CN102771731A - Method for astringency removal and fresh storage of organic bitter bamboo shoots - Google Patents
Method for astringency removal and fresh storage of organic bitter bamboo shoots Download PDFInfo
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- CN102771731A CN102771731A CN2012100558771A CN201210055877A CN102771731A CN 102771731 A CN102771731 A CN 102771731A CN 2012100558771 A CN2012100558771 A CN 2012100558771A CN 201210055877 A CN201210055877 A CN 201210055877A CN 102771731 A CN102771731 A CN 102771731A
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- bamboo shoot
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- bamboo shoots
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Abstract
The invention discloses a method for astringency removal and fresh storage of organic bitter bamboo shoots. The method comprises the following steps of (1) peeling fresh bitter bamboo shoots, boiling in boiling water, leaching and spreading for cooling; (2) tearing the boiled bitter bamboo shoots into a strip shape, spinning and drying the strip bitter bamboo shoots by using a spin drier to remove bitter water, wherein the spin-dry degree is 80-85 percent and then completely immersing the bitter bamboo shoots into flowing water and rinsing for 10-24 hours; (3) secondarily spinning and drying the rinsed bitter bamboo shoots to dehydrate, wherein the spin-dry degree is 70-80 percent; and (4) carrying out shaping, vacuumizing package and keeping-fresh cold storage at the temperature of 4 DEG C below zero -4DEG C on the bitter bamboo shoots subjected to the secondary dehydration. According to the method for astringency removal and fresh storage of the organic bitter bamboo shoots disclosed by the invention, the fresh keeping time can reach 6-12 months. The method is simple in operation and low in cost; no other auxiliary raw materials are needed to be added; the damage to nutritive components of the bitter bamboo shoots is avoided; and bitter bamboo shoot resources are fully utilized for processing to obtain natural organic astringency-removed bitter bamboo shoots.
Description
Technical field the present invention relates to food processing technology field, relates in particular to a kind of organic bitter bamboo shoot and takes away the puckery taste and bright storage method.
Background technology
Bitter bamboo is that the grass family bitter bamboo belongs to the warm gentle tropical and subtropical zone weather of property happiness.Bitter bamboo mainly is distributed in mountain region and hilly country on the south the Changjiang river in China, but height above sea level is from the equal self-sow of tens meters supreme kms.The fast growth of bitter bamboo, amount is big and anti-adversity is strong.The nature and flavor of bitter bamboo shoot are sweetness and bitterness, cold and do not tremble with fear; And have detoxifcation, be good for the stomach, health-care efficacy such as fat-reducing, anti-cancer.Dietary fiber content in the bitter bamboo shoot is 1-2 times of general vegetables, so be anti-human body three high first-selected health foods.But owing to contain alkaloid and amaroid in the bitter bamboo, thus having strong bitter taste, undressed bitter bamboo shoot mouthfeel is poor far beyond sweet bamboo shoot (green bamboo shoot), thereby has limited people's eating bitter bamboo shoot.Present bitter bamboo shoot are taken away the puckery taste to distinguish the flavor of and are not seen that also ripe industrial process is arranged, and generally are elder generation's high cookings at high temperature, extremely waste energy; In the clear water that leaves standstill, remove bitter taste then, need repeatedly change water, labour intensity is big, and does not have fresh-keeping operation, produces thereby limited bitter bamboo shoot batch machining, and the utilization rate of bitter bamboo shoot is very low.
Summary of the invention is in order to overcome the deficiency of prior art, the object of the present invention is to provide a kind of to bitter bamboo shoot carry out low cost, organic bitter bamboo shoot of not destroying its nutritional labeling again easy to operate are taken away the puckery taste and bright storage method.
Technical scheme of the present invention is: a kind of organic bitter bamboo shoot are taken away the puckery taste and bright storage method, described organic bitter bamboo shoot take away the puckery taste and bright storage method may further comprise the steps:
1) fresh bitter bamboo shoot are removed the bamboo shoot skin, boiling water boils, draining, spreading for cooling;
2) the bitter bamboo shoot that will boil ribbon, dry debitterize water by drier, and its drying degree is 80～85%, and then immerse in the circulating water rinsing fully 10～24 hours;
3) the bitter bamboo shoot secondary drying dehydration that rinsing is finished, its drying degree is 70～80%;
4) with the bitter bamboo shoot shaping of second dehydration, vacuumize packing, under-4～4 ℃, carry out fresh-keeping and cold storage.
