CN108323566A - A kind of side's fresh bamboo shoots preservation processing method - Google Patents
A kind of side's fresh bamboo shoots preservation processing method Download PDFInfo
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- CN108323566A CN108323566A CN201711456566.5A CN201711456566A CN108323566A CN 108323566 A CN108323566 A CN 108323566A CN 201711456566 A CN201711456566 A CN 201711456566A CN 108323566 A CN108323566 A CN 108323566A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 40
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 40
- 241001330002 Bambuseae Species 0.000 title claims abstract description 40
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 40
- 239000011425 bamboo Substances 0.000 title claims abstract description 40
- 238000004321 preservation Methods 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 240000003096 Chimonobambusa quadrangularis Species 0.000 claims abstract description 30
- 238000007605 air drying Methods 0.000 claims abstract description 22
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 240000002234 Allium sativum Species 0.000 claims description 11
- 240000000560 Citrus x paradisi Species 0.000 claims description 11
- 235000004347 Perilla Nutrition 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000004611 garlic Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 241000234314 Zingiber Species 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000008223 sterile water Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims 4
- 238000000034 method Methods 0.000 abstract description 5
- 238000007654 immersion Methods 0.000 abstract 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000085595 Zizania latifolia Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007443 liposuction Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 229940005657 pyrophosphoric acid Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention provides a kind of side's fresh bamboo shoots preservation processing method, including sorting stock, boiling water-removing, peel off undress, secondary boiled, sorting classifying, be gradually increased dynamics by several times rub after gradually rise temperature carry out heated-air drying, immersion, vacuum packing box gradient freezing to 2 ± 1 DEG C of ﹣, it is described be gradually increased dynamics by several times rub after gradually rise temperature carry out heated-air drying be：Light rubbing 5~10 minutes for the first time, the heated-air drying 5~10 minutes for being 90~100 DEG C with temperature after rubbing；Second rubbing dynamics is more than for the first time, rubs 5~10 minutes, then uses the heated-air drying 5~10 minutes that temperature is 100~120 DEG C；Third time rubbing dynamics is more than second, rubs 5~10 minutes, it is 120~140 DEG C of heated-air drying then to use temperature.The square bamboo shoots mouthfeel processed using this method is good, green safe, the holding time is long.
Description
Technical field
The present invention relates to food processing field more particularly to a kind of side's bamboo shoot process methods.
Background technology
For Fang Zhusun as the king in bamboo shoot, protein content reaches 12%, fat 0.4%, crude fibre 8%, also abundant amino
Sour and a variety of the essential trace elements of the human bodys are pure natural health foods.Secondly, edible side's dried bamboo shoot peomotes enteron aisle
It wriggles, promote digestion, reach weight-reducing, defaecation, toxin-expelling and face nourishing, also have effects that prevention and cure of cardiovascular disease.In addition, square bamboo shoots energy
Grease is absorbed, is liposuction king, in the case where nowadays this takes in heat everywhere, fat-reducing effect is fine, while tender and crisp delicious
Fang Zhusun is favored by people.
However, bamboo shoots are seasonal and regional crops, fresh bamboo shoots is easy dehydration aging, spoiled, storage time under room temperature
It is extremely short, and it is 1500 meters to 2500 meters high plateau mountain areas that square bamboo shoots, which are grown on height above sea level, it is fresh-keeping, transport difficulty is big, in strange land
Therefore market sale is restricted.
In order to keep the freshness of bamboo shoots, bamboo shoots are immersed in fresh-keeping liquid by some enterprise's processing bamboo shoots whens, and such as China is specially
Sharp CN02129613.8 discloses a kind of antistaling agent for cooked bamboo shoot, but contains a large amount of potassium sorbate and pyrophosphoric acid in the antistaling agent
Sodium, long-term accumulation can be carcinogenic in human body for chemical addition agent.For this purpose, using the preservation method processing side bamboo shoots of no chemical addition agent
With important economic implications.
Invention content
The invention reside in a kind of side's fresh bamboo shoots preservation processing method is provided, it is old that solution party bamboo shoots are easy dehydration at normal temperatures
Change, the technical issues of being not easy to store.
