CN111955690A - Soaking-free dried bamboo shoots and processing technology thereof - Google Patents
Soaking-free dried bamboo shoots and processing technology thereof Download PDFInfo
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- CN111955690A CN111955690A CN202010901274.3A CN202010901274A CN111955690A CN 111955690 A CN111955690 A CN 111955690A CN 202010901274 A CN202010901274 A CN 202010901274A CN 111955690 A CN111955690 A CN 111955690A
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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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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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Abstract
The invention discloses a processing technology of non-foaming dried bamboo shoots, which comprises the steps of putting pretreated fresh bamboo shoots into drying equipment, drying at 45-70 ℃ until the water content of the bamboo shoots is 30-60%, then carrying out vacuum packaging and high-temperature disinfection, and finally obtaining the non-foaming dried bamboo shoots. Because the water content is controlled to be 30-60%, the dried bamboo shoots do not need to be soaked before being cooked, the nutrient loss is reduced, and the cooking time is saved; and no preservative is added in the processing process, wherein the dried bamboo shoots with the water content of 40-60% can be directly eaten, the dried bamboo shoots with the water content of 30% are used for cooking soup with delicious taste, and the prepared dried bamboo shoots can be preserved for 6-12 months at 0-25 ℃ in the dark, so that the dried bamboo shoots are pure natural green food.
Description
Technical Field
The invention relates to a food processing technology, in particular to a non-foaming dried bamboo shoot and a processing technology thereof.
Background
The dried bamboo shoots are prepared from bamboo shoots by the steps of shelling, root cutting, trimming, high-temperature steaming and boiling, rinsing with clear water, manual slicing/squeezing and forming, natural airing/drying, shaping and packaging and the like, and have the characteristics of yellow and bright color, fat and tender meat, rich protein, cellulose, amino acid and other trace elements, low fat, low sugar and multiple dietary fibers, and the effects of helping to eat and stimulating the appetite.
In order to prolong the storage life of the dried bamboo shoots, the moisture content of the dried bamboo shoots is usually only about 10% before leaving the factory. The low water content leads to the fact that the dried bamboo shoots need to be soaked and foamed firstly before consumers cook the dried bamboo shoots, or the soaked and foamed dried bamboo shoots are purchased for use. However, in order to make profit, some bad merchants can excessively soak the dried bamboo shoots to increase the weight, so that the nutritional ingredients of the dried bamboo shoots are partially lost, and consumers eat the dried bamboo shoots in a tasteless manner.
Disclosure of Invention
The invention aims to provide a processing technology of dried bamboo shoots without soaking.
One of the technical schemes for realizing the first purpose of the invention is as follows: a processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) drying: putting the peeled bamboo shoots into drying equipment, and drying at the temperature of 45-70 ℃ until the water content of the bamboo shoots is 30-60% to obtain dried bamboo shoots;
3) vacuum packaging the dried bamboo shoots;
4) and (4) sterilizing the packaged dried bamboo shoots at high temperature.
The second technical scheme for realizing the first purpose of the invention is as follows: a processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) squeezing the peeled bamboo shoots in a squeezer until the water content of the bamboo shoots is 80 +/-5%, and then drying the bamboo shoots in drying equipment at the temperature of 45-70 ℃ until the water content of the bamboo shoots is 30-60% to obtain dried bamboo shoots;
3) vacuum packaging the dried bamboo shoots;
4) and (4) sterilizing the packaged dried bamboo shoots at high temperature.
The third technical scheme for realizing the first purpose of the invention is as follows: a processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) drying the peeled bamboo shoots in drying equipment at the drying temperature of 45-70 ℃ until the water content of the bamboo shoots is 80 +/-5%;
3) placing the bamboo shoots dried in the step 2) into a soup pot, adding seasonings, marinating until the bamboo shoots are tasty, taking out, draining, placing the bamboo shoots into a drying device again while the bamboo shoots are hot, and drying at the temperature of 45-70 ℃ until the water content of the bamboo shoots is 30% -60%, so as to obtain dried bamboo shoots;
4) vacuum packaging the dried bamboo shoots;
5) and (4) sterilizing the packaged dried bamboo shoots at high temperature.
