistaling agent | |
| CN103875801A (en) | Application of melatonin to fruit and vegetable preservation and fruit and vegetable preservation method | |
| CN107114466B (en) | Lotus root storage method | |
| CN103815005B (en) | Method for low-temperature puffing drying of fruits and vegetables | |
| CN101658200A (en) | Formula of composite color fixative for fruits, vegetables and fruit and vegetable products and application method thereof | |
| EP0153215B1 (en) | Preservation process for perishable vegetable food products | |
| CN103734283A (en) | Preparation method of anti-browning preservative for fresh-cut lotus root | |
| CN104323184A (en) | Cabbage curing food and curing method thereof | |
| CN102793001A (en) | Modified atmosphere freshness-retaining method for freshly cut fruits | |
| KR101184258B1 (en) | Manufacturing method of pickles | |
| CN102987312A (en) | Preparation method for spicy fiddlehead | |
| CN102613504A (en) | Method for fast processing pickled garlic | |
| CN103859017A (en) | Method for preserving grapes | |
| CN104171986A (en) | Preparation method of sour chopped chili | |
| CN103141566A (en) | Burdock color-protecting crisp-keeping mixed preparation and using method thereof | |
| CN101467550A (en) | Fresh-keeping method of fresh bamboo shoots | |
| CN103229826A (en) | Star anise oil complex liquid and application thereof | |
| CN104957728A (en) | Processing method of iced fresh conch meat | |
| CN104542940A (en) | Preservation method for freshly-cut root vegetables | |
| CN103621956A (en) | Preservation ivy mosses and production method thereof | |
| JP2000300203A (en) | Processed okra and its production | |
| JP5723021B2 (en) | Chestnut browning prevention processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090701 |