CN109170496A - A kind of boiling method of bamboo shoots - Google Patents
A kind of boiling method of bamboo shoots Download PDFInfo
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- CN109170496A CN109170496A CN201811066793.1A CN201811066793A CN109170496A CN 109170496 A CN109170496 A CN 109170496A CN 201811066793 A CN201811066793 A CN 201811066793A CN 109170496 A CN109170496 A CN 109170496A
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- 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
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- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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Abstract
To solve the deficiencies in the prior art, the present invention provides a kind of boiling methods of bamboo shoots, comprising: 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 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 cooking pressure 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 boiling method of bamboo shoots of the present invention can be saved the plenty of time compared to boiling, and can omit the fermentation step when preparation of dry bamboo shoots.
Description
Technical field
The invention belongs to technical field of food preparation, and in particular to a kind of boiling method of 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 boiling method of bamboo shoots, comprising: firstly, by clear
Wash complete fresh bamboo shoots be 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, the boiling bamboo shoots are obtained.
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, 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, 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, Step 2: by the intracavitary air pressure drop of boiling down to the reduced pressure operation of low pressure preset value described in step 4
Time is within 30 seconds.
Further, the method for reduced pressure operation is completed within described 30 seconds are as follows: firstly, an air pressure is arranged outside boiling chamber
For -0.05 to -0.09Mpa vacuum chamber, the volume of the vacuum chamber is the 40%-120% of boiling chamber.Then, it is connected to
Boiling chamber and vacuum chamber.Between boiling chamber and vacuum chamber after air pressure balance, preset as the intracavitary air pressure of boiling reaches low pressure
Value, then close the connection between boiling chamber and vacuum chamber.If the intracavitary air pressure of boiling is not up to low pressure preset value, then continue to extract
The intracavitary gas of boiling to the intracavitary air pressure of boiling reaches low pressure preset value.
One of the present invention has at least the following advantages:
1. it is short compared to boiling fresh bamboo shoots time-consuming using the boiling method boiling fresh bamboo shoots of bamboo shoots of the present invention, and can be in boiling
All or part of flavoring agent is added in the process, flavoring agent can penetrate into fresh bamboo shoots in a short time, to make fresh after boiling
Bamboo shoots have good nutritive value and mouthfeel.
2. after the boiling method boiling fresh bamboo shoots of bamboo shoots of the present invention, without fermentation process, it is only necessary to carry out letter
Dry bamboo shoots can be obtained in single cleaning and drying, have been greatly saved total preparation time of dry bamboo shoots, and the pale nothing of the dry bamboo shoots of gained
Peculiar smell.
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 boiling method of bamboo shoots, comprising: firstly, the fresh bamboo shoots that cleaning finishes to be placed in the boiling chamber of steaming plant
It is interior.Then, high-temperature steam boiling preset time is passed through into boiling case.Finally, taking out the bamboo shoots that boiling finishes, the steaming is obtained
Boil 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 boiling method of bamboo shoots, comprising: firstly, the fresh bamboo shoots that cleaning finishes to be placed in the boiling chamber of steaming plant
It is interior.Then, high-temperature steam boiling preset time is passed through into boiling case.Finally, taking out the bamboo shoots that boiling finishes, the steaming is obtained
Boil 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 boiling method of bamboo shoots, comprising: firstly, the fresh bamboo shoots that cleaning finishes to be placed in the boiling chamber of steaming plant
It is interior.Then, high-temperature steam boiling preset time is passed through into boiling case.Finally, taking out the bamboo shoots that boiling finishes, the steaming is obtained
Boil 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 boiling method of bamboo shoots, comprising: firstly, the fresh bamboo shoots that cleaning finishes to be placed in the boiling chamber of steaming plant
It is interior.Then, high-temperature steam boiling preset time is passed through into boiling case.Finally, taking out the bamboo shoots that boiling finishes, the steaming is obtained
Boil 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 boiling method of bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (1) the high-temperature steam displacement
The method of 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 high temperature
Steam maintains 3min to 0.25MPa.Finally, completing the replacement operator after circulation aforesaid operations 3 times.
Embodiment 6
Based on the boiling method of bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (1) the high-temperature steam displacement
The method of 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 high temperature
Steam maintains 5min to 0.2MPa.Finally, completing the replacement operator after circulation aforesaid operations 4 times.
Embodiment 7
Based on the boiling method of bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (1) the high-temperature steam displacement
The method of 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 high temperature
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 boiling method of bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (2) is described to be continually fed into high temperature
The method of steam include: firstly, being passed through high-temperature steam to the intracavitary steam pressure of boiling reaches the 23% of cooking pressure preset value,
And maintain 3min.Then, continue to be passed through high-temperature steam to the intracavitary steam pressure of boiling and reach the 70% of cooking pressure preset value,
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 boiling method of bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (2) is described to be continually fed into high temperature
The method of steam include: firstly, being passed through high-temperature steam to the intracavitary steam pressure of boiling reaches the 25% of cooking pressure preset value,
And maintain 2min.Then, continue to be passed through high-temperature steam to the intracavitary steam pressure of boiling and reach the 75% of cooking pressure preset value,
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 boiling method of bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (2) is described to be continually fed into high temperature
The method of steam include: firstly, being passed through high-temperature steam to the intracavitary steam pressure of boiling reaches the 20% of cooking pressure preset value,
And maintain 5min.Then, continue to be passed through high-temperature steam to the intracavitary steam pressure of boiling and reach the 60% of cooking pressure preset value,
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 boiling method of bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (3) the maintenance boiling is intracavitary
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 12min.
Two, 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, 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 boiling method of bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (3) the maintenance boiling is intracavitary
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 15min.
Two, 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 20min.
Four, 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.
Embodiment 13
Based on the boiling method of bamboo shoots described in embodiment 1-4 wherein 1 embodiment, step (3) the maintenance boiling is intracavitary
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 10min.
Two, 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 10min.
Four, 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.
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.
If necessary to prepare dry bamboo shoots, it is only necessary to simply being cleaned and being dried can be prepared, and eliminate fermentation step, thus
Sulfide and amide for avoiding bamboo shoots from generating in fermentation process etc., cause dry bamboo shoots finally to generate peculiar smell.
Embodiment 17
Based on 1 embodiment in embodiment 11-13, Step 2: described in step 4 by the intracavitary air pressure drop of boiling down to
The reduced pressure operation time of low pressure preset value is within 30 seconds.Dip time is shorter, then the generation dry mouthfeel inside fresh bamboo shoots
Substance is easier to be carried over.
Embodiment 18
Based on embodiment 17, the method for reduced pressure operation is completed within described 30 seconds are as follows: firstly, one is arranged outside boiling chamber
The vacuum chamber that air pressure is -0.05 to -0.09Mpa, the volume of the vacuum chamber are the 40%-120% of boiling chamber.Then,
It is connected to boiling chamber and vacuum chamber.Between boiling chamber and vacuum chamber after air pressure balance, as the intracavitary air pressure of boiling reaches low pressure
Preset value then closes the connection between boiling chamber and vacuum chamber.If the intracavitary air pressure of boiling is not up to low pressure preset value, then continue
It extracts intracavitary gas to the intracavitary air pressure of boiling of boiling and reaches low pressure preset value.
One of the present invention has at least the following advantages:
1. it is short compared to boiling fresh bamboo shoots time-consuming using the boiling method boiling fresh bamboo shoots of bamboo shoots of the present invention, and can be in boiling
All or part of flavoring agent is added in the process, flavoring agent can penetrate into fresh bamboo shoots in a short time, to make fresh after boiling
Bamboo shoots have good nutritive value and mouthfeel.
2. after the boiling method boiling fresh bamboo shoots of bamboo shoots of the present invention, without fermentation process, it is only necessary to carry out letter
Dry bamboo shoots can be obtained in single cleaning and drying, have been greatly saved total preparation time of dry bamboo shoots, and the pale nothing of the dry bamboo shoots of gained
Peculiar smell.
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 boiling method of bamboo shoots characterized by comprising 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.
2. the boiling method of bamboo shoots according to claim 1, which is characterized in that 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 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.
3. the boiling method of bamboo shoots according to claim 2, which is characterized in that step (1) the high-temperature steam displacement cooking
The method of intracavitary air are as follows: firstly, being evacuated to -0.05 to -0.01MPa for boiling is intracavitary, maintain 2-5min；Then, it fills
Enter high-temperature steam to 0.2-0.3MPa, maintains 2-5min；Finally, completing the replacement operator after circulation aforesaid operations 2-4 times.
4. the boiling method of bamboo shoots according to claim 2, which is characterized in that step (2) is described to be continually fed into high-temperature steam
Method include: firstly, be passed through the 20-25% that high-temperature steam reaches cooking pressure preset value to the intracavitary steam pressure of boiling,
And maintain 2-5min；Then, continue to be passed through the 60- that high-temperature steam reaches cooking pressure preset value to the intracavitary steam pressure of boiling
75%, and maintain 1-3min；Finally, being passed through high-temperature steam to the intracavitary steam pressure of boiling reaches cooking pressure preset value.
5. the boiling method of bamboo shoots according to claim 2, which is characterized in that step (3) the intracavitary steam of maintenance boiling
The method of 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, 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, 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.
6. the boiling method of bamboo shoots according to claim 5, 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；Third described in step 5 is high
The water vapour that warm steam is 110-140 DEG C.
7. the boiling method of bamboo shoots according to claim 6, which is characterized in that the oxygen-rich steam are as follows: according to molar ratio, water
Steam: the mixed mixed vapour of oxygen=1:5-6 ratio；The function steam are as follows: according to molar ratio, vapor: atomization
The mixed mixed vapour of functional liquid=1:3-20 ratio.
8. the boiling method of bamboo shoots according to claim 7, which is characterized in that the atomizing functions liquid are as follows: by functional liquid with
The mode of atomisation sprays the liquid mist to be formed；The functional liquid are as follows: the mixing of one or both of saline solution, baste
Object.
9. the boiling method of bamboo shoots according to claim 5, which is characterized in that Step 2: described in step 4 that boiling is intracavitary
Air pressure drop down to low pressure preset value the reduced pressure operation time be 30 seconds within.
10. the boiling method of bamboo shoots according to claim 9, which is characterized in that complete reduced pressure operation within described 30 seconds
Method are as follows: firstly, the vacuum chamber that an air pressure is -0.05 to -0.09Mpa is set outside boiling chamber, the vacuum chamber
Volume is the 40%-120% of boiling chamber；Then, boiling chamber and vacuum chamber are connected to；The air pressure between boiling chamber and vacuum chamber
After balance, if the intracavitary air pressure of boiling reaches low pressure preset value, then the connection between boiling chamber and vacuum chamber is closed；Such as boiling chamber
Interior air pressure is not up to low pressure preset value, then continues intracavitary gas to the intracavitary air pressure of boiling of extraction boiling and reach low pressure preset value.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811066793.1A CN109170496A (en) | 2018-09-13 | 2018-09-13 | A kind of boiling method of bamboo shoots |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811066793.1A CN109170496A (en) | 2018-09-13 | 2018-09-13 | A kind of boiling method of bamboo shoots |
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| 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 |
| CN106135833A (en) * | 2015-04-27 | 2016-11-23 | 重庆市华银山野菜开发有限公司 | A kind of processing technology of bamboo sprout of lying fallow |
| CN107232291A (en) * | 2017-05-17 | 2017-10-10 | 安徽禾泉农庄生态农业有限公司 | A kind of fresh-keeping treating method of bamboo shoots |
| CN107495085A (en) * | 2017-06-28 | 2017-12-22 | 宁国市茂盛食品有限公司 | A kind of method of spring bamboo antistaling storing |
| CN107788331A (en) * | 2016-09-07 | 2018-03-13 | 中国科学院过程工程研究所 | A kind of steam pulsation automatic cooking method and device |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445106A (en) * | 2013-01-05 | 2013-12-18 | 胡素芳 | Processing method of bamboo shoots |
| CN106135833A (en) * | 2015-04-27 | 2016-11-23 | 重庆市华银山野菜开发有限公司 | A kind of processing technology of bamboo sprout of lying fallow |
| 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 |
| CN107788331A (en) * | 2016-09-07 | 2018-03-13 | 中国科学院过程工程研究所 | A kind of steam pulsation automatic cooking method and device |
| CN107232291A (en) * | 2017-05-17 | 2017-10-10 | 安徽禾泉农庄生态农业有限公司 | A kind of fresh-keeping treating method of bamboo shoots |
| CN107495085A (en) * | 2017-06-28 | 2017-12-22 | 宁国市茂盛食品有限公司 | A kind of method of spring bamboo antistaling storing |
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Application publication date: 20190111 |