CN108719444B - Method for processing bamboo shoot and packaged bamboo shoot - Google Patents
Method for processing bamboo shoot and packaged bamboo shoot Download PDFInfo
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- CN108719444B CN108719444B CN201710257189.6A CN201710257189A CN108719444B CN 108719444 B CN108719444 B CN 108719444B CN 201710257189 A CN201710257189 A CN 201710257189A CN 108719444 B CN108719444 B CN 108719444B
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- bamboo shoot
- bamboo
- temperature
- shoot material
- processing
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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
-
- 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
Abstract
A method for processing bamboo shoots, comprising: providing an initial bamboo shoot material, cooling the initial bamboo shoot material to a temperature below 10 ℃ to obtain a first bamboo shoot material, heating the first bamboo shoot material to a temperature above 88 ℃ to obtain a second bamboo shoot material, cooling the surface temperature of the second bamboo shoot material to a temperature below 40 ℃ to obtain a third bamboo shoot material, heating the third bamboo shoot material again to a temperature above 88 ℃ to obtain a fourth bamboo shoot material, and finally rapidly cooling the fourth bamboo shoot material to a temperature below 7 ℃. The bamboo shoot material treated by the above treatment method retains the elasticity of fibers in the bamboo shoot, and has no bitter molecules left. Also provides a packaged bamboo shoot prepared by the processing method of the bamboo shoot.
Description
Technical Field
The invention relates to a processing method of bamboo shoots, in particular to a processing method capable of maintaining the brittleness of the bamboo shoots and packaged bamboo shoots prepared by the processing method.
Background
Bamboo shoots are a very popular food material for Chinese people, and especially fresh and fresh bamboo shoots have unique crisp and tasty mouthfeel and are popular. However, fresh bamboo shoots have a short shelf life and are generally recommended to be consumed within three days. And because the season is limited, a large amount of fresh bamboo shoots collected during the season are often made into dried bamboo shoots, canned bamboo shoots, pickled bamboo shoots, frozen bamboo shoots and the like to prolong the storage life.
However, the fibers of the processed bamboo shoots are too soft to maintain the taste as fresh bamboo shoots, or unpleasant sour and bitter tastes are generated after processing, so that the willingness of consumers to eat the processed bamboo shoots is reduced.
Disclosure of Invention
In view of the above problems, the present invention provides a method for processing bamboo shoots. The bamboo shoot material treated by the method can maintain the elasticity of fibers in the bamboo shoots, and simultaneously avoid bitter molecules from remaining, so that the bamboo shoot material with fresh, crisp and sweet taste is obtained.
In one embodiment, the processing method of the bamboo shoots comprises the following steps: providing an initial bamboo shoot material, cooling the initial bamboo shoot material to a temperature below 10 ℃ to obtain a first bamboo shoot material, heating the first bamboo shoot material to a temperature above 88 ℃ to obtain a second bamboo shoot material, cooling the surface temperature of the second bamboo shoot material to a temperature below 40 ℃ to obtain a third bamboo shoot material, heating the third bamboo shoot material again to a temperature above 95 ℃ to obtain a fourth bamboo shoot material, and finally rapidly cooling the fourth bamboo shoot material to a temperature below 7 ℃.
In one embodiment, a packaged bamboo shoot produced by the method for processing bamboo shoots is provided.
In one embodiment, the packaged bamboo shoot comprises a packaging material, a bamboo shoot material and water. The bamboo shoot material and water are placed in the packaging material, and the weight ratio of the total weight of the bamboo shoot material to the water is 10: 1.
in conclusion, the beneficial effects of the invention are as follows: according to any embodiment of the invention, the method for processing the bamboo shoot and the packaged bamboo shoot are suitable for providing the processed bamboo shoot material, the elasticity of the fiber of the bamboo shoot material is kept by oscillating the temperature of the bamboo shoot material between high temperature and low temperature, and enzymes in the bamboo shoot material are inactivated, so that the sour and bitter taste of the bamboo shoot material is avoided. In some embodiments, the bamboo shoot material can also be sterilized by appropriately controlling the temperature at the time of high-temperature treatment, thereby allowing the treated bamboo shoot material to be refrigerated or frozen for a long time without adding any food additives, and still have a crispy texture like fresh bamboo shoots after being eaten for a long time.
