CN102240013B - Method for processing organic dried bamboo shoots - Google Patents

Abstract

The invention discloses a method for processing organic dried bamboo shoots, and the method comprises the following steps: (1) husking fresh bamboo shoots in a whole; (2) cleaning the husked fresh bamboo shoots; (3) placing the husked and cleaned fresh bamboo shoots into a steamer and steaming for 40-90 minutes; (4) rinsing the steamed fresh bamboo shoots with running water, and cooling to room temperature; (5) immediately placing the fresh bamboo shoots into a dehydrator and dehydrating until the water content is 30-40%; (6) sealing the bamboo shoots dehydrated in the step 5 by utilizing a film bag for fermentation and color protection; (7) roasting for 7-8 hours at the temperature of 60-90 DEG C in a baking room or an oven, and airing until the water content is 5-10%; and (8) sealing and packaging. The method provided by the invention has the advantages of simple equipment and high production efficiency. The dried bamboo shoots produced by utilizing the method provided by the invention are exquisite in tissue structure, are in faint yellow, have crisp and tender mouthfeel, are convenient to eat, and preserve the unique strong flavor of the bamboo shoots.

Description

A kind of processing method of organic dried bamboo shoot

Technical field

The present invention relates to a kind of dried bamboo shoots processing method, specifically, relate to a kind of processing method of organic dried bamboo shoot.

Background technology

Bamboo shoots are tender stems of grass family perennial plant bamboo; Mainly originate in China south; Output is big, and matter is tender delicious, contains rich in amino acid and several kinds of mineral elements and vitamin; And the content of the fiber in the bamboo shoots, half fiber, lignin, dietary fiber is also very high, have the title of " dry frozen ground mountain delicacy ".Show that according to result of study every 100g fresh bamboo shoots contains dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g, fatty 0.13g, calcium 22mg, phosphorus 56mg, iron 0.1mg.Multivitamin and carotene carotene content are higher more than 1 times than the content in the Chinese cabbage in the bamboo shoots; The necessary lysine of human body, tryptophan, threonine, phenylalanine; And cystine relevant with metabolism and glutamic acid etc. with the configuration of protein; Certain content is all arranged in bamboo shoots, and thus, bamboo shoots are the abundant fully wholefoods of a kind of nutrition.

New fresh bamboo shoots is slightly through processing, and taste is just extremely tender and crisp tasty and refreshing, is the good merchantable brand of cooked food.But not anti-storage.

For guaranteeing that throughout the year people can both eat bamboo shoots, generally are bright bamboo shoot are processed as dried bamboo shoots.Tradition dried bamboo shoots processing method, good-looking for appearance luster, prolong the resting period; Often directly stove drying; Or add a large amount of sulphur-containing substances, or directly add a large amount of other anticorrisive agents, even add the chemical reagent that non-food stuff is used; The dried bamboo shoots that are processed into like this, edible back is healthy very unfavorable to people's.

In recent ten years, the Chinese patent document discloses some new dried bamboo shoots processing methods successively.For example, 99123070.1 disclose a kind of dried bamboo shoots production of articles technology, and what it adopted is earlier freezing, after carry out conventional drying processing method; Equipment investment is big, summer, drop to low temperature; Energy consumption cost is often bigger, and will be raised to higher temperature by low temperature and could dewater, and the required time is also long; The product institutional framework is bulk, though foaming has easily destroyed original brittleness of bamboo shoot and tasty and refreshing sense.03135375.4 the dried bamboo shoots processing method that discloses need be soaked with calcium chloride solution, carries out sugaring with glucose then, is carrying out drying, needs to use chemical reagent, contains sugar in the product again, holding time and color and luster, mouthfeel obviously can be affected.200610051987.5 disclosed dried bamboo shoots processing method adopts milling process to remove the part water in the ripe bamboo shoot, experiment shows, its goods rehydration performance, mouthfeel is all not good enough.200910191442.8 disclose a kind of processing method of organic dried bamboo shoot, its dry run is quite complicated, comprises repeatedly also wherein and kneading that the product mouthfeel obviously also can be affected.201010164919.6 disclosed dried bamboo shoots preparation method needs to add a large amount of salt, to suppress the growth of bacterium, avoid the pollution of assorted bacterium, but the dried bamboo shoots salinity of making like this is high, when edible, needs to use big water gaging repeatedly to soak, and is extremely inconvenient.

