CN104365833A - Method for manufacturing canned bamboo shoot - Google Patents
Method for manufacturing canned bamboo shoot Download PDFInfo
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- CN104365833A CN104365833A CN201410763699.7A CN201410763699A CN104365833A CN 104365833 A CN104365833 A CN 104365833A CN 201410763699 A CN201410763699 A CN 201410763699A CN 104365833 A CN104365833 A CN 104365833A
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Abstract
The invention discloses a method for manufacturing canned bamboo shoot. The method includes selecting fresh bamboo shoot which is not rotten, and cutting the fresh bamboo shoot to obtain bamboo shoot slices; soaking the bamboo shoot slices in soak solution for 10-30 min under the control, thoroughly washing the soaked bamboo shoot slices by water, removing the soak solution and draining the bamboo shoot slices; preliminarily cooking the soaked bamboo shoot slices and preliminary cooking liquid; canning the bamboo shoot slices, exhausting cans, sealing the cans and sterilizing the cans to obtain products. A process for preparing the soak solution includes adding, by weight, 0.1%-0.5% of NaCl, 0.05%-0.2% of ascorbic acid and 0.1%-0.2% of citric acid into tap water to prepare the soak solution. The method has the advantages that the bamboo shoot slices are milk-white, bamboo shoot flesh is crisp and tender and is free of bitter taste and rancidity, soup is clear, nutrient components are effectively reserved, and the quality guarantee periods of the products are longer than 1.5 months at the room temperatures and are 6-12 months when the products are refrigerated (at the temperatures of 0 DEG C).
Description
Technical field
The present invention relates to Bamboo shoots, particularly relate to a kind of preparation method of Bamboo shoots.
Background technology
Bamboo shoots, also known as bamboo bud, bamboo shoots, are the young shoot of grass family aithullium bamboo.By be unearthed season point, have spring bamboo, Xia Sun, winter bamboo shoot point.The bamboo shoots that compatriots eat, mostly are mao bamboon, sinocalamus latiflorus, fishscale bamboo, cizu, henon bamboo etc.Bamboo shoots meat is nutritious, high protein, low fat, low sugar, multifilament and the many active components of polysaccharide material class.Result display according to the study, every 100g fresh bamboo shoots is containing dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g, fatty 0.13g, calcium 22mg, phosphorus 56mg, iron 0.1mg, multivitamin, carrotene and amino acid etc.Bamboo shoots not only have good nutritive value, and have certain medical value.Record according to Compendium of Material Medica, bamboo shoots have nature and flavor sweet, be slightly cold, can eat for a long time, useful gas, heat-transmission, quench one's thirst, the health-care effect such as refreshing stomach.Modern medicine confirms, the cellulose be rich in bamboo shoots is combined with aliphatic acid, can prevent the formation of cholesterol in blood plasma; Contained tyrosine can the diffusion of inhibition cancer cell.Long-term Edible bamboo shoot has the effect promoting intestines peristalsis, help digest, prevent intestinal cancer and angiocardiopathy.
Because bamboo shoots are fresh and tender, not storage tolerance, inconvenience long-distance transport, and bamboo shoots are produced in mountain area or the hills of poor transport more, from plucking the process of circulation of area to sales territory, having increased the weight of rotting and lignifying of bamboo shoots, having sold and be subject to larger restriction.Therefore, bamboo shoot process just seems particularly important, about has the fresh bamboo shoot of about 60% at present as processing raw material.
At present, the subject matter of China's bamboo shoot process has: one is that processing is very short for season, only has 2 ~ 3 months every year.Dull season, the busy season had little time processing process, causes the bamboo shoot process performance of enterprises not high without Raw material processing; Two is roughing aspects that level of processing also rests on traditional product, and bamboo shoot process major product has the various fresh-keeping bamboo shoot such as boiled bamboo shoots (i.e. clear juice bamboo shoot), seasoning bamboo shoot, bamboo shoot, salt marsh bamboo shoot; The characteristic dried bamboo shoots such as green dried bamboo shoots, temmoku dried bamboo shoots, fermentation dried bamboo shoots, water-soaked bamboo slices, salt dried bamboo shoots.In these bamboo shoot process products, current poach can is main converted products.
