Method for manufacturing original flavor bamboo shoots
A bamboo shoot shell and pressure cooker technology, which is applied in the field of manufacturing original bamboo shoots, can solve the problems of difficulty in keeping bamboo shoots fresh, and achieve the effects of long storage time, long fresh-keeping time, and satisfying market needs.
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[0018] As shown in Figure 1, the method for producing original bamboo shoots in the present invention mainly includes putting the harvested bamboo shoots into a pressure cooker and cooking Liqing (1) at a temperature of about 100°C, and cooking Liqing (1) in a pressure cooker After the pot, enter the aseptic room to remove the bamboo shoots (2) (you can also not remove the bamboo shoots), and wash the bamboo shoots with about 0°C-2°C in water (3), so that the bamboo shoots are cooled instantly to prevent Oxidation, put the washed bamboo shoots into a tinplate bucket and add alkaline water (5). The remaining air in the bamboo shoots is discharged, and the pH of the alkaline water is PH9.0-PH10. Using the alkaline water as a function of inhibiting bacterial activity, put the tinplate barrel into a high-pressure steam furnace to heat (6), and the heating temperature About 150°C-200°C, heat at high temperature for about 30-60 minutes to sterilize, to kill microbes and other perish...
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