To achieve the above object, the present invention adopts the following technical scheme that:
A kind of side's fresh bamboo shoots preservation processing method, it is characterised in that include the following steps：
Step 1：Sorting is stocked up, and selection is fresh, has no mechanical damage, the square bamboo shoots of bright, the side's of weighing bamboo shoot leaf, garlic, life
Ginger, pomelo peel, tealeaves, perilla leaf are dried with sterile water wash；Garlic and ginger are shredded, by pomelo peel, tealeaves and purple perilla
It is 5~10% that leaf, which is dried to water content, is crushed；Garlic, ginger, pomelo peel, tealeaves and perilla leaf powder are mixed, by mixture
With white wine according to mass ratio be 1:10 mixings, are made soak；
Step 2：Boiling finishes, and precooks 5~10 minutes in the hot water that temperature is 100~120 DEG C；
Step 3：It peels off and undresses；
Step 4：It is secondary boiled, it is boiled 40~60 minutes in the hot water that temperature is 80~90 DEG C；
Step 5：Sorting classifying, foreign matter and impurity in removing side bamboo shoots, then according to the size of square bamboo shoots, the color and luster depth and
Square bamboo shoots are divided into different brackets by soft or hard degree；
Step 6：It is gradually increased after dynamics is rubbed by several times and gradually rises temperature progress heated-air drying；
Step 7：It impregnates, square bamboo shoots is added in soak, do not had just square bamboo shoots to be advisable with soak；
Step 8：Vacuum packaging；
Step 9：Gradient freezing is to 2 ± 1 DEG C of ﹣.
Preferably, the parts by weight of the square bamboo shoot leaf described in step 1 are 1~2 part, and the parts by weight of garlic are 1~2 part, ginger
Parts by weight be 1~2 part, the parts by weight of pomelo peel are 0.5~1 part, and the parts by weight of tealeaves are 0.2~0.5 part, the weight of perilla leaf
It is 0.2~0.5 part to measure part.
Preferably, being gradually increased after dynamics is rubbed by several times described in step 6 gradually rises the step that temperature carries out heated-air drying
Suddenly it specifically includes：Light rubbing 5~10 minutes for the first time, the heated-air drying 5~10 minutes for being 90~100 DEG C with temperature after rubbing；
Second of rubbing dynamics is more than for the first time, rubs 5~10 minutes, it is 100~120 DEG C of heated-air drying 5~10 then to use temperature
Minute；Third time rubbing dynamics is more than second, rubs 5~10 minutes, it is 120~140 DEG C of heated-air drying then to use temperature.
Preferably, after being gradually increased after dynamics is rubbed by several times described in step 6 gradually rises temperature progress heated-air drying,
The cell crashing ratio of Fang Zhusun is 50%~60%, and water content is 10%~20%.
Preferably, gradient freezing described in step 9 to 2 ± 1 DEG C be specially：Freeze 10~20 minutes in 35 DEG C of ﹣, then
It is freezed 5~10 minutes in 45 DEG C of ﹣, freezes in 16 DEG C of ﹣ 10~20 minutes, finally freezed 1~2 hour in 2 DEG C of ﹣.
Preferably, temperature change is less than 2 DEG C when gradient freezing described in step 9.
Preferably, sorting step described in step 1 is specially：Sorting step described in step 1 is specially：Select fresh, nothing
The square bamboo shoots of mechanical damage, bright, wash with clean water, and square bamboo shoots are cut into regular shape along bamboo shoots machine direction
Fang Zhusun.
Preferably, soaking time described in step 7 is 1~2 hour.
Preferably, the equipment used in step 8 is vacuum packing machine for food.
Preferably, high pressure steam sterilization step is also added between step 8 and step 9, vapor (steam) temperature is 120~130 DEG C,
Sterilization time is 30~60 seconds.
Compared with prior art, it the features of the present invention and has the beneficial effect that：
1, the present invention uses natural soak, and harmless, soak raw material is easy to get, at low cost.
2, the present invention is gradually risen temperature and carries out heated-air drying after being rubbed by several times using the dynamics that is gradually increased, square bamboo shoots
Nutritional ingredient has obtained good holding, the brittleness and color and luster of the side of being effectively guaranteed bamboo shoots, excellent taste.
3, the present invention using gradient freezing to 2 ± 1 DEG C of ﹣, the characteristics such as the colors of the side of maintaining bamboo shoots, perfume (or spice), fresh, crisp.
4, the present invention largely realizes automation, reduces the dependence to people, improves economic benefit.
Specific implementation mode
Technological means, character of innovation, reached purpose and effect to make the present invention realize are easy to understand, below to this
Invention further illustrates.
The embodiment recorded herein is the specific specific implementation mode of the present invention, for illustrating design of the invention,
It is explanatory and illustrative, should not be construed as the limitation to embodiment of the present invention and the scope of the invention.Except what is recorded herein
Outside embodiment, those skilled in the art can also based on the application claims and specification disclosure of that using aobvious and
The other technical solutions being clear to, these technical solutions include any obvious using making for the embodiment to recording herein
The technical solution of substitutions and modifications.
