CN107212075B - Bamboo shoot fresh-keeping process without adding any food additive - Google Patents
Bamboo shoot fresh-keeping process without adding any food additive Download PDFInfo
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- CN107212075B CN107212075B CN201710493932.8A CN201710493932A CN107212075B CN 107212075 B CN107212075 B CN 107212075B CN 201710493932 A CN201710493932 A CN 201710493932A CN 107212075 B CN107212075 B CN 107212075B
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- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
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- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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Abstract
The invention relates to the field of fruit and vegetable preservation, and discloses a bamboo shoot preservation process without adding any food additive, which comprises the following steps: selecting materials, precooking, shelling, cleaning, finishing, cutting, packaging, sterilizing, cooling, externally packaging and storing, wherein the sterilization process comprises the step of putting a fresh-keeping container containing the bamboo shoots into thermal sterilization equipment, and sterilizing for more than 200 minutes at the temperature of 70-99 ℃. The pre-boiling process is to pre-boil the bamboo shoot with the shell in boiling water for 5-10 minutes, and the packaging process is to put the bamboo shoot into a food-grade high-barrier, steaming-resistant and high-strength fresh-keeping container, add drinking water, and then carry out vacuum sealing packaging, wherein the vacuum degree is required to be below minus 0.095 MPa. The patent aims to provide a fresh-keeping process for fruits and vegetables, particularly bamboo shoots, which can keep the bamboo shoots fresh for more than 12 months while having operability of large-scale industrial production under the condition of not adding any food additive.
Description
Technical Field
The invention relates to the field of preservation of fruits and vegetables.
Background
Bamboo shoots are a health food with high protein, low fat and rich fiber, contain various substances required by human body, are good in color, smell and taste, fresh and tasty, and are well received by consumers. However, since the harvested bamboo shoots are highly susceptible to putrefaction, mildew, and fermentation by microorganisms, and browning by light and oxygen, the bamboo shoots must be preserved for a long period of time.
The bamboo shoots are produced in China, and many enterprises engaged in bamboo shoot processing are provided, but for various reasons, the processing enterprises which really take the fresh bamboo shoots as the raw materials to directly process the bamboo shoot products are very little. Most of the fresh bamboo shoots are made into bamboo shoot semi-finished products by various food additives by the human beings and then sold to bamboo shoot processing enterprises, and the bamboo shoot processing enterprises can perform relevant treatment on the bamboo shoot semi-finished products to produce products because the use amount of the food additives in the bamboo shoot semi-finished products exceeds the regulations of relevant standards. Patent documents CN1528186A, CN105533398A, CN106136028A, and the like can confirm the above points. The behaviors of making fresh bamboo shoots into bamboo shoot semi-finished products by using food additives in excess and further processing the bamboo shoot semi-finished products into bamboo shoot products by using the bamboo shoot semi-finished products violate the regulations of related laws and regulations and can cause health damage to consumers eating the bamboo shoot products.
Most bamboo shoot products contain food additives such as preservatives and preservatives, and are used for preventing putrefaction, mildew and fermentation of bamboo shoots caused by microorganisms and preventing browning of bamboo shoots caused by oxidation, so that the purposes of corrosion prevention and preservation of bamboo shoots are achieved. It is known that any food additive has a certain toxicity and is not good for human health.
There are also some methods for keeping bamboo shoots fresh, as described in patent document CN1416711A, in which fresh bamboo shoots are processed and kept fresh by removing shells and finishing, slicing and washing, adding vinegar for soaking, rinsing, dehydrating and packaging, quick freezing and refrigerating; as also described in patent document CN1473480A, bamboo shoot with sheaths is electrified by a plasma sterilizer to generate negative ion mist and ozone to sterilize the bamboo shoot, sterilized water is sprayed to preserve moisture, natural antistaling agent and sugar water are used to preserve nutrition and color, and refrigeration is performed to reduce respiratory intensity, so as to carry out refrigeration and preservation; also, the storage method described in patent document CN1742620A is low-temperature refrigeration. The method of low-temperature refrigeration for keeping the bamboo shoots fresh needs to construct a refrigeration house, and a large amount of energy is consumed in the process of storage and preservation, thereby increasing the cost.
Although some methods for processing bamboo shoots without food additives for keeping fresh are disclosed, all the methods have certain defects.
