CN1212135A - Process for preparing needle bamboo shoots - Google Patents
Process for preparing needle bamboo shoots Download PDFInfo
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- CN1212135A CN1212135A CN98112109A CN98112109A CN1212135A CN 1212135 A CN1212135 A CN 1212135A CN 98112109 A CN98112109 A CN 98112109A CN 98112109 A CN98112109 A CN 98112109A CN 1212135 A CN1212135 A CN 1212135A
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- bamboo shoot
- bamboo shoots
- drying
- bamboo
- take out
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Abstract
The present invention relates to a preparation process of fresh bamboo shoots, including the following steps: removing impurities, cleaning, precooking, primary baking, shredding, secondary baking, shaping, weighing, inspection and packaging to obtain finished product. Said invented product contains no preservative or additive, retains the original nutrients, fresh taste and colour of the fresh bamboo shoots, and possesses the beautiful appearance. When cooking, it has no need of secondary processing, and is safety and convenient for eating, and its cost is low, product storage time can be up to three years.
Description
The present invention relates to the processing method of raw-food material.A kind of preparation technology of fresh bamboo shoots particularly.
Fresh bamboo shoots is nutritious, and color and luster is yellowish, and it is complete to make various dish perfect colourm smell and tastes, is subjected to very much the welcome of various dining rooms and popular family.Yet bright bamboo shoot have certain astringent taste, place 1～2 day with regard to blackout, rotten, smelly, store also and generate heat, and acceleration is corrupt, make troubles to storing, transporting.The processing method of bright bamboo shoot in the prior art has: 1. sootiness bamboo shoot, and be about to bright bamboo shoot and make semi-dried product with sootiness, color and luster becomes filbert, its form shrinkage.Before edible, the water infusion is swollen, but can not restore, and smoke is dense, does not have the local flavor of bright bamboo shoot again.2. the stove drying bamboo shoot promptly after sootiness, are bleached with the sulphur distillation.This is a kind of chemical treatment method, though dried bamboo shoots are white, has destroyed the original nutritional labeling of bright bamboo shoot, does not also have the local flavor of bright bamboo shoot.3. the salt marsh bamboo shoot are with the method for bright bamboo shoot with the salt salt marsh, and need add a certain amount of chemical preservative or antistaling agent, do not have the local flavor of bright bamboo shoot equally when edible, and pack, transport inconvenience.
The present invention provides a kind of just in order to overcome the weak point in the above-mentioned present technology can keep bright bamboo shoot local flavor, do not destroy nutritional labeling, do not have astringent taste, do not have the preparation technologies of the pin bamboo shoot of any anticorrisive agent, additive, instant.
Preparation technology of the present invention is as follows: after the quality inspection of fresh bamboo shoots raw material folds lattice, clean after removing impurity, crop, in boiling water, precooked 2～5 minutes, it is worn bunchiness, at the beginning of under 75～85 ℃, dried by the fire 1.5～2 hours, take out the processing Pick Wire then and be a bunch needle-like, again 40～60 ℃ of following secondaries bakings 2～3 hours, carry out shaping after the taking-up, claim to smoke, check, pack, be finished product.
Product also can be processed into bamboo shoots other shapes behind first drying.The water content of finished product is below 5%.
Eating method: flood, soak, soften with 40～50 ℃ of warm water, can cook into various dish.
The present invention compared with prior art has following advantage:
1. the oxidizing ferment of precooking process rapid damage fresh bamboo shoots and remove tannin in the technology keeps its original nutritional labeling, delicate flavour and appearance luster.
2. the present invention does not add any anticorrisive agent, additive, meets the pollution-free food requirement, and edible safety is relieved, can export goods and earn foreign currency in a large number.
3. product has carried out Pick Wire, shaping man-hour adding, and appearance looks elegant not only, and need not secondary make when the cooking make things convenient for, saves time, suitable.
4. product processing technique is simple, and is with low cost, is suitable for various large, medium and small enterprises and goes into operation.
5. shelf life of products can reach 3 years, is beneficial to storage, transportation.
The present invention is described in further detail below with reference to embodiment:
Embodiment 1: the preparation technology of a kind of pin bamboo shoot, fresh bamboo shoots (high eyebrow bamboo shoot in March) quality inspection is checked and accepted, removing impurity, clean behind the crop, put and take out after precooking in the boiling water 2～5 minutes, wear with cord at a distance bamboo shoot 1.5cm place and to be linked to be string, go into the drying room that is warming up to 80 ℃ and carry out baking just, drying time is that 1.5～2 hours bake out temperatures are controlled at 85 ℃, dry by the fire to the product water content 25%, take out, filament is chosen in bamboo shoots processing downwards from a bamboo shoot 2cm and be a bunch needle-like, reenter the drying room secondary drying, drying time 2 hours, bake out temperature are 60 ℃, make the product water content below 5%, take out shaping, weigh, check, be packaged as finished product.
Product also can be processed into bamboo shoots other shapes behind first drying.
Eating method: flood, soak, soften with 40～50 ℃ of warm water, can cook into various dish.