Side's fresh bamboo shoots preservation processing method of the present invention carries out in accordance with the following methods, specifically includes following steps：
Step 1：Sorting is stocked up, and selection is fresh, has no mechanical damage, the square bamboo shoots of bright, washes with clean water, along bamboo
Square bamboo shoots are cut into the square bamboo shoots of regular shape by bamboo shoot machine direction；Each component is stocked up according to dosage shown in table 1, in table 1
Shown dosage is parts by weight, and the side's of weighing bamboo shoot leaf, garlic, ginger, pomelo peel, tealeaves, perilla leaf are dried with sterile water wash；
Garlic and ginger are shredded, it is 5~10% that pomelo peel, tealeaves and perilla leaf, which are dried to water content, is crushed；By garlic, ginger,
Mixture and white wine according to mass ratio are 1 by pomelo peel, tealeaves and perilla leaf powder mixing:10 mixings, are made soak；
Step 2：Boiling finishes, and precooks 5~10 minutes in the hot water that temperature is 100~120 DEG C；
Step 3：It peels off and undresses；
Step 4：It is secondary boiled, it is boiled 40~60 minutes in the hot water that temperature is 80~90 DEG C；
Step 5：Sorting classifying, foreign matter and impurity in removing side bamboo shoots, then according to the size of square bamboo shoots, the color and luster depth and
Square bamboo shoots are divided into different brackets by soft or hard degree；
Step 6：It is gradually increased after dynamics is rubbed by several times and gradually rises temperature progress heated-air drying, for the first time light 5~10 points of rubbing
Clock, the heated-air drying 5~10 minutes for being 90~100 DEG C with temperature after rubbing；Second of rubbing dynamics is more than for the first time, rubbing 5
~10 minutes, it was 100~120 DEG C of heated-air drying 5~10 minutes then to use temperature；Third time rubbing dynamics is more than second,
Rubbing 5~10 minutes, it is 120~140 DEG C of heated-air drying then to use temperature, until the cell crashing ratio of square bamboo shoots be 50%~
60%, water content is 10%~20%.；
Step 7：It impregnates, square bamboo shoots is added in soak, do not had just square bamboo shoots to be advisable with soak, soaking time 1
~2 hours；
Step 8：Vacuum packaging, equipment used are vacuum packing machine for food；
Step 9：Gradient freezing freezes 10~20 minutes in 35 DEG C of ﹣ to 2 ± 1 DEG C of ﹣, 5~10 points is then freezed in 45 DEG C of ﹣
Clock is freezed 10~20 minutes in 16 DEG C of ﹣, is finally freezed 1~2 hour in 2 DEG C of ﹣, and temperature change is less than 2 DEG C when freezing.
It is safe and healthy for guarantor bamboo shoots, high pressure steam sterilization step can be also added between step 8 and step 9,
Vapor (steam) temperature is 120~130 DEG C, and sterilization time is 30~60 seconds.
1 soak material component of table and dosage
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, all in the spirit and principles in the present invention
Within, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of side's fresh bamboo shoots preservation processing method, it is characterised in that include the following steps：
Step 1：Sorting is stocked up, and selection is fresh, has no mechanical damage, the square bamboo shoots of bright, the side's of weighing bamboo shoot leaf, garlic, life
Ginger, pomelo peel, tealeaves, perilla leaf are dried with sterile water wash；Garlic and ginger are shredded, by pomelo peel, tealeaves and purple perilla
It is 5~10% that leaf, which is dried to water content, is crushed；Garlic, ginger, pomelo peel, tealeaves and perilla leaf powder are mixed, by mixture
With white wine according to mass ratio be 1:10 mixings, are made soak；
Step 2：Boiling finishes, and precooks 5~10 minutes in the hot water that temperature is 100~120 DEG C；
Step 3：It peels off and undresses；
Step 4：It is secondary boiled, it is boiled 40~60 minutes in the hot water that temperature is 80~90 DEG C；
Step 5：Sorting classifying, foreign matter and impurity in removing side bamboo shoots, then according to the size of square bamboo shoots, the color and luster depth and
Square bamboo shoots are divided into different brackets by soft or hard degree；
Step 6：It is gradually increased after dynamics is rubbed by several times and gradually rises temperature progress heated-air drying；
Step 7：It impregnates, square bamboo shoots is added in soak, do not had just square bamboo shoots to be advisable with soak；
Step 8：Vacuum packaging；
Step 9：Gradient freezing is to 2 ± 1 DEG C of ﹣.
2. side's fresh bamboo shoots preservation processing method according to claim 1, it is characterised in that：Square bamboo shoot leaf described in step 1
Parts by weight are 1~2 part, and the parts by weight of garlic are 1~2 part, and the parts by weight of ginger are 1~2 part, and the parts by weight of pomelo peel are 0.5
~1 part, the parts by weight of tealeaves are 0.2~0.5 part, the parts by weight of perilla leaf are 0.2~0.5 part.
