CN105124550A - Method for preparing low-salt salted fine bamboo shoots - Google Patents
Method for preparing low-salt salted fine bamboo shoots Download PDFInfo
- Publication number
- CN105124550A CN105124550A CN201510456278.4A CN201510456278A CN105124550A CN 105124550 A CN105124550 A CN 105124550A CN 201510456278 A CN201510456278 A CN 201510456278A CN 105124550 A CN105124550 A CN 105124550A
- Authority
- CN
- China
- Prior art keywords
- bamboo shoots
- fine bamboo
- thin bamboo
- concentration
- minute
- Prior art date
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Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 54
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 54
- 241001330002 Bambuseae Species 0.000 title claims abstract description 54
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 54
- 239000011425 bamboo Substances 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 6
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 6
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 6
- 239000001527 calcium lactate Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000020097 white wine Nutrition 0.000 claims abstract description 6
- 230000018044 dehydration Effects 0.000 claims abstract description 5
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- -1 salt salt Chemical class 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 210000003323 beak Anatomy 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 abstract description 7
- 239000011259 mixed solution Substances 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 244000092524 Sinocalamus latiflorus Species 0.000 description 1
- 235000015874 Sinocalamus latiflorus Nutrition 0.000 description 1
- 239000004280 Sodium formate Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- HLBBKKJFGFRGMU-UHFFFAOYSA-M sodium formate Chemical compound [Na+].[O-]C=O HLBBKKJFGFRGMU-UHFFFAOYSA-M 0.000 description 1
- 235000019254 sodium formate Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a method for preparing low-salt salted fine bamboo shoots. The method comprises the following steps of immersing fine bamboo shoots for 1 hour with flowing ozone water having a concentration of 3ml/L; draining water, frying the fine bamboo shoots in hot oil, mixing edible salt water having a concentration of 4 percent with white wine, calcium lactate and clove and boiling the mixed solution, and blanching the fried fine bamboo shoots in the mixed solution for 1 minute; cooling the blanched fine bamboo shoots, carrying out centrifugal dehydration at a rotating speed of 2500r/min for 5 minutes, and packaging the dehydrated fine bamboo shoots in vacuum; and sterilizing the packaged fine bamboo shoots at 100 DEG C for 10 minutes, cooling the sterilized fine bamboo shoots, and continuously sterilizing the cooled fine bamboo shoots for 140 seconds with microwaves having a frequency of 2580MHz. The fine bamboo shoot finished product prepared by the method does not have the browning phenomenon, is tasted crisp and tender, and can be preserved for 8 months.
Description
Technical field
The invention belongs to mushroom food process technical field, be specifically related to the thin bamboo shoots preparation method of a kind of less salt salt marsh.
Background technology
Thin bamboo shoots have quite abundant nutritive value, its distinctive crude fibre, abundant trace element and multivitamin and amino acid, free of contamination growing environments etc. have made it be considered to best pollution-free food, it is the effect that the glucoside of bitter taste has stimulating expression of macrophage to generate, this cell has effect of anti-cancer removing toxic substances, containing abundant cellulose, enterocinesia can be promoted, thus shortening cholesterol, the material time of staying in vivo such as fat, therefore have fat-reducing and Constipation, the effects such as colon cancer, fresh sweet bamboo shoot are difficult to long-term preservation, the method extending thin bamboo shoots storage life in prior art is more, salt marsh is exactly one of method, people were in processing salt marsh product process in the past, in order to avoid microorganism amount reproduction, generally can apply more salt to pickle, cause finished product taste too salty, could eat after needing desalination, in recent years, along with the raising of people's living standard with to healthy attention, less salt salt-like prod becomes more to be subject to liking of consumer, but the problem such as putrid and deteriorated generation swollen bag of less salt salt-like prod easily because of microorganism in storage transport and sales process, mainly use sodium formate at present, the method of the anticorrisive agents such as potassium sorbate avoids product in storage process to go bad, but excessive interpolation anticorrisive agent is also unsuitable for health.
Summary of the invention
The object of the present invention is to provide the preparation method of the thin bamboo shoots of a kind of less salt salt marsh, the thin bamboo shoot products produced through the present invention can ensure less salt, can ensure that again thin bamboo shoots undergo no deterioration within the shelf-life.
