CN101731312A - Processing method of flexible package fresh bamboo shoots - Google Patents
Processing method of flexible package fresh bamboo shoots Download PDFInfo
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- CN101731312A CN101731312A CN200910264844A CN200910264844A CN101731312A CN 101731312 A CN101731312 A CN 101731312A CN 200910264844 A CN200910264844 A CN 200910264844A CN 200910264844 A CN200910264844 A CN 200910264844A CN 101731312 A CN101731312 A CN 101731312A
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Abstract
The invention belongs to the technical field of agricultural and sideline product processing, in particular to a processing method of flexible package fresh bamboo shoots, comprising the specific technological processes: sorting, cleaning/tidying, blanching (killing out), cooling, screening, adding preservative, vacuum packaging, sterilizing, cooling and obtaining finished products. Compared with the current processing method in the market, the invention has unique technology and adopts a sulphur-free formula; the prepared flexible package fresh bamboo shoot has the advantages of high quality, high safety, convenient eating, small loss of vitamin C, convenient storage and transportation, long quality guarantee period (12 months for refrigeration, and 6 months for normal temperature) and the like. The flexible package fresh bamboo shoot prepared with the invention improves the economy of bamboo shoots and is suitable for diversifying consumer demand at present.
Description
Technical field
The invention belongs to the agricultural byproducts processing technical field, be specifically related to the flexible package processing method of a kind of bright bamboo shoot.
Background technology
Bamboo shoots are the tender fertile short strong bamboo buds of the edible of perennial evergreen xylophyta, originate in China, adaptability is strong, and cultivated form is numerous, at present, about 1,600,000 tons of China's bamboo shoots annual productions, distributed pole is wide, contains quite abundant nutritive value, its distinctive crude fibre, abundant trace element and multivitamin and amino acid, and the growing environment of green non-pollution, make it become one of best pollution-free food.But because going out of bright bamboo shoot relatively concentrated in bamboo shoot seasons, bamboo shoots fiber aging speed is very fast, storage life is shorter, thereby is unfavorable for transportation, storage and the strange land list marketing of bright bamboo shoot.And the fresh bamboo shoots preservation and the color protection technology that adopt in the market adopt sulphuring treatment more, though effect is obvious, sulphur is residual serious, has influenced the security of bamboo shoots goods.
Along with the continuous quickening of market economy increasing development, people's rhythm of life and work rhythm, people are also more and more higher to the requirement of eating.A kind of flexible package canned tinned can of tinplate that replaced that not only is easy to carry but also is convenient to begin to speak.Flexible package canned is to replace iron flask or glass jar to adorn system food with the composite plastic film bag, and packed food that can long preservation after sterilization.
Specifically, the flexible package canned advantage that the following aspects is arranged:
(1) cost is low, low price.Just listen the can that jar type is 397 grams as production, only the cost of a slack tank (962#) just needs about 0.8 yuan, adds the content of 397 grams, and the producer price that just listens can will be more than 3 yuan.Listen can to compare with iron, the cost of foods packed in carton containers is much lower, and the cost of producing a soft jar of composite plastic film bag of same weight (397 gram) only needs about 0.2 yuan, adds the content of 397 grams, and the producer price of one bag of foods packed in carton containers only needs about 2.2 yuan.
(2) volume is little, and is easy to carry.It is tinplate owing to what use that iron is listened can, and the more compound dense growth of plants and trees film of moulding of component weighs, and it is unfavorable to carry.Foods packed in carton containers is because the area of empty bag is little, weigh light, and therefore, it both can save the storage area, and was easy to carry again.
(3) open conveniently attractive packages.Iron listens jar first maximum shortcoming not have cutter to find it difficult to bring the matter up exactly, and the unlatching of foods packed in carton containers is just more convenient, only need one to draw outward at sealing part with two hands, with regard to edible.
(4) keep color preferably.Iron is listened can owing to use the tinplate slack tank, and therefore, the time that arrives food requirement when sterilization is longer, like this, food easily produces dark color, and foods packed in carton containers is because the laminated film that adopts is thinner, the time that arrives food requirement when sterilization is shorter, can make food keep color preferably.
(5) packing of foods packed in carton containers is airtight, and content hardly chemical action may take place, and can keep the matter of content to help food storage for a long time.
