CN109156508A - A kind of preparation method of dry bamboo shoots - Google Patents
A kind of preparation method of dry bamboo shoots Download PDFInfo
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- CN109156508A CN109156508A CN201811066694.3A CN201811066694A CN109156508A CN 109156508 A CN109156508 A CN 109156508A CN 201811066694 A CN201811066694 A CN 201811066694A CN 109156508 A CN109156508 A CN 109156508A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 146
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 146
- 241001330002 Bambuseae Species 0.000 title claims abstract description 146
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 146
- 239000011425 bamboo Substances 0.000 title claims abstract description 146
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 238000009835 boiling Methods 0.000 claims abstract description 161
- 238000000034 method Methods 0.000 claims abstract description 39
- 238000001035 drying Methods 0.000 claims abstract description 30
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 241000196324 Embryophyta Species 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims description 31
- 239000007788 liquid Substances 0.000 claims description 25
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 15
- 239000001301 oxygen Substances 0.000 claims description 15
- 229910052760 oxygen Inorganic materials 0.000 claims description 15
- 230000008859 change Effects 0.000 claims description 10
- 238000006073 displacement reaction Methods 0.000 claims description 9
- 238000000889 atomisation Methods 0.000 claims description 5
- 239000003595 mist Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 238000012423 maintenance Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000007812 deficiency Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 150000001408 amides Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23B7/02—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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
To solve the deficiencies in the prior art, the present invention provides a kind of preparation methods of dry bamboo shoots, comprising: clean fresh bamboo shoots is carried out high-temperature steam boiling by S1., obtains boiling bamboo shoots.S2. bamboo shoots to be dried are obtained after the cleaning of boiling bamboo shoots being cleaned.S3. dry bamboo shoots will be obtained after bamboo shoots to be dried drying.The method of high-temperature steam boiling described in step S1 includes: firstly, the boiling that the fresh bamboo shoots that cleaning finishes is placed in steaming plant is intracavitary.Then, high-temperature steam boiling preset time is passed through into boiling case.Finally, taking out the bamboo shoots that boiling finishes, the boiling bamboo shoots are obtained.The method of drying described in step S3 are as follows: under -0.03 to -0.09Mpa pressure, dried 1-3 hours in 120-140 DEG C of environment.The dry bamboo shoots preparation method of the present invention expends that working hour is shorter compared with prior art, can effectively improve the production efficiency of dry bamboo shoots, and the dry bamboo shoots of gained have good nutritive value and mouthfeel.
Description
Technical field
The invention belongs to technical field of food preparation, and in particular to a kind of preparation method of dry bamboo shoots.
Background technique
Bamboo shoots are the tender stems of bamboo, its fine and tender taste, crispy savoury, through the ages, it is always treated as in dish the delicious of flavour
Treasure has the reputation of " mountain delicacy ", there is " the first product of vegetables " laudatory title.Successive dynasties scholar poet has write out the poem for much chanting bamboo shoot, Ren Mencong
In be not difficult to find out bamboo shoots the personal value height.
Dry bamboo shoots are a kind of food processed and be prepared using fresh bamboo shoots, have not only maintained the peculiar taste of bamboo shoots, but also
Be conducive to transportation and sales, and there is the shelf-life more much longer than fresh bamboo shoots, is a kind of main processing method of current bamboo shoots.Existing dry bamboo
The preparation process of bamboo shoot generally comprises: boiling-cleaning-fermentation-drying, wherein boiling mainly makes raw bamboo shoots be changed into ripe bamboo shoots, and
The astringent taste of fresh bamboo shoots can be removed to a certain extent.Fermentation process later is mainly used for that bamboo shoots is made to bleach, and removal is surplus
Remaining astringent taste.But the prior art not only needs to expend very long working hour, and such as: the boiling time generally at 12-24 hours, is sent out
The ferment time is easy to the substances such as sulfide, ammonia that generation remains in inside bamboo shoots generally at 1-3 days during the fermentation, from
And make the dry bamboo shoots being prepared, stink or special smell are had sometimes, are unfavorable for being widely popularized for dry bamboo shoots.
