CN105995693A - Process for processing instant bamboo shoots - Google Patents
Process for processing instant bamboo shoots Download PDFInfo
- Publication number
- CN105995693A CN105995693A CN201610335528.3A CN201610335528A CN105995693A CN 105995693 A CN105995693 A CN 105995693A CN 201610335528 A CN201610335528 A CN 201610335528A CN 105995693 A CN105995693 A CN 105995693A
- Authority
- CN
- China
- Prior art keywords
- bamboo sprout
- instant
- bamboo
- sprout
- bamboo shoots
- Prior art date
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 67
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 67
- 241001330002 Bambuseae Species 0.000 title claims abstract description 67
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 67
- 239000011425 bamboo Substances 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims abstract 2
- 239000002671 adjuvant Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000011293 Brassica napus Nutrition 0.000 claims description 5
- 240000008100 Brassica rapa Species 0.000 claims description 5
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000000576 food coloring agent Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 230000035922 thirst Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000010791 quenching Methods 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 3
- 235000003642 hunger Nutrition 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 2
- 206010038743 Restlessness Diseases 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000000171 quenching effect Effects 0.000 abstract description 2
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 230000029142 excretion Effects 0.000 abstract 1
- 210000003608 fece Anatomy 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000006408 oxalic acid Nutrition 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Classifications
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of foods and particularly relates to a process for processing instant bamboo shoots. According to the process for processing the instant bamboo shoots, the instant bamboo shoots are mainly prepared from bamboo shoots, ginger, honey, lemon juice and various auxiliary materials by each working procedure. The prepared instant bamboo shoots are rich in nutrition and unique in taste, contain rich fiber compositions, have effects of regulating the middle warmer, moistening the intestines, eliminating heat-phlegm, quenching the thirst and relieving restlessness, reducing blood pressure, inducing diuresis and facilitating feces excretion and the like, can inhibit sense of hunger, is convenient to carry, and is a good assistant food during travel.
Description
Technical field
The present invention relates to food processing field, in particular to the processing technique of a kind of instant bamboo sprout.
Background technology
Bamboo sprout, are the plumelet of bamboo, also referred to as Radix Crotalariae szemoensis.Bamboo sprout are nutritious to have the edible good of certain health-care effect simultaneously
Product, its color, smell and taste is all good, fresh refreshing good to eat, well received.It is described as " poor scholar's delicacy from mountain ", has saying of " not becoming seat without Radix Crotalariae szemoensis ".Bamboo sprout
Nutritional labeling mainly includes protein, aminoacid, fat, saccharide, inorganic salt etc..But bamboo sprout in daily life usually used as
Vegetable eats, and eating method is complicated, is not easy to the most edible.
Bamboo sprout eat generally as vegetable, study less in terms of manufacture field, and bamboo sprout water content is many and containing abundant
Fibre composition, the most this food not only quenches the thirst and additionally aids people and suppress hunger sensation, can be as the junior cured good merchantable brand of tourism, with should
Pay the thirsty and hungry problem being frequently encountered by when people travel out of doors.
Summary of the invention
Present invention aim to address the problems referred to above, it is provided that the processing technique of a kind of instant bamboo sprout.
The present invention is accomplished by:
A kind of instant bamboo shoot process technique, comprises the following steps:
(1) bamboo sprout taking fresh 50 are shelled, clean, being cut into thickness is 0.1～0.2mm, a length of 3～5cm, width be 0.5～
The thin slice of 1cm；
(2) sliced bamboo shoot is put into pot interpolation clear water and boils 5～8min, pull out and drain；
(3) being poured in vacuum tumbler by sliced bamboo shoot, be simultaneously introduced 15-20 part adjuvant and mix thoroughly, then evacuation tumbling is tasty,
Time is 15～25 minutes；
(4) 5-8 part Rhizoma Zingiberis Recens shredding is mixed with 25-40 part Fructus Citri Limoniae juice boil 4～6min, pull shredded ginger out, put into sliced bamboo shoot, leaching
Bubble 5～8h；
(5) product of the present invention is made after bamboo sprout and the Fructus Citri Limoniae juice soaking bamboo sprout being carried out packing, sterilized.
Further, step (2) also added 2～5 portions of salt.Bamboo sprout contain slightly solubility oxalic acid, are boiled by bamboo sprout clear water
Open and can go to decompose major part oxalic acid, add salt and bamboo sprout can be made without astringent sense, increase bamboo sprout mouthfeel.
Further, vacuum tumbler described in step (3) is that vacuum reaches the full-automatic true of more than-0.08MPa
Empty tumbler.
Further, the adjuvant described in step (3) is white sugar, Sal, Turnip Sprouts, starch, spice, food coloring
In one or more.
Further, step (5) also added 2-5 part Mel.
Further, in step (5), bamboo sprout are packed by the part by weight of 1:0.5 with Fructus Citri Limoniae juice.Bamboo sprout and Fructus Citri Limoniae juice
Can ensure that the water content of bamboo sprout is full in this ratio packaging, Fructus Citri Limoniae juice has abundant Vc, has promoting the production of body fluid to quench thirst effect, improves bamboo
Effect of quenching the thirst of Radix Crotalariae szemoensis；Fructus Citri Limoniae contains nicotinic acid and abundant organic acid, has the strongest bactericidal action, is natural antistaling agent.
The invention has the beneficial effects as follows: the instant bamboo shoot process technique of the present invention is simply effective, facilitates large-scale production, adds
Work become instant bamboo sprout are nutritious, special taste, containing abundant fibre composition, have with middle intestine moistening, removing heat-phlegm, quench one's thirst
The effects such as relieving restlessness, blood pressure lowering, diuresis relieving constipation, can suppress hunger sensation, and it is easy to carry, are the junior cured good merchantable brands of tourism.
Detailed description of the invention
Embodiment 1
A kind of instant bamboo shoot process technique, comprises the following steps:
(1) bamboo sprout taking fresh 50 are shelled, and clean, and being cut into thick is 0.1mm, a length of 3cm, and width is the thin slice of 0.5cm；
(2) sliced bamboo shoot is put into pot interpolation clear water and 2 portions of salt boil 5min, pull out and drain；
(3) being poured in vacuum tumbler by sliced bamboo shoot, be simultaneously introduced 15 parts of adjuvants and mix thoroughly, then evacuation tumbling is tasty, the time
It it is 15 minutes；Described adjuvant is one or more in white sugar, Sal, Turnip Sprouts, starch, spice, food coloring, very
Empty tumbler is that vacuum reaches more than-0.08MPa；
(4) 5 parts of Rhizoma Zingiberis Recens shreddings are mixed with 25 parts of Fructus Citri Limoniae juice add 2 parts of Mel again and boil 4min, pull shredded ginger out, put into bamboo sprout
Sheet, soaks 5h；
(5) product of the present invention is made after bamboo sprout and the Fructus Citri Limoniae juice soaking bamboo sprout being carried out packing by 1:0.5 part by weight, sterilized
Product.
Implement 2
A kind of instant bamboo shoot process technique, comprises the following steps:
(1) bamboo sprout taking fresh 50 are shelled, and clean, and being cut into thick is 0.2mm, a length of 4cm, and width is the thin slice of 0.8cm；
(2) sliced bamboo shoot is put into pot interpolation clear water and 4 portions of salt boil 6min, pull out and drain；
(3) being poured in vacuum tumbler by sliced bamboo shoot, be simultaneously introduced 18 parts of adjuvants and mix thoroughly, then evacuation tumbling is tasty, the time
It it is 20 minutes；Described adjuvant is one or more in white sugar, Sal, Turnip Sprouts, starch, spice, food coloring, very
Empty tumbler is that vacuum reaches more than-0.08MPa；
(4) 6 parts of Rhizoma Zingiberis Recens shreddings are mixed with 33 parts of Fructus Citri Limoniae juice add 4 parts of Mel again and boil 5min, pull shredded ginger out, put into bamboo sprout
Sheet, soaks 6h；
(5) product of the present invention is made after bamboo sprout and the Fructus Citri Limoniae juice soaking bamboo sprout being carried out packing by 1:0.5 part by weight, sterilized
Product.