Summary of the invention

The technical problem that the present invention will solve is, provides a kind of technology simple, and equipment investment is few, and product quality is easy to control, does not contain anticorrisive agent, can better preserve nutrition, natural colour and the mouthfeel of bamboo shoot, the organic dried bamboo shoot processing method of instant.

In order to solve the problems of the technologies described above, the technical scheme that the present invention adopted is: a kind of processing method of organic dried bamboo shoot may further comprise the steps:

(1) shells: bright bamboo shoot are carried out integral body peel off, remove pocket portion;

(2) clean: the bright bamboo shoot after will peeling off clean up;

(3) boiling: thin bamboo strips used for weaving on the pad of steamer bottom, in pot, add water, the bright bamboo shoot of peeling off, cleaning up are placed steamer boiling 40-90min (big bamboo shoot digestion time is a little long, and little bamboo shoot digestion time is a little short); Digestion time is unsuitable long, otherwise can bamboo shoot are well-done, the mouthfeel variation; Also should not be too short, otherwise that bamboo shoot do not have is well-done, can not remove bitter taste and numb mouthfeel; As find water blackening in the pot, then need change bottom pot water;

(4) rinsing is cooled off: after boiling bright bamboo shoot are later pulled out, be cooled to room temperature with the circulating water rinsing; The rinsing cooling purpose is, stops the bamboo shoots enzymatic reaction and takes place, in order to avoid influence the taste and the color and luster of dried bamboo shoots;

(5) dehydration: will put into dewaterer immediately through the bright bamboo shoot that step (4) rinsing is cooled to room temperature, and take out when dewatering to water content 30-40wt%; Dewater rapidly to water content 30-40wt%, can well keep brittleness, toughness and the sense organ of dried bamboo shoots, can shorten the time of baking simultaneously, enhance productivity;

(6) look is protected in fermentation: will seal through the bag film of packing into of the bamboo shoots after step (5) dehydration, place 2-5 days (when temperature was higher, can lack some standing time, and when temperature was low, can grow some standing time) at normal temperatures, ferment and protect look;

(7) cut into slices, toast or dry: (size is not limit, but is advisable with instant edible will to be cut into bamboo shoot sheet, bamboo shoot fourth or shredded bamboo shoot through the bamboo shoots that step (6) is handled; Preferably be cut into the bamboo shoot sheet of thick, the wide 1-3mm of bamboo shoots meat, long 3-5cm along the bamboo shoots machine direction; Or be cut into the bamboo shoot fourth of thick, the wide 1-2cm of bamboo shoots meat, long 1-2cm; Or be torn into the shredded bamboo shoot of thick, the wide 3-5mm of bamboo shoots meat, long 10-15cm with hand along the bamboo shoots machine direction), put into barn or baking oven toasts, 60 ℃-90 ℃ of baking temperatures; Toasted 7-8 hour, to water content be 5-10wt%; Or dry to water content be 5-10wt%;

(8) packing: toast or dry be 5-10wt% to water content after, pack.

Need when edible, bamboo shoot sheet, bamboo shoot fourth were steeped in clear water 3-4 hour, methods such as can adopting stir-fry, fry in shallow oil or boil is made into dish, and shredded bamboo shoot slightly changes cutter and just can garnish food.

Characteristics of the present invention are: 1) equipment investment is few, and technology is simple, need not add other chemical substances, and product quality is controlled easily; 2) bamboo shoot after the processed, brittleness is good, and toughness is good; Can also significantly reduce stoving time, existing method baking needs 14-20 hour, and stoving time of the present invention reduces half the, has improved production efficiency greatly; 3) protect look through fermentation, make the dried bamboo shoots of processing with rich flavor, the little Huang of color and luster; 4) hand tears the bamboo shoot tail for there not being machinery cutting green product, and bamboo shoot sheet, bamboo shoot fourth etc. can directly be garnished food and need not moving knife, instant; 5) the dried bamboo shoots institutional framework of processing is fine and smooth, and mouthfeel is good; 6) be fit to large-scale production in enormous quantities.

The specific embodiment

Below in conjunction with embodiment the present invention is done further detailed explanation.