Embodiment 2: the preparation technology of a kind of pin bamboo shoot, fresh bamboo shoots (high eyebrow bamboo shoot in March) quality inspection is checked and accepted, removing impurity, clean behind the crop, put and take out after precooking in the boiling water 2～5 minutes, wear with cord at a distance bamboo shoot 1.5cm place and to be linked to be string, go into the drying room that is warming up to 80 ℃ and carry out baking just, drying time is that 1.5～2 hours bake out temperatures are controlled at 75 ℃, dry by the fire to the product water content 35%, take out, filament is chosen in bamboo shoots processing downwards from a bamboo shoot 2cm and be a bunch needle-like, reenter the drying room secondary drying, drying time 3 hours, bake out temperature are 40 ℃, make the product water content below 3%, take out shaping, weigh, check, be packaged as finished product.
Product also can be processed into bamboo shoots other shapes behind first drying.
Eating method: with embodiment 1.
Embodiment 3: the preparation technology of a kind of pin bamboo shoot, fresh bamboo shoots (high eyebrow bamboo shoot in March) quality inspection is checked and accepted, removing impurity, clean behind the crop, put and take out after precooking in the boiling water 2～5 minutes, wear with cord at a distance bamboo shoot 1.5cm place and to be linked to be string, go into the drying room that is warming up to 80 ℃ and carry out baking just, drying time is that 2 hours bake out temperatures are controlled at 80 ℃, dry by the fire to the product water content 30%, take out, filament is chosen in bamboo shoots processing downwards from a bamboo shoot 2cm and be a bunch needle-like, reenter the drying room secondary drying, drying time 2.5 hours, bake out temperature are 50 ℃, make the product water content below 4%, take out shaping, weigh, check, be packaged as finished product.
Product also can be processed into bamboo shoots other shapes behind first drying.
Eating method: with embodiment 1.
Embodiment 4: the preparation technology of a kind of (bar) bamboo shoot, fresh bamboo shoots (high eyebrow bamboo shoot in March) quality inspection is checked and accepted, removing impurity, clean behind the crop, put and take out after precooking in the boiling water 2～5 minutes, wear with cord at a distance bamboo shoot 1.5cm place and to be linked to be string, go into the drying room that is warming up to 80 ℃ and carry out baking just, drying time is that 2 hours bake out temperatures are controlled at 80 ℃, dry by the fire to the product water content 30%, take out, bamboo shoots are processed (or strip) in the form of sheets downwards from a bamboo shoot 2cm, reenter the drying room secondary drying, drying time 2.5 hours, bake out temperature are 50 ℃, make the product water content below 4%, take out shaping, weigh, check, be packaged as finished product.
Eating method: with embodiment 1.
Claims (2)
1. the preparation technology of pin bamboo shoot, it is characterized in that: the fresh bamboo shoots quality inspection is checked and accepted, removing impurity, clean behind the crop, put and take out after precooking in the boiling water 2～5 minutes, wear with cord at a distance bamboo shoot 1.5cm place and to be linked to be string, go into the drying room that is warming up to 80 ℃ and carry out baking just, drying time is that 1.5～2 hours bake out temperatures are controlled at 75～85 ℃, dry by the fire to the product water content 25～35%, take out, filament is chosen in bamboo shoots processing downwards from a bamboo shoot 2cm and be a bunch needle-like, reenter the drying room secondary drying, drying time 2～3 hours, bake out temperature are 40～60 ℃, make the product water content below 5%, take out shaping, weigh, check, be packaged as finished product.
2. according to the preparation technology of the pin bamboo shoot of claim 1, it is characterized in that: behind the first drying, also bamboo shoots can be processed into other shapes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98112109A CN1067535C (en) | 1998-06-25 | 1998-06-25 | Process for preparing needle bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98112109A CN1067535C (en) | 1998-06-25 | 1998-06-25 | Process for preparing needle bamboo shoots |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1212135A true CN1212135A (en) | 1999-03-31 |
| CN1067535C CN1067535C (en) | 2001-06-27 |
Family
ID=5221988
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98112109A Expired - Fee Related CN1067535C (en) | 1998-06-25 | 1998-06-25 | Process for preparing needle bamboo shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1067535C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715477A (en) * | 2012-07-03 | 2012-10-10 | 江西省农业科学院 | Processing method of selenium-rich asparagus dried vegetables |
| CN104336159A (en) * | 2013-08-10 | 2015-02-11 | 黄保成 | Method for processing Badu dry shredded bamboo shoots |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86104501B (en) * | 1986-06-28 | 1988-03-09 | 方晓阳 | Process for producing bamboo shoots |
| CN1081586A (en) * | 1993-05-29 | 1994-02-09 | 段国炎 | Instant bamboo shoot |
-
1998
- 1998-06-25 CN CN98112109A patent/CN1067535C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715477A (en) * | 2012-07-03 | 2012-10-10 | 江西省农业科学院 | Processing method of selenium-rich asparagus dried vegetables |
| CN104336159A (en) * | 2013-08-10 | 2015-02-11 | 黄保成 | Method for processing Badu dry shredded bamboo shoots |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1067535C (en) | 2001-06-27 |
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