Adopt organic bitter bamboo shoot of the present invention to take away the puckery taste and bright storage method,, dry debitterize water again, carry out rinsing then earlier with bitter bamboo shoot boiling, secondary drying dehydration more at last, thus reach the astringent taste of removing fully in the bitter bamboo shoot.For the first time and the drying degree that dries for the second time control of crucial importance, dry and spend lowly, be difficult for the astringent taste in the bitter bamboo shoot is all taken out of; Height is spent in drying, is prone to the nutritional labeling in the bitter bamboo shoot is also taken out of, when particularly drying for the second time, spends height if dry, and goes back the profile of the bitter bamboo shoot of destructible.
In the said step 1), the clear water liquid level exceeded bright bamboo shoot face 10～15cm when bitter bamboo shoot were removed the peel boiling, and boiling 1.5～2 hours was stirred once in per 0.5 hour, can fully the astringent taste in the bitter bamboo shoot be cooked like this.
In the said step 1), bitter bamboo shoot draining and spreading for cooling time after boiling are 1～2 hour, reduce to room temperature until bitter bamboo shoot surface.
Said step 2) in, when the bitter bamboo shoot of boiling were ribboned, the width of the bitter bamboo shoot of its strip was 0.5～1cm.After bitter bamboo shoot are ribboned, in the spin-drying operation of back, can the astringent taste that bitter bamboo shoot are inner take out of fully, can also make the bitter bamboo shoot good looking appearance of processing.
In the said step 2, when bitter bamboo shoot dry, earlier with bitter bamboo shoot layering pile in the drier inner bag.
Circulating water in the said step 2 is preferably mobile mountain spring water, so not only can practice thrift cost, can also guarantee that the bitter bamboo shoot that prepare are the organic food of pure natural.
In the said step 4), the temperature of refrigeration is 2～4 ℃ or-1～-4 ℃.When preservation temperature is 2～4 ℃, freshness date 6 months; When preservation temperature is-1～-4 ℃, freshness date is 12 months.
The bitter bamboo shoot of the present invention places of origin of raw materials meets Chinese pollution-free food place of production standard, promptly reaches the NY/T391-2000 index.
Adopt organic bitter bamboo shoot of the present invention to take away the puckery taste and bright storage method,, dry debitterize water again, carry out rinsing then earlier with bitter bamboo shoot boiling; Secondary drying dehydration more at last, packing, deepfreeze, thus reach the bitter taste of removing fully in the bitter bamboo shoot; And fresh keeping time can reach 6-12 month, and its method is simple to operate, need not to add other auxiliary materials, and cost is low; Do not destroy the nutritional labeling of bitter bamboo shoot again, make full use of bitter bamboo shoot resource, can process the organic bitter bamboo shoot of taking away the puckery taste that obtain pure natural.
The specific embodiment is done further detailed explanation below in conjunction with the specific embodiment to the present invention.
A kind of organic bitter bamboo shoot of the present invention are taken away the puckery taste and bright storage method, described organic bitter bamboo shoot take away the puckery taste and bright storage method may further comprise the steps:
1) fresh bitter bamboo shoot are removed the bamboo shoot skin, boiling water boils, draining, spreading for cooling;
2) the bitter bamboo shoot that will boil ribbon, dry debitterize water by drier, and its drying degree is 80～85%, and then immerse in the circulating water rinsing fully 10～24 hours;
3) the bitter bamboo shoot secondary drying dehydration that rinsing is finished, its drying degree is 70～80%;
4) with the bitter bamboo shoot shaping of second dehydration, vacuumize packing, under-4～4 ℃, carry out fresh-keeping and cold storage.
Embodiment 1
Organic bitter bamboo shoot take away the puckery taste and bright storage method may further comprise the steps:
1) fresh bitter bamboo shoot are removed the bamboo shoot skin, boiling water boils, and in the digestion process, the clear water liquid level keeps exceeding bright bamboo shoot face 10～15cm, and boiling 1.5 hours was stirred once in per 0.5 hour, and boiling finishes, and draining and spreading for cooling are reduced to room temperature until bitter bamboo shoot surface;
2) the bitter bamboo shoot that will boil are torn into the strip that width is 0.5～1cm, again with the bitter bamboo shoot layering of strip pile in the drier inner bag, dry debitterize water by drier, its drying degree is 80～85%, and then immerses in the circulating water rinsing fully 10 hours;
3) the bitter bamboo shoot secondary drying dehydration that rinsing is finished, its drying degree is 70～80%;
4) with the bitter bamboo shoot shaping of second dehydration, vacuumize packing, under-1～-4 ℃, carry out fresh-keepingly, the phase freshness date is 12 months.
