CN1473480A - Method for keeping freshness of bamboo shoot with sheaths - Google Patents
Method for keeping freshness of bamboo shoot with sheaths Download PDFInfo
- Publication number
- CN1473480A CN1473480A CNA021254583A CN02125458A CN1473480A CN 1473480 A CN1473480 A CN 1473480A CN A021254583 A CNA021254583 A CN A021254583A CN 02125458 A CN02125458 A CN 02125458A CN 1473480 A CN1473480 A CN 1473480A
- Authority
- CN
- China
- Prior art keywords
- bamboo shoot
- bamboo
- fresh
- keeping
- container
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
Abstract
The present invention relates to preservation technology, and is especially the method of keeping freshness of bamboo shoot with sheaths. Bamboo shoot is preserved through sterilizing with negative mist and ozone inside a container with plasma sterilizer, spraying bacteria-free water to maintain humidity, maintaining nutrients and color with natural freshness keeping agent and sugar solution, cold storage to lower breath strength and other measures. The cold storage temperature is 1-5 deg.c, preferably 1-2 deg.c, and it may be maintained for 2 months. The present invention makes it possible to raise the value of bamboo shoot greatly and regulate the marketing seasons of bamboo shoot.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables, particularly the fresh-keeping method of the band living bamboo shoot of sheaths of bamboo shoots (shell).
Background technology
Band sheaths of bamboo shoots livings bamboo shoot are fresh-keeping to be the difficult point problem, and it will be controlled lignifying simultaneously and the factor such as go mouldy under fresh-keeping prerequisite.Since the eighties, country once organized scientific research department's research, but never had solution preferably.
In recent years, many provinces and regions development bamboo grove enthusiasm for production height, the bamboo shoot output increase is very fast, produces bamboo shoot per year as Fujian Province and reaches 800,000 tons; Zhejiang Province produces 650,000 tons in bright bamboo shoot, and special Linan City thunder bamboo shoots area is produced bright bamboo shoot per year and reached 80,000 tons from 30,000 mu of 200,000 mus of increasing to calendar year 2001 in 1984, and bamboo shoot are taken in 2.3 hundred million yuan.The important financial resources that bamboo shoots have become many rural areas to build up the family fortunes really.But it is many to have begun bamboo shoots to occur now, demands a lower price mutually, overstock situation, can not be sold in the thunder bamboo shoots, red bamboo shoots 2-4 days, and bamboo shoot will wear out even be rotten, and bamboo farming an urgent demand solves band sheaths of bamboo shoots (shell) bamboo shoot preservation technique.The big volume production bamboo shoot in green bamboo shoot garden, Pingyang, Zhejiang Province, not local the pin, edibility will reduce 20-50% after this bamboo shoot 1-2 days, and the bamboo farming requires scientific research department can solve the problem of transporting outward again after fresh-keeping; In addition, in Guangxi, poor mountain area, Guizhou, several years ago shake off poverty and set out on the road to prosperity with the development bamboo grove, the more existing big volume production bamboo shoot of the bamboo plantations of growing thickly, local government wishes that urgently scientific research department can solve the fresh-keeping problem of band sheaths of bamboo shoots (shell) bamboo shoot.
By fresh bamboo shoots preservation, can postpone for bamboo shoot seasons, utilize bamboo shoots market seasonal variations in price, can increase economic efficiency more than 30%; Can be the band sheaths of bamboo shoots preservation and freshness of thunder bamboo shoots, red bamboo shoots, the bamboo shoots that grow thickly, prolong bamboo shoots fine finishining season, increase bamboo farming income and can improve the enthusiasm of cultivating bamboo grove, social benefit is obvious.
The eighties, Japanese and domestic method with freezer stacking preservation moso bamboo shoot is that the temperature of temperature control freezer is about 5 ℃, preserves moisture 85%, serious because of dehydration, bamboo shoot sheaths of bamboo shoots blackout, atrophy do not have appearance, and fresh-keeping cost height, economic benefit is bad, so it is fresh-keeping that moso bamboo shoot is not just promoted freezer.Now, the price of thunder bamboo shoots, red bamboo shoots is all than moso bamboo shoot height, but ground such as China Hangzhou, Cixi carry out the freezer storage in the 11-12 month in winter with the thunder bamboo shoots, an also only fresh-keeping wheat harvesting period, and bamboo farming requirement is with the 3-4 bamboo shoot that moonrise, fresh-keeping to going sale 5-7 month, to regulate the market supply bamboo shoots, improve the output value of bamboo shoot.
