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Non-living body preservation method of bamboo shoot

A fresh-keeping method and non-living technology, which is applied in the field of post-harvest bamboo shoot preservation, can solve problems such as difficulty in maintaining the color and flavor of bamboo shoots, and achieve the effect of maintaining the original flavor and inhibiting microorganisms

Inactive Publication Date: 2013-12-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although pickling can significantly extend the shelf life of bamboo shoots, it is difficult to maintain the original color and flavor of bamboo shoots during storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: Post-harvest high-quality fresh-keeping method of bamboo shoots

[0023] (1) Raw materials: After the bamboo shoots are harvested, the bamboo shoots are immediately cooled in the field by means of vacuum pre-cooling, so that the temperature of the bamboo shoots can be reduced to 3°C as soon as possible to ensure the freshness of the processed raw materials, and subsequent processing is carried out within 24 hours.

[0024] (2) Cleaning, peeling and selection of raw materials: Wash the raw materials of bamboo shoots with clean water to remove soil and impurities, and then peel off the old outer skin of bamboo shoots, and select bamboo shoots free from diseases and insect pests for subsequent processing.

[0025] (3) Crisp protection treatment: add 5% salt and 0.5% calcium chloride to the bamboo shoots, stir well, treat at room temperature for 4 hours, and then drain to remove 15% of the water in the bamboo shoots.

[0026](4) Color protection treatment: Bla...

Embodiment 2

[0029] Embodiment 2: Postharvest high-quality fresh-keeping method of moso bamboo shoots

[0030] (1) Raw materials: After the moso bamboo shoots are harvested, the temperature of the bamboo shoots will be reduced to 5°C as soon as possible in the field through vacuum pre-cooling and other methods to ensure the freshness of the raw materials, and the follow-up treatment will be carried out within 24 hours.

[0031] (2) Cleaning, peeling, selection and shaping of raw materials: Wash the bamboo shoots raw materials with clean water to remove soil, impurities, etc., then peel off the old bamboo shoots on the outside of the bamboo shoots, and select bamboo shoots free of diseases and insect pests for preservation. The raw materials are divided to facilitate subsequent processing.

[0032] (3) Crisp protection treatment: add 6% salt and 0.6% calcium chloride to the bamboo shoots, stir well, treat at room temperature for 5 hours, and then drain to remove 20% of the water in the bamb...

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PUM

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Abstract

The invention discloses a non-living body preservation method of a bamboo shoot. The non-living body preservation method comprises the following steps: raw material processing, namely, carrying out vacuum pre-cooling and cooling processing on fresh bamboo shoot; crispness-keeping processing, namely, based on mass percent, adding 3-6% of table salt and 0.2-1.0% of calcium chloride into the cooled bamboo shoot to carry out dehydration; and storage processing, namely, adding 0.3-0.5% of natural mustard powder into the bamboo shoot which is subjected to color protection, uniformly mixing, and charging carbon dioxide and packing. According to the non-living body preservation method provided by the invention, the preservation time of the bamboo shoot reaches above 6 months under a refrigeration condition, the rotting rate of the bamboo shoot during a storage period is lower than 5%, color and texture deterioration of the bamboo shoot are not obvious, and the bamboo shoot preserves the original flavor and has no peculiar smell.

Description

technical field [0001] A high-quality non-living fresh-keeping method for bamboo shoots belongs to the technical field of fruit and vegetable processing and storage, and in particular relates to post-harvest fresh-keeping of bamboo shoots. Background technique [0002] Bamboo shoots are perennial evergreen plants of the Poaceae Bamboo subfamily, which are edible with fat and tender stems. Bamboo shoots are not only delicious in flavor and refreshing in taste, but also rich in nutrition, containing sugar, fat, protein, active cellulose, various minerals and vitamins. Those who like it. However, bamboo shoots are prone to quality deterioration and rot during post-harvest storage. For example, the shelf life of bamboo shoots harvested in spring is no more than one week at room temperature, which severely limits their market supply and economic benefits. [0003] In order to prolong the market supply time of bamboo shoots, some researches have been done on post-harvest fresh-k...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/022A23B7/154A23B7/148
Inventor 郇延军丁占生
Owner JIANGNAN UNIV
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