CN1248410A

CN1248410A - Bamboo leaf freshness preserving treat method

Info

Publication number: CN1248410A
Application number: CN98111507A
Authority: CN
Inventors: 黄亦忠
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-09-21
Filing date: 1998-09-21
Publication date: 2000-03-29

Abstract

The freshness-keeping processing method of bamboo leaf includes the following steps: cleaning, head-cutting, tying into wads; after boiling in boiling salt and alkali water for 5-15 min, then instantly cooling in cooled salt and alkali water, centrifugal drying to remove salt and alkali stain from surface of bamboo leaf, rearranging the bamboo leaves and tying up, placing the bamboo leaves into the disinfected vacuum bag and vacuum sealing so as to implement said invention. Said invented product is long in freshness-keeping time, can be up to 2-3 years, and its colour is viridis, nutrient content is high and smell is pleasing. Said invention also possesses the advantages of simple technological process, less damaged product and low in cost, etc..

Description

Bamboo leaf freshness preserving treat method

The present invention relates to a kind of bamboo leaf freshness preserving treat method.

The leaf of bamboo is one of nutrition organs of bamboo, it contains 12 seed amino acids, vitamin, cellulose of needed by human etc., nutrition and health care to human body has very high value, and it has in China and other national packaging for foodstuff of Asia or food processing process widely uses.The fresh-keeping common employing freeze preservation method of the existing leaf of bamboo, the cryogenic temperature of this method product in transportation can't guarantee, product quality is had a strong impact on, and the cost height, fresh keeping time is short.

The object of the present invention is to provide a kind of fresh keeping time long, good refreshing effect, processing technology is simple, the bamboo leaf freshness preserving treat method that cost is low.

Technical scheme of the present invention is: with the rinsing of leaf of bamboo process, salt, the buck of putting into boiling boil after 5～15 minutes and pick up, and put into the cooling of salt buck, the rinsing of cooling, dry the saline and alkaline stain on the blade face, the leaf of bamboo is packed into through in the aseptic vacuum bag of sterilizing, and sealed after being vacuumized gets final product.The proportioning of salt buck is: water 83～90%, salt 9～16.6%, alkali 0.36～0.42%.

The product fresh keeping time that adopts the inventive method to process is long, can be for 2～three years; Color and luster is fresh, emerald green, and fragrance is pleasant.Before use, the leaf of bamboo of handling through the inventive method through rinsing, is removed saline and alkaline part on the leaf, and once more behind the pasteurization, can make leaf recover original architectural characteristic, represent green oil, smooth, bright natural colour, the retained product original nutrient contents.It is simple that this processing method also has operation, few to damaged products, and equipment investment is few, the advantage that cost is low.

In order to make the inventive method clear more complete, be described further below in conjunction with embodiment.

Embodiment 1:

One, picking leaves:

When leaf is gathered, be preferably in the cloudy day, as the fine leaf of plucking, leaf is easy to generate dehydration and leaf roll, so when fine, need to be equipped with water tank, having adopted the leaf of bamboo should immerse in the water immediately, ties up stacked in water, reinstall in the Polywoven Bag, be positioned over shady and cool place, water is preserved moisture at any time.

Two, pretreatment process

1, preliminary treatment:

Select no impaired, the scuffing in surface, no macula lutea, not too tender, no worm flood dragon, not too old leaf are with circulating water rinsing, haircut, again be bundled into one folded with being torn into per 50 of the leaf of bamboo of bar, one leaf of bamboo of folding is put into two throws the net between the bamboo anchor clamps of shape, one pair of anchor clamps can be put 20 folded i.e. 1000 leaf of bamboves approximately, and tail is arranged ten row to tail, and two spacing jigs are controlled at 2.5～6.5 centimeters wide.

2, the effect of anchor clamps:

The destruction of using anchor clamps can make the leaf of bamboo not be subjected to other factors, avoid the leaf of bamboo in boiling water, to float during boiling and drift to a pot limit, and produce the leaf roll phenomenon, improve the uniformity of boiling leaf, shorten process time, improve work efficiency.

Three, boil leaf, cooling, rinsing

Anchor clamps are put into the salt buck boil and pick up after 5～15 minutes, put into the cooling of salt buck, the rinsing of cooling immediately, should open anchor clamps during rinsing, clean by folded, the proportioning of salt buck is: water 83～90%, salt 9～16.6%, alkali 0.36～0.42%.

Four, packing

With the leaf of bamboo cool off rinsing good after, dry salt, the alkali stain on blade face, and pack into through in the vacuum packaging bag of disinfection after clear by folded arrangement, sealed after being vacuumized gets final product.

Five, the disinfection method of vacuum bag:

The vacuum bag of anti-boiling is put into the boiling water high temperature sterilization, then dry and to use with the aseptic cotton gauze.

Claims

1, a kind of bamboo leaf freshness preserving treat method: it is characterized in that: leaf of bamboo process is cleaned, the salt buck boiling of putting into boiling is after 5～15 minutes, the salt buck of putting into cooling cools off rinsing, dry salt, alkali stain on the blade face then, pack in the aseptic vacuum bag of sterilizing, sealed after being vacuumized gets final product, and the proportioning of salt buck is: water 83～90%, salt 9～16.6%, alkali 0.36～0.42%.

2, bamboo leaf freshness preserving treat method according to claim 1 is characterized in that: the leaf of bamboo after the cleaning passes through haircut, and the leaf of bamboo that per about 50 usefulness are torn into bar is bundled into one by the waist and folds, and puts into the boiling of salt buck then.

3, bamboo leaf freshness preserving treat method according to claim 2 is characterized in that: will tie up the stacked leaf of bamboo tail tail is arranged between two bamboo netted anchor clamps; The spacing of two anchor clamps is controlled between 2.5～6.5 centimeters, puts into the boiling of salt buck then.

4, according to claim 1 or 2 or 3 described bamboo leaf freshness preserving treat methods, it is characterized in that: the sterilization method of aseptic vacuum bag is dried with the aseptic cotton gauze then for the vacuum bag of anti-boiling is put into boiling water high-temperature sterilization sterilization.

5, according to claim 1 or the bright processing method of the 2 or 3 described leaf of bamboves, it is characterized in that: after the leaf of bamboo process rearrangement after the cooling rinsing is bundled into and whenever folds 50, in the vacuum bag of packing into.