Preservation method of bamboo shoot

Abstract

A method for keeping bamboo shoots fresh comprises peeling, removing stumps, cutting and washing; and removing green, pickling and dehydrating until the water content is lower than or equal to 12%. The green removal is carried out by heating the pretreated bamboo shoots in hot water at 90-96 DEG C for 3-5 minutes. The pickling includes mixing the green-removed bamboo shoots with 1-5 wt% of edible salt and 2-7 wt% of saccharide compound, stirring intensively and standing for 5-20 minutes. The fresh bamboo shoots treated by the method allow a refreshing time of above 12 months, and can be restored with a restoring degree of 95% after being soaked in water. The restored bamboo shoots have toughness and crisp and fresh texture, appears uniformly in yellow brown and can retain the original color, flavor and taste of the fresh bamboo shoots. A detection result shows that the nutritional ingredients such as 17 amino acids can be kept above 95%.

Description

Method for keeping fresh of bamboo shoots 1. Technical Field The invention relates to a method for preserving vegetables, in particular to a method for preserving bamboo shoots. 2. Background technology Bamboo shoots are a traditional food in our country and a nutritious vegetable that people love. Bamboo shoots contain 18 kinds of amino acids, some of which are necessary for the human body. The total amount of amino acids in 100g of fresh bamboo shoots is about 2g. Bamboo shoots also contain trace elements necessary for the human body, such as Se and Ge. In view of its high protein, low fat, Se and other trace elements, and its rich dietary fiber, bamboo shoots are known as "health food". Bamboo shoots are the enlarged buds and young stems of bamboo. They are characterized by high fiber and low fat, and are easy to lignify at room temperature. After the bamboo shoots are harvested and stored at room temperature for 24 hours, 60% of the parts are lignified. After 48 hours , Alm...

AI Technical Summary

Problems solved by technology

The traditional method is to cook the harvested fresh bamboo shoots, or add chemical preservatives for storage, such as the addition of potassium sorbate disclosed in ZL86103151, the addition of sodium metabisulfite and sodium benzoate disclosed in ZL90109091, and the addition of potassium sorbate, lactic acid and citric acid and other compound antiseptic and preservatives, or pickled with salt or stored in water, etc., the antiseptic and fresh storage of cooked bamboo shoots will seriously affect the taste, such as decreased crispness, sour taste, etc.