CN105557975A - Original flavored fresh water bamboo leleba oldhami shoot processing method - Google Patents
Original flavored fresh water bamboo leleba oldhami shoot processing method Download PDFInfo
- Publication number
- CN105557975A CN105557975A CN201511013628.6A CN201511013628A CN105557975A CN 105557975 A CN105557975 A CN 105557975A CN 201511013628 A CN201511013628 A CN 201511013628A CN 105557975 A CN105557975 A CN 105557975A
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- Prior art keywords
- oldhami
- leleba
- bamboo
- shoots
- sterilization
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention discloses an original flavored fresh water bamboo leleba oldhami shoot processing method. Fresh bamboo leleba oldhami shoots are washed and put into a pot to be steamed to be well-done and the steamed bamboo leleba oldhami shoots are taken out from the pot and cooled, and the cooled bamboo leleba oldhami shoots are shelled and washed; then the pretreated bamboo leleba oldhami shoots are dehydrated, bagged, vacuum sealed and placed into a sterilization pot to be sterilized; and after the sterilization, the bamboo leleba oldhami shoots are immediately cooled to obtain the finished products. The produced original flavored fresh water bamboo leleba oldhami shoots by the method do not need to add acid to adjust the pH value and contain not any chemical additives. The sweetness and flavor of the bamboo leleba oldhami shoots can be kept and the nutrients of the bamboo leleba oldhami shoots are also maintained. Compared with the traditional retort sterilization method, the finished products processed by high temperature and pressure can be stored at room temperature for one year, do not have bulging bags and go bad, and tastes refreshing and crisp, and fragrant and sweet.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of processing method of original flavor clear water Dendrocalamopsis oldhami.
Background technology
Dendrocalamopsis oldhami quality is tender and crisp, fresh and sweet tasty and refreshing, nutritious, be rich in vitamin A, B, B2, CE and dietary fiber simultaneously, 18 seed amino acids necessary with human body, its nutritive value is higher than general vegetables, the content of mineral substances such as soluble sugar and phosphorus, iron, calcium are also higher than moso bamboo shoot, the trace element such as the tyrosine contained by green bamboo shoot and Se, Ge also has anti-cancer, antitumaous effect, is desirable beauty and health care good merchantable brand and natural green food.
The processing method of traditional Dendrocalamopsis oldhami adopts cooking disinfection method, sterilizing time at least 1.5 hours, temperature is no more than 100 DEG C, in order to add the chemical addition agent of a little Sodium Thiosulfate or bio-preservative and so in fresh-keeping production process, and acid adding regulates pH value between 4.2 ~ 5.2, such processing mode not only destroys the distinctive sugariness in Dendrocalamopsis oldhami, makes its taste bad, also destroy its nutrition, the use of antistaling agent more can produce health and threaten simultaneously.
Summary of the invention
The object of the present invention is to provide a kind of processing method that also can keep Dendrocalamopsis oldhami sugariness and freshness without the need to adding any chemical addition agent.
The technical scheme realizing the object of the invention is: a kind of processing method of original flavor clear water Dendrocalamopsis oldhami, and it comprises the following steps: 1) pretreatment: put into pot boiling after being cleaned by fresh Dendrocalamopsis oldhami to well-done, then take the dish out of the pot and cool and cleaning of shelling;
2) encapsulate: by pretreated Dendrocalamopsis oldhami dehydration, pack also vacuum seal;
3) sterilization: packaged Dendrocalamopsis oldhami is put into retort, made the temperature increase in retort arrive through 6 ~ 15 minutes
106 ~ 123 DEG C, control pot inner pressure 0.12 ~ 0.15MPa constant temperature sterilization 20 ~ 45 minutes;
4) cool: immediately Dendrocalamopsis oldhami is cooled after sterilization terminates, obtain finished product.
Further, adopt the frozen water of less than 5 DEG C to cool the Dendrocalamopsis oldhami after sterilization terminates in described step 4), this also contributes to the brittleness of improving product while operating in shortening cool time.
Adopt the original flavor clear water Dendrocalamopsis oldhami that the inventive method is produced, namely acid adding is not needed to regulate pH value not containing any chemical addition agent yet, sugariness and the fragrance of Dendrocalamopsis oldhami can be kept, also the nutrition of Dendrocalamopsis oldhami can be kept, finished product after high temperature pressure process can deposit 1 year not swollen bag at normal temperatures compared with conventional boil bactericidal assay, never degenerate, mouthfeel is sharp and clear, fragrant and sweet.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme of the present invention is described in detail.
embodiment 1:
A processing method for original flavor clear water Dendrocalamopsis oldhami, it comprises the following steps: 1) pretreatment: put into pot boiling after being cleaned by fresh Dendrocalamopsis oldhami to well-done, then take the dish out of the pot and cool and cleaning of shelling;
2) encapsulate: by pretreated Dendrocalamopsis oldhami dehydration, pack also vacuum seal;
3) sterilization: packaged Dendrocalamopsis oldhami is put into retort, made temperature increase in retort to 106 DEG C through 6 minutes, control pot inner pressure 0.12MPa constant temperature sterilization 40 minutes;
4) cool: adopt the frozen water of less than 5 DEG C to cool the Dendrocalamopsis oldhami after sterilization terminates after sterilization terminates immediately, obtain finished product.
