CN1726787A - Method for preparing watery fluid bamboo shoot in high pH value - Google Patents

Method for preparing watery fluid bamboo shoot in high pH value Download PDF

Info

Publication number
CN1726787A
CN1726787A CNA2004100711654A CN200410071165A CN1726787A CN 1726787 A CN1726787 A CN 1726787A CN A2004100711654 A CNA2004100711654 A CN A2004100711654A CN 200410071165 A CN200410071165 A CN 200410071165A CN 1726787 A CN1726787 A CN 1726787A
Authority
CN
China
Prior art keywords
sterilization
time
bamboo shoot
value
tank body
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.)
Pending
Application number
CNA2004100711654A
Other languages
Chinese (zh)
Inventor
雷霖生
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CNA2004100711654A priority Critical patent/CN1726787A/en
Publication of CN1726787A publication Critical patent/CN1726787A/en
Pending legal-status Critical Current

Links

Abstract

A technology for preparing high-pH canned bamboo shoot from fresh bamboo shoot includes such steps as choosing raw material, steaming, rinsing in cold water, removing shell, shaping, loading in cans, sterilizing, cooling, sudden freezing at -13- -16 deg.C for 1-2 hr, and cold storage.

Description

The preparation method of high pH value bamboo shoots
Technical field
The present invention relates to food processing technology field, particularly a kind of preparation method of high pH value bamboo shoots.
Background technology
Cellulose and amino acid whose pure natural, pollution-free green food are rich in bamboo shoots systems.Because its fiber content height, many foods can promote digestion, " street cleaner " of the human body that is otherwise known as.Bamboo shoot product is of high nutritive value, be fry, stewing, stew, pot all is the good merchantable brand on the dining table, ancient times just has the good reputation of " vegetarian diet first product ".High pH value bamboo shoots, bamboo shoot meat bamboo shoot fringe is yellow-white or faint yellow, and bamboo shoot meat is tender and solid, and is flexible slightly, and the bamboo shoot fringe is tender and tight, is loved by all superior food.Existing canned high pH value bamboo shoots, product has tart flavour, and mouthfeel is not good, does not very behave and likes, and technology is not advanced when producing, and the technological process required time is longer, generally needs 24 hours just can produce product, therefore yielding poorly of manufacturing enterprise, the cost height, and then cause deficiency in economic performance.
Summary of the invention
The object of the present invention is to provide a kind of shortened process greatly, and product can keep peculiar tastes such as the natural flavors of bamboo shoot and bright, crisp, perfume (or spice), mouthfeel is good, the preparation method of the high pH value bamboo shoots that added value of product is high.
The objective of the invention is to be achieved through the following technical solutions: high pH value bamboo shoots,----boiling----cold floating------------tinning----sterilization----cooling----chilling----warehouse-in refrigeration that clothing is removed in shaping of peeling off that its technological process of production is for selecting materials.Its key problem in technology is: after the tinning goods are carried out secondary, sterilization in open kettle, steam pressure is 4mpa, and the water temperature of sterilization for the first time is 100 ℃, and the time is 20-60 minute, mends full gate water after the sterilization for the first time, seals, and carry out the sterilization second time immediately; The water temperature of sterilization for the second time is 100 ℃, and the time is 10-60 minute; Can after the sterilization cools off with circulating water, is no less than 30 minutes cool time, and the tank body central temperature is reduced to about 30 ℃; It is that-13~-16 ℃ low temperature storehouse is beaten and carried out chilling in cold 1-2 hour that cooled tank body is put into temperature rapidly, and the tank body central temperature is reduced to about 5 ℃ as early as possible.
The present invention compared with prior art has following advantage:
1. the high pH value bamboo shoots of producing with the inventive method can keep peculiar tastes such as the natural flavors of bamboo shoot and bright, crisp, perfume (or spice), does not have tart flavour.
2. produce the technological process of high pH value bamboo shoots with the inventive method and shorten greatly, can finish in 10 hours from the finished product of selecting materials to, production output can increase substantially.
3. the high pH value bamboo shoots of producing with the inventive method, since best in quality, sell well, and added value of product height, and sale price improves nearly 70% than existing product.
The specific embodiment
A kind of high pH value bamboo shoots,----boiling----cold floating------------tinning----sterilization----cooling----chilling----warehouse-in refrigeration that clothing is removed in shaping of peeling off that its technological process of production is: select materials.Adding man-hour, at first the high-quality bamboo shoots fresh, that body is full are put into steam copper, is that 100 ℃, steam pressure are under the condition of 4mpa boiling 40-50 minute in water temperature, pulls out then with circulating water and cools off rapidly and continue with the circulating water rinsing more than 6 hours.Cutting thick old bamboo shoot head with cutter more also scratches bamboo shoot shell top layer along tender tips of bamboo shoot direction, and peel off 1/3 bamboo shoot shell, but keep the bamboo shoot shell of tender tips of bamboo shoot portion (full bamboo shoot long 50%) here, remove the tender clothing of not being with on the bamboo shoot shell part then, with the sheet cutter bamboo shoot head and bamboo shoot tail are repaired again, can not injure the tender tips of bamboo shoot, and peel off the thick shell of bamboo shoot tail to the tender clothing of bamboo shoot.Go into jar after then bamboo shoot shape size bamboo shoot about equally being weighed, clean, and contain 1/3 jar clear water and put into steam copper and carry out the secondary sterilization in open kettle, steam pressure is 4mpa.Tank body sterilization under uncovered situation for the first time, water temperature is 100 ℃, the steam time is 20-60 minute.After carrying out the sterilization first time, after tank body mended full gate water and sealing, under 100 ℃ of water temperature situations, steam and carried out the sterilization second time in 10-60 minute immediately.Again the tank body after sterilization is cooled off with circulating water, be no less than 30 minutes cool time, the tank body central temperature is reduced to about 30 ℃.Put it into temperature then and be-13~-16 ℃ low temperature storehouse and beat and carried out chilling in cold 1-2 hour, the tank body central temperature is reduced to about 5 ℃ as early as possible, can put into temperature and refrigerate standby for-1~3 ℃ storehouse.