Summary of the invention
The invention belongs to the agricultural byproducts processing technical field, be specifically related to a kind of processing method of soft packed fresh bamboo shoots, technology uniqueness of the present invention, the soft packed fresh bamboo shoots quality height of preparation, instant, vitamin c loss less, be convenient to advantages such as storing, long shelf-life (refrigerate 12 months, normal temperature 6 months).The soft packed fresh bamboo shoots of the present invention's preparation has not only improved the economy of fresh bamboo shoots, and adapts to the consumption demand of present diversification.
Method of the present invention is that the technological process of adopting is: select materials---cleans, arrangement---blanching (completing)---cooling---screening, finishing------vacuum packaging---sterilization---cooling---finished product that adds fresh-keeping liquid.
The blanching temperature that described blanching is adopted is 80-100 ℃, and blanching time is 2-10min;
Described fresh-keeping liquid is the composite natral fresh-keeping liquid, fresh-keeping liquid is the composite natral fresh-keeping liquid, and main component comprises: citric acid, phytic acid, calcium chloride, and each composition is respectively at the fresh-keeping liquid mass fraction: citric acid 0.5%-2%, phytic acid 0.01%-0.1%, calcium chloride 0.2%-0.4%.The fresh-keeping liquid liquid volume added is the 10-15% of solid content;
The vacuum of sealing of described vacuum seal is more than the 0.08Mpa, and used packaging bag is the digestion resistant bag;
Described process for sterilizing adopts microwave disinfection, and power is more than the 750W, and sterilizing time is 3-10min.
The invention has the beneficial effects as follows: products made thereby is distinctive white of fresh bamboo shoots or yellow, has kept intrinsic local flavor and the nutritional labeling of bamboo shoots.The fresh-keeping liquid component that is adopted is natural additive, and noresidue in the bamboo shoots goods is to the human body nonhazardous.The microwave sterilization method that adopts, the nutritive loss of bamboo shoots is little, and color and luster and hardness are more excellent.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but the present invention is not limited to these examples.
Embodiment 1
Select the fresh side bamboo shoots of high-quality, after cleaning impurity elimination, peel off the sheaths of bamboo shoots leaf, blanching 3min in boiling water, pull out after disconnected the giving birth to, drop in the clear water and cool off, screening size then, the bamboo shoots of thickness homogeneous, the serious bamboo shoot base portion of excision variable color, after sloughing surface water, add fresh-keeping liquid (addition is the 10%-15% of solid content), each composition is respectively at the fresh-keeping liquid mass fraction: citric acid 1.5%, phytic acid 0.05%, calcium chloride 0.3%, vacuum seal (vacuum is 0.095Mpa when sealing) is with packaged bamboo shoots process microwave disinfection, sterilization power is 750W, and sterilizing time is 4min.After the sterilization, be cooled to immediately below 30 ℃.Finished product is rejected the bag that expands through 37 ℃ of insulations of 7d, the warehouse-in preservation.
Adopt the made flexible package side bamboo shoots of the inventive method, be faint yellow, nutritive loss is little, the brittleness height, and accumulating is convenient, long shelf-life (refrigerating 12 months, normal temperature 6 months).
Following table is for storing every index of 3 months flexible package side bamboo shoots:
Annotate: what conventional method adopted is sulphuring treatment.
Embodiment 2
Select the fresh moso bamboo shoot of high-quality, after cleaning impurity elimination, peel off the sheaths of bamboo shoots leaf, blanching 8min in boiling water pulls out after disconnected the giving birth to, and drops in the clear water and cools off, after the finishing, the moso bamboo shoot rip cutting of boiling is in blocks, and thickness is 2-3cm, slough surface water after, add fresh-keeping liquid (addition is the 10-15% of solid content), each composition is respectively at the fresh-keeping liquid mass fraction: citric acid 2%, phytic acid 0.08%, calcium chloride 0.35%, vacuum seal (vacuum is 0.095Mpa when sealing), through microwave disinfection, sterilization power is 900W with packaged bamboo shoots, and sterilizing time is 3min.After the sterilization, be cooled to immediately below 30 ℃.Finished product is rejected the bag that expands through 37 ℃ of insulations of 7d, the warehouse-in preservation.
Adopt the made flexible package moso bamboo shoot of the inventive method, be ivory buff, yellow slightly partially, nutritive loss is little, the brittleness height, and accumulating is convenient, long shelf-life (refrigerating 12 months, normal temperature 6 months).
