CN102524705A - Hand-peeled bamboo shoot producing process - Google Patents
Hand-peeled bamboo shoot producing process Download PDFInfo
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- CN102524705A CN102524705A CN2012100813718A CN201210081371A CN102524705A CN 102524705 A CN102524705 A CN 102524705A CN 2012100813718 A CN2012100813718 A CN 2012100813718A CN 201210081371 A CN201210081371 A CN 201210081371A CN 102524705 A CN102524705 A CN 102524705A
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Abstract
The invention belongs to the technical field of food processing and relates to bamboo shoot processing, in particular to a hand-peeled bamboo shoot producing process, which solves the technical problems including that the existing art is easily limited by seasonality, taste is poor and the like. The hand-peeled bamboo shoot producing process comprises the following steps: S1 preparing raw materials, S2 cleaning and cutting raw materials into sections, S3 rinsing and precooking, S4 cooling and squeezing, S5 braising and seasoning and S6 preparing a finished product. Compared with the prior art, the hand-peeled bamboo shoot producing process has the advantages that the process is simple and is not limited by the seasonality of bamboo shoots appearing on the market, timing and quantitative production can be performed, the economic value of hand-peeled bamboo shoots is improved, and taste is good. Due to the facts that the pickled and stored raw materials are cleaned and cut into the sections and a large amount of salt content is removed, the taste of the processed hand-peeled bamboo shoots prepared is not influenced. In addition, due to the fact that citric acid and vitamin C are added, the taste is further improved, and nutritive value is increased.
Description
Technical field
The invention belongs to food processing technology field, relate to bamboo shoots processing, especially relate to a kind of hand-peeled bamboo shoots production technology.
Background technology
Hand-peeled bamboo shoots claims to be with the shell bamboo shoot again, both can be used as leisure food, can be used for dining table again, is the bamboo shoots processing new product of developing in recent years.Hand-peeled bamboo shoots does not shell in process because of it, peels off and gains the name with hand when edible.Hand-peeled bamboo shoots utilize bamboo shoots through steam for a long time, boil, high temperature sterilization is refining forms, and has kept the original taste of bamboo shoot preferably.
The Chinese patent document discloses a kind of method for processing cooked food of hand-peeled bamboo shoots; Relate to bamboo shoot based food processing method [application number: 200910112659.5]; Comprise that raw material is gathered, slaking pre-process, slaking, vacuum packaging, high temperature sterilization operation, it is characterized in that: 1. raw material is gathered: the selection diameter is that 1.5-4CM, length are that the fresh hand-peeled bamboo shoots of 18-40CM is with shell to gather; 2. slaking pre-process; 3. slaking; 4. vacuum-packed: to through repeatedly roasting boil and soak, fully tasty semi-finished product measure, use 130 ℃ of complex pockets packs of heatproof, with soup; Promptly add roasting remaining, the soup juice in back that boils through filtering; With soup by volume ratio be that solids contains 80%; Soup juice 20% seals with vacuum sealer then; 5. vacreation: seal in the rearmounted cannery retort and heated up 15 minutes to 121 ℃, the step-down again 15 minutes that then is incubated 25 minutes, back-pressure takes the dish out of the pot after being cooled to below 40 ℃.
Though such scheme can be realized the processing of hand-peeled bamboo shoots, whole manufacturing procedure is complicated, and processing cost is high.Most important weak point is: because the Time To Market of fresh bamboo shoot has seasonality; Such scheme just can carry out production and processing in the product bamboo shoot busy season; The hand-peeled bamboo shoots holding time after machining is very limited again, and edible long hand-peeled bamboo shoots of holding time is unfavorable for health.In addition, concentrated processing not only operating pressure is heavy, and causes the economic worth of hand-peeled bamboo shoots to descend easily.
Summary of the invention
The objective of the invention is provides a kind of operation simple to the problems referred to above, can produce at regular time and quantity, does not receive the hand-peeled bamboo shoots production technology of the seasonal restriction of bamboo shoots listing.