Drawings
FIG. 1 is a flow chart of a processing method of bamboo shoots according to an embodiment of the present invention, wherein the symbol meaning is: s21, providing an initial bamboo shoot material; s22, cooling the initial bamboo shoot material to a temperature below 10 ℃ to obtain a first bamboo shoot material; s23, heating the first bamboo shoot material to a temperature of more than 88 ℃ to obtain a second bamboo shoot material; s24, cooling the surface temperature of the second bamboo shoot material to be below 40 ℃ to obtain a third bamboo shoot material; s25, heating the third bamboo shoot material again to a temperature of more than 95 ℃ to obtain a fourth bamboo shoot material; s26 rapidly cooling the fourth bamboo shoot material to below 7 ℃ to obtain a processed bamboo shoot material;
FIG. 2 is a flow chart of one embodiment of step S21 in FIG. 1, where the symbolic meanings are: s211, providing the bamboo shoots with shells removed; s212, cutting the bamboo shoots into large blocks with the diameter of less than 20 cm to obtain initial bamboo shoot materials;
FIG. 3 is a flow chart of one embodiment of step S22 in FIG. 1, where the symbolic meanings are: s221, providing ice water with the temperature of below 10 ℃; s222, immersing the initial bamboo shoot material in ice water to obtain a first bamboo shoot material;
FIG. 4 is a flowchart of one embodiment of step S23 in FIG. 1, where the symbolic meanings are: s231, providing hot water with the temperature of above 88 ℃; s232, soaking and boiling the first bamboo shoot material in hot water for at least 40 minutes to obtain a second bamboo shoot material;
FIG. 5 is a flowchart of one embodiment of step S24 in FIG. 1, where the symbolic meanings are: s241, cooling the surface temperature of the second bamboo shoot material to be below 40 ℃; s242, cutting the second bamboo shoot material with the surface temperature of below 40 ℃ into a plurality of bamboo shoot blocks to obtain a third bamboo shoot material;
FIG. 6 is a flow chart of one embodiment of step S242 in FIG. 5, wherein the symbolic meanings are: s243, cutting the second bamboo shoot material with the surface temperature of below 40 ℃ into a plurality of bamboo shoot blocks with the diameter of below 3 cm; s244, packaging a plurality of bamboo shoot dices in a packaging material to obtain a third bamboo shoot material;
FIG. 7 is a flowchart of one embodiment of step S244 in FIG. 6, wherein the symbolic meanings are: s245, packaging a plurality of bamboo shoot dices in a packaging material; s246, containing water in the packaging material, wherein the ratio of the plurality of diced bamboo shoots in the packaging material to the water is 10: 1; s247, sealing the packaging material to obtain a third bamboo shoot material; and
FIG. 8 is a flowchart of one embodiment of step S25 in FIG. 1, where the symbolic meanings are: s251, providing hot water with the temperature of more than 95 ℃; s252, immersing the third bamboo shoot material in hot water to obtain a fourth bamboo shoot material.
