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Preservation method for bamboo shoots

A fresh-keeping method and bamboo shoot technology are applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., which can solve the problems that consumers are unwilling to accept, the taste of the product becomes sour and worse, and the bag is deteriorated, so as to ensure the crispy taste. Effect

Active Publication Date: 2012-03-21
ZHEJIANG ANJIJIAXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The ready-to-eat bamboo shoots sold in the market are usually boiled and sterilized. Since the production process of boiled bamboo shoots is mainly characterized by boiling and sterilization, it is generally fermented by natural lactic acid bacteria, using the growth process of lactic acid bacteria. The produced lactic acid and other products reduce the pH value of the product to about 4, which is used to inhibit the growth of microorganisms in the product, but due to the lower pH value, the taste of the product becomes sour and poor, consumers Unwilling to accept, at the same time, the phenomenon of some products deteriorating and bagging after listing occurs from time to time
Another method is to add sodium benzoate, potassium sorbate, etc., but because boiled bamboo shoots are produced and packaged at a high temperature of about 95°, sodium benzoate, etc. are easily denatured at high temperatures, and instead become nutrients for bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 of the present invention is described in further detail below:

[0018] A kind of fresh-keeping method of bamboo shoots, comprises the following steps:

[0019] a) Select bamboo shoots, choose bamboo shoots with a collection time of less than 14 hours, no sediment, no insect spots, and no oil stains for future use;

[0020] b) Cleaning, arranging, cooking and cooling the bamboo shoots. After cleaning and arranging, steam the spare bamboo shoots for 90 minutes, then put them in cold water and cool them thoroughly;

[0021] c) Screening, shaping, peeling off the bamboo shoots, and cutting off the thick fiber part;

[0022] d) barreling, the shaped bamboo shoots are packed into the tank, and 0.01% sodium dehydroacetate is added by weight percentage simultaneously;

[0023] e) sterilize and seal, add 0.001% alcohol by weight percentage after injecting boiling clear water in the bamboo shoot jar and immediately seal the jar;

[0024] f) Cooling and finished p...

Embodiment 2

[0027] Embodiment 2 of the present invention is described in further detail below:

[0028] A kind of fresh-keeping method of bamboo shoots, comprises the following steps:

[0029] a) Select bamboo shoots, choose bamboo shoots with a collection time of less than 14 hours, no sediment, no insect spots, and no oil stains for future use;

[0030] b) Cleaning, arranging, cooking and cooling the bamboo shoots. After cleaning and arranging, steam the spare bamboo shoots for 80 minutes, then put them in cold water and cool them thoroughly;

[0031] c) Screening, shaping, peeling off the bamboo shoots, and cutting off the thick fiber part;

[0032] d) barreling, packing the shaped bamboo shoots into the jar;

[0033] e) Sterilization and sealing, after injecting boiling water into the bamboo shoot jar, inject 1% sodium dehydroacetate by weight percentage, and add 0.5% alcohol by weight percentage, inject boiling water at the same time, and seal the jar immediately;

[0034] f) cool...

Embodiment 3

[0036] Embodiment 1 of the present invention is described in further detail below:

[0037] A kind of fresh-keeping method of bamboo shoots, comprises the following steps:

[0038] a) Select bamboo shoots, choose bamboo shoots with a collection time of less than 14 hours, no sediment, no insect spots, and no oil stains for future use;

[0039] b) Cleaning, sorting, cooking and cooling the bamboo shoots. After cleaning and sorting, steam the spare bamboo shoots for 60 minutes, then put them in cold water and cool them thoroughly;

[0040] c) Screening, shaping, peeling off the bamboo shoots, and cutting off the thick fiber part;

[0041] d) barreling, the bamboo shoots of shaping are packed into the tank, and 0.5% sodium dehydroacetate is added by weight percentage simultaneously;

[0042] e) Sterilize and seal, inject boiling clear water into the bamboo shoot jar and add 0.05% alcohol by weight percentage to immediately seal the jar;

[0043] Cooling, finished product, the ...

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PUM

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Abstract

The invention discloses a preservation method for bamboo shoots. The method comprises the following production processes of selection of bamboo shoots, cleaning, clearing, boiling, cooling, screening, trimming, barreling, sterilization, seal cooling and obtainment of a finished product. The method is characterized in that: an antiseptic is added after the process of trimming; the antiseptic comprises, by weight percentage, 0.01% to 1% of sodium dehydroacetate and 0.001% to 0.5% of alcohol; sodium dehydroacetate is an antiseptic and can adjust PH values as well, and according to sterilization spectrum of sodium dehydroacetate, sodium dehydroacetate can kill microzyme, putrefying bacteria and mycete. The invention enables the problem that preservation with a low pH value of lactic acid bacteria sacrifices the taste of bamboo shoots in conventional methods, and provides the preservation method for bamboo shoots to guarantee that bamboo shoots maintain natural local flavor and delicious and crisp taste and can be preserved for a long time.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a fresh-keeping method for bamboo shoots. Background technique [0002] The ready-to-eat bamboo shoots sold in the market are usually boiled and sterilized. Since the production process of boiled bamboo shoots is mainly characterized by boiling and sterilization, it is generally fermented by natural lactic acid bacteria, using the growth process of lactic acid bacteria. The produced lactic acid and other products reduce the pH value of the product to about 4, which is used to inhibit the growth of microorganisms in the product, but due to the lower pH value, the taste of the product becomes sour and poor, consumers Unwilling to accept it, and at the same time, the phenomenon of some products deteriorating and bagging after listing occurs from time to time. Another method is to add sodium benzoate, potassium sorbate, etc., but because boiled bamboo shoots are produced and packaged ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 伊奎鑫彭贵章郑之荣邱丽丽邢芬
Owner ZHEJIANG ANJIJIAXIANG FOOD
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