CN109566729A - A kind of storage practice of bamboo shoots - Google Patents
A kind of storage practice of bamboo shoots Download PDFInfo
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- CN109566729A CN109566729A CN201811501243.8A CN201811501243A CN109566729A CN 109566729 A CN109566729 A CN 109566729A CN 201811501243 A CN201811501243 A CN 201811501243A CN 109566729 A CN109566729 A CN 109566729A
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- bamboo shoots
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- 241001330002 Bambuseae Species 0.000 title claims abstract description 91
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 89
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 89
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 89
- 239000011425 bamboo Substances 0.000 title claims abstract description 89
- 238000003860 storage Methods 0.000 title claims abstract description 40
- 239000000126 substance Substances 0.000 claims abstract description 26
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 10
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 10
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 10
- 239000000919 ceramic Substances 0.000 claims abstract description 9
- 238000007654 immersion Methods 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 150000003839 salts Chemical class 0.000 claims description 22
- 238000005554 pickling Methods 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical class [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229920000915 polyvinyl chloride Polymers 0.000 claims description 3
- 239000004800 polyvinyl chloride Substances 0.000 claims description 3
- 239000001103 potassium chloride Substances 0.000 claims description 3
- 235000011164 potassium chloride Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 235000019441 ethanol Nutrition 0.000 claims description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 11
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 208000027418 Wounds and injury Diseases 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 208000014674 injury Diseases 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000021108 sauerkraut Nutrition 0.000 abstract 2
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000020845 low-calorie diet Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
Abstract
The invention discloses a kind of storage practice of bamboo shoots, include the following steps: Step 1: pre-processing；Step 2: water-removing is handled；Step 3: immersion treatment；Step 4: marinated and Step 5: envelope altar.The present invention also provides the sauerkraut bamboo shoots that the storage practice of the sauerkraut bamboo shoot described in one kind obtains.The invention has the following beneficial effects: processing step is reduced, the process-cycle is shortened, is reduced costs, the pollution to environment is reduced；Without adding pyrosulfite, the substance being harmful to the human body will not be generated；In the treatment process to bamboo shoots, the content of control sulfur dioxide is not needed, processing is more advantageous to；Bamboo shoots are stored using ceramic jar, not only clean hygiene is conducive to preservation, but also will not generate marinated stink；It only uses potassium sorbate and makees preservative, and additive amount meets specified amount in food additives, few to human injury, this method does not need dehydration, and rehydration is not needed in post-production, maintains the original flavour of bamboo shoot and fragrance.
Description
[technical field]
The present invention relates to agricultural product storage and processing technique field more particularly to a kind of storage practices of bamboo shoots.
[background technique]
Bamboo shoots are the tender stem parts of grass family perennial plant bamboo, it is deep vast to disappear as a kind of special vegetables
The favor of the person of expense, the rich in nutrition content of bamboo shoots, it is documented that, 18 kinds of amino acid are contained in bamboo shoots, part of it belongs to people
The essential amino acid of body by reaching 2g or so containing amino acid in the bamboo shoots of detection discovery 100g, while being found in bamboo shoots also
Contain the substances such as the essential trace elements of the human body Se and Ge.For bamboo shoots other than full of nutrition, it also has medical value, bamboo
Bamboo shoot have the characteristics that low fat, low starch, multifilament, belong to natural low fat, low sugar, low-calorie diet, thus firmly get wide
Big diabetic and overweight people's likes.It is often edible because having multifilament in bamboo shoots, the wriggling for accelerating enteron aisle can be crossed,
The effect of helping digest, prevent frequent constipation, and then reaching prevention intestinal cancer.It is analyzed from the angle of Chinese medicine, bamboo shoots belong to cold
Plant, delicious sweetness is nontoxic, full of nutrition, pharmaceutically has clearing heat and eliminating phlegm, tonifying qi and harmonizing stomach, benefit every refreshing stomach and other effects.By
In the nutritive value and health-care effect of bamboo shoot, increasingly liked by consumer in modern society, then this city of bamboo-shoot product
Will be increasing, sales range will by domestic market slowly be expanded to international market.
