Fresh-keeping bamboo shoot vegetable production process
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A production process and technology for keeping fresh bamboo shoots, applied in the field of food processing, can solve the problems of product quality degradation, failure to keep moisture, taste, and color differences in bamboo shoots, and achieve the effect of long storage time
Inactive Publication Date: 2016-06-01
吕艳
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Problems solved by technology
In the current production process of fresh-keeping bamboo shoots and vegetables, the products cannot keep the moisture contained in the bamboo shoots well, so that the taste and color of the bamboo shoots are different from those of the fresh bamboo shoots, and the quality of the products is reduced.
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[0019] The preparation technology of the fresh-keeping bamboo shoot vegetables of the present embodiment, comprises the following steps:
[0020] (1) Precooking: steam the fresh bamboo shoots with mud and shell;
[0021] (2) Cooling (water drift): Cool the precooked bamboo shoots to normal temperature with cooling water;
[0022] (3) Shelling: remove the shell of the bamboo shoots and the upper part of the bamboo shoots;
[0023] (4) Cleaning: remove impurities and dirt;
[0024] (5) Canning: canning the cleaned bamboo shoots;
[0025] (6) Check the pH value (PH value = 5.5) After the above steps and without adding any substances, as long as the pH value of the bamboo shoots detected = 5.5;
[0026] (7) Sterilization (steam sterilization): use steam above 120°C for sterilization, and steam sterilization for 120 minutes;
[0027] (8) Sealing: sealing inside or outside the retort pot;
[0028] (9) Sterilization: Sterilize the sealed product;
[0029] (10) rapid cooling to ...
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Abstract
The present invention discloses a fresh-keeping bamboo shoot vegetable production process, which comprises: raw material inspection (fresh bamboo shoot), pre-cooking, cooling (water rinsing), shelling and bamboo shoot clothes removing, shaping, inspection, classification and grading, washing, metering, canning encoding (16 L tank), pH value detection(pH value is more than or equal to 5.5), sterilization and water supplementing (steam sterilization), sealing, sterilization (water bath sterilization), rapid cooling to a room temperature, cold preservation, 16 L tank opening, inspection, processing according to requirements, cutting, washing, metering, bagging, vacuum sealing, high temperature and high pressure sterilization, cooling, air drying, inspection, packing, and warehousing (room temperature). Compared with the process in the prior art, the process of the present invention has the following advantages that the taste, the color and other characteristics of bamboo shoot can be maintained within the shelf life, the food additive is not added, the product has the unique aroma and the rich aroma, and the process is suitable for large-scale industrial production in the bamboo shoot production season.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of fresh-keeping bamboo shoots and vegetables. Background technique [0002] Bamboo shoots have the effects of clearing heat and resolving phlegm, nourishing qi and harmonizing the stomach, curing thirst, benefiting water channels, benefiting the diaphragm and refreshing the stomach. Bamboo shoots also have the characteristics of low fat, low sugar, and more fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, remove food accumulation, prevent constipation, and have the effect of preventing colorectal cancer. And the bamboo shoots contain little fat and starch, which are natural low-fat and low-calorie foods, and are good products for obese people to lose weight. In the current production process of fresh-keeping bamboo shoots and vegetables, the products cannot keep the moisture contained in the bamboo shoots ...
Claims
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Application Information
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