CN1965661B - Tender bamboo shoot product preparation process without using water-boiling method - Google Patents
Tender bamboo shoot product preparation process without using water-boiling method Download PDFInfo
- Publication number
- CN1965661B CN1965661B CN2006101548362A CN200610154836A CN1965661B CN 1965661 B CN1965661 B CN 1965661B CN 2006101548362 A CN2006101548362 A CN 2006101548362A CN 200610154836 A CN200610154836 A CN 200610154836A CN 1965661 B CN1965661 B CN 1965661B
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- bamboo shoot
- poach
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- tender
- preparation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Abstract
The invention relates to a method for preparing bamboo shoot product, wherein it comprises that: (1), selecting fresh bamboo shoot; (2), washing and classifying via sizes, removing old one; (3), bagging, weighting, vacuuming sealing; (4), high-temperature disinfecting at 80-125Deg. C, for 10-180min; (5), reducing temperature, detecting for 10-30day at normal temperature. Therefore, the invention can hold all nourishment. And it uses vacuum package and high-temperature disinfection to replace traditional boiling method, while the package bag has no holes.
Description
Technical field
The present invention relates to a kind of preparation method of food, specifically belong to a kind of preparation method without the poach tender bamboo shoot product.
Background technology
The bamboo shoots goods of Xiao Shouing all are main process with the poach in the market, promptly with high-temperature water bright bamboo shoot are boiled the back preservation season producing bamboo shoot, are reprocessed into finished product to seasons of no bamboo shoot and go on the market.Do nutrition like this and run off a lot, the original flavor of bamboo shoot is almost lost; Also having a kind of is to boil and salt down with geavy salt, the packing listing of oven dry back, and the content of this series products salt surpasses amount exponentially, also wants first desalination before the processing that has, and nutrition runs off substantially.
Summary of the invention
Technical problem to be solved by this invention: a kind of preparation method without the poach tender bamboo shoot product is provided.
In order to solve the problems of the technologies described above, the preparation method of tender bamboo shoot product of the present invention adopts following steps: select materials (1), chooses fresh bamboo shoots; (2) after the arrangement of cleaning back size classification, go the old man; (3) after packing, weighing, vacuum packaging is sealed; (4) high temperature sterilization: temperature: 80-125 degree; Time: 10-180 minute; (5) after the cooling, normal temperature detects 10-30 days.
Adopt technique scheme, because bright bamboo shoot do not pass through poach, the nutrition of bright bamboo shoot does not have to run off substantially, and the various nutritional labelings in the prepared bright bamboo shoot are adequately protected.Its changes traditional with the poach or the processing method of pickling with salt, and high temperature sterilization after adopting pack earlier vacuum-packed, and detect 10-30 days at normal temperatures, detect packaging bag whether micropore is arranged, not only safety and sanitation, and kept appearance luster and the inherent nutritional labeling of tender bamboo shoot to greatest extent, and have the modern popular local flavor again, be fit to edible throughout the year.
In order to solve the problems of the technologies described above, the present invention adopts following further technical scheme:
Wherein the bright bamboo shoot that step (2) is made are peeled off, and cut into slices, microwave de-enzyming again.
In order to solve the problems of the technologies described above, the present invention also adopts following further technical scheme:
Wherein the bright bamboo shoot that step (2) is made are peeled off, and the bamboo shoot body are vertically broken microwave de-enzyming, oven dry again.
The present invention can be processed into multiple bamboo shoot products such as dried bamboo shoots, bamboo shoot sheet, silk, bar, fourth, piece by the needs of different product.
The specific embodiment
Embodiment 1:
1, at first selected bamboo shoots fresh, no disease and pest;
2, clean back classification arrangement, go the old man, put in order according to size specification;
3, automatic bagging, weigh, vacuum packaging is sealed;
4, high temperature sterilization: temperature 80 degree, 180 minutes time;
5, after the cooling, normal temperature detects 10 days.
Can be made into the hand-peeled bamboo shoots product of band shell as stated above.
Embodiment 2:
1, at first selected bamboo shoots fresh, no disease and pest;
2, clean back classification arrangement, go the old man, put in order according to size specification;
Bacterium, and detect 10-30 days at normal temperatures, whether detect packaging bag has micropore, not only safety and sanitation, and kept appearance luster and the inherent nutritional labeling of tender bamboo shoot to greatest extent, and have the modern popular local flavor again, be fit to edible throughout the year.
In order to solve the problems of the technologies described above, the present invention adopts following further technical scheme:
Wherein the bright bamboo shoot that step (2) is made are peeled off, and cut into slices, microwave de-enzyming again.
In order to solve the problems of the technologies described above, the present invention also adopts following further technical scheme:
Wherein the bright bamboo shoot that step (2) is made are peeled off, and the bamboo shoot body are vertically broken microwave de-enzyming, oven dry again.
The present invention can be processed into multiple bamboo shoot products such as dried bamboo shoots, bamboo shoot sheet, silk, bar, fourth, piece by the needs of different product.
The specific embodiment
Embodiment 1:
1, at first selected bamboo shoots fresh, no disease and pest;
2, clean back classification arrangement, go the old man, put in order according to size specification;
3, automatic bagging, weigh, vacuum packaging is sealed;
4, high temperature sterilization: temperature 80 degree, 180 minutes time;
5, after the cooling, normal temperature detects 10 days.
