CN108606284A - A kind of production of bamboo shoots technique of zero additive - Google Patents
A kind of production of bamboo shoots technique of zero additive Download PDFInfo
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- CN108606284A CN108606284A CN201810378498.3A CN201810378498A CN108606284A CN 108606284 A CN108606284 A CN 108606284A CN 201810378498 A CN201810378498 A CN 201810378498A CN 108606284 A CN108606284 A CN 108606284A
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- bamboo shoots
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 106
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 106
- 241001330002 Bambuseae Species 0.000 title claims abstract description 106
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 106
- 239000011425 bamboo Substances 0.000 title claims abstract description 106
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 239000000654 additive Substances 0.000 title claims abstract description 22
- 230000000996 additive effect Effects 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 77
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 49
- 238000001816 cooling Methods 0.000 claims abstract description 38
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 63
- 238000004140 cleaning Methods 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 102100032055 Elongation of very long chain fatty acids protein 1 Human genes 0.000 claims description 2
- 102100032050 Elongation of very long chain fatty acids protein 2 Human genes 0.000 claims description 2
- 101000771413 Homo sapiens Aquaporin-9 Proteins 0.000 claims description 2
- 101000921370 Homo sapiens Elongation of very long chain fatty acids protein 1 Proteins 0.000 claims description 2
- 101000921368 Homo sapiens Elongation of very long chain fatty acids protein 2 Proteins 0.000 claims description 2
- 101001093143 Homo sapiens Protein transport protein Sec61 subunit gamma Proteins 0.000 claims description 2
- 101000694017 Homo sapiens Sodium channel protein type 5 subunit alpha Proteins 0.000 claims description 2
- 101100125012 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) ECM10 gene Proteins 0.000 claims description 2
- 101100120905 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) TDH1 gene Proteins 0.000 claims description 2
- 102100027198 Sodium channel protein type 5 subunit alpha Human genes 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 18
- 244000105624 Arachis hypogaea Species 0.000 description 18
- 235000010777 Arachis hypogaea Nutrition 0.000 description 18
- 235000018262 Arachis monticola Nutrition 0.000 description 18
- 244000068988 Glycine max Species 0.000 description 18
- 235000010469 Glycine max Nutrition 0.000 description 18
- 235000020232 peanut Nutrition 0.000 description 18
- 230000005540 biological transmission Effects 0.000 description 9
- 238000009434 installation Methods 0.000 description 7
- 241000512259 Ascophyllum nodosum Species 0.000 description 6
- 230000005611 electricity Effects 0.000 description 6
- -1 electricity Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 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 3
- 206010033546 Pallor Diseases 0.000 description 3
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- 238000002347 injection Methods 0.000 description 3
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- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- 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
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241001536628 Poales Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 229940093503 ethyl maltol Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 238000005192 partition Methods 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
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of production of bamboo shoots techniques of zero additive, include the following steps：Bamboo shoots are pre-processed；Bamboo shoots are pickled；Marinated bamboo shoots are impregnated；Front end is carried out to the bamboo shoots after immersion to precook, specific pre-cooking step is as follows：To precooking, equipment is cleaned；Bamboo shoots are placed into precooking equipment and are precooked；Bamboo shoots are stirred evenly and cooled down；Drainage is carried out to bamboo shoots；Bamboo shoots are carried out dehydrating；Sterile indoor spice equipment will be placed on and dispensing establishing is sterilized；Bamboo shoots are subjected to spice and dispensing by the spice equipment after sterilization with dispensing equipment；Sterile indoor vacuum packing machine will be placed on and its packaging bag is sterilized；Sterilization is cooling to complete packaging.Production technology through the invention can achieve the effect that extend the shelf life in the case where not adding preservative, breaches zero additive converted products of bamboo shoots food and guarantees the quality technology, green, health, safety, trusted products are introduced to the market.
Description
Technical field
The present invention relates to a kind of processing methods, specifically, more particularly to a kind of production of bamboo shoots technique of zero additive.
Background technology
Bamboo shoots are the young shoot of bamboo, also referred to as bamboo shoot.Bamboo is perennial evergreen Poales plant, eat part for nascent, tender fertilizer,
Short strong bud or whip.Bamboo is originating in China, numerous types, adaptable, and distributed pole is wide.It is taken as from ancient times in China " precious in dish
Product ".Bamboo shoots are Chinese tradition delicacies, and savory matter is crisp, eat and cultivation history is extremely long.
So that bamboo shoots is had certain preservation term, the infection and breeding of microorganism must be just prevented using certain measure.
