CN104336566A - Fermented Badu Banboo Shoot slice processing method - Google Patents
Fermented Badu Banboo Shoot slice processing method Download PDFInfo
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- CN104336566A CN104336566A CN201310347500.8A CN201310347500A CN104336566A CN 104336566 A CN104336566 A CN 104336566A CN 201310347500 A CN201310347500 A CN 201310347500A CN 104336566 A CN104336566 A CN 104336566A
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- bamboo shoot
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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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Abstract
The present invention relates to the vegetable deep processing field, specifically a fermented Badu bamboo shoot slice processing method. The processing method includes fresh bamboo shoot harvesting, peeling, fresh-cutting, boiling, fermentation, slice-cutting, dehydration, drying, grading, and packaging, thereby obtaining finished products. The implementation of the fermented Badu bamboo shoot slice processing method requires no chemical preservatives or food additives, thus can maintain the natural and green quality of bamboo shoot products. At the same time, the finished products produced by implementing the processing method can be stored at room temperature for more than one year. The fermentation technology link mainly uses yeast to decompose and transform sugars, thereby reducing sugar content of dried bamboo shoots, preventing dried bamboo shoots turning black due to sugar oxidation, ensuring the golden color of the products and keeping the color unchanged in the long-term preservation. The drying link uses convective drying technology and uses light to slowly oxidize sugar, alkaloid and blue color on the surface, thereby ensuring non-coarse fibers of the bamboo shoots and fresh and tender shoot meat.
Description
Technical field
The present invention relates to a kind of technical field of vegetable deep-processing, be specifically related to the processing method that bamboo shoot sheet is crossed in a kind of fermentation eight.
Background technology
Eight to cross bamboo shoot are the famous-brand and high-quality special products in Guangxi, are the huge double purposes bamboo (sinocalamus latiflorus) of Sinobambusa Bambusoideae Dendrocalamus, cry again sweet bamboo, great Ye crow bamboo, bamboo is tall and big whirling, is green and luxuriant, delicate and pretty attractive in appearance, be bamboo shoot material dual-purpose bamboo kind, because gaining the name in Ba Du township, Tianlin County in former main producing region.Once Qing Dynasty's tribute was listed in, record in " a few children of pearl learns story fine jade woods " book and be classified as Qing emperor's tribute, through looking into annual old Chinese calendar July 14 and Spring Festival twice, cross rich E Tun from eight bamboo shoots are delivered to transfer to Cen Chunxuan (the grand official of the Qing Dynasty, crown prince protect successor Guangdong and Guangxi Provinces governor less) family special messenger to send capital to by west (Jin Nalao), Ba Du township deposits stone tablet and records, against Pearl River Delta, Tuo Niang river one, Shang Zhiwo county band purchase special product eight crosses bamboo shoot and cloud ear difference to Qing Dynasty road light year Guangdong businessmen, sells to Southeast Asian countries through water route.Thus both at home and abroad famous.Eight cross the mainstay industry that bamboo shoot industry is Tianlin County agricultural, small towns, 14, the whole county, and existing 9 small towns, nearly 2.5 ten thousand Cotton Varieties by Small Farming Households eight cross the bamboo shoot gross area 280,000 mu.2010, eight of Tianlin County and production thereof cross bamboo shoot product respectively by China's economic woods association, State General Administration for Quality Supervision and Department of Agriculture of autonomous region authorize " Chinese eight Du Sunzhi townshiies ", " national geography famous special product ", " eight cross bamboo shoot Non-pollution Agricultural Production Base;, title.
Eight to cross bamboo shoot bamboo luxuriant, and female bamboo breeding development is fast, well developed root system, bamboo grove is quiet and tastefully laid out, and the four seasons are green for a long time, is beneficial to water conservation, conserve water and soil, improve the ecological environment, plant in the soil texture be sandy loam, loam, soil thickness >=50 centimetre, height above sea level 300 meters to 900 meters, pH value 5 to 6.5, the soil organism >=1.9%, the massif valley floor that irrigation condition is good.Plant operation in the 3rd year, within the 6th year, reach product, about 10 years campaign.Annual 6 to October, the 7-8 month was for producing bamboo shoot peak period in order to adopt bamboo shoot seasons.Eight to cross bamboo shoot be natural green food, bamboo shoot matter is plump, fiber is few, mouthfeel is fresh and tender delicious, and containing trace elements such as more rich protein, amino acid, phosphorus, calcium, magnesium, often edible eight cross bamboo shoot, helping digest, the fertile step-down that disappears, reduce cholesterol, removing toxic substances diuresis etc. and have certain effect, the dark favor by consumers in general, being the delicious food of house, feast, is also the good merchantable brand of giving a present.
