CN105981799A - Sulfur-free fresh-keeping processing and producing technology of bamboo shoots - Google Patents
Sulfur-free fresh-keeping processing and producing technology of bamboo shoots Download PDFInfo
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- CN105981799A CN105981799A CN201510057951.7A CN201510057951A CN105981799A CN 105981799 A CN105981799 A CN 105981799A CN 201510057951 A CN201510057951 A CN 201510057951A CN 105981799 A CN105981799 A CN 105981799A
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- water
- bamboo shoots
- sulfur
- bamboo sprout
- bamboo
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Abstract
The invention provides a sulfur-free fresh-keeping processing and producing technology of bamboo shoots, and relates to the technical field of food processing. The sulfur-free fresh-keeping processing and producing technology disclosed by the invention comprises the following steps of putting fresh bamboo shoots in boiling water, cooking the fresh bamboo shoots in the boiling water until the bamboo shoots are 70% cooked, taking out of the 70% cooked bamboo shoots from a pot, performing cooling, putting chlorine dioxide in water to form a saturated solution, and performing sealing; soaking the bamboo shoots with clean water until saturation; cleaning the soaked bamboo shoots, adding clean water to just immerse the bamboo shoots, detecting the concentration of the sulfur dioxide in the water, and taking out the bamboo shoots; loading the bamboo shoots in a bucket, then adding water until the bucket is full of the water, and well sealing the bucket for storage; adding a solution of which the pH is 3.8-4.5 to a storage container, and introducing steam into the storage container for sterilization; after sterilization, performing sealed preservation on the storage container; and transporting processed semi-finished products back to a processing place, removing bamboo shoot skin, leveling bamboo shoot heads, performing bagging, anew adding water by the above method, performing vacuumizing, performing sealing, and loading finished products into boxes. According to the sulfur-free fresh-keeping processing and producing technology disclosed by the invention, residues of toxic and harmful substances in a conventional technology are eliminated, the retention rate of nutrient components is high, and the bamboo shoots which are free from sulfur and can be kept fresh are processed.
Description
Technical field
The present invention relates to a kind of food processing technology field, particularly relate to a kind of bamboo sprout and protect without sulfur
Fresh producing process.
Background technology
Bamboo sprout, are taken as " treasure in dish " in China from ancient times.Nutritionally, the past has many people to recognize
For, although bamboo sprout taste is delicious, but there is no any nutrition, that have it is even contemplated that " eat meal Radix Crotalariae szemoensis to want
Scrape three days oil ".This understanding is inaccurate.In fact, bamboo sprout contain rich in protein, amino
Acid, fat, saccharide, calcium, phosphorus, ferrum, carotene, vitamin B1, B2, C.Every 100g
Fresh bamboo shoots contains dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.
9g, fat 0.13g, calcium 22mg, phosphorus 56mg, ferrum 0.1mg, multivitamin and carotene
Content doubles many than Chinese cabbage content；And the protein comparative superiority of bamboo sprout, relying of needed by human
Propylhomoserin, tryptophan, threonine, phenylalanine, and occupy importantly during protein metabolism
The glutamic acid of position and the cystine having Protein requirement configuration interaction, have certain content, for excellent
Health-care vegetable.
Summary of the invention
For weak point present in the problems referred to above, the present invention provides a kind of bamboo sprout to add without sulfur is fresh-keeping
Work production technology so that it is eliminating the poisonous and harmful object residual in traditional handicraft, nutritional labeling retains
Rate is high, process not sulfur-bearing and can be fresh-keeping bamboo sprout.
In order to solve the problems referred to above, the present invention provide a kind of bamboo sprout without sulfur productive technology for preserving and processing, its
In, comprise the following steps:
S10, fresh bamboo sprout are put into boiled water boiling to medium well, cooling off the pot, by dioxy
Change chlorine 50 grams and put into saturated rear sealing in 1000 grams of water；
S20, bamboo sprout are soaked saturated with clear water, soak at least 24 hours；
After the bamboo sprout that S30, cleaning and dipping are crossed, it is possible to additionally incorporate clear water just submergence bamboo sprout, and soak 2
Hour, and detect the sulfur dioxide concentration in water, after concentration is less than 50PPM, take out bamboo sprout；
S40, putting in bucket by bamboo sprout, bamboo shoot fills 70-80 jin surely, then adds water in bucket to water
Till filling, it close is installed storage；
S50, to add PH in container be the solution of 3.8-4.5 storing, and is 120-150 DEG C by temperature
Steam blast storage container in sterilize, sterilizing time is 120-150 minute；
Container will be stored after S60, sterilization and seal preservation；
S70, transport the semi-finished product processed back processing stand, undressed, tack, enters bag, again
Add water as stated above, evacuation, seal, vanning.
