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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1: High-quality preservation method of Lei bamboo shoots after harvest

[0023] (1) Raw materials: After harvesting Lei bamboo shoots, immediately cool down in the field by vacuum pre-cooling and other methods to reduce the temperature of Lei bamboo shoots to 3 ℃ as soon as possible to ensure the freshness of the processed raw materials, and carry out subsequent processing within 24 hours.

[0024] (2) Raw material cleaning, peeling and selection: Wash the raw materials of Lei bamboo shoots with clean water to wash away the soil and impurities, and then peel off the old coats of the Lei bamboo shoots, and select the Lei bamboo shoots without diseases and insect pests for subsequent treatment.

[0025] (3) Preserving brittleness treatment: Add 5% salt and 0.5% calcium chloride to the Lei bamboo shoots, stir evenly, treat them at room temperature for 4 hours, and then drain them to remove 15% of the water from the Lei bamboo shoots.

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

Example Embodiment

[0029] Example 2: Method for high-quality preservation of bamboo shoots after harvest

[0030] (1) Raw materials: After harvesting, the bamboo shoots are immediately cooled in the field by vacuum pre-cooling and other methods to reduce the temperature of the bamboo shoots to 5°C as soon as possible to ensure the freshness of the processed raw materials, and follow-up processing within 24 hours.

[0031] (2) Raw material cleaning, peeling, selection and shaping: Wash the raw materials of bamboo shoots with clean water to wash away soil, impurities, etc., and then peel off the old coats of the bamboo shoots, and select the bamboo shoots that are free of diseases and insects for preservation. The raw materials are cut into pieces to facilitate subsequent processing.

[0032] (3) Protection of crispness: Add 6% salt and 0.6% calcium chloride to the bamboo shoots, stir evenly, treat them at room temperature for 5 hours, and then drain them to remove 20% of the water from the bamboo shoots...

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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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