The fourth technical scheme for realizing the first purpose of the invention is as follows: a processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) putting peeled bamboo shoots into a squeezer, pressing until the water content of the bamboo shoots is 80 +/-5%, taking out and rinsing;
3) putting the rinsed bamboo shoots into a soup pot, adding seasonings, marinating until the bamboo shoots are tasty, taking out the bamboo shoots, draining, putting the bamboo shoots into a drying device again while the bamboo shoots are hot, and drying at the temperature of 45-70 ℃ until the water content of the bamboo shoots is 30% -60%, so as to obtain dried bamboo shoots;
5) vacuum packaging the dried bamboo shoots;
6) and (4) sterilizing the packaged dried bamboo shoots at high temperature.
Furthermore, in the technical scheme I to IV, the temperature is increased to 65 +/-5 ℃ in a gradient manner from 50 +/-5 ℃ in each drying operation.
The fifth technical scheme for realizing the first purpose of the invention is as follows: a processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) directly placing fresh bamboo shoots with bamboo shoot skins unearthed before the Ming festival of the immediately winter into open fire or a stove for roasting until the water content of the bamboo shoots is 30-60%, cooling, removing the bamboo shoot skins to remove the burnt skins, cleaning and leaving edible parts to obtain dried bamboo shoots;
2) vacuum packaging the dried bamboo shoots;
3) and (4) sterilizing the packaged dried bamboo shoots at high temperature.
The sixth technical scheme for realizing the first purpose of the invention is as follows: a processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) removing old bamboo shoot skin from fresh bamboo shoots, boiling the fresh bamboo shoots in water until the bamboo shoot body becomes soft, and then putting the whole bamboo shoots into cold water for cooling;
2) squeezing the cooled bamboo shoots in a squeezer for several times until the water content of the bamboo shoots is 30-60% to obtain dried bamboo shoots;
3) vacuum packaging the dried bamboo shoots;
4) and (4) sterilizing the packaged dried bamboo shoots at high temperature.
The invention also aims to provide the non-foaming dried bamboo shoots which are obtained by any one of the processing technologies of the first invention.
The moisture of the dried bamboo shoots prepared by the traditional dried bamboo shoot preparation process is below 10 percent, and three to five days are needed for soaking the dried bamboo shoots with the moisture of 10 percent until the moisture content is 30 to 60 percent. The traditional preparation process of the dried bamboo shoots is changed, the water content of the dried bamboo shoots is controlled to be 30-60%, the dried bamboo shoots do not need to be soaked before being cooked, the nutrient loss is reduced, and the cooking time is greatly saved; meanwhile, no preservative is added in the processing process, wherein dried bamboo shoots with the water content of 40-60% can be directly eaten, the dried bamboo shoots with the water content of 30% are used for cooking soup with delicious taste, and the prepared dried bamboo shoots can be preserved for 6-12 months at 0-25 ℃ in the dark, so that the dried bamboo shoots are pure natural green food; because the water content is controlled at 30-60%, the method can greatly save labor and resources, reduce processing cost and benefit people.
Detailed Description
The following is a detailed description of the preferred embodiments of the invention.
Example 1
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) drying: putting peeled bamboo shoots into drying equipment, drying for 10 hours at 45 ℃ firstly, wherein the water content is about 90%, then heating to 55 ℃, drying for 10 hours until the water content is about 75%, and finally heating to 70 ℃, drying until the water content of the bamboo shoots is 30% to obtain dried bamboo shoots;
3) vacuum packaging the dried bamboo shoots;
4) and (4) putting the packaged dried bamboo shoots into a sterilizing device for high-temperature sterilization.
Example 2
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) drying: putting peeled bamboo shoots into drying equipment, drying for 10 hours at 45 ℃ firstly, wherein the water content is about 90%, then heating to 56 ℃ for drying for 10 hours until the water content is about 80%, and finally heating to 70 ℃ for drying until the water content of the bamboo shoots is 40% to obtain dried bamboo shoots;
3) vacuum packaging the dried bamboo shoots;
4) and (4) putting the packaged dried bamboo shoots into a sterilizing device for high-temperature sterilization.
Example 3
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) drying: placing peeled bamboo shoot into drying equipment, and drying at 50 ℃ until the water content of the bamboo shoot is 60% to obtain dried bamboo shoot;
3) vacuum packaging the dried bamboo shoots;
4) and (4) putting the packaged dried bamboo shoots into a sterilizing device for high-temperature sterilization.
