CN104082400A - Novel preservation process of square bamboo shoots - Google Patents
Novel preservation process of square bamboo shoots Download PDFInfo
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- CN104082400A CN104082400A CN201410343462.3A CN201410343462A CN104082400A CN 104082400 A CN104082400 A CN 104082400A CN 201410343462 A CN201410343462 A CN 201410343462A CN 104082400 A CN104082400 A CN 104082400A
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- bamboo shoots
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Abstract
The invention belongs to the field of preservation or chemical maturation acceleration of fruits or vegetables, and particularly relates to a novel preservation process of square bamboo shoots. The process mainly comprises the steps of picking, shelling, deactivating enzymes and storing, namely picking fresh square bamboo shoots and shelling; within 10 hours after shelling, deactivating enzymes of the fresh square bamboo shoots in boiling water at the temperature of 90-110 DEG C for 8-10 minutes; taking out the square bamboo shoots subjected to deactivation of enzymes, cooling till the square bamboo shoots are at the temperature of 30-40 DEG C and then putting into a pool or a storage container; and adding a composite additive solution into the pool or the storage container, sealing, and within 5-7 days after the pool or the storage container is sealed, circulating water in the pool or the storage container once a day, wherein the water level in the pool or the storage container is 5cm-8cm higher than the surface of the bamboo shoots, and the composite additive solution comprises the following raw materials in percentage by weight: 18% to 22% of edible salt, 0.2% to 0.4% of citric acid, 0.03% to 0.08% of potassium sorbate, 0.01% of sodium pyrosulfite and the balance being water. The square bamboo shoots preserved by the preservation method disclosed by the invention are long in shelf life and meet the requirements of food hygienic standards.
Description
Technical field
The invention belongs to preservation or the chemical ripening field of fruit or vegetables, be specifically related to the fresh-keeping technology of a kind of side bamboo shoots.
Background technology
Fang Zhusun has fabulous crisp mouthfeel and abundant nutritive value, is called as " vegetarian diet the first product ", " treasure in dish ".Fang Zhusun is not only vegetables, and is good medicine, and the traditional Chinese medical science is recorded, and bamboo shoots taste is sweet cold in nature, has functions such as " birth of reducing phlegm, help digestion swollen for the sharp seven apertures, promoting blood circulation ", and modern medicine thinks, bamboo shoots have liposuction fat, promotes food fermentation, aid digestion and promote the effects such as excretion.The traditional Chinese medical science thinks that bamboo shoots taste is sweet, is slightly cold, nontoxic, pharmaceutically there is heat-clearing, reduce phlegm, beneficial gas and stomach, control quench one's thirst, dredging water passages, the effects such as the refreshing stomach of profit diaphragm, be applicable to that edema, ascites, beriberi foot are swollen, acute nephritis edema, breath with cough, diabetes, quench one's thirst, heat radiation etc., also because thering is the feature of low fat, low sugar, multifilament.
Fang Zhusun contains rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, B1, B2, C, and the protein of square bamboo shoots is more special, lysine, tryptophan, threonine, the phenylalanine of needed by human and have the glutamic acid of critical role and have the cystine of Protein requirement configuration interaction in protein metabolism process, having certain content, is good health-care vegetable.Wherein cystine: be (a) that premature is essential; (b) protein configuration is play a part simultaneously certain.8 kinds, the amino acid (amino acid that human body can not be synthetic) of needed by human: lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine.
Fang Zhuxian bamboo shoot are fresh and tender food, and very easily aging, the variable color and spoiled of dehydration, places the position lignifying that just has 60% left and right for 24 hours at normal temperatures, exceedes after 48 hours, almost loses its edibility, so must carry out in time Preservation Treatment.
Summary of the invention
For the defect of above-mentioned prior art existence, the object of the present invention is to provide the antistaling process of the long fresh bamboo shoot of square bamboo of a kind of side of preservation bamboo shoots time.