Claims (2)

1, a kind of preparation method of high pH value bamboo shoots, its technological process of production is for selecting materials, and------------peeling off,----clothing is removed in shaping, and----------------chilling----warehouse-in refrigeration is characterized in that cold floating: be that 4mpa, water temperature are to carry out re-pasteurization under 100 ℃ of conditions to handle with goods at steam pressure after the tinning in cooling in sterilization in tinning in boiling; Can after the sterilization cools off with circulating water, is no less than 30 minutes cool time, and the tank body central temperature is reduced to about 30 ℃; It is that-13 ~-16 ℃ low temperature storehouse is beaten and carried out chilling in cold 1-2 hour that cooled jar is put into temperature rapidly, and the tank body central temperature is reduced to about 5 ℃ as early as possible.
2, the preparation method of a kind of high pH value bamboo shoots according to claim 1, it is characterized in that: during re-pasteurization, be uncovered sterilization for the first time, sterilizing time is 20-60 minute, after finishing sterilization for the first time tank body is mended full gate water seal mouth, carry out the sterilization second time immediately, sterilizing time is 10-60 minute.
CNA2004100711654A 2004-07-30 2004-07-30 Method for preparing watery fluid bamboo shoot in high pH value Pending CN1726787A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2004100711654A CN1726787A (en) 2004-07-30 2004-07-30 Method for preparing watery fluid bamboo shoot in high pH value

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2004100711654A CN1726787A (en) 2004-07-30 2004-07-30 Method for preparing watery fluid bamboo shoot in high pH value

Publications (1)

Publication Number Publication Date
CN1726787A true CN1726787A (en) 2006-02-01

Family

ID=35926456

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2004100711654A Pending CN1726787A (en) 2004-07-30 2004-07-30 Method for preparing watery fluid bamboo shoot in high pH value

Country Status (1)

