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Method for keeping bamboo shoots fresh

A fresh-keeping method and bamboo shoot technology are applied in the directions of fruit and vegetable preservation, food preservation, heating preservation of fruits/vegetables, etc.

Inactive Publication Date: 2010-10-06
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention provides a simple and feasible bamboo shoot fresh-keeping method, which overcomes the disadvantage that preservatives must be added in the current bamboo shoot fresh-keeping technology, and is a green and pollution-free fresh-keeping technology

Method used

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  • Method for keeping bamboo shoots fresh
  • Method for keeping bamboo shoots fresh

Examples

Experimental program
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Effect test

Embodiment 1

[0017] Take 10 kilograms of fresh bamboo shoots, about 8 kilograms in weight after shelling, and then cut them into appropriate sizes, as long as they can be put into storage containers. Take a stainless steel pot, put the cut bamboo shoots into the pot, then take calcium chloride and sodium chloride with a mass ratio of 1:1, add water to make a mixed solution, and make the calcium chloride and chlorine in the prepared mixed solution The mass percent concentration of sodium chloride is 0.4%. Add the prepared mixed solution into the pot with bamboo shoots. The amount of addition should be suitable for submerging the bamboo shoots. After heating and boiling, take out the bamboo shoots with a screen and put them directly into the pot. In the plastic container that has been pasteurized in advance, without cooling, add boiling water at 100°C to directly immerse the bamboo shoots, fill it up to the mouth of the bottle, and seal it for storage. The bamboo shoots stored by this method...

Embodiment 2

[0019] Take 10 kilograms of fresh bamboo shoots, about 8 kilograms in weight after shelling, and then cut them into appropriate sizes, as long as they can be put into storage containers. Take a stainless steel pot, put the cut bamboo shoots into the pot, then take calcium chloride and sodium chloride with a mass ratio of 1:1.5, add water to configure a mixed solution, and make the mass of calcium chloride in the configured mixed solution The percentage concentration is 0.5%. Add the prepared mixed solution into the pot with bamboo shoots. The amount of addition is suitable for submerging the bamboo shoots. After heating and boiling, take out the bamboo shoots directly with a sieve and put them directly into the pot that has been pasteurized beforehand. In a glass container without cooling, add hot boiling water at 80°C to directly immerse the bamboo shoots, fill up to the mouth of the bottle, cover and seal for storage. The bamboo shoots stored by this method can be stored ind...

Embodiment 3

[0021] Take 10 kilograms of fresh bamboo shoots, about 8 kilograms in weight after shelling, and then cut them into appropriate sizes, as long as they can be put into storage containers. Take a stainless steel pot, put the cut bamboo shoots into the pot, then take calcium chloride and sodium chloride with a mass ratio of 1:1.2, add water to configure a mixed solution, and make the mass of calcium chloride in the configured mixed solution The percentage concentration is 0.6%. Add the prepared mixed solution into the pot with bamboo shoots. The amount of addition should be suitable for submerging the bamboo shoots. After heating and boiling, take out the bamboo shoots directly with a sieve and put them directly into the pot that has been pasteurized beforehand. In a glass container without cooling, add hot boiling water at 70°C to directly immerse the bamboo shoots, fill up to the mouth of the bottle, cover and seal for storage. The bamboo shoots stored by this method can be sto...

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Abstract

The invention provides green technology for keeping bamboo shoots fresh, which comprise the following steps of: husking and slicing fresh bamboo shoots; adding the husked and sliced bamboo shoots into mixed solution which is prepared from calcium chloride and sodium chloride in a mass ratio of 1:1-1:1.5, wherein the calcium chloride accounts for 0.4 to 0.6 percent of the mass of the total solution; cooking the bamboo shoots for sterilizing; directly putting the cooked bamboo shoots into a container on which pasteurization is performed in advance; adding hot boiled water into a plastic bottle to exhaust air in the bottle until the bamboo shoots are submerged by the water and the water level of the bottle reaches the neck of the bottle; and sealing a bottle cap for storing. The bamboo shoots stored by a method are non-toxic, do not have sour or peculiar smell and have normal color and certain brittleness. The retention period of the bamboo shoots can reach over 12 months. The method of the invention has the advantages of small investment, simple device, convenient operation and the like.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping method for cooked bamboo shoots. Background technique [0002] The production period of bamboo shoots is concentrated and the output is large. In addition, the economic benefits of bamboo shoot processing plants are poor, the purchase of bamboo shoots is limited, and bamboo shoot farmers cannot sell them in time, resulting in waste of bamboo shoots every year. Bamboo shoot farmers urgently need to solve the problem of preservation and value-added of bamboo shoots. [0003] Preservation in the strict sense means to use all feasible means and technical measures to delay and delay the quality of crops from changing to bad. At the same time, due to the continuous improvement of storage and packaging conditions, the social demand for fresh products is expected to be met. Therefore, compared with traditional fresh-keeping methods, the current resea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/157A23B7/005
Inventor 吴丹叶兴乾陈建初
Owner ZHEJIANG UNIV
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