The technical solution used in the present invention is, the preparation method of the thin bamboo shoots of a kind of less salt salt marsh, and its making step is as follows:
1, select shell smooth and in golden yellow, without obvious insect eye, the ear leaf viridescent in bamboo shoot beak portion is fresh and alive, without the thin bamboo shoots of obscission;
2, by thin bamboo shoots concentration be the flowing soak with ozone solution process 1-2 hour of 3-4ml/L, drain away the water, putting into oil temperature is that the deep fat of 130-150 DEG C fries 5-10 second;
3, be that the saline solution of 4%-6% boils after mixing by the weight ratio of 20:1:0.15:0.05 with white wine, calcium lactate, cloves by concentration, the thin bamboo shoots after frying are put into wherein blanching 1-2 minute;
4, by the thin bamboo shoots cooling after blanching, under the rotating speed of 2500r/min after centrifugal dehydration 5-7 minute, carry out vacuum packaging, cool after sterilization 10-12 minute at 100 DEG C, continue sterilization 140s under frequency is the microwave of 2580MHZ.
Beneficial effect of the present invention is, by the flowing Ozone Water that concentration is 3-4ml/L, immersion treatment 1-2 hour is carried out to thin bamboo shoots, both thin bamboo shoots generation brown stain can have been prevented, can effectively kill various microorganism again, thin bamboo shoots being put into oil temperature is that the deep fat of 130-150 DEG C fries the tender and crisp sense that 5-10 can promote thin bamboo shoots second, because the time of frying is short, thin bamboo shoots nutrient loss is less, by saline solution and white wine, calcium lactate, the solution that cloves is mixed carries out blanching to the thin bamboo shoots after frying, not only on the brittleness of thin bamboo shoots and quality without impact, and flavouring can be played to thin bamboo shoots and increase fresh effect, fungistatic effect is also comparatively obvious simultaneously, adopting high temperature sterilization to be combined with microwave disinfection carries out degerming to the thin bamboo shoots of vacuum packaging, the thin bamboo shoots finished product made is without browning phenomenon, mouthfeel is tender and crisp, total number of bacteria is less than 300cfu/g, do not detect Escherichia coli and Sharpe door bacterium, do not detect pathogenic bacteria, shelf-life reaches 8 months.
The thin bamboo shoots finished product made is added up with following standards of grading index,
Color and luster: bright, without brown stain; 2.5 point
Fragrance: with fragrance striking the nose, with thin bamboo shoots fragrant; 2.5 point
Flavour: the fresh perfume (or spice) of flavour is crisp, tender, with the original delicate flavour of thin bamboo shoots; 2.5 point
Tissue morphology: soap-free emulsion polymeization, bamboo shoot body is complete; 2.5 point
After 100 people foretaste, average score is at 9.8 points, and minimum scoring is 9.2 points.
Detailed description of the invention
Embodiment 1:
1, select shell smooth and in golden yellow, without obvious insect eye, the ear leaf viridescent in bamboo shoot beak portion is fresh and alive, without the thin bamboo shoots of obscission;
2, by thin bamboo shoots concentration be the flowing soak with ozone solution process 1 hour of 3ml/L, drain away the water, putting into oil temperature is that the deep fat of 130 DEG C fries 5 seconds;
3, by concentration be 4% saline solution boil after mixing by the weight ratio of 20:1:0.15:0.05 with white wine, calcium lactate, cloves, the thin bamboo shoots after frying are put into wherein blanching 1 minute;
4, by the thin bamboo shoots cooling after blanching, under the rotating speed of 2500r/min, centrifugal dehydration is after 5 minutes, carries out vacuum packaging, and at 100 DEG C, sterilization cooled after 10 minutes, continues sterilization 140s under frequency is the microwave of 2580MHZ.
Embodiment 2:
1, select shell smooth and in golden yellow, without obvious insect eye, the ear leaf viridescent in bamboo shoot beak portion is fresh and alive, without the thin bamboo shoots of obscission;
2, by thin bamboo shoots concentration be the flowing soak with ozone solution process 2 hours of 4ml/L, drain away the water, putting into oil temperature is that the deep fat of 150 DEG C fries 10 seconds;
3, be that the saline solution of 4%-6% boils after mixing by the weight ratio of 20:1:0.15:0.05 with white wine, calcium lactate, cloves by concentration, the thin bamboo shoots after frying are put into wherein blanching 2 minutes;
4, by the thin bamboo shoots cooling after blanching, under the rotating speed of 2500r/min, centrifugal dehydration is after 7 minutes, carries out vacuum packaging, and at 100 DEG C, sterilization cooled after 12 minutes, continues sterilization 140s under frequency is the microwave of 2580MHZ.
