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.

Inactive Publication Date: 2007-10-17
郑金池
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0011] In order to overcome the difficulties and shortcomings of the existing fresh-keeping methods for bamboo shoots, the present invention provides a method for producing original bamboo shoots

Method used

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  • Method for manufacturing original flavor bamboo shoots

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Embodiment Construction

[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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Abstract

The present invention discloses a method for manufacturing original flavor bamboo shoots, putting the new harvesting bamboo shoots into pressure cooker and cooking under 100 DEG C, peeling the bamboo shoot shell after taken out of the cooker (also can not peel the bamboo shoot shell), washing it in cleaning water, then putting it in the tinplate bucket about half bucket, and adding alkaline water, putting the tinplate bucket into high-pressure steam oven heating about 30 to 60min to sterilizing, so as to killing microbe and other corruptible bacteria, and inhibiting oxidation generating at the same time, after finishing high temperature heating process, putting bamboo shoots into vacuum bucket in disinfection room and pumping vacuum, keeping the vacuum bucket about 7 to 10 days, to killing the activated cells and bacteria existing in bamboo shoots resulting as long time hypoxia, and then taking out the bamboo shoots form vacuum bucket to packaging, thus can make bamboo shoots keep about 1 year, no need freezing and cold storage, not acidification and maintain original flavor.

Description

technical field [0001] The invention relates to a method for producing bamboo shoots, in particular to a method for producing original-flavored bamboo shoots. Background technique [0002] Bamboo shoots are mostly planted in mountainous areas. Due to inconvenient transportation, the sour and dried bamboo shoots processed by local methods are of low value and are resold by vendors. The cultivation methods are very extensive, and most of them do not fertilize and cultivate soil, and only rely on the original soil of the newly reclaimed land. Fertility produces bamboo shoots year after year, resulting in low output and a decrease in the income of bamboo shoot farmers, which in turn leads to an outflow of rural population. [0003] Green bamboo shoots are delicate, tender, delicious, and low-calorie food, which is preferred by most people, including Chinese from Eastern countries and overseas. Even more attached to this delicious fruits and vegetables. In recent years, there a...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L3/005B65B31/02A23L19/00
Inventor 郑金池
Owner 郑金池
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