3. side's fresh bamboo shoots preservation processing method according to claim 1, it is characterised in that：It is gradually increased power described in step 6
Degree gradation gradually rises the step of temperature carries out heated-air drying after rubbing and specifically includes：Light rubbing 5~10 minutes for the first time, rubbing
It is 90~100 DEG C of heated-air drying 5~10 minutes to use temperature afterwards；Second of rubbing dynamics is more than for the first time, rubs 5~10 points
Clock, it is 100~120 DEG C of heated-air drying 5~10 minutes then to use temperature；Third time rubbing dynamics is more than second, and rubbing 5~
10 minutes, it was 120~140 DEG C of heated-air drying then to use temperature.
4. side's fresh bamboo shoots preservation processing method according to claim 3, it is characterised in that：It is gradually increased power described in step 6
Degree gradually rises temperature progress heated-air drying after rubbing by several times after, the cell crashing ratio of square bamboo shoots is 50%~60%, and water content is
10%~20%.
5. side's fresh bamboo shoots preservation processing method according to claim 1, it is characterised in that：Gradient freezing described in step 9 is to 2
± 1 DEG C is specially：It is freezed in 35 DEG C of ﹣ 10~20 minutes, then freezes 5~10 minutes in 45 DEG C of ﹣, freezed in 16 DEG C of ﹣
It 10~20 minutes, is finally freezed 1~2 hour in 2 DEG C of ﹣.
6. side's fresh bamboo shoots preservation processing method according to claim 5, it is characterised in that：Temperature when gradient freezing described in step 9
Degree variation is less than 2 DEG C.
7. side's fresh bamboo shoots preservation processing method according to claim 1, it is characterised in that：Sorting step described in step 1 is specific
For：Select it is fresh, have no mechanical damage, the square bamboo shoots of bright, wash with clean water, along bamboo shoots machine direction by square bamboo shoots
It is cut into the square bamboo shoots of regular shape.
8. side's fresh bamboo shoots preservation processing method according to claim 1, it is characterised in that：Soaking time described in step 7 is 1
~2 hours.
9. side's fresh bamboo shoots preservation processing method according to claim 1, it is characterised in that：Equipment used in step 8 is food
Vacuum packing machine.
10. side's fresh bamboo shoots preservation processing method according to claim 1, it is characterised in that：Between step 8 and step 9 also
High pressure steam sterilization step is added, vapor (steam) temperature is 120~130 DEG C, and sterilization time is 30~60 seconds.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711456566.5A CN108323566A (en) | 2017-12-28 | 2017-12-28 | A kind of side's fresh bamboo shoots preservation processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711456566.5A CN108323566A (en) | 2017-12-28 | 2017-12-28 | A kind of side's fresh bamboo shoots preservation processing method |
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Family
ID=62924443
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|---|---|---|---|
| CN201711456566.5A Pending CN108323566A (en) | 2017-12-28 | 2017-12-28 | A kind of side's fresh bamboo shoots preservation processing method |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731312A (en) * | 2009-12-24 | 2010-06-16 | 江南大学 | Processing method of flexible package fresh bamboo shoots |
| CN104642505A (en) * | 2014-06-24 | 2015-05-27 | 吴兴安 | Method for producing dried bamboo shoots |
| CN105211271A (en) * | 2015-11-12 | 2016-01-06 | 宁波市农业科学研究院 | The quick-freeze fresh-keeping method of bamboo shoots |
| CN105767132A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Fresh-keeping method of square bamboo shoots |
| CN105767141A (en) * | 2016-04-06 | 2016-07-20 | 厦门联华食品有限公司 | Processing method of preserved quick-frozen bamboo shoots |
| CN106720231A (en) * | 2016-11-29 | 2017-05-31 | 贵州省桐梓县康利绿色食品有限公司 | A kind of preservation method of bamboo shoots |
-
2017
- 2017-12-28 CN CN201711456566.5A patent/CN108323566A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731312A (en) * | 2009-12-24 | 2010-06-16 | 江南大学 | Processing method of flexible package fresh bamboo shoots |
| CN104642505A (en) * | 2014-06-24 | 2015-05-27 | 吴兴安 | Method for producing dried bamboo shoots |
| CN105767132A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Fresh-keeping method of square bamboo shoots |
| CN105211271A (en) * | 2015-11-12 | 2016-01-06 | 宁波市农业科学研究院 | The quick-freeze fresh-keeping method of bamboo shoots |
| CN105767141A (en) * | 2016-04-06 | 2016-07-20 | 厦门联华食品有限公司 | Processing method of preserved quick-frozen bamboo shoots |
| CN106720231A (en) * | 2016-11-29 | 2017-05-31 | 贵州省桐梓县康利绿色食品有限公司 | A kind of preservation method of bamboo shoots |
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