CN107279889B

CN107279889B - Bamboo shoot processing method

Info

Publication number: CN107279889B
Application number: CN201710631267.4A
Authority: CN
Inventors: 令狐世平; 陈金星; 陈燕贵; 罗凌云
Original assignee: Yiwu Hand In Hand E Commerce Co ltd
Current assignee: Yiwu hand in hand e-commerce Co.,Ltd.
Priority date: 2017-07-28
Filing date: 2017-07-28
Publication date: 2021-02-23
Anticipated expiration: 2037-07-28
Also published as: CN107279889A

Abstract

The invention relates to the field of food processing, in particular to a bamboo shoot processing method, which comprises the steps of pre-boiling, namely putting the bamboo shoots with skins which are dug out just now into a steam box for boiling; placing the bamboo shoots in a cooling box, cooling the bamboo shoots by water, injecting cold water from the bottom of the cooling box and overflowing the cold water from the top of the cooling box until the bamboo shoots reach the normal temperature, and fishing out the bamboo shoots; peeling off bamboo shoot shells by adopting a peeling device; placing the bamboo shoots into an open container, injecting cold water to submerge the bamboo shoots, fermenting in an open environment, and fishing out the bamboo shoots when the pH value of the bamboo shoots reaches 4.4-4.8; cutting bamboo shoots into pieces, filling the cut bamboo shoots into a canning container, putting the container into a steam box for cooking and sterilizing, and taking out the canning container; and injecting boiling water into the canned container, sealing the canned container at the same time, and naturally cooling to the normal temperature. Through the implementation of the technical scheme, the effect that salt does not need to be added during fermentation is achieved.

Description

Bamboo shoot processing method

Technical Field

The invention relates to the field of food processing, in particular to a bamboo shoot processing method.

Background

At present, aiming at the requirements of the bamboo shoot market in four seasons, in the prior art, fresh bamboo shoots are generally processed into dried bamboo shoots and canned bamboo shoots, but the dried bamboo shoots prepared from the fresh bamboo shoots can prolong a certain edible period, but the taste of the bamboo shoots is reduced, and the nutritional ingredients are easy to lose, so that the exertion of the edible value is not facilitated; the canned bamboo shoots are boiled and sealed to achieve the purpose of prolonging the preservation time, but the taste, flavor and nutritional value of the bamboo shoots are not improved. Some bamboo shoots are stored by using chemical additives, namely cooked bamboo shoots are kept fresh by using the chemical additives (namely preservatives), but the long-term excessive intake of the cooked bamboo shoots treated by the preservatives has potential safety hazards to the health of consumers, and the bamboo shoots have defects in acidity and brittleness. Recently, microbial fermentation products are very popular among consumers due to their nutrition, health care and unique flavor. The lactobacillus has the effects of improving the nutritive value of bamboo shoot products, improving the flavor of the bamboo shoot products, preventing putrefaction and prolonging the shelf life in the fermentation of the bamboo shoots. Therefore, researchers have adopted a pickling fermentation method to prepare bamboo shoots with different tastes and flavors. The following relevant patents were retrieved:

1. chinese patent, application number: 201310402458.5, title of the invention: a method for preparing sour bamboo shoots by multi-strain mixed fermentation is disclosed, which comprises the following steps: light industry scientific research institute of Heilongjiang province, abstract: a method for preparing sour bamboo shoots by multi-strain mixed fermentation relates to a production method of food, in particular to a method for preparing sour bamboo shoots by multi-strain mixed fermentation. Preparing 9-11% of salt water, boiling water, cooling the water, adding seed liquid of lactobacillus delbrueckii and lactobacillus pentosus, and uniformly stirring to obtain the sour bamboo shoot zymocyte liquid. Selecting moderate bamboo shoots, cutting off the bases of the bamboo shoots, peeling off the shells of the bamboo shoots, cleaning, draining, cutting the bamboo shoots into two halves from the middle, adding the bamboo shoots into a pickle jar, and pouring the sour bamboo shoot zymophyte liquid into the pickle jar to submerge the bamboo shoots. Covering a bamboo skin cover, crossing four bamboo chips into a shape like a Chinese character 'jing', putting the bamboo skin cover on the bamboo skin cover, pressing cleaned and dried stones on the center of the bamboo chips like the Chinese character 'jing', sealing the pickle jar, and fermenting for 5-7 days at the temperature of 23-25 ℃ to obtain a finished product.

