CN111227203A - Processing method of canned clean water bamboo shoots - Google Patents
Processing method of canned clean water bamboo shoots Download PDFInfo
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- CN111227203A CN111227203A CN201911255092.7A CN201911255092A CN111227203A CN 111227203 A CN111227203 A CN 111227203A CN 201911255092 A CN201911255092 A CN 201911255092A CN 111227203 A CN111227203 A CN 111227203A
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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
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a processing method of a canned clean water bamboo shoot, which comprises the following steps: selecting fresh and tender bamboo shoot raw materials with the length of 23-28cm, wherein the bamboo shoot raw materials are provided with shells; boiling the selected bamboo shoot raw material in boiling water for 20-30min, and rapidly cooling with cold water; cutting off the shoot shell tip, stripping off the shoot shell and the shoot skin, and then soaking the shoot core in clear water; canning; adding clean water into the tank, performing dip bleaching for 2-3 days, changing water, and performing dip bleaching for 3-4 times; wherein the temperature of the bleaching environment is controlled at 15-20 ℃; adjusting the pH value: adding a citric acid solution into the tank, and adjusting the pH value of the solution in the tank to 4.2-4.8; vacuum sealing; and (5) sterilizing and finishing processing. The processing method of the canned water bamboo shoots provided by the invention keeps the characteristics of crispness, tenderness and freshness of the fresh bamboo shoots, reserves the nutritional ingredients and is convenient to eat.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of a canned water bamboo shoot.
Background
Bamboo shoots are also called bamboo shoots and are the sprouts of evergreen plants of the family Gramineae. According to the time of emergence, the spring bamboo shoots, summer bamboo shoots and winter bamboo shoots are divided. The bamboo shoot meat is rich in nutrition, and researches show that every 100g of fresh bamboo shoots contain 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrate, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, 0.1mg of iron, and other various vitamins, carotene, amino acid and the like, and the bamboo shoots are high-protein, low-fat and low-sugar foods. The bamboo shoots not only have good nutritional value, but also have certain medicinal value. According to records from compendium of materia medica, bamboo shoots are sweet in nature and taste, slightly cold, can be eaten for a long time, and have the effects of tonifying qi, dissipating heat, quenching thirst and refreshing stomach. Modern medicine has proved that cellulose rich in bamboo shoot is combined with fatty acid to prevent the formation of cholesterol in blood plasma, and in addition, tyrosine can inhibit the spread of cancer cells. The bamboo shoot can promote intestinal peristalsis, facilitate daily digestion and prevent intestinal cancer and cardiovascular diseases.
However, bamboo shoots belong to seasonal foods and are difficult to store, so that the bamboo shoots need to be made into canned bamboo shoots to meet the eating requirements of people.
The invention aims to provide a processing method of a canned clean water bamboo shoot.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the processing method of the canned water bamboo shoots, which keeps the characteristics of crispness, tenderness and freshness of the fresh bamboo shoots, reserves nutritional ingredients and is convenient to eat.
In order to solve the problems, the technical scheme of the invention is as follows:
a processing method of the canned water bamboo shoots comprises the following steps:
step S1, selecting raw materials: selecting fresh and tender bamboo shoot raw materials with the length of 23-28cm, wherein the bamboo shoot raw materials are provided with shells;
step S2, deactivating enzyme: boiling selected bamboo shoot raw materials in boiling water for 20-30min to remove enzyme activity, prevent oxidation, aging, discoloration and off-flavor of bamboo shoot meat, deactivating enzyme, and rapidly cooling with cold water;
step S3, husking and finishing: cutting off the shoot shell tip, stripping off the shoot shell and the shoot skin, and then soaking the shoot core in clear water to prevent discoloration and deterioration;
step S4, canning;
step S5, rinsing: adding clean water into the tank, performing dip bleaching for 2-3 days, changing water, and performing dip bleaching for 3-4 times; wherein the temperature of the bleaching environment is controlled at 15-20 ℃;
step S6, adjusting ph: adding a citric acid solution into the tank, and adjusting the pH value of the solution in the tank to 4.2-4.8;
step S7, vacuum sealing: directly exhausting gas in the can by using an exhaust box through steam, pumping out the gas in the can, controlling the exhaust temperature of the center in the can to be 86-88 ℃, filling the can solution with the same temperature in the can after the gas is exhausted, and immediately sealing the can by using a sealing machine;
step S8, sterilization: and after sealing treatment, boiling for 10 minutes by using boiling water, simultaneously ensuring that the tank body is completely submerged, drying the surface after sterilization, cooling to 25-35 ℃, and attaching a label to finish the processing.