Example 4
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) removing old roots and bamboo shoot skins of fresh bamboo shoots, boiling water, putting the boiled water into a cooking pot, and cooking until bamboo shoot bodies become soft to obtain peeled bamboo shoots;
2) squeezing peeled bamboo shoot in a squeezer until the water content of the bamboo shoot is 80%, then putting the bamboo shoot into a drying device, drying for 10 hours at the temperature of 45 ℃ at the moment, wherein the water content is about 70%, then heating to 55 ℃, drying for 10 hours until the water content is about 60%, and finally heating to 70 ℃, drying until the water content of the bamboo shoot is 30% to obtain dried bamboo shoot;
3) vacuum packaging the dried bamboo shoots;
4) and (4) putting the packaged dried bamboo shoots into a sterilizing device for high-temperature sterilization.
Example 5
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) removing old roots and bamboo shoot skins of fresh bamboo shoots, boiling water, putting the boiled water into a cooking pot, and cooking until bamboo shoot bodies become soft to obtain peeled bamboo shoots;
2) squeezing peeled bamboo shoot in a squeezer until the water content of the bamboo shoot is 85%, then putting the bamboo shoot into a drying device, drying for 10 hours at 40 ℃ until the water content is about 75%, then heating to 55 ℃ for drying for 10 hours until the water content is about 60%, and finally heating to 68 ℃ for drying until the water content of the bamboo shoot is 50% to obtain dried bamboo shoot;
3) vacuum packaging the dried bamboo shoots;
4) and (4) putting the packaged dried bamboo shoots into a sterilizing device for high-temperature sterilization.
Example 6
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) removing old roots and bamboo shoot skins of fresh bamboo shoots, boiling water, putting the boiled water into a cooking pot, and cooking until bamboo shoot bodies become soft to obtain peeled bamboo shoots;
2) squeezing peeled bamboo shoot in a squeezer until the water content of the bamboo shoot is 85%, then putting the bamboo shoot into a drying device, drying for 9 hours at the temperature of 45 ℃ at the moment, wherein the water content is about 78%, then heating to 60 ℃, drying for 12 hours until the water content is about 50%, and finally heating to 70 ℃, drying until the water content of the bamboo shoot is 40%, so as to obtain dried bamboo shoot;
3) vacuum packaging the dried bamboo shoots;
4) putting the packaged dried bamboo shoots into a sterilization device for high-temperature sterilization
Example 7
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) directly placing fresh bamboo shoots with bamboo shoot coats unearthed before the Ming festival of the immediately winter into open fire or a stove for roasting until the water content of the bamboo shoots is about 60 percent, removing the bamboo shoot coats after cooling to remove the burnt skins, and cleaning to leave edible parts;
2) vacuum packaging;
3) and after high-temperature sterilization, storing at 0-25 ℃ in the dark.
Example 8
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) removing old bamboo shoot skin from fresh bamboo shoots, boiling the fresh bamboo shoots in water until the bamboo shoot body becomes soft, and then putting the whole bamboo shoots into cold water for cooling;
2) the cooled bamboo shoots are put into a squeezer and pressed until the water content is about 50 percent, then the cooled bamboo shoots are taken out, washed clean and pressed again until the water content of the bamboo shoots is 30 percent, and dried bamboo shoots are obtained;
3) vacuum packaging the dried bamboo shoots;
4) and (4) putting the packaged dried bamboo shoots into a sterilizing device for high-temperature sterilization.
Example 9
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) removing old bamboo shoot skin from fresh bamboo shoots, boiling the fresh bamboo shoots in water until the bamboo shoot body becomes soft, and then putting the whole bamboo shoots into cold water for cooling;
2) the cooled bamboo shoots are put into a squeezer and pressed until the water content is about 50 percent, then the cooled bamboo shoots are taken out, washed clean and pressed again until the water content of the bamboo shoots is 30 percent, and dried bamboo shoots are obtained;
3) vacuum packaging the dried bamboo shoots;
4) and (4) putting the packaged dried bamboo shoots into a sterilizing device for high-temperature sterilization.
Example 10
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) removing old bamboo shoot skin from fresh bamboo shoots, boiling the fresh bamboo shoots in water until the bamboo shoot body becomes soft, and then putting the whole bamboo shoots into cold water for cooling;
2) the cooled bamboo shoots are put into a squeezer and pressed until the water content is about 50 percent, then the cooled bamboo shoots are taken out, washed clean and pressed again until the water content of the bamboo shoots is 40 percent, and dried bamboo shoots are obtained;
3) vacuum packaging the dried bamboo shoots;
4) and (4) putting the packaged dried bamboo shoots into a sterilizing device for high-temperature sterilization.
