CN104431842A - Fresh bamboo processing process - Google Patents
Fresh bamboo processing process Download PDFInfo
- Publication number
- CN104431842A CN104431842A CN201410663936.2A CN201410663936A CN104431842A CN 104431842 A CN104431842 A CN 104431842A CN 201410663936 A CN201410663936 A CN 201410663936A CN 104431842 A CN104431842 A CN 104431842A
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- bamboo shoot
- bamboo
- bamboo shoots
- high temperature
- temperature sterilization
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a fresh bamboo shoot processing process and relates to the technical field of bamboo shoot processing. The process is characterized by comprising the following steps: (1) shelling, namely selecting healthy fresh bamboo shoots which are excavated within 24 hours and firstly slicing shells of the bamboo shoots by a knife sharp; (2) cooking, namely putting shelled bamboo shoot bodies into a cooking pot, vertically putting the bamboo shoot bodies in the cooking pot with the knots facing downward and then cooking for 2-3 hours with a big fire; (3) cooling and cleaning; (4) cutting the roots; (5) fermenting, namely adding a culture for fermenting and adding citric acid for adjusting the PH value which is between 4.1 and 4.3; (6) sterilizing at high temperature, pouring fermented fermenting water in the bamboo shoots, then adding fresh water and then putting into an iron barrel for high-temperature sterilization; and (7) sealing and packing, namely sealing, compressing and packing the bamboo shoots which are sterilized at the high temperatures by virtue of the iron barrel. The process disclosed by the invention is convenient to operate, and the processed bamboo shoots are good in taste, convenient to process and store for a long time and hardly damaged.
Description
Technical field
The present invention relates to bamboo shoot process technical field, be specifically related to a kind of bamboo shoots processing technology.
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, have plenty of and directly sell as fresh bamboo shoot, or bamboo shoots by fermentation, the bamboo shoot that process is pickled and dried bamboo shoots etc., the mouthfeel for the bamboo shoots of existing processing is poor, mainly boiling and fermentation are not controlled well, what cause bamboo shoots to have is softer, does not have fragility, and existing bamboo shoots is pickled owing to not passing through, it is not easily preserved, or the holding time is shorter.
Summary of the invention
It is good that technical problem to be solved by this invention is to provide a kind of mouthfeel, is convenient to the bamboo shoots processing technology of processing and preserving.
The present invention solves the problems of the technologies described above and adopts following technical scheme,
A kind of bamboo shoots processing technology, is characterized in that: comprise the following steps,
(1) peel off, select health to dig out the fresh bamboo shoot being no more than 24 hours, first cut tender tips of bamboo shoot shell with scraper point, subsequently with point of a knife rip cutting straight line from top to bottom, deeply reach bamboo shoot meat; Blade is inserted bamboo shoot shell and bamboo shoot meat connecting place, and now take the left hand of bamboo shoot to be turned left by bamboo shoot body rotation, the incision to the right of right hand-held knife, namely bamboo shoot shell takes off; Finally cut the bamboo shoot root and stem of certain plants and scabble root and stem of certain plants portion radical bud point;
(2) boiling, the bamboo shoot body of peeling off is put into digester, and bamboo shoot body is placed vertically in digester by the root and stem of certain plants facing downward, then boils 2 ~ 3 hours with vigorous fire;
(3) cooling cleaning, after the bamboo shoot body boiled is pulled out from pot, puts into the cold rinse of wooden barrel flowing, cuts large bamboo shoot body, touch without low-grade fever sense, then cool completely with hand;
(4) root is cut;
(5) ferment, add put into bacterial classification carry out fermentation process and add citric acid regulate pH value, pH value is arranged between 4.1 ~ 4.3;
(6) high temperature sterilization, outwells the fermentation water in the bamboo shoot after fermentation, then adds new water, be then placed in metal bucket and carry out high temperature sterilization;
(7) pack, the bamboo shoot after high temperature sterilization are carried out seal compression packaging by metal bucket.
Described high temperature sterilization carries out sterilization by steam, and temperature is arranged on 120 ~ 150 DEG C.
The time of described fermentation is 22 ~ 26 hours.
Described high temperature sterilization and seal-packed metal bucket can only use once.
The invention has the beneficial effects as follows: the present invention is easy to operate, the bamboo shoots mouthfeel of processing is good, is convenient to processing and preserves for a long time, being not easy to break down.
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 kind of bamboo shoots processing technology, comprises the following steps,
(1) peel off, select health to dig out the fresh bamboo shoot being no more than 24 hours, first cut tender tips of bamboo shoot shell with scraper point, subsequently with point of a knife rip cutting straight line from top to bottom, deeply reach bamboo shoot meat; Blade is inserted bamboo shoot shell and bamboo shoot meat connecting place, and now take the left hand of bamboo shoot to be turned left by bamboo shoot body rotation, the incision to the right of right hand-held knife, namely bamboo shoot shell takes off; Finally cut the bamboo shoot root and stem of certain plants and scabble root and stem of certain plants portion radical bud point;
(2) boiling, the bamboo shoot body of peeling off is put into digester, and bamboo shoot body is placed vertically in digester by the root and stem of certain plants facing downward, then boils 2.5 hours with vigorous fire;
(3) cooling cleaning, after the bamboo shoot body boiled is pulled out from pot, puts into the cold rinse of wooden barrel flowing, cuts large bamboo shoot body, touch without low-grade fever sense, then cool completely with hand;
(4) root is cut;
(5) ferment, add put into bacterial classification carry out fermentation process and add citric acid regulate pH value, pH value is arranged on 4.2;
(6) high temperature sterilization, outwells the fermentation water in the bamboo shoot after fermentation, then adds new water, be then placed in metal bucket and carry out high temperature sterilization;
(7) pack, the bamboo shoot after high temperature sterilization are carried out seal compression packaging by metal bucket.
