Warm-water fermenting method for boiled bamboo shoots

Abstract

The invention relates to the process field of bamboo shoot processing, and specially relates to a warm-water fermenting method for boiled bamboo shoots, which is applied to a production process of processing boiled bamboo shoot cans. The invention aims to provide a warm-water fermenting method for boiled bamboo shoots, which reduces the processing procedures in the production process of processing boiled bamboo shoot cans, and shortens the fermentation time. The warm-water fermenting method for boiled bamboo shoots, provided by the invention, comprises the following steps of: 1, boiling cleaned bamboo shoots with shells for 60-80 minutes, and changing the water for cooling for 25-35 minutes; 2, shelling the bamboo shoots obtained in the step 1, cleaning the bamboo shoots and then placing the bamboo shoots into a container, adding warm water at the temperature of 35-37 DEG C into the container for soaking the bamboo shoots for 11-12 hours, and then changing warm water at the temperature of 35-37 DEG C for soaking the bamboo shoots for 11-12 hours; and 3, changing the water, carrying out sterilization on the bamboo shoots for 110-130 minutes at the temperature of 95-97 DEG C, and then, sealing the bamboo shoots. Compared with traditional boiled bamboo shoot making methods, the method provided by the invention reduces the processing procedures and shortens the fermentation time, finished products are uneasy to decay, a can-expanding phenomenon is uneasy to occur, the pH value is stable, the operation process is simple and convenient, and the production efficiency is high, therefore, the method is suitable for the large-scale application in the canned boiled bamboo shoot processing industry.

Description

technical field [0001] The invention relates to the field of bamboo shoot processing technology, in particular to a method for warm-water fermentation and boiled bamboo shoots in the production process of canned boiled bamboo shoots. Background technique [0002] Bamboo shoots are traditional foods in my country. They are sweet in taste, slightly cold in taste, non-toxic, and have strong adaptability. They are distributed all over the country. Bamboo shoots are rich in a variety of sugars, proteins, cellulose, mineral elements, vitamins, organic germanium, silicon and other active substances, which have the effects of quenching thirst, diuresis, clearing the lungs, and reducing phlegm. Low cost, complete nutrition, no pollution and other advantages, thus much favored by people. [0003] At present, the normal temperature rinsing and fermentation method is generally used in the processing and production of canned boiled bamboo shoots. The fermentation time is long and the pH...

AI Technical Summary

Problems solved by technology

[0005] 1. The PH value control is unstable;

[0006] 2. The fermentation time is long, usually 3-4 days, and the production cycle is long, which affects the turnover of equipment and the utilization of the site;

[0007] 3. Due to the long fermentation time of the product, the surface of the bamboo shoots is prone to rot;

[0008] 4. Increase the labor intensity of workers;

[0009] 5. Affect the aroma, taste and color of the product

Images