Boiled bamboo shoots biological preserving method and biological preservative thereof

A biological preservative, bamboo shoot technology, applied in the direction of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of poor product taste, product acid return, inedible, etc., to ensure fresh taste and color, and meet taste requirements. Effect

Active Publication Date: 2009-08-19
ZHEJIANG ANJIJIAXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It will often happen that within 2-3 months after the product goes on the market, the product will return to acid and the bag will swell, resulting in poor taste, peculiar smell, or even inedibility

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] (1) Selection of raw materials: select bamboo shoots with a length of ≤36 cm, a weight of ≤2 kg, a collection time of ≤14 hours, no sediment, no insect spots, and no oil stains for use;

[0013] (2) Cooking, cooling: the spare bamboo shoots were steamed for 90 minutes in a pressure cooker with a steam pressure of 4mpa, then put into clear water at normal temperature to cool, and the cooling should be even and thorough;

[0014] (3) Shelling and shaping: peel off the bamboo shoot shell, remove the bamboo shoot clothing, cut off the aged part, clean the soil and dirt at the root, trim the wound, cut off the thick fiber part of the bamboo head, make the incision even, and put the bamboo shoot meat in a room temperature room in time In clear water, prevent excessive water loss and dullness;

[0015] (4) Rinsing and canning: Rinse in clean water at room temperature for 45 hours, and when the pH value reaches 4.2-4.3, put it into a rust-free, non-depressed and clean tank;

...

Embodiment 2

[0021] (1) Raw material selection: select bamboo shoots with a length ≤ 30 cm, a weight ≤ 1.5 kg, a collection time ≤ 14 hours, no sediment, no insect spots, no oil stains;

[0022] (2) Cooking, cooling: the spare bamboo shoots were steamed in a pressure cooker with a steam pressure of 4mpa for 80 minutes, then put into clear water at normal temperature to cool, and the cooling should be even and thorough;

[0023] (3) Shelling and shaping: peel off the bamboo shoot shell, remove the bamboo shoot clothing, cut off the aged part, clean the soil and dirt at the root, trim the wound, cut off the thick fiber part of the bamboo head, make the incision even, and put the bamboo shoot meat in a room temperature room in time In clear water, prevent excessive water loss and dullness;

[0024] (4) Rinsing and canning: Rinse in clean water at room temperature for 45 hours, and when the pH value reaches 4.2-4.3, put it into a rust-free, non-depressed and clean tank;

[0025] (5) Steriliza...

Embodiment 3

[0030] (1) Selection of raw materials: select bamboo shoots with a length of ≤25 cm, a weight of ≤1 kg, a collection time of ≤14 hours, no sediment, no insect spots, and no oil stains for use;

[0031] (2) Cooking, cooling: the spare bamboo shoots were steamed for 70 minutes in a pressure cooker with a steam pressure of 4mpa, then put into clear water at normal temperature to cool, and the cooling should be even and thorough;

[0032] (3) Shelling and shaping: peel off the bamboo shoot shell, remove the bamboo shoot clothing, cut off the aged part, clean the soil and dirt at the root, trim the wound, cut off the thick fiber part of the bamboo head, make the incision even, and put the bamboo shoot meat in a room temperature room in time In clear water, prevent excessive water loss and dullness;

[0033] (4) Rinsing and canning: Rinse in clean water at room temperature for 45 hours, and when the pH value reaches 4.2-4.3, put it into a rust-free, non-depressed and clean tank;

...

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PUM

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Abstract

The invention discloses a method for biologically preserving water-cooked bamboo shoots, which comprises the following steps of: (1) selection of raw materials; (2) cooking and cooling; (3) peeling and reshaping; (4) rinsing and canning; (5) sterilization and can sealing; and (6) warehousing, wherein the sterilization and the can sealing in the step (5) comprise the following steps: adding a biological antistaling agent into bamboo shoot cans, and injecting boiled clear water into the bamboo shoot cans; placing the bamboo shoot cans into a pressure tank with a steam pressure of 2 kg / cm for cooking and sterilizing for 2 hours, and opening the pressure tank to inject the boiled clear water into the bamboo shoot cans for 3 to 4 times in the cooking and sterilizing process, wherein the injection interval time is 2 to 3 minutes per time; and sealing the bamboo shoot cans, cooling the bamboo shoot cans, washing the outer surfaces of the bamboo shoot cans to be clean, and smearing white mineral oil on sealing positions. The invention also discloses the biological antistaling agent applied to the method for making the water-cooked bamboo shoots. The biological antistaling agent comprises the following compositions: chitosan, phytic acid, ethanol, and the balance being water. The biological antistaling agent has the advantages of energy conservation and emission reduction, consolidated sterilization function, and guarantee of fresh mouthfeel and color and luster of the bamboo shoots.

Description

technical field [0001] The invention relates to a biological fresh-keeping method for boiled bamboo shoots, and also relates to a biological fresh-keeping agent for the biological fresh-keeping method. Background technique [0002] In order to prolong the eating time of bamboo shoots, it is usually realized by boiling and sterilizing in the existing technology. Since the production process of boiled bamboo shoots is mainly characterized by boiling and heat sterilization, natural lactic acid fermentation is generally used. The lactic acid products produced during the growth of lactic acid bacteria can inhibit the harmful microorganisms mixed in the product by reducing the pH value (generally pH 4.2-4.8) in the product. After this treatment, the taste of the product will become poor (mainly manifested as pH value is low), consumers are reluctant to accept. It will also often occur that within 2-3 months after the product is launched, the product will experience acid regurgita...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/005A23B7/153A23B7/154A23B7/155
Inventor 伊奎鑫
Owner ZHEJIANG ANJIJIAXIANG FOOD
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