Embodiment 3
A kind of instant bamboo shoot process technique, comprises the following steps:
(1) bamboo sprout taking fresh 50 are shelled, and clean, and being cut into thick is 0.2mm, a length of cm, and width is the thin slice of 1cm；
(2) sliced bamboo shoot is put into pot interpolation clear water and 5 portions of salt boil 8min, pull out and drain；
(3) being poured in vacuum tumbler by sliced bamboo shoot, be simultaneously introduced 20 parts of adjuvants and mix thoroughly, then evacuation tumbling is tasty, the time
It it is 25 minutes；Described adjuvant is one or more in white sugar, Sal, Turnip Sprouts, starch, spice, food coloring, very
Empty tumbler is that vacuum reaches more than-0.08MPa；
(4) 8 parts of Rhizoma Zingiberis Recens shreddings are mixed with 40 parts of Fructus Citri Limoniae juice add 5 parts of Mel again and boil 6min, pull shredded ginger out, put into bamboo sprout
Sheet, soaks 8h；
(5) product of the present invention is made after bamboo sprout and the Fructus Citri Limoniae juice soaking bamboo sprout being carried out packing by 1:0.5 part by weight, sterilized
Product.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For Yuan, on the premise of without departing from the technology of the present invention principle, it is also possible to make some improvement and modification, these improve and modification
Also should be regarded as protection scope of the present invention.
Claims (6)
1. an instant bamboo shoot process technique, it is characterised in that comprise the following steps:
(1) bamboo sprout taking 50 parts are shelled, clean, being cut into thickness is 0.1～0.2mm, a length of 3～5cm, width be 0.5～
The thin slice of 1cm；
(2) sliced bamboo shoot is put into pot interpolation clear water and boils 5～8min, pull out and drain；
(3) being poured in vacuum tumbler by sliced bamboo shoot, be simultaneously introduced 15-20 part adjuvant and mix thoroughly, then evacuation tumbling is tasty,
Time is 15～25 minutes；
(4) 5-8 part Rhizoma Zingiberis Recens shredding is mixed with 25-40 part Fructus Citri Limoniae juice boil 4～6min, pull shredded ginger out, put into sliced bamboo shoot, leaching
Bubble 5～8h；
(5) product of the present invention is made after bamboo sprout and the Fructus Citri Limoniae juice soaking bamboo sprout being carried out packing, sterilized.
The processing technique of instant bamboo sprout the most according to claim 1, it is characterised in that step also added 2～5 in (2)
Part salt.
The processing technique of instant bamboo sprout the most according to claim 1, it is characterised in that vacuum tumbling described in step (3)
Machine is the fully automatic vacuum tumbler that vacuum reaches more than-0.08MPa.
4. according to the processing technique of the instant bamboo sprout described in claim 1, it is characterised in that auxiliary described in step (3)
Material is one or more in white sugar, Sal, Turnip Sprouts, starch, spice, food coloring.
The processing technique of instant bamboo sprout the most according to claim 1, it is characterised in that step also added 2-5 part in (4)
Mel.
The processing technique of instant bamboo sprout the most according to claim 1, it is characterised in that bamboo sprout and Fructus Citri Limoniae juice in step (5)
Pack by the part by weight of 1:0.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610335528.3A CN105995693A (en) | 2016-05-19 | 2016-05-19 | Process for processing instant bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610335528.3A CN105995693A (en) | 2016-05-19 | 2016-05-19 | Process for processing instant bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995693A true CN105995693A (en) | 2016-10-12 |
Family
ID=57096330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610335528.3A Withdrawn CN105995693A (en) | 2016-05-19 | 2016-05-19 | Process for processing instant bamboo shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995693A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836726A (en) * | 2010-05-11 | 2010-09-22 | 广东真美食品集团有限公司 | Processing technology for instant mushroom strip |
| CN105166296A (en) * | 2015-10-16 | 2015-12-23 | 四川大学 | Instant bamboo shoot slices and preparation method thereof |
-
2016
- 2016-05-19 CN CN201610335528.3A patent/CN105995693A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836726A (en) * | 2010-05-11 | 2010-09-22 | 广东真美食品集团有限公司 | Processing technology for instant mushroom strip |
| CN105166296A (en) * | 2015-10-16 | 2015-12-23 | 四川大学 | Instant bamboo shoot slices and preparation method thereof |
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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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161012 |