Embodiment 2
Organic bitter bamboo shoot take away the puckery taste and bright storage method may further comprise the steps:
1) fresh bitter bamboo shoot are removed the bamboo shoot skin, boiling water boils, and in the digestion process, the clear water liquid level keeps exceeding bright bamboo shoot face 10～15cm, and boiling 2 hours was stirred once in per 0.5 hour, and boiling finishes, and draining and spreading for cooling are reduced to room temperature until bitter bamboo shoot surface;
2) the bitter bamboo shoot that will boil are torn into the strip that width is 0.5～1cm, again with the bitter bamboo shoot layering of strip pile in the drier inner bag, dry debitterize water by drier, its dryings degree is 80～85%, and then immerses in the mobile mountain spring water rinsing fully 24 hours;
3) the bitter bamboo shoot secondary drying dehydration that rinsing is finished, its drying degree is 70～80%;
4) with the bitter bamboo shoot shaping of second dehydration, vacuumize packing, under 2～4 ℃, carry out fresh-keepingly, its freshness date is 6 months.
Embodiment 3
Organic bitter bamboo shoot take away the puckery taste and bright storage method may further comprise the steps:
1) fresh bitter bamboo shoot are removed the bamboo shoot skin, boiling water boils, and in the digestion process, the clear water liquid level keeps exceeding bright bamboo shoot face 10～15cm, and boiling 1.5 hours was stirred once in per 0.5 hour, and boiling finishes, and draining and spreading for cooling are reduced to room temperature until bitter bamboo shoot surface;
2) the bitter bamboo shoot that will boil are torn into the strip that width is 0.5～1cm, again with the bitter bamboo shoot layering of strip pile in the drier inner bag, dry debitterize water by drier, its dryings degree is 80～85%, and then immerses in the mobile mountain spring water rinsing fully 20 hours;
3) the bitter bamboo shoot secondary drying dehydration that rinsing is finished, its drying degree is 70～80%;
4) with the bitter bamboo shoot shaping of second dehydration, vacuumize packing, under-1～-4 ℃, carry out fresh-keepingly, the phase freshness date is 12 months.
Embodiment 4
Organic bitter bamboo shoot take away the puckery taste and bright storage method may further comprise the steps:
1) fresh bitter bamboo shoot are removed the bamboo shoot skin, boiling water boils, and in the digestion process, the clear water liquid level keeps exceeding bright bamboo shoot face 10～15cm, and boiling 2 hours was stirred once in per 0.5 hour, and boiling finishes, and draining and spreading for cooling are reduced to room temperature until bitter bamboo shoot surface;
2) the bitter bamboo shoot that will boil are torn into the strip that width is 0.5～1cm, again with the bitter bamboo shoot layering of strip pile in the drier inner bag, dry debitterize water by drier, its drying degree is 80～85%, and then immerses in the circulating water rinsing fully 18 hours;
3) the bitter bamboo shoot secondary drying dehydration that rinsing is finished, its drying degree is 70～80%;
4) with the bitter bamboo shoot shaping of second dehydration, vacuumize packing, under 2～4 ℃, carry out fresh-keepingly, its freshness date is 6 months.
Claims (7)
1. organic bitter bamboo shoot are taken away the puckery taste and bright storage method, it is characterized in that: described organic bitter bamboo shoot take away the puckery taste and bright storage method may further comprise the steps:
1) fresh bitter bamboo shoot are removed the bamboo shoot skin, boiling water boils, draining, spreading for cooling;
2) the bitter bamboo shoot that will boil ribbon, dry debitterize water by drier, and its drying degree is 80～85%, and then immerse in the circulating water rinsing fully 10～24 hours;
3) the bitter bamboo shoot secondary drying dehydration that rinsing is finished, its drying degree is 70～80%;
4) with the bitter bamboo shoot shaping of second dehydration, vacuumize packing, under 4～4 ℃, carry out fresh-keeping and cold storage.
2. organic bitter bamboo shoot according to claim 1 are taken away the puckery taste and bright storage method, it is characterized in that: in the said step 1), the clear water liquid level exceeded bright bamboo shoot face 10～15cm when bitter bamboo shoot were removed the peel boiling, and boiling 1.5～2 hours was stirred once in per 0.5 hour.
3. organic bitter bamboo shoot according to claim 1 are taken away the puckery taste and bright storage method, it is characterized in that: in the said step 1), bitter bamboo shoot draining and spreading for cooling time after boiling are 1～2 hour, reduce to room temperature until bitter bamboo shoot surface.
4. organic bitter bamboo shoot according to claim 1 are taken away the puckery taste and bright storage method, it is characterized in that: said step 2), when the bitter bamboo shoot of boiling were ribboned, the width of the bitter bamboo shoot of its strip was 0.5～1cm.
5. organic bitter bamboo shoot according to claim 1 are taken away the puckery taste and bright storage method, it is characterized in that: in the said step 2, when bitter bamboo shoot dry, earlier with bitter bamboo shoot layering pile in the drier inner bag.
6. organic bitter bamboo shoot according to claim 1 are taken away the puckery taste and bright storage method, it is characterized in that: the mountain spring water of the circulating water in the said step 2 for flowing.
7. organic bitter bamboo shoot according to claim 1 are taken away the puckery taste and bright storage method, it is characterized in that: in the said step 4), the temperature of refrigeration is 2～4 ℃ or-1～-4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100558771A CN102771731A (en) | 2012-02-29 | 2012-02-29 | Method for astringency removal and fresh storage of organic bitter bamboo shoots |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100558771A CN102771731A (en) | 2012-02-29 | 2012-02-29 | Method for astringency removal and fresh storage of organic bitter bamboo shoots |
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| CN102771731A true CN102771731A (en) | 2012-11-14 |
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| CN2012100558771A Pending CN102771731A (en) | 2012-02-29 | 2012-02-29 | Method for astringency removal and fresh storage of organic bitter bamboo shoots |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660830A (en) * | 2016-02-26 | 2016-06-15 | 重庆工商大学 | Fruit and vegetable freshness keeping and cold storage processing technology |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5642543A (en) * | 1979-09-14 | 1981-04-20 | Seiyuu:Kk | Manufacture of canned bamboo shoot boiled in water |
| JPS5678574A (en) * | 1979-11-29 | 1981-06-27 | Takeda Chem Ind Ltd | Bamboo shoot boiled in water, and its preparation |
| JPS56169543A (en) * | 1980-06-02 | 1981-12-26 | Seiji Nagashima | Processed bamboo shoot and its preparation |
| CN102125081A (en) * | 2010-12-07 | 2011-07-20 | 房县中坝龙驹山林场 | Processing method for refreshing bamboo shoots |
| CN102240013A (en) * | 2011-07-12 | 2011-11-16 | 湖南省林业科学院 | Method for processing organic dried bamboo shoots |
-
2012
- 2012-02-29 CN CN2012100558771A patent/CN102771731A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5642543A (en) * | 1979-09-14 | 1981-04-20 | Seiyuu:Kk | Manufacture of canned bamboo shoot boiled in water |
| JPS5678574A (en) * | 1979-11-29 | 1981-06-27 | Takeda Chem Ind Ltd | Bamboo shoot boiled in water, and its preparation |
| JPS56169543A (en) * | 1980-06-02 | 1981-12-26 | Seiji Nagashima | Processed bamboo shoot and its preparation |
| CN102125081A (en) * | 2010-12-07 | 2011-07-20 | 房县中坝龙驹山林场 | Processing method for refreshing bamboo shoots |
| CN102240013A (en) * | 2011-07-12 | 2011-11-16 | 湖南省林业科学院 | Method for processing organic dried bamboo shoots |
Non-Patent Citations (1)
| Title |
|---|
| 郭章锐: ""苦笋系列产品的加工技术"", 《广西热带农业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660830A (en) * | 2016-02-26 | 2016-06-15 | 重庆工商大学 | Fruit and vegetable freshness keeping and cold storage processing technology |
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Application publication date: 20121114 |
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