CN103461460A - Preservation method of square bamboo shoots - Google Patents
Preservation method of square bamboo shoots Download PDFInfo
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- CN103461460A CN103461460A CN2013104030675A CN201310403067A CN103461460A CN 103461460 A CN103461460 A CN 103461460A CN 2013104030675 A CN2013104030675 A CN 2013104030675A CN 201310403067 A CN201310403067 A CN 201310403067A CN 103461460 A CN103461460 A CN 103461460A
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Abstract
The invention discloses a preservation method of square bamboo shoots. The preservation method mainly comprises the steps of raw material selection, shelling, enzyme deactivation, salting, rinsing, packaging, sterilization, casing and the like. According to the invention, the unshelled square bamboo shoots which are picked in 5 hours are selected and placed into boiling water at 100 DEG C for boiling for 1-2 minutes, and then fished out, the square bamboo shoots which are fished out after enzyme deactivation are naturally cooled to 35-45 DEG C, then sodium chloride with the weight ratio of 2%-3% is evenly smeared on the square bamboo shoots and then the square bamboo shoots are placed into a container for salting, wherein the salting time is 1.5-2 hours, the salted square bamboo shoots are rinsed for 5-10 minutes by using warm water at 55-65 DEG C, and a PE (Poly Ethylene) plastic bag vacuum packaging mode is adopted. According to the preservation method, an antistaling agent, namely edible sodium chloride, is adopted for pickling the square bamboo shoots, on the basis of maintaining the original flavor of the square bamboo shoots, the addition amount of the antistaling agent is reduced, the food security is further improved, and according to the preservation method, the operation process is easy, the cost is low and the product storage time is long.
Description
Technical field
The invention belongs to the food fresh keeping processing technique field, particularly the preservation method of square bamboo shoots.
Background technology
The side bamboo mainly is grown in the mountain area, plateau of 1400 meters to 2500 meters of height above sea level, shape is four directions, has edges and corners, and square bamboo shoots are not sent out in the spring and luxuriant in the autumn, so far, only originate in the areas such as Jian'ou, Fujian, Nanchuan of Chongqing district Jinfo Shan Mountain, Zhengan County, Guizhou, Suiyang County in the whole world.In Fang Zhusun, protein content 12%, fat 0.4%, crude fibre 8%, also contain abundant amino acid, calcium, iron, selenium, various trace elements and the vitamin B1s such as zinc, B2, C etc., there is nutrition edibility preferably, due to the easy lignifying of bamboo shoots, after harvesting under normal temperature 24 hours, there is the position more than 60% to want materialization, after 48 hours, lose edibility, therefore, how to bamboo shoots, to carry out fresh-keeping, it is the core process of production processing, at present, fresh-keeping physical fresh-keeping and the large class methods of fresh chemically two of mainly containing for bamboo shoots, in fresh chemically, adopt chemical reagent to carry out fresh-keeping, chemical reagent commonly used has: sodium sulfite, sodium acid carbonate, Sodium Benzoate, three potassium sorbates, sodium chloride etc., as Chinese patent CN 101849572 A disclose a kind of preservation method for bamboo shoots, , fresh bamboo shoots is peeled off after cutting, adding mass ratio is 1: 1-1: calcium chloride-sodium chloride of 1.5 is mixed with mixed solution, wherein to account for the mass percent concentration of total solution be 0.4-0.6% to calcium chloride, boiling sterilization, then in the container that the prior pasteurization of directly packing into is crossed, adding hot boiling water to get rid of the air in plastic bottle and require floods the bamboo shoot body and fills it up with bottleneck, then bottle cap is obturaged, sealed type storage gets final product, although the method has small investment, equipment is simple, the advantage such as easy to operate, but owing to having added calcium chloride simultaneously, sodium chloride is as antistaling agent, calcium chloride and sodium chloride easily interact, mouthfeel to product, local flavor causes harmful effect, make product lose original flavor.