Existing way is that preservative is added in bamboo shoots, and to extend the shelf-life of food, but adding preservative can exist to food
The risk that user's body damages, serious or even threat to life.
Therefore those skilled in the art are dedicated to developing a kind of bamboo shoots food processing and production technological process of zero additive.
Invention content
In view of the drawbacks described above of the prior art, technical problem to be solved by the invention is to provide a kind of zero additives
Bamboo shoots food processing and production technological process.
To achieve the above object, the present invention provides a kind of production of bamboo shoots technique of zero additive, include the following steps：
S1：Bamboo shoots are pre-processed；
S2：Bamboo shoots are pickled；Salting period is 360 hours；
S3：Marinated bamboo shoots are impregnated；Soaking time is 36 hours；
S4：Front end is carried out to the bamboo shoots after immersion to precook, specific pre-cooking step is as follows：
SS1：To precooking, equipment is cleaned；
SS2：Bamboo shoots are placed into precooking equipment and are precooked, the time of precooking is 15-20 minutes, and temperature of precooking is 95-
105℃；
SS3：Bamboo shoots are stirred evenly and cooled down；
SS4：Drainage is carried out to bamboo shoots；
S5：Bamboo shoots are carried out dehydrating；
S6：Sterile indoor spice equipment will be placed on and dispensing establishing is sterilized；
S7：Bamboo shoots are subjected to spice and dispensing by the spice equipment after sterilization with dispensing equipment；
S8：Sterile indoor vacuum packing machine will be placed on and its packaging bag is sterilized；
S9：Sterilization is cooling to complete packaging.
Further, the pretreatment in S1 is sorting, cleaning and slice.
Further, it is as follows in SS3：
SSS1：Cooling bay clean and injected clear water, injected clear water amount are the 50% of cooling bay inner height；
SSS2：Bamboo shoots are delivered in cooling bay, after stirring evenly, are cooled down opening air blower；
SSS3：Sundries in pond is cleared up.
Further, in S4, the bamboo shoots being put into precooking equipment are 500 kilograms.
Further, in S6, soaking sterilization is carried out using 100 ° of boiling water.
Further, it in S8, is sterilized by quartz burner.
Further, it in S9, is as follows：
SSC1：Cooling and disinfection equipment is cleaned first；
SSC2：Start temperature control, water temperature is controlled to 100 °, after sterilization frequency control is set as 50 turns, water temperature is waited for reach
Mark；
SSC3：Product is placed in disinfection equipment, disinfection equipment is started, sterilizing time is 13-15 minutes；
SSC4：Product is stirred evenly, and clears up the substandard product swum on the water surface；
SSC5：Product is discharged, while screening broken bag substandard product again.
The beneficial effects of the invention are as follows：Production technology through the invention can be reached in the case where not adding preservative
To the effect to extend the shelf life, breach zero additive converted products of bamboo shoots food and guarantee the quality technology, by green, health, safely, put
Heart product is introduced to the market.
Specific implementation mode
With reference to embodiment, the invention will be further described：
Embodiment 1
A kind of production of bamboo shoots technique of zero additive, includes the following steps：
S1：Bamboo shoots are pre-processed by sorting, cleaning and slicing process；
S2：Bamboo shoots are pickled；Salting period is 360 hours；
S3：Marinated bamboo shoots are impregnated；Soaking time is 36 hours.
S4：Front end is carried out to the bamboo shoots after immersion to precook, specific pre-cooking step is as follows：
SS1：To precooking, equipment is cleaned；In cleaning equipment, operating personnel clean saucepan before precooking, and check aerobic pressure
The relevant devices such as valve, and confirm that installations and facilities are intact.Inside toward saucepan when water filling, water injection rate need to be from saucepan upper brim along 10 public affairs
Point, pot cover is covered, steam valve is opened.
SS2：Bamboo shoots are placed into precooking equipment and are precooked, before precooking, underproof material will be impregnated first
Choose, be then poured into blanching bath by material, each pot of material of precooking is 500 kilograms, and the time of precooking is 15-20 points
Clock, temperature of precooking are 95-105 DEG C；It needs to turn down air pressure valve after water is opened, placement steam takes the lid of the pot off or boiling water spilling causes to scald
Wound.In the present embodiment, temperature of precooking is 95 DEG C.
