JPS611345A - Method for storing large amount of bamboo shoot for long period - Google Patents

Abstract

PURPOSE:To enable the preservation of a large amount of bamboo shoot for a long period essentially in raw state, without causing the degradation of taste and flavor nor necessitating the removal of harshness, by cooling and freezing bamboo shoot until the temperature of the whole bamboo shoot reaches below a specific level, and storing the shoot after glazing. CONSTITUTION:Bamboo shoots are cooled and frozen in a manner to lower the temperature of each shoot essentially to about <=-20 deg.C in a short time, and the frozen shoot is glazed with essentially thin ice film. The glazed bamboo shoot is stored in an atmosphere keeping a proper temperature (preferably 0--10 deg.C) to prevent the melting of the ice film. Preferably, the glazed bamboo shoot is wrapped with a vinyl film and packed in a cardboard box.

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Field of Industrial Application The present invention relates to a method for storing shank, and more particularly to a method for storing a large amount of shank in a substantially raw state for a long period of time.

(2) As is well known in the art, if bamboo leaves are left in the same state as they are harvested, they will become hard within a day and become even more dull, making them worthless as a product.

Therefore, the conventional methods for long-term storage of the harvested bamboo shoots include peeling the harvested seeds, boiling them, removing the scum, and making them into one container, or drying them as in the Chinese method. Ta.

However, compared to the case where raw shabu is cooked, the 1-packed shabu is a bit different, and in addition, it does not spoil the flavor, etc., which is unique to the Japanese people. In the trading market, it is unreasonable that the purchaser only has to check whether the filled jar is a defective product or whether the amount of bamboo shoots is included in the labeling guide after opening the can. It's happening all the time. In addition, the gap between bamboo shoots is filled with water to prevent the bamboo shoots from oxidizing during storage, but for example, when bamboo shoots are packed in a commonly used gallon can, For example, in order to make 10 to 11 roasted soybeans, 7 to 10 roasted
It can hold 8kg of water. Therefore, transportation costs, storage costs, etc. had to be relatively high. In addition, in order to make one bamboo shoot, it is necessary to peel and boil the bamboo shoots, which is not only time-consuming, but also requires large-scale machinery and equipment that is used temporarily in the bamboo production area. It had to be located in an adjacent location.

On the other hand, if it were treated as if it were incoherent, it would become something completely different from its original nature, which is a well-known jealousy. Therefore, raw bamboo is only a temporary seasonal product, and its marketability and price vary greatly depending on the harvest in a given year, causing instability in the producer's income. There were only so many things I could bring about.

(3) Problems to be Solved by the Invention The present invention eliminates the drawbacks of the prior art as described above, and allows the storage of large amounts of scallions for a long period of time in substantially raw form without loss of flavor. Our goal is to provide a method that can be used.

Furthermore, it is an object of the present invention to provide a method for storing bamboo shoots, which allows bamboo shoots to be sold as bamboo shoots, which can substantially eliminate the scum that has been necessary until now when cooking bamboo shoots.

(4) Means to Solve the Problems The present invention substantially reduces the temperature of the bamboo shoots themselves in a raw state to a temperature of about -20°C or less so that cell tissue destruction of the bamboo shoots essentially does not occur. After cooling and freezing for an hour, the frozen oysters are then momentarily immersed in water to substantially eliminate the loss of water in the oysters themselves during subsequent storage. Each piece is glazed with a thin film of ice and stored in an atmosphere below 0°C.

This makes it possible to store the eel in the same condition as raw for a long period of time, from months to months or, if necessary, to years, and also allows large amounts of eel to be processed and stored at once.

(5) Example 100 Icg raw sardines with skin frozen storage temperature -4
A globe of an internal thermometer was inserted into each of 30 appropriately selected bamboo shoots placed in a freezer with a freezing capacity of 0℃, and the temperature (i.e., the temperature of the bamboo shoots themselves) was measured. When we measured the relationship with the cooling time, we found that the average temperature was -12°C after 1 hour, -29°C after 2 hours, and -40°C after 6 hours (however, the inner thickness temperature at the start of cooling was +1°C). Ta. Here, the cooling time required to reach -20℃ was about 1.5 hours on average, and the longest time was 1.7 hours, so the cooling time to -20℃ was It is easy to understand that 2 hours at most is sufficient for this purpose.

The frozen bamboo shoots are momentarily immersed in water for a cooling time of 2 hours or more, and glazed so that each bamboo is entirely covered with a thin layer of ice. This can prevent the water from being lost during subsequent storage.

