CN110934270A - Preparation method of instant bamboo shoots - Google Patents
Preparation method of instant bamboo shoots Download PDFInfo
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- CN110934270A CN110934270A CN201811103095.4A CN201811103095A CN110934270A CN 110934270 A CN110934270 A CN 110934270A CN 201811103095 A CN201811103095 A CN 201811103095A CN 110934270 A CN110934270 A CN 110934270A
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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
Abstract
The invention discloses a preparation method of instant bamboo shoots, relates to the technical field of bamboo shoot processing, and solves the problems of complex preparation process and long preparation period of the existing instant bamboo shoots. The invention comprises the following steps: 1) pretreatment of raw materials: selecting fresh and strong bamboo shoots, peeling and leaving cores, and placing under running water for cleaning; 2) boiling: adding a color fixative and water into the bamboo shoots in the step 1), and boiling with boiling water; 3) soaking: adding the soaking solution into the boiled and cooled bamboo shoots for soaking; 4) dehydrating; 5) stirring materials; 6) packaging and vacuumizing the inner package; 7) and (3) sterilization: sterilizing by adopting a bus; 8) and (5) externally packaging, inspecting and warehousing. The invention has simple process and short preparation time, shortens the production and processing period of the instant bamboo shoots, is beneficial to improving the economic benefit of enterprises, and the prepared Sichuan instant bamboo shoots conform to the agricultural industry standard of the people's republic of China: bamboo shoots and bamboo shoot products (NY/T1048) -2012, green foods.
Description
Technical Field
The invention relates to the technical field of bamboo shoot processing, and particularly relates to a preparation method of instant bamboo shoots.
Background
Bamboo shoots, i.e., tender stems of bamboo, are tender, fragrant, and delicious in taste, and have been known as the "first grade of vegetables" from all times. Bamboo shoots belong to natural green weak alkaline food, contain rich proteins, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins and the like, and the proteins contained in the bamboo shoots are very superior, and lysine, tryptophan, threonine and phenylalanine which are necessary for human bodies, glutamic acid which plays an important role in the protein metabolic process and cystine which has the function of maintaining the protein configuration have certain content in the bamboo shoots, so the bamboo shoots are excellent health-care vegetables. Meanwhile, bamboo shoots are low-sugar, low-fat and high-fiber food, contain more crude fibers and have the effects of promoting intestinal tract motility, helping digestion and relieving constipation, so the bamboo shoots are also called as the rape seeds and are effective weight-losing and health-care vegetables. Therefore, the bamboo shoots not only have high nutritional value, but also have good medical value.
In recent years, with the improvement of living standard of people, the dietary structure of people changes: food is increasingly refined and the proportion of animal food is increasing, and these changes seriously threaten the health of people. Meanwhile, the acceleration of the working rhythm causes the change of the eating way, and people tend to select the instant food which is convenient and fast to eat. However, the instant food is usually lost due to complex processing technology or improper processing, and the original nutrient components of the raw materials cannot be well maintained. And although the instant bamboo shoots on the existing market have a lot of tastes, the preparation process is complex, the preparation time is long, and the preparation cost is high.
Disclosure of Invention
The invention aims to: in order to solve the problems of complex preparation process and long preparation time of the conventional instant bamboo shoots, the invention provides the preparation method of the Sichuan-style instant bamboo shoots, which is simple in preparation process.
The invention specifically adopts the following technical scheme for realizing the purpose:
a preparation method of instant bamboo shoots comprises the following steps:
1) pretreatment of raw materials: selecting fresh and strong bamboo shoots, peeling and leaving cores, slicing or shredding the peeled bamboo shoots according to specifications, and then cleaning the sliced or shredded bamboo shoots under running water;
2) boiling: adding a color fixative and water into the bamboo shoots in the step 1), and boiling the bamboo shoots in boiling water for 10 to 20min to achieve the effects of primary sterilization and color fixation;
3) soaking: adding the soaking solution into the boiled and cooled bamboo shoots for soaking for 12-24 h;
4) and (3) dehydrating: dehydrating the soaked bamboo shoots;
5) mixing materials: adding the stirring material into the dehydrated bamboo shoots, and stirring and mixing for 10-20 min;
6) packaging and vacuumizing the inner package;
7) and (3) sterilization: sterilizing by adopting a bus;
8) and (5) externally packaging, inspecting and warehousing.