Bamboo shoot can be eaten raw, also can do or make salt solution bamboo shoot, fermentation bamboo shoot and sour bamboo shoot by Dehydration, all belong to high-grade cuisines.At present, market eight is crossed bamboo shoot finished product and mainly contained fresh bamboo shoot silk (sheet), sour bamboo shoot, bamboo shoots and dry bamboo shoot etc.
Fresh bamboo shoot silk (sheet) processing method is simple, utilizes fresh bamboo shoots to carry out peeling off, after the pretreatment such as cleaning, carry out chopping or section, putting into pot head adds water boil 30 minutes, pulls out to be filtered dry to get product.The method processes the finished product obtained, instant, and keeps the original local flavor of bamboo shoots, but the shelf-life is short, is not suitable for large-scale production.
Eight to cross sour bamboo shoot be utilize fresh bamboo shoots equally, carries out peeling off, is cut into strand after the pretreatment such as cleaning, and then according to the market demand, adopt bottled, packed or several mode of barreled to pickle, about one month just edible.The method seems simple, in fact to carry out sour bamboo shoot, technique is also quite complicated, in curing process, cutter, chopping block, bamboo shoot, water, container and hand all can not encounter oil, and the water added will not have the bamboo shoot of receptacle, and want good seal, can not leak out, any one link springs a leak all can make sour bamboo shoot variable color, spoiled, even rotten.
Eight processing methods of crossing dried bamboo shoots bamboo shoot silk (sheet), often produce bamboo shoot seasons per year, bamboo shoot district peasant every household all carries out eight and crosses dried bamboo shoots bamboo shoot silk (sheet) processing.Utilize fresh bamboo shoots to carry out peeling off, after the pretreatment such as cleaning, carry out chopping or section, dry after boiling, namely obtain eight and cross dried bamboo shoots product, 1-2 can be preserved under normal temperature and never degenerate.Although the shelf-life of this bamboo shoot process method dried bamboo shoots is longer, comparatively large by weather effect, as run into rainy day, just handy naked light baking, the duration and degree of heating is grasped bad, there will be burned or makes product smoke too dense, affecting the price of product; In addition, dry bamboo shoot silk (sheet) itself is containing a small amount of sugar, and under normal temperature, sugar can be oxidized gradually, and about half a year, the color and luster of product becomes furvous from golden yellow gradually, very large on the price impact of product equally.Therefore, the method is not suitable for factorial praluction.
Summary of the invention
Object of the present invention is just to provide the processing method that bamboo shoot sheet is crossed in brand-new a kind of fermentation eight.Specifically comprising: fresh bamboo shoot tap → peel off → get cylinder → boiling → fermentation → section → dehydration → airing → classification → packaging → finished product.The present invention does not add any chemical preservative, food additives in implementation process, keeps natural, the green quality of bamboo shoot product.Meanwhile, the finished product produced by implementing the present invention can preserve more than 1 year at normal temperatures.Wherein fermentation technique link, mainly utilizes its sugar of fermented yeast decomposition and inversion, reduces dry bamboo shoot containing sugar content, and reduce dried bamboo shoot slice sugar oxidation blackening, ensure that product colourity is golden yellow, continue to have look for a long time; And airing link takes convective drying technology, utilize light and be slowly oxidized its sugar, alkali composition and surperficial cyan, guarantee that bamboo shoot bamboo fibre is not thick, bamboo shoot meat is delicate.
The present invention is achieved through the following technical solutions:
The processing method that bamboo shoot sheet is crossed in fermentation eight, is in technical scheme: fresh bamboo shoot tap → peel off → get cylinder → boiling → fermentation → section → dehydration → airing → classification → packaging → finished product.
Specifically comprise the following steps:
1, fresh bamboo shoot are tapped: tap jointing, sheaths of bamboo shoots leaf reflexed, show 2 to 3 the hollow joints of blue or green cylinder, are highly the fresh bamboo shoot of 100 to 160 centimetres.
2, peel off: should be peeled off field by the fresh bamboo shoot after tapping, process of peeling off does not destroy bamboo shoot body.
3, get cylinder: up cut successively from root, between joint and joint, bamboo shoot cylinder two lignifying part is lost, cuts fresh and tender bamboo shoot cylinder, the length of bamboo shoot cylinder is more than 4 centimetres.
4, boiling: use stainless-steel pan as boiling container, first place bamboo pad in the bottom of a pan, then the bamboo shoot cylinder cut is placed on the bamboo pad in pot, puts the clear water of clean hygiene after filling bamboo shoot cylinder in pot until flood bamboo shoot cylinder, use clean plastic sheeting sealing pan mouth again, then heating is until boil bamboo shoot cylinder.
