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Crisp bamboo shoot processing method and product thereof

A processing method and technology of bamboo shoots, which are applied in food preparation, application, food science, etc., can solve the problems of hard storage of white bamboo shoots, affect the taste, and hard bamboo shoots, and achieve white and bright color, easy storage, and crisp and tender quality Effect

Inactive Publication Date: 2015-11-11
SHUNCHANG COUNTY WUYUAN AGRI PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, white bamboo shoots are not easy to store. Generally, in order to prolong their shelf life, they are sliced ​​and dried in the sun. However, this kind of bamboo shoots need to be soaked before eating, which is troublesome. At the same time, if soaked improperly, the bamboo shoots will become hard and affect Taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Choose white bamboo shoots with a uniform shape and a length of 60 cm; remove the shells of the white bamboo shoots, and cook them in an anhydrous cooking process for 30 minutes until the joints of the bamboo shoots make a sound, and cool to room temperature; then squeeze the white bamboo shoots after cooling 3 months, until the white shoots of Moso bamboo shoots are pressed into a flat shape; after removing the head and tail of the pressed white bamboo shoots, cut them into 2 mm thick slices along the direction of the bamboo shoots to obtain bamboo shoots; soak the bamboo shoots for 10 hours, until the bamboo shoots are crisp and tender. After soaking, put the bamboo shoots in mountain spring water at a temperature of 95°C for 45 minutes; take out the steamed bamboo shoots and mix with water and citric acid at a ratio of 10:1:0.1 After the proportion is mixed, it is packaged in a high-temperature-resistant packaging bag. After packaging, it is sterilized at a temperatur...

Embodiment 2

[0023] Choose white bamboo shoots with a uniform shape and a length of 50 cm; remove the shells of the white bamboo shoots, and cook for 40 minutes using an anhydrous cooking process until the bamboo shoots make a sound, and cool to room temperature; then press the cooled white bamboo shoots 3 months, until the white shoots of Moso bamboo shoots are pressed into a flat shape; after removing the head and tail of the pressed white bamboo shoots, cut them into 2 mm thick slices along the direction of the bamboo shoots to obtain bamboo shoots; then soak the bamboo shoots for 11 hours, until the bamboo shoots are crisp and tender. After soaking, put the bamboo shoots in mountain spring water at a temperature of 115°C for 35 minutes; take out the steamed bamboo shoots and mix with water and citric acid at a ratio of 10:1:0.1 After the proportion is mixed, it is packaged in a high-temperature-resistant packaging bag. After packaging, it is sterilized at a temperature of 96 ° C for 45 ...

Embodiment 3

[0025] Select white bamboo shoots with a uniform shape and a length of 45 cm; remove the shells of the white bamboo shoots, and cook them for 40 minutes in an anhydrous cooking process until the bamboo shoots make a sound, and cool to room temperature; then press the cooled white bamboo shoots 3 months, until the white bamboo shoots of Moso bamboo shoots are pressed into a flat shape; after removing the head and tail of the pressed white bamboo shoots, cut them into 2 mm thick slices along the direction of the bamboo shoots to obtain bamboo shoots; then soak the bamboo shoots for 12 hours, until the bamboo shoots are crisp and tender. After soaking, put the bamboo shoots in mountain spring water at a temperature of 100°C for 40 minutes; take out the steamed bamboo shoots and mix with water and citric acid at a ratio of 10:1:0.1 After the proportion is mixed, it is packaged in a high-temperature-resistant packaging bag. After packaging, it is sterilized at a temperature of 96 ° ...

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Abstract

The invention relates to a crisp bamboo shoot processing method and a product thereof. The method comprises the steps of: material selection: selecting uniformly shaped Phyllostachys heterocycla with a length of less than 60cm; cooking: removing the bamboo shoot shell from the Phyllostachys heterocycla, then cooking the Phyllostachys heterocycla by an anhydrous cooking process until Phyllostachys heterocycla joints make a sound, and conducting cooling to room temperature; squeezing: subjecting the cooled Phyllostachys heterocycla to squeezing treatment until the Phyllostachys heterocycla is pressed into a flat shape; reshaping: removing the head and tail of the squeezed Phyllostachys heterocycla, cutting the remaining Phyllostachys heterocycla into sheets along the Phyllostachys heterocycla joint direction to obtain bamboo shoot sheets; soaking: soaking the bamboo shoot sheets; for 10-12h till the bamboo shoot sheets become crisp and tender; packaging and warehousing: mixing the soaked bamboo shoots sheets, water and citric acid in a ratio of 10:1:0.1, and then selecting a high temperature resistant packaging bag to perform packaging, thus obtaining crisp bamboo shoots. The processing method provided by the invention is simple, and the processed crisp bamboo shoots retain the natural flavor of bamboo shoots, and have the advantages of easy storage, crisp quality, white and bright color.

Description

【Technical field】 [0001] The invention belongs to the field of food processing, and relates to a processing method of crispy bamboo shoots, in particular to a processing method of crispy bamboo shoots and a product thereof. 【Background technique】 [0002] White bamboo shoots are the young shoots of moso bamboo in alpine mountains that first grow from the soil. They are delicious and can be used for cooking. They are also called "bamboo shoots". Bamboo is a perennial lignified plant of Gramineae, and the edible parts are primary, tender and fat, short and strong buds or whips. However, white bamboo shoots are not easy to store. Generally, in order to prolong their shelf life, they are sliced ​​and dried in the sun. However, this kind of bamboo shoots need to be soaked before eating, which is troublesome. At the same time, if soaked improperly, the bamboo shoots will become hard and affect Taste. 【Content of invention】 [0003] In view of the above problems, the purpose of...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 罗武元聂声贵葛荣友夏仕华张水忠
Owner SHUNCHANG COUNTY WUYUAN AGRI PROD DEV CO LTD