Due in bamboo shoots containing abundant aldehydes matter and the stronger polyphenol oxidase, peroxidase etc. of activity, bamboo shoots contact easy oxidation discoloration with air; And, due in bamboo shoots containing bitter substance, adds and tackle bamboo shoots man-hour and carry out debitterize process, and debitterize is wanted fully.If debitterize is incomplete, product easily produces the white precipitate with bitter taste.Should carry out immediately protecting look and debitterize process after segment section so new fresh bamboo shoots is peeled off.Existing bamboo shoot products often adopts clear water to soak debitterize and precook to complete and protects look.
Soak time with change waterside number, change the water time interval etc. and can affect de-bittering effect.Due to production cost problem, in production, normal employing prolongation soak time removes the bitter substance in bamboo shoots, owing to soaking debitterize for a long time, cause bamboo shoots to carry out natural lactic acid fermentation souring, soak water change muddiness, bamboo shoots surfaces of tacky, quality deliquescing, colour-darkening, precook even if follow-up and complete, brown stain aggravation is still there is, organizes soft corruption (without swollen bag) phenomenon in goods at shelf life, even some product becomes pasty state, canned soup juice is muddy, seriously have impact on the quality of goods, goods shelf life is general shorter.
Summary of the invention
The object of the invention is the defect overcoming the existence of Bamboo shoots prior art, there is provided one to have bamboo shoots delicate fragrance, soup juice is limpid, and nutritional labeling is preserved better, shelf-life under room temperature, refrigeration (0 DEG C) shelf-life was in the preparation method of the Bamboo shoots of 6 ~ 12 months at 1 ~ 2 month.
The present invention prepares suitable soak and liquid of precooking, carry out protecting look, debitterize, crisp, the anti-acidification of guarantor to bamboo shoots, with the pH value, turbidity etc. of the bitter taste of sliced bamboo shoot, browning degree, hardness, soluble solid, soluble protein and soup juice for evaluation index, goods can keep the milky of raw material preferably, bamboo shoot meat is tender and crisp, without bitter taste, without becoming sour, the bamboo shoots delicate fragrance that goods have one light, soup juice is limpid, nutritional labeling is preserved better, and the shelf-life under room temperature, refrigeration (0 DEG C) shelf-life was at 6 ~ 12 months at 1 ~ 2 month.
Object of the present invention is realized by following proposal:
A preparation method for Bamboo shoots, comprises the steps:
1) bamboo shoots pretreatment: choose the bamboo shoots that fresh nothing is rotted, be cut into sliced bamboo shoot; Sliced bamboo shoot is immersed in soak, and the time controlling to soak is 10 ~ 30min, and the sliced bamboo shoot water after immersion is rinsed well, removes soak, drains;
Described soak is prepared by the following method: join in running water by NaCl, ascorbic acid and citric acid, be configured to soak, and by percentage to the quality, NaCl content in soak is 0.1% ~ 0.5%; Ascorbic acid content in soak is 0.05% ~ 0.2%; Citric acid content in soak is 0.1% ~ 0.2%; All the other are water;
2) precook: mixed with the ratio of liquid according to mass ratio 1:3 ~ 1:6 of precooking by the sliced bamboo shoot after soaking, precook 10 ~ 30min;
Described liquid of precooking is prepared by the following method: by CaCl
2join in running water with citric acid, be configured to liquid of precooking, by percentage to the quality, CaCl
2precooking, content in liquid is 0.1% ~ 0.2%; Citric acid is 0.1% ~ 0.2% at content in liquid of precooking; All the other are water;
3) tinning: sliced bamboo shoot is loaded slack tank uniformly, then implantation quality content is the aqueous citric acid solution of 0.1% ~ 0.2%, reserved bottom clearance 8 ~ 10mm;
4) be vented, seal: the Bamboo shoots injecting aqueous citric acid solution is carried out boiling water thermal exhaust 10 ~ 15min, seals while hot;
5) sterilization: by the Bamboo shoots of good seal sterilization 35 ~ 45min in boiling water, be cooled to room temperature after sterilization.
For realizing the object of the invention further, preferably, described sliced bamboo shoot and soak are according to mass ratio 1:3 ~ 1:6.
The length of described sliced bamboo shoot × wide × thick is 3 ~ 6cm × 2 ~ 3cm × 1 ~ 3mm.
Described sliced bamboo shoot is 1:3 ~ 1:6 with the mass ratio of liquid of precooking.
The described time of precooking is 10 ~ 30min.
Described slack tank adopts glass jar, tinning front glass tank with cover elder generation after clear water rinses, in boiling water, boil 5 ~ 10min, inversion drains away the water.