Root is abroad reported by a tree name: with anion mist and the ozone (O that static, corona discharge produced
3) handle water and food, its sterilization speed can keep the original local flavor of food than carrying out the fast 15-30 of sterilization with chlorine doubly after the sterilization, and O
3Can disappear automatically, not have pollution.Existing at home plasma (O
3) sterilizer (the title ozone generator that has, sterilizer), begin to be used for the test of medical sterilization and disinfection of tap water and fresh-keeping apple etc., but domesticly also do not develop at present the report that ozone is used for the fresh bamboo shoots preservation aspect.
Summary of the invention
The purpose of this invention is to provide a kind of with the fresh-keeping method of the living bamboo shoot of sheaths of bamboo shoots.Have bamboo shoot sheaths of bamboo shoots (shell) hard-pressed bale, respiratory intensity big according to bamboo shoots, easily dehydration, aging characteristics are taked bamboo shoot are immersed in feeding ozone in the aqueous solution and carry out sterilization, and are proposed the sterilizer computing method of conduction time.
The fresh-keeping method of the living bamboo shoot of band sheaths of bamboo shoots of the present invention comprises cold-storage and fresh-keeping method and normal temperature fresh-keeping method:
One. cold-storage and fresh-keeping method may further comprise the steps:
(1). dug the bright bamboo shoot of band sheaths of bamboo shoots (shell) that come the same day, remove after earth and the sick worm bamboo shoot, with the similar long bamboo shoot (length differs and preferably is no more than 1-2cm) of length, the tender tips of bamboo shoot upwards, put into a container (can not use ironwares such as copper, iron), add water logging to the little sheaths of bamboo shoots leaf of the tender tips of bamboo shoot (leaflets on the tender tips of bamboo shoot) below the 1-2cm, with plasma (O
3) sterilizer, the energising back produces the anion mist and ozone carries out sterilization to the bamboo shoot in the container, sterilization 8-30 minute (O in the water
3Concentration is 0.2mg/m
3-5mg/m
3), after the sterilization bamboo shoot are pulled out and go in another antistaling container.
To in 2-3 hour, not carrying out the bamboo shoot of Preservation Treatment, should change freezer rapidly over to, after 1-2 ℃ of precooling 2-8 hour, carry out Preservation Treatment again.
(2). with the aqueous solution of natural fresh-keeping liquid Tea Polyphenols (Tea polyphenols), with white sugar water solution pour into step (1) be placed with bamboo shoots after sterilization container or in be lined with in the foam plastic reservoir of PE film, soak bamboo shoots and pull bamboo shoots out after 0.5-2 hour, wherein contain the Tea Polyphenols of 0.05-0.1wt% and the white sugar of 1.5-3wt% in the soak;
(3) bamboo shoots after step (2) Preservation Treatment are put into antistaling container (four sides is for grid, the plastic crate that can ventilate or pack in be lined with the foam plastic reservoir of PE film) in; It is fresh-keeping to deposit freezer in, is 1-5 ℃ in the storehouse temperature, with 1-2 ℃ for well, bamboo shoot refrigeration is after 2-8 hour, and is on base at the yoke of freezer the container that fills bamboo shoots, at last all containers got up to be incubated, to preserve moisture with the PE film cover;
(4). take to take a breath in every 2-3 days with measures such as sterilized water (according to the function of sterilizer, 25kg running water, with ozone sterilization 20 minutes, bacterium, fungi in the water were killed) spraying and moisturizing.