In addition, the present invention can also precook to agaric, peanut and soya bean, the time of precooking of wherein bamboo shoots is 17-19 points
The time of precooking of clock, agaric is 2-4 minutes, and the time of precooking of peanut is 17-19 minutes, and the time of precooking of soya bean is 11-13 points
Clock.In the present embodiment, the time of precooking of bamboo shoots is 17 minutes, and the time of precooking of agaric is 2 minutes, and the time of precooking of peanut is 17
Minute, the time of precooking of soya bean is 11 minutes.When precooking, bamboo shoots, agaric, peanut and soya bean must separate and precook, must not be into
Row hodgepodge.
SS3：Bamboo shoots are stirred evenly and cooled down；The present embodiment while cooling, first cleans simultaneously cooling bay
Injected clear water, injected clear water amount are the 50% of cooling bay inner height；Bamboo shoots are delivered in cooling bay, after stirring evenly, are being opened
Air blower is opened to be cooled down.Then sundries in pond is cleared up.
SS4：Drainage is carried out to bamboo shoots；
In addition, the material that must will be precooked in equipment and cooling bay and device end, ground are fallen after precooking every time
It cleans out, and next operation can be carried out after injecting standard quantity of water.
For sanitation and hygiene, workshop neat and tidy of precooking should be kept at any time.Water, electricity, gas lock is closed when next, cleaning is each
Class installations and facilities are simultaneously put neat.
S5：Bamboo shoots are carried out dehydrating；
S6：Sterile indoor spice equipment will be placed on and dispensing establishing is sterilized；In the present embodiment, boiled using 100 °
Water carries out soaking sterilization.
S7：Bamboo shoots are subjected to spice and dispensing by the spice equipment after sterilization with dispensing equipment；
S8：Sterile indoor vacuum packing machine will be placed on and its packaging bag is sterilized；In the present embodiment, by ultraviolet
Line fluorescent tube is sterilized.
S9：Sterilization is cooling to complete packaging, is as follows：
One, equipment is checked.Operating personnel go through sterilization, cooling, air-dry, transmission device, clean up sterilization and it is cold
But pool equipment.
Two, start temperature control, water temperature is controlled to 100 °, after sterilization frequency control is set as 50 turns, wait for water temperature up to standard；
Three, sterilization starts.When water temperature is up to standard, starts transmission belt and product is passed in sterilization machine, starts sterilization and limitation carries
The machine of liter, must not put in hand in sterilization machine, hinder to prevent soup.
Four, sterilizing time.Frequency control is set according to different type product, forbids to extend and shorten frequency control revolution.
Bamboo shoots sterilizing time is 13-15 minutes, and kelp sterilizing time is 11-13 minutes, and agaric sterilizing time is 9-11 minutes, and peanut kills
The bacterium time is 11-13 minutes, and soya bean sterilizing time is 9-11 minutes.In the present embodiment, bamboo shoots sterilizing time is 13 minutes, kelp
Sterilizing time is 11 minutes, and agaric sterilizing time is 9 minutes, and peanut sterilizing time is 11 minutes, and soya bean sterilizing time is 9 points
Clock.
Five, cooling clear drift.It is promoted into cooling bay after sterilizing in required time, is uniformly twisted and mixed repeatedly with leakage wooden dipper, will floated
It is dragged for clearly in the substandard product of the water surface.
Six, vibration water removal.It starts 1,2, No. 3 vibration water removing machine and carries out product water removal, while starting transmission belt and sieving again
It selects broken bag and does not conform to product.
Seven, record is performed.Operating personnel perform same day production process record.
Eight, sanitation and hygiene.Water, electricity, gas have been closed before leaving offices, notify boiler room to stop gas supply in time.Cleaning equipment, cleaning
Clean region sanitation and hygiene.
Embodiment 2
A kind of production of bamboo shoots technique of zero additive, includes the following steps：
S1：Bamboo shoots are pre-processed by sorting, cleaning and slicing process；
S2：Bamboo shoots are pickled；Salting period is 360 hours；
S3：Marinated bamboo shoots are impregnated；Soaking time is 36 hours；
S4：Front end is carried out to the bamboo shoots after immersion to precook, specific pre-cooking step is as follows：
SS1：To precooking, equipment is cleaned；In cleaning equipment, operating personnel clean saucepan before precooking, and check aerobic pressure
The relevant devices such as valve, and confirm that installations and facilities are intact.Inside toward saucepan when water filling, water injection rate need to be from saucepan upper brim along 10 public affairs
Point, pot cover is covered, steam valve is opened.
