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Original flavored fresh water bamboo leleba oldhami shoot processing method

A processing method, the technology of green bamboo shoots, is applied in the directions of heating and preserving fruits/vegetables, freezing/refrigerating fruits/vegetables, etc., which can solve the problems of destroying the sweetness of green bamboo shoots, the threat of preservatives to human health, and the destruction of nutritional components, etc., to achieve Crunchy effect

Inactive Publication Date: 2016-05-11
南平市闽鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional processing method of green bamboo shoots adopts steaming sterilization method, the sterilization time is at least 1.5 hours, and the temperature does not exceed 100°C. In order to keep fresh, some chemical additives such as sodium hyposulfite or biological preservative are added, and acid is added to adjust the pH value at Between 4.2 and 5.2, this processing method not only destroys the unique sweetness of green bamboo shoots, making the taste worse, but also destroys its nutritional content, and the use of preservatives will even pose a threat to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for processing original green bamboo shoots in clear water, comprising the following steps: 1) pretreatment: washing fresh green bamboo shoots, putting them into a pot and steaming them until they are fully cooked, then taking them out of the pot to cool, removing the shells and cleaning;

[0015] 2) Encapsulation: dehydrate the pretreated green bamboo shoots, pack them into bags and vacuum seal them;

[0016] 3) Sterilization: Put the packaged green bamboo shoots into the sterilizing pot, raise the temperature in the sterilizing pot to 106°C after 6 minutes, and control the pressure in the pot to 0.12MPa to sterilize at a constant temperature for 40 minutes;

[0017] 4) Cooling: Immediately after the sterilization, ice water below 5°C is used to cool the sterilized green bamboo shoots to obtain a finished product.

Embodiment 2

[0019] A method for processing original green bamboo shoots in clear water, comprising the following steps: 1) pretreatment: washing fresh green bamboo shoots, putting them into a pot and steaming them until they are fully cooked, then taking them out of the pot to cool, removing the shells and cleaning;

[0020] 2) Encapsulation: dehydrate the pretreated green bamboo shoots, pack them into bags and vacuum seal them;

[0021] 3) Sterilization: Put the packaged green bamboo shoots into the sterilizing pot, raise the temperature in the sterilizing pot to 123°C after 15 minutes, and control the pressure in the pot to 0.15MPa to sterilize at a constant temperature for 20 minutes;

[0022] 4) Cooling: Immediately after the sterilization, ice water below 5°C is used to cool the sterilized green bamboo shoots to obtain a finished product.

Embodiment 3

[0024] A method for processing original green bamboo shoots in clear water, comprising the following steps: 1) pretreatment: washing fresh green bamboo shoots, putting them into a pot and steaming them until they are fully cooked, then taking them out of the pot to cool, removing the shells and cleaning;

[0025] 2) Encapsulation: dehydrate the pretreated green bamboo shoots, pack them into bags and vacuum seal them;

[0026] 3) Sterilization: Put the packaged green bamboo shoots into the sterilizing pot, raise the temperature in the sterilizing pot to 120°C after 10 minutes, and control the pressure in the pot to 0.13MPa to sterilize at a constant temperature for 35 minutes;

[0027] 4) Cooling: Immediately after the sterilization, ice water below 5°C is used to cool the sterilized green bamboo shoots to obtain a finished product.

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PUM

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Abstract

The present invention discloses an original flavored fresh water bamboo leleba oldhami shoot processing method. Fresh bamboo leleba oldhami shoots are washed and put into a pot to be steamed to be well-done and the steamed bamboo leleba oldhami shoots are taken out from the pot and cooled, and the cooled bamboo leleba oldhami shoots are shelled and washed; then the pretreated bamboo leleba oldhami shoots are dehydrated, bagged, vacuum sealed and placed into a sterilization pot to be sterilized; and after the sterilization, the bamboo leleba oldhami shoots are immediately cooled to obtain the finished products. The produced original flavored fresh water bamboo leleba oldhami shoots by the method do not need to add acid to adjust the pH value and contain not any chemical additives. The sweetness and flavor of the bamboo leleba oldhami shoots can be kept and the nutrients of the bamboo leleba oldhami shoots are also maintained. Compared with the traditional retort sterilization method, the finished products processed by high temperature and pressure can be stored at room temperature for one year, do not have bulging bags and go bad, and tastes refreshing and crisp, and fragrant and sweet.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of original flavor clear water green bamboo shoots. Background technique [0002] The texture of green bamboo shoots is crisp and tender, sweet and refreshing, rich in nutrition, rich in vitamins A, B, B2, CE and dietary fiber, and 18 kinds of amino acids necessary for the human body. Its nutritional value is higher than that of ordinary vegetables. The content of minerals such as calcium and calcium is also higher than that of bamboo shoots. The tyrosine, Se, Ge and other trace elements contained in green bamboo shoots also have anti-cancer and anti-cancer effects. It is an ideal beauty and health care product and a pure natural green food. [0003] The traditional processing method of green bamboo shoots adopts steaming sterilization method, the sterilization time is at least 1.5 hours, and the temperature does not exceed 100°C. In order to keep fresh, some ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/04
CPCA23B7/005A23B7/04
Inventor 陈光武
Owner 南平市闽鲜食品有限公司
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