Preferably, the salt content of the bamboo shoots cleaned by the running water in the step 1) is less than 0.1%, and the sulfur dioxide content is less than 5 ppm.
Preferably, the weight part ratio of the bamboo shoots, the color fixative and the water in the step 2) is 500:0.6-1.8: 500-1000.
Preferably, the color fixative consists of the following raw materials in parts by weight, wherein the raw materials comprise 0.6-1 part of citric acid, 0.1-0.5 part of EDTA and 0.4-0.8 part of calcium chloride.
Preferably, the weight part ratio of the bamboo shoots to the soaking solution in the step 3) is 1: 1-1.5.
Preferably, the soaking solution is composed of the following raw materials, by weight, 800 portions of water, 1200 portions of salt, 25-35 portions of monosodium glutamate, 5-10 portions of lactic acid, 0.3-0.6 portion of glacial acetic acid, 1-4 portions of beef powder, 1-3 portions of ginger, 0.1-0.4 portion of anise, 0.1-0.3 portion of pepper, 0.1-0.2 portion of cassia bark, 0.1-0.3 portion of dried orange peel, 1-4 portions of garlic, 1-3 portions of citric acid, 0.2-0.6 portion of sodium dehydroacetate and 1-3 portions of chilli extract.
Preferably, the step 4) of dehydration treatment is to pour the soaked bamboo shoots into a dehydrator to dehydrate the bamboo shoots to remove 30% -45% of water.
Preferably, the weight part ratio of the bamboo shoots to the stirring materials in the step 5) is 100: 6-9.
Preferably, the mixing material comprises the following raw materials, by weight, 0.1-0.2 part of onion oil essence, 0.05-0.1 part of halogen flavor essence, 0.02-0.04 part of spicy oil essence, 0.2-0.5 part of spicy powder, 0.1-0.3 part of beef powder, 0.02-0.03 part of D-sodium erythorbate, 0.01-0.02 part of phytic acid, 0.1-0.4 part of zanthoxylum oil and 5-10 parts of red oil.
Preferably, the conditions for pasteurization in step 7) are: the temperature is 80-95 ℃, and the time is 20-40 min.
The invention has the following beneficial effects:
1. the preparation process of the instant bamboo shoots mainly comprises pretreatment, boiling, soaking, dehydration, material mixing, packaging and sterilization, the process is simple, the preparation time is short, the production and processing period of the instant bamboo shoots is shortened, the economic benefit of enterprises is favorably improved, and the sensory detection, the physicochemical detection, the pollutant detection and the microorganism detection of the prepared instant bamboo shoots all accord with the agricultural industry standard of the people's republic of China: bamboo shoots and bamboo shoot products (NY/T1048) -2012, green foods.
2. The Sichuan instant bamboo shoots prepared by the method have the advantages of sufficient fragrance, good mouthfeel, delicious taste, high content of nutrient components, convenience for eating, instant eating and high market popularity, meet fast-paced life and working modes and ensure nutritional requirements.
Detailed Description
In order that those skilled in the art will better understand the present invention, the following examples are provided to illustrate the present invention in further detail. The following detailed description of embodiments of the invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the embodiment of the invention, the raw materials can be purchased in the market and are all food grade.