Two. normal temperature fresh-keeping method may further comprise the steps:
(1). dug the bright bamboo shoot of band sheaths of bamboo shoots (shell) that come the same day, remove after earth and the sick worm bamboo shoot, the similar long bamboo shoot of length are put into a container (can not use ironwares such as copper, iron), and the tender tips of bamboo shoot upwards, length differs and preferably is no more than 1-2cm, add water logging to the little sheaths of bamboo shoots leaf of the tender tips of bamboo shoot (leaflets on the tender tips of bamboo shoot) below the 1-2cm, with plasma (O
3) sterilizer, the energising back produces the anion mist and ozone carries out sterilization to the bamboo shoot in the container, sterilization 8-30 minute (O in the water
3Concentration is 0.2mg/m
3-5mg/m
3), after the sterilization bamboo shoot are pulled out and go to (as using foam plastic reservoir, liner PE film) in another antistaling container or the case; Stay the steam vent 2-3 about diameter 1cm individual in vessel port, also open 2-6 steam vent in the side of case;
(2). with the aqueous solution of natural fresh-keeping liquid Tea Polyphenols (Tea polyphenols), pour in the container or case that step (1) is placed with bamboo shoots after sterilization with white sugar water solution, submergence bamboo shoot base 2-3cm, wherein contain the Tea Polyphenols of 0.05--0.1wt% and the white sugar of 1.5-3wt% in the soak, cover inner cap;
(3). every 2-3 days, carry out exhaust and spray sterilized water.
Described step (1) sterilizing time is to calculate according to the water weight sum W (kg) that bamboo shoot heavily reach the submergence bamboo shoots, promptly T (minute)=W * K, K is a coefficient, decide according to sterilizer function and BA data, be 0.296-0.789 as k.
The step of described cold-storage and fresh-keeping method (4) was taken a breath and the measure of usefulness sterilized water spraying and moisturizing, and was meant that by the pernicious gas in the ventilation eliminating freezer spray bamboo shoot with sterilized water, degree of preserving moisture was about 90% in every 2-3 days; And further press freezer size decision sterilizing time, because of the airborne ozone concentration of freezer will be higher than 0.2mg/m
3Fungicidal effectiveness is just arranged.
Described sterilized water is with running water pack into cylinder or wooden barrel, according to the water yield and sterilizer function decision O
3Sterilizing time, and make O in the sterilized water
3Concentration is below the 5mg/kg and greater than 0.
The described tender tips of bamboo shoot upwards; add water logging to the little sheaths of bamboo shoots leaf of the tender tips of bamboo shoot; this measure is the little sheaths of bamboo shoots leaves of the protection tender tips of bamboo shoot; preserve from, keep the life (little sheaths of bamboo shoots is the fresh and alive signs of bamboo shoot) of bamboo shoot, can suppress the respiratory intensity of bamboo shoot because of low temperature; so the nutrition that consumes divides less; because of little sheaths of bamboo shoots leaf is arranged, fresh-keeping liquid is easily drawn by bamboo shoot again, be difficult for qualitative change.
With the crude antistaling agent Tea Polyphenols (wherein with the catechin content height. look light is) aqueous solution can be anti-oxidant slow down that bamboo shoots are aging, sterilization and prolong life and the shelf-life of bamboo shoot.
Add sugar in natural fresh-keeping liquid, it is the consumption that replenishes the bamboo shoot respiratory substrate, also is to protect the tender and crisp important measures of bamboo shoot matter.
Take regular exhaust, with the method that ozone sterilization and sterilized water are preserved moisture, can prevent that bamboo shoot sheaths of bamboo shoots basket contracts, turns black or the phenomenon of long white hypha.
Take 1-5 ℃ of storage, and be best, can reduce respiratory intensity (lower more than 3 times 10 ℃ respiratory intensity), so can prolong the shelf-life of bamboo shoot than bamboo shoot with 1-2 ℃.
Method of the present invention is applicable to that mainly red bamboo shoots, thunder bamboo shoots, crow feed chicken bamboo shoot, Ph. bambusoides bamboo shoot, green bamboo bamboo shoot, feed chicken bamboo shoot, just higher fresh bamboo shoots preservations of economic worth such as bamboo shoots, fishscale bamboo bamboo shoot or mao bamboon winter bamboo shoot in vain.