Patent document CN1736215A discloses a bamboo shoot fresh-keeping processing method, which comprises the following steps: the invention discloses a processing technology of a canned bamboo shoot without shells, which overcomes the defects and shortcomings of poor taste and lack of original taste and flavor of the existing bamboo shoot products. The method comprises the working procedures of raw material screening, cleaning, cutting and classifying, heating and pre-boiling, canning, soup filling, capping, sterilizing, standing and stabilizing, packaging and the like. In the heating and pre-boiling process, the bamboo shoots without shells are layered and are heated in a jacketed kettle; in the canning procedure, the canned food is naturally cooled to 35-45 ℃ and then is filled in an empty can body; in the soup filling procedure, when the temperature of the soup is not lower than 75 ℃, the soup is filled into the tank body; in the capping procedure, the vacuum degree is required to be more than 0.035 MPa; in the sterilization process, preheating for 15 minutes, heating to 121 ℃, keeping the temperature for 1 hour, back-pressing, injecting cooling water, cooling to 40 ℃, and taking out of a sterilization jar; in the standing stabilization step, the mixture is allowed to stand at a room temperature of not lower than 30 ℃ for 10 days. The process of the invention achieves the market demand-supply contradiction of the modified bamboo shoots in the busy market season, and is beneficial to increasing the income of bamboo shoot farmers and supplying the demand for foreign trade exports. "this method has another problem that is not easy to solve in the practical implementation: it is well known that water rapidly vaporizes in large quantities above 100 c, with higher temperatures vaporizing at faster rates. The moisture content of the bamboo shoots is more than 90%, and when the bamboo shoots after sealed packaging are sterilized at the temperature of more than 100 ℃, moisture in a packaging container can be quickly vaporized into water vapor in a large amount, so that the packaging container is easy to expand. Thus making the above-mentioned patented method difficult to implement in a practical production process.
Claims in patent document CN 105875803A: "1, a bamboo shoots preserve the processing method, characterized by that: the method comprises the following steps: s1: removing shells of the fresh bamboo shoots; s2: processing the bamboo shoots into strips, blocks or threads by using a slitting tool; s3: placing the bamboo shoots in a glass bottle or a plastic bag filled with water, and placing the bamboo shoots in an autoclave for high-temperature sterilization and enzyme inactivation, wherein the sterilization and enzyme inactivation temperature is 70-130 ℃, and the sterilization and enzyme inactivation time is 40-80 minutes; s4: sterilizing and enzyme-inactivating the water at 100-130 ℃; s5: and (3) cooling the bamboo shoots by using water subjected to sterilization and enzyme deactivation treatment, wherein the cooling temperature is 30-45 ℃. 2. A preservation processing method of bamboo shoots according to claim 1, characterized in that the temperature for sterilizing and inactivating enzyme of said glass bottled bamboo shoots is 110 ℃ and the time for sterilizing and inactivating enzyme is 50 minutes. 3. A preservation processing method of bamboo shoots according to claim 1, characterized in that the temperature for sterilizing and inactivating enzyme of said glass bottled bamboo shoots is 130 ℃, and the time for sterilizing and inactivating enzyme is 45 minutes. "and the specification says that the bamboo shoots processed by the method have longer shelf life. However, in the actual implementation process, under the condition that no food additive is added, even if the bamboo shoots are sterilized at the constant temperature of 100 ℃ for 80 minutes, the bamboo shoots can be rotted greatly within two months at the normal temperature.
Patent document CN1965661A discloses a preparation method of tender bamboo shoot product without water boiling, which comprises the following steps: the invention relates to a method for preparing tender bamboo shoot products, which comprises the following steps: (1) selecting materials, namely selecting fresh bamboo shoots; (2) after cleaning, sorting according to size, and removing old heads; (3) bagging, weighing, vacuum packaging and sealing; (4) high-temperature sterilization: temperature: 80-120 degrees; time: 10-180 minutes; (5) after cooling, detecting for 10-30 days at normal temperature. … … are provided. "the drawbacks of this method are two-fold: on one hand, when the sterilization is carried out at the temperature of 100-120 ℃, the packaging container is easy to burst; on the other hand, when the sterilization is carried out at the temperature of 80-99 ℃, the shelf life is not long due to incomplete sterilization when the sterilization time is less than 180 minutes.
Patent document CN104938611A discloses a method for keeping bamboo shoots fresh, which is summarized as follows: the invention discloses a method for keeping bamboo shoots fresh, which comprises the following steps: step 1) raw material selection: selecting the bitter bamboo shoots with shells, wherein the picking time is not more than 4 hours, and cleaning; step 2) fixation: putting the cleaned bamboo shoots with shells into a steam chamber, and carrying out water-removing by steam spraying for 40-90 minutes; step 3), cutting and shaping the shell; step 4), soaking: placing the bamboo shoots after the shells are cut into a constant temperature pool, and soaking in clear water at the temperature of 25-40 ℃ for 20-30 hours; step 5) canning: step 6), high-temperature sterilization; and 7) cooling, sealing the container and packaging. … … are provided. The method comprises the steps of deactivating enzyme of bamboo shoots by steam for 40-90 minutes, then cutting off shells, and also putting the bitter bamboo shoots subjected to shell cutting into a constant temperature pool, soaking in clear water at 25-40 ℃ for 20-30 hours, wherein a large amount of vitamin C in the bamboo shoots can be lost during the soaking period, so that the browning of the bamboo shoots is prevented; the method also greatly prolongs the production time; the method is characterized in that the bamboo shoots are directly placed into a sterilization container for sterilization after being placed into an open container, although the packaging container can be prevented from being burst in the sterilization process, the bamboo shoots are hermetically packaged after being sterilized and cooled, so that secondary microbial pollution is easily caused, and the quality guarantee period of the product is influenced.
Therefore, a preservation process which does not add any food additive, has operability of large-scale industrial production and can keep bamboo shoots fresh for more than 12 months is needed.
Disclosure of Invention
The invention aims to provide a preservation process which does not add any food additive, has operability of large-scale industrial production and can keep bamboo shoots fresh for more than 12 months.
The bamboo shoot preservation process without adding any food additive comprises the following steps: selecting materials, precooking, shelling, cleaning, finishing, cutting, packaging, sterilizing, cooling, externally packaging and storing, wherein the sterilization process comprises the step of putting a fresh-keeping container containing the bamboo shoots into thermal sterilization equipment, and sterilizing for more than 200 minutes at the temperature of 70-99 ℃.
The technical principle and the beneficial effects of the scheme are as follows:
selecting materials: selecting fresh and tender bamboo shoots with shells;
pre-cooking: precooking bamboo shoot with shell with boiling water;
shelling: removing bamboo shoot shells;
cleaning: cleaning soil and impurities on the bamboo shoots with water, fishing out and draining water attached to the bamboo shoots;
finishing: cutting off the coarse and old parts in the bamboo shoots, and grading according to the size and length of the bamboo shoots;
cutting: cutting bamboo shoot into strip, block, thread, or sheet;
packaging: filling the bamboo shoots into a fresh-keeping container, adding drinking water, and then carrying out vacuum sealing and packaging;
and (3) sterilization: putting the fresh-keeping container filled with the bamboo shoots into thermal sterilization equipment for sterilization;
and (3) cooling: cooling the bamboo shoots subjected to thermal sterilization and enzyme deactivation by using cooling water to 30-40 ℃;
and (3) outer packaging: externally packaging the bamboo shoot product;
and (3) storage: and (4) conveying the bamboo shoot products into a finished product storehouse for storage in dark at normal temperature.
Wherein the sterilization process comprises the steps of putting the fresh-keeping container filled with the bamboo shoots into a thermal sterilization device, and sterilizing for more than 200 minutes at the temperature of 70-99 ℃. Compared with high-temperature sterilization, the method for reducing the sterilization temperature and prolonging the sterilization time is adopted, the sterilization is carried out for more than 200 minutes within the temperature range of 70-99 ℃, not only can all the microorganisms in the packaging container containing the bamboo shoots be killed, but also the activity of enzyme is inhibited and passivated, the sterilized bamboo shoots can be kept fresh for more than 12 months, the sterilization temperature is lower than the boiling point of water, the packaging container sealed in vacuum is not easy to burst in the sterilization process, and meanwhile, the damage to the protein in the bamboo shoots can be reduced. The sterilization method has higher operability in the actual production process than the high-temperature sterilization method, and is suitable for large-scale industrial production.
