CN102406136B - Method for processing black dried bamboo and a method for processing flexible package of black bamboo - Google Patents
Method for processing black dried bamboo and a method for processing flexible package of black bamboo Download PDFInfo
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- CN102406136B CN102406136B CN2011103579597A CN201110357959A CN102406136B CN 102406136 B CN102406136 B CN 102406136B CN 2011103579597 A CN2011103579597 A CN 2011103579597A CN 201110357959 A CN201110357959 A CN 201110357959A CN 102406136 B CN102406136 B CN 102406136B
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
The invention discloses a method for processing a black dried bamboo, which comprises the processes of pretreating, steaming, boiling, bleaching, cooling and drying. The processes of steaming, boiling, bleaching and cooling comprises the following steps: boiling the bamboo, adding water in a stew-pan, placing 2-5% of longan shell, 0.1-0.3% of cassia leaf, 0.1-0.2% of tsaoko cardamom and 0.3-1% of straw ash by referring the total weight of fresh bamboo and boiling, then putting fresh bamboo, filling full of the stew-pan, boiling for 1-2 hours by covering; bleaching the bamboo, taking the cooked bamboo in the stew-pan out, cooling by water. The invention also provides a method for processing a flexible package of the black bamboo, which comprises processing black dried bamboo shoot, condensing the black bamboo and packing the black bamboo. The invention has the beneficial effect that a fragrant material is added in the process of boiling the bamboo, the baked fragrance of dried bamboo is increased, the dried bamboo turns black naturally, the dried bamboo keeps long time fragrance after condensing and processing for the flexible package. No chemical substance is employed, so that the original taste and nutrition of the bamboo can be kept, and the prepared black bamboo has the advantages of good color and delicious mouthfeel.
Description
Technical field
The present invention relates to a kind of bamboo shoots processing method, the processing method of especially a kind of black dried bamboo shoots processing method and black bamboo shoot flexible package.
Background technology
At present, the production method of dried bamboo shoots preparations mainly adopts cooking process, and the step of boiling is: preliminary treatment, select fresh tender and lovely, without insect pest, without rot to go mouldy, the more complete bamboo shoots of bamboo shoot shape are raw material, peel off the bamboo shoot shell, removing can not practical part, and it is cleaned; Boiling (completing) is put into the pot boiling with bamboo shoot, and the time of boiling and degree can be judged by experience, and the external table of the bamboo shoot of generally boiling is glossy lubricated, transparent feel is arranged, the deliquescing of bamboo shoot body; Airing is positioned over screen cloth with the bamboo shoot after the boiling and carries out airing; Drying, dry method has two kinds: 1, dry.The time of airing is longer, and the climate condition influence is larger, is not easy to the industrialization operation; 2, oven dry, dry with firewood in the rural area, and the dried bamboo shoots look black, unhygienic; Some employing anthracite oven dry, the dried bamboo shoots look white, but sulfur content is high, and edible dangerous.
This dried bamboo shoots process generally all adopts the processing step that soaks sulphur or sulphuring on the one hand, the perhaps chemical substance of practical other harmful health (in, sulfur-bearing phosphorous as dried bamboo shoots are immersed in or the chemicals such as chloride), the use of sulphur or other chemicals had both affected the quality of dried bamboo shoots, and the nutrition that has destroyed again it is become a common practice; The lactic acid local flavor is unstable, delicious in the dried bamboo shoots later stage fine finishining that common poach completes on the other hand feels not enough, affects the stability of product quality.
Summary of the invention
The technical problem to be solved in the present invention provides that a kind of color and luster is good, mouthfeel is good, do not adopt any chemical substance, can keep that bamboo shoots are former has good taste and the black dried bamboo shoots processing method of nutrition and the processing method of black bamboo shoot flexible package.
In order to solve the problems of the technologies described above, the technical solution adopted for the present invention to solve the technical problems is: a kind of black dried bamboo shoots processing method is provided, comprises that preliminary treatment, boiling float cold and drying process, described boiling is floated cool technique and be may further comprise the steps:
Boil bamboo shoot: add water at saucepan, put into the 2-5% longan shell of bright bamboo shoot weight, 0.1-0.3% osmanthus leaf, the 0.1-0.2% tsaoko, the rice-straw ash of 0.3-1% boils, and then puts into bright bamboo shoot, fills in real saucepan, adds a cover boiling 2-3 hour;
Float bamboo shoot: take out the ripe bamboo shoot in the saucepan, water floats cold.