Method of the present invention has better fresh-keeping effect, for example:
(1) respectively cold storing and fresh-keeping after 1 month the crow of (45 days) feed chicken bamboo shoot, Ph. bambusoides bamboo shoot 500kg, the bamboo shoot sheaths of bamboo shoots keep true qualities, not atrophy, bamboo shoot meat milky, matter crisp, distinguish the flavor of, reached the purpose of water conservation, guarantor's look, nutrition-retaining, bamboo shoots outbound rate reaches more than 96%; In the procurement price when being 1.5 yuan/kg of bamboo shoot in April, sell to May, can sell 5-7 unit/kg; Remove every month 0.48 yuan/kg of freezer rent, fresh-keeping 45 days is 0.72 yuan/kg, and institute's value-rising is obvious.
(2) normal-temperature fresh-keeping (Hangzhou temperature in April), fresh-keeping with PE barreled bamboo shoot, soak the bamboo shoot of bamboo shoot base with sterilized water, crude antistaling agent, syrup, from fresh-keeping 13 days of normal temperature on 22-April 5 March, the bamboo shoot color and luster is normal; The milky white of bamboo shoot meat, matter are crisp, delicious, are the normal-temperature fresh-keeping bamboo shoots, transport to the selling market outside about 10 days, and a kind of good preservation method is provided.
In south subtropics bamboo township, under the normal temperature condition at the beginning of 4 months, the bamboo shoot of digging out are deposited bamboo shoot meeting aged deterioration in 2-4 days; To fresh bamboo shoots preservation, freshness-retained 8-14 days, the look of bamboo shoot, flavor were all good, can be market far away, the bright bamboo shoot strange land condition that provides safeguard with method of the present invention.
Specific embodiment normal temperature fresh-keeping method
Embodiment 1:
(1) March 20 was excavated the thunder bamboo shoots that come and remove earth, sick worm bamboo shoot, wounded or disabled bamboo shoot, clean with clear water;
The bright bamboo shoot 10KG that (2) will handle well, the tender tips of bamboo shoot are upwards put into PE bucket (food-grade), add clear water 20KG to the little sheaths of bamboo shoots leaf of tender tips of bamboo shoot 1.5cm; The energising of plasma sterilization device is used ozone sterilization 25 minutes, O in the water
3Concentration is 5mg/m
3Soak and bamboo shoot were pulled out in about 1 hour, the tender tips of bamboo shoot are upwards put into another PE bucket;
(3), pour in the PE bucket that step (2) is placed with bamboo shoots after sterilization submergence bamboo shoot base 2.5cm into white sugar water solution with the aqueous solution of natural fresh-keeping liquid Tea Polyphenols; Wherein contain the Tea Polyphenols of 0.06wt% and the white sugar of 1.7wt% in the soak;
(4) led to ozone 2-3 minute again; Cover inner cap, and cover out the exhaust of 2-3 diameter 1cm aperture interior; The shady and cool place of storage.
(5) every 2-3 days, ventilate, spray sterilized water and preserve moisture, write down the bamboo shoot condition.
Fresh-keeping from March 20, it is all good to observe bamboo shoot in every 2-3 days, and bamboo shoot are good (illustrates fresh-keeping 15 days) before April 5, and during to April 7 daily inspection, most bamboo shoot looks good, the milky white of bamboo shoot meat, tender tips of bamboo shoot adularescent mycelia individually.Cold-storage and fresh-keeping method
Embodiment 2:
(1) April 25 was excavated the Ph. bambusoides bamboo shoot 3KG that comes and remove earth, sick worm bamboo shoot, wounded or disabled bamboo shoot, clean with clear water;
The bright bamboo shoot 3KG that (2) will handle well, the tender tips of bamboo shoot are upwards put into PE bucket (food-grade), add clear water 10KG to tender tips of bamboo shoot leaflet 2cm; The energising of plasma sterilization device is used ozone sterilization 10 minutes, O in the water
3Concentration is 3mg/m
3Soak and bamboo shoot were pulled out in about 1 hour, the tender tips of bamboo shoot are upwards put into another PE bucket;
(3), pour in the PE bucket that step (2) is placed with bamboo shoots after sterilization submergence bamboo shoot base 2-3cm into white sugar water solution with the aqueous solution of natural fresh-keeping liquid Tea Polyphenols; Wherein contain the Tea Polyphenols of 0.1wt% and the white sugar of 3wt% in the soak;
(4) led to ozone 2-3 minute again; Cover inner cap, and cover out the exhaust of 2-3 diameter 1cm aperture interior; The shady and cool place of storage.
