Fresh keeping agent for water bamboo shoots, production method of bamboo shoot and product

A technology of bamboo shoots and preservatives in clear water, which is applied in the preservation, application and food preservation of fruits and vegetables, can solve the problems of chemical preservatives endangering consumers' health, microbial corruption, long-term desulfurization, etc., and can meet the requirements of long-distance transportation and nutrient loss. The effect of less and less equipment requirements

Inactive Publication Date: 2015-05-20
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the invention of the present invention is to: in order to ensure the shelf life of clear water bamboo shoots, it is necessary to add chemical preservatives, and the excessive addition and abuse of chemical preservatives will endanger the health of consumers. Anti-corrosion, decolorization, and long-term desulfurization in the later stage,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0039] Example 1

[0040] (1) Pretreatment: Select fresh bamboo shoots without damage and pests as raw materials, peel off the shells, remove the rough, old and inedible parts of the bamboo shoots, and clean them. The bamboo shoots must be pretreated for use.

[0041] (2) Pre-cooking: Put the pre-cooked bamboo shoots in a boiling 0.1% citric acid solution, and pre-cook for 30 minutes to obtain pre-cooked bamboo shoots. The solid-liquid ratio of the pre-cooked bamboo shoots to the citric acid solution is 1g: 2mL.

[0042] (3) Rinsing and cooling: Put the pre-cooked bamboo shoots pre-cooked in step 2 into running water to rinse for 1 hour and cool to a core temperature of 40° C. to obtain rinsed bamboo shoots.

[0043] (4) Slicing: Cut the rinsed bamboo shoots into thin slices about 50mm in length, 20mm in width, and 10mm in thickness for use.

[0044] (5) Packaging: Weigh the sliced ​​bamboo shoots into a fresh-keeping bag (the fresh-keeping bag uses a PET / PA / CPP composite packaging bag...

Example Embodiment

[0048] Example 2

[0049] (1) Pretreatment: Select fresh bamboo shoots without damage and pests as raw materials, peel off the shells, remove the rough, old and inedible parts of the bamboo shoots, and clean them. The bamboo shoots must be pretreated for use.

[0050] (2) Pre-cooking: Put the pre-treated bamboo shoots into boiling citric acid solution with a mass percentage of 0.1%, and pre-cook for 30 minutes to obtain pre-cooked bamboo shoots. The solid-liquid ratio of the bamboo shoots to the citric acid solution is 1g:5mL.

[0051] (3) Rinsing and cooling: The pre-cooked bamboo shoots are immediately rinsed in running water for 2 hours, and cooled to a core temperature of 40°C to obtain the rinsed bamboo shoots.

[0052] (4) Slicing: Cut the rinsed bamboo shoots into thin slices about 40mm in length, 20mm in width and 20mm in thickness for use.

[0053] (5) Packaging: Weigh the sliced ​​bamboo shoots into a composite film fresh-keeping bag (the fresh-keeping bag uses a PET / AL / CPP co...

Example Embodiment

[0057] Example 3

[0058] (1) Pretreatment: Selection of raw materials: select fresh bamboo shoots without damage and pests as raw materials, peel off the shells, remove the coarse and old and inedible parts of the bamboo shoots, and clean them. The bamboo shoots must be pretreated for use.

[0059] (2) Pre-cooking: Put the pre-treated bamboo shoots into a boiling 0.2% mass percent citric acid solution and pre-cook for 25 minutes to obtain pre-cooked bamboo shoots, wherein the solid-liquid ratio of the bamboo shoots to the citric acid solution is 1g:5mL.

[0060] (3) Rinsing and cooling: Put the pre-cooked bamboo shoots and bamboo shoots immediately into running water to rinse for 2 hours, and cool to a core temperature of 40°C to obtain the rinsed bamboo shoots.

[0061] (4) Slicing: Cut the rinsed bamboo shoots into thin slices about 50mm in length, 20mm in width, and 10mm in thickness for use.

[0062] (5) Packaging: Weigh the sliced ​​bamboo shoots into a composite film fresh-keepin...

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Abstract

The invention discloses a fresh keeping agent for water bamboo shoots, a production method of the bamboo shoot and a product, aiming at solving the problems that a chemical preservative is required to be added for ensuring the shelf life of products such as water bamboo shoots, the health of consumers can be harmed due to excessive adding and abuse of the chemical preservative, a great amount of sodium sulfite is used for corrosion prevention and decoloring when the bamboo shoot raw material is pre-treated, and long-time desulfuration is also required in a later period. The fresh keeping agent meets the organic product processing standard, and can be used for replacing the chemical preservative and solving the problems of microbial spoilage, sack expanding and the like during organic water bamboo shoot processing. The fresh keeping agent is used for processing bamboo shoots, the product quality is ensured, the environment pollution is reduced, the health of consumers is safeguarded, the economic benefit of farmer households is improved and the fresh keeping agent plays an important role; and besides, the method is simple, the operation is convenient, the equipment investment is low, the production period is short, the fresh keeping agent is suitable for industrial production requirement of small and medium sized bamboo shoot processing enterprises and has wide application prospect.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a fresh-keeping agent for clear water bamboo shoots, a production method of bamboo shoots and a product thereof. The invention can produce clear water bamboo shoots containing natural bacteriostatic agent according to the standard of organic products, fills the gap in the corresponding field, and has remarkable innovation significance. Background technique [0002] Bamboo shoots are the general term for a variety of plant shoots in the Poaceae Bamboo subfamily. They are mainly produced in the Yangtze River Basin and southern parts of my country. They have a long history of eating and cultivation. There are many kinds of bamboo shoots, known as "the first vegetarian product" and "poor mountain delicacy". It belongs to the "health food" without pesticide pollution. Edible value. [0003] In recent years, with the popularization of the high-yield technology of bamboo...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23L1/212A23L19/00
Inventor 张志清刘翔刘虹申光辉白琦周康罗松明汤务霞胡欣洁胡滨
Owner SICHUAN AGRI UNIV
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