For achieving the above object, the present invention has adopted following technical proposal: this hand-peeled bamboo shoots production technology is characterized in that this production technology comprises the steps:
S1 feedstock production: will be with the fresh bamboo shoot primary election of shell and clean, the fresh bamboo shoot of band shell after cleaning are pickled storage, and make and to supply the raw material bamboo shoot of taking at any time;
S2 cleans segment: measure out the raw material bamboo shoot of pickling storage as required, the raw material bamboo shoot are cleaned segment then;
The S3 rinsing is precooked: with the bamboo shoot section rinsing desalination that cuts, heating is hotted plate then, and heating is hotted plate and hotted plate after changing water again, and adds citric acid and vitamin C, cools off after hotting plate a period of time;
S4 cools off squeezing: will cool off good bamboo shoot section squeezing and remove moisture;
S5 is stewing to boil seasoning: put into water in the container and the bamboo shoot section heats stewing boiling, put into salt, monosodium glutamate, soy sauce, white sugar, capsicum, fennel after the heating again, continued then to be heated to boiling state 2-3 hour;
S6 finished product: stewing pull the bamboo shoot section out after boiling completion, be cooled to normal temperature naturally, promptly get hand-peeled bamboo shoots.
In the busy season of bamboo shoots listing, a large amount of new fresh bamboo shoots are pickled storage, required in order to process hand-peeled bamboo shoots in the future.When needs processing hand-peeled bamboo shoots, processing measures with the raw material bamboo shoot of pickling storage as required.The raw material bamboo shoot of storage have passed through the cleaning segment, squeezing is precooked, cooled off in rinsing, has removed a large amount of salinities owing to pickle, and therefore can not influence the mouthfeel of the hand-peeled bamboo shoots that processes.
In above-mentioned hand-peeled bamboo shoots production technology, in above-mentioned step S2: the storage raw material bamboo shoot of pickling that will take out are removed salt solution and muddy water, choose old root, mud scar and the part of going rotten, turn black, and are cut into the bamboo shoot section of 6-8cm.
In above-mentioned hand-peeled bamboo shoots production technology, in above-mentioned step S3: the bamboo shoot section is put into gutter channel,, slough the raw material salinity with flowing water rinsing 8-10 hour; Heated then boiled 5-10 minute, and put the water of hotting plate in the container, put into clear water again, heat boiled; Put into the citric acid of an amount of citric acid 0.14%, kept 15-20 minute, add an amount of 0.08% vitamin C again; Kept 25 minutes, and put then and hot plate water in the container, the bamboo shoot section is cooled off with cold water.
In above-mentioned hand-peeled bamboo shoots production technology; In above-mentioned step S5: the weight ratio of water and bamboo shoot section is 1.5: 1-2: 1; Be heated to 60 ℃ and keep half an hour earlier; And then put into salt, monosodium glutamate, soy sauce, white sugar, capsicum, fennel, the cotton that covers clean semitight continued to be heated to boiling state 2-3 hour.
In above-mentioned hand-peeled bamboo shoots production technology, the hand-peeled bamboo shoots that machines is put in order, by specification weighing, pack, seal with vacuum packing machine then, and carry out sterilization.
Compared with prior art, the advantage of this hand-peeled bamboo shoots production technology is: operation is simple, can produce at regular time and quantity; Do not receive the seasonal restriction of bamboo shoots listing; Improve the economic worth of hand-peeled bamboo shoots, and mouthfeel is good, the raw material bamboo shoot of storage have passed through the cleaning segment, squeezing is precooked, cooled off in rinsing owing to pickle; Remove a large amount of salinities, therefore can not influence the mouthfeel of the hand-peeled bamboo shoots that processes.On the other hand, owing to added citric acid and vitamin C, not only further improve mouthfeel, and increased nutritive value.