Further, the sterilization process is that the fresh-keeping container filled with the bamboo shoots is placed into a thermal sterilization device controlled by a temperature controller, the sterilization temperature is controlled within the range of 70-99 ℃, the pulsed variable-temperature sterilization is carried out for more than 200 minutes, the upper limit sterilization temperature or the lower limit sterilization temperature is set in the temperature controller, and the sterilization temperature difference is set, so that the sterilization temperature in the thermal sterilization device is periodically changed along with the time, wherein the lowest sterilization temperature is 70 ℃, the highest sterilization temperature is 99 ℃, the sterilization temperature difference is set to be 0-29 ℃, and the following relational expressions are met: the lower limit sterilization temperature is more than or equal to 70 ℃ and less than or equal to the lower limit sterilization temperature plus the sterilization temperature difference is less than or equal to 99 ℃, or the upper limit sterilization temperature is more than or equal to the upper limit sterilization temperature plus the sterilization temperature difference is more than or equal to 70 ℃.
When the sterilization temperature is lower than the set lower limit sterilization temperature, the temperature controller is closed to continue heating, and when the sterilization temperature reaches the sum of the set lower limit sterilization temperature and the set sterilization temperature difference, the temperature controller is disconnected to stop heating; or when the sterilization temperature reaches the set upper limit sterilization temperature, the temperature controller is switched off to stop heating, and when the sterilization temperature is lower than the difference between the set upper limit sterilization temperature and the set sterilization temperature difference, the temperature controller is switched on to continue heating. When the sterilization temperature difference is set to be 0 ℃, the sterilization is carried out at a relatively constant temperature.
Compared with high-temperature sterilization, the method for reducing the sterilization temperature and prolonging the sterilization time is adopted, the pulsed temperature change is carried out at the temperature of 70-99 ℃ for more than 200 minutes, the microorganisms in the packaging container containing the bamboo shoots can be completely killed, the activity of enzyme is inhibited and passivated, the sterilized bamboo shoots can be kept fresh for more than 12 months, the sterilization temperature is lower than the boiling point of water, the vacuum-sealed packaging container is not easy to burst in the sterilization process, and the damage to the protein in the bamboo shoots can be reduced. The sterilization method has higher operability in the actual production process than the high-temperature sterilization method, and is suitable for large-scale industrial production.
And further, the pre-cooking process is to pre-cook the bamboo shoots with shells in boiling water for 5-10 minutes, and the packaging process is to put the bamboo shoots into a food-grade high-barrier, steaming-resistant and high-strength fresh-keeping container, add drinking water, and then carry out vacuum sealing packaging, wherein the vacuum degree is required to be below-0.095 MPa.
The pre-cooking is only to facilitate the removal of the bamboo shoot shell, so the shorter the pre-cooking time is, the better the pre-cooking time is, so as to prevent the loss of vitamin C and vitamin E in the edible part of the bamboo shoot and be beneficial to preventing the browning of the bamboo shoot. The packaging container is food-grade, and has high barrier properties including bacteria resistance, gas barrier and water resistance, so as to prevent secondary pollution of microorganisms during storage after sterilization; the boiling resistance needs to be over 100 ℃ for more than 10 hours, because the sterilization method needs long-time thermal sterilization, the microorganisms in the packaging container filled with the bamboo shoots can be completely killed, and the activity of enzyme is inhibited and passivated; although the sterilization temperature is reduced to prevent a large amount of moisture from vaporizing, a small amount of moisture in the packaging container is vaporized to form water vapor in the sterilization process, so that the packaging container is required to have high strength to prevent the packaging container from being burst. No food additive is added, so that not only can partial cost be saved, but also the original taste and flavor of the bamboo shoots can be kept, and the health of consumers can be better facilitated. The vacuum degree is required to be below-0.095 MPa, oxygen in the packaging container and dissolved oxygen in water are removed to the maximum extent, the risk of bag expansion in the sterilization process can be reduced, and browning caused by oxidation in the storage process of the bamboo shoots can be prevented.
Further, the precooking process is eliminated. The vitamin C and the vitamin E in the edible part of the bamboo shoots can be completely reserved, and the browning of the bamboo shoots can be prevented.
Further, the cutting process is eliminated. Part of the production time and cost can be saved.
Further, the precooking and cutting procedures are eliminated. The vitamin C and the vitamin E in the edible part of the bamboo shoots can be completely reserved, the browning of the bamboo shoots can be favorably prevented, and meanwhile, the production time and the cost can be saved.
