CN103598540A - Bamboo shoot processed product and processing method - Google Patents
Bamboo shoot processed product and processing method Download PDFInfo
- Publication number
- CN103598540A CN103598540A CN201310519969.5A CN201310519969A CN103598540A CN 103598540 A CN103598540 A CN 103598540A CN 201310519969 A CN201310519969 A CN 201310519969A CN 103598540 A CN103598540 A CN 103598540A
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- Prior art keywords
- bamboo
- bamboo shoots
- fresh
- bamboo shoot
- citric acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a bamboo shoot processed product which comprises bamboo shoots and citric acid. The bamboo shoots are formed by slicing squeezed fresh flat bamboo shoots. Citric acid is obtained by soaking the bamboo shoots in a citric acid solution with a predetermined concentration and letting the citric acid solution seep into the bamboo shoots. The invention also provides a bamboo shoot processing method. Eating preparation process of the above bamboo shoot processed product can be simplified, and the bamboo shoot processed product is easy to preserve.
Description
Technical field
The present invention relates to a kind of food and processing method thereof, especially relate to a kind of bamboo shoots processed goods and processing method.
Background technology
It is good health-care vegetable that bamboo shoots contain rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene and multivitamin.
In state-owned bamboo of a great variety, and most young shoot can be made for bamboo shoot edible.Take mao bamboon as example, and mao bamboon is a kind of main bamboo kind, and its young shoot delicate fragrance is delicious, and is regarded as treasure in dish.Yet fresh moso bamboo shoot is storage endurance and long-distance transport not.
For ease of storage and transportation, traditional way is to wait bamboo shoots to grow up to after bright bamboo shoot, then is dug out, peeling, boiling, squeezes, dries, to be made into dried bamboo shoots.Dried bamboo shoots, when eating, need to again rise with bubble, then cut into slices.
Yet if do not add additive, dried bamboo shoots steep the required time of rising again generally needs a day or two, therefore edible set-up procedure trouble; And be made into after dried bamboo shoots, if preserve improperly, dried bamboo shoots easily become black from golden yellow, and this not only affects dried bamboo shoots outward appearance also can affect quality.
CN201210206397.0 Patent Application Publication a kind of biological preservation processing method of fresh bamboo shoots, yet it is for the fresh-keeping processing of fresh bamboo shoots rather than for squeezing bamboo shoot.
Summary of the invention
In view of this, be necessary to provide a kind of new bamboo shoots processed goods and processing method, it can be simplified edible set-up procedure and be easy to preserve.
A bamboo shoots processed goods, it comprises bamboo shoot sheet and citric acid, and this bamboo shoot sheet is by forming after the fresh flat bamboo shoot section after squeezing, and this citric acid is that the citric acid solution by predetermined concentration soaks after this bamboo shoot sheet and is immersed in this bamboo shoot sheet and obtains.
The formation step of this bamboo shoot sheet is as follows: the fresh bamboo shoots shelling is carried out to boiling; Fresh bamboo shoots after cooling boiling; Cooled fresh bamboo shoots is squeezed, to form this fresh flat bamboo shoot; And take out these fresh flat bamboo shoot and cut into slices and clean.
This fresh bamboo shoots is the bamboo shoots of mao bamboon.
When these fresh flat bamboo shoot are cut into slices, the direction of section is to parallel with bamboo shoot joint direction.
The concentration of this citric acid solution is 2.6～6%.
The concentration of this citric acid solution is 3.5～5.0%.
A bamboo shoots processing method, it comprises the following steps: the fresh bamboo shoots shelling is carried out to boiling; Fresh bamboo shoots after cooling boiling; Cooled fresh bamboo shoots is squeezed, to form this fresh flat bamboo shoot; Take out these fresh flat bamboo shoot and cut into slices and clean, to form bamboo shoot sheet; This bamboo shoot sheet is dipped in the citric acid solution of predetermined concentration; And drain the bamboo shoot sheet after immersion and pack.
This fresh bamboo shoots is the bamboo shoots of mao bamboon.
When these fresh flat bamboo shoot are cut into slices, the direction of section is to parallel with bamboo shoot joint direction.
The concentration of this citric acid solution is 2.6～6%.
In above-mentioned bamboo shoots processed goods, comprise citric acid, by adding of citric acid, without anticorrisive agent, can promote the storage time of bamboo shoot sheet; And process is simple before edible.
Accompanying drawing explanation
Nothing
The specific embodiment
Below with reference to the specific embodiment, bamboo shoots processed goods of the present invention and processing method are further detailed.
The bamboo shoots processed goods of the embodiment of the present invention comprises bamboo shoot sheet and citric acid.Wherein, bamboo shoot sheet is to be formed by the fresh flat bamboo shoot section after squeezing.Citric acid is to be immersed in bamboo shoot sheet and to obtain after the citric acid solution immersion bamboo shoot sheet by predetermined concentration.
Specifically, the formation step of bamboo shoot sheet is as follows: be first that the fresh bamboo shoots shelling is carried out to boiling; Then, the fresh bamboo shoots after cooling boiling; Then, cooled fresh bamboo shoots is squeezed, to form this fresh flat bamboo shoot; Taking out fresh flat bamboo shoot cuts into slices and cleans.Bamboo shoot sheet after cleaning is put into citric acid solution and is soaked; Afterwards, drain bamboo shoot sheet after immersion to obtain above-mentioned bamboo shoots processed goods.Be appreciated that for ease of industrialization and sale, the bamboo shoot sheet draining after immersion can be packed, for example, carry out vacuum packaging.
What wherein, fresh bamboo shoots preferably adopted is the bamboo shoots of mao bamboon.The bamboo shoots of mao bamboon have larger volume, are suitable for squeezing and squeeze rear section.
When fresh flat bamboo shoot are cut into slices, the direction that the direction of section preferably parallels with bamboo shoot joint direction, section can be so that the direction of section be that perpendicular with the direction of bamboo shoots fiber, such bamboo shoot sheet can have preferably crisp mouthfeel when edible like this.
When soaking bamboo shoot sheet with citric acid solution, the concentration of citric acid solution can be 2.6～6%, is preferably 3.5～5.0%.During immersion, the temperature of citric acid solution can be more than or equal to 50 ℃, and the time of immersion can be more than or equal to 3 minutes.By the immersion of citric acid solution, can promote the storage time of bamboo shoot sheet, for example, after the citric acid solution immersion of predetermined concentration, the storage time of bamboo shoot sheet generally can reach more than eight months.
Above-mentioned bamboo shoots processed goods can directly eat, but the edible processing such as fries, boils, mixes, stewes for obtaining better mouthfeel, can first scalding with boiling water.
In above-mentioned bamboo shoots processed goods, fresh flat bamboo shoot, without drying and comprising citric acid, by adding of citric acid, just can promote the storage time of bamboo shoot sheet without anticorrisive agent, so instant, safety; And process is simple before edible, therefore can be convenient to eat.In addition, above-mentioned bamboo shoots processed goods gets final product long preservation and has preferably mouthfeel without other protective agents and other additives, and edible safety, is natural healthy food.
Specific embodiment
200 kilograms, mao bamboon bamboo shoots removing shell, carry out boiling, cooling, and squeezing is taken out section, cleaned, and are ready to 9 parts of weight quality and are the sample of 2 kilograms, then adopt the citric acid solution of variable concentrations to soak, and experimental result is as shown in table 1.
