CN118120885A - Production and processing method of canned bamboo shoots - Google Patents
Production and processing method of canned bamboo shoots Download PDFInfo
- Publication number
- CN118120885A CN118120885A CN202410449591.4A CN202410449591A CN118120885A CN 118120885 A CN118120885 A CN 118120885A CN 202410449591 A CN202410449591 A CN 202410449591A CN 118120885 A CN118120885 A CN 118120885A
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- China
- Prior art keywords
- bamboo shoots
- bamboo
- canned
- blanching
- cutting
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 82
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 82
- 241001330002 Bambuseae Species 0.000 title claims abstract description 82
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 82
- 239000011425 bamboo Substances 0.000 title claims abstract description 82
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000014347 soups Nutrition 0.000 claims abstract description 20
- 206010033546 Pallor Diseases 0.000 claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000005520 cutting process Methods 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- 238000009924 canning Methods 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 6
- 239000011718 vitamin C Substances 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013324 preserved food Nutrition 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000004310 lactic acid Substances 0.000 abstract description 6
- 235000014655 lactic acid Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a production and processing method of canned bamboo shoots, which belongs to the technical field of canned food processing and comprises the following steps: raw material husking and cutting: peeling off the bamboo shoots, cutting off the thick and old parts of the roots, cutting into pieces, and placing the bamboo shoot pieces into a water tank for washing; blanching: blanching the bamboo shoot blocks in hot water, and fishing out for later use; preparing soup: uniformly mixing water, vitamin C and citric acid to obtain soup base; metering and canning: canning the blanched bamboo shoot blocks and soup base, and sealing; sterilizing: and (3) immersing the sealed can in hot water for sterilization, and finishing processing to obtain the product. The invention keeps the original tissue flavor and nutrition value of the bamboo shoots, has higher edible value and has wide market popularization. The processing technology of the invention comprises the following steps: the blanching tissue is softened, lactic acid fermentation is not performed, the flavor is fresh and fragrant, the taste is crisp, and the original taste is maintained. The bamboo shoots of the invention can be stored for a long time by the technology of blanching, soup preparation and low-temperature sterilization.
Description
Technical Field
The invention belongs to the technical field of canned food processing, and relates to a method for producing and processing canned bamboo shoots.
Background
Bamboo shoots are shoots of bamboo, also called bamboo shoots, the bamboo is perennial evergreen graminaceous plant, the edible part is primary, tender and fat, short and strong shoots or whips, the bamboo is produced in China, and the bamboo shoots are numerous in types, strong in adaptability and extremely wide in distribution. The bamboo shoots are considered to be sweet in taste, slightly cold and nontoxic in traditional Chinese medicine, and have the effects of clearing heat and resolving phlegm, tonifying qi and harmonizing stomach, treating diabetes, inducing diuresis, benefiting diaphragm and refreshing stomach and the like in medicinal use. The bamboo shoots also have the characteristics of low fat, low sugar and multiple fibers, and can promote intestinal peristalsis, help digestion, remove food retention, prevent constipation and prevent colorectal cancer when eaten.
Bamboo shoots are common food on dining tables, are fragrant and crisp in taste and are deeply favored by consumers; however, most of the harvesting period of the bamboo shoots is in spring and autumn, and the environment is high in temperature and humidity, so that the bamboo shoots are easy to age, rot and deteriorate, and in order to improve economic benefits, the method for prolonging sales time is generally to make the bamboo shoots into canned bamboo shoots.
The processing of canned food is the development requirement of the current generation society situation, the existing canned food boiled bamboo shoots are usually fermented by lactic acid, the sterilization time is long, the flavor is poor, the original fresh flavor and the nutritional value of the bamboo shoots are lost, and the eating value is influenced by chewing tasteless.
Therefore, how to develop a method for producing and processing canned bamboo shoots is a problem to be solved by those skilled in the art.
Disclosure of Invention
In view of the above, the invention provides a method for producing and processing canned bamboo shoots.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
A production and processing method of canned bamboo shoots comprises the following steps:
(1) Raw material husking and cutting: removing the shells of the bamboo shoots, cutting the thick and old parts of the roots, cutting the bamboo shoots into pieces, and placing the bamboo shoots into a water tank for washing, wherein each piece of bamboo shoots is 3-3.5cm wide and 4.5-5cm long;
(2) Blanching: blanching bamboo shoot blocks in hot water at 90-92 ℃ for 100-120s, and then fishing out for later use;
(3) Preparing soup: uniformly mixing water, vitamin C and citric acid according to a mass ratio of 5000:5:3 to obtain soup base;
(4) Metering and canning: canning the blanched bamboo shoot blocks and soup bases according to the mass ratio of 11:9, and sealing;
(5) Sterilizing: and (3) immersing the sealed can with hot water at 95-96 ℃ for sterilization for 60 minutes, controlling the temperature of the center of the can to be 90 ℃, and finishing processing to obtain a finished product of the canned bamboo shoots.
Further, the method also comprises the step (6) of storing: storing the canned bamboo shoot at 2-10deg.C.