Further, the procedures of precooking, shelling and cutting are removed. The vitamin C and the vitamin E in the bamboo shoots can be completely reserved, the browning of the bamboo shoots can be prevented, and meanwhile, the production time and the cost can be greatly saved.
Further, the bamboo shoots include various edible bamboo shoots.
The bamboo shoot product produced by the method of the invention completely kills microorganisms in the high-barrier packaging container after vacuum sealing, wherein the high-barrier property of the packaging container can prevent secondary pollution of the microorganisms, so that the bamboo shoot can not rot, mildew or ferment; because oxygen in the packaging container and dissolved oxygen in water are removed to the maximum extent by vacuum packaging, the browning caused by oxidation in the storage process of the bamboo shoots can be prevented; because the vitamin C and the vitamin E contained in the bamboo shoots are fully reserved, the vitamin C and the vitamin E can firstly generate oxidation reaction with oxygen remained in a packaging container, thereby consuming the remained oxygen and preventing other substances in the bamboo shoots from being oxidized to cause browning; and because the bamboo shoots are stored in a dark place, the method is also a measure for preventing the bamboo shoots from browning. Therefore, the bamboo shoot product produced by the method can be used for preserving and preserving the bamboo shoots without adding food additives.
The bamboo shoot product produced by the method of the invention eliminates the processes of soaking and preparing food additives in the traditional production process, can also eliminate the processes of precooking, shelling and cutting, does not need to detect the pH value, and greatly shortens the production time.
The bamboo shoot product produced by the method of the invention is not added with any food additive, greatly improves the safety of food, is beneficial and harmless to the health of consumers, meets the consumption requirements of consumers on the food, and simultaneously meets the quality requirements of the United states, Japan and European Union countries for food import, and the product can be exported overseas. Due to the good quality and long shelf life of the product, the method can bring greater economic benefits to production enterprises and bamboo shoot farmers.
Detailed Description
The present invention will be described in further detail below by way of specific embodiments:
example one
A bamboo shoot fresh-keeping process without adding any food additive comprises the following steps:
1. selecting materials: selecting fresh and tender bamboo shoots with shells;
2. pre-cooking: precooking the bamboo shoots with shells in boiling water for 30 minutes;
3. shelling: removing bamboo shoot shells;
4. cleaning: cleaning soil and impurities on the bamboo shoots with water, fishing out and draining water attached to the bamboo shoots;
5. finishing: cutting off the coarse and old parts in the bamboo shoots, and grading according to the size and length of the bamboo shoots;
6. cutting: cutting the bamboo shoots into strips;
7. packaging: filling the bamboo shoots into a food-grade composite freshness protection bag, adding drinking water, and then carrying out vacuum sealing packaging;
8. and (3) sterilization: placing the composite freshness protection package containing the bamboo shoots into a spray type sterilization pot for sterilization treatment, wherein the temperature of spray water is 85 ℃, and when the temperature of the bamboo shoots in the sterilization pot reaches 85 ℃, keeping the temperature of 85 ℃ for continuously sterilizing for 12 hours;
9. and (3) cooling: cooling the bamboo shoots subjected to thermal sterilization and enzyme deactivation by using cooling water to 30-40 ℃;
10. and (3) outer packaging: externally packaging the bamboo shoot product;
11. and (3) storage: and (4) conveying the bamboo shoot products into a finished product storehouse for storage in dark at normal temperature.
Example two
A bamboo shoot fresh-keeping process without adding any food additive comprises the following steps:
1. selecting materials: selecting fresh and tender bamboo shoots with shells;
2. pre-cooking: precooking the bamboo shoot with the shell with boiling water for 40 minutes;
3. shelling: removing bamboo shoot shells;
4. cleaning: cleaning soil and impurities on the bamboo shoots with water, fishing out and draining water attached to the bamboo shoots;
5. finishing: cutting off the coarse and old parts in the bamboo shoots, and grading according to the size and length of the bamboo shoots;
6. cutting: cutting bamboo shoots into pieces;
7. packaging: filling the bamboo shoots into a food-grade composite freshness protection bag, adding drinking water, and then carrying out vacuum sealing packaging;
8. and (3) sterilization: placing the composite freshness protection package containing the bamboo shoots into a steam sterilization pot controlled by a temperature controller for sterilization treatment, setting the lower limit sterilization temperature in the temperature controller to be 70 ℃, setting the sterilization temperature difference to be 10 ℃, switching off the temperature controller to stop heating when the sterilization temperature reaches 80 ℃, switching off the temperature controller to continue heating when the sterilization temperature is lower than 70 ℃, and sterilizing for 6 hours;
9. and (3) cooling: cooling the bamboo shoots subjected to thermal sterilization and enzyme deactivation by using cooling water to 30-40 ℃;
10. and (3) outer packaging: externally packaging the bamboo shoot product;
11. and (3) storage: and (4) conveying the bamboo shoot products into a finished product storehouse for storage in dark at normal temperature.
