CN103109918A - Bamboo shoot preserving processing method - Google Patents
Bamboo shoot preserving processing method Download PDFInfo
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- CN103109918A CN103109918A CN2013100767555A CN201310076755A CN103109918A CN 103109918 A CN103109918 A CN 103109918A CN 2013100767555 A CN2013100767555 A CN 2013100767555A CN 201310076755 A CN201310076755 A CN 201310076755A CN 103109918 A CN103109918 A CN 103109918A
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- bamboo shoots
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Abstract
The present invention discloses a bamboo shoot preserving processing method. The method comprises the following steps of: (1) hulling fresh bamboo shoots; (2) processing the bamboo shoots into strips, blocks or threads by a slitting tool; (3) performing high-temperature sterilization and enzyme deactivation on the bamboo shoots, which are placed in a glass bottle or a plastic bag with water, in an autoclave; and (4) cooling the bamboo shoots.
Description
Technical field
The present invention relates to the food fresh keeping field, more specifically, relate to a kind of bamboo shoots preservation processing method.
Background technology
Present bamboo shoots preservation process technology mainly adopts sulphur fire-cure, add anticorrisive agent, cryogenic freezing storing and fresh-keeping or pickle the process technologies such as fresh-keeping, have the bamboo shoots retrofit or when edible desulfurization do not cause thoroughly that sulfur content exceeds standard, high-load sodium chloride and anticorrisive agent to health work the mischief, the bamboo shoots mouthfeel is poor, the fragrant, the shelf-life that lack fresh bamboo shoots self are shorter, be difficult for the defective such as storage.
Summary of the invention
In order to address the above problem, the invention provides a kind of bamboo shoots preservation processing method, the method comprises the following steps: (1) shells fresh bamboo shoots; (2) utilize a minute cutting tool, above-mentioned bamboo shoots are processed into strip, bulk or thread; (3) above-mentioned bamboo shoots are placed in fill water vial or polybag, put into the still kettle high-temperature sterilization; (4) cooling above-mentioned bamboo shoots.The method can keep the fragrant of fresh bamboo shoots self, shelf-life to grow, be easy to storage.Moreover, bamboo shoots preservation processing method provided by the invention has overcome the defective that sulfur content exceeds standard, high-load sodium chloride works the mischief to health, and does not contain anticorrisive agent.
In addition, bamboo shoots preservation processing method provided by the invention, the steam sterilizing temperature of glass bottle bamboo shoots are that 80～120 ℃, sterilization time are 50～70 minutes.
In addition, bamboo shoots preservation processing method provided by the invention, the sterilising temp of glass bottle bamboo shoots is that 100 ℃, sterilization time are 65 minutes.
In addition, bamboo shoots preservation processing method provided by the invention, the sterilising temp of glass bottle bamboo shoots is that 110 ℃, sterilization time are 55 minutes.
In addition, bamboo shoots preservation processing method provided by the invention, chilling temperature is 40～50 ℃.
In addition, bamboo shoots preservation processing method provided by the invention adopts well water or mountain spring water to carry out cooling.Make the bamboo shoots that process contain abundant mineral matter.
In addition, bamboo shoots preservation processing method provided by the invention also comprises step: in advance to above-mentioned water carry out high-temperature sterilization, enzyme goes out.
In addition, bamboo shoots preservation processing method provided by the invention, the brick container that employing is added a cover the above enzyme of sterilizing, go out.
Bamboo shoots preservation processing method provided by the invention can be used for all kinds of edible bamboo shoots of the spontaneous growths such as bitter bamboo shoot, bamboo bamboo shoot, Chinese thorny bamboo shoot.
Description of drawings
Fig. 1 is the process chart according to bamboo shoots preservation processing method of the present invention.
The specific embodiment
Hereinafter, describe in detail according to bamboo shoots preservation processing method of the present invention in connection with accompanying drawing.
Fig. 1 is the process chart according to bamboo shoots preservation processing method of the present invention.