High temperature sterilization carries out sterilization by steam, and temperature is arranged on 130 DEG C.
The time of fermentation is 24 hours.
High temperature sterilization and seal-packed metal bucket can only use once.
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 (4)
1. a bamboo shoots processing technology, is characterized in that: comprise the following steps,
(1) peel off, select health to dig out the fresh bamboo shoot being no more than 24 hours, first cut tender tips of bamboo shoot shell with scraper point, subsequently with point of a knife rip cutting straight line from top to bottom, deeply reach bamboo shoot meat; Blade is inserted bamboo shoot shell and bamboo shoot meat connecting place, and now take the left hand of bamboo shoot to be turned left by bamboo shoot body rotation, the incision to the right of right hand-held knife, namely bamboo shoot shell takes off; Finally cut the bamboo shoot root and stem of certain plants and scabble root and stem of certain plants portion radical bud point;
(2) boiling, the bamboo shoot body of peeling off is put into digester, and bamboo shoot body is placed vertically in digester by the root and stem of certain plants facing downward, then boils 2 ~ 3 hours with vigorous fire;
(3) cooling cleaning, after the bamboo shoot body boiled is pulled out from pot, puts into the cold rinse of wooden barrel flowing, cuts large bamboo shoot body, touch without low-grade fever sense, then cool completely with hand;
(4) root is cut;
(5) ferment, add put into bacterial classification carry out fermentation process and add citric acid regulate pH value, pH value is arranged between 4.1 ~ 4.3;
(6) high temperature sterilization, outwells the fermentation water in the bamboo shoot after fermentation, then adds new water, be then placed in metal bucket and carry out high temperature sterilization;
(7) pack, the bamboo shoot after high temperature sterilization are carried out seal compression packaging by metal bucket.
2. a kind of bamboo shoots processing technology according to claim 1, is characterized in that, described high temperature sterilization carries out sterilization by steam, and temperature is arranged on 120 ~ 150 DEG C.
3. a kind of bamboo shoots processing technology according to claim 2, is characterized in that, the time of described fermentation is 22 ~ 26 hours.
4. a kind of bamboo shoots processing technology according to claim 2, is characterized in that, described high temperature sterilization and seal-packed metal bucket can only use once.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410663936.2A CN104431842A (en) | 2014-11-18 | 2014-11-18 | Fresh bamboo processing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410663936.2A CN104431842A (en) | 2014-11-18 | 2014-11-18 | Fresh bamboo processing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431842A true CN104431842A (en) | 2015-03-25 |
Family
ID=52879190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410663936.2A Pending CN104431842A (en) | 2014-11-18 | 2014-11-18 | Fresh bamboo processing process |
Country Status (1)
| Country | Link |
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| CN (1) | CN104431842A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262295A (en) * | 2016-08-22 | 2017-01-04 | 韦中定 | A kind of processing method of bamboo sprout ferment in second time |
| CN106858479A (en) * | 2017-03-30 | 2017-06-20 | 城步苗族自治县南山燊威特色农业发展有限公司 | A kind of processing technology of bamboo shoots |
| CN108056420A (en) * | 2017-12-14 | 2018-05-22 | 宜宾有正农业开发有限公司 | Dry bamboo shoot processing method |
| CN110810765A (en) * | 2019-11-21 | 2020-02-21 | 建宁县恒承食品有限公司 | Bamboo shoot processing technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817191A (en) * | 2006-03-15 | 2006-08-16 | 罗春媖 | Method for processing bamboo shoots |
-
2014
- 2014-11-18 CN CN201410663936.2A patent/CN104431842A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817191A (en) * | 2006-03-15 | 2006-08-16 | 罗春媖 | Method for processing bamboo shoots |
Non-Patent Citations (3)
| Title |
|---|
| 刘宝家: "《食品加工技术、工艺和配方大全：续集（2）中》", 30 November 1995, 科学技术文献出版社 * |
| 吴永娴等: "《果品蔬菜加工与贮藏实用技术》", 31 May 1991, 西南师范大学出版社 * |
| 赖惠雯等: "清水竹笋的加工工艺研究", 《广州食品工业科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262295A (en) * | 2016-08-22 | 2017-01-04 | 韦中定 | A kind of processing method of bamboo sprout ferment in second time |
| CN106858479A (en) * | 2017-03-30 | 2017-06-20 | 城步苗族自治县南山燊威特色农业发展有限公司 | A kind of processing technology of bamboo shoots |
| CN108056420A (en) * | 2017-12-14 | 2018-05-22 | 宜宾有正农业开发有限公司 | Dry bamboo shoot processing method |
| CN110810765A (en) * | 2019-11-21 | 2020-02-21 | 建宁县恒承食品有限公司 | Bamboo shoot processing technology |
| CN110810765B (en) * | 2019-11-21 | 2022-12-16 | 建宁县恒承食品有限公司 | Bamboo shoot processing technology |
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Application publication date: 20150325 |