For achieving the above object, technical scheme of the present invention is: the fresh-keeping technology of square bamboo shoots, wherein, comprises the steps:
(1) fresh bamboo shoot of the side of harvesting bamboo shelling;
(2) shell in latter 10 hours, fresh square bamboo bamboo shoot are placed in the boiling water of 90～110 DEG C and complete 8～10 minutes;
(3) 30～40 DEG C are pulled and be cooled to the square bamboo shoots after step (2) is completed out, then puts into pond or reservoir vessel;
(4) in pond or reservoir vessel, add compound additive solution sealing, make water level higher than 5～8 centimetres, bamboo shoot face, in 5～7 days after sealing, the water in circulation primary every day pond;
Compound additive solution described in step (4), comprises the raw material of following percetage by weight, edible salt 18～22%, citric acid 2～4 ‰, potassium sorbate 0.3～0.8 ‰ and 0.1 ‰ sodium pyrosulfites, and all the other are water.
While adopting technique scheme, after shelling, the fresh bamboo shoot of square bamboo complete in 10 hours, effectively the fresh bamboo shoot of the side of preventing bamboo are aging, then by cooled pond or the reservoir vessel put into, and add compound additive solution in pond or reservoir vessel, wherein, citric acid is a kind of acidic flavouring agent, whet the appetite and promote digesting and assimilating of the interior calcium of body, phosphorus substance, and thering is antisepsis.Potassium sorbate is mould fungus inhibition effectively, and the activity of saccharomycete and aerobic bacteria can also prevent the harmful microbe Growth and reproductions such as clostridium botulinum, staphylococcus, salmonella, thereby reach the holding time that effectively extends food; Secondly, potassium sorbate has the local flavor that keeps original food, the extraordinary characteristic of antiseptic effect; In addition, potassium sorbate be a kind of unsaturated fatty acid salt it can by the metabolic system of human body absorb and be decomposed into rapidly carbon dioxide and water, noresidue in vivo, so there is very high security.Sodium pyrosulfite has stronger reproducibility, can keep fresh colour, the oxidized variable color of the side of preventing bamboo shoots by the side of making bamboo shoots; Secondly, the oxidizing ferment in can square bamboo shoots, prevents that the square bamboo shoots that preserve are rotten.Fang Zhusun is by the acting in conjunction of edible salt, citric acid, potassium sorbate and sodium pyrosulfite in compound additive solution, the side of the making bamboo shoots holding time is long, can reach more than 6 months, original local flavor of the side of maintenance bamboo shoots and original color and luster, in addition, can promote digesting and assimilating of calcium in user's body, phosphorus substance.
Further, described compound additive solution comprise edible salt 20%, citric acid 3 ‰, potassium sorbate 0.5 ‰ and 0.1 ‰ sodium pyrosulfites.
Further, step (2) adopts the fresh bamboo shoot of steam boiler the other side bamboo to complete, and the temperature of steam boiler control boiling water is accurate, and can rapid starting/stopping.
Detailed description of the invention
Embodiment 1
The fresh-keeping technology of Fang Zhusun, wherein, comprises the steps:
(1) fresh bamboo shoot of the side of harvesting bamboo shelling;
(2) immediately fresh square bamboo bamboo shoot are placed on after shelling in the boiling water of 90 DEG C and complete 8 minutes;
(3) 30 DEG C are pulled and be cooled to the square bamboo shoots after step (2) is completed out, then puts into pond or reservoir vessel;
(4) in pond or reservoir vessel, add compound additive solution sealing, make water level higher than 5 centimetres, bamboo shoot face, in 5 days after sealing, the water in circulation primary every day pond;
Compound additive solution described in step (4), comprises the raw material of following percetage by weight, edible salt 18%, citric acid 2 ‰, potassium sorbate 0.3 ‰ and 0.1 ‰ sodium pyrosulfites, and all the other are water.
