CN104430826A - Processing method of sweet water bamboo shoot can - Google Patents
Processing method of sweet water bamboo shoot can Download PDFInfo
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- CN104430826A CN104430826A CN201410663915.0A CN201410663915A CN104430826A CN 104430826 A CN104430826 A CN 104430826A CN 201410663915 A CN201410663915 A CN 201410663915A CN 104430826 A CN104430826 A CN 104430826A
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Abstract
The invention discloses a processing method of a sweet water bamboo shoot can and relates to the technical field of bamboo shoot processing. The processing method is characterized by comprising the following steps: (1) finishing and slicing; (2) soaking and disinfecting, namely, firstly soaking bamboo shoots for 1-2 hours by clean water, then brushing for removing slit, soil, impurities and the like by using a hair bush; disinfecting, namely putting the bamboo shoots in a 0.08-0.12% potassium permanganate solution to be soaked for 5-7 minutes for disinfecting, and then washing for over 5 minutes by flowing clean water till no red solution appears; (3) cooking, namely moving to 0.2-0.5% boiled salt water, cooking for 40-70 minutes and then quickly cooling in cold water; (4) sugaring, wherein the sweet water concentration based on refraction is 34-36% and saccharose is adopted, adding 0.3-0.4% of citric acid and 0.2-03% of calcium chloride into the sweet water and boiling for later use; and (5) canning, degassing, sealing and sterilizing. The processing method disclosed by the invention is convenient to operate and the processed bamboo shoots are excellent in taste, can be directly eaten and are convenient to process and store for a long time.
Description
Technical field
The present invention relates to bamboo shoot process technical field, be specifically related to a kind of processing method of syrup Bamboo shoots.
Background technology
Bamboo shoots, are taken as " in dish treasure " in China from ancient times.Bamboo shoots are Chinese tradition delicacies, and the fragrant matter of taste is crisp, edible very long with cultivation history.Just there is the verse such as " adding beans real, bamboo shoot marshland full of water weeds fish fish or meat paste ", " its an ancient musical pipe Yi He, only bamboo shoot and Pu " in " Book of Songs ", indicate the history that people's Edible bamboo shoot has 2500 down to 3000.Bamboo shoots are Chinese tradition delicacies, and the fragrant matter of taste is crisp, edible very long with cultivation history.Containing abundant nutriment and trace element, and have higher medical value, the traditional Chinese medical science is thought, bamboo shoots taste is sweet, the micro-hardship of part, cold in nature, energy eliminating phlegm and keeping the adverse QI downwards, clearing heat and relieving fidgetness, effect of smoothening secretion.In existing bamboo shoot process technology, what have is processed into Bamboo shoots by bamboo shoot and sells, this Bamboo shoots shelf-life durations is long, but some cans are directly encapsulated with directly putting into can after clear water boiling by bamboo shoots, step is fairly simple, can does not generally have other tastes, taste bad will except acid and saline taste, can not directly eat.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of features good taste, the processing method of the syrup Bamboo shoots that can directly eat.
The present invention solves the problems of the technologies described above and adopts following technical scheme,
A processing method for syrup Bamboo shoots, is characterized in that: comprise the following steps,
(1) repair stripping and slicing, select health to dig out the fresh bamboo shoot being no more than 24 hours, do not hindering under bamboo shoots condition, cut off from the tender tips of bamboo shoot 5 ~ 6cm place, then rip cutting cut wound crust, then bamboo shoot are cut into the stem tuber of diameter 2.5 ~ 4 centimetres, length 5 ~ 17 centimetres;
(2) soaking disinfection, first soaks 1 ~ 2 hour with clear water, then scrubs with hairbrush and remove silt, soil and impurity etc.; Sterilization: by clean after sweet potato, put into 0.08 ~ 0.12% liquor potassic permanganate soak 5 ~ 7 minutes sterilization, then with flow clear water rinse more than 5 minutes, treat that water redfree can;
(3) boiling, moves on to boiling 40 ~ 70min in the boiling water adding 0.2 ~ 0.5 salt, then takes out in cold water middling speed cold;
(4) refine sugar, syrup concentration counts 34 ~ 36% by refractive power, adopts sucrose, should add the citric acid of 0.3 ~ 0.4% and the calcium chloride of 0.2 ~ 0.3%, boil stand-by in syrup;
(5) tinning, degassed, sealing, sterilization, and cool rapidly in cold water, when loading bamboo shoots and add a cover after the syrup of injection heating in tank, and with scolding tin sealing, this tank rope tie up, superincumbent diagonal angle place respectively opens an aperture, insert in still and heat, through 92 ~ 120min sterilization in boiling water, after sterilization, fill boiling water from aperture place, again by good for two aperture sealings, let cool.
The pH value of the content after described tinning is regulated 4.2 ~ 4.5 by citric acid, then sterilization.
After described tinning, in tank, solid accounts for more than 80% of content weight, and syrup did not have stem tuber.
In the present invention boiling time use salt solution, be conducive to like this removing the alkaline matter in bamboo shoot, and with the addition of citric acid in the process of pickling in the later stage, not only can in and alkaline matter in water, and can pH value be regulated, thus regulate mouthfeel.The present invention directly bamboo shoot are boiled soft after add the syrup of condiment, the bamboo shoot after tinning sterilization can directly eat, instant.