embodiment 2:
A processing method for original flavor clear water Dendrocalamopsis oldhami, it comprises the following steps: 1) pretreatment: put into pot boiling after being cleaned by fresh Dendrocalamopsis oldhami to well-done, then take the dish out of the pot and cool and cleaning of shelling;
2) encapsulate: by pretreated Dendrocalamopsis oldhami dehydration, pack also vacuum seal;
3) sterilization: packaged Dendrocalamopsis oldhami is put into retort, made temperature increase in retort to 123 DEG C through 15 minutes, control pot inner pressure 0.15MPa constant temperature sterilization 20 minutes;
4) cool: adopt the frozen water of less than 5 DEG C to cool the Dendrocalamopsis oldhami after sterilization terminates after sterilization terminates immediately, obtain finished product.
embodiment 3:
A processing method for original flavor clear water Dendrocalamopsis oldhami, it comprises the following steps: 1) pretreatment: put into pot boiling after being cleaned by fresh Dendrocalamopsis oldhami to well-done, then take the dish out of the pot and cool and cleaning of shelling;
2) encapsulate: by pretreated Dendrocalamopsis oldhami dehydration, pack also vacuum seal;
3) sterilization: packaged Dendrocalamopsis oldhami is put into retort, made temperature increase in retort to 120 DEG C through 10 minutes, control pot inner pressure 0.13MPa constant temperature sterilization 35 minutes;
4) cool: adopt the frozen water of less than 5 DEG C to cool the Dendrocalamopsis oldhami after sterilization terminates after sterilization terminates immediately, obtain finished product.
embodiment 4:
A processing method for original flavor clear water Dendrocalamopsis oldhami, it comprises the following steps: 1) pretreatment: put into pot boiling after being cleaned by fresh Dendrocalamopsis oldhami to well-done, then take the dish out of the pot and cool and cleaning of shelling;
2) encapsulate: by pretreated Dendrocalamopsis oldhami dehydration, pack also vacuum seal;
3) sterilization: packaged Dendrocalamopsis oldhami is put into retort, made temperature increase in retort to 121 DEG C through 13 minutes, control pot inner pressure 0.13MPa constant temperature sterilization 40 minutes;
4) cool: adopt the frozen water of less than 5 DEG C to cool the Dendrocalamopsis oldhami after sterilization terminates after sterilization terminates immediately, obtain finished product.
Claims (2)
1. a processing method for original flavor clear water Dendrocalamopsis oldhami, is characterized in that, it comprises the following steps: 1) pretreatment: put into pot boiling after being cleaned by fresh Dendrocalamopsis oldhami to well-done, then take the dish out of the pot and cool and cleaning of shelling;
2) encapsulate: by pretreated Dendrocalamopsis oldhami dehydration, pack also vacuum seal;
3) sterilization: packaged Dendrocalamopsis oldhami is put into retort, made temperature increase in retort to 106 ~ 123 DEG C through 6 ~ 15 minutes, control pot inner pressure 0.12 ~ 0.15MPa constant temperature sterilization 20 ~ 45 minutes;
4) cool: immediately Dendrocalamopsis oldhami is cooled after sterilization terminates, obtain finished product.
2. the processing method of original flavor clear water Dendrocalamopsis oldhami according to claim 1, is characterized in that, adopts the frozen water of less than 5 DEG C to cool the Dendrocalamopsis oldhami after sterilization terminates in described step 4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511013628.6A CN105557975A (en) | 2015-12-31 | 2015-12-31 | Original flavored fresh water bamboo leleba oldhami shoot processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511013628.6A CN105557975A (en) | 2015-12-31 | 2015-12-31 | Original flavored fresh water bamboo leleba oldhami shoot processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105557975A true CN105557975A (en) | 2016-05-11 |
Family
ID=55869096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511013628.6A Pending CN105557975A (en) | 2015-12-31 | 2015-12-31 | Original flavored fresh water bamboo leleba oldhami shoot processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105557975A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212075A (en) * | 2017-06-26 | 2017-09-29 | 谭庆尧 | A kind of fresh bamboo shoots preservation technique without any food additives |
| CN111296788A (en) * | 2019-12-14 | 2020-06-19 | 四川洪雅县幺麻子食品有限公司 | Production system and production process for water-smoked bamboo shoots |
| CN113545460A (en) * | 2021-07-21 | 2021-10-26 | 上海交通大学重庆研究院 | Processing method of boiled fresh bamboo shoots |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695466A (en) * | 2005-06-22 | 2005-11-16 | 林晓加 | Method for processing soft packed fresh bamboo shoots |
-
2015
- 2015-12-31 CN CN201511013628.6A patent/CN105557975A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695466A (en) * | 2005-06-22 | 2005-11-16 | 林晓加 | Method for processing soft packed fresh bamboo shoots |
Non-Patent Citations (2)
| Title |
|---|
| 三采文化: "《图解蔬菜营养养生手册》", 31 January 2008, 汕头大学出版社 * |
| 胡小松等: "《农产品深加工技术》", 31 December 2007, 中国农业科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212075A (en) * | 2017-06-26 | 2017-09-29 | 谭庆尧 | A kind of fresh bamboo shoots preservation technique without any food additives |
| CN107212075B (en) * | 2017-06-26 | 2020-12-01 | 谭庆尧 | Bamboo shoot fresh-keeping process without adding any food additive |
| CN111296788A (en) * | 2019-12-14 | 2020-06-19 | 四川洪雅县幺麻子食品有限公司 | Production system and production process for water-smoked bamboo shoots |
| CN113545460A (en) * | 2021-07-21 | 2021-10-26 | 上海交通大学重庆研究院 | Processing method of boiled fresh bamboo shoots |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160511 |