Example 11
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) drying peeled bamboo shoot in drying equipment at 50 deg.C until the water content of bamboo shoot is 80%;
3) placing the dried bamboo shoots into a soup pot, adding seasonings, marinating until the bamboo shoots are tasty, taking out, draining, placing the dried bamboo shoots into a drying device again when the bamboo shoots are hot, and drying at 55 ℃ until the water content of the bamboo shoots is 60% to obtain dried bamboo shoots;
4) vacuum packaging the dried bamboo shoots;
5) and (4) putting the packaged dried bamboo shoots into a sterilizing device for high-temperature sterilization.
Example 12
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) drying peeled bamboo shoot in drying equipment at 45 deg.C until the water content of bamboo shoot is 80%;
3) placing the dried bamboo shoots into a soup pot, adding seasonings, marinating until the bamboo shoots are tasty, taking out, draining, placing the dried bamboo shoots into a drying device again when the bamboo shoots are hot, and drying at 55 ℃ until the water content of the bamboo shoots is 50% to obtain dried bamboo shoots;
4) vacuum packaging the dried bamboo shoots;
5) and (4) putting the packaged dried bamboo shoots into a sterilizing device for high-temperature sterilization.
Example 13
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) squeezing peeled bamboo shoot in a squeezer until the water content of the bamboo shoot is 80%, taking out and rinsing;
3) putting the rinsed bamboo shoots into a soup pot, adding seasonings, marinating until the bamboo shoots are tasty, taking out, draining, putting the bamboo shoots into a drying device again while the bamboo shoots are hot, and drying at 45 ℃ until the water content of the bamboo shoots is 40% to obtain dried bamboo shoots;
5) vacuum packaging the dried bamboo shoots;
6) and putting the packaged dried bamboo shoots into a sterilizing pot, and steaming and boiling the dried bamboo shoots for 80 minutes at the temperature of more than 95 ℃ and then taking out the dried bamboo shoots.
Example 14
A processing technology of a non-foaming dried bamboo shoot comprises the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) squeezing peeled bamboo shoot in a squeezer until the water content of the bamboo shoot is 80%, taking out and rinsing;
3) putting the rinsed bamboo shoots into a soup pot, adding seasonings, marinating to be tasty, fishing out, draining, putting into a drying device again when the bamboo shoots are hot, drying for 10 hours at the temperature of 48 ℃, then heating to 55 ℃, drying for 10 hours until the water content is about 60%, and finally heating to 68 ℃ and drying until the water content of the bamboo shoots is 30% to obtain dried bamboo shoots;
5) vacuum packaging the dried bamboo shoots;
6) and putting the packaged dried bamboo shoots into a sterilizing pot, and steaming and boiling the dried bamboo shoots for 80 minutes at the temperature of more than 95 ℃ and then taking out the dried bamboo shoots.
The pretreatment step of the fresh bamboo shoots is a conventional technical means, and is not described herein again; the drying temperature is controlled to be 45-70 ℃, if the temperature is higher than 70 ℃, the bamboo shoot skin is baked to be hard and can not be eaten, and the drying efficiency is low when the temperature is lower than 45 ℃; the intelligent drying equipment can set the water content, and the machine is stopped as long as the water content meets the requirement, wherein the process usually needs 10-45 hours to match with the quantity of products and the drying temperature, so that the water content of the dried bamboo shoots meets the requirement of free foaming; placing the dried bamboo shoots into open fire or a stove for roasting until the water content of the bamboo shoots is 30-60 percent, and the soaking-free dried bamboo shoots have more original flavor and are more fragrant and crisp; pre-drying until the water content of the bamboo shoots is 80 +/-5%, so that the bamboo shoots are more easily tasty when being placed into a soup pot for adding seasonings for marinating; the vacuum packaging is a conventional technical means in the prior art and the food field of high-temperature sterilization, and is not described herein again; putting into a stockpot, adding seasonings, and marinating, wherein the seasonings can be bought in a supermarket, such as a marinated sauce bag; the temperature is increased to 65 +/-5 ℃ in a gradient way at 50 +/-5 ℃ in each drying operation, so that the bamboo shoots can be uniformly dried; if the water content of the dried bamboo shoots is lower than 30%, soaking is needed, and if the water content of the dried bamboo shoots is higher than 60%, the taste is affected, so that the water content of the dried bamboo shoots is controlled to be 30% -60%.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent flow transformations made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (8)
1. A processing technology of a non-foaming dried bamboo shoot is characterized by comprising the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) drying: putting the peeled bamboo shoots into drying equipment, and drying at the temperature of 45-70 ℃ until the water content of the bamboo shoots is 30-60% to obtain dried bamboo shoots;
3) vacuum packaging the dried bamboo shoots;
4) and (4) sterilizing the packaged dried bamboo shoots at high temperature.
2. A processing technology of a non-foaming dried bamboo shoot is characterized by comprising the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) squeezing the peeled bamboo shoots in a squeezer until the water content of the bamboo shoots is 80 +/-5%, and then drying in drying equipment at the drying temperature of 45-70 ℃ until the water content of the bamboo shoots is 30-60% to obtain dried bamboo shoots;
3) vacuum packaging the dried bamboo shoots;
4) and (4) sterilizing the packaged dried bamboo shoots at high temperature.
3. A processing technology of a non-foaming dried bamboo shoot is characterized by comprising the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) drying the peeled bamboo shoots in drying equipment at the drying temperature of 45-70 ℃ until the water content of the bamboo shoots is 80 +/-5%;
3) placing the bamboo shoots dried in the step 2) into a soup pot, adding seasonings, marinating until the bamboo shoots are tasty, taking out, draining, placing the bamboo shoots into a drying device again while the bamboo shoots are hot, and drying at the temperature of 45-70 ℃ until the water content of the bamboo shoots is 30% -60%, so as to obtain dried bamboo shoots;
4) vacuum packaging the dried bamboo shoots;
5) and (4) sterilizing the packaged dried bamboo shoots at high temperature.
4. A processing technology of a non-foaming dried bamboo shoot is characterized by comprising the following steps:
1) pretreating fresh bamboo shoots to obtain peeled bamboo shoots;
2) putting peeled bamboo shoots into a squeezer, pressing until the water content of the bamboo shoots is 80 +/-5%, taking out and rinsing;
3) putting the rinsed bamboo shoots into a soup pot, adding seasonings, marinating until the bamboo shoots are tasty, taking out the bamboo shoots, draining, putting the bamboo shoots into a drying device again while the bamboo shoots are hot, and drying at the temperature of 45-70 ℃ until the water content of the bamboo shoots is 30% -60%, so as to obtain dried bamboo shoots;
5) vacuum packaging the dried bamboo shoots;
6) and (4) sterilizing the packaged dried bamboo shoots at high temperature.
5. A processing technology of a non-foaming dried bamboo shoot is characterized by comprising the following steps:
1) directly placing fresh bamboo shoots with bamboo shoot skins unearthed before the Ming festival of the immediately winter into open fire or a stove for roasting until the water content of the bamboo shoots is 30-60%, cooling, removing the bamboo shoot skins to remove the burnt skins, cleaning and leaving edible parts to obtain dried bamboo shoots;
2) vacuum packaging the dried bamboo shoots;
3) and (4) sterilizing the packaged dried bamboo shoots at high temperature.
6. A processing technology of a non-foaming dried bamboo shoot is characterized by comprising the following steps:
1) removing old bamboo shoot skin from fresh bamboo shoots, boiling the fresh bamboo shoots in water until the bamboo shoot body becomes soft, and then putting the whole bamboo shoots into cold water for cooling;
2) squeezing the cooled bamboo shoots in a squeezer for several times until the water content of the bamboo shoots is 30-60% to obtain dried bamboo shoots;
3) vacuum packaging the dried bamboo shoots;
4) and (4) sterilizing the packaged dried bamboo shoots at high temperature.
7. The processing technology of the non-foaming dried bamboo shoot according to any one of claims 1 to 4, wherein the temperature is increased to 65 ± 5 ℃ in a gradient manner from 50 ± 5 ℃ in each drying operation.
8. A non-foaming dried bamboo shoot, which is characterized by being prepared by the processing technology of the non-foaming dried bamboo shoot of any one of claims 1 to 6.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113508833A (en) * | 2021-07-19 | 2021-10-19 | 沈亚杰 | Dried bamboo shoots easy to foam and making method thereof |
| CN115191577A (en) * | 2022-08-05 | 2022-10-18 | 广东大西牛农业科技股份有限公司 | Pickled bamboo shoot and processing technology thereof |
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| CN110495581A (en) * | 2019-08-26 | 2019-11-26 | 永安市亚林竹类研究所有限公司 | A kind of preparation method of rehydration dried bamboo shoots |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113508833A (en) * | 2021-07-19 | 2021-10-19 | 沈亚杰 | Dried bamboo shoots easy to foam and making method thereof |
| CN115191577A (en) * | 2022-08-05 | 2022-10-18 | 广东大西牛农业科技股份有限公司 | Pickled bamboo shoot and processing technology thereof |
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