2. Chinese patent, application number: 201510000705.8, title of the invention: a preparation method of fermented crystal crispy bamboo shoots comprises the following steps: hubei university of industry, abstract: a preparation method of fermented crystal crispy and fragrant bamboo shoots comprises the steps of pickling a bamboo shoot product with low salt and slowly freezing at low temperature, adding two lactic acid bacteria for fermentation, and seasoning, packaging and sterilizing the fermented product to obtain the fermented crystal crispy and fragrant bamboo shoot product which is crisp and refreshing in taste, fresh in color, rich in nutrition, unique in flavor, convenient to carry and ready to eat.

In the above 2 documents, the method of pickling bamboo shoots differs, and the taste of bamboo shoots obtained by pickling varies. However, more salt is added when bamboo shoots are pickled, the content of sodium salt in the food exceeds the standard due to a large amount of salt in the process of pickling the bamboo shoots, the burden of kidneys is increased due to frequent eating, the risk of hypertension is increased, and harmful substances such as ammonium nitrite and the like are possibly generated due to the fact that the salt contains impurities such as nitrite and nitrate, and the excessive eating can have adverse effects on human bodies. In the traditional pickled bamboo shoots, in order to prolong the shelf life of the pickled bamboo shoots and avoid adopting chemical substances such as preservatives and the like which are unfavorable for human bodies to keep the pickled bamboo shoots fresh, people often adopt salt to pickle the bamboo shoots, but the problem of excessive salt addition also exists, the excessive salt addition during pickling the bamboo shoots not only reduces the flavor of the pickled bamboo shoots and influences the taste, but also easily generates a carcinogenic substance ammonium nitrite which is unfavorable for human bodies and can induce cancers.

Disclosure of Invention

The invention aims to provide a bamboo shoot processing method so as to achieve the effect that salt does not need to be added during fermentation.

In order to achieve the above purpose, the basic scheme of the invention is as follows: the bamboo shoot processing method comprises the following steps:

step 1: pre-cooking, namely putting the newly dug bamboo shoots with skins into a steam box for cooking for 60-80 min, wherein the steam pressure is 0.55-0.6 Mpa;

step 2: cooling, namely placing the bamboo shoots in the step 1 into a cooling box, cooling with water, injecting cold water from the bottom of the cooling box and overflowing from the top of the cooling box until the bamboo shoots reach the normal temperature, and fishing out the bamboo shoots;

and step 3: peeling, namely peeling off the bamboo shoot shells in the step 2 by adopting a peeling device;

and 4, step 4: fermenting, namely placing the bamboo shoots in the step 3 into an open container, injecting cold water to submerge the bamboo shoots, fermenting in an open environment, and fishing out the bamboo shoots when the pH value of the bamboo shoots reaches 4.4-4.8;

and 5: sterilizing, namely cutting the bamboo shoots in the step 4 into pieces, filling the cut bamboo shoots into a canning container, putting the container into a steam box, steaming and sterilizing the bamboo shoots at the steam temperature of 120-130 ℃, steaming and boiling for 85-95 min, and taking out the canning container;

step 6: and (5) cooling, namely injecting boiling water into the canned container in the step (5) and sealing the canned container at the same time, and naturally cooling to the normal temperature.

The principle and the advantage of the scheme are as follows: 1. according to the scheme, the lactobacillus is formed by fermentation in an open aerobic fermentation mode, and a large amount of salt is not required to be added for pickling, so that harmful substances such as nitrite and the like cannot be produced, and the edible safety is ensured; 2. in the step 3, the bamboo shoots are fermented in an open manner by adopting clear water during fermentation, so that the bamboo shoots are fermented in an aerobic environment to form lactic acid bacteria, and an acidic environment is formed inside the bamboo shoots so as to achieve a sterilization effect (such as harmful strains such as escherichia coli); 3. in step 6, before packaging the bamboo shoots, boiling water needs to be injected into the canning container so as to improve the fresh and tender meat quality and crispness of the bamboo shoots.

Preferred embodiment 1: as an improvement of the basic scheme, the interval time from the digging to the pre-cooking of the bamboo shoots in the step 1 is 12-14 h, so that the problem of aging of the bamboo shoots caused by too long time is avoided.

Preferred embodiment 2: as an improvement of the preferred scheme 1, in the step 4, in order to ensure normal fermentation of the bamboo shoots, when the room temperature is less than 24 ℃, the fermentation time is 28-36 h; when the room temperature is higher than 24 ℃, the fermentation time is 22-28 h.