The invention has the beneficial effects as follows: the present invention is easy to operate, the bamboo shoots taste of processing is good, can directly eat, and is convenient to processing and preserves for a long time.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
A processing method for syrup Bamboo shoots, comprises the following steps,
(1) repair stripping and slicing, select health to dig out the fresh bamboo shoot being no more than 24 hours, do not hindering under bamboo shoots condition, cut off from the tender tips of bamboo shoot 5 ~ 6cm place, then rip cutting cut wound crust, then bamboo shoot are cut into the stem tuber of diameter 3 centimetres, length 8 centimetres;
(2) soaking disinfection, first soaks 2 hours with clear water, then scrubs with hairbrush and removes silt, soil and impurity etc.; Sterilization: by clean after sweet potato, put into 0.10% liquor potassic permanganate soak 5 ~ 7 minutes sterilization, then with flow clear water rinse more than 5 minutes, treat that water redfree can;
(3) boiling, moves on to boiling 50min in the boiling water adding 0.3 salt, then takes out in cold water middling speed cold;
(4) refine sugar, syrup concentration counts 35% by refractive power, adopts sucrose, should add the citric acid of 0.35% and the calcium chloride of 0.25%, boil stand-by in syrup;
(5) tinning, degassed, sealing, sterilization, and cool rapidly in cold water, when loading bamboo shoots and add a cover after the syrup of injection heating in tank, and with scolding tin sealing, this tank rope tie up, superincumbent diagonal angle place respectively opens an aperture, insert in still and heat, through 110min sterilization in boiling water, after sterilization, fill boiling water from aperture place, again by good for two aperture sealings, let cool.
The pH value of the content after tinning is regulated 4.3 by citric acid, then sterilization.
After tinning, in tank, solid accounts for more than 80% of content weight, and syrup did not have stem tuber.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. a processing method for syrup Bamboo shoots, is characterized in that: comprise the following steps,
(1) repair stripping and slicing, select health to dig out the fresh bamboo shoot being no more than 24 hours, do not hindering under bamboo shoots condition, cut off from the tender tips of bamboo shoot 5 ~ 6cm place, then rip cutting cut wound crust, then bamboo shoot are cut into the stem tuber of diameter 2.5 ~ 4 centimetres, length 5 ~ 17 centimetres;
(2) soaking disinfection, first soaks 1 ~ 2 hour with clear water, then scrubs with hairbrush and remove silt, soil and impurity etc.; Sterilization: by clean after sweet potato, put into 0.08 ~ 0.12% liquor potassic permanganate soak 5 ~ 7 minutes sterilization, then with flow clear water rinse more than 5 minutes, treat that water redfree can;
(3) boiling, moves on to boiling 40 ~ 70min in the boiling water adding 0.2 ~ 0.5 salt, then takes out in cold water middling speed cold;
(4) refine sugar, syrup concentration counts 34 ~ 36% by refractive power, adopts sucrose, should add the citric acid of 0.3 ~ 0.4% and the calcium chloride of 0.2 ~ 0.3%, boil stand-by in syrup;
(5) tinning, degassed, sealing, sterilization, and cool rapidly in cold water, when loading bamboo shoots and add a cover after the syrup of injection heating in tank, and with scolding tin sealing, this tank rope tie up, superincumbent diagonal angle place respectively opens an aperture, insert in still and heat, through 92 ~ 120min sterilization in boiling water, after sterilization, fill boiling water from aperture place, again by good for two aperture sealings, let cool.
2. the processing method of a kind of syrup Bamboo shoots according to claim 1, is characterized in that, the pH value of the content after described tinning is regulated 4.2 ~ 4.5 by citric acid, then sterilization.
3. the processing method of a kind of syrup Bamboo shoots according to claim 1, it is characterized in that, after described tinning, in tank, solid accounts for more than 80% of content weight, and syrup did not have stem tuber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410663915.0A CN104430826A (en) | 2014-11-18 | 2014-11-18 | Processing method of sweet water bamboo shoot can |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410663915.0A CN104430826A (en) | 2014-11-18 | 2014-11-18 | Processing method of sweet water bamboo shoot can |
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| CN104430826A true CN104430826A (en) | 2015-03-25 |
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| CN201410663915.0A Pending CN104430826A (en) | 2014-11-18 | 2014-11-18 | Processing method of sweet water bamboo shoot can |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN110326762A (en) * | 2019-07-17 | 2019-10-15 | 刘静 | A kind of bamboo shoot process method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103461461A (en) * | 2013-09-23 | 2013-12-25 | 李燕 | Health-care canned water-chestnut and processing method thereof |
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2014
- 2014-11-18 CN CN201410663915.0A patent/CN104430826A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461461A (en) * | 2013-09-23 | 2013-12-25 | 李燕 | Health-care canned water-chestnut and processing method thereof |
Non-Patent Citations (2)
| Title |
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| 不只是道具0053: "怎么去除鲜笋的苦味", 《百度知道》 * |
| 彭克勤等: "《农副产品贮藏与加工新技术画本》", 30 June 2000, 湖南科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN110326762A (en) * | 2019-07-17 | 2019-10-15 | 刘静 | A kind of bamboo shoot process method |
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