Preferably, described solution is prepared with citric acid by clear water, described clear water and the weight ratio of citric acid
It is 1000: 1.2-1000: 1.5.
Preferably, described solution PH is 4, and wet sterilization temperature is 140 DEG C, and sterilizing time is 140
Minute.
Preferably, the water content of the finished product of described bamboo sprout is 5%-8%.
Compared with prior art, the invention have the advantages that
This invention removes the poisonous and harmful object residual in traditional handicraft, nutritional labeling retention rate is high,
Process not sulfur-bearing and can be fresh-keeping bamboo sprout, there is good mouthfeel, beneficially health, food
With convenient and healthy, long shelf-life, green health ecological, environmental protective, advance bamboo shoot process industry transition and upgrade,
Promote productivity dynamics, drive employment, improve consumer's safe diet consciousness.
Accompanying drawing explanation
Fig. 1 is embodiments of the invention schematic flow sheets.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with
The present invention is described in further detail by accompanying drawing with example, but example is not as to the present invention
Restriction.
As it is shown in figure 1, embodiments of the invention include:
S10, fresh bamboo sprout are put into boiled water boiling to medium well, cooling off the pot, by two
Chlorine monoxid 50 grams puts into saturated rear sealing in 1000 grams of water；
S20, bamboo sprout are soaked saturated with clear water, soak at least 24 hours；
After the bamboo sprout that S30, cleaning and dipping are crossed, it is possible to additionally incorporate clear water just submergence bamboo sprout, and soak
Steep 2 hours, and detect the sulfur dioxide concentration in water, after concentration is less than 50PPM, take out bamboo
Radix Crotalariae szemoensis；
S40, putting in bucket by bamboo sprout, bamboo shoot fills 70-80 jin surely, then adds water in bucket
Filling to water, it close is installed storage；
S50, to add PH in container be the solution of 3.8-4.5 storing, and by temperature is
The steam of 120-150 DEG C blasts in storage container and sterilizes, and sterilizing time is 120-150 minute；
Container will be stored after S60, sterilization and seal preservation；
S70, transport the semi-finished product processed back processing stand, undressed, tack, enters bag, weight
Newly add water as stated above, evacuation, seal, vanning, in production process, processing staff's hands is necessary
Sterilization, container must the thing of non-sticky oil, place must be sunlight less than place.
Preferably, described solution is prepared with citric acid by clear water, described clear water and the weight of citric acid
Ratio is 1000: 1.2-1000: 1.5.
Preferably, described solution PH is 4, and wet sterilization temperature is 140 DEG C, and sterilizing time is
140 minutes.
Preferably, the water content of the finished product of described bamboo sprout is 5%-8%.
Described above to the disclosed embodiments, makes professional and technical personnel in the field be capable of
Or the use present invention.Those skilled in the art are come by the multiple amendment to these embodiments
Saying and will be apparent from, generic principles defined herein can be without departing from the present invention's
In the case of spirit or scope, realize in other embodiments.Therefore, the present invention will not be by
It is limited to the embodiments shown herein, and is to fit to and principles disclosed herein and new
The widest scope that grain husk feature is consistent.
Claims (4)
1. bamboo sprout are without sulfur productive technology for preserving and processing, it is characterised in that comprise the following steps:
S10, fresh bamboo sprout are put into boiled water boiling to medium well, cooling off the pot, by dioxy
Change chlorine 50 grams and put into saturated rear sealing in 1000 grams of water；
S20, bamboo sprout are soaked saturated with clear water, soak at least 24 hours；
After the bamboo sprout that S30, cleaning and dipping are crossed, it is possible to additionally incorporate clear water just submergence bamboo sprout, and soak
2 hours, and detect the sulfur dioxide concentration in water, after concentration is less than 50PPM, take out bamboo sprout；
S40, putting in bucket by bamboo sprout, bamboo shoot fills 70-80 jin surely, then adds water in bucket to water
Till filling, it close is installed storage；
S50, to add PH in container be the solution of 3.8-4.5 storing, and is 120-150 DEG C by temperature
Steam blast storage container in sterilize, sterilizing time is 120-150 minute；
Container will be stored after S60, sterilization and seal preservation；
S70, transport the semi-finished product processed back processing stand, undressed, tack, enters bag, again
Add water as stated above, evacuation, seal, vanning.
