CN101849653A

CN101849653A - Method for producing salinized dried bamboo shoots

Info

Publication number: CN101849653A
Application number: CN201010132787A
Authority: CN
Inventors: 廖品贵
Original assignee: FUJIAN JIANNING MENGZONG BAMBOO SHOOT INDUSTRY Co Ltd
Current assignee: FUJIAN JIANNING MENGZONG BAMBOO SHOOT INDUSTRY Co Ltd
Priority date: 2010-03-26
Filing date: 2010-03-26
Publication date: 2010-10-06

Abstract

The invention relates to a method for producing salinized dried bamboo shoots, in particular to a method for producing dried bamboo shoots. The method comprises the following steps of: collecting fresh bamboo shoots; shelling the collected fresh bamboo shoots; removing mature bamboo shoots; trimming the remaining bamboo shoots; cleaning the repaired bamboo shoots; boiling the cleaned bamboo shoots with water to kill green; cooling and rinsing the water-boiled bamboo shoots; pressing the cooled and rinsed bamboo shoots and fermenting the pressed bamboo shoots; and drying the fermented bamboo shoots naturally or by baking. The method is characterized in that: a saline water soaking process is performed between a cooling and rinsing process and a pressing and fermenting process in conventional dried bamboo shoot making steps. In the saline water soaking process, the bamboo shoots treated by a previous process are soaked in saline water for 15 to 20 minutes, wherein the salt concentration of the saline water is between 0.5 and 1 percent; and soaking temperature is controlled to be between 30 and 42 DEG C. The method has the advantages that: the salinized bamboo shoots are unlikely to be polluted by bacteria, such as mold, saccharomycetes and the like in the pressing and fermenting process; the problems of extremely difficult quality control of conventional salt-free fermentation, easy rotting of the bamboo shoots, easy deterioration of color and luster, difficult softening of bamboo shoot texture and the like are solved, so product quality is enhanced; simultaneously, the shelf life of a finished product is prolonged; fermentation time is shortened from 3 to 6 months to 35 days; and production efficiency and product quality are improved.

Description

The production method of dried bamboo shoots is handled in a kind of preposition salinization

Technical field:

The present invention relates to the dried bamboo shoots production method, the production method of dried bamboo shoots is handled in particularly a kind of preposition salinization.

Background technology:

The making step of the fermentation of tradition squeezing at present dried bamboo shoots is: bright bamboo shoot gather, shell, go old, finishing, cleaning, poach to complete, cool off rinsing, squeezing spontaneous fermentation in the wood press for extracting juice, drying.Drying is divided again and is dried and dry, and drying is to utilize the sun to dry naturally, and its squeezing fermentation time is all at 3～6 months; Oven dry is also named and is dried, and is to adopt the heat of coal or charcoal burning to realize drying, and its squeezing fermentation time is all at 1～2 month.The moisture moisture-holding capacity of dry control bamboo shoot body gets final product list marketing after the drying about 10%.But people must be soaked in water earlier about one day when edible, just can make the dried bamboo shoots suction softening, then just can cut, cook after finishing rehydration again; Secondly, in the squeezing sweat normal lactic acid abnormal fermentation takes place and cause the bamboo shoot body be subjected to living contaminantses such as mould, saccharomycete, easily cause the bamboo shoot body produce peculiar smell, rotten, rot or the bamboo shoot meat tissue such as is difficult to soften at problem; Make the bamboo shoot body rotten, the storage period of dried bamboo shoots, also can shorten simultaneously.

Summary of the invention:

The objective of the invention is to overcome above-mentioned weak point, provide a kind of preposition salinization to handle the production method of dried bamboo shoots.

The solution of the present invention is: insert the saline sook operation between the cooling rinsing process of traditional dried bamboo shoots making step and squeezing fermentation procedure, the saline sook operation is: will the bamboo shoot body after preceding working procedure is handled put into salt solution and soaked 15～20 minutes, salt concentration is 0.5～1% in the salt solution, temperature control 30～42 degree during immersion.

The invention has the advantages that: bamboo shoot bamboo shoot body when squeezing is fermented of handling through preposition salinization is not subject to living contaminantses such as mould, saccharomycete, problem such as solved that the extremely difficult control of traditional salt-free fermentation quality, bamboo shoot body are perishable, the easy bad change of color and luster, bamboo shoot meat tissue are difficult to soften, thereby improved product quality, simultaneously the manufactured goods storage periods, also extend, and fermentation time foreshortened to 35 days from original 3～6 months, had improved production efficiency and product quality.

The specific embodiment:

Production method of the present invention comprises that bright bamboo shoot gather, shell, go old, finishing, cleaning, poach to complete, cool off rinsing, squeezing fermentation, drying; Drying is that nature dries or dries, it is characterized in that: between the cooling rinsing process of traditional dried bamboo shoots making step and squeezing fermentation procedure, insert the saline sook operation, the saline sook operation is: will the bamboo shoot body after preceding working procedure is handled put into salt solution and soaked 15～20 minutes, salt concentration is 0.5～1% in the salt solution, temperature control 30～42 degree during immersion.

The results showed: along with the prolongation of spontaneous fermentation time, the yeast count of bamboo shoot body all is rising trend.But bamboo shoot body total number of bacteria just sharply raise after 10 days when adopting salt-free spontaneous fermentation, reached 212cfu/mL during to 35 days, and had salt spontaneous fermentation to 35 day to be 72cfu/mL.This is because there is salt spontaneous fermentation to suppress the abnormal fermentation of lactic acid, thereby has avoided the bamboo shoot body polluted by saccharomycete.Simultaneously, mouthfeel through the dried bamboo shoots of salt spontaneous fermentation after 35 days are arranged and local flavor are better than salt-free spontaneous fermentation group, but the mouthfeel that has salt fermentation group or salt-free fermentation group to get dried bamboo shoots is all desirable not enough.

It is index that the present invention has mold colony number, yeast number, the sensory evaluation scores of salt spontaneous fermentation after 35 days with bamboo shoots, and research brine temp, soak time, brine strength are to the influence of bamboo shoot body primary natural fermentation.

Table 1 factor and water-glass

The secondary factors that influences mold colony number, yeast number and sensory evaluation scores all is: C＞B＞A, i.e. and brine strength＞soak time＞brine temp, factor C is bigger to the influence of mold colony number, yeast number and sensory evaluation scores, and the influence of factor A, B is not remarkable.Result of the test shows that the optimised process that salt spontaneous fermentation is arranged is A3B2C2, promptly has the optimised process of salt spontaneous fermentation to be: 40 ℃ of brine temps, soak time 17min, brine strength 0.75%.

Conclusion: in sum, use the quality that the technology of the present invention can not only effectively improve dried bamboo shoots, also improved production efficiency greatly.

Claims

1. the production method of dried bamboo shoots is handled in a preposition salinization, comprises that bright bamboo shoot gather, shell, go old, finishing, cleaning, poach to complete, cool off that rinsing, squeezing are fermented, drying; Drying is that nature dries or dries, it is characterized in that: between the cooling rinsing process of traditional dried bamboo shoots making step and squeezing fermentation procedure, insert the saline sook operation, the saline sook operation is: will the bamboo shoot body after preceding working procedure is handled put into salt solution and soaked 15～20 minutes, salt concentration is 0.5～1% in the salt solution, temperature control 30～42 degree during immersion.