5, ferment: the bamboo shoot cylinder boiled will take the dish out of the pot at once fill square-bottomed bamboo basket fermentation, clean plastic sheeting is first used in square-bottomed bamboo basket around two-layer before fermentation, again well-done bamboo shoot cylinder is put in square-bottomed bamboo basket, after the full square-bottomed bamboo basket of bamboo shoot wound packages, also carry out anaerobic fermentation with plastic sheeting good seal, continuing fermentation 1 month.
6, cut into slices: the bamboo shoot cylinder of fermentation after full 1 month is taken out square-bottomed bamboo basket, and with cutter, bamboo shoot cylinder is cut into some.
7, dewatering: then bamboo shoot sheet is placed between two pieces of planks, then on plank, presses weight, the moisture in bamboo shoot sheet is squeezed out, bamboo shoot sheet being flattened to not forming wrinkle, overlap simultaneously.
8, airing: the bamboo shoot sheet through dehydration and pressing is carried out airing, until bamboo shoot sheet water content is lower than 5 ~ 6%.
9, classification: the bamboo shoot sheet after drying is cut off old joint, rejects yellow black, the bamboo shoot that go rotten, then carries out classification according to the size of dried bamboo shoot slice individuality, color.
10, finished product: dried bamboo shoot slice to be sub-packed according to quantity in double-layer plastic film bag and seal mouth and finished product.
Tool of the present invention has the following advantages:
1, it is unique that the measure of bamboo shoot slice processing method is crossed in fermentation eight proposed by the invention, and processing technology is simple, easily implements.
2, by implementing the present invention, not adding any chemical preservative, food additives, keeping natural, the green quality of bamboo shoot product.
3, by implementing the present invention, utilizing the sugar of fermented yeast decomposition and inversion bamboo shoots, reducing dry bamboo shoot sugar content, reduce dried bamboo shoot slice sugar oxidation blackening, ensure that product colourity is golden yellow, continue to have look for a long time.
4, by implementing the present invention, adopting convective drying technology to shine bamboo shoot, utilizing light and being slowly oxidized its sugar, alkali composition and surperficial cyan, guarantee that bamboo shoot bamboo fibre is not thick, bamboo shoot meat is delicate.
5, by implementing the present invention, the dried bamboo shoot slice after packaging can be guaranteed the quality more than 1 year at normal temperatures.
accompanying drawing explanation
Below in conjunction with drawings and Examples, the present invention is further described.
Fig. 1 is process chart of the present invention.
detailed description of the invention
Below in conjunction with embodiment, method of the present invention is further illustrated.
The processing method that bamboo shoot sheet is crossed in fermentation eight, is in technical scheme: fresh bamboo shoot tap → peel off → get cylinder → boiling → fermentation → section → dehydration → airing → classification → packaging → finished product.
Detailed description of the invention is as follows:
1, fresh bamboo shoot are tapped: tap jointing, sheaths of bamboo shoots leaf reflexed, show 2 to 3 the hollow joints of blue or green cylinder, are highly the fresh bamboo shoot of 100 to 160 centimetres.
2, peel off: should be peeled off field by the fresh bamboo shoot after tapping, process of peeling off does not destroy bamboo shoot body.
3, get cylinder: up cut successively from root, between joint and joint, bamboo shoot cylinder two lignifying part is lost, cuts fresh and tender bamboo shoot cylinder, the length of bamboo shoot cylinder is more than 4 centimetres.
4, boiling: use stainless-steel pan as boiling container, first place bamboo pad in the bottom of a pan, then the bamboo shoot cylinder cut is placed on the bamboo pad in pot, puts the clear water of clean hygiene after filling bamboo shoot cylinder in pot until flood bamboo shoot cylinder, use clean plastic sheeting sealing pan mouth again, then heating is until boil bamboo shoot cylinder.
5, ferment: the bamboo shoot of boiling take the dish out of the pot briefly at once and fill square-bottomed bamboo basket fermentation, clean plastic sheeting is first used in square-bottomed bamboo basket around two-layer before fermentation, again well-done bamboo shoot cylinder is put in square-bottomed bamboo basket, after the full square-bottomed bamboo basket of bamboo shoot wound packages, also carry out anaerobic fermentation with plastic sheeting good seal, continuing fermentation 1 month.
6, cut into slices: the bamboo shoot cylinder of fermentation after full 1 month is taken out square-bottomed bamboo basket, and with cutter, bamboo shoot cylinder is cut into some.
7, dewatering: then bamboo shoot sheet is placed between two pieces of planks, then on plank, presses weight, the moisture in bamboo shoot sheet is squeezed out, bamboo shoot sheet being flattened to not forming wrinkle, overlap simultaneously.
8, airing: the bamboo shoot sheet through dehydration and pressing is carried out airing, until bamboo shoot sheet water content is lower than 5 ~ 6%.
9, classification: the bamboo shoot sheet after drying is cut off old joint, rejects yellow black, the bamboo shoot that go rotten, then carries out classification according to the size of dried bamboo shoot slice individuality, color.