Preferred embodiment 3: as an improvement of the basic scheme or the preferred scheme 2, the peeling device in the step 3 comprises a frame, a conveying mechanism, a cutting mechanism and a peeling mechanism, wherein the conveying mechanism comprises a conveying belt for conveying bamboo shoots; the cutting mechanism comprises a first cylinder vertically arranged above the conveyor belt, the output shaft of the first cylinder is connected with a cutter, and the included angle between the cutter and the conveyor belt is 35-45 degrees; peeling mechanism includes second cylinder and third cylinder, the second cylinder is located the conveyer belt output, and the second cylinder articulates in the frame, the horizontal sliding connection of third cylinder is in the frame, and the output shaft of third cylinder is vertical downwards and articulated with the output shaft of second cylinder, fixedly connected with branch and articulated on the output shaft terminal surface of second cylinder have two arm-tie, and branch is located between two arm-tie, and articulated between two arm-tie have a connecting plate, the middle part of connecting plate articulates on branch, and vertical being connected with reciprocating cylinder on one of them arm-tie, this reciprocating cylinder's cylinder body is connected with the cylinder body of third cylinder. Through the arrangement, the purpose of mechanical automatic husking is achieved, the production efficiency is improved, and therefore the bamboo shoot dewatering time is shortened, and the freshness of the bamboo shoots is guaranteed.

Drawings

Fig. 1 is a schematic structural view of the husking device.

Detailed Description

The present invention will be described in further detail below by way of specific embodiments:

reference numerals in the drawings of the specification include: first cylinder 1, cutter 2, conveyer belt 3, second cylinder 4, third cylinder 5, arm-tie 6, branch 7, connecting plate 8, reciprocating cylinder 9, bamboo shoot shell 10, bamboo shoots 11, slide rail 12.

The husking device used in the scheme is shown as the attached figure 1: the bamboo shoot peeling machine comprises a machine frame, a conveying mechanism, a cutting mechanism and a peeling mechanism, wherein the conveying mechanism comprises a conveying belt 3 for conveying bamboo shoots 11; cutting mechanism includes vertical first cylinder 1 of installing in 3 tops of conveyer belt, is connected with cutter 2 on the output shaft of first cylinder 1, and cutter 2 is 40 with the contained angle of the direction of transfer of conveyer belt 3, and this contained angle can guarantee to cut every layer of bamboo shoot shell 10, also can guarantee not to cut away the bamboo shoot tip. Since the bamboo shoot 11 is wrapped by the plurality of layers of the bamboo shoot shells 10, the sum of the thicknesses of the layers of the bamboo shoot shells 10 is usually 4mm, and therefore, when the first cylinder 1 is in the maximum stretching state, the distance between the cutting knife 2 and the conveyor belt 3 is set to be 4 mm.

Peeling mechanism includes second cylinder 4 and third cylinder 5, second cylinder 4 is located the 3 outputs of conveyer belt, and second cylinder 4 articulates in the frame, a slide rail 12 has been seted up to the frame upper level, 5 sliding connection of third cylinder are in this slide rail 12, the vertical downward and articulate on the output shaft of second cylinder 4 of output of third cylinder 5, fixedly connected with branch and articulated on the output shaft terminal surface of second cylinder have two arm-tie, branch is located between two arm-ties, the free end of arm-tie 6 is the arc of downwarping.

A plurality of arc-shaped bulges are arranged on the working surface of the pulling plate 6, so that the risk of slipping between the pulling plate 6 and the bamboo shoots 11 during up-and-down movement is reduced. The left end of the pulling plate 6 is hinged to the end face of an output shaft of the second cylinder 4, a supporting rod 7 is further fixedly mounted on the output shaft of the second cylinder 4, the supporting rod 7 is located between the two pulling plates 6, a connecting plate 8 is hinged between the two pulling rods, the middle of the connecting plate 8 is hinged to the supporting rod 7, one of the pulling plates 6 is vertically connected to an output shaft of a reciprocating cylinder 9, and the reciprocating cylinder 9 is fixed to the third cylinder 5.

The bamboo shoot processing method comprises the following steps:

step 1: precooking, namely placing the dug bamboo shoots with skins into a steam box to be cooked for 75min, wherein the steam pressure is 0.58 Mpa;

and step 3: peeling, namely peeling off the bamboo shoot shells in the step 2 by adopting a peeling device; when 2 below of cutter are conveyed to bamboo shoots 11, 1 first cylinder promotes cutter 2 and cuts bamboo shoot shell 10 downwards, because the interval of cutter 2 and conveyer belt 3 sets up to 4mm, consequently every layer of bamboo shoot shell 10 all still connects on

bamboo shoots

11, 4 promotion arm-tie 6 of second cylinder are close to bamboo shoots 11 this moment, when 6 right-hand members of arm-tie are located bamboo shoot shell 10 incision top, third cylinder 5 promotes arm-tie 6 and enters into the 10 incisions of bamboo shoot shell downwards, 4 pulling bamboo shoot bodies of second cylinder break away from bamboo shoot shell 10, the second cylinder is when the motion of pulling bamboo shoot bodies, cutter 2 plays the fixed action to bamboo shoot shell 10 all the time. The reciprocating cylinder 9 is started simultaneously in the pulling process, the reciprocating cylinder 9 drives one of the pulling plates 6 to move up and down, the two pulling plates 6 are hinged on the supporting rod 7 through the connecting plate 8 to form a lever structure, so the two pulling plates 6 move up and down alternately in a reciprocating mode under the driving of the reciprocating cylinder 9, the cambered surfaces of the pulling plates 6 are in contact with the bamboo shoots 11 when the pulling plates 6 are pressed down, the bamboo shoots 11 are subjected to component force in the horizontal direction, the left end of the bamboo shoots 11 moves for one section under the pulling of the second cylinder 4, and the bamboo shoots move for one section next to the right end of the bamboo shoots to finally form continuous rolling.

and 5: sterilizing, namely cutting the bamboo shoots in the step 4 into pieces, filling the cut bamboo shoots into a canning container, putting the container into a steam box, steaming and sterilizing at the steam temperature of 125 ℃ for 90min, and taking out the container;

step 6: and (5) cooling, namely injecting boiling water into the canned container in the step (5) and simultaneously sealing the canned container, and naturally cooling to the normal temperature.

The foregoing is merely an example of the present invention and common general knowledge in the art of specific structures and/or features of the invention has not been set forth herein in any way. It should be noted that, for those skilled in the art, without departing from the concept of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the utility 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

1. The bamboo shoot processing method is characterized by comprising the following steps:

step 1: pre-cooking, namely putting the bamboo shoots with skins which are dug out into a steam box for cooking for 60-80 min, wherein the steam pressure is 0.55-0.6 Mpa, and the interval time between the digging and the pre-cooking of the bamboo shoots is 12-14 h;

and step 3: peeling, namely peeling off the bamboo shoot shells in the step 2 by using a peeling device, wherein the peeling device comprises a rack, a conveying mechanism, a cutting mechanism and a peeling mechanism, and the conveying mechanism comprises a conveying belt for conveying the bamboo shoots; the cutting mechanism comprises a first cylinder vertically arranged above the conveyor belt, the output shaft of the first cylinder is connected with a cutter, and the included angle between the cutter and the conveyor belt is 35-45 degrees; the peeling mechanism comprises a second cylinder and a third cylinder, the second cylinder is positioned at the output end of the conveyor belt, the second cylinder is hinged on the rack, the third cylinder is horizontally and slidably connected on the rack, an output shaft of the third cylinder vertically faces downwards and is hinged with an output shaft of the second cylinder, a support rod is fixedly connected to the end face of the output shaft of the second cylinder, two pull plates are hinged to the end face of the output shaft of the second cylinder, the support rod is positioned between the two pull plates, a connecting plate is hinged between the two pull plates, the middle part of the connecting plate is hinged on the support rod, one of the pull plates is vertically connected with a reciprocating cylinder, and the cylinder body of the reciprocating cylinder is connected with the cylinder body;

and 4, step 4: fermenting, namely placing the bamboo shoots in the step 3 into an open container, injecting cold water to submerge the bamboo shoots, fermenting in an open environment, fishing out the bamboo shoots when the pH value of the bamboo shoots reaches 4.4-4.8, and fermenting for 28-36 hours when the room temperature is less than 24 ℃; when the room temperature is higher than 24 ℃, the fermentation time is 22-28 h;

and 5: sterilizing, namely cutting the bamboo shoots in the step 4 into pieces, filling the cut bamboo shoots into a canning container, putting the container into a steam box, steaming and sterilizing at the steam temperature of 120-130 ℃, taking out the canning container after steaming and boiling for 85-95 min;