Summary of the invention
For solving problems of the prior art, the invention provides the preservation method of a kind of side bamboo shoots, the edible and sodium chloride of the people of usining, as antistaling agent, has been realized the Preservation Treatment of the green non-pollution of the other side bamboo shoots.
Technical scheme of the present invention is as described below:
The preservation method of a kind of side bamboo shoots, the preservation method of a kind of side bamboo shoots, mainly comprise that raw material is selected, peels off, completed, salted, rinsing, packing, sterilization, vanning step,
Select in step at described raw material, select plucking time to be no more than the band shell side bamboo shoots of 5 hours;
In the described step that completes, square bamboo shoots are put in the boiling water of 100 ℃ and boil and pull out in 1-2 minutes;
In described salted step, after the square bamboo shoots after pulling out completing naturally cool to 35-45 ℃, by weight ratio, be that 2-3% sodium chloride is placed on the container medium salting after evenly on the side of spreading upon bamboo shoots, 1.5-2 hours salted time,
In described rinse step, the warm water rinsing of 55-65 ℃ 5-10 minutes for pickled square bamboo shoots by salt;
In described packaging step, adopt PE plastic bag vacuum packing mode.
In the present invention, by the control of raw material plucking time, reduce the degree of lignification of raw material bamboo shoot, guarantee the quality of product; Fixation time is short, reduce the destruction of process to bamboo shoots nutrition that completes, in salted process, adopt single edible sodium chloride as antistaling agent, can farthest keep original local flavor of bamboo shoots on the one hand, can reduce on the other hand the infringement of the interpolation of other antistaling agent to the person, in addition, adopt method of the present invention, the storage time of square bamboo shoots can reach more than 12 months.
Advantage of the present invention and beneficial effect are:
Method of the present invention has adopted a kind of antistaling agent the other side of edible sodium chloride bamboo shoots to be pickled, and on the former zestful basis of maintenance side bamboo shoots, has reduced adding of antistaling agent, further promoted the security of food, and operating process is simple, cost is low, and the product storage time is long.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in detail, but the scope that should at this point not be interpreted as theme of the present invention only limits to following embodiment, without departing from the idea case in the present invention described above, all various modifications, replacement and changes of making according to ordinary skill knowledge and customary means, include within the scope of the invention.
Embodiment mono-
The preservation method of a kind of side bamboo shoots, mainly comprise the steps such as raw material is selected, peels off, completed, salted, rinsing, packing, sterilization, vanning,
Select in step at described raw material, select plucking time to be no more than the band shell side bamboo shoots of 5 hours;
In the described step that completes, square bamboo shoots are put in the boiling water of 100 ℃ and boil and pull out in 1-2 minutes;
In described salted step, after the square bamboo shoots after pulling out completing naturally cool to 35-45 ℃, by weight ratio, be that 2-3% sodium chloride is placed on the container medium salting, 1.5-2 hours salted time after evenly on the side of spreading upon bamboo shoots;
In described rinse step, the warm water rinsing of 55-65 ℃ 5-10 minutes for pickled square bamboo shoots by salt;
In described packaging step, adopt PE plastic bag vacuum packing mode.
Adopt the square bamboo shoot products storage time of the method production of the present embodiment to reach more than 12 months.
Embodiment bis-
The preservation method of a kind of side bamboo shoots, mainly comprise the steps such as raw material is selected, peels off, completed, salted, rinsing, packing, sterilization, vanning,
Select in step at described raw material, select plucking time to be no more than the band shell side bamboo shoots of 3 hours;
In the described step that completes, square bamboo shoots are put in the boiling water of 100 ℃ and boil and pull out in 1.5 minutes;
In described salted step, after the square bamboo shoots after pulling out completing naturally cool to 40 ℃, by weight ratio, be that 2.5% sodium chloride is placed on the container medium salting, 1.8 hours salted time after evenly on the side of spreading upon bamboo shoots;
In described rinse step, the warm water rinsing of 60 ℃ 8 minutes for pickled square bamboo shoots by salt;
In described packaging step, adopt PE plastic bag vacuum packing mode.
Adopt the square bamboo shoot products storage time of the method production of the present embodiment to reach more than 12 months.