Summary of the invention
In view of the problems of the existing technology the present invention, provides a kind of preparation method of dry bamboo shoots, comprising:
S1. clean fresh bamboo shoots is subjected to high-temperature steam boiling, obtains boiling bamboo shoots.
S2. bamboo shoots to be dried are obtained after the cleaning of boiling bamboo shoots being cleaned.
S3. dry bamboo shoots will be obtained after bamboo shoots to be dried drying.
Further, the method for high-temperature steam boiling described in step S1 includes: firstly, the fresh bamboo shoots that cleaning finishes is placed in
The boiling of steaming plant is intracavitary.Then, high-temperature steam boiling preset time is passed through into boiling case.It is finished finally, taking out boiling
Bamboo shoots, obtain the boiling bamboo shoots.
Further, the method for the high-temperature steam boiling includes:
(1) air intracavitary to the intracavitary high-temperature steam displacement cooking for being passed through 110-140 DEG C of the boiling for being placed with fresh bamboo shoots.
(2) it is continually fed into high-temperature steam to the intracavitary steam pressure of boiling and reaches cooking pressure preset value.The boiling pressure
Power preset value is the atmospheric pressure value higher than atmospheric pressure 0.1-1.5MPa.
(3) pressure release completes the high-temperature steam boiling operation to normal pressure after maintaining the intracavitary steam pressure preset time of boiling.
The preset time is 25-40min.
Further, the method for the intracavitary air of step (1) the high-temperature steam displacement cooking are as follows: firstly, by boiling chamber
It is inside evacuated to -0.05 to -0.01MPa, maintains 2-5min.Then, high-temperature steam is filled with to 0.2-0.3MPa, maintains 2-
5min.Finally, completing the replacement operator after circulation aforesaid operations 2-4 times.
Further, step (2) method for being continually fed into high-temperature steam includes: firstly, being passed through high-temperature steam to steaming
It boils intracavitary steam pressure and reaches the 20-25% of cooking pressure preset value, and maintain 2-5min.Then, continue to be passed through high temperature steaming
Vapour to the intracavitary steam pressure of boiling reaches the 60-75% of cooking pressure preset value, and maintains 1-3min.Finally, being passed through high temperature
Steam to the intracavitary steam pressure of boiling reaches cooking pressure preset value.
Further, step (3) it is described maintain the intracavitary steam pressure of boiling method the following steps are included:
One, it pours the first high-temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain 10-
15min。
Two, in 30 seconds by the intracavitary air pressure drop of boiling down to low pressure preset value；The low pressure preset value are as follows: -0.03 to -
0.06Mpa。
Three, it pours the second high-temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain 10-
20min。
Four, in 30 seconds by the intracavitary air pressure drop of boiling down to low pressure preset value；The low pressure preset value are as follows: -0.03 to -
0.06Mpa。
Five, it pours third high temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain to default
Time.
Further, the oxygen-rich steam that the first high-temperature steam described in step 1 is 120-130 DEG C.Second is high described in step 3
The function steam that warm steam is 130-140 DEG C.The water vapour that third high temperature steam described in step 5 is 110-140 DEG C.
Further, the oxygen-rich steam are as follows: according to molar ratio, vapor: oxygen=1:5-6 ratio is mixed mixed
Close steam.The function steam are as follows: according to molar ratio, vapor: the mixed mixing of atomizing functions liquid=1:3-20 ratio
Steam.
Further, the atomizing functions liquid are as follows: functional liquid is sprayed to the liquid mist to be formed in a manner of atomisation.It is described
Functional liquid are as follows: the mixture of one or both of saline solution, baste.
Further, the method for drying described in step S3 are as follows: under -0.03 to -0.09Mpa pressure, in 120-140 DEG C
It is dried 1-3 hours in environment.