Embodiment 3
Select the fresh thunder bamboo shoots of high-quality, after cleaning impurity elimination, peel off the sheaths of bamboo shoots leaf, blanching 5min in boiling water, pull out after disconnected the giving birth to, drop in the clear water and cool off, the thunder bamboo shoots of boiling are prolonged the longitudinal centre line cutting, and the serious bamboo shoot base portion of excision variable color, after sloughing surface water, add fresh-keeping liquid (addition is the 10-15% of solid content), each composition is respectively at the fresh-keeping liquid mass fraction: citric acid 1.5%, phytic acid 0.5%, calcium chloride 0.3%, vacuum seal (vacuum is 0.095Mpa when sealing) is with packaged bamboo shoots process microwave disinfection, sterilization power is 750W, and sterilizing time is 6min.After the sterilization, be cooled to immediately below 30 ℃.Finished product is rejected the bag that expands through 37 ℃ of insulations of 7d, the warehouse-in preservation.
Adopt the made flexible package thunder bamboo shoots of the inventive method, be faint yellow, nutritive loss is little, the brittleness height, and accumulating is convenient, long shelf-life (refrigerating 12 months, normal temperature 6 months).
Claims (5)
1. the technological process of process technology of the present invention is: select materials---cleans, arrangement---blanching (completing)---cooling---screening, finishing------vacuum packaging---sterilization---cooling---finished product that adds fresh-keeping liquid.
2. method for processing soft packed fresh bamboo shoots according to claim 1 is characterized in that: blanching temperature is 80-100 ℃, and blanching time is 2-10min;
3. method for processing soft packed fresh bamboo shoots according to claim 1 is characterized in that: fresh-keeping liquid is the composite natral fresh-keeping liquid, main component comprises: citric acid, phytic acid, calcium chloride, each composition is respectively at the fresh-keeping liquid mass fraction: citric acid 0.5%-2%, phytic acid 0.01%-0.1%, calcium chloride 0.2%-0.4%.The fresh-keeping liquid liquid volume added is the 10-15% of solid content;
4. method for processing soft packed fresh bamboo shoots according to claim 1 is characterized in that: the vacuum of sealing of vacuum seal is more than the 0.08Mpa, and used packaging bag is the digestion resistant bag;
5. method for processing soft packed fresh bamboo shoots according to claim 1 is characterized in that: its process for sterilizing adopts microwave disinfection, and power is more than the 750W, and sterilizing time is 3-10min.
Priority Applications (1)
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| CN200910264844A CN101731312A (en) | 2009-12-24 | 2009-12-24 | Processing method of flexible package fresh bamboo shoots |
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| CN200910264844A CN101731312A (en) | 2009-12-24 | 2009-12-24 | Processing method of flexible package fresh bamboo shoots |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889609A (en) * | 2010-07-14 | 2010-11-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of canned clean water young lotus root |
| CN101889608A (en) * | 2010-07-14 | 2010-11-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Tender lotus root preservative and method for preserving tender lotus root by using same |
| CN102125081A (en) * | 2010-12-07 | 2011-07-20 | 房县中坝龙驹山林场 | Processing method for refreshing bamboo shoots |
| CN102429178A (en) * | 2011-10-25 | 2012-05-02 | 广州蓝韵医药研究有限公司 | Bamboo shoot products and preparation method thereof |
| CN102669645A (en) * | 2012-06-01 | 2012-09-19 | 四川紫金都市农业有限公司 | Color retention agent, purple potato flour production method and purple potato flour |
| CN102669252A (en) * | 2012-05-25 | 2012-09-19 | 浙江省德清县莫干山碧坞笋厂 | Storage and preservation method for clear juice bamboo shoots |
| CN102726513A (en) * | 2012-06-21 | 2012-10-17 | 陇川县长通绿色产业有限公司 | Biological fresh-keeping processing method of fresh bamboo shoots |
