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, the bamboo shoots are easy to rot, and the color is easy to deteriorate Therefore, the quality of the product is improved, and the storage period of the finished product is also extended, and the fermentation time is shortened from the original 3 to 6 months to 35 days, which improves the production efficiency and product quality

Images