CN105614294A - Fresh-keeping bamboo shoot vegetable production process - Google Patents
Fresh-keeping bamboo shoot vegetable production process Download PDFInfo
- Publication number
- CN105614294A CN105614294A CN201410579301.4A CN201410579301A CN105614294A CN 105614294 A CN105614294 A CN 105614294A CN 201410579301 A CN201410579301 A CN 201410579301A CN 105614294 A CN105614294 A CN 105614294A
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- CN
- China
- Prior art keywords
- sterilization
- fresh
- bamboo shoot
- radix crotalariae
- crotalariae szemoensis
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The present invention discloses a fresh-keeping bamboo shoot vegetable production process, which comprises: raw material inspection (fresh bamboo shoot), pre-cooking, cooling (water rinsing), shelling and bamboo shoot clothes removing, shaping, inspection, classification and grading, washing, metering, canning encoding (16 L tank), pH value detection(pH value is more than or equal to 5.5), sterilization and water supplementing (steam sterilization), sealing, sterilization (water bath sterilization), rapid cooling to a room temperature, cold preservation, 16 L tank opening, inspection, processing according to requirements, cutting, washing, metering, bagging, vacuum sealing, high temperature and high pressure sterilization, cooling, air drying, inspection, packing, and warehousing (room temperature). Compared with the process in the prior art, the process of the present invention has the following advantages that the taste, the color and other characteristics of bamboo shoot can be maintained within the shelf life, the food additive is not added, the product has the unique aroma and the rich aroma, and the process is suitable for large-scale industrial production in the bamboo shoot production season.
Description
Technical field
The invention belongs to food processing field, be specifically related to the processing technology of a kind of fresh-keeping Radix Crotalariae szemoensis vegetable.
Background technology
Radix Crotalariae szemoensis have removing heat-phlegm, QI invigorating stomach function regulating, control quench one's thirst, the effect such as dredging water passages, the profit refreshing stomach of diaphragm. Radix Crotalariae szemoensis also have the feature of low fat, low sugar, multifilament, and edible bamboo shoots can not only promote intestinal peristalsis promoting, helps digest, and go food stagnation, anti-constipation, and have effect of prevention colorectal cancer. And Radix Crotalariae szemoensis are fatty, starch is little, belong to natural low fat, low-calorie diet, it it is the good merchantable brand lost weight of overweight people. In the processing technology of current fresh-keeping Radix Crotalariae szemoensis vegetable, make product and can not well keep the moisture contained in Radix Crotalariae szemoensis, make the fresher Radix Crotalariae szemoensis differences to some extent such as the mouthfeel of Radix Crotalariae szemoensis, color and luster, make the Quality Down of product.
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that the processing technology of a kind of fresh-keeping Radix Crotalariae szemoensis vegetable, make the moisture in product be preserved fully, product is all the same with fresh Radix Crotalariae szemoensis in mouthfeel with color and luster, improves production efficiency.
The processing technology of fresh-keeping Radix Crotalariae szemoensis vegetable provided by the invention, comprises the following steps:
(1) precook: by fresh bamboo sprout band mud band shell vapour cooking;
(2) cooling (water drift): adopt cooling water to be cooled to room temperature the bamboo sprout after precooking;
(3) peel off bullet clothing: remove the shell of Radix Crotalariae szemoensis and the Radix Crotalariae szemoensis clothing on Radix Crotalariae szemoensis top;
(4) clean: remove impurity and dirt;
(5) tinning: by the bamboo sprout tinning after cleaning;
(6) detection pH value (pH value >=5.5) is when through above-mentioned steps and without any material, if pH value >=5.5 of the Radix Crotalariae szemoensis of detection;
(7) sterilization (steam sterilization): adopt the steam of 100 DEG C or more than 100 DEG C to carry out sterilizing, wet sterilization 120-170 minute;
(8) sealing: seal in retorts or outside pot;
(9) sterilizing: the product of sealing is sterilized;
(10) room temperature it is cooled to rapidly;
(11) cold preservation.
The processing technology of fresh-keeping Radix Crotalariae szemoensis vegetable provided by the invention, it has the beneficial effects that, the moisture in product is preserved fully, product is all the same with fresh Radix Crotalariae szemoensis in mouthfeel with color and luster, and in process of production without any additive, the holding time is long, it is adaptable to the large-scale production of factory preserves.
Detailed description of the invention
Below in conjunction with an embodiment, the processing technology of fresh-keeping Radix Crotalariae szemoensis vegetable provided by the invention is described in detail.
Embodiment
The processing technology of the fresh-keeping Radix Crotalariae szemoensis vegetable of the present embodiment, comprises the following steps:
(1) precook: by fresh bamboo sprout band mud band shell vapour cooking;
(2) cooling (water drift): adopt cooling water to be cooled to room temperature the bamboo sprout after precooking;
(3) peel off bullet clothing: remove the shell of Radix Crotalariae szemoensis and the Radix Crotalariae szemoensis clothing on Radix Crotalariae szemoensis top;
(4) clean: remove impurity and dirt;
(5) tinning: by the bamboo sprout tinning after cleaning;
(6) detection pH value (pH value=5.5) is when through above-mentioned steps and without any material, if pH value=5.5 of the Radix Crotalariae szemoensis of detection;
(7) sterilization (steam sterilization): adopt the steam of more than 120 DEG C to carry out sterilizing, wet sterilization 120 minutes;
(8) sealing: seal in retorts or outside pot;
(9) sterilizing: the product of sealing is sterilized;
(10) room temperature it is cooled to rapidly;
(11) cold preservation.
The processing technology of fresh-keeping Radix Crotalariae szemoensis vegetable, the Radix Crotalariae szemoensis produced not only have the delicate fragrance of fresh Radix Crotalariae szemoensis with good to eat, and without any abnormal flavour, extend the supply of material season of Radix Crotalariae szemoensis, meet people's demand to Radix Crotalariae szemoensis, are ensureing on the basis of quality, the benefit of the product of increase.
Claims (1)
1. the processing technology of a fresh-keeping Radix Crotalariae szemoensis vegetable, it is characterised in that: said method comprising the steps of:
(1) precook: by fresh bamboo sprout band mud band shell vapour cooking;
(2) cooling (water drift): adopt cooling water to be cooled to room temperature the bamboo sprout after precooking;
(3) peel off bullet clothing: remove the shell of Radix Crotalariae szemoensis and the Radix Crotalariae szemoensis clothing on Radix Crotalariae szemoensis top;
(4) clean: remove impurity and dirt;
(5) tinning: by the bamboo sprout tinning after cleaning;
(6) detection pH value (pH value >=5.5) is when through above-mentioned steps and without any material, if pH value >=5.5 of the Radix Crotalariae szemoensis of detection;
(7) sterilization (steam sterilization): adopt the steam of 100 DEG C or more than 100 DEG C to carry out sterilizing, wet sterilization 120-170 minute;
(8) sealing: seal in retorts or outside pot;
(9) sterilizing: the product of sealing is sterilized;
(10) room temperature it is cooled to rapidly;
(11) cold preservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410579301.4A CN105614294A (en) | 2014-10-27 | 2014-10-27 | Fresh-keeping bamboo shoot vegetable production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410579301.4A CN105614294A (en) | 2014-10-27 | 2014-10-27 | Fresh-keeping bamboo shoot vegetable production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614294A true CN105614294A (en) | 2016-06-01 |
Family
ID=56029991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410579301.4A Pending CN105614294A (en) | 2014-10-27 | 2014-10-27 | Fresh-keeping bamboo shoot vegetable production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105614294A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112220012A (en) * | 2020-10-20 | 2021-01-15 | 杭州西马克食品有限公司 | Production equipment and processing technology of instant braised bamboo shoots |
-
2014
- 2014-10-27 CN CN201410579301.4A patent/CN105614294A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112220012A (en) * | 2020-10-20 | 2021-01-15 | 杭州西马克食品有限公司 | Production equipment and processing technology of instant braised bamboo shoots |
| CN112220012B (en) * | 2020-10-20 | 2022-08-12 | 杭州西马克食品有限公司 | Production equipment and processing technology of instant braised bamboo shoots |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160601 |