CN1347663A - Production process of dry bamboo shoots in brine - Google Patents
Production process of dry bamboo shoots in brine Download PDFInfo
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- CN1347663A CN1347663A CN01127763A CN01127763A CN1347663A CN 1347663 A CN1347663 A CN 1347663A CN 01127763 A CN01127763 A CN 01127763A CN 01127763 A CN01127763 A CN 01127763A CN 1347663 A CN1347663 A CN 1347663A
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- bamboo shoots
- dried bamboo
- hot water
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Abstract
Brind dry bamboo shoots is produced through the processes of soaking dry bamboo shoots with 15-30 wt% water content in hot water solution of sodium sulfite at 60-100 deg.c for 30-90 min; boiling in water solution of sodium sulfite and composite phosphate preparation prepared with metaphosphoric acid, polyphosphoric acid and pyrophosphoric acid at 60-100 deg.c for 4-8 hr and letting stand for one night; boiling in hot water and letting stand for one night; soaking in table salt solution of 15-30 wt% concentration for 20-60 min; squeezing to dewater to 20-40 wt% water content; vacuum packing inside high temperature and high pressure resisting plastic bag, disinfection and detection in a metal detector.
Description
Technical field
The present invention relates to a kind of preparation method of salt solution dried bamboo shoots.
Background technology
At present domestic dried bamboo shoots have two kinds of salt marsh and poach, and so-called salt marsh dried bamboo shoots refer to that water post-equalization dried bamboo shoots and salt later mixes and makes salt be coated on product on the dried bamboo shoots, and the poach dried bamboo shoots are meant that water post-equalization dried bamboo shoots later are soaked among the soda acid modulation solution.Because the salt marsh dried bamboo shoots apply with salt, need to make it slough salinity for a long time, and the shelf-life is not long.The poach dried bamboo shoots ad initio promptly are immersed in and cause in the water losing post-equalization power, thereby the bad shortcoming of baste infiltration is arranged.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of salt solution dried bamboo shoots, with the salt solution dried bamboo shoots water-retaining property of this method preparation and the meat emollescence is good, post-equalization property is good, and this preparation method's technology is simple, with low cost, product yield is big.The preparation method of salt solution dried bamboo shoots provided by the invention, this method comprises the step of following order:
(1) dry dried bamboo shoots (moisture content 15～30%) are soaked in 60 ℃～100 ℃ hot water that add Sodium Thiosulfate and boiled 30～90 minutes, exchange hot water;
(2) change dried bamboo shoots behind the water and be soaked in 60 ℃～100 ℃ hot water that add Sodium Thiosulfate and compound phosphoric acid salt pref and boiled 4～8 hours, place a whole night, exchange hot water;
(3) change dried bamboo shoots behind the water and be soaked in 60 ℃～100 ℃ hot water and boil, place one evening the back take out;
(4) to be immersed in concentration be in 15～30% the common salt aqueous solution 20～60 minutes to the dried bamboo shoots of Qu Chuing;
(5) be 20～40% with dried bamboo shoots press dewatering to weight ratio;
(6) polybag that is packed into high temperature high voltage resistant after the metering is these goods with processing such as detection vacuum-packed, that find out machine by sterilization and metal.
Among the preparation method of the present invention, used compound phosphoric acid salt pref forms with metaphosphoric acid, polyphosphoric acid, pyrophosphoric acid modulation.
The present invention makes the soaked post-equalization of dry dried bamboo shoots, adding Sodium Thiosulfate and phosphate when rehydration makes its water-retaining property and meat emollescence good, owing to be to squeeze with the constant weight ratio, so the post-equalization of material is good, baste can on average permeate and not yielding during conditioning.
Description of drawings
Below in conjunction with drawings and Examples the present invention is described in further detail.
Fig. 1 is the present invention's process chart.
The specific embodiment
Getting moisture content is the dry dried bamboo shoots 30kg of 20% (weight ratio), be soaked in to boil after 60 minutes in the 80 degree hot water that add the 100g Sodium Thiosulfate and change water, the dried bamboo shoots that change behind the water are soaked in the 80 degree hot water, the compound phosphoric acid salt pref that adding 100g Sodium Thiosulfate and metaphosphoric acid, polyphosphoric acid, pyrophosphoric acid are modulated in 1: 1: 1 ratio, boil and change water after placing an evening again in 5 hours, then aforementioned dried bamboo shoots are soaked in the 80 degree hot water and boil, place a late back and take out from tank.Add in reconstitution process that preparations such as Sodium Thiosulfate and phosphate are stable to water-retaining property, the color and luster of dried bamboo shoots goods, meat emollescence and soda acid adjustment have good effect.To be immersed in concentration through the dried bamboo shoots of rehydration program and be the common salt aqueous solution 30 minutes of 20% (weight ratio), press dewatering is 30% (weight ratio) most, because dried bamboo shoots have water-retaining property so have only salt solution paying on dried bamboo shoots, again owing to it is replied fully so post-equalization power is still arranged, the pressure of soaking into that adds meat and salinity makes that the seasoning degree is good, and can be tasty fifty-fifty.The polybag that is packed into high temperature high voltage resistant after the metering is found out the processing such as detection of machine to prevent acidifying with vacuum packaging by sterilization and metal.During use, be easy to unpack, have high convenience during desalting processing, shortened the time of recovery and desalination greatly, this product restores and the time of desalination is 2 hours (expanding 1.5 times), and the salt marsh dried bamboo shoots are 5 hours (expanding 1.5 times).These goods are beneficial to long preservation, quality is stable and be easy to management, are fit to suitability for industrialized production, have vast market prospect.
