Processing method of flexible package fresh bamboo shoots

A processing method and flexible packaging technology, which are applied in the directions of fruit and vegetable preservation, heating preservation of fruits/vegetables, food preservation, etc., to achieve the effects of small nutrient loss, excellent color and hardness

Inactive Publication Date: 2010-06-16
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

One of the biggest disadvantages of iron tin cans is that it is difficult to open without a kni...

Method used

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  • Processing method of flexible package fresh bamboo shoots

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Select high-quality fresh square bamboo shoots, wash and remove impurities, peel off the sheath leaves, blanch in boiling water for 3 minutes, remove them after they are broken, and put them in clean water to cool, then screen the bamboo shoots with uniform size and thickness, and cut off the base of the shoots with serious discoloration After sloughing off the surface water, add fresh-keeping solution (the addition is 10%-15% of the solid), and the mass fractions of each component in the fresh-keeping solution are: citric acid 1.5%, phytic acid 0.05%, calcium chloride 0.3%, Vacuum sealing (vacuum degree is 0.095Mpa during sealing), the bamboo shoot that packs is through microwave sterilization, and sterilization power is 750W, and sterilization time is 4min. After sterilization, immediately cool to below 30°C. The finished product is kept at 37°C for 7 days, and the swelling bag is removed, and stored in the warehouse.

[0020] The soft-packed square bamboo shoots pre...

Embodiment 2

[0025] Select high-quality fresh moso bamboo shoots, wash and remove impurities, peel off the sheath leaves, blanch in boiling water for 8 minutes, remove them after they are cut off, put them in clean water to cool, and after trimming, cut the cooked moso bamboo shoots lengthwise into slices with a thickness of After removing the surface water, add fresh-keeping solution (10-15% of the solid content), and the mass fractions of each component in the fresh-keeping solution are: citric acid 2%, phytic acid 0.08%, calcium chloride 0.35%, vacuum sealing (vacuum degree is 0.095Mpa during sealing), the bamboo shoot that packs is through microwave sterilization, and sterilization power is 900W, and sterilization time is 3min. After sterilization, immediately cool to below 30°C. The finished product is kept at 37°C for 7 days, and the swelling bag is removed, and stored in the warehouse.

[0026] The soft-packed moso bamboo shoots made by the method of the invention are ivory white, ...

Embodiment 3

[0028] Select high-quality fresh bamboo shoots, wash and remove impurities, peel off the sheath leaves, blanch in boiling water for 5 minutes, remove them after they are cut off, put them in clean water to cool, cut the cooked bamboo shoots along the longitudinal center line, and cut them off For the base of the bamboo shoots with severe discoloration, after removing the surface water, add fresh-keeping solution (10-15% of the solid content), and the mass fractions of each component in the fresh-keeping solution are: 1.5% citric acid, 0.5% phytic acid, chlorinated Calcium 0.3%, vacuum sealing (vacuum degree is 0.095Mpa during sealing), the bamboo shoot that will pack is through microwave sterilization, and sterilization power is 750W, and sterilization time is 6min. After sterilization, immediately cool to below 30°C. The finished product is kept at 37°C for 7 days, and the swelling bag is removed, and stored in the warehouse.

[0029] The soft-packed thunder bamboo shoots pr...

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Abstract

The invention belongs to the technical field of agricultural and sideline product processing, in particular to a processing method of flexible package fresh bamboo shoots, comprising the specific technological processes: sorting, cleaning/tidying, blanching (killing out), cooling, screening, adding preservative, vacuum packaging, sterilizing, cooling and obtaining finished products. Compared with the current processing method in the market, the invention has unique technology and adopts a sulphur-free formula; the prepared flexible package fresh bamboo shoot has the advantages of high quality, high safety, convenient eating, small loss of vitamin C, convenient storage and transportation, long quality guarantee period (12 months for refrigeration, and 6 months for normal temperature) and the like. The flexible package fresh bamboo shoot prepared with the invention improves the economy of bamboo shoots and is suitable for diversifying consumer demand at present.

Description

technical field [0001] The invention belongs to the technical field of agricultural by-product processing, and in particular relates to a flexible packaging processing method for fresh bamboo shoots. Background technique [0002] Bamboo shoots are edible tender, fat, short and strong bamboo shoots of perennial evergreen woody plants. They are native to China, have strong adaptability, and are cultivated in many types. At present, the annual output of bamboo shoots in my country is about 1.6 million tons. Nutritional value, its unique crude fiber, rich trace elements, multivitamins and amino acids, and its green and pollution-free growth environment make it one of the best green foods. However, due to the relatively concentrated season of fresh bamboo shoots, the faster aging of bamboo shoot fibers, and a shorter shelf life, it is not conducive to the transportation, storage and marketing of fresh bamboo shoots in different places. And the fresh-keeping and color-protecting t...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/005A23B7/04A23B7/154A23B7/157A23B7/015
Inventor 王洪新杨乐娄忠
Owner JIANGNAN UNIV
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