10, finished product: dried bamboo shoot slice to be sub-packed according to quantity in double-layer plastic film bag and seal mouth and finished product.
Claims (1)
1. to ferment eight processing methods of crossing bamboo shoot sheet, it is characterized in that: fresh bamboo shoot tap → peel off → get cylinder → boiling → fermentation → section → dehydration → airing → classification → packaging → finished product;
Specifically comprise the following steps:
(1) fresh bamboo shoot are tapped: tap jointing, sheaths of bamboo shoots leaf reflexed, show 2 to 3 the hollow joints of blue or green cylinder, are highly the fresh bamboo shoot of 100 to 160 centimetres;
(2) peel off: should be peeled off field by the fresh bamboo shoot after tapping, process of peeling off does not destroy bamboo shoot body;
(3) get cylinder: up cut successively from root, between joint and joint, bamboo shoot cylinder two lignifying part is lost, cuts fresh and tender bamboo shoot cylinder, the length of bamboo shoot cylinder is more than 4 centimetres;
(4) boiling: use stainless-steel pan as boiling container, first place bamboo pad in the bottom of a pan, then the bamboo shoot cylinder cut is placed on the bamboo pad in pot, the clear water of clean hygiene is put until flood bamboo shoot cylinder after filling bamboo shoot cylinder in pot, use clean plastic sheeting sealing pan mouth again, then heating is until boil bamboo shoot cylinder;
(5) ferment: the bamboo shoot cylinder boiled will take the dish out of the pot at once fill square-bottomed bamboo basket fermentation, clean plastic sheeting is first used in square-bottomed bamboo basket around two-layer before fermentation, again well-done bamboo shoot cylinder is put in square-bottomed bamboo basket, after the plainly-packed full square-bottomed bamboo basket of bamboo shoot, also carry out anaerobic fermentation with plastic sheeting good seal, continuing fermentation 1 month;
(6) cut into slices: the bamboo shoot cylinder of fermentation after full 1 month is taken out square-bottomed bamboo basket, and with cutter, bamboo shoot cylinder is cut into some;
(7) dewatering: then bamboo shoot sheet is placed between two pieces of planks, then on plank, presses weight, the moisture in bamboo shoot sheet is squeezed out, bamboo shoot sheet being flattened to not forming wrinkle, overlap simultaneously;
(8) airing: the bamboo shoot sheet through dehydration and pressing is carried out airing, until bamboo shoot sheet water content is lower than 5 ~ 6%:
(9) classification: the bamboo shoot sheet after drying is cut off old joint, rejects yellow black, the bamboo shoot that go rotten, then carries out classification according to the size of dried bamboo shoot slice individuality, color;
(10) finished product: dried bamboo shoot slice to be sub-packed according to quantity in double-layer plastic film bag and seal mouth and finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310347500.8A CN104336566A (en) | 2013-08-10 | 2013-08-10 | Fermented Badu Banboo Shoot slice processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310347500.8A CN104336566A (en) | 2013-08-10 | 2013-08-10 | Fermented Badu Banboo Shoot slice processing method |
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| CN104336566A true CN104336566A (en) | 2015-02-11 |
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| CN201310347500.8A Pending CN104336566A (en) | 2013-08-10 | 2013-08-10 | Fermented Badu Banboo Shoot slice processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106165850A (en) * | 2016-06-28 | 2016-11-30 | 柳州沪桂食品有限公司 | A kind of method for salting of Bellamya quadrata powder garnishes acid Radix Crotalariae szemoensis |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1463624A (en) * | 2002-06-07 | 2003-12-31 | 张进修 | Bamboo shoot processing method and products produced thereby |
| CN102008056A (en) * | 2010-12-22 | 2011-04-13 | 黎川野趣食品有限公司 | Process for preparing fragrant and crisp bamboo shoots |
| CN102240013A (en) * | 2011-07-12 | 2011-11-16 | 湖南省林业科学院 | Method for processing organic dried bamboo shoots |
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2013
- 2013-08-10 CN CN201310347500.8A patent/CN104336566A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1463624A (en) * | 2002-06-07 | 2003-12-31 | 张进修 | Bamboo shoot processing method and products produced thereby |
| CN102008056A (en) * | 2010-12-22 | 2011-04-13 | 黎川野趣食品有限公司 | Process for preparing fragrant and crisp bamboo shoots |
| CN102240013A (en) * | 2011-07-12 | 2011-11-16 | 湖南省林业科学院 | Method for processing organic dried bamboo shoots |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106165850A (en) * | 2016-06-28 | 2016-11-30 | 柳州沪桂食品有限公司 | A kind of method for salting of Bellamya quadrata powder garnishes acid Radix Crotalariae szemoensis |
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Application publication date: 20150211 |