SS2：Bamboo shoots are placed into precooking equipment and are precooked, before precooking, underproof material will be impregnated first
Choose, be then poured into blanching bath by material, each pot of material of precooking is 500 kilograms, and the time of precooking is 15-20 points
Clock, temperature of precooking are 95-105 DEG C；It needs to turn down air pressure valve after water is opened, placement steam takes the lid of the pot off or boiling water spilling causes to scald
Wound.In the present embodiment, temperature of precooking is 100 DEG C.
In addition, the present invention can also precook to agaric, peanut and soya bean, the time of precooking of wherein bamboo shoots is 17-19 points
The time of precooking of clock, agaric is 2-4 minutes, and the time of precooking of peanut is 17-19 minutes, and the time of precooking of soya bean is 11-13 points
Clock.In the present embodiment, the time of precooking of bamboo shoots is 18 minutes, and the time of precooking of agaric is 3 minutes, and the time of precooking of peanut is 18
Minute, the time of precooking of soya bean is 12 minutes.When precooking, bamboo shoots, agaric, peanut and soya bean must separate and precook, must not be into
Row hodgepodge.
SS3：Bamboo shoots are stirred evenly and cooled down；The present embodiment while cooling, first cleans simultaneously cooling bay
Injected clear water, injected clear water amount are the 50% of cooling bay inner height；Bamboo shoots are delivered in cooling bay, after stirring evenly, are being opened
Air blower is opened to be cooled down.Then sundries in pond is cleared up.
SS4：Drainage is carried out to bamboo shoots；
In addition, the material that must will be precooked in equipment and cooling bay and device end, ground are fallen after precooking every time
It cleans out, and next operation can be carried out after injecting standard quantity of water.
For sanitation and hygiene, workshop neat and tidy of precooking should be kept at any time.Water, electricity, gas lock is closed when next, cleaning is each
Class installations and facilities are simultaneously put neat.
S5：Bamboo shoots are carried out dehydrating；
S6：Sterile indoor spice equipment will be placed on and dispensing establishing is sterilized；In the present embodiment, boiled using 100 °
Water carries out soaking sterilization.
S7：Bamboo shoots are subjected to spice and dispensing by the spice equipment after sterilization with dispensing equipment；
S8：Sterile indoor vacuum packing machine will be placed on and its packaging bag is sterilized；In the present embodiment, by ultraviolet
Line fluorescent tube is sterilized.
S9：Sterilization is cooling to complete packaging, is as follows：
One, equipment is checked.Operating personnel go through sterilization, cooling, air-dry, transmission device, clean up sterilization and it is cold
But pool equipment.
Two, start temperature control, water temperature is controlled to 100 °, after sterilization frequency control is set as 50 turns, wait for water temperature up to standard；
Three, sterilization starts.When water temperature is up to standard, starts transmission belt and product is passed in sterilization machine, starts sterilization and limitation carries
The machine of liter, must not put in hand in sterilization machine, hinder to prevent soup.
Four, sterilizing time.Frequency control is set according to different type product, forbids to extend and shorten frequency control revolution.
Bamboo shoots sterilizing time is 13-15 minutes, and kelp sterilizing time is 11-13 minutes, and agaric sterilizing time is 9-11 minutes, and peanut kills
The bacterium time is 11-13 minutes, and soya bean sterilizing time is 9-11 minutes.In the present embodiment, bamboo shoots sterilizing time is 14 minutes, kelp
Sterilizing time is 12 minutes, and agaric sterilizing time is 10 minutes, and peanut sterilizing time is 12 minutes, and soya bean sterilizing time is 10 points
Clock.
Five, cooling clear drift.It is promoted into cooling bay after sterilizing in required time, is uniformly twisted and mixed repeatedly with leakage wooden dipper, will floated
It is dragged for clearly in the substandard product of the water surface.
Six, vibration water removal.It starts 1,2, No. 3 vibration water removing machine and carries out product water removal, while starting transmission belt and sieving again
It selects broken bag and does not conform to product.
Seven, record is performed.Operating personnel perform same day production process record.
Eight, sanitation and hygiene.Water, electricity, gas have been closed before leaving offices, notify boiler room to stop gas supply in time.Cleaning equipment, cleaning
Clean region sanitation and hygiene.
Embodiment 3
A kind of production of bamboo shoots technique of zero additive, includes the following steps：
S1：Bamboo shoots are pre-processed by sorting, cleaning and slicing process；
S2：Bamboo shoots are pickled；Salting period is 360 hours；
S3：Marinated bamboo shoots are impregnated；Soaking time is 36 hours；
S4：Front end is carried out to the bamboo shoots after immersion to precook, specific pre-cooking step is as follows：
SS1：To precooking, equipment is cleaned；In cleaning equipment, operating personnel clean saucepan before precooking, and check aerobic pressure
The relevant devices such as valve, and confirm that installations and facilities are intact.Inside toward saucepan when water filling, water injection rate need to be from saucepan upper brim along 10 public affairs
Point, pot cover is covered, steam valve is opened.