Further, described -0.03 to -0.09Mpa pressure is the pressure of dynamic change.The pressure of the dynamic change
Are as follows: firstly, the indoor air pressure of drying is evacuated to -0.09Mpa, and maintain 20-30min.Then, dry air is poured to dry
Dry indoor air pressure is -0.03Mpa.Later, indoor air pressure will be dried by, which continuing, is evacuated to -0.09Mpa, and maintains 20-
30min.So circulation vacuumizes-pours dry air-and is evacuated to after drying, and dry air is poured in hothouse extremely
Hothouse restores normal pressure.
One of the present invention has at least the following advantages:
1. the dry bamboo shoots preparation method of the present invention expends compared with prior art, working hour is shorter, can effectively improve the production of dry bamboo shoots
Efficiency, and the dry bamboo shoots of gained have good nutritive value and mouthfeel.
2. the dry bamboo shoots preparation method of the present invention is compared with prior art, without fermentation process, it is greatly saved dry bamboo shoots
Total preparation time, and the pale free from extraneous odour of the dry bamboo shoots of gained.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below to of the invention further detailed
Explanation.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of preparation method of dry bamboo shoots, comprising:
S1. clean fresh bamboo shoots is subjected to high-temperature steam boiling, obtains boiling bamboo shoots.
S2. bamboo shoots to be dried are obtained after the cleaning of boiling bamboo shoots being cleaned.
S3. dry bamboo shoots will be obtained after bamboo shoots to be dried drying.
The method of high-temperature steam boiling described in step S1 includes: firstly, the fresh bamboo shoots that cleaning finishes is placed in steaming plant
Boiling it is intracavitary.Then, high-temperature steam boiling preset time is passed through into boiling case.Finally, taking out the bamboo shoots that boiling finishes, obtain
To the boiling bamboo shoots.
The method of the high-temperature steam boiling includes:
(1) air intracavitary to the intracavitary high-temperature steam displacement cooking for being passed through 120 DEG C of the boiling for being placed with fresh bamboo shoots.
(2) it is continually fed into high-temperature steam to the intracavitary steam pressure of boiling and reaches cooking pressure preset value.The boiling pressure
Power preset value is the atmospheric pressure value higher than atmospheric pressure 1.0MPa.
(3) pressure release completes the high-temperature steam boiling operation to normal pressure after maintaining the intracavitary steam pressure preset time of boiling.
The preset time is 30min.
Embodiment 2
A kind of preparation method of dry bamboo shoots, comprising:
S1. clean fresh bamboo shoots is subjected to high-temperature steam boiling, obtains boiling bamboo shoots.
S2. bamboo shoots to be dried are obtained after the cleaning of boiling bamboo shoots being cleaned.
S3. dry bamboo shoots will be obtained after bamboo shoots to be dried drying.
The method of high-temperature steam boiling described in step S1 includes: firstly, the fresh bamboo shoots that cleaning finishes is placed in steaming plant
Boiling it is intracavitary.Then, high-temperature steam boiling preset time is passed through into boiling case.Finally, taking out the bamboo shoots that boiling finishes, obtain
To the boiling bamboo shoots.
The method of the high-temperature steam boiling includes:
(1) air intracavitary to the intracavitary high-temperature steam displacement cooking for being passed through 140 DEG C of the boiling for being placed with fresh bamboo shoots.
(2) it is continually fed into high-temperature steam to the intracavitary steam pressure of boiling and reaches cooking pressure preset value.The boiling pressure
Power preset value is the atmospheric pressure value higher than atmospheric pressure 1.5MPa.
(3) pressure release completes the high-temperature steam boiling operation to normal pressure after maintaining the intracavitary steam pressure preset time of boiling.
The preset time is 25min.
Embodiment 3
A kind of preparation method of dry bamboo shoots, comprising:
S1. clean fresh bamboo shoots is subjected to high-temperature steam boiling, obtains boiling bamboo shoots.
S2. bamboo shoots to be dried are obtained after the cleaning of boiling bamboo shoots being cleaned.
S3. dry bamboo shoots will be obtained after bamboo shoots to be dried drying.
The method of high-temperature steam boiling described in step S1 includes: firstly, the fresh bamboo shoots that cleaning finishes is placed in steaming plant
Boiling it is intracavitary.Then, high-temperature steam boiling preset time is passed through into boiling case.Finally, taking out the bamboo shoots that boiling finishes, obtain
To the boiling bamboo shoots.