The vacuum of described sealing is 50 ~ 60kPa.
The time of described sterilization is 35 ~ 45min.
Tool of the present invention has the following advantages and beneficial effect:
(1) the present invention proposes the soak process bamboo shoots adopting the preparation of NaCl, ascorbic acid, citric acid, suppressed the enzymatic browning of the oxygen capacity control bamboo shoots in the oxidasic activity such as polyphenol oxidase, peroxidase, reduction soak by the synergy of NaCl, ascorbic acid, citric acid; And inhibit bamboo shoots lactic fermentation, reduce acidizing degree; And the use of NaCl can impel again the stripping of bitter substance in bamboo shoots, reaches debitterize object, also shortens soak time;
(2) the present invention proposes employing CaCl
2the liquid process bamboo shoots of precooking of preparing with citric acid, CaCl
2not only induration is played to bamboo shoots, obviously improve the crisp hardness of bamboo-shoot product; And, CaCl
2with the material such as alkaloid, tannin complexing in bamboo shoots, citric acid impels the casein in bamboo shoot meat to dissolve, CaCl
2decrease with the synergy of citric acid that Bamboo shoots finished product generation white crystals thing is separated out, the generation of soup juice turbid phenomenon.
(3) method of the present invention is simple to operate, low to the requirement of instrument and equipment, reduces cost, improves benefit.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the scope of protection of present invention not scope of stating in embodiment of limitation.
Below in embodiment, the tin product of bamboo shoots for evaluation index, adopts following assay method with the pH value, turbidity etc. of the bitter taste of sliced bamboo shoot, browning degree, hardness, soluble solid, soluble protein and soup juice:
(1) evaluation index is according to the requirement of People's Republic of China's light industry standard " Bamboo shoots " (QB/T 1406-2014) storage period;
(2) bitter taste: measure with subjective appreciation.With the bitter taste of fresh sliced bamboo shoot for 100%, distilled water is 0, and the sliced bamboo shoot after remaining immersion in contrast;
(3) browning degree: the method inspection specified by GB/T 10786-2006.Bamboo shoots browning degree statistics adopts the method for Cao Jiankang, slightly changes.What bamboo shoots brown stain was the most serious is 100%, and fresh bamboo shoots are 0, and remaining Bamboo shoots goods in contrast; Concrete grammar see: Cao Jiankang .SA, ASM, INA and citric acid adopt impact [D] .2005:19 of rear disease resistance and quality to Yali Pear Fruit.
(4) hardness: the method inspection specified by NY/T 2009-2011.Measure with GY-1 type fruit hardometer.
(5) soluble solid: the method inspection specified by GB/T 10786-2006.The soluble solid content of sliced bamboo shoot is measured with abbe's refractometer;
(6) soluble protein: the method adopting Bradford.With bovine serum albumin (BSA) for standard protein makes calibration curve, calculate the soluble protein content of sliced bamboo shoot.Concrete grammar is see Bradford M M.A rapid and sensitive methodfor quantitation of protein utilizing the principle of protein-dye binding.Analytical Biochemistry, 1976,72,248.
(7) pH value: the method inspection specified by GB/T 10786-2006; The pH value of soup juice is directly measured with pH measuring instrument (Testo 205).
(8) turbidity: use colorimetric method for determining.Soup juice with turbidity the most serious for 100%, distilled water is 0, and remaining soup juice is in contrast.
Embodiment 1
Preparation soak: NaCl, ascorbic acid and citric acid are joined in running water, be configured to soak, by percentage to the quality, NaCl content in soak is 0.1%, ascorbic acid content in soak is 0.05%, and citric acid content in soak is 0.1%.
Prepare liquid of precooking: by citric acid and CaCl
2join in running water, be configured to liquid of precooking, by percentage to the quality, citric acid is 0.1%, CaCl at content in liquid of precooking
2be 0.1% precooking in liquid.