In order to improve the deliciousness of degree of drying and dry run dried bamboo shoots, the present invention further improves, and described drying process is for drying technique, and the described technique of drying may further comprise the steps:
An airing: the bamboo shoot natural drying after rice-straw ash boiled, the airing time is 7-8 days;
Boiling: with the dried bamboo shoots boiling after airing 1-2 hour;
Secondary airing: the bamboo shoot after the boiling are taken out rear natural drying, until dry.
In order to improve the deliciousness of degree of drying and dry run dried bamboo shoots, the present invention is another kind of to be optimized, and described drying process is stoving process, and described stoving process may further comprise the steps:
Once baking: the bamboo shoot head is penetrated on the long bamboo cane of 50cm, at a distance of 6-7cm, rest behind the bunchiness on the preprepared yoke between every bamboo shoot, and gather together enough and put baking in the barn about 100kg into, baking temperature is 50-60 ℃, stoving time 9-10 hour;
Boiling: the dried bamboo shoots after will once toasting are put into steamer and were carried out boiling 1-2 hour;
Secondary baking: with putting again baking in the barn after the taking-up of the bamboo shoot after the boiling into, until oven dry.
In order better to float cool bamboo shoots, the present invention further optimizes, and described floating in the bamboo shoot step directly killed the bamboo shoot head with iron from the tender tips of bamboo shoot, the bamboo shoot joint is killed wear, and the inner hot gas of bamboo shoot, steam are shed.
For solving the problems of the technologies described above, another technical solution used in the present invention is: a kind of processing method of black bamboo shoot flexible package is provided, comprises black dried bamboo shoots processing, black bamboo shoot rehydration and black bamboo shoot packing, described black dried bamboo shoots processing comprises that preliminary treatment, boiling float cold, drying process,
Described boiling bleaching process may further comprise the steps:
Boil bamboo shoot: add water at saucepan, put into the longan shell of bright bamboo shoot weight 2-5%, the osmanthus leaf of 0.1-0.3%, the tsaoko of 0.1-0.2%, the rice-straw ash of 0.3-1% boils, and then puts into bright bamboo shoot, fills in real saucepan, adds a cover boiling 2-3 hour;
Float bamboo shoot: take out the ripe bamboo shoot in the saucepan, water floats cold;
Described black bamboo shoot rehydration may further comprise the steps: will deceive dried bamboo shoots and be soaked in the water 3～4 days, and soak water and change 1～2 time every day, soaked dried bamboo shoots are removed bamboo shoot clothing and old man's part while washing;
Described black bamboo shoot may further comprise the steps is cut into the bamboo shoot silk with the black dried bamboo shoots after the rehydration, bulk and impurity are removed in the Xian Di limit, bamboo shoot silk limit that cuts, chopping packs in half an hour, then pour into the soup juice for preparing, described soup juice contains 0.2% citric acid and 10% salt, the sealing process for sterilizing is annotated after the soup immediately vacuum-pumping and sealing high-temperature sterilization.
In order to improve the deliciousness of degree of drying and dry run dried bamboo shoots, the present invention further improves, and described drying process is for drying technique, and the described technique of drying may further comprise the steps:
An airing: bamboo shoot are coated natural drying behind the rice-straw ash, and the airing time is 7-8 days;
Boiling: with the dried bamboo shoots boiling after airing 1-2 hour;
Secondary airing: the bamboo shoot after the boiling are taken out rear natural drying, until dry.
In order to improve the deliciousness of degree of drying and dry run dried bamboo shoots, the present invention is another kind of to be optimized, and described drying process is stoving process, and described stoving process may further comprise the steps:
Once baking: the bamboo shoot head is penetrated on the long bamboo cane of 50cm, at a distance of 6-7cm, rest behind the bunchiness on the preprepared yoke between every bamboo shoot, and gather together enough and put baking in the barn about 100kg into, baking temperature is 50-60 ℃, stoving time 9-10 hour;
Boiling: the dried bamboo shoots after will once toasting are put into steamer and were carried out boiling 1-2 hour;
Secondary baking: with putting again baking in the barn after the taking-up of the bamboo shoot after the boiling into, until oven dry.
The invention has the beneficial effects as follows, by in boiling the bamboo shoot process, adding aromatic material, increase the roasting fragrance of dried bamboo shoots, dried bamboo shoots produce black naturally, dried bamboo shoots can keep long-time fragrance after rehydration flexible package processing, and the present invention do not adopt any chemical substance, can keep that bamboo shoots are former has good taste and nutrition, and the black bamboo shoot color and luster that produces is good, tasty mouthfeel.
Description of drawings
Below in conjunction with accompanying drawing the specific embodiment of the present invention is described in further detail.
Fig. 1 is the flow chart of the black dried bamboo shoots processing method of the present invention;
Fig. 2 is the flow chart of the processing method of the black bamboo shoot flexible package of the present invention.
The specific embodiment
By describing technology contents of the present invention, structural feature in detail, being realized purpose and effect, below in conjunction with embodiment and cooperate accompanying drawing to give in detail explanation.
Embodiment 1
See also Fig. 1, as shown in the figure, the black dried bamboo shoots processing method embodiment of the present invention comprises that preliminary treatment, boiling float cold and drying process, and concrete steps are as follows:
1, dig bamboo shoot: begin to dig bamboo shoot before and after clear and bright, coring is removed on the limit of will accomplishing when digging bamboo shoot to peel off while digging.
2, cut bamboo shoot: when bright bamboo shoot are delivered to, should be deposited on the mat make of thin bamboo strips, then with the knife back root be struck off, more light better.If any mud, must clean.
3, boil bamboo shoot: saucepan is cleaned, and then add water and put into longan shell 2-5%, 0.1-0.3% osmanthus leaf, the 0.1-0.2% tsaoko adds the 0.3-1% rice-straw ash and boils, and puts into bright bamboo shoot, and bright bamboo shoot must be filled in reality in the pot, add a cover after installing to boil with vigorous fire to get final product in 2-3 hour.
4, float bamboo shoot: ripe bamboo shoot are pitched out, and water floats cold, and bamboo shoot must cool completely.
5, dry or dry by the fire (baking) and do
Dry: bamboo shoot are coated rice-straw ash on the mat make of thin bamboo strips or stone.(approximately 7-8 days) carried out boiling 1 hour with bamboo shoot again when solarization to ninety percent was done, and then brought out and shone 4-5 days, and bamboo shoot are dried fully.
Oven dry (drying): the bamboo shoot head is penetrated on the long bamboo cane of 50cm, at a distance of 6-7cm, rest behind the bunchiness on the preprepared yoke, and gather together enough about 100kg and put in the barn between every bamboo shoot.Want evenly during baking, temperature 50-60 ℃ should not be overdoed.Oven dry is put into steamer to ninety percent capable person's dried bamboo shoots and was carried out boiling 1 hour, then puts in the barn again baking into, with finger press the bamboo shoot body than thickness portion, hard such as whole iron, namely represent drying.
Embodiment 2
See also Fig. 2, as shown in the figure, the processing method of the black bamboo shoot flexible package of the present invention is improved on the basis of embodiment 1, comprises that preliminary treatment, boiling float cold and drying process, and concrete steps are as follows:
1. raw material
Selection is rotted without moth, nothing, the color and luster pitchy, and the black dried bamboo shoots of long 14-27cm are raw material.Cut aging or lignifying part, note keeping the tender tips of bamboo shoot.
2. soak rehydration, wash and cut
Black dried bamboo shoots are soaked in the pond generally needs 3～4 days, and winter is a little longer, summer is slightly shorter, requires to soak water and often changes, and particularly summer, requires to change every day 1～2 time, and soaked black dried bamboo shoots are removed bamboo shoot clothing and old man's part while washing.
3. section
Utilize craft or machinery that the dried bamboo shoots that soak are cut into the bamboo shoot sheet, tenderer generally by hand chopping of tender tips of bamboo shoot part is in case Qie Detai is broken, shape is too bad.Then bulk and impurity are removed in the Xian Di limit, bamboo shoot silk limit that cuts.Chopping packs in half an hour.
4. arrangement pack
Bamboo shoot sheet, the tender tips of bamboo shoot of selecting size, chromaticness, uniform quality pack respectively, and pack will be noted neat appearance, can not pollute complex pocket internal layer sack wall, affect seal quality.
5. with soup juice
The preparation of soup juice: be sequentially added into 0.2% citric acid, add 10% salt, the charging basket of packing into behind the dissolution filter boils, and during the cooling dry-steam, adds in the complex pocket, notes using can packing machine during with soup, prevents that soup juice from adhering to the sack inwall.
6. sealing
Annotate after the soup immediately vacuum-pumping and sealing, adhere to the sack inwall as still have a small amount of water vapour with soup juice, can seal after drying with the dried cloth of cleaning.
