CN104381929A - Preparation method of reed shoots - Google Patents

Abstract

The invention provides a preparation method of reed shoots. The preparation method comprises the following steps: putting finely-selected reed shoots without shells into a blanching machine and blanching for 8 minutes; after blanching, adding the reed shoots into a solution with salt, sugar, citric acid and the like and immersing for 15 minutes; after immersing, sub-packaging 25kg of the reed shoots and the solution into a bag; sealing the packaging bag; storing the packaged reed shoots into a refrigerated storage at a temperature being subzero 5-15 DEG C for 3 days; taking the pickled reed shoots from the refrigerated storage and washing with clean water to remove impurities; after washing, dehydrating, and seasoning and stirring; then filling, and packaging in vacuum; and putting the reed shoots into a pasteurization machine, airing and packaging, checking out, and storing the product into a finished-product storage. The method has the advantages that the damages on original nutritional ingredients of the reed shoots can be reduced to the greatest extent and the flavor of the reed shoots is kept; and the guarantee period of the reed shoots is greatly prolonged and the consumption crowd is expanded.

Description

The preparation method of a kind of reed bamboo shoot

Technical field

The present invention relates to food processing technology field, refer in particular to the preparation method of a kind of reed bamboo shoot.

Background technology

Asparagus is one of large famous dish in the world ten, has another name called asparagus, asparagus (be different from sea to deliver vegetables---deep-sea vegetables, also have another name asparagus).Enjoy the laudatory title of " kings of vegetables " in the international market, asparagus is rich in several amino acids, protein and vitamin, its content is all higher than general fruit and vegetables, asparagine particularly in asparagus and trace elements of selenium, molybdenum, chromium, manganese etc., there is adjustment organism metabolism, improve effect of body immunity, in the prevention and therapy to hypertension, heart disease, leukaemia, leukemia, oedema, cystitis etc., there is very strong inhibitory action and pharmacodynamics effect.Asparagus is nutritious, but eats a kind of peculiar smell being difficult to be esthetically acceptable to the consumers raw.

Summary of the invention

The object of the present invention is to provide a kind of destruction decreased to greatest extent the original nutritional labeling of reed bamboo shoot, maintain the method preparing packaging reed bamboo shoot of the local flavor of reed bamboo shoot own.

For achieving the above object, technical scheme provided by the present invention is: the preparation method of a kind of reed bamboo shoot, and described preparation method comprises the following steps:

Pickle reed bamboo shoot

1) shell reed bamboo shoot 1200 ~ 1500kg, warm water 1200 ~ 1500kg, water citric acid 20 ~ 25kg, peculiar smell C sodium (Vc) 3 ~ 5kg, dehydroactic acid 0.1 ~ 0.8kg, is removed;

2), by water citric acid, peculiar smell C sodium (Vc), dehydroactic acid add warm water and be mixed and made into curing solution, for subsequent use;

3), the reed bamboo shoot of shelling after selected blanching machine is put into, blanching 8 ~ 10 minutes;

4), by reed bamboo shoot good for blanching put into curing solution, soak 10 ~ 18 minutes;

5), soak after, by 25kg mono-bag of packing together with solution, make in airtight packaging bag;

6), packaged reed bamboo shoot are put into subzero 5 DEG C of-15 DEG C of freezers to preserve 3 ~ 5 days;

Preparation reed bamboo shoot

1) the reed bamboo shoot 40 ~ 60kg, edible oil 3 ~ 6kg, salt 0.1 ~ 0.25kg, monosodium glutamate 0.1 ~ 0.3kg, white sugar 0.1 ~ 0.2kg, capsicum 0.1 ~ 0.5kg, essence and flavoring agent 0.1 ~ 0.2kg, the potassium sorbate 0.01 ~ 0.05kg that pickle, is got;

2), take out the reed bamboo shoot of pickling from freezer, remove impurity with clear water wash clean, dewater after cleaning, the moisture of pickling reed bamboo shoot after dehydration is 30%-35% again;

3), by edible oil, salt, monosodium glutamate, white sugar, capsicum, essence and flavoring agent, potassium sorbate add stirring bucket successively to stir, make flavoring;

4), pickle reed bamboo shoot and flavoring after dehydration are added and stir bucket and stir 3-5 minute;

5), by setting weight, the reed bamboo shoot be stirred are filled into vacuum packaging;

6), by packaged reed bamboo shoot put into pasteurization machine, enter cold water boil 20 minutes in 90 DEG C of-95 DEG C of hot water after and cool 15 minutes;

7), air-dry, finished product.

The invention has the advantages that:

One, greatly reducing curing process salt use amount, is the consumption of original method 20%.

Two, deepfreeze maintains the original local flavor of reed bamboo shoot and color and luster more on a large scale.

Three, reduce the salt solution after pickling greatly to the destruction of environment, reduce water waste.

Four, decrease the destruction to the original nutritional labeling of reed bamboo shoot to greatest extent, maintain the local flavor of reed bamboo shoot itself.

Five, extend the shelf-life of reed bamboo shoot, expand consumer groups.