Choose the sinocalamus latiflorus bamboo shoots that fresh nothing is rotted, being cut into long × wide × thick is 3cm × 2cm × 1.5mm sheet; Mixed with the ratio of soak according to mass ratio 1:3 by sliced bamboo shoot, soak 20min, the sliced bamboo shoot water after immersion is rinsed well, removes soak, drains; Mixed with the ratio of liquid according to mass ratio 1:3 of precooking by the sliced bamboo shoot soaked, precook 15min; Before tinning first by glass jar and cover (250mL glass jar) after clear water rinses, 5min is boiled in boiling water, inversion drains away the water for subsequent use, every canned sliced bamboo shoot 125g, when filling with substance will note bamboo shoot sheet to load slack tank uniformly, then implantation quality mark is the aqueous citric acid solution of 0.15%, reserved bottom clearance 8mm; The Bamboo shoots injecting aqueous citric acid solution should carry out boiling water thermal exhaust 10min immediately, and seal while hot, sealing vacuum is 50kPa; The Bamboo shoots of good seal is boiled 40min in boiling water and carries out sterilizing, after sterilization, be cooled to room temperature immediately, after drying rapidly tank surface moisture, obtain finished product.
According to the product requirement of People's Republic of China's light industry standard " Bamboo shoots " (QB/T 1406-2014), after testing, the shelf-life under goods room temperature is 1.5 months, and refrigeration (0 DEG C) shelf-life is 7 months.
Running water, soak time is all adopted to be compared with the contrast of 20min with soak, liquid of precooking, the bitter taste of the product sliced bamboo shoot that the present embodiment obtains reduces by 50%, and brown stain is light, can keep the milky of raw material preferably, hardness is high, bamboo shoot meat is tender and crisp, without bitter taste, without becoming sour, the bamboo shoots delicate fragrance that goods have one light, soluble solid and the soluble protein of sliced bamboo shoot are higher, and the turbidity of product soup juice is low, and pH value is high.If the sliced bamboo shoot bitter taste of contrast is reduced to goods suitable, need to soak 50min, and the present embodiment only need soak 20min.
The present embodiment adopts the soak process bamboo shoots of NaCl, ascorbic acid, citric acid preparation, is suppressed the enzymatic browning of the oxygen capacity control bamboo shoots in the oxidasic activity such as polyphenol oxidase, peroxidase, reduction soak by the synergy of NaCl, ascorbic acid, citric acid; And inhibit bamboo shoots lactic fermentation, reduce acidizing degree; And the use of NaCl can impel again the stripping of bitter substance in bamboo shoots, reaches debitterize object, also shortens soak time; Especially CaCl is adopted
2the liquid process bamboo shoots of precooking of preparing with citric acid, CaCl
2not only induration is played to bamboo shoots, obviously improve the crisp hardness of bamboo-shoot product; The more important thing is CaCl
2with the material such as alkaloid, tannin complexing in bamboo shoots, citric acid impels the casein in bamboo shoot meat to dissolve, and promotes the stripping of bitter substance in bamboo shoots further, reduces soak time, CaCl
2also reduce with the synergy of citric acid that Bamboo shoots finished product generation white crystals thing is separated out, the generation of soup juice turbid phenomenon.And it is emphasized that and soak debitterize for a long time, bamboo shoots will be caused to carry out natural lactic acid fermentation souring, soak water change muddiness, bamboo shoots surfaces of tacky, quality deliquescing, colour-darkening, precook even if follow-up and complete, brown stain aggravation is still there is, organizes soft corruption (without swollen bag) phenomenon in goods at shelf life, even some product becomes pasty state, canned soup juice is muddy, seriously have impact on the quality of goods.
Embodiment 2
Preparation soak, joins in running water by NaCl, ascorbic acid and citric acid, is configured to soak, by percentage to the quality, NaCl content in soak is 0.4%, and ascorbic acid content in soak is 0.15%, and citric acid content in soak is 0.15%.
Prepare liquid of precooking, by citric acid and CaCl
2join in running water, by percentage to the quality, citric acid is 0.15%, CaCl at content in liquid of precooking
2precooking, content in liquid is 0.15%.
Choose the green bamboo bamboo shoots that fresh nothing is rotted, being cut into long × wide × thick is 4cm × 2.5cm × 2mm sheet; Mixed with the ratio of soak according to mass ratio 1:5 by sliced bamboo shoot, soak 20min, the sliced bamboo shoot water after immersion is rinsed well, removes soak, drains; Mixed with the ratio of liquid according to mass ratio 1:4 of precooking by the sliced bamboo shoot soaked, precook 15min; Before tinning first by slack tank (250mL glass jar) through clear water rinse after, in boiling water, boil 5min for subsequent use, every canned sliced bamboo shoot 130g, when filling with substance will note bamboo shoot sheet to load slack tank uniformly, then fills the aqueous citric acid solution that mass fraction is 0.15%; The Bamboo shoots injecting aqueous citric acid solution should carry out boiling water thermal exhaust 10min immediately, and seal while hot, sealing vacuum is 55kPa; The Bamboo shoots of good seal is boiled 40min in boiling water and carries out sterilizing, after sterilization, be cooled to room temperature immediately, after drying rapidly tank surface moisture, obtain finished product.
