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Processing method of dried bamboo shoots

A processing method and technology for bamboo shoots, applied in the processing field of dried bamboo shoots, can solve the problems of long time, low drying rate of freeze-drying, long processing time, etc., and achieve consistent moisture content, ensure internal and external quality, and produce less wrinkles. Effect

Inactive Publication Date: 2012-10-24
CHONGQING XIANGHENG AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing processing methods of bamboo shoots are generally sun-dried, fire-dried, etc. The processing time is long and the operation is cumbersome, which not only makes it difficult to guarantee the appearance and quality of summer bamboo shoots, but also greatly reduces the edible value of bamboo shoots
[0006] The prior art also provides a method for processing freeze-dried bamboo shoots. Although this method can effectively retain the heat-sensitive substances contained in the bamboo shoots, the freeze-drying method has a low drying rate, a long time, and high energy consumption in the process. The investment in equipment is huge, and it is difficult to adapt to mass production. In addition, during the freeze-drying process, due to different freezing methods, the shape and size of ice crystals produced will also be different, which will easily affect the subsequent drying rate and quality of freeze-dried items.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The dried bamboo shoot processing method of the present embodiment may further comprise the steps:

[0021] a. Preliminarily dry the washed bamboo shoots at 120-130° C. for 80-120 minutes, and then dry them again at 50-80° C. for 30-60 minutes;

[0022] b. Place the twice-dried bamboo shoots obtained in step a for 90-150 minutes under the conditions of temperature 38-45° C. and humidity 18-23%, to obtain the desired bamboo shoot product.

[0023] It should be noted that, in this step, the placement time of bamboo shoots can realize the object of the present invention between 90-110min, and the placement time of this step can also be more than 150min, but the placement time will prolong the processing time too long, which is not conducive to Improve production efficiency, so it is not within the protection scope of the present invention. The bamboo shoot product that present embodiment makes, the water content of every 500g bamboo shoot is 0.68g.

Embodiment 2

[0025] The dried bamboo shoot processing method of the present embodiment may further comprise the steps:

[0026] a. Preliminarily dry the washed bamboo shoots at 90-110° C. for 80-120 minutes, and then dry them again at 60° C. for 80 minutes;

[0027] b. place the bamboo shoots obtained in step a for 130 minutes under the conditions of 45° C. and 18% humidity through twice drying to obtain the desired bamboo shoot product.

[0028] It should be noted that, in this step, the placement time of bamboo shoots can realize the object of the present invention between 90-110min, and the placement time of this step can also be more than 150min, but the placement time will prolong the processing time too long, which is not conducive to Improve production efficiency, so it is not within the protection scope of the present invention. The dried bamboo shoot product obtained in this embodiment has a moisture content of 0.50 g per 500 g.

Embodiment 3

[0030] The dried bamboo shoot processing method of the present embodiment may further comprise the steps:

[0031] a. Preliminarily dry the washed bamboo shoots at 70-80°C for 80 minutes, and then dry them again at 80°C for 30 minutes;

[0032] b. place the bamboo shoots obtained in step a for 120 minutes at a temperature of 40° C. and a humidity of 18% through twice-dried bamboo shoots to obtain the desired bamboo shoot product. The dry bamboo shoot product that present embodiment makes, the moisture content of every 500g is 0.45g.

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Abstract

The invention especially provides a processing method of dried bamboo shoots and belongs to the field of food processing. The method comprises steps of: first successively placing the bamboo shoots in two different temperature environments for drying, with a high temperature in an initial drying and a low temperature in a secondary drying; and then placing the dried bamboo shoots in environment with certain temperature and humidity for standing. The two dryings employ different temperature and time to avoid destruction of effective components in the bamboo shoots and enable moisture content in the bamboo shoots to reach the required standards. The processing method of dried bamboo shoots can significantly improve the taste of the bamboo shoots and more effectively preserve the flavor of bamboo shoots, and has characteristics of good product appearance, uniform color, no rot, simple process and low cost.

Description

technical field [0001] The invention relates to a processing method of dried bamboo shoots, in particular to a processing method of dried bamboo shoots Background technique [0002] Bamboo shoots are a good edible product that is rich in nutrition and has a certain health care effect. It has a good color, fragrance, taste, freshness and taste, and is very popular. Known as the "Mountain Treasures of Poor Scholars", there is a saying that "no bamboo shoots make a banquet". [0003] The nutrients of bamboo shoots mainly include protein, amino acid, fat, sugar, inorganic salt and so on. The human body must constantly absorb protein from food in order to maintain health. Bamboo shoots are rich in protein, containing 1.49-4.04g per 100g of fresh bamboo shoots, with an average of about 2.05g. It is one of the vegetables with the highest protein content. Protein in food needs to be decomposed into amino acids to be absorbed by the human body. Some of these amino acids can be synt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/148
Inventor 曾明亮
Owner CHONGQING XIANGHENG AGRI
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