Further, the interval time between sterilization and vacuum sealing is not more than 1 h.
Further, in step S6, the pH of the solution in the tank is adjusted to 4.5.
The processing method of the canned clean water bamboo shoots provided by the invention has the beneficial effects that:
the processing method of the canned fresh water bamboo shoots disclosed by the invention has the advantages that the fresh water river bamboo shoots are added into the can and then sealed under the vacuum condition, so that the characteristics of crispness, tenderness and freshness of the bamboo shoots are kept, the nutritional ingredients of the bamboo shoots are kept, and the canned fresh water bamboo shoots are suitable for wide crowds to eat, can be eaten instantly and are convenient to eat.
The processing method of the canned clean water bamboo shoots has the characteristics of low sugar, low salt content and fresh and tender bamboo shoots, and is suitable for processing various bamboo shoot dishes.
Detailed Description
The following description of the present invention is provided to enable those skilled in the art to better understand the technical solutions in the embodiments of the present invention and to make the above objects, features and advantages of the present invention more comprehensible.
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual values, and between the individual values may be combined with each other to yield one or more new ranges of values, which ranges of values should be considered as specifically disclosed herein.
Example 1
A processing method of the canned water bamboo shoots comprises the following steps:
step S1, selecting raw materials: selecting fresh and tender bamboo shoot raw materials with the length of 23-28cm, wherein the bamboo shoot raw materials are provided with shells;
step S2, deactivating enzyme: boiling selected bamboo shoot raw materials in boiling water for 20-30min to remove enzyme activity, prevent oxidation, aging, discoloration and off-flavor of bamboo shoot meat, deactivating enzyme, and rapidly cooling with cold water;
step S3, husking and finishing: cutting off the shoot shell tip, stripping off the shoot shell and the shoot skin, and then soaking the shoot core in clear water to prevent discoloration and deterioration;
step S4, canning;
step S5, rinsing: adding clean water into the tank, performing dip bleaching for 2-3 days, changing water, and performing dip bleaching for 3 times; wherein the temperature of the bleaching environment is controlled at 15 ℃;
step S6, adjusting ph: adding a citric acid solution into the tank, and adjusting the pH value of the solution in the tank to 4.2;
when the pH value is lower than 4.2, the bamboo shoot taste is too sour, which affects the commodity value; the pH value is more than 4.8, and the sterilization strength needs to be improved during sterilization.
Step S7, vacuum sealing: directly exhausting gas in the can by using an exhaust box through steam, pumping out gas in the can, controlling the exhaust temperature of the center in the can at 86 ℃, filling can solution with the same temperature in the can after the gas is exhausted, and immediately sealing by using a sealing machine;
step S8, sterilization: and after sealing treatment, boiling for 10 minutes by using boiling water, simultaneously ensuring that the tank body is completely submerged, drying the surface after sterilization, cooling to 25-35 ℃, and attaching a label to finish the processing.
Wherein the interval time between sterilization and vacuum sealing is not more than 1 h.
Example 2
A processing method of the canned water bamboo shoots comprises the following steps:
step S1, selecting raw materials: selecting fresh and tender bamboo shoot raw materials with the length of 23-28cm, wherein the bamboo shoot raw materials are provided with shells;
step S2, deactivating enzyme: boiling selected bamboo shoot raw materials in boiling water for 20-30min to remove enzyme activity, prevent oxidation, aging, discoloration and off-flavor of bamboo shoot meat, deactivating enzyme, and rapidly cooling with cold water;
step S3, husking and finishing: cutting off the shoot shell tip, stripping off the shoot shell and the shoot skin, and then soaking the shoot core in clear water to prevent discoloration and deterioration;
step S4, canning;
step S5, rinsing: adding clean water into the tank, performing dip bleaching for 2-3 days, changing water, and performing dip bleaching for 3 times; wherein the temperature of the bleaching environment is controlled at 20 ℃;
step S6, adjusting ph: adding a citric acid solution into the tank, and adjusting the pH value of the solution in the tank to 4.8;
when the pH value is lower than 4.2, the bamboo shoot taste is too sour, which affects the commodity value; the pH value is more than 4.8, and the sterilization strength needs to be improved during sterilization.
Step S7, vacuum sealing: directly exhausting gas in the can by using an exhaust box through steam, pumping out the gas in the can, controlling the exhaust temperature of the center in the can at 88 ℃, filling can solution with the same temperature in the can after the gas is exhausted, and immediately sealing by using a sealing machine;
step S8, sterilization: and after sealing treatment, boiling for 10 minutes by using boiling water, simultaneously ensuring that the tank body is completely submerged, drying the surface after sterilization, cooling to 25-35 ℃, and attaching a label to finish the processing.
Wherein the interval time between sterilization and vacuum sealing is not more than 1 h.
Example 3
A processing method of the canned water bamboo shoots comprises the following steps:
step S1, selecting raw materials: selecting fresh and tender bamboo shoot raw materials with the length of 23-28cm, wherein the bamboo shoot raw materials are provided with shells;
step S2, deactivating enzyme: boiling selected bamboo shoot raw materials in boiling water for 20-30min to remove enzyme activity, prevent oxidation, aging, discoloration and off-flavor of bamboo shoot meat, deactivating enzyme, and rapidly cooling with cold water;
step S3, husking and finishing: cutting off the shoot shell tip, stripping off the shoot shell and the shoot skin, and then soaking the shoot core in clear water to prevent discoloration and deterioration;
step S4, canning;
step S5, rinsing: adding clean water into the tank, performing dip bleaching for 2-3 days, changing water, and performing dip bleaching for 4 times; wherein the temperature of the bleaching environment is controlled at 18 ℃;
step S6, adjusting ph: adding a citric acid solution into the tank, and adjusting the pH value of the solution in the tank to 4.5;
step S7, vacuum sealing: directly exhausting gas in the can by using an exhaust box through steam, pumping out gas in the can, controlling the exhaust temperature of the center in the can at 87 ℃, filling can solution with the same temperature in the can after the gas is exhausted, and immediately sealing by using a sealing machine;
step S8, sterilization: and after sealing treatment, boiling for 10 minutes by using boiling water, simultaneously ensuring that the tank body is completely submerged, drying the surface after sterilization, cooling to 25-35 ℃, and attaching a label to finish the processing.
Wherein the interval time between sterilization and vacuum sealing is not more than 1 h.
The processing method of the canned clean water bamboo shoots provided by the invention has the beneficial effects that:
the processing method of the canned fresh water bamboo shoots disclosed by the invention has the advantages that the fresh water river bamboo shoots are added into the can and then sealed under the vacuum condition, so that the characteristics of crispness, tenderness and freshness of the bamboo shoots are kept, the nutritional ingredients of the bamboo shoots are kept, and the canned fresh water bamboo shoots are suitable for wide crowds to eat, can be eaten instantly and are convenient to eat.
The processing method of the canned clean water bamboo shoots has the characteristics of low sugar, low salt content and fresh and tender bamboo shoots, and is suitable for processing various bamboo shoot dishes.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. Various changes, modifications, substitutions and alterations to these embodiments will occur to those skilled in the art without departing from the spirit and scope of the present invention.
Claims (3)
1. The processing method of the canned water bamboo shoots is characterized by comprising the following steps:
step S1, selecting raw materials: selecting fresh and tender bamboo shoot raw materials with the length of 23-28cm, wherein the bamboo shoot raw materials are provided with shells;
step S2, deactivating enzyme: boiling selected bamboo shoot raw materials in boiling water for 20-30min to remove enzyme activity, prevent oxidation, aging, discoloration and off-flavor of bamboo shoot meat, deactivating enzyme, and rapidly cooling with cold water;
step S3, husking and finishing: cutting off the shoot shell tip, stripping off the shoot shell and the shoot skin, and then soaking the shoot core in clear water to prevent discoloration and deterioration;
step S4, canning;
step S5, rinsing: adding clean water into the tank, performing dip bleaching for 2-3 days, changing water, and performing dip bleaching for 3-4 times; wherein the temperature of the bleaching environment is controlled at 15-20 ℃;
step S6, adjusting ph: adding a citric acid solution into the tank, and adjusting the pH value of the solution in the tank to 4.2-4.8;
step S7, vacuum sealing: directly exhausting gas in the can by using an exhaust box through steam, pumping out the gas in the can, controlling the exhaust temperature of the center in the can to be 86-88 ℃, filling the can solution with the same temperature in the can after the gas is exhausted, and immediately sealing the can by using a sealing machine;
step S8, sterilization: and after sealing treatment, boiling for 10 minutes by using boiling water, simultaneously ensuring that the tank body is completely submerged, drying the surface after sterilization, cooling to 25-35 ℃, and attaching a label to finish the processing.
2. The method for processing the canned water bamboo shoots as claimed in claim 1, wherein the time interval between sterilization and vacuum sealing is not more than 1 hour.
3. The method for processing the canned water bamboo shoot according to claim 1, wherein in step S6, the pH of the solution in the can is adjusted to 4.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911255092.7A CN111227203A (en) | 2019-12-10 | 2019-12-10 | Processing method of canned clean water bamboo shoots |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911255092.7A CN111227203A (en) | 2019-12-10 | 2019-12-10 | Processing method of canned clean water bamboo shoots |
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| CN111227203A true CN111227203A (en) | 2020-06-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911255092.7A Withdrawn CN111227203A (en) | 2019-12-10 | 2019-12-10 | Processing method of canned clean water bamboo shoots |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037258A (en) * | 1988-03-05 | 1989-11-22 | 福建省建瓯县保鲜技术服务站 | Storage and fresh keeping technology for fresh bamboo shoots |
| JP2006314221A (en) * | 2005-05-11 | 2006-11-24 | Yamasan Shokuhin Kogyo Kk | New method for producing boiled bamboo shoot |
| CN101708015A (en) * | 2009-12-08 | 2010-05-19 | 福建亚达集团有限公司 | Processing technology for fresh-keeping bamboo shoot with high pH value |
| CN104431895A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Preparation method of canned bamboo shoots |
| CN106262084A (en) * | 2016-08-15 | 2017-01-04 | 遂昌县羽峰食品厂 | A kind of Bamboo shoots and preparation method thereof |
| CN108065283A (en) * | 2017-11-29 | 2018-05-25 | 柳州市夜半风食品有限公司 | A kind of processing method of Bamboo shoots |
-
2019
- 2019-12-10 CN CN201911255092.7A patent/CN111227203A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037258A (en) * | 1988-03-05 | 1989-11-22 | 福建省建瓯县保鲜技术服务站 | Storage and fresh keeping technology for fresh bamboo shoots |
| JP2006314221A (en) * | 2005-05-11 | 2006-11-24 | Yamasan Shokuhin Kogyo Kk | New method for producing boiled bamboo shoot |
| CN101708015A (en) * | 2009-12-08 | 2010-05-19 | 福建亚达集团有限公司 | Processing technology for fresh-keeping bamboo shoot with high pH value |
| CN104431895A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Preparation method of canned bamboo shoots |
| CN106262084A (en) * | 2016-08-15 | 2017-01-04 | 遂昌县羽峰食品厂 | A kind of Bamboo shoots and preparation method thereof |
| CN108065283A (en) * | 2017-11-29 | 2018-05-25 | 柳州市夜半风食品有限公司 | A kind of processing method of Bamboo shoots |
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Application publication date: 20200605 |