In one embodiment, at first clear water is carried out high-temperature sterilization, enzyme goes out.Clear water can be to quote running water, mountain spring water or well water, can be also mineral water or distilled water.Above-mentioned high temperature can be 80～120 ℃.In one embodiment, can use infrared ray or the ultraviolet ray enzyme of sterilizing, go out.
Then, fresh bamboo shoots is shelled.Preferably, in 12 hours, utilize above-mentioned clear water to clean the bamboo shoots after shelling after the fresh bamboo shoots of gathering, remove shell skin etc.
Next, utilize a minute cutting tool, above-mentioned bamboo shoots are processed into strip, bulk or thread.Cutting or cutting apart of bamboo shoots is not limited to above-mentioned shape, can be also to be processed into the various shapes of being convenient to eat.
Then, utilize above-mentioned clear water to clean, remove impurity and chip, make the bamboo shoots shape that is consistent.
Next, with strip, bulk or thread bamboo shoots be placed in fill clear water vial or polybag, put into the still kettle high-temperature sterilization, enzyme goes out.Steam temperature in still kettle is 100～120 ℃.The vapor (steam) temperature of glass bottle bamboo shoots is that 80～120 ℃, time are 50～70 minutes.Can be preferably, the temperature of glass bottle bamboo shoots is 65 minutes for being preferably 100 ℃, time.Can be preferably, the sterilising temp of glass bottle bamboo shoots is that 110 ℃, sterilization time are 55 minutes.Can be preferably, the brick container that employing is added a cover the above enzyme of sterilizing, go out.
Then, in the clear water of 40～50 ℃ cooling bamboo shoots to normal temperature, the normal temperature storage of casing through after the assay was approved.
Bamboo shoots preservation processing method provided by the invention can be used for all kinds of edible bamboo shoots of the spontaneous growths such as bitter bamboo shoot, bamboo bamboo shoot, Chinese thorny bamboo shoot.Bamboo shoots preservation processing method provided by the invention be preferred for bitter bamboo shoot fresh-keeping, protect crisp.
The advantage of bamboo shoots preservation processing method of the present invention is, can keep fresh bamboo shoots particularly fragrant, shelf-life of bitter bamboo shoot self long, be easy to storage.Moreover, bamboo shoots preservation processing method provided by the invention has overcome the defective that sulfur content exceeds standard, high-load sodium chloride works the mischief to health, and does not contain anticorrisive agent.
The present invention is owing to directly adding free of contamination mountain spring water or well water, through high-temperature sterilization, enzyme goes out, do not add the additives such as any anticorrisive agent, sodium chloride, do not need cryogenic freezing, keep the particularly original fragrant of bitter bamboo shoot of bamboo shoots, the fresh and crisp nothing of bitter bamboo shoot is damaged, taste is close to bright bitter bamboo shoot, equipment is simple, cost is low, and 18 months fresh-keeping crisp time is even more than 6 years.This invention is easy and simple to handle, and equipment is simple, and produce market is good, reduced investment, and instant effect meets the national industry development policies, can be consumers in general healthy food is provided.
The above is only the preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (8)
1. a bamboo shoots preservation processing method, is characterized in that, the method comprises the following steps: (1) shells fresh bamboo shoots; (2) utilize a minute cutting tool, above-mentioned bamboo shoots are processed into strip, bulk or thread; (3) above-mentioned bamboo shoots are placed in fill water vial or polybag, put into the still kettle high-temperature sterilization, enzyme goes out; (4) cooling above-mentioned bamboo shoots.
2. according to claim 1 bamboo shoots preservation processing method, is characterized in that, the sterilization of above-mentioned glass bottle bamboo shoots, enzyme-removal temperature are 80～120 ℃, and sterilization, the enzyme time of going out are 50～70 minutes.
3. according to claim 2 bamboo shoots preservation processing method, is characterized in that, the sterilization of above-mentioned glass bottle bamboo shoots, enzyme-removal temperature are 100 ℃, and the enzyme time of sterilizing, go out is 65 minutes.
