Method for manufacturing canned bamboo shoot

Abstract

The invention discloses a method for manufacturing canned bamboo shoot. The method includes selecting fresh bamboo shoot which is not rotten, and cutting the fresh bamboo shoot to obtain bamboo shoot slices; soaking the bamboo shoot slices in soak solution for 10-30 min under the control, thoroughly washing the soaked bamboo shoot slices by water, removing the soak solution and draining the bamboo shoot slices; preliminarily cooking the soaked bamboo shoot slices and preliminary cooking liquid; canning the bamboo shoot slices, exhausting cans, sealing the cans and sterilizing the cans to obtain products. A process for preparing the soak solution includes adding, by weight, 0.1%-0.5% of NaCl, 0.05%-0.2% of ascorbic acid and 0.1%-0.2% of citric acid into tap water to prepare the soak solution. The method has the advantages that the bamboo shoot slices are milk-white, bamboo shoot flesh is crisp and tender and is free of bitter taste and rancidity, soup is clear, nutrient components are effectively reserved, and the quality guarantee periods of the products are longer than 1.5 months at the room temperatures and are 6-12 months when the products are refrigerated (at the temperatures of 0 DEG C).

Description

technical field [0001] The invention relates to canned bamboo shoots, in particular to a method for making canned bamboo shoots. Background technique [0002] Bamboo shoots, also known as bamboo buds and whip shoots, are the young shoots of the evergreen plant bamboo of the Gramineae family. According to the unearthed season, there are spring bamboo shoots, summer bamboo shoots, and winter bamboo shoots. The bamboo shoots eaten by Chinese people are mostly moso bamboo, hemp bamboo, water bamboo, Ci bamboo, light bamboo and so on. Bamboo shoots are rich in nutrients, and have many active ingredients such as high protein, low fat, low sugar, multi-fiber and polysaccharide substances. According to the research results, every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrate, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, 0.1mg of iron, multivitamins, carotene and Amino acids, etc. Bamboo shoots not only ...

AI Technical Summary

Problems solved by technology

[0006] The soaking time, the frequency of water changes, and the interval of water changes will affect the debitterness effect

Due to the problem of production cost, prolonging the soaking time is often used in production to remove the bitter substances in the bamboo shoots. Due to the long-term soaking and debittering, the bamboo shoots will undergo natural lactic acid fermentation and become sour, the soaking water will become turbid, the surface of the bamboo shoots will be sticky, and the texture will become soft. The color becomes darker, even if the subsequent pre-cooking is completed, the product will still have browning and soft rot (without swelling bag) during the shelf life, and some products have even become mushy, and the canned soup is cloudy, which seriously affects the quality of the product , the product shelf life is generally short