CN106262129A - Dried bamboo shoots processing technique - Google Patents
Dried bamboo shoots processing technique Download PDFInfo
- Publication number
- CN106262129A CN106262129A CN201610868850.2A CN201610868850A CN106262129A CN 106262129 A CN106262129 A CN 106262129A CN 201610868850 A CN201610868850 A CN 201610868850A CN 106262129 A CN106262129 A CN 106262129A
- Authority
- CN
- China
- Prior art keywords
- bamboo
- bamboo sprout
- sprout
- dried
- rice steamer
- Prior art date
- 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.)
- Pending
Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 101
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 101
- 241001330002 Bambuseae Species 0.000 title claims abstract description 101
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 101
- 239000011425 bamboo Substances 0.000 title claims abstract description 101
- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 238000001291 vacuum drying Methods 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims description 23
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 235000015111 chews Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 238000004108 freeze drying Methods 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 3
- 229910052717 sulfur Inorganic materials 0.000 description 3
- 239000011593 sulfur Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses the dried bamboo shoots processing technique in food pickling method, selection, peeling；Bamboo sprout after removing bamboo shell are placed in rice steamer use steam heating 30～40min；Bamboo sprout are taken out air-cooled to room temperature, be then dried under vacuum to water content 20～30%；Bamboo sprout after vacuum drying steam again heating 50～60min；The bamboo sprout of step 4 are carried out processed, is then charged into crisper, put into lyophilization in freezing type drier and, to bamboo sprout water content 10～15%, take out.Steam heating bamboo sprout, can make bamboo sprout well-done quickly, and the bamboo sprout quality obtained is more crisp, through being dried, the most tasty and the most refreshing easily chews.The vacuum drier used when rice steamer, vacuum drying all compares closing, shortens the time that bamboo sprout directly contact with air, it is to avoid bamboo sprout color occurs bigger change because of oxidation；Additionally use freezing type drying means to avoid antibacterial in air to obtain the nutritional labeling of bamboo sprout and grow rapidly, reduce the probability that bamboo sprout color changes.
Description
Technical field
The present invention relates to food pickling method, be specifically related to dried bamboo shoots processing technique.
Background technology
Bamboo sprout have edibility because there being higher nutrition, but bamboo sprout can not edible fresh all the year round because it is seasonal
Bamboo sprout, therefore, are fabricated to new fresh bamboo shoots dried bamboo shoots, Radix Crotalariae szemoensis canned food, can eat bamboo sprout all the year round to ensure.The tradition processing of dried bamboo shoots
Technique is selection, peeling, clean, cut open, hot plate, cool down, dry, shredding, drying, packaging and other steps.
The dried bamboo shoots sold in the market, main appearance luster has black and white two kinds, and black is due to relatively
Thickness stain and dust cause, poor hygienic；White is substantially smokes to forming with sulfur, the edible dried bamboo shoots containing sulfur, has human body
Evil；The problems such as although the dried bamboo shoots also having do not have cigarette stain and sulfur to pollute, but its inherent quality exists matter difficulty firmly and chews, mouthfeel difference.Produce
The main cause of these problems raw is that its manufacture method is improper, and processing technology is unreasonable.
Summary of the invention
The present invention is directed to the technical problem of above-mentioned existence, it is provided that a kind of color and luster is fresh, the sharp and clear dried bamboo shoots easily chewed of mouthfeel add
Work technique.
In order to solve above-mentioned technical problem, the present invention provides following technical scheme: dried bamboo shoots processing technique, including following step
Rapid:
Step one, selection, peeling: choose the new fresh bamboo shoots without rotting, peel off bamboo shell；
Step 2, bamboo shell will be removed after bamboo sprout be placed in rice steamer use steam heating 30～40min；
Step 3, complete step 2 after, bamboo sprout are taken out air-cooled to room temperature, are then dried under vacuum to water content 20～30%；
Bamboo sprout steam again heating 50～60min after step 4, vacuum drying；
Step 5, the bamboo sprout of step 4 are carried out processed, be then charged into crisper, put in freezing type drier freezing dry
Dry to bamboo sprout water content 10～15%, take out and carry out quality inspection and packaging.