Detailed description of the invention

The invention will be further described below, and preferred embodiment of the present invention is:

Pickle reed bamboo shoot device therefor:

Double-deck guipure blanching one

Low temperature immersion machine one

Electronic scale one

Low-salt pickled reed bamboo shoot important technological parameters (in units of 1000kg reed bamboo shoot)

Warm water: 1500kg

Shell reed bamboo shoot: 1000kg

Water citric acid: 25kg

Peculiar smell C sodium (Vc): 5kg

Dehydroactic acid: 0.5kg

Pickle reed bamboo shoot preparation method:

1: the reed bamboo shoot of shelling after selected are put into blanching machine, blanching 8 minutes.

2: blanching out enters afterwards to add and added warm water be mixed in curing solution by water citric acid, peculiar smell C sodium (Vc), dehydroactic acid, soaks 15 minutes.

3: after immersion, by 25kg mono-bag of packing together with solution, make in airtight packaging bag.

4: packaged reed bamboo shoot are put into subzero 5 DEG C of-15 DEG C of freezers and preserves 3 days.

 

Preparation packaging reed bamboo shoot need the equipment used:

Cleaning machine one

Dewaterer one

Mixer

Vacuum packing machine

Pasteurization machine

Baling press.

The main technical parameter (taking off dry reed bamboo shoot for standard with 50kg) of preparation packaging reed bamboo shoot

Reed bamboo shoot: 50kg

Edible oil: 5kg

Salt: 0.25kg

Monosodium glutamate: 0.3kg

White sugar: 0.1kg

Capsicum: 0.5kg

Essence and flavoring agent: 0.1kg

Potassium sorbate: 0.03kg

The step of preparation packaging reed bamboo shoot is:

1), take out the reed bamboo shoot of pickling from freezer, remove impurity with clear water wash clean, dewater after cleaning, the moisture of pickling reed bamboo shoot after dehydration is 30%-35% again;

2), by edible oil, salt, monosodium glutamate, white sugar, capsicum, essence and flavoring agent, potassium sorbate add stirring bucket successively to stir, make flavoring;

3), pickle reed bamboo shoot and flavoring after dehydration are added and stir bucket and stir 3-5 minute;

4), by setting weight, the reed bamboo shoot be stirred are filled into vacuum packaging;

5), by packaged reed bamboo shoot put into pasteurization machine, enter cold water boil 20 minutes in 90 DEG C of-95 DEG C of hot water after and cool 15 minutes;

6), air-dry, finished product.

The advantage of the method is to decrease the destruction to the original nutritional labeling of reed bamboo shoot to greatest extent, maintains the local flavor of reed bamboo shoot itself; And greatly extend the shelf-life of reed bamboo shoot, expand consumer groups.

The embodiment of the above is only the preferred embodiment of the present invention, not limits practical range of the present invention with this, therefore the change that all shapes according to the present invention, principle are done, all should be encompassed in protection scope of the present invention.

Claims (1)

1. a preparation method for reed bamboo shoot, is characterized in that: described preparation method comprises the following steps:

Pickle reed bamboo shoot

1) shell reed bamboo shoot 1200 ~ 1500kg, warm water 1200 ~ 1500kg, water citric acid 20 ~ 25kg, peculiar smell C sodium (Vc) 3 ~ 5kg, dehydroactic acid 0.1 ~ 0.8kg, is removed;

2), by water citric acid, peculiar smell C sodium (Vc), dehydroactic acid add warm water and be mixed and made into curing solution, for subsequent use;

3), the reed bamboo shoot of shelling after selected blanching machine is put into, blanching 8 ~ 10 minutes;

4), by reed bamboo shoot good for blanching put into curing solution, soak 10 ~ 18 minutes;

5), soak after, by 25kg mono-bag of packing together with solution, make in airtight packaging bag;

6), packaged reed bamboo shoot are put into subzero 5 DEG C of-15 DEG C of freezers to preserve 3 ~ 5 days;

Preparation reed bamboo shoot

1) the reed bamboo shoot 40 ~ 60kg, edible oil 3 ~ 6kg, salt 0.1 ~ 0.25kg, monosodium glutamate 0.1 ~ 0.3kg, white sugar 0.1 ~ 0.2kg, capsicum 0.1 ~ 0.5kg, essence and flavoring agent 0.1 ~ 0.2kg, the potassium sorbate 0.01 ~ 0.05kg that pickle, is got;

2), take out the reed bamboo shoot of pickling from freezer, remove impurity with clear water wash clean, dewater after cleaning, the moisture of pickling reed bamboo shoot after dehydration is 30%-35% again;

3), by edible oil, salt, monosodium glutamate, white sugar, capsicum, essence and flavoring agent, potassium sorbate add stirring bucket successively to stir, make flavoring;

4), pickle reed bamboo shoot and flavoring after dehydration are added and stir bucket and stir 3-5 minute;

5), by setting weight, the reed bamboo shoot be stirred are filled into vacuum packaging;

6), by packaged reed bamboo shoot put into pasteurization machine, enter cold water boil 20 minutes in 90 DEG C of-95 DEG C of hot water after and cool 15 minutes;

7), air-dry, finished product.