Detailed Description
FIG. 1 is a flowchart of a method for processing a bamboo shoot according to an embodiment of the present invention. Referring to fig. 1, in one embodiment, a method of processing bamboo shoots includes: providing bamboo shoot mass (hereinafter referred to as initial bamboo shoot mass) (step S21), cooling the initial bamboo shoot mass to a temperature of 10 ℃ or lower to obtain a first bamboo shoot mass (step S22), warming the first bamboo shoot mass to 88 ℃ or higher to obtain a second bamboo shoot mass (step S23), cooling the surface temperature of the second bamboo shoot mass to 40 ℃ or lower to obtain a third bamboo shoot mass (step S24), warming the third bamboo shoot mass again to a temperature of 88 ℃ or higher to obtain a fourth bamboo shoot mass (step S25), and rapidly cooling the fourth bamboo shoot mass to 7 ℃ or lower to obtain a treated bamboo shoot mass (or packaged bamboo shoot) (step S26). The enzyme of the bamboo shoots is destroyed by using a temperature difference oscillation mode, so that the bamboo shoots are prevented from generating sour taste, and bitter taste is prevented from remaining in the bamboo shoots. In this way, the fiber of the bamboo shoots can maintain elasticity in the process of repeatedly cooling, and the crisp mouthfeel is kept.
FIG. 2 is a flowchart of one embodiment of step S21 of FIG. 1. Referring to fig. 2, the providing step (step S21) includes providing the bamboo shoot with the skin removed (step S211) and cutting the bamboo shoot into large pieces having a diameter of 20 cm or less to obtain an initial bamboo shoot mass (step S212). By cutting the bamboo shoot into blocks with proper sizes, the size of the large blocks of the bamboo shoot can be between 20 cm and 5 cm in diameter, so that the subsequent temperature rise or temperature reduction is more convenient. In some embodiments, the bamboo shoot in step S211 is a field harvested fresh bamboo shoot. The variety of bamboo shoots used herein is not limited, and examples thereof include green bamboo shoots, black-shelled green, hemp bamboo shoots, munzong bamboo shoots, and winter bamboo shoots.
The cooling in the cooling step (step S22) can delay the action of enzymes inside the bamboo shoots. Here, the cooling method is not limited, for example: soaking in ice water, air conditioning, refrigeration, etc.
FIG. 3 is a flowchart of an embodiment of step S22 in FIG. 1. Referring to fig. 3, one embodiment of the cooling step (step S22) includes: providing ice water at 10 ℃ or lower (step S221), and immersing the initial bamboo shoot material in the ice water to obtain a first bamboo shoot material (step S222). The mode of immersing ice water to reduce the temperature is low in cost, and can also remove the soil or other dirt adhered to the initial bamboo shoot material. In some embodiments, the temperature of the ice water is 0 to 10 ℃ to avoid excessive temperature reduction, so that ice crystals are generated in the bamboo shoot material to damage the cell walls of the bamboo shoots, and the taste of the processed bamboo shoots is influenced. In some embodiments, the temperature of the ice water is 4 ℃.
In this way, the cooling time is adjusted according to the amount of the initial bamboo shoot material, so that the bamboo shoot material is sufficiently cooled. In some embodiments, the initial bamboo shoot mass is dipped in ice water for at least 10 minutes in step S222. In some embodiments, the difference between step S21 and step S22 is not more than one hour, i.e. the fresh bamboo shoots harvested in the field are preferably cooled as quickly as possible to avoid the fermentation of the bamboo shoots to generate sour taste, so as to maintain the better quality of the bamboo shoots. For example, a large water pool arranged near a bamboo shoot field is used for providing ice water for cooling the bamboo shoot to below 10 ℃ by ice blocks, fresh bamboo shoots collected in the field are placed in the large water pool as quickly as possible for at least 10 minutes, the soaking time can be further prolonged according to the difference of climate, environment or the number of the bamboo shoots, the bamboo shoots are transported by a refrigerator car after being cooled, and the bamboo shoots are sent to a factory for subsequent treatment in a state of keeping the temperature of the bamboo shoots below 10 ℃.
The temperature rise in the temperature rise step (step S23) is performed to deactivate enzymes and yeasts inside or attached to the bamboo shoot at a high temperature, so as to prevent the bamboo shoot from generating sour taste or bitter taste. Here, the heating method is not limited, and for example: boiling in water, steam heating, etc.
