CN105325976A - Making method of ecological sour bamboo shoots - Google Patents

Making method of ecological sour bamboo shoots Download PDF

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Publication number
CN105325976A
CN105325976A CN201510912792.4A CN201510912792A CN105325976A CN 105325976 A CN105325976 A CN 105325976A CN 201510912792 A CN201510912792 A CN 201510912792A CN 105325976 A CN105325976 A CN 105325976A
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bamboo shoots
water
bamboo
sour
ecological
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CN201510912792.4A
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Chinese (zh)
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邓天华
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Individual
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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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • 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

Abstract

The invention discloses a making method of ecological sour bamboo shoots. The making method includes the following steps that a, fresh bamboo shoots are de-rooted and completely washed; b, the completely-washed unshelled bamboo shoots are boiled for 5-15 min, and then the bamboo shoots are immediately and forcedly cooled to 18-23 DEG C; c, the thoroughly-cooked unshelled shoots are stacked in a container in order, natural spring water or well water is added, and the water addition meets the requirement that water immerses the bamboo shoots; d, sealing is conducted through a water sealing method, the unshelled bamboo shoots are packaged after three months, and then the ecological sour bamboo shoots are obtained. The method that the bamboo shoots are pickled in a special water sealing mode is adopted, air can be isolated to the maximum degree, growth and propagation of other microorganisms are effectively avoided, no excessive table salt needs to be added, production and operation are convenient, and the method is simple and practicable; the pickled bamboo shoots are moderate in saltiness and sourness, delicious, tender and crispy, can enhance appetite and help digestion, and are sanitary to eat and special in taste.