2. bamboo sprout as claimed in claim 1 are without sulfur productive technology for preserving and processing, it is characterised in that
Described solution is prepared with citric acid by clear water, and described clear water with the weight ratio of citric acid is
1000∶1.2-1000∶1.5。
3. bamboo sprout as claimed in claim 1 are without sulfur productive technology for preserving and processing, it is characterised in that
Described solution PH is 4, and wet sterilization temperature is 140 DEG C, and sterilizing time is 140 minutes.
4. bamboo sprout as claimed in claim 1 are without sulfur productive technology for preserving and processing, it is characterised in that
The water content of the finished product of described bamboo sprout is 5%-8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510057951.7A CN105981799A (en) | 2015-02-04 | 2015-02-04 | Sulfur-free fresh-keeping processing and producing technology of bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510057951.7A CN105981799A (en) | 2015-02-04 | 2015-02-04 | Sulfur-free fresh-keeping processing and producing technology of bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105981799A true CN105981799A (en) | 2016-10-05 |
Family
ID=57035976
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510057951.7A Pending CN105981799A (en) | 2015-02-04 | 2015-02-04 | Sulfur-free fresh-keeping processing and producing technology of bamboo shoots |
Country Status (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135817A (en) * | 2015-03-24 | 2016-11-23 | 湖南绿源尚品食品有限公司 | A kind of fresh-keeping hemerocallis and preservation method thereof |
| CN111480534A (en) * | 2019-01-27 | 2020-08-04 | 徐州山崎农产品技术研发有限公司 | Method for preparing exported fresh-keeping green asparagus |
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|---|---|---|---|---|
| CN1726787A (en) * | 2004-07-30 | 2006-02-01 | 雷霖生 | Method for preparing watery fluid bamboo shoot in high pH value |
| CN1799374A (en) * | 2006-01-04 | 2006-07-12 | 张桂和 | Biological fresh-keeping method and technique for bamboo shoot |
| CN101507448A (en) * | 2009-03-02 | 2009-08-19 | 浙江省安吉嘉翔食品有限公司 | Boiled bamboo shoots biological preserving method and biological preservative thereof |
| CN101708015A (en) * | 2009-12-08 | 2010-05-19 | 福建亚达集团有限公司 | Processing technology for fresh-keeping bamboo shoot with high pH value |
| CN102125081A (en) * | 2010-12-07 | 2011-07-20 | 房县中坝龙驹山林场 | Processing method for refreshing bamboo shoots |
| CN103651764A (en) * | 2012-09-21 | 2014-03-26 | 李名旺 | Novel green bamboo shoot processing method |
| CN104170946A (en) * | 2014-07-18 | 2014-12-03 | 重庆市南川区金佛山食品有限公司 | Process for desulfurating and preserving square dried bamboo shoots |
-
2015
- 2015-02-04 CN CN201510057951.7A patent/CN105981799A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726787A (en) * | 2004-07-30 | 2006-02-01 | 雷霖生 | Method for preparing watery fluid bamboo shoot in high pH value |
| CN1799374A (en) * | 2006-01-04 | 2006-07-12 | 张桂和 | Biological fresh-keeping method and technique for bamboo shoot |
| CN101507448A (en) * | 2009-03-02 | 2009-08-19 | 浙江省安吉嘉翔食品有限公司 | Boiled bamboo shoots biological preserving method and biological preservative thereof |
| CN101708015A (en) * | 2009-12-08 | 2010-05-19 | 福建亚达集团有限公司 | Processing technology for fresh-keeping bamboo shoot with high pH value |
| CN102125081A (en) * | 2010-12-07 | 2011-07-20 | 房县中坝龙驹山林场 | Processing method for refreshing bamboo shoots |
| CN103651764A (en) * | 2012-09-21 | 2014-03-26 | 李名旺 | Novel green bamboo shoot processing method |
| CN104170946A (en) * | 2014-07-18 | 2014-12-03 | 重庆市南川区金佛山食品有限公司 | Process for desulfurating and preserving square dried bamboo shoots |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135817A (en) * | 2015-03-24 | 2016-11-23 | 湖南绿源尚品食品有限公司 | A kind of fresh-keeping hemerocallis and preservation method thereof |
| CN111480534A (en) * | 2019-01-27 | 2020-08-04 | 徐州山崎农产品技术研发有限公司 | Method for preparing exported fresh-keeping green asparagus |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Chongqing city wide bamboo shoots planting professional cooperatives Document name: Notification of Publication and of Entering the Substantive Examination Stage of the Application for Invention |
|
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161005 |