CN105995716A - Making method of bamboo-shoot can - Google Patents
Making method of bamboo-shoot can Download PDFInfo
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- CN105995716A CN105995716A CN201610357714.7A CN201610357714A CN105995716A CN 105995716 A CN105995716 A CN 105995716A CN 201610357714 A CN201610357714 A CN 201610357714A CN 105995716 A CN105995716 A CN 105995716A
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- bamboo shoots
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Abstract
The invention relates to the technical field of the processing and the production of bamboo shoots, and particularly relates to a making method of a bamboo-shoot can. The making method of the bamboo-shoot can comprises eight steps of finishing, preprocessing, oil frying, the making of a soup material, canning, air exhausting, sealing and sterilizing. The making method of the bamboo-shoot can, which is provided by the invention, greatly enriches the assortments of the bamboo-shoot can, makes nutrient substances of the bamboo-shoot can more complete and balanced, and effectively improves the nutritive value and the edibility of the bamboo-shoot can.
Description
Technical field
The present invention relates to bamboo shoot process production technical field, be specifically related to the system of a kind of Bamboo shoots
Make method.
Background technology
Bamboo sprout are also known as bamboo tooth, bamboo shoots, for the plumelet of grass family aithullium bamboo.By season of being unearthed
Point, have spring bamboo, Xia Sun, winter bamboo shoot point.Bamboo sprout meat is nutritious, and research shows, every 100g
Fresh bamboo shoots containing dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g,
Fat 0.13g, calcium 22mg, phosphorus 56mg, ferrum 0.1mg, and other multivitamins, recklessly
Radix Raphani element and aminoacid etc., be the food of a kind of high protein, low fat and sugar.Bamboo sprout not only have
Good nutritive value, and the most certain medical value.Record according to Compendium of Material Medica,
Bamboo sprout nature and flavor are sweet, be slightly cold, can eat for a long time, have QI invigorating, heat-transformation, quench one's thirst, refreshing stomach.Modern medicine
Confirm, in bamboo sprout rich in cellulose be combined with fatty acid, the shape of cholesterol in blood plasma can be prevented
Become, additionally, TYR can the diffusion of anticancer.It is eaten for a long time bamboo sprout and can promote intestinal
Wriggle, the most daily digestion, can prevent the generation of intestinal cancer and cardiovascular disease simultaneously.
But, fresh bamboo sprout storage inconvenience, for improving the economic benefit of bamboo sprout, need it
It is processed.
At present, decocting in water canned food is the major product of Radix Crotalariae szemoensis class store and processing.But in the market
Bamboo shoots variety protection is single, and nutritional labeling is more dull, except the nutritional labeling that bamboo sprout are intrinsic,
Without other functional component, it is impossible to meet people to instant canned food requirements at the higher level on nourishing healthy,
And traditional Bamboo shoots is owing to dealing with improperly, and soak de-hardship for a long time, cause bamboo sprout to enter
Row natural lactic acid fermentation souring, occurs soaking water muddy, bamboo sprout surfaces of tacky, quality deliquescing,
The phenomenons such as colour-darkening, even if follow-up precooking completes, the most easily occur that bamboo sprout surface brown adds
Acute, organize soft corruption, the phenomenon that tank soup is muddy, badly influence the quality of Bamboo shoots.Therefore,
It is necessary to improve the manufacture method of original Bamboo shoots, further improves the edible of Bamboo shoots
It is worth.
Summary of the invention
For the deficiencies in the prior art, the invention provides the manufacture method of a kind of Bamboo shoots,
The designs and varieties of Bamboo shoots are greatly enriched so that the nutrient substance of Bamboo shoots is more comprehensive
Equilibrium, is effectively increased nutritive value and the edibility of Bamboo shoots.
For realizing object above, the present invention is achieved by the following technical programs:
The manufacture method of a kind of Bamboo shoots, comprises the steps:
S1, finishing: take health, dig out the time bamboo sprout less than 6h, clean up, remove
Dried bamboo shoots are processed into the thin slice of 3-6cm × 0.05-0.3cm × 2-5cm by outer layer Radix Crotalariae szemoensis clothing；
S2, pretreatment: it is 0.25%-1.5%, vinegar that thin slice step S1 obtained puts into salinity
Acid content is 1%-3%, citric acid content is 0.05%-0.1%, remaining be water soak in soak
Bubble 3-8h；
S3, fried: to pull the bamboo sprout thin slice that step S2 obtains out, be 135 DEG C-145 DEG C by temperature
Edible oil, by its fried 1-4min；
S4, soup stock processed: by refined salt 5 parts, soy sauce 0.5-2 part, mature vinegar 2-4 part, cooking wine 1-3
Part, onion parts 1-2 part, Rhizoma Zingiberis 1-3 part, Herba Pelargonii Graveolentis 0.5-1 part, Flos Caryophylli 0-1 part, Pericarpium Citri Reticulatae 1-2
Part, lean meat 15-20 part, Radix Dauci Sativae 6-9 part, Flos abelmoschi manihot 1-2 part, Semen Phaseoli Vulgaris 1-4 part, Fructus Capsici
3-5 part, the mixing of 50 parts of water, infusion 30-60min；
S5, tinning: by weight, bamboo sprout 5-8 part step S3 obtained walk with 1-2 part
The soup stock mix homogeneously that rapid S4 obtains, tinning, reserved bottom clearance 5-10mm.
