Dried bamboo shoot processing technology

Abstract

The invention discloses a dried bamboo shoot processing technology of a food pickling method. The dried bamboo shoot processing technology comprises steps as follows: materials are selected and peeled; bamboo shoots subjected to bamboo shoot shell removing are put in a rice steamer and heated with steam for 30-40 min; the bamboo shoots are taken out and subjected to air cooling to the room temperature, and then the bamboo shoots are subjected to vacuum drying until the water content is 20%-30%; the bamboo shoots after vacuum drying are heated with steam for 50-60 min again; the bamboo shoots obtained in the step four are dehydrated and then are put into a preservation box, the preservation box is placed in a refrigeration dryer, the bamboo shoots are subjected to freeze drying until the water content of the bamboo shoots is 10%-15%, and then the bamboo shoots are taken out. The bamboo shoots are heated with the steam, so that the bamboo shoots can be cooked more quickly and are crisper, and the dried bamboo shoots are tasty, refreshing and easy to chew up after cooking. The rice steamer and a vacuum drier used during vacuum drying are relatively closed, the direct contact time of the bamboo shoots and air is shortened, and the color of the bamboo shoots is prevented from being changed greatly due to oxidation; besides, with the adoption of the refrigeration drying method, rapid growth of bacteria in air due to acquisition of nutritional ingredients of the bamboo shoots is avoided, and the probability of change of color, fragrance and taste of the bamboo shoots is reduced.

Description

technical field [0001] The invention relates to a food pickling method, in particular to a processing technique for dried bamboo shoots. Background technique [0002] Bamboo shoots have edible value because of their higher nutrition, but bamboo shoots cannot eat fresh bamboo shoots all the year round because of their seasonality. Therefore, fresh bamboo shoots are made into dried bamboo shoots and canned bamboo shoots to ensure that bamboo shoots can be eaten all the year round. The traditional processing technology of dried bamboo shoots is the steps of material selection, peeling, cleaning, cutting open, boiling, cooling, drying, shredding, drying, and packaging. [0003] The main appearance of dried bamboo shoots on the market is black and white. The black is caused by more smoke stains and dust, which is poor in hygiene. The white is basically smoked with sulfur, and the bamboo shoots containing sulfur are eaten. Dried bamboo shoots are harmful to the human body; althou...

AI Technical Summary

Problems solved by technology

[0003] The main appearance of dried bamboo shoots on the market is black and white. The black is caused by more smoke stains and dust, which is poor in hygiene. The white is basically smoked with sulfur, and the bamboo shoots containing sulfur are eaten. Dried bamboo shoots are harmful to the human body; although some dried bamboo shoots are free from smoke stains and sulfur pollution, their internal quality is hard and difficult to chew, and the taste is poor.

The main reason for these problems is that its production method is improper and the production process is unreasonable.