(5) every 2-3 days, ventilate, spray sterilized water and preserve moisture, write down the bamboo shoot condition.
Fresh-keeping bamboo shoot by 75 days, color and luster is normal, the not atrophy of bamboo shoot sheaths of bamboo shoots, and the milky white of bamboo shoot meat, matter are crisp, delicious; The fresh bamboo shoots preservation that 13 is arranged was to fresh-keeping 103 days altogether August 3.
Embodiment 3:
(1) dug next band sheaths of bamboo shoots thunder bamboo shoots 15kg the same day, removed after earth and the sick worm bamboo shoot, and length was differed the bamboo shoot that are no more than 1-2cm put into a PE bucket, and the tender tips of bamboo shoot upwards, add water logging to the little sheaths of bamboo shoots leaf of tender tips of bamboo shoot 1cm, the energising of plasma sterilization device is with 25 minutes (O in the water of ozone sterilization
3Concentration is 5mg/m
3Below), after the sterilization bamboo shoot are pulled out, go in another PE bucket;
(2) with the aqueous solution of natural fresh-keeping liquid Tea Polyphenols, pour in the PE bucket that step (1) is placed with thunder bamboo shoots after sterilization with white sugar water solution, soaked 1 hour, wherein contain the Tea Polyphenols of 0.1wt% and the white sugar of 3wt% in the soak;
(3) the thunder bamboo shoots of pulling out are put into the plastic crate of a liner PE film, are stamped the PE film on every basket of bamboo shoot preserving moisture, but will open the passage of 3-8 diameter 2-4cm on film;
(4) it is fresh-keeping to deposit the thunder bamboo shoots in freezer, and the storehouse temperature is 1-2 ℃; Every 2-3 days, use the sterilized water spraying and moisturizing, fresh-keeping 68 days refrigeration bamboo shoot are when white hypha or mould occurring, bamboo shoot are moved add water with ozone sterilization refrigeration again in 15 minutes again in the PE bucket, can fresh-keeping 75 days.Embodiment 4:
(1) crow that April 10 was dug with sheaths of bamboo shoots feeds chicken bamboo shoot, Ph. bambusoides bamboo shoot 500kg, remove after earth and the sick worm bamboo shoot, length is differed the bamboo shoot that are no more than 1-2cm put into a PE bucket respectively, and the tender tips of bamboo shoot upwards, add water logging to the little sheaths of bamboo shoots leaf of tender tips of bamboo shoot 2cm, the energising of plasma sterilization device is with 30 minutes (O in the water of ozone sterilization
3Concentration is 0.5mg/m
3) bamboo shoot are pulled out after the sterilization, go to respectively in another PE bucket;
(2) with the aqueous solution of natural fresh-keeping liquid Tea Polyphenols, pour the crow that step (1) is placed with after sterilization respectively into white sugar water solution and feed in the PE bucket of chicken bamboo shoot, Ph. bambusoides bamboo shoot, soaked 2 hours; Wherein contain the Tea Polyphenols of 0.05-0.1wt% and the white sugar of 1.5-3wt% in the soak;
(3) crow that will pull out respectively feeds the basket that chicken bamboo shoot, Ph. bambusoides bamboo shoot are put into a liner PE film respectively, is stamped the PE film on every basket of bamboo shoot preserving moisture, but will open the passage of 3-8 diameter 2-4cm on film;
(4) respectively crow is fed the chicken bamboo shoot, that the Ph. bambusoides bamboo shoot deposit freezer in is fresh-keeping, the storehouse temperature is 2-3 ℃; Every 2-3 days, use the sterilized water spraying and moisturizing.
Fresh-keeping 45 days bamboo shoot, normal, tender and crisp, the good bamboo shoot rate of color and luster is more than 96%.
City price 1-1.5 unit/kg during, the difficult pin of bamboo shoot many in 8-20 sunrise in April bamboo shoot, and fresh-keeping to late May price value 5-6 unit/kg, economic worth is remarkable.
