CN104432400A - Process for processing dried bamboo shoots - Google Patents
Process for processing dried bamboo shoots Download PDFInfo
- Publication number
- CN104432400A CN104432400A CN201410663927.3A CN201410663927A CN104432400A CN 104432400 A CN104432400 A CN 104432400A CN 201410663927 A CN201410663927 A CN 201410663927A CN 104432400 A CN104432400 A CN 104432400A
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- Prior art keywords
- bamboo shoot
- bamboo
- bamboo shoots
- pot
- shoots
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Classifications
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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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)
Abstract
The invention discloses a process for processing dried bamboo shoots, and relates to the technical field of bamboo shoots processing. The process is characterized by comprising the following steps: (1) husking, namely selecting healthy fresh bamboo shoots which are dug out within 24 hours, and firstly, cutting off bamboo shoots shells by virtue of a sharp tool nose to obtain husked bamboo shoot bodies; (2) stewing, namely putting the husked bamboo shoot bodies into a decocting pot, adding water to the pot, adding 10%-15% of salt to the water, and boiling for 6-10 minutes; (3) cooling, cleaning, fishing out the cooked bamboo shoot bodies from the pot, rinsing in a wooden cask with flowing cold water, cutting the bamboo shoot bodies open, touching by hands and judging that the bamboo shoot bodies are thoroughly cooled if a warmed sense disappears; (4) pickling, adding 20% of salt to the cleaned bamboo shoots, and adding 0.06%-0.1% of citric acid and 0.4%-0.6% of Vc; (5) drying at the temperature of 50-60 DEG C; and (6) sealing and packaging, namely sealing and packaging the dried bamboo shoots. The process is convenient to operate; and the processed bamboo shoots are good in taste, convenient to process and store for a long period of time, fresh and healthy.
Description
Technical field
The present invention relates to bamboo shoot process technical field, be specifically related to a kind of processing technology of dried 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, 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., to be through in process for the dried bamboo shoots of existing processing and to pickle, although be conducive to preserving, but mouthfeel is poor, and containing more carcinogen in the bamboo shoot of pickling, and the rear color of long-time placement is by the yellowish look that easily bleaches, before pickling, just boiling is carried out with clear water in the process had in addition, but owing to containing more alkaline matter in bamboo shoots, be difficult to remove alkaline matter with clear water boiling.
Summary of the invention
It is good that technical problem to be solved by this invention is to provide a kind of mouthfeel, and color keeps, and can remove alkaline matter in bamboo shoots, healthy and be convenient to the processing technology of the dried bamboo shoots processed and preserve.
The present invention solves the problems of the technologies described above and adopts following technical scheme,
A processing technology for dried bamboo shoots, 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, puts into digester by the bamboo shoot body of peeling off, in pot, adds water, adds the salt of 10 ~ 15% in water, boils latter lasting 6 ~ 10 minutes;
3) cooling cleaning, after the bamboo shoot body boiled is pulled out from pot, puts into the cold rinse of wooden barrel flowing, cuts bamboo shoot body, touch without low-grade fever sense, then cool completely with hand;
(4) pickle, in the bamboo shoot after cleaning, add the salt of 20%, and add the Vc of 0.06 ~ 0.1% citric acid and 0.4 ~ 0.6%;
(5) dry, temperature is arranged on 50 ~ 60 DEG C and dries;
(6) pack, the bamboo shoot after drying are packed.
Described step (5) carries out high temperature sterilization to bamboo shoot after drying.
During described boiling, bamboo shoot to be put in mesh bag or cage and to put in digester together with mesh bag or cage.
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 to pickle in the later stage; not only can in and alkaline matter in grandson, and can pH value be regulated, thus regulate mouthfeel; the carcinogen that Vc can suppress to pickle and produce; the too health degree of high product, and Vc can also protect the original general yellow of bamboo shoot, and it is better that feeling of freshness keeps.
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, fresh and healthy.
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 technology for dried bamboo shoots, 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, puts into digester by the bamboo shoot body of peeling off, in pot, adds water, adds the salt of 10 ~ 15% in water, boils latter lasting 6 ~ 10 minutes;
3) cooling cleaning, after the bamboo shoot body boiled is pulled out from pot, puts into the cold rinse of wooden barrel flowing, cuts bamboo shoot body, touch without low-grade fever sense, then cool completely with hand;
(4) pickle, in the bamboo shoot after cleaning, add the salt of 20%, and add the Vc of 0.06 ~ 0.1% citric acid and 0.4 ~ 0.6%;
(5) dry, temperature is arranged on 50 ~ 60 DEG C and dries;
(6) pack, the bamboo shoot after drying are packed.