EXAMPLE III
A bamboo shoot fresh-keeping process without adding any food additive comprises the following steps:
1. selecting materials: selecting fresh and tender bamboo shoots with shells;
2. pre-cooking: precooking the bamboo shoots with shells in boiling water for 10 minutes;
3. shelling: removing bamboo shoot shells;
4. cleaning: cleaning soil and impurities on the bamboo shoots with water, fishing out and draining water attached to the bamboo shoots;
5. finishing: cutting off the coarse and old parts in the bamboo shoots, and grading according to the size and length of the bamboo shoots;
6. cutting: cutting bamboo shoot into filaments;
7. packaging: filling bamboo shoots into food-grade high-barrier, steaming-resistant and high-strength aluminum foil packaging bags, adding drinking water, and then carrying out vacuum seal packaging until the vacuum degree reaches below-0.095 MPa;
8. and (3) sterilization: placing the aluminum foil packaging bag containing the bamboo shoots into a steam sterilization pot controlled by a temperature controller for sterilization treatment, setting the lower limit sterilization temperature in the temperature controller to be 70 ℃, setting the sterilization temperature difference to be 10 ℃, disconnecting the temperature controller to stop heating when the sterilization temperature reaches 80 ℃, closing the temperature controller to continue heating when the sterilization temperature is lower than 70 ℃, and setting the sterilization time to be 18 hours;
9. and (3) cooling: cooling the bamboo shoots subjected to thermal sterilization and enzyme deactivation by using cooling water to 30-40 ℃;
10. and (3) outer packaging: externally packaging the bamboo shoot product;
11. and (3) storage: and (4) conveying the bamboo shoot products into a finished product storehouse for storage in dark at normal temperature.
Example four
A bamboo shoot fresh-keeping process without adding any food additive comprises the following steps:
1. selecting materials: selecting fresh and tender bamboo shoots with shells;
2. shelling: removing bamboo shoot shells;
3. cleaning: cleaning soil and impurities on the bamboo shoots with water, fishing out and draining water attached to the bamboo shoots;
4. finishing: cutting off the coarse and old parts in the bamboo shoots, and grading according to the size and length of the bamboo shoots;
5. cutting: cutting bamboo shoot into slices;
6. packaging: filling bamboo shoots into food-grade high-barrier, steaming-resistant and high-strength aluminum foil packaging bags, adding drinking water, and then carrying out vacuum seal packaging until the vacuum degree reaches below-0.095 MPa;
7. and (3) sterilization: placing the aluminum foil packaging bag containing the bamboo shoots into a steam sterilization pot controlled by a temperature controller for sterilization treatment, setting the upper limit sterilization temperature in the temperature controller to be 99 ℃, setting the sterilization temperature difference to be 0 ℃, disconnecting the temperature controller to stop heating when the sterilization temperature reaches 99 ℃, closing the temperature controller to continue heating when the sterilization temperature is lower than 99 ℃, and setting the sterilization time to be 200 minutes;
8. and (3) cooling: cooling the bamboo shoots subjected to thermal sterilization and enzyme deactivation by using cooling water to 30-40 ℃;
9. and (3) outer packaging: externally packaging the bamboo shoot product;
10. and (3) storage: and (4) conveying the bamboo shoot products into a finished product storehouse for storage in dark at normal temperature.