In the present embodiment, the fresh bamboo shoot of square bamboo complete after shelling in time, can prevent to greatest extent that fresh bamboo shoot are rotten, when sealed storage, in the compound additive solution adding, the addition of various raw materials is relatively less, in reaching holding time length, and can also the side's of making bamboo shoots local flavor the best.
Embodiment 2
The fresh-keeping technology of Fang Zhusun, wherein, comprises the steps:
(1) fresh bamboo shoot of the side of harvesting bamboo shelling;
(2) shell latter about 3 hours, fresh square bamboo bamboo shoot are placed in the boiling water of 100 DEG C and complete 9 minutes;
(3) 35 DEG C are pulled and be cooled to the square bamboo shoots after step (2) is completed out, then puts into pond or reservoir vessel;
(4) in pond or reservoir vessel, add compound additive solution sealing, make water level higher than 6 centimetres, bamboo shoot face, in 6 days after sealing, the water in circulation primary every day pond;
Compound additive solution described in step (4), comprises the raw material of following percetage by weight, edible salt 20%, citric acid 3 ‰, potassium sorbate 0.5 ‰ and 0.1 ‰ sodium pyrosulfites, and all the other are water.
In the present embodiment, the fresh bamboo shoot of square bamboo are shelled and complete for latter about 3 hours, a small amount of oxidation deterioration of fresh bamboo shoot, and when sealed storage, in the compound additive solution adding, the addition of various raw materials is moderate, in reaching holding time length, can also preserve by the side's of making bamboo shoots local flavor.
Embodiment 3
The fresh-keeping technology of Fang Zhusun, wherein, comprises the steps:
(1) fresh bamboo shoot of the side of harvesting bamboo shelling;
(2) shell latter about 8 hours, fresh square bamboo bamboo shoot are placed in the boiling water of 110 DEG C and complete 10 minutes;
(3) 40 DEG C are pulled and be cooled to the square bamboo shoots after step (2) is completed out, then puts into pond or reservoir vessel;
(4) in pond or reservoir vessel, add compound additive solution sealing, make water level higher than 8 centimetres, bamboo shoot face, in 7 days after sealing, the water in circulation primary every day pond;
Compound additive solution described in step (4), comprises the raw material of following percetage by weight, edible salt 22%, citric acid 4 ‰, potassium sorbate 0.8 ‰ and 0.1 ‰ sodium pyrosulfites, and all the other are water.
In the present embodiment, the fresh bamboo shoot of square bamboo are shelled and complete for latter about 8 hours, and fresh bamboo shoot oxidation deterioration is slightly many, and when sealed storage, in the compound additive solution adding, the addition of various raw materials is more, in reaching holding time length, can also preserve by the side's of making bamboo shoots local flavor.
Above-described is only the preferred embodiment of the present invention; should be understood that; for a person skilled in the art; do not departing under the prerequisite of structure of the present invention; can also make some distortion and improvement; these also should be considered as protection scope of the present invention, and these can not affect effect of the invention process and practical applicability.
Claims (3)
1. the fresh-keeping technology of side bamboo shoots, is characterized in that, comprises the steps:
(1) fresh bamboo shoot of the side of harvesting bamboo shelling;
(2) shell in latter 10 hours, fresh square bamboo bamboo shoot are placed in the boiling water of 90～110 DEG C and complete 8～10 minutes;
(3) 30～40 DEG C are pulled and be cooled to the square bamboo shoots after step (2) is completed out, then puts into pond or reservoir vessel;
(4) in pond or reservoir vessel, add compound additive solution sealing, make water level higher than 5～8 centimetres, bamboo shoot face, in 5～7 days after sealing, the water in circulation primary every day pond;
Compound additive solution described in step (4), comprises the raw material of following percetage by weight, edible salt 18～22%, citric acid 2～4 ‰, potassium sorbate 0.3～0.8 ‰ and 0.1 ‰ sodium pyrosulfites, and all the other are water.
