Processing and fresh-keeping method of Badu bamboo shoot

A fresh-keeping method and primary processing technology, which is applied in the direction of freezing/refrigerating fruits/vegetables, food science, etc., can solve the problems of no market advantage, extensive processing technology, and poor product performance, so as to improve the economic benefits of forest land and unique measures , easy-to-implement effect

Inactive Publication Date: 2016-03-09
何关顺
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

The dry products formed through such a process have a long shelf life, but the processing technology is very extensiv

Method used

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Embodiment Construction

[0024] The method of the present invention will be further described below in conjunction with the examples.

[0025] A method for processing and fresh-keeping of Badu bamboo shoots, in the technical proposal: the process flow of the method is: harvesting of Badu bamboo shoots→primary processing→shredding or slicing→cooking→cooling→drying→packaging→finished products→storage.

[0026] The specific implementation is as follows:

[0027] 1. Raw material collection and harvesting method: Collect the hemp bamboo that has been planted and managed for three years as the raw material. The harvest period is from May to October each year. When cutting the bamboo shoots, first rip the soil around the bamboo shoots, and use a special stainless steel thin bamboo shoot cutter to cut flatly from the upper part of the bamboo shoots.

[0028] 2. Preliminary processing: The fresh bamboo shoots must be processed on the same day. The shelled fresh bamboo shoots are first peeled off the shells, then the s...

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Abstract

The method comprises the following steps: harvesting Badu bamboo shoot, carrying out primary processing, cutting bamboo shoot into slices or filaments, cooking, cooling, draining the water, packing, producing finished products, and storing the finished products. According to the method, dendrocalamus latiflorus with an age of three is taken as the raw material. The harvesting should be carried out before the jointing stage of bamboo, and the height of harvested bamboo shoot should not be higher than 50 cm. The high quality raw material guarantees the quality of products. At the same time, only physical methods are used during the whole production process, no any chemical antiseptic or food additive is used, and thus the bamboo shoot product is green and natural. Furthermore, the packed Badu bamboo shoot products, which are in boxes or in bulk, are stored in a refrigerator with a temperature of 10 to 20 DEG C, and the Badu bamboo shoot products can be stored for 1 to 2 years without any antiseptic. The provided method can harvest and process high quality Badu bamboo shoot, maintains the freshness of Badu bamboo shoot, provides natural and healthy vegetable to the market, and increases the economic benefit of dendrocalamus latiflorus, and the income of farmers.

Description

Technical field [0001] The invention belongs to the technical field of vegetable deep processing, and specifically relates to a method for processing and fresh-keeping of Badu bamboo shoots. technical background [0002] Dendrocalamuslatiflorus Munro, the bamboo shoots produced are processed to obtain Badu bamboo shoots. Dendrocalamus is a large-scale dual-purpose bamboo of the clump bamboo of the genus Phyllostachys in the Gramineae family. The diameter of adult bamboo can reach 20-25 cm, and the height of bamboo can be up to 20-25 cm. Up to 25 meters. The Badu bamboo shoots in Tianlin County were listed as a tribute to the imperial court in the early years of Wanli in the Ming Dynasty. They were sturdy, crispy and scum-free, delicious, non-toxic, non-polluting, pure natural, low-fat, multi-fiber and rich nutrients. Known as "natural food" and "healthy food", it is deeply favored by consumers. In December 2009, it was recognized as the "Hometown of Badu Bamboo Shoots in China"...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/04
CPCA23B7/04
Inventor 何关顺
Owner 何关顺
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