The invention have the benefit that the present invention and traditional handicraft differs primarily in that the bamboo sprout after shelling experienced by steaming
Vapour heating, vacuum drying, again steam heating and cryodesiccated process, do not use the hotting plate of traditional handicraft, dry in the sun and baking
Dry.The present invention program utilizes steam to heat compared with hotting plate, and farthest remains the bamboo sprout original amount of Middle nutrition composition, and
Though hotting plate the cost can saved equipment He add thermal medium, but can due to during boiling bamboo sprout nutritional labeling be readily soluble in water and cause
Some lost, therefore the bamboo sprout nutritive value by cooking is higher.Steam heating bamboo sprout, for relatively hotting plate, can make quickly
Bamboo sprout are well-done, there is not the process of infusion, and the bamboo sprout quality that processing obtains is more crisp, through being dried, the most tasty and the most refreshing easily chew.
The vacuum drier used when rice steamer, vacuum drying in the present invention all compares closing, dries phase with dry in the sun and drying room
Ratio, shortens the time that bamboo sprout directly contact with air, it is to avoid in air, oxygen, antibacterial etc. act on bamboo sprout, causes bamboo sprout face
There is bigger change in color；Additionally using freezing type drying means to avoid in heating environment, in air, antibacterial obtains bamboo sprout
Nutritional labeling and grow rapidly, on the one hand ensure that the edible safety of bamboo sprout, on the other hand avoid bacterial action make bamboo sprout color,
Fragrant, taste changes.
Further, the step 2 of the present invention program dried bamboo shoots processing technique and step 4 add in rice steamer Folium Bambusae, described
Folium Bambusae is immersed in water.With the fragrance of Folium Bambusae in the steam so produced, stifling bamboo sprout fragrance and mouthfeel are better, economical
It is worth higher.
Further, the step 2 of the present invention program dried bamboo shoots processing technique and step 4 add in rice steamer ring, described
Ring place mat is below described bamboo sprout.Ring is added in thermogenetic steam the fragrance with Folium Bambusae by steam, and aromatic flavor is smoked
The bamboo fragrance of the bamboo sprout steamed stops persistently, clean taste.
Detailed description of the invention
Below in conjunction with embodiment, technical solution of the present invention is further illustrated:
Embodiment 1: dried bamboo shoots processing technique, comprises the following steps:
Step one, selection, peeling: choose the new fresh bamboo shoots without rotting, peel off bamboo shell；
Being filled with water in step 2, rice steamer, then put into rice steamer in rice steamer and comb, the bamboo sprout after removing bamboo shell are placed on rice steamer comb, to rice steamer
Heating, bamboo sprout are heated 40min by the steam of generation；
Step 3, complete step 2 after, bamboo sprout are taken out air-cooled to room temperature, are then dried under vacuum to water content 30%；
Bamboo sprout steam again heating 55min after step 4, vacuum drying is identical with the method for step 2；
Step 5, the bamboo sprout of step 4 are carried out processed, be then charged into crisper, put in freezing type drier freezing dry
Dry to bamboo sprout water content 12%, take out and carry out quality inspection and packaging.
Embodiment 2: dried bamboo shoots processing technique, comprises the following steps:
Step one, selection, peeling: choose the new fresh bamboo shoots without rotting, peel off bamboo shell；
Step 2, adding Folium Bambusae in rice steamer, make water logging not have Folium Bambusae, then put into rice steamer in rice steamer and comb, Folium Bambusae and water are combed at rice steamer
Lower section, the bamboo sprout after bamboo shell being removed be placed on rice steamer comb on, to rice steamer heat, bamboo sprout are heated 30min by the steam of generation；
Step 3, complete step 2 after, bamboo sprout are taken out air-cooled to room temperature, are then dried under vacuum to water content 20%；
Bamboo sprout steam again heating 50min after step 4, vacuum drying is identical with the method for step 2；
Step 5, the bamboo sprout of step 4 are carried out processed, be then charged into crisper, put in freezing type drier freezing dry
Dry to bamboo sprout water content 15%, take out and carry out quality inspection and packaging.
Embodiment 3: dried bamboo shoots processing technique, comprises the following steps:
Step one, selection, peeling: choose the new fresh bamboo shoots without rotting, peel off bamboo shell；
Step 2, rice steamer are filled with water, in rice steamer, then put into rice steamer comb, utilize bamboo to cut into joint, i.e. ring, by ring lay
On rice steamer is combed, the bamboo sprout after removing bamboo shell are placed on ring, heat rice steamer, and ring and bamboo sprout are heated by the steam of generation
35min；
Step 3, complete step 2 after, bamboo sprout are taken out air-cooled to room temperature, are then dried under vacuum to water content 25%；
Bamboo sprout steam again heating 60min after step 4, vacuum drying is identical with the method for step 2；
Step 5, the bamboo sprout of step 4 are carried out processed, be then charged into crisper, put in freezing type drier freezing dry
Dry to bamboo sprout water content 10%, take out and carry out quality inspection and packaging.
For a person skilled in the art, on the premise of without departing from present configuration, it is also possible to make some changes
Shape and improvement, these also should be considered as protection scope of the present invention, and these are all without affecting effect and the patent that the present invention implements
Practicality.
Claims (3)
1. dried bamboo shoots processing technique, it is characterised in that comprise the following steps:
Step one, selection, peeling: choose the new fresh bamboo shoots without rotting, peel off bamboo shell；
Step 2, bamboo shell will be removed after bamboo sprout be placed in rice steamer use steam heating 30～40min；
Step 3, complete step 2 after, bamboo sprout are taken out air-cooled to room temperature, are then dried under vacuum to water content 20～30%；
Bamboo sprout steam again heating 50～60min after step 4, vacuum drying；
Step 5, the bamboo sprout of step 4 are carried out processed, be then charged into crisper, put in freezing type drier freezing dry
Dry to bamboo sprout water content 10～15%, take out and carry out quality inspection and packaging.
2. dried bamboo shoots processing technique as claimed in claim 1, it is characterised in that: step 2 and step 4 add in rice steamer bamboo
Leaf, described Folium Bambusae is immersed in water.
3. dried bamboo shoots processing technique as claimed in claim 1, it is characterised in that: step 2 and step 4 add in rice steamer bamboo
Joint, described ring place mat is below described bamboo sprout.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610868850.2A CN106262129A (en) | 2016-09-30 | 2016-09-30 | Dried bamboo shoots processing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610868850.2A CN106262129A (en) | 2016-09-30 | 2016-09-30 | Dried bamboo shoots processing technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262129A true CN106262129A (en) | 2017-01-04 |
Family
ID=57715929
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610868850.2A Pending CN106262129A (en) | 2016-09-30 | 2016-09-30 | Dried bamboo shoots processing technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262129A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183604A (en) * | 2017-06-30 | 2017-09-22 | 张佳佳 | A kind of dried bamboo shoots processing method |
| CN108813452A (en) * | 2018-05-22 | 2018-11-16 | 桂林恭城丰盛园农产品开发有限公司 | A kind of processing method of Huang dried bamboo shoots |
| CN109043397A (en) * | 2018-07-17 | 2018-12-21 | 合江县洪联农业有限责任公司 | A kind of additive-free bamboo bamboo shoot processing technology |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156622A (en) * | 2007-07-19 | 2008-04-09 | 宜宾学院 | High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics |
| CN103355615A (en) * | 2013-06-26 | 2013-10-23 | 湖南省林业科学院 | Industrialized processing method of unfermented dried dendrocalamus latiflorus |
| CN103445106A (en) * | 2013-01-05 | 2013-12-18 | 胡素芳 | Processing method of bamboo shoots |
| CN104012898A (en) * | 2014-05-23 | 2014-09-03 | 福建省闽中有机食品有限公司 | Lyophilized flavoring dendrocalamus latiflorus crisps and preparation method thereof |
| CN104872778A (en) * | 2015-04-29 | 2015-09-02 | 青田真旺农林科技发展有限公司 | Original ecology dried bamboo shoot processing device and processing method thereof |
-
2016
- 2016-09-30 CN CN201610868850.2A patent/CN106262129A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156622A (en) * | 2007-07-19 | 2008-04-09 | 宜宾学院 | High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics |
| CN103445106A (en) * | 2013-01-05 | 2013-12-18 | 胡素芳 | Processing method of bamboo shoots |
| CN103355615A (en) * | 2013-06-26 | 2013-10-23 | 湖南省林业科学院 | Industrialized processing method of unfermented dried dendrocalamus latiflorus |
| CN104012898A (en) * | 2014-05-23 | 2014-09-03 | 福建省闽中有机食品有限公司 | Lyophilized flavoring dendrocalamus latiflorus crisps and preparation method thereof |
| CN104872778A (en) * | 2015-04-29 | 2015-09-02 | 青田真旺农林科技发展有限公司 | Original ecology dried bamboo shoot processing device and processing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183604A (en) * | 2017-06-30 | 2017-09-22 | 张佳佳 | A kind of dried bamboo shoots processing method |
| CN108813452A (en) * | 2018-05-22 | 2018-11-16 | 桂林恭城丰盛园农产品开发有限公司 | A kind of processing method of Huang dried bamboo shoots |
| CN109043397A (en) * | 2018-07-17 | 2018-12-21 | 合江县洪联农业有限责任公司 | A kind of additive-free bamboo bamboo shoot processing technology |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
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| RJ01 | Rejection of invention patent application after publication |