Biological fresh-keeping processing method of fresh bamboo shoots

A technology of biological preservation and processing method, applied in the fields of food processing and bamboo shoot processing, can solve the problems of poor taste, toxicity, short shelf life, etc., and achieve the effects of stable chemical properties, ensuring food safety, and curbing bacterial reproduction.

Inactive Publication Date: 2013-12-18
陇川县长通绿色产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the prior art method exists or is toxic, or the shelf life is short, and after fresh-keeping treatment, the mouthfeel is poor, and many deficiencies such as nutritional labeling, for this reason, a kind of method is developed easy, and the post-treatment shelf-life is long, and mouthfeel is good, nontoxic biological fresh-keeping The processing method is the key problem to solve the long-term preservation of bamboo shoots

Method used

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  • Biological fresh-keeping processing method of fresh bamboo shoots

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 10kg of first-grade fresh bamboo shoots, scrape the roots, rinse them with water, rinse them in running water for 15 hours (change the water once every 5 hours in the running water), pour the rinsed bamboo shoots into boiling water, cover and cook for 55 minutes, and use a running After the water is cooled quickly, remove and drain the water, cut it into 6mm bamboo shoots, put the bamboo shoots into hot water at 45°C for rinsing, put the rinsed bamboo shoots into a citric acid solution at 70°C with a concentration of 1.5%, Soak it for 10 minutes, take it out and drain it, put it into a vacuum bag and vacuum seal it, sterilize it with infrared rays, send it for inspection, and store it after passing the inspection.

Embodiment 2

[0028] Take 10kg of first-grade fresh bamboo shoots, scrape the roots, rinse them with water, rinse them in running water for 25 hours (change the water once every 6 hours in the running water), pour the rinsed bamboo shoots into boiling water, cover and cook for 60 minutes, and use a flowing water After the water is quickly cooled, remove and drain the water, cut it into 20mm bamboo shoots, put the bamboo shoots into hot water at 60°C for rinsing, put the rinsed bamboo shoots into a 90°C citric acid solution with a concentration of 2.5%, Soak it for 15 minutes, take it out and drain it, put it into a vacuum bag and vacuum seal it, sterilize it by microwave, send it for inspection, and store it after passing the inspection.

Embodiment 3

[0030] Take 10KG of first-grade fresh bamboo shoots, scrape the roots, rinse them with water, rinse them in running water for 20 hours (change the water every 5 hours in the running water), pour the rinsed bamboo shoots into boiling water, cover and cook for 58 minutes, and use a running water After the water is quickly cooled, remove and drain the water, cut it into 15mm bamboo shoots, put the bamboo shoots into 50°C hot water for rinsing, put the rinsed bamboo shoots into 2.0% citric acid solution at 82°C, Soak it for 15 minutes, take it out, drain it, put it into a vacuum bag, vacuum seal it, sterilize it with high temperature and damp heat, send it for inspection, and store it after passing the inspection.

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PUM

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Abstract

A biological fresh-keeping processing method of fresh bamboo shoots comprises the steps of raw material treatment, stewing, cooling, slicing, rinsing, fresh keeping treatment, packaging, disinfection treatment, and examination and storage, and concretely comprises the following operations: 1, cleaning, and then carrying out bleach water treatment; 2, dumping into boiling water, covering, and stewing with a big fire for 1-3h; 3, fishing out, transferring to a rinsing pool, and rapidly cooling with flowing water; 4, processing the bamboo shoots to 6-20mm bamboo shoot slices; 5, adding the bamboo shoot slices to 45-60DEG C hot water, and rinsing again; 6, immersing the rinsed bamboo shoot slices in 70-90DEG C citric acid solution with the concentration of 1.5-2.5% for 5-15min; 7, draining the processed bamboo shoot slices, and carrying out vacuum seal; 8, carrying out high pressure disinfection treatment on the packaged bamboo shoot slices, and cooling; and 9, examining the quality, and storing in a dark place. The method utilizes citric acid obtained through extracting from a purely biological raw material as a fresh keeping agent, and the citric acid which has stable chemical performances can effectively suppress the breeding of bacteria and delay the deterioration of the bamboo shoots. The purely biological fresh keeping agent, which is nontoxic and harmless and has a fresh keeping time reaching above 8 months, allows food safety to be guaranteed and sweet, tender, fresh and crisp characteristics of the bamboo shoots to be furthest maintained.

Description

technical field [0001] The invention belongs to the technical field of food processing, further belongs to the technical field of bamboo shoot processing, and specifically relates to a biological fresh-keeping processing method for fresh bamboo shoots with simple method, stable process, long shelf life of processed bamboo shoots and good taste. Background technique [0002] Bamboo shoots are traditional foods in my country, which are rich in nutrition and loved by people. However, bamboo shoots are seasonal and regional commodities, and the storage and processing of bamboo shoots is very necessary. Bamboo shoots are a kind of traditional food, and there are many processing methods for preservation. However, chemical additives are often used. With the strengthening of people's health awareness, people pay more and more attention to food safety issues. With the improvement of people's quality of life, the requirements for the freshness of bamboo shoots are also getting highe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/005
Inventor 丁国芹
Owner 陇川县长通绿色产业有限公司
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