Currently, the storage practice of bamboo shoots has ripe dried bamboo shoots system storage, ripe bamboo shoot Pickling Storage with high salt, pyrosulfite are marinated etc. to pass
System method has the methods of air conditioned storage, film storage than relatively modern storage practice.Conventional method is compared with modernism
Compared with discovery: conventional method or be exactly that storage time is shorter is not achieved 1 year or is exactly to increase the bamboo shoot finishing period,
Environment and water and soil resources are polluted simultaneously；Modernism is mainly operating difficulties, while fund is called in greatly.The present invention is just
It is to be improved on the basis of tradition, extends the shelf-life in this way, and the not addition of harmful substance, while shortens and adding
The work period.
[summary of the invention]
The present invention provides a kind of storage practice of bamboo shoots, extends the shelf-life, and the addition of harmful substance, does not contract simultaneously
The features such as short process-cycle, environmental pollution is small.
In order to solve the above technical problems, The technical solution adopted by the invention is as follows:
A kind of storage practice of bamboo shoots, the storage practice include the following steps:
Step 1: pretreatment: new fresh bamboo shoots of the selection without rotten bamboo shoot, free from insect pests removes bamboo shoot shell and inedible part；
Step 2: water-removing is handled: being carried out 80min-120min in 90 DEG C of thermostatted water is put by pretreated bamboo shoots
Water-removing places into cooling in cold water, until bamboo shoots complete to cool down；
Step 3: immersion treatment: impregnating 1-3h in the limewash of saturation for putting by the bamboo shoots of water-removing processing, adjust bamboo shoots
PH value in 4-5, while in saturated limewater add 1-5mg/kg ozone；
Step 4: marinated:
Enter altar: pickled material is laid on sealing storage by one layer of one layer of bamboo shoots of pickled material are alternate with the bamboo shoots Jing Guo immersion treatment
In hiding tank and it is compacted；
Addition pickling liquid: pouring into pickling liquid in storage tank, until pickling liquid outsmarts bamboo shoots surface 5cm；
Step 5: sealing: coating of wax is applied at the tank mouth edge of storage tank, with the food-grade film coated tank of 40-60 μ m-thick
Mouthful, it tightens and heating and melting wax is to seal tank mouth.
Preferably, the pickled material is made of salts substances, citric acid, potassium sorbate, wherein the salts substances, institute
Calcium stable agent is stated, the citric acid and the potassium sorbate account for 6-10%, 0.2-0.6%, 0.1- of bamboo shoots weight ratio respectively
0.5%, 0.05-0.1%.
Preferably, the pickling liquid is made of salts substances, citric acid and water, wherein the salts substances, the lemon
Sour and described 6-10%, 0.2-0.6% for accounting for bamboo shoots weight ratio, water is surplus.
Preferably, the water is the water of cold boiling water or disinfection and sterilization.
Preferably, the salts substances include one of food grade sodium chloride, food-grade potassium chloride, food-grade calcium chloride
Or it is several.
Preferably, the film is the food-grade film without polyvinyl chloride.
Preferably, the storage tank is ceramic jar.
Preferably, the sealing is to be carried out disinfection processing with 95% ethyl alcohol to altar.
The invention has the following beneficial effects:
1, the present invention uses the less salt technology of 8% salts substances, is not necessarily to desalinating process, thus reduce processing step,
The process-cycle is shortened, is reduced costs, and also reduces the pollution to environment；
2, no added pyrosulfite will not generate the substance being harmful to the human body, and be more in line with modern consumer to food
Security concepts, in the finishing passes to bamboo shoots, do not need control sulfur dioxide content, be more advantageous to processing；
3, low-salt pickled, bamboo shoot raw material maintains certain moisture content and does not need rehydration processing, keeps bamboo shoot original
Flavour and fragrance；
4, bamboo shoots are stored using ceramic jar, not only clean hygiene is conducive to preservation, but also will not generate due to pickling band
Carry out stink；
5, it only uses potassium sorbate and makees preservative, and additive amount meets specified amount in food additives, it is few to human injury.
[specific embodiment]
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
Logical technical staff all other embodiment obtained without making creative work, belongs to protection of the present invention
Range.
