CN1155392A - Preserving and processing method for edible bamboo shoots - Google Patents

Preserving and processing method for edible bamboo shoots Download PDF

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Publication number
CN1155392A
CN1155392A CN95119837A CN95119837A CN1155392A CN 1155392 A CN1155392 A CN 1155392A CN 95119837 A CN95119837 A CN 95119837A CN 95119837 A CN95119837 A CN 95119837A CN 1155392 A CN1155392 A CN 1155392A
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CN
China
Prior art keywords
bamboo shoot
sterilization
fresh
keeping
bamboo
Prior art date
Application number
CN95119837A
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Chinese (zh)
Inventor
张丰超
Original Assignee
罗春英
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 罗春英 filed Critical 罗春英
Priority to CN95119837A priority Critical patent/CN1155392A/en
Publication of CN1155392A publication Critical patent/CN1155392A/en

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Abstract

A method for fresh-keeping edible bamboo shoot packed in can or bag includes such steps as washing, heating, removing shell, selecting, loading in can or bag, sterilizing or weighing, slicing, pressing, flavouring, adding edible oil, sealing twice and baking. It features no use of chemically synthetic antiseptic and antioxidant.

Description

Fresh-keeping and the processing method of edible bamboo shoots

The present invention relates to a kind of food Treatment Technology, is the fresh-keeping method of further making can (packed) edible bamboo shoots that reaches to bamboo shoots.

The many bamboos in the southern part of the country, procreation is exceedingly fast.Bamboo shoot nutritious, concentrate term, and the bamboo shoot of collection are not as adding processing, and are very easily corrupt.So the fresh bamboo shoots preservation technology has caused that common people pay close attention to.

CN88101326.9 disclose the blue or green Mr.'s that stands in great numbers " storage and fresh keeping technology for fresh bamboo shoots ", CN86103151 and CN91101842.5 successively disclose the fresh bamboo shoots preservation method of Subtropical Zone Forestry Inst., Chinese Academy of Forest Science.Their common weak point: the one, all carry out fresh-keepingly by means of anticorrisive agent, feeder brings certain harm.The 2nd, they only solve the fresh-keeping problem of bamboo shoots from different methods, do not solve the further processing problems of can (packed) edible bamboo shoots, and the trencherman still needs fresh-keeping bamboo shoot are fired into dish more voluntarily, and this does not melt very mutually with fast pace epoch life style.The 3rd, preservation method is extensive, and the trend of becoming more meticulous of this and modern food is runed counter to.

Purpose of the present invention provide with regard to being to overcome above-mentioned the deficiencies in the prior art part a kind of without chemical synthesis materials such as anticorrisive agent, antioxidant, both solved the fresh-keeping and processing method of edible bamboo shoots that fresh-keeping problem is directly edible, technology fine product quality is high.

Purpose of the present invention can realize by following measure: it is through washing bamboo shoot, complete, go slightly to peel off, rinsing, select, make big canned fresh-keeping raw material bamboo shoot after the tinning, sterilization process, in order to the need of the packed bamboo shoot of the inner wrapping of balancing the production throughout the year.Again with the above-mentioned raw materials bamboo shoot through opening jar, rinsing, select, weigh, pack, clean, add outside water seal mouth, high pressure sterilization, oven dry, check, the cover bag, operation such as sealing again and make packed bamboo shoot.Perhaps with above-mentioned fresh-keeping raw material bamboo shoot again through open jar, rinsing, chopping (or section, slitting), clean, press dry, seasoning, weigh, pack, select, with edible oil, seal, bag outside the high pressure sterilization, oven dry, check, cover, operation such as seal again and make the meal that can directly put on the dining table bamboo shoot silk.

The also available following measure of purpose of the present invention comes perfect: complete and carry out in the still that completes, steam completed 10-20 minute; The sterilization of fresh-keeping raw material bamboo shoot is to carry out in boiling case, and sterilization 1-3 hour, making packed bamboo shoot and meal was in the sterilization still under 121 ℃ of conditions sterilization 10-30 minute with the high pressure sterilization of bamboo shoot silk; The component of flavor enhancement and proportioning weight portion thereof are: sucrose 55-65 part, salt 25-35 part, monosodium glutamate 3-8 part, mixing flavouring additive 1-2 part, citric acid 0.3-0.9 part; The addition of flavor enhancement is about 1/10 of bamboo shoot silk weight, and elder generation admixes after clarification filtration is dissolved in the flavor enhancement entry; Institute is miscellas such as salad oil, sesame oil with edible oil.By consumer's requirement, also can be not with edible oil.

The present invention is described in detail below in conjunction with embodiment: from producing actual needs, bamboo shoot are in spring and summer concentrated listing in season, and be difficult for preserving, must receive bright bamboo shoot earlier with all strength, after fresh-keeping raw material bamboo shoot are processed in assault, large quantities of canned warehouse-ins are standby, for the packed bamboo shoot and the need of meal with the bamboo shoot silk of the inner wrapping of balancing the production throughout the year.Therefore, the present invention both provided the production method of big canned fresh-keeping raw material bamboo shoot, and packed bamboo shoot, the meal production method of bamboo shoot silk is provided again.Solved from bright bamboo shoot to big canned fresh-keeping raw material bamboo shoot streamlinedly, arrive a whole set of technological problems of packed bamboo shoot of inner wrapping and meal usefulness bamboo shoot silk again.Its specific practice is: the bright bamboo shoot water flushing that will collect, the still of going into to complete after cleaning, in 100 ℃ of temperature, completed preferably 20 minutes, time is too short and long all can bring the processing of next procedure unfavorable, again with decorticator or manual peeling off, thick old part is picked to cut and is abandoned it, reenter the rinsing bath rinsing, then by size, different bamboo shoot matter are selected grade, long-pending by the fraction dressing again is in 18 liters the special-purpose bamboo shoot jar, enter boiling case sterilization 2 hours in 100 ℃, this sterilizing time is decided because of volume and stacking amount, less than 18 liters, stacking few sterilizing time can lack, otherwise long.Sterilization is finished just becomes big canned fresh-keeping raw material bamboo shoot, puts in storage standby throughout the year.But the conveyer belt that above-mentioned each procedure automated procedures are high transmits, microcomputer control, otherwise also manually actuated, carrying.

Make the packed bamboo shoot of inner wrapping, then remove above-mentioned canned fresh-keeping raw material bamboo shoot are opened a jar taking-up, dash and drench the rinsing while carrying in the potcher, carrying out order of magnitude selects, weigh after reasonably combined, can 250g be one bag of packing, also can need weighing and bagging, go into the tap flushing after the pack by the client, folder water seals on vacuum packing machine together in the bamboo shoot, reenter pressure sterilizer, sterilization 20 minutes (fixing time with stacking amount size) in 121 ℃ temperature is dried in degassing case again, through check, put outer bag again, seal outer sack, the vanning warehouse-in is into the packed bamboo shoot finished product of case then.

Perhaps canned fresh-keeping raw material bamboo shoot are opened a jar taking-up, in slicer, cut into slices or manual section (silk or bar) after dashing the pouring rinsing, clean again, in press, press anhydrate part (press approximately and remove 1/3 moisture content), put into anistree cylinder, add flavor enhancement (dissolving in the water), fully mixed thoroughly 20 minutes, weighing can every bag 150g, pack (be the high temperature resistant compound plastic bag of special use), choose the impurity elimination thing, seal in vacuum packing machine after adding edible oil, 121 ℃ of sterilizations are 20 minutes in pressure sterilizer, are transported in the degassing case and dry, baking can be checked in about 5 minutes in 100 ℃, outer bag of cover, outer bag seals, and the vanning warehouse-in is into the packed meal bamboo shoot silk finished product of case.In the component of flavor enhancement and the proportioning weight portion, sucrose accounts for 55-65 part, the weight portion of salt, monosodium glutamate, mixing flavouring additive etc. all has individual stroke, it is the taste difference of considering because of the consumer, citric acid can refine from lemon and get, also available vinegar is for it, and it has the edible bamboo shoots pH value of adjustment and two kinds of effects of seasoning.Mix flavouring additive because of the taste difference, available Japan, American-European producing, an amount of proportionings such as also available our traditional fennel, cassia bark, ginger, Chinese prickly ash, pepper form.Sucrose available fructose in the flavor enhancement, honey, sweetener equivalent it, only because of separately pol difference, the adjustment that should do to be fit on the weight proportion.The whole addition of flavor enhancement is added 1/10 of bamboo shoot silk weight and is advisable to be about, and is the impurity of getting rid of in salt, the sucrose, and flavor enhancement dissolves in water earlier to be put into anistree cylinder after filtering and fully mix thoroughly.To the diabetic, the diet monosodium glutamate also will in seasoning, cast out sugar and monosodium glutamate.

Fresh-keeping and the processing method of this edible bamboo shoots without chemical synthesis materials such as anticorrisive agent, antioxidants, has solved big canned fresh-keeping raw material bamboo shoot, pouch dress bamboo shoot and pouch dress the meal fresh-keeping and processing problems with the bamboo shoot silk simultaneously, stores and meal two facilities.This method operation is meticulous, helps the raising of product quality.

Claims (6)

1. the fresh-keeping and processing method of an edible bamboo shoots, through washing bamboo shoot, complete, go slightly to peel off, rinsing, select, tinning, make big canned fresh-keeping raw material bamboo shoot behind the sterilization process, it is characterized in that the above-mentioned raw materials bamboo shoot again through opening jar, rinsing, select, weigh, pack, clean, add the water seal mouth, high pressure sterilization, oven dry, check, the outer bag of cover, operation such as seal and make packed bamboo shoot, perhaps again through opening jar, rinsing, chopping (sheet), clean, press dry, seasoning, weigh, pack, select, with edible oil, seal, high pressure sterilization, oven dry, check, the outer bag of cover, operation such as seal and make meal bamboo shoot silk.
2. the method for claim 1 is characterized in that completing of bright bamboo shoot carry out in the still that completes, steam completed 10-20 minute.
3. the method for claim 1, the sterilization that it is characterized in that making fresh-keeping raw material bamboo shoot is to carry out in boiling case, sterilization 1-3 hour, making packed bamboo shoot and meal was in the sterilization still under 121 ℃ of temperature conditions sterilization 10-30 minute with the high pressure sterilization of bamboo shoot silk.
4. the method for claim 1 is characterized in that the component of flavor enhancement and proportioning (weight portion) thereof are: sucrose 55-65 part, salt 25-35 part, monosodium glutamate 3-8 part, mixing flavouring additive 1-2 part, citric acid 0.3-0.9 part.
5. as claim 1 or 4 described methods, it is characterized in that the addition of flavor enhancement is about 1/10 of bamboo shoot silk weight, elder generation admixes after clarification filtration is dissolved in the flavor enhancement entry.
6. the method for claim 1 is characterized in that added edible oil is miscellas such as salad oil, sesame oil.
CN95119837A 1995-12-03 1995-12-03 Preserving and processing method for edible bamboo shoots CN1155392A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN95119837A CN1155392A (en) 1995-12-03 1995-12-03 Preserving and processing method for edible bamboo shoots

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN95119837A CN1155392A (en) 1995-12-03 1995-12-03 Preserving and processing method for edible bamboo shoots

Publications (1)

Publication Number Publication Date
CN1155392A true CN1155392A (en) 1997-07-30

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Application Number Title Priority Date Filing Date
CN95119837A CN1155392A (en) 1995-12-03 1995-12-03 Preserving and processing method for edible bamboo shoots

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CN (1) CN1155392A (en)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100391348C (en) * 2005-07-22 2008-06-04 张永成 Technique for processing shell-on canned bamboo shoot
CN101305746B (en) * 2008-05-30 2010-05-12 宁国市乡味源农产品开发有限公司 Preservation method of bamboo shoot
CN1965661B (en) * 2006-11-27 2010-06-16 徐春根 Tender bamboo shoot product preparation process without using water-boiling method
CN101194698B (en) * 2006-12-05 2011-06-01 陈晓南 Antisepsis fresh-keeping process technique for organic oil braised bamboo shoot
CN102125081A (en) * 2010-12-07 2011-07-20 房县中坝龙驹山林场 Processing method for refreshing bamboo shoots
CN103053676A (en) * 2011-10-18 2013-04-24 罗昆 Preprocessing process for refrigeration fresh-keeping of fresh bamboo shoots
CN103416477A (en) * 2013-07-20 2013-12-04 石台县小菜一碟农产品有限公司 Nitrogen-charging fresh-keeping technology for bottled wild bamboo shoots
CN103564356A (en) * 2012-07-31 2014-02-12 唐绍安 Method for processing fresh Badu bamboo shoots
CN105104501A (en) * 2015-07-31 2015-12-02 广西禾美生态农业股份有限公司 Production method for boiled bamboo shoots
CN105146373A (en) * 2015-07-31 2015-12-16 广西禾美生态农业股份有限公司 Preparation method of water-soaked bamboo slices
CN106417564A (en) * 2016-05-18 2017-02-22 彝良山益宝生物科技有限公司 Preparation method for retaining freshness of fragrant bamboo shoots at super-high pressure

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100391348C (en) * 2005-07-22 2008-06-04 张永成 Technique for processing shell-on canned bamboo shoot
CN1965661B (en) * 2006-11-27 2010-06-16 徐春根 Tender bamboo shoot product preparation process without using water-boiling method
CN101194698B (en) * 2006-12-05 2011-06-01 陈晓南 Antisepsis fresh-keeping process technique for organic oil braised bamboo shoot
CN101305746B (en) * 2008-05-30 2010-05-12 宁国市乡味源农产品开发有限公司 Preservation method of bamboo shoot
CN102125081A (en) * 2010-12-07 2011-07-20 房县中坝龙驹山林场 Processing method for refreshing bamboo shoots
CN103053676A (en) * 2011-10-18 2013-04-24 罗昆 Preprocessing process for refrigeration fresh-keeping of fresh bamboo shoots
CN103053676B (en) * 2011-10-18 2014-05-14 罗昆 Preprocessing process for refrigeration fresh-keeping of fresh bamboo shoots
CN103564356A (en) * 2012-07-31 2014-02-12 唐绍安 Method for processing fresh Badu bamboo shoots
CN103416477A (en) * 2013-07-20 2013-12-04 石台县小菜一碟农产品有限公司 Nitrogen-charging fresh-keeping technology for bottled wild bamboo shoots
CN105104501A (en) * 2015-07-31 2015-12-02 广西禾美生态农业股份有限公司 Production method for boiled bamboo shoots
CN105146373A (en) * 2015-07-31 2015-12-16 广西禾美生态农业股份有限公司 Preparation method of water-soaked bamboo slices
CN106417564A (en) * 2016-05-18 2017-02-22 彝良山益宝生物科技有限公司 Preparation method for retaining freshness of fragrant bamboo shoots at super-high pressure
CN106417564B (en) * 2016-05-18 2020-01-10 彝良山益宝生物科技有限公司 Preparation method of fresh-keeping fragrant bamboo shoots by using ultrahigh pressure

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