Embodiment 1

Present embodiment comprises the steps:

(1) shells: bright bamboo shoot are carried out integral body peel off, remove the bamboo shoot pocket;

(2) clean: the bamboo shoot body after will peeling off cleans up;

(3) boiling: thin bamboo strips used for weaving on the pad of steamer bottom, in pot, add the water that is equivalent to pot capacity 2/3, bamboo shoots are put into pot, the bright bamboo shoot of peeling off, clean are placed steamer boiling 60min;

(4) rinsing is cooled off: after boiling bamboo shoot are later pulled out, be cooled to room temperature with the circulating water rinsing;

(5) dehydration: the bamboo shoot that rinsing are cooled to room temperature are put into dewaterer immediately, take out when dewatering to water content 35%;

(6) look is protected in fermentation: will seal through the bag film of packing into of the bamboo shoots bamboo shoot after step (5) dehydration, placed at normal temperatures 4 days;

(7) section, baking: the bamboo shoots that will handle through step (6) are cut into the bamboo shoot sheet of thick, the wide 1-3mm of bamboo shoots meat, long 3-5cm along the bamboo shoots machine direction, put into barn, toasted 7 hours down for 70 ± 2 ℃ in temperature, to water content be 6%;

(8) packing: after being baked to water content and being 6%, pack.

The dried bamboo shoot slice of processing, brittleness, good toughness, golden yellow color, institutional framework is fine and closely woven, and distinctive fragrance is arranged.

Embodiment 2

Step (1)-(4) are with embodiment 1;

(5) dehydration: take out when the bamboo shoot that rinsing is cooled to room temperature dewater to water content 32%;

(6) look is protected in fermentation: will seal through the bag film of packing into of the bamboo shoots after step (5) dehydration, ferment at normal temperatures and protect look, it is 3 days that the look time is protected in fermentation;

(7) section, baking: will be cut into the bamboo shoot fourth of thick, the wide 1-2cm of bamboo shoots meat, long 1-2cm through the bamboo shoots that step (6) is handled, and put into barn and toast, 65 ± 2 ℃ of baking temperatures toasted 7.5 hours, to water content be 7%;

(8) packing: after being baked to water content and being 7%, pack.

The dried bamboo shoot fourth of processing, brittleness, good toughness, the little Huang of color and luster, institutional framework is fine and closely woven, and distinctive fragrance is arranged.

Claims (2)

1. the processing method of an organic dried bamboo shoot is characterized in that, may further comprise the steps:

(1) shells: bright bamboo shoot are carried out integral body peel off, remove pocket portion;

(2) clean: the bright bamboo shoot after will peeling off clean up;

(3) boiling: thin bamboo strips used for weaving on the pad of steamer bottom, in pot, add water, the bright bamboo shoot of peeling off, cleaning up are placed steamer boiling 40-90min;

(4) rinsing cooling: after the bright bamboo shoot that boiling is ripe are pulled out, be cooled to room temperature with the circulating water rinsing;

(5) dehydration: will put into dewaterer immediately through the bright bamboo shoot that step (4) rinsing is cooled to room temperature, and take out when dewatering to water content 30-40wt%;

(6) look is protected in fermentation: will seal through the bag film of packing into of the bamboo shoots after step (5) dehydration, deposited at normal temperatures 3-5 days, ferment and protect look;

(7) cut into slices, toast or dry: will be cut into bamboo shoot sheet, bamboo shoot fourth or be torn into shredded bamboo shoot through the bamboo shoots that ferment after protecting look and handling step (6), and put into barn or baking oven toasts, 60 ℃-90 ℃ of baking temperatures toast 7-8 hour, to water content be 5-10wt%; Or dry to water content be 5-10wt%;

(8) packing: toast or dry be 5-10% to water content after, pack.

2. the processing method of organic dried bamboo shoot according to claim 1; It is characterized in that; Step (7); Be cut into the bamboo shoot sheet of thick, the wide 1-3mm of bamboo shoots meat, long 3-5cm along the bamboo shoots machine direction, or be cut into the bamboo shoot fourth of thick, the wide 1-2cm of bamboo shoots meat, long 1-2cm, or be torn into the shredded bamboo shoot of thick, the wide 3-5mm of meat, long 10-15cm along the bamboo shoots machine direction.