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Processing method of dry bamboo shoot slices

A processing method and technology of dried bamboo shoots, applied in food preservation, preservation of fruits/vegetables through radiation/electrical treatment, freshness of fruits and vegetables, etc., can solve the problems of complex processing technology, long processing time, and browning of bamboo shoots, and achieve wear Strong permeability, short production cycle, and the effect of preventing oxidative deterioration

Active Publication Date: 2014-10-15
尹大建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] As can be seen from the above-mentioned documents, the currently known methods for drying bamboo shoots include: (1) adopting the hot air drying method, although the yield and efficiency can be greatly improved, but due to the high temperature, the dried bamboo shoots often suffer from browning, Redness, and the quality of the obtained product is poor after rehydration; (2) After the bamboo shoots are color-protected, they are blanched for color protection, infiltration treatment, drying and other processes. The processing technology is complicated and the processing time is long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Select fresh bamboo shoots and peel off the sheath leaves, put them in a rolling washing machine, and wash them with clean water to remove soil and impurities;

[0031] (2) Put the cleaned bamboo shoots into the slicer, and cut the bamboo shoots horizontally into bamboo shoot slices;

[0032] (3) Immediately put the bamboo shoots into the color-protecting solution after slicing, and pick up immediately after the bamboo shoots are completely immersed. The composition and mass percentage of the color-protecting solution are: 5% tea polyphenols, 4% erythorbic acid, 2% and Butylated Hydroxyanisole 2%, and the balance is pure water;

[0033] (4) Put the bamboo shoot slices into the dryer for the first drying, the drying temperature is 70°C, and the drying time is 17 minutes. After the first drying is completed, immediately spread the bamboo shoot slices evenly and thinly on the clean flat ground Let the bamboo shoot slices emit hot steam and cool as soon as possible, an...

Embodiment 2

[0037](1) Select fresh bamboo shoots and peel off the sheath leaves, put them in a rolling washing machine, and wash them with clean water to remove soil and impurities;

[0038] (2) Put the cleaned bamboo shoots into the slicer, and cut the bamboo shoots horizontally into bamboo shoot slices;

[0039] (3) Immediately put the bamboo shoots into the color-protecting solution after slicing, and immediately pick up the bamboo shoot slices after being completely submerged. The composition and mass percentage of the color-protecting solution are: 3% tea polyphenols, 2% erythorbic acid, phytic acid 1% and butylated hydroxyanisole 1%, the balance is pure water;

[0040] (4) Put the bamboo shoot slices into the dryer for the first drying, the drying temperature is 60°C, and the drying time is 18 minutes. After the first drying is completed, spread the bamboo shoot slices evenly and thinly on the clean flat ground immediately Let the bamboo shoot slices emit hot steam and cool as soon...

Embodiment 3

[0044] (1) Select fresh bamboo shoots and peel off the sheath leaves, put them in a rolling washing machine, and wash them with clean water to remove soil and impurities;

[0045] (2) Put the cleaned bamboo shoots into the slicer, and cut the bamboo shoots horizontally into bamboo shoot slices;

[0046] (3) Immediately put the bamboo shoots into the color-protecting solution after slicing them, and pick them up immediately after the bamboo shoots are completely submerged. 1% and butylated hydroxyanisole 2%, the balance is pure water;

[0047] (4) Put the bamboo shoot slices into the dryer for the first drying, the drying temperature is 90°C, and the drying time is 20 minutes. After the first drying is completed, immediately spread the bamboo shoot slices evenly and thinly on a clean flat ground Let the bamboo shoot slices emit hot steam and cool as soon as possible, and the airing time is 58 minutes; put the bamboo shoot slices in the dryer for the second drying, the drying t...

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PUM

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Abstract

The invention discloses a processing method of dry bamboo shoot slices. The processing method comprises the following steps: cleaning, slicing, color protecting, drying, packaging and sterilizing, and is characterized in that: fresh bamboo shoots are selected and then shells of the bamboo shoots are peeled off, the peeled-off bamboo shoots are cleaned and then cut into bamboo shoot slices, the bamboo shoot slices are immediately put into a color protection solution and then subjected to three-time heated air circulation drying and airing, and the dry bamboo shoot slices are obtained, vacuumized and then sterilized. The processing method has features of simple process, unchanged color of the dried bamboo shoot slices, and long preservation time and high quality of the bamboo shoot slices.

Description

technical field [0001] The invention relates to the field of processing agricultural and sideline products, in particular to a method for processing dried bamboo shoot slices. Background technique [0002] Bamboo shoots have been regarded as "treasures in dishes" since ancient times in China. Bamboo shoots are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins B1, B2, and C. The content of multivitamins and carotene is more than double that of Chinese cabbage; and the protein of bamboo shoots is superior, lysine, tryptophan, threonine, phenylalanine, which are necessary for the human body, and occupy in the process of protein metabolism Glutamic acid, which is important, and cystine, which maintains protein configuration, have a certain content and are excellent health-care vegetables. [0003] Bamboo shoots are a traditional Chinese delicacy with a crisp taste and a very long history of eating and cultivation. In the "Book of Songs",...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/015A23B7/02
Inventor 尹大建陈丽香
Owner 尹大建
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