EXAMPLE five
A bamboo shoot fresh-keeping process without adding any food additive comprises the following steps:
1. selecting materials: selecting fresh and tender bamboo shoots with shells;
2. pre-cooking: precooking the bamboo shoots with shells in boiling water for 8 minutes;
3. shelling: removing bamboo shoot shells;
4. cleaning: cleaning soil and impurities on the bamboo shoots with water, fishing out and draining water attached to the bamboo shoots;
5. finishing: cutting off the coarse and old parts in the bamboo shoots, and grading according to the size and length of the bamboo shoots;
6. packaging: filling bamboo shoots into a food-grade high-barrier, steaming-resistant and high-strength composite packaging bag, adding drinking water, and then carrying out vacuum seal packaging until the vacuum degree reaches below-0.095 MPa;
7. and (3) sterilization: placing the composite packaging bag containing the bamboo shoots into a steam sterilization pot controlled by a temperature controller for sterilization treatment, setting the upper limit sterilization temperature in the temperature controller to be 95 ℃, setting the sterilization temperature difference to be 5 ℃, switching off the temperature controller to stop heating when the sterilization temperature reaches 95 ℃, switching off the temperature controller to continue heating when the sterilization temperature is lower than 90 ℃, and sterilizing for 8 hours;
8. and (3) cooling: cooling the bamboo shoots subjected to thermal sterilization and enzyme deactivation by using cooling water to 30-40 ℃;
9. and (3) outer packaging: externally packaging the bamboo shoot product;
10. and (3) storage: and (4) conveying the bamboo shoot products into a finished product storehouse for storage in dark at normal temperature.
EXAMPLE six
A bamboo shoot fresh-keeping process without adding any food additive comprises the following steps:
1. selecting materials: selecting fresh and tender bamboo shoots with shells;
2. shelling: removing bamboo shoot shells;
3. cleaning: cleaning soil and impurities on the bamboo shoots with water, fishing out and draining water attached to the bamboo shoots;
4. finishing: cutting off the coarse and old parts in the bamboo shoots, and grading according to the size and length of the bamboo shoots;
5. packaging: filling bamboo shoots into a food-grade high-barrier, steaming-resistant and high-strength composite packaging bag, adding drinking water, and then carrying out vacuum seal packaging until the vacuum degree reaches below-0.095 MPa;
6. and (3) sterilization: placing the composite packaging bag containing the bamboo shoots into a steam sterilization pot controlled by a temperature controller for sterilization treatment, setting the lower limit sterilization temperature in the temperature controller to be 80 ℃, setting the sterilization temperature difference to be 5 ℃, switching off the temperature controller to stop heating when the sterilization temperature reaches 85 ℃, switching off the temperature controller to continue heating when the sterilization temperature is lower than 80 ℃, and sterilizing for 10 hours;
7. and (3) cooling: cooling the bamboo shoots subjected to thermal sterilization and enzyme deactivation by using cooling water to 30-40 ℃;
8. and (3) outer packaging: externally packaging the bamboo shoot product;
9. and (3) storage: and (4) conveying the bamboo shoot products into a finished product storehouse for storage in dark at normal temperature.
EXAMPLE seven
A bamboo shoot fresh-keeping process without adding any food additive comprises the following steps:
1. selecting materials: selecting fresh and tender bamboo shoots with shells;
2. cleaning: cleaning soil and impurities on the bamboo shoots with water, fishing out and draining water attached to the bamboo shoots;
3. finishing: cutting off the coarse and old parts in the bamboo shoots, and grading according to the size and length of the bamboo shoots;
4. packaging: placing bamboo shoot into a tin can with high food grade barrier, steaming resistance and high strength, adding drinking water, and vacuum sealing and packaging until the vacuum degree reaches-0.095 MPa;
5. and (3) sterilization: placing the tinplate can filled with the bamboo shoots into a steam sterilization pot controlled by a temperature controller for sterilization, setting the lower limit sterilization temperature in the temperature controller to be 90 ℃, setting the sterilization temperature difference to be 2 ℃, switching off the temperature controller to stop heating when the sterilization temperature reaches 92 ℃, switching off the temperature controller to continue heating when the sterilization temperature is lower than 90 ℃, and sterilizing for 9 hours;
6. and (3) cooling: cooling the bamboo shoots subjected to thermal sterilization and enzyme deactivation by using cooling water to 30-40 ℃;
7. and (3) outer packaging: externally packaging the bamboo shoot product;
8. and (3) storage: and (4) conveying the bamboo shoot products into a finished product storehouse for storage in dark at normal temperature.
100 bags of fresh bamboo shoots were prepared by the first to seventh examples, respectively, and the weight of each bag was 500g, and 700 bags were counted, and the bamboo shoots were stored in a dark room, and the number of bamboo shoots deteriorated was measured by observing the number of bamboo shoots deteriorated per 100 bags of bamboo shoots prepared in each example every 3 months, and the number of bamboo shoots deteriorated was as shown in table 1:
TABLE 1 statistics table for number of modified bamboo shoots
As can be seen from the table 1, the scheme can ensure that 90% or more of the bamboo shoots are not deteriorated after 12 months, and can ensure that 95% or more of the bamboo shoots are not deteriorated after 18 months under the conditions that the sterilization temperature is 80-95 ℃ and the sterilization time is more than 8 hours.
The foregoing is only an embodiment of the present invention, and it should be noted that, for those skilled in the art, it is possible to make various changes and modifications without departing from the invention, and these should be considered as the protection scope of the present invention, which will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (7)
1. A bamboo shoot fresh-keeping process without adding any food additive comprises the following steps: selecting materials, precooking, shelling, cleaning, finishing, cutting, packaging, sterilizing, cooling, externally packaging and storing, and is characterized in that:
the sterilization process is that a fresh-keeping container filled with bamboo shoots is placed into a thermal sterilization device controlled by a temperature controller, pulsed variable-temperature sterilization is carried out for more than 6 hours within the range of sterilization temperature of 70-99 ℃, the upper limit sterilization temperature or the lower limit sterilization temperature is set in the temperature controller, and sterilization temperature difference is set, so that the sterilization temperature in the thermal sterilization device periodically changes along with time, wherein the lowest sterilization temperature is 70 ℃, the highest sterilization temperature is 99 ℃, the sterilization temperature difference is set to be 0-29 ℃, and the following relational expression is satisfied: the lower limit sterilization temperature is more than or equal to 70 ℃ and less than or equal to the lower limit sterilization temperature plus the sterilization temperature difference is less than or equal to 99 ℃, or the upper limit sterilization temperature is more than or equal to the upper limit sterilization temperature plus the sterilization temperature difference is more than or equal to 70 ℃.
2. The bamboo shoot preservation process without adding any food additive, according to claim 1, is characterized in that:
the pre-boiling process is to pre-boil the bamboo shoot with the shell in boiling water for 5-10 minutes, and the packaging process is to put the bamboo shoot into a food-grade high-barrier, steaming-resistant and high-strength fresh-keeping container, add drinking water, and then carry out vacuum sealing packaging, wherein the vacuum degree is required to be below-0.095 MPa.
3. The bamboo shoot preservation process without adding any food additive according to any one of claims 1 or 2, characterized in that:
in the above process, the pre-cooking process is eliminated.
4. The bamboo shoot preservation process without adding any food additive according to any one of claims 1 or 2, characterized in that:
in the process, the dicing process is eliminated.
5. The bamboo shoot preservation process without adding any food additive according to any one of claims 1 or 2, characterized in that:
in the working procedure, the procedures of precooking and cutting are removed.
6. The bamboo shoot preservation process without adding any food additive according to any one of claims 1 or 2, characterized in that:
in the working procedure, the working procedures of precooking, shelling and cutting are removed.
7. The bamboo shoot preservation process without adding any food additive according to any one of claims 1 or 2, characterized in that:
the bamboo shoots include various edible bamboo shoots.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1965661A (en) * | 2006-11-27 | 2007-05-23 | 徐春根 | Tender bamboo shoot product preparation process without using water-boiling method |
| CN105557975A (en) * | 2015-12-31 | 2016-05-11 | 南平市闽鲜食品有限公司 | Original flavored fresh water bamboo leleba oldhami shoot processing method |
| CN105875803A (en) * | 2014-12-11 | 2016-08-24 | 武隆县铧玉农业有限责任公司 | Preserving and processing method for bamboo shoots |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1965661A (en) * | 2006-11-27 | 2007-05-23 | 徐春根 | Tender bamboo shoot product preparation process without using water-boiling method |
| CN105875803A (en) * | 2014-12-11 | 2016-08-24 | 武隆县铧玉农业有限责任公司 | Preserving and processing method for bamboo shoots |
| CN105557975A (en) * | 2015-12-31 | 2016-05-11 | 南平市闽鲜食品有限公司 | Original flavored fresh water bamboo leleba oldhami shoot processing method |
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