According to the product requirement of People's Republic of China's light industry standard " Bamboo shoots " (QB/T 1406-2014), after testing, the shelf-life under goods room temperature, at 1.5 months, refrigerates (0 DEG C) shelf-life at 9 months.
All adopt running water, soak time to be compared with the contrast of 20min with soak, liquid of precooking, the bitter taste of the product sliced bamboo shoot that the method obtains reduces by 50%, and brown stain is light, hardness is high, soluble solid and the soluble protein of sliced bamboo shoot are higher, and the turbidity of product soup juice is low, and pH value is high.If the sliced bamboo shoot bitter taste of contrast is reduced to goods suitable, need to soak 50min.
Embodiment 3
Preparation soak, joins in running water by NaCl, ascorbic acid and citric acid, is configured to soak, by percentage to the quality, NaCl content in soak is 0.5%, and ascorbic acid content in soak is 0.15%, and citric acid content in soak is 0.15%.
Prepare liquid of precooking, by citric acid and CaCl
2join in running water, by percentage to the quality, citric acid is 0.15%, CaCl at content in liquid of precooking
2precooking, content in liquid is 0.2%.
Choose the sinocalamus latiflorus bamboo shoots that fresh nothing is rotted, being cut into long × wide × thick is 5cm × 3cm × 3mm sheet; Mixed with the ratio of soak according to mass ratio 1:6 by sliced bamboo shoot, soak 25min, the sliced bamboo shoot water after immersion is rinsed well, removes soak, drains; Mixed with the ratio of liquid according to mass ratio 1:6 of precooking by the sliced bamboo shoot soaked, precook 25min; Before tinning first by glass jar and cover (250mL glass jar) after clear water rinses, 5min is boiled in boiling water, inversion drains away the water for subsequent use, every canned sliced bamboo shoot 140g, when filling with substance will note bamboo shoot sheet to load slack tank uniformly, then implantation quality mark is the aqueous citric acid solution of 0.2%, reserved bottom clearance 10mm; The Bamboo shoots injecting aqueous citric acid solution should carry out boiling water thermal exhaust 10min immediately, and seal while hot, sealing vacuum is 50kPa.
According to the product requirement of People's Republic of China's light industry standard " Bamboo shoots " (QB/T 1406-2014), after testing, the shelf-life under goods room temperature, at 2 months, refrigerates (0 DEG C) shelf-life at 11 months.
All adopt running water, soak time to be compared with the contrast of 20min with soak, liquid of precooking, the bitter taste of the product sliced bamboo shoot that this embodiment obtains reduces by 60%, and brown stain is light, hardness is high, soluble solid and the soluble protein of sliced bamboo shoot are higher, and the turbidity of product soup juice is low, and pH value is high.If the sliced bamboo shoot bitter taste of contrast is reduced to goods suitable, need to soak 60min.
Claims (8)
1. a preparation method for Bamboo shoots, is characterized in that comprising the steps:
1) bamboo shoots pretreatment: choose the bamboo shoots that fresh nothing is rotted, be cut into sliced bamboo shoot; Sliced bamboo shoot is immersed in soak, and the time controlling to soak is 10 ~ 30min, and the sliced bamboo shoot water after immersion is rinsed well, removes soak, drains;
Described soak is prepared by the following method: join in running water by NaCl, ascorbic acid and citric acid, be configured to soak, and by percentage to the quality, NaCl content in soak is 0.1% ~ 0.5%; Ascorbic acid content in soak is 0.05% ~ 0.2%; Citric acid content in soak is 0.1% ~ 0.2%; All the other are water;
2) precook: mixed with the ratio of liquid according to mass ratio 1:3 ~ 1:6 of precooking by the sliced bamboo shoot after soaking, precook 10 ~ 30min;
Described liquid of precooking is prepared by the following method: by CaCl
2join in running water with citric acid, be configured to liquid of precooking, by percentage to the quality, CaCl
2precooking, content in liquid is 0.1% ~ 0.2%; Citric acid is 0.1% ~ 0.2% at content in liquid of precooking; All the other are water;
3) tinning: sliced bamboo shoot is loaded slack tank uniformly, then implantation quality content is the aqueous citric acid solution of 0.1% ~ 0.2%, reserved bottom clearance 8 ~ 10mm;
4) be vented, seal: the Bamboo shoots injecting aqueous citric acid solution is carried out boiling water thermal exhaust 10 ~ 15min, seals while hot;
5) sterilization: by the Bamboo shoots of good seal sterilization 35 ~ 45min in boiling water, be cooled to room temperature after sterilization.