Embodiment tri-
The preservation method of a kind of side bamboo shoots, mainly comprise the steps such as raw material is selected, peels off, completed, salted, rinsing, packing, sterilization, vanning,
Select in step at described raw material, select plucking time to be no more than the band shell side bamboo shoots of 5 hours;
In the described step that completes, square bamboo shoots are put in the boiling water of 100 ℃ and boil and pull out in 2 minutes;
In described salted step, after the square bamboo shoots after pulling out completing naturally cool to 35 ℃, by weight ratio, be that 2% sodium chloride is placed on the container medium salting, salted time 2 h after evenly on the side of spreading upon bamboo shoots;
In described rinse step, the warm water rinsing of 55 ℃ 5 minutes for pickled square bamboo shoots by salt;
In described packaging step, adopt PE plastic bag vacuum packing mode.
Further, in the various embodiments described above, described sterilisation step can adopt pasteurization methods, easy to operate, and bactericidal effect is good.
Further, in the various embodiments described above, in described salted process, per half an hour of the other side bamboo shoots upset once, with guarantee salt evenly.
Claims (3)
1. the preservation method of square bamboo shoots, mainly comprise that raw material is selected, peels off, completed, salted, rinsing, packing, sterilization, vanning step, it is characterized in that:
Described raw material is selected in step, selects plucking time to be no more than the band shell side bamboo shoots of 5 hours;
In the described step that completes, square bamboo shoots are put in the boiling water of 100 ℃ and boil and pull out in 1-2 minutes;
In described salted step, after the square bamboo shoots after pulling out completing naturally cool to 35-45 ℃, by weight ratio, be that 2-3% sodium chloride is placed on the container medium salting, 1.5-2 hours salted time after evenly on the side of spreading upon bamboo shoots;
In described rinse step, the warm water rinsing of 55-65 ℃ 5-10 minutes for pickled square bamboo shoots by salt;
In described packaging step, adopt PE plastic bag vacuum packing mode.
2. the preservation method of a kind of side bamboo shoots according to claim 1, is characterized in that described sterilisation step adopts pasteurization methods.
3. the preservation method of a kind of side bamboo shoots according to claim 1, is characterized in that in described salted process, and per the other side bamboo shoots upset half an hour once.
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| CN2013104030675A CN103461460A (en) | 2013-09-06 | 2013-09-06 | Preservation method of square bamboo shoots |
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| CN2013104030675A CN103461460A (en) | 2013-09-06 | 2013-09-06 | Preservation method of square bamboo shoots |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082400A (en) * | 2014-07-18 | 2014-10-08 | 重庆市南川区金佛山食品有限公司 | Novel preservation process of square bamboo shoots |
| CN104170946A (en) * | 2014-07-18 | 2014-12-03 | 重庆市南川区金佛山食品有限公司 | Process for desulfurating and preserving square dried bamboo shoots |
| CN106962855A (en) * | 2017-05-24 | 2017-07-21 | 平利县有山食品有限公司 | A kind of pickling process of bamboo shoots |
| CN112438311A (en) * | 2020-11-13 | 2021-03-05 | 正安县顶箐方竹笋有限公司 | High-safety square bamboo shoot preservation method |
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- 2013-09-06 CN CN2013104030675A patent/CN103461460A/en active Pending
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082400A (en) * | 2014-07-18 | 2014-10-08 | 重庆市南川区金佛山食品有限公司 | Novel preservation process of square bamboo shoots |
| CN104170946A (en) * | 2014-07-18 | 2014-12-03 | 重庆市南川区金佛山食品有限公司 | Process for desulfurating and preserving square dried bamboo shoots |
| CN106962855A (en) * | 2017-05-24 | 2017-07-21 | 平利县有山食品有限公司 | A kind of pickling process of bamboo shoots |
| CN112438311A (en) * | 2020-11-13 | 2021-03-05 | 正安县顶箐方竹笋有限公司 | High-safety square bamboo shoot preservation method |
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Application publication date: 20131225 |