Processing method for small-diameter bamboo shoots

A processing method and technology of small-diameter bamboo shoots, which are applied in the field of food processing, can solve the problems that the processing method of small-diameter bamboo shoots has not been reported, and achieve the effect of preserving the tissue components of bamboo shoots

Inactive Publication Date: 2014-05-14
LISHUI YONGLIN FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But also there is no report for the processing method of small-diameter bamboo shoots, especially the processing of thunder bamboo shoots

Method used

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Embodiment Construction

[0022] The specific embodiment of the present invention is described in detail below, the processing method of a kind of small-diameter bamboo shoot of the present invention, this processing method is fresh bamboo shoot digging→shelling→blanching→cutting→hot air dehydration→refrigeration→recombination Water→seasoning→vacuum aluminum platinum bag packaging→sterilization→picking out broken bags.

[0023] 1. Excavation of fresh bamboo shoots: the bamboo shoots of thunder bamboo and other small-diameter bamboos are used as raw materials. The best time for excavation is in the morning when the temperature is low.

[0024] 2. Shelling: Remove the shells of bamboo shoots.

[0025] 3. Blanching: Pour the bamboo shoots into the pot and boil the water for 15-40 minutes to cook the fresh bamboo shoots.

[0026] 4. Cut into strips: cut into strips of uniform size.

[0027] 5. Hot air dehydration: the original moisture content of fresh bamboo shoots is between 88-92%, after dehydrati...

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Abstract

The invention relates to the field of food processing and particularly relates to a processing method for small-diameter bamboo shoots. The processing method for the small-diameter bamboo shoots comprises the following steps: (1) digging fresh bamboo shoots; (2) shelling; (3) blanching; (4) slitting; (5) dehydrating by hot air and reducing the water content; (6) refrigerating; (7) recovering water until the water content of bamboo shoot strips is 75-85%; (8) seasoning; (9) packaging by a vacuum aluminum foil bag; (10) sterilizing; and (11) removing a broken bag and storing finished products. According to the processing method for the small-diameter bamboo shoots, the water content of the fresh bamboo shoots is reduced to 40-70% by using the hot air to dehydrate; the freezing is finished rapidly at the early stage of refrigeration and the product is stored at the later period at a low temperature, so that the long-time storage effect can be realized and the water content is adjusted to 75-85% by water recovery, and the mouth feel of the seasoned bamboo shoots is basically the same as that of the fresh bamboo shoots, and furthermore, the problem that the fresh bamboo shoots are not easy to store is solved, the seasoned bamboo shoots with the mouth feel which is basically the same as that of the fresh bamboo shoots are processed and the tissue components of the bamboo shoots are effectively preserved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing small-diameter bamboo shoots. Background technique [0002] Thunder bamboo ( CV. Ventricous internode ), also known as early bamboo, early garden bamboo, alias Leigong bamboo. It is a bamboo species of the genus Bambusa in the Bamboo subfamily of Gramineae. Thunder bamboo was originally produced in Lin'an, Anji, and Yuhang, Zhejiang, and was successfully planted in Leshan City in 1999. It is called "Thunder Bamboo" because it shoots when thunder strikes in early spring. It is actually a variant of early bamboo. Phyllostachys praecox is an excellent bamboo species for bamboo shoots, with eight advantages: ①Early shoots. Among all the bamboo shoot varieties, Thunder bamboo shoots emerge the earliest, usually at the beginning of March. If the early emergence technique is adopted, thunder bamboo shoots will be unearthed before the Spring Festival. ②The bamb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23B7/02A23B7/04A23L19/00
CPCA23B7/0215A23B7/04A23L19/03
Inventor 陈国宝李伟荣任爱清
Owner LISHUI YONGLIN FOOD
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