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Fresh-keeping bamboo shoot processing method

A processing method and technology for fresh-keeping bamboo shoots, which are applied in the directions of fruit and vegetable preservation, food preservation, and preservation of fruits/vegetables through bleaching, etc., can solve the problems of extended shelf life, poor taste, and low added value, and achieve extended shelf life and preservation. Flavor and texture, effect of low equipment investment

Active Publication Date: 2012-12-05
HUNAN ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of reduced brittleness, poor taste and low added value of the current fresh-keeping bamboo shoots, and provide a new green bamboo shoot in combination with the excellent synergistic antioxidant properties of edible fermented bamboo vinegar and tea polyphenols. A harmless processing method for fresh-keeping bamboo shoots, the method of the invention can effectively retain the unique fragrance, crispness, flavor and nutritional components of bamboo shoots, maintain the original shape of bamboo shoots, and prolong the shelf life at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Raw materials: Harvest fresh moso bamboo shoots and process them within 24 hours;

[0030] (2) Pretreatment: select moso bamboo shoots with no pests and light yellow color, remove the shells and skins, and cut the edible parts of the heads obliquely into slices;

[0031] (3) Blanching: put the bamboo shoots into 100°C boiling water with concentrations of 0.02% citric acid and 0.2% calcium chloride and blanch for 5 minutes;

[0032] (4) Cooling: Cool the blanched bamboo shoots with running water;

[0033] (5) Preparation of fresh-keeping solution: prepare 0.05% vitamin C, 0.5% bamboo vinegar (edible fermentation), 2% tea polyphenols, and 0.2% CaCl 2 The solution;

[0034] (6) Filling liquid: pour fresh-keeping liquid into the packaging bag;

[0035] (7) Packaging: vacuum-pack the bamboo shoots processed in step (4) in the packaging bag obtained in the previous step;

[0036] (8) Sterilization: Microwave sterilize the bamboo shoots packaged in the previous step fo...

Embodiment 2

[0039] (1) Raw materials: Harvest fresh bamboo shoots and process them within 24 hours;

[0040] (2) Pretreatment: Select the bamboo shoots that are free from insects and light yellow in color, remove the shells and skins, and cut the edible parts of the heads obliquely into slices;

[0041] (3) Blanching: put the bamboo shoots into 100°C boiling water with concentrations of 0.02% citric acid and 0.2% calcium chloride and blanch for 5 minutes;

[0042] (4) Cooling: Cool the blanched bamboo shoots with running water;

[0043] (5) Preparation of fresh-keeping solution: prepare 0.05% vitamin C, 0.5% bamboo vinegar (edible fermentation), 2% tea polyphenols, and 0.2% CaCl 2 The solution;

[0044] (6) Filling liquid: pour fresh-keeping liquid into the packaging bag;

[0045] (7) Packaging: vacuum-pack the bamboo shoots processed in step (4) in the packaging bag obtained in the previous step;

[0046] (8) Sterilization: Put the packaged bamboo shoots into the boiled water and coo...

Embodiment 3

[0049] (1) Raw materials: Harvest fresh yellow and sweet bamboo shoots and process them within 24 hours;

[0050] (2) Pretreatment: select yellow sweet bamboo shoots without pests and light yellow in color, take the edible part of the shoot head, and cut obliquely into oval slices;

[0051] (3) Finishing: Put the bamboo shoots into boiling water at 100°C with concentrations of 0.02% citric acid and 0.2% calcium chloride, boil for 5 minutes, and then cool with running water;

[0052] (4) Preparation of fresh-keeping solution: preparation of 0.05% vitamin C, 0.5% bamboo vinegar (edible fermentation), 2% tea polyphenols, and 0.2% CaCl 2 The solution;

[0053] (5) Filling liquid: pour fresh-keeping liquid into the packaging bag;

[0054] (6) Packaging: vacuum-pack the bamboo shoots processed in step (3) in the packaging bag obtained in the previous step;

[0055] (7) Sterilization: Microwave sterilize the packaged bamboo shoots under the condition of microwave power density of ...

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Abstract

The invention belongs to a food fresh-keeping processing method, which particularly relates to a fresh-keeping bamboo shoot processing method. The fresh-keeping bamboo shoot processing method is a fresh-keeping treatment technology characterized in that the edible position of the head of the bamboo shoot, used as the raw material, is mixed with vitamin C, bamboo vinegar (edible fermentation), tea polyphenol and CaCl2 at a certain ratio according to the working procedures of taking the raw material, pre-processing, bleaching, cooking, cooling, priming, packaging, and sterilizing, thus obtaining a finished product. According to the method disclosed by the invention, the shelf life can be prolonged for one year, and the product is guaranteed to be safe and healthful. The food fresh-keeping processing method has an important meaning on increasing the bamboo sheet selling amount, prolonging the processing period and the shelf life of the bamboo sheet, solving the long-distance transport problem that the fresh bamboo sheet needs to be refrigerated, and improving the farmer income.

Description

technical field [0001] The invention belongs to a food preservation processing method, in particular to a processing method of fresh-keeping bamboo shoots. Background technique [0002] Bamboo shoots have been regarded as "treasures in dishes" since ancient times in my country, and are known as "treasures in cold soil and mountains". They are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, and vitamins. Bamboo shoots are fresh and tender foods, which are very easy to lose water, age, change color and taste. After 24 hours at room temperature, about 60% of the parts will be lignified. After more than 48 hours, they will almost lose their edible value, so they must be kept fresh in time. At present, the physical fresh-keeping method widely used in the world is effective, but low-temperature-resistant microorganisms affect food safety, and at the same time, problems such as large mechanical investment and high cost cannot produce high economic b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/06A23B7/154A23B7/157
Inventor 艾文胜涂佳杨明孟勇李美群刘翔博蒲湘云
Owner HUNAN ACAD OF FORESTRY
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