The method of the high-temperature steam boiling includes:
(1) air intracavitary to the intracavitary high-temperature steam displacement cooking for being passed through 110 DEG C of the boiling for being placed with fresh bamboo shoots.
(2) it is continually fed into high-temperature steam to the intracavitary steam pressure of boiling and reaches cooking pressure preset value.The boiling pressure
Power preset value is the atmospheric pressure value higher than atmospheric pressure 0.1MPa.
(3) pressure release completes the high-temperature steam boiling operation to normal pressure after maintaining the intracavitary steam pressure preset time of boiling.
The preset time is 40min.
Embodiment 4
A kind of preparation method of dry bamboo shoots, comprising:
S1. clean fresh bamboo shoots is subjected to high-temperature steam boiling, obtains boiling bamboo shoots.
S2. bamboo shoots to be dried are obtained after the cleaning of boiling bamboo shoots being cleaned.
S3. dry bamboo shoots will be obtained after bamboo shoots to be dried drying.
The method of high-temperature steam boiling described in step S1 includes: firstly, the fresh bamboo shoots that cleaning finishes is placed in steaming plant
Boiling it is intracavitary.Then, high-temperature steam boiling preset time is passed through into boiling case.Finally, taking out the bamboo shoots that boiling finishes, obtain
To the boiling bamboo shoots.
The method of the high-temperature steam boiling includes:
(1) air intracavitary to the intracavitary high-temperature steam displacement cooking for being passed through 130 DEG C of the boiling for being placed with fresh bamboo shoots.
(2) it is continually fed into high-temperature steam to the intracavitary steam pressure of boiling and reaches cooking pressure preset value.The boiling pressure
Power preset value is the atmospheric pressure value higher than atmospheric pressure 0.5MPa.
(3) pressure release completes the high-temperature steam boiling operation to normal pressure after maintaining the intracavitary steam pressure preset time of boiling.
The preset time is 35min.
Applicant has found after study, using thermophilic digestion method described in embodiment 1-4, by high-temperature steam in above-mentioned item
Boiling is carried out to fresh bamboo shoots under part, can complete that boiling fresh bamboo shoots realized within a short period of time remove astringent taste, maturing process.
Embodiment 5
Based on the preparation method of dry bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (1) described high-temperature steam is set
The method for changing the intracavitary air of boiling are as follows: firstly, being evacuated to -0.03MPa for boiling is intracavitary, maintain 3min.Then, it is filled with height
Warm steam maintains 3min to 0.25MPa.Finally, completing the replacement operator after circulation aforesaid operations 3 times.
Embodiment 6
Based on the preparation method of dry bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (1) described high-temperature steam is set
The method for changing the intracavitary air of boiling are as follows: firstly, being evacuated to -0.05MPa for boiling is intracavitary, maintain 5min.Then, it is filled with height
Warm steam maintains 5min to 0.2MPa.Finally, completing the replacement operator after circulation aforesaid operations 4 times.
Embodiment 7
Based on the preparation method of dry bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (1) described high-temperature steam is set
The method for changing the intracavitary air of boiling are as follows: firstly, being evacuated to -0.01MPa for boiling is intracavitary, maintain 2min.Then, it is filled with height
Warm steam maintains 2min to 0.3MPa.Finally, completing the replacement operator after circulation aforesaid operations 2 times.
Applicant has found after study, using the method for the intracavitary air of high-temperature steam displacement cooking described in embodiment 5-7,
While high-temperature steam can be made to displace boiling intracavitary dry cold air, keep the low temperature steam contained inside fresh bamboo shoots also high
Warm steam is replaced together, can effectively reduce the time required for subsequent boiling.
Embodiment 8
Based on the preparation method of dry bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (2) is described to be continually fed into height
The method of warm steam includes: firstly, being passed through high-temperature steam to the intracavitary steam pressure of boiling reaches cooking pressure preset value
23%, and maintain 3min.Then, continue to be passed through high-temperature steam to the intracavitary steam pressure of boiling and reach cooking pressure preset value
70%, and maintain 2min.Finally, being passed through high-temperature steam to the intracavitary steam pressure of boiling reaches cooking pressure preset value.
