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Dried dendrocalamus brandisii shoots and preparation method thereof

A technology of sweet dragon and bamboo shoots, which is applied in the field of dried sweet dragon bamboo shoots and its preparation, can solve the problems of short preservation time of sweet dragon bamboo shoots, aging of bamboo shoots, and reduction of nutritional components, and achieve delicious taste, complete nutritional components and simple process Effect

Inactive Publication Date: 2015-03-25
谢燕萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Tianlong bamboo shoots have a short shelf life. If they cannot be eaten in time after being dug, the bamboo shoots will age and the nutrients in them will decrease.

Method used

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  • Dried dendrocalamus brandisii shoots and preparation method thereof

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preparation example Construction

[0018] The invention provides a preparation method of dried sweet dragon bamboo shoots and dried sweet dragon bamboo shoots obtained by the method. Due to the short preservation time of sweet dragon bamboo shoots, the bamboo shoots should be picked in time, and it is advisable to use unearthed old and suitable high-quality sweet dragon bamboo shoots. Select fresh good bamboo shoots, sort out dead bamboo shoots, insect-eaten bamboo shoots, and spoiled bamboo shoots, and dispose of them. For the sorted bamboo shoots, start to make dried bamboo shoots.

[0019] figure 1 A schematic flow chart of the method for preparing dried bamboo shoots of Tianlong bamboo according to the present invention is shown. Such as figure 1 Shown, the preparation method of the sweet dragon bamboo shoots of the present invention comprises the steps:

[0020] Slicing step S1200: cutting the cleaned Tianlong bamboo shoots into slices to make bamboo shoots;

[0021] Greening step S1300: put the bambo...

Embodiment 1

[0033] The picked fresh sweet dragon bamboo shoots are cleaned after removing the shell and removing the inedible parts to remove the residual soil and impurities. Cut the cleaned Tianlong bamboo shoots into slices with a thickness of 0.6cm, keeping the size as uniform as possible. Put the sliced ​​bamboo shoots in a steamer, set the cooking temperature to 100°C, steam for 35 minutes, then place the cooked bamboo shoots on a sieve and spread them out to cool. The cooled bamboo shoots were dried with hot air at 80° C. for 8 hours, so that the water content of the bamboo shoots was about 50%. Turn all the bamboo shoots over and continue drying with hot air at 80°C for 8 hours to make the water content of the bamboo shoots about 20%. Finally, dry the bamboo shoots with hot air at 65° C. for 3 hours, so that the water content of the bamboo shoots is less than 8%, so that the dried bamboo shoots are obtained.

Embodiment 2

[0035] The picked fresh sweet dragon bamboo shoots are cleaned after removing the shell and removing the inedible parts to remove the residual soil and impurities. Cut the cleaned Tianlong bamboo shoots into slices with a thickness of 0.6cm, keeping the size as uniform as possible. Put the sliced ​​bamboo shoots in a steamer, set the cooking temperature to 110°C, steam for 30 minutes, then place the cooked bamboo shoots on a sieve and spread them out to cool. The cooled bamboo shoots were dried with hot air at 100° C. for 6 hours, so that the water content of the bamboo shoots was about 50%. Turn all the bamboo shoots over and continue drying with hot air at 90°C for 7 hours, so that the water content of the bamboo shoots is about 20%. Finally, dry the dried bamboo shoots with hot air at 60° C. for 5 hours to make the water content of the bamboo shoots less than 8%.

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Abstract

The invention discloses a preparation method for dried dendrocalamus brandisii shoots. The preparation method comprises the following steps: a slicing step: cutting the cleaned dendrocalamus brandisii shoots into slices to prepare shoot slices; a green-removing step: steaming the shoot slices in steaming equipment and then cooling to obtain cooked shoot slices; a primary air-drying step: drying the cooked shoot slices until the water content is 50-60%; a secondary air-drying step: turning over the shoot slices after the primary air-drying, and then re-drying until the water content is 15-25%; a tertiary air-drying step: air-drying the shoot slices after the secondary air-drying until the water content is less than 8%, so as to obtain the dried shoots. The preparation method for the dried dendrocalamus brandisii shoots, disclosed by the invention, is simple in process and capable of processing the fresh dendrocalamus brandisii into the dried shoot products, and thus solving the problem of waste caused by that dendrocalamus brandisii cannot be stored for a long time; the dried dendrocalamus brandisii shoots prepared by the method are low in water content, long in storage time, intact in nutritional ingredient maintenance, green and safe, and delicious in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to dried sweet dragon bamboo shoots and a preparation method thereof. Background technique [0002] Sweet dragon bamboo, also known as sweet bamboo, is a species under the genus Bambusa in the Gramineae family. Tianlong bamboo shoots are known as the king of bamboo shoots because of their white and thick shoots, delicious taste and high quality. Fresh bamboo shoots can be eaten raw when sliced. It is one of the varieties with the highest sugar content and the best quality among all bamboo shoots in my country. , crowned with the reputation of "the best of bamboo shoots", "the king of bamboo shoots" and "the first fresh among vegetables". [0003] The shoot period of Tianlong bamboo shoots is from June to October, and the period from July to September is the peak production period. The height of the bamboo shoots is 80-150 cm, and the production of about 5 kg can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23L1/212A23L19/00
Inventor 谢燕萍
Owner 谢燕萍
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