SS2：Bamboo shoots are placed into precooking equipment and are precooked, before precooking, underproof material will be impregnated first
Choose, be then poured into blanching bath by material, each pot of material of precooking is 500 kilograms, and the time of precooking is 15-20 points
Clock, temperature of precooking are 95-105 DEG C；It needs to turn down air pressure valve after water is opened, placement steam takes the lid of the pot off or boiling water spilling causes to scald
Wound.In the present embodiment, temperature of precooking is 105 DEG C.
In addition, the present invention can also precook to agaric, peanut and soya bean, the time of precooking of wherein bamboo shoots is 17-19 points
The time of precooking of clock, agaric is 2-4 minutes, and the time of precooking of peanut is 17-19 minutes, and the time of precooking of soya bean is 11-13 points
Clock.In the present embodiment, the time of precooking of bamboo shoots is 19 minutes, and the time of precooking of agaric is 4 minutes, and the time of precooking of peanut is 19
Minute, the time of precooking of soya bean is 13 minutes.When precooking, bamboo shoots, agaric, peanut and soya bean must separate and precook, must not be into
Row hodgepodge.
SS3：Bamboo shoots are stirred evenly and cooled down；The present embodiment while cooling, first cleans simultaneously cooling bay
Injected clear water, injected clear water amount are the 50% of cooling bay inner height；Bamboo shoots are delivered in cooling bay, after stirring evenly, are being opened
Air blower is opened to be cooled down.Then sundries in pond is cleared up.
SS4：Drainage is carried out to bamboo shoots；
In addition, the material that must will be precooked in equipment and cooling bay and device end, ground are fallen after precooking every time
It cleans out, and next operation can be carried out after injecting standard quantity of water.
For sanitation and hygiene, workshop neat and tidy of precooking should be kept at any time.Water, electricity, gas lock is closed when next, cleaning is each
Class installations and facilities are simultaneously put neat.
S5：Bamboo shoots are carried out dehydrating；
S6：Sterile indoor spice equipment will be placed on and dispensing establishing is sterilized；In the present embodiment, boiled using 100 °
Water carries out soaking sterilization.
S7：Bamboo shoots are subjected to spice and dispensing by the spice equipment after sterilization with dispensing equipment；
S8：Sterile indoor vacuum packing machine will be placed on and its packaging bag is sterilized；In the present embodiment, by ultraviolet
Line fluorescent tube is sterilized.
S9：Sterilization is cooling to complete packaging, is as follows：
One, equipment is checked.Operating personnel go through sterilization, cooling, air-dry, transmission device, clean up sterilization and it is cold
But pool equipment.
Two, start temperature control, water temperature is controlled to 100 °, after sterilization frequency control is set as 50 turns, wait for water temperature up to standard；
Three, sterilization starts.When water temperature is up to standard, starts transmission belt and product is passed in sterilization machine, starts sterilization and limitation carries
The machine of liter, must not put in hand in sterilization machine, hinder to prevent soup.
Four, sterilizing time.Frequency control is set according to different type product, forbids to extend and shorten frequency control revolution.
Bamboo shoots sterilizing time is 13-15 minutes, and kelp sterilizing time is 11-13 minutes, and agaric sterilizing time is 9-11 minutes, and peanut kills
The bacterium time is 11-13 minutes, and soya bean sterilizing time is 9-11 minutes.In the present embodiment, bamboo shoots sterilizing time is 15 minutes, kelp
Sterilizing time is 13 minutes, and agaric sterilizing time is 11 minutes, and peanut sterilizing time is 13 minutes, and soya bean sterilizing time is 11 points
Clock.
Five, cooling clear drift.It is promoted into cooling bay after sterilizing in required time, is uniformly twisted and mixed repeatedly with leakage wooden dipper, will floated
It is dragged for clearly in the substandard product of the water surface.
Six, vibration water removal.It starts 1,2, No. 3 vibration water removing machine and carries out product water removal, while starting transmission belt and sieving again
It selects broken bag and does not conform to product.
Seven, record is performed.Operating personnel perform same day production process record.