Embodiment 9
Based on the preparation method of dry bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (2) is described to be continually fed into height
The method of warm steam includes: firstly, being passed through high-temperature steam to the intracavitary steam pressure of boiling reaches cooking pressure preset value
25%, and maintain 2min.Then, continue to be passed through high-temperature steam to the intracavitary steam pressure of boiling and reach cooking pressure preset value
75%, and maintain 1min.Finally, being passed through high-temperature steam to the intracavitary steam pressure of boiling reaches cooking pressure preset value.
Embodiment 10
Based on the preparation method of dry bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (2) is described to be continually fed into height
The method of warm steam includes: firstly, being passed through high-temperature steam to the intracavitary steam pressure of boiling reaches cooking pressure preset value
20%, and maintain 5min.Then, continue to be passed through high-temperature steam to the intracavitary steam pressure of boiling and reach cooking pressure preset value
60%, and maintain 3min.Finally, being passed through high-temperature steam to the intracavitary steam pressure of boiling reaches cooking pressure preset value.
Applicant has found after study, is passed through high-temperature steam by the way of step pneumatic variation, can be effectively by high temperature
Steam is forced inside fresh bamboo shoots, to realize the near-synchronous heating of fresh bamboo shoots inside and outside, boiling efficiency is greatly improved.
Embodiment 11
Based on the preparation method of dry bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (3) the maintenance boiling chamber
The method of interior steam pressure the following steps are included:
One, it pours the first high-temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain 12min.
Two, in 30 seconds by the intracavitary air pressure drop of boiling down to low pressure preset value；The low pressure preset value are as follows:-
0.04Mpa。
Three, it pours the second high-temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain 15min.
Four, in 30 seconds by the intracavitary air pressure drop of boiling down to low pressure preset value；The low pressure preset value are as follows:-
0.04Mpa。
Five, it pours third high temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain to default
Time.
Embodiment 12
Based on the preparation method of dry bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (3) the maintenance boiling chamber
The method of interior steam pressure the following steps are included:
One, it pours the first high-temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain 15min.
Two, in 30 seconds by the intracavitary air pressure drop of boiling down to low pressure preset value；The low pressure preset value are as follows:-
0.06Mpa。
Three, it pours the second high-temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain 20min.
Four, in 30 seconds by the intracavitary air pressure drop of boiling down to low pressure preset value；The low pressure preset value are as follows:-
0.06Mpa。
Five, it pours third high temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain to default
Time.
Embodiment 13
Based on the preparation method of dry bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (3) the maintenance boiling chamber
The method of interior steam pressure the following steps are included:
One, it pours the first high-temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain 10min.
Two, in 30 seconds by the intracavitary air pressure drop of boiling down to low pressure preset value；The low pressure preset value are as follows:-
0.03Mpa。
Three, it pours the second high-temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain 10min.
Four, in 30 seconds by the intracavitary air pressure drop of boiling down to low pressure preset value；The low pressure preset value are as follows:-
0.03Mpa。
Five, it pours third high temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain to default
Time.
Applicant has found after study, carries out boiling to fresh bamboo shoots by the way of dynamic air pressure variation, high temperature can be made to steam
Vapour enters inside fresh bamboo shoots in dynamic process, so as to realize to the near-synchronous heating inside and outside fresh bamboo shoots, on the one hand may be used
Greatly to shorten digestion time, phenomenon not well-done inside fresh bamboo shoots on the other hand not will cause again.
Embodiment 14
Based on 1 embodiment in embodiment 11-13, oxygen-rich steam that the first high-temperature steam described in step 1 is 125 DEG C.
The function steam that second high-temperature steam described in step 3 is 135 DEG C.The water that third high temperature steam described in step 5 is 120 DEG C steams
Vapour.