Country Link
CN (1) CN1726787A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101507448B (en) * 2009-03-02 2012-02-01 浙江省安吉嘉翔食品有限公司 Boiled bamboo shoots biological preserving method and biological preservative thereof
CN102669252A (en) * 2012-05-25 2012-09-19 浙江省德清县莫干山碧坞笋厂 Storage and preservation method for clear juice bamboo shoots
CN103844222A (en) * 2014-03-12 2014-06-11 马边华兴贸易有限责任公司 Canned water bamboo shoots
CN104472659A (en) * 2014-12-07 2015-04-01 洪寒俊 Processing technology of canned multi-flavor bamboo shoots
CN104522149A (en) * 2014-12-10 2015-04-22 富阳市杭富罐头食品有限公司 Production method of bamboo shoots
CN105981799A (en) * 2015-02-04 2016-10-05 重庆市广兰竹笋种植专业合作社 Sulfur-free fresh-keeping processing and producing technology of bamboo shoots
CN106135387A (en) * 2016-07-13 2016-11-23 湖南农业大学 A kind of south Miscanthus sacchariflorus (Maxim) Benth et Hook f tender stem tinned food manufacture method
CN107927664A (en) * 2017-12-18 2018-04-20 唐石勇 A kind of preparation method of Chinese pepper bubble bamboo shoot

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101507448B (en) * 2009-03-02 2012-02-01 浙江省安吉嘉翔食品有限公司 Boiled bamboo shoots biological preserving method and biological preservative thereof
CN102669252A (en) * 2012-05-25 2012-09-19 浙江省德清县莫干山碧坞笋厂 Storage and preservation method for clear juice bamboo shoots
CN103844222A (en) * 2014-03-12 2014-06-11 马边华兴贸易有限责任公司 Canned water bamboo shoots
CN104472659A (en) * 2014-12-07 2015-04-01 洪寒俊 Processing technology of canned multi-flavor bamboo shoots
CN104522149A (en) * 2014-12-10 2015-04-22 富阳市杭富罐头食品有限公司 Production method of bamboo shoots
CN104522149B (en) * 2014-12-10 2018-01-05 富阳市杭富罐头食品有限公司 A kind of production method of fragrant bamboo shoot
CN105981799A (en) * 2015-02-04 2016-10-05 重庆市广兰竹笋种植专业合作社 Sulfur-free fresh-keeping processing and producing technology of bamboo shoots
CN106135387A (en) * 2016-07-13 2016-11-23 湖南农业大学 A kind of south Miscanthus sacchariflorus (Maxim) Benth et Hook f tender stem tinned food manufacture method
CN107927664A (en) * 2017-12-18 2018-04-20 唐石勇 A kind of preparation method of Chinese pepper bubble bamboo shoot

Similar Documents

Publication Publication Date Title
CN101356985B (en) Production method of direct-edible raw sea-slug
CN101204186A (en) Preserved pineapple and manufacture method
CN102038150A (en) Preparation method of instant chickpea
CN105011187A (en) Processing method for novel hot pot tripe
CN1726787A (en) Method for preparing watery fluid bamboo shoot in high pH value
CN103750193A (en) Peel-free seedless canned grapes and production method thereof
CN101199311A (en) Pawpaw candied fruit and preparation method thereof
CN101623060B (en) Mulberry jam and preparation method thereof
CN103251075A (en) Trepang cucumber pickle and preparation method thereof
CN103844222A (en) Canned water bamboo shoots
CN106579055B (en) Special processing technology of flavored instant loach can
CN101438736A (en) Method for producing canned asparagus spear
CN103202326A (en) Mulberry soft can preparation method
CN101507490A (en) Instant edible fungus with pickle pepper and its production process
CN103340428A (en) Preparation method for convenient agrocybe cylindracea and duck soup
CN114631621A (en) Preparation method of fresh stewed sea cucumber
CN1726808A (en) Method for prepearing delicious bamboo shoot
CN1726809A (en) Method for preparing bitter bamboo shoot in soft package
JPS61293362A (en) Method for cooking soybean
CN104544293A (en) Diet sea cucumber can and processing method thereof
CN101978847A (en) Cantonese loquat new-year greeting candy and preparation method thereof
CN107751690A (en) The slightly preparation method of cucumber (green cucumber) juice beverage a kind ofly
CN106579077A (en) Making method of sauced portunus trituberculatus
CN100405930C (en) Production process of fresh legumen pea catsup
CN108991106A (en) A kind of preparation method of fresh walnut kernel can

Legal Events

Date Code Title Description
C06 Publication
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