Quick-freezing freshness retaining method for bamboo shoots

Abstract

The invention provides a quick-freezing freshness retaining method for bamboo shoots. The method is characterized by comprising the first step of choosing fresh bamboo shoots which are full, intact, clean, good in color and luster and free of corrosion, mould, peculiar smells as well as pests, diseases and mechanical damage influencing eating, and precooling the collected bamboo shoots in a refrigeration house for 10-24 hours; the second step of hulling, cleaning and dicing the precooled fresh bamboo shoots; the third step of soaking the bamboo shoots in a compound crispness-keeping agent solution of antioxidant substances or high polymeric substances for 20-60 minutes; the fourth step of draining off the soaked bamboo shoots and pouring liquid nitrogen to make the bamboo shoots quickly freeze to the central temperature between minus 10 DEG C and minus 20 DEG C in the environment at the temperature ranging from minus 40 DEG C to minus 198 DEG C; the fifth step of placing the fresh bamboo roots which are quickly frozen into the refrigeration house at the temperature ranging from minus 10 DEG C to minus 25 DEG C for frozen storage for 12-24 months to obtain quick-frozen bamboo shoots. Compared with the prior art, the method can increase the glass transition temperature of the bamboo shoots, improve the quality of the quick-frozen bamboo shoots, make energy saved and consumption reduced in the quick-freezing process, lower product cost and increase benefits; besides, by the adoption of the method, the problems that after the bamboo shoots are unfrozen, juice loses, main parts of the bamboo shoots become soft, crispness is lowered, and the quality of the unfrozen bamboo shoots is obviously worse than that of the fresh bamboo shoots can be effectively solved, and the quality of the unfrozen bamboo shoots is approximate to that of the fresh bamboo shoots.

Description

technical field [0001] The invention relates to a processing method of bamboo shoots. Background technique [0002] Bamboo shoots have been regarded as "treasures in dishes" in China since ancient times. They are traditional Chinese delicacies with a crisp taste and a long history of eating and cultivation. Bamboo shoots are available all year round, but the spring and winter bamboo shoots produced by Phyllostachyspubescen Maze (Phyllostachyspubescen Maze, produced in Jiangxi, southern Anhui, Zhejiang and other regions) in the middle and lower reaches of the Yangtze River have the best taste. Fresh bamboo shoots contain sugar, fat, protein, active cellulose, various minerals and vitamins, etc., and also contain various trace elements necessary for the human body. They are delicious and nutritious, and are deeply loved by people. "The good name. [0003] However, fresh bamboo shoots are easy to lignify at room temperature after harvesting, and 60% of the positions are ligni...

AI Technical Summary

Problems solved by technology

[0003] However, fresh bamboo shoots are easily lignified at room temperature after harvesting, and 60% of the parts will be lignified after being stored at room temperature for 24 hours.

At present, the main products of bamboo shoot processing include boiled bamboo shoots, seasoned bamboo shoots, sheep tail bamboo shoots, salted bamboo shoots and other traditional processed products. Driven by economic interests, farmers often process high water content and high salt content, resulting in high water content and high salt content in the market. Product quality varies greatly, seriously affecting the interests of consumers

The quick-frozen bamboo shoots not only maintain the original natural flavor of bamboo shoots and unique flavors such as freshness, crispness and fragrance, but also do not have the sour taste of boiled bamboo shoots. Large, high quality and safety risks, has become a research hotspot

[0004] Quick-frozen bamboo shoots have problems such as a lot of juice loss after thawing, and the original appearance and freshness of fresh bamboo shoots cannot be maintained.

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