Processing technology of canned multi-flavor bamboo shoots

A technology of canned bamboo shoots and processing technology, which is applied in food preservation, fruit and vegetable preservation, food science, etc. It can solve the problems that bamboo shoots are not easy to store, and achieve the effect of good intestinal cleaning function, convenient eating, and enhancing immune function

Inactive Publication Date: 2015-04-01
洪寒俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that bamboo shoots are not easy to store, and to provide a processing technology for multi-flavored bamboo shoots

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of processing technology of canned bamboo shoots with many flavors, the specific operation steps are:

[0017] A. Raw material selection: select bamboo shoots harvested before and after Qingming as raw materials;

[0018] B. Raw material processing: peel off the shell of the bamboo shoots, cut off the old and hard part of the base of the bamboo shoots, arrange and clean them, slice them with a slicer, and cut them into slices of 2cm×2cm×0.8cm;

[0019] C. Pre-cooking: Pour the bamboo shoots into boiling water, add appropriate amount of salt, wolfberry and cloves, and cook for 60 minutes to make them soft and not rotten;

[0020] D. Canning: First prepare salt water with a concentration of 42%, add 0.5% malic acid to protect the color and freshness, then add 6% chili powder, 15% pepper salt and 2% rock sugar, and stir evenly; Submerged bamboo shoots, 310 grams of bamboo shoots in 450 grams of glass bottles, and 140 grams of soup;

[0021] E. Exhaust sealing: Exh...

Embodiment 2

[0024] A kind of processing technology of canned bamboo shoots with many flavors, the specific operation steps are:

[0025] A. Raw material selection: select bamboo shoots harvested before and after Qingming as raw materials;

[0026] B. Raw material processing: peel off the shell of the bamboo shoots, cut off the hard part of the base of the bamboo shoots, arrange and clean them, slice them with a slicer, and cut them into slices of 8cm×4cm×2cm;

[0027] C. Pre-cooking: Pour the bamboo shoots into boiling water, add an appropriate amount of sugar, licorice and tangerine peel, and cook for 70 minutes to make them soft and not rotten;

[0028] D. Canning: First prepare salt water with a concentration of 47%, add 0.38% citric acid to protect the color and freshness, then add 2% pepper, 15% salt and 2% sesame oil, and stir well; Submerged bamboo shoots, 620 grams of bamboo shoots in 850 grams of glass bottles, and 230 grams of soup;

[0029] E. Exhaust sealing: Exhaust using t...

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PUM

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Abstract

The invention discloses a processing technology of canned multi-flavor bamboo shoots, and belongs to the field of food processing. The processing technology is characterized by comprising the following technological process: selecting raw materials; treating the raw materials; precooking; canning; exhausting and sealing; sterilizing; cooling; and forming finished products. The processing technology has the beneficial effects that the canned multi-flavor bamboo shoots are moderate in hardness, tender and crisp in tissue, full in juice, rich in a plurality of nutrient substances such as protein and plant fibers, and easy to absorb by a human body, have a unique faint scent of bamboo shoots, and a very good intestinal cleansing function, are conducive to enhancement of an immune function of the organism and improvement of the disease resistance, have the efficacies of whetting the appetite, tonifying spleen, relieving chest stuffiness, disinhibiting diaphragms, dredging intestines, defecating, losing weight and slimming, are low-sugar and low-fat healthcare food, are convenient to eat, and are suitable for people of all ages.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing technology of canned multi-flavored bamboo shoots. Background technique [0002] Bamboo shoots are the tender growing parts of young bamboo stalks, which can be eaten as vegetables when they have not completely grown out of the ground, and the parts that have just been unearthed and have not been lignified. In spring, bamboo shoots grow and break through the ground to become bamboo very quickly, so the period during which bamboo shoots can actually be eaten is very short, and they are relatively precious ingredients. Bamboo shoots are sweet and slightly cold in nature and have the effects of clearing away heat and eliminating phlegm, benefiting the stomach and refreshing the stomach, quenching thirst and replenishing qi. Bamboo shoots also contain a lot of cellulose, which can not only promote intestinal peristalsis, remove food accumulation, and prevent constipation, but...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00
Inventor 洪寒俊
Owner 洪寒俊
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