The specific embodiment
This hand-peeled bamboo shoots production technology comprises the steps:
S1 feedstock production: will be with the fresh bamboo shoot primary election of shell and clean, the fresh bamboo shoot of band shell after cleaning are pickled storage, and make and to supply the raw material bamboo shoot of taking at any time;
S2 cleans segment: measure out the raw material bamboo shoot of pickling storage as required, the raw material bamboo shoot are cleaned segment then;
The S3 rinsing is precooked: with the bamboo shoot section rinsing desalination that cuts, heating is hotted plate then, and heating is hotted plate and hotted plate after changing water again, and adds citric acid and vitamin C, cools off after hotting plate a period of time;
S4 cools off squeezing: will cool off good bamboo shoot section squeezing and remove moisture;
S5 is stewing to boil seasoning: put into water in the container and the bamboo shoot section heats stewing boiling, put into salt, monosodium glutamate, soy sauce, white sugar, capsicum, fennel after the heating again, continued then to be heated to boiling state 2-3 hour;
S6 finished product: stewing pull the bamboo shoot section out after boiling completion, be cooled to normal temperature naturally, promptly get hand-peeled bamboo shoots.The hand-peeled bamboo shoots that machines is put in order,, sealed with vacuum packing machine then, and carry out sterilization by specification weighing, pack.
More particularly, in above-mentioned step S2: the storage raw material bamboo shoot of pickling that will take out are removed salt solution and muddy water, choose old root, mud scar and the part of going rotten, turn black, and are cut into the bamboo shoot section of 6-8cm.In above-mentioned step S3: the bamboo shoot section is put into gutter channel,, slough the raw material salinity, heated then boiled 5-10 minute with flowing water rinsing 8-10 hour; Put the water of hotting plate in the container, put into clear water again, heat boiled; Put into the citric acid of an amount of citric acid 0.14%, kept 15-20 minute, add an amount of 0.08% vitamin C again; Kept 25 minutes, and put then and hot plate water in the container, the bamboo shoot section is cooled off with cold water.In above-mentioned step S5: the weight ratio of water and bamboo shoot section is 1.5: 1-2: 1; Be heated to 60 ℃ and keep half an hour earlier; And then put into salt (putting the salinity of the bamboo shoot section that tastes earlier before the salt), monosodium glutamate, soy sauce, white sugar and compound seasoner, capsicum, fennel, the cotton that covers clean semitight continued to be heated to boiling state 2-3 hour.
Complete flow process is following: fresh bamboo shoot primary election, machine-wash, pickle storage, receive, machine washing, segment moulding, the rinsing of precooking, squeezing, stewingly boil seasoning, spreading for cooling, the pack of weighing, seal, sterilization, check, vanning, warehouse-in.
Specific embodiment described herein only is that the present invention's spirit is illustrated.Person of ordinary skill in the field of the present invention can make various modifications or replenishes or adopt similar mode to substitute described specific embodiment, but can't depart from spirit of the present invention or surmount the defined scope of appended claims.
Although this paper has used term morely, do not get rid of the possibility of using other term.Using these terms only is in order to describe and explain essence of the present invention more easily; It all is contrary with spirit of the present invention being construed to any additional restriction to them.
Claims (5)
1. a hand-peeled bamboo shoots production technology is characterized in that this production technology comprises the steps:
S1 feedstock production: will be with the fresh bamboo shoot primary election of shell and clean, the fresh bamboo shoot of band shell after cleaning are pickled storage, and make and to supply the raw material bamboo shoot of taking at any time;
S2 cleans segment: measure out the raw material bamboo shoot of pickling storage as required, the raw material bamboo shoot are cleaned segment then;
The S3 rinsing is precooked: with the bamboo shoot section rinsing desalination that cuts, heating is hotted plate then, and heating is hotted plate and hotted plate after changing water again, and adds citric acid and vitamin C, cools off after hotting plate a period of time;
S4 cools off squeezing: will cool off good bamboo shoot section squeezing and remove moisture;
S5 is stewing to boil seasoning: put into water in the container and the bamboo shoot section heats stewing boiling, put into salt, monosodium glutamate, soy sauce, white sugar, capsicum, fennel after the heating again, continued then to be heated to boiling state 2-3 hour;
S6 finished product: stewing pull the bamboo shoot section out after boiling completion, be cooled to normal temperature naturally, promptly get hand-peeled bamboo shoots.
2. hand-peeled bamboo shoots production technology according to claim 1 is characterized in that, in above-mentioned step S2: the storage raw material bamboo shoot of pickling that will take out are removed salt solution and muddy water, choose old root, mud scar and the part of going rotten, turn black, and are cut into the bamboo shoot section of 6-8cm.