Claims (7)
1. one kind with the fresh-keeping method of the living bamboo shoot of sheaths of bamboo shoots, comprises cold-storage and fresh-keeping method and normal temperature fresh-keeping method: it is characterized in that:
One. cold-storage and fresh-keeping method may further comprise the steps:
(1). the bamboo shoot of cleaning are put into a nonmetallic vessel, and the tender tips of bamboo shoot upwards add water logging to the little sheaths of bamboo shoots leaf of tender tips of bamboo shoot 1-2cm, use the plasma sterilization device, energising back generation anion mist and ozone carry out sterilization to the bamboo shoot in the container, O in the water
3Concentration is 0.2mg/m
3-5mg/m
3, after the sterilization bamboo shoot are pulled out and go in another antistaling container;
(2). with the aqueous solution of natural fresh-keeping liquid Tea Polyphenols, with white sugar water solution pour into step (1) be placed with bamboo shoots after sterilization container or in be lined with in the foam plastic reservoir of PE film, soak bamboo shoots, wherein contain the Tea Polyphenols of 0.05--0.1wt% and the white sugar of 1.5-3wt% in the soak;
(3). pull bamboo shoots out and put into a container or pack into and be lined with the foam plastic reservoir of PE film, it is fresh-keeping to deposit freezer in, and gets up with insulation, preserves moisture with the PE film cover;
(4). the every 2-3 days sterilized water spraying and moisturizing of taking a breath and use; Or two. normal temperature fresh-keeping method may further comprise the steps:
(1). the bamboo shoot of cleaning are put into a nonmetallic vessel and the tender tips of bamboo shoot upwards, add water logging to the little sheaths of bamboo shoots leaf of tender tips of bamboo shoot 1-2cm, use the plasma sterilization device, energising back generation anion mist and ozone carry out sterilization to the bamboo shoot in the container, O in the water
3Concentration is 0.2mg/m
3-5mg/m
3, after the sterilization bamboo shoot are pulled out go to another antistaling container or in be lined with in the case of PE film, leave steam vent in vessel port or case mouth;
(2). with the aqueous solution of natural fresh-keeping liquid Tea Polyphenols, pour in the container or case that step (1) is placed with bamboo shoots after sterilization with white sugar water solution, submergence bamboo shoot base 2-3cm wherein contains the Tea Polyphenols of 0.05--0.1wt% and the white sugar of 1.5-3wt% in the soak, cover inner cap;
(3). every 2-3 days, carry out exhaust and spray sterilized water.
2. the method for claim 1, it is characterized in that: the step of described normal temperature fresh-keeping method (2) can further be led to ozone 2-3 minute before loam cake.
3. the method for claim 1, it is characterized in that: described step (1) sterilizing time is 8-30 minute.
4. the method for claim 1, it is characterized in that: described cold storing and fresh-keeping temperature is 1-5 ℃.
5. the method for claim 1, it is characterized in that: the length of described bamboo shoots differs to be no more than 1-2cm and is as the criterion.
6. the method for claim 1, it is characterized in that: the step of described cold-storage and fresh-keeping method (2) soak time is 0.5-2 hour.
