Method for quickly and efficiently producing high-quality boiled bamboo shoots

Abstract

The invention discloses a method for quickly and efficiently producing high-quality boiled bamboo shoots. The method comprises the following steps: (1) preparing raw materials; (2) washing; (3) stewing; (4) shaping and grading; (5) canning; (6) acidizing and carrying out can filling, namely filling a can with lactic acid liquid comprising 99.8%-99.9% by weight of clear water and 0.1%-0.2% by weight of lactic acid, keeping for 2 hours, replacing the clear water, and sealing the can when the pH value of a finished product after acidizing reaches 4.2-4.75; (7) sterilizing; (8) naturally cooling; (9) storing. The method has the beneficial effects that the acidizing time is short, the acidity degree is easy to control, the operation is time-saving and labor-saving, and the original taste and flavor of bamboo shoots can be kept.

Description

technical field [0001] The invention relates to a method for producing boiled bamboo shoots, in particular, a method for rapidly and efficiently producing high-quality boiled bamboo shoots. Background technique [0002] Bamboo shoots have been regarded as "treasures in dishes" since ancient times in my country. They are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins B1, B2, and C. Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron. The content of multivitamins and carotene is higher than that of Chinese cabbage more than double; and the protein of bamboo shoots is superior, lysine, tryptophan, threonine, phenylalanine necessary for the human body, and glutamic acid which plays an important role in the process of protein metabolism and has the ability to maintain protein configuration Cystine...

AI Technical Summary

Problems solved by technology

Its shortcoming is: it is difficult to grasp the process of fermentation acid production, and to reach the acidity pH value of 4.6, in the early spring of March to April, due to the low temperature, it usually takes 3 to 6 days, and the surface of the bamboo shoots will be sticky; If it is heated, it is difficult to control the temperature accurately, and the pH value difference between the tanks is large and uneven, and the water needs to be changed 1 or 2 times, which is labor-intensive; from late April to May, the temperature is high and the acid production is relatively high. Fast, the pH value changes greatly within a few hours, and it may be scrapped if it is not sterilized in time