The beneficial effects of the invention are as follows: the blanching step in the invention can soften the tissue of the bamboo shoot, can not be thoroughly boiled, does not damage the tissue, and keeps the original fresh flavor. The invention keeps the original tissue flavor and nutrition value of the bamboo shoots, has higher edible value and has wide market popularization. The existing canned food boiled bamboo shoot processing technology comprises the following steps: lactic acid fermentation, high temperature sterilization, sour flavor, soft taste and poor tissue; the processing technology of the invention comprises the following steps: the blanching tissue is softened, lactic acid fermentation is not performed, the flavor is fresh and fragrant, the taste is crisp, and the original taste is maintained. The bamboo shoots of the invention can be stored for a long time by the technology of blanching, soup preparation and low-temperature sterilization.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1:
The production and processing method of the canned bamboo shoots comprises the following steps:
(1) Raw material husking and cutting: removing the shells of the bamboo shoots, cutting the thick and old parts of the roots, cutting the bamboo shoots into pieces, and placing the bamboo shoots into a water tank for washing, wherein each piece of bamboo shoots is 3-3.5cm wide and 4.5-5cm long;
(2) Blanching: blanching the bamboo shoot blocks in hot water at 90 ℃ for 120 seconds, and then fishing out for later use;
(3) Preparing soup: uniformly mixing water, vitamin C and citric acid according to a mass ratio of 5000:5:3 to obtain soup base;
(4) Metering and canning: canning the blanched bamboo shoot blocks and soup bases according to the mass ratio of 11:9, and sealing;
(5) Sterilizing: immersing the sealed canned food in hot water at 95deg.C for sterilization for 60 min, controlling the temperature of the center of the canned food at 90deg.C, and processing to obtain canned bamboo shoot product;
(6) And (3) preserving: storing the canned bamboo shoot at 2deg.C.
Example 2
The production and processing method of the canned bamboo shoots comprises the following steps:
(1) Raw material husking and cutting: removing the shells of the bamboo shoots, cutting the thick and old parts of the roots, cutting the bamboo shoots into pieces, and placing the bamboo shoots into a water tank for washing, wherein each piece of bamboo shoots is 3-3.5cm wide and 4.5-5cm long;
(2) Blanching: blanching the bamboo shoot blocks in hot water at 92 ℃ for 100 seconds, and then fishing out for later use;
(3) Preparing soup: uniformly mixing water, vitamin C and citric acid according to a mass ratio of 5000:5:3 to obtain soup base;
(4) Metering and canning: canning the blanched bamboo shoot blocks and soup bases according to the mass ratio of 11:9, and sealing;
(5) Sterilizing: immersing the sealed canned food in 96 ℃ hot water for sterilization for 60 minutes, controlling the temperature of the center of the canned food to 90 ℃, and finishing processing to obtain a canned bamboo shoot finished product;
(6) And (3) preserving: storing the canned bamboo shoot at 10deg.C.
Example 3
The production and processing method of the canned bamboo shoots comprises the following steps:
(1) Raw material husking and cutting: removing the shells of the bamboo shoots, cutting the thick and old parts of the roots, cutting the bamboo shoots into pieces, and placing the bamboo shoots into a water tank for washing, wherein each piece of bamboo shoots is 3-3.5cm wide and 4.5-5cm long;
(2) Blanching: blanching the bamboo shoot blocks in hot water at 91 ℃ for 110 seconds, and then fishing out for later use;
(3) Preparing soup: uniformly mixing water, vitamin C and citric acid according to a mass ratio of 5000:5:3 to obtain soup base;
(4) Metering and canning: canning the blanched bamboo shoot blocks and soup bases according to the mass ratio of 11:9, and sealing;
(5) Sterilizing: and (3) immersing the sealed can in hot water at 95 ℃ for sterilization for 60 minutes, controlling the temperature of the center of the can to be 90 ℃, and finishing processing to obtain a finished product of the canned bamboo shoots.
(6) And (3) preserving: storing the canned bamboo shoot at 7deg.C.
Existing conventional bamboo shoots: no fragrance, relatively sour taste, and pH value of 4.2-4.6;
The canned bamboo shoots of the invention: the original flavor of the bamboo shoots is between 5.2 and 5.6 without sour taste;
The conventional bamboo shoots are roasted, fermented by lactic acid, rancid and sterilized at high temperature, wherein the sterilizing temperature is 100 ℃ for 100 minutes, and the opened tissues are loose and soft;
The fresh bamboo shoots are directly canned for low-temperature sterilization without lactic acid fermentation after blanching, submerged in hot water at 95-96 ℃ for 60 minutes, and have high PH value, crisp and tender tissue and fragrance after being opened.
The description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (2)
1. A production and processing method of canned bamboo shoots is characterized by comprising the following steps:
(1) Raw material husking and cutting: removing the shells of the bamboo shoots, cutting the thick and old parts of the roots, cutting the bamboo shoots into pieces, and placing the bamboo shoots into a water tank for washing, wherein each piece of bamboo shoots is 3-3.5cm wide and 4.5-5cm long;
(2) Blanching: blanching bamboo shoot blocks in hot water at 90-92 ℃ for 100-120s, and then fishing out for later use;
(3) Preparing soup: uniformly mixing water, vitamin C and citric acid according to a mass ratio of 5000:5:3 to obtain soup base;
(4) Metering and canning: canning the blanched bamboo shoot blocks and soup bases according to the mass ratio of 11:9, and sealing;
(5) Sterilizing: and (3) immersing the sealed can with hot water at 95-96 ℃ for sterilization for 60 minutes, controlling the temperature of the center of the can to be 90 ℃, and finishing processing to obtain a finished product of the canned bamboo shoots.
2. The method for producing and processing the canned bamboo shoots according to claim 1, further comprising the step of (6) storing: storing the canned bamboo shoot at 2-10deg.C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410449591.4A CN118120885A (en) | 2024-04-15 | 2024-04-15 | Production and processing method of canned bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410449591.4A CN118120885A (en) | 2024-04-15 | 2024-04-15 | Production and processing method of canned bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN118120885A true CN118120885A (en) | 2024-06-04 |
Family
ID=91236116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410449591.4A Pending CN118120885A (en) | 2024-04-15 | 2024-04-15 | Production and processing method of canned bamboo shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN118120885A (en) |
-
2024
- 2024-04-15 CN CN202410449591.4A patent/CN118120885A/en active Pending
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