FIG. 4 is a flowchart of one embodiment of step S23 of FIG. 1. Referring to fig. 4, an embodiment of the temperature increasing step (step S23) includes: providing hot water of 88 ℃ or higher (step S231) and immersing the first bamboo shoot material in the hot water for at least 40 minutes to obtain a second bamboo shoot material (step S232). In some embodiments, the temperature of the hot water is 88 ℃ to 99 ℃ to avoid that the rolling water exceeding 100 ℃ damages the surface of the first bamboo shoot mass. In some embodiments, the temperature of the hot water is 95 ℃. In some embodiments, the difference between the step S22 and the step S23 is not more than forty-eight hours, i.e. the first bamboo shoot material after cooling is preferably subjected to the first heating within a short time period to maintain the better quality of the bamboo shoot material.
FIG. 5 is a flowchart of one embodiment of step S24 of FIG. 1. Referring to fig. 5, one embodiment of the cooling step (step S24) includes: the second bamboo shoot material is cooled to a surface temperature of 40 ℃ or lower (step S241) and a cut surface temperature of 40 ℃ or lower to obtain a plurality of bamboo shoot pieces to obtain a third bamboo shoot material (step S242). In this case, the temperature is lowered to 40 ℃ or lower, which is advantageous for the cutting operation. Here, the cooling method is not limited, for example: room temperature natural cooling, air conditioning cooling, and the like. The bamboo shoots are cut into small-sized bamboo shoot blocks, so that the third bamboo shoot material can reach the target temperature more easily when needing further temperature rise or temperature reduction.
FIG. 6 is a flowchart of one embodiment of step S242 in FIG. 5. Referring to fig. 6, in an embodiment, step S242 includes: cutting the second bamboo shoot material with the surface temperature of 40 ℃ or lower into a plurality of bamboo shoot pieces with the diameter of 3 cm or less (step S243), and packaging the plurality of bamboo shoot pieces in a packaging material to obtain a third bamboo shoot material (step S244). Here, the packaging material is a heat-resistant flexible packaging material, such as: polypropylene (PP), Polyethylene (PE), polyethylene terephthalate (PET), and the like.
FIG. 7 is a flowchart of one embodiment of step S244 in FIG. 6. Referring to fig. 7, in one embodiment, step S244 includes: packaging a plurality of bamboo shoot blocks in a packaging material (step S245), and containing water in the packaging material, wherein the ratio of the plurality of bamboo shoot blocks to the water in the packaging material is 10: 1 (step S246) and sealing the packaging material to obtain a third bamboo shoot material (step S247). Because the water has better heat conduction capability, the third bamboo shoot material can reach the target temperature more easily when needing further temperature rise or temperature reduction by adding water into the packaging material.
FIG. 8 is a flowchart of one embodiment of step S25 of FIG. 1. Referring to fig. 8, hot water of 95 ℃ or higher is supplied (step S251), and the third bamboo shoot mass is boiled in the hot water for at least 40 minutes to obtain a fourth bamboo shoot mass (step S252). In this case, the processed bamboo shoots can be stored for a long period of time by refrigeration or freezing without adding any food additives (e.g., preservatives) because the microorganisms can be killed by maintaining the bamboo shoots at a high temperature of 95 ℃ or higher for a certain period of time.