4. according to claim 2 bamboo shoots preservation processing method, is characterized in that, the sterilization of above-mentioned glass bottle bamboo shoots, enzyme-removal temperature are 110 ℃, and the enzyme time of sterilizing, go out is 55 minutes.
5. according to claim 1～4 bamboo shoots preservation processing method, is characterized in that, above-mentioned chilling temperature is 40～50 ℃.
6. according to claim 5 bamboo shoots preservation processing method, is characterized in that, above-mentioned coolant is water.
7. according to claim 6 bamboo shoots preservation processing method, is characterized in that, also comprises step: in advance to above-mentioned water carry out sterilization under 100～120 ℃, enzyme goes out.
8. according to claim 7 bamboo shoots preservation processing method, is characterized in that, the brick container that employing is added a cover above carries out above-mentioned sterilization, enzyme goes out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100767555A CN103109918A (en) | 2013-03-12 | 2013-03-12 | Bamboo shoot preserving processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100767555A CN103109918A (en) | 2013-03-12 | 2013-03-12 | Bamboo shoot preserving processing method |
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| Publication Number | Publication Date |
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| CN103109918A true CN103109918A (en) | 2013-05-22 |
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| CN2013100767555A Pending CN103109918A (en) | 2013-03-12 | 2013-03-12 | Bamboo shoot preserving processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938611A (en) * | 2015-06-18 | 2015-09-30 | 赤水市黔原笋业有限责任公司 | Fresh keeping method for pleioblastus amarus |
| CN105875803A (en) * | 2014-12-11 | 2016-08-24 | 武隆县铧玉农业有限责任公司 | Preserving and processing method for bamboo shoots |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695466A (en) * | 2005-06-22 | 2005-11-16 | 林晓加 | Method for processing soft packed fresh bamboo shoots |
| JP2007110940A (en) * | 2005-10-19 | 2007-05-10 | Takashi Maekawa | Package body for bamboo shoot and method for producing the same |
| CN1965661A (en) * | 2006-11-27 | 2007-05-23 | 徐春根 | Tender bamboo shoot product preparation process without using water-boiling method |
| CN101411354A (en) * | 2008-11-27 | 2009-04-22 | 赵兴凤 | Method for storing bamboo shoots |
| JP4368414B1 (en) * | 2009-04-20 | 2009-11-18 | 薫美 藤井 | Processed koji suitable for frozen storage, method for producing the same, and method for freezing koji |
-
2013
- 2013-03-12 CN CN2013100767555A patent/CN103109918A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695466A (en) * | 2005-06-22 | 2005-11-16 | 林晓加 | Method for processing soft packed fresh bamboo shoots |
| JP2007110940A (en) * | 2005-10-19 | 2007-05-10 | Takashi Maekawa | Package body for bamboo shoot and method for producing the same |
| CN1965661A (en) * | 2006-11-27 | 2007-05-23 | 徐春根 | Tender bamboo shoot product preparation process without using water-boiling method |
| CN101411354A (en) * | 2008-11-27 | 2009-04-22 | 赵兴凤 | Method for storing bamboo shoots |
| JP4368414B1 (en) * | 2009-04-20 | 2009-11-18 | 薫美 藤井 | Processed koji suitable for frozen storage, method for producing the same, and method for freezing koji |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875803A (en) * | 2014-12-11 | 2016-08-24 | 武隆县铧玉农业有限责任公司 | Preserving and processing method for bamboo shoots |
| CN104938611A (en) * | 2015-06-18 | 2015-09-30 | 赤水市黔原笋业有限责任公司 | Fresh keeping method for pleioblastus amarus |
| CN104938611B (en) * | 2015-06-18 | 2018-05-04 | 赤水市黔原笋业有限责任公司 | A kind of preservation method of bitter bamboo shoot |
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Application publication date: 20130522 |