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Production method of seasoned bamboo shoots without any additives and colorants and obtained products

A production method and additive technology, applied in food preparation, food science, application, etc., can solve problems such as inconvenience in operation, and achieve the effects of avoiding harm to human body, improving safety level, and prolonging shelf life.

Inactive Publication Date: 2013-02-13
MINXI FENGNONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Patent document CN1817191 discloses a method for processing bamboo shoots. The focus of this patent is to improve the taste of bamboo shoots. During long-term storage, it is necessary to sprinkle salt on the periphery of the film in the container for sealing protection, which is inconvenient to operate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1 A kind of production method of seasoning bamboo shoots without any additives and pigments

[0043] A production method of seasoning bamboo shoots without any additives and pigments, comprising the following steps:

[0044] (S1) Take green and pollution-free fresh and tender bamboo shoots, pre-boil the shelled bamboo shoots in water for 50 minutes in the bamboo shoot growth base, and keep the water temperature at 95°C;

[0045] (S2) Remove the shell of the bamboo shoots, carry out lactic acid natural fermentation in flowing water for 24 hours, and keep the pH at 3.8;

[0046] (S3) Put the fermented bamboo shoots into a sealed iron can, heat and sterilize the iron can at 110°C for 40 minutes, and obtain a canned semi-finished product;

[0047] (S4) Transport the above canned semi-finished products to the factory, open the can, drain the soup, cut off the thick and old parts of the bamboo shoots, slice, rinse, cook, dehydrate, and drain, and the water conten...

Embodiment 2

[0053] Embodiment 2 A kind of production method of seasoning bamboo shoots without any additives and pigments

[0054] A production method of seasoning bamboo shoots without any additives and pigments, comprising the following steps:

[0055] (S1) Take green and pollution-free fresh and tender bamboo shoots, and pre-cook the shelled bamboo shoots in water for 70 minutes in the bamboo shoot growth base, and keep the water temperature at 100°C;

[0056] (S2) Remove the shell of the bamboo shoots, carry out lactic acid natural fermentation in flowing water for 48 hours, and keep the pH at 4.2;

[0057] (S3) Put the fermented bamboo shoots into an airtight iron can, heat and sterilize the iron can at 130°C for 20 minutes, and obtain a canned semi-finished product;

[0058] (S4) Transport the above-mentioned canned semi-finished products to the factory, open the can, drain the soup, cut off the thick and old parts of the bamboo shoots, slice, rinse, cook, dehydrate, and drain, a...

Embodiment 3

[0062] Embodiment 3 A kind of production method of seasoning bamboo shoots without any additives and pigments

[0063] A production method of seasoning bamboo shoots without any additives and pigments, comprising the following steps:

[0064] (S1) Take green and pollution-free fresh and tender bamboo shoots, and pre-cook the shelled bamboo shoots in water for 60 minutes at the bamboo shoot growth base, and keep the water temperature at 100°C;

[0065] (S2) Remove the shell of the bamboo shoots, carry out lactic acid natural fermentation in flowing water for 36 hours, and keep the pH at 4.0;

[0066] (S3) Put the fermented bamboo shoots into a sealed iron can, heat and sterilize the iron can at 120°C for 30 minutes, and obtain a canned semi-finished product;

[0067] (S4) Transport the above-mentioned canned semi-finished products to the factory, open the can, drain the soup, cut off the thick and old parts of the bamboo shoots, slice, rinse, cook, dehydrate, and drain, and ...

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PUM

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Abstract

A production method of seasoned bamboo shoots without any additives and colorants comprises the steps of (S1) preparing green pollution-free fresh and tender bamboo shoots, and pre-boiling the bamboo shoots with skin on a bamboo shoot grow base at the water temperature of 95 DEG C to 100 DEG C; (S2) removing bamboo shoot skin and carrying out lactic acid fermentation at the potential of hydrogen (pH) value of 3.8-4.2; (S3) loading the bamboo shoots into sealed iron cans, and heating and sterilizing the iron cans at 110 DEG C-130 DEG C for 20-40 minutes; (S4) conveying canned bamboo shoots to a factory, can opening, selecting, slicing, rinsing, steaming, dewatering and leaching; (S5) pouring into a jacketed pan to be mixed and fried; (S6) vacuum sealed package with aluminum foil bags; and (S7) cooling and preservation of vacuum sealed packages after high-temperature sterilization. The invention further discloses food containing the seasoned bamboo shoots without any additives and colorants.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of seasoning bamboo shoots without any additives and pigments and the prepared food. Background technique [0002] Food is the paramount necessity of the people. With the improvement of living standards, people have higher and higher requirements for food consumption. In recent years, they have vigorously advocated eating green, nutritious, healthy, safe, pollution-free, and delicious food. Now it has become the trend and trend of contemporary people's food consumption. . [0003] In the food industry, the preservation and preservation of various foods is always an important problem to be solved urgently. It is estimated that about 10%-20% of the food in the world is lost every year due to various corruptions. Food spoilage will not only cause the food to lose its nutritional value, but also cause food poisoning. There are many reasons ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 陈宣年
Owner MINXI FENGNONG FOOD
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