Description

The preparation method of the sour bamboo shoot of a kind of ecology
Technical field
The invention belongs to food processing field, be specifically related to the preparation method of the sour bamboo shoot of a kind of ecology.
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 traditional foods of China, are the nutritious vegetables that people like.Containing 18 seed amino acids in bamboo shoots, wherein partial amino-acid by human body required, in the fresh bamboo shoot of 100g, be about 2g containing total amino acid content, bamboo shoots also contain the various trace elements of needed by human, as Se and Ge etc.In view of bamboo shoots, there is high protein, low fat and contain the trace elements such as Se, adding its abundant dietary fibre, be therefore described as " health food " by people.
Bamboo shoots, except eating raw as vegetables, are mainly used in processing canned bamboo shoots, or produce various seasoning bamboo shoot after fermentation.But the utilization of bamboo shoots and processing are all faced with fresh-keeping problem, are mainly reflected in following several aspect:
(1) the bamboo shoot phase concentrates, and it is short for season to produce bamboo shoot, causes during bamboo shoot processing factory busy season and has little time processing process, without the situation of raw material supply during dull season, therefore must pass through Preservation Treatment, the problem solving storage and transport.
(2) the fresh bamboo shoot raciness of bamboo shoot (as sweet bamboo shoot etc.) of improved seeds, must keep local flavor by Preservation Treatment.
(3) the bamboo shoot body of the kind had, after boiling, local flavor is fine, but after being made boiled, flavor quality declines, therefore the preservation technique studying ripe bamboo shoot is necessary.
Recently, fermentable goods are well received by consumers with the local flavor of its nutrition and health care and uniqueness.Lactic acid bacteria has the nutritive value improving bamboo-shoot product in bamboo shoots fermentation, improves the local flavor of bamboo-shoot product, prevents corruption, extend the shelf life.
For the bamboo shoots of pickling, require that quality is tender, without bitter taste and other peculiar smell.As the mao bamboo, early bamboo, feed chicken bamboo shoots etc.In the auxiliary material selected, salt should be one-level purified salt, and white granulated sugar should be primes, the regulation that white wine should meet " Spirit and liqueur hygiene standard ".In addition, the spices such as fennel seeds, cassia bark, Chinese prickly ash, anise, cloves, rhizoma zingiberis, Radix Glycyrrhizae, require without going mouldy, free from admixture.
The technological process that bamboo shoots are pickled be raw material → crop peel off → wash → salt down in advance → enter altar brewed → shaping → pack → vacuum seal → sterilization cooling → insulation inspection → packaging member → warehouse-in → finished product.
One, crop is peeled off, is cut the thick old part in bamboo shoot foundation portion, more longitudinally scratches bamboo shoot shell with cutter, peels off, removes bamboo shoot clothing.
Two, washing clear water washs bamboo shoots, pulls out, drains open fire.
Three, salt down in advance and heavily add the salt of 6-8% by raw material, mix thoroughly, compress, salt down 24-48 hour in advance.Bitter substance when salting down in advance in bamboo shoots flows out with fontanel water, can alleviate bitter taste.
Four, enter altar soaking container to select: select conventional Kimchi altar as round.Pickle jar is with flawless, and without sand holes, the duration and degree of heating is old, and glaze is good, and morphological appearance is suitable.
Preparation pickles water: the pickles water that need prepare and raw material ratio are 1 to 1.Select phreatic water, spring or running water, add the salt of 6-10%, boil, cooling, filter.If water hardness is lower, appropriate calcium chloride adjustment can be added.Salt solution is put into pickle jar, then adds first-class old pickles water 15-20% or the inoculation of lactic acid bacteria pure culture liquid.Lactic acid bacteria culture solution with hybrid bacterial strain as well.The white wine of 0.5% is added, the white granulated sugar of 2-3%, the chilli (determining according to hobby) of 1-5%, the potpourri of 0.1-0.3% in pickles water.Spices is by fennel seeds 30%, and Chinese prickly ash 20%, cassia bark 15%, anise 15%, rhizoma zingiberis 5%, cloves 5%, Radix Glycyrrhizae 10% forms.Grinds after spices mixing, wraps up with white gauze, puts into pickles water.
Enter altar brewed: had by the raw material through salting down in advance and sequentially load in altar, be filled to from altar mouth 6-10 centimeters, block altar mouth with bamboo chip, do not allow raw material expose liquid level, put interior dish well, build altar lid, pour into altar along water, allow its spontaneous fermentation.Altar, along the water salt solution of about 10%, can prevent altar from fouling along water.Must guard against in pickles water and bring grease into, because miscellaneous bacteria at grease surface colonization, can produce unpleasant stink.Pickles water surface, if any slight " raw spend long film ", can be slowly poured a small amount of white wine into, not stir, and plays bactericidal action because wine gently can float on the surface than pickles water.For prevention pickles water " long film is spent in life " can add the supplementary material containing bouvardin such as garlic, balsam pear, purple perilla, red skin radish, red skin sugarcane.The vegetables containing pigment such as red skin radish, its water colo(u)r is soluble in water, can play coloration to bamboo shoots, increases the attractive in appearance of goods.After entering altar, spontaneous fermentation is to certain hour, and when steeping bamboo shoots acid content and reaching 0.4-0.8%, pickle fermentation is ripe, namely should pull packaging out.
Five, the cutting of bubble bamboo shoots is strip, the sheet or thread of suitable size with stainless steel knife by shaping.Packing in time after cutting, must not stop more than 2 hours in centre.In order to avoid the bubble bamboo shoots exposure aerial time is oversize, increase content of molds, cause sterilization difficulty.
Six, packing packaging material should select air-tightness good, the temperature that ability is 100 DEG C and bag that not stratified laminated film is made, as nylon/high density polyethylene (HDPE) bag.Dish after weighing, loads in bag by special funnel, compresses.Should notice that sack must not adhere to dish bits or juice, otherwise can seal quality be affected.
Seven, vacuum seal vacuum packing machine finds time to seal, and heat seal width should be greater than 10 millimeters.Heat sealing strength was adjusted by heat-seal temperature, time.
Eight, the ph value of sterilization cooling bubble bamboo shoots is about 3.5, is high acid food product, can adopts pasteurize.100 grams of packed sterilizing types: 5-10 minute at 100 DEG C.Sterilization terminates, and is placed in rapidly cold water and is cooled to about 38 DEG C.
Nine, insulation inspection is incubated 7 days at 28 DEG C ± 2 DEG C, checks with or without fat bag, leak-off pocket, and sense index is carried out in sampling, theory index and microbiological indicator qualification.
Ten, packing the product of member through being up to the standards, can load in carton, tying up warehouse-in, treating pin.