2. the preparation method of Bamboo shoots according to claim 1, is characterized in that, described sliced bamboo shoot and soak are according to mass ratio 1:3 ~ 1:6.
3. the preparation method of Bamboo shoots according to claim 1, is characterized in that, the length of described sliced bamboo shoot × wide × thick is 3 ~ 6cm × 2 ~ 3cm × 1 ~ 3mm.
4. the preparation method of Bamboo shoots according to claim 1, is characterized in that, described sliced bamboo shoot is 1:3 ~ 1:6 with the mass ratio of liquid of precooking.
5. the preparation method of Bamboo shoots according to claim 1, is characterized in that, described in time of precooking be 10 ~ 30min.
6. the preparation method of Bamboo shoots according to claim 1, is characterized in that, described slack tank adopts glass jar, tinning front glass tank with cover elder generation after clear water rinses, in boiling water, boil 5 ~ 10min, inversion drains away the water.
7. the preparation method of Bamboo shoots according to claim 1, is characterized in that, the vacuum of described sealing is 50 ~ 60kPa.
8. the preparation method of Bamboo shoots according to claim 1, is characterized in that, the time of described sterilization is 35 ~ 45min.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104957593A (en) * | 2015-07-17 | 2015-10-07 | 四川农业大学 | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof |
| CN104982507A (en) * | 2015-06-30 | 2015-10-21 | 安徽先知缘食品有限公司 | Canned asparagus processing technology |
| 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 |
| CN105995716A (en) * | 2016-05-25 | 2016-10-12 | 揭阳市骏佳实业有限公司 | Making method of bamboo-shoot can |
| CN106262084A (en) * | 2016-08-15 | 2017-01-04 | 遂昌县羽峰食品厂 | A kind of Bamboo shoots and preparation method thereof |
| CN108065283A (en) * | 2017-11-29 | 2018-05-25 | 柳州市夜半风食品有限公司 | A kind of processing method of Bamboo shoots |
| CN108378321A (en) * | 2018-03-16 | 2018-08-10 | 浙江元康食品有限公司 | The production technology of Bamboo shoots |
| CN110116979A (en) * | 2019-05-07 | 2019-08-13 | 石狮市利成水产食品有限公司 | A kind of can processing packaging manufacture craft |
| CN110326762A (en) * | 2019-07-17 | 2019-10-15 | 刘静 | A kind of bamboo shoot process method |
| CN112293480A (en) * | 2020-10-23 | 2021-02-02 | 江西广雅食品有限公司 | Preparation method of green nutritional bamboo shoot can |
| 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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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982507A (en) * | 2015-06-30 | 2015-10-21 | 安徽先知缘食品有限公司 | Canned asparagus processing technology |
| CN104957593A (en) * | 2015-07-17 | 2015-10-07 | 四川农业大学 | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof |
| 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 |
| CN105995716A (en) * | 2016-05-25 | 2016-10-12 | 揭阳市骏佳实业有限公司 | Making method of bamboo-shoot can |
| CN106262084A (en) * | 2016-08-15 | 2017-01-04 | 遂昌县羽峰食品厂 | A kind of Bamboo shoots and preparation method thereof |
| CN108065283A (en) * | 2017-11-29 | 2018-05-25 | 柳州市夜半风食品有限公司 | A kind of processing method of Bamboo shoots |
| CN108378321A (en) * | 2018-03-16 | 2018-08-10 | 浙江元康食品有限公司 | The production technology of Bamboo shoots |
| CN110116979A (en) * | 2019-05-07 | 2019-08-13 | 石狮市利成水产食品有限公司 | A kind of can processing packaging manufacture craft |
| CN110326762A (en) * | 2019-07-17 | 2019-10-15 | 刘静 | A kind of bamboo shoot process method |
| CN112293480A (en) * | 2020-10-23 | 2021-02-02 | 江西广雅食品有限公司 | Preparation method of green nutritional bamboo shoot can |
| CN112293480B (en) * | 2020-10-23 | 2023-07-25 | 江西广雅食品有限公司 | Preparation method of green nutritional canned 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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