The oxygen-rich steam are as follows: according to molar ratio, vapor: the mixed mixed vapour of oxygen=1:5.5 ratio.Institute
State function steam are as follows: according to molar ratio, vapor: the mixed mixed vapour of atomizing functions liquid=1:12 ratio.
The atomizing functions liquid are as follows: functional liquid is sprayed to the liquid mist to be formed in a manner of atomisation.The functional liquid are as follows:
Saline solution.
Embodiment 15
Based on 1 embodiment in embodiment 11-13, oxygen-rich steam that the first high-temperature steam described in step 1 is 130 DEG C.
The function steam that second high-temperature steam described in step 3 is 140 DEG C.The water that third high temperature steam described in step 5 is 140 DEG C steams
Vapour.
The oxygen-rich steam are as follows: according to molar ratio, vapor: the mixed mixed vapour of oxygen=1:6 ratio.It is described
Function steam are as follows: according to molar ratio, vapor: the mixed mixed vapour of atomizing functions liquid=1:20 ratio.
The atomizing functions liquid are as follows: functional liquid is sprayed to the liquid mist to be formed in a manner of atomisation.The functional liquid are as follows:
Baste.
Embodiment 16
Based on 1 embodiment in embodiment 11-13, oxygen-rich steam that the first high-temperature steam described in step 1 is 120 DEG C.
The function steam that second high-temperature steam described in step 3 is 130 DEG C.The water that third high temperature steam described in step 5 is 110 DEG C steams
Vapour.
The oxygen-rich steam are as follows: according to molar ratio, vapor: the mixed mixed vapour of oxygen=1:5 ratio.It is described
Function steam are as follows: according to molar ratio, vapor: the mixed mixed vapour of atomizing functions liquid=1:3 ratio.
The atomizing functions liquid are as follows: functional liquid is sprayed to the liquid mist to be formed in a manner of atomisation.The functional liquid are as follows:
The mixture of saline solution, baste.
Applicant has found after study, deploys high-temperature steam by the way of embodiment 14-16, can assign while boiling
The certain taste of fresh bamboo shoots is given, so as to which the boiling fresh bamboo shoots with various flavors can be prepared without fermentation, boiling.
When preparing dry bamboo shoots, it is only necessary to which simply being cleaned and being dried can be prepared, and eliminate fermentation step, to avoid bamboo
Sulfide and amide that bamboo shoot generate in fermentation process etc., cause dry bamboo shoots finally to generate peculiar smell.
Embodiment 17
Based on 1 embodiment in embodiment 1-4, the method for drying described in step S3 are as follows: -0.03 to -0.09Mpa
Under pressure, dried 2 hours in 130 DEG C of environment.
Described -0.03 to -0.09Mpa pressure is the pressure of dynamic change.The pressure of the dynamic change are as follows: firstly,
The indoor air pressure of drying is evacuated to -0.09Mpa, and maintains 25min.Then, dry air is poured to the indoor gas of drying
Pressure is -0.03Mpa.Later, indoor air pressure will be dried by, which continuing, is evacuated to -0.09Mpa, and maintains 25min.So circulation is taken out
Vacuum-pours dry air-and is evacuated to after drying, and dry air to hothouse is poured in hothouse and restores normal pressure.
Embodiment 18
Based on 1 embodiment in embodiment 1-4, the method for drying described in step S3 are as follows: -0.03 to -0.09Mpa
Under pressure, dried 1 hour in 140 DEG C of environment.
Described -0.03 to -0.09Mpa pressure is the pressure of dynamic change.The pressure of the dynamic change are as follows: firstly,
The indoor air pressure of drying is evacuated to -0.09Mpa, and maintains 20min.Then, dry air is poured to the indoor gas of drying
Pressure is -0.03Mpa.Later, indoor air pressure will be dried by, which continuing, is evacuated to -0.09Mpa, and maintains 20min.So circulation is taken out
Vacuum-pours dry air-and is evacuated to after drying, and dry air to hothouse is poured in hothouse and restores normal pressure.
Embodiment 19
Based on 1 embodiment in embodiment 1-4, the method for drying described in step S3 are as follows: -0.03 to -0.09Mpa
Under pressure, dried 3 hours in 120-140 DEG C of environment.
Described -0.03 to -0.09Mpa pressure is the pressure of dynamic change.The pressure of the dynamic change are as follows: firstly,
The indoor air pressure of drying is evacuated to -0.09Mpa, and maintains 30min.Then, dry air is poured to the indoor gas of drying
Pressure is -0.03Mpa.Later, indoor air pressure will be dried by, which continuing, is evacuated to -0.09Mpa, and maintains 30min.So circulation is taken out
Vacuum-pours dry air-and is evacuated to after drying, and dry air to hothouse is poured in hothouse and restores normal pressure.
Applicant has found after study, dry compared to static using above-mentioned dynamic air pressure drying means, can greatly shorten
Drying time, to be conducive to save the peculiar taste of dry bamboo shoots.
One of the present invention has at least the following advantages:
1. the dry bamboo shoots preparation method of the present invention expends compared with prior art, working hour is shorter, can effectively improve the production of dry bamboo shoots
Efficiency, and the dry bamboo shoots of gained have good nutritive value and mouthfeel.
2. the dry bamboo shoots preparation method of the present invention is compared with prior art, without fermentation process, it is greatly saved dry bamboo shoots
Total preparation time, and the pale free from extraneous odour of the dry bamboo shoots of gained.
It should be noted that and understand, in the case where not departing from spirit and scope required by the claims in the present invention, energy
It is enough that various modifications and improvements are made to the present invention of foregoing detailed description.It is therefore desirable to protection technical solution range not by
The limitation of given any specific exemplary teachings.
Claims (10)
1. a kind of preparation method of dry bamboo shoots characterized by comprising
S1. clean fresh bamboo shoots is subjected to high-temperature steam boiling, obtains boiling bamboo shoots；
S2. bamboo shoots to be dried are obtained after the cleaning of boiling bamboo shoots being cleaned；
S3. dry bamboo shoots will be obtained after bamboo shoots to be dried drying.
2. the preparation method of dry bamboo shoots according to claim 1, which is characterized in that the side of high-temperature steam boiling described in step S1
Method includes: firstly, the boiling that the fresh bamboo shoots that cleaning finishes is placed in steaming plant is intracavitary；Then, high temperature is passed through into boiling case
Vapour cooking preset time；Finally, taking out the bamboo shoots that boiling finishes, the boiling bamboo shoots are obtained.
3. the preparation method of dry bamboo shoots according to claim 2, which is characterized in that the method packet of the high-temperature steam boiling
It includes:
(1) air intracavitary to the intracavitary high-temperature steam displacement cooking for being passed through 110-140 DEG C of the boiling for being placed with fresh bamboo shoots；
(2) it is continually fed into high-temperature steam to the intracavitary steam pressure of boiling and reaches cooking pressure preset value；The cooking pressure is pre-
If value is the atmospheric pressure value higher than atmospheric pressure 0.1-1.5MPa；
(3) pressure release completes the high-temperature steam boiling operation to normal pressure after maintaining the intracavitary steam pressure preset time of boiling；It is described
Preset time is 25-40min.
4. the preparation method of dry bamboo shoots according to claim 3, which is characterized in that step (1) the high-temperature steam displacement is steamed
The method for boiling intracavitary air are as follows: firstly, being evacuated to -0.05 to -0.01MPa for boiling is intracavitary, maintain 2-5min；Then,
High-temperature steam is filled with to 0.2-0.3MPa, maintains 2-5min；Finally, completing the replacement operator after circulation aforesaid operations 2-4 times.
5. the preparation method of dry bamboo shoots according to claim 3, which is characterized in that step (2) is described to be continually fed into high temperature steaming
The method of vapour includes: firstly, being passed through the 20- that high-temperature steam reaches cooking pressure preset value to the intracavitary steam pressure of boiling
25%, and maintain 2-5min；Then, continue to be passed through high-temperature steam to the intracavitary steam pressure of boiling and reach cooking pressure preset value
60-75%, and maintain 1-3min；It is preset finally, being passed through high-temperature steam to the intracavitary steam pressure of boiling and reaching cooking pressure
Value.
6. the preparation method of dry bamboo shoots according to claim 3, which is characterized in that step (3) the intracavitary steaming of maintenance boiling
The method of steam pressure the following steps are included:
One, it pours the first high-temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain 10-15min；
Two, in 30 seconds by the intracavitary air pressure drop of boiling down to low pressure preset value；The low pressure preset value are as follows: -0.03 to -
0.06Mpa；
Three, it pours the second high-temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain 10-20min；
Four, in 30 seconds by the intracavitary air pressure drop of boiling down to low pressure preset value；The low pressure preset value are as follows: -0.03 to -
0.06Mpa；
Five, it pours third high temperature steam and reaches to the intracavitary steam pressure of boiling and boil pressure preset, and maintain to preset time.
7. the preparation method of dry bamboo shoots according to claim 6, which is characterized in that the first high-temperature steam described in step 1 is
120-130 DEG C of oxygen-rich steam；The function steam that second high-temperature steam described in step 3 is 130-140 DEG C；Described in step 5
The water vapour that three high-temperature steams are 110-140 DEG C；
The oxygen-rich steam are as follows: according to molar ratio, vapor: the mixed mixed vapour of oxygen=1:5-6 ratio；The function
Energy steam are as follows: according to molar ratio, vapor: the mixed mixed vapour of atomizing functions liquid=1:3-20 ratio.
8. the preparation method of dry bamboo shoots according to claim 7, which is characterized in that the atomizing functions liquid are as follows: by functional liquid
The liquid mist to be formed is sprayed in a manner of atomisation；The functional liquid are as follows: the mixing of one or both of saline solution, baste
Object.
9. the preparation method of dry bamboo shoots according to claim 1, which is characterized in that the method for drying described in step S3 are as follows:-
Under 0.03 to -0.09Mpa pressure, dried 1-3 hours in 120-140 DEG C of environment.
10. the preparation method of dry bamboo shoots according to claim 9, which is characterized in that described -0.03 to -0.09Mpa pressure
For the pressure of dynamic change；The pressure of the dynamic change are as follows: firstly, the indoor air pressure of drying is evacuated to -0.09Mpa,
And maintain 20-30min；Then, pouring dry air to the indoor air pressure of drying is -0.03Mpa；Later, continue hothouse
Interior air pressure is evacuated to -0.09Mpa, and maintains 20-30min；So circulation vacuumizes-pours dry air-and is evacuated to
After drying, dry air to hothouse is poured in hothouse restores normal pressure.
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| CN106539015A (en) * | 2016-10-31 | 2017-03-29 | 重庆广恒食品开发有限公司 | The processing method of bubble green pepper bamboo sprout |
| CN106579121A (en) * | 2016-12-13 | 2017-04-26 | 湖南新发食品有限公司 | Method for fast producing dried bamboo shoots |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS5049457A (en) * | 1973-09-05 | 1975-05-02 | ||
| JP4209923B1 (en) * | 2007-07-25 | 2009-01-14 | 義武 宮口 | Manufacturing and manufacturing method of water removal jar. |
| CN101261073A (en) * | 2008-04-15 | 2008-09-10 | 中国农业大学 | Drum-type vacuum pulsing temperature-variable drying method and apparatus |
| CN201928946U (en) * | 2011-01-30 | 2011-08-17 | 福建建瓯成茂农产品有限公司 | Bamboo shoot boiling pool for processing bamboo shoots |
| CN103445106A (en) * | 2013-01-05 | 2013-12-18 | 胡素芳 | Processing method of bamboo shoots |
| CN104872778A (en) * | 2015-04-29 | 2015-09-02 | 青田真旺农林科技发展有限公司 | Original ecology dried bamboo shoot processing device and processing method thereof |
| CN106539015A (en) * | 2016-10-31 | 2017-03-29 | 重庆广恒食品开发有限公司 | The processing method of bubble green pepper bamboo sprout |
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