7. sterilization
Adopt pressure sterilization, pressurization cooling means, sterilization pressure 49-98kPa, cooling pressure 78.4-117.6kPa.Carry out sterilization in requiring to pack rear 1 hour, kill the miscellaneous bacterias such as Escherichia coli, yeast and mold.
8. product inspection
Behind high-temperature sterilization, check whether product has substandard products and foreign material, and packaging bag is whether unusual, whether normally finds time the qualified rear packaging and warehousing of product.
The black bamboo shoot sense organ that processing method by above-mentioned black bamboo shoot flexible package makes:
Color and luster: the black bamboo shoot of rehydration should be palm fibre or brownish black.Soup juice is transparent, and is haze-free.
Flavour: have black bamboo shoot and answer zestful and smell, free from extraneous odour.Stronger bamboo shoot fragrance and roasting fragrance will be arranged when opening the bag check.
Tissue morphology: bamboo shoot meat is tender and crisp, feels without crude fibre.Without erosion, without pityriasis simplex, without skidding the bamboo shoot of being clamminess.Bamboo shoot sheet size is regular, and tangent plane is smooth, lint-free shoot of mao bamboo clothing.
Physical and chemical index:
1, acidity
PH 4.3-4.7, total acid≤01g/100g
2, harmful heavy metal content
The requirement of symbol platform GB11671
Copper≤5mg/kg, tin≤200mg/kg, arsenic≤0.5mg/kg, lead≤1.0mg/kg
3, slice thickness 0.2-0.3cm
The above only is embodiments of the invention; be not so limit claim of the present invention; every equivalent structure or equivalent flow process conversion that utilizes specification of the present invention and accompanying drawing content to do; or directly or indirectly be used in other relevant technical fields, all in like manner be included in the scope of patent protection of the present invention.
Claims (7)
1. black dried bamboo shoots processing method comprises that preliminary treatment, boiling float cold and drying process, it is characterized in that, described boiling is floated cool technique and be may further comprise the steps:
Boil bamboo shoot: add water at saucepan, put into the 2-5% longan shell of bright bamboo shoot weight, 0.1-0.3% osmanthus leaf, the 0.1-0.2% tsaoko, the rice-straw ash of 0.3-1% boils, and then puts into bright bamboo shoot, fills in real saucepan, adds a cover boiling 1-2 hour;
Float bamboo shoot: take out the ripe bamboo shoot in the saucepan, water floats cold.
2. black dried bamboo shoots processing method according to claim 1 is characterized in that, described drying process is for drying technique, and the described technique of drying may further comprise the steps:
An airing: the bamboo shoot natural drying after will boiling, the airing time is 7-8 days;
Boiling: the dried bamboo shoots water after the airing was steamed 1-2 hour;
Secondary airing: the bamboo shoot after the boiling are taken out rear natural drying, until dry.
3. black dried bamboo shoots processing method according to claim 1 is characterized in that, described drying process is stoving process, and described stoving process may further comprise the steps:
Once baking: the bamboo shoot head is penetrated on the long bamboo cane of 50cm, at a distance of 6-7cm, rest behind the bunchiness on the preprepared yoke between every bamboo shoot, and gather together enough 100kg and put baking in the barn into, baking temperature is 50-60 ℃, stoving time 9-10 hour;
Boiling: the dried bamboo shoots after will once toasting are put into steamer and are carried out water steaming 1-2 hour;
Secondary baking: with putting again baking in the barn after the taking-up of the bamboo shoot after the boiling into, until oven dry.
4. black dried bamboo shoots processing method according to claim 1 is characterized in that, described floating in the bamboo shoot step directly killed the bamboo shoot head with iron from the tender tips of bamboo shoot, the bamboo shoot joint is killed wear, and the inner hot gas of bamboo shoot, steam are shed.