The present invention provides a kind of storage practice of bamboo shoots, which includes the following steps:
Step 1: pretreatment: new fresh bamboo shoots of the selection without rotten bamboo shoot, free from insect pests removes bamboo shoot shell and inedible part；
In this step, the bamboo shoot shell of new fresh bamboo shoots can manually peel off or mechanical equipment is peeled off, when peeling off, tender bamboo shoot clothing
It need to reject clean.
Step 2: water-removing is handled: it finishes 120min in 90 DEG C of thermostatted water is put by pretreated bamboo shoots, then
It is put into cooling in cold water, until bamboo shoots complete to cool down；
In this step, it can judge whether bamboo shoots finish thoroughly by tearing bamboo shoots, if bamboo shoots lines is clear and keeps
The original elasticity of bamboo shoots finishes thorough.
Step 3: immersion treatment: impregnating 3h in the limewash of saturation for putting by the bamboo shoots of water-removing processing, and adjust bamboo shoots
Middle pH value adds the ozone of 1-5mg/kg in 4-5, while in saturated limewater；
In this step, the lime in the limewash of saturation is needed using the material that can directly contact with food, bamboo shoots
PH value can be adjusted using citric acid.
Step 4: marinated:
Enter altar: pickled material is laid on sealing storage by one layer of one layer of bamboo shoots of pickled material are alternate with the bamboo shoots Jing Guo immersion treatment
In hiding tank and it is compacted；
In a specific embodiment of the invention, the storage tank is ceramic jar, bamboo shoots is stored using ceramic jar, not only
Clean hygiene is conducive to preservation, but also will not generate marinated stink, each built-in bamboo shoots 500kg of storage tank.It is described marinated
Material is made of salts substances, citric acid, calcium stable agent, potassium sorbate, wherein the salts substances, the citric acid and institute
Potassium sorbate accounts for bamboo shoots weight ratio respectively 8%, 0.3%, 0.1%, 0.08% is stated, contains crispness retaining agent in this marinated material formula:
Calcium ion stabilizer, can improve brittleness of the bamboo shoot in storage, and the addition of preservative inhibits microorganism in curing process
Growth and breeding.
Addition pickling liquid: pouring into pickling liquid in storage tank, until pickling liquid outsmarts bamboo shoots surface 5cm, keeps bamboo shoot whole
It being immersed in pickling liquid, prevents bamboo shoot color from aoxidizing, keep the golden yellow after bamboo shoot water-removing, bamboo shoot is immersed in pickling liquid,
It is able to maintain certain moisture content, rehydration is not needed in post-production, keeps original flavour and fragrance；
In this step, the pickling liquid is made of salts substances, citric acid and water, wherein the salts substances, institute
It states citric acid and the potassium sorbate accounts for the 8% of bamboo shoots weight ratio, 0.5% respectively, water is surplus, and wherein water is cold boiling water
Or the water of disinfection and sterilization processing.
In marinated step, the salts substances include food grade sodium chloride, food-grade potassium chloride, in food-grade calcium chloride
One or more.Using food grade salt substance, without adding pyrosulfite, the substance being harmful to the human body will not be generated,
Modern consumer is more in line with to the security concepts of food.
Step 5: sealing: coating of wax is applied at the tank mouth edge of storage tank, with the food-grade film coated tank of 40-60 μ m-thick
Mouthful, it tightens and heating and melting wax is to seal tank mouth, take the sealing of this method mainly using ceramic characteristics, gas can be from ceramic jar
In escape from, but not can enter in altar, make to form a good gnotobasis in altar.
In a specific embodiment of the invention, the film is the food-grade film without polyvinyl chloride.The film
It is tightened using rubber belt in the tank mouth, and sealed environment is formed with heating and melting wax using hair dryer blowing hot-air.
The invention has the following beneficial effects:
1, the present invention uses the less salt technology of 8% salts substances, is not necessarily to desalinating process, thus reduce processing step,
The process-cycle is shortened, is reduced costs, and also reduces the pollution to environment,；
2, using food grade salt substance, without adding pyrosulfite, the substance being harmful to the human body will not be generated, more
Meet modern consumer to the security concepts of food；
3, in the treatment process to bamboo shoots, the content of control sulfur dioxide is not needed, processing is more advantageous to；
4, bamboo shoots are stored using ceramic jar, not only clean hygiene is conducive to preservation, but also will not generate marinated stink；
5, it only uses potassium sorbate and makees preservative, and additive amount meets specified amount in food additives, it is few to human injury.
Although the embodiments of the present invention have been disclosed as above, but it is not restricted to listed fortune in specification and embodiment
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details.
Claims (8)
1. a kind of storage practice of bamboo shoots, which is characterized in that the storage practice includes the following steps:
Step 1: pretreatment: new fresh bamboo shoots of the selection without rotten bamboo shoot, free from insect pests removes bamboo shoot shell and inedible part；
Step 2: water-removing is handled: being killed 80-120min in 90-100 DEG C of thermostatted water is put by pretreated bamboo shoots
Blueness places into cooling in cold water, until bamboo shoots complete to cool down；
Step 3: immersion treatment: impregnating 1-3h in the limewash of saturation for putting by the bamboo shoots of water-removing processing, and adjust in bamboo shoots
PH value adds the ozone of 1-5mg/kg in 4-5, while in saturated limewater；
Step 4: marinated:
Enter altar: pickled material is laid on sealing storage tank by one layer of one layer of bamboo shoots of pickled material are alternate with the bamboo shoots Jing Guo immersion treatment
It is interior and be compacted；
Addition pickling liquid: pouring into pickling liquid in storage tank, until pickling liquid outsmarts bamboo shoots surface 3-5cm；
Step 5: sealing: applying coating of wax at the tank mouth edge of storage tank and tied up with the food-grade film coated tank mouth of 40-60 μ m-thick
Tight and heating and melting wax is to seal tank mouth.
2. a kind of storage practice of bamboo shoots as described in claim 1, which is characterized in that the pickled material is by salts substances, lemon
Lemon acid, calcium stable agent, potassium sorbate composition, wherein the salts substances, the citric acid and the potassium sorbate account for respectively
6-10%, 0.2-0.6%, 0.1-0.5%, 0.05-0.1% of bamboo shoots weight ratio.
3. a kind of storage practice of bamboo shoots as claimed in claim 1 or 2, which is characterized in that the pickling liquid is by salts substances
Citric acid and water composition, wherein the ratio of water shared by the salts substances is 6-10%, and 0.2-0.6%, water is surplus.
4. a kind of storage practice of bamboo shoots as claimed in claim 3, which is characterized in that the water in the pickling liquid is cold boiling water
Or the water by disinfection and sterilization processing.
5. a kind of storage practice of bamboo shoots as described in claim 1, which is characterized in that the salts substances include food-grade chlorine
Change one or more of sodium, food-grade potassium chloride, food-grade calcium chloride.
6. a kind of storage practice of bamboo shoots as described in claim 1, which is characterized in that the film is without polyvinyl chloride
Food-grade film.
7. a kind of storage practice of bamboo shoots as described in claim 1, which is characterized in that the storage tank is ceramic jar.
8. a kind of storage practice of bamboo shoots as described in claim 1, which is characterized in that be the ethyl alcohol with 95% when the envelope altar
Sterilization processing is carried out to altar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811501243.8A CN109566729A (en) | 2018-12-10 | 2018-12-10 | A kind of storage practice of bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811501243.8A CN109566729A (en) | 2018-12-10 | 2018-12-10 | A kind of storage practice of bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
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| CN109566729A true CN109566729A (en) | 2019-04-05 |
Family
ID=65927900
Family Applications (1)
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| CN201811501243.8A Pending CN109566729A (en) | 2018-12-10 | 2018-12-10 | A kind of storage practice of bamboo shoots |
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| CN104082400A (en) * | 2014-07-18 | 2014-10-08 | 重庆市南川区金佛山食品有限公司 | Novel preservation process of square bamboo shoots |
| CN105053904A (en) * | 2015-07-31 | 2015-11-18 | 桐城市兴新食品有限公司 | Phyllostachys praecox shoot pickling method |
| CN105124550A (en) * | 2015-07-30 | 2015-12-09 | 合肥元政农林生态科技有限公司 | Method for preparing low-salt salted fine bamboo shoots |
| CN108523057A (en) * | 2018-03-19 | 2018-09-14 | 晴隆县布依特色食品有限公司 | A kind of natural fermented method of acid bamboo shoot |
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2018
- 2018-12-10 CN CN201811501243.8A patent/CN109566729A/en active Pending
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