CN1695466A - Method for processing soft packed fresh bamboo shoots - Google Patents
Method for processing soft packed fresh bamboo shoots Download PDFInfo
- Publication number
- CN1695466A CN1695466A CN 200510050417 CN200510050417A CN1695466A CN 1695466 A CN1695466 A CN 1695466A CN 200510050417 CN200510050417 CN 200510050417 CN 200510050417 A CN200510050417 A CN 200510050417A CN 1695466 A CN1695466 A CN 1695466A
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- sterilization
- bamboo shoots
- fresh bamboo
- time
- processing soft
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A technology for preparing the fresh bamboo shoot packed by soft package includes washing, steaming, cooling, screening, dewatering, vacuum packing, sterilizing and cooling.
Description
Technical field
The present invention relates to a kind of processing method of agricultural byproducts processing method, particularly fresh bamboo shoots.
Technical background
Fresh bamboo shoots is one of mountain area major product, because fresh bamboo shoots listing back is apt to deteriorate, can not long term storage under the normal temperature, and be difficult to meet the need of market.Present existing clear juice bamboo shoot processing method, investment is big, cost is high, processed complex, transportation inconvenience.Traditional dried bamboo shoots processing method can not keep the fresh of bamboo shoots, and is edible inconvenient.
Summary of the invention
The objective of the invention is to avoid the weak point in above-mentioned.Provide a kind of more economical, the quality height, the protoplasm original flavor, instant, the fresh bamboo shoots process technology of long shelf-life (refrigerate 1 year, normal temperature 6 months) is to adapt to the fresh bamboo shoots consumption market.Purpose of the present invention is achieved through the following technical solutions.
The technological process of the inventive method is: select materials-clean-boiling-cooling-screening-Tuo surface water-vacuum packaging-sterilization-cooling-finished product.
The specific embodiment
Select the high-quality fresh bamboo shoots, after the cleaning, in boiling water blanching 8-10 minute, pull out after disconnected the giving birth to, drop in the clear water and cool off, screen finished product then, put into soft packaging bag (packaging bag of selecting for use the high temperature high pressure sterilizing that can bear 121 ℃ of temperature to handle) through taking off surface water, vacuumize after 1 minute and seal, residual air＜8 milliliter in the product that requires to be sealed, the fresh bamboo shoots of encapsulation is added back-pressure method sterilization (bactericidal formula is: 10 '-25 '-10 '/121 ℃) through HTHP, or can adopt method sterilization between normal pressure on the ground that condition does not possess, and sterilization temperature is 100 ℃, sterilizing time is 30 minutes, sterilization again behind the certain interval of time after the sterilization for the first time, be 6-12 hour summer blanking time, and spring and autumn is 12-18 hour, and be 24 hours winter, after the sterilization, water cooling products immediately.
The present invention has following advantage:
1. technology of the present invention is simple, can not only ensure the quality of products, and can keep preferably the protoplasm original flavor of product itself.
2. accumulating of the present invention is convenient, long shelf-life (refrigerate 1 year, normal temperature 6 months).
3. the present invention does not add any additives and anticorrisive agent.
Claims (2)
1. method for processing soft packed fresh bamboo shoots of the present invention is characterized in that: the surface water-vacuum packaging of selecting materials-clean-boiling-cool off-screen-take off-sterilization-cooling-finished product.
2. method for processing soft packed fresh bamboo shoots according to claim 1 is characterized in that: the fresh bamboo shoots of flexible package encapsulation adds back-pressure method sterilization (bactericidal formula is: 10 '-25 '-10 '/121 ℃) through high temperature, high pressure, or can adopt method sterilization between normal pressure on the ground that condition does not possess, sterilization temperature is 100 ℃, sterilizing time is 30 minutes, sterilization again behind the certain interval of time after the sterilization for the first time, be 6-12 hour summer blanking time, spring and autumn is 12-18 hour, be 24 hours winter, after the sterilization, water cooling products immediately.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510050417 CN1695466A (en) | 2005-06-22 | 2005-06-22 | Method for processing soft packed fresh bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510050417 CN1695466A (en) | 2005-06-22 | 2005-06-22 | Method for processing soft packed fresh bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1695466A true CN1695466A (en) | 2005-11-16 |
Family
ID=35348483
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510050417 Pending CN1695466A (en) | 2005-06-22 | 2005-06-22 | Method for processing soft packed fresh bamboo shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1695466A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109918A (en) * | 2013-03-12 | 2013-05-22 | 戴光荣 | Bamboo shoot preserving processing method |
| CN105557975A (en) * | 2015-12-31 | 2016-05-11 | 南平市闽鲜食品有限公司 | Original flavored fresh water bamboo leleba oldhami shoot processing method |
| CN106417564A (en) * | 2016-05-18 | 2017-02-22 | 彝良山益宝生物科技有限公司 | Preparation method for retaining freshness of fragrant bamboo shoots at super-high pressure |
-
2005
- 2005-06-22 CN CN 200510050417 patent/CN1695466A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109918A (en) * | 2013-03-12 | 2013-05-22 | 戴光荣 | Bamboo shoot preserving processing method |
| CN105557975A (en) * | 2015-12-31 | 2016-05-11 | 南平市闽鲜食品有限公司 | Original flavored fresh water bamboo leleba oldhami shoot processing method |
| CN106417564A (en) * | 2016-05-18 | 2017-02-22 | 彝良山益宝生物科技有限公司 | Preparation method for retaining freshness of fragrant bamboo shoots at super-high pressure |
| CN106417564B (en) * | 2016-05-18 | 2020-01-10 | 彝良山益宝生物科技有限公司 | Preparation method of fresh-keeping fragrant bamboo shoots by using ultrahigh pressure |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |