CN1037258A - Storage and fresh keeping technology for fresh bamboo shoots - Google Patents
Storage and fresh keeping technology for fresh bamboo shoots Download PDFInfo
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- CN1037258A CN1037258A CN88101326A CN88101326A CN1037258A CN 1037258 A CN1037258 A CN 1037258A CN 88101326 A CN88101326 A CN 88101326A CN 88101326 A CN88101326 A CN 88101326A CN 1037258 A CN1037258 A CN 1037258A
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- fresh
- bamboo shoot
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
A kind of preserving process of bright bamboo shoots under the situation that does not need cannery's complex device and great amount of investment, utilizes the effect of fresh-keeping liquid, makes bright bamboo shoot can keep original color and tender brittleness for 4～5 months.Both direct-edible through the bamboo shoot that the inventive method is fresh-keeping, can further be processed into can again.The prescription of fresh-keeping liquid is: 1～3% smart salt, and 0.3～0.4% citric acid, 0.05～0.2% arabo-ascorbic acid, 0.1～0.3% food Quadrafos, 0.1～0.2% sorbic acid (salt), the pH value of fresh-keeping liquid is 3.5～4.4.
Description
The present invention relates to a kind of bamboo shoot before edible or the preceding storage root of Dahurian angelica antistaling process of industrialization processing.
Present bright bamboo shoot before edible or the preceding preservation technique of industrialization processing be as antistaling agent with sulfur dioxide.Because the discoloration of sulfur dioxide, make bamboo shoot become milky, add that sulfur content is up to 5000PPm in the bamboo shoot after fresh-keeping, the desulfurization that must spend 4～36 hours before edible is handled, bright bamboo shoot after treatment, its bamboo shoot flavor is just poor comparatively speaking, and sulfur dioxide is harmful substance, does not advocate use from the food hygiene aspect.In addition, a kind of quality that can the original bamboo shoot of maintenance is disclosed on the special permission communique in and on July 28th, 58 clear in the Japan special permission Room, fragrance, color and luster and nutrient, can reach the processing method of the belt leather bamboo shoot that preserve purpose over a long time again, this method is boiled operations such as operation, refrigerating work procedure, clean operation, belt leather tinning operation, exhaust sealing operation, high temperature sterilization and is formed by living bamboo shoot.Adopting the existing problem of this method is to be unable to do without cannery's complex apparatus and great amount of investment, is not suitable for mountain area, township, town, village and individual production and processing.
The object of the present invention is to provide a kind of energy to keep color and the fresh and crisp quality of bright bamboo shoot, can make bamboo shoot directly edible or be reprocessed into can again, meet that food hygiene requires, preservation method is simple and easy to do, the storage root of Dahurian angelica antistaling process of the bright bamboo shoots of needs cannery complex device and great amount of investment not.
Technology of the present invention is through selecting the bamboo shoot operation, remove thick the arranging process that shells, boiling water scalds boiling procedure, cold water soaks and floats operation, removes bamboo shoot clothing, thick head and arranging process, washes the bamboo shoot operation, sterilization process, operation such as add the fresh-keeping liquid operation and seal is characterized in that livings bamboo shoot boiling hot boiling 3～15 minutes in boiling water making bamboo shoot still preserve the characteristic of bright living bamboo shoot; Sodium pyrosulfite or liquor natrii hypochloritis with 0.3～0.5% sterilize to bamboo shoot; The prescription of fresh-keeping liquid is: 1～3% smart salt, 0.3～0.4% citric acid, 0.05～0.2%D-sodium isoascorbate, 0.1～0.3% food Quadrafos, 0.1～0.2% sorbic acid (salt), and the pH value of fresh-keeping liquid is 3.5～4.4; Adding the air that squeezes out rapidly in the container behind the liquid also seals.(above-mentioned all be weight percentage)
Food Quadrafos in the fresh-keeping liquid can be with sodium hexametaphosphate or STPP.
Anticorrisive agent can adopt sorbic acid, mud pool gold or benzoic acid (salt) etc.
When choosing fresh bamboo shoots, should choose disease-free fresh bamboo shoots, it is fresh-keeping that the bamboo shoot of having caught soil bacteria can not store the root of Dahurian angelica; Soak at cold water and to float in the operation, requirement will be scalded the bamboo shoot of boiling and be cooled off rapidly, to prevent the soil bacteria growth.General employing first flowing cold water is soaked and is floated 1～3 hour.Go bamboo shoot clothing operation can adopt the bow line carefully to flick off the bamboo shoot clothing.
It is simple that the present invention has technology, and the complex device and the place that do not need can to produce are suitable for mountain area township, town, village and the fresh-keeping bamboo shoot of individual production and processing.Because the present invention without high temperature sterilization and boiler plant, reduces energy consumption and cost greatly, has also saved expensive tinplate packaging thing.And, make bamboo shoots keep the color of fresh bamboo shoots nature because of the inventive method does not need thermophilic digestion.
Embodiment: choose disease-free fresh bamboo shoots, decaptitate, peel off, the bamboo shoot that surpass 30 centimeters can half-and-half be cut open; The bamboo shoot of will shelling are put in to scald in the boiling water and boiled 3～15 minutes, and preferably the bamboo shoot head boils earlier after 5～10 minutes and boils the tender tips of bamboo shoot again; Soak with mobile cold water and to float 1～3 hour, make and scald the bamboo shoot of boiling and promptly cool off; Carefully flick off the bamboo shoot clothing and to bamboo shoot processings that remove crudely and store essence with the bow line, the bamboo shoot handled well are put into 0.3～0.5% sodium metabisulfite solution with clean water after clean and soaked 3～10 minutes, to reach the purpose of sterilization; Bamboo shoot and fresh-keeping liquid can be packed into that in the fresh-keeping bucket, before barrelling, sodium metabisulfite solution with 1% carries out disinfection to bucket, by bamboo shoot: the volume ratio barrelling of liquid=1: 1, the prescription of fresh-keeping liquid adopts: 1% smart salt, 0.3% citric acid, 0.05% D-sodium isoascorbate, 0.1% food Quadrafos, 0.1% sorbic acid (salt), add the air of extruding rapidly in the bucket behind the liquid and also seal, at last bucket is dried.
Claims (3)
1, a kind of storage root of Dahurian angelica antistaling process of bright bamboo shoots, through washing the bamboo shoot operation, going shell arranging process, boiling water of thick head to scald boiling procedure, cold water and soak and float operation, go the shaping of bamboo shoot clothing to sort operations such as operation, rinsing process, sterilization process, interpolation fresh-keeping liquid operation and sealing, it is characterized in that: it is 3-15 minute that the boiling water of (1) bamboo shoot scalds the time of boiling, and makes bamboo shoot after boiling still preserve the characteristic of bright living bamboo shoot.
(2) sterile solution that sterilization process adopted is that the pyrosulfurous acid of 0.3～0.5% (percentage by weight) is received or the liquor natrii hypochloritis drops into bamboo shoot and soaks 3～10 minutes in the sterile solution.
(3) prescription of the fresh-keeping liquid of Tian Jiaing is: (percentage by weight)
The smart salt of 1-3%, 0.3～0.4% citric acid.
0.05～0.2%-arabo-ascorbic acid is received,
0.1～0.3% food Quadrafos.
0.1%～0.2% sorbic acid (salt)
The pH value of fresh-keeping liquid is 3.5～4.4.
2, the storage root of Dahurian angelica antistaling process of bright bamboo shoots according to claim 1 is characterized in that:
Edible Quadrafos can be with calgon or sodium phosphate trimer.
3, the storage root of Dahurian angelica antistaling process of guarantor's bamboo shoots according to claim 1 and 2 is characterized in that anticorrisive agent can use sorbic acid (salt), mud pool gold or benzoic acid (salt).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88101326A CN1037258A (en) | 1988-03-05 | 1988-03-05 | Storage and fresh keeping technology for fresh bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88101326A CN1037258A (en) | 1988-03-05 | 1988-03-05 | Storage and fresh keeping technology for fresh bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1037258A true CN1037258A (en) | 1989-11-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN88101326A Pending CN1037258A (en) | 1988-03-05 | 1988-03-05 | Storage and fresh keeping technology for fresh bamboo shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1037258A (en) |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044432C (en) * | 1994-07-12 | 1999-08-04 | 王卫国 | Fresh-keeping agent of watermelon |
| CN1098638C (en) * | 2000-10-12 | 2003-01-15 | 中国人民解放军总后勤部军需装备研究所 | Canned crisp vegetable and its preparing process |
| CN100448441C (en) * | 1998-12-18 | 2009-01-07 | 帕雷丁保健国际有限公司 | Compsn. for treatment of burns |
| CN101617715B (en) * | 2008-07-03 | 2012-07-18 | 大连盖世食品有限公司 | Method for preparing pickling acid for acidified can |
| CN102696748A (en) * | 2012-06-19 | 2012-10-03 | 浙江农林大学 | Production method of bamboo-shoot product with rich organic selenium |
| CN102821612A (en) * | 2010-02-18 | 2012-12-12 | 路纳西萃克股份公司 | Method for preserving fresh cut lemon |
| CN103704331A (en) * | 2013-12-30 | 2014-04-09 | 徐州绿之野生物食品有限公司 | Convenient angelica keiskei vegetable and preparation method thereof |
| 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 |
| CN104621246A (en) * | 2015-01-23 | 2015-05-20 | 四川农业大学 | Fresh keeping agent for water bamboo shoots, production method of bamboo shoot and product |
| CN105028625A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Preparation method for boiled bitter bamboo shoot product |
| CN105532846A (en) * | 2015-12-15 | 2016-05-04 | 刘波 | Preservation and treatment method for fresh pseudo ginseng |
| CN106417564A (en) * | 2016-05-18 | 2017-02-22 | 彝良山益宝生物科技有限公司 | Preparation method for retaining freshness of fragrant bamboo shoots at super-high pressure |
| CN110651976A (en) * | 2019-10-31 | 2020-01-07 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Processing method of instant bamboo shoots in clear water |
| CN111227203A (en) * | 2019-12-10 | 2020-06-05 | 湖南忠食菌业有限公司 | Processing method of canned clean water bamboo shoots |
| CN111671061A (en) * | 2020-07-10 | 2020-09-18 | 宁波浙东大竹海景区开发有限公司 | Fresh bamboo shoot processing method and fresh bamboo shoot food preparation process |
| CN114600951A (en) * | 2022-03-29 | 2022-06-10 | 四川丰泰食品科技有限公司 | Sulfur-free biological preservative and application thereof |
| CN114711289A (en) * | 2022-03-29 | 2022-07-08 | 四川丰泰食品科技有限公司 | Non-sulfuration fresh bamboo shoot preservation process |
-
1988
- 1988-03-05 CN CN88101326A patent/CN1037258A/en active Pending
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044432C (en) * | 1994-07-12 | 1999-08-04 | 王卫国 | Fresh-keeping agent of watermelon |
| CN100448441C (en) * | 1998-12-18 | 2009-01-07 | 帕雷丁保健国际有限公司 | Compsn. for treatment of burns |
| CN1098638C (en) * | 2000-10-12 | 2003-01-15 | 中国人民解放军总后勤部军需装备研究所 | Canned crisp vegetable and its preparing process |
| CN101617715B (en) * | 2008-07-03 | 2012-07-18 | 大连盖世食品有限公司 | Method for preparing pickling acid for acidified can |
| CN102821612A (en) * | 2010-02-18 | 2012-12-12 | 路纳西萃克股份公司 | Method for preserving fresh cut lemon |
| CN102821612B (en) * | 2010-02-18 | 2014-12-31 | 路纳西萃克股份公司 | Method for preserving fresh cut lemon |
| CN102696748A (en) * | 2012-06-19 | 2012-10-03 | 浙江农林大学 | Production method of bamboo-shoot product with rich organic selenium |
| CN103704331A (en) * | 2013-12-30 | 2014-04-09 | 徐州绿之野生物食品有限公司 | Convenient angelica keiskei vegetable and preparation method thereof |
| 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 |
| CN104621246A (en) * | 2015-01-23 | 2015-05-20 | 四川农业大学 | Fresh keeping agent for water bamboo shoots, production method of bamboo shoot and product |
| CN104621246B (en) * | 2015-01-23 | 2017-09-15 | 四川农业大学 | A kind of bamboo shoot in water antistaling agent, the production method of bamboo shoots and product |
| CN105028625A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Preparation method for boiled bitter bamboo shoot product |
| CN105532846A (en) * | 2015-12-15 | 2016-05-04 | 刘波 | Preservation and treatment method for fresh pseudo ginseng |
| CN106417564A (en) * | 2016-05-18 | 2017-02-22 | 彝良山益宝生物科技有限公司 | Preparation method for retaining freshness of fragrant bamboo shoots at super-high pressure |
| CN106417564B (en) * | 2016-05-18 | 2020-01-10 | 彝良山益宝生物科技有限公司 | Preparation method of fresh-keeping fragrant bamboo shoots by using ultrahigh pressure |
| CN110651976A (en) * | 2019-10-31 | 2020-01-07 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Processing method of instant bamboo shoots in clear water |
| CN111227203A (en) * | 2019-12-10 | 2020-06-05 | 湖南忠食菌业有限公司 | Processing method of canned clean water bamboo shoots |
| CN111671061A (en) * | 2020-07-10 | 2020-09-18 | 宁波浙东大竹海景区开发有限公司 | Fresh bamboo shoot processing method and fresh bamboo shoot food preparation process |
| CN114600951A (en) * | 2022-03-29 | 2022-06-10 | 四川丰泰食品科技有限公司 | Sulfur-free biological preservative and application thereof |
| CN114711289A (en) * | 2022-03-29 | 2022-07-08 | 四川丰泰食品科技有限公司 | Non-sulfuration fresh bamboo shoot preservation process |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
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