Table 1
| Sample sequence number | Citric acid solution concentration | Holding time and mouthfeel |
| 1 | 2% | Be less than 8 months, mouthfeel is good |
| 2 | 2.6% | Be greater than 8 months, mouthfeel is good |
| 3 | 3.0% | Be greater than 8 months, mouthfeel is good |
| 4 | 3.5% | Be greater than 10 months, mouthfeel is good |
| 5 | 4.0% | Be greater than 10 months, mouthfeel is good |
| 6 | 4.5% | Be greater than 10 months, mouthfeel is good |
| 7 | 5.0% | Be greater than 10 months, mouthfeel is good |
| 8 | 6.0% | Be greater than 10 months, mouthfeel is good |
| 9 | 6.3% | Be greater than 10 months, mouthfeel is general |
As can be seen from Table 1, the bamboo shoots processed goods of the embodiment of the present invention has preferably storage life and preferably mouthfeel simultaneously.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (10)
1. a bamboo shoots processed goods, is characterized in that: comprise bamboo shoot sheet and citric acid, this bamboo shoot sheet is by forming after the fresh flat bamboo shoot section after squeezing, and this citric acid is that the citric acid solution by predetermined concentration soaks after this bamboo shoot sheet and is immersed in this bamboo shoot sheet and obtains.
2. bamboo shoots processed goods as claimed in claim 1, is characterized in that: the formation step of this bamboo shoot sheet is as follows:
The fresh bamboo shoots shelling is carried out to boiling;
Fresh bamboo shoots after cooling boiling;
Cooled fresh bamboo shoots is squeezed, to form this fresh flat bamboo shoot; And
Taking out these fresh flat bamboo shoot cuts into slices and cleans.
3. bamboo shoots processed goods as claimed in claim 2, is characterized in that: this fresh bamboo shoots is the bamboo shoots of mao bamboon.
4. bamboo shoots processed goods as claimed in claim 2, is characterized in that: when these fresh flat bamboo shoot are cut into slices, the direction of section is to parallel with bamboo shoot joint direction.
5. bamboo shoots processed goods as claimed in claim 1, is characterized in that: the concentration of this citric acid solution is 2.6～6%.
6. bamboo shoots processed goods as claimed in claim 5, is characterized in that: the concentration of this citric acid solution is 3.5～5.0%.
7. a bamboo shoots processing method, it comprises the following steps:
The fresh bamboo shoots shelling is carried out to boiling;
Fresh bamboo shoots after cooling boiling;
Cooled fresh bamboo shoots is squeezed, to form this fresh flat bamboo shoot;
Take out these fresh flat bamboo shoot and cut into slices and clean, to form bamboo shoot sheet;
This bamboo shoot sheet is dipped in the citric acid solution of predetermined concentration; And
Drain the bamboo shoot sheet after immersion and pack.
8. bamboo shoots processing method as claimed in claim 7, is characterized in that: this fresh bamboo shoots is the bamboo shoots of mao bamboon.
9. bamboo shoots processing method as claimed in claim 7, is characterized in that: when these fresh flat bamboo shoot are cut into slices, the direction of section is to parallel with bamboo shoot joint direction.
10. bamboo shoots processing method as claimed in claim 7, is characterized in that: the concentration of this citric acid solution is 2.6～6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310519969.5A CN103598540A (en) | 2013-10-29 | 2013-10-29 | Bamboo shoot processed product and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310519969.5A CN103598540A (en) | 2013-10-29 | 2013-10-29 | Bamboo shoot processed product and processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103598540A true CN103598540A (en) | 2014-02-26 |
Family
ID=50116854
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310519969.5A Pending CN103598540A (en) | 2013-10-29 | 2013-10-29 | Bamboo shoot processed product and processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103598540A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029267A (en) * | 2015-07-10 | 2015-11-11 | 顺昌县武源农产品发展有限公司 | Crisp bamboo shoot processing method and product thereof |
| CN110326756A (en) * | 2019-08-15 | 2019-10-15 | 江西省农业科学院农业工程研究所 | A kind of environment-friendly preparation method thereof of the ripe dried bamboo shoots of moso bamboo |
-
2013
- 2013-10-29 CN CN201310519969.5A patent/CN103598540A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029267A (en) * | 2015-07-10 | 2015-11-11 | 顺昌县武源农产品发展有限公司 | Crisp bamboo shoot processing method and product thereof |
| CN110326756A (en) * | 2019-08-15 | 2019-10-15 | 江西省农业科学院农业工程研究所 | A kind of environment-friendly preparation method thereof of the ripe dried bamboo shoots of moso bamboo |
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Application publication date: 20140226 |