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Preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment

A technology of low-temperature treatment and fresh-keeping method, which is applied in the fields of fruit and vegetable fresh-keeping, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc. It can solve problems such as difficulties in large-scale application, and achieve good quality, easy mastery, and reduced consumption. Effect

Inactive Publication Date: 2016-06-08
ZHEJIANG AGRI BUSINESS COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to the constraints of facility requirements and operability and other factors, it is still very difficult to apply these fresh-keeping techniques on a large scale in production.

Method used

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  • Preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment
  • Preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment
  • Preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment

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Embodiment Construction

[0019] The present invention will be further described below in conjunction with accompanying drawing.

[0020] The implementation time of the example was during 2013.04-2015.08, sampling once a year and doing a total of 3 repeated tests, which included the following steps: a method of preserving freshness of bamboo shoots with bamboo shoots by combining a kind of white wine (52%) with low-temperature treatment, and its technological process is: harvesting hairy bamboo shoots Bamboo shoots→post-harvest gradient precooling→cleaning and trimming→spray white wine evenly on the surface of moso bamboo shoots and soak the incisions of bamboo shoots in white wine for 5min→dry with cold wind→put into plastic baskets→refrigerate→gradient heating→out of storage.

[0021] Harvesting of moso bamboo shoots

[0022] Pick bamboo shoots from 5:30 to 8:30 in the morning on a sunny day, choose fresh and tender bamboo shoots with a length of 25-30cm, a diameter of 8-12cm, no pests and diseases, ...

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Abstract

The invention relates to a preservation method of phyllostachys heterocycla shoots, belongs to the technical field of vegetable preservation, and aims to provide a preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment. The method comprises technical processes: phyllostachys heterocycla shoot plucking, gradient pre-cooling of plucked phyllostachys heterocycla shoots, cleaning and finishing, uniform spraying of Chinese liquor on surfaces of the obtained shoots, notching of shoots, soaking of the obtained shoots in Chinese liquor for 5 min, cold air blow-drying, putting in a plastic basket, refrigeration, gradient heating, and warehouse-out. According to the method, phyllostachys heterocycla shoots are subjected to the combination of Chinese liquor treatment and low-temperature treatment, and gradient cooling after plucking and gradient heating before warehouse-out are adopted. Increase of cellulose and lignin in phyllostachys heterocycla shoots is obviously controlled, water loss in phyllostachys heterocycla shoots and consumption of nutritional quality are reduced, and quality requirements of phyllostachys heterocycla shoots after storing are ensured. The method is easy to master and implement, and the preservation effect is excellent.

Description

technical field [0001] The invention belongs to the technical field of vegetable preservation, and relates to a method for preserving and preserving vegetables (bamboo shoots). Background technique [0002] Moso bamboo shoots (Phyllostachysheterocycla Var.Pubescens) is a green food with high fiber, high nitrogen, high mineral nutrients and low sugar and crude fat content. It has the characteristics of delicious taste and rich nutrition. Intestines, clearing away heat and reducing phlegm, quenching thirst and relieving restlessness, clearing away heat and replenishing qi, benefiting the spleen and refreshing the stomach, diuretic and laxative, detoxifying and clearing rashes, nourishing the liver and improving eyesight, and digestion. , Open the diaphragm and eliminate phlegm, eliminate greasiness, and relieve alcohol poisoning. Moso bamboo shoots are not only eaten as fresh vegetables, but also processed into various dried and canned products favored by consumers (Lv Wenfan...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/154
CPCA23B7/04A23B7/154
Inventor 赵宇瑛韩会军
Owner ZHEJIANG AGRI BUSINESS COLLEGE
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