Further, described manufacture method also includes aerofluxus, sealing, sterilisation step.
Further, described bamboo sprout, when tinning, are injected containing 0.05%-0.1% potassium sorbate
The cooling boiling water liquid of 0.3%-0.6% edible salt and 0.02%-0.06%L-ascorbic acid.
Further, described method for exhausting is: add thermal exhaust with boiling water.
Further, described sealing step is: is vented to central temperature when being 75-85 DEG C, carries out
Artificial sealing, can opening vacuum is 0.05-0.08MPa.
Further, described sterilization method is: rolling sterilization in boiling water, sterilizing time is
15-30min。
Present invention improves the processing method of Bamboo shoots, bamboo sprout are after fried, then soak by thick soup
Bubble, taste is the most delicious, and edibility is strong；And period of storage is longer than the Bamboo shoots of directly immersion；
Additionally, the present invention with the addition of lean meat, Radix Dauci Sativae, Flos abelmoschi manihot, Semen Phaseoli Vulgaris in the addition of in soup stock
And Fructus Capsici, greatly enrich the designs and varieties of Bamboo shoots, contributed to improving tradition Bamboo shoots
Single nutritional labeling and the cold speciality of bamboo sprout so that the nutrient substance of Bamboo shoots is more complete
Face equalizes, and significantly improves the nutritive value of Bamboo shoots, and applicable various people are eaten for a long time.
Detailed description of the invention
For making the purpose of the embodiment of the present invention, technical scheme and advantage clearer, below will knot
Close embodiments of the invention, the technical scheme in the embodiment of the present invention is carried out clearly and completely
Describe.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creation
The every other embodiment obtained under property work premise, broadly falls into the scope of protection of the invention.
Embodiment 1:
The manufacture method of a kind of Bamboo shoots, comprises the steps:
S1, finishing: take health, dig out the time bamboo sprout less than 6h, clean up, remove
Dried bamboo shoots are processed into the thin slice of 3-6cm × 0.05-0.3cm × 2-5cm by outer layer Radix Crotalariae szemoensis clothing；
S2, pretreatment: the thin slice that step S1 is obtained put into salinity be 0.25%, acetic acid contains
Amount is 3%, citric acid content is 0.05%, remaining be water soak in soak 8h；
S3, fried: to pull the bamboo sprout thin slice that step S2 obtains out, be 135 DEG C-145 DEG C by temperature
Edible oil, by its fried 1-4min；
S4, soup stock processed: by refined salt 5 parts, 1 part of soy sauce, 3 parts of mature vinegar, cooking wine 2 parts, Herba Alii fistulosi
Section 1 part, Rhizoma Zingiberis 2 parts, Herba Pelargonii Graveolentis 0.5 part, Pericarpium Citri Reticulatae 2 parts, 16 parts of lean meat, 7 parts of Radix Dauci Sativae,
Flos abelmoschi manihot 1.5 parts, Semen Phaseoli Vulgaris 2 parts, 4 parts of Fructus Capsici, the mixing of 50 parts of water, infusion 45min；
S5, tinning: by weight, the bamboo sprout that 7 parts of steps S3 are obtained and 2 parts of steps
The soup stock mix homogeneously that S4 obtains, inject containing 0.06% potassium sorbate 0.4% edible salt and
The cooling boiling water liquid of 0.04%L-ascorbic acid, tinning, reserved bottom clearance 5-10mm；
S6, aerofluxus: add thermal exhaust with boiling water；
S7, sealing: being vented to central temperature when being 75-85 DEG C, manually seal, can opening is true
Sky is 0.05-0.08MPa.