| CN102805146A (en) * | 2012-08-28 | 2012-12-05 | 湖南省林业科学院 | Fresh-keeping bamboo shoot processing method |
| CN103098861A (en) * | 2013-02-04 | 2013-05-15 | 江南大学 | Natural fresh-keeping solution for boiled bamboo shoots as well as preparation and use method thereof |
| CN103404815A (en) * | 2013-06-27 | 2013-11-27 | 重庆市轩瑞食品有限公司 | Processing technology of bamboo shoots with pickled peppers |
| CN104207052A (en) * | 2014-09-23 | 2014-12-17 | 江南大学 | Production method of instant braised sliced bamboo shoots with vinasse |
| CN104381929A (en) * | 2014-11-30 | 2015-03-04 | 沅江市芙蓉唐农业科技开发有限公司 | Preparation method of reed shoots |
| CN104472661A (en) * | 2014-12-19 | 2015-04-01 | 迟文 | Preservation packaging process for wild edible mushrooms with original juice |
| CN104957593A (en) * | 2015-07-17 | 2015-10-07 | 四川农业大学 | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof |
| CN108323566A (en) * | 2017-12-28 | 2018-07-27 | 重庆特珍食品有限公司 | A kind of side's fresh bamboo shoots preservation processing method |
| CN110074176A (en) * | 2019-05-30 | 2019-08-02 | 乐山师范学院 | A kind of quick-frozen bamboo shoot and its production technology |
| CN111374176A (en) * | 2018-12-27 | 2020-07-07 | 重庆特珍食品有限公司 | Fresh-keeping production method for inhibiting bamboo shoot respiration |
| CN112106827A (en) * | 2020-09-29 | 2020-12-22 | 湖南新发食品有限公司 | Preparation method of daylily in clear water |
-
2009
- 2009-12-24 CN CN200910264844A patent/CN101731312A/en active Pending
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889608B (en) * | 2010-07-14 | 2013-02-06 | 湖北省农业科学院农产品加工与核农技术研究所 | Tender lotus root preservative and method for preserving tender lotus root by using same |
| CN101889608A (en) * | 2010-07-14 | 2010-11-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Tender lotus root preservative and method for preserving tender lotus root by using same |
| CN101889609A (en) * | 2010-07-14 | 2010-11-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of canned clean water young lotus root |
| CN102125081A (en) * | 2010-12-07 | 2011-07-20 | 房县中坝龙驹山林场 | Processing method for refreshing bamboo shoots |
| CN102429178A (en) * | 2011-10-25 | 2012-05-02 | 广州蓝韵医药研究有限公司 | Bamboo shoot products and preparation method thereof |
| CN102669252A (en) * | 2012-05-25 | 2012-09-19 | 浙江省德清县莫干山碧坞笋厂 | Storage and preservation method for clear juice bamboo shoots |
| CN102669645A (en) * | 2012-06-01 | 2012-09-19 | 四川紫金都市农业有限公司 | Color retention agent, purple potato flour production method and purple potato flour |
| CN102726513A (en) * | 2012-06-21 | 2012-10-17 | 陇川县长通绿色产业有限公司 | Biological fresh-keeping processing method of fresh bamboo shoots |
| CN102805146A (en) * | 2012-08-28 | 2012-12-05 | 湖南省林业科学院 | Fresh-keeping bamboo shoot processing method |
| CN103098861A (en) * | 2013-02-04 | 2013-05-15 | 江南大学 | Natural fresh-keeping solution for boiled bamboo shoots as well as preparation and use method thereof |
| CN103404815A (en) * | 2013-06-27 | 2013-11-27 | 重庆市轩瑞食品有限公司 | Processing technology of bamboo shoots with pickled peppers |
| CN104207052A (en) * | 2014-09-23 | 2014-12-17 | 江南大学 | Production method of instant braised sliced bamboo shoots with vinasse |
| CN104381929A (en) * | 2014-11-30 | 2015-03-04 | 沅江市芙蓉唐农业科技开发有限公司 | Preparation method of reed shoots |
| CN104472661A (en) * | 2014-12-19 | 2015-04-01 | 迟文 | Preservation packaging process for wild edible mushrooms with original juice |
| CN104957593A (en) * | 2015-07-17 | 2015-10-07 | 四川农业大学 | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof |
| CN108323566A (en) * | 2017-12-28 | 2018-07-27 | 重庆特珍食品有限公司 | A kind of side's fresh bamboo shoots preservation processing method |
| CN111374176A (en) * | 2018-12-27 | 2020-07-07 | 重庆特珍食品有限公司 | Fresh-keeping production method for inhibiting bamboo shoot respiration |
| CN110074176A (en) * | 2019-05-30 | 2019-08-02 | 乐山师范学院 | A kind of quick-frozen bamboo shoot and its production technology |
| CN112106827A (en) * | 2020-09-29 | 2020-12-22 | 湖南新发食品有限公司 | Preparation method of daylily in clear water |
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Application publication date: 20100616 |