5. the processing method of a black bamboo shoot flexible package comprises black dried bamboo shoots processing, black bamboo shoot rehydration and black bamboo shoot packing, and described black dried bamboo shoots processing comprises that preliminary treatment, boiling float cold and drying process, it is characterized in that,
Described boiling is floated cool technique and be may further comprise the steps:
Boil bamboo shoot: add water at saucepan, put into the longan shell of bright bamboo shoot weight 2-5%, the osmanthus leaf of 0.1-0.3%, the tsaoko of 0.1-0.2%, the rice-straw ash of 0.3-1% boils, and then puts into bright bamboo shoot, fills in real saucepan, adds a cover boiling 2-3 hour;
Float bamboo shoot: take out the ripe bamboo shoot in the saucepan, water floats cold;
Described black bamboo shoot rehydration may further comprise the steps: will deceive dried bamboo shoots and be soaked in the water 3～4 days, and soak water and change 1～2 time every day, soaked dried bamboo shoots are removed bamboo shoot clothing and old man's part while washing;
Described black bamboo shoot may further comprise the steps: the black dried bamboo shoots after the rehydration are cut into the bamboo shoot silk, bulk and impurity are removed in the Xian Di limit, bamboo shoot silk limit that cuts, chopping packs in half an hour, then pour into the soup juice for preparing, described soup juice contains 0.2% citric acid and 10% salt, the sealing process for sterilizing is annotated after the soup immediately vacuum-pumping and sealing high-temperature sterilization.
6. the processing method of black bamboo shoot flexible package according to claim 5 is characterized in that, described drying process is for drying technique, and the described technique of drying may further comprise the steps:
An airing: bamboo shoot are coated natural drying behind the rice-straw ash, and the airing time is 7-8 days;
Boiling: the dried bamboo shoots water after the airing was steamed 1-2 hour;
Secondary airing: the bamboo shoot after the boiling are taken out rear natural drying, until dry.
7. the processing method of black bamboo shoot flexible package according to claim 5 is characterized in that, described drying process is stoving process, and described stoving process may further comprise the steps:
Once baking: the bamboo shoot head is penetrated on the long bamboo cane of 50cm, at a distance of 6-7cm, rest behind the bunchiness on the preprepared yoke between every bamboo shoot, and gather together enough 100kg and put baking in the barn into, baking temperature is 50-60 ℃, stoving time 9-10 hour;
Boiling: the dried bamboo shoots after will once toasting are put into steamer and were carried out boiling 1-2 hour;
Secondary baking: with putting again baking in the barn after the taking-up of the bamboo shoot after the boiling into, until oven dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103579597A CN102406136B (en) | 2011-11-11 | 2011-11-11 | Method for processing black dried bamboo and a method for processing flexible package of black bamboo |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103579597A CN102406136B (en) | 2011-11-11 | 2011-11-11 | Method for processing black dried bamboo and a method for processing flexible package of black bamboo |
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| CN102406136A CN102406136A (en) | 2012-04-11 |
| CN102406136B true CN102406136B (en) | 2013-04-03 |
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| CN2011103579597A Expired - Fee Related CN102406136B (en) | 2011-11-11 | 2011-11-11 | Method for processing black dried bamboo and a method for processing flexible package of black bamboo |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813221A (en) * | 2012-09-10 | 2012-12-12 | 南江县时缘食品有限公司 | Production technology of wild bamboo shoot beef |
| CN104336159A (en) * | 2013-08-10 | 2015-02-11 | 黄保成 | Method for processing Badu dry shredded bamboo shoots |
| CN103637115A (en) * | 2013-11-29 | 2014-03-19 | 杨月珍 | Dried bamboo shoot preparing method |
| CN103783420B (en) * | 2014-01-17 | 2016-03-16 | 丽水市咏林食品有限公司 | The processing method of a kind of path bamboo shoots |
| CN104381924A (en) * | 2014-10-27 | 2015-03-04 | 重庆市包黑子食品有限公司 | Preparation method for mint roasted bamboo shoots |
| CN104351706A (en) * | 2014-11-21 | 2015-02-18 | 重庆市包黑子食品有限公司 | Preparation method of cordate houttuynia-flavored roasted bamboo shoot |
| CN104522553A (en) * | 2014-12-08 | 2015-04-22 | 天峨县平昌生态农业有限公司 | Dry preparation method for sweet winter bamboo shoots |
| CN104686954A (en) * | 2015-01-09 | 2015-06-10 | 广德志云笋业有限公司 | Preparation technology of dried bamboo shoots |
| CN106072152A (en) * | 2016-07-26 | 2016-11-09 | 廖亚妹 | A kind of preparation method of dry bamboo sprout |
| CN111034830A (en) * | 2019-12-05 | 2020-04-21 | 福建省三明市农旺笋业有限公司 | Making process of raw baked bamboo shoot tea and raw baked bamboo shoot tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1242683C (en) * | 2002-07-15 | 2006-02-22 | 李玉堂 | Local flavor asparagus tin |
| CN101822350A (en) * | 2010-05-01 | 2010-09-08 | 宁海县城关翔鹰土特产加工厂 | Preparing method of dried bamboo shoots |
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