Production method of seasoning bamboo shoot

A production method and technology of seasoned bamboo shoots, which are applied in the field of food processing, can solve problems such as insufficient crispness, poor taste, and short shelf life of seasoned bamboo shoots, and achieve the effect of improving freshness and reasonable design
CN102228206BActive Publication Date: 2013-03-20FUYANG HANGFU CANNED FOOD
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Patents(China)
Current Assignee / Owner
FUYANG HANGFU CANNED FOOD
Publication Date
2013-03-20
Patent Text Reader

Abstract

The invention relates to a production method of a seasoning bamboo shoot and belongs to the field of the food processing technology. The method provided by the invention comprises the following steps: (1), precooking; (2), natural fermentation treatment; (3), sterilization process; (4), blanching; (5), squeezing; and (6) preparation. The production method of the seasoning bamboo shoot has the advantages of reasonable design and suitability for realization of industrialization production of the seasoning bamboo shoot. According to the method provided by the invention, by virtue of reasonable parameter and step design, shredded bamboo shoots are processed before seasoning, so that the freshness and taste frangibility of the bamboo shoots are ensured, and the processed shredded bamboo shootshave original flavor; when seasoning is carried out, by virtue of a reasonable formula, the freshness and frangibility of the shredded bamboo shoot are ensured, so that the shredded bamboo shoots with unexpected delicious flavor can be obtained. The obtained seasoning bamboo shoot in the invention is not added with any preservative and has a quality guarantee period of 1.5-2 years by virtue of reasonable processing steps.
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Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of seasoned bamboo shoots. Background technique

[0002] At present, there are many processed bamboo shoots on the market, especially seasoned bamboo shoots. Although there are many manufacturers and varieties of seasoned bamboo shoots, these seasoned bamboo shoots have shortcomings such as single taste, poor taste, and insufficient crispness, and the shelf life of this type of seasoned bamboo shoots is not long, so it is often necessary to add preservatives to keep fresh. Contents of the invention

[0003] Aiming at the problems existing in the prior art, the object of the present invention is to design and provide a technical scheme for a production method of seasoned bamboo shoots. The seasoned bamboo shoots obtained by the method are delicious, tasty and crisp, have the taste of fresh bamboo shoots, and have a shelf life of long. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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