Embodiment 2:
The manufacture method of a kind of Bamboo shoots, comprises the steps:
S1, finishing: take health, dig out the time bamboo sprout less than 6h, clean up, remove
Dried bamboo shoots are processed into the thin slice of 3-6cm × 0.05-0.3cm × 2-5cm by outer layer Radix Crotalariae szemoensis clothing；
S2, pretreatment: the thin slice that step S1 is obtained put into salinity be 0.5%, acetic acid contains
Amount is 2%, citric acid content is 0.06%, remaining be water soak in soak 6h；
S3, fried: to pull the bamboo sprout thin slice that step S2 obtains out, be 135 DEG C-145 DEG C by temperature
Edible oil, by its fried 1-4min；
S4, soup stock processed: by refined salt 5 parts, 0.5 part of soy sauce, 4 parts of mature vinegar, cooking wine 1 part, Herba Alii fistulosi
Section 2 parts, Rhizoma Zingiberis 1 part, Herba Pelargonii Graveolentis 1 part, Pericarpium Citri Reticulatae 2 parts, 15 parts of lean meat, 9 parts of Radix Dauci Sativae,
Flos abelmoschi manihot 1 part, Semen Phaseoli Vulgaris 4 parts, 3 parts of Fructus Capsici, the mixing of 50 parts of water, infusion 60min；
S5, tinning: by weight, the bamboo sprout that 6 parts of steps S3 are obtained and 1 part of step
The soup stock mix homogeneously that S4 obtains, inject containing 0.08% potassium sorbate 0.5% edible salt and
The cooling boiling water liquid of 0.05%L-ascorbic acid, tinning, reserved bottom clearance 5-10mm；
S6, aerofluxus: add thermal exhaust with boiling water；
S7, sealing: being vented to central temperature when being 75-85 DEG C, manually seal, can opening is true
Sky is 0.05-0.08MPa.
Embodiment 3:
The manufacture method of a kind of Bamboo shoots, comprises the steps:
S1, finishing: take health, dig out the time bamboo sprout less than 6h, clean up, remove
Dried bamboo shoots are processed into the thin slice of 3-6cm × 0.05-0.3cm × 2-5cm by outer layer Radix Crotalariae szemoensis clothing；
S2, pretreatment: the thin slice that step S1 is obtained put into salinity be 1.5%, acetic acid contains
Amount is 1%, citric acid content is 0.1%, remaining be water soak in soak 3h；
S3, fried: to pull the bamboo sprout thin slice that step S2 obtains out, be 135 DEG C-145 DEG C by temperature
Edible oil, by its fried 1-4min；
S4, soup stock processed: by refined salt 5 parts, 1.5 parts of soy sauce, 3 parts of mature vinegar, cooking wine 2 parts, Herba Alii fistulosi
Section 2 parts, Rhizoma Zingiberis 2 parts, Herba Pelargonii Graveolentis 0.8 part, Flos Caryophylli 1 part, Pericarpium Citri Reticulatae 2 parts, 18 parts of lean meat,
8 parts of Radix Dauci Sativae, Flos abelmoschi manihot 1 part, Semen Phaseoli Vulgaris 3 parts, 4 parts of Fructus Capsici, the mixing of 50 parts of water, infusion
55min；
S5, tinning: by weight, the bamboo sprout that 8 parts of steps S3 are obtained and 1 part of step
The soup stock mix homogeneously that S4 obtains, inject containing 0.05% potassium sorbate 0.6% edible salt and
The cooling boiling water liquid of 0.02%L-ascorbic acid, tinning, reserved bottom clearance 5-10mm；
S6, aerofluxus: add thermal exhaust with boiling water；
S7, sealing: being vented to central temperature when being 75-85 DEG C, manually seal, can opening is true
Sky is 0.05-0.08MPa.
Embodiment 4:
The manufacture method of a kind of Bamboo shoots, comprises the steps:
S1, finishing: take health, dig out the time bamboo sprout less than 6h, clean up, remove
Dried bamboo shoots are processed into the thin slice of 3-6cm × 0.05-0.3cm × 2-5cm by outer layer Radix Crotalariae szemoensis clothing；
S2, pretreatment: the thin slice that step S1 is obtained put into salinity be 0.5%, acetic acid contains
Amount is 2%, citric acid content is 0.1%, remaining be water soak in soak 5h；
S3, fried: to pull the bamboo sprout thin slice that step S2 obtains out, be 135 DEG C-145 DEG C by temperature
Edible oil, by its fried 1-4min；
S4, soup stock processed: by refined salt 5 parts, 2 parts of soy sauce, 2 parts of mature vinegar, cooking wine 3 parts, Herba Alii fistulosi
Section 1 part, Rhizoma Zingiberis 3 parts, Herba Pelargonii Graveolentis 0.5 part, Flos Caryophylli 1 part, Pericarpium Citri Reticulatae 1 part, 20 parts of lean meat,
6 parts of Radix Dauci Sativae, Flos abelmoschi manihot 2 parts, Semen Phaseoli Vulgaris 1 part, 5 parts of Fructus Capsici, the mixing of 50 parts of water, infusion
30min；
S5, tinning: by weight, the bamboo sprout that 5 parts of steps S3 are obtained and 2 parts of steps
The soup stock mix homogeneously that S4 obtains, inject containing 0.1% potassium sorbate 0.3% edible salt and
The cooling boiling water liquid of 0.06%L-ascorbic acid, tinning, reserved bottom clearance 5-10mm；
S6, aerofluxus: add thermal exhaust with boiling water；
S7, sealing: being vented to central temperature when being 75-85 DEG C, manually seal, can opening is true
Sky is 0.05-0.08MPa.