But, a lot of salt can be added in the process of traditional pickling process bamboo shoots, containing the impurity such as nitrite, nitrate in salinity, may produce as harmful substances such as inferior ammonium nitrates.In the process of pickling, if add salinity to be less than 15%, the nitrate in bamboo shoots may be become nitrite by micro-reduction.Pickle content of nitrite after 1 hour to increase, two Zhou Houke peak, and sustainable 2 ~ 3 weeks.Pickling bamboo shoots and can generate a kind of carcinogen inferior ammonium nitrate like this, it is unfavorable often to eat health, can bring out cancer.
Meanwhile, pickle in the process of bamboo shoots and put salt in a large number, this group food sodium salt content can be caused to exceed standard, and usually feed can cause the burden of kidney, increases and hypertensive risk occurs.In addition, salt concentration height also can grievous injury gastrointestinal tract mucosa, and the incidence of disease that bamboo shoots person gastrointestinal inflammation and ulcer are pickled in normal feed is higher.Put salt deficiency if salted down during bamboo shoots, temperature is high, and the time of pickling, less than several days, will cause bacterium amount reproduction, and nitrate is easily reduced into poisonous nitrite.
Summary of the invention
For solving above-mentioned the deficiencies in the prior art, the object of the present invention is to provide the preparation method of the sour bamboo shoot of a kind of ecology, it adopts unique hydrolock to pickle the method for bamboo shoots, can completely cut off air to greatest extent, effectively prevent other growth of microorganism, breeding, and too much salt need not be added, its production operation is convenient, simple, and the salty acid appropriateness of the bamboo shoots of pickling out, delicious tender crisp, can improve a poor appetite and help digest, sanitary edible special taste.
The technical solution adopted in the present invention is:
A preparation method for the sour bamboo shoot of ecology, comprises the following steps:
A) fresh bamboo shoots removed root, clean;
B) the bamboo shoots band shell water boil 5-15 minute after cleaning, then forces to be cooled to 18-23 DEG C immediately;
C) neatly overlayed in container by the band shell bamboo shoot after boiling, add springwater or well water, amount of water did not have bamboo shoots;
D) seal by water seal method, after three months, namely belt leather packaging obtains ecological sour bamboo shoot.
Described bamboo shoots, before sealing by water seal method, can add salt by the 2-5% of bamboo shoots weight.
Described water seal method is, at the water surface layer overlay plastic foil of container, then enters clear water at irrigation on plastic membrance, fills to vessel port, then good seal container.
Beneficial effect of the present invention:
1, the preparation method of the ecological sour bamboo shoot of the present invention, it adopts unique hydrolock to pickle the method for bamboo shoots, air can be completely cut off to greatest extent, effectively prevent other growth of microorganism, breeding, and too much salt need not be added, use the pickled ripe bamboo shoot of a small amount of salt, make to form hyperosmosis environment around bamboo shoot body, thus suppression microbial activities, stop the activity of enzyme;
2, the preparation method of the ecological sour bamboo shoot of the present invention, easy to operate, simple, is convenient to promote;
3, the preparation method of the ecological sour bamboo shoot of the present invention, the salty acid appropriateness of the bamboo shoots of pickling out, delicious tender crisp, can improve a poor appetite and help digest, sanitary edible special taste;
4, the preparation method of the ecological sour bamboo shoot of the present invention, the bamboo shoots of pickling out are of high nutritive value, be rich in abundant cellulose, enterocinesia can be promoted, thus shorten the material time of staying in vivo such as cholesterol, fat, can also effectively prevent the pathology such as high cholesterol and hypertension, also containing the necessary nutriment of the human body such as amino acid, calcium simultaneously, and the accumulation of NO3-N and NO2-N is lower, be a kind of natural, safe sour bamboo shoot.
Detailed description of the invention
A preparation method for the sour bamboo shoot of ecology, comprises the following steps:
A) fresh bamboo shoots removed root, clean;
B) the bamboo shoots band shell water boil 5-15 minute after cleaning, then forces to be cooled to 18-23 DEG C immediately;
C) neatly overlayed in container by the band shell bamboo shoot after boiling, add springwater or well water, amount of water did not have bamboo shoots;
D) seal by water seal method, after three months, namely belt leather packaging obtains ecological sour bamboo shoot.
Described bamboo shoots, before sealing by water seal method, can add salt by the 2-5% of bamboo shoots weight.
Described water seal method is, at the water surface layer overlay plastic foil of container, then enters clear water at irrigation on plastic membrance, fills to vessel port, then good seal container.
As long as Edible bamboo shoot just can make sour bamboo shoot according to the solution of the present invention, now the bamboo shoots of edible mao bamboon make the sour bamboo shoot of ecology of the present invention, and carry out composition detection to it, and concrete outcome is as follows:
(1) detection of sour bamboo shoot nutrient composition.Protein, total sugar content are less, and dietary fiber content is 1.88 ± 0.06g/l00g; Mineral capital face, calcium is 15.02 ± 0.89mg/100g, and potassium is 185.52 ± 2.12mg/100g, and sodium is 50.57 ± 2.18mg/100g; Detect and find that sour bamboo shoot are rich in 7 necessary seed amino acids of human body.
(2) about the detection of the sour bamboo shoot flavor ingredient of fermentation.Adopt Headspace-solid phase microextraction, the way of application GC-MS detects, obtain volatile flavor goods and materials 49, percentage contents is 97.25%, the goods and materials composition that relative amount is positioned at top 10 is: ethanol (35.37%), p-cresol (22.37%), unknown material (5.87%), 3-octanol (3.87%), 3,7-dimethyl-1,6-octadiene-3-alcohol (4.02%), glycolic acid (3.15%), acetic acid (3.17%), n-hexyl aldehyde (1.12%), valeral (1.05%), neral (0.49%).What type was maximum is aldehyde, alcohol, ester, acid, phenol, alkene; Ketone, alkene, sulfur-containing compound are less; According to peak area statistics, relatively active volatile flavor goods and materials mostly are phenols, alcohols, acids, aldehydes.Wherein the important composition of flavor effect is had to be p-cresol, ethanol, 1-OCOL to sour bamboo shoot.
(3) under pH=2.7 prerequisite situation, detect the inorganic acid composition in sour bamboo shoot.Recording oxalic acid is 289.25 ± 17.78mg/100g; Lactic acid is 82.32 ± 6.88mg/100g; Acetic acid is 20.58 ± 1.65mg/100g, and accounting for total inorganic acid ratio is 97.68%.Contribute the inorganic acid of tart flavour to be mainly oxalic acid, lactic acid, acetic acid in acid bamboo shoot, and malic acid, citric acid are faint to sour bamboo shoot tart flavour contribution, fumaric acid, amber acid are not directly contributed for the tart flavour of sour bamboo shoot.It affects consequence order is oxalic acid > lactic acid > acetic acid > malic acid > citric acid.
As can be seen here, the ecology acid bamboo shoot that the present invention makes have good nutrition health-care functions, and possess unique flavor characteristic, preparation method is easy to operate, simple, is convenient to large-scale popularization simultaneously.