In some embodiments, a packaged bamboo shoot is provided, comprising a packaging material, a bamboo shoot mass (processed bamboo shoot mass), and water. The bamboo shoot material and the water are contained in the packaging material, and the weight ratio of the total weight of the bamboo shoot material to the weight of the water is 10: 1. in some embodiments, the air pressure in the packaging material for packaging bamboo shoots is between 0.2 and 0.4 atmosphere, and the amount of air in the packaging material is reduced, so that the oxidation of bamboo shoots can be avoided, and a better preservation effect can be obtained. In some embodiments, the bamboo shoot material in the packaged bamboo shoot is subjected to at least two temperature raising and lowering treatments, wherein the temperature raising temperature of each temperature raising and lowering treatment is more than 88 ℃, and the temperature lowering temperature of each temperature raising and lowering treatment is less than 40 ℃. In some embodiments, the bamboo shoot mass is a plurality of pieces of bamboo shoot with a diameter of less than 3 cm. In some embodiments, the bamboo shoot material is produced in steps S21 to S26 described with reference to fig. 1.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A method for processing bamboo shoots comprises the following steps:
providing the bamboo shoots with the shells removed;
cutting the bamboo shoot into large blocks with the diameter of less than 20 cm to obtain an initial bamboo shoot material;
cooling the initial bamboo shoot material to a temperature below 10 ℃ to obtain a first bamboo shoot material;
heating the first bamboo shoot material to 88-99 ℃ to obtain a second bamboo shoot material;
cooling the surface temperature of the second bamboo shoot material to be below 40 ℃;
the second bamboo shoot material with the cutting surface temperature of below 40 ℃ is a plurality of bamboo shoot blocks with the diameter of below 3 cm;
packaging the bamboo shoot dices in a packaging material;
containing water in the packaging material, wherein the ratio of the plurality of diced bamboo shoots to the water in the packaging material is 10: 1, the air pressure in the packaging material is between 0.2 and 0.8 atmospheric pressure to obtain a third bamboo shoot material;
heating the third bamboo shoot material to a temperature of more than 95 ℃ again to obtain a fourth bamboo shoot material; and
rapidly cooling the fourth bamboo shoot material to below 7 ℃.
2. The method for processing bamboo shoots as claimed in claim 1, wherein the cooling step comprises:
providing ice water with the temperature below 10 ℃; and
immersing the initial bamboo shoot material in the ice water to obtain the first bamboo shoot material.
3. The method for processing bamboo shoot as claimed in claim 2, wherein the temperature of the ice water is 0 to 10 ℃.
4. A method of processing bamboo shoots as claimed in claim 3, wherein the temperature of the ice water is 4 ℃.
5. The method for processing a bamboo shoot as claimed in claim 1, wherein the temperature raising step comprises:
providing hot water above 88 ℃; and
and (3) soaking the first bamboo shoot material in the hot water for at least 40 minutes to obtain the second bamboo shoot material.
6. A method of processing bamboo shoots as claimed in claim 5, characterized in that the temperature of the hot water is 88 to 99 ℃.
7. A method of processing bamboo shoots as claimed in claim 6, characterized in that the temperature of the hot water is 95 ℃.
8. The method for processing a bamboo shoot as claimed in claim 1, wherein the re-heating step comprises:
providing hot water with the temperature of more than 95 ℃; and
and (3) soaking the third bamboo shoot material in the hot water for at least 40 minutes to obtain the fourth bamboo shoot material.
9. A packaged bamboo shoot produced by the method for processing a bamboo shoot according to any one of claims 1 to 8.
10. A packaged bamboo shoot comprising:
a packaging material;
the bamboo shoot material is placed in the packaging material and is a plurality of bamboo shoot pieces with the diameter of less than 3 cm, the bamboo shoot material is subjected to temperature rise and reduction treatment at least twice, the temperature rise temperature of each of the temperature rise and reduction treatment at least twice is more than 88 ℃, and the temperature reduction temperature of each of the temperature rise and reduction treatment at least twice is less than 40 ℃; and
water, which is arranged in the packaging material, wherein the weight ratio of the total weight of the bamboo shoot material to the water is 10: 1, the pressure in the packaging material is between 0.2 and 0.8 atmosphere.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710257189.6A CN108719444B (en) | 2017-04-19 | 2017-04-19 | Method for processing bamboo shoot and packaged bamboo shoot |
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| CN201710257189.6A CN108719444B (en) | 2017-04-19 | 2017-04-19 | Method for processing bamboo shoot and packaged bamboo shoot |
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| CN108719444B true CN108719444B (en) | 2022-02-11 |
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