According to People's Republic of China's light industry standard " Bamboo shoots " (QB/T 1406-2014)
Product requirement, the product obtaining embodiment 1-4 detects, and result is as follows:
The Bamboo shoots that the manufacture method provided by the present invention is drawn the at room temperature shelf-life is 4
Individual month, refrigerated shelf life was 12 months.
Above example only in order to technical scheme to be described, is not intended to limit；Although
With reference to previous embodiment, the present invention is described in detail, those of ordinary skill in the art
It is understood that the technical scheme described in foregoing embodiments still can be modified by it,
Or wherein portion of techniques feature is carried out equivalent；And these amendments or replacement, not
The essence making appropriate technical solution departs from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (6)
1. the manufacture method of a Bamboo shoots, it is characterised in that comprise the steps:
S1, finishing: take health, dig out the time bamboo sprout less than 6h, clean up, remove
Dried bamboo shoots are processed into the thin slice of 3-6cm × 0.05-0.3cm × 2-5cm by outer layer Radix Crotalariae szemoensis clothing；
S2, pretreatment: it is 0.25%-1.5%, vinegar that thin slice step S1 obtained puts into salinity
Acid content is 1%-3%, citric acid content is 0.05%-0.1%, remaining be water soak in soak
Bubble 3-8h；
S3, fried: to pull the bamboo sprout thin slice that step S2 obtains out, be 135 DEG C-145 DEG C by temperature
Edible oil, by its fried 1-4min；
S4, soup stock processed: by refined salt 5 parts, soy sauce 0.5-2 part, mature vinegar 2-4 part, cooking wine 1-3
Part, onion parts 1-2 part, Rhizoma Zingiberis 1-3 part, Herba Pelargonii Graveolentis 0.5-1 part, Flos Caryophylli 0-1 part, Pericarpium Citri Reticulatae 1-2
Part, lean meat 15-20 part, Radix Dauci Sativae 6-9 part, Flos abelmoschi manihot 1-2 part, Semen Phaseoli Vulgaris 1-4 part, Fructus Capsici
3-5 part, the mixing of 50 parts of water, infusion 30-60min；
S5, tinning: by weight, bamboo sprout 5-8 part step S3 obtained walk with 1-2 part
The soup stock mix homogeneously that rapid S4 obtains, tinning, reserved bottom clearance 5-10mm.
2. the manufacture method of Bamboo shoots as claimed in claim 1, it is characterised in that described
Manufacture method also includes aerofluxus, sealing, sterilisation step.
3. the manufacture method of Bamboo shoots as claimed in claim 2, it is characterised in that described
Bamboo sprout when tinning, inject containing 0.05%-0.1% potassium sorbate 0.3%-0.6% edible salt and
The cooling boiling water liquid of 0.02%-0.06%L-ascorbic acid.
4. the manufacture method of Bamboo shoots as claimed in claim 2, it is characterised in that described
Method for exhausting is: add thermal exhaust with boiling water.
5. the manufacture method of Bamboo shoots as claimed in claim 2, it is characterised in that described
Sealing step is: is vented to central temperature when being 75-85 DEG C, manually seals, can opening vacuum
For 0.05-0.08MPa.
6. the manufacture method of Bamboo shoots as claimed in claim 2, it is characterised in that described
Sterilization method is: rolling sterilization in boiling water, sterilizing time is 15-30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610357714.7A CN105995716A (en) | 2016-05-25 | 2016-05-25 | Making method of bamboo-shoot can |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610357714.7A CN105995716A (en) | 2016-05-25 | 2016-05-25 | Making method of bamboo-shoot can |
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| CN105995716A true CN105995716A (en) | 2016-10-12 |
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| CN201610357714.7A Pending CN105995716A (en) | 2016-05-25 | 2016-05-25 | Making method of bamboo-shoot can |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108065283A (en) * | 2017-11-29 | 2018-05-25 | 柳州市夜半风食品有限公司 | A kind of processing method of Bamboo shoots |
| CN109699970A (en) * | 2019-03-07 | 2019-05-03 | 河南晴耕雨读生态农业发展有限公司 | A kind of canned asparagus spear and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108065283A (en) * | 2017-11-29 | 2018-05-25 | 柳州市夜半风食品有限公司 | A kind of processing method of Bamboo shoots |
| CN109699970A (en) * | 2019-03-07 | 2019-05-03 | 河南晴耕雨读生态农业发展有限公司 | A kind of canned asparagus spear and preparation method thereof |
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Application publication date: 20161012 |