Claims (3)

1. a preparation method for the sour bamboo shoot of ecology, is characterized in that: comprise the following steps:
A) fresh bamboo shoots removed root, clean;
B) the bamboo shoots band shell water boil 5-15 minute after cleaning, then forces to be cooled to 18-23 DEG C immediately;
C) neatly overlayed in container by the band shell bamboo shoot after boiling, add springwater or well water, amount of water did not have bamboo shoots;
D) seal by water seal method, after three months, namely belt leather packaging obtains ecological sour bamboo shoot.
2. the preparation method of ecological sour bamboo shoot according to claim l, is characterized in that: described bamboo shoots before with the sealing of water seal method, can add salt by the 2-5% of bamboo shoots weight.
3. the preparation method of ecological sour bamboo shoot according to claim l, is characterized in that: described water seal method is, at the water surface layer overlay plastic foil of container, then enters clear water at irrigation on plastic membrance, fill to vessel port, then good seal container.
CN201510912792.4A 2015-12-11 2015-12-11 Making method of ecological sour bamboo shoots Pending CN105325976A (en)

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Application Number Priority Date Filing Date Title
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CN105325976A true CN105325976A (en) 2016-02-17

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1817191A (en) * 2006-03-15 2006-08-16 罗春媖 Method for processing bamboo shoots
CN101946885A (en) * 2010-09-20 2011-01-19 湖南省十三村食品有限公司 Hydraulic cellar sealed vegetable fermentation process
CN202104200U (en) * 2011-06-01 2012-01-11 重庆市涪陵榨菜集团股份有限公司 Fermentation tank for pickling of mustard tuber
CN202197791U (en) * 2011-07-27 2012-04-25 贵州省独山盐酸菜有限公司 Hydrochloric acid food fermenting and sealing structure
CN102551006A (en) * 2011-12-28 2012-07-11 吴海芳 Production method for sour bamboo shoots
CN104642975A (en) * 2013-11-19 2015-05-27 蒯良友 Manufacturing process for pickled bamboo shoots

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1817191A (en) * 2006-03-15 2006-08-16 罗春媖 Method for processing bamboo shoots
CN101946885A (en) * 2010-09-20 2011-01-19 湖南省十三村食品有限公司 Hydraulic cellar sealed vegetable fermentation process
CN202104200U (en) * 2011-06-01 2012-01-11 重庆市涪陵榨菜集团股份有限公司 Fermentation tank for pickling of mustard tuber
CN202197791U (en) * 2011-07-27 2012-04-25 贵州省独山盐酸菜有限公司 Hydrochloric acid food fermenting and sealing structure
CN102551006A (en) * 2011-12-28 2012-07-11 吴海芳 Production method for sour bamboo shoots
CN104642975A (en) * 2013-11-19 2015-05-27 蒯良友 Manufacturing process for pickled bamboo shoots

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Application publication date: 20160217