3. hand-peeled bamboo shoots production technology according to claim 1 is characterized in that, in above-mentioned step S3: the bamboo shoot section is put into gutter channel, with flowing water rinsing 8-10 hour; Slough the raw material salinity, heated then boiled 5-10 minute, put the water of hotting plate in the container, put into clear water again; Heat boiledly, put into the citric acid of an amount of citric acid 0.14%, kept 15-20 minute, add an amount of 0.08% vitamin C again; Kept 25 minutes, and put then and hot plate water in the container, the bamboo shoot section is cooled off with cold water.
4. hand-peeled bamboo shoots production technology according to claim 1; It is characterized in that; In above-mentioned step S5: the weight ratio of water and bamboo shoot section is 1.5: 1-2: 1; Be heated to 60 ℃ and keep half an hour earlier, and then put into salt, monosodium glutamate, soy sauce, white sugar, capsicum, fennel, the cotton that covers clean semitight continued to be heated to boiling state 2-3 hour.
5. according to claim 1 or 2 or 3 or 4 described hand-peeled bamboo shoots production technologies, it is characterized in that, the hand-peeled bamboo shoots that machines is put in order,, seal with vacuum packing machine then, and carry out sterilization by specification weighing, pack.
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| CN2012100813718A CN102524705A (en) | 2012-03-23 | 2012-03-23 | Hand-peeled bamboo shoot producing process |
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| CN2012100813718A CN102524705A (en) | 2012-03-23 | 2012-03-23 | Hand-peeled bamboo shoot producing process |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404812A (en) * | 2013-09-02 | 2013-11-27 | 四川省威远泉威食品有限责任公司 | Spicy and hot bamboo shoots and preparation method thereof |
| CN103689472A (en) * | 2013-12-13 | 2014-04-02 | 宁波宏纬食品有限公司 | Preparation method of seasoning Suixian bamboo shoot |
| CN103859335A (en) * | 2014-04-01 | 2014-06-18 | 澜沧拉祜人家食品有限公司 | Salted bamboo shoot and preparation method thereof |
| 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 |
| WO2015061958A1 (en) * | 2013-10-29 | 2015-05-07 | 陈子虎 | Bamboo shoot processed product and processing method thereof |
| CN104783084A (en) * | 2015-02-04 | 2015-07-22 | 安吉老奶奶食品有限公司 | Hand peeling bamboo shoot production technology |
| CN105341814A (en) * | 2015-11-20 | 2016-02-24 | 石台县小菜一碟农产品有限公司 | Canned wild bamboo shoot and preparation method thereof |
| CN106260872A (en) * | 2015-05-12 | 2017-01-04 | 正安县顶箐方竹笋有限公司 | Little pointed bamboo shoot production process |
| CN106360504A (en) * | 2016-09-05 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Manufacturing method of low-salt salted fine bamboo shoots |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404812A (en) * | 2013-09-02 | 2013-11-27 | 四川省威远泉威食品有限责任公司 | Spicy and hot bamboo shoots and preparation method thereof |
| CN103404812B (en) * | 2013-09-02 | 2015-03-11 | 四川省威远泉威食品有限责任公司 | Spicy and hot bamboo shoots and preparation method thereof |
| WO2015061958A1 (en) * | 2013-10-29 | 2015-05-07 | 陈子虎 | Bamboo shoot processed product and processing method thereof |
| CN103689472A (en) * | 2013-12-13 | 2014-04-02 | 宁波宏纬食品有限公司 | Preparation method of seasoning Suixian bamboo shoot |
| CN103859335A (en) * | 2014-04-01 | 2014-06-18 | 澜沧拉祜人家食品有限公司 | Salted bamboo shoot and preparation method thereof |
| 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 |
| CN104783084A (en) * | 2015-02-04 | 2015-07-22 | 安吉老奶奶食品有限公司 | Hand peeling bamboo shoot production technology |
| CN106260872A (en) * | 2015-05-12 | 2017-01-04 | 正安县顶箐方竹笋有限公司 | Little pointed bamboo shoot production process |
| CN105341814A (en) * | 2015-11-20 | 2016-02-24 | 石台县小菜一碟农产品有限公司 | Canned wild bamboo shoot and preparation method thereof |
| CN106360504A (en) * | 2016-09-05 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Manufacturing method of low-salt salted fine bamboo shoots |
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Application publication date: 20120704 |