Claims (1)
1. a preparation method for the thin bamboo shoots of less salt salt marsh, is characterized in that, its making step is as follows:
1), select shell smooth and in golden yellow, without obvious insect eye, the ear leaf viridescent in bamboo shoot beak portion is fresh and alive, without the thin bamboo shoots of obscission;
2) be, by thin bamboo shoots concentration the flowing soak with ozone solution process 1-2 hour of 3-4ml/L, drain away the water, putting into oil temperature is that the deep fat of 130-150 DEG C fries 5-10 second;
3) be, by concentration that the saline solution of 4%-6% boils after mixing by the weight ratio of 20:1:0.15:0.05 with white wine, calcium lactate, cloves, the thin bamboo shoots after frying are put into wherein blanching 1-2 minute;
4), by the thin bamboo shoots cooling after blanching, under the rotating speed of 2500r/min after centrifugal dehydration 5-7 minute, carry out vacuum packaging, cool after sterilization 10-12 minute at 100 DEG C, continue sterilization 140s under frequency is the microwave of 2580MHZ.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510456278.4A CN105124550A (en) | 2015-07-30 | 2015-07-30 | Method for preparing low-salt salted fine bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510456278.4A CN105124550A (en) | 2015-07-30 | 2015-07-30 | Method for preparing low-salt salted fine bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124550A true CN105124550A (en) | 2015-12-09 |
Family
ID=54710428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510456278.4A Pending CN105124550A (en) | 2015-07-30 | 2015-07-30 | Method for preparing low-salt salted fine bamboo shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124550A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566729A (en) * | 2018-12-10 | 2019-04-05 | 湖南医药学院 | A kind of storage practice of bamboo shoots |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334025A (en) * | 2001-08-03 | 2002-02-06 | 蒋文敏 | Process for preparing sour-and-hot bamboo shoot |
| CN1531869A (en) * | 2003-03-22 | 2004-09-29 | 福州超大现代农业发展有限公司 | Process fr processing mushroom instant food |
| CN1887114A (en) * | 2006-07-17 | 2007-01-03 | 海通食品集团股份有限公司 | Process of making frozen light pickled seasoning vegetable |
| CN102697010A (en) * | 2012-06-01 | 2012-10-03 | 浙江大学 | Fermented vegetable and preparation method thereof |
| JP2015019665A (en) * | 2013-07-22 | 2015-02-02 | ボソン カンパニー， リミテッド | Low-salt jellyfish preserved in salt |
| CN104351707A (en) * | 2014-11-21 | 2015-02-18 | 曾许珍 | Brassica rapa and preparation method thereof |
| CN104431909A (en) * | 2015-01-04 | 2015-03-25 | 湖北工业大学 | Method for making fermented crystal crisp sweet bamboo shoot |
-
2015
- 2015-07-30 CN CN201510456278.4A patent/CN105124550A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334025A (en) * | 2001-08-03 | 2002-02-06 | 蒋文敏 | Process for preparing sour-and-hot bamboo shoot |
| CN1531869A (en) * | 2003-03-22 | 2004-09-29 | 福州超大现代农业发展有限公司 | Process fr processing mushroom instant food |
| CN1887114A (en) * | 2006-07-17 | 2007-01-03 | 海通食品集团股份有限公司 | Process of making frozen light pickled seasoning vegetable |
| CN102697010A (en) * | 2012-06-01 | 2012-10-03 | 浙江大学 | Fermented vegetable and preparation method thereof |
| JP2015019665A (en) * | 2013-07-22 | 2015-02-02 | ボソン カンパニー， リミテッド | Low-salt jellyfish preserved in salt |
| CN104351707A (en) * | 2014-11-21 | 2015-02-18 | 曾许珍 | Brassica rapa and preparation method thereof |
| CN104431909A (en) * | 2015-01-04 | 2015-03-25 | 湖北工业大学 | Method for making fermented crystal crisp sweet bamboo shoot |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566729A (en) * | 2018-12-10 | 2019-04-05 | 湖南医药学院 | A kind of storage practice of bamboo shoots |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151209 |
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| RJ01 | Rejection of invention patent application after publication |