Step (5) carries out high temperature sterilization to bamboo shoot after drying.
During boiling, bamboo shoot to be put in mesh bag or cage and to put in digester together with mesh bag or cage.
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 technology for dried bamboo shoots, 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, puts into digester by the bamboo shoot body of peeling off, in pot, adds water, adds the salt of 10 ~ 15% in water, boils latter lasting 6 ~ 10 minutes;
(3) cooling cleaning, after the bamboo shoot body boiled is pulled out from pot, puts into the cold rinse of wooden barrel flowing, cuts bamboo shoot body, touch without low-grade fever sense, then cool completely with hand;
(4) pickle, in the bamboo shoot after cleaning, add the salt of 20%, and add the Vc of 0.06 ~ 0.1% citric acid and 0.4 ~ 0.6%;
(5) dry, temperature is arranged on 50 ~ 60 DEG C and dries;
(6) pack, the bamboo shoot after drying are packed.
2. the processing technology of a kind of dried bamboo shoots according to claim 1, is characterized in that, described step (5) carries out high temperature sterilization to bamboo shoot after drying.
3. the processing technology of a kind of dried bamboo shoots according to claim 1, is characterized in that, during described boiling, bamboo shoot to be put in mesh bag or cage and to put in digester together with mesh bag or cage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410663927.3A CN104432400A (en) | 2014-11-18 | 2014-11-18 | Process for processing dried bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410663927.3A CN104432400A (en) | 2014-11-18 | 2014-11-18 | Process for processing dried bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104432400A true CN104432400A (en) | 2015-03-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410663927.3A Pending CN104432400A (en) | 2014-11-18 | 2014-11-18 | Process for processing dried bamboo shoots |
Country Status (1)
| Country | Link |
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| CN (1) | CN104432400A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326756A (en) * | 2019-08-15 | 2019-10-15 | 江西省农业科学院农业工程研究所 | A kind of environment-friendly preparation method thereof of the ripe dried bamboo shoots of moso bamboo |
| CN110810702A (en) * | 2019-12-13 | 2020-02-21 | 桐庐益乡源农产品有限公司 | Processing equipment and processing method of dried bamboo shoots |
Citations (5)
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| CN1347663A (en) * | 2001-08-21 | 2002-05-08 | 松德丰(清远)食品有限公司 | Production process of dry bamboo shoots in brine |
| CN101658275A (en) * | 2009-09-17 | 2010-03-03 | 菏泽巨鑫源食品有限公司 | Instant asparagus and preparation method thereof |
| CN103355616A (en) * | 2013-06-26 | 2013-10-23 | 湖南省林业科学院 | Processing method of health-care dried sinocalamus affinis bamboo shoot |
| CN103416703A (en) * | 2013-07-20 | 2013-12-04 | 石台县小菜一碟农产品有限公司 | Method for salting bamboo shoots |
| CN103859335A (en) * | 2014-04-01 | 2014-06-18 | 澜沧拉祜人家食品有限公司 | Salted bamboo shoot and preparation method thereof |
-
2014
- 2014-11-18 CN CN201410663927.3A patent/CN104432400A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1347663A (en) * | 2001-08-21 | 2002-05-08 | 松德丰(清远)食品有限公司 | Production process of dry bamboo shoots in brine |
| CN101658275A (en) * | 2009-09-17 | 2010-03-03 | 菏泽巨鑫源食品有限公司 | Instant asparagus and preparation method thereof |
| CN103355616A (en) * | 2013-06-26 | 2013-10-23 | 湖南省林业科学院 | Processing method of health-care dried sinocalamus affinis bamboo shoot |
| CN103416703A (en) * | 2013-07-20 | 2013-12-04 | 石台县小菜一碟农产品有限公司 | Method for salting bamboo shoots |
| CN103859335A (en) * | 2014-04-01 | 2014-06-18 | 澜沧拉祜人家食品有限公司 | Salted bamboo shoot and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326756A (en) * | 2019-08-15 | 2019-10-15 | 江西省农业科学院农业工程研究所 | A kind of environment-friendly preparation method thereof of the ripe dried bamboo shoots of moso bamboo |
| CN110810702A (en) * | 2019-12-13 | 2020-02-21 | 桐庐益乡源农产品有限公司 | Processing equipment and processing method of dried bamboo shoots |
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Application publication date: 20150325 |