Method for producing salinized dried bamboo shoots

Abstract

The invention relates to a method for producing salinized dried bamboo shoots, in particular to a method for producing dried bamboo shoots. The method comprises the following steps of: collecting fresh bamboo shoots; shelling the collected fresh bamboo shoots; removing mature bamboo shoots; trimming the remaining bamboo shoots; cleaning the repaired bamboo shoots; boiling the cleaned bamboo shoots with water to kill green; cooling and rinsing the water-boiled bamboo shoots; pressing the cooled and rinsed bamboo shoots and fermenting the pressed bamboo shoots; and drying the fermented bamboo shoots naturally or by baking. The method is characterized in that: a saline water soaking process is performed between a cooling and rinsing process and a pressing and fermenting process in conventional dried bamboo shoot making steps. In the saline water soaking process, the bamboo shoots treated by a previous process are soaked in saline water for 15 to 20 minutes, wherein the salt concentration of the saline water is between 0.5 and 1 percent; and soaking temperature is controlled to be between 30 and 42 DEG C. The method has the advantages that: the salinized bamboo shoots are unlikely to be polluted by bacteria, such as mold, saccharomycetes and the like in the pressing and fermenting process; the problems of extremely difficult quality control of conventional salt-free fermentation, easy rotting of the bamboo shoots, easy deterioration of color and luster, difficult softening of bamboo shoot texture and the like are solved, so product quality is enhanced; simultaneously, the shelf life of a finished product is prolonged; fermentation time is shortened from 3 to 6 months to 35 days; and production efficiency and product quality are improved.

Description

Technical field: [0001] The invention relates to a production method for dried bamboo shoots, in particular to a production method for pre-salinization treatment of dried bamboo shoots. Background technique: [0002] At present, the production steps of traditional pressed and fermented dried bamboo shoots are: fresh bamboo shoots are collected, hulled, aged, trimmed, washed, boiled and de-greened, cooled and rinsed, pressed, naturally fermented in a wood press, and dried. Drying is divided into sun-drying and drying. Sun-drying uses the sun to dry naturally. The pressing and fermentation time is 3-6 months. Drying is also called roasting, which uses the heat of burning coal or charcoal to achieve drying. The squeezing and fermentation time is 1 to 2 months. Drying control the water and water retention capacity of the bamboo shoot body is about 10%, and can be sold on the market after drying. However, people must soak in water for about a day when eating, so that the dried bambo...

AI Technical Summary

Problems solved by technology

[0005] The advantage of the present invention is that the bamboo shoots subjected to pre-salting treatment are not easily polluted by mold, yeast and other miscellaneous bacteria during pressing and fermentation, which solves the problem that the quality of traditional salt-free fermentation is extremely difficult to control, th

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