7. the method for claim 1, it is characterized in that: described container is the PE container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021254583A CN1195417C (en) | 2002-08-09 | 2002-08-09 | Method for keeping freshness of bamboo shoot with sheaths |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021254583A CN1195417C (en) | 2002-08-09 | 2002-08-09 | Method for keeping freshness of bamboo shoot with sheaths |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1473480A true CN1473480A (en) | 2004-02-11 |
| CN1195417C CN1195417C (en) | 2005-04-06 |
Family
ID=34142900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021254583A Expired - Fee Related CN1195417C (en) | 2002-08-09 | 2002-08-09 | Method for keeping freshness of bamboo shoot with sheaths |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1195417C (en) |
Cited By (7)
| 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 |
| CN101390532A (en) * | 2008-08-07 | 2009-03-25 | 赵逸平 | Production method of quick-frozen bamboo shoot |
| CN102696744A (en) * | 2012-06-15 | 2012-10-03 | 徐州福中福食品有限公司 | Process for processing fresh water boiled burdock |
| CN102948462A (en) * | 2011-08-23 | 2013-03-06 | 国家林业局竹子研究开发中心 | Bamboo shoot freshness keeping method for inhibiting postharvest wound respiration |
| CN104126641B (en) * | 2014-07-18 | 2015-04-08 | 南京农业大学 | High-voltage field plasma and nano photocatalysis synergistic sterilizing and preserving method for fresh meat |
| CN107969479A (en) * | 2017-11-24 | 2018-05-01 | 桂林满梓玉农业开发有限公司 | A kind of processing method of bambusa textile bamboo shoot |
| CN108702946A (en) * | 2018-05-02 | 2018-10-26 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of new fresh bamboo shoots picking and preservation method |
-
2002
- 2002-08-09 CN CNB021254583A patent/CN1195417C/en not_active Expired - Fee Related
Cited By (7)
| 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 |
| CN101390532A (en) * | 2008-08-07 | 2009-03-25 | 赵逸平 | Production method of quick-frozen bamboo shoot |
| CN102948462A (en) * | 2011-08-23 | 2013-03-06 | 国家林业局竹子研究开发中心 | Bamboo shoot freshness keeping method for inhibiting postharvest wound respiration |
| CN102696744A (en) * | 2012-06-15 | 2012-10-03 | 徐州福中福食品有限公司 | Process for processing fresh water boiled burdock |
| CN104126641B (en) * | 2014-07-18 | 2015-04-08 | 南京农业大学 | High-voltage field plasma and nano photocatalysis synergistic sterilizing and preserving method for fresh meat |
| CN107969479A (en) * | 2017-11-24 | 2018-05-01 | 桂林满梓玉农业开发有限公司 | A kind of processing method of bambusa textile bamboo shoot |
| CN108702946A (en) * | 2018-05-02 | 2018-10-26 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of new fresh bamboo shoots picking and preservation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1195417C (en) | 2005-04-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102302057B (en) | Method for preserving litchi by using plant essential oil | |
| CN112514983B (en) | Longtan pearl plum crispness-keeping and cold damage-preventing fresh-keeping method | |
| CN101669541B (en) | Method for prolonging refreshing time of leechee fruit after being picked | |
| CN103976016A (en) | Kiwi fruit preservative and using method thereof | |
| CN101715806A (en) | Refreshing method of bolete | |
| CN102948462B (en) | Bamboo shoot freshness keeping method for inhibiting postharvest wound respiration | |
| CN1195417C (en) | Method for keeping freshness of bamboo shoot with sheaths | |
| CN1324968C (en) | Method for storage and preservation of pear | |
| CN104430806A (en) | Qinghai-Tibet Plateau yak fresh meat preservation method | |
| CN102144658A (en) | Box-type air-regulating storage fresh keeping method for fresh-taken brambie berry | |
| CN102845511A (en) | Method for increasing plum preservation period at normal temperature | |
| CN102697142A (en) | Controlled atmosphere low-temperature preservation method for fresh ginseng | |
| CN102613542A (en) | Processing method of yellow mushroom can capable of reserving color and nutrients | |
| CN103125590A (en) | Grape biological fresh-keeping agent and preparation method thereof | |
| CN101990931A (en) | Preservation method of Laiyang pears | |
| CN111387272A (en) | Fresh-keeping method for Zhongtian hawthorn | |
| CN101743873A (en) | Sugar orange planting method and method for preventing the freshness of the sugar orange with leaves in refrigerators | |
| US20230043870A1 (en) | Liquid nitrogen quick-freezing preservation method for fresh bamboo shoots | |
| Huang et al. | Lychee and longan production in China | |
| CN109247389A (en) | A kind of loquat nanometer interval high humidity method for storing and refreshing | |
| CN103005352A (en) | Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition | |
| CN107535591A (en) | A kind of sweet potato preservative specially and its preparation method and application | |
| CN100370904C (en) | Fruit and vegetable antistaling agent | |
| CN105494612A (en) | Method for inhibiting stems of stored grapes from browning and fruit particles from falling off | |
| CN1432287A (en) | Swimming crab preserving method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |