Preservation method for bamboo shoots

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 ...

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