Eight, sanitation and hygiene.Water, electricity, gas have been closed before leaving offices, notify boiler room to stop gas supply in time.Cleaning equipment, cleaning
Clean region sanitation and hygiene.
In the present invention, embodiment 2 is most preferred embodiment.
The present invention to study zero additive processing technology of bamboo shoots food as target, guarantee the quality skill by zero additive product of primary study
Art, production technology through the invention, effective solution bamboo shoots food, which no longer adds country, allows (the glutamic acid of former addition
Sodium, ethylmaltol, potassium sorbate, capsanthin, dehydroactic acid sodium, burnt sulfurous sodium) additive, breach the addition of bamboo shoots food zero
Agent converted products is guaranteed the quality technology, and green, health, safety, trusted products are introduced to the market.
Sterile workshop is transformed.It will pack, vacuumize shop into sterile workshop, air-cooler is added in cold workshop and keeps vehicle
Between weigh temperature, be mounted with ultraviolet radiator sterilizing installation, sealed doors and windows, employee's changing room installs ultraviolet germicidal lamp, and partition bacterium is dirty
Dye source.
Also, strict hygiene sterilizes.Stringent apparatus sanitation antisepsis system and measure are formulated, equipment prestart is first daily
High-temperature sterilization is carried out, carry out disinfection processing again after deactivating, and periodically carries out disinfection to production equipment, facility, tool and environment.
Production technology through the invention can realize 6 months shelf-lifves of product in the case where not adding preservative.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that those skilled in the art are without creativeness
Labour, which according to the present invention can conceive, makes many modifications and variations.Therefore, all technician in the art are according to this
The design of invention passes through the available technical side of logical analysis, reasoning, or a limited experiment on the basis of existing technology
Case, all should be in the protection domain being defined in the patent claims.
Claims (7)
1. a kind of production of bamboo shoots technique of zero additive, it is characterized in that：Include the following steps：
S1：Bamboo shoots are pre-processed；
S2：Bamboo shoots are pickled, salting period is 360 hours；
S3：Marinated bamboo shoots are impregnated, soaking time is 36 hours；
S4：Front end is carried out to the bamboo shoots after immersion to precook, specific pre-cooking step is as follows：
SS1：To precooking, equipment is cleaned；
SS2：Bamboo shoots are placed into precooking equipment and are precooked, the time of precooking is 15-20 minutes, and temperature of precooking is 95-105 °；
SS3：Bamboo shoots are stirred evenly and cooled down；
SS4：Drainage is carried out to bamboo shoots；
S5：Bamboo shoots are carried out dehydrating；
S6：Sterile indoor spice equipment will be placed on and dispensing establishing is sterilized；
S7：Bamboo shoots are subjected to spice and dispensing by the spice equipment after sterilization with dispensing equipment；
S8：Sterile indoor vacuum packing machine will be placed on and its packaging bag is sterilized；
S9：Sterilization is cooling to complete packaging.
2. the production of bamboo shoots technique of zero additive as described in claim 1, it is characterized in that：Pretreatment in the S1 is choosing
Material, cleaning and slice.
3. the production of bamboo shoots technique of zero additive as described in claim 1, it is characterized in that：It is as follows in the SS3：
SSS1：Cooling bay clean and injected clear water, injected clear water amount are the 50% of cooling bay inner height；
SSS2：Bamboo shoots are delivered in cooling bay, after stirring evenly, are cooled down opening air blower；
SSS3：Sundries in pond is cleared up.
4. the production of bamboo shoots technique of zero additive as described in claim 1, it is characterized in that：In the S4, it is put into equipment of precooking
In bamboo shoots be 500 kilograms.
5. the production of bamboo shoots technique of zero additive as described in claim 1, it is characterized in that：In the S6, using 100 ° of boiling water
Carry out soaking sterilization.
6. the production of bamboo shoots technique of zero additive as described in claim 1, it is characterized in that：In the S8, pass through ultraviolet radiator
Pipe is sterilized.
7. the production of bamboo shoots technique of zero additive as described in claim 1, it is characterized in that：In the S9, it is as follows：
SSC1：Cooling and disinfection equipment is cleaned first；
SSC2：Start temperature control, water temperature is controlled to 100 °, after sterilization frequency control is set as 50 turns, waits for water temperature up to standard；
SSC3：Product is placed in disinfection equipment, disinfection equipment is started, sterilizing time is 13-15 minutes；
SSC4：Product is stirred evenly, and clears up the substandard product swum on the water surface；
SSC5：Product is discharged, while screening broken bag substandard product again.
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Application publication date: 20181002 |