Can be made into the hand-peeled bamboo shoots product of band shell as stated above.
Embodiment 2:
1, at first selected bamboo shoots fresh, no disease and pest;
2, clean back classification arrangement, go the old man, put in order according to size specification;
3, bright bamboo shoot are peeled off, use the slicer auto slice;
4, microwave de-enzyming;
5, automatic bagging, weigh, vacuum packaging is sealed;
6, high temperature sterilization: temperature 125 degree, 10 minutes time;
7, after the cooling, normal temperature detects 15 days.
Can be made into tender bamboo shoot sheet as stated above.
Embodiment 3:
1, at first selected bamboo shoots fresh, no disease and pest;
2, clean back classification arrangement, go the old man, put in order according to size specification;
3, bright bamboo shoot are peeled off, the bamboo shoot body is vertically broken;
4, microwave de-enzyming;
5, oven dry: 8 hours time, temperature 90 degree will dry by the fire with the clean energy resource electricity.
6, automatic bagging, weigh, vacuum packaging is sealed;
7, high temperature sterilization: temperature 100 degree, 60 minutes time;
8, after the cooling, normal temperature detects 30 days.
Can be made into dried bamboo shoots as stated above.
Tender bamboo shoot product by above-mentioned explained hereafter is compared with boiled bamboo shoots: boiled bamboo shoots amino acid and mineral matter run off substantially, and color and luster is black group look, keeps more than 80% without poach nutrition, and the bamboo shoot flavor is dense, and color and luster is fresh; Time processing becomes product, and the shelf-life is more than 12 months.
Claims (4)
1. preparation method of poach tender bamboo shoot product not, it is characterized in that adopting following steps: select materials (1), chooses fresh bamboo shoots; (2) after the arrangement of cleaning back size classification, go the old man; (3) after packing, weighing, vacuum packaging is sealed; (4) high temperature sterilization: temperature 80-125 degree; Time 10-180 minute; (5) after the cooling, normal temperature detects 10-30 days.
2. the preparation method of a kind of not poach tender bamboo shoot product as claimed in claim 1 is characterized in that: wherein the bright bamboo shoot that step (2) is made are peeled off, and cut into slices, microwave de-enzyming again.
3. the preparation method of a kind of not poach tender bamboo shoot product as claimed in claim 1 is characterized in that: wherein the bright bamboo shoot that step (2) is made are peeled off, and the bamboo shoot body are vertically broken microwave de-enzyming, oven dry again.
4. the preparation method of a kind of not poach tender bamboo shoot product as claimed in claim 3 is characterized in that: wherein drying time is 8 hours, temperature 90 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101548362A CN1965661B (en) | 2006-11-27 | 2006-11-27 | Tender bamboo shoot product preparation process without using water-boiling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101548362A CN1965661B (en) | 2006-11-27 | 2006-11-27 | Tender bamboo shoot product preparation process without using water-boiling method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1965661A CN1965661A (en) | 2007-05-23 |
| CN1965661B true CN1965661B (en) | 2010-06-16 |
Family
ID=38074778
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006101548362A Expired - Fee Related CN1965661B (en) | 2006-11-27 | 2006-11-27 | Tender bamboo shoot product preparation process without using water-boiling method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1965661B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305746B (en) * | 2008-05-30 | 2010-05-12 | 宁国市乡味源农产品开发有限公司 | Preservation method of bamboo shoot |
| 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 |
| CN103109918A (en) * | 2013-03-12 | 2013-05-22 | 戴光荣 | Bamboo shoot preserving processing method |
| CN103461460A (en) * | 2013-09-06 | 2013-12-25 | 正安县顶箐方竹笋有限公司 | Preservation method of square bamboo shoots |
| CN105685211A (en) * | 2014-11-28 | 2016-06-22 | 广西大学 | A bamboo shoot fresh-keeping method |
| CN106539015A (en) * | 2016-10-31 | 2017-03-29 | 重庆广恒食品开发有限公司 | The processing method of bubble green pepper bamboo sprout |
| CN107212075B (en) * | 2017-06-26 | 2020-12-01 | 谭庆尧 | Bamboo shoot fresh-keeping process without adding any food additive |
| CN111671061A (en) * | 2020-07-10 | 2020-09-18 | 宁波浙东大竹海景区开发有限公司 | Fresh bamboo shoot processing method and fresh bamboo shoot food preparation process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155392A (en) * | 1995-12-03 | 1997-07-30 | 罗春英 | Preserving and processing method for edible bamboo shoots |
| CN1483363A (en) * | 2002-09-22 | 2004-03-24 | 顾小平 | Method for bamboo shoots preparation and freshness-retaining method |
-
2006
- 2006-11-27 CN CN2006101548362A patent/CN1965661B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155392A (en) * | 1995-12-03 | 1997-07-30 | 罗春英 | Preserving and processing method for edible bamboo shoots |
| CN1483363A (en) * | 2002-09-22 | 2004-03-24 | 顾小平 | Method for bamboo shoots preparation and freshness-retaining method |
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| Publication number | Publication date |
|---|---|
| CN1965661A (en) | 2007-05-23 |
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100616 Termination date: 20121127 |