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Preservation technology for bamboos eaten by pandas

A technology of giant pandas and bamboo shoots, which is applied in food preservation, fruit and vegetable freshness preservation, and protection of fruits/vegetables with a coating protective layer. It can solve problems such as difficulty in large-scale promotion and hidden safety hazards, and reduce energy consumption and water content. The effect of spillover and reducing the utilization rate of cold storage

Active Publication Date: 2013-11-20
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The present invention aims to solve the loss of unique flavors such as color, aroma, taste, crispness, etc. caused by the application of the existing chemical preservation technology to the eating bamboo shoots of giant pandas, as well as a series of potential safety hazards in the traditional preservation method of chemical preservatives At the same time, existing physical fresh-keeping methods such as irradiation fresh-keeping are limited by instruments and operating techniques, and are difficult to promote on a large scale. To provide a method that can effectively extend the shelf life of bamboo shoots and maintain the unique flavor of bamboo shoots, and is green and environmentally friendly. Fresh-keeping technology of safe and non-toxic giant panda edible bamboo shoots

Method used

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  • Preservation technology for bamboos eaten by pandas
  • Preservation technology for bamboos eaten by pandas
  • Preservation technology for bamboos eaten by pandas

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] First soak the incisions of bamboo shoots with a chitosan coating agent with a concentration of 2.0% for 2 to 5 minutes, then dry them with cold air, then place the incisions of fresh bamboo shoots upwards at an angle of 15° at a refrigeration temperature of 6°C, and spray them with a concentration of 2.0 μL / L The 1-methylcyclopropene fumigant is used for fumigation for 30 hours, and after the fumigation, the refrigerated temperature can be maintained at 6°C for 45 days.

[0042] The fresh bamboo shoots are fresh bamboo shoots with uniform size, no pests and diseases, no mechanical damage to other parts except the incision, and the polluted incision part has been removed;

[0043] The length of the excised contaminated incision part is 1-2 cm;

[0044] The temperature of the cold wind is 2-6°C.

Embodiment 2

[0046] It is basically the same as in Example 1. First soak the bamboo shoot cut with a chitosan coating agent with a concentration of 0.5% for 2 to 5 minutes and then dry it with a cold wind at a temperature of 2°C. Inclined at 45°, and fumigated with 1-methylcyclopropene fumigant at a concentration of 1.0 μL / L for 40 hours. After fumigation, keep the refrigerated temperature at 2°C for 15 days.

Embodiment 3

[0048] It is basically the same as in Example 1. First soak the bamboo shoot cut with a chitosan coating agent with a concentration of 1.5% for 2 to 5 minutes and then dry it with cold wind at a temperature of 5°C. Inclined at 30°, and fumigated with 1-methylcyclopropene fumigant at a concentration of 0.5 μL / L for 35 hours, after fumigation, keep the refrigerated temperature at 5°C for 30 days.

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Abstract

The invention provides a preservation technology for bamboos eaten by pandas, and belongs to the technology field of fresh bamboo preservation. The preservation technology comprises following steps: soaking the bamboo incisions in chitosan coating plastics with a concentration of 0.5 to 2.0%, drying with cold wind then diagonally placing the fresh bamboos with the incisions upward placed at the temperature of 2 to 6 DEG C, steaming the fresh bamboos for 30 to 40 hours with a steaming agent 1-methylcyclopropene with a concentration of 0.5 to 2.0 [mu]L / L, and then storing the fresh bamboos for 15 to 45 days at the refrigeration temperature of 2 to 6 DEG C after the steaming is over. The preservation technology for bamboos eaten by pandas solves the problems that the loss of unique flavors of color, fragrance, taste, and crisp which is caused by the application of chemical preservation technology on bamboos eaten by pandas, and safety hazards existed in conventional chemical antiseptic preservation method, has the advantages of no toxicity, no harm, green, health, strong operability and simple method, and is capable of effectively prolonging the expiration date of the bamboos, and maintaining the original flavor of the bamboos.

Description

technical field [0001] The invention relates to the technical field of animal food and fresh bamboo shoot preservation, in particular to a fresh-keeping technology of giant panda edible bamboo shoots. Background technique [0002] giant panda ( Ailuropoda melanoleuca ), generally known as "Panda", is one of the most precious animals in the world. It is "China National Treasure". Fossils show that panda ancestors appeared in most parts of eastern and southern China in the early Pluvial Period 2 to 3 million years ago. Hundreds of thousands of years ago was the heyday of the giant panda, which belonged to the stegodont paleontology group. Today, many species of this animal group have become extinct, but the giant panda has survived all the time, so the giant panda is called a "living fossil". say. At present, the total number of giant pandas in the world is less than 1,000, and the number is constantly decreasing. After a long history of development, the giant panda can s...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/04A23B7/152
Inventor 高强刘敏邓鹜远贾娅敏温文婷孙群
Owner SICHUAN UNIV
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