Example 1
The embodiment provides a preparation method of instant bamboo shoots, which comprises the following steps:
1) pretreatment of raw materials: selecting fresh and strong bamboo shoots, peeling and leaving cores, cutting the peeled bamboo shoots into slices or shreds according to specifications, and then cleaning the cut or shredded bamboo shoots in running water to ensure that the salt content in the cleaned bamboo shoots is lower than 0.1 percent and the sulfur dioxide content is lower than 5 ppm;
2) boiling: adding a color fixative and water into the bamboo shoots obtained in the step 1), wherein the weight part ratio of the bamboo shoots to the color fixative to the water is 500:0.7:600, the color fixative is composed of the following raw materials by weight, the raw materials comprise 0.6 part of citric acid, 0.2 part of EDTA and 0.4 part of calcium chloride, and the raw materials are uniformly stirred and boiled in boiling water for 12min to achieve the effects of preliminary sterilization and color protection;
3) soaking: adding a soaking solution into the boiled and cooled bamboo shoots, wherein the weight part ratio of the bamboo shoots to the soaking solution is 1:1.2, and the soaking solution is composed of the following raw materials in parts by weight, wherein the raw materials comprise 800 parts of water, 25 parts of salt, 5 parts of monosodium glutamate, 0.3 part of lactic acid, 1 part of glacial acetic acid, 1 part of beef powder, 1 part of ginger, 0.1 part of anise, 0.1 part of pepper, 0.1 part of cassia bark, 0.1 part of dried orange peel, 1 part of garlic, 1 part of citric acid, 0.2 part of sodium dehydroacetate and 1 part of chilli extract, and the soaking time is 14 hours;
4) and (3) dehydrating: dehydrating the soaked bamboo shoots, namely pouring the soaked bamboo shoots into a dehydrator to remove 30% of water from the bamboo shoots;
5) mixing materials: adding a stirring material into the dehydrated bamboo shoots, wherein the weight part ratio of the bamboo shoots to the stirring material is 100:6, the stirring material comprises the following raw materials in parts by weight, the raw materials comprise 0.1 part of onion oil essence, 0.05 part of halogen flavor essence, 0.02 part of spicy oil essence, 0.2 part of spicy powder, 0.1 part of beef powder, 0.02 part of D-sodium erythorbate, 0.01 part of phytic acid, 0.1 part of zanthoxylum oil and 5 parts of red oil, and stirring and mixing the bamboo shoots and the stirring material for 10-20 min;
6) packaging and vacuumizing the inner part: filling the bamboo shoots obtained in the step 5) into an inner packaging bag, and vacuumizing;
7) and (3) sterilization: sterilizing with bus, placing bamboo shoot in bus sterilization pot, sterilizing at 80 deg.C for 40min, and sterilizing
Cooling to normal temperature;
8) and (5) externally packaging, and warehousing after the product is qualified through inspection of product control personnel.
Example 2
The embodiment provides a preparation method of instant bamboo shoots, which comprises the following steps:
1) pretreatment of raw materials: selecting fresh and strong bamboo shoots, peeling and leaving cores, cutting the peeled bamboo shoots into slices or shreds according to specifications, and then cleaning the cut or shredded bamboo shoots in running water to ensure that the salt content in the cleaned bamboo shoots is lower than 0.1 percent and the sulfur dioxide content is lower than 5 ppm;
2) boiling: adding a color fixative and water into the bamboo shoots obtained in the step 1), wherein the weight part ratio of the bamboo shoots to the color fixative to the water is 500:1.3:700, the color fixative is composed of the following raw materials in parts by weight, the raw materials comprise 0.7 part of citric acid, 0.3 part of EDTA and 0.6 part of calcium chloride, and the raw materials are uniformly stirred and boiled in boiling water for 16min to achieve the effects of preliminary sterilization and color protection;
3) soaking: adding a soaking solution into the boiled and cooled bamboo shoots, wherein the weight part ratio of the bamboo shoots to the soaking solution is 1:1.4, the soaking solution is composed of the following raw materials in parts by weight, 900 parts of water, 32 parts of salt, 6 parts of monosodium glutamate, 0.5 part of lactic acid, 3 parts of glacial acetic acid, 1.8 parts of beef powder, 2 parts of ginger, 0.2 part of anise, 0.16 part of pepper, 0.13 part of cassia bark, 0.22 part of dried orange peel, 3 parts of garlic, 1.8 parts of citric acid, 0.3 part of sodium dehydroacetate and 1.5 parts of chilli extract, and the soaking time is 17 hours;
4) and (3) dehydrating: dehydrating the soaked bamboo shoots, namely pouring the soaked bamboo shoots into a dehydrator to remove 35% of water from the bamboo shoots;
5) mixing materials: adding a stirring material into the dehydrated bamboo shoots, wherein the weight part ratio of the bamboo shoots to the stirring material is 100:8, the stirring material comprises the following raw materials in parts by weight, the raw materials comprise 0.13 part of scallion oil essence, 0.07 part of halogen flavor essence, 0.02 part of spicy oil essence, 0.3 part of spicy powder, 0.18 part of beef powder, 0.022 part of D-sodium erythorbate, 0.015 part of phytic acid, 0.3 part of zanthoxylum oil and 7 parts of red oil, and stirring and mixing the bamboo shoots and the stirring material for 15 min;
6) packaging and vacuumizing the inner part: filling the bamboo shoots obtained in the step 5) into an inner packaging bag, and vacuumizing;
7) and (3) sterilization: sterilizing with bus, placing bamboo shoot in bus sterilization pot, sterilizing at 90 deg.C for 30min, and sterilizing
Cooling to normal temperature;
8) and (5) externally packaging, and warehousing after the product is qualified through inspection of product control personnel.