Claims (5)
1, a kind of preparation method of salt solution dried bamboo shoots, this method comprises the step of following order:
(1) dry dried bamboo shoots are soaked in 60 ℃～100 ℃ hot water that add Sodium Thiosulfate and boiled 30～90 minutes, exchange hot water;
(2) change dried bamboo shoots behind the water and be soaked in 60 ℃～100 ℃ hot water that add Sodium Thiosulfate and compound phosphoric acid salt pref and boiled 4～8 hours, place a whole night, exchange hot water;
(3) change dried bamboo shoots behind the water and be soaked in 60 ℃～100 ℃ hot water and boil, place one evening the back take out;
(4) dried bamboo shoots that take out are immersed in the common salt aqueous solution that concentration is 15～30% (weight ratios) 20～60 minutes;
(5) with dried bamboo shoots press dewatering to 20～40% (weight ratio);
(6) polybag that is packed into high temperature high voltage resistant after the metering is these goods with processing such as detection vacuum-packed, that find out machine by sterilization and metal.
2, the preparation method of salt solution dried bamboo shoots according to claim 1 is characterized in that: the temperature of hot water is 80 ℃ in (1), (2), (3) step.
3, the preparation method of salt solution dried bamboo shoots according to claim 1 is characterized in that: the moisture content of dry dried bamboo shoots is a weight ratio 15～30% in (1) step.
4, the preparation method of salt solution dried bamboo shoots according to claim 1, wherein said compound phosphoric acid salt pref forms with metaphosphoric acid, polyphosphoric acid, pyrophosphoric acid modulation.
5, the preparation method of salt solution dried bamboo shoots according to claim 4, wherein the ratio of metaphosphoric acid, polyphosphoric acid, pyrophosphoric acid is 1: 1: 1 in the compound phosphoric acid salt pref.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01127763A CN1347663A (en) | 2001-08-21 | 2001-08-21 | Production process of dry bamboo shoots in brine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01127763A CN1347663A (en) | 2001-08-21 | 2001-08-21 | Production process of dry bamboo shoots in brine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1347663A true CN1347663A (en) | 2002-05-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01127763A Pending CN1347663A (en) | 2001-08-21 | 2001-08-21 | Production process of dry bamboo shoots in brine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1347663A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053388B (en) * | 2006-04-14 | 2010-05-12 | 郑金池 | Method for manufacturing original flavor bamboo shoots |
| CN101849653A (en) * | 2010-03-26 | 2010-10-06 | 福建建宁孟宗笋业有限公司 | Method for producing salinized dried bamboo shoots |
| CN102524705A (en) * | 2012-03-23 | 2012-07-04 | 杭州富阳千禧笋厂 | Hand-peeled bamboo shoot producing process |
| CN102960646A (en) * | 2012-11-26 | 2013-03-13 | 福建三信食品有限公司 | Method for kneading and soaking dried bamboo shoots |
| CN103859335A (en) * | 2014-04-01 | 2014-06-18 | 澜沧拉祜人家食品有限公司 | Salted bamboo shoot and preparation method thereof |
| CN104381925A (en) * | 2014-10-27 | 2015-03-04 | 重庆市包黑子食品有限公司 | Preparation method for mint dry-roasted bamboo shoots |
| CN104432400A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Process for processing dried bamboo shoots |
| CN104432401A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Processing method of dried bamboo shoots |
| CN108740896A (en) * | 2018-05-16 | 2018-11-06 | 桂林电子科技大学 | The manufacture craft of red oil cigarette bamboo shoot catsup and pickled vegetables |
| CN111955690A (en) * | 2020-09-01 | 2020-11-20 | 张火旺 | Soaking-free dried bamboo shoots and processing technology thereof |
-
2001
- 2001-08-21 CN CN01127763A patent/CN1347663A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053388B (en) * | 2006-04-14 | 2010-05-12 | 郑金池 | Method for manufacturing original flavor bamboo shoots |
| CN101849653A (en) * | 2010-03-26 | 2010-10-06 | 福建建宁孟宗笋业有限公司 | Method for producing salinized dried bamboo shoots |
| CN102524705A (en) * | 2012-03-23 | 2012-07-04 | 杭州富阳千禧笋厂 | Hand-peeled bamboo shoot producing process |
| CN102960646A (en) * | 2012-11-26 | 2013-03-13 | 福建三信食品有限公司 | Method for kneading and soaking dried bamboo shoots |
| CN103859335A (en) * | 2014-04-01 | 2014-06-18 | 澜沧拉祜人家食品有限公司 | Salted bamboo shoot and preparation method thereof |
| CN104381925A (en) * | 2014-10-27 | 2015-03-04 | 重庆市包黑子食品有限公司 | Preparation method for mint dry-roasted bamboo shoots |
| CN104432400A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Process for processing dried bamboo shoots |
| CN104432401A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Processing method of dried bamboo shoots |
| CN108740896A (en) * | 2018-05-16 | 2018-11-06 | 桂林电子科技大学 | The manufacture craft of red oil cigarette bamboo shoot catsup and pickled vegetables |
| CN111955690A (en) * | 2020-09-01 | 2020-11-20 | 张火旺 | Soaking-free dried bamboo shoots and processing technology thereof |
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