2. the fresh-keeping technology of side bamboo shoots according to claim 1, is characterized in that, described compound additive solution comprise edible salt 20%, citric acid 3 ‰, potassium sorbate 0.5 ‰ and 0.1 ‰ sodium pyrosulfites.
3. the fresh-keeping technology of side bamboo shoots according to claim 1, is characterized in that, step (2) adopts the fresh bamboo shoot of steam boiler the other side bamboo to complete.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410343462.3A CN104082400A (en) | 2014-07-18 | 2014-07-18 | Novel preservation process of square bamboo shoots |
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| CN201410343462.3A CN104082400A (en) | 2014-07-18 | 2014-07-18 | Novel preservation process of square bamboo shoots |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351340A (en) * | 2014-10-15 | 2015-02-18 | 苏州苏东庭生物科技有限公司 | Processing method of waxberry yogurt |
| 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 |
| CN105767157A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Vinegar boiled bamboo shoot preservation method |
| CN105767156A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Bamboo shoot preservation method |
| CN105767132A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Fresh-keeping method of square bamboo shoots |
| CN106360456A (en) * | 2016-08-27 | 2017-02-01 | 四川长宁县蜀山食品有限公司 | Rehydration and desulfurization technology of dried bamboo shoots |
| CN108112691A (en) * | 2017-12-29 | 2018-06-05 | 彝良山益宝生物科技有限公司 | A kind of coating liquid and its film air regulating fresh-keeping method of fresh evolution bamboo shoots |
| CN109566729A (en) * | 2018-12-10 | 2019-04-05 | 湖南医药学院 | A kind of storage practice of bamboo shoots |
| CN110074176A (en) * | 2019-05-30 | 2019-08-02 | 乐山师范学院 | A kind of quick-frozen bamboo shoot and its production technology |
| CN113519612A (en) * | 2020-04-22 | 2021-10-22 | 陈永强 | Primary processing and fresh-keeping method of fresh bamboo shoots |
| CN114343008A (en) * | 2022-01-14 | 2022-04-15 | 绥阳县太平高山生态中药材种植有限公司 | Method for prolonging shelf life of square bamboo shoots with shells |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351340A (en) * | 2014-10-15 | 2015-02-18 | 苏州苏东庭生物科技有限公司 | Processing method of waxberry yogurt |
| 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 |
| CN105767157A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Vinegar boiled bamboo shoot preservation method |
| CN105767156A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Bamboo shoot preservation method |
| CN105767132A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Fresh-keeping method of square bamboo shoots |
| CN106360456A (en) * | 2016-08-27 | 2017-02-01 | 四川长宁县蜀山食品有限公司 | Rehydration and desulfurization technology of dried bamboo shoots |
| CN108112691A (en) * | 2017-12-29 | 2018-06-05 | 彝良山益宝生物科技有限公司 | A kind of coating liquid and its film air regulating fresh-keeping method of fresh evolution bamboo shoots |
| CN109566729A (en) * | 2018-12-10 | 2019-04-05 | 湖南医药学院 | A kind of storage practice of bamboo shoots |
| CN110074176A (en) * | 2019-05-30 | 2019-08-02 | 乐山师范学院 | A kind of quick-frozen bamboo shoot and its production technology |
| CN113519612A (en) * | 2020-04-22 | 2021-10-22 | 陈永强 | Primary processing and fresh-keeping method of fresh bamboo shoots |
| CN114343008A (en) * | 2022-01-14 | 2022-04-15 | 绥阳县太平高山生态中药材种植有限公司 | Method for prolonging shelf life of square bamboo shoots with shells |
| CN114343008B (en) * | 2022-01-14 | 2023-08-11 | 绥阳县太平高山生态中药材种植有限公司 | Method for prolonging shelf life of Fang Zhuxian bamboo shoots with shells |
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Application publication date: 20141008 |