Method for processing crisp bamboo shoots with agaric

A processing method and fungus technology, which are applied in the field of food processing, can solve the problems of short shelf life, poor taste, and single taste of canned bamboo shoots.

Inactive Publication Date: 2013-01-16
FUYANG HANGFU CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many manufacturers and varieties of canned bamboo shoots, but the canned bamboo shoots they produce generally have shortcomings such as single taste, poor taste, and insufficient crispness, and the shelf life of canned bamboo shoots is not long, so it is often necessary to add preservatives to preserve freshness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Slice fresh bamboo shoots with a width of 1 cm and a length of 4 cm, then pre-cook them at 85°C for 30 minutes, then press to remove water, and press to 50% of the original weight to obtain bamboo shoot slices;

[0022] 2) Shred fungus with a width of 0.5 cm and a length of natural length, then soak at 60°C for 4 hours to obtain shredded fungus;

[0023] 3) Bamboo shoot slices 510g, fungus shreds 124g, white sugar 130g, salt 130g, vegetable oil 43g, monosodium glutamate 26g, pepper 20g, pepper 10g, freshener I+G 5.3g, citric acid 1g, capsanthin 0.4g, 0.3g of ethyl maltol is used for batching, and then the above materials are mixed and stirred evenly;

[0024] 4) After mixing evenly, let stand at 18°C ​​for 30 minutes;

[0025] 5) Pack the above materials in separate bags, vacuum seal them, and detect the presence of metal impurities with metal detection, and then sterilize them at 100°C for 1.5 hours to obtain the crispy bamboo shoots of fungus.

Embodiment 2

[0027] 1) Slicing fresh bamboo shoots with a width of 0.8 cm and a length of 3.5 cm, then precooking at 75°C for 40 minutes, then pressing to remove water, pressing to 60% of the original weight to obtain bamboo shoot slices;

[0028] 2) Shred fungus with a width of 0.3 cm and a length of natural length, then soak at 55°C for 6 hours to obtain shredded fungus;

[0029] 3) Bamboo shoot slices 450g, fungus shreds 150g, white sugar 120g, salt 160g, vegetable oil 60g, monosodium glutamate 20g, pepper 20g, pepper 10g, freshener I+G 6g, citric acid 2g, capsanthin 1g, ethyl malt Phenol 1g is carried out batching, then above-mentioned material is mixed and stirred evenly;

[0030] 4) After mixing evenly, let stand at 15°C for 35 minutes;

[0031] 5) The above materials are packed in separate bags, vacuum sealed, metal detected for metal impurities, and then sterilized at 95°C for 2.5 hours to obtain the crispy bamboo shoots of fungus.

Embodiment 3

[0033] 1) Slice fresh bamboo shoots with a width of 1.2 cm and a length of 4.5 cm, then pre-cook them at 95°C for 20 minutes, then press to remove water, and press to 55% of the original weight to obtain bamboo shoot slices;

[0034] 2) Shred fungus with a width of 0.7cm and a natural length, then soak at 65°C for 2 hours to obtain shredded fungus;

[0035] 3) Bamboo shoot slices 600g, fungus shreds 50g, white sugar 60g, salt 60g, vegetable oil 80g, monosodium glutamate 60g, pepper 50g, pepper 30.4g, freshener I+G8g, citric acid 0.5g, capsanthin 0.5g, 0.6g of ethyl maltol is used for batching, and then the above materials are mixed and stirred evenly;

[0036] 4) After mixing evenly, let stand at 12°C for 40 minutes;

[0037] 5) Pack the above materials in separate bags, vacuum seal them, and detect the presence of metal impurities with metal detection, and then sterilize them at 120°C for 1 hour to obtain the crispy bamboo shoots of fungus.

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PUM

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Abstract

A method for processing crisp bamboo shoots with agaric belongs to the technical field of food processing and comprises the specific steps of: 1) taking fresh bamboo shoots and cutting the same into slices; 2) taking agaric and cutting the same into shreds; 3) preparing accessories and evenly mixing the materials; 4) standing the mixture so that the mixture is flavored; and 5) performing packaging in bags, vacuum sealing, metal detection and sterilization. The product obtained by the method provided by the invention contains no preservative or sweetener, and is delicious and healthy, and has the quality guarantee period of 10-12 months after being processed through rational steps.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of crispy bamboo shoots with fungus. Background technique [0002] At present, there are many processed bamboo shoots on the market, especially canned bamboo shoots. There are many manufacturers and varieties of canned bamboo shoots, but the canned bamboo shoots produced generally have shortcomings such as single taste, poor taste, and insufficient crispness, and the shelf life of canned bamboo shoots is not long, so it is often necessary to add preservatives to keep fresh. Contents of the invention [0003] Aiming at the problems existing in the prior art, the object of the present invention is to design and provide a technical solution for a processing method of crispy fungus shoots, the crispy shoots of fungus obtained by the method is delicious, tasty and crisp, and does not add any preservatives. [0004] The processing method of d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/214A23L19/10
Inventor 叶晓平
Owner FUYANG HANGFU CANNED FOOD
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