The glazed and frozen shoots were stored in an atmosphere at -10°C, and after 6 months, 6 months, 9 months, and 1
When I took it out a year later, thawed it, and ate it as is, there was almost no bitterness, and even when I simply cooked the thawed eel and simmered it using a common cooking method, I could hardly feel any bitterness.

It has been chemically proven that this phenomenon occurs when the enzymes that cause rottenness are leaked out of the bamboo shoots due to partial destruction of the cells during thawing. On the other hand, in terms of tooth response, it had a feel similar to that of freshly harvested scallions with the scum removed, and compared to the boiled bamboo shoots, I was able to enjoy more than enough tooth response.

This means that removing the scum, which must be done in conventional methods of cooking bamboo shoots, can be eliminated.

On the other hand, in the case of storing a large quantity (ton unit) of shun on a commercial scale, which is another object of the present invention, the process is basically the same as described above. To store the eel, the eel is divided into approximately 10 kg to 60 pieces, packed in breathable baskets, etc., and stacked in a freezer with a freezing capacity of -40°C to cool it, so that it can be easily handled in the subsequent processing steps. Freeze at -20°C or below. At this time, the relationship between the temperature of the plant itself and the cooling time was, on average, -8℃ after 1 hour, -10℃ after 6 hours, -15℃ after 4 hours, and -26℃ after 5 hours. . Also, the average time it takes for the temperature of the plant itself to reach -20°C is about 4.5 hours, and the longest cooling time is 4.8 hours, so 5 hours is sufficient. be.

As mentioned above, this frozen bamboo is glazed and stored in an atmosphere below 0°C.
For convenience during shipping, it is preferable to put an appropriate amount of mullet in plastic and pack it in a cardboard box after glazing. It is possible to prevent items from leaking outside and contaminating the cardboard box or damaging other products placed together.

The bamboo that has been frozen and stored as described above is thawed and cooked, but there are no particular restrictions on the thawing method, and any thawing method such as rapid thawing, natural thawing, or slow thawing can be applied. It is.

What should be noted here is that no matter which thawing method is used, after thawing the food is left in a sterilized state;
It was also possible to eat it.Compared to the bamboo before being stored frozen, the bamboo after thawing becomes slightly softer while remaining more than enough hardness.

This eliminates the need to remove the scum from the shoots, which was commonly done in the past, and also eliminates the need to remove the scum from the shoots that have become hard due to a relatively long period of time since harvest. This means that it is possible to make the bamboo basket substantially equivalent to the bamboo basket, which is traded as a so-called luxury item.

In addition, as an example of a thawing method, you can put it in an alkaline aqueous solution or well-known water for removing bitterness, and put it in a
It should be noted that the shear can be completely removed by thawing the frozen seaweed in a shorter time than the conventional method of 5 hours.

The above-mentioned method of freezing bamboo shoots is so-called quick freezing, which is particularly economical when carried out on a commercial scale, as it can shorten the freezing process time and increase the amount that can be processed at one time. Able to carry out freezing process. In addition, the ice particles that crystallize inside the cylinder become large ice particles in slow freezing, which tends to make the thawed shell excessively soft and heartless, whereas rapid freezing Fortunately, it crystallizes with very small ice particles, so it won't become too soft after thawing.

On the other hand, the storage temperature should be such that there is no risk that the small ice particles quickly frozen and polycrystallined in the cylinder will melt and recrystallize into larger ice particles, but as mentioned above, the cylinder should not be glazed. It is sufficient that the temperature at least at which the ice coating resulting from the glazing process is not substantially melted is sufficient, and therefore, from a commercial point of view,
Appropriate temperature with the lowest frozen storage cost (e.g. 0°C to
It is preferable to store it at a temperature of about -10°C.

(6) Effects As described above, according to the present invention, not only can the bamboo shoots be stored in a substantially raw state for a long period of time, but there is no need to separately remove the scum when cooking. Furthermore, it is possible to make bamboo shoots that have been harvested for a considerable period of time or those that have grown a little overgrown into the same quality as bamboo shoots that are considered high-quality products; can be supplied to consumers at low cost throughout the year.

Claims (1)

[Claims] The temperature of each stock is cooled to approximately −20°C or less in a substantially short period of time to freeze it, and the frozen stock is subjected to a glazing treatment so as to be covered with a substantially thin film of ice, and A method for storing a large quantity of bamboo shoots for a long period of time, which is characterized by storing bamboo shoots in an atmosphere at an appropriate temperature so that at least the ice film does not melt.