Example 3
The embodiment provides a preparation method of instant bamboo shoots, which comprises the following steps:
1) pretreatment of raw materials: selecting fresh and strong bamboo shoots, peeling and leaving cores, cutting the peeled bamboo shoots into slices or shreds according to specifications, and then cleaning the cut or shredded bamboo shoots in running water to ensure that the salt content in the cleaned bamboo shoots is lower than 0.1 percent and the sulfur dioxide content is lower than 5 ppm;
2) boiling: adding a color fixative and water into the bamboo shoots in the step 1), wherein the weight part ratio of the bamboo shoots to the color fixative to the water is 500:1.5:900, the color fixative is composed of the following raw materials in parts by weight, the raw materials comprise 0.9 part of citric acid, 0.4 part of EDTA and 0.7 part of calcium chloride, and the raw materials are uniformly stirred and boiled in boiling water for 20min to achieve the effects of preliminary sterilization and color protection;
3) soaking: adding a soaking solution into the boiled and cooled bamboo shoots, wherein the weight part ratio of the bamboo shoots to the soaking solution is 1:1.5, the soaking solution is composed of the following raw materials, by weight, 1000 parts of water, 30 parts of salt, 7 parts of monosodium glutamate, 0.4 part of lactic acid, 4 parts of glacial acetic acid, 2.2 parts of beef powder, 3 parts of ginger, 0.3 part of anise, 0.2 part of pepper, 0.2 part of cassia bark, 0.28 part of dried orange peel, 3 parts of garlic, 2 parts of citric acid, 0.4 part of sodium dehydroacetate and 2 parts of chilli extract, and the soaking time is 20 hours;
4) and (3) dehydrating: dehydrating the soaked bamboo shoots, namely pouring the soaked bamboo shoots into a dehydrator to remove 42% of water from the bamboo shoots;
5) mixing materials: adding a stirring material into the dehydrated bamboo shoots, wherein the weight part ratio of the bamboo shoots to the stirring material is 100:7, the stirring material comprises the following raw materials in parts by weight, the raw materials comprise 0.16 part of onion oil essence, 0.08 part of halogen flavor essence, 0.03 part of spicy oil essence, 0.4 part of spicy powder, 0.21 part of beef powder, 0.025 part of D-sodium erythorbate, 0.02 part of phytic acid, 0.25 part of zanthoxylum oil and 8 parts of red oil, and stirring and mixing the bamboo shoots and the stirring material for 20 min;
6) packaging and vacuumizing the inner part: filling the bamboo shoots obtained in the step 5) into an inner packaging bag, and vacuumizing;
7) and (3) sterilization: sterilizing with bus, placing bamboo shoot in bus sterilization pot, sterilizing at 95 deg.C for 20min, and sterilizing
Cooling to normal temperature;
8) and (5) externally packaging, and warehousing after the product is qualified through inspection of product control personnel.
Example 4
The embodiment provides a preparation method of instant bamboo shoots, which comprises the following steps:
1) pretreatment of raw materials: selecting fresh and strong bamboo shoots, peeling and leaving cores, cutting the peeled bamboo shoots into slices or shreds according to specifications, and then cleaning the cut or shredded bamboo shoots in running water to ensure that the salt content in the cleaned bamboo shoots is lower than 0.1 percent and the sulfur dioxide content is lower than 5 ppm;
2) boiling: adding a color fixative and water into the bamboo shoots in the step 1), wherein the weight part ratio of the bamboo shoots to the color fixative to the water is 500:1.8:1000, the color fixative is composed of the following raw materials in parts by weight, the raw materials comprise 0.9 part of citric acid, 0.45 part of EDTA and 0.8 part of calcium chloride, and the raw materials are uniformly stirred and boiled in boiling water for 20min to achieve the effects of preliminary sterilization and color protection;
3) soaking: adding a soaking solution into the boiled and cooled bamboo shoots, wherein the weight part ratio of the bamboo shoots to the soaking solution is 1:1.3, the soaking solution is composed of the following raw materials in parts by weight, 1200 parts of water, 35 parts of salt, 10 parts of monosodium glutamate, 0.6 part of lactic acid, 3.8 parts of glacial acetic acid, 3 parts of beef powder, 3 parts of ginger, 0.4 part of anise, 0.28 part of pepper, 0.2 part of cassia bark, 0.25 part of dried orange peel, 4 parts of garlic, 3 parts of citric acid, 0.6 part of sodium dehydroacetate and 3 parts of chilli extract, and the soaking time is 24 hours;
4) and (3) dehydrating: dehydrating the soaked bamboo shoots, namely pouring the soaked bamboo shoots into a dehydrator to remove 45% of water from the bamboo shoots;
5) mixing materials: adding a stirring material into the dehydrated bamboo shoots, wherein the weight part ratio of the bamboo shoots to the stirring material is 100:9, the stirring material comprises the following raw materials in parts by weight, the raw materials comprise 0.2 part of onion oil essence, 0.1 part of halogen flavor essence, 0.04 part of spicy oil essence, 0.48 part of spicy powder, 0.26 part of beef powder, 0.03 part of D-sodium erythorbate, 0.02 part of phytic acid, 0.4 part of zanthoxylum oil and 9 parts of red oil, and stirring and mixing the bamboo shoots and the stirring material for 35 min;
6) packaging and vacuumizing the inner part: filling the bamboo shoots obtained in the step 5) into an inner packaging bag, and vacuumizing;
7) and (3) sterilization: sterilizing with bus, placing bamboo shoot in bus sterilization pot, sterilizing at 90 deg.C for 30min, and sterilizing
Cooling to normal temperature;
8) and (5) externally packaging, and warehousing after the product is qualified through inspection of product control personnel.
1. Sensory testing
According to the agricultural industry standard of the people's republic of China: sensory test of the instant bamboo shoots prepared in examples 1 to 4 of the present invention was performed on the green bamboo shoots and bamboo shoot products (NY/T1048-2012), and the test method was: 500g of the instant bamboo shoots prepared in the embodiments 1 to 4 are respectively spread in a white clean porcelain plate, and the color, the cleanliness, the shape, the uniformity and the tissue state are observed by a visual method; smelling the smell through nose; the taste was tasted and the sensory test results obtained are shown in table 1.
TABLE 1 sensory test results of examples 1 to 4 of the present invention
As can be seen from table 1, the sensory test results of the instant bamboo shoots prepared in examples 1 to 4 of the present invention all meet the agricultural industry standard of the people's republic of china: sensory indexes of green food bamboo shoot and bamboo shoot products (NY/T1048-2012).
2. Physical and chemical detection
According to the agricultural industry standard of the people's republic of China: detection of physicochemical indexes of instant bamboo shoots prepared in examples 1 to 4 of the present invention was performed on bamboo shoots and bamboo shoot products (NY/T1048-2012) which are green foods. The method for detecting total acid (in terms of lactic acid) is in accordance with GB/T12456, the method for detecting sulfur dioxide is in accordance with GB/T5009.34, and the physicochemical results are shown in Table 2.
TABLE 2 tables of results of physical and chemical tests of examples 1 to 4 of the present invention
| Item | Example 1 | Examples2 | Example 3 | Example 4 | NY/T1048-2012 index |
| Total acid (as lactic acid)% | 0.02 | 0.03 | 0.05 | 0.06 | ≤1.0 |
| Sulfur dioxide, mg/kg | 3 | 3 | 4 | 4 | ≤50 |
As can be seen from table 2, the physicochemical detection results of the instant bamboo shoots prepared in examples 1 to 4 of the present invention all meet the "agricultural industry standard of the people's republic of china: physical and chemical indexes of green food bamboo shoots and bamboo shoot products (NY/T1048-2012).
3. Contaminant detection
According to the agricultural industry standard of the people's republic of China: the instant bamboo shoots prepared in examples 1-4 of the present invention were subjected to lead and cadmium content detection. The detection method of lead (in Pb) is in accordance with GB 5009.12, the detection method of cadmium (in Cd) is in accordance with GB/T5009.15, and the obtained detection results are shown in Table 3.
TABLE 3 tables of the results of measuring the contents of lead and cadmium in examples 1 to 4 of the present invention
| Item | Example 1 | Example 2 | Example 3 | Example 4 | NY/T1048-2012 index |
| Lead (in terms of Pb), mg/kg | 0.01 | 0.01 | 0.01 | 0.01 | ≤0.1 |
| Cadmium (in Cd), mg/kg | Not detected out | Not detected out | Not detected out | Not detected out | ≤0.05 |
As can be seen from table 3, the content of lead and cadmium in the instant bamboo shoots prepared in examples 1 to 4 of the present invention is less than "the agricultural industry standard of the people's republic of china": the limit of bamboo shoots and bamboo shoot products (NY/T1048-2012), namely the lead and cadmium contents of the instant bamboo shoots prepared in the embodiments 1-4 of the invention all meet the agricultural industry standard of the people's republic of China: bamboo shoots and bamboo shoot products (NY/T1048-2012), green foods.
4. Microbial detection
According to the agricultural industry standard of the people's republic of China: the instant bamboo shoots prepared in examples 1 to 4 of the present invention were subjected to microbial detection, including green bamboo shoots and bamboo shoot products (NY/T1048-2012). The detection method of coliform bacteria is GB 4789.3, the detection method of salmonella is GB4789.4, the detection method of shigella is GB/T4789.5, the detection method of staphylococcus aureus is GB 4789.10, the detection method of hemolytic streptococcus is GB/T4789.11, and the obtained detection results are shown in Table 4.
TABLE 4 results of microorganism detection in examples 1 to 4 of the present invention
| Item | Example 1 | Example 2 | Example 3 | Example 4 | NY/T1048-2012 index |
| Escherichia coli, MPN/g | 0.01 | 0.01 | 0.02 | 0.01 | ≤3 |
| Salmonella | Not detected out | Not detected out | Not detected out | Not detected out | Cannot be detected |
| Shigella | Not detected out | Not detected out | Not detected out | Not detected out | Cannot be detected |
| Staphylococcus aureus | Not detected out | Not detected out | Not detected out | Not detected out | Cannot be detected |
| Hemolytic streptococcus | Not detected out | Not detected out | Not detected out | Not detected out | Cannot be detected |
As can be seen from table 4, the microbial detection results of the instant bamboo shoots prepared in examples 1 to 4 of the present invention meet the "standards of agricultural industry of the people's republic of china: bamboo shoots and bamboo shoot products (NY/T1048-2012), green foods.
In conclusion, the sensory detection, the physicochemical detection, the pollutant detection and the microorganism detection of the instant bamboo shoots prepared by the invention all meet the agricultural industry standard of the people's republic of China: bamboo shoots and bamboo shoot products (NY/T1048-2012), green foods.
5. Taste evaluation
The instant bamboo shoots prepared in examples 1 to 4 of the present invention were tasted and scored at random by 100 persons in four cities of Chengdu, Chongqing, Wuhan and Zheng, respectively, in a blind scoring manner, and the flavor, mouthfeel and taste were scored, respectively, to be very satisfactory by 10 points (highest points) and very unsatisfactory by 0 points (lowest points), and the average scores were shown in Table 5.
TABLE 5 evaluation tables of instant bamboo shoots obtained in examples 1 to 4 of the present invention
| Flavor/score | Taste/score | Taste/score | |
| Example 1 | 90 | 93 | 96 |
| Example 2 | 96 | 97 | 98 |
| Example 3 | 93 | 95 | 97 |
| Example 4 | 94 | 94 | 96 |
As can be seen from table 5, the instant bamboo shoots prepared in examples 1 to 4 of the present invention have sufficient flavor, good taste, delicious taste and high market popularity, and among them, the instant bamboo shoots prepared in example 2 have the highest market popularity.
The above description is only a preferred embodiment of the present invention, and not intended to limit the present invention, and the scope of the present invention is defined by the appended claims, and all changes that come within the meaning and range of equivalency of the specification are therefore intended to be embraced therein.
Claims (10)
1. A preparation method of instant bamboo shoots is characterized by comprising the following steps: the method comprises the following steps:
1) pretreatment of raw materials: selecting fresh and strong bamboo shoots, peeling and leaving cores, slicing or shredding the peeled bamboo shoots according to specifications, and then cleaning the sliced or shredded bamboo shoots under running water;
2) boiling: adding a color fixative and water into the bamboo shoots in the step 1), and boiling for 10-20 min;
3) soaking: adding the soaking solution into the boiled and cooled bamboo shoots for soaking for 12-24 h;
4) and (3) dehydrating: dehydrating the soaked bamboo shoots;
5) mixing materials: adding the stirring material into the dehydrated bamboo shoots, and stirring and mixing for 10-20 min;
6) packaging and vacuumizing the inner package;
7) and (3) sterilization: sterilizing by adopting a bus;
8) and (5) externally packaging, inspecting and warehousing.
2. The method for producing instant bamboo shoots according to claim 1, characterized in that: the salt content of the bamboo shoots cleaned by the running water in the step 1) is lower than 0.1%, and the sulfur dioxide content is lower than 5 ppm.
3. The method for producing instant bamboo shoots according to claim 1, characterized in that: the weight portion ratio of the bamboo shoots, the color fixative and the water in the step 2) is 500:0.6-1.8: 500-1000.
4. The method for producing instant bamboo shoots according to claim 1 or 3, characterized in that: the color fixative is composed of the following raw materials by weight, wherein the raw materials comprise 0.6-1 part of citric acid, 0.1-0.5 part of EDTA and 0.4-0.8 part of calcium chloride.
5. The method for producing instant bamboo shoots according to claim 1, characterized in that: the weight part ratio of the bamboo shoots to the soaking solution in the step 3) is 1: 1-1.5.
6. The method for producing instant bamboo shoots according to claim 1 or 5, characterized in that: the soaking liquid is composed of the following raw materials, by weight, 800 portions of water, 1200 portions of salt, 25-35 portions of salt, 5-10 portions of monosodium glutamate, 0.3-0.6 portion of lactic acid, 1-4 portions of glacial acetic acid, 1-3 portions of beef powder, 1-3 portions of ginger, 0.1-0.4 portion of anise, 0.1-0.3 portion of pepper, 0.1-0.2 portion of cassia bark, 0.1-0.3 portion of dried orange peel, 1-4 portions of garlic, 1-3 portions of citric acid, 0.2-0.6 portion of sodium dehydroacetate and 1-3 portions of chilli extract.
7. The method for producing instant bamboo shoots according to claim 1, characterized in that: and the step 4) of dehydration treatment is to pour the soaked bamboo shoots into a dehydrator to remove 30-45% of water from the bamboo shoots.
8. The method for producing instant bamboo shoots according to claim 1, characterized in that: the weight part ratio of the bamboo shoots to the stirring materials in the step 5) is 100: 6-9.
9. The method for producing instant bamboo shoots according to claim 1 or 8, characterized in that: the mixing material comprises the following raw materials in parts by weight, wherein the raw materials comprise 0.1-0.2 part of scallion oil essence, 0.05-0.1 part of halogen flavor essence and spicy oil essence
0.02-0.04 parts of spicy powder, 0.2-0.5 parts of beef powder, 0.1-0.3 parts of D-sodium erythorbate, 0.02-0.03 parts of,
Phytic acid 0.01-0.02 weight portions, pricklyash peel oil 0.1-0.4 weight portions and red oil 5-10 weight portions.
10. The method for producing instant bamboo shoots according to claim 1, characterized in that: the conditions for pasteurization in the step 7) are as follows: the temperature is 80-95 ℃, and the time is 20-40 min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113397126A (en) * | 2021-04-20 | 2021-09-17 | 四川万良食品科技有限公司 | Preparation process of instant bagged spring bamboo shoots |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113397126A (en) * | 2021-04